Beyond the headbanging rock hair and the heavy metal T’s, there will be a familiar face in the crowd. Minneapolis native Danny McHugh will be among the rock concert cast otherwise known as “Rock of Ages,” which kicks off Friday at the Orpheum Theatre in Minneapolis.
When The Angels’ Share kicked off the 2013 Minneapolis-St. Paul International Film Festival last month, screenwriter Paul Laverty was in attendance to see both opening night screenings sell out.
In light of the recent less-than-desirable news coming from today’s cruise ships, there’s one ocean liner tha’s landed in town that everyone will want to hop aboard.
When Mary Poppins flies into Minneapolis on her trusty umbrella — yes, fingers crossed she won’t be swept up in yet another April snowstorm — she’ll bring one of our own home.
It’s taken Butcher and the Boar’s Jack Riebel 30 years of cooking, but he finally feels like he’s arrived.
Get out your leg warmers and slouch your cut-off sweatshirt — “Flashdance, the Musical” is taking over Minneapolis.
Butcher and the Boar’s Jack Riebel is in the midst of celebrating 30 years of cooking and while he’s worked just about every position over the course of his career – breakfast cook, smoothie maker, salad cook, executive chef – he said working the line is where he loves to be.
The Host, a new film directed by Andrew Niccol (Gattaca, In Time) from a for-now standalone book by Twilight author Stephenie Meyer, stars Max Irons and Jake Abel. Here are some excerpts from our conversation.
For only three performances, “Monty Python’s Spamalot” will come to the home of Spam Town USA.
When La Belle Vie turns 15 this month, the man responsible for a significant portion of its success will also be the man “stuck” back in the kitchen.
From the creator of the hit TV drama, “Brothers & Sisters,” comes a play about a family trying to heal the wounds of a difficult tragedy.
You could say he’s a dime a dozen. From the incredible kitchen at La Belle Vie, Chef de Cuisine Mike DeCamp leans on years of experience and a natural talent instead of the now-typical route of culinary school or collegiate courses.
Three years before Chris Crary was old enough to drive, he was creating dishes and experimenting with flavors in his home kitchen.
They say, “do what you love” and “follow your passion.” But not all of us listen. Or in Richard Beckel’s case, it just takes some time.
As Chef de Cuisine of Sea Change, Jamie Malone is turning seafood into works of art — and receiving high accolades for doing so.
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