The most prestigious awards in the restaurant industry have been handed out, and one Twin Cities chef is heading home with some hardware.
Food & Drink
When brandy pops into a conversation, the words that follow often include “sidecar” and “Grandma’s after-dinner drink.” With the craft cocktail scene booming at local watering holes, brandy is slowly making its way out of the wine cellar and into our glasses.
As humorous as the image may be to our modern sense of humor, quick-cooking macaroni was nearly as much of a game changer as sliced bread. The story behind quick-cooking macaroni, and the beginning of quick and easy cooking methods, is quite interesting.
It won’t hurt to add the stinger to any beverage lineup. With a nod to this month’s Tastemaker section feature on brandy, Tana Wold offers a go-to concoction that freshens up brandy with a hit of mint.
Don’t get us wrong pasta, we love you smothered in a rich Alfredo or zesty marinara sauces and most definitely paired with garlicky bread goodness, but, sometimes, we crave pasta without the carb overload that leaves us feeling a tad too lethargic.
Benjamin Franklin once said, “Believe none of what you hear and only half of what you see.” This is a good way to approach Brian Freeman’s new book, Marathon, the eighth in his award-winning Jonathan Stride series.
1½ oz. El Nivel Reposado tequila
1 oz. Simply Grapefruit fresh grapefruit juice
½ oz. Fresh lime juice
½ oz. Agave nectar
When entertaining guests, a crowd-pleasing option remains the lovely charcuterie board, a great way for guests to enjoy its sweet and savory varieties, creating combinations as they please.
Digging for Richard III: The Search for the Lost King (revised edition) by Mike Pitts offers readers a meaty summer read. For centuries, speculation had abounded with respect to the fate of King Richard III’s remains—were they moved to another location or dug up, desecrated and scattered?
If you’re featuring a charcuterie board at a party, and you want to serve cocktails, choosing the event beverage depends on the food elements.
In the first month they opened a commercial kitchen for their catering business, Lance Hamlin and Laura Martinek had no idea they’d soon be providing a haven for Waconia residents pining for comforting, made-from-scratch breakfast, lunch and now dinner dishes.