On the Hunt for Dinner: Chef Jon Wipfli on his new cookbook, ‘Venison’

If you ask local chef and food writer Jon Wipfli, he’ll tell you that there are two types of meat out there. First, there’s the individually wrapped cuts on the supermarket shelf, uniform and predictable—you can cook the same thing every night. The other, more interesting, meat is the kind that’s still in its original … [ Read more]

Minnesota Spoon: Tacos and timing with chef Jorge Guzman

At some point early on Sunday afternoon, I looked up from my work as enthusiastic-but-mostly-unskilled sous chef, and felt a pang of concern. This was not coming together. We were all over the map. Jon Wipfli, The Growler’s resident chef, was downstairs fussing with his new smoker on the sidewalk. Somebody was out on the … [ Read more]

Holiday Goose Recipe

Confit Goose Legs and Goose Breast Sous Vide with Goose Jus By Jon Wipfli, The Minnesota Spoon Goose might not be your go-to holiday bird, but this recipe will make you a believer. Don’t let fancy French words like confit and sous vide scare you off, these techniques are within your reach. If you can … [ Read more]

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