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April 2020

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Current Issue

Cream Team: Why Diane Moua is Already a Winner

If you want to know what it takes to be in the running for a James Beard award, it’s a team.

From the Editor: Keeping Your Head in Troubled Times

My email has been inundated with messages from restaurants and theaters and experts letting their patrons know how they are handling the COVID-19 pandemic.

Server Speak: What’s the Best Part of Your Job; Worst Part?

What’s the Best Part of Your Job; Worst Part?

Coffee Talk

Jaime Gonzales posted he was closing his operation, Flagsmash, at Graze Provisions & Libations, a new food hall in the North Loop, and his kitchen at La Doña.

In the News

Peace Coffee has redesigned its brand’s visual identity for the first time in 24 years with packaging that puts its values front and center.

Industry Ink: Jordan Gifford

Jordan Gifford has the arms of a chef—complete with a set of sharp knives below one shoulder—and the tongue of a sales rep.

Culinary Curiosities: Role of Food Tasters Throughout History

Once upon a time, the elite relied on food tasters to verify the quality of their food. And it was a matter of life and death.

5 Questions for Alison Edwards on Catering/Acting

We asked actor and co-founder of PRIME Productions, a theater company dedicated to finding meaty roles for women in their second act, to kick off this occasional series.

Around Town

The James Beard Foundation has announced the semifinalists for its 2020 awards.

Institutional Dining: Hazelden Betty Ford treatment center

The foodservice operation at the Hazelden Betty Ford treatment center falls somewhere between hospital and college campus dining, according to Robert Shearer, director of nutrition.

Real Estate Summit Addresses Hot Topics, including COVID-19

The topic at the Retail & Restaurant Summit that drew the most interest early in the program was how restaurants were going to deal with the Coronavirus pandemic.

Travel Brings World to Golden Valley’s Lat14

It’s not easy for Chef Ann Ahmed to take a vacation, much less to take time off from her hot new restaurant, Lat14, to go on a two-and-a-half-week, fact-finding food tour. “Food tours are my vacations,” she says, laughing.

Breaking Bread Opens in St. Paul’s Union Depot

Breaking Bread took a pause and temporarily closed to address inconsistencies found with wait time, quality of service and menu items.

Tattersall Talks Up Organic Vodka with Local Farmers

Tattersall just launched what may be the most local, sustainable and free-from vodka in Minnesota.

Saving Your Sunday Offers Meal Prep

The new food on demand economy has made it less risky for a chef to quit a solid corporate job and take on something more entrepreneurial—such as saving Sundays for families, instead of meal prep.

Restaurant Roundup: Notable Closings

Gulden’s Restaurant, which has operated in Maplewood since 1934, plans to close its doors at the end of March.

Liquor License Issue Hurts Keg & Case Viability

Keeping the customers flowing into St. Paul’s Keg and Case Market will require a change in state law.

Restaurant Openings

The Moral Omnivore is taking over the spot vacated by Flagsmash at Graze, a food hall in the North Loop.

New and Noteworthy

In collaboration with Disney, Campbell’s Foodservice, has launched Goldfish - Disney Mickey Mouse Cheddar Crackers Baked with Whole Grain.

Hospitality Minnesota Report: Proactive Ideas for Coronavirus

On the front line of connection and community, hospitality businesses will feel the sharp impact of cancellations, closures and quarantines.

Commodities Report: Fear of COVID-19 Created Soft Prices

Volatility in the commodity markets has been intense to say the least this winter as COVID-19 has caused human and economic challenges in various countries.

By the Numbers: Is Crowdfunding in Your Future?

There are two types of approaches to crowdfunding: One is rewards-based, which gives the contributors gift certificates, free food and special benefits, such as private parties at the restaurant.

Common Foodsense: Time to Get a Second Rubber Spatula?

Culinary virtue is not impossible to achieve without a rubber spatula, but it’s a lot more difficult.

Hangin’ With Klecko: Part 2: David Fhima, the Baker

In March I spoke to David Fhima the Chef, this month I’d like to introduce you to someone many of you don’t know….Fhima the Baker.

Industry News

David Wright joined Newmark Knight Frank as director of management services in the firm’s Minneapolis office.

Events Calendar

Industry events
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