Fig + Farro

There’s a new vegetarian restaurant located in Calhoun Square called Fig+ Farro. Their grand opening was Wednesday January 24, 2018. Some menu items are vegetarian and can be made vegan by request, however they have several options that are vegan on their own. The food was great, the service was great and the space is absolutely gorgeous. For dinner I ate the moroccan stew and couscous, chickpeas, root vegetables, squash, North African spice simmer. Now they do have to work on their desserts. I wasn’t impressed 😯 I ordered the swedish kladdkaka dense chocolate cake, coconut whipped cream, strawberries. The cake was very dry, pasty and chalky tasting. *Fig + Farro serves up plant-forward meals with a pinch of environmental awareness giving you an amazing food experience that benefits people, plants, and the earth. There’s also a small retail space to purchase books and snacks. Fig + Farro serves a lunch, dinner and brunch menu.

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Top 5 Salad Finds in Twin Cities

#5 Yum Kitchen

http://www.yumkitchen.com/

#4 Lynhall

http://thelynhall.com/

#3 Crisp & Green

https://crispandgreen.com/

#2 Breaking Bread Cafe

http://breakingbreadfoods.com/

#1 Ruscello Ridgedale Mall Nordstrom

http://places.singleplatform.com/ruscello—nordstrom-ridgedale/menu

Mimosa’s & Lobster Scrambled Eggs

Ever been to Eat Street Social in South Minneapolis?

I popped in for brunch on Sunday with one of my foodie friends. The open airy space is located on West 26th Street off Nicollet Ave. It’s very small and quaint with ample natural light perusing through the windows. 

So let me tell you about this sammich. Scrambled Eggs cooked in truffle oil with a panch (pinch) of sweet lobster nestled in a warm flaky moist croissant served with a side of breakfast potatoes. OMGOODNESS delicious ❤️ I’m in love for real. I wanted another one. 

I also wanted more lobster. They were hella stingy with it. Like hella hella stingy. But I will definitely go again and DEMAND my share and fair portion of lobster. 

They are open for brunch on the weekends. #eatstreetsocial #minneapolisentreepreneur #southminneapolis #missfoodaficionado 

Nolo’s Kitchen in North Loop is now OPEN! 

The long-awaited Nolo’s kitchen is now open on 5th and Washington in the North Loop area. You can stop by Happy Hour between 3-6pm for some pretty decent prices on their full size items. 

Soups, sandwiches, salads, entrées, and a variety of specialty cocktails served all day. 
Nolo’s also offers Saturday & Sunday Brunch 8am-3pm. 

Pictured:

Now this is what Avocado Spread should be like everywhere in the world. Makes me smile with googly 👀👀👀

Avocado Spread … Leaf spinach, avocado, hearts of palm, roasted garlic, marinated tomatoes and wood oven focaccia on the side. 
Rosada Dawn … Gin,lemon, rose, strawberry.

Sprouts & Cauliflower

Country Financial 6th Annual Farmers Market Challenge

Here’s a sneak peak of the Country Financial 6th Annual Farmers Market Chef Challenge held today with competing Chef Gerard Klass and Chef Hector Ruiz. 

The winning dish: Trout two ways, Succotash two ways … Blackened trout served with smoked trout, succotash, crispy purple cauliflower with peaches and sweet corn, green onion, garlic chives finished with edible flowers and olive oil😍

Congratulations Chef @chefgerardklass on winning the 6th Annual #masterofthemarket Chef Challenge sponsored by @countyfinancial and special props to Chef Ruiz @cafeenampls (will post his dish) who breezed through the Farmers Market like speed lightning to purchase his menu items. 
Thank you Jenny @mplsfarmmarket Judges @lachellecunningham @joyestellesummers @stephanie.a.meyer Masters of Ceremonies @paulkoffy @suezelickson

It was such a blast hanging with other IG Influencers @shawnsrodgers @kmlpeterson @kaieatsworld @kimlycurry


FOOD IS LIFE😍

A night with Chef Pierre Thiam

In the kitchen … Journey with Chef Pierre Thiam from Dakar to Charleston: A night of Trans-Atlantic Culinary Exploration. 
Special thank you to Lachelle Cunningham and Breaking Bread Catering & Staff for welcoming me in their space to watch them prepare and serve Chef Pierre’s signature dishes. 
I was completely in awe of how patient, passionate and professional everyone was in the kitchen. It was truly humbling to witness the tremendous team work that was put into creating this meal.