The Philosophy: My food philosophy is this as it pertains to my restaurant: use quality ingredients and solid technique to execute fresh takes on familiar, delicious food for an upscale bar clientele with discerning tastes. I like to stay knowledgeable on current food trends, offering fresh options for our amazing patrons.
The Philosophy: Never be too proud to get your hands dirty with your staff. Take the time to wash dishes, clean a fryer or take out some trash. Get in the trenches on the busy days and work side by side with your cooks, and then thank them for their hard work when the rush is over.
Having a veteran kitchen crew yields the best results in consistency and quality of food. You know that your soup, steak or fish is going to be prepared the same way time and time again when average cook’s career with The St. Paul Grill is currently five and a half years and growing!
Choosing ingredients based on seasonality, quality and freshness are a given, but ultimately the chefs, sous chefs and cooks who dedicate themselves to this industry are the difference in great long-standing restaurants such as The Grill.
The recipes: (more…)
Fresh/local/seasonal is fine, nose-to-tail cooking is delightful, and no one can argue with the Bacon Everywhere movement. But sometimes, it’s good to leave the trends to the trendsetters. Not every diner is looking for a meal of locally-grown heritage micro greens with half an ounce of free-range pork kidneys. Sometimes, you just want a beer and a burger. And for that, there’s 7 West Taphouse. Rick Lampton, who co-owns Grizzly’s locations in Duluth, Hermantown, and Superior, Wis., opened 7 West with a partner towards the end of 2012. He says the idea was to keep it simple. “It’s a simple concept,” Lampton says. “We’re specializing. It’s not a full menu, which really increases your times and your operational efficiency.”
The Chef: Tony Beran of the farm-to-table, nose-to-tail Lake Avenue Restaurant and Bar. (And the 2013 Taste of Elegance winner!)
The Philosophy: Here at the Lake Avenue Restaurant we strive to give our diners the most unique culinary experience on the north shore. We source locally not to follow trends but to ensure the freshest product possible. During menu development, our number one goal is to create dishes that most customers can’t and/or won’t recreate in their homes. Most importantly we have fun making the food and hopefully that creates an equal response for those eating it.
At the Northern Waters Smokehaus, a Duluth entrepreneur reflects on both worlds.
Northern Waters Smokehaus might not be a household name, but it’s on its way there. The retail shop/restaurant/wholesaler sells smoked fish and meats, along with sandwiches, specialty cheeses, and other gourmet items out of a storefront in Duluth’s Canal Park. They supply product to a handful of select restaurants in the city and do a brisk mail order business throughout the United States. They’ve even been featured on the Food Network. Owner Eric Goerdt says his focus is on quality, craftsmanship, and staying true to form. “Everything’s hand crafted and we completely make it with love,” Goerdt says. “We don’t make things unless they taste good with great raw ingredients.”
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