A food magazine gets barbecuedUntil yesterday, Cooks Source was a sleepy, anonymous little magazine about food that was distributed for free to maybe 20,000 people in western New England. The magazine publishes quaint stories about harvest fairs, recipes, gluten-free diets, and so on. The onl ... More >>
stopnlook via Flickr.com It's a killer good weekend for free stuff happening in the Twin Cities. Our Freeloader Friday list today includes Attitude City at Clubhouse Jager, a party with Baby-sitters Club author Ann M. Martin, death metal at the 4th Street Entry, and much more. Check it out.
Food as blood sport. Six of the Twin Cities' top chefs will engage in a culinary shootout tomorrow night at City Pages' annual Iron Fork competition--and you can win a pair of tickets for free.
Star chefs from Piccolo, Chef Shack, and Barbette, among others, will show off their skills in a ... More >>
At the Salty Tart, chef-owner Michelle Gayer runs a kitchen that's "mostly girls," an anomaly in the restaurant world. Today, in the third part of our interview with her (here are parts 1 and 2), she talks about what it's like to "hang with the boys," why she thinks women are better at cooking, and ... More >>
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 >>
The Chambers Hotel, where D'Amico Kitchen is run by chef Justin Frederick.Here's the final installment of our chef chat with Justin Frederick of D'Amico Kitchen. (Here are parts 1 and 2 of the interview, for the latecomers.) Today Frederick talks about his favorite restaurants across the cou ... 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 >>
Chef Shack could be #1 with your help...Chef Shack, pioneers of the local street food scene, have been nominated one of America's Favorite Food Trucks in the Food Network's contest. Now it's up to the voting public to push one sidewalk vendor over the top. If Chef Shack wins, they'll receive $10, ... More >>
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.
Monica WrightVisit Little Pint's home on Lake PepinThis week's punishingly hot weather has us scrambling for places to cool off (or hide out) until the oppressive humidity relents. Naturally, large bodies of water are especially enticing.
Today we conclude our chat with chef Derik Moran of Nick and Eddie. Stellar are his accomplishments at the age of 24, having already found himself in the role of head chef, designing a dynamic new menu highlighting influences reaching from the American South to France. You ca ... More >>
courtesy of Burke ForsterI want to cook in the woods with you.Yesterday we talked with Burke Forster, the man behind the new lunch menu at Cafe Maude. Forster's style is a natural fit for Cafe Maude's focus on small plates made with ingredients that are simple and fresh. Today we continue with 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.
courtesy of Gastro Non GrataJeff Mitchell and Craig Drehmel like to eat thumb-and-forefinger style. Gastro Non Grata, which started out as a series of food/beer/rock talk shows at the Triple Rock, has now grown into the balls-out extravaganza known as Vagabond Vacation--this Sunday at First Avenu ... More >>
courtesy of Dawn DrouillardToday we continue our talk with Dawn Drouillard from Fabulous Catering as she shares her unique views on the world of food. You can read part 1 here.
What is the hardest lesson you've learned as a chef?
Many people don't care about quality.
What are your favori ... More >>
Today we continue our discussion with Lenny Russo (click here to read Part 1), as we learn more about his leadership style, the weirdest things he has ever eaten (think psychedelic lizards), and some of the strange request he gets over the phone (think balls).