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7 posts from August 2010

08/26/2010

Breakfast business isn't all it's cracked up to be, since the egg scare

A prominent local restaurant manager called today, saying his breakfast business has been hit hard since the tainted egg story broke, and since Wednesday's story in the P-B with Olmsted County Health. "It was really slow today," he said, and there's no other explanation than that people have temporarily lost their appetite for omelettes.

"Our eggs are darn safe," he says. He's contacted their food distributor, knows exactly where their eggs come from, etc.

Still, these types of stories tend to fry a whole industry for at least a time.

08/21/2010

Trail's Travel Center in USA Today

Ballcap
One of the biggest truck stops in our region, Trail's in Albert Lea, got some ink in USA Today this morning, as one of "10 great places to motor into a truck stop."

"The main building's log-cabin-inspired design is your first clue that this center at the junction of Interstates 35 and 90 isn't an ordinary truck stop," the item says. In the store, you get free gift wrapping, plus you get free ice cream on your birthday.

Wish Rochester had a truck stop -- I was a big fan of the hot beef sandwiches at the truck stop on U.S. 63 South, which was wiped out by roadwork and development several years ago.

08/20/2010

Anchors aweigh!

 
2007-11-16-anchor
Fans of the Answer Man have filled his mailbox with notes on the Anchor Inn, a popular supper club and bar on U.S. 61 south of Lake City that closed many years ago. He teased his readers in print today -- he didn't have enough room to run all the comments, so here they are:

If I'm not mistaken, the Anchor Inn was originally built as a casino, but before it was completed the state of Minnesota passed an anti-gambling bill. It was a number of different things before it became the Anchor Inn; none were successful.
 
Pete

+++++


Your item this evening brought back many memories.  My first memory of the Anchor Inn was an old wooden building on the river bank in Read's Landing in the 1950s.  It was not a franchise but a single operation. The menu was all you can eat but it was not a seafood place, though shrimp may have been an item, and there was fried chicken, mashed potatoes, and other items that you would find in a place of that era. I can't remember the name of the family that operated the place but it was a down-home operation.  I believe the first move was to Wabasha and I remember eating there in the spring of 1966 or '67 during the district baseball tournament. I can't remember when they took over the Terrace Cafe in Lake City.  That was the place described in your article. The Terrace had been a conventional supper club and featured dance bands several nights a week. As the Terrace it attracted many Rochester people because at the time there were legal prohibitions in Rochester that did not allow dancing in places where you could eat and get a drink.  The only dance places were the ballrooms, the Pla-Mor and the Valencia.  As a result many people from here, sometimes in fairly large groups, would go to the Terrace in Lake City or the Oaks in Minnesota City for a steak, a drink and some dancing. The bands played real musical instruments and couples danced with each other to MUSIC.
 
By the mid'60s, there had been expansion and there were probably franchises but I know not how far-flung the operation was. I know there was an Anchor Inn in Eau Claire on the west side as you entered town from the Durand area. I ate there and the bill of fare was the same as I had known, all you can eat, simple food. I have no idea of how many franchises there were or when the operations ceased in all locations.

My memories are anecdotal but I am sure that there are records somewhere that would tell more than I can tell. Having lived in this town since August of 1950 I have some memories; how much longer I will retain them is a moot question.
 
Dan Moore

++++++

Hello, love your answers and want to add to the plate about "The Terrace" in Lake  City. What a fun place that was! We had a cottage down stream on Lake Pepin and spent many, many evenings eating and dancing at that place. I think the name came from the fact that the tables and booths were on terraces above the wonderful dance floor. We danced to many name bands after enjoying the great  food. The crowds were so large that often they had to set tables on the dance floor until the music started. The food was served family style with big bowls of coleslaw, beans, etc. to complement the yummy seafood. The crowds included everyone from the small towns around Lake  City and half of Rochester! Its demise was a huge loss for everyone. Yes, what a trip down Memory Lane!
 
Keep up the good work.... from one who misses those good old days!

+++++

More about Anchor Inn:

In 1963 we acquired a boat and a travel trailer and started spending weekends at the Pioneer Supper Club trailer court. We could boat to Reads Landing to the Anchor Inn -- such good food. The building was a tall, small brick building. There were only six or eight tables, so there was always a waiting line. Soon it was moved to Lake City near Wild Wings -- good food, good drinks, good dance floor. After awhile the business decreased somewhat and it closed. It then reopened on Main Street of Wabasha. It was always very good food, but many new places opened and the business was spread around to other places. I do not feel Anchor Inn was a franchise outfit. It grew locally at Reads Landing, perhaps funded by a group when moving to Lake City.

There are many memories of the Mississippi. They just keep rolling along...

LaVonne and Lester Kruse

+++++++

Your recent column regarding Anchor Inn was interesting and stirred up memories. I'm wondering what the years were of the Anchor Inn's run. Long ago, circa 1959-1967, when we were making weekend trips through Waseca, we passed by an Anchor Inn south of the business district on the main street. Always wondered if it was related to the "famous" Anchor Inn over by the Mississippi. As I recall, the food was good at Waseca's Anchor Inn.

Just a comment. Your column is always interesting!

Joanne Sass, Austin

+++++++

Dear Answer Man,

I read with interest your answer regarding the Anchor Inn. I grew up in Lake City and in the late '50s, the restaurant was built and called the Terrace. It was a nice dinner club, with entertainment and a nice dance floor. I do not remember if it was closed for a while, but in the 1970s it became the Anchor Inn.

I think that it may have been a small chain, because I lived in the Woodbury area at the time and there was a nice Anchor Inn in Bayport and one in West St. Paul. For some reason, I think there was one in Duluth. I do remember that whenever you went, you had to stand in line and wait for 30-60 minutes every time, and the shrimp and onion rings were wonderful.

Marge Breuer

++++++

I attended the University of Minnesota in the mid-1970s and we used to go to an Anchor Inn on U.S. 10 on the north side of the Twin Cities on a lot of Sundays. They did have an all-you-can-eat buffet with the best shrimp I have ever eaten. There was also the one in Lake City, and one in LaCrescent that we ate at a couple times after college.

I don't remember exactly when they ceased to exist. My college buddies and I may have eaten up their profits.

Duane Bakke, Lanesboro

Actually, looking at these again, I have to get them in print -- I'll fudge the Four Stars column on Tuesday and run them there, so print readers can enjoy as well.

Have any other memories or purported facts about the Anchor Inn, the Terrace or other favorite haunts of yore?

08/17/2010

Never heard of Tonnino Tuna...

51SpkzsBQ9L._SL500_AA300_
...but here's a news release from a company that jar-packs tuna:

Hi Jay,

 
Ashley here with Tonnino Tuna, a premium gourmet tuna brand that is jar-packed. We’ve just launched the Tonnino Tuna Chef Challenge, which gives aspiring chefs a chance to win a $5,000 cash prize for the advancement of their culinary education and a one-year supply of Tonnino Tuna. Participants can enter by creating an innovative and original tuna recipe and uploading a video of themselves preparing it to www.Tonnino.com/ChefChallenge. Consumers will have a chance to ‘like’ their favorite tuna recipes on the website and the three most ‘liked’ submissions will be evaluated by a panel of judges from Tonnino Tuna to determine the winner of the challenge.
 
Included below is more information about Tonnino, as well as a full release about the challenge. Please let me know if you’d like to share this contest with your readers or if you have any questions.
 
Thanks!

Ash

+++++

TONNINO TUNA LAUNCHES NATIONAL SEARCH FOR OFFICIAL CHEF AMBASSADOR
Aspiring Chefs Vie For Chance to Win $5,000 by Uploading Original Tuna Video Recipes
 
NEW YORK – August 17, 2010 – Tonnino Tuna, America’s favorite gourmet tuna, today launched the Tonnino Tuna Chef Challenge – a competition that calls upon aspiring chefs to show off their culinary skills on camera for a chance to be named the Tonnino Tuna Chef Ambassador.
 
The grand prize winner will receive a $5,000 cash prize for the advancement of their culinary education and a one-year supply of Tonnino Tuna – valued at $500. Two runner-up winners will also receive a one-year supply of Tonnino Tuna. To participate in the competition, contestants are asked to create an innovative and original recipe that showcases tuna fish in a delicious and interesting way.
 
Participants must upload a two-minute video of themselves executing their dish in a fun and engaging manner to www.Tonnino.com/ChefChallenge.  Creations are not limited to any particular entrée category or culinary style, but competitors must keep in mind that a unique concoction will only get them so far. In order to win, they will also need to have a lot charisma!

....etc.

08/12/2010

'Dont skimp on the shrimp'

I thought this news release was going to be related to the Gulf oil spill, but there's nary a mention of it...it's just a general shrimp promotion:

Good Morning,
 
As families around the country start winding down their summer vacations and winding up their alarm clocks, menu planning winds up as does the hustle and bustle of busy back to school schedules.  As you may remember, I represent The Shrimp Council.  During this time of year, the conundrum of what to feed the children strikes mothers across the country who are searching for the perfect combination of quick and easy and delicious and nutritious snacks, mini-meals and dinners.  We say, “Don’t skimp on the shrimp!”
 
A study last fall indicated that 91% of parents with children ages 12 years and under are not eating the recommended two servings of seafood each week.  This study confirmed data suggesting the critical need for children to develop and maintain healthy eating habits.  Nearly one half of the parents surveyed confessed that they were unaware that seafood was a good source of protein for their children.  
 
Shrimp, the most popular seafood among children, is the perfect answer for tired, starving kids at the end of the school day.  No sooner have the book bags hit the floor than the hunger pangs have taken over and the kids are clamoring in the kitchen.  We recommend serving a shrimp pizza panini or shrimp-stuffed quesadilla to help keep their hands out of the cookie jar!  These simple recipes showcase nutrient-rich and mild, sweet shrimp, full of vitamins and minerals with far fewer calories than many popular after school sweets and treats.  And, the great thing is that shrimp can be boiled, sautéed, or grilled in under five minutes!
 
As our country fights what top nutrition experts recently called “the single greatest threat to public health in this century,” obesity, after school snacks present an opportunity to teach our children how to make good food choices.  According to a report issued by Christine Williams, MD, MPH, Member, Energy Balance Subcommittee of the 2010 Dietary Guidelines Advisory Committee, the prevalence of overweight and obese individuals has approximately doubled among 2-5 and 6-11 year-old children and tripled among 12-19 years old adolescents.  Four large shrimp have fewer than 100 calories and pack approximately 2/3 the recommended daily intake of protein for a 10-year-old child.  And, as you may know, protein staves off hunger pangs and can “power” kids through a busy afternoon of homework and activities.
 
Should you be interested in working with us on a story, I am more than happy to provide additional recipes and high resolution photography and to connect you with Jennifer McGuire, MS, RD, National Fisheries Institute, who specializes in incorporating seafood into a balanced diet.
 
I appreciate your consideration and please do not hesitate to contact me with any questions.
 
Best,
Alexa
Unknown
 
 
BBQ Shrimp Quesadillas


Serves:  4

Ingredients:
8 ounces cooked shrimp, diced
1 orange bell pepper, roasted or grilled and finely diced
2/3 cup fresh or frozen corn kernels, thawed
1/2 cup reduced-fat shredded Cheddar cheese
2 tablespoons all-natural barbecue sauce
Four 10-inch flour tortillas
2 teaspoons canola oil
 
Instructions:
Combine the shrimp, bell pepper, corn kernels, cheese, and barbecue sauce in a bowl.  Divide the mixture evenly and spread over half of each tortilla.  Fold over, press down gently, and set aside.  Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.  Add two of the quesadillas and cook until the tortillas become crisp and golden on the bottom, about 3 minutes.  Flip the tortillas and cook an additional 2 minutes.  Repeat with the remaining oil and quesadillas.  Cut into quarters and serve.

Nutrition Information:
380 calories, 11g fat (3g saturated, 0.5g omega-3s), 780mg sodium, 47g carbohydrate, 4g fiber, 23g protein, 25% vitamin A, 70% vitamin C, 20% calcium, 25% iron

Recipe Courtesy of:  The Shrimp Council and Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD, Cofounders, Meal Makeover Moms.com

Photo Courtesy of:  © Susan Stevenson – Fotolia.com

 
 
Shrimp Pizza Panini

Serves:  2
 
Ingredients:
1 can (6-oz.) tiny shrimp, drained
½ cup pre-shredded part-skim mozzarella cheese
3 tablespoons pasta sauce
1 tablespoon prepared pesto sauce
2 teaspoons extra virgin olive oil
Four slices (1/2-inch-thick) Italian bread (about 5 x 2 ½ inches)
 
Instructions:
Preheat the Panini grill on high heat.  Combine the shrimp, cheese, pasta sauce, and pesto in a bowl and set aside.  Lightly brush one side of each slice of bread with olive oil.  Place two slices of bread on the work surface, oiled side down.  Divide the shrimp mixture evenly between the bread.  Top with the remaining slices of bread, oiled side up.  Place sandwiches in the Panini press and cook until golden brown, about 5 minutes.  Slice each sandwich in half and serve.

Recipe Courtesy of:  The Shrimp Council and Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
 
Image Courtesy of:  © Sandra van der Steen - Fotolia.com
 
Nutrition Information:
290 calories, 16g fat (6g saturated, 0.5g omega-3), 730mg sodium, 14g carbohydrate, 1g fiber, 22g protein, 35% calcium, 15% iron
 
 
Catherine K. Denham
Communications Manager
The Butin Group
O: 912.638.9892
M: 912.506.6190
F: 912.638.9895
E: ckdenham@thebutingroup.com     

08/11/2010

Anchor Inn was one of a kind

A seafood-loving reader sent this:

Anchor Inn was a great restaurant to go and eat at.  They did have the best shrimp.  There aren’t a lot of great places in Rochester for seafood like the Anchor Inn.  If we want to go out for seafood we go to Joe’s Crab Shack in Roseville, MN.  Yes, you can go to the restaurants downtown and pay a lot of money for basically a small portion of seafood and a lot of salad and garlic cheese biscuits that you can go buy a package of in the store and make at home.  The new store coming to Rochester over by Maid Rite will be a welcome business to Rochester.  I have heard good reviews in regards to the store in Mankato.
 

I’m sorry but I think downtown Rochester accommodates to the people who have money and the parking is horrible.

Can't agree -- while the best seafood downtown isn't cheap, there are plenty of options, and parking in the evenings downtown could hardly be more convenient. And Joe's really isn't in the same league (as in 10,000 Leagues) as top Twin Cities seafood restaurants, while we're talking fish.

What do you think?

 

08/10/2010

Bob's Smoke Stack gets a thumbs up

Three votes for Minnesota Monthly's three regional picks -- Four Stars will take a whack at the best area BBQ later this month:

Bob's Smoke Stack is "A" Number one in my book, and deserving of the #1 spot voted by Minnesota Monthly magazine! (July 2010)

http://www.minnesotamonthly.com/media/Minnesota-Monthly/July-2010/Best-Barbecue/
Bob's cajun buffet is a home run, and best ribs I ever ate - WITHOUT A DROP OF SAUCE!
 
My #2 Fave is John Hardy's, I knew John back in the 70's and have been loving his BBQ ever since. Can't get enough of John Hardy's. Their pulled pork and beef are supurb, and they have the BEST SAUCE!
 
Third on my list is Piggy Blues BBQ in Austin, MN. Josh and Ron put together a killer menu and awesome BBQ. They're chicken is by far my favorite in the area, and their pork is great too!
 
All three of these fabulous BBQ Joints placed in the top 10 in MN Monthly's rating.
Just my little BBQ lovin 2-cents worth!
 
Please sign me:
- Anonymous in Southern MN
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