By The Hack The Hack has semi-regular conversations with Lenny Russo at Heartland, and knows him to be funny, extremely smart, and extremely passionate about professional path he’s chosen. His rants are rarely without a succinct point. This issue is…
Category: Food and Drink
Great Waters Brewing Co. beer dinner: Good food, beer, scenery
By The Hack The Hack has a question for you, dear readers: What is this photograph’s subject? The Hack grasps that most ladies don’t like to be “objectified,” but when attire like this (with directions posted) is worn, what’s a…
The Citizen Café: Yes, it really is great food for the people.
By The Hack How often would you describe a ham sandwich as “savory”? Um, never. Unless, of course, you try the ham sandwich at The Citizen Café, the restaurant opened by former Sample Room executive chef Michael MacKay. I’ve eaten fine dinners at…
Melt pounds with hot hot kitchen heat!
By The Hack Since the Hack has moved full-time to professional typing, he’s noticed a few changes to his physical self. Namely, significant puffiness developed in his midsection. While he attempts to combat this with a fairly regular regimen at…
Best roast chicken…ever?
By The Hack Lookit. Nice, yes? The Hack fancies himself a reasonable home cook, but one thing he hadn’t explored much (at all) is the roast chicken category, at least not until a couple years ago. Then he tried a…
Grilled asparagus, lamb burgers
By The Hack Is there a better way to cook asparagus than on the grill? I think not. See that stuff there next to that lamb burger? Grilled asparagus. With some leftover lime butter. And it’s stupid easy. Take your…
Molecular gastronomy. Really now.
Something interesting to ponder from Tobie Nidetz. I haven’t decided whether I agree fully or not, because I do think there’s merit in challenging one’s perceptions and assumptions, and skilled chefs can do that with food. But when it comes…
Cline zinfandel smack down. Sort of.
By The New Guy The Editor has always been a bit of a boozing anomaly. He likes it plenty and has suitable genetics (mom Irish, pops Scottish) but at various parties he’s snubbed kegs of Miller Lite for tap water…
How to make Valentines Day digestible? Steak. At home.
By The New Guy Your humble Editor has many reasons to be thankful to be chained to his Anchor, but there is one in particular for which he thanks his lucky stars: She does not care for Valentines Day. Isn’t…
James Beard Awards: Twin Cities chefs, restaurants get love
Posted By: The New Guy Here’s the quick, just released semifinal list from the James Beard Foundation, and for my whip-smart commentary, click here for my day-job blog. Outstanding Restaurateur Larry D’Amico and Richard D’Amico, D’Amico & Partners, Minneapolis Outstanding…