Five Twin Cities chefs are among the contenders for Best Chef: Midwest, and the full list of James Beard Award semifinalists features several other local chefs and restaurants.
Food & Drink
Dogs do more than make us smile. They are supportive, loving pets; they provide a source of humor (and make efficient foot-warmers, too). They are our playful pals, our furry protectors and now, dogs help children gain confidence in reading.
There’s nothing quite like a perfect cup of coffee to start your day. Whether it’s a good old-fashioned cup of Joe, a fancy mocha with chocolate and whipped cream, coffee liqueur cocktail or coffee over ice, yes, these java drinks will have you caffeinated and ready to roll.
White Bear Nutrition, opened by Bryan Foss, Michelle Foss and Luke Popham in July 2014, offers meal alternatives and health-coaching services on-site.
We can see the end of the tunnel; the long winter nights are slowly giving way to the promise of spring. So to get us through the last vestiges of cold weather, we revisit a few warmer-upper dishes that will have you feeling satiated, satisfied and oh, so toasty.
Greg Knothe offers personal chef services off-site, or better yet, in your home.
Let’s be honest: February is rough in these parts. December’s winter wonderland has lost its sparkle, and the season feels interminable. But chin up, because there is a fun holiday this month, and it’s Valentine’s Day.
Husband-and-wife duo Bruce Bushey and Janet Richards started the Olive Branch Oil & Spice Co. four years ago in White Bear Lake, where they’ve been residents for 21 years.
The Hippodrome, or the “Hipp,” where most of our young hockey players learn to skate, was constructed as the County Fair Exhibition Building in 1926. The building was originally 100 feet by 200 feet and was constructed by local contractor W.H.
Music may soothe the savage breast, but we’d choose a nice bowl of buttered noodles over Mozart any day. The therapeutic effects of food are real, and “comfort food” has become a category in its own right ever since savvy restaurateurs noticed that the mac ’n’ cheese outsold the filet mignon.