By Stephanie March
By Dara Moskowitz Grumdahl
By Jason DeRusha
Harvest Beer Festival
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The Morning After
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Arts Off The Cuff
by Arts & Nightlife Editors
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Stephanie Wilbur Ash
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Red Table Meats Debuts . . . Finally.
30 Years of Cafe Latte
By: Stephanie March | Posted: 03/20/2009
Spring kicked off this Fresh Forkin' Friday at precisely 6:44 a.m. Yes, today is the vernal equinox my friends. What does that mean? Well, the center of the sun has passed over the equator. It has risen due east and will set due west, and the hours of light will be roughly the same as the hours of dark. Northerners (especially our Swedanifinegian relatives) are truly welcoming of this day as it marks the end of the darkness and a return to light, so why not lift a glass of aquavit to the setting sun in their honor. And you're also supposed to eat eggs and seeds and stuff.
Everybody sing: Chef Shuffle!
By now you may have heard that Stephen Trojahn has left the Graves/Cosmos compound. I have no further information but am digging for it. I just met him the other day during all the RW brouhaha, he was super nice. Hope he sticks in town.
Landon Schoenfeld has exited the vague and ambiguous Tosca/Turtle Bread venture. Good news is that Adam Vickerman from Levain will be taking over and launching it as an actual restaurant on April 1 (unless he's fooling me). He's pretty pumped and stayed up till 4 a.m. the other night working on the Tosca dinner menu, which will be available full-service. I'm betting on pastas, given his recent trip to Italy. They're still working on who will replace Adam at Levain.
The France 44 Cheese Shop is officially turning ONE this Saturday, and it will be "sampling like we've never sampled before!" Madness.
Tickets go on sale today for Indulge: a craft beer and food tasting event that will happen in June. Pay up $55, a portion of which will go to Slow Food MN, and you'll get a glass that can be filled by more than twenty-five craft breweries, including many of the local brew stars, such as Lift Bridge, Surly, and Flat Earth. Local chefs will be preparing appropriate food pairings, likely to go beyond Cheez-Its and mozzie sticks.
If you can't get out of the state for vacation, at least get out-state and work on your inner chef. In the last week, I've come across three cooking schools to which I would run away, had I not many children and bathrooms to clean.
Stephanie March is Mpls.St.Paul Magazine’s food and dining editor. See bio
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