We all know Dana knows her way around a dessert. But she’s pretty much a genius when it comes to other food, too. Here she’s sharing her family’s recipe for flatbread.
According to Dana, this flatbread recipe comes from her Grandma Gladys Nicholas. She says, “My dad’s family is middle eastern, Lebanese to be specific, and we eat a
lot of Mediterranean style food at our gatherings.”
1Tablespoon 1teaspoon Salt
1 Heaping Tablespoon of sugar
1 pkg yeast
5 C warm water
4 tablespoons butter melted and cooled
In a large mixing bowl combine yeast, warm water, and butter. Once the yeast has bloomed (about 5 min) add flour and salt. Knead with a dough hook until soft. Turn the dough into an oiled bowl and cover until double. Once the dough has doubled form into small portions about six inches in diameter. Cover and allow portions to rise again for about 15-30 min. Once risen, flatten each portion and bake until golden brown.
Thanks for the recipe Dana! And if you get a chance, check out the specials she whips up for the lunch menu. You won’t be disappointed ;)
We took some time with Allison Slavik who is heavily involved in the wine selection process for The HoDo to ask her some questions. Below she lets us in on her favorite wines of the moment, a few tips, and debunks a myth along the way.
Allison, what kind of wine is your favorite right now?
AS: I actually have a few favorites at this time. Lately, I’ve really been enjoying Spanish Tempranillo & Garnacha, French Bordeaux, as well as Cab Sauv specifically from Alexander Valley, California.
Is it true that whites pair better with fish and chicken and reds better with beef?
AS: A general guideline for wine pairing is that similar colored food and wine go well together, such as white meat with white wine, red meat with red wine. Wine can also be paired with complimentary flavors in mind. For instance, sweet pairs well with heat, so a sweet riesling can actually pair really well with a spicy dish like jambalaya. On the contrary a spicy red wine with a spicy dish would only overwhelm your taste buds, rather than excite them. Another complimentary pairing is acid and fat. A crisp and tart sauvignon blanc compliments a fatty chèvre goat cheese beautifully. Yes, these are just a few of the guidelines for pairing wine, but the first thing to remember is simple: Drink what you like.
What is a common wine myth?
AS: “Sweet wines are for beginners, not educated palates.” There are many great wines that are sweet. Although I’m more partial to dry wines, there is a time and a place for sweet wine, too. Sweet wines like sauternes and ice wine are packed with flavor and complexity that is so unique to their style. I think any wine enthusiast should explore sweet wines, despite their preconceived opinions.
Thanks so much, Allison! Go have dinner at The HoDo soon and ask her for a recommendation!
A full house for the Chef’s Panel hosted by Ugly Food of the North at the Prairie Den.
After a spirited community conversation at Ugly Food of the North’s Chef’s Panel Sunday, January 24th, Chef Brian and team hosted a tasting of twelve varieties of locally harvested potatoes in the HoDo Lounge.
The potatoes were sourced through Larry Heitkamp of Yellow Rose Organics and Hugh’s Gardens, an experienced grower who has contributed many products to the HoDo larder over the years. The potatoes were part of a test plot study that Larry participated in last summer. The community tasting was a test plot in understanding varietal beauty and how to stay local, even when the ground is frozen.
Attendees voting on their favorite spuds.
(Two words: storage vegetables.)
First place went to Juliette, with Adirondack Blue, German Butterball and Carola tying for second. If you missed the tasting, or just miss the taste of local potatoes, find them and many more local foods at the HoDo, any day.
We are thrilled to have Chef Brian Diumenti in the kitchen.
Chef Brian’s story begins in southern California, when there were citrus orchards, strawberry fields and small farms dotting the land. In a family with Greek and Italian roots, he grew up with a love for fresh and handmade food. His grandmother treated her kitchen as a serious laboratory where technique and attention to detail mattered. Brian says “everyone in my family has contributed to my passion for food. Fresh ingredients, lots of people in the kitchen, and even more (people) eating—that’s my idea of a good time. ”
One of Chef’s recent lunch specials.
Not coincidentally, Chef Brian started working in restaurants from a young age. He quickly moved up the ranks and the coast to Napa, California, for his first executive chef job. There, in the epicenter of farm-to-table cooking, he connected his love of quality food to working with local farmers and ranchers. Since then, he has worked at the highest levels throughout the West and even spent time in North Dakota, opening the Bistro in Bismarck—a restaurant that has been a beacon of good food for 20 years.
Happy to be back in the Midwest, Brian is excited to be heading the HoDo kitchen and is doubling down on keeping the HoDo local, fresh and mission-driven.
“Local really tells you about a place and the Hotel Donaldson is about this place and this community. We want to honor the mission and continue our work in creating memorable experiences for guests and the team.” – Chef Brian