When Heidi Andermack and Amy Lynn Brown were trying to name their new catering business in 2004, they came up with a few variations on the theme—Ciao Baby, ChowChicks—before settling on its memorable name, Chowgirls Killer Catering. “We used to have a cowgirl theme, but we outgrew it,” Andermack said at the Perspectives' Cooking for the Stars event.
The Guthrie's Floyd's is a play about "returning citizens" who find redemption through making sandwiches and taking a stand over pickle relish.
A new survey from US Foods digs into the grievances consumers have with third-party delivery and provides some eye-popping insight into some of the less-than-ethical things couriers do on the job.
I'm not sure which is more alluring: An evening listening to Thomasina Petrus sing jazz, blues and R&B in a renovated barn in a rural farm setting or the opportunity to purchase a bag of her cashew brittle.
A 38-foot traveling noodle, cork-popping with a sword and onstage frog leg sautéing were just the start of the culinary surprises during the second outing of the world’s only orchestra to bring an audience aromatic music.
If there’s a perfect setting for an outdoor summer food festival in Minnesota, it’s gotta be the Minnesota Landscape Arboretum in Chanhassen. On September 24, more than 1,000 people toured the gardens as part of Tastes & Toasts, sipping and noshing on cold beverages and small plates from more than 40 vendors, from lavender coffee spritzers to scallops wide awake on a bed of creamed corn.
Christina Nguyen and her husband and business partner Birk Grudem, donated their time and food to demonstrate why Hai Hai is considered one of the best restaurants in the Twin Cities, during Perspectives Cooking with the Stars summer series.
Chefs and restaurateurs are invited to a special day of education especially designed for them at the Ag Innovation Showcase, a professional educational, networking and presentation event being held at The Guthrie Theater, September 9-11. The theme of the event is the convergence of food, medicine, health, agriculture and sustainability.
Only on a hot steamy night where the 90+ degree temperature was almost tied with the dew point would you see the verandas encircling Ninetwentyfive in Wayzata totally empty.
Need a cash infusion to help your emerging food business stay on track? The Minnesota Chapter of Les Dames d’Escoffier is accepting applications for its micro-grant program, Dame It! Dollars.
Restaurants are getting ready for the busy season, The Minnesota Fair, plus news about milk in schools and Open Table.
Chocolate chip cookies are ubiquitous , but did you know they actually got their start at the Toll House Inn in Massachusetts, thanks to a trained home economist, dietitian, food lecturer and successful restaurateur?