Mickey and Sheila McCabe haven’t kept their Edina restaurant going by sticking with the conventional. Quite the opposite, in fact.
For today’s luxury hotel guest, it’s not so much about high thread count as it is about experience.
As St. Paul’s CHS Field nears the completion of its first baseball season, fans of the game are not the only ones smiling.
Nema, the yak that was to be centerplate at the Outstanding in the Field dinner, was out standing in the field a couple of days before the event when a round bale slipped and fell on him, breaking his leg.
For Dave Anderson, the barbecue pitmaster and franchisor formerly known as Famous Dave, a second chance came wrapped in a heartbreaking wrapper.
Allowing more restaurants to obtain a full liquor license and changing a mandatory food-to-alcohol ratio are up for debate in St. Paul.
Four days a week, Felicia Galvan, 16, and her younger sister Amalia work on a farm in Hugo, and on the seventh day they go to a baseball game.
In his previous life as a catering chef, Sameh Wadi saw first-hand the often tired, ailing menus that were all too common in that segment of the industry.
Think a strong Minnesota economy and budget surplus would make for smoother sailing at the state capitol? Think again.
John Van House didn’t know it when he first applied for a cook position at the PGA Tour-owned Tournament Players Club-Twin Cities more than 12 years ago that one day he’d be its executive chef.
“The difference between a wiener and a hot dog is wieners have casings and hot dogs don’t. So all wieners can be hot dogs but a hot dog can’t be a wiener."
It’s the seemingly small details restaurateur Luke Shimp says helps guests identify with the Red Cow in their own neighborhood.