Lakes area becoming culinary kaleidoscope

BY JEREMY MILLSOP

Hope you’re enjoying the 2023 Brainerd Dispatch Dining Guide.

What started as a collection of restaurant menus printed in the Echo Journal, then transitioned to advertisements with pretty pictures of food in a standalone newsprint section has evolved into a highly regarded and awardwinning magazine.

The Dispatch Dining Guide was voted the best magazine of 2022 by the Minnesota Newspaper Association.

The staff felt there was more we could do to bring the fantastic dining options the lakes area has to offer into your homes, to elevate these options in your mind when trying to decide where to enjoy that romantic night, where to find the best prime rib or where to find a place that has that one unique dish you’ve always wanted to try but didn’t know where to find it.

MAKE RISOTTO AT HOME!

Head chef Casey Bryant has been delivering memorable, mouthwatering dishes in northern Crow Wing County for a decade. He started at Breezy Point Resort before a stint at Mission Tavern and now he’s positioned himself, whether intentional or not, as the voice of lakes area cuisine at Manhattan Beach. Chef Casey is not afraid to share his dining secrets whether it’s through wine pairing parties or this crazy easy risotto recipe.

This year we decided to incorporate videos along with our featured dishes. As a first-year idea and program, we chose to keep the execution of these videos casual and up to the dining establishments. You’ll find some of the videos include chefs describing their dishes, members of the marketing teams talking about exciting things happening at their establishments and even owners showing their passion for what they do. Other videos will just have me talking to myself and trying the food. There will be a lot of chewing and talking with my mouth full so I apologize now. We hope the videos give our readers a sense of ambiance each restaurant provides.

Find these videos by using the QR code next to each featured dish or by visiting the Brainerd Dispatch YouTube channel at https://www.youtube.com/ playlist?list=PLnO5YJw6IJxUQyhlGdtCBM2RRJtAHJav2.

There were two chefs who took the video to heights we didn’t even imagine. Chef Casey at Manhattan Beach decided to give us a tutorial on how to make a quick risotto. It’s a technique he uses in his kitchen and for those who enjoy a good risotto, it should be a fun way to learn how to make it at home.

Ever tried to roll your own sushi? Chef Matt at b*merri at the Woods does just that in his video. He allowed us to visit one of his sushi rolling classes and we got to see firsthand how easy yet technical it is.

One of the more fun aspects of doing the dining guide for me is it’s a break from my regular position here at the Brainerd Dispatch. It’s my chance for one month to visit with familiar faces, meet new exciting talent and fall in love with the deli cook at Schaefer’s Foods who came in on her day off just to make me their featured dish breakfast.

These are people who receive great joy in creating and making food memories. They have pride in what they’re offering and oftentimes we as guests in the dining room don’t see that. While we’re enjoying our summer, it’s their busiest time of the year. That’s why I have great admiration for the chefs, line cooks, fry cooks, pastry chefs, bartenders and front-of-house staff that make vacationing in the lakes area that much better. And chances are they’re doing it understaffed.

That’s a common theme at almost every restaurant we visited. One establishment was short five people in the kitchen. It’s a problem in the lakes area and so if I could make a plea for patience this summer, I’d gladly take up the mantle for the area restaurants.

One way to help with the wait is to enjoy an intriguing cocktail featured in some of the write ups like the organic margaritas at Barajas Mexican Bar and Grill in Pequot or the peach old-fashioned at Ox Lake Tavern. There’s over 70 varieties of tequila to sample at Sunshine’s on the west side of

You’ll also notice a bunch of stand-alone photos of desserts. Instead of wasting your time with stock photos of generic foods or ingredients, we wanted to give the readers an incentive to visit the local restaurants. Every dessert you see on these pages came from a local business.

I’m always asked what’s the new hot spot or which restaurant is doing exciting stuff. They all are to some degree. When I first started the dining guide, it was hard to find breakfast. As you’ll find in these pages, there are now quite a few places serving breakfast full time or on the weekends. It might be a simple case of ‘ask and you shall receive.’

The Dispatch Dining Guide is a labor of love for food, for dining, but most importantly, the lakes area. Almost every restaurant, eatery or food market we visited is locally owned or operated. These are mom and pop businesses. These are generational establishments. These are our neighbors who employ and feed a large portion of the population. We understand — food prices are crazy. It’s hard to even go to the grocery store. But every once in a while you have to treat yourself, your partner or your family. Use the Dispatch Dining Guide as a reminder of all the great places the lakes area has to offer. And if you have a favorite dining spot that isn’t in the magazine, encourage them to join us next year.

SNEAK PEEK SUSHI ROLLING CLASS!

The Brainerd lakes area doesn’t have celebrity chefs like Gordan Ramsey or Bobby Flay, but one of the closest things we have is Matt Annand — executive chef at b*merri Gastro Pub at the Woods. Prior to joining the team at the Woods, he was head chef and part owner of 3 Cheers Hospitality. Always willing to share his knowledge of food, Chef Annand hosted monthly sushi making classes all winter and might bring those back after the busy summer season.

Pork Ribs Pequot Lakes Supervalu

On the menu: Pork ribs smothered in a barbecue sauce served with au gratin potatoes, a vegetable medley and a roll.

Fall off the bone: The ribs are juicy and tender. Bring a fork because you’ll be devouring the protein as it falls off the bone.

Ribfest: Supervalu hosted a Ribfest in May, but it may not be the only time to get your hands on this succulent supper at a steal of a price. Look for more rib specials during the summer.

Fishing for good food: Supervalu staff would like anglers driving by to know this is an easy lunch to take with them while on the boat.

Options a-plenty: If ribs aren’t your thing, the Pequot Lakes Supervalu is known for its fried chicken and offers various salads and sides to fit anyone’s appetite.