Monday, February 11, 2008

Keeping My Vie On It

New Vie Menu Posted*

I'm especially keen on what's happening at Vie as I have reservations for this weekend. The menu's here; especially interesting are the turkey liver mouse and the root veg salad with house made ranch dressing. One of my favorite things about Chef Virant's repertoire is how he is constantly digging into our culinary heritage, and by heritage I don't mean some idealized world of prairie cooking. I mean pages of recipes of things we've all eaten over our years. Old foods made with better ingredients and intense preparation, my idea of modern cooking.

*Posted a few days ago, but obsessive Vie following limited by being away from home.

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