Four chefs, three courses – but this time, there’s a lot more on the line.
No one needed a bright, colorful, uplifting performance — proving there’s magic in an old trusty umbrella — more than winter weary Minnesota.
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.
While last year’s offerings included a mega meatball, garlic fries and healthier offerings from LeeAnn Chin, this year we’re welcoming food truck fare and a Minnesota favorite.
For nearly 50 years, Macy’s eighth floor has been transformed into a giant, gorgeous blossoming garden for the annual flower show. This year, with the help of Bachman’s, the theme “A Painted Garden” comes to life through the majestic colors and inspirations of Asia.
For those that have seen Shakespeare plays before or those looking to experience them for the first time, one thing’s guaranteed: You’ve never seen Shakespeare like this.
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.
We’ve all known the kind of stellar restaurants and chefs we’ve been blessed with here in the Twin Cities. But as the semifinalist list for the 2013 James Beard Awards prove, the rest of the country is taking notice.
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