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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Roasted Brussels Sprouts with Pancetta Cream Recipe






Roasted Brussels Sprouts with Fresh Thyme and Pancetta Cream By Alex Roberts, Restaurant Alma (serves 8) Pancetta Cream 2-1⁄2 cups heavy cream 1 tablespoon good olive oil 1⁄4 pound Red Table Meats pancetta, cut into a 1⁄4″ dice or lardons 2 cloves garlic, roughly chopped 1 shallot, roughly chopped 3 sprigs thyme 1 teaspoon whole […]

Smoked Ham Hock and Confit Gizzard Stuffing Recipe






Smoked Ham Hock and Confit Gizzard Stuffing  By Erik Sather, Lowry Hill Meats Stuffing: 1 smoked ham hock 2 yellow onions, medium dice 1 garlic head, peeled and crushed 2 leeks, cleaned and sliced 2 baguettes (day old), cut into 1-2” cubes 1 quart chicken stock 1 tablespoon kosher or sea salt ½ pound butter […]

Chocolate Stout Devil’s Food with Rosemary Buttercream






Nothing caps off a holiday feast like the right dessert, and Zoë François baked us a showstopper. Rich and roasty Fulton Worthy Adversary is our pick for baking into (and drinking alongside) this cake for a truly memorable holiday pairing. Chocolate Stout Devil’s Food with Rosemary Buttercream and Sugared Cranberries By Zoë François, ZoeBakes.com 1 […]

Crunchy Wild Rice Salad with Citrus Dressing Recipe






Crunchy Wild Rice Salad with Citrus Dressing (serves 12) By Stephanie Meyer, freshtart.com 4 cups water 3 cups chicken broth 1 teaspoon salt 2 1/2 cups wild rice 1 cup dried cranberries 1 cup golden raisins (or pomegranate seeds) 1 cup green onions (about 1 bunch), chopped 3/4 cup toasted pepitas (or pine nuts) 1/2 […]

Roasted Sweet Potatoes with Lardons and Pickled Peppers Recipe






Roasted Sweet Potatoes with Lardons, Pickled Peppers, Togarashi, and Creme Fraiche By Ann Kim, Pizzeria Lola 8 purple sweet potatoes with white flesh 1 pound slab bacon (or sub thick-cut bacon) Chives, chopped Flaky sea salt (preferably Maldon) Togarashi 1 cup creme fraiche Pickled fresno chiles Bake yams at 375°F until tender, about 45 minutes to an […]

Holiday Goose Recipe






Confit Goose Legs and Goose Breast Sous Vide with Goose Jus By Jon Wipfli, The Minnesota Spoon Goose might not be your go-to holiday bird, but this recipe will make you a believer. Don’t let fancy French words like confit and sous vide scare you off, these techniques are within your reach. If you can […]