The most prestigious awards in the restaurant industry have been handed out, and one Twin Cities chef is heading home with some hardware.
Food & Drink
Poor Linus is still stalking the Great Pumpkin in his backyard patch. But the Peanuts character’s quest is just one of the stories associated with the orange orb: there are also jack-o’-lanterns, Cinderella’s midnight carriage and the hilarious—and growing!—sport of punkin chunkin.
Celebrations, holidays and special occasions usually mean sweet treats like cake, cupcakes or muffins. But for families with members who suffer from celiac disease or gluten intolerance, these occasions can be isolating.
Everything’s coming up vegetables—meatless Mondays, new government RDAs and awareness of industrial farming practices have persuaded scads of people to go vegetarian—or at least to eat more vegetable-based meals. Our food culture guru Michael Pollan dictates: “Eat food. Not too much.
The month of August occupies a special place in the local foodie’s um, gullet; not only because summer produce is at its height, but also because it’s State Fair season—i.e., stuff-your-face-with-fun-food season. The iconic “fun food” being, of course, some kind of hot dog, brat or sausage.
Summer is finally here. After a long, grueling winter that brought snow, snow and more snow, it’s time to bust out the flip-flops and slather on the sunscreen. And on a hot, sunny summer day, nothing beats a cool, refreshing beverage.
I scream, you scream, we all scream for … pizza. No, really! Just about everyone loves pizza. It is the perfect food: portable, versatile, ubiquitous and delicious—whether it’s at a swanky restaurant or from a no-frills by-the-slice counter.
It was a full house at Manitou Station, where winners were announced for the Best of White Bear Lake 2014.
After a revival on the coasts, rosé wine is making a comeback in Minnesota. Eric Hendrickson, owner of Mahtomedi Liquor Barrel, has seen an increase in requests for rosé over the past year, and he is fond of the trend.
When you think about it, ribs are an intimidating prospect—stacked with bones, awkward to maneuver and skimpy on meat. But what other food lets us indulge our inner Neanderthal, has a built-in handle and leaves a good gnaw for the dog?