Iconic coffee shop gets new digs
This week we've been chatting with chef Jorge Guzman, executive chef at Solera. Thus far we've covered his growing years and career. (Get caught up here and here). Today we wrap up our conversation talking about what really matters: food--Spanish food, Mexican food, comfort food, and shrimp heads ... More >>
Oceanaire's Rick KimmesSo what's the big deal about this Copper River Salmon we've been hearing about? To get the scoop, the Hot Dish went to Oceanaire general manager Rick Kimmes to find out more about the bounty from this Alaska river and what makes it so delish. He not only educated us but gra ... More >>
It's a Japan grand slam
Steven Brown's comeback rings out loud and clear
photo by Saed WadiSameh WadiSaffron's Sameh Wadi has a lot on his proverbial plate. He was named as a semifinalist for the "Rising Star Chef of the Year" James Beard Award and was invited to cook at the awards ceremony this May. He's also collaborating on a family book of Palestinian cooking ... More >>
Mo PerryAnnona Gourmet has a whole wall lined with delicious flavored vinegarsTucked away in a sleepy corner of Northeast Minneapolis, in the Saint Anthony Village strip mall, lies a hidden gem. Annona Gourmet, a small shop whose motto is "educate your appetite," invites guests to do just t ... More >>
More complex flavors, fancier platings
Not your average filet o' fishIt's been a busy week at Sea Change in Minneapolis. First chef de cuisine Erik Anderson was nominated by Food & Wine magazine as one of the Midwest's best new chefs, then he was recognized as one of the semi-finalists for a James Beard Award for best Midwestern c ... More >>
Minneapolis and Edina get new java-based joints
Gourmet pizza for mozzarella lovers
First, White Castle comes in candle form, now as chili? The White Castle slyder slips down so easily that it's difficult to conceive of the little steam-grilled burgers as anything other than a three-bite snack. So the Hot Dish was a little stunned to receive these recipes that call for slyde ... More >>
What has science done?"In a few years it will read Pizza and Cookies and Weed." That was the first comment that made sense to us when we saw DiGiorno's latest product: a cheese or pepperoni pizza packaged with Toll House cookie dough in one giant $8 box labeled "Pizza and Cookies." Yes, we al ... More >>
Eden Prairie restaurant merges sports and great eats
Lisa GulyaChino Latino's executive chef Tuan Nguyen tells the secret to his baby back ribsChino Latino's executive chef, Tuan Nguyen, is an award-winning chef. Outside work, he is also a typical Minnesota guy and dad: While Nguyen is passionate about "pushing the envelope" with Chino Latino's ... More >>
Lisa GulyaRuby Moon chocolate trufflesFrazzled by the holiday hubbub? A little chocolate cookery could help soothe those frayed nerves. Three chefs share their tips for cooking with chocolate, plus a recipe for mole sauce.
Michelle BruchChef Chris Stevens overhauled the old Blackbird menu. Blackbird is back, and we sat down with chef Chris Stevens for an early look at the menu. The restaurant shut down in February after a grease fire destroyed a line of businesses at 50th and Bryant. Blackbird reopened for dinne ... More >>
Fresh pumpkin is the best. While we love Halloween candy as much as the next guy, we also dig the pumpkin dishes that pop up at area restos during the season. Some are savory and some are sweet, but all give you that fall feeling. The Hot Dish spoke with a few local chefs who share our orange ent ... More >>
Learn how to cook like Heidi's. Stewart Woodman has created a monster. His new cookbook, Shefzilla: Conquering Haute Cuisine at Home, (Borealis Books, $27.95) might just put his forthcoming restaurant, a.k.a. Heidi's 2.0, out of business. Yeah, right. The Hot Dish recently received a revie ... More >>
Brian Crouch from La Belle VieLast Sunday, the Minnesota History Center in partnership with Fabulous Catering and Gastro Non Grata, hosted a DIY wild game class. Just in time for hunting season, a group gathered at the Fab Cat compound in south Minneapolis to learn the ins-and-outs of preparing f ... More >>
St. Paul's most lauded restaurant thinks big
courtesy of Food NetworkA game day extravaganza.When you go to the ball game and sit in the stands, do you gaze longingly into the suites and imagine what it's like to have an endless food supply? Since most of us never get to sit there, we wanted to share these recipes that the Food Network rece ... More >>
Turkey dinner and BarberaLate summer and fall can be a terrific time for getting in your last barbecues of the year. Earlier we discussed simple grilling options and affordable wines . Now it's time to talk about creating more exciting dishes on the grill. As always, a perfect wine pairing is ... More >>
A.J. OlmscheidOwner Brenda Langton and pastry chef Kristen Schafbuch of SpoonriverToday we conclude our chef chat with Brenda Langton, owner of Spoonriver restaurant in downtown Minneapolis. (Here are parts 1 and 2.) Langton talks about the need to revitalize American food culture and her dre ... More >>
A.J. OlmscheidSpoonriver owner Brenda Langton outside the Mill City Farmers MarketToday we bring you the second part of our chat with longtime Twin Cities restaurateur and chef Brenda Langton. (Here's part 1 if you missed it.) Langton talks more about her upcoming Spoonriver cookbook, the imp ... More >>
D'Amico-owned Italian makes strides with modern dishes
Hennepin and Lake gets another Parasole joint
A.J. OlmscheidToday we wrap up our talk with Broders' executive chef, Michael Rostance. (Here's parts 1 and 2 for the latecomers.) In this installment, Rostance shares stories about eating eyeballs, hanging out with Mario Batali's dad and messing up a meal for the shah's wife.
Bellanotte's former chef runs Roman Anthony's, Grecco's, and Chef In A Box
It's August--time for catfish In honor of National Catfish Month, here's a fabulous recipe from New Orleans, where they know a thing or two about cooking catfish. It's a dish made famous at the beloved Upperline Restaurant.
Courtesy of Burke ForsterHe fed trout eyeballs to his kidsToday we conclude our chat with chef Burke Forster of Cafe Maude. Forster has created a new lunch menu at Maude, bringing his love of farm fresh ingredients prepared in lovely simple ways to the table. You can read part 1, and part 2 o ... More >>
courtesy of Tommy BegnaudTommy, its been great getting to know ya! Today we conclude part 3 of our series with chef Tommy Begnaud, who has created a new summer menu at Town Talk Diner. You can read Part 1 and Part 2 of our discussion here.
Steve Neuharth How could you go wrong with bacon wrapped trout? There really is nothing nicer right now than grilling: lighting the coals, cracking open a beer, and hanging out on the patio. But sometimes the recipe repetoire can get a little boring, so we are here to help. Let DIY-on-the ... More >>
While Lenny Russo takes on his biggest endeavor yet, Heartland Restaurant and Farm Direct Market, opening in Lowertown next month, he took the time to talk to Hot Dish, and shared one of his favorite recipes, in the third part of our series. You can read Part 1 and Part 2, here if you missed t ... More >>
In case you are not fortunate enough to make it to Seachange for the Gastro Non Grata Patio Series kick-off tonight, Gastro's Jeff Mitchell shared this recipe with Hot Dish, a simple pork preparation for you to try from the comfort of your own patio.
On a long weekend like this, with the sun a-shining, surrounded by family and friends, and a cooler full of brewskis, it is only right to fire up the grill. Here at Hot Dish, we wanted to share five of our favorite recipes that are a little off the beaten path. Clams with white wine and her ... More >>
I don't own a smoker and I don't barbeque. Barbecuing is all about low temperature and slow cooking. I'm a griller - high heat, fast cooking, instant gratification. Most of the recipes I create are meals that can be made in under an hour so ribs aren't something I do on my show. But I do li ... More >>
It's springtime in Minnesota, and that can only mean one thing for home cooks--grill season! Instead of grilling up the old standby hamburger, we asked Muffuletta chef Jason Schellin to share the recipe for the St. Paul restaurant's popular Asian burger.
It's a small world after all, or so the annoying, mind-worming song says. But it holds wisdom. The more we learn about one another the more we learn how alike we are. (Thanks Mr. Brady.) On a recent trip to Chad to help some tribes record their music, I was able to put together this recipe fo ... More >>
Taste is often lost in the strip-mall dining experience
We rattle off a short list of our favorite winter warmers.
Mmmmm. Tastes like hell.
Cold weather means it's time for comfort food.
Chef Adam Vickerman creates simple-seeming creations with seasonal ingredients
Citizen Cafe chef stuffs wild morels with walleye mousse as a quick appetizer or entree.
Lyndale and Hennepin are peppered with a plethora of Asian fusion options
Sample signature drinks from the '20s made with original ingredients
Crab tostadas make a quick, tasty Oscar night snack says La Chaya chef.