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February 2020

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Current Issue

Life After Kitchen: Ferris Shiffer Retires

Ferris Shiffer says he’s the personal chef to 750 people, 1,100 if you count their families and guests.

From the Editor: I Never Promised You a Rose Garnish

It’s no secret that I eat out a lot—just ask my bathroom scales. Most of the time, the service is a B+ or higher, so I’m always taken aback when the host is disinterested or the server is hard to locate at crucial times—which prompted me to start keeping a diary of bad service.

Server Speak: Ever Wanted To Own Your Own Restaurant?

Ever Wanted To Own Your Own Restaurant?

Three Defining Moments in Fine Dining

We all know Minnesotans are patio people, so dining in heated igloos makes perfect sense once there’s snow on the ground and freezing temperatures.

Dining at Kaiseki Furukawa

Nothing chef Shigueyuki Furukawa does is unintentional. The bowtie he wears has a purpose, as well as the music he listens to as he mindfully preps.

Revisiting On-line Liquor Licenses in St. Paul

Veteran restaurateur Jarret Oulman is the latest business owner to seek commercial development district status, his for a West 7th Street property in St. Paul.

Culinary Curiosities: Move Over Shirley, There’s a New Sheriff in Bars

In a world rich in local breweries, tap rooms and craft distilleries, you might be surprised to find mocktails having a moment.

Beer Here: What’s Brewin’

We asked the three finalists for the Charlie Awards’ Outstanding Brewery to give us their Minnesota take on what’s in store for beer drinkers in 2020.

Around Town

Fond du Lac, Wisconsin-based Society Insurance hired Tim Birk to serve as the Minnesota regional sales manager.

Outstanding Bartender Finalists Give 2020 Cocktail Visions

Of all the trends making the 2020 lists, the one that the bar crowd doesn’t need to improve on is “zero-waste”—rarely do we order more to drink than we can finish at one sitting

Fans of Roots for the Home Team Line Up

What better place to come up with recipes for next baseball season’s salads than at Target Field on a cold January morning.

Provision Community Restaurant Aims to Connect Communities

Every shift is like receiving a mystery basket. The evening’s menu is decided once the chef shows up at 3 p.m. and sees what’s in the cooler.

For Whom the Bell Tolled: Restaurant Closings

2020 begins with the high-profile closings of neighborhood mainstays in Minneapolis and St. Paul.

Color Commentary Photo Essay

As more murals are popping up in neighborhoods, such as the Lyn-Lake area of Minneapolis (check out The Lynhall’s three new ones), outdoor artists with brushes are complimenting the artistry going on in the kitchen.

Restaurant Roundup: Move to SoCal

It’s been a time of trends, red tape and a notable retirement for regional restaurants.

Restaurant Openings

Mall of America is also boasting a new Dunkin’ Donuts location, as Dunkin’ continues its Twin Cities resurgence.

New and Noteworthy

Antioxidant-rich pomegranates have an extended season, thanks in part to the packaging by StePac L.A., Ltd., who have been pioneering advances in pomegranate packaging since 2003.

Hospitality Minnesota Report: Welcoming Culture

Minnesota has been enjoying some well-deserved accolades in the press lately for its vibrant and diverse food scene.

Commodities Report

The commodity markets have been rocked by trade news during the better part of the last two years.

By the Numbers: In World of Fake Meat, Steakhouses Still Rule

Steakhouses have been around in the U.S. since the mid-1900s and they’ve become a staple of our eating and dining experiences.

Common Foodsense: Recipes for Excellence in Menu Writing

On those occasions when I actually sit down to write (there is a subset of people who tend to do this standing up in a kitchen; you should see what the screen on my laptop looks like), I face a wall of 400 some cookbooks.

Hangin’ With Klecko: Cake Endorsement for Pastry Chef

Last summer, I was sad to say goodbye to a young woman who was leaving our cake department to pursue her dream in the Windy City. Her name is Keeley Collins, and she is one of those rare people everyone likes.

Ask the Expert: Revol Greens

There’s lots of talk about buying local, but what does that actually do for both my restaurant and my customers?

ACF News

The Minneapolis chapter of the American Culinary Federation held its annual awards banquet in mid-January at the Crowne Plaza Hotel & Resorts.

Events Calendar

Industry Events
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