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Following twenty years of farmer's markets selling locally grown vegetables, native fruits, and local honey Linda created Marianne's Kitchen in Shoreview, MN, an oasis of good food, conversation and laughter in a suburban food desert. Operating from 2011-2017 the cafe offered home made soups, fresh bread baked daily, great sandwiches and treats and a complete line of gluten-free soups, pickled products, jams, jellies, salsas and locally sourced soups, honey and grains.

The Marianne's Kitchen of sharing, conversation, and learning continues with ongoing commentary, food reviews and food finds as we grow, cook and eat our food and sample local restaurants.

Monday, June 18, 2018

Quiche Comparison: May Day, Coffeeshop NE, and Ox & Crow


How do we choose the places where we return for a 2nd or 3rd or ???? meal??: 

Quality & Value


Let’s compare 3 recent quiche selections...

First up—Ox & Crow in Mahtomedi - a sliver of veggie quiche with garnish $5


ox and crow quiche mahtomedi
Ox & Crow

Second—sun-dried tomato & cheese quiche accompanied by greens with vinaigrette- The Coffeeshop NE Mpls $6


coffeeshop ne quiche
The Coffee Shop NE

Third—broccoli cheddar quiche with greens & vinaigrette - May Day Cafe Mpls $4.95


May Day Cafe quiche
May Day Cafe
Of course our top choice would be the generous portion of quiche filled with actual visible florets of broccoli (plus the best cold brew ever, a top ranking Vietnamese coffee, & jalapeño cheddar scones that are out of this world) at May Day in Powderhorn.
But, that’s a long drive & we’re working on our part of climate change.

So, our go-to is The Coffee Shop NE. Always an assortment of great quiche & interesting pasta or other side dish salads, excellent coffee, excellent service, & great desserts (plus they installed solar on their roof!!). Also more spacious than Mayday, so a chance to find a seat : )

Coming in last, the skimpy serving of mostly hashbrown ‘veggie’ quiche at Ox & Crow. Very friendly counter help, but average coffee, skimpy portions, & much ‘audible’ discussion of how to cut costs—the discussion should always be on how to retain customers thru quality (followed by adequate portion size). Too much of a carbon footprint driving that far...then having to search for more food when you’re still hungry.

So those are some of the considerations we use when talking about our food experiences.

p.s. we had to bring home half of our quiche from May Day because the portions are enormous (so I guess that cuts our carbon footprint by getting 2 meals from 1 trip—-plus a jalapeño cheddar scone that had to come along with us.....)
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