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April 2017

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Current Issue

Minneapolis ACF Continues to Fuel the Industry Fire

“What Ray Duffy said 50 years ago still rings true today.” Keith Huffman was referring to the words of the founding president of the Midwest Chef’s Society, which later became the American Culinary Federation Minneapolis Chefs Chapter that is celebrating its 50th anniversary this year.

St. Paul Considers Carryout Packaging Rules

Carryout food and beverage containers from St. Paul coffee shops, delis, convenience stores and restaurants would have to be recyclable, compostable or reusable if a pending city ordinance is adopted.

Pat Weber Puts Passion to Work as Restaurant Consultant

Though a test kitchen may seem a more fitting office for the owner of restaurant consulting company Mise en Place, Pat Weber says he’s “pretty virtual when it comes to [my] office space."

An April Anniversary Special

Anniversaries have been on my mind a lot as this issue’s come together—not altogether surprising considering two of the main stories I reported and wrote this month stemmed from 50th anniversaries.

Server Speak: What’s your favorite springtime beer?

What’s your favorite springtime beer?

News and Noteworthy Around the Twin Cities

The remake of what was Marin will open this month in the Le Meridien Chambers Hotel in downtown Minneapolis as executive chef and partner Mike Rakun introduces his new restaurant concept, Mercy.

Culinary Adventures and a Bermuda Short Story

The Bermudian Prohibition Restaurant Act of 1997 forbids the opening of food franchises on the island. The one exception is a KFC on Queen Street in Hamilton, which was grandfathered in.

Chef’s Dish: D’Amico Pastry Chef Leah Henderson

As the pastry chef for D’Amico and Partners, Leah Henderson is responsible for creating desserts to feature in the company’s numerous restaurants across both the Twin Cities and Naples, Florida.

Culinary Curiosities: Why Water Is Beer’s Most Important Ingredient

Although those of us in the upper Midwest live on “no coast,” East and West Coasters might be surprised at how central water is to our lives.

Restaurants and Bars Hop On the Pop Bandwagon

When is a craft soda not a craft soda? When it’s bottled by Pepsi or Coca-Cola—and it’s ubiquitous.

Minnesota Students Claim ProStart Invite Honors

It was a day not just of repeat honors, but four-peat ones as teams from Elk River and Sauk Rapids-Rice high schools again took first place in their respective culinary and management competitions.

Spring Food Show ‘Madness’ for Performance Foodservice

It was sampling madness on March 15 at the St. Cloud River’s Edge Convention Center as hundreds of customers at the Performance Foodservice Spring Show were able to see and taste a full array of broadline products and enjoy the offerings from 130 vendors.

At Upper Lakes, Foodservice Is a Family Affair

Lynn Christman was working as a server at the Radisson Hotel in Duluth when she waited on the man who would later give her a job that’s turned into a 31-year (and counting) career.

The Search for the Happiest Pigs

Do happy pigs really taste better? Ask around the annual Cochon 555 event and you’ll hear a resounding “yes!”

Smart Operators Hire GMs From Within

Restaurant general managers are the heroes at the center of the operation’s four walls, and as the labor situation gets trickier, those star players are getting even harder to find.

MRA Report: Minimum Wage Opinions Wanted

The effort to impact the minimum wage debate in Minneapolis that was explained in this column last month has gained momentum.

Commodities Report: Trump Administration Makes Waves

The Trump Administration made some waves in the commodity markets last month as news broke that they were visiting changes to the Renewable Fuels Standard.

Buy the Numbers: Alma’s Trifecta

With the addition of a café concept and a boutique hotel to his high-end Restaurant Alma, award-winning chef Alex Roberts has me head over heels with his new project.

Common Foodsense: Finding a Wage That Works

I have, as you’ve seen, an intimate knowledge of lousy tippers. If my family didn’t give me enough examples when I was growing up, I married a waitress who would bring home stories.

Hangin’ With Klecko: Neighborhood Rhythm at Caydence Records & Coffee

Friends, let me tell you a story of inspiration that started several years ago when a man named Mat Graske was visiting Miami.

People to Know and Places to Go

Joe Bachul of Harrison House gave Hal Langevin his start in foodservice in 1984. Hal was one of just two reps at the time.

ACF News

Minneapolis Chapter news

Foodservice Events Calendar

Upcoming events
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