![]() Chopped almonds, olive oil and a scratch-made saffron-spiked aioli are accented by giant basil leaves and a snappy bagna càuda, delivering a salty anchovy backbone with each bite. Here, it brings the zucchini's subtle, verdant notes and creamy crisp flesh front and center by surrounding it with different kinds of flavor enhancers. The chef dips back into his days at Franny's in Brooklyn, using a flavor combination his former boss used on pasta. The chef/owner of Hyacinth is a master at preparing scrumptious vegetables, and his zucchini salad ($12) is a stunner. As we're skidding into the time of year when everyone is trying to pawn off this wrongfully maligned vegetable, I'd like to argue that with the right care, zucchini is a beautifully subtle and wonderfully versatile vegetable. Zucchini is often like the awkward kid at the middle-school dance: on the sidelines, always available and never the first one clamoring for attention. Zucchini takes center stage in this salad mixed with almonds, basil, bagna cauda and a rich aioli. Follow on Instagram to find out whether sliders or other food will be available and where to pick up. at and sliders are available only to those with dumpling orders. (Sharyn Jackson)ĭumplings go on sale Wednesdays at 10 a.m. (That'd be Rou Jia Mo, "kind of like a Chinese version of a Philly cheese without the cheese," he said.) I might just need another pack of dumplings. ![]() "The pop-up was so fun and a change of pace." They were so well received that he's going to do it again this weekend, and might even add another hot menu item. "It was totally impromptu, we were just messing around in the kitchen and came up with these sliders, and they were too good not to share with everyone," Bian said. Last week, he also formed the mix into patties, topped them with melty American cheese and crunchy onions and served them on a King's Hawaiian roll for a $5 blast of sweet-and-savory goodness. To make the dumpling filling, Bian grinds the air-dried là cháng and adds it to ground pork shoulder, housemade chicken stock, white onions, white pepper, light and dark soy and oyster sauce. The cured Chinese sausage, traditionally eaten in winter months, is a blend of pork, five spice, sugar and baijiu sorghum liquor. It's a spin on one of his new dumpling flavors, là cháng sausage. I still had a pack of Peter Bian's irresistible Saturday Dumpling Club dumplings in my freezer, but had to throw one more in the cart when I heard that for the first time he'd be offering hot food at last weekend's dumpling pickup in north Minneapolis. Là cháng slider from Saturday Dumpling Club
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