John and I may pbutt on the show in Edina. He finally managed to get in touch with them to ask about his booth space and ask about parking and they said, "Parking?" Uh, yeah, for the truck? They said, "Truck?" Um, yeah, you know, to haul in my paintings. Paintings? UH OH. Looks like Centennial Lake is a "crafters" show, not an art show. You can usually tell by the application but he's never done this show before. I don't know how else you'd haul in 6 foot paintings without a truck... apparently they didn't, either.
So it seems we may just wander around downtown Minneapolis, hang out for a couple of days and then head to Davenport. Meanwhile, we'll have fun downtown at the Rock Bottom Brewery and here's the what I posted 3 years ago for their Asiago cheese dip:
The waiter at Rock Bottom Brewery in downtown Minneapolis was kind enough to give me this recipe. The dip was to die for and the toasted bread was excellent. However he said, "The bread is a pain in the hiney to make I swear he said hiney, twice - it's easier to buy some party rye or thinly sliced party wheat, then butter and toast it and then have at the dip."
Asiago Cheese Dip
4 oz. sundried tomatoes 4 minced green onions 4 oz. button mushrooms, thinly sliced 6 oz. shredded asiago cheese 3 oz. cream cheese 1 qt. sour cream 1 c. mayonnaise I'd add a clove or two of minced garlic
Place sundried tomatoes in a bowl and cover with hot water. Soak until completely soft (about 4 hours); drain and julienne. Add chopped onions, mushrooms and shredded asiago cheese.
In a separate bowl, combine sour cream, mayonnaise and cream cheese. Blend well. Place together with the asiago mixture in a double boiler and stir occasionally until cheese is thoroughly melted.
Rock Bottom Beer Bread 1/3 oz. salt 1/2 oz. baking powder 1/5 lb. grated cheddar cheese 1/5 lb. sugar 1/8 lb. diced sweet red peppers 1/8 lb. chopped scallions 2 cups lager beer
Combine all dry ingredients in a large bowl. Mix in cheese, peppers and onions. Add 1-1/2 c. beer; mix well. Add remaining 1/2 c. beer and combine thoroughly. Bake in a preheated 300F degree oven for 1 hour.
NOTE: This recipe does not specify forming the loaf into a long thin baguette-like shape, but that is what they do at the Rock Bottom. When ready to serve, they cut it into thin slices, brushed with melted butter and toast it. Served with the dip, it is fantastic.
Jill
