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Wearing Mask, More Numbers and a Fair Parade

A round-up stories we're all talking about: Mandated masks, more numbers, another chance to donate to The Taste Fore the Tour and experiencing the cuisine of the Great Minnesota Get-Together via a very long drive-thru.

Yelp's Stats on Restaurant Closings and What You Can Do

Yelp's latest Economic Average report, released last week revealed that 60 percent of the U.S. restaurants that temporarily shuttered due to the pandemic have since permanently closed. Here are some of the high-profile closings in our area, plus a plan from Hospitality MN on what you can do to help stem the tide of closures.

Culinary Curiosities: They Called it ‘Butterine,’ But Its Popularity Never Spread

Sunday, August 2, is the anniversary of the Oleomargarine Act, signed by President Grover Cleveland in 1886, when the dairy constituency official denied “Butterine,” a nonbutter product, its place in the dairy case. After a heated Congressional debate, the Butter Act of 1886 was created and it remains the only standard of identity for a food product set by Congress.

Reopening amid New COVID-19 Indoor Air Guidelines

COVID-19 has shined a spotlight on indoor air quality and ventilation. Due to factors relating to COVID concerns, experts from the commercial building industry, U.S. EPA Energy Star program, and American Society of Heating, Refrigeration, Air-conditioning Engineers (ASHRAE) met in May to discuss how to best operate HVAC and related systems, and to offer recommendations on Building HVAC Operations amid COVID-19.

For Want of a Door, A Taproom Almost Misses Patio Opportunity

When Clutch Brewing Co., opened its taproom inside the Keg and Case Market in St. Paul two years ago, they opted to wait on the expense of a patio. And because they were located inside a food hall, they saw no need to add a kitchen and become a brewpub. Both partners, Jordan Standish and Max Boete had worked in the restaurant business once upon a time and didn’t want that complication.

From Forest to Fork to Singing for Their Sales

Mike Kempenich toyed with the idea of incorporating the term mycology, the branch of biology dealing with fungi, into the name of his business, but only briefly. “It was a neat play on my name, but no one knew the term and [therefore]thought I was vain,” he said with a laugh.

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Top Chefs

Caribbean Smokehouse — Stillwater

“It was truly an opportunity to finally open my own restaurant,” he said about Caribbean Smokehouse in Stillwater. “People ask why I didn’t do it 10 years ago. I wasn’t ready.”

Cafe and Bar Lurcat — Loring Park

Standing off to the side while Café and Bar Lurcat Executive Chef Jordan Swiler prepares to plate the Braised Lamb is a quick finale since the magic of braising the meat has already been done.

Angelina's Kitchen — Woodbury

Sundays in the Bronx were strictly for church and dinner at grandma’s house. And there were no excuses.

The Bachelor Farmer — Minneapolis

Instead of cringe-worthy clichés like lutefisk, cream-based casseroles or Jell-O-whatever-the-hell, The Bachelor Farmer’s new chef wants to know what’s good and edible from our own forests, fields and shorelines.

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