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by Arts & Nightlife Editors
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NEWS: Gavin Kaysen Changes Merchant to Spoon and Stable
Surly Beer Hall to Open: December
By: | Posted: 01/25/2011
This is a crazy time of year for me. I am just back from two weeks in South America and can’t wait to sleep. And then, after a few days of snoozing, I’ll have to see if I can slip into Heidi’s to see how they are doing with the reincarnation.
I was catching up on my reading in the lounge on flight back last night from Suriname and saw that the Best of the Best Party has tickets available at mspmag.com. It should be a great night. I know many Minnesotans are sticklers and feel they need a direct ask so here it is . . .
You and a guest are invited to Mpls.St.Paul Magazine’s Best of the Best Party on Monday, February 21. From 6:00-7:00 p.m. is the VIP Reception and from 7:00-10:00 p.m. is the Main Event. It all goes down at the IDS Center at Windows on Minnesota. See you there!
Now go get your tickets on the website you are on right now . . . what could be easier.
What is not easier is winning the Bocuse D’or. James Kent will try, and you can read all about it here. Local rock star Gavin Kaysen tried a few years back, Tim Hollingsworth gave it a shot, and now Kent gets a crack at it. Good Luck, USA.
Anyone else out there addicted to Dave Arnold and Nils Noren’s cookingissues.com ? The latest posts on kombu and pears just had me in a tizzy. For anyone serious about food this is a MUST read on a regular basis. Several months ago I devoured their piece on country ham—you can see it in their archives. The concept that country ham, and the Ham Zone that rings the waist of our country (the Med), skips the Middle East and lands again in China is one of Arnold’s greatest constructs. I devoured a dozen great hams in Chengdu last fall and believe very strongly that our state can be a world leader in serious country ham production. We have the pork and, despite our cold winters, I think we can make some noise in this arena. Anyway there is indeed a Burger Bros country ham in my fridge right now, and I can’t wait to eat some more of it when I wake up tomorrow.
I still think a real salumeria-charcuterie-museo del jamon concept would kill on 50th and France with a satellite shop on Nic Mall. Imagine stopping in for a quick stand up lunch of ham and cheese with a fresh squeezed glass of OJ, Madrid style. Oh, lordy, I am hungry just dreaming about it.
I also watched my favorite food show in the lounge and thank goodness one of my least favorite cooks is gone from Top Chef and it couldn’t have happened sooner for me. The real treat was witnessing how many of the cheftestants can’t cut fish. Pretty goofy for some of them, considering the fact that they call themselves chefs. And is it just me or does this seem to be Blais’s contest? He can only give it away to someone, in my opinion. We will see.
Andrew Zimmern is a columnist for Mpls.St.Paul Magazine and the host of Travel Channel's Bizarre Foods with Andrew Zimmern.See bio
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