By Stephanie March
By Dara Moskowitz Grumdahl
Harvest Beer Festival
By Parties Editors
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by Arts & Nightlife Editors
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Introducing: RC’s BBQ at the MN State Fair
By: Stephanie March | Posted: 12/06/2013
It's really the first Fresh Forkin' Friday of December and I am DONE with my shopping! Not. But I have been waxing nostalgic over memories of Sears Catalogs past. See, there was a particular kitchen set I dreamt of, in glorious harvest gold (to match my mom's fridge), that I imagined spending hours with ... arranging the shelves with plastic goods, fake boiling things in tin pots, making splendid meals for Barbie and her date, Luke Skywalker. I must have asked for that set at least seven times, but I never got it. I wonder now, what if I had? Would I have played out all my kitchen fantasies too early and tired of food-play, moved on to musical theater or advertising? Or would I have shifted from thinking about food-play to actually executing food play and perhaps have pursued a life behind the stoves in the real, big non-yellow kitchens? Who knows. But I feel somehow I should say Thanks Mom, because now that I have built out my own pretty kitchen and world of food-play, delayed gratification is pretty sweet.
Cupcake has quietly opened another shop, this one down in Eagan. But while it will be your typical Cupcake emporium by day, by night it will transform into The Mason Jar, a full-service restaurant serving beer/wine and such things as stove oven pizzas, Minnesota hot dish, fried chicken, a few burgers, and a round of pot pies that includes one called Porky Pig: spiced bechamel with pulled pork, ham, and bacon bits (sounds like perfect sub-zero eating to me).
Sociable Cider Werks opened their taproom last week, at first with beer-only. But now they've gone the full monty and put the Freewheeler Dry apple graff on tap. Get over and see what a cidery is all about.
Yesterday I learned that Town Hall Brewery is planning to close the Seven Corners shop at the end of the year so that they might renovate and expand, investing about $600,000 to make it as kick-ass as the beer.
Stephanie March is Mpls.St.Paul Magazine’s food and dining editor. See bio
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