2.19.12

Having a great relationship with our purveyors, like our friend Mark Mann at Swanson Meats, insures that we are getting the best possible meats we can buy, cut to our specs. New on our menu at Bacio is a 22 oz.Creekstone Farms dry aged bone-in ribeye steak with our chef Mike Zinsers' preparation with oven roasted potatoes, artichokes, roasted garlic and red wine demi-glace. We think it's a very flavorful piece of juicy goodness

 

 

9.25.11

This month we're featuring the ducks of Pat Ebnet from Wild Acres Farm in Pequot Lakes, MN.  Pat's ducks are fantastic.  Pat is a second generation farmer and has been selling to restaurants since 1978.  He breeds, hatches and raises the ducks on their 500 acre farm and hunting preserve.  Pat even delivers them himself.  We're making confit with the legs.  A laborious several day process that yields a succulent sweet meat that we saute until crispy-tender and rest it on top of a roasted butternut squash risotto.  It's the flavor of Autumn in a bowl.  The risotto is on the menu and we'll also be running specials all month. You might have to come back several times to try all the ways we're using Pat's ducks.

 

8.16.11

Your first experience with figs was more than likely the same as mine, in the center of a Fig Newton.  Some of us liked them and most of us didn't. Whether your in the did or did not like figs camp, a fresh Mission fig, is such a glorious departure from it's dried version that you absolutely must try one.  Mission figs have a very thin skin and silky-sweet flesh that melts in your mouth.  Currently in season through September, they are a precious treat that we love to showcase.  This month we are pairing fresh Mission figs with some lovely partners on a crispy flat bread with gorgonzola, wild arugula, shaved Prosciutto di Parma and drizzles of aged balsamic and extra virgin olive oil.  A classic combination of flavors that just jumps in your mouth.

 

 

7.10.11

What's a rock shrimp? Rock shrimp are a small species of shrimp with a very hard exoskeleton similar to lobster. Like lobster, the meat is very sweet with a firm texture. They are naturally low in fat, calories and cholesterol so make an excellent, health protein option. Rock shrimp are sustainably harvested in domestic waters, mostly off the coast of Florida. They are available fresh starting in July and we are pairing them up with sweet corn, wild arugula, roasted local tomatoes and a touch of summer truffle oil, all tossed with our housemade fettuccine.

 

7.7.11

July has arrived and with it some incredibly beautiful weather. Yahoo, we needed it. As we roll into July @ Bacio, we are featuring 2 new desserts. Our Pastry chef Sophie Parris has come up with a dessert so July it should have a sparkler in it! Her strawberry upside down cake has a fragrant touch of cardamom, a good dollop of whipped cream, fresh local strawberries and a hint of lime juice. Yum! We also have our warm raspberry cobbler with a buttery and sugary vanilla bisquit baked on top, served with our homemade Tahitian vanilla gelato and a fresh mint tuille (a thin buttery cookie wafer made with fresh mint and lots of butter).

We are looking forward to changing the menu again soon as fresh local fruits become available, so come on in while the berries last. And lets all hope the weather hold up!

 

6.2.11

Copper river salmon season is now in full swing and we're featuring it along with locally grown asparagus for the month of June.  The Copper river is a 300 mile pristine river in south-central Alaska originating at the Copper glacier.  This river yields abundant amounts of King, Sockeye and Coho salmon at different times of the summer.  The wild Alaskan fishing waters are some of the most respected and well managed in the world.  Copper river salmon is very high in Omega 3's, so not only does it taste great, it's good for you too.  We're also getting a steady supply of great locally grown asparagus from Russ Willenbring and family in Cold Springs, MN.  Their asparagus is fresh, flavorfully and tender.  We've even shaved it raw into salads.  Their farm, Produce Acres has been practicing sustainable farming since 1991.  Visit their website and check it out.  Produceacres.com

 

5.23.11

Local Asparagus is coming!
It's officially one of my favorite times of the year.  I just got word from our local asparagus farmer, Russ at Produce Acres, that we'll be receiving our first delivery of the season this Saturday.  We've positioned our menu to take full advantage of this local bounty.  It is the sweetest and most tender asparagus you'll ever have.