No one’s ever thought of eating at the airport as being anything other than fast and expensive. That is changing at the Minneapolis-St. Paul International Airport, especially in Concourse G, where Delta Air Lines hired a company to completely re-do all of the restaurants.
The jukebox in the corner of Wally’s Roast Beef is loaded with oldies, including the 1969 classic, “The Beat Goes On” by Sonny and Cher. It’s appropriate, since Wally’s first started serving their legendary roast beef in Bloomington in 1969.
The Super Bowl is unquestionably the biggest weekend of the year for chicken wings. This week in DeRusha Eats, we want you to meet a local chef who’s turned the humble wing into a culinary piece of art. Tucked away near 3M in Maplewood, D-Spot offers some of the best wings in town.
When Francine Weber opened Milton’s Vittles, Vino and Beer in suburban Crystal, Minn., she thought she’d open a fast casual soul food spot. Somehow the space she found and the response from the community changed things.
Throughout the month of February, DeRusha Eats is taking it to the suburbs. This week in DeRusha Eats, we take you to a Minnetonka restaurant to check out the signature dishes of the Gold Nugget.
This week, DeRusha Eats is heading to the east Twin Cities metro to find a popular restaurant that stands out from its typical strip mall setting. Jason DeRusha heads to Woodbury to check out Cravings Restaurant and Wine Bar.
This week in DeRusha Eats, Jason cooks at Chefs Night off at Kitchen in the Market. Every month in Minneapolis, a cooking school gives you the tips to help you cook like a pro.
After the recent deep freeze, you might be dreaming of escaping Minnesota in favor of Hawaii or California. But brothers Chris and Andrew Ikeda did just the reverse, leaving those warm states to open a restaurant in their hometown of Minneapolis. This week, DeRusha Eats at Lake and Irving, where the Ikedas are bringing global influences to a local intersection.
It’s not always about food with DeRusha Eats, and this week we’re diving into the world of vodka. The new year is a time of rebirth for a lot of us, and for a local business man it’s the birth of a new vodka brand that was an eight-year process.
Did you miss the WCCO-TV Saturday Morning Show? We have all the highlights for you here. As we get ready to ring in 2014, Aristea Brady spent some time with the experts at Bylerly’s on ideas to celebrate New Year’s Eve.
For 40 years, it’s been a hidden gem of the south suburbs. It’s a French restaurant inside a hotel, and Jason DeRusha went to check out Colette Bistro and Bar in Bloomington for his weekly segment DeRusha Eats.
We have a couple of days until Christmas and New Year’s Eve and when you’re looking to celebrate, it has to be about champagne. For a lot of us, finding the right bubbly can be intimidating and confusing.
Two brothers in their 30s are carrying on a legacy started by their grandmother more than 50 years ago. Now their northeast Minneapolis restaurant is celebrating its third birthday. This week in DeRusha Eats, Jason checked out Hazel’s Northeast.
Did the bone-chilling cold make you want to sleep in? Couldn’t be in front of a TV for the WCCO Saturday Morning Show? Have no fear, we’ve got the highlights for you right here.
This week in DeRusha Eats, Jason headed across the Mississippi River to the Lowertown area of St. Paul to a café that has baked its way into the heart of the neighborhood. While Buttered Tin is known for its sweet treats, it also has an award-winning sandwich.
It’s a quirk of the Twin Cities dining scene that there are only a couple seafood restaurants. The new seafood restaurant Union Fish Market in downtown Minneapolis is hoping to fill the void. That’s how Jason DeRusha got a taste of the delicious scallops in this week’s DeRusha Eats.
The whole WCCO family is excited about our latest addition – the WCCO Rooftop! It has an outdoor kitchen, a working gas fireplace, locally grown plants and an amazing view above Nicollet Mall in downtown Minneapolis. There’s green, local, lush landscape to use for an array of purposes, including outdoor camping segments and even musical guests. The plants are mostly locally grown, and the soil is locally sourced from Mississippi Top Soils in Cold Spring.
Did you miss the WCCO Saturday Morning Show? We had plenty of interesting and entertaining segments as Thanksgiving is just around the corner. Aristea Brady visited with an expert from Bachman’s to get ideas for the perfect Thanksgiving table set up that won’t be too expensive.
Ingredients 2 cups frozen mixed vegetables, thawed 1 cup diced cooked chicken 1 can (10 3/4 oz) condensed cream of chicken soup 1 can (16.3 oz) refrigerated biscuits Directions Heat oven to 375°F. In medium […]
This weekend will see the biggest awards in the local food scene. The Charlie Awards not only honor the best chef and best restaurateur in the Twin Cities, but they also honor the best dishes in certain neighborhoods. In this week’s DeRusha Eats, Jason DeRusha checked out Charlie’s Potato Salad, and scouted some of the ten finalists.
This weekend marks the biggest awards event for the local food scene, and DeRusha Eats takes you to the Charlie Awards. It’s an event for foodies that honors the best chef and restauranteur in the Twin Cities and also the best dishes in certain neighborhoods.
For 20 years now, Bryant Lake Bowl has been a popular date night spot in uptown Minneapolis. It’s part local restaurant, part bowling alley – a Twin Cities original.
As the weather turns colder, a lot of us start thinking of baking. And two Minnesota authors — Jeff Hertzberg and Zoe Francois — have sold 500,000 books promising Artisan Bread in five minutes.
No-Knead Artisan Free-Form Loaf From “The New Artisan Bread in Five Minutes a Day.” Each loaf will average five minutes of active preparation time. Makes enough dough for four loaves, slightly less than 1 pound each. In a 5-quart container, mix yeast, water and salt. Add the flour, then use a spoon, stand mixer or high-capacity food processor to mix until uniform. Cover (not airtight) and allow to rise at room temperature for about two hours. The dough can be shaped and baked the day it’s mixed, or refrigerated in a lidded container (not airtight) for up to 14 days. The dough is easier to work with after three hours refrigeration.
The sizzle of fresh tilapia, crisp green beans, topped with gorgeous grilled vegetables. Chef Jesse Sturm is working hard to offer healthy, delicious foods. In a place not exactly known for it.