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December 2017

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Current Issue

Wunderbar Eatery & Glampgrounds is wunderful

The restaurant’s name isn’t even on the building and only two of the teardrop-shaped campers and two yurt-style tents have staked their claim on the glampgrounds, and yet, the Wunderbar Eatery and Glampgrounds is already hosting parties.

From the Editor: Life as an Editor Isn’t Always Glamorous

You know you’re not as much fun as you used to be when you’re offered a yurt for the night and you turn it down in order to relocate to a hotel with a king-sized bed and an in-room hot tub.

Server Speak: What Are Some Holiday Traditions in Your Workplace?

What Are Some Holiday Traditions in Your Workplace?

News and Noteworthy: Tales from Octo Fishbar

It’s an interesting arrangement at Octo Fishbar. Buy your fish at the fish market, pay for it and then walk 20 steps to deliver the wrapped package to your server for the chef to prepare.

Mall of America Chef Challenge; New openings

It was a little more stressful than being on TV’s "Chopped," because in addition to a live audience in front of them, chefs had to create delicious dishes for a panel of four judges, using MREs.

Industry Ink: Cory Ichikawa Wintersteen

His name is Cory Ichikawa Wintersteen, a tribute to his father-in law, who is first generation Japanese with no male heirs to pass the name on to.

Culinary Curiosities: Who Put the Fruit in the Cake?

It’s one of the most reviled desserts of all time. The butt of many jokes and source of chagrin for those who receive it as a holiday gift.

The Stars Were Out for ProStart’s Debut

For many of the students participating in Hospitality Minnesota’s fundraiser for ProStart at the W Hotel November 5, it was the first time they donned their chef jackets in public

Chefs Dish: Filling Lynhall with Pastries

One of the first things you’ll notice as you stroll into The Lynhall is the pastry display. The open-concept, market-inspired cafe lends plenty of room to pastry chef Katie Elsing’s sweet and savory treats.

St Paul Round-Up: Start Talking Tip Credit Now

As St. Paul city leaders look for funding to launch a study of the $15-per-hour minimum wage, many hospitality workers and business owners are calling for early consideration of a tip credit.

Chef Profile: Lunching With Lisa Sarazin

The last time I lunched with Lisa Sarazin, her last name was Hanson and she fixed me a decadent dish at the bar before returning to the kitchen to prepare for the dinner service. I was at her downtown Minneapolis restaurant, Mona Restaurant and Bar.

FSN Summit: Tips on How to Benefit from Social Media

Foodservice News welcomed top operators and chefs to Surly Brewing in late October for an afternoon of education and discussion as attendees learned the latest in legislative matters, what’s new in restaurant activity at the airport and how to leverage their restaurant’s online presence to drive offline traffic.

Show Season: Upper Lakes Focuses on Extras for Customers

“We’re focused on you.” That’s the message Upper Lakes Foods sought to convey during its “Feed Your Focus” fall food show October 24, as the company continues to position itself as a resource beyond the traditional role of broadline food distributor.

Institutional Dining: A Snapshot of School Lunch Programs

Anyone who ever grew up on a hot lunch program usually has little good to say about partitioned Formica trays, unless it happened to be pizza day.

Restaurant Finance: Pros Share How to Capture Customers

“Create something that is unapologetically what it is,” says Christina Tosi. “Capture that lightning in a bottle.”

Charlie Awards: A Soup You’ll Receive With Open Arms

One of the many benefits of volunteering at Open Arms, the official charity of the Charlie Awards, is the amazing cookies during your breaks and the invitation to help yourself to leftover meals in the volunteers room refrigerator.

MRA Report: Change Is Only Constant

The foodservice industry in Minnesota has more than 10,000 locations, employs more than 150,000 people and offers an amazing number of different cuisines

Commodities Report: Feed Prices Good, As Well as Protein Forecasts

The major corn and soybean harvests in the U.S. are winding down with another year of solid crops.

Buy the Numbers: Nolo’s Kitchen

When you walk up to Nolo’s Kitchen and Bar in Minneapolis’ North Loop, you’re struck with the history attached to the building.

Common Foodsense: C-List Prediction, Including End of Kitchen Boyhood

Like most people who are paid to know a little bit about a thin slice of the universe, I participate in this exercise with unconcealed glee.

Hangin’ With Klecko: Our Roaming Report Found the Beef

It never ceases to amaze me how much there is to discover about my industry and my city.

People to Know and Places to Go

Wojciech Kotas, Client Communications Director at Monroe Moxness Berg PA, greeted attendees at FSN Restaurant Business Summit October 25 at Surly Brewing.

ACF News

Minneapolis Chapter
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