Taste of Duluth-Superior from Duluth~Superior Magazine

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Despite torrential rains, 175 hardy souls descended on the first-ever Taste of Duluth-Superior Wednesday evening to sample dozens of wines and fresh-made culinary delights from four of the Northland’s top restaurants.

In Ferguson Enterprises’ kitchen and bath showroom on Airpark Boulevard, they tasted  yellowfin tuna tartare, hoisin baby back ribs, roasted and fresh beet salad and loin of rabbit with prosciutto and honey fennel glaze. They tasted glasses of Italy’s Astoria Lounge Prosecco and Toad Hollow’s classic Russian River pinot noir.

And they toasted the evening’s chefs - Sean Lewis, Scott Graden, Bob Bennett and Tom Linderholm - as well as its host, Duluth-Superior Magazine, and its beneficiary, the American Heart Association.

For more of this article click here » or check out the video on Duluth Dish TV.

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Comments

One Response to “Taste of Duluth-Superior from Duluth~Superior Magazine”
  1. Nelly says:

    Worth noting:

    Nice presence from younger Chefs at this event- those behind the stoves doing the dirty work.

    Definitely looking forward to what the young guys & gals (currently working under the usual suspects) will bring to culinary life here..

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