A delicate fried potato ring sits atop a piece of tender, pork tenderloin glistening in a savory, glossy glaze. Through the aroma of roasted root vegetables with a spritz of lemon wafting in the air, chef Ken Galloway was in his foodie paradise.
Food & Drink
This article originally appeared as part of the story Pour, Swirl and Sip in the March/April 2019 issue.
Ever wonder what chefs at your favorite restaurants cook at home for the holidays?
Making custom kitchen items, with sustainable, locally found wood is Frank Hinck’s craft.
Irish coffee is not just a great St. Patrick's Day cocktail, it's a perfect winter warmer as well.
Pick up some of Urban Forage’s cider at Elevated.
The Wolfson family cooks up American standards and Moroccan stew.
Resident Kevin Maijala brings food historian Michael Twitty to Fort Snelling.
Search “Quad City–style pizza” on Wikipedia, and 28 results will come up. There were 27—and not a single one near Minnesota—until one day in June, that changed. Mahtomedi made the list and Quad Cities native and QC (“Quad Cities”) Pizza owner Dennis Schneekloth rejoiced.
Greg Knothe hasn’t always been a French-trained chef, but he’s always enjoyed making good food. In 2004, after working as a machinist for many years, Knothe left the world of manufacturing to pursue