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September 2018

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Current Issue

How Jared Brewington Got So Funky

If the sheer force of a personality can make a restaurant work in this two-city town of seemingly 10,000 restaurants, then Jared Brewington’s Funky Grits is just what the neighborhood ordered.

From the Editor: There’s A Connecting Thread, Really

In some respects every issue of Foodservice News is a scrapbook of where I’ve been and what I’ve done the previous month.

Server Speak: Are You Waiting for Your Big Break in the Arts?

While waiting tables are you waiting for your big break on stage or another artistic endeavor?

News: Promotions, Resets and Accolades

Chef Donald Gonzalez was promoted to Madison Restaurant Group’s culinary director, overseeing the culinary vision and execution at each of the company’s restaurants.

Industry Ink

Kaeti Gust of Edwards Dessert Kitchen on Washington Avenue in Minneapolis wears her family history on her sleeve.

Coffee Talk

Jim Durda has joined the Ryan Companies’ City Center property management team as general manager.

Daniel del Prado Takes Over the Kitchen at Perspectives

While there’s an entire movement devoted to clean eating, Chef Daniel del Prado is hyping clean cooking.

Bite Me: Parasole’s Delivery Marketing

Nobody does irreverent marketing better than Parasole Restaurant Holdings.

Culinary Curiosities: Best Foods to Eat While Gambling

When it comes to eating, it may seem counterintuitive, but it could be better to gamble on an empty stomach.

Institutional Dining: The Feeding Frenzy at the Airport

The airport is currently phasing in 80 new food and beverage concepts within a four-year period. It’s just wrapped phase one, with 50 new units, and phase two will wrap in the winter of 2019 with 30 new concepts.

Noble Lion Offers Upscale Food in Far-Flung Suburbs

Marc Huebner’s love affair with cooking could have come to a roaring halt in 2013, when star chef Bobby Flay sent him packing.

Bike Delivery and Trash Messenger Bags Coexist

Step aside robots and drones, homebound diners in Minneapolis are getting their food delivered via Rock-it. Or to be exact, a Rock-It Bicycle Delivery rider.

And the Master of the Market is….

When Sue Zelickson and I showed up at the Minneapolis Farmers Market’s Lyndale location on a Saturday morning in August to emcee the Country Chef Challenge, we weren’t expecting to see a video crew from New York with multiple cameras, a sound board and a slew of producers readying us for a live Facebook feed.

The Art of Delivery in Minneapolis’ Skyways

Downtown Minneapolis has around 9 miles of skyways for commuters traveling from office buildings and hotels to retail outlets, restaurants and other connecting locales

TC Donut Brawl; Yelp Adds Inspections to Reviews

It’s not normally a good idea to indulge in an all-you-can-eat donut occasion, but when it becomes an event benefiting a hunger organization, then let the indulgence begin.

Arboretum’s Best Party of the Summer

Taste & Toast declared itself the “Best Party of the Summer,” and while we didn’t go to every party this summer, this fundraiser for the Minnesota Landscape Arboretum near the end of July just might be the toast of the town.

St Paul Update: Keg and Case Is Finally Opening

The former Schmidt Brewery keg house in St. Paul is a flurry of activity as about two dozen vendors get ready for the September 14 opening date of Keg and Case Market.

Toby Tournament Supports Next Wave of Students

The Minnesota Valley Country Club became Toby Tournament Central on August 13 as 36 teams of golfers took the course for the 33rd annual event to raise money for hospitality and culinary education scholarships.

MRA Report: Association Aims to Help With New Tools

Greetings, and thank you for the warm welcome I’ve received since joining Hospitality Minnesota and the Minnesota Restaurant Association on June 25.

Commodities Report: Trade Issues Influencing Markets

Trade issues have continued to sway the food commodity markets during the last several weeks.

Buy the Numbers: Centro at Popol Vuh

Centro in Northeast Minneapolis may call itself fast casual. It may even check off all the boxes for what consumers are looking for in that style restaurant, but it’s the Cinderella at the fast-casual ball.

Common Foodsense: Send in the Robots

As anyone who has watched the evolution of corporate cafeterias can attest, table service is not a prerequisite for food quality.

Hangin’ With Klecko: Conversations at Luci Ancora

Recently, in the Capital City, established restaurants have been shutting down or suspending service at a rate I’ve never witnessed.

Open Arms Hosta Cook-A-Thon

Open Arms invites volunteers to come into their state-of-the-art kitchen and prepare 11,000 meals in 24 hours.

ACF News

Minneapolis Chef's Chapter

Events Calendar

Local Events
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