Map of most popular beers by state reveals we aren't as crafty as we think [GRAPHIC]

Categories: Beer, Foodography
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Athena Fedshon
Guess which brew reigns supreme?
For all the craft beer we have brewing in our fair state, you may be surprised to find that our collective beer of choice is actually a macro brew.

A team of data collectors from AMP research firm and Blowfish, an Alka-Seltzer-like, effervescent tab touted as a hangover cure, polled over 5,000 beer drinkers from all across America regarding their beer preference, drinking frequency, and general intake to determine the most popular beers by state. 

Here are the results.

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Signature Dish: Haute Dish's Landon Schoenefeld

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photo courtesy of http://hilaryrobertsphoto.com
Chef Landon Schoenefeld's signature General Tso's Sweatbreads with Foie Fried Rice

In the search for the Twin Cities' best culinary creations, we often come across dishes that stop us mid-bite and force us to reflect on the level of thought and artistry chefs put into their work. The efforts of the chefs are often laborious, and the end results are regularly consumed before the full concept can be appreciated. We've been tracking down some of these dishes to get the chef's side of the story: their thoughts, motivations, and processes. It's our hope that we can give you deeper insight into the talents of Twin Cities chefs and to have a better understanding of what you're getting when you sit down to dinner.

Let's face it, there aren't too many chefs in town who have been able to establish such a nefarious reputation as Haute Dish chef and owner Landon Schoenefeld, but when you've been working in the industry as long and in as many places as Schoenefeld, you're bound to have a few stories that will follow you around -- likely until the end of time. Schoenefeld has come a long way from his Colonel Mustard days and since opening Haute Dish in 2010, he has dazzled diners with his thoughtful, well-executed and visually-stunning interpretations on seasonally-driven, technique-elevated, old and new school comfort foods.

As Haute Dish is well into its third year of service, Schoenefeld continues to grow and refine his menu all while keeping diners entertained with his playful plates. As one of the forerunners of the Twin Cities young, chef-driven restaurant movement, Haute Dish has quickly become a Minneapolis staple as it embodies itself as a representative of our cultured past and expansive, diverse future.


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Peterson Popcorn closes St. Paul location after 37 years

Categories: Foodography, News

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Peterson Popcorn Facebook page
Peterson's caramel corn
Peterson Popcorn has locked the doors of their original location in the St. Paul skyway after 37 years of business.

SEE ALSO:
Gourmet popcorn: A snack trend takes off
St. Paul skyway says, "Oooh-lala!" for Maison Darras

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Signature Dish: Victory 44's Chef Erick Harcey

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Victory 44's Chef Eric Harcey presents his sous vide beet salad

In the search for the Twin Cities' best culinary creations, we often come across dishes that stop us mid-bite and force us to reflect on the level of thought and artistry chefs put into their work. The efforts of the chefs are often laborious, and the end results are regularly consumed before the full concept can be appreciated. We've been tracking down some of these dishes to get the chef's side of the story; their thoughts, motivations, and processes. It's our hope that we can give you a deeper insight into the talents of Twin Cities chefs and to have a better understanding of what you're getting when you sit down to dinner.

North Minneapolis' Victory 44 is easily one of the Twin Cities premier dining spots and its undeniable position as a forerunner in the Twin Cities small, chef-driven, highly creative restaurant scene speaks volumes about chef/owner Erick Harcey. Having a firm command on both technique and the understanding of flavors, Chef Harcey whimsically puts together plates of food that are both visually stunning and immensely balanced.

Chef Harcey is the driving force behind not only Victory 44, but his recent partnership with Rustica Bakery and Dogwood Coffee on the Southside of the city has also been met with critical acclaim. Parka continues on in a different vein than that of Victory 44, but the principles remain the same. Creative food elevated by an understanding of traditional technique and quality ingredients ensure that both restaurants are unmissable stops for dining in the Twin Cities.

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Signature Dish; The Kenwood's Chef Don Saunders

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Photo courtesy of http://hilaryrobertsphoto.com
The Kenwood's chef Don Saunders presents his Moules-Frites

In the search for the Twin Cities' best culinary creations, we often come across dishes that stop us mid-bite and force us to reflect on the level of thought and artistry chefs put into their work. The efforts of the chefs are often laborious, and the end results are regularly consumed before the full concept can be appreciated. We've been tracking down some of these dishes to get the chef's side of the story; their thoughts, motivations, and processes. It's our hope that we can give you a deeper insight into the talents of Twin Cities chefs and to have a better understanding of what you're getting when you sit down to dinner.

The Kenwood, having only been open for less than a year, is already a fast favorite among south Minneapolis residents. In addition to his other south Minneapolis restaurant, In Season, Don Saunders has helped to solidify the platform for the ever-blossoming Twin Cities food scene. Having worked with some of the best chefs at some of the best restaurants, Saunders classic French cuisine has easily earned its reputation as some of the best in the city.

Focusing on only the freshest ingredients as they come available, Saunders has in part helped to define the culinary philosophy of the Twin Cities and with his recent announcement of shutting down his flagship restaurant, In Season, for the summer for a quick makeover, Saunders is looking to add a new distinctive flair to his culinary repertoire. 

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Signature Dish: The Left Handed Cook's Thomas Kim

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Courtesy of http://hilaryrobertsphoto.com
The Notorious P.I.G. is Kim's Asian take on a Mexican tostada
In the search for the Twin Cities' best culinary creations, we often come across dishes that stop us mid-bite and force us to reflect on the level of thought and artistry chefs put into their work. The efforts of the chefs are often laborious, and the end results are regularly consumed before the full concept can be appreciated. We've been tracking down some of these dishes to get the chef's side of the story; their thoughts, motivations, and processes. It's our hope that we can give you a deeper insight into the talents of Twin Cities chefs and to have a better understanding of what you're getting when you sit down to dinner.

Few people in this world have the ability to move into an entirely new town and not only acclimate to their surroundings but have an immediate impact on their communities. When Thomas Kim and his significant other/business partner Kat Melgaard came to Minnesota from L.A. 14 months ago and opened Midtown Global Market's hit food stand, the Left Handed Cook, people took notice, and they took notice in a big way. The food stall has won some of the highest praises from Minneapolis's most critical eaters.

See also:
Signature Dish: Lucia's chef Lucia Watson
Signature Dish: Sanctuary's chef Patrick Atanalian


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Signature Dish: Barbette's chef Sarah Master

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Photo courtesy of http://hilaryrobertsphoto.com
Chef Sarah Master presents her lamb chops with fingerling potato confit, mache, truffle lavender vinaigrette, celeriac purée

In the search for the Twin Cities' best culinary creations, we often come across dishes that stop us mid-bite and force us to reflect on the level of thought and artistry chefs put into their work. The efforts of the chefs are often laborious, and the end results are regularly consumed before the full concept can be appreciated. We've been tracking down some of these dishes to get the chef's side of the story: their thoughts, motivations, and processes. It's our hope that we can give you a deeper insight into the talents of Twin Cities chefs and to have a better understanding of what you're getting when you sit down to dinner.

Barbette is the epitome of French bistro-style dining in the Twin Cities, and for the past year or so, chef Sarah Master has been the woman at the helm. Preparing classic renditions on bistro fare that is deeply steeped in French technique, Master continues the traditions that have made Barbette a favorite spot for droves of hungry Uptown diners.

Master's focus is on locally sourced, sustainable, and seasonal ingredients, which she uses to create dishes that are not overly complicated but are tremendously bold in flavor and are executed with the highest degree of culinary prowess. She has not only worked with some of the biggest names in the Twin Cities food scene, she has also spent time working with some of the nation's top chefs.

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Signature Dish: Sanctuary's chef Patrick Atanalian

Photo courtesy of http://hilaryrobertsphoto.com
Sanctuary's cobia with chocolate hazelnut spread, star fruit salsa, and sweet torta by chef Patrick Atanalian

In the search for the Twin Cities' best culinary creations, we often come across dishes that stop us mid-bite and force us to reflect on the level of thought and artistry chefs put into their work. The efforts of the chefs are often laborious, and the end results are regularly consumed before the full concept can be appreciated. We've been tracking down some of these dishes to get the chef's side of the story: their thoughts, motivations, and processes. It's our hope that we can give you a deeper insight into the talents of Twin Cities chefs and to have a better understanding of what you're getting when you sit down to dinner.

Chef Patrick Atanalian is the man behind the menu at arguably one of the Twin Cities most underrated restaurants, Sanctuary. The restaurant features an eclectic blend of flavor and ingredient combinations that are bound together using a combination of classic French and modern culinary technique. The idea is to deliver to diners recognizable ingredients while introducing them to new and often eccentric flavors.

French-born chef Atanalian has received high praise from many of the city's top critics, and he continues to dazzle his downtown diners with a variety of unorthodox compositions. He features a rotating menu of seasonally based dishes, but he's not one to shy away from things that run to the exotic for the typical Minnesota palate. That can include Asian, Latin, and sometimes tropical ingredients. In 2001 he was given City Pages' "Best Mad Genius" award.

See also:
Signature Dish: Saffron's chef Sameh Wadi
Signature Dish: Lucia's chef Lucia Watson



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Signature Dish: Lucia's chef Lucia Watson

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Photo by Gianna Lucci
Lucia's roasted chicken with wild rice-leek pudding, sugar snaps, & thyme-mushroom demi

In the search for the Twin Cities' best culinary creations, we often come across dishes that stop us mid-bite and force us to reflect on the level of thought and artistry chefs put into their work. The efforts of the chefs are often laborious, and the end results are regularly consumed before the full concept can be appreciated. We've been tracking down some of these dishes to get the chef's side of the story; their thoughts, motivations, and processes. It's our hope that we can give you a deeper insight into the talents of Twin Cities chefs and to have a better understanding of what you're getting when you sit down to dinner.

These days, the Uptown area of Minneapolis plays host to a cadre of new restaurants owned and operated by young entrepreneurs trying to make their mark on Minnesota's dining scene, but just around the corner from Calhoun Square lies an establishment that helped to set the bar for the way Twin Cities restaurants operate as we know them to today. Since 1985, Lucia's has been a leader in the Minnesota farm-to-table movement, and head chef and owner Lucia Watson has been paving the way for high-quality, sustainable eating ever since.

Watson has spent the majority of her career growing the Lucia's empire to the point that her three businesses now take up the majority of the block. There's the main dining room known as Lucia's Restaurant, next door to that is Lucia's Wine Bar, and in a small little room next to that lies Lucia's to Go, a small deli serving fresh food for hungry Minneapolitans on the go.

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Signature Dish: Saffron's chef Sameh Wadi

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Photo courtesy of http://hillaryrobertsphoto.com
Saffron chef Sameh Wadi's Roasted Chicken with Eggplant Lovash and Tahini Yogurt

In the search for the Twin Cities' best culinary creations, we often come across dishes that stop us mid-bite and force us to reflect on the level of thought and artistry chefs put into their work. The efforts of the chefs are often laborious, and the end results are regularly consumed before the full concept can be appreciated. We've been tracking down some of these dishes to get the chef's side of the story; their thoughts, motivations, and processes. It's our hope that we can give you a deeper insight into the talents of Twin Cities chefs and to have a better understanding of what you're getting when you sit down to dinner.

For seven years the downtown Minneapolis restaurant Saffron has been redefining the way Twin Cities diners think about and experience Middle Eastern cuisine. At the helm is restaurant chef and co-owner Sameh Wadi, whose passion for food has earned him recognition not only with local food fanatics but on the national stage.

At the age of 29, Wadi has accomplished more than a lot of chefs will in their entire careers. He's the co-owner of three successful businesses: Saffron, the newly opened World Street Kitchen, and Spice Trail, Wadi's own line of handcrafted spice blends.

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