Nothing screams, “holiday party” like John Schiltz’s red-and-green polka-dot suit jacket and snowflake tie. Sure, it wasn’t even Thanksgiving yet, but the owner of Lake Elmo Inn and the president-elect of the Minnesota Restaurant Association was a neon announcement that it’s never too early to celebrate the holidays and the association’s 2017 slate of honorees.
The ACF Minneapolis Chapter held its third annual chef's competition at the St. Paul Farmers Market in September, with the category KG-Green, Worldchefs-sanctioned competition bringing in three judges from Atlanta, Madison and Chicago.
As part of the Chefs Talking Point Series, hosted by Mise en Place Consulting, five chefs will be discussing their career paths and the nitty gritty of the culinary world in the Twin Cities.
Tropical Smoothie Café positions itself as a healthier option in the fast-casual segment with flatbreads, sandwiches and wraps to go along with classic and “Superfood” smoothies, which is why company execs believe the concept is a perfect fit for an active, outdoor-focused Twin Cities metro population.
Andy Warhol was the first to elevate soup to art, but in his case it was the can that was the masterpiece, not what was in it. But we've found Twin Cities chefs, and one from England, have turned soup into edible art.
There has always been a lot of synergy between Minneapolis/St Paul and Denver, but when it comes to airport cuisine, MSP is miles ahead of the Mile High city. A recent weekend trip to Denver gave me a chance to check out Denver International Airport’s culinary scene while a tour of MSP’s latest offerings was still fresh in my mind.
The overly limber acrobats dangling from bolts of cloths anchored to the ceiling of the newly remodeled Hilton Minneapolis during its grand reopening won’t be hanging around when future conferences book the center, but attendees will still be impressed by the new look of the place.
Most discerning diners insist their meat be humanely raised and come from healthy animals that are as happy as can be expected since we all know the ending to a chicken’s and pig’s tale. So should we really be concerned if we have to pay a 3 percent surcharge to help a restaurant pay for its employees’ health care insurance? Wouldn’t that translate into healthier, happier restaurant employees?
Having a leisurely lunch with Columnist Jonathan Locke involves a glass of house wine for him and iced tea for me—he has the day off, I have to go back to work. And when he gets going on his days as a chef is San Francisco, work be damned, there’s time for another round. What’s a third glass of iced tea among friends?
Twin Cities fine diners will remember when Marcus Samulesson, the African-born, Swedish-raised chef, brought his innovative restaurant, Aquavit, to Minneapolis' IDS Center. The renowned chef has since written several cookbooks and opened other restaurants, but his Red Rooster Harlem in NYC is a love letter to both of his roots, although a little more heavy on the African side.
What makes the food-on-demand market so enticing is that in addition to the large, national players like Blue Apron and Hello Fresh, there are individuals cooking for their neighbors within the boundaries of a reasonable delivery area.
Usually when I haven’t seen our colorful columnist Klecko for a while, our first order of conversation is to catalog his latest tattoos. But this time it was his footwear that caught my attention.