Hits & B-Sides
March Menu
The CE Saute Supper-Club project is back for Spring 2026. Hits & B Sides has taken a few different forms over the years (seven-course tasting menu, a more casual 4ish courses, doing really fancy food at a delightfully divey bar, doing it for charity too, and during the darkest days of the quarantine times, pick-up). Now Hits & B-Sides is returning in its most exclusive form. No more than nine guests for each dinner, once a month, secret locations, 5 course (minimum) tasting menus, and most importantly, good people, good music, good conversations, and great times.
Because the world is what the world is at this moment, all of the "profit" from this dinner is going to be donated to Stand with Minnesota, they're an organization dedicated to keeping particularly vulnerable Minnesota residents from being evicted. The incredible people of The North Star State are still under siege.
The next dinner will be March 7th. Cocktail hour starts at 7pm, first Course 8ish.
Dr. Amy's French Fries
When an old friend wants to open her dinner with a “French Fry and Champagne” course, it tends to send a chef down a path to trying every way to make a fry to find the best. These fries are the result of more than a bit of study.
Russet potatoes are cut into 3/8 inch sizes with only the center-cuts used. They are par-boiled in pasta water, air-dried, and then finally fried at a high temperature. The fries are seasoned with a proprietary seasoning blend that features white cheddar, black truffle salt, wasabi powder, soy sauce powder, garlic powder, hot sauce powder, and some secret things too. They're served in bamboo cones with a chipotle aioli.
Crawfish Bisque
In some ways, this dish is as New Orleans as it gets. It combines French style and technique with the quintessentially Cajun crawfish. A three-hour pressure-cooked crawfish stock is mated with a ninety-minute roux, San Marzano tomato sauce, an appropriate amount of cream, a spot of brandy, and a touch of barrel-aged hot sauce. It is loaded with crawfish tails and finished with a roasted poblano pepper and jalapeño créme fraîche.
Twice-Cooked Pork Belly & Mushroom Linguini
Heritage breed pork belly is marinated for three days in buttermilk, chablis, and soy sauce. It is cooked sous vide for 12 hours, cut into thick lardons, and crisped in brown butter. The “juice” from the sous vide cooking process is blended with a little cream, some more chablis, butter, finely grated comté, and garlic. Linguini is tossed with the sauce and topped with the pork belly, hard-sautéd trumpet mushrooms, and finely diced chives.
Wagyu Châteaubriand
A center-cut of Snake River Farms Wagyu beef tenderloin is marinated for 3 days in a red wine solution before being “reverse-seared” to medium-rare. The beef is sliced and topped with roquefort butter, served atop pomme de grace (fancy mashed potatoes with mascarpone and gruyere), and finished with a 2-bottles-to-2-ounces Cabernet Sauvignon reduction.
Süßigkeiten für Kimberly (Sweets for Kimberly)
A scoop of sea salt/caramel gelato is served atop a center-cut and warm square of our signature Brown Shugga Brownie (Belgian Callebaut dark chocolate, brown sugar, brown butter, bourbon, espresso, peanuts, topped with sweet peanut butter kisses, and bourbon-smoked sea salt). It all sits atop a hot sea salt, bourbon, peanut butter-caramel sauce.