2013 was a big year. We lived in Fargo, North Dakota and Mason City, Iowa. We got married, bought our first house, and adopted a dog. I embarked on a lot of solo road trips and completed a whole year of full-time culinary school at Minnesota State Community and Technical College.
Here are my favorite tastes from the past year:
Favorite Overall Dish: Prosciutto Wrapped Shrimp With Marscapone Polenta at Mezzaluna
I don’t have a decent photo since we dined when the light was especially dim, but there’s a photo on Mezzaluna’s slide show on their homepage.
Favorite Sushi Roll: White Boy Sushi Roll from Bangkok Corner (formerly Cafe 21), Fargo, ND
Yes. I, too, was surprised my favorite sushi roll came from Fargo, ND.
This sushi roll’s name is strange. I liked its pleasing balance of sweet and savory. The mango sauce surprised me because it tasted like a fresh puree and wasn’t cloyingly sweet. The fish was fresh and silky and the portion size was generous for $12.99. Hopefully this is still the case.
Red Curry Scallops, Sarello’s, Moorhead, MN
I met Sarah, the author of the blog Home With The Lost Italian at the North Dakota Blogger and Writer Conference in Bismarck, ND. We were the only Fargo-Moorhead attendees to participate in first evening’s food crawl with Marilyn Hagerty. Jake called me about the Iowa transfer during this conference and so we made a point to visit Sarello’s before we moved.
We spent one of our last evenings in Fargo surrounded by good friends at Sarello’s who gave us the perfect send-off. Our favorite dish was their Red Curry Scallops. The menu features a lot of Italian food, so I was surprised when their curry was spicier and more flavorful than any I’d tasted at a Thai restaurant.
Favorite Salads: 1910 Grille at the Historic Park Inn, Mason City, IA
The only surviving Frank Lloyd Wright hotel
We’ve visited the Historic Park Inn several times to dine at their restaurant and lounge. Their menus are concise and don’t get too crazy, but everything we’ve ordered has been nicely seasoned and thoughtfully prepared.
Their salads are outstanding. For $9-10 per salad, I’d expect the greens to be free of any blemishes and the dressings to be scratch-made and balanced. These certainly are.
We love the calamari here. One the two occasions we ordered it, the squid was tender, tasted fresh, and fried nicely without being greasy. I was also pleasantly surprised when our gin martinis were only $7 each.
Fish and Chips from Ward 6, East Saint Paul, MN
This is the dish that keeps me from branching out. It’s fried in beef tallow. “Nuff said.”
More reasons why I love Ward 6.
Favorite Beverages
Absinthe from Meritage, Saint Paul, MN
I’ve written about Meritage so many times. It’s one of our favorite special occasion restaurant in the Twin Cities. They offer many varieties of absinthe that they pour from their fancy absinthe fountain.
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| Tea from Verdant |
Verdant’s is automatically made with almond milk unless one requests otherwise and Coffee Cat stocks soy milk and sweetens theirs with honey. You won’t find any sweet powdery mixes or syrups at these places.
Favorite Sandwiches
Signature Sandwich Box Lunches from Starboard MarketWhen I first moved to Mason City, people sang the praises of Starboard Market. I stopped by for takeout lunches while we were in the midst of a miserable hotel week before we could move into our house.
These sandwiches brightened our day. First timers beware: There are so many different types of creative sandwich combinations that it may take you a long time to choose your first one.
The full Signature Sandwich Box Lunches aren’t cheap at $10.25, but our Reuban and Regatta (smoked turkey, mango chutney, havarti cheese) were stacked tall with freshly sliced meat. The boxes also come with a pickle spear, chips, freshly baked cookie and a tiny cup of your choice of salad.
The Cleveland Panini from Cafe 116
We drove between Fargo and Minneapolis-St. Paul countless times. My favorite city to stop was Fergus Falls and I always visited Cafe 116 for their Cleveland Panini and espresso.
Fergus Falls is a beautiful city with a cozy feel. I felt at ease at Cafe 116, so I would often pause to enjoy my meal on my way to the Twin Cities.
The cafe pulls wonderfully rich espresso and serves scratch-made foods made from local producers. I always ordered my favorite Cleveland Panini filled with prosciutto, mozzarella, red onion and sliced apple with a side of fresh vegetables. All sandwiches can be ordered by the half or whole.
I don’t miss making the three and a half hour drive between Fargo and the Twin Cities, especially in the winter, but I will miss my visits to Cafe 116.
Most Surprisingly Good Foods
Shrimp Cocktail at Dempsey’s Public House
Who orders the shrimp cocktail at a dive bar in Fargo?
Dempsey’s is a dim dive bar on the main drag through downtown Fargo. It serves an eclectic crowd and offers surprisingly decent food like Bertrosa’s beer cheese soup.
We’ve been burned by shrimp cocktails such as the $1 version at the MN State Fair so we were wary when our friend ordered it. We were surprised when shrimp were huge and the cocktail sauce made our noses burn with horseradish. In fact, it was just as good than the version at a hotel down the street. It costs $9.75 for five large shrimp and is Dempsey’s offers it for less during certain happy hours. Who knew?
Breakfast Sandwich at Polly’s Coffee Cove, East Saint Paul, MN
This little coffee shop is tucked into a block on Payne Ave. within walking distance to my in-laws house. One morning I ventured over in search of breakfast. I asked the woman at the counter if Polly’s offered breakfast sandwiches and she offered to whip one up for a few dollars.
The sandwich she created wasn’t fancy or gourmet. But somehow, squishy croissants, eggs, swiss cheese and cubed deli turkey meat never tasted so compelling.
Favorite Sweet Things
Green Market, Orange Tart and Corn Cake, Fargo, ND
Alas, the Green Market is no more and is truly missed.
Green Market was one of a kind in Fargo because they sourced local and organic ingredients and offered a rotating menu every night. Chef Andrea Baumgartener and staff were stellar so we cheer for them as they embark on new adventures. I was thrilled to see Chef Andrea and Amy Thielen prepare Icelandic pancakes on the first episode of Heartland Table.
Pictured above is a buttery tart filled with tangy orange custard and passion fruit glaze and a corn cake with burnt caramel syrup.
Buttermilk Pie, Josie’s Corner Cafe & Bake Shop, Fargo, ND
I hadn’t even heard of buttermilk pie until I worked at Josie’s.
It became my favorite pie and I still think about it from Iowa. Flaky crust and a filling that’s slightly tangy and caramelized on top. It’s already affordable, but on Mondays and Fridays, you can get a slice of pie and freshly-brewed house coffee for a few bucks.
If you’re not in the mood for sweet, their knoephla soup and chicken pot pie soups are some of my favorites. Plus, they make a mean veggie panini. 
Strawberry parfait, Decker House Bed & Breakfast
We spent our first week in Mason City at the Decker House this summer. Jake had to start his new position within weeks and since lodging options here were limited, we thought the Decker House would provide a safe place to land while we considered our long-term options.
One morning, the owner started breakfast with this yogurt parfait made with local strawberries she and her staff picked. It was a bright spot in the midst of a stressful situation.
Read more about our week at the Decker House here.
Rhubarb Soup, Pirogue Grille, Bismarck, ND
As I mentioned, the ND Bloggers and Writers Conference food crawl through downtown Bismarck led by Marilyn Hagerty was completely epic. In fact, it has to be one of my favorite memories of my entire life. I’m not even joking.
Favorite Culinary School Tastes
Last year, I completed my first full-time year of culinary school at Minnesota State Community and Technical College in Moorhead, MN. I loved culinary school and was crushed when we found out about our transfer to Iowa last summer. I had just begun working at the bakery and looked forward to completing my second (and final) year where we got to butcher animals, supervise first year students, and plan the school’s cafeteria menus.
Nevertheless, I am grateful for this experience, the friends I made, and the learning opportunities our instructors provided. Here are a couple highlights:
Peking Ducks
Our teacher taught us how to make Peking ducks in our meat unit. We stitched them full of marinade, blew them up with a air compressor, hung them to dry, blanched them in honey water, and roasted them until their skin was crispy.
I’m not even going to try to be humble, here. This experience was awesome.You can read a detailed post as part of my Culinary Chronicles series at Simple, Good & Tasty.
The Seafood Unit
This collage doesn’t quite do our seafood unit justice, but it provides an impression of all the things we tasted.
We learned how to scale and fillet whole salmon and halibut and boil lobsters. We shucked and ate raw oysters, cooked clams and mussels, and ate bacon-wrapped scallops. We boiled lobsters and ate them drenched in lots of butter and learned how to distinguish between different qualities of shrimp.
Read more about our seafood unit here.
Spiciest Food
Dhamaka Balti, India Palace, Fargo, ND
Finally, a curry that really gave us heat stroke. We ordered it with lamb and enjoyed every bite.
This particular curry came with a hilarious disclaimer that’s been since removed. It said: *Very HOT! Prepare for an explosion in your mouth.
Either way, we loved that India Palace actually delivered on their promise of heat. The rest of the dining experience was pleasant as well. Now, if only they’d set up shop in North Iowa.
Favorite Acquired Taste
The Everything Grinder from The Red Pepper, Fargo, ND
Boy, did I hate The Red Pepper when they first opened their location into the strip mall next to our apartment complex.
I whined about the long lines and lengthy wait times and I whined about how the parking lot was now busy with traffic. When I finally got my first taste of Red Pepper, I didn’t hate it, but just didn’t understand how it could have created such a frenzy.
The cheese tostada was just plain weird and the grinder was made from squishy bread stuffed with slimy deli meats and taco meat. We didn’t return between our first visit and move to Iowa. But then everything changed when I had to make solo road trips from Mason City to Fargo to coordinate our move.
By the time I arrived at our old apartment, I was completely exhausted and found the only thing I wanted to eat was an Everything Grinder from The Red Pepper.
I remember wearily trudging across the parking to Red Pepper to collect my sandwich and then to Happy Harry’s for a bottle of beer. It became a ritual that I will miss.
What’s your signature party dish?
GG: I don’t use my dishes during parties. I bring out the paper plates.
What’s the most surprising thing we’d find in your fridge?
GG: Jimmy Hoffa
