Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest
Eggs in tomato sauce over crusty bread with cheese, a cocktail recipe for a Snakebite & Black via our globetrotting intern emeritus, pork, potato, and tomatillo stew, chai-brined pork chops, cheddar beer cheese fondue (and a story about Crystal Grobe and Bill Roehl), and Fitgers’ vegetarian chili.
MoreOur local eateries are gearing up for the holidays: @SanctuaryRest posts the tasting menu for their 5-course “Halloween Thrills & Chills” event while @GoodEarthMN reminds us of the upcoming @Parasole holiday gift card special. @HighlandGrillMN and its affiliates (except the Groveland Tap) host “Bald & Free Day” today, @StephMarch acknowledges that the issue of Gourmet […]
MoreMore great reviews of local autumn brews from Michael Agnew (on Furthermore’s Fallen Apple: “Somewhere mid-palate it explodes into a bright, tart cider/beer blend that is perfect for those warm, early fall days”), Rachel reviews D’Amico Kitchen (“an approach as urban and contemporary as the [Chambers] hotel’s chic setting”), Simple, Good, and Tasty salutes the […]
More“I could have smelled and looked at this beer all night. Unfortunately it got in my mouth,” writes beer maven Michael Agnew of Founders Harvest Ale 2009, a local happy pepper gains noteriety, Simple, Good, and Tasty writes up Pure Market Express (read our review here), reviews of Kona (“lots of obvious fusion-style trends, watered […]
MoreThe end of the garden, cornstalk rolls, and caprese bruschetta (plus recipe!) by new submitter gergistheword, and eggs in tomato sauce over crusty bread with cheese by thedabble.
MoreGreen Your Plate presents a sweeping and entertaining survey of local beer, wild rice, lake trout, and herring — in short, the four food groups of the North Shore.
MoreThe Washington Post’s Tom Sietsema sends a “postcard” from Minneapolis: “…the arrangement [of the charcuterie] at Craftsman reveals surprising personality and a sense of place. Rabbit terrine finds chopped rabbit bundled in house-cured pancetta. Duck liver mousse, whipped up from fowl from northern Minnesota, is sweetened with local apples and pears rather than booze. There’s […]
More“What can be more Minnesotan then a good cup of coffee?” asks Zoie Glass, in an otherwise reasonable profile of Cafe Palmira coffee. Possible answers include wild rice, Eagle Mountain, wine made from certain sorts of cold-hardy grapes, hot dagos, a number of local sports teams, iron ore, Walter Mondale… uh, well, there isn’t room […]
MoreDo your stir-fries get a metallic taste? @Rick_Bayless recommends re-seasoning your wok, @LeeZukor links to @Tangled_Noodle’s latest article on @Aebleskiver, @ObamaFoodorama provides an extended commentary and summary on Larry King’s CNN coverage of the tainted meat saga, and @KatieBips and @BakeSpace provide ideas for cooking squash.
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