A Culinary Experience At The St. Croix River Inn
The St. Croix River Inn , located in Osceola, WI, is tucked away in the beautiful rolling hills of the St. Croix River Valley. This gem of an inn is not your ordinary bed and breakfast. On Friday and Saturday evenings, it features something very extraordinary—an intimate one seating, prix fixe gourmet dining experience, complete with river views.
Chef Ben Bruno (and company), loves to engage his dinner guests with little surprises. From dishing with you in the kitchen about the preparation and ingredients of the evening’s meal, to creating “off-the-menu” courses or even sharing his cycling and marathon adventures tableside, guests will enjoy and savor every tidbit of this delectable experience.
On this particular Friday night seating, Bruno added an extra course to the menu, black and white sesame seeded crab cakes.
“These crab cakes consist of blue crab meat, pickled cucumber, fresh cilantro, wasabi powder, fresh ginger, tangerine infused honey and black and white sesame seeds,” Bruno said. “The black and white sesame seeds give a little yin and yang to the cakes.”
When in season, most of his vegetables and herbs come from his own personal garden. With hints of fresh cilantro drifting in and out of every bite, these crab cakes were pan-fried to crispy perfection on the outside, leaving them tender and succulent on the inside. It’s another perfect pairing with a bottle of RouteStock Cellars Chardonnay (available at the inn).
The second course of the evening was tea smoked ribs. That’s right, tea smoked ribs. “The more years I cook, the more I’m finding myself coming up with concoctions during the nighttime hours, so I’m now keeping a notebook bedside,” Bruno said with a smile.
Bruno said they had quite a bit of black loose leaf tea in the house and he kept smelling the wonderful aromas of it.
“This particular loose leaf black tea came back from a Baltic Sea cruise. Whenever I would smell its great aromas, I felt I needed to figure out a way to cook with it,” he said.
His culinary senses were spot on with this concoction, as these ribs have wonderful whiffs of hickory and black tea nuances in every bite. To prepare the ribs, he covers them in a dry rub and then slowly cooks them in the oven for about two to three hours.
In preparation for smoking them on the grill, he makes a tent from aluminum foil and then fills it with hickory chips and black, loose tea leaves. He then places it all in the grill and smokes the meat until the meat starts to fall off the bone.
Famous Crab Cake Recipe - News
On this particular Friday night seating, Bruno added an extra course to the menu, black and white sesame seeded crab cakes. “These crab cakes consist of blue crab meat, pickled cucumber, fresh cilantro, wasabi powder, fresh ginger, tangerine infused
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Jacks Famous Crab Cakes Recipe - Food of Country
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Famous Crab Cake Recipe - Bookshelf
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