Midtown Global Market Chili Cook-Off Puts International Twists on an American Classic

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Midtown Global Market's chili cook-off

The weather is finally turning, which means snuggies, raging bowls of fiery chili, and the Midtown Global Market's annual chili cook-off.

The event is open to all and features chilis made from several of the Market's most popular vendors. Proceeds benefit homeless and at-risk families in search of transitional housing.

See also:
It's palates in wonderland at the Rabbit Hole - The new Midtown Global Market neighbor wins over hearts and stomachs

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Chef Pat Weber Talks Top Chef, Spam, and Not Doing "Some Fusion Shit"

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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Pat Weber is one of six contestants in the 2014 City Pages Iron Fork competition

We may think of them as the folks who run the kitchens of our favorite restaurants, but the role of a chef takes many forms: consulting, teaching, writing.

Chef Pat Weber spent his earlier years chasing the dream, working in a variety of kitchens across the country, but now spends his time either teaching students at the local Art Institutes International or consulting for various restaurants around town with his business Mise en Place.

Chef Weber is one of six contestants participating in this year's Iron Fork competition. Here's how he went from kitchen jockey to culinary instructor, and how this could give him an edge in this year's culinary throw-down.

See also:
Erick Harcey of Victory 44 Shares His Ruthless Tactic for Iron Fork 2014

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Prairie Dogs Takes Second Crack at Kickstarter to Open Brick-and-Mortar Spot

Categories: Food, News

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Photo courtesy of Prairie Dogs
Prairie Dogs gives Kickstarter a second go

If at first you don't succeed, drop back, wait a few months, and then throw up another Kickstarter campaign. That's what the folks at Prairie Dogs have done in an attempt to get their high-end, handcrafted hot dog and sausage location off the ground.

Last fall, the Prairie Dogs folks had initially taken to hosting a variety of pop-ups around town to help promote and test their craft hot dog concept, which had a lot of local eaters pretty excited. They launched a Kickstarter campaign last fall to help launch the brick-and-mortar version of the business, but only managed to raise just over $3,000 of their $30,000 goal.

See also:
Prairie Dogs launches Kickstarter and announces next pop-up


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Red Cow Gets "Golden Ticket" Invite to World Food Championships

Categories: Food, News

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Minneapolis's Red Cow was recently invited to participate in the World Food Championships in Las Vegas
Stuff it, stuffed burgers. A different kind of Twin Cities burger is in the spotlight.

Red Cow, the south Minneapolis burger restaurant that recently opened a new location in St. Paul, has been invited to compete in the World Food Championships in Las Vegas. Red Cow received a special "Golden Ticket" invitation to the event from Food Network star Ben Vaughn, who also hosts the championships. Once there, the burger eatery will vie for the title of burgermeister supreme.

See also:
Red Cow to bring its burgers and beer to the North Loop


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Chef Drew Ledo on His Iron Fork Grudge Match and Anthony Bourdain's Life Advice

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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Sparks head chef Drew Ledo talks competition cooking and taking life advice from Anthony Bourdain

In the small, often overlooked Minneapolis neighborhood of Bryn Mawr, one petite Italian restaurant has been delighting diners with wood-oven-centric cuisine since 2012. At the helm is head chef Drew Ledo, who has spent the majority of his life immersed in the food service industry and will be taking his first leap into competitive cooking with this year's Iron Fork.

We had a chance to sit and talk with chef Ledo about his background, what it was that motivated him into a serious cooking career, and the life advice he received from celebrity chef/travel guru Anthony Bourdain, which had a lasting effect on his own culinary adventure.

See also:
Third Bird's Lucas Almendinger on Multiple Career Paths and Starburst-Glazed Foie Gras

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5 Best Bets for Restaurant Week in the Twin Cities

Categories: Events, Food

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It's restaurant week and we've put together a list to help you narrow down your choices. The Third Bird's buffalo fries, anyone?

It's that time of the year again when restaurants across the Twin Cities put together a variety of budget-friendly prix fixe menus. This time around, MSP Magazine's Restaurant Weekhas added a few newbies to the roster of RW regulars, giving you the opportunity to get out and try something new without breaking the bank.

We've scoured the list of participating restaurants and put together a pretty solid guide to places you should check out -- especially if you don't dine out much or find yourself at the same table in the same joint every date night. Restaurant Week is the perfect excuse to break the trend.

See also:
The Third Bird gives comfort food the highbrow treatment

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Hiroshima Hot Dogs: A Pop-Up of Godzilla-Sized Proportions and Japanese-Inspired Dogs

Categories: Events, Food

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Photo courtesy of Libertine
Feed your mutant-reptile-sized appetite at the Hiroshima Hot Dogs pop-up
The folks over at Libertine are hosting their first pop-up, and it could potentially be the king of all Twin Cities pop-ups. On October 24 and 25, the cheekily dubbed "Hiroshima Hot Dogs" will bring guests a selection of hot dogs dressed to the hilt in the tastiest Japanese adornments and named after classic Godzilla monsters.

See also:
Libertine brings roasted meats and great service to Uptown


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Paul Greenberg: How American Seafood Can Change the World and What You Can Do

Categories: Food, Interview

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Photo courtesy of Paul Greenberg
Paul Greenberg on why eating locally sourced seafood is critically important
What Michael Pollan is to land-food, Paul Greenberg is to seafood. His books, which examine the way average consumers have feasted through what was once the ocean's bounty, have landed him on the New York Times bestsellers list. Greenberg's newest book, American Catch, paints a clear portrait of America's confounding import-export system for fish and seafood.

In his book, Greenberg details how America exports all of its fresh, wild-caught seafood, only to then import frozen, farmed varieties from around the globe to serve as our primary source of fish-based protein. The practice is so common that almost 90 percent of the seafood that we consume in the United States is imported and as the book states, often comes from "dubious sources."

We sat down to talk to Greenberg when he was in town last week about the current state of American seafood and what we can do to keep fish and seafood on our plates for the foreseeable future.

See also:
A Coffee Date with Michael Pollan [Interview]

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Third Bird's Lucas Almendinger on Multiple Career Paths and Starburst-Glazed Foie Gras

Each week, we'll interview one of the chefs participating in our2014 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
2014 Iron Fork competitor Lucas Almendinger talks about his past, competition cooking, and glazing foie gras with Starbursts

Lucas Almendinger, of the newly opened Third Bird in downtown Minneapolis's Loring Park neighborhood, might not be a big name in the Twin Cities culinary scene yet, but given his recent critical acclaim and his top-shelf pedigree, he's definitely a chef to watch.

Almendinger has studied under some of the Twin Cities' biggest names and with a well received opening now under his belt, he is poised for a big break. He sat down with us to talk about his past, present, and the upcoming Iron Fork competition.

See also:
Will the Third Bird have staying power in Loring Park?


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Bachelor Farmer to Expand, Open New Cafe Concept in the North Loop

Categories: Food, News

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Bachelor Farmer will relocate Askov Finlayson and open a new cafe in the vacant space
The folks over at the Bachelor Farmer have more big plans for Minneapolis's bustling North Loop neighborhood. Over six years into their successful restaurant venture, the Dayton brothers have decided it's time for an expansion.

Andrew and Eric Dayton will move their clothing store, Askov Finlayson, into its own location -- directly next door in the historic Hennepin Hotel building, which the brothers purchased in 2012. The former clothing store space will become a brand new cafe, serving breakfast, lunch, and a variety of exquisite pastries courtesy of the Bachelor Farmer's pastry chef, Khanh Tran. Bachelor Farmer and its downstairs speakeasy-style bar, Marvel Bar, will stay put.

See also:
The Bachelor Farmer announces Khanh Tran as new pastry chef


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