Food & Drink

A bottle of Pa's Sauce and Such Barbecue Sauce

It’s been more than seven years since Steve Trusten of White Bear Lake started a journey that would change his life. While caring for one of his grandchildren, Trusten began exploring avenues that would allow him to also work on other projects. He started making his own barbecue sauce.

Summer is a great time to become a locavore, and our favorite farmers markets are overflowing with stalls of fresh produce, baked goodies, meats, cheeses, honey, maple syrup, and dazzling bouquets of fresh-cut flowers.

Spice may be nice, but spicy is naughty, and that’s much more fun. Besides, Minnesotans aren’t always as nice as everyone says we are. We may have a reputation for preferring bland food, but we can bring the heat with the best of ’em and enjoy it, too.

Walking into Red Lantern in White Bear Lake is a bit mysterious: Cloaked in low light, with red hues emanating from the three lanterns that overhang the horseshoe-shaped sushi bar, the space is small, cozy, warm—a far cry from the brick

We are homo sapiens; we have highly evolved incisors, bicuspids and molars that are meant to bite and chew food. And yet there is something irresistible about the immediacy of nourishment in liquid form, especially as the weather warms up.

We scoured our archives for the best dishes featured in White Bear Lake Magazine throughout the past year, added some tweaks and updates from these local restaurants—many of which are finalists in this year’s Best of White Bear Lake categories as well—and pulled together one delectable d

It’s like a broken record: Breakfast is the most important meal of the day. And yet it seems to be the hardest one to achieve; we choose an extra hour of sleep, we’re too hurried to sit down to—much less prepare—a real meal, our sleepy appetites are sluggish.

Preparing food for others runs in Long Vo’s blood. For 20 years his family has been in the business of opening and running restaurants.

Before he was Pete, he called himself Pom Pom or Barry. And before that, his Thai mother named him Pibul. “I’m a man of many names,” he says.

As winter wears on (and on and on), fresh vitamins seem scarce. So we turn to citrus. At the peak of its season, citrus is sort of an edible facsimile of sunshine.

Baking is often thought of as a way to keep family traditions alive, and Cheri Kane’s Sweet Chericakes and Confections is another testament to that truth. “Both my grandma and my mom, they were bakers,” Kane says.

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