DeRusha Eats: Bloomington's LelaOne of the Twin Cities most celebrated chefs, who once owned his own 4-star fine-dining restaurant, is now running a restaurant that's attached to a hotel in south suburban Bloomington.
DeRusha Eats: Gyst Fermentation BarFermentation is the process that turns fruit into wine, grain into beer, and flour into sourdough bread.
US Bank Stadium Preps WiFi For Super Bowl LIIWith 310 days until Super Bowl LII in Minnesota, Jason DeRusha got an exclusive behind the scenes look at the preparations to make sure everyone can upload their Instagram and Facebook posts problem free.
DeRusha Eats: Isabel Street HeatWhen he's not at his day job at the Motorwerks BMW shop, Tony Stoy is probably in a St. Paul commercial kitchen, tinkering with his latest flavor of Isabel Street Heat hot sauce.
DeRusha Eats: Caribou CoffeeCaribou Coffee is cleaning up its drink menu. The company is banning a laundry list of artificial colors, dyes, preservatives and other ingredients, such as high-fructose corn syrup and MSG, from entering the its cups.
DeRusha Eats: Barnes & Noble Kitchen In EdinaThe setting: the lower level of a luxury mall in Edina, Minnesota. The plot: a struggle for survival. The characters: a bookstore in a world where half-off bestsellers are easy to buy online, and a sit-down restaurant: when many of us are eating on the run.
DeRusha Eats: Minnesota Pure & Clear Artisan IceThe road to Minnesota Pure and Clear ice starts 30 miles south of Minneapolis in a building that sure doesn't scream artisanal.
DeRusha Eats: Zelo In Downtown MinneapolisStanding at the corner of 9th Street and Nicollet Mall in downtown Minneapolis, only a minor change to the awnings hint the major change inside. Zelo looks new.
Twin Cities Restaurant Patios Opening Amid Heat WaveA number of restaurants in the Twin Cities are taking advantage of the break from winter weather.
13 Local Chefs, Restaurants Land On James Beard Semifinalist ListThirteen Twin Cities restaurants or chefs have been named semifinalists for the most prestigious award in the culinary world, the James Beard Foundation Award.
DeRusha Eats: Mississippi MushroomsAs an agriculture student at the University of Minnesota, Ian Silver-Ramp dreamed of starting a facility like Mississippi Mushrooms -- local, high-tech, eco-friendly. He had no idea it would become such a favorite of Twin Cities chefs.
DeRusha Eats: South Minneapolis' BirdieWhen it comes to success at the top of the restaurant world, three Minneapolis chefs want you to know that a women's place is in the kitchen.

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