Minnesota Monthly's Grillfest RECIPE

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Emily Utne
Some of Peter Botcher's crafted sausages at Butcher and the Boar

It's time to slap on some short pants and fire up those grills. The warm weather has arrived and we're ready to celebrate with something charred to perfection. This weekend, May 18 and 19, Minnesota Monthly Magazine will host their second annual Grillfest at The Depot in downtown Minneapolis from 1 - 5 p.m. There will be live music, cooking demos, tons of samples, beer and wine. In anticipation of the event, Chef Peter Botcher, the main sausage man at Butcher and the Boar was kind enough to share a taste of what's in store.

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10,000 Minutes of Minnesota Craft Beer 2013: Tuesday Events

Categories: Beer

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EU Photography
Whether you're celebrating the gorgeous weather or marriage equality today, there's just something about the way an ice-cold craft beer can soothe that summer-starved thirst that's been hanging around all spring winter. Here are today's smattering of events around the Twin Cities and greater Minnesota celebrating the glory of our hometown brews.

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Chef Jim Christiansen has left Union

Categories: News
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Union's opening chef has left the building

Some tasty restaurant news broke this afternoon. Jim Christiansen, the opening chef at Union, has packed his knives and is heading toward Uptown to open his own space. Hot Dish was able to confirm the news with the chef. Here are the details:

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Rincon 38's Pulpo: 50 Favorite Dishes, No. 6

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Benjamin Carter Grimes
Fired potatoes and arms of the sea (with suction cups), together at last
 
When Hector Ruiz's Rincon 38 opened just a few months back on the corner of 38th & Grand in Kingfield - an increasingly popular intersection for gourmands and they restaurants they frequent - we expected to enjoy some small bites and some Spanish wines. What we didn't expect was to become such fervent fans of a plate of octopus. 
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Melch's Meat Wagon, a carnivorous big bite

Categories: Food Truck
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Joy Summers
Meat fans: look for the big, red bull

Notice the sign proclaiming, "burgers, sandwiches, salad." Melch's Meat Wagon isn't aiming for the veg-obsessed or flexitarians. This truck is here to woo the carnivores. Anyone craving a fat, juicy burger topped with all the accoutrements will be happy to find this bull-adorned mobile business.

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10,000 Minutes of Minnesota Craft Beer 2013: Monday Events

Categories: Beer

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From ales and porters to stouts and lagers, we're crazy about craft beer. And this week, we're especially excited because it's American Craft Beer Week. To celebrate this week-long festival of tasty libations in our neck of the woods, the Minnesota Craft Brewers Guild are presenting 10,000 Minutes of Minnesota Craft Beer this year.

Technically the week began on Saturday at Kieran's, but things are really kicking off today with a bunch of beer-soaked fun to banish that case of the Mondaze away. We'll be posting the schedule and a little taste of what to expect at each event every day this week so you can plan out which tastings and tappings you'll want to check out.

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Butcher & the Boar's pastry chef opens Black Walnut, a pop-up bakery

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Courtesy Black Walnut Facebook page
A new venture from Sarah Botcher, popping up all around town

Though bourbon, big portions, and beer gardens may be the most talked-about attractions at Jack Riebel's Butcher & the Boar, a recent James Beard Award semi-finalist in the Best New Restaurant category, early on we also recognized there's something special going on in the pastry station. Southern-inspired desserts with retro flair -- like grasshopper pie, molten s'mores, and banana pie with gingersnap cookie crust, playfully presented -- are the sweet and simplistic finish diners so desire after a meal of big grilled meats.

The doyenne of desserts at Butcher & the Boar is chef Sarah Botcher, a transplant from San Francisco, California, where she spent time at Tartine, a celebrated organic-focused cafe and bakery. Now that she's settled in and Butcher & the Boar is a screaming success, the time seemed just right to launch her new venture, Black Walnut Bakery. 

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The Strip Club's Tenderloin Schiacciatta: 50 Favorite Dishes, no. 7

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So much flavor and texture in just one dish

When dining at the Strip Club Meat and Fish, a diner needs a strategy. It's best to bring a couple of friends, people who are good at pacing themselves, and attack the menu. Order a pile of small plates and prepare to share. A great time can easily be derailed by one fussbudget who refuses to share their food -- especially if they order the Tenderloin Schiacciatta, a perfect plate of textures and flavors that encapsulates what is so wonderful about the Strip Club Meat and Fish.

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Thomas Keller and Bouchon Bakery coming to La Belle Vie

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Thomas Keller and Sebastien Rouxel of Bouchon will be stopping in town to promote their new Bouchon Bakery cookbook along with a little help from local celebrity chefs Andrew Zimmern and Tim McKee. A very special book signing will take place at La Belle Vie, and you're invited.

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Free Mother's Day meals at Hooters

Categories: Free Stuff!

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Wikipedia
What a warm welcome for mom!
Nothing says "Aw, jeez, I forgot about..." "Happy Mother's Day!" like a free meal at Hooters.

See also:
Mother's Day 2013 brunch round-up
Top 5 Mother's Day 2012 brunches

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