http://www.rakemag.com/tags/henry-chan The taxonomy view with a depth of 0. en http://www.rakemag.com/blogs/breaking-bread/2008/05/hmong-cusine-six-buck-hank-and-more <!--paging_filter--><p>The menu at the new Red Pepper in Saint Paul combines Vietnamese, Thai and Hmong dishes, but since the first two cuisines are pretty widely available elsewhere, I decided to try one of the Hmong dishes. Number 27, sweet pork belly with eggs, turned out to be a savory stew with big chunks of roast pork, (not nearly as fatty as I had feared), hard-boiled eggs, red bell pepper, fresh pineapple green onions and ginger, in a rich brown slightly sweet gravy accented with star anise (I think), served with steamed rice. Delicious, and served in very generous portion. </p><p><a href="http://www.rakemag.com/blogs/breaking-bread/2008/05/hmong-cusine-six-buck-hank-and-more">read more</a></p> http://www.rakemag.com/blogs/breaking-bread/2008/05/hmong-cusine-six-buck-hank-and-more#comments Gandhi Mahal Giapponese Henry Chan Hmong Red Pepper Fri, 23 May 2008 13:49:21 -0500 Jeremy Iggers 9218 at http://www.rakemag.com http://www.rakemag.com/blogs/breaking-bread/2008/02/new-group-blog-foodies-chefs-table <!--paging_filter--><p>In case you haven't already noticed - we have started a new group blog here at the Rake called <a href="/blogs/chefs-table" title="Chef's Table" target="_blank">Chef's Table</a>. It isn't just for chefs, though - it's for restaurateurs, servers, gourmets, gourmands, wine sellers, cheese mongers, etc. - anybody who is an active participant in the Twin Cities' lively food scene.</p><p><a href="http://www.rakemag.com/blogs/breaking-bread/2008/02/new-group-blog-foodies-chefs-table">read more</a></p> http://www.rakemag.com/blogs/breaking-bread/2008/02/new-group-blog-foodies-chefs-table#comments Chef&#039;s Table Cuban cuisine food blog Henry Chan Niki Stavrou sushi Victor&#039;s 1959 Cafe Fri, 29 Feb 2008 10:53:50 -0600 Jeremy Iggers 8409 at http://www.rakemag.com