Join Us Oct. 18 for Sarello’s Light Sunday Supper

Our next Light Sunday Supper at Sarello’s is this Sunday, Oct. 18th, featuring a light 3-course meal inspired by favorites from our column including Carrot Ginger Soup, Sicily Chicken and Pumpkin Macaroons…for just $23.

We still have some space available and would love to have you join us. Seatings are available on the half-hour between 5 to 7 PM, and you can make your reservation by emailing us to or call us at 218.287.0238.

Carrot Ginger Soup

Sarello's Sicily Chicken

Pumpkin Spice Macaroons with Chocolate

Register for Kids CAN Cook at Sarello’s: After School Snacks Nov. 7th

Kids Can Cook collageWe had a great time with our young chefs earlier this month at Sarello’s, where they learned the art of the Scaloppine method by turning chicken breasts into tender, mouth-watering cutlets of breaded Sicily Chicken and Chicken Parmigiana.

In between, we introduced some basic knife skills by having each junior chef prepare their own salad (with specially-designed kid-friendly knives!), and they learned how to make homemade garlic bread – with each student getting to bring their own loaf home to share.

Of course, it wouldn’t be a class with Tony without some fun and games, and you can expect more of the same in future classes.

We love these events because they provide us with the opportunity to share our passion for food and the art of cooking with a new generation of cooks, who bring their own enthusiasm and excitement to the table – honestly, what’s not to love?

For our next class, we’ll be encouraging kids to move beyond the chips and cookies to create their own after-school snacks using fresh ingredients and easy recipes. Our 11-year-old son, Gio, loves to make mini pizzas using store-bought hoagie buns, homemade sauce, fresh mozzarella cheese, and whatever else we can find in the fridge. These will definitely be on the menu for our Nov. 7th class, as well as a variety of creative, healthy and delicious snacks your child will be able to make at home.

Take a look at what’s coming up next…and if you have a young person in your life who would like to join us, we’d love to meet them!


Kids CAN Cook banner collage with wallpaper (800x267)

KIDS CAN COOK! A Hands-On Culinary Experience
10 AM, Saturday, November 7, 2015
Class Length: Approx. 3 hours
Class Fee: $55 per child

Kids CAN Cook at Sarello’s, and the fun will continue at our next class on Saturday, Nov. 7th, featuring easy and fun after-school snack recipes. In this hands-on class, our young chefs will learn how to make fresh and healthy snacks including mini pizzas, Gio’s easy faux escargots, and more.

Mini Pizzas unbaked

Gio's easy faux escargots duo

In addition, we’ll help them master basic knife skills using kid-friendly knives, and we’ll also share some tips on dining etiquette, including how to set, and sit at, a table. Then, we’ll sit down together to enjoy our creations for lunch.

If you have young people in your life who are interested in food and cooking, we would love to have them join us! Kids ages 8 to 14 are welcome; 6 and 7 year olds OK if older sibling also attending.


Our Kids CAN Cook series specifically caters to a young audience, and we find that kids are more food-adventurous when surrounded by their peers. Parents are encouraged to leave their kids in our care for the duration of the class, or wait in the comfort of the lounge until end of class.

Class fee is $55 per student, and payment is required at time of registration. As soon as we receive confirmation of your registration, we will contact you via email to provide further class details.

All class spaces are non-refundable, much like a sporting event or theater ticket. We request one week advance notice for cancellations; if cancellation is necessary and we are able to fill your space from our wait list, we will issue you a credit for the amount of your purchase, which may be used for future classes.

No exceptions can be made to this policy. In the event that Sarello’s cancels a class, a FULL REFUND will be given and you will be notified as soon as possible.



Ohhhh, Yeaaah! Spicy Pork Tenderloin with Bacon Marmalade

This morning on North Dakota Today Tony demonstrated his recipe for a spicy dry rub pork tenderloin, and turned it up a notch by adding a sweet and spicy bacon marmalade on top of the tenderloin just before serving.

To watch his morning segment, just click on the photo below. To get the recipes, just click here: SPICY PORK TENDERLOIN with BACON MARMALADE

Spicy Dry Rub Pork Tenderloin

North Dakota-Inspired Tony’s Edamame Salad

Tony's Edamame Salad

Summer is here and that means it’s time to start enjoying the season of great summer salads. We’re kicking off the season with one of our newer North Dakota-inspired favorites, Tony’s Edamame Salad. We featured this recipe a few weeks ago in our weekly Wednesday column in The Forum and it was a big hit with our local readers.

FYI – This week’s column features another summer favorite, Strawberry Shortcake, and you can read all about it HERE.

Tony developed this salad recipe last summer for the first-annual Banquet in a Field, a dinner event celebrating North Dakota’s rich agricultural crops, which includes soybeans, one of the state’s top cash crops. Edamame, (pronounced ed-ah-MAH-may), are the beans harvested from immature soybean plants and are commonly found in the various cuisines of Eastern Asia.

While most of us are familiar with the use of soy in food products like vegetable oil, margarine, frozen yogurt and soy sauce, we don’t often think of it as an edible food on its own. In fact, prior to last year’s Banquet, neither Tony nor I had ever tasted edamame, and were only familiar with it as a dry-roasted healthy snack. Once we determined that an edamame dish would represent the soybean crop, we started researching this new ingredient.

We discovered that edamame is considered a “super food” – in other words, it’s a rock star in the world of legumes and is loaded with vital nutrients, minerals and vitamins. One single half-cup of edamame beans is loaded with healthy benefits, including protein, antioxidants like vitamins A and C, iron, and even a walloping 9 grams of fiber (that’s equal to four slices of whole wheat bread). Edamame had grabbed our attention with its over-the-top healthy credentials, but was this strange green bean tasty enough to keep it?

We visited our local grocery store and found a package of edamame beans in the frozen foods section, still in their pods. The beans need to be thawed and peeled before using, and this is a step that can be done a day in advance of making the salad. To accelerate the thawing process Tony blanched the pods in a pot of simmering water for about 3 minutes before removing their shell, but you can defrost them overnight in the refrigerator, too.

Out of their shell, edamame beans are about the size of a thumbnail. ,They have a lovely, bright-green color and charming round shape, with a crisp, garden-fresh flavor and crunchy texture. The soybean plant is native to Asia, and after tasting the edamame beans Tony focused on Asian flavors to create this recipe.

Edamame Salad ingredients

This dish is what I like to call a “bulk” salad, in that it is made in a large batch and served family-style. In addition to the edamame, this salad also features fresh corn, red pepper, red and green onions, sesame seeds, toasted cashews or almonds and a flavorful Asian Soy Dressing. All of the ingredients can be prepared a day in advance and tossed together just before serving to keep  the veggies fresh.

Tony recommends toasting the nuts before adding them to the salad, as this extra step really enhances their flavor. The dressing calls for fresh ginger and sesame oil, which are essential for this recipe. Both are inexpensive and easy to keep; the ginger can be stored in the fridge for about a month, and the sesame oil will last for at least a year in the pantry.

Tony’s Edamame Salad makes a great side dish with chicken or fish, and any leftovers can be refrigerated in an airtight container for about three days, until the beans begin to soften. Enjoy!

CLICK HERE for the RECIPE for Tony’s Edamame Salad