As the Minnesota air shifts from humid to crisp, there is no better time to duck into a favorite local restaurant for fall comfort food. Coalition has been charming downtown Excelsior since 2014. Their name truly says it all - it’s about bringing people together.
Co-owners Deacon Eells and Eli Wollenzien set out to create “attainable luxury” by offering an upscale menu with an expansive wine and cocktail list but still in a casual environment. Deacon assures me they haven’t achieved it alone. “Over the years, we have assembled a great team, so we don’t have to do it all ourselves,” he shares. It requires a large group effort to produce such a high-quality experience for their community.
“It takes a lot of different people to make the whole thing tick. And together we share this common goal to provide good service and a nice place for the neighborhood to gather,” says Eli. A nice gathering place it is, with exposed brick interior and original ceiling tiles that date back to the late 1800’s. The combination of old architectural elements and fresh takes on classic food lends itself to a historic but hip vibe and the neighborhood has noticed. “This past year was tough but certainly wasn’t a horror story by any means. We were so lucky to have so many guests when things reopened. The community here is very supportive," Eli adds. Deacon also mentions one positive of the past year was the addition of a temporary patio to accommodate guests that became so popular they ended up investing in the installation of permanent outdoor seating. In the summer months, it’s the best seat in the house.
Both Eli and Deacon have enjoyed the atmosphere in downtown Excelsior. Natives of River Falls, the small town feel with a backdrop of water feels like home to both of them. Six years later, they are very much a part of the community they serve and have seen the many changes that have taken place as businesses come and go. No longer the new kids on the block, Coalition has become a mainstay of Water Street.
One fan favorite that has graced Coalition’s menu for a long time is their Roasted Chicken dish.
For the ambitious home chef, try your hand at home to recreate this delicious dish. For the rest of us, who never want to see the interior of our kitchens ever again, we can leave it to the professionals at Coalition. Coalition has locations in Excelsior and Edina. They are open for lunch, dinner, and brunch on weekends. Eli and Deacon also own Red Sauce Rebellion in Excelsior if you have a longing for pasta. And really, who doesn’t?
Stop by Coalition to usher in fall with a fabulous meal, a hearty glass of red, and a perfect view of quaint Excelsior. And bring your neighbors.
Roasted Chicken & Sausage
Ingredients:
Skin on chicken breasts (rubbed with smoked paprika, salt, oil)
Fully cooked sausage links
Posole Broth (recipe below)
Hominy
Napa Cabbage
Queso Fresco
Avocado (large dice)
Red radish (sliced thin)
Posole Broth:
¼ oz chiles de arbol (de-seeded, stems removed)
¼ oz Dried Ancho Chiles (de-seeded, stems removed)
1 ½ C hot water
1 ½ T Cocoa Powder
½ t olive oil
6 cloves minced garlic
¾ lbs. Yellow onions (chopped)
4 oz Carrots (sliced thin)
3 oz Celery (sliced thin)
1 T Soy Sauce
1 ½ T Dried Oregano
1 T Ground Cumin
¼ C Kosher Salt
7 C chicken stock
¼ C maple syrup
Lime juice from one lime
½ C sugar
1. Toast dried chiles in a sauté pan on medium heat until soft (about 2 minutes)
2. Mix cocoa powder and dried chiles with hot water and steep 15-20 minutes
3. Using a blender, blend chilis, cocoa powder, hot water until smooth
4. Heat olive oil in large pot over medium heat. Add garlic, onions, carrots and celery and sauté until onions start to brown. Add soy sauce and sauté briefly
5. Add oregano, cumin, salt. Stir. Add cocoa chili paste, maple syrup, lime juice and sugar
6. Add chicken stock. Simmer for 25-30 minutes
7. Place in blender and blend until smooth and set aside
8. Place sauté pan over medium-high heat, add oil
9. Place chicken skin side down in pan
10. Cook chicken until skin is seared and is beginning to brown
11. Flip chicken and place sausage in the same pan (move pan to 425-degree oven)
12. Meanwhile, in separate sauté pan, heat posole and hominy over low-medium heat
13. Simmer until hominy is hot
14. When chicken is fully cooked remove from oven
15. Ladle hot posole into a bowl and garnish with cabbage, queso, avocado, and radish
16. Serve with roasted chicken and sausage
