Thomasina Petrus is the only person to host both The Charlies and The Iveys, the two local award shows that honor the best in food and drink and theater, respectively.
With seven restaurants in its portfolio, Nova has perfected the comfort food concept, with each menu offering familiar items with an emphasis on scratch cooking.
While the chefs donated their skill, US Foods donated the food. Pat Weber, who was also up for a Community Hero award, coordinated the volunteers, chefs and staff masterfully, with the gracious help of Open Arms staff.
When she was 5, Ariana Feygin’s parents weren’t so keen on her obsession with baking.
What began as a grassroots effort out of a single home providing meals to AIDS patients by any means necessary, has been extended to cancer, ALS, and M.S. patients, or any life-threatening illness diagnosed by a doctor.
Ann Kim, co-founder of the wildly popular Young Joni, Pizzeria Lola and Hello Pizza, delivered the brashest line of the night when she accepted the Outstanding Restaurateur award at The Charlies 7th annual awards show on February 25.
Wander into the restaurant at the ground level off the handsome condo building on handsome South 2nd Street in the heart of downtown Minneapolis’ Mill City, and aside from the concierge desk in the lobby there’s little to indicate you’ve arrived anywhere but a chic urban bar and restaurant.
Pajarito is not your neighborhood Mexican restaurant—and that's not a bad thing.
The key is to have more than one pomegranate or branch of longans at the ready. You never know when the “star” will start to wilt—or be rotten to the core—and you’ll need the understudy to quickly step in.
I don’t know which excited my young reporter-in-training partner more: The purple stove (her favorite color) or being surrounded by other kids in front of canvases with the lightly penciled outline of a cow on them.
Narrowing down the Twin Cities food and beverage talent to three finalists in nine categories proved to be much more difficult than finding a convenient parking spot near US Bank Stadium during the Super Bowl.
Getting information on corrections kitchens is surprisingly difficult. If not shrouded in secrecy, the business of incarceration foodservice is certainly no bulwark of receptivity, either.