Meeting of the minds: How brewers & chefs team to create one-of-a-kind beer dinners

It’s just after lunch at Edina’s Pig & Fiddle and Summit head brewer Damian McConn is seated at the bar alongside Pig & Fiddle owner Mark Van Wie and executive chef Dylan Benkenstein. With samples of several Summit beers lined up in front of them and a lively, in-depth conversation about pairing options taking place, […]

How Travail’s model is creating chefs that meet diners’ expectations face-to-face

Ferran Adria, the father of international modernist cuisine, visited Minneapolis for the first time in October, less than 24 hours after news broke that the father of the modern Minneapolis restaurant scene, La Belle Vie, would close its doors later that month. It was an auspicious coincidence that left us wondering about the expectation we […]

Slay to Gourmet: Maryland Crab Boil

As a professional cook who spent his 20s in kitchens from coast to coast, I’ve grown very fond of the nuances of regional cooking traditions. There are the obvious iconic dishes like gumbo in Louisiana, barbecue in Kansas City, and bagels in NYC. But regional favorites can be as simple as ultra-local cheeses, cured meats, […]

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Round Two: Why Raul Gracia Turned From Boxing to Butchery

At Target Center on January 12, 2007, Raul Gracia was winning a fight against Bobby “Sweet Dreams” Kliewer. In the fourth and final round, Raul figured he was ahead on the scorecards. He got cocky. “Come on Bobby, hit me!” he taunted. With 15 seconds left in the match, Bobby did just that. In hindsight, that was the punch that […]

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Slay to Gourmet: Alaskan Game Dinner

Moose, halibut, rockfish, cod, and salmon with vegetables and an herb vinaigrette My father’s side of my family has a long tradition of hunting. When my uncle Mark suggested having a game dinner at the cabin with animals he’d harvested in Alaska, I was in. After all, a family who slays together, stays together. This […]

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DIY Fermentation: Beet Kvass

We’re in the tail end of beet season at the farmers markets. And perhaps the dipping temperatures have you thinking about ways to prolong the harvest. Fermenting vegetables at home might seem like a daunting task, but the barriers to entry are lower than you might think. Take beet kvass for example (above, left). It’s […]

A celebration of fermentation at GYST

A California-inspired concept has taken root a block from Eat Street Photos by James Eastman Yeast is a remarkable thing. It’s wild, temperamental, and unpredictable. Under the right circumstances, it creates some of the tastiest edibles on the planet—ones currently being gathered under the same roof in South Minneapolis. Gyst is an Old English word for […]

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The Minnesota Spoon: savory wild rice pancakes with anchovy butter

Photos by Matt Lien Minnesota has an obsession with wild rice. The grain is so emblematic of our state, it’s baffling how we became labeled as a group of grape-salad eaters. Apparently the importance of this abundant, local grain isn’t abundantly clear to the rest of the country. From being a staple of Native American […]

First Taste: L’Etoile Du Nord

Olivier Vrambout is a bike-crazy Belgian with the most charming café in the St. Croix Valley Photos by Aaron Davidson Brown’s Creek State Trail is a brand-new six-mile bike path that extends the Gateway State Trail all the way from St. Paul to Stillwater. You might arrive in Stillwater after a long ride and be […]

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Twin Cities in the running for ‘Best Local Food Scene’

Does Minneapolis-St. Paul have the best local food scene in the nation? A USA Today and 10Best Readers’ Choice Poll is pitting America’s great food cities against one another and will crown a winner following the August 17 voting deadline. At the time of publishing, the Twin Cities were in second place behind Louisville, Kentucky, […]

Slay to Gourmet: Salt-dome walleye

“Slay” photos by John Wipfli “Gourmet” photos by Matt Lien Walleyes and campfires are a big part of living in the Midwest. Just like lobsters come to mind when I think of Maine, and images of mountains pop into my head when I think of Montana, walleyes and campfires are two things that define Midwest […]

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Keeping up with Jon Oulman

The man behind the eponymous salon, 331 Club, Amsterdam Bar and Hall, Como Dockside, and soon-to-be Sheridan Room opens up about his journey from meat cutter to restaurateur Photos by Aaron Davidson It’s 10am on a sunny Tuesday in early June and Como Dockside Lakeside Pavilion is already buzzing. Even though Dockside’s full menu doesn’t […]

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‘Business incubator’ Kutzky Market to serve up art, beer & food in Rochester

What do a brewpub, coffee shop, commercial kitchen, pop-up restaurant, and nine spaces for artists to sell their works have in common? They’ll all be under one roof at the soon-to-open Kutzky Market in Rochester, Minnesota. The market is the brainchild of Annie Henderson, a former teacher and current arts advocate and real estate appraiser. The basic idea […]

Dakota Jazz Club opens St. Paul speakeasy Vieux Carré

Downtown St. Paul has another feather for its increasingly crowded hat. The owners of the Dakota Jazz Club, a downtown Minneapolis music institution with roots in St. Paul, is opening a “sister location” across the river in the former home of the Artists’ Quarter. Vieux Carré (pronounced “View Kah’ray”) will have a “speakeasy vibe” and offer a light, seasonal menu […]

The Minnesota Spoon: Morel-Crusted Cod

Morel-crusted cod with morel, asparagus, and fava bean sauté Photos by Matt Lien There are few things more satisfying than foraging for food in the forest. Not only do you get to stomp around in the woods, but you get to find tiny treats growing within inches of your every step. There’s a plethora of food […]

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