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the churn

Skimming the cream of local food news

• March 19 Morning Roundup

  Faribault Dairy wins a top-in-class prize for its gorgonzola at the World Championship Cheese Contest (we toured their caves last year), True Thai introduces kimchi fried rice, Zake calls it quits, Dara’s details on a new Meritage crepe stand, Iggers endorses the food at St. Paul’s Homi restaurant, a Lift Bridge beer dinner at 128 Cafe and a Furthermore beer dinner at Sapor, and Rick’s hot five weekend brunch spots.

• Mississippi Market Spring Class Highlights

  Among the many interesting classes being taught at the Mississippi Market’s Selby and W. 7th stores this spring are: Kombucha 101, Bread Without Fear, Healthful and Easy Cooking for Your Dog, Homebrew Root Beer and Soda and… wait for it… a class on using neti pots. Not technically food, but a hell of a photo op. [Browse the PDF of the spring schedule]

• Zingerman’s Comes to Minneapolis [2]

  The straight-up legendary fancy foods purveyor Zingerman’s (of Ann Arbor) is holding two business improvement seminars in Northeast Minneapolis on March 25, in partnership with Chowgirls Killer Catering. The morning seminar is “The Art of Giving Great Service” and the afternoon seminar is “Leading with Zing!” Ample details and registration forms available over on the Chowgirls site.

• Spice Plus Cheese Equals White Jasmine

  A Wisconsin-based Pakistani foods company called White Jasmine is debuting a line of spice-infused cheeses this week; varieties will include Cumin Gouda, Tandoori Gouda, and Sajji BBQ Gouda. Details galore [PDF] over on the Dairy Business Innovation Center site. Locally, the cheeses are set to pop up at Whole Foods in Minneapolis.

• March 18 Tweet Rodeo

  @CafeMaude adds some new menu items (they recommend the mussels), @NgonBistro posts next Tuesday’s Surly pairings, and @TCFoodFinds promotes OM’s wine pairing dinner next Wednesday, featuring Steltzner Vineyards.

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