Some journalists call out trends far too prematurely, but two recent interviews have me wondering if non-traditional restaurant locations (stadiums, airports, universities, etc.) are a new trend heating up the industry.
The new Sameh Wadi cookbook was presented in a masterful way at Saffron Restaurant last month when chef/owner and now cookbook author Wadi prepared a 10-dish meal fit for a king with recipes from “The New Mediterranean Table."
There was more curiosity in the parking lot of Sociable Cider Werks than just The Curious Goat food truck when the local chapter of Les Dames d’Escoffier toured the taproom and brewery on Fillmore Street in Northeast Minneapolis Thursday, June 4.
As part of a final push to get the tipped employee tier to the minimum wage included in the omnibus jobs and energy bill, restaurant operators and the Minnesota Restaurant Association appealed to legislators June 3, citing potential harm to their businesses if the hourly wage goes up without recognizing tips.
Lucas Almendinger will join the Seward Co-op team June 1 as executive chef of the Co-op Creamery café, leaving Kim Bartmann’s Third Bird restaurant, which he helped open last August in the Loring Park neighborhood of Minneapolis.
Twin Cities-based food networking group Women Who Really Cook hosted its annual scholarship gala May 18, awarding funds to a selected few college students pursuing careers in the culinary and hospitality industry.