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.
On Thursday, Jason DeRusha and Jamie Yuccas headed east to New Richmond, Wis. where they visited the Heritage Center, went kayaking on the Apple River, explored Willow River State Park, enjoyed the 45th Parallel Distillery and visited Star Prairie Trout Farm.
Even when record rains are falling, WCCO makes it to the lake. This summer, until the start of the Great Minnesota Get-Together, we’re highlighting communities in Minnesota and western Wisconsin. This week, Jason DeRusha and Jamie Yuccas visit New Richmond, Wis.
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.
This morning, we’re talking about getting movin on changing up the interior of your home. So many of us get stuck in a rut and it can be scary to introduce a crazy, wild color.
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.
How much of your personal information are you willing to give up, to get a deal? It’s a question worth asking as more and more stores tap into technology to track our cell phones.
When you ask men what they do to clean their face, the answer is probably going to be “soap and water.” Anti-aging products are overwhelmingly targeted towards women.
Intelligent Nutrients is the natural healthy and beauty business founded by the legendary Minneapolis man who started Aveda. But when Horst Rechelbacher died in February his wife and daughter had to mourn, and then get the company back to work.
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.