In 2020, a new face (read: rooster) strutted into the Lake Minnetonka culinary scene. A family-owned business, Bad Rooster food truck, set up shop on Minnetonka Mills Road and began traveling around the Twin Cities, bringing with it a variety of
’Tis the season of nonstop overeating, and already you’re starting to feel like the butterball turkey’s cousin. Your fat, sugar and salt intake is off the charts, yet unhealthy food seems impossible to avoid. How can you resist your neighbor’s special yuletide cookies?
Order the turkey; make sure it’s organic, local and free-range. Find a new stuffing recipe that incorporates organic and local wild rice. Stop by the farmers’ market to pick up some local, organic squash. Find out where to get an organic, local pie.
Summer is winding down, as people shift from lazy mode to back-to-work and back-to-school mode. Frankly, this mass transition gets kind of stressful—and before we know it, we’ll be shivering in the snowdrifts.
Bacio | 1571 Plymouth Rd., Minnetonka; 952.544.7000; baciomn.com Find a convenient oasis on your way home from work or shopping on Bacio’s secluded patio. Located near Ridgedale Mall, Bacio offers happy hour specials, free parking and a great atmosphere.
I think about food all the time: What I ate yesterday, what I might eat tonight and what I want to eat on my birthday. I also think about what kind of restaurant I would like to open. This last line of thought is a fun one, especially when pursued with a fellow foodie.
The origin of the clubhouse sandwich is apocryphal. What was the club? Whose clubhouse was it? Rumors abound but there is no definitive answer other than it was sighted on menus as early as 1899.
From insurance sales to the Paleo diet, cavemen are hip these days, and their appeal makes sense: Who doesn’t crave a return to simple pleasures in these harried times? When summer rolls around, we are even more keen for the human ritual of cooking over an open flame.
Minnesotans are known for their penchant for “supper,” which typically takes place between the hours of five and six in the evening. But things have changed!
The rituals of a steak dinner are as exhilarating as they are gratifying: the portentous “clunk” of the serrated knife, the inimitable shape of the martini glass, the crunch of the iceberg wedge, the ginormous baked potato. And as with every beloved tradition, there is quibbling.