Specialty Meats and Gourmet

Chef Chris Ray's - Avocado's World Bistro

By Jeff Kiger, Post-Bulletin business columnist

May 11, 2007

Avocados = mid-June opening

I popped by Avocados World Bistro, an independent restaurant centered around the flavors of the Caribbean to open at at 1190 16th St. S.W. in the Apache Shoppes shopping center, a couple times this week. Here's an update on what is happening there. I took photos there three time, but unfortunately a few goofy data cards ate them along with the pics for the Business After Hours event. I miss film. When you lost a pic with film, there was a known reason.

This image is lifted from the restaurant Web site.

• Mid-June opening is expected.

• A large patio is done and landscaping is underway.

• Chef Christopher Ray's wife told me their catering business, which is moving from the Twin Cities, is already booked through December.

• The son of well-known Rochester chef, Chef Omar, was hired Thursday to work at Avocados and he was in there today helping in any way he could. He is very excited about this project.

• Beside the full restauant experience, Avocados will also offer custom-made packaged meals for in-home dining, a retail line of Avocados branded chutneys, salsas, marmalades, breads, oils and condiments as well as cooking classes called Avocados Culinary Round Table.

• The chef's wife also said the produce and meat will come from local producers. He uses only fresh ingredients and will not have a freezer in ths place.

Posted on May 11, 2007 at 02:18 PM

I popped by Avocados World Bistro, an independent restaurant centered around the flavors of the Caribbean to open at at 1190 16th St. S.W. in the Apache Shoppes shopping center, a couple times this week. Here's an update on what is happening there. I took photos there three time, but unfortunately a few goofy data cards ate them along with the pics for the Business After Hours event. I miss film. When you lost a pic with film, there was a known reason.

This image is lifted from the restaurant Web site.

• Mid-June opening is expected.

• A large patio is done and landscaping is underway.

• Chef Christopher Ray's wife told me their catering business, which is moving from the Twin Cities, is already booked through December.

• The son of well-known Rochester chef, Chef Omar, was hired Thursday to work at Avocados and he was in there today helping in any way he could. He is very excited about this project.

• Beside the full restauant experience, Avocados will also offer custom-made packaged meals for in-home dining, a retail line of Avocados branded chutneys, salsas, marmalades, breads, oils and condiments as well as cooking classes called Avocados Culinary Round Table.

• The chef's wife also said the produce and meat will come from local producers. He uses only fresh ingredients and will not have a freezer in ths place.

Avocados = mid-June opening

I popped by Avocados World Bistro, an independent restaurant centered around the flavors of the Caribbean to open at at 1190 16th St. S.W. in the Apache Shoppes shopping center, a couple times this week. Here's an update on what is happening there. I took photos there three time, but unfortunately a few goofy data cards ate them along with the pics for the Business After Hours event. I miss film. When you lost a pic with film, there was a known reason.

This image is lifted from the restaurant Web site.

• Mid-June opening is expected.

• A large patio is done and landscaping is underway.

• Chef Christopher Ray's wife told me their catering business, which is moving from the Twin Cities, is already booked through December.

• The son of well-known Rochester chef, Chef Omar, was hired Thursday to work at Avocados and he was in there today helping in any way he could. He is very excited about this project.

• Beside the full restauant experience, Avocados will also offer custom-made packaged meals for in-home dining, a retail line of Avocados branded chutneys, salsas, marmalades, breads, oils and condiments as well as cooking classes called Avocados Culinary Round Table.

• The chef's wife also said the produce and meat will come from local producers. He uses only fresh ingredients and will not have a freezer in ths place.

Wild Alaskan Salmon Jerky

I was informed of this product from our delivery driver "Ted".  He raved about the flavor and the protein content in this tasty dried treat, so much, that I needed to try it for myself.  I could not believe how addicting this stuff really is.  We got our first shipment of this delicacy in this morning and I have blown trough an entire package - it actually was a substitute for my lunch and it did the job of filling me up and giving me the energy I need to complete the day.  This is an All Natural product, NO Preservatives, NO really long words in the ingredients list, NO MSG, just great flavor.

We have 2 flavors - Original which is flavored with pure honey and sea salt, and Pepper/Garlic - This is self explanatory - they add Black Pepper and Garlic to the original flavor profile.  All spices are added prior to drying in order to insure the best flavor possible.

Each package is 3 oz, completely shelf stable, great for Backpacking, Fishing, Emergency Winter Survival packs for the car, Golfing, Cross Country Skiing - Ted's favorite, or as a healthy alternative to sweets.

Original - 3 oz - $6.25/package

Pepper/Garlic - 3 oz - $6.25/Package

Mix and match any 6 for $35.00 total.

This item is lightweight, shelf stable, and be shipped via US Mail or added to any of the products on this blog and our website.  Feel free to email me with any questions or comments.

"Always stay true to the Cause - no matter what it is".

New Products available June 25th 2007

1. Bison Skirt Steaks - Peeled, 5# packages, 100% All Natural, $6.45/#
2. Bison Flat Iron Steaks - 8 oz each, individually packaged, 100% All Natural, 2nd most tender cut of the animal, $6.60/#
3. Goose Legs - 16-18 oz per package, 2/package, $5.95/#
4. Elk 4 Rib French Rack - Chine and feather removed, 14-16 oz each, 4 ribs, completely cleaned, individually packaged $8.95/#

Call to reserve your product today.

Job Opening - Cesare's - Stillwater, MN

Cesare's is looking for a Mature bartender for part time - 3-4 nights a week.  Must have good knowledge of drink preparation and wines as well as proper winer service knowledge.  Contact Nick @ 651-439-2506.

Tell him you heard about the position from Steve @ Venison America.

Mushroom Update for June 25 - July 2

Golden Chanterelles - These lovely mushrooms are currently being imported from Bulgaria and will continue to be imported up until the Canadian Chanterelle season begins in July.  Current Chanterelles available are nicely hydrated, have a good bright color, and an excellent and strong aroma.  Currently they are priced by the pound at $27.50/#

Porcinis - This product is currently available fresh, so why buy frozen.  This product is generally small, but is very firm and crisp.  Currently they are priced by the pound at $26.25/#

Morels are still in stock, look great, no worms.  They are currently priced per pound at $23.95/#

Life's not fun unless you are in the Kitchen

Can't Find It - Call Us!!! - I really Mean It!

Today I had all walks of life come into the store looking for that one neat new item.  They were quite amazed at the selection of goods we had on hand, and even more amazed at what we can get - most items (food related), we can have in stock in 24-36 hours.  No matter what you are looking for in the way of food, I am sure we can locate it for you.  So, do not be shy in emailing us, calling us 800-310-2360 or stopping by our store to find that one neat new item.

Some examples of off the wall requests lately:

Miniature Black Angus Beef - Found it - Not available for retail for another few months.

Black Italian Summer Truffles - Found them - Available with in 24 hours and sold by the ounce.

2" thick Beef Marrow Bones (For eating the Marrow) - Found them, available in 3# packages, currently priced at $1.95/#.

Chicken Paws - Found them, available in 20# cases, I understand they make some of the best stock you will ever have and they have a great piece of meat under one toe if you call it that.

Black Bear Steaks - Found them also, avialable within 2 weeks of a paid order.  Whoa, talk about pricey!

Again, if you are looking for that hard to acquire item, call us, we will find it for you.

Wee Willy's Around the World Grilling Sauces

What a neat husband and wife team that own this line.  I fell in love with the Mongolian BBQ sauce and the Cuban Mojo BBQ Sauce and had to have it in our store for everyone to get.  A very high end marinade and BBQ sauce.  You can see the spices, there is no MSG, corn syrup, or really long words in the ingredients list.  Just good All Natural Ingredients. 

Here is a link to there website - so you can check out ingredients, recipes, and get information and tips on BBQing.  www.weewillys.com

We will be featuring the Mongolian Sauce, Cuban Mojo, and Award Winning BBQ Sauce for $3.95/bottle - That is a good $1/bottle cheaper than the competition.

The Mongolian BBQ sauce is awesome when used on Beef Hanging Tenderloins, Flank Steak, and Skirt Steaks. 

Stop by today and pick up your next hit at home.

Remember - If you cannot have fun in the kitchen - get OUT!

In Store Specials for Father's Day

FYI - We are open to the public on Saturday from 9 AM - 1 PM.  The following items are limited in quantity, so you can either email in an order, call me at 800-310-2360/715-386-6628, or come on in.  See store icon for directions.

We have Local, Black Angus, Prime and Choice cut steaks on hand.  Most are frozen, all are individually vacuum packaged.

Black Angus "Prime" Ribeye - 16 oz each, $12.95/#

Black Angus Tenderloin Steaks - "Choice", 8 oz each, individually packaged, $12.25/#

Black Angus Apple Bacon Wrapped Tenderloin Steaks - "Choice", 8 oz each, individually packaged, $12.95/#

Black Angus "Prime" Porterhouse Steaks - 20 oz each, individually packaged, $12.95/#

Black Angus "Prime" T-Bone Steaks - 18-20 oz each, individually packaged $11.95/#

Black Angus "Choice" "Natural" Porterhouse Steaks - FRESH, 20 oz each, individually packaged, $12.95/#

We also have some special items in stock as well.

Maitake/Hen of the Woods Mushrooms - FRESH - 4 oz packages - $3.80/package

Woodland Blend Dried Mushrooms - equal parts of Morels, Porcini, Lobster, Oyster, and Chanterelle - in 8 oz bags for the unheard of price of $36.75/Bag - that is 1/2 of the price of the local coops.

I will be posting an update on a new line of BBQ and marinating sauces recently added to our store in my next post.

Remember - There is no shame in enjoying yourself in the kitchen!

Caramelized Sweet Onion Marmalade

My wife and I visited a restuarant in Northern Minnesota this month and discovered this wonderful item.  The appetizer was Baked Brie Encroute with the Caramelized onion Marmalade and figs with homemade toast points and hot pita breads.  This is great made ahead of time and stored in the refrigerator.  It works great on bruchetta, pizza, or as an accompaniment to your favorite grilled meat.

1 Tbs. Butter

3 Tbs. Brown Sugar - Tightly Packed

10 Cups of Thinly Sliced Vandalia Onions (we did both this and thick sliced onions and the this worked out much better)

2 Garlic Cloved - Minced - Use Fresh Garlic - not the jarred stuff - the original recipe called for 4 cloved but it is to much and over powers the flavor of the onion.

2 Tbs. Red Wine Vinegar (Chianti Vinegar works really well)

3/4 tsp. sea salt

1/8 tsp. Fresh Ground Black Pepper

Melt the butter in a large non stick skillet or what we found to be easier especially with the volume of the onions at first is a Ducth oven over medium heat.  Add Brown sugar to the pan, cook 1 minute until the sugar dissolves.  Add the onion and garlic to the pan, Cover and cook 30 minutes or until onions are very tender, stirring occasionally.  Uncover and add the vinegar to the onion mixture.  Cook uncovered for 10-15 minutes or until onions are a golden brown, stirring frequently.  Season to taste.  Store in an air tight jar in the refrigerator.  This recipe makes approximately 12 @ 2 Tbs servings.

Remember to have fun in the kitchen!

Smoked Pheasant Potpie

Before you judge this recipe from the name, read it and picture the end result.  It is actually very fun to make with the kids, and a great recipe for a special event, dinner party, or if Grandma and Grandpa are coming to dinner.

2 Tbs. Butter

2 Tbs. EVOO

3 Cups Diced Red Potato (1 pound)

2 Cups Diced Vandalia Onion

2 Cups Sliced Mushrooms (Use exotic and wild when in season - We use Maitake/Hen of the Woods - about 8 oz equals 2 Cups)

1 Cup Diced Celery

1 Cup Diced Carrot

1/4 Cup Chopped Fresh Parsley - Wash this really well

2 tsp. Chopped Fresh Thyme

2 1/2 Tbs. All Purpose Flour

3 Cups Milk

1/2 Cup Chicken Broth

2 Cups Smoked Pheasant cut into bite size pieces

1 Cup Frozen Green Peas - If fresh are available - use them

1 tsp. sea salt

1/2 tsp. Fresh Ground Pepper

6 Sheet of Frozen Phyllo Dough Thawed (Yes the same sheets used to make Baklava)

1.  Preheat Oven to 375 degrees F.

2.  Melt butter in a large saucepan over medium high heat; add EVOO.  Add Potatoes, and next 6 ingredients through thyme; sautee for 5 minutes.  Reduce heat to low, and sprinkle flour over the vegetables. Cook for 5 minutes, stirring frequently - to prevent flour from burning.  Stir in milk and broth and increase the heat to medium high; bring to a boil.  Reduce heat and simmer for 5 additional minutes or until thickened.  Add Smoked Pheasant and peas, and season to taste.

3.  Spoon mixture into a 2 quart baking dish.  Place 1 phyllo sheet on a cutting board or work surface - remember to keep the remaining dough covered to prevent drying out.  Lightly spray with cooking spray, repeat the layering with the remaining 5 pieces of phyllo dough and cooking spray.  The original recipe we took this from, calls for the sheets to be placed on top of the dish, we switched it up a bit and had the kids help while being supervised by ME.  We cut the dough with a knife, cookie cutters, and whatever else we had handy in the kitchen and then sprinkled and placed the phyllo pieces ontop of the mixture in the dish.  Bake at 375 degrees for 20-30 minutes or until top is a beautiful golden brown.  This recipe yields 6 servings.  If you have individual baking cups, this would be a neat variation for a dinner party.

This recipe was adapted from a recipe found in Cooking Light April 2007

Remember to always have fun in the kitchen!