The Chef: Josh Hill of Manny’s Steakhouse Minneapolis, MN
The Philosophy: If Josh Hill’s philosophy could be described in one word, it would be “over-the-top opulence.” That’s four words with a lot of hyphens between them, actually, but what could be more appropriate for a place that prides itself on excess?
Haunted restaurant visit with spirit advisor had this columnist’s awesome hair standing on end
Today’s story starts off with yours truly eating mac and cheese at the Highland Grill while eavesdropping on other people’s conversations. In the booth next to me two women were sharing lunch off the same plate, swapping opinions about haunted spaces in the Twin Cities. I didn’t want to be one of those guys who jump into other people’s conversation without an invitation, but I am.
“Excuse me, ladies, do you believe that Forepaugh’s restaurant is haunted?”
The woman vulturing the remaining fries didn’t have a clue what I was talking about, but her companion perked up, filling me in on the back story.
For more information, please visit http://www.upperlakesfoodsinc.com/.
By Laura Michaels
For 20-plus years Trotter’s Café has focused on fresh, local ingredients and last month the St. Paul restaurant was recognized by the Minnesota Farmers Union and presented with the Minnesota Cooks Jon Radle Award.
The award was given during Minnesota Cooks Day at the state fair, “Recognizing a loyal commitment to furthering awareness and education around local foods and sustainable agriculture.” The farmers union, a statewide membership organization representing family farmers, sponsors the event and the award.
“Dick and Pat Trotter exemplify the best of the best in their commitment to farm fresh food. It is an honor for us to honor them with this award, the only one we give out annually,” said Bruce Miller, director of Minnesota Cooks.
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