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Category : Eats

Home/Archive by Category "Eats" (Page 3)

Simple Dill Potato Salad

If you’re stuck in a bind and need something simple to make for your next gathering, we have the perfect recipe for you! This potato salad is one of our favorite go-to recipes for potlucks and parties because it is so easy to put together with very few ingredients. It’s not your typical old fashion potato salad which usually involves hard boiled eggs, mustard and vinegar.  It’s a little more dilly.  Check out how to put this side-dish favorite together below.


  • 3 lbs red potatoes
  • 1 cup mayonnaise
  • 3/4 cup sour cream
  • 2 tbsp dried dill (3-4 tbsp if using fresh)
  • 4 green onions chopped
  • Salt and pepper to taste

Wash and dice potatoes into bite size pieces (roughly 3/4 to 1 inch pieces). Place potatoes into a large pot and cover with water. Bring to boil over high heat and then turn down to medium. Cover and cook for about 15 minutes or until potatoes are tender. Drain and cool the potatoes. We usually just place the potatoes in the fridge for about an hour to chill but this time around we tried an ice bath and it worked just as good.

Combine mayonnaise, sour cream, dill and green onions in a bowl. Mix those all together. Season with salt and fresh cracked black pepper.

Pour the mayo mixture over the chilled potatoes and stir to combine. If you’re like us and don’t have any patience to wait, you can enjoy this right away but it’s best to refrigerate (covered) for at least 2 hours to let everything mingle together. Just give it a mix before serving.


We found this recipe on The Devilish Dish 


Pumpkin Spice Spam and Sweet Potato Hash

You’re probably scratching your head after seeing Pumpkin Spice SPAM in the title. People tend to think sweet when they hear pumpkin spice so some noses will turn at the thought of pumpkin spiced SPAM. Don’t knock it until you try it because it is surprisingly tasty! Let’s get into pumpkin spice and what it consist of: Pumpkin spice is a mix of spices that are typically used to make pumpkin pie. In this mix you’ll usually find cinnamon, ginger, nutmeg, cloves and sometimes all spice. SPAM released a limited edition Pumpkin Spice flavored SPAM and we were lucky enough to get our hands on some. We were brainstorming ways to incorporate this into a recipe and came up with sweet potato hash. You’ll get a bit of sweet and savory with this dish.


  • 2.5-3 cups of sweet potatoes (peeled and cubed)
  • Half of small white onion, chopped
  • 1 slice of bacon, chopped
  • 1 can of Pumpkin spice spam*
  • 1 green onion stalk, thinly sliced
  • 1 tbsp butter
  • 4 eggs

*It might be hard to get your hands on a can of the pumpkin spice SPAM but don’t fret, this recipe will be just as good with regular spam. If you’re looking for the addition of the pumpkin spice, add tsp of pumpkin spice seasoning. Here’s one of our favorites: https://www.amazon.com/McCormick-Pumpkin-Pie-Spice-Ounce/dp/B075VJXTQZ/ref=sr_1_4?keywords=pumpkin+spice&qid=1571242672&sr=8-4

First, preheat the oven to 375 degrees. Place a large skillet over medium to high heat. Add the chopped bacon and render to get some grease going in the pan. Once bacon is crispy, remove and then add the SPAM. You’ll want to fry the spam for about 5 minutes, stirring every minute, to get a nice sear on all sides. Remove the SPAM and set aside. In the same skillet add butter and the sweet potatoes.  Sauté the potatoes for 8-10 minutes or until fork tender.

Now you’ll add the chopped onion and add the SPAM we fried earlier back into the pan with the sweet potatoes. Season to taste. Toss everything together and remove from heat. Create 4 wells in the hash and crack an egg into each spot. Place the pan into the oven for 6 minutes. If you don’t like a runny yolk, go for 8 minutes. Garnish with the sliced green onions.



Zuppa Toscana Recipe

Here in Minnesota we had our first snow fall this weekend. Nothing major. Just a dusting here in the twin cities that made for a perfect weekend to stay in to do some home cooking. It’s definitely soup weather and a good time to try a new recipe. We’ve read that this is a copy cat recipe for the Zuppa Toscana that they service at Olive Garden. Now we’ve never had this soup there so we have nothing to compare it to but this recipe turned out pretty damn good. This was super easy to whip together with simple ingredients.


  • 1 lb hot Italian sausage
  • 8 slices of bacon cut into 1 inch pieces
  • 1 large onion (We used a white onion)
  • 4 cloves of garlic minced
  • 4 cups chicken broth
  • 3 cups water
  • 4 Yukon gold potatoes
  • 1 tsp red pepper flakes
  • 4 cups chopped kale
  • 1 cup heavy cream

First peel and cube potatoes. Yukon gold potatoes were use but you can use russet potatoes instead. For measurement reference, it was about 3 cups of cubes potatoes. Wash and remove stems from kale. Then roughly chop the kale and set aside along with potatoes.

Brown sausage in a large pot or dutch oven (no oil needed) over medium heat.  Remove and set the sausage aside when done. In the same pot, add the bacon and cook until crispy. Remove the bacon and set aside as well. Do not remove the bacon drippings. Now, add onion and saute for about 5 minutes or until translucent. Then add minced garlic and cook for 1 minute.

Add chicken broth, water, potatoes and red pepper flakes. Bring this all to a boil. Lower to simmer, cover and cook for 10 minutes.

Add cooked sausage.

Add chopped kale.

Stir and simmer for another 10 minutes, uncovered.

Stir in the heavy cream and heat through for 1 to 2 minutes. Season to taste. At this point you can stir in the bacon or to avoid soggy bacon, top each individual bowl with the crumbles like we did to enjoy the crispiness.

This soup was a little on the spicy side which we liked. If spice isn’t your thing, feel free to use regular Italian sausage and omit the red pepper flakes. Looking to make this keto friendly? Try it with cauliflower instead of potatoes. Enjoy!

Tater Tot Hot Dish Weve Tried It 350

Phat’s Cast Iron Tater Tot Hot Dish

Tater Tot Hot Dish Weve Tried It

Phat’s Cast Iron Tater Tot Hot Dish: I always see the same old tater tot hot dishes so I wanted to switch things up a bit. Why not do it all in one pan? So I turned to my cast iron skillet and came up with this really simple idea. More meat than veggies, more cheese! The way I like it.


  • 1.5 lb ground beef
  • 1 medium white onion
  • 12 oz frozen vegetables(mixed veggies with corn/peas/carrots)
  • 16 oz frozen tater tots(or whatever fits in cast iron)
  • 1 10.5 oz can cream of chicken soup
  • 1 10.5 oz can cream of mushroom garlic soup
  • Milk
  • Shredded cheddar cheese (about 2 cups)
  • Salt and pepper
  • Crunchy cheddar cheese French fried onions
  • Teaspoon of Worcestershire sauce


  • In a cast iron pan, brown the onion (chopped). Then add beef and brown. Salt and pepper accordingly. Drain the fat.

TT Garlic

tt hamburger

  • Combine the two cans of soup, the frozen veggies (don’t need to be thawed), add a couple splashes of milk (probably about 1/4 to 1/2 cup) and the Worcestershire sauce to the cast iron pan of beef/onion mix.

tt mix

tt cream

  • Salt and pepper to taste and mix it all together
  • Cover it all with a layer of frozen tater tots in a neat organized display.

tt wheel

tt loaded

  • Bake it in the oven at 375 F for 25-28 minutes

tt oven

  • Take it out of the oven and add a layer of shredded cheese over it all (I used mild cheddar and sharp cheddar) along with the cheddar French fried onions.

tt onions

  • Put it back in the oven for another 10-13 minutes until the cheese is melted and the onions on top are golden brown.

TT baked

tt scoop

TT bit

Enjoy with a smile!

Forgotten Chicken Recipe

We’re into the first week of fall. The weather is starting to cool down so we thought what a perfect time to have some comfort food. Forgotten chicken is a simple mix and dump recipe. Why is it called Forgetting Chicken? You place this dish into the oven and forget about it until your house is filled with the aroma of deliciousness. This recipe can literally feed a family of 6 generously. We make such a large batch because the left overs are amazing. Thank us later!


  • 2 lbs converted rice
  • 4 cans of cream of chicken
  • 2 cans cream of mushroom
  • 1 can cream of celery
  • 3 cups chicken broth
  • 3 lbs of boneless skinless chicken thighs
  • 2 packs of onion soup mix
  • 2 tbsp butter
  • Black pepper to taste

Preheat the oven to 375 degrees. Butter roasting pan (we used a 18 inch oval pan which has a 9 quart capacity). In a large bowl combine rice, all cans of soup, chicken broth and black pepper. Note: We used one larger can of cream of chicken because it was what we had on hand. Total, you’ll want 7 10.5oz cans of soup. Feel free to mix and match to your liking but cream of chicken tends to add the best flavor.

Dump the rice and soup mixture into the roasting pan. Coat the chicken thighs with one packet of onion soup mix.

You’ll then place the chicken thighs on top of the rice-soup mixture and give it a little nudge to semi submerge the thighs into the rice mixture.

Top everything with the second packet of onion soup mix. Cover with lid on and place into the oven and forget about it! But really, don’t forget about it because fire hazard, ya know. Bake this for no longer than 3 hours. At 2.5 hours this should be done but at 3 you’ll get a nice crisp, buttery edge.

We hope you enjoy this recipe!

4th of July Cake We've Tried It

Easy 4th of July Poke Cake Recipe

Happy Independence Day! If you are heading out to celebrate today and need to whip up a festive dessert this is it. Try our 4th of July easy poke cake recipe. It’s a crowd pleaser.


1 Duncan Hines White Cake Mix

1 box 3 oz Strawberry Jell-O Mix

1 cup Boiling Water

1/2 cup Cold Water

8 oz Frozen Cool Whip (thawed)

1-pint Blueberries

1-quart Strawberries (thinly sliced)

Let’s make a cake! If you don’t want to bring your personal baking dish, we suggest buying Reynolds non-stick baking wear 13×9 pan with lid. No preparation and it can be thrown away after the cake is devoured.

Start off by making your white cake mix as directed on the box. Be sure to only use egg whites. Bake and let cool for 20 minutes.

Mix Jell-O with boiling water in a large cup, then add the cold water and mix well. Grab a fork and poke holes all over your cooled cake, pour the Jell-O over top. Place cake in the refrigerator for 30 minutes.

Now it’s time to decorate! Evenly spread the Cool Whip over the top of the cake. To make your flag, start out by placing blueberries in the top left corner. We did 5 rows of 7 blueberries. Next overlap the strawberries for your red stripes. We did 4 rows. Refrigerate for one hour and serve.

So moist and delicious! This will surely be a crowd pleaser. We found this recipe Cincy Shopper.

Braised Short Ribs We've Tried It

The Pioneer Woman’s Braised Short Ribs

First, shout out to Unparalleled Farms for some beautiful and huge cuts of short rib!  You should definitely check out what they have to offer and probably put in an order ASAP.  Second, thanks to Amazon for getting this Lodge Cast Iron Dutch Oven to me in 16 hours when they said I wouldn’t get it for a week!  Maybe that warehouse down the street is paying off.

First time making short ribs in this fashion – had to go with an experts advice, so went and followed The Pioneer Woman’s recipe nearly to a T, with the only exception being that bacon was  substituted for the pancetta, which she gave as an option.  All I know is within three hours, the house smelled of wine and beef and I was drooling!  The verdict?  Well, we’ve tried it, and we loved it!  What a perfect recipe!  So tender and flavorful 🤤

This for me is going down as the best home cooked meal of the year! Definitely try Ree Drummond’s recipe below, I swear by it.  Oh, and of course the green beans you see were sautéed in some Fat Cheeks Food butta.  Whole lot of local going on here.  Go and support this fresh goodness!


  • 8 whole beef short ribs
  • Kosher salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 6 pieces bacon, diced
  • 2 tablespoons olive oil
  • 1 whole medium onion, diced
  • 3 whole carrots, diced
  • 2 whole shallots, peeled and finely minced
  • 2 cups red or white wine
  • 2 cups beef or chicken broth (enough To almost cover ribs)
  • 2 sprigs thyme
  • 2 sprigs rosemary


Let’s get started! Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Do not discard grease.

Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid.

If you decide to try out this recipe be sure to leave a comment below, to let us know if you enjoyed it as much as we did!

Photo Credit: @Phatphood

Recipe Credit: The Pioneer Woman

Bonchon Uptown Open

Bonchon in Uptown is Open and We’ve Tried It

Bonchon Uptown 17

Bonchon in Uptown is Open! What’s in the box?! From Busan, South Korea to New York to Minnesota…we are finally the latest addition for Bonchon Chicken. Woo to the Hoo! Also, we are not only blessed with one location in Uptown, Minneapolis, but a second coming very soon to Dinkytown.

Bonchon aka “My Hometown” does chicken, and damn do they do something special to the chicken. KFC – no, not the colonel, Korean Fried Chicken to be exact – think, much crunchier and less greasy, because it is double fried and still is tender and juicy…I love it!

Bonchon Uptown 2

Thanks to my good friend Marshall N. Nguyen, Vice President of Caspian Group for securing both locations for Bonchon.  Caspian is a full service Commercial Real Estate company that represents many business owners and assists them in finding the perfect location and negotiates on their behalf.  Marshall is the man if you are looking to open a restaurant or any business for that matter.

The uptown location where I’m crunching away right now is at 1414 Lake Street (Old Davanni’s). Come one, come all when they swing these doors open to the public today at 4PM Wednesday October 3rd!!

Ok, pay attention because I’m about to break down the deets:

Bonchon Uptown 19

Bonchon Uptown 24

Bonchon Uptown 22

SIGNATURE FRIED CHICKEN SOY GARLIC / SPICY / HALF & HALF – Their chicken is made-to-order, please allow up to 30 minutes for cooking time. In order to maintain the taste and quality of their product…also, their sauces that they lightly brush on the double fried chicken are not available on the side.

Bonchon Uptown 10

CHICKEN KATSU – Breaded chicken cutlet served over a bed of steamed rice and vegetables on the side, drizzled with katsu sauce and spicy mayo. Little thicker than I’ve seen (I like that) and a good portion. Don’t care for their white rice much.

Bonchon Uptown 9

TTEOKBOKKI – Rice cakes and fish cakes simmered with scallions and onion in Bonchon Hot Sauce topped with mozzarella cheese and kimari. 🔥 Spicy

Bonchon Uptown 20

KOREAN TACOS – Spicy Chicken or Marinated Ribeye (Bulgogi) over three warm flour tortillas filled with crisp lettuce and coleslaw, topped with buttermilk ranch, spicy mayo and red onions. 3 per order. Went with the spicy chicken. I’m pretty much in love with their coleslaw.

Bonchon Uptown 14

BULL DAK – Spicy chicken stir-fried with rice cakes and Bonchon Signature Hot Sauce, sautéed onions, topped with thinly sliced scallions and mozzarella cheese. Served with white rice and steamed vegetables. Spiciest thing on their menu, know this.

Bonchon Uptown 7

HOUSE FRIED RICE – Fried rice, eggs, red bell pepper, onions and Bonchon Soy Garlic Sauce. Choice of: Chicken (+$1), Bulgogi (+$2), Seafood (+$2), or Kimchi Bacon (+$2). Kimchi was the choice…and a very smart choice. I’m a fan of their fried rice.

Bonchon Uptown 11

PORK BUNS – Slice of savory pork belly dressed with Bonchon Soy Garlic Sauce, topped with cucumbers, coleslaw, spicy mayo, and katsu sauce. 3 per order. It’s a nice chunk of pork, flavored nicely, I think the bun needs a little tweaking, was a bit wet, but that might be the coleslaw’s doing.

Bonchon Uptown 6

SALMON AVOCADO BALL – A mix of avocado, crab meat, cucumber, fish roe wrapped in seared fresh salmon, topped with spicy mayo, unagi sauce and crunchy tempura bits. The salmon was nicely torched I believe, rather than seared, either way, it worked. It’s a light refreshing starter dish.

Bonchon Uptown 4

TAKOYAKI – Fried octopus dumplings drizzled with Japanese mayonnaise, katsu sauce and sprinkled with bonito flakes. Can’t go wrong with these!

Bonchon Uptown 8

SLIDERS – Crispy chicken strips (soy garlic or spicy ) or marinated ribeye (bulgogi), fresh cucumber, spicy mayo, red onions and coleslaw, served on a mini potato bun. 3 per order. Since I had the spicy chicken on the tacos, went with the bulgogi on the sliders. They are marinated well, probably great for kids or late night snack, but $4 a slider, I’m just not sure they will be a big hit when you can just order a big dish of bulgogi.

Bonchon Uptown 13

POTSTICKERS – Lightly fried pork and vegetable dumplings brushed with Bonchon Signature Sauce. Choice of: spicy , soy garlic or half & half – crispy and full of meat. Table favorite, next to the chicken.

Bonchon Uptown 1

They’ll only be serving dinner this week, they will implement lunch next week. Be ready for 2am-3am closing times on the weekends. Yay to late night drunken KFC!!

Bonchon Uptown 3

Phatphood Minnesota State Fair Review We've Tried It

2018 Minnesota State Fair New Food Review

Phatphood Minnesota State Fair Review

Well, as you already know, the 2018 Minnesota State Fair season is upon us.  That end of summer glutinous traverse to a full on human stampede that we somehow still find a yearning for.  Whether it’s to hang out with friends or loved ones, people watch, collect freebies, or like for me, to simply indulge.  Forty-five new items in the first day in ten hours, yea…that kind of indulging.  I live instagrammed my entire journey, as I do every year.  So, here’s the good, the bad and the not-so-ugly.  Check the visuals, but make sure you not only read the breakdown, but also the 0 to 10 ratings and price, to maybe help guide your hunger through the next twelve days.

2018 Minnesota State Fair New Food Review

Swedish Meatball Smorgas

Swedish Meatball Smörgås – Meatball sandwich with three traditional Swedish pork and beef meatballs topped with white gravy, lingonberry sauce and dill pickles. LOCATION:  The Blue Barn – REVIEW:  7/10 $8.95

Bacon-Stuffed Tots – Scratch-made tots stuffed with bacon and cheddar cheese, topped with a dollop of bacon-infused sour cream. LOCATION: The Blue Barn – REVIEW: 7/10 $8.95

Freehouse Limelight & Strawberry Mint Fro-lé – LOCATION: The Blue Barn – REVIEW: 7.5/10 $8.95

Pepperoni Chipes and Roasted Red Pepper Queso

Pepperoni Chips with Roasted Red Pepper Queso – Thinly sliced fried pepperoni chips served with a warm roasted red pepper cheese sauce. LOCATION:  LuLu’s Public House – REVIEW:  7/10 $7 – Can’t go wrong, crispy with a good dip.

Croissant Breakfast Taco – scrambled eggs, chorizo sausage, onions, peppers, cheese. LOCATION: LuLu’s Public House – REVIEW: 5.5/10 $6.00 – good flavor…lot of bread that I don’t consider a croissant.

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Nordic Waffles

Nordic Waffles – Fresh-made waffle wraps in seven varieties: 1.) All-Day Breakfast (egg, bacon & cheddar); 3.) Slammin’ Salmon On-A-Stick (Norwegian smoked salmon with cream cheese & green onions);  2.) Vegetarian Viking (black bean veggie burger, cheddar cheese, mixed greens & chipotle sauce). 3.) Slammin’ Salmon On-A-Stick (Norwegian smoked salmon with cream cheese & green onions); 4.) S’More (marshmallow crème, crumbled graham crackers & Nutella). LOCATION:  Nordic Waffles – REVIEW:  1.) 8/10 $8 2.) 6/10 $9 3.) 4/10 $10  4.) 8/10 $8 – All day breakfast and s’mores was on point…vegan was great…salmon was skimpy for the price, not much there to judge. Oh, and it had bones.

Jalapeno Spam Curds

Jalapeño Spam Curds – LOCATION: Spam – REVIEW: 7/10 $8 – it’s Spam, I love Spam! New this year is the jalapeno version curds, so I had to get…for y’all! Although, I really wish they’d change the breading. It’s like grocer frozen chicken nugget style.

Banana Foaster French Toast

Bananas Foster French Toast – Cinnamon swirl French toast topped with slices of fresh bananas in an orange-rum-flavored caramel sauce and finished with a dollop of whipped cream. – LOCATION:  Hamline Church Dining Hall – REVIEW:  6.5/10 $9.25 – it’s good french toast with an ample amount of orange zest atop the banana slices. Trying it without they syrup, banana or whipped cream…it’s really dry.

Blueberry Rhubarb Cobbler

Blueberry Rhubarb Cobbler – A blend of organic blueberries and rhubarb topped with a cornmeal biscuit and whipped cream. LOCATION:  Farmers Union Coffee Shop – REVIEW:  5.5/10 $8.00 – there is a LOT of blueberries/rhubarb blend here. It’s good, just too much of one thing so the ratio is off.

Tomato and Sweet Corn BLT

Tomato and Sweet Corn BLT – LOCATION: Farmers Union Coffee Shop – REVIEW: 7.5/10 $12.00 – flavors are wonderful. The bread, I’m on the fence. So, yea.

Strawberry Basil Lemonade – LOCATION: Farmers Union Coffee Shop – REVIEW: 5.5/10 $7.00 (20oz) – fresh and pulpy, not as sweet as you’d expect. So that’s lacking for a lemonade.

Turducken Sausage Sandwich

Turducken Sausage Sandwich – A blend of turkey, duck and chicken served on a fennel bun and accompanied by a side of Giggles’ sweet and saucy relish. Gluten-friendly bun available upon request; sausage is gluten-free, no nitrates added. LOCATION:  Giggles’ Campfire Grill – REVIEW:  5/10 $7.00 – good brat goin on here. The after taste is what brought the rating down. Your call on this one, people.

New *Uffda (Beaver Island) – s’more (Excelsior) – Dill Pickle Ale (Tin Whiskers) – LOCATION: Giggles’ Campfire Grill – REVIEW 8/10 on all beers including the new UFDA (they revamped the other two to improve the taste, I dig!!

MN State Fair Daily Schedule

Slider Flights

Slider Flights – Flights of three slider sandwiches, each with a variety of toppings, available in three varieties: Brisket Flight (one slider topped with coleslaw, one with pickles and onions, and one with crispy fried onions); Burger Flight (one slider topped with thick-cut candied bacon and cheddar cheese, one with smoked gouda, and one with BBQ sauce, pepper jack cheese and crispy fried onions); Pulled Pork Flight (one slider topped with coleslaw, one with pickles and onions, and one with crispy fried onions). LOCATION:  The Hangar – REVIEW:  7/10 $10 – I pleaded and begged to get one of each, but just that you know, you CAN’T. It’s all three different burgers, or three different brisket…and so on, you CAN’T mix-n-match Beef, Pork, etc. Anyhow, luscious tasting sliders served up in this huge awesome Hanger with live music and plenty of outdoor games. It’s a party in here with plenty of beer and room! The Burger was my least fave out of trio.

Chicken Bacon Ranch Quesadilla

Chicken Bacon Ranch Quesadilla – LOCATION: Quesadilla Junction – REVIEW: 9/10 $10 – it’s a dope ass CBR Quesadilla!

Za-Waffle Sticks

Za-Waffle Sticks – Waffles blended with pepperoni and mozzarella, topped with a parmesan herb blend and served with pepperoni-infused maple syrup or marinara sauce. LOCATION:  Green Mill – REVIEW:  3/10 $5 – Dry. Choke Hazard. Syrup was good, for an extra bump in the rating. Loved them last year. This time they dropped the ball.

Shrimp Ceviche

Shrimp Ceviche – Fresh shrimp, cucumbers, jalapeños, onions, tomatoes and cilantro tossed with a citrus lime juice and served cold with tortilla chips. LOCATION:  Shrimp Shack – REVIEW:  4.5/10 $7 – lacking on sour, over powering on black pepper.

Bratwurst Burger

Bratwurst Burger (Double) – LOCATION: Mac’s Grille – REVIEW: 6/10 $6.75 – decent brat burger. I’ve tasted much better. Not enough brat flavor, missing that punch.

Messy Giuseppe

Messy Giuseppe – A blend of seasoned ground beef and Italian pork sausage smothered in marinara, sprinkled with parmesan cheese and served on crusty Italian bread. LOCATION:  Mancini’s al Fresco – REVIEW:  7.5/10 $7.75 – That’s one huge slice of bread, could use a little more smothered meat, but still…spicy Italian goodness. Fan.

General Tso Chicken Taco

General Tso Chicken Taco – Battered and deep-fried chicken tossed in a sauce of ginger, garlic, soy sauce and Asian spices, with seasoned cream cheese and topped with wonton crisps and green onion, served on a flour tortilla. (Available Aug. 23-28 only). LOCATION:  Midtown Global Market’s Taco Cat – REVIEW:  5/10 $12 – boneless wings in Tso sauce. Too big of chunks to work in a taco. Not much going on here. Good luck with handling these.

Ahi Tuna Poke Bowl

Ahi Tuna Poke Bowl – Ahi tuna, avocado, mango and pico de gallo tossed in a Hawaiian ginger-soy sauce served cold over rice with a fried wonton. LOCATION:  Cafe Caribe – REVIEW:  8.5/10 $9.50 – it’s not too bad here. Some good cuts, some not so good cuts. But overall, it’s a good price with a nice portion. Just shy of loving it.

Moroccan Sausage Bowl

Moroccan Sausage Bowl – Coarse ground beef and lamb sausage seasoned with herbs, sweet spices and a hint of red pepper, cooked with carrots, turnips and chick peas, and topped with sautéed onions and a green olive. LOCATION:  Sausage by Cynthia – REVIEW:  5/10 $9 – decent with all the fixings, but still missing flavor. Even got it with sauerkraut and peppers. Idk, another your call.

Earth Wings

Earth Wings® – Fresh cauliflower pieces dipped in a seasoned batter, deep-fried and smothered in organic sesame BBQ sauce. Vegan and gluten-free. LOCATION:  French Meadow Bakery & Café – REVIEW:  8/10 $7 – great texture and flavor, very desirable and I’d get again. BUT…20min line wait plus an hour (exactly) to get this boat full made it not worth it. It really was a shit show.

Smoked Soft Serve Ice Cream

Smoked Soft Serve Ice Cream – Cold-smoked cream available in two flavors, all made on-site: Cold Brew Coffee infused with cold-smoked Arabica beans and topped with chocolate espresso dust, a toasted marshmallow and a chocolate cookie on the side; Muscovado Sugar Vanilla combines vanilla bean and cold-smoked molasses-rich cane sugar served with a toasted marshmallow and bacon candy round on the side. Optional sauces available: bourbon-soaked cherries or hot chocolate. LOCATION:  Blue Moon Dine-In Theater – REVIEW:  6.5/10 $8 – got the coffee flavor with the bourbon cherries. Didn’t get much smoke flavoring all. Coffee? Yes. Cherries were good, almost too many, but was a good bonus for the buck up-charge. I really like their soft serve texture here.

Sweet Greek Cheese Puffs

Sweet Greek Cheese Puffs – Flaky phyllo dough filled with feta and ricotta cheese, deep-fried, drizzled with honey and topped with powdered sugar. LOCATION:  Dino’s Gyros – REVIEW:  8/10 $5 – a cream cheese puff/baklava hybrid? I’m down with this!

Irish Tater Kegs

Irish Tater Kegs – Jumbo deep-fried tater tots made with a blend of corned beef, sauerkraut, Swiss cheese, sour cream and potatoes drizzled with house-made Thousand Island dressing and nestled on a bed of sauerkraut. LOCATION:  O’Gara’s at the Fair – REVIEW:  7.5/10 $8 – these are delish and work! Give me 6 instead of 5 and I’d be even more ecstatic!

Wood Grilled Elote

Wood-Grilled Elote – Corn on-the-cob grilled over an oak wood fire, brushed with chile-spiced mayo and sprinkled with queso Cotija & fresh lime juice. LOCATION:  Tejas Express – REVIEW:  9/10 $5 – Boooooommmmmbb!!

Yucatán Shrimp Cocktail – REVIEW: 3/10 $10 – ridiculous price for this ridiculous dish. Meh.

Chicken Enchiladas with salsa verde and goat cheese – REVIEW: 3/10 $11 – flavorless chicken, all the smothering can’t save it.

Upnorth Puff Pastry

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UpNorth Puff Pasty – Porketta sausage, cheese curds, coarse grain mustard and chopped dill pickle baked in a puffy crust sprinkled with pepper and sea salt. LOCATION:  Sausage Sister & Me – REVIEW:  7.5/10 $8 – light and flaky with some really great flavors on the inside. Only gripe, fill it more.

Honey Cream Soda Float

Honey Cream Soda Float – Honey cream soda (made without sugar) poured over Minnesota Grown honey ice cream. LOCATION:  Minnesota Honey Producers – REVIEW:  7.5/10 $9 – that’s a good float that comes with a hefty price tag. It’s the beesnazz!

Zesty PB & J Sausage

Zesty PB & J Sausage 2

Zesty PB&J Sausage – Peanut butter, cherry jelly and a hint of cayenne pepper and cilantro blended into a quarter-pound sausage. LOCATION:  Gass Station Grill- REVIEW:  7.5/10 $6.00 – unique and different is a good thing. Wasn’t expecting much, but as soon as you lift it to your face, you smell pb&j right away. Zest and jelly stand out whilst eating, pb gets lost. Still embracing this cool dog.

Sweetie Cakes

Sweetie Cakes – Choice of black forest cake, birthday cake or chocolate peanut butter cake, baked in a cup packed with Sassy Pecan toffee bits and served warm, topped with real whipping cream and more toffee bits. LOCATION:  Sweetie Cakes – REVIEW:  8.5/10 $7.00 – just tried one, chocolate pb. It’s a nice hot cake cup! It was really good! I’d imagine that the others being just the same.

Firecracker Shrimp Stuffed Avocado

Firecracker Shrimp Stuffed Avocado – Gulf white shrimp tossed with lime, onion, black beans, tomato and fire-roasted corn in a garlic aioli, drizzled with cilantro-infused olive oil, stuffed in avocado halves and served open-face with flatbread. LOCATION:  The Hideaway Speakeasy – REVIEW:  8/10 $14.00 – really good and fairly priced. It would be a $12 app outside of fair. Fresh to def!

Rainbow Cloud Roll

Rainbow Cloud Roll – Three scoops of ice cream sprinkled with fruity cereal and wrapped in a pillow of cotton candy. Hand-rolled on-site. Ice cream choices include Superman, vanilla, strawberry and chocolate. LOCATION:  Rainbow Ice Cream – REVIEW:  9/10 $8.00 – I got Superman ice cream, many colors involved, but the cut just showed pink. I’m not mad, this is simple and an awesome dessert! Definitely on cloud 9. Love it!

Triple Chocolate Strawberry

Triple Chocolate Strawberry Shortcake – Dense chocolate cake with chocolate chips and fudge icing smothered with strawberries and whipped cream. LOCATION:  The Strawberry Patch – REVIEW:  8.5/10 $6 – I’m not even big on strawberries, that chocolate cake/fudge/chocolate chip combo elevated this dessert to a whole new level. Yum.

Mangonada Shaved Ice

Mangonada Shave Ice – Mango-flavored shave ice drizzled with Mexican chamoy sauce, dusted with tajin chili powder, topped with popping mango boba pearls and served with a tamarind candy straw. LOCATION:  Minnesnowii Shave Ice – REVIEW:  8/10 $6 – nice play on this, popping boba? Damn.

Mangonada Shave Ice

Pumpkin Spiced Shave Ice – pumpkin-flavored shave ice, whipped cream core, cinnamon brown sugar dusting. REVIEW: 8/10 $6 – just like a slice of pumpkin pie. Whoa!

If you tried any of the items listed, we love reading your comments below.  Which was your favorite and least favorite item at the 2018 MN Stare Fair?  Did you agree with Phat’s reviews?

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Curbside Food? Get Clustertruck Minneapolis.

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Curbside food? Get Clustertruck Minneapolis. There’s a new Juicy Lucy in town, and the only way to get it is…curbside! That’s right y’all, Clustertruck.com just planted their seventh location in the beautiful downtown Minneapolis, MN. It is basically a new non-restaurant concept that makes all their food under one roof, and they source top-quality and local ingredients, that is online and app based, only. No calling anyone, unless you need direct assistance from their hotline.  Just click what you want, pay, and be ready for some deliciousness to come to your curb. You can get so many different meals from breakfast to Mexican to Pan-Asian to a burger like this:


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8oz patty filled with cheddar, topped with bacon, onion, piquante peppers, harissa mayo, butter lettuce and tomato on a French bun.

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Hungry customers can choose from more than 50 mouthwatering menu items inspired from fresh, visible ingredients and sustainable sourcing for breakfast, lunch, or dinner, and there’s ALWAYS FREE DELIVERY. ClusterTruck’s tech-savvy food delivery system times each step perfectly, taking an average of just 21 minutes from order to curbside pickup. The food never sits under a heat lamp and always spends less than six minutes on the road for delivery. I loved everything I tasted, including pizza, wings, buffalo chicken mac n’ cheese, and the hot chicken sandwich that kitchen manager Anton Winter served me.

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The dope thing that I noticed about using their site while beta testing this week was; once an item is no longer available for the day, it gets taken off the menu, that way there is no tease and only available items are show to the customer.

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Want in? Click this clustertruck.com , and starting Monday May 7th when they officially open for business, enter promo code: 612FEEDME at checkout for $10 off an order of $15 or more. This is valid through May 31, 2018, no exceptions. For new customers only. Easy. Yum.

Clustertruck hours of operation are 10am-10pm Sunday through Thursday and 10am-11pm Friday and Saturday.