Deli food looks remarkably easy to pull off. In theory: You make (or buy) some cured meats, you put ’em on bread with some cheeses and dressings and pickles, and presto! You’re charging $12‒15 for a sandwich. In reality, without a seriously dedicated in-house program for meat and someone with taste patrolling the food, things … [ Read more]
Saint Dinette team confirms bagel place for Lyn-Lake
January 8, 2018 by
Adam Eaton, chef at Saint Dinette, confirmed today an exciting development first reported by our own Steve Hoffman in the December issue of The Growler: that he, Laurel Elm, and Tim Niver plan to open a delicatessen featuring wood-fired bagels in the area of Lyndale and Lake in South Minneapolis. The space is 901 W. Lake … [ Read more]
Minnesota Spoon: The culinary languages of Adam Eaton
November 27, 2017 by
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 both part of its creator, and that will ultimately have to interact … [ Read more]
Recipe: Adam Eaton’s Moose Bolognese
November 27, 2017 by
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 Bolognese. Read this month’s Minnesota Spoon story here. [pro_ad_display_adzone id=”79944″ align=”right” info_text=”Advertisement” info_text_position=”above” font_color=”#6d6d6d” … [ Read more]
