Tria | 3 Great Plates

June 2005

By Andrew Zimmern

Crab Salad with Mango, Avocado, and Blood Orange Vinaigrette

This stunning and colorful dish boasts big briny crab flavor and a quartet of salty, sweet, sour, and bitter notes to play against.

Photo by James Erickson

Cassoulet

This is a real cassoulet—served in the pan in which it was baked and loaded with duck confit and saucisson à l’ail. The sturdy braise of meats and beans, infused with thyme, tomato, and garlic, is as good an example of this dish as you’ll find in the state.

Photo by James Erickson

Wild Acres Duck Breast

The concept is simple: Sear and slice rare duck from one of Minnesota’s premier farms and serve it gussied up on a spiced corn-grits cake with a tart fruit chutney and a winey pan sauce.

Photo by James Erickson


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