THIS OR THAT
Jason DeRusha filed his first report for WCCO-TV on April Fool’s Day in 2003. Since then, he’s earned nine Emmy Awards, his food coverage was a finalist for Outstanding TV Segment in the prestigious national James Beard Awards, the Jaycees named him one of the Ten Outstanding Young Minnesotans, and the city of Minneapolis proclaimed Sept. 21 “Jason DeRusha Day.” No fooling.
Today, Jason co-anchors WCCO This Morning weekdays from 4:30 a.m. until 7:00 a.m., WCCO Mid-Morning from 9 to 10 a.m., and WCCO 4 News At Noon. He is also the station’s food reporter, producing “DeRusha Eats”.
While at WCCO, he was among the first television reporters on the scene and on-the-air at the Interstate 35W bridge collapse. He answered “Good Question” for 5½ years. In 2013, he was named one of the “40 under 40,” the Minneapolis/St. Paul Business Journal’s list of young community leaders.
Minnesota Monthly named him to the “Power 75” list, writing, “If anyone understands where mass media is going … it’s DeRusha.”
Marquette University named him the Young Alumnus of the Year in 2012.
Before coming to WCCO-TV, Jason spent three years as a reporter at WISN-TV in Milwaukee. Prior to that, he anchored the weekend news at KWQC-TV in Davenport, Iowa, reported for WREX-TV in Rockford, Ill. and interned at “ABC World News Tonight” in New York.
Jason’s been nominated for more than 20 Regional Emmy Awards, and he’s won Regional Emmys for Anchoring WCCO This Morning, for breaking news coverage, reporting his DeRusha Eats segment and the Good Question segment.
In the Twin Cities, Jason is a past-President of the Board of Governors of the Upper Midwest Chapter of the National Academy of Television Arts & Sciences. He’s a frequent speaker and host for charity fundraisers.
He is a frequent fill-in host at WCCO Radio, and has been writing for Minnesota regional magazines since 2009. He’s currently the food critic for Minnesota Monthly. Jason’s a glass art collector, and he’s been a judge for the Uptown Art Fair. He’s also tried to blow a couple glass art pieces, with limited success.
Jason graduated from the Honors program at Marquette University with political science and broadcast communication degrees, magna cum laude. Jason lives in Maple Grove with his wife Alyssa (a Wayzata High graduate), and their sons Seth and Sam.
The Bloomington Hyatt Regency’s team cooks for room service, a quick-serve market, the sit-down Urbana Craeft Kitchen restaurant, and hundreds of meetings and events.
In a part of town where two new restaurants have flamed out within six months of opening, Parasole’s Libertine continues to thrive — entering its second year.
What Taya Schulte and Seamus Fitzgerald are doing in Ramsey seems so far away from the ski ball at Pat’s Tap or the fried chicken at Third Bird. But eight urban dive bars and restaurants are directly linked to this one-acre farm in the north suburbs, thanks to restaurant owner Kim Bartmann.
Farm to table is a promise many restaurants make, but it’s a promise a Minnetrista farm and Mound restaurant are living.
It is unusual to see a long line outside a locally-owned, ethnic restaurant in downtown St. Paul during lunch. But that’s exactly what’s happening at Afro Deli.
When Bob Gerken is cooking salmon tableside, or diners walk through Mike Brown or James Winberg’s station in the kitchen to assemble their dish, you know you’re experiencing something very different.
It is a one-of-a-kind restaurant, run by a nonprofit and a chef who used to be an administrative assistant for a nonprofit.
Caribou Coffee is trying to jolt sales by going way beyond coffee. In a prime spot in Caribou’s hometown downtown, Minneapolis, they’ve launched a Caribou Coffee & Einstein Bagels store, featuring Argo Tea.
We are in the era of the burger. Top chefs obsess over their versions. Fast-casual restaurants are opening left and right celebrating the beef. None of them are growing as quickly as Five Guys.
On Tuesday, U.S. Bank Stadium announced its culinary lineup, including cuisine from Andrew Zimmern and Gavin Kaysen, the fried chicken from Chef Thomas Boehmer at Revival and local restaurants like Ike’s.
It started in a Twin Cities apartment in 2013. A graduate of an entrepreneur program at the University of St. Thomas was burning out his Cuisinart food processor trying to make his own peanut butter.
It’s hard to imagine a Minnesota without great Thai restaurants, but that was exactly the world that Supenn Harrison encountered when she first arrived here from her native Thailand.
They were told that people would not wait in line. But for more than 30 years, people have lined up inside Peter and Linda Quinn’s Café Latte in St. Paul.
It’s almost strawberry season in Minnesota, and Chef Ashley Mendel from A’viands at St. Gertrude’s in Shakopee has an easy recipe for a Strawberry Lemon Curd Tart!
The third time was the charm for The Bachelor Farmer’s Executive Chef, Paul Berglund.
For the nearly 7,000 stores across the country, every treat on the menu has its origins in a nondescript office building in Edina, Minnesota.
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In the early days,Punch Pizza was a sit-down in St. Paul’s Highland Park neighborhood, with a wood-fired oven that got up to 1000 degrees.
There is nature, beauty, and tranquility alongside the Rum River, and outside one of Minnesota’s oldest homes. But inside that home there is laughter, conversation, and the energy of a place that is far from a historic artifact.
Dino’s Gyros started with Dino Adamidis and his stand at small festivals and fairs. Minnesotans were lining up to eat this meat on a pita that they couldn’t pronounce.
The man behind one of the most acclaimed small coffee roasters in the country got his start like so many Minnesota teenagers: he took a job at Caribou Coffee.
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It is the spot in St. Paul for marriage proposals, celebration dinners, and Sunday brunch, and it’s been in business for four decades.
Two Minnesota chefs have a chance to be named Best Chef for the Midwest Region by the James Beard Foundation.
Lentils have a big flavor and are rich in fiber, manganese and folate. They are so economical and can be served hot or cold, making them a fantastic staple for your pantry.