{"id":3131,"date":"2014-10-31T08:22:57","date_gmt":"2014-10-31T13:22:57","guid":{"rendered":"http:\/\/www.hillaryproctor.com\/blog\/?p=3131"},"modified":"2014-10-31T08:22:57","modified_gmt":"2014-10-31T13:22:57","slug":"travel-eats-a-fun-filled-tasting-at-travail-kitchen-amusements-plus-other-fall-flavors-in-minneapolis","status":"publish","type":"post","link":"http:\/\/www.hillaryproctor.com\/blog\/2014\/10\/31\/travel-eats-a-fun-filled-tasting-at-travail-kitchen-amusements-plus-other-fall-flavors-in-minneapolis\/","title":{"rendered":"Travel Eats: a fun-filled tasting at Travail Kitchen & Amusements, plus other fall flavors in Minneapolis"},"content":{"rendered":"

Travel Eats documents my food adventures outside of Chicago.<\/em><\/p>\n

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Caught the last weeks of fall foliage in Minneapolis<\/figcaption><\/figure>\n

I spent last weekend in Minneapolis to visit close friends and soak in the last little bit of fall foliage. I’ve been to Minneapolis<\/a> a few times before, but I was more impressed by the food this time around than ever before. <\/p>\n

This was in large part because of my dinner at Travail Kitchen & Amusements on Friday night. It was unlike any tasting menu experience I’ve ever had: playful, interactive, a little off-the-wall \u2013 but none of the pageantry came at the expense of each dish’s technique and flavor. Across 16-plus whimsical courses, we didn’t just taste the food, but instead took part in more of a multi-sensory experience. For the pasta course, a cartoonish song about pasta blared from the speakers as the staff marched around to the tables, each adding one component until the dish was fully plated. Instead of coming to the table fully assembled, the mini foie gras burger served as the means for an interactive tour of the open kitchen in the middle of the restaurant, with diners snaking through each station until the burgers had all their toppings. And with foie gras mousse, slaw, and a french fry on top, it was probably the best slider I’ve ever had.<\/p>\n

\"Mini<\/a>
Mini foie gras burger assembled step-by-step during an interactive kitchen tour, Travail Kitchen and Amusements<\/figcaption><\/figure>\n

As you can see in the video below, some courses required a little extra effort to eat, though now I can say that I’ve eaten speck (a cured ham like prosciutto) that was dangling from a hook!<\/p>\n

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A video posted by hillary proctor (@hillaryproctor)<\/a> on