I literally had to use both arms, up to the elbow, to mix the orzo and roasted vegetable pasta that I made last weekend. 4 lbs pasta, 2 lbs Bulgarian feta, 14 bell peppers, 7 zucchini and 5 onions. I could have fed Canadian army with this big bowl of pasta. But instead, I fed artists.

On Saturday night the Walker Art Center’s hosted a discussion with cinematographer/filmmaker Ellen Kuras, whose impressive body of work ranges from documentaries to dramas and even reaches into the commercial world with her recent target ad. Some of her most recognizable films include Eternal Sunshine of the Spotless Mind, Swoon, and the academy award nominated film, Betrayal.

After much talking, it was time for much eating.  This arts-oriented Minneapolitans needs to eat (and eat well) so after the event,  Chez Barczak hosted a truly scrumptious reception, catered by yours truly.

It was a tasty success. For nibblies we had almonds, pistachios and olives from Bill’s Imported Foods, one of the best spots for weird international fare in town. Shopping for this meal was very possibly the best part. From Coastal Sea Food (where I fall in love with a new fish monger every time) we purchased a beautiful smoked salmon fillet and 5lbs of Texas brown shrimp. I love Coastal, they are dedicated to quality, taste and sustainability, and of course they are never without that lovely fishy smell brings me back time and time again.  Not to mention the studs handling my halibut steaks.

On top of the thinly sliced salmon sat a few handfuls of arugula dressed with a light olive oil and white balsamic vinaigrette. The combination of deep, aquatic orange and bright green looked stunning on a simple peasant breadboard. I also make herbed goat cheese sandwiches with cucumbers on grainy bread. The combination of the salmon and sandwiches was like a little piece of Irish whimsy in my mouth.  God this was fun to do!

The shrimp were treated to a homemade cocktail sauce with plenty of horseradish and lemon juice. It is really worth making your own sauce if you have time and are so inclined. Everyone’s proportions differ but this is a rough estimate of what I did

Homemade Cocktail Sauce

1- 1.5 cups ketchup
3 tablespoons bottled horseradish
juice of one lemon
1 teaspoon Worchester sauce
salt and black pepper to taste

Mix and enjoy…

For the more meat centered folk, 6 lbs of pork tenderloin with cumin and coriander spice rub hit the spot with good grainy mustard and a big scoop of orzo on the side. Far and away the orzo was the most labor intensive, but only because there was SO much. I’ve toned down the proportions for this recipe. I have made this several social gatherings; it works at any size, and any level of formality.

Orzo with Roasted Vegetables

1 green zucchini cut length-wise and into half moons
1 red bell, 1 inch diced
1 orange bell pepper, 1 inch dice
1 small red onion diced in ½ pieces
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon black pepper
½ pounds orzo
Juice of one lemon
1/3 cup basil, julienned
1/3 cup Italian parsley chopped
½ - ¾ pounds good, crisp feta
4 scallions, white and light green parts chopped.

Preheat oven to 425º. Toss all the vegetables with the garlic, olive oil, salt and spread on a baking pan with sides. Roast for 35 minutes. If you are using two pans, make sure to switch their location in the oven halfway through the cooking time to roast evenly.

Meanwhile, get a big pot of water boiling, toss in a teaspoon of salt and a dash of olive oil. Add the pasta and cook per the instruction on the box. It is usually between seven and nine minutes, then drain.

When the vegetables are done, and slightly cooled, add them and all their delicious juices to the orzo. This should provide enough olive oil to loosen the pasta and start to create the dressing.

Squeeze lemon juice over the pasta and toss to combine. Add herbs, scallions, feta and freshly ground pepper. Taste, check the flavors, and then eat it all!

The dessert of Port, pears and Stilton was to the Minneapolis arts crowd as a birthday cake is to little kids—a special event. I had never had the combo myself, but I will now seek it out with a homing device. The  complexities in the sweetness of the port are complimented and intensified by the Stilton, a fragrant British blue cheese. With four different kinds of pears and walnut-dried fruit bread from Rustica Bakery, this was the perfect meal closer. Ok, the dark chocolate and chewy ginger cookies were a nice addition as well.

Both fortunately and unfortunately, we made WAY to much food, as Barczaks are wont to do. Lots of pork sandwiches and breakfast eggs with salmon were consumed in the next few days. not to mention the 8 containers of orzo left over. I’m back in Chicago again, and contemplating a get together of my own. Orzo will most definitely be on the menu.

A few weeks ago two of my friends,  Marshal and Justin came to visit me from Minneapolis.  In need of some really good food, we were ready to hit the town. The weekend, shall we say, set us all back a bit financially. But dipping into the “rainy-day fund” was 100% worth it.  (And truth be told, it was raining).  Wandering downtown, Justin had his heart dead set on dinner at Rick Bayless’s Chicago establishment, Frontera Grill.  Frontera Grill opened in 1987 to wild success and was followed two years later by Topolobambo, one of the nations first upscale Mexican restaurants.  The pair have earned Bayless accolades all over the map including a James Beard Best Chef title and Outstanding Restaurant award. Clearly, I like the guy….he’s a great chef, a humanitarian, and a good dad–he co-authored a cookbook with his daughter Lanie.  Ok, but on to my extensive drinking and eating.

To make reservations at Frontera, you have to call weeks in advance.  But to eat there on a Saturday night, you just have to be patient. At 6:00 pm Justin, Marshal and I put our name on the waiting list.  “Ok, you’re going to want to check back in about three hours,” said the friendly hostess.  To be expected; time enough to recover from the bottle of red wine at lunch, have a nap and a shower and get ready to hit the town.  At 8:00ish we arrived back at the restaurant, grabbed a beeper and posted up in the bar.  Let the margaritas begin.

Previously, I would have told you that I hate margaritas.  Truth be told, I do hate bad ones. But these were powerful potions of crisp agave, teasing my lips with just enough salt to cut into the limey sweetness of cointreau and blanco tequila.  The boys favored the Mescal Margarita, with intense an spicy, the Oaxaca based liquor flowed all night.  Before he had had three sips on his first, Justin flagged the waiter for another, and a round of house made (obviously) guacamole. Let the debauchery begin. After three rounds  we had successfully tried the entire margarita menu– including El Vampiro, The Gold and the Champagne–and settled comfortably on our favorites as we sat down to dinner.

Oysters and a trio of ceviches started the meal, and to be perfectly honest, they were the highlight.  Trio! Trio! Trio!, is the best ceviche sampler I have ever had.  Changing seasonally they range from very traditional with fish marinated in serrano chili, lime and cilantro to a rich pumpkin broth with Pepita seed garnish. Each one hit home, singing unique, yet complimentary tunes.

Next came enchiladas with mole (my choice and I was very pleased) and two entrees that were fine, but forgettable, one stake and one pork. Understand what when I say fine, I simply mean not as freakin’ unbelievable as the ceviche.  The meat was still tender, the sauce creamy and intense and the tamale expertly wrapped in banana leaves.

Stepping into Frontera out of the slushy, gray Chicago day was like being teleported to Mexico.  Everyone speaks Spanish (and the more tipsy I got the more I spoke it too), the colors are vibrant and the scents of cumin and lime hang in the air. At the end of the night, we had a special treat.  Mr. Bayless himself showed up at the bar.  Are we stalkers for taking a clandestine photo? Nope, its just that for me, he is a celebrity.

The night was a complete success….far too much food, far far too many margaritas, but I wouldn’t un-drink a single sip. Did we end the night playing ding dong ditch between our hotel rooms? Yes. Are we all in our 20s? Yes.

Advice to the Undergrad:  This is the way to do Frontera, and I do hope you take me up on it.  Save up a little cash and get yourself to the bar.  Order a margarita.  Then the guacamole, then another margarita. Then a few appetizers and ask for the check.  You won’t break the bank, your stomach will thank you, and you’ll impress the pants of your date, your dad or your boss. Expect a bill of $55 for 2-3 appetizers and 2-3 drinks.

Salud, Amigos.