Minneapolis showcases its vibrant culinary scene with Dinner du Nord, a 2,000-person dining event on Nicollet Mall.
MINNEAPOLIS — Local leaders and restaurateurs are launching a new dining experience to spotlight Minneapolis’ phenomenal food and beverage community.
The 2,000-person dinner party, Dinner du Nord, will take place Sept. 11 from 5:30 p.m. to 8:30 p.m. along seven blocks of Nicollet Mall, from Sixth Street to Peavy Plaza.
Guests may choose signature menus from over 40 participating Minneapolis establishments, from fine dining to food truck casual, served al fresco on the Mall. This open-air community celebration will be a way to experience the city’s vibrant culinary scene in a truly unique setting.
Executive Chef Drew Ledo from noa joined KARE 11 Saturday to share a popular dish and discuss Dinner du Nord.
RECIPE: Wild Boar Ragu
(Serves 3-4 | Marinate 12 hours)
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Night Before — Marinade
1 lb wild boar shoulder, cut into ¾” chunks
(Substitute: lamb, beef, pork, or venison)
½ cup onion, medium dice
½ cup carrot, medium dice
½ cup celery, medium dice
1 tsp crushed juniper berries (optional)
2 tsp minced garlic
1 fresh rosemary sprig, about 2″ long
1 bottle Italian red wine (Chianti, Merlot, Sangiovese, Montepulciano, or Valpolicella)
1 tsp freshly ground black pepper
2 (28 oz) cans San Marzano peeled tomatoes
3–4 Tbsp extra virgin olive oil
1 tsp chopped fresh rosemary
Reserved marinade wine
Chicken stock, as needed
Salt (for pasta water and seasoning)
Freshly ground black pepper, to taste
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1. Marinate the Meat (12 hours)
1. Rinse wild boar, cut into chunks, and place in a large glass or plastic (non-metal) bowl.
2. Add onion, carrot, celery, garlic, bay leaves, rosemary sprig, black pepper, and juniper berries.
3. Pour in enough red wine to cover meat and vegetables (about half the bottle). Mix gently.
4. Cover and refrigerate for 12 hours.
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1. After marinating, drain and reserve the wine. Remove rosemary and bay leaves.
2. Heat olive oil in a Dutch oven over medium heat until just starting to smoke.
3. Add meat and vegetables. Brown meat on all sides.
4. Pour in reserved wine and cook until alcohol evaporates.
5. Reduce heat and simmer 10 minutes.
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3. Add Tomatoes and Simmer
1. Crush one can of tomatoes by hand in a bowl, then add to the pot with a pinch of salt and pepper.
2. Reduce heat to low, cover, and simmer for 1½–2 hours, stirring occasionally.
3. Add chicken stock if sauce becomes too dry.
4. Once meat is tender, crush and add the second can of tomatoes. Cook 10 minutes more.
5. Taste and adjust seasoning.
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4. Cook the Pasta & Serve
1. Bring a large pot of water to a boil. Salt generously.
2. Cook pasta until al dente, reserving 1 cup of cooking water.
3. If reheating ragu and it seems dry, add pasta water.
4. Toss pasta gently with ragu—avoid breaking long pasta ribbons.
5. Serve immediately, topped with olive oil, grated Parmesan, and parsley if desired
Dining and Cooking