The Kenwood in Minneapolis looks and feels like its namesake neighborhood: elegant, understated and comfortable. Jim Smart designed the eatery, which is just one of his more than 320 restaurants around the country.
Look closely on dozens of Twin Cities menus and you’ll find the fish from Star Prairie Trout Farm — just 45 minutes from our downtowns. Besides their commercial fishing operation, they have ponds where anyone can fish. My morning show co-anchor, Jamie Yuccas, had more success than I did at fishing.
Mancini’s is known for steak, but it’s their gelato that’s winning fans at the Minnesota State Fair. Sarah Williams starts with milk, cream and sugar – creating gelato right on site. She adds Italian flavorings to make flavors like caramel apple. St. Paul’s Summit Beer goes into the oatmeal stout gelato.
It’s not just what bacon and what muffin you’re going to use for your breakfast sandwich. The uniform choice and the building design also matter. Blue Barn is the newest restaurant at the Minnesota State Fair. Stephanie Shimp, co-owner of Blue Plate Restaurant Group, says they’ve been trying to get into the fair for almost a decade. She tried to get in last year, but Mancini’s ended up winning the old Pizza Palace.
We’ve all been there: we meant to order one thing, and instead we get something else. A Twin Cities Chef had that happen with hot peppers, but he turned that mistake into a growing business. This week Jason DeRusha Eats Cry Baby Craig’s Hot Sauce.
Eva Duckler, 17, has had a busy summer doing normal teenage stuff. You know, like graduating from high school, building a bottling line and launching a root-beer brand. “I’ve been trying root beer since I was really young, probably tried hundreds of root beers,” Duckler said.
She took her mom’s pie crust recipe and created something totally different with it: A hand pie with a unique twist. In this week’s DeRusha Eats, Jason checked out Sara’s Tipsy Pies and we find out where to get our hands on them.
On a hot summer day it’s the perfect day to let your grill do the work and slow roast some ribs. Or if you don’t want to be by all that slow, low heat, maybe you want to head to Mystic Lake for their Great Midwest Rib Fest competition.
Daniel Winer drinks a glass of home-pressed vegetables every day. He has a vested interest, after all, as the CEO of JuicePresso. “I’m not a huge believer in skipping all your meals like some people say. I like to think of it as an addition, or if you do one meal,” Winer said.
It’s a strange sight as you head towards the gate in concourse G at the Minneapolis-St. Paul International Airport. Executive Chef Sara Johannes is at the wok inside Shoyu, which is not your standard airport restaurant. She says a lot of chefs probably think that working at an airport is not the best gig.
There’s a certain expectation that comes with food at a bowling alley. But Pinstripes in Edina isn’t that at all. Chef Nelson Pinos runs an all-scratch kitchen. They even make the pasta in house. “We’re not [just] a bowling alley, you know,” Pinos said.
Many of us over the next week will have backyard parties or picnics to celebrate the 4th of July. And while dining outside tends to be a bit more casual, how would you feel about serving boxed wine? For DeRusha Eats, Jason DeRusha is giving you show how boxed win has changed for the better!
For many of us in the Midwest lobster is a fancy, special occasion food. But that has changed in the Twin Cities, thanks to one food truck that’s become one hot restaurant. This morning Jason DeRusha Eats in the busiest neighborhood for food, at one of the busiest restaurants: Smack Shack.
Old Country Buffet was in bad shape. Stores were closing, and the company was filing for bankruptcy. Then came new CEO Anthony Wedo. “We haven’t done a facelift even for 30 years in this business,” Wedo said. “If you wore the same clothes you wore 30 years ago, you’d be in trouble, right? I mean, you’d stand out in the wrong way.”
They’ll forgive you if you carry a stack of letters into The Postmark Grille in Hudson, Wis. “They love how we kept a lot of the characteristics of the building,” said manager Erica Schletty.
Mark Reese of B-52 Burgers and Brew knew he made a great burger. But competing against The Nook, MyBurger and The Gold Nugget? “It was very intimidating,” Reese said. But a panel of chefs and food critics judged the B-52 burger as the best in the Twin Cities Burger Battle.
It looks like every other grocery store from the outside. But for nearly 40 years, Valley Natural Foods has been doing things differently inside. Kirsten Shabaz is the co-op’s “Fresh Food Educator.” “You wouldn’t be able to walk into a big-box store and find dandelion greens or even ramps probably for that matter,” Shabaz said.
At Steven Brown’s award-winning Tilia in south Minneapolis, you won’t find mac and cheese on the “Cootie Catcher” kids’ menu. The shrimp fried rice is good, real, scratch cooking. But Brown’s making good kids’ food inside and out of his restaurant.
You might not expect Executive Chef Brad Berg to be searing scallops at Pittsburgh Blue. “I guess sometimes I’m surprised we do sell a lot of seafood here,” Berg said.
Inside a non-descript industrial building in Mankato, a snack that’s thousands of years old is getting a new look. Angie and Dan Bastian started popping kettle corn as a couple in 2001. “It’s amazing when you think about we started all of this by hand, we popped by hand, we bagged by hand, we did everything by hand,” Angie said.
It was nearly ten years ago when Chef Jonathan Hunt opened an Italian restaurant in the Nokomis neighborhood of Minneapolis. The city has changed. “There’s definitely a lot more restaurants and I think that [the] diner has changed as well,” Hunt said. “We’ve been able to educate.”
Inside a St. Paul commercial kitchen, two friends are forming more than just loaves of bread. Micah Taylor is a web designer, and Nate Houge is a songwriter. Together, they form Brake Bread. “Bread is all about, like, time and tension and finding out the balance between them,” Houge said.
If the first thing you think of when you hear “Swedish chef” is the Muppets character, then maybe you need to start thinking of Paul Berglund. He has a picture of his felt counterpart in the kitchen of the Bachelor Farmer, the red-hot North Loop Minneapolis restaurant. “A liver pate is one of my favorite things,” Berglund said.
The fire burns 750-degrees hot at Pizza Nea in northeast Minneapolis. But owner Mike Sherwood’s carefully-crafted dough is really what makes his pizza special. “I probably went through 150 pounds of flour before we got the crust the way I wanted it to be,” Sherwood said.
With names like “Naked Blues,” “Sweet Potato” and “Simply Sriracha,” the chips of Way Better Snacks are way different from anything you’ve tried before. Jim Breen graduated high school and college in the Twin Cities, worked on the East Coast for food companies and is now growing his own food brand in the North Loop neighborhood of Minneapolis.