Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest
charcuterie
HauteDish Benefit Dinner and September 20 Tweet Rodeo
The latest from Twitter: @MplsFarmMarket gets into @troutcaviar’s seasonal blog posts, @france44cheese is on the hunt for charcuterie help, and @hautedish is hosting a benefit for a seriously injured employee.
MoreFried Green Tomatoes and August 10 Tweet Rodeo
The latest from Twitter: In two months @butterbakery moves into its new place, @BrasaRotisserie is serving up fried green tomatoes at its St. Paul location, @sewardcoop shares a peek at its new meat department, and @FreshTartSteph snags a shot of some Mike Phillips charcuterie.
MoreCharcuterie Rising and Morning Roundup
A look at the evolution of local charcuterie, a new Madison-area place called the Cookhouse, Murray’s gets a remodel, Rick does a culinary survey of the Midtown Global Market, a visit to Rye Deli (here’s our analysis), a guide to local brewpubs, Indeed Brewing Company announces its taproom opening, and tasting notes for Dave’s BrewFarm […]
MoreGreen Ox on the Move
An intriguing Facebook post from Green Ox Meat Co., makers of some of the area’s best-regarded charcuterie: “We are no longer in production and are in the process of a name change. We are pursuing space in Minneapolis to get a fully USDA licensed facility up and running. Cara Irish Pubs has a bit of […]
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You Say Tra-vigh, I say Travail and Morning Roundup Part 2
A suggestion to “reconsider walnuts,” Iggers raves about Travail (the gastropub we briefly previewed in August has become quite the media darling of late, between Dara’s charcuterie recommendation and Rachel’s review), St. Paul Grill adopts throwback prices, Michelle Gayer and the Salty Tart are “in” (though this writer would contend that the Salty Tart’s reputation […]
MoreCharcuterie 101 and Morning Roundup
City Pages and Surdyk’s promote the upcoming Iron Fork event and reveal one of the competing chefs, a fougasse how-to, Dara recommends a day trip for the charcuterie novice, a trial-and-error recap of apple butter production (one tip: Don’t cook 14 pounds at once unless you plan to stay by the stove all day), and […]
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