“I’m the anti-boil chef,” the charismatic David Fhima told the hungry donors gathered in Perspectives’ Kids Café’s kitchen Monday night (June 27) to watch and learn as he prepared a seafood/rice dish. He’s also anti-olive oil for sautéing and anti-frozen peeled shrimp (the machines they use to de-shell them tend to scrape off a layer that leads to less flavorful shrimp) and also anti-salting food prematurely.
The Hospitality Minnesota Education Foundation held its annual scholarship luncheon May 23 at the White Bear Country Inn in White Bear Lake.
Foodservice News covered the Surly case back in March, but as part of our library of resources for restaurant owners, we wanted to post this thoughtful look at the case by attorney Ansis Viksnins of Monroe Moxness Berg in Minneapolis.
With a little help from its friends, Shea Design celebrated 40 years with heavy hors d’oeuvres and heavy-weight clients.
Here's a quick At a Glance version of who went home with Charlie. For the full story, see the March issue.