Feast

Wild Rice with Roasted Duck and Smoked Sausage

This feast comes from the heart of the North Country pines… northern Minnesota, the place where I did my real growing up, from boy to man, hunting and fishing in the wilds.  This iconic feast, legendary among the native peoples who live there, is the essence of wildness.  When you prepare the ingredients, and then feast on it, you can almost hear the cry of the loons out on the lake, in the dusk… and again at first light, as you ease your boat into the lily pads, casting for large mouth bass and northern pike.  It is so deep in my heart that every scrap of my DNA cries out to be there again, one day. 

Clams and Monkfish with Spanish Chorizo and Saffron Fennel Broth

I grew up in a time and a place where the possibility of experiencing exotic or umami infused cuisine was just about zero.  The little town in Illinois I come from had 500 residents, a couple of coffee shops, one family restaurant specializing in deep fried food, and was more than an hour from the closest big city.   But when I still a little kid, I began to realize with a kind of bewilderment, that other people didn’t seem to be amazed by food quite the way that I was.

Thai Red Curry Duck Breast with Pineapple Chunks and Cherry Tomatoes

This fabulous umami feast explodes with flavor because of the wildly contrasting tastes… the rich deep dark pink meat of the duck breast match perfectly with the spicy red curry, and the bright sweet taste of the pineapple and the tomatoes contrast wonderfully with the richness of the coconut cream and the umami fish sauce.  It’s also addictive, like the best meals from Thailand, with the amazing fresh flavors of the lemongrass, Kiffir lime leaves, Thai basil, mint and cilantro. 

Seared Ahi with Asian Sesame Salad

The three species of tuna that Americans enjoy eating the most are Albacore, Yellowfin (the Hawaiian word is Ahi) and Bluefin (the Japanese word is Maguro). Albacore is the lightest in flavor and texture, with large meaty flakes. The ubiquitous canned version is called “white tuna” but doesn’t come close to the flavor of freshly caught, which is exquisite. The word Ahi has become popular among restaurants because of this feast, Seared Ahi. Seared but left pink in the middle of the filet, it is the best of both worlds, crispy and explosively tasty and umami on the outside, and lush and sashimi on the inside. Bluefin is wildly popular around the world as sushi, called Maguro on the menu, and is the richest, most dense, and most expensive.