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
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.
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.