Greeting Text

Marianne's Kitchen is a locally-owned market cafe at CR E & Lexington in Shoreview, MN, offering home made soups, fresh bread baked daily, great sandwiches and treats and a complete line of gluten-free soups, pickled products (e.g. Pickled Beets) and jams and jellies (e.g. Hot Apricot Jelly).

Linda, Anne & John consider Marianne's Kitchen to be an oasis in a suburban food desert and offer perspectives on food, their favorite food finds, recipes and commentary on a small family owned business, a small box gem in a big box world.

Saturday, April 22, 2017

Up Coffee Roasters

High expectations for Up Coffee Roasters...after all, they roast coffee there...lots and lots of coffee, so the coffee should be the best part.  Really nice ambiance.  Food menu looked great.  We chose a breakfast biscuit and a lunch sandwich.  Execution was lacking.

Coffee served in a great mug.....room temperature.

Enough said.


This hard flat brown thing is their signature biscuit. The contents were good after we chiseled our way in.

Chick-Fil-A Redux



Chick-Fil-A 


You may have noticed...I'm pretty interested in food.  Being in Marian's kitchen as a kid was completely fascinating.....brewing root beer (or dandelion wine), frying onion rings, making jam.....food, food, excellent local (from the garden in the backyard) food.
Container 3"x1" Deep
So, I check out every food place I can.

It seemed like this month had a lot of disappointments.  But, in reality, the insights have been much better than the food.

Tonight we ventured to the Chick Fil A.  We haven't been in one since I was working in Tennessee..we hit one in Charlotte NC on the way from the airport to TN along a scenic route.  
I've been greatly impressed with the physical structures of several chains this month.  I really like the interior at the new Starbucks on 96 and Centerville Rd.  The Tavern Grill was REALLY an expensive building (and that doesn't even count the months of land remediation we watched as the lot was constantly under water) and it's beautiful in that old boys club leathery kind of way (although kind of large and echo-y).  The Chick Fil A in West St. Paul is a palace......almost a cathedral....not to God, but to pretty marginal corporate food offerings.

Maybe that's the trend.  Who cares about what you're serving, as long as the place is a show-stopper?

Chick Fil A had high-end finishes, tile, general 'we spent a lot of money on this place' appearance.  Ditto Tavern Grill.

They have a lot in common.

But the real common denominator for me was.......waffle fries.   Now I'm not a big indulger in the fried cancer sticks or fried cancer waffles.  I'm kinda enjoying my life on earth not being riddled with cancer.  Why would I eat carcinogenic potatoes at either of these overpriced places?

Both of these places could build palaces....literal palaces with expensive everything in the interiors and exteriors.....based on the sales of 38 cents worth of potatoes in the form of waffle fries and something 'meh' to accompany them.  At one place, for $14 you can get a giant, heaping plate of 'waffles' with a 'meh' sandwich.  At the other you can get a scrap of chicken...plain so you can see how tiny it is or covered with breading to make it look like you're getting something for your money.....with a heap of 'waffles' for about $7 or $8 with a drink that they parcel out to you (another corporate cost-misering method).  One place uses a plate.  The other uses the biggest pile of disposable waste I've seen at a fast food meal in a long time (you know, when you finish the meal, what's on the table in plastic is just as big as when you started).  But both places make their profit off 38 cents worth of potatoes fried into 'waffles' (that's the large portion) to fill your plate or tray and make you feel like you're getting a 'value' for your dollar.

Kale 2" x 1.5"
Obviously, from the flow of cash that enables these places to build such luxury palaces, selling people 38 cents worth of potatoes in the shape of cute little waffles is, indeed, a highly profitable endeavor.

Okay, I'm gonna go look for some food now....I'm really hungry....and I spent all my money enjoying the 'palaces', but I didn't really get any food (I guess I should call that 'superfood' portion of kale at Chick Fil A food).  I think I'll go to that dumpy little soup and sandwich shop on the corner and have some pineapple slaw or mango chipotle salad, turkey on a sun dried tomato roll with some real cheese and fresh lettuce not from a bag....and see if anyone left a cookie crumb in the case at the end of the day : )


Sunday, February 26, 2017

"If you can's say anything good..."


We hit a new local establishment last week.  The rage is small batch breweries.  Many attempt to put out food.  Some small places realize their strength is beer and put a circle of food trucks in close proximity.  Others try...and fail.


Service is critical to success.  It includes the greeting you receive upon arrival, the knowledge and attentiveness of the wait staff and the overall appreciation of your patronage.  Behind the scenes it includes food preparation and safety.

The casual display of utensils looks friendly.  Unfortunately it's a food service violation. Everyone reaching for a fork touches the others which end up in your mouth.  It gives pause to consider what's going on in the kitchen.





Known for our super-good, hard-to-beat Banh Mi sandwich, we added one to our order of a couple pale ales.  The high point of this serving were the pickles.  The bun was dry.  We think the meat was chicken.  It had a couple of small carrot slices and was over seasoned with mint, a dash of basil, pate and a tasteless green sauce that might have been cilantro; we're not sure.  The pickles were sweet and flavorful. A plate or bowl would have been better than any other part of this serving.

Our favorite location for grilled romaine is Cafe Biaggio on University Avenue in St. Paul.   We should have driven there instead. 

This serving started with already wilted Romaine.  The bacon lardons were hard as rocks and will max our dental plan's 'restorative' allowance. Served with bleu cheese (OK), a house pico (tasteless) and the house hot sauce (tasted like 'out of a jar'), the whole thing was a disappointment.

We like to give every place a couple of visits before commenting but we've decided to put a big "PASS" on this location.  Sorry.  We'll continue our search and recommendations elsewhere.

Sunday, February 19, 2017

Sauce and Impeccable Service - Great Saturday Lunch

Friday night we headed out to one of the new local food & beverage establishments in 'the burbs.'  It was a long week at Marianne's Kitchen and we needed a break.  Plans are good but sometimes the outcome is not.  Our choice for Friday left us disappointed, and as people say "if you don't have anything good to say, don't say anything at all."

Saturday Linda convinced John to head to St. Paul were we regularly find good options.  Stewart's Cafe near St. Thomas was fantastic.




The pannekoeken was thin, nicely textured and garnished with a not-too-sweet fruit topping and home made ice cream.

The grilled cheese is where everything was simply marvelous.  Three cheeses, mantasio, chedder and fontina on substantial grainy bread and a delightful house made aioli defined a wonder treat.  We opted for the 'Korean' fries which were a $1 up charge. The spicy ssamjang sauce was complex and by itself worth the trip and made up for a long week.  We both keep repeating to each other how wonderful the sauce was.  We dipped both the grilled cheese and fries and several times an empty fork.

During the course of our visit we were served by three staff people, all of whom were helpful and attentive.  The facility was immaculate.  Seating is a bit limited and we're sure a wait could occur during busy times.  We're going back to try the dinner menu soon and will make reservations.


Saturday, February 11, 2017

Swede Hollow & Supermercado Y Cafe La Palma


Enchiladas & Cubano

During the warmer months we frequent a Taco truck on the north side of 7th ST just west of downtown St. Paul.  Each time we go there we see a sign for La Palma on the corner of 7th ST and Payne AV and remark "we should try that place."  As we frequently post..."we're always on the search for a decent taco."



Saturday evening we ventured to Supermercado Y Cafe La Palma a supermarket and cafe catering to Salvadoran and Mexican options adjacent to St. Paul's historic Swede Hollow.  The emphasis is on Salvadoran.  We enjoyed browsing the market before and after dinner.  The cafe is located in the back of the supermarket and very much has a local cafe feel.

Sharing the Cubano sandwich and the enchiladas with verde salsa was a good choice.  You order at the counter and you food is delivered to your table in reasonable time.  The staff was pleasant and offered explanations and recommendations.  Overall it was OK, not great, for a casual meal.

John had to resist buying the Tamales from the freezer case despite the great packaging....loved that cow!!


"Pizza by the Slice" Success - Dinkytown

 Mesa Pizza - Dinkytown, USA
 

Mesa Pizza Dinkytown Putting the 'search for a good taco' on the back burner we headed out Thursday evening on a 'search for good pizza by the slice.'  After accomplishing  the 'find a parking spot' task we walked a block or two in the cold and reminisced a bit about the 'old' Dinkytown.   Turning north on 4th Street, being under dressed for the cold, we eyeballed Mesa Pizza.  Their other location is in Uptown.  The Dinkytown location has been their since 2006 so a decade has passed since we wandered around.  The neighborhood has evolved but Vescio's and Al's Breakfast appear unchanged.

The choices were plentiful and we settled on three slices, a feta cheese and arugula, chicken gyros and a BBQ pork with pickles.  All were picked from the display case, warmed up in about five minutes and ready to eat.  All were good but we found the feta cheese and arugula the 'top' of the three.

No question about it, it's 'campus pizza joint' decor with limited and well-used seating.  Posters and bathroom graffiti reminded us of the importance of fresh thinking, involvement, the arts and expression...it's easy to slip away from that.  This was a good reminder and a successful search.  We'll head back there again!!!!




Tuesday, June 14, 2016

Jim Felger, Baker 1943-2016

Jim Felger Baker Hinckley MN

Jim Felger, Baker 1943-2016


We lost one of our best friends on Saturday.   Jim Felger, the person many of you met at our special baking events, passed away Saturday evening.  Our grief is beyond words.

Jim and I met at the meeting to establish the Sandstone, MN farmers' market.  As the meeting was ending, I asked Jim if he would be willing to help me with my yeast breads (or yeast flops as I used to call them).  "Sure, sure, sure......" was his response.  I can't tell you how many times I heard those words from Jim over the next decade.  "Sure, we can make some coffee cakes."  "Sure, I can help you with your bread."  "Sure, sure, sure...."  Jim was always willing to try something, do something, help with something. 

Last year, Jim and I created a new pumpkin yeast bread.  Maybe you had some here last Fall.  It became a popular item at the Farmers Market in Pine City where Jim was a vendor each week.  When I suggested trying to create it, Jim's response:   "sure, sure, sure!"  Our recipe was pretty good.  But then Jim tweaked it (a couple of times).  Then it was really good.

A value can't be placed on what Minnesota has lost with Jim's passing.  There are very few 'old time' bakers left.  As grocery store 'thaw and bake' commercial products have expanded, most small town and independent bakeries have closed.    After his dad passed away, as the oldest son, Jim ran the bakery with his mom Stacy - Stacy's Bakery in Sandstone.  The place where Twin Cities Live filmed the fruitcake one year.  And for the next 2 weeks, Jim made 5400 pounds of fruitcake.  He said it nearly killed him....luckily for us, it didn't.  Later, Jim and Lois opened Jeffrey's Bakery in Hinckley (across the freeway from Tobie's)...named after their son.  Jim was also stepdad to Lois' 3 sons.  After Jim 'retired', he worked at Tobie's (you'll find Jim's xxxxx, or Stacy's xxxxxx, or Felger Family Fruitcake there), and Chris' Foods in Sandstone. 

When Jim worked at Chris' Foods, he always had a Saturday morning shift.  After the farmers market, I would meet there for lunch.   I'd ask, "Jim, what did you make this morning?"   Here's a lesson for all you folks who have trouble getting things done.  Jim would answer with something like (and remember, he was about 68 years old then):  80 dozen dinner rolls, 40 loaves of 8 kinds of bread, 6 kinds of bars,  packages of 12 kinds of cookies, plus making the dough for the afternoon shift (because it was only noon after all).  Let me just say that Jim helped me with my 'baking efficiency'.

Jim was a 4th generation baker.  It would be hard to describe the details of all of the skills that are implied in that statement.  When you learn at the hands of your mom and dad, skills that have been passed down from generation to generation, recipes that have been tweaked to perfection, with a standard of quality and detail that seems to be disappearing with each passing year....then you get a small sense of what Jim Felger carried in his DNA and what we will never experience again.

Our baking events with Jim were very popular.  Often, people lined up early...especially to get a handmade almond coffee cake or poppy seed ring.  I hope lots of you had a chance to speak with Jim when you were here....to understand what a kind and gentle soul he was.   I NEVER heard Jim say a bad word about anyone...EVER. 

A few people always said, 'oh, I'll try that next time."  Foolish thinking.  When Jim made something, I tried it right now.  I've had at least one of everything Jim has made over the last 10 or more years and I don't regret a single calorie.  I've learned that sometimes there is no 'next time'.  What I wouldn't give today for 1 bite of Jim's prune strudel....maybe the most delicious thing I've ever eaten (and luckily many of you were skeptical about prunes, so I always got one for myself).

Jim's baking ability and his kindness were phenomenal, but didn't come close to his artistry.  I told him often (and I am so glad I took the opportunity every time) that I believe he is the premier baker in Minnesota.  You don't bake for over 60 years if you don't love it - and Jim loved to bake every single day.  His knowledge was priceless.  His artistry was beyond spectacular.  On our Christmas cookie plates, I always put some of my cookies and some of Jim's cookies.  I usually put mine on the bottom layer...because who would want to cover up a single one of Jim's gorgeous cookies.

My favorite stories are about the people who took home 1 dozen cookies and were going to 'make my own.'  Yup, we heard it all the time.   Then the honest ones (but more often their spouse) would come back and tell me that they took home that plate of cookies and spent an entire day trying to make something that looked just like it.  The spouses reported that their spouse ended up with  lots of disappointment and feelings of inadequacy.   I can understand.  You can't expect to be able to do what was really the culmination of 4 generations of knowledge and experience on a Sunday afternoon.  Jim would have helped anyone who asked.

"Always use butter."  Never skimp on ingredients.  I can't tell you how much Jim spent on butter.....I've never actually worked with 50 pound blocks of butter....but Jim did....all the time.   You can't make delicious baked goods when you use the artificial ingredients that you find in all the commercial baked goods today.  If it tastes like chemicals, it's because it is chemicals.  If it tastes like butter....well then you know what to buy.

Have you had a Sally Ann cookies?  Houska (mmmm....cherry houska).  Grandma's Christmas bread?  I've had some of these plus hundreds more of Jim's creations.  I can't believe I'll never taste a product of his hands....ever, ever again.

Jim had been under the weather for several months.  So much so that he didn't feel like baking.  That's a pretty amazing statement all by itself.  But Saturday evening, he went to his baking bench, turned on the oven, took out the flour and sugar....to make one of his special creations.    That's where Lois found him....at peace near the baking bench. 

We will miss him forever........