The Heavy Table’s mission is to embrace and celebrate the best food and drink in the Upper Midwest. In support of that mission, we take time each year to profile and applaud some of the outstanding individuals who grow, brew, ferment, bake, serve, and otherwise facilitate the area’s great gastronomic bounty.
As we did last year, we’ll be giving out a total of just three Silver Whisk awards: Best New Establishment, Best Chef, and Best Purveyor. (Last year’s winners are not eligible for nomination again until 2012 — they were Hope Creamery, Black Sheep Pizza, and Mike Phillips.)
Each award will be the result of a public nomination process, a staff-led winnowing of nominations, and a research / deliberation period before the announcement of our three winners.
Here are our criteria:
Best New Establishment
“Establishment” includes restaurants, bars, catering operations, and specialty shops.
“New” means it opened or re-opened for business within the previous 12 calendar months (i.e. back to Jan. 1, 2010).
“Best” is very subjective, but we’re looking for places that:
a. Filled a new and important niche in the local gastronomic landscape.
b. Redefined the way local people think about food and drink.
c. Incorporated other local businesses (purveyors, etc.) in prominent and thoughtful ways.
d. Delivered a great value for the dollar.
e. Reflected Upper Midwestern terroir.
f. Incorporated a thoughtful approach to food and drink-related ethics.
Best Chef
“Chef” includes anyone cooking for restaurants, institutions, underground dining clubs, or other publicly accessible dining environments.
“Best” is very subjective, but we’re looking for people who:
a. Thought creatively about food.
b. Delivered memorable meals that could stand up to similar experiences in large markets like New York City, San Francisco, etc.
c. Incorporated other local businesses (purveyors, etc.) in prominent and thoughtful ways.
d. Taught the public something new about food and drink.
e. Acted as an opinion or tastemaker reflective of the times.
Best Purveyor
“Purveyor” is someone making packaged or otherwise shipped food or drink for sale or resale, and can include farmers, ranchers, chocolatiers, brewers, bakers, and coffee roasters, among others.
“Best” is very subjective, but we’re looking for purveyors who:
a. Define excellence in their field when it comes to quality and flavor.
b. Successfully tried something new or risky over the past 12 months.
c. Incorporated local ingredients and cultural traditions.
d. Incorporated a thoughtful approach to food and drink-related ethics.
e. Delivered memorable food or beverages that can stand up to similar products in large markets like New York City, San Francisco, etc.
f. Incorporated a sustainable, ethical, fair trade approach (when possible) to making food.
Our Timetable
Today: Nominations open. Any Heavy Table reader can nominate any establishment, chef, or purveyor in the Upper Midwest for a Silver Whisk award by emailing editor@heavytable.com or leaving a comment on this post. Supporting details are helpful but not required. Self nominations are welcome.
Jan. 14, 2011: Nominations close. The Heavy Table staff will meet to deliberate the nominations and arrive at three finalists for each of the three categories.
Feb. 2 through Feb. 4, 2011: Finalists announced. Each finalist will receive a brief profile describing the reasons for their nomination.
Feb. 16, 2011: Winners announced. All three Silver Whisk winners will be announced via Twitter and Heavytable.com. Each will receive an extended profile and photos, plus a framed certificate to commemorate the win.
The Aster Cafe is by far the best new restaurant in the area. Not only did it revive the beautiful riverfront strip with an affordable healthy menu, but also brought top notch local music and events to an underutilized venue.
The best new place in the Twin Cities? Make that The Aster Cafe! Everything is delicious about this place.
The ASter Cafe finally brings a marvelous blend of great music
and great tasting food to the area. Such a comfortable and cozy
environment to enjoy your evening and the wonderful music.
Best New Establishment. Hands down, the Aster Cafe. http://www.aster-cafe.com food, music, beer list, cocktails, ambiance. Home run!!!
Best New Establishment – Piccolo
Best Chef – Doug Flicker
Rolling the bikes along the river to the Aster Cafe, ording up some tasty flat bread pizza’s and cold taps and listening to live music. That’s living and the Aster gets my vote for Best New Establishment!
My vote is for The Aster Cafe! It’s comfortable, casual, affordable and fun.
the aster. so many great beers, affordable and tasty food, and super cute inside.
If you want it all, great music, cool scene, rare pints, delicious bites, the Aster is your place!
Best New Establishment: Anchor Fish & Chips…meets all of the criteria.
Best Chef: Doug Flicker. Done.
Purveyor: Surly. No wait. Shepherd’s Way. Wait. Rogue Chocolatier. No…Peace Coffee. Shit, they’re all great.
Is it just me, or does anyone else think that the aster cafe is spamming this comment section?
Best New Establishment: My vote is for Mike Phillips (former Craftsman chef)for his meats and charcuterie, through Green Ox Foods, the joint enterprise with Kieran Folliard. It’s local and high quality.
Best New Establishment: Piccolo
Best Chef: Doug Flicker
Best Purveyor: Rogue Chocolatier
Is the Aster Cafe new? I could swear I went there several years ago. It was fine, I guess. I think I just had coffee. Maybe it is under new ownership?
Best New Establishment: Travail
Best Purveyor: The makers of Crispin Cider
The Aster Cafe could carry the “Best New Establishment” award on its beer list alone.
Add brunch, happy-hour, live music, tea-infused cocktails, the best patio in the city, and a thoughtful menu where nothing exceeds $10 and you’ve got your winner.
I would like to nominate Ferris Shiffer, Chef of The Minikahda Club, not being a public restuarant may disqualify him, but there is no finer Chef in the Twin Cities. He has personally sought to build a espirt de corp in the culinary community with many local chefs staging at he club while they plan their next move. His food knowledge, imagination, presentation,and constant search for new and exciting preparations makes dining at Minikahda a very “un-Clublike” experience. He practices what he preaches, he is in the kitchen, working with his staff, teaching and helping them become better cooks. When I want to go out, there is no better choice than eating a meal cooked by Ferris. It has been a real pleasure working with him, he makes coming to work exciting and enjoyable, because he is so excited about his work and pleasing his clients.
JJ
wow, interesting comments. the Aster Cafe has definitely been around for years, but my memory of it was some pre-made sandwiches in the fridge…looks like they have a nicer menu now. haven’t heard anyone comment about it though online till….this sudden deluge.
Best new Establ. Naviya’s Thai Brasserie
best chef Naviya LaBarge
best purveyor Donnay Dairy
Aster for best new establishment. My new favorite first option.
no contest. Aster Cafe hands down. great atmosphere, great food and service, great location, great entertainment. try it, you’ll like it!
Best New Establishment: Travail.
Best Chef: Stuart Woodman and Lenny Russo.
Best Local Purveyor: Shepherd’s Way Farm CSA.
Aster Cafe…great revival of a place that had sort of died. The drink and beer list is amazing and the food is excellent and keeps getting better. Also a great breakfast and lunch. So glad it has moved into the neighborhood!
I nominate Rogue Chocolate for their attention to detail and craft. An authentic purveyor for sure!
Best purveyor, yoyo bakery in ‘tonka, great new ideas and filled a gap for the western burbs.
Best new: Bars Bakery.
Best chef: Alex Roberts, Restaurant Alma and Brasa
Best purveyor: Pumphouse Creamery– continuing to redefine what a local ice cream shop means
Best new restaurant with Don Saunders being the best chef. Good food and location.
Don Saunders at in Season–best restaurant AND best chef.
Best New Establishment: Tie between Piccolo (for restaurant) and Patisserie 46 (for pastry/bakery)
Best Chef: Doug Flicker
Best Purveyor: Rogue Chocolatier
I’m always up for good music venues with affordable food. I discovered the Aster has both. My first option when it comes to picking a place for a Friday or Saturday night.
Best new establishment: Aster Cafe. (Yes, it’s under new ownership. Same peeps that own the 318 cafe in Excelsior)
Best Chef: tie – Alex Roberts & Don Saunders
Best Purveyor: Fulton Beer
Aster, Aster, Aster.
Best New Establishment: Aster Cafe
Best Chef: Keven Kvaslten (Twisted Fork)
Best Purveyor: Surly Beer
Aster Cafe: Same location, new marketing :)
Best New Establishment: Heartland Lowertown
Best Chef: JD Fratzke
Best New Establishment: Aster Cafe
The Aster has turned an under-appreciated tourist area into a vital local destination. They’ve created a warm and intimate atmosphere with interesting musical acts, delicious food and desserts, refreshingly creative tea-infused alcoholic bevs, a nice selection of local beer, and righteous Peace coffee.
Aster Cafe
establishment – piccolo
chef – doug flicker
purveyor – the salty tart
Is this Aster Cafe thing a joke? Anyone care to share the email they sent to their list telling everyone to post here? Anyways, I would nominate World Street Kitchen as best new restaurant.
Best new establishment in my estimation is Caribe in St. Paul. I give the nod to the chef, Tony Panelli as BEST CHEF, too.
I most definitely agree with “Pat S” in nomination of Caribe Caribbean Bistro in St Paul (www.caribemn.com) for best new establishment, as well as the chef mastermind behind it all, Tony Panelli. Such an awesome transformation of the old location and menu!!
Best New Establishment? Caribe Caribbean Bistro in St. Paul! Delicious food, enticing menu specials, charming atmosphere.
Best Chef? The fabulous Tony Panelli!
Best New Establishment- in Season
Best Chef- Don Saunders
Best New resturaunt- in Season!
Best Chef- Don saunders!
Best New Resturaunt- in Season
Best Chef- Don Saunders
New restaurant: Caribe. Awesome Caribbean vibe and wonderfully inventive food.
Chef: Tony Panelli
Best new resturaunt- Caribe– the best (Caribbean) food I have ever tasted…to name some of my favorites; the conch fritters, the rice and beans, and the super Jerk Chicken are so delish and the desserts (especially the Tres Leche Cake) are to die for!
Best Chef- Tony Panelli, hands down!!!
My vote is for Caribe, and Chef Tony Panelli. We eat there often and have never been disappointed. Great food!
Best New Establishment: Fischer Family Farms Pork, supplying the highest quality pork products to many of the Twin Cities fine dining. By far the best bacon and ham I have ever had the good fortune of tasting.
Fischer Family Farms! If you haven’t experienced their products, definitely add them to your list.
Best New: Patisserie 46
Best New Establishment: Caribe on University/Raymond in St. Paul. Great atmosphere, amazing food, intimate, unpretentious chef-driven, and simply the best buzz in town!
Best Chef: why Tony Panelli, of course!
Best Purveyor: YoYo Donuts in Minnetonka. It took a lot of gumption to setup coffee shop 2 blocks north of a Caribou coffee that’s across the street from another Caribou coffee, but YoYo is taking on the challenge. They’re also selling donuts next to a Seattle Sutton and a Anytime Fitness, yet they’re friends with the business owners. The coffee is tremendous and they put a lot of care into it by offering pour-over and clover system. And their donuts are as delicious as they are daring.
Best Restaurant: Travail
(Astor isn’t new, sorry. It just got a face lift)
Best Chef- Alex Roberts
Best Purveyor: Rogue Chocolatier
I LOVE Caribe! Great new sunshiney place for us Northerners. What better place to soak in the amazing scenery during a laid back brunch and eat the best coconut french toast I’ve ever? My vote is for Tony Panelli and his restaurant Caribe!
Best New Restaurant: Haute Dish.
Best Chef: Isaac Becker (112 Eatery is still my favorite restaurant in the cities)
Best Purveyor: Thousand Hills Cattle Company.