Subject:

Tim Lauer

  • Blogs

    February 24, 2011

    Coastal Seafoods turns 30: Chef Chat, part 3

    Lu LippoldLike Pike Place Market, but more civilized​It's not Pike Place Market in Seattle. Coastal Seafoods employees don't shout at the customers or hurl fish at each other like footballs. They are polite Minnesotans. They hand you your nicely wrapped purchase in a friendly way. Both the Min ... More >>

  • Blogs

    February 23, 2011

    Coastal Seafoods Turns 30: Chef Chat, part 2

    Lu LippoldOver 50 kinds of fish are for sale at Coastal Seafoods​The life of a chef is very glamorous. It must be so, or there wouldn't be 10 gazillion TV shows on the subject. Coastal Seafoods' general manager, Tim Lauer, had been a chef for years, living the high life, when he was mysterious ... More >>

  • Blogs

    February 22, 2011

    Coastal Seafoods Turns 30: Chef Chat, part 1

    Twin Cities GourmandSuzanne Weinstein, back in the day​People from the East and West Coasts pity us here in Flyoverland for many reasons: our backwards, primitive culture; the dearth of music and theater; and of course, our lack of access to decent seafood, being so far from coastal civilizati ... More >>

  • Blogs

    October 11, 2010

    Frog legs--delicacy or eco-issue? Local restaurants weigh in

    STF sticks up for frogs.Frog legs enjoyed a certain level of kitschy popularity about 30 years ago, appearing regularly in Twin Cities buffets. But today, only a few of our restaurants serve the amphibs on their daily menus, and scant others offer them as seasonal specials. Perhaps it's because ... More >>

  • Blogs

    September 10, 2010

    Mussels 101

    A.J. OlmscheidMastering mollusks​When we landlocked Minnesotans have a hankering for seafood, we're lucky enough to have the guys at Coastal Seafoods to consult. When I needed to learn about mussels to better judge this week's food fight, I turned to Coastal Seafoods' general manager, Tim Laue ... More >>

  • Blogs

    September 7, 2010

    Barbette v. Ngon in a battle for the best moules-frites

    A.J. OlmscheidFish(y) and chips at Barbette​Moules-frites, or mussels and French fries, is a classic combination in the French-speaking world, what you might call their version of fish and chips. Instead of beer batter, wine sauce, and mollusks in the place of fish. We tested the moules-frites ... More >>

  • Blogs

    June 16, 2010

    Gulf seafood: Will the Twin Cities be affected?

    Louisiana oyster worker circa 1938‚ÄčAs BP oil spills on and on into the Gulf, the seafood industry is being especially hard hit. With P & J Oysters in New Orleans--a major supplier, and the oldest plant of its kind in the United States with 134 years in business--shutting its doors, this had us ... More >>

  • Restaurants

    June 1, 2005

    Hundred-Dollar Question

    Kobe Beef--the legend, the steak--Hits Minnesota, and Dear Dara dives in

  • Restaurants

    March 18, 1998
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