Everywhere you look, there is beauty at 6Smith in Wayzata. You can’t miss the gorgeous Lake Minnetonka view from the patio and upper deck; there’s beauty in the upscale urban design of the dining room; and the food can also be beautiful.
Back in the day, every town had to have a meat market. They were a necessity, says Ryan Schmidt, owner of Schmidt’s Meat Market in Nicollet. “Meat markets, butcher shops in small towns used to service a 10-mile area of the famers that surrounded that,” Schmidt said. “They didn’t have a cold storage, so they would rent lockers from butcher shops and meat markets.”
Cool your inside as it gets hot outside. July is National Ice Cream Month.
I hope your 4th of July weekend was as fun and food-filled as mine was. We kicked off the weekend by heading down to Cherry Leaf Farm in Northfield to do some cherry picking.
It’s a standard at Farmers Markets right now. But do you have any idea what to do with Kohlrabi? We do. Here are Dara’s Top 5 Recipes!
Every Saturday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. This week, he heads to Pat’s Tap for a new spin on an old Hollywood classic — the Blood & Snow.
When Chef Craig Johnson turns on his meat grinder, he’s making sausages that truly reflect the Midwest. This week, DeRusha Eats at Prairie Dogs in Minneapolis.
Sorry Colonel Sanders, there are far better places for fried chicken in Minnesota.
While it’s tempting to pop over to a patio for some small bites, sometimes it’s nice to settle in at home and leisurely nibble and sip on your own time. No servers to interrupt, no meters to feed, and no one to judge you when you spill on yourself.
The U.S. Department of Agriculture estimates nearly 50 million birds have been wiped out because of bird flu. While that means shoppers at the grocery store will be shelling out a little extra for one carton of eggs, bakeries, which rely on thousands of eggs a week, are now scrambling to keep up.
A Twin Cities company is using food to teach people about solar energy. On Saturday, Applied Energy Innovations rolled a solar oven onto the sidewalk, and held a cook-off to demonstrate its power.
Every Saturday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. This week, he heads to Constantine for a smoky, spicy drink — the Pero Por Que Papi.
You see Swiss Chard in the grocery store and in the Farmers Markets but do you really know what to do with this hearty green? Dara does!
The owners of Nye’s Polonaise Room say that they will remain open a bit longer than they originally intended.
When Mick Jagger came to town he didn’t go out to eat at a trendy, hot new restaurant. He picked a place that’s been here a decade. That’s why this Thursday, Jason DeRusha eats at Café Lurcat.
Stop fighting the crowd for a blanket on the grass and a spot to wait for the fireworks to begin. Since Minnesota is home to 10,000 plus lakes, and fireworks tend to be set off over a lake, there are a lot of options for viewing the fireworks that don’t involve waiting a long time for it to get dark and being pretty far from a bathroom.
Be both healthy and festive at your Fourth of July BBQ with these red, white, and blue dish ideas.
Every Saturday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. This week, he heads to Fika Cafe to check out their Strawberry Ginger Collins.
Just over the Bloomington border, near where Highway 100 and Interstate 494 meet, lies the Twin Cities newest steak forward restaurant, Lela.
The stores are full of golden cherries, black cherries, sour cherries—all the cherries. But what to do with them? Glad you asked! Here are Dara’s Top 5 Recipes!
ne of the hottest parts of the Twin Cities dining scene right now: hotels. For years, hotel bars and restaurants were afterthoughts, and had trouble getting locals in the door. But in DeRusha Eats Thursday morning, we meet the St. Paul Chef trying to change that at a Minneapolis hotel.
Who fixes your broken bike and teaches you to ride it? Who guides you to young adulthood and instills self reliance? That person is your dad, an influencer and first responder when the going gets tough. On Father’s Day, treat him to a great dinner at a wonderful restaurant. Everybody bonds over a gourmet meal.
Want a meal so simple that all you need is a mug and a microwave? Learn how to prepare chocolate pistachio brownies in a mug with this easy recipe from Denise Smart, author of “Meal In A Mug.”
Every Saturday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. This week, he heads to the Butcher & the Boar to check out one of the best known cocktails, but also one of the harder ones to get just right: the Old Fashioned.
The beer scene in Stillwater is just beginning to grow, so it’s a fun time to go check it out. There are two breweries currently located there, Lift Bridge Brewing Company and Maple Island Brewing, and they are just 2.6 miles away from each other
With With so many new foods being offered this year at the Minnesota State Fair, how does one choose? Allow us to help narrow down the list. Here are a few of our best bets.
They’re heeeeere! The new fair foods have been announced for 2014 Minnesota State Fair. The fair is highlighting 28 new items, so get your checklists ready and see what’s new on the menu this year!
The highly anticipated restaurant by Jim Christiansen, Lorin Zinter and Mike Prickett has finally opened at 27th and Lyndale.
Their motto — good food, good service, no frills. Cook St. Paul opens April 17 in the former Serlin’s Cafe space and they’re hoping to show the neighborhood they’ve got the same values as the old digs.
The people who brought you Crave, figlio, Union and more is now bringing a contemporary twist on Southern cuisine to Uptown. Its newest concept, BoneYard Kitchen and Bar, opened to the public on March 7.