Start the New Year With Flavors That Fuel. White Bear Lake area nutritionist suggests foods to soothe the winter blues.
Food & Drink
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.
It’s late morning on a Monday, and the clouded sky is sending overcast light through the front bay windows of Mahtomedi’s Coffee Cottage.
You’re already dreaming of grabbing that slice of perfectly roasted turkey from your festive table filled with the usual suspects of dressing, gravy and cranberry sauce. But why enjoy this tasty treat only one day a year? In other words, why wait?
Terry and Anne Kellerman’s latest project, The Alchemist, is new to White Bear Lake, and the guests are loving it.
Autumn is here in all her glory; ignore winter’s approach and celebrate the crisp air and glowing colors with sausages and beer, Oktoberfest-style. The16-day festival originated in Munich and attracts 6 million people annually with beer, jollity and hearty eats.
From the brothers who brought you Roma and Patriots Tavern comes a new restaurant inspired by the ancestors of many Minnesotans.
Oh, for the love of cheese! Cheese is more popular than ever, swept up in vigorous local, organic and artisan food movements across the country. From mild, comforting American to stinky French Roquefort, cheese has beguiled and delighted mankind for centuries.
It’s time to treat your taste buds at the annual Taste of White Bear Lake event on September 12 from 2 to 5 p.m. at the Pine Tree Apple Orchard.
August is the month to relish summer’s sultry side, the side that is sensual, slow moving and begs for an umbrella in your drink. Think tropicalia, from the Brazil of the 1960s that brought us the African-hued music of Caetano Veloso and Gilberto Gil.
Television personality, food writer and former celebrity chef Anthony Bourdain claims that food tastes better when eaten barefoot, preferably outdoors in a tropical setting. Of course it does. Almost everything is better on a breezy veranda in, say, Jamaica.