The James Beard Foundation announced its list of semifinalists for 2017 chef and restaurant categories today, and Minnesota was well-represented with 13 chefs and two restaurants making the cut. The Best Chef: Midwest category, which last year was awarded to The Bachelor Farmer’s Paul Berglund, includes Thomas Boemer of Corner Table, Mike Brown, Bob Gerken, and James … [ Read more]
The culinary circus behind Travail, The Rookery, and Pig Ate My Pizza is branching out into barbecue. The MSPBJ reports the squat brick building at 816 Lowry Ave. N.E. in Minneapolis, owned by Travail’s James Winberg (left, above), is destined to become a take-out Kansas City-style barbecue joint. The space will include a kitchen with a meat … [ Read more]
Spotlight IPA. If you haven’t heard of it, it’s because you haven’t been to F-Town Brewing Company or one of Travail’s restaurants lately—or maybe ever. The refreshing session ale is a collaboration effort between Andy Goettsch, chef at Travail Kitchen and Amusements, and F-Town Brewing Company of Faribault, Minnesota. These two establishments have combined for … [ Read more]
Twelve Twin Cities chefs, bakers, restaurateurs, restaurants, and importers have been named semifinalists for the 30th-annual James Beard Foundation awards, reports the Star Tribune. The so-called “Oscars of the food world” recognize and celebrate excellence in 21 categories.The category with the most local names is Best Chef: Midwest. The Midwest region includes Minnesota, Wisconsin, Iowa, … [ Read more]
TIME Magazine has singled out Pig Ate My Pizza in Robbinsdale as one of the 10 Best Pizza Places in the U.S. While any such list is doomed to be subjective and incomplete (this one includes only one NYC spot and none from New Haven, Conn.), it’s still a terrific nod to the sweet, crackly … [ Read more]
Geoff Hausmann, charcuterie-whisperer of Travail, will bring his next Pork & Pickle pop-up dinner to Lyn65 on August 24th. The six-course dinner includes tax and tip for $50 (booze available at a cash bar). The special chef’s table seatings are sold out, but regular seating is still available via Brown Paper Tickets.