We've been spending the last few days getting to know Dennis Leaf-Smith, chef de cuisine at 112 Eatery (click here to view part 1 and part 2 of the interview).
As the restaurant hits the seven-year mark, he gives us an insider's look at 112: how things have changed over the years, preparation det ... More >>
What's in Heartland's basket for less than $12?We should all be so lucky to live in Lenny Russo's neighborhood. As the executive chef of Heartland Restaurant & Farm Direct Market, which he co-owns with his wife, Mega Hoehn, Russo focuses his efforts locally--on the people who live and work cl ... More >>
The combination of chocolate and red wine often sets similar qualities against one-anotherPairing wine and food is often a puzzle, and the question of what wine goes best with chocolate seems to come up fairly often. For some, chocolate and red wine are both so delightful that any combination ... More >>
Spanning the globeThe Hot Dish spans the globe to bring you this week's most important food items. With luck, this selection of stories will be spicy enough to heat up a wintery weekend.Go forkless for this Ethiopian throwdown comparing Blue Nile and Fasika's sample platters.Get your learn on wit ... More >>
A glass of Madeira to fortify against winter.Blandy's Alvada Madeira$8.50Toast Wine Bar & Cafe415 N. First St., Minneapolis612.333.4305Many needlessly fear the fortified wines, especially as a chilly and precipitous winter continues to unfold. The Hot Dish has no such reservations, so when we ... More >>
Andy LienChef Tyge Nelson & Tim Niver The food menu for the Inn is intentionally simplistic, listing entrees and few ingredients. "There are five usual dishes on any menu," Tim Niver explains. "Chicken, beef, pork, fish, and veg. We have each of those." Eschewing the resume-like m ... More >>