I’d like to do that again.

  • Donnay Dairy “Granite Ridge” Minnesota cave-aged goat milk cheese
  • Pecan wood-smoked Yorkshire pork baby back ribs with caramelized onions and Concord grape glaze
  • Organic frisée salad with roasted sweet peppers, St. Pete’s blue cheese, toasted black walnuts and port wine-apple vinaigrette
  • Maple syrup-sweet corn pudding brûlée with a Minnesota black walnut bookie, toasted Illinois pecan shortbread and Ames Farm chestnut blossom honey-glazed hazelnuts
  • and a most excellent spicy and aromatic cabernet sauvignon, the name of which I can’t recall

Yum: dinner last night at Heartland.

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