Foxy Falafel is open in her sassy new Raymond Avenue spot. Get your beet or curry falafel on without having to wait for a market or truck. Shazzam!
Bon Vie has moved in with its sister, A Piece of Cake Bakery, and is now open again for lovely breakfasts. Let's hope they don't get too sassy and have to pull a tape line down the middle of the room because Bon Vie keeps using Piece of Cake's hairbrush.
Doug Flicker is taking on the Lake Nokomis concession stand. His Sandcastle operation will include hush puppies, ceviche, and The Dog Flicker: a beef frank with kimchee, cilantro, and fried egg. So, get open already.
Chef Ben Pichler is cooking his last weekend at Grand Cafe. He's been snatched up by the Crave kids and will report to duty next week.
This week, two of the restaurant scene's old guard passed away. Bill Kozlak who's family created Jax Cafe and Kozlak's and Pat Murray, the man behind Murray's and it's award winning Silver Butter Knife steak. Our eating landscape would not be the same without them.
"It's not art. And it's not fair." Yep, it's that weekend!! Uptown Art Fair kicks off with a vengeance tonight. There's a culinary artist competition this year which might be fun to check out. The Loring Park Art Festival starts tomorrow, you can bet some trucks will be on-hand for that one. And the Powderhorn Art Fair also runs Saturday to Sunday, and yes, you can ride for free between all three.
The kooky Fringe Festival kicked off yesterday and runs through August 12. I'll dig through the shows and find you some foodie fun next week...
The Red Stag block party will rock your Sunday afternoon with a ton of awesome bands, snacks, and drinks.
Pickling is so HOT right now ... but are you nervous to pickle? Do you wonder about the boiling, the jars, the techniques that your grandma should have taught you if she wasn't so busy at running her Fortune 500 company? If you never had a nonna, check out this Pickling the Market class on Saturday, Aug. 11 where you get to run through the Midtown Global Market and find fresh goodies (could be cukes, could be peaches, could be quail eggs, it's up to you), then learn the techniques from Scott Pampuch and Stephanie Meyer before rewarding your self with a little brunch, all included. P.S. ... only 4 spaces left for the Vincent Francoul's Gallic Chef's Night Off on Aug. 13!
I know you all saw how much the NYT is loving us right now, and yeah, that's great. But I don't really need them to tell me we're cool, I get to live here and eat here every day. And I get to rock some socks off at a crayfish festival this weekend at the Bachelor Farmer, or on Aug 18 at the Swedish Institute, or even at Ikea on Aug. 17, if I need to go pick up a shelf.