The best holidays are The Minnesota State Fair and Halloween.
To be honest, I wasn’t super drawn to the new list of new fair foods this year.
I know deep fried things on sticks aren’t light fare, but a lot of the items seemed to be very heavy like grilled sandwiches, foods that could either be very good or very bad (al pastor waffle, lahmucan) or boring (fried feta bites, boneless wings, or “build your own burger.”
Build your own burger as a new vendor? lol come on.
This year, we’re following the same philosophy as we dud last year. We’re not trying a new food simply for the sake of trying a new food because $$$. I’ll let the food critics go there first.
It’s been way too long since I’ve attended a a summer food and culture festival.
Our friends randomly asked if we wanted to check out a Greek Festival so off we went. St. George’s Greek Festival occurred last weekend (August 18-19th).
I have no idea how many years this festival has occurred, but my guess is many.
Volunteers warmly welcomed guests and served a variety of foods and beverages.
Entrees included gyros, different types of kabobs (souvlaki), moussaka and spanakopita. We got so full on savory food that we left no room for dessert. Not even the baklava sundae.
The food and beverages here were affordable and very good. We grabbed some Greek beer and wines beforehand.
Last weekend, on our first cold, snowy night, I attended my first lutefisk dinner. Lutefisk is a Nordic food tradition of preserving cod fish with lye. You know, that stuff used in soap making or added to oven cleaners and drain openers? Yup. That’s the stuff. “This is totally not a metaphor,” I kept saying.
If you google “Lye” you will also find that it brings up articles related to “tissue digestion.” A friend reminded me that lye’s also used to make bagels so I felt a little better. After the fish is treated with lye, the flesh takes on that striking jello-like consistency. After a six-day soak in water, it’s fit for human consumption.
Disclosure: This post is sponsored by Eckert’s Farms and the ALIVE Influencer Network.
Having lived in the Upper Midwest most of my life, I’m used to short summers and finding local rhubarb, berries, sour cherries (if you are very lucky), ground cherries, melons, and lots and lots of apples at the farmers markets.
These are all things I didn’t think about much, until we moved to Missouri. Although we’re not exactly in the south, we’re still farther south than we’ve ever lived before. The summers here are insanely hot and the winters are delightfully mild. You can still find most of these fruits at the farmers markets in St. Louis, but you can also find peaches.
St. Louis is an incredible food city. Seriously, it is. There’s always a unique pop-up, food event, or restaurant opening. Jake and I try to visit a new restaurant each week and feel like we’re just starting to scratch the surface of the dining scene.
A few weeks ago, the ALIVE Influencer Network hosted a “Tasty Takeover” of a weekly event called Venture Cafe that connects local entrepreneurs. This event was open to everyone to attend at no cost. The theme focused on innovation in food and beverages. Local chefs, beer brewers, and food media folks spoke on panels and shared samples. As a newish STL resident, I enjoyed the opportunity to learn and connect with others also interested in food.