Launching its fourth year of honoring the best of the Twin Cities’ restaurant, food and beverage industries, the Charlie Awards hosted a kick-off party August 20 that packed the beer garden of last year’s Outstanding Restaurant winner, Butcher and the Boar.
In addition to enjoying appetizers and drinks, attendees heard from several chefs, restaurant owners and food writers who were brought together to discuss and debate issues affecting the industry.
With WCCO-TV since 2003, Jason DeRusha co-anchors “WCCO This Morning” and “WCCO News at Noon” with Jamie Yuccas. A foodie and frequenter of Minnesota restaurants, DeRusha is also the station’s food reporter and produces the “DeRusha Eats” segment airing Saturday mornings. And over at MSP Mag DeRusha writes a monthly column and blogs about the best places to dine out—with kids in tow.
Heidi Andermack doesn’t want to think of local food sourcing and environmental sustainability as trends, even though they’re at the top of the National Restaurant Association’s “What’s Hot” trend list for 2014 and have been for years. Instead, for Andermack and fellow Chowgirls Killer Catering owner Amy Brown, these methods are a way of life—and of doing business.
Trends can go away, Andermack explained, which is exactly what she doesn’t want to see happen with these approaches to foodservice. Luckily for Andermack and her business, the opposite is happening. Consumers are increasingly interested in where their food is coming from, seeking out locally sourced meals from restaurants that are more than willing to capitalize on that interest.
Those same consumers are also looking to caterers to have the same focus, which for Andermack and Brown is perfect because they’ve built their business around the words—and deeds—“local,” “organic” and “sustainable.”
By Mecca Bos
Whenever you mention at a cocktail party you’re a cook, an inevitable question is sure to follow: “What do you like to cook?”
“Food that people like to eat” seems to never satisfy. Instead, they’re looking for something more succinct and sexy, like: “Spanish, mostly. I make a mean paella!”
“Paellea” is a good crowd pleaser.
I grew up on the great lakes of Lindstrom, Minnesota. My grandparents were of “Scandahoovian” descent, mostly, with a little Dutch, French and some say Native American tossed in for good measure. At Christmas, my Nana made traditional oyster stew, and a typical, yet show-stopping summertime dinner meant pan-fried lakefish, squeaky shucked corn on the cob straight from the field, and some kind of potato. Usually white toast, heavily buttered, refrigerator pickles, and ice cold whole milk.
Because I’ve got mocha brown skin, some people are surprised to discover these facts about me. Sometimes, they seem a bit disappointed. I’m the product of a mixed race union, and dad wasn’t around. Hence, despite my swarthy appearance, I’m a Minnesota girl through and through. When someone, drink in hand, asks “What do you like to cook?” I’m sometimes stumped for an answer. (more…)
Whatever it is, Marvel Bar has it. But even its creator isn’t quite sure what makes Marvel such a marvel.
“There’s just something, like, magical. Which is what I’ve always tried to do,” says Pip Hanson, the man behind the basement speakeasy-style bar below The Bachelor Farmer in Minneapolis’s North Loop. “It’s something magical that you can’t quite put your finger on.”
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