Why does pasta get so much of the culinary glory? Granted, it transforms dishes, comes in shapes galore and has “comfort food” written all over it.
Food & Drink
Great ideas are not always paired with epic moments. Take, for example, lake-area residents John Klick, Patrick Foss and Jon Lewin’s decision to start Excelsior Brewing Company.
The classic hamburger has its place in our hearts and our stomachs. But as the old adage goes, variety is the spice of life.
Ninety seconds at 800 degrees. That’s how long it takes to create a perfect wood-fired pizza at Punch in Wayzata.
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!
At long last! The nights are younger and the days are longer: it must be patio season. Time to kick up our heels and toast the advent of gentler climes. A Lake Street bar crawl in Wayzata is just the ticket.
Take four women, add their respective husbands, mix in a four-course menu, sparkling conversation and expertly-paired wines, and what do you end up with? A fun local dinner club!
Poor eggs. Their reputation has been through the wringer. One week they’re good for you; the next, they’re a no-no. But the “incredible, edible egg” is now back in the nutrition clubhouse, and for good reason: eggs are versatile, affordable and protein-rich.
Bryan Buser’s buddies had their doubts on the advantages of specific pairings of beer with food.
How often do you order dessert when dining out? Not one to share for the table but one just for you? Probably not often enough, considering the bounty of luscious local temptations. The next time you’re out for the evening, don’t just save room for dessert—consider dessert the main event.