Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest
Anchor Fish & Chips, Northeast Social, and Modern Cafe get a mention in a NY Times story about Northeast by Michael Tortorello, insight into Sea Change’s new grill-focused restaurant by Dara, a bunch of parties and tastings for the newly arriving Odell brewery, a Belgian Golden is the next Unchained Summit beer, a blogger is […]
MoreDeRusha asks “What’s the deal with tipping on alcohol?“, a recap of a class at Corner Table, a METRO magazine BBQ safari, a food Q&A with MinnPost’s David Brauer, and local love for the KFC Double Down.
MoreDara reports that Big Daddy’s is making a comeback, how about a romantic Valentine’s weekend trip to an old-fashioned Wisconsin BrewFarm?, a video guide to making cream puffs by Kim Ode, Stub and Herb’s gets national notoriety as a beer spot, photos from the new Cocoa & Fig, a foodie contemplates 40 days without meat, […]
MoreBunny hole cookies; pork BBQ spare ribs; baked leeks with garlic, thyme, and parmigiano; Aunt Evelyn’s Authentic Greek Baklava; bread pudding; Mediterranean chop salad; crescent roll hotdish; chickpea and chorizo casserole; cookies and cream ice cream; and easy brown sugar buttermilk waffles with velvet cream cheese spread.
MoreThe Crispin Cider Company and the Heavy Table invite BBQ Masters of The Universe, chefs, and those who are “good with tongs” to submit their best recipes and Crispin Cider summer BBQ pairings for a chance to win $75 gift certificates to Lunds & Byerly’s. Crispin is a crisp (not “sweet beer style”) super-premium natural […]
MoreTrout Caviar whips up a version of the Apple City Barbecue Team’s World Champion Ribs, and includes recipes for Magic Dust and Apple City BBQ Sauce. It’s an ambitious process, so be forewarned that you’ll be torn between trying it yourself and just drooling miserably over the photographs. There’s always Q Fanatic…
MoreCraigslist has all the makings of a really great summer (albeit now minus the “massage professionals“). In one fell swoop, you can obtain a professional grade BBQ smoker, an industrial shake machine, four mini-donut makers, and three whole caves to party in (“use your imagination,” we’re advised by the ad).
MoreA call placed to the not-quite-open Vietnamese-inspired eatery Bun Mi reveals that they’re shooting for an end-of-March opening, and plan to offer both traditional Vietnamese dishes and bahn mi sandwiches as well Korean BBQ and lemongrass chicken. Sounds like a place worth watching… [Originally: Hang Tight for Bun Mi Dinkytown. Thanks to Anne for the […]
MoreFor Twin Citians, there are only two real downsides to Q Fanatic: no liquor license and the long-ass drive to Champlin. Everything else about this place: the ribs, the beef brisket, the sides — reflects love, sweat and care. Q Fanatic nails what may be the most challenging aspect of producing consistently good BBQ — […]
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