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.