The night you’ve been waiting for. No restaurant but PIES!
We had our social tradition of a Saturday night potluck dinner where each RV made a special dish to share. I had reported about my stews in a cast iron Dutch oven pot on two previous social Roadfood.com trip reports to Lafayette, LA and Moab, UT, but this time my wife Nancy volunteered to make wanderingjew’s favorite Minnesota roadfood pursuit – the Wild Rice Hot Dish but without the Tator Tots. Too bad he couldn’t join us.
If she were going to take over the duties at this social I only insisted she use Minnesota hand harvested and native processed true wild rice. If you are curious about what I am writing about, I invite you to read this Minnesota Conservation Volunteer magazine article, After the Harvest
Seeing the various potluck plates probably will not excite many. What people choose varies in the millions of possible combinations. I’ll spare you the counter.
So let’s just get to the pies. In this overall thread I believe I have probably sampled all the pies along the North Shore and previously alluded the best was to come. We are talking about Lesley’s pies. Lesley is a native New Zealander living on the Gunflint Trail. She and George had the wood-fired brick oven built for breads, pizzas and pies. I’m not sure any restaurants bake on the North Shore a pie in a wood-fired brick oven. There is a difference. No you cannot tell by taste. There is no wood-smoke flavor imparted since all the embers are raked out and the hearth swabbed before baking bread and pies. What it is, is the combination of radiant deep heat from the dome and conducted heat from the hearth to give an overall bake no regular oven can equal. Well, you’ll just have to trust me on that if you have never had a wood-fired brick oven pie. If you don’t believe me, believe the mind can make it so. [:)] I might add the pedigree of Lesley’s pies are that of previous best sellers at the Grand Marais Farmer’s Market and dessert offerings at a Gunflint Trail Lodge.
Clear the counter. Bring on the pies.
The first pie sampled was the Fruits of the Forest. This was no SYSCO pie as I believe one person mentioned in another thread that from which all fruits of the forest pies come. This was the real thing of wild picked blueberries, raspberries, blackberries and strawberries.
Followed with a traditional Rhubarb and Raspberry pie.
The potluck dinner pretty much wrapped up the social save for the Sunday morning goodbyes and departing. A few of us caravanned up the Gunflint Trail Sunday for some more surprises to come.