Heavy Table food editor James Norton joins the Current's Morning Show to talk about the local food scene.

This week on Eating and Drinking, James joins Jill Riley and Sean McPherson to talk about calling ahead. "I think our culture is very convenience-driven," James says, "and there are some wonderful things about that and there are some horrible things about that."

James says his focus is on the positive side of convenience, reminding us to take time to plan ahead and enjoy some special restaurant offerings. Here are the places James mentions:

Limu Coffee, New Brighton, Minn.: If you phone ahead, you can do an Ethopian coffee ceremony in which the beans are roasted in front of you and conversation ensues as part of a bean-to-cup experience. "It's kind of this amazing sensory thing," James says. "Block off an afternoon, bring some people you love, have a great experience."

Ted Cook's 19th Hole Barbecue, Minneapolis: "You can't normally get the sweet-potato pie unless you call ahead," James explains. "The sweet-potato pie there is amazing! It is so, so good; it's one of my favorite pies anywhere."

Los Andes Restaurant, Minneapolis: If you want to go there to eat guinea pig, also known as cuy, you have to phone ahead.

Chino Latino, Minneapolis: It's necessary to phone ahead to order Fidel's Capitalist Pig Roast. It's a a whole suckling pig, mango chipotle glaze, jasmine rice and fried bananas.

Brasserie Zentral, Minneapolis: Phoning ahead is necessary to order the whole roasted foie gras. "I don't think they can bang that out at a moment's notice, so you'll want to give them a head's up," James says.

James Norton edits the Upper Midwestern food journal, Heavy Table. He's also the co-author of a book on Wisconsin's master cheesemakers and editor of The Secret Atlas of North Coast Food.