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.
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.
Chef de Cuisine Jamie Malone opened up about her late-night cravings (and also last meal desires) in the second portion of our two-part interview.
One Two Three Sushi is a new take on the typical raw fish counter. In a similar process to Subway or Chipotle, this sushi spot offers customizable rolls where the diner chooses their ingredients and it’s made right before their eyes.
From the get-go, fresh-faced, wide-eyed young men in crisp white shirts and perfectly tightened black ties promised to share the story of a book — a book that would change our lives. Well, mission accomplished, boys.
As Chef de Cuisine of Sea Change, Jamie Malone is turning seafood into works of art — and receiving high accolades for doing so.
It isn’t everyday that you meet a cowboy living in Minnesota. But it’s even more rare when that cowboy is making strides as the only one in his profession — in the history of the sport.
Steven Brown has proven that simple ingredients and an easy approach — both in the kitchen and out — can make for some extraordinary results.
A new collaborative partnership between Hennepin Theatre Trust — and their marketing prowess — and a favorite local theater company, Theater Latté Da, takes the best of our Twin Cities talent and brings it to a larger spectrum.
For Steven Brown, it all began with Betty Crocker. That iconic red-and-white cookbook started the spark that eventually spun into being named “one of the best cooking talents this town has ever produced.”
It was quite the year in our local arts and entertainment scene – we were roasted by Jeffrey Ross, we welcomed a fleet of new food trucks, got glamorous at Glamorama and were mooned by Madge herself.
The life of Frank Abagnale, Jr. is perhaps the most shocking upon realizing its truth. While most of us were learning to drive and thinking about college, Frank was ditching his pilot uniform for a doctor’s lab coat, while shoving millions in counterfeit money into an empty suitcase.
Last week’s Part 1 of our profile of Doug Flicker focused on his humble beginnings and the journey that led him to this point in his career — running a restaurant that’s been given a perfect score by a number of critics.
Picking a favorite moment from the movie “Elf” is what I imagine it’s like picking a favorite child — impossible.
A teenage runaway, in search of a new, glamorous life, successfully poses as a pilot, a doctor and a lawyer, cashes millions of dollars in forged checks and dodges the FBI — all before hitting puberty. Still, the strangest part of this story? It’s true.