The cuisine of Rep. Tim Walz reigned supreme in this year’s Minnesota congressional delegation hotdish contrest. A peek behind the curtain at Pearson’s Candy Company. A Q&A with Chef Christopher Gersten at the Red Stag Supperclub. Iggers has some complaints about the noise levels at some of the restaurants the young people are frequenting these days. Here’s Rick Nelson talking about one of my favorite topics: doughnuts. And here’s me on the Current talking about the trend of “wingman” restaurants. The Well Fed Guide to Life heads out to Sushi Tango. An intriguing recipe for venison braciole. WACSO illustrates the Lynn on Bryant (here’s our take on the place). A promising-looking upcoming Slow Food foraged food dinner. The new State Fair vendor is, somewhat inexplicably, Mancini’s. And a great Strib interview with bartender extraordinaire Nick Kosevich (pictured above; here’s a column he wrote for us about the classic Old Fashioned).