Half-Way Update on Caribe's Kickstarter Project!

 

What's going on here? In short: Caribe was a restaurant that used to be in St. Paul, MN. We endured over a year of light rail construction, losing the bulk of our normal sales for many months until we finally had to close April 15, 2012. We are now attempting to raise the necessary funds to start over in Northeast Minneapolis. Join us on our adventure and help bring Caribe back to life!

Half-Way Update

Thank you, thank you, thank you to all of you who have pledged, shared the link to our kickstarter video, passed out post cards. Our gratitude cannot be expressed! Only 15 days to go until June 13! Your pledge will be instrumental in Making caribe 2.0 a reality! 

What has happened in the last 15 days? Below is an update...

Chowgirls Fiesta w/ Caribe + ArtCrank
Thurs, June 7, 7-11pm

• Free Caribe food samples cooked & served by Tony

• Real Piña Coladas & cash bar by Chowgirls Killer Catering

• NEW: Live Steel Drum Music by Adam Frank

• Artcrank interbike poster show also going on!

Join us Thursday June 7th, from 7-11pm at Chowgirls Killer Catering Parlor in NE Minneapolis. If you've already pledged to our kickstarter project, then let us thank you with some free food! If you're not sold on the idea, let Tony convince you with his cooking! Either way admission is free and everyone is invited. Please help spread the word...invite your friends on FB & make a night of it!


Everybody sing-a-long...

If you like Piña Coladas

And eating deep fried plantains

If you love Minnesota

If you're into champagne

If you vacation up in Northeast

Beyond the downtown landscape

Then come and join us June 7th

And help us fund our escape

RSVP yes/no/maybe here!

New reward added!

Still thinking about pledging, but want something fun in the mail? Check out the new "napkin sketch pledge."

What has happened in 15 days?

• 115 backers have pledged a total of $11,820!
• Backers from the US, Malaysia, and Venezuela!
• 587 "likes" to our kickstarter video (if 500 of those folks each pledged $25 we'd double our current total!)
• The $1,500 mofongo of the month club reward sold out!
• We have 10 guests for the celebrity party with Matt muenster ($500 pledge gets you and a guest to the exclusive event).
• We are currently 23% funded.

 

Fun events coming up!

Johnstock Sat June 2 from 1-3pm, our whole family will be volunteering at the info booth.

First Thursday Fiesta w/ Caribe + ArtCrank! Chowgirls party w caribe food samples and real piña coladas! Thurs June 7,  from 7-11pm

Are you in our video? Share it with your friends!

In the News

Media attention is gaining traction. Check out the latest story, to appear June 4th in print, online now at the Journal, Mpls.
More recent coverage on our project in the news...
Pioneer Press
Minneapolis St. Paul Business Journal
The line media
Fox 9 News

Big donors needed

We are looking for a few " big donors" ...it won't take many, and the rewards are great! But a big donor doesn't have to be one person (unless you opt for the eat-for-free-for-life reward).

Why not pool your funds with your club or group and get one of the dinner party rewards?

Or, do you know of a corporation that may have interest in supporting a locally owned restaurant and getting the private party for 20 people reward?

The clock is ticking...if you have creative ideas of way to help, or if you can be the next big donor, now is the time!

Good to know:

• If we don't reach our funding goal, we don't get any funding via kickstarter
• Pledge today, pay nothing until June 13, after which your card is charged only if we reach our goal of $50,000.
• You can increase your pledge at any time between now & June 13, if you decide you want to upgrade your reward
   
• More FAQ answered here (scroll to the bottom of the page)

Kickstart a new Caribe in NE Minneapolis!

"Kickstart Caribe" has launched!

2012 Valentine's Day Dinner at Caribe

You asked for it, and here it is! Dinner for two, including a bottle of wine and award winning, locally made Muddy Paws Cheesecake dessert.

Here is Caribe Valentine's Day dinner menu...

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Tuesday, Feb. 14th, 2012

By Reservation Only: 651-641-1446
Full beverage menu will also be available. Prices do not include tax & gratuity.
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5 Course Dinner for Two
with bottle of wine

5 Course Dinner for Two, including 1 bottle of wine ~ $100 per couple


Wine ~ Choice of the following:

(Red) Antaño Crianza Rioja 2008, Tempranillo blend, Spain
Elegant spice notes with oaky undertones.

(White) Anakena 2009, Sauvignon Blanc, Chile
Light, tart, and clean mineral finish.


I. Amuse-bouche
Chef’s selection


II. Appetizer
Grilled salmon with rum glaze over grilled baby bananas.


III. Salad
Micro-green and arugula salad with pomegranate vinaigrette.


IV. Entrée
Grilled beef tenderloin topped with jerk bernaise and crispy shallots.
Served over gingered purple yams.


V. Dessert
Dulce de leche cheesecake, covered in chocolate ganache.
Locally made fresh by Muddy Paws Cheesecake.



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5 Course Dinner for Two
(without wine)

$80 per couple

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5 Course Dinner
(Single person, no wine)

$40 per person

Banana Mango Chutney Recipe

The picture above is of my lunch the other day at Caribe. It's my favorite appetizer on our menu and I love to make a lunch of it.

See that crispy, chewy fried flat bread in the photo? This recipe is not for that. See that little red dish (it has hot sauce in it)...this recipe is not that, either. See the channa chickpea mixture tucked in the bread? Nope, not the recipe for that. See that wet, mushy looking little pile of stuff just under the green onion garnish? Bingo!

This is the recipe for one of the best parts (in my opinion) of the "Doubles" pictured above. It may not be much to look at, but this fruity, spicy chutney is packed with deliciousness that compliments seafood and meats. And doubles. I love every part of doubles, but it's just not complete without this little topping. I always end up asking for a little more ;-)

After a little arm-twisting, Tony decided to share his recipe.

Banana Mango Chutney

by Tony Panelli, Executive Chef, Caribe Caribbean Bistro

1 1/2 Cup packed brown sugar

1 Medium red onion, diced

3 Cups vinegar

3 Tbsp. Jerk Seasoning

2 Mangoes, diced

4 Tbls. Pickapeppa sauce or Worcestershire sauce

1/2 Cup raisins

1/8 Cup Tabasco sauce

4 Bananas, diced

Combine brown sugar, onions, and vinegar and bring to boil. Add jerk seasoning, mangoes, pickapeppa sauce, raisins & Tabasco sauce. Reduce heat & simmer for 20 minutes until thickened. Add bananas last. Chill. If too thick, add water to thin.

Tony serves it with Trinidadian Doubles or Marlin, but it's good as a topping for any seafood or grilled meat.

Would you like puppets with that? Staff spotlight: Liz Schachterle

(above) Liz Schachterle (left) & Elise Langer of Millie & Tillie

If you've come into Caribe any time in the past year, you may have had Liz bring you your meal. But did you know when she's not at Caribe, she's making puppets, writing shows, and performing shows as a puppeteer with Open Eye Figure Theatre?

She's a woman of many talents and you and your kids can enjoy her creativity at live performances of "Millie & Tillie" on stage, and all summer during Open Eye Figure Theatre's Driveway Tour performances of "The Adventures of Juan Bobo" and "The Amazing Cow Boat."

The traveling puppet shows are short, fun & free. I don't know about you, but those are things I look for when choosing entertainment for our kids!

2011 Driveway Tour

All performances are free, family-friendly, and open to the public.

The Adventures of Juan Bobo

June 1st-August 7th

Summer 2011 Driveway Tour - locations, dates & times on website

The Amazing Cow Boat

June 1st-August 7th

Summer 2011 Driveway Tour - locations, dates & times on website

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Millie & Tillie

July 8-24

Open Eye Figure Theatre

506 East 24th Street

Minneapolis, MN 55404

Thursdays, Fridays and Saturdays at 7:00pm

Sundays at 4:00pm

Reservations highly recommended; call (612) 874-6338 for reservation,

Suggested donation at the door: $5 adults, $1 for children 12 & under.

Banana Recipe: Coconut Curry Bananas

Coconut Curry Bananas. Photo by Shaina Olmanson

Here is a recipe for Coconut Curry Bananas, as featured on TV during a banana cooking segment on Twin Cities Live Like most of Tony's recipes, it's an easy one to tweak and adjust to suit your taste. It's shown on TV with grilled, jerk-rubbed red snapper, but is a tasty accompaniment to any grilled fish, meat, or just over plain rice.

Coconut Curry Bananas
by Tony Panelli, Caribe Caribbean Bistro

1 Cup coconut milk
3 Tbsp. curry powder
1 tsp. fresh grated ginger
3 large bananas

Peel and slice bananas into 1" rounds. In a medium sauce pan, add desired amount of coconut milk, up to 1 cup (can be adjusted for taste & sauce consistency). Stir in curry powder and ginger, and add bananas. Bring to a boil, then reduce to a simmer until bananas just begin to fall apart. Serve over basmati rice. Goes well with grilled fish or pork.

Summer Grilling Recipe: Grilled Tilapia with Jerk Butter & Roasted Root Vegetables.

Summer is upon us in Minnesota (finally!). Looking for something different to try on the grill? Here is a recipe Tony's served as a special. It's easy to do in foil packets on the grill. Any fresh herbs from your garden will work, and any fish, really (fresh caught in Minnesota, perhaps?). Don't be afraid to experiment with the ingredients. It's an easy recipe to change up to suit your tastes.

Grilled Tilapia with Jerk Butter and Roasted Root Vegetables

Tilapia (or any other white fish) fillets
1 Lime
Fresh thyme (or other fresh herb)
Salt
Pepper
1/2 C Butter (1 stick), softened
Bottle of jerk marinade
Foil
Nonstick cooking spray
1 Yuca
1 Carrot
1 Sweet potato
1 Taro
1 Plantain (green)
1 Tblsp. olive oil

Grilled Tilapia
Cut a large piece of foil for each fillet; large enough to make a pouch. Spray foil with nonstick cooking spray. Place 1 fillet on each piece of foil. Squeeze lime over fish and salt and pepper to taste. Top each with 2 sprigs of thyme or other fresh herb. Close foil tightly, leaving air space inside for steam to cook the fish. Grill for 7 to 9 minutes or until fish is fully cooked. Cooking time will vary depending on the temperature of the grill.

Roasted Root Vegetables
Heat oven to 350º. Wash, peel and cut all vegetables into thin, fry-size strips, no thicker than 1/8". Put in mixing bowl and sprinkle with olive oil, salt and pepper (as desired) and toss until vegetables are coated. Spray coat sheet pan with cooking spray and place vegetables on pan. Roast for 20 min 350º or until vegetables are tender.

Jerk Butter
Place stick of butter in mixer w/ 2 Tblsp. jerk marinade. Mix until well incorporated.

When fish is done, top with 1 Tbsp of jerk butter and serve with root vegetables.