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5 best things our food writers ate in the Twin Cities this week

5 best things our food writers ate in the Twin Cities this week 5 best things our food writers ate in the Twin Cities this week Taste editor Nicole Hvidsten and restaurant critic Rick Nelson highlight the favorites of their weekly dining experiences. April 23, 2021 9:57am Text size Copy shortlink: Let s be honest: quiche can be snooze. Not this one, and not just because it has such an appealing back story. Food Building owner Kieran Folliard approached Minnesota superchef Tim McKee (of La Belle Vie and Octo Fishbar fame) with a proposal. Tim has always been a terrific fan of what we do at the building, and I asked him if he would ever do us the favor of creating recipes that would utilize products made in the building, he said, referring to the artisanal output at Red Table Meat Co., Baker s Field Flour & Bread and Alemar Cheese Co. Tim said, I have a better idea.

United statesJeff bursteinHeather asburyNicole hvidstenMarissa lozanoRick nelsonPrado martinaKieran folliardTim mckeeOcto fishbarAnnamarie rigelmanRed table meat coAlemar cheese coYia vang union hmong kitchenField flourAlemar cheese

53 Twin Cities area restaurants with dine-in and takeout options for Mother s Day

53 Twin Cities area restaurants with dine-in and takeout options for Mother s Day
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5 best things our food writers ate in the Twin Cities this week

5 best things our food writers ate in the Twin Cities this week Taste editor Nicole Hvidsten and restaurant critic Rick Nelson highlight the favorites of their weekly dining experiences. April 9, 2021 10:22am Text size Copy shortlink: After a year of takeout-only service, the dining room at this Lowertown destination reopened on Wednesday. It s nice to get back to plating food, said chef Adam Eaton. I ve been shoving stuff into boxes for a year, and that can be demoralizing, because part of what you do as a chef is make food as pretty as possible. Still, I m grateful to all the people who were willing to come and pick up these boxes. That s what got us through this.

United statesNew yorkMall of americaBaker fieldJake dmochowskiNicole hvidstenRick nelsonAdam eatonRed table meat coAlemar cheese coNew york cityState fair inspiredVictoria burrowAlemar cheeseDuck greyField flour

Twin Cities culinary duo started Aliment Pasta Co after noodling a pandemic change

Twin Cities culinary duo started Aliment Pasta Co. after noodling a pandemic change The culinary veterans seized the moment and started a new venture: Aliment Pasta Co. February 19, 2021 11:37am Text size Copy shortlink: The pandemic has altered the professional lives of nearly everyone working in the restaurant industry. Take Alex Dayton and Matt Kappra. Between them, they probably have more than 20 years of experience in restaurant kitchens. Heck, they even met in a restaurant kitchen (Cocina del Barrio, in Edina) and after striking up a friendship, they became brothers-in-law; their wives Katelyn Dayton and Megan Sheridan are sisters. Now they re business partners, and their spouses are contributing their management and marketing smarts. Dayton and Kappra are leasing space in a restaurant Kieran s Kitchen Northeast in Minneapolis but they re not following the traditional restaurant model. And that s by

Katelyn daytonPaul lowertownAlex daytonMatt kappraMegan sheridanRed table meat coAlemar cheese coTeam alimentCocina del barrioKitchen northeastMarket house collaborativeFood buildingRed table meatField flourகேட்லின் பகல்பால் தாழ்வான நகரம்

Twin Cities culinary duo started Aliment Pasta Co after noodling a pandemic change

Twin Cities culinary duo started Aliment Pasta Co after noodling a pandemic change
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Katelyn daytonPaul lowertownAlex daytonMatt kappraMegan sheridanRed table meat coAliment pasta co freshAlemar cheese coTeam alimentCocina del barrioKitchen northeastMarket house collaborativeFood buildingRed table meatField flourPasta co fresh

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