It’s another episode of Dishing with Stephanies Dish this week. In this episode, I talk with the author and owner of the iconic New Scenic Cafe on Duluth’s North Shore about their second cookbook, The New Scenic Cafe, The Second Cookbook.
This book is beautiful. The photography and the recipes follow the seasons of Duluth as cooked through The New Scenic Cafe. This is one of those cookbooks that is full of fantastic foodie recipes for the seasoned chef but also is like a travelogue of the North Shore in Duluth capturing each season in its beautiful entirety.
This is my third interview with Scott. In some respects, this is the culmination of the New Scenic’s pandemic story. My first interview was on the Makers of Minnesota podcast, right after eating at The New Scenic, a few days into the state of Minnesota’s closure of restaurants. Once Scott established the New Scenic as an outdoor restaurant in an Airstream trailer, Scenic 61, we talked again. This third interview and the publishing of the book come as the restaurant is open for indoor dining and about to embark on a Summer where many travelers are putting Covid in the rearview mirror.
Take a listen and let me know your thoughts in the comments.
Do you have a favorite North Shore memory? One of the best parts about this new newsletter format is you can comment below and we can have a 2-way conversation. What are some of your favorite places to visit on the North Shore?
Kurt and I are nostalgic about the Pickwick Super Club and are huge fans of the Duluth Grill. Each year I produce the culinary market at Art In Bayfront Park, August 20 and 21. If you know of any makers that would want to see products there, the application for that is here.
Here is the recipe for my favorite Duluth Grill Recipe, Red Flannel Hash, from the Cookbook, Duluth Grill Cookbook. I love this hash under eggs or mixed in with sliced and roasted chunks of Andouille Sausage. I add the sausage to the sheet pan about 8 minutes before the final hash is complete.
Duluth Grill Red Flannel Hash
Ingredients:
10 cups diced sweet potatoes (around 4 lb.)
2 cups diced beets
1 1/4 cup diced carrots
2 cups diced green peppers
1 cup diced onion
1 teaspoon white pepper
1 1/2 teaspoon sea salt
1 1/2 teaspoon thyme
1/2 cup olive oil
Directions:
Boil beets until tender, then drain and peel.
Peel carrots and sweet potatoes. Dice all ingredients in 1-inch cubes.
Toss all ingredients in a large mixing bowl, spread on a sheet pan and roast in the oven at 450° for 25 minutes or until potatoes are tender. Yields about 10 cups.
Episode 31: Scott Graden