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.
There’s more to a farmers’ market than produce and protein as evidenced by our recent visit to the Mill City Farmer’s Market in Minneapolis.
Eleven students were the beneficiaries of Women Who Really Cook’s Sue Zelickson Grant program, receiving their awards May 22 during a special event at Roth Living, a luxury kitchen studio in Minnetonka.
Dining at the Grand Café (May 12) the second night it reopened under the new ownership of chefs Jamie Malone and Erik Anderson was like hobnobbing with the who’s who of the Twin Cities' culinary scene.
You haven't lived until you've cooked in a kitchen with a 5-year-old with a butcher knife, Perspective Board Member Jill Sando promised the businesswomen at the Women of Perspective breakfast Thursday, May 11. And, no, she wasn't trying to scare off the potential donors and volunteers, but rather let them know just how successful the Kids Cafe program at Perspectives in St. Louis Park has been at teaching kids how to fend for themselves in a kitchen (please note the knife is for chopping, not protection).
We were told, “Good luck getting traffic to your Charlies booth at the US Foods show if Sue isn’t there.” And so we made sure Sue was there—if not in person then at least in cardboard.
I was sitting upstairs at Tilia while the staff took turns in the back checking the live internet feed to see if their boss, Steven Brown, would walk away with the coveted James Beard Award for Best Chef: Midwest.
Longtime sponsor Foodservice News has agreed to take over production and administration of the Charlie Awards—the annual celebration of the best of the food and beverage industries in the Twin Cities—from the founders of the annual event, Scott Mayer and Sue Zelickson.