Of the nine Twin Cities chefs on the short list for Best Chef: Midwest, three made the cut to the even shorter list of finalists up for the award from the James Beard Foundation.
Following several hours of debate Tuesday, March 24, the Minnesota House voted to approve a change in the minimum wage laws that would recognize tips as income.
A new partnership between the Minnesota Twins and local restaurant Barrio is bringing Latin cuisine and tequila to Target Field in April
His spoon kleptomania is well documented, and now chef Gavin Kaysen is putting that obsession to good use.
Though he didn’t actually get a crown, Thomas Boemer is Minneapolis’ “Prince of Porc.”
The Women’s Foodservice Forum is preparing for its 2015 Leadership and Development Conference, where it will recognize several women for their performance in the industry.
Jester Concepts is moving into Hotel Ivy, bringing with it a new restaurant concept that will focus on what the company calls “coastal Italian cuisine.”
Café Minnesota at St. Paul’s Minnesota History Center welcomed a new executive chef with a talent for creating approachable food on a foundation of classic French technique.
In order to appease federal antitrust regulators and help finalize its merger with US Foods, Sysco Corp. announced February 2 it will sell 11 US Foods distribution centers—including the Minneapolis location—to Performance Food Group.
Cheers to the Afton House Inn for the great Italian Ruffino Wine Dinner they featured in January. It really gave us an escape from the wintery outside with the tastes of sunny Italy and no airfare, just the short drive to Afton along the St. Croix. The inviting Wheel Room at the historic Afton House Inn was brimfull, with more than 80 hungry diners on hand to be greeted by our hosts, Afton Owner Dave Jarvis and Executive Chef Ryan Kaliher.
As founder of Shea, Inc., David Shea has played an influential role in the development of major architectural designs and creation of concepts and brands throughout the country and abroad.
Ah food, glorious food. No, not a flashback to the musical “Oliver," but the best way to wind down the year as I look forward to a new one. Of course I mean toasting New Year's Eve.