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Written by DH Hopkins
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Saturday, 09 February 2008 |
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Artist Peter Hanson and Amazing Grace co-owner Marcie Stoyke have been friends for over 15 years during their pre-Duluth life in southern Minnesota. Peter has been a cafe aesthetics consultant ever since Marcie and Chip were married, when Marcie became active with the business four years ago. A new counter and sound console are Peter's newest contributions to the cafe. It includes a deck-like floor that he calls the "mini-DECC". It is an area of natural wood at the window with soft overhead lights. It's a great place for someone to work on their laptop or to read the paper and sip coffee. When praised for the attractive new area Peter modestly states that he is happy with the construction, "I'm curious to see how it holds up to the demands of this place."
Peter's home is in rural Blue Earth, Minnesota where his parents still reside. But Peter says he has three homes. During the summer months he lives near Rhodedendron, Oregon where he works as a gardener and lives in a yurt. He considers Duluth a home as well. He sometimes considers settling down where long term relationships can become more solid. It is likely that will happen in Duluth. People who are familiar with the Grace are familiar with several cafe features that are Peter's creations. A garden nook is framed with trellises and trailing ivy. It is a private comfortable place to study, to meet a special friend or have a one-on-one business meeting over lunch. The living room area is another favorite of cafe guests. Peter set the area with a wall and a room divider made of driftwood that complements the theme invoked by the large aquarium. Peter's eyes are constantly trained upon the details of the cafe. He tidies up worn painted areas of the walls and tables, hides the wires for speakers and phone lines and makes sure that merchandise displays are attractive. One of the unique features of the Grace is the coffee cup painting of the sandwich counter. Peter is often credited with the painting, but he is quick to say that he is only one of the people who contribute to the looks of the place. The painting is a creation of Crystal Meisinger. Many of the tables are decorated with Peter's themed photo collages. Peter says, "a young pair of friends always choose the World Records table. Each time they discover new odd facts and photos." Other table tops give tribute to women, locals and comics. A number of the table tops have been worn out and discarded. Peter has ideas for more of these in the future. Some themes he's considering including local maritime history and local history of gays, American Indians and blacks. As he completes the mini-DECC, he ponders his next projects; perhaps improving the garden corner nook or adding a backstage equipment closet, he is not yet sure when or what it will be. Some overhead pipes are being removed. That will be a new look that allows for new developments. |
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Last Updated ( Sunday, 10 February 2008 )
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Written by DH Hopkins
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Sunday, 27 January 2008 |
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While lingering in the cafe you may find yourself in a conversation with owner Chip Stewart. Lately his topics of interest involve new recipes and baking techniques. Regular customers notice frequent subtle changes in the product offerings. With a new baker on duty recently, there are even more tasty new products to check out. Chip has discovered some bread-baking methods that yield surprisingly soft light loaves that are 100% whole wheat, breads that are often heavy and dense. “Basically you keep the yeast out of the dough in a slow growing refrigerated sponge, while the dough is conditioned in room temperature.” He explains that this allows the flour to absorb more moisture and develop sugars and enzymes. When the yeast is “pitched”, to borrow a beer-brewing term, it is younger and more vigourous than if it were started in the dough. As Chip tried his new 7-grain whole wheat bread he said "It's very yummy for my tummy." The book that Chip has been studying is Peter Reinhart's Whole Grain Breads . His numerous tips include the use of sprouted wheat as a yeast nutrient, also known as a people nutrient. The consumption of sprouts has nutritional benefits, when eaten raw in salads and on sandwhiches, as well as in baked goods. The point is Amazing Grace breads are becoming even more amazing. A fine companion to a piece of good bread is a bowl of good soup. In between baking chores, Chip has been working on some of his soup recipes. His newly evolving gumbo has become a cafe favorite. The name of the soup, gumbo, comes from a west African word for okra. The new Amazing Grace gumbos bring a flavor of Louisiana and the Deep South to the lunch offerings of the Amazing Grace. With the use of roux, various peppers, thyme, and gumbo spices, like file, which is made of dried sassafras, these stews give my taste buds a lovely winter trip south. |
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Last Updated ( Tuesday, 29 April 2008 )
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Written by Chip Stewart
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Thursday, 18 October 2007 |
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The Official Best Of has selected our own Amazing Grace Bakery & Cafe as the Best Bakery in Minnesota. The Official Best Of produces television shows around the country featuring the Best Of in various categories and states. They recently completed the Minnesota feature which is showing on KARE 11 in Minneapolis and on KBJR, channel 6, in Duluth. Other local Best Of selections include the South Pier Inn, the Great Lakes Aquarium, and Grandma's Saloon and Deli. Recent coverage on KDIO, channel 10, and Fox 21, featured the press conference where the announcement was made and showed some footage from the production. To view our featured video, click below.
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Last Updated ( Saturday, 24 November 2007 )
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