Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest
James Norton is editor and co-founder of the Heavy Table. He is also the co-author of Lake Superior Flavors, the co-author of a book about Wisconsin’s master cheesemakers, and a regular on-air contributor to Minnesota Public Radio.
Cheese and Champagne tries Marisa, a Wisconsin original cave-aged sheep milk cheese by Master Cheesemaker Sid Cook of Carr Valley. The verdict? “Creamy and mellow, it practically melts in your mouth. Its smooth paste is punctuated with just a few little crystals. I could snack on Marisa like candy.”
MoreKris and Mag from Beer Musings take apart Smalley’s Caribbean Barbecue and Pirate Bar of Stillwater in a way that totally squares with reputable reports from other area gourmands. How did such a high-profile launch create such a mediocre restaurant?
MoreZimmern flips, with good reason, over Michelle Gayer’s work at Salty Tart (and suggests that Midtown Global Market may be “running on fumes”), some nice Cheeky Monkey photos by Katie Cannon at Metromix, Tour de Farm offers multicourse summer meals by big-name chefs on farms for a mere $85 (gack) a head [hat tip: Stephanie […]
MoreOn Sunday, Mar. 29 from 3 to 4:30 PM Land Stewardship Project member/farmers will meet the public at Bryant Lake Bowl and share their stories from Slow Food International’s Terra Madre in Turin, Italy in Fall of 2008. No fee, but RSVP to Tom Taylor (ttaylor@ landstewardshipproject.org).
MoreEating Minnesota has a long, thoughtful post pegged to the closing of Scandia Bake Shop in Nokomis Village. The piece is partially an ode to kransekake, partially a glimpse into the once-thriving local Norwegian food culture, and partially a tour of the Scandinavian food institutions still doing business around here.
More[Via Taylor]: KARE11 reports on a Wisconsin farmer who was moving hay when he was impaled by a skid loader: “The 1.5-inch wide steel spike went through both of his legs just above his knees.” The guy pulled out his phone and called for help. “It wasn’t as painful as I thought it was going […]
MoreThe 331 Club is expanding into a new 5th and Washington establishment (the 501 Club) at the beginning of April, according to a Craigslist post seeking front-of-house staff. “Much more food than at the NE location.”
MoreChef Amalia Damgaard is teaching Guatemalan cooking at Midtown Global Market’s Suite 107. Mar. 9 is Mayan Stews; Apr. 6 features Guatemalan Seafood Classics — both run from 10 am-1 pm. $50 per class or $75 for both; register online.
MoreMpls.St.Paul spotlights a couple choice gyros, Iggers spends $17 on a “pretty good” carry-on turkey dinner at the airport, Rachel imagines what it might be like to eat 50 oz. of beef at one sitting, Chowhounds agree that the latest incarnation of Town Talk passes muster, and Bill at Lazy Lightning tees off on CNN […]
More[Via Craigslist:] “With jerky direct all you need to get started is $12 dollars, after you have six sales your business is already self supported.” So… wait. You’re offering to sell people six pieces of beef jerky for $12? And if they sell each of them (presumably for $2 or more), they have a self-supporting […]
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