The Hospitality Minnesota Education Foundation held its annual scholarship luncheon May 23 at the White Bear Country Inn in White Bear Lake.
Foodservice News covered the Surly case back in March, but as part of our library of resources for restaurant owners, we wanted to post this thoughtful look at the case by attorney Ansis Viksnins of Monroe Moxness Berg in Minneapolis.
With a little help from its friends, Shea Design celebrated 40 years with heavy hors d’oeuvres and heavy-weight clients.
At just 32, Karyn Tomlinson has already packed a lot of success into her culinary career, and yet she calls herself a late bloomer.
I feel the same way about theater as I do food—while I prefer excellence, I’m OK if it’s mediocre as long as it nourishes me in some way.
What are some new trends in dining you find most exciting?
After the closing of Saint Agnes Baking Co., Danny “Klecko” McGleno, Mike Mitchelson and office manager Dana Ferguson, along with several bakers joined Grandma’s Bakery in White Bear Lake.
Thomasina Petrus is the only person to host both The Charlies and The Iveys, the two local award shows that honor the best in food and drink and theater, respectively.
After a team member is hired at Culver’s, recruiting doesn’t stop.
It’s hard to imagine a time when restaurants weren’t a part of our cultural and social landscape.
After growing up in family restaurant, Chef Angelo Giovanis never imagined opening a restaurant, let alone in Minnesota.
The touring pork-washed bacchanal Cochon 555 made its annual trip to Minneapolis in March, showcasing some amazing pigs and incredible chef techniques.