Surly Brews The Devil's Work for the Uncle Acid & the Deadbeats Concert Tonight

Categories: Beer, Events

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photo courtesy of Surly Brewing Co.

When British band Uncle Acid & the Deadbeats roll through town tonight, their unique brand of doom metal won't be the only dark and evil presence at the Triple Rock. Surly has brewed a special batch of The Devil's Work, a one-off small batch beer unique to the occasion.

The beer is a porter in style with blackstrap molasses, star anise, and dry-hopped Sterling hops, giving it flavors of black licorice and blackened malt with a spicy, floral hop aroma. It will be on draft at the concert in limited supply.

See also:
Surly brews special IPA for death metal fans

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Month in Review: Open, Closed, Coming Soon October '14

Categories: Month in Review

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Hannah Sayle
Libertine's Dutch baby.

NOW OPEN

Agra Culture Kitchen & Press (City Pages First Look)
2939 Girard Ave. S., Minneapolis

Bull Run Coffee (in former Anodyne Coffeehouse space)
4301 Nicollet, Minneapolis

Buster's on 28th (re-open after re-model)
4204 28th Ave. S., Minneapolis

Dong Hae Korean Grill & Sushi
251 1st Ave. N., Minneapolis

Foreign Legion
Soo Line Building, Marquette & 5th, Minneapolis

Le Town Talk Diner (City Pages coverage)
2707 E. Lake St., Minneapolis

Lyn 65
65th St. & Lyndale Ave. S., Richfield (City Pages Review)

See also:
Open at last, Lyn 65 makes Richfield richer


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Stewart Woodman Looks to Win Back Fans at the Workshop at Union

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Alma Guzman
Coffee and Donuts

A lot has changed in the main-level dining room of Union since the triple-decker restaurant first opened in downtown Minneapolis at the tail end of 2012. Originally, the space was intended to provide a more intimate experience than the rooftop, with a more formal, burger-free menu to match. After chef Jim Christiansen left to open top-touted Uptown eatery Heyday, the dining room went for a full restaurant-within-a-restaurant makeover and re-emerged as Union Fish Market. The short-lived seafood-focused concept had some memorable dishes, but was mostly known for their Manny's-style tableside showmanship and making their raw bar a mobile display. Its current iteration is the aptly named Workshop, a mostly small-plate, contemporary American (with some Asian flourishes) spot helmed by chef Stewart Woodman, who had been in self-imposed, and probably well advised, long hibernation prior to taking this post.

See also:
6 Local Ciders to Woo You This Fall

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Drink Your Mexican Hot Chocolate in Beer Form

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Loren Green

It's that age-old fall conundrum. You want a cozy seasonal beverage, but you also want a beer. You're all cidered out and think pumpkin beers can suck it. What do you do? Pour a beer in your hot cocoa? No, dummy. You crack open a Xocoveza Mocha Stout.

Who cares if you can't pronounce it? (Sho-Co-Vay-Za, if you insist.) This week's Beer of the Week -- from Stone Brewing in San Diego, with a bit of help from Insurgente in Tijuana -- is a unique, rich brew you'll be sipping all season long.

See also:
Boom Island's Limited Edition Richard Strauss Beer Is a Brew Set to Music

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How It's Made: Buddy's Small Batch Nut Butters

Categories: The Art of Food

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Emily Eveland
Twenty-four-year-old Andrew Kincheloe always envisioned being his own boss. A year and a half after graduating from the University of St. Thomas with a BA in entrepreneurship, he was doing exactly that. Kincheloe is the founder and president of Kinchie's LLC, makers of Buddy's Small Batch Nut Butters. Buddy's is an ever-expanding company that currently offers three varieties of coarse peanut butter, including Cinnamon Raisin, Honey Peanut, and Chocolate Peanut.

See also:
How It's Made: Mademoiselle Miel Bon-Bons


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Grease Thieves Hit Rochester Restaurants

Categories: News

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Rachael Vorhees
Don't steal from this!

In perhaps one of the messiest thefts imaginable, thieves have spent the past few weeks storming through Rochester's restaurants and stealing thousands of pounds of kitchen grease.

As first reported by the Post-Bulletin, the thefts have been from restaurants that have left the oil out for the grease-collection company Midwest Grease. And it sounds like the crooks took a lot -- more than 6,000 pounds of kitchen grease over the past few weeks, worth more than $1,500.

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Top 5: Olive Oiils For Those Looking Beyond Supermarket Shelves


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Dinner on the Farm Presents a Weekend of Camping, Music, Art, and Indigenous Foods

Categories: Events

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Courtesy of WonderGather
Art, cooking, biking and permaculture are all part of WonderGather

Interested in the ways in which art, cooking, the environment, coffee, biking, and s'mores intersect? Of course you are because we said "s'mores."

Coming soon on October 4, WonderGather is the brainchild of Dinner on the Farm's Monica Walch and poet/musician Ben Weaver. Starting with killer coffee at Angry Catfish and a 35-mile bike ride, it's a day and night experience at Garden Farme, with acoustic music, herb and flower education by Foxglove Market, an indigenous feast made by The Sioux Chef, and more.

See also:
Permaculture Research Institute turns to Kickstarter for funding


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The 10 Best Minnesota IPAs

Categories: Beer, Lists

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Adam Barhan

India Pale Ale: The name alone brings location to mind. It's a beer of varied style and story. From floral West Coast ales to malt-forward British IPAs and fruity-nosed Belgian IPAs, each IPA has a sense of place in its recipe.

Minnesota IPAs are no exception. We sipped our way through this most popular and accessible of craft beer styles to identify the top 10 IPAs in the Land of 10,000 Lakes.

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SurlyFest 7 Offers a New Take on Oktoberfest

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Don Saunders on Climbing the Ranks, Opening the Kenwood, and Training for Iron Fork

Each week, we'll interview one of the chefs participating in our 2014 Iron Fork competition. On November 6, these six culinary masterminds will go head to head to see who can create the most appetizing and healthful dish using a secret ingredient. Tickets are on sale now.

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Keane Amdahl
Don Saunders, chef/owner of the Kenwood, is one of this year's Iron Fork competitors

If you're a lifelong restaurateur, you know that losing is part of the game. Ideally, if you're as committed as Don Saunders, owner and head chef at the Kenwood, you also know what it feels like to win.

Saunders has had his share of ups and downs, openings and closings in his career on the Twin Cities dining scene. He'll bring that experience and a veteran chef''s composure to the 2014 Iron Fork Competition in November, where maybe he'll score himself another win.

See also:
Nick O'Leary of Coup d'Etat: "These Kids Come Out of Culinary School Worthless"


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Taco John's Shift Manager Gave Teenage Employee "Gaytard" Nametag

Categories: News

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Photo courtesy of ACLU
Taco John's has proven that fast food can be tasteless in more ways than one.

Tyler Brandt, an openly gay 16-year-old, was given a name tag reading "Gaytard" during his shift at a Yankton, South Dakota Taco John's franchise in June. His night manager instructed him to wear it for the rest of the night.

See also:
Twin Cities Residents Successfully Petition Against Offensive Chino Latino Billboard


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