Going whole hog with chef Justin Sutherland






Handsome Hog Chef Justin Sutherland talks heritage pork, whole-animal cuisine, and ramping up for Cochon555 Handsome Hog makes no bones about its commitment to whole-animal prep and decidedly pig-centric cuisine. So it makes sense that the Hog’s chef Justin Sutherland should make the list of standout Twin Cities-area chefs invited to compete in the Cochon555 […]

Cold Weather Cooking with Beth Dooley: Chicken & Dumpling Soup






This time of year when the tips of our noses are drippy and cold, and we’re tired, achy, and chilled to the bone, who doesn’t crave chicken soup? It’s brothy and light, satisfyingly simple, and innocently good. It’s the global go-to for those wintery blues, and just about every cuisine has its own version. Here’s […]

Kimchee and KFC: Young Joni’s Ann Kim and Adam Gorski on new American food traditions






So there’s Young, and there’s Joni. Two moms. One attentive and skillful Korean family cook: Young. One affectionate and bibulous North Dakota family host: Joni. Right? Okay, so there’s this restaurant: Young Joni. Coming soon. Northeast Minneapolis. Front dining room in the spirit of Young: Wood-fired ovens, open grill, shareable meals, generosity. Back bar in […]

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Cold Weather Cooking with Beth Dooley: Autumn Salads






Editor’s Note: This is the first in a monthly series of recipes in which Beth Dooley, author of “In Winter’s Kitchen”, will talk about enjoying the bounty of the Upper Midwest even in the cold, barren months ahead. Who says salad season ends with Labor Day? Come late in the season, the farmers markets are […]

Wood-fired feasting: Lessons from Chef Camp






In the opening of his book “The Magic of Fire,” William Rubel writes that “firelight infuses everything cooked on the hearth with a touch of magic.” This may be doubly true for the campfire, the outdoor hearth that has been bringing people together at dinnertime since before the dawn of history. It was a love […]

Slay to Gourmet: Alaska moose hunt






A year ago, my Uncle Mark called me with an invitation to go to Fairbanks, Alaska, for a week of moose hunting and a getaway from the city. Thankfully I agreed, despite not knowing much about moose, or moose hunting, or Fairbanks, or what the hell I was about to get myself into. I won’t […]

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Minnesota Spoon: Tacos and timing with chef Jorge Guzman






At some point early on Sunday afternoon, I looked up from my work as enthusiastic-but-mostly-unskilled sous chef, and felt a pang of concern. This was not coming together. We were all over the map. Jon Wipfli, The Growler’s resident chef, was downstairs fussing with his new smoker on the sidewalk. Somebody was out on the […]

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Competitive ‘cue: Blue ribbons and contradictions on the barbecue circuit






Twelve chicken thighs are removed from the pit. They are all identical—bones manicured, skin trimmed, dusted with seasoning. They’re dipped in a bowl of barbecue sauce, salted, and placed on a sheet of tinfoil. They look less like chicken than the polished knobs of a mahogany armoire. This chicken is perfect, but also, it’s not […]

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Minnesota Spoon: Halibut with Mike DeCamp of Monello






The beard is magnificent. Untended and unfashionable. The anti-hipster beard. It streams down from his jaw in uneven rust-colored rivulets, and spreads high up his cheeks and toward his ears in a way that is tempting to compare to a blush, if we weren’t talking about maybe the least blushful person in this zip code. […]

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House of X Tia: Career building on YouTube






We live in a world obsessed with sharing. Nothing is off-limits—from photos of what you’re eating to videos of your cat acting like, well, a cat. Every week there’s a new YouTube, Vine, Snapchat or Instagram “star” hoping to cash in. And though most of these “stars” are just trying to make you laugh or […]

Minnesota Spoon: Smoked brisket recipe from Thomas Boemer of Revival and Corner Table






The brisket hit the smoker at 8am. The whiskey was open by 11am. An early start is important. It’s well established that good barbecue should begin around dawn. It needs the better part of a day to drip, blacken, and break down into tender perfection. That’s why Thomas Boemer, chef at Revival and Corner Table, […]

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Slay to Gourmet: Cassoulet with Spoon and Stable chef-owner Gavin Kaysen






It’s the time of year where most of my game is coming out of the freezer again. Not that it’s a bad thing, but eating through 400 venison sausages could get a little redundant if I simply grilled them every night. To break the monotony, I find that it helps to get a second opinion. […]

The Minnesota Spoon: Marinated skirt steak fry bread sliders






I’ve always struggled with winters in Minnesota. But even though there are at least 100 reasons to hibernate and avoid human contact, I’ve found that becoming a hermit isn’t the best way to attack winter. One thing that’s always gotten me out of the house and limping back into society is cooking and hosting parties. […]

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Slay to Gourmet: Venison Choucroute Garni






Another deer season has come and gone, and so, too, has the mixed bag of emotions with which it comes. Successful hunts, missed opportunities, good company, and the peace and quiet found sitting in the stand will all be put on the shelf until next September. If you were lucky, you probably have venison in […]

Slay to Gourmet: Fried Woodcock






Upland hunters may be reluctant to spend their limited time in the field to hunt woodcock due to the small bag limit, or perhaps they just don’t know how good they taste. For whatever reason, woodcock has remained an afterthought in the fall hunting cycle dominated by pheasant and ducks—that is, until now. Fluttering through […]

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