Getting out the door in the morning for work, school or otherwise can present some challenges, and it’s important to fuel up for the day ahead....
Dining
Chef and Author Alan Bergo Discusses Mushroom Hunting
The Forager Chef educates on how to discover a wild harvest in your neck of the woods. If you’ve ever been on a woodland hike and noticed a cluster...
Mirabelle and Vagabondo Join Excelsior’s Flourishing Restaurant Scene
The two new eateries are neighbors, offering distinct eats on Water Street. This summer has been a lively time for new restaurant launches in...
Sharpow Brings the Cutting Edge to Kowalski’s Markets
Entrepreneur and owner of Edina's Vivront is launching Sharpow, a new mail-in program for at home cooks. Founder of knife-sharpening company...
Fresh Takes on Appetizing Summer Spreads
If there’s one thing Minnesotans do best, it’s summer get-togethers. Whether your party finds its rhythm lakeside, poolside or on a sun-soaked...
Meet the New Executive Chef of Eloise and The Grocer’s Table
Sam Gilman is bringing fresh summer flavors to the menus of two Wayzata eateries. Sister restaurants Eloise and The Grocer’s Table are embracing...
Shiki Brings Bold Flavors and Vibrant Vibes to Excelsior
The new noodle bar is introducing a taste of Tokyo to Water Street. Shiki noodle bar opened today, joining burger joint Parlour at 200 Water St. in...
Morning Menu for Father’s Day
With Father’s Day on June 15, we got to thinking: Mothers aren’t the only ones who deserve a decadent breakfast in bed or a lovely brunch, served at...
A Tasty Sous Vide Ribeye Recipe
At home in Minnetonka, Mike Rakun enjoys cooking for his family, which includes his wife and business partner, Abby Rakun, and their three children...
Everly Farms Winery Is a Family Affair
The owners of Everly Farms create a gathering place, focused on food, drinks and family. When husband-and-wife team Frank and Esther Weigel closed...
What Is It About Sous Vide That Has Chefs Intrigued?
Minnetonka’s Mike Rakun, co-owner of Northern Hospitality & Co., shares some insight about cooking with the sous vide method. A cooking method...
Mirabelle and Shiki Shake up the Excelsior Restaurant Scene
Two new eateries will be housed above Parlour on Water Street. The restaurant group Jester Concepts announced exciting news for foodies in the Lake...
These Cupcakes Are a Triple Threat
When you take Strawberry Daiquiris and Tres Leches Cupcakes and add in an anniversary or Cinco de Mayo celebrations, consider this clever recipe,...
Cheers to 20 Years
What’s an anniversary without a toast? We asked our friends at Lunds & Byerlys for a celebratory sip recipe, worthy to raise a glass, no matter...
Jayded AF Offers up Ready-Made Cocktails
A local woman’s medical crisis kickstarted her business venture. Alexa Fitzpatrick was happily living the American dream when a sudden medical...
Elevate Easter Brunch With Decadent French Toast
Cardamom brings warm flavors with hints of mint, lemon and subtle notes of pine. A 2017 study in the Journal of Diabetes & Metabolic Disorders...
Plan Mother’s Day With Sweet and Savory Brunch Specialties
Restaurants around town are celebrating moms through a variety of brunch options. This has to rank right up there on the special occasion stress...
St. Patrick’s Day Flip
As we lean into this month’s St. Patrick’s Day and this issue’s food theme, let’s try a recipe, which celebrates—the potato. Whether served with...
How To Elevate Your March Madness Spread
Take basketball watch parties from a toss-up to a slam dunk. Interest in basketball, specifically women’s collegiate match ups, has ramped up over...
Raise a Glass To March Madness
To add a citrus punch to the party, Katie Tomsche, the content manager Lunds & Byerlys, has a couple of tart and bright ideas for a March...
