Archive for January, 2010

What’s a Corner Table Cooking Class Like?

08 Jan

This is the coveted pork belly class.  We had so much interest, so, keep an eye out, this class may show up again in February.   Or it might not…

The first thing we should mention is that this isn’t your normal cooking class.  For one thing it’s in the kitchen of a rather busy restaurant during dinner service.  Another thing is that you’re greeted with the first course of your dinner for that night, a “nosh plate” with beer or wine.

Behold our featured ingredient for the night,  the pork belly.

Mise en plase,  if you cook, you should know this phrase.  If you don’t, look it up.

Salt is very important.

Oops – the wifi went out so Chef de Cusine, Jorge Guzman, filled in talking about pickling while it was being fixed.  Just a little bonus since pork belly goes so well all things pickled.

And, again, the importance of salt and the two best tools in the kitchen.  Your hands.

Did we mentinon that you get dinner along with your class?  Yeah we did.  We’re going to mention it again. You get dinner along with your class.  This course was warm celery root and parsnip soup with bacon, pancetta, guancalle and fresh pork belly garnished with sweet red pepper and lemon simple syrup.

It appears that it was good to the last drop.

Not your traditional piece of fat to make lardo, but in the interest of using all parts of the belly, this is a quick verson of the traditional Italian ingrediant.

Ah, this is the joy that is pancetta.

This course is bacon and eggs: fresh pancetta, poached egg, spicy dark cherry + honey gastrique.

pork belly: braised

Hidden Steam Braised pork belly, butternut squash puree, Ames farm caramelized apples, creamy heirloom beans from Riverbend Farms.  Dessert had very little to do with pork belly, but it does speak to the balance betweena rich full dessert and citrus.  Rogue chocolate ganache with lemon curd, candied walnuts and chili sweet sauce.

Vino + Vinyl is Moving

07 Jan


Wondering what we are doing with Sunday nights at the restauarnt.  Well, here you go.  Vino + Vinyl is moving to Thursady nights.  We already do $1.00 corkage fee on Thursday nights, so we are going to break out the turntable and spin some records as well. 

Sadly, we are going to close on Sunday nights.  We thank all those that walked in fromt he neighborhood, and spent Sunday nights with us.  We are going to have some new and exciting things happening at Corner Table. 

Stay Tuned.

Minneapolis, New Years Eve, Thank you

02 Jan

Blue Moon, Corner Table, Tour de Farm Tent

I just wanted to take a moment this morning to thank everyone who grew, cooked, decorated, served, ate, drank and in any other way were involved in the wonderful evening we had last night. It truly does take a leap of faith to come out on one of the coldest nights of the year to a tent set up in the middle of a Minneapolis street, and that’s just what you did. You’re amazing. Thank you all.

Here was the menu from the night


Family style

Hidden Steam Pork Belly and Lutsen maple gastrique

1st course

Larry Gates in Kellogg Warm Sweet Meat squash soup, allspice Castle Rock cream, Ames Farm Apple and northern Lites Blue cheese

Wine Course

Morin “Olympe” Chitry 06

2nd course

Cured Star Prairie Tout, crème friache, poached potato in PastureLand butter

Cono Sur Riesling 2009 from Argentina

3rd course

William Yoder Roasted beets, Riverbend farm polenta, Star Thrower farm Sheep’s milk ricotta

2005 Vina Alarba Old Vines Grenache

4th course

Thousand Hill braised grass-fed brisket, Rutabaga puree from Elizabeth Emerson in Castle Rock  Cream + pickled mustard seed

Bordeaux- Cotes de Bourg, Domaine Peychaud, old vines Merlot 2006

5th course

Rogue chocolate ganache cakes, warm Pepin Heights Apple cider crème anglaise + Honey caramel sauce, Sweet braised beets

Lustau Pedro Ximenez San Emilio Sherry