By Emily Weiss
Spring Delights: A Pairing Dinner with Boom Island and Nightingale
By Jeanne Foels
During one of the last, ridiculous, trying snowstorms of April, a group of diners found shelter in the cozy confines of Nightingale. With the shades ... Continue reading
Filed under Brewers Corner, Food, Main, Places
Beer and Cheese: Alemar’s Bent River Camembert and Beers to Pair
By Chef Dan Parker
Photography by Jamie Schumacher
In the upper Midwest the word “beer” in conjunction with the word “cheese” evokes ideas of a fondue-like soup—an amalgamation of ... Continue reading
Farm to Table Recipe
Presented by:
Recipe by Chef Sarah Master, Barbette
Photos by Aaron Davidson
Shepherd Song Goat Meatballs and Belgian Carrot Soup
Shepherd Song Farm raises 100% grass-fed lamb and goat meat on the meadows of Wisconsin. The cool northern summers of the upper Midwest result in outstanding pastures that produce ... Continue readingFiled under Education, Food, Main, Outdoor, Uncategorized
Food Meets Beer: Pat’s Tap
By Jon Garland, The Heavy Table
Photos by Aaron Davidson
Kim Bartmann’s Eat Street hipster hangout has matured nicely since opening. A spate of tasty bar snacks and an impressive canned beer list is helping it become the comfortable neighborhood spot it was ... Continue reading
Chasing the Beer Scene in the Dakotas
By Emily Weiss
In previous issues of The Growler, we’ve played match-up with fun and interesting outdoor (and sometimes indoor, because we all need an occasional break from the weather) activities with craft beers from our neighboring cities and states.
Now that we’ve covered Duluth to our north, Wisconsin to our west, and Iowa to the south, it’s only natural that we ... Continue readingNotables at the Nomad: Chef Alex Roberts Chats with Dessa
by Dessa
Photos by Stacy Schwartz
Each issue, Dessa sits down at the Nomad World Pub with a notable Minnesota figure. For this issue, she chatted with Twin Cities chef Alex Roberts
There are few professions in which a trim physique could be considered a liability. Alex Roberts is a clear-eyed, dark-haired ... Continue reading
Filed under Arts and Culture, Food, Main, People
Farm to Table Recipe presented by Dinner on the Farm
Beer Braised Rabbit
adapted by Khaiti French of L.T.D. Farm from the "Joy of Cooking" by Rombauer and Becker
Rabbit meat is one of the most healthy & sustainable local meat choices. Rabbit meat is an eco-friendly option, as pastured rabbit produces meat from a grass-based diet, not grain-based.
Unlike grass-fed beef, pastured rabbit meat has a very mild, versatile flavor. Living The ... Continue readingFiled under Arts and Culture, Food, Main
Food Meets Beer: Pig & Fiddle
By Jason Walker, The Heavy Table
Photos by Jamie Schumacher
Hopslam Season
Bell's & Brasa - A Perfect Pairing
Bars and restaurants all over the Twin Cities will be bustin' into barrels of Hopslam this week, but few places are offering a pairing more enticing than Brasa. Both Brasa locations will be tapping their Hopslam on this Wednesday, January 30th at 5:00 pm.
Have ... Continue reading
Farm to Table Recipe
Presented by: Dinner on the Farm
Recipe by Marshall Paulsen, Birchwood CafeThree winter favorites join forces: Duck, Winter Squash, and Maple Syrup
Winter is upon us. Embracing the flavors and special ingredients of this season is not only a delicious way to enjoy a meal, it also helps support local ... Continue reading
Food Meets Beer: New Nosh: Nightingale
By James Norton, The Heavy Table
Photos by Jamie Schumacher
The name “Nightingale” is something of a fluke, says co-owner Carrie McCabe-Johnston—she’s a bit embarrassed to say that she doesn’t quite know how she and her husband, Jasha Johnston, came up with it. But it’s apparent why it suits the ... Continue reading
10 Most Popular Stories of 2012
As 2012 comes to a close, we look back on the most popular (online) stories we published in our inaugural year.
1. Kind-of-a-Big-Deal
December 6, 2012Minnesota’s growing craft beer scene would not be possible without the work of these people, places and beers, as well as your appreciation and support. Thank you to ... Continue reading
Spent, but Still of Value: Ideas for Re-using Brewing Grains
As homebrewers know, the benefits to making your own beer are innumerable. You control the taste, carbonation, alcohol content, balance, and character of what you drink. You’re always ready for an impromptu gathering. Homebrew makes a thoughtful last-minute gift. And you get so good at ... Continue reading
Filed under Brewers Corner, Food, Main
Food Meets Beer: The Devil’s Advocate
A craft beer bar in downtown Minneapolis with no Surly or Summit on tap? A menu focused around meatballs? Former Ugly Mug owner Erik Forsberg has created a simple, focused concept for his new venture. Because, as they say, the devil is ... Continue reading
