To start, Erik Silvola, another fine GRE Environmental Professional, really knows his way around all sorts of game cookery. He’s truly and avid sportsman and an expert in the precise and delicate art of smoking fish; his knowledge about the various techniques, seasoning and brining, use of aromatics, etc. is huge (hey, we’re talking about a Finlander who knows how to build real saunas for Pete’s sake). We began our meeting with the most delightful nosh of salmon (taken by Erik from the Kenai River in south-central Alaska), accompanied by carefully selected crackers, artisan cream cheeses, etc. He lamented the use of Chardonnay over the Sauvignon Blanc in the brining preparation and moisture infusion during the smoking process (a chef is never satisfied!). Breakfast salmon was available all week long! I have the most wonderful job in the world.
Kabobs (Maple Grove, MN) ~ I was numb with anticipation until at last we arrived at the most splendid of buffet tables. The food glistened with oils and spices; aromas permeated everything. How utterly thoughtful of Matt to suggest this first insertion point; he is devilishly clever, thinking that he could soften my expectations of things to follow by blowing my mind with this first salvo. It was so very good; I hated myself in the moment. Everything was superb: papadums, dosay, curried goat, reshmi chicken, tandoori minced lamb seek kabab, dals, naan, etc. The buffet was preferable to ordering from the menu ~ why you ask? It is very simple: lots of choices to sample, and unlimited refills; there is no disappointment, only bliss. I enjoy Indian cuisine whenever and wherever I can, and this place is top quartile in terms of freshness, taste and authenticity. I must say that the highlight for me was the goat – terrific! Kabobs is certainly not to be missed. The little place is compact but charming and very clean. You must go there!
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