Paired

After 2 months of desperately wishing Kyle and I could attend Paired, it all came together for us this Saturday. I had extra money from my birthday, I'm off on Saturday nights for a few more months and I'm not at a wedding or on vacation. Fabulous.

Paired, for those of you not in the know, is a new dining experience in Minneapolis brought together by the creative minds of Chef Chris Olson, Brooke and Peter Hajinian, and Lauren Ignaut in collaboration with a local artist. You pay a suggested donation and arrive at an undisclosed location to be served a surprise meal with wine pairings.



I've lusted after this idea since I first heard about it happening out West on some cable tv food related show. Fortunately Chris was involved in one of these clubs out in Oregon and decided to bring the idea East of the Missisip'

The artist featured this month was Asia Ward, a sculptor who creates fantastical animated animals from recycled materials. They are definitely in the realm of the bizarre, but having worked along side Ryan for nearly two years, her work was far more fascinating than disturbing for me.












Our first course was chicken consomme. Rabbit kidney and liver floating in a pool of a mild yet flavorful chicken broth. The liver immediately melted on the tongue with a burst of mineral familiarity while the kidney had a more mild and solid consistency.

Peter, new to the service industry


Up next was a bed of mixed greens dressed with a refreshingly acidic vinaigrette, pickled egg and duck truffles (duck gizzard confit). The truffles were a sweet surprise and resembled nothing of the internal organs we had in the consomme, but simply reminded me a richer version of duck confit. Along with the tanginess of the dressing and the salinity of the egg, it was a definite joy on the tongue.



Our main dish was a roast of rabbit loin stuffed with cornbread topped with a mustard hollandaise and a never ending pile of mashed potatoes. The cornbread was a perfect textural balance to the creamy rabbit and the flavor brought by the hollandaise was awesome (if only I'd had a bit more) the mashers were minimalist and chunky, and I couldn't finish them but I think they were an appropriate accompaniament.



An attendee has a passsionate discussion



Dessert was simple, refreshing and healthy (god forbid) An orange water broth encompassed dried apricots, jumbo raisins and tart blood oranges. A crunchy cinnamon cookie on the side was a nice break from the acidity and added a wintry feel to the chilly soup.



Brooke and Lauren preparing for the next wine pairing


Chris discussing his meal selection


After dinner we had more time to interact with the sculptures

Cricket


Mittens


Nightlight


Nighlight in motion




Narwahl



All in all, I cannot WAIT to see what Chris and the gang come up with in April. Consider my spot reserved.