Tag: Event (page 1 of 2)

Our Favorites & Something New: My Minnesota State Fair Post 2019

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.

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2017 Minnesota State Fair: The Year We Did The Classics

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).

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Follow The Man Holding The Fish Sign On A Stick For Lutefisk

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.

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Picking Peaches At Eckert’s Farms + Dinner In The Orchard

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.

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A Tasty Takeover Recap:STL Beer, Blogging & Chef Talk

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.

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