- Real Estate
- Food & Drink
May 3, 2018
Strawbale Winery’s summer hours have started. The winery just north of Sioux Falls is open from noon to 6 p.m. Wednesday through Friday, 11 a.m. to 5 p.m. Saturday and noon to 4 p.m. Sunday. Visitors can sample five wines for $6 in the tasting room, which includes a shopping area with Strawbales’s wines and kitchen and gift merchandise. “A lot of our customers sit outside and have a glass of wine, said Kristine Smith, event coordinator. The countryside setting is “real relaxed.”
Strawbale’s Summer Porch Series kicks off May 17, and Sangria Sundays start May 20. Both events, which feature mostly local musicians, run weekly into the fall. Admission is $5 per person or $10 per carload. The Thursday night events – from 5 to 8 p.m. – feature Skipping Stone Pizza and a rotating selection of one other food truck. If you go on Sundays – from noon to 4 p.m. – you’re invited to bring a picnic lunch. Strawbale sells glasses of its almost 30 wines, wine slushes, craft and domestic beers, pop and water. New this year: the winery’s pear and apple hard ciders.
Here’s a case of fortunate timing. Plum’s Cooking Company had its demonstration class with Sean Sherman lined up for May 31 before he was announced last week as the winner of the James Beard Award for Best American Cookbook. Sherman is an Oglala Lakota chef who was born in Pine Ridge. He’s the founder of The Sioux Chef, which provides catering and food education in the Twin Cities. In his demonstration class at Plum’s, Sherman will provide an introduction to the modern indigenous cuisine of the Dakota and Minnesota territories. A few seats remain. Sherman will sign copies of “The Sioux Chef’s Indigenous Kitchen” for a half-hour before the class. The cookbook is available for purchase at Plum’s.
Remedy Brewing Co. has created a chocolate chip cookie that you’ve probably never tried. Event coordinator Kelsey Schroder started making peanut butter chocolate chip spent grain cookies a couple of weeks ago using a recipe she developed over the years as a home brewer. She said most of the brewery’s spent grain goes to a farmer who uses it for livestock feed, but she keeps a cup or two for the cookies. The flavor isn’t that much different than a regular cookie, she said. “It adds a little texture and makes it a little bit more of a dense cookie.”
Neighboring K Restaurant had been preparing Remedy’s food, but now the brewery’s staff has taken on the cooking, Schroder said. The menu features appetizers, including chislic made from leg of lamb, flatbreads, sandwiches, beer chili and beer cheese soup.
Fernson Brewing Co. installed a 5-barrel brewhouse earlier this year with the intent of trying out new recipes in smaller batches. The results of the experimentation are available in the brewery and downtown taprooms as the Fernson Seed Series. Each creation receives a number, which increases with each release. #011, a Citra dry-hopped Berliner Weisse will be released Saturday.
The Co-op Natural Foods wants its shoppers to know where their food comes from, so it’s hosting the annual Meet Your Farmer event. Eighteen producers will be in the grocery store’s parking lot at 18th and Minnesota from 4 to 7 p.m. Friday. They’ll answer questions about growing methods and distribution, share recipes and talk about their passion for what they do. The Hunny & Bunny food truck will be there, and the co-op’s deli will grill hot dogs and veggie dogs. Woodgrain Brewing Co. will have beer on tap, and the co-op will sell its bottled house-made kombucha.
El Tapatio Mexican Restaurant in Dell Rapids is closed temporarily because of a shortage of workers, according to a sign on its door. The family-owned business also has El Tapatio locations in Brandon and Yankton and Azteca Mexican Restaurant in Sioux Falls . The Dell Rapids restaurant opened in late 2016.
It’s time to relax at a winery, learn from an award-winning cookbook author and chef about indigenous cooking, try a new cookie and beer, and meet a farmer.