Edit ModuleShow Tags
Edit ModuleShow Tags

May 2015

Edit ModuleShow Tags

Current Issue

The Future is Fresh at Sysco Spring Show

Sysco Minnesota focused on its new fresh seafood and protein offerings and presented several from-scratch demonstrations during its spring show.

Reinhart Delivers Quality Brands at Spring Expo

With plenty of popular products and an expanded Mexican foods lineup, Reinhart Foodservice invited customers to its spring show in St. Paul.

Red Cow is Growing the Herd

It’s the seemingly small details restaurateur Luke Shimp says helps guests identify with the Red Cow in their own neighborhood.

Boutique Hotels Bring New Life to Old Buildings

On St. Paul’s Summit Avenue, restaurant owner and developer John Rupp is transforming a mansion turned College of Visual Arts building into a boutique hotel.

Meet Tammy Wong, an Eat Street Icon

A New Kind of Smoking Section, Plus Learning From Our Industry Pros

"Food + Wine + Cannabis." I've gotta say, if PR folks out there are wondering how to ensure their press releases actually get opened, a subject line like that will do the trick every time.

Server Speak: The Day Things Just Went Wrong

Servers from around the Twin Cities tell about the day things just went wrong.

Burnet Expands, a Chef Shakeup, Plus Reinhart News

Restaurant and Foodservice happenings around the Twin Cities.

Culinary Q&A: Service is a Lost Art Says Weekly Dish’s Stephanie Hansen

Every Saturday, Stephanie Hansen and Mpls.St.Paul Magazine food editor Stephanie March talk about the latest restaurant and food happenings in the Twin Cities.

Culinary Curiosities: What’s the History of Sliced Bread?

D​espite the bad rap these last few years—carbohydrates are bad for you, refined flour will kill you, gluten is the enemy—bread remains a dietary staple.

DTZ's Andrea Christenson is a Master Networker

DTZ’s Andrea Christenson describes herself as an “extrovert on wheels.” It’s not that she’s never met a stranger, it’s that she’s never sat next to a person on a plane and not formed some sort of bond.

Two Minneapolis Restaurants Leverage Their Brands in Expansion

Calling it a “rolls and bowls concept,” SotaRol is Aaron Switz’s third restaurant brand since launching Yogurt Lab with wife Andrea in 2011.

At MorningStar Coffee, Jose Vido Puts a Lifetime of Knowledge to Work

If you can’t follow Your GPS to MorningStar Coffee, your nose could certainly lead you there.

YKer Acres Supplies Restaurants With Purer Pork

Matt Weik, the Wrenshall, Minnesota pig farmer believes that happy pigs make for good meat, and good meat makes for happy customers.

MRA Report: Will Changing Laws Impact Your Business?

With the 2015 session of the Minnesota House and Senate set to conclude May 18 there is no shortage of weighty issues we could discuss.

Commodities Report: Beef Prices Remain Above 2014 Levels

The last few months have seen significant commodity price weakness in almost all categories for major buyers. Leading the charge has been the pork markets.

Buy the Numbers: At Salt Cellar, Success is in Sight

The Salt Cellar strives for special-occasion status by borrowing mainstays of high-end restaurants from the past, such as tableside Caesar salad preparation and Bananas Foster flambéed in front of your eyes.

Common Foodsense: Be Innovative, But Not Intimidating

Another new restaurant, which makes about a half dozen these past few years along my stretch of East Lake Street. Several are already gone, and three have been reincarnated.

Hangin’ With Klecko: Loon Café’s Brian Turner Knows His Chili

Brian “Ski-Dad” Turner is an interesting man. Many of you know him as the guy who has been the lifeblood of the Loon Café since 1986, but that just starts to scratch the surface.

People to Know and Places to Go

Grilling season has finally arrived, so let’s talk meat. Rancher’s Legacy sources Midwest cattle to provide quality, customizable beef products for your menu.
Edit ModuleShow Tags