“Come to Kenya. Meet my people.” This is what Mama Ada, born in Kenya, told Julie Keller one Sunday morning six-plus years ago at St. David’s Episcopal Church in Minnetonka. Ada raised 11 children on a farm in Kenya.
“Great green gobs of greasy grimy gopher guts, mutilated monkey meat, French-fried parakeet …” Remember that childhood song? There are many regional versions, but they all end with a lament for a spoon.
Walk down the streets near 50th and France and you’ll notice restaurant-goers sipping on a glass of wine, relaxing with a beer or enjoying their favorite cocktail. It’s happy hour in Edina, and hard-working citizens are ready to celebrate with a classic beverage in hand.
Some believe that pairing the subtle nuances of food with the right wine is an exact science. Others claim it’s impossible to match heavy sauces, spices or certain vegetables. But wine and food pairing is merely a balancing act that requires patience and practice.