This chapter of my Minne-RoadTrip series of posts is sponsored by Visit Faribault.
If you’ve ever traveled between the Twin Cities and Iowa along I-35, you may have noticed the Faribault Cheese Cave billboard. One thing that you should know before you run to the Cave O’ Cheese, is that there isn’t a cave made of cheese and you can’t actually go into the cave. It does exist, though.
This Minne-RoadTrip series of posts is sponsored by Visit Owatonna, Visit Faribault and Visiting Northfield
This week I took the Owatonna-Faribault-Northfield Minne-RoadTrip.
The Owatonna, Faribault and Northfield’s Convention & Visitors Bureaus graciously hosted me on a road trip to explore their communities.
While Jake and I are grateful to have lived in four Midwestern states within the past six years, Minnesota will always be home. We worked really hard to circle our way back home and so I’m honored to promote travel within Minnesota.
I won two MN State Fair tickets participating in a Midwest Travel Bloggers Twitter chat. Thanks Roseville Visitor’s Association!
I uttered the words, “What if this is the year I don’t try any new foods?” And like a self-fulfilling prophecy, they (sort of) came true.
Usually I scour the new Minnesota State Fair food guides and critic reviews from the first day. Then, we make a list and try as many as possible. This year was different. We’re finally back home with more move under our belt. New jobs, new house, new neighborhood. . . I wonder if we were really craving the old reliable. At least we were for this year’s visit.
Our core favorite Minnesota State Fair foods come down to curds, corn, cookies, and corn dogs (or pronto pups).
Pat’s Tap has many lovely qualities.
If you can forgive Pat for preferring the Packers, you’ll appreciate her generous happy hour, Skee-ball machines and a patio welcoming to pets.
Oh yeah, and the food’s good too.
What I’m here to talk about today is cheese curds.
It’s easy to make OK versions and hard to perfect. Deep frying battered cheese so that it has the ideal taste and texture is a complicated and beautiful thing.
Growing-up in Minnesota, I took rhubarb for granted.
My folks weren’t really into it. Rhubarb was this mysterious, sour pink stalky plant we dared each other to eat as kids. Jake remembers dipping it into sugar. As a young adult, I remember catering an event where the people ate all of the other summer pies except the rhubarb. The rhubarb slices came back to the kitchen where we happily enjoyed them.
I realized they were fools.