Page 24 - Wild Hare News Today

Auction at the Wass set for March 19 Kirsten Barnhart, DHI Media News Editor Wednesday, March 3, 2021 12:00 AM Watercolor paintings by Staci Kaufman are one of the many items that will be available at the Auction at the Wass, which starts virtually on March 19. (Photo submitted) VAN WERT – Beginning on March 19, the Wassenberg Art Center will kick off a virtual auction. The Auction at the Wass will feature a variety of artistry, food, and other...

GENERATIONS: Language tables make for a variety of conversation Language tables have been around Bemidji for over two decades. It’s a simple premise: people who would like to learn or practice a language meet weekly and “speak in tongues.” Written By: Sue Bruns, Special to the Pioneer | 7:50 am, Jan. 30, 2021 ×  A group is pictured "back in the good old days" during a language table meeting at the Wild Hare. Submitted photo.  While your travel plans are on hold ...

Minnesota songwriter navigates the Nashville music scene Joe Holt of Bemidji was recently notified that two of his songs are under consideration for use in major movies. 8:10 am, Jan. 23, 2021 × From his home studio in Bemidji, Joe Holt does demo work for other writers across the country, though he has never met any of them. (Jillian Gandsey / Bemidji Pioneer) BEMIDJI, Minn. -- There’s a little bit of Nashville just off Paul Bunyan Drive in Bemidji. It’s in a cozy s...

Bemidji songwriter navigates the Nashville music scene Joe Holt of Bemidji was recently notified that two of his songs are under consideration for use in major movies. 7:30 am, Jan. 23, 2021 × From his home studio in Bemidji, Joe Holt does demo work for other writers across the country, though he has never met any of them. (Jillian Gandsey / Bemidji Pioneer) BEMIDJI -- There’s a little bit of Nashville just off Paul Bunyan Drive in Bemidji. It’s in a cozy studio at ...

In this one, a somewhat more luxurious version. beef shanks, flank steak, oxtail, veal shanks, chicken, marrowbones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. >> daniel: you think its enough for the two of us? >> anthony: and then, this. >> waiter: monsieur, lievre a la royale. >> anthony: as if the chef had been listening to my deepest, darkest secret yearnings. the legendary lievre a la royale -...

Been listening to my deepest, darkest secret yearnings. the legendary lievre a la royale -- an almost completely disappeared, incredibly difficult preparation of wild hare. the animal is first slowly cooked, then coated by a sauce of its own minced heart, liver, and lungs that has been thickened with its own blood. after more than six hours of preparation, the hare is served, as the chef prefers -- whole, on the bone, the rich glorious sauce finished with truffles and chartreuse napped over and ...

Hare, drizzled with sauce. >> anthony: what, what, what? >> anthony: another tureen of pheasant, wild duck, and guinea hen, loaded with pleasing hunks of fois gras. >> anthony: oh, look at that. >> anthony: a wild boar tureen. >> fred: do you have boars here? >> group: no. >> fred: hog zillas? >> group: no. >> fred: thats another thing. >> anthony: hog zilla? >> fred: i think it would be an amazing legacy for joe beef to introduce a foreign species to newfoundland. >> anthony: i think thats awes...

>> anthony: as if the chef had been listening to my deepest, darkest secret yearnings. the legendary lievre a la royale -- an almost completely disappeared, incredibly difficult preparation of wild hare. the animal is first slowly cooked, then coated by a sauce of its own minced heart, liver, and lungs that has been thickened with its own blood. after more than six hours of preparation, the hare is served, as the chef prefers -- whole, on the bone, the rich glorious sauce finished with truffles ...

Sending me every one of those pictures by the way. wow, look at that. this style of dish goes back long before cameras. but its perfect. is there a more perfect assortment of colors and textures? in this one, a somewhat more luxurious version. beef shanks, flank steak, oxtail, veal shanks, chicken, marrowbones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. >> daniel: you think its enough for the two o...

>> fred: this is the proof of our low self-esteem. >> anthony: a tureen of wild hare, drizzled with sauce. >> anthony: what, what, what? >> anthony: another tureen of pheasant, wild duck, and guinea hen, loaded with pleasing hunks of fois gras. >> anthony: oh, look at that. >> anthony: a wild boar tureen. >> fred: do you have boars here? >> group: no. >> fred: hog zillas? >> group: no. >> fred: thats another thing. >> anthony: hog zilla? >> fred: i think it would be an amazing legacy for joe bee...