Every good chef has to start somewhere, usually at the lower end of the food service totem pole. For Nick O'Leary of Coup d'Etat, Borough, and Parlour, that meant working as a 15-year-old busboy at a truck stop near his family's Denmark, Wisconsin farm. See also: Uptown's Coup d'Etat is love at fi ... More >>
In the search for the Twin Cities' best culinary creations, we often come across dishes that stop us mid-bite and force us to reflect on the level of thought and artistry chefs put into their work. The efforts of the chefs are often laborious, and the end results are regularly consumed before the fu ... More >>
As we start to prep our backyards, clean off the patio furniture, and roll out the grills (okay, maybe that's a little premature, but it will happen soon), suddenly burgers are on the brain. They are deceptively simple -- just meat and bun -- and yet perfecting one can take years of practice and twe ... More >>
Le Cordon BleuVeal shank with risotto is one entree option at Technique.Technique, the student-run restaurant serving three-course meals for only $10, recently moved to its new location out of Le Cordon Bleu College of Culinary Arts in Mendota Heights. It is one of 14 Technique locations foun ... More >>
WikipediaThe Haiga Sophia and Blue Mosque: Cooking in a foreign city can create an intimate connection with the local cultureIstanbul is a city with great narrative. It has style, romance, history, and food, an exploding music and art scene, plus a caressing Mediterranean climate. But after y ... More >>
See cake contest Sunday, Cake Boss's Buddy Valastro on Tuesday.If you're crazy about cakes, this is your week, with not one but two special events for bakery buffs. On Sunday you can watch professional cake decorators put their craft to the test at the Mall of America. And on Tuesday, cake de ... More >>
Interested in creating a delicious autumn dinner? Join Laurie McCann Crowell and Elizabeth Ries (from Channel 5 Twin Cities Live) at Chef's Abode cooking school on Monday evening for some fun fall entertaining.
Le Cordon BleuTechnique serves halibut with a side of tomatoes, peas, and corn and fava bean succotash.Formerly the Minnesota Room, Technique is a restaurant staffed by students at the Le Cordon Bleu College of Culinary Arts in Mendota Heights. Technique offers a three-course lunch for $10, o ... More >>
Photo by Lisa NguyenLocal D'Lish incorporates its fresh produce into cooking classes--and offers a special deal to Hot Dish readersD'Lish celebrated its three-year anniversary in the North Loop neighborhood this month. The store schedule is already packed with Saturday winter farmers markets, sam ... More >>
Get cooking at Grand View Lodge. You're not one to go on vacation and just...relax, are you? If the thought of a weekend of bird watching and reading sounds like it would make you stir crazy, then book a room at Nisswa's Grand View Lodge during Harvest Table weekend, September 16-18, when y ... More >>
photo by Mike FeltaultWhen Sameh Wadi's classmates were betting on him to drop out of culinary school, they probably never thought that one day they'd see him on the Food Network battling celebrity chef Masaharu Morimoto on Iron Chef America, in an episode that aired early last year. Wadi was ... More >>
Is Bittman biting off more than he can chew? New York Times writer Mark Bittman has shifted from penning "minimalist" recipes to food and agriculture opinion pieces. His first one, "A Food Manifesto for the Future," suggested several ways the country could reform its practices of growing, pre ... More >>
Sweets BakeshopEdible art or fashion victim turned cupcake?There's not much chance that we can ever master the St. Paul bakery's Lady Gaga cupcakes, but Sweets Bakeshop owners Ly Lo and Krista Steinbach are willing to give all of us novice bakers and Martha Stewart wannabes a peek into their c ... More >>
Lisa GulyaMichelle Gayer of the Salty Tart bakeryMichelle Gayer, owner and head chef at the two-year-old Minneapolis bakery Salty Tart, has been busy the last six months. Last spring she was nominated for a James Beard Foundation Award for Outstanding Pastry Chef. After attending the awards c ... More >>
The blogosphere was abuzz when Mike Phillips left the Craftsman to start his own charcuterie company, but Minneapolis foodies paid little attention to who was taking over the Craftsman kitchen. That would be the "brunch guy," Ben Jacoby, who is taking on the head chef job after five years at ... More >>
The Chambers Hotel, where D'Amico Kitchen is run by chef Justin Frederick.Justin Frederick, who took over D'Amico Kitchen at Chambers Hotel this summer, became a chef in a simpler, or at least cheaper, time. Comparing himself to recent culinary school graduates who emerge with tens of thousan ... More >>
Mike "Charcuterie" Phillips with some of his wares For years, Mike Phillips, the man behind the 100 Favorite Dishes-worthy charcuterie at the Craftsman, has dreamed of becoming the Midwest's first artisan salami maker, and I'm happy to report that plans are in the works to make that dream a r ... More >>
courtesy of Burke Forster Cooking to the Reggae beat.Burke Forster, head chef at Cafe Maude, has a culinary history rooted in a legendary Minneapolis brunch spot, "My first job was at Poulet on 26th and Lyndale [the space that is now Common Roots], my aunt owned the restaurant, and I was a ... More >>
Minnesota represents among the 2010 finalists for James Beard Foundation awards.
From Open Flames to Sous Vide: The History Of Cooking in Five Courses. Sign us up!
Former head chef of Tosca and Levain joins Sea Change
FoodService news sings the praises of some often-unsung heros
Fried onion blossoms...molecular gastronomy...what would you add?
VBS.tv has launched an online video series about food called "Munchies."
Vik Uppal has a new spot in the nightclub district
MSPMag article inspires a semi-heated exchange over local chefs and food writing.
Sample dishes from 25 top restaurants at the City Pages event, where chefs from Cosmos, Saffron, Solera and more will be slaving over a hot stove.
Fans throw bras onstage during Guy Fieri's live cooking demos!
Sea Change's head chef has known his way around a kitchen since he was a wee suburban tot.
Opening Tonight: the biggest thing to happen to Stillwater since Smalley's--and guess who's in the kitchen?
Fresh off a stint with Restaurant Max, Matt Holmes takes over chef duties at Level Five.
Breakfast themes are invading dessert menus around the country.
"Cooking from the Heart" is the first commercially published Hmong cookbook--readings tonight and Saturday.
Lynne Rosetto Kasper's "How to Cook Supper" has been named a finalist for an IACP Cookbook Award.
If you buy only two this year, let it be these
What's on the menu board tonight? A heaping platter of regret—and recriminations
Auriga has closed—and so have Five and Levain. Is Minneapolis over?
Anthony Bourdain's newest, The Nasty Bits, is perfect summer reading: Riveting to pick up, easy to put down
Why all the taste-making top-tier kitchens in the Twin Cities are suddenly awash in plastic bags
TV's new chef-chic aesthetic isn't just for foodies
Sweet compliments all around, except for one big spoonful of medicine to make the sugar go down
If life gives you lemons, that's a start. But local chefs cook with a symphony of sour.
Tasting menus near and far, or what I did on my Winter vacation
I had become emotionally involved with the turnip ravioli--giddy, protective, strangely proud. You've got to taste this, I kept telling my dinner companions. But only one bite. Back off!