Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest
Month: August 2010
A Dairy Farm Knee-Slapper and August 11 Tweet Rodeo
@AmesFarmHoney is on sale at local co-ops, @ForkNRoadTruck serves from 11-1:30 in Mears Park, @BlackCatNatFood jokes about milk, @BrasaRotisserie hosts an upcoming Land Stewardship Project fundraiser, and @EZweber (via@The_Wedge) comments on @MichaelPollan’s shout-out to Lorentz Meats in his book, The Omnivore’s Dilemma.
MorePistachio Relish Topping and Recipe Roundup
Black bean tostadas; roasted carrots with honey, thyme, and garlic; curried fried rice; chicken in sweet corn; pistachio relish topping; skillet chicken and oyster mushrooms; club sandwiches with avocado; and cold roasted beet salad with mandarin oranges and pastis.
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Szechuan Spice First Look and Morning Roundup
A first look at Szechuan Spice at Lyn-Lake; Rick interviews departing Craftsman chef Mike Phillips about Green Ox Foods; Rachel sizes up the Justin Grecco two-restaurant, one product-line food dynasty; and the Campus Club at the Coffman Memorial Union is hosting an ambitious Locavore Buffet dinner on Aug. 19.
MoreNow Open: Quixotic Coffee in Highland Park
Just dropped by Quixotic Coffee in Highland Park, St. Paul — it’s the former White Rock. Promising stuff. Beans are from MadCap Coffee of Grand Rapids, MI; cupcakes from Cake Eater. Small menu, a bit pricey, wish they used a local roaster, but the iced coffee I sampled was really first rate… rich in flavor, […]
MoreOrganic Donuts and August 10 Tweet Rodeo
@ChefShack1 now boasts completely organic mini donuts, @MSPMag seeks #restaurantweek feedback, @France44Cheese comments on a delicious cheese’s discontinuation, @McNallySmith reminds you of the @PizzaLuce block party this weekend, and @The_Wedge tracks local sales for their Eat Local challenge.
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The Case of the $20 Watermelon and Morning Roundup
Dara writes about traveling through time via dining, Perennial Plate goes back in time to cool, refreshing winter for an episode about hunting, Stub and Herb’s shifts its emphasis to local brews and kneecaps Fulton Beer pretty good for brewing across the state line (come on, Wisconsin is local… at Casanova’s on Sundays, anyway), Stephanie […]
MoreMike Phillips on Green Ox, His New Meat Company
Chef Mike Phillips has built a strong local reputation in recent years for his work at the Craftsman, particularly for putting together what many consider the best charcuterie plate in the Upper Midwest, and among the best in the country. Now, he’s leaving the Craftsman and going into business with Kieran Folliard, whose Cara Pubs […]
MoreChilled Berry Soup in Chocolate and Recipe Roundup
Cucumber lemon sorbet with zucchini blossoms, chipotle kale stew, uchepos (fresh corn tamales), chilled berry soup in chocolate, Too Many Cucumbers Salad, strawberry shortcake, tequila-lime marinade, roasted brown sugar plums and cherry topping, buttermilk apple and cucumber gazpacho, and Puh-Muhn Chayz (translation: pimento cheese).
MoreMike Phillips Set to Leave Craftsman
Aug. 18 the last day for Chef Mike Phillips at the Craftsman. No details yet on who is replacing him. Via email, he writes: “I am leaving the Craftsman on the 18th of this month and starting down the road to meat production here.” He promised a press release early next week with details. Phillips […]
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