[FHCx349] National Bouillabaisse Day

Say that three times fast.

IT’S NATIONAL BOUILLABAISSE DAY!

It’s even tough to spell it! It’s basically a portmanteau of the words “boil” and “simmer.” Kind of vague for what this thing is: a fish stew. A really tasty fish stew. But there’s all sorts of tradition surrounding this thing that you have to adhere to:

-The ingredients have to be added one by one rather than all at once. Talk about inefficiency for the sake of taste.

-You have to make a rouille, a garlic egg-yolk mayonnaise, and serve it on toast with the soup.

-Serve the soup really hot, with the fish on a separate platter.

Whew!

We went to one of the only remaining restaurants of the Twin Cities that still serves Bouillabaisse (now that Vincent is closed), Sea Change. It’s a pretty lovely restaurant connected to the historic Guthrie Theater.

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Needs no explanation on this menu. Only for the enlightened.

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The rouille is on the bottom of the left piece of toast because SP was clumsy and knocked it over.

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A view with the toast removed.

Really hearty and delicious. If you like seafood, this is definitely a winner.

Tomorrow is National Cupcake Day!

-SPAK

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[FHCx329] National Turkey Day/National Sardines Day

IT’S THANKSGIVING NATIONAL TURKEY DAY AND NATIONAL SARDINES DAY!

Thanks to the calendar, we’re stuck celebrating a strange holiday for Thanksgiving: sardines. SPAK have probably never actually had sardines before. We know they certainly have a reputation for being packed tightly together, and that they taste really fishy and oily. Leave it to SP to pick up a kind that is even more oily than usual.

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We may hear from fans that we shouldn’t have just dug a fork into these, but used them in something else. Well we wanted the full experience. It… wasn’t magical. Not that we were revolted, but man, their reputation definitely precedes them.

But then we got to palette cleanse with a beautiful dinner at SParents for Thanksgiving. It was a truly lovely time, and SPad’s turkey was unbelievably tasty.

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We have a lot of leftovers, which is great because tomorrow is National Leftovers Day, National Maize Day, and National Parfait Day.

-SPAK

[FHCx306] National Calzone Day/National Deep Fried Clams Day/National Vinegar Day

IT’S NATIONAL CALZONE DAY, NATIONAL DEEP FRIED CLAMS DAY, AND NATIONAL VINEGAR DAY!

Riffing on this Ben Wyatt from Parks n Rec thing… if we were to make a restaurant to celebrate folded pizza, it would be specifically diet-friendly and located in areas nearby Los Angeles or San Diego. It would be called the Local LoCal Low-Cal Calzone Zone.

But for reals. Calzone Day was just established recently. Specifically, it was petitioned by Minsky’s Pizza on their 40th anniversary. So hooray for them!

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Today also celebrates something we were worried about finding. There are always days like that. Sea Salt, which we visited for fried scallops, closed for the season at the end of October. Our next best bet was a place called Mucci’s, which is known for their deep fried – wait for it – pizza. Yeah. We were excited to see they also had clam fritti. But when we called at 4:45 to ensure they had our item, we were aghast to find they didn’t have any! As of November 1st, today was a menu change, and they don’t have ’em anymore.

We were in luck that a local joint by SP‘s old apartment had the goods for us. Here’s Mac’s Fish and Chips.

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The menu on a white board. Too quaint not to share.

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“We don’t have soda. We have POP!” Thanks, Minnesota. SP approves.

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SP got half clams and half cod. Mmmmm those clam strips were AMAZING.

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AK went full-blown Minnesotan and got Walleye. Probably was from Lake Wobegon.

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And what’s this? Malt vinegar to have with our fish n chips? Such that we can enjoy National Vinegar Day? Perfect!

Despite the troubles, today was a success. We could’ve clammed up, but we got out of our shell and had an adventure.

Tomorrow is National Deviled Egg Day.

-SPAK

[FHCx60] National Surf and Turf Day

Happy leap day!

TODAY IS NATIONAL SURF AND TURF DAY!

Apparently there is no real definition on surf and turf. So we took it upon ourselves on this lovely extra Monday to find ourselves something from the surf and something from the turf.

Our journey took us to a local favorite, Red Cow.

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Surf: Fish and Chips. Really tasty.

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Turf: The Royale. Pork belly, Brie, arugula, and tomato jam. One of our favorites.

It wasn’t quite steak ‘n lobster, but it was damn good! The burgers are amazing at Red Cow. Super juicy and cooked to that perfect slight-pink center. With the pork belly and jam mixing with the sweetness of the cheese it’s just… ugh. Awesome.

Tomorrow is National Peanut Butter Lover’s Day (not to be confused with National Peanut Butter Day) and National Fruit Compote Day!

-SPAK

[FHCx49] National Crab-Stuffed Flounder Day/National Drink Wine Day

The seaweed is always greener in somebody else’s lake.

TODAY IS NATIONAL CRAB STUFFED FLOUNDER DAY AND DRINK WINE DAY!

Alright. Crab-stuffed flounder. Someone at the top of the food chain of this food-holiday-making machine decided to go obscure, so here we are. Our initial plan was to kill and eat Sebastian and Flounder make something like this at home but there really isn’t much access to flounder in these parts. Instead, after a tiny bit of hunting, we succumbed to Beyonce’s advertising and took ourselves to Red Lobster. There, this beauty awaited us:

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Look at dat stuffin’s.

Of course, while we were there chomping on our Cheddar Bay Biscuits™ we overhead another table order wine, saying “It’s national drink wine day!” Little did they know, they could have celebrated both holidays at once.

Us? We waited until we got home so we could have the good stuff. SP is a fan of a Hungarian wine called Tokaji. The wine was made semi-famous by Kings Louis XIV and XV, and as well by Bram Stoker when Harker drinks some near the beginning of Dracula. Dracula himself isn’t a fan of the stuff. He never drinks wine, ya know.

Our choice in Tokaji is this beauty. It’s sweet and subtle. Makes for a terrific dessert wine fit for royalty!

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Join us tomorrow for National Chocolate Mint Day! Now where did that giant peppermint patty go…

-SPAK