That’s the thing about sign painting. I don’t have a job that I go to clock in and do my work and leave. I create. I have to hustle all of these jobs and I have a lot—like, I have six or seven,” Phil Vandervaart tells me from inside his South Minneapolis garage, which serves … [ Read more]
PHOTOS: Rock The Garden 2018
June 18, 2018 by
Rock The Garden 2018 has come and gone. If you were there, you know it was hot, sweaty, and an exhaustingly fun time. If you missed it, or just want to reminisce, The Growler’s got you covered. Our photographer was there (regrettably wearing a black shirt, and black pants) and captured the tropically humid music … [ Read more]
Juggling an Identity Crisis: The changing face of clowning
May 18, 2018 by
You’ve gotta be able to read an audience, as the adage goes. Unfortunately for those in the gag-filled world of professional clowning, today’s audiences aren’t interested in hearing the punch line. It’s not a happy time to be a clown. In fact, historically speaking, it might be the worst time to be a clown. Almost … [ Read more]
Recipe: Billy Tserenbat’s Baja Red Snapper
May 30, 2017 by
Baja Red Snapper Ingredients 1 whole snapper Clarified butter Baja fish spice (recipe below) Citrus wedges (lemon, lime, orange and/or grapefruit) Pasilla mole (recipe below) Guajillo sauce (recipe below) Pumpkin seeds, toasted Pineapple salsa (add some chopped grilled pineapple to a basic pico de gallo) Chili threads Lemon oil Directions Butterfly the whole fish, keeping … [ Read more]
Recipes for Yakitori-Style Wings, Chile-Maple “Tebasaki,” Matti’s Homemade Hot Sauce, and Cucumber and Green Herb Salad
May 27, 2017 by
Yakitori-Style Wings Makes 12 skewers Ingredients 24 wings 24 skewers Matti’s tebasaki (see below) Salt Method Soak the skewers in cold water for 30 to 40 minutes prior to using and get a grill nice and hot. Remove the bones the chicken wings by carving them out of the drums and paddles with a sharp … [ Read more]
Recipe: Jon Wipfli’s Baseball Bat Ribeye
February 27, 2017 by
Baseball Bat Ribeye One 8-pound ribeye roast Salt and pepper Beef tallow Lettuce cups—romaine or bibb lettuce works Accoutrements Something hot Something pickled Something fermented A toasted nut Get your grill hot and place the grate as high as possible from the coals without sacrificing any heat. With a sharp knife remove all but the … [ Read more]
Sameh Wadi’s Jeweled Rice & Lamb Leg Recipes
December 27, 2016 by
Persian Jeweled Rice Yield: 6 servings, adapted from “The New Mediterranean Table” Rice 3 cups basmati rice, rinsed and dried ¼ pounds unsalted butter ½ cinnamon stick 6 cardamom pods, crushed lightly 1 teaspoon (~0.9 grams) saffron threads Sea salt “Jewels” ½ cup golden raisins ½ cup dried apricots, sliced ½ cup dried barberries or … [ Read more]
Chef Jorge Guzman’s Salad en Escabeche Recipe
July 28, 2016 by
Salad en Escabeche Salad Ingredients 5 zucchini or summer squash 4 carrots, thinly sliced on bias 1 head cauliflower, cut into small florets 1 jalapeno, thinly sliced 1 bunch radishes, thinly sliced lengthwise on mandoline 1 bunch green onions, white part thinly sliced Vinaigrette Ingredients 1 head of garlic, cloves sliced ¼ cup fresh oregano, … [ Read more]
Alex Roberts recipe for creamed Swiss Chard with Jalapeno
April 26, 2016 by
Creamed Swiss Chard with Jalapeno By Alex Roberts (makes 8 servings) Ingredients 2 pounds Swiss chard 3 cups creme fraiche 2 tablespoons shallot, finely chopped 2 tablespoons jalapeno, seeded, finely chopped (for more spice, add seeds to taste) 2 tablespoons olive oil A very small pinch of freshly grated nutmeg Sea salt to taste Method Remove … [ Read more]
