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.”
By Joey Hamburger
You’ve just graduated from college. You’re sitting in your parents’ basement. You’re wearing 3D glasses made out of cardboard. Everyone is telling you to get a job or at least like the one you have and hate. You just want to save the world. The doorbell rings; you answer. It’s a superhero, here to save the day—and deliver your pizza. Enter Galactic Pizza: Saving the planet one pizza at a time.
By Laura Michaels
Cocktails are having their heyday. House-made bitters, herb-infused simple syrups, egg white emulsions—all have become part of a bartender’s repertoire and imbibing guests are loving it.
But what about people who don’t drink alcohol? An offering of sodas, teas and coffees is adequate, but more restaurants are beginning to see the value of adding non-alcoholic cocktails—complex, thoughtfully composed, multi-ingredient drinks—to their beverage programs. Not only is it respectful to guests, it acts as a high-margin add-on to boost check averages and opens up the drink menu to potential customers who’ll happily spend $4 or $5 for a booze-free, yet adult-appealing drink.
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