Acclaimed Twin Cities restaurant celebrates 15 years

1:12 AM, Mar 16, 2013   |    comments
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MINNEAPOLIS -- Chef Tim McKee and Bill Summerville from acclaimed Twin Cities restaurant La Belle Vie joined KARE Saturday for some cooking and talk about the restaurants upcoming celebration.

La Belle Vie will be turning 15 years old March 23rd and in celebration will be hosting a birthday event on Sunday March 24th. The special event is open to the public, but does require advance ticket purchase and RSVP to attend.

The evening will include live music by John Munson and Matt Wilson of The Twilight Hours, small plate reception, caviar bar, champagne table, sommelier table with special tastings, plus many other surprises to be unveiled the night of.

Tickets are $150 all-inclusive and are selling out quickly. To purchase a ticket call the restaurant directly at 612-874-6440.


Lobster Bolognaise recipe:


  • 2 lobster bodies, cleaned
  • 2 tablespoons olive oil
  • ½ cup onions, 1/8" diced
  • ½ cup carrots, 1/8" diced
  • ½ cup celery, 1/8" diced
  • ½ cup roughly chopped whole can tomatoes
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chopped thyme leaves
  • 1 clove garlic, minced
  • 1 bay leaf
  • ¼ cup brandy
  • ¼ cup white wine
  • ½ ounce prosciutto
  • ½  ounce guanciale
  • 2 cups water
  • ¾ cups milk
  • 1 ½ ounces cold unsalted butter
  • 1 ½ ounces parmesan cheese, finely grated
  • 6 ounces cooked lobster, finely chopped


In a large sauce pan add oil and brown lobster bodies.  Once browned, remove and put in cheese cloth and tie them so they are secure.  Add onions, carrots, celery, garlic, salt and pepper to the pot, and brown the vegetables over medium heat until tender.  Add the brandy and white wine and reduce. When liquid has almost cooked off, add the lobster bodies, tomatoes, bay leaf, prosciutto, guanciale, and thyme. Turn heat to a simmer and reduce until most of the liquid has reduced.  Add the water and reduce until it had all evaporated. Add the milk and reduce by half. 

To finish, remove the lobster bodies, and slowly, over very low heat, whisk in the butter. Add the parmesan and fold in the lobster and stir to combine.


(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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