Food Features

Eat the Invasion: Does it make sense to promote the idea of controlling non-native species by eating them?

In the 1890s, a group of Shakespeare fanatics in New York devised a romantic plan to honor the bard: release a member of every animal species … [Read More...]

Minnesota Spoon: Beyond barbecue—Thomas Boemer’s expansive vision for cooking with fire

Chef Thomas Boemer’s eyes are watering. He’s standing in front of an improvised outdoor kitchen, made up of a cinder block fire well, with a … [Read More...]

Recipe: Thomas Boemer’s Turtle Soup

In December, Thomas Boemer invited Minnesota Spoon's Steve Hoffman to witness him work magic over a makeshift outdoor wood-fire stove, which is … [Read More...]

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Restaurant News

Saint Dinette team confirms bagel place for Lyn-Lake

Adam Eaton, chef at Saint Dinette, confirmed today an exciting development first reported by our own Steve Hoffman in the December issue of The … [Read More...]

The Mill: Como Dockside is closing its doors

Como Dockside is closing its doors, with opportunities for one last lakeside po’ boy lasting until its final day on Wednesday, November 22. The … [Read More...]

New day at Nighthawks: Local restauranteur takes over management at the popular late-night spot

Nighthawks Diner, located in the Kingfield neighborhood of South Minneapolis, is officially under the management of Bartmann Group, which also manages … [Read More...]

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Recipes & Education

Cooking with Beth Dooley: Polenta and fried egg recipe

I can eat polenta at least three times a day. Golden and satisfying, it’s a warming, sunny comfort, especially mid-winter. Top polenta with a fried egg, sunny-side-up, so that the runny yolk creates a rich, velvety sauce, and you have a fabulous … [Read More...]

Cooking with Beth Dooley: Smoked Whitefish Cakes Recipe

Smoked fish cakes are a perfect marriage of convenience—yesterday’s leftover smoked fish from the holiday appetizer tray mixed with yesterday’s leftover baked or mashed potatoes. These cakes are far more than the sum of their parts. While many … [Read More...]

Minnesota Spoon: The culinary languages of Adam Eaton

Developing the dishes for a new restaurant menu is a little bit like giving birth. There is the initial joyful conception. There is a long and sometimes painful gestation period, and there is the final delivery into the world of something that is … [Read More...]

Recipe: Adam Eaton’s Moose Bolognese

This month, Minnesota Spoon's Steve Hoffman gathered with some hungry friends at the home of Jon Wipfli to travel around the world with Adam Eaton. Eaton prepared foods of numerous styles and regions, but most notable was his recipe for Moose … [Read More...]

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