Anna's Kitchen

Now Welcoming:

Take out

We: 2 – 8 pm
Th/Fr/Sa: 12 – 8 pm

Call or order online.


612.378.0611

Cafe Service

We: 2 – 5 pm
Th/Fr/Sa: 12 – 5 pm

Classic Table-side Service*

We: 5 – 8 pm
Th/Fr/Sa: 5 – 8:30 pm
*Reservations suggested

Last seating, all nights, 8 pm.

Anna

Tour Reunion Dinner: Success!

Was it already two nights ago! Katrina and Fred hosted a fabulous reunion on their island home below the Mississippi bluffs in Cottage Grove. Everyone and their spouses/siblings came.
At some point the food came out: Katrina's Taramosalata, my Xoriatiki Fava with the peas lugged from Santorini at 8 euros for a half pound: do the math--some of the most expensive beans you'll ever eat! Beautifully marinated olives and feta. Then Fred expertly grilled the braised octopus as per my detailed directions complete with hand gestures: psst, then (hand flips) psst: mark 'em and they're...

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Yigandes! Yigandes! Yigandes!

They're back! Dried Yigandes. Soaked. Boiled. Baked. One of the most intensive cooking processes.

Purchased at over $5/lb, more expensive than some of our local, pasture-raised meats and poultry. Yigandes, NOT Butterbeans. Not Broadbeans. And certainly NOT Lima beans. These beans have undergone more scrutiny and attempted labeling than any other food at the Gardens. Big, plump, meaty, never dry or mealy, each bean is a forkful of protein tender. Katerina Karter, a Greek cook par excellance herself, texted me, "what the hell did you do to the Yigandes! They are heaven!"...

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It Threatens to Rain, but there will be Blossoms Galore @ the Arboretum Thursday!

The Fifth Annual fundraiser for the University of Minnesota Landscape Arboretum will flourish this Thursday, July 26 from 6-9 rain or shine. The largest public park in the upper Midwest and state jewel for over 54 years, the Gardens are pleased to support these Gardens!

SYMPOSIA. A SERIES, XIV!

Even though the slush was piled at the door, our Leap Year Symposia. A Series, XIV was a night to be remembered: great food, company, wine & art---the components of a great event! With Jim Denomie's provocative, stylized canvases showing overhead, platters of scallops, mushrooms, beetroot soup, rabbit, turkey and hand-rolled black walnut baklava were passed below. Don't miss the next one, March 26 with Steve the international baker!

Symposia. A Series, XIV! Tonight for LEAP Year!

The snow has barely stopped and slush piles are making life difficult for pedestrians in NordEast, but we're stirring up pots and pans of new dishes for tonight's Symposia. A Series. Already the hand-rolled black walnut baklava is cooling on the racks and the Rabbit Stifado is thickening in the brasier; golden beets and fennel root are simmering in sherry that will become the base of the second course soup. The guest list is increasing and today we have had more fun than stress in a long time. I guess we're growing into this whole concept!

Symposia. A Series, XI. A Food Tour of Northern Greece: Wed, Oct 26 with ZORAN!

Tomorrow! The Food Tour of Northern Greece is designed as a nod to the kindred cuisine of our northern neighbors, Serbia, Bulgaria, Turkey. As in all Symposia. A Series, the expanded menu allows guests of all dietary persuasion to partake in extended, leisurely dining. So, for instance, while tomorrow evening's feature is roast pig, pickled cabbage Sarmades with 100% grass fed beef, will be served as well. In short, the menu showcases vegan, vegetarian, alcohol-free, gluten free, lactose intolerant as well as religious abstentions of animal consumption that have been the tradition of the...

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State Fair Hortopita at the Eco Experience: One Man's Noxious Weed is Another's Pharmacy!

1 dry white onion, chopped
1 bunch scallions, chopped
1/4 c extra virgin olive oil and 1/3-1/2 for brushing on fillo

1lb washed, drained mixed greens: spinach, arugula, endive, lambs quarters, amaranth (pigweed), mustard, purslane, dandelion, nettles, sorrel. Coarse chopped (about 1-2" cross-wise strips) If later in the season, strip leaves from woody stems. If unsure, pinch the stem, if it snaps easily put it in.

1lb feta or blend of cheese crumbed. (Kaseri, Kefalotyri, ricotta, pecorino, gouda, cottage cheese)

1/4 tsp white pepper
3 eggs beaten...

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Remembering When the SuperFrost Knocked Out ALL the Eggplant Blossoms in MX?

Hard to believe that only four short months ago the absolute temps were in the negative teens, the wind chills were below minus 30' F and that the icy grope of winter reached all the way to Mexico devastating crops below the Rio Grande. Eggplant and squash blossoms were annihilated and the price of eggplant jumped from $16.50 in mid-January to over $72 for the same quantity. Zucchini was gone. At the Gardens we agonized how best to handle this paucity of eggplant--in the end--we stuck to our philosophy: local, sustainable, affordable, and scrubbed Mousakas, Veggie Mousakas and Melitzana...

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