Chris Olson of Paired and Barbette writes a brief, totally on point, and fascinating piece about how Le Cordon Bleu College of Culinary Arts sells itself on TV and how the real world actually treats its graduates. Hard-edged realism about the industry, minus rancor, bitchiness, or cynicism.
Skimming the cream of local food news
@SurdyksLiquor hosts several distillery reps for an upcoming single malt tasting, @SugarSugarCandy tells of the “British Invasion” in their inventory, @CafeTwentyEight enjoys a meal at Victory 44, and @FutureFarmWI pulls in their first aquaponic lettuce harvest.
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.
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]
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.
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