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.
There’s no denying the culinary prowess coming out of Twin Cities kitchens today. Several Minnesota chefs and restaurants are consistently recognized on a national scale — and by the prestigious James Beard Award Foundation.
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.
Steven Brown has proven that simple ingredients and an easy approach — both in the kitchen and out — can make for some extraordinary results.
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.”
This week the Twin Cities food community honored a dozen restaurants and chefs with the Charlie Awards.