Holiday Time at Creekside

 

Dale and I were at Creekside for brunch recently. 

They're getting set up for the Holidays. 

We didn't have reservations so they couldn't seat us in the main dining room but they were able to fit us in the bar. 

I had an Wisconsin-style Old Fashioned, sweet. Dale had coffee. I got a Denver omlette with breakfast potatoes and Dale had some kind of big salad with chicken on it. 

Brunch at Creekside

Sunday, September 16, 2023

Brunch at Creekside after church this morning.  It was a lovely morning and this is the first time we've sat outside. 

We were fortunate to have Rebecca as our server. She's always a delight. I ordered the prime rib scramble and when she brought me my knife she told me I'd be needing it because there's a lot at steak (get it?). She mentioned that her jokes are like UFOs. They're far out there and they never really land. 

While being seated Dale decided to run off to the restroom and the host told him to enjoy the Patrick Swayze shrine. I told him we were well aware of said shrine and mentioned that one of the last times we were here we sent a spy (we'll call her Jenny) into the ladies room to see if there was anything comparable but that the only thing of note was a chair. The host said he's been pushing for a Molly Ringwald theme. 

Brunch at Creekside

Sunday, September 3, 2023

Brunch at Creekside this morning. 

I got the prime rib hash and Dale got the basic breakfast. I also had a Bloody Mary. 

Sometime we'll have to try sitting outside. 

Brunch at Red Stag

Sunday, May 30, 2021

Dale and I hit the Red Stag for brunch again. I started with a Bloody Mary. 

I got the corned beef hash and Dale got the vegetable hash. So delicious. 

We talked about school winding down for me and him gearing up to go to the Island. It's such a hard time for both of us and it feels like it's on steroids this year due to the exhaustion where experiencing from the pandemic. 

Brunch at Jax

Sunday, May 2, 2021

Today we headed Nordeast for brunch at Jax. It's been just over a couple months since restaurants opened up for in-person dining back in February. 

Started with a Bloody Mary. I love their mix. Dale went with coffee. 

Masks are required while not eating or drinking and of course when moving about the restaurant. Tables are still distanced due to Covid regulations. The patio was open and the trout stream had water in it but no trout so Captain Jack was nowhere to be seen. 

"The Polish," which is scrambled eggs, a Polish sausage, and pierogis is what I ordered. Quite yummy if I do say. Dale had the Waldorf salad. I would have loved to do their brunch buffet but that's a no-go due to Covid regulations. 

Our server told us she had a tough week and had devised a plan to deal with people who are driving her crazy. We asked if we were on the list and she told us we were nowhere close. Thank goodness! Her plan wouldn't have ended well for anyone subject to it. 

Red Stag Supperclub - Brunch

Sunday, October 21, 2018

Dale and I took John C. to the Red Stage for brunch. I got the bottomless Bloody Mary and the eggs benedict. John got the French toast and Dale got the farmer's breakfast. As usual, it was all very tasty and good to see John. He fell against his piano just before we picked him up. Sadly he cut his nose because of the fall. We got him bandaged up and when we got to the restaurant they were kind enough to give us an ice pack. John was feeling better in no time.

Red Stag Supperclub - Brunch

Sunday, April 22, 2018

Dale and I headed to the Red Stag after church today for brunch. We both had the vegetable hash although I added corned beef to mine so it was corned beef hash. 

Brunch - Red Stag Supper Club

Great brunch with Dale at the Red Stag Supper Club.  Dale had an egg scramble with sliced turkey and spinach. I had the prime rib eggs benedict. Both came with has browns. Sound good? It was!

They also make an awesome Bloody Mary. It came with a beer chaser - very Minnesotan.

Brunch at Jax Cafe

Sunday, September 6, 2015

After church Dale and I decided to head to Sunday brunch at Pizza Luce. There was some kind of block party happening in front of it so we decided to try someplace else instead. I suggested Jax so we headed right over. We parked on Sirloin Strip and were seated almost immediately after entering the restaurant. 

They really had an amazing brunch spread. The lamb was quite the highlight and our server Megan sold me on the Polish Bloody Mary. I asked what made it Posish and she told me they used a Polish potato based vodka. It was an amazing Bloody Mary. Another server named Tommy came to our table and told us he was working with Megan "because they needed to let her sit down once in a while." He asked if we needed anything. We didn't but thanked him. They've got such great service there. They had a piano player this morning and our booth was right next the her baby grand. She performed a very charming Sound of Music medley. 

We toured the patio to take a look at their trout stream. I told Dale that the most elusive trout in the stream is named Captain Jack and that if if you catch him you get a special prize. He believed me. Sucker, but God I love him. 

Christmas Season 2013/2014 - Holiday Brunch 4

Dale and I invited Phyllis and Julie & Regina over for our holiday brunch this year. Dale made the egg-bake, I made the pistachio rum cake pudding, Julie and Regina brought cinnamon rolls, and Phyllis brought the makings for mimosas. 

Top left: Athena smelled lots of good smells coming out of the kitchen.

Top right: My martini. I had a mimosa with the meal.

Bottom left: Dale serves up the egg-bake.

Bottom right: Stairs leading to the front door. Yes, our holiday brunch occurred at night time (long story).

Christmas Season 2013/2014 - Holiday Brunch 3

Photos from our holiday brunch hosted just a couple of days ago. 

Left: Dale's egg-bake.

Top right: Veggies for the egg-bake.

Middle right: Cinnamon rolls brought by Julie and Regina.

Bottom right: Pistachio rum cake pudding.

Christmas Season 2013/2014 - Holiday Brunch 1

We hosted our holiday brunch today. I made a pistachio rum cake pudding and Dale made an egg-bake. The rum cake is was quite easy and fun to make. The recipe comes from family friend Judy and is as follows:

Pistachio Rum Cake Pudding

1 package pistachio pudding mix

1 package yellow cake mix

1/2 cup light rum

1/2 cup water

1/2 cup oil

4 eggs

Beat all ingredients together at medium speed for 2 minutes. Bake in a Bundt pan at 325 degrees for 55-60 minutes.

Rum Cake Glaze

3/4 cups granulated sugar

1/2 stick butter

1/4 cup light rum

1/4 cup water

During last 10 minutes of baking, combine glaze ingredients in a pan. Boil 2-3 minutes [I stirred it the whole time]. Reduce heat [I continued to stir and removed from burner a couple of minutes before removing the cake from the oven]. After removing cake from oven, poke holes in the bottom with a knife to allow for seepage and then pour glaze over it while still in pan. Remove cake in 45 minutes from the pan.

Sunday Brunch at Grand Cafe

Dale and I had brunch this morning at Grand Cafe. I had the French toast and Dale had the oatmeal. Dale started with a blueberry scone which was absolutely delicious. The following is from Grand Cafe's website.

"The Grand Cafe is a neighborhood restaurant that offers New American and Continental bistro fare. Since our opening in 2006, our space has epitomized romance and repose, from the giant vintage Baker Boy oven to our eclectic collection of Minnehaha Falls artwork."

"We seek out the best local and artisanal products the Upper Midwest has to offer: our menu undergoes a near-complete makeover every season, though many items change from week to week as well. Our farm-to-table approach is consistently lauded by the Minneapolitan food media and local foods organizations as one of the best in the Twin Cities."

I love the neighborhood feel of the restaurant and the food is absolutely divine. Oh, and by the way, my grandfather had a Baker Boy oven at his bakery in northern Minnesota.

Grand Cafe - 3804 Grand Avenue South

An Actual Dinner on Sunday

Today Dale and I went to brunch at the house of some friends from church. Fran and Charlie hosted us along with Arthur, Zara, Cindy, Maggie along with Rev. Michelle, a priest that used to work at our church. Zara has been living away for awhile and is back in town so it waas especially nice to reconnect with her. The chance to eat and relax with some very wonderful people was very much appreciated today. The previous week was long and this morning on the way to church I was actually feeling some anxiety about returning to work tomorrow. The company and the food was all so wonderful that it really put me in a relaxed state and caused me to remember that I really don't have any pressing business that I need to take care of the rest of the day. It reinforced for me that sharing a meal with others really is one of the most wonderful things in life.

Holiday Brunch 2010

On December 23, Dale and I hosted a holiday brunch. We invited our friends Chris and Alyn who brought along with their very mobile and delightful toddler son Ellis. We also invited our friend Eric who brought along his delightful boyfriend Erich. The menu included champagne, mimosas, an egg bake, sausages, hash browns, mixed fresh fruit, and a maple pecan bundt cake. Everything turned out quite well but I was particularly excited about the bundt cake as it was the first one I ever made.

The recipe for the bundt cake is from Nigella Lawson's book Nigella Kitchen and can be found on page 239. Use of the fleur de lis bundt pan that I bought a few months ago made this particularly fun.

The recipe for the egg bake is from one of those Pillsbury Classic Cookbooks (you know, the kind you get at the grocery store check-out lane) and is dated from May of 1993. The recipe is found on page 21 of that publication and is as follows:

Confetti Egg Bake

Ingredients:

Half cup shredded Cheddar cheese

1 (9 oz.) pakage of frozen spinach, thawed and squeezed to drain

Half pound bulk turkey Italian sausage, cooked

1 cup sliced fresh mushrooms

Half cup chopped green onion

1 (2 oz. jar sliced pimiento, drained [I used a 4 ounce jar]

6 eggs

1 cup half-and-half

Half cup shredded Swiss cheese

Half teaspoon paprika [I forgot to add this]

Directions:

Heat oven to 350 degrees F. Spray 8-inch square (1 1/2 quart) baking dish with nonstick cooking spray. Layer Cheddar cheese, spinach, Italian sausage, mushrooms, green onions, and pimiento in spray coated dish. In medium bowl, combine eggs and half-and-half; blend well. Pour egg mixture evenly over layered mixture. Sprinkle with Cheddar cheese and paprika.*

Bake at 350 degrees F. for 30 to 40 minutes or until knife inserted in center comes out clean.

Let stand 5 minutes before serving. 6 servings.

*Note: This can be assembled a day in advance. Cover and refridgerate. Bake at 350 F. but increase the cooking time to 40-50 minutes.