On Sunday, February 19, five Twin Cities chefs will each receive an entire pig with the challenge to feed 500 people six different dishes. One of the competitors, J.D. Fratzke from The Strip Club Meat & Fish, stopped by with a preview along with tips for cooking pork.
This week’s TCL in Your Town series takes us to Chanhassen. We of course can’t talk about that lovely community without mentioning one famous resident. We all know Prince was recording amazing music at Paisley Park, his estate in the southwest metro, and now we know he was eating very good too. His personal chef, Ray Roberts, stopped by to whip up a few of Prince’s favorite sweet treats.
The owner of the Olive Grove
in Mendota Heights, Natalie Jaeger, put together a special pack of products that she says are essential to every kitchen.
People who love peanut butter have reason to celebrate. January 24th is National Peanut Butter Day. TCL Reporter Emily Engberg has three peanut butters made in Minnesota that are worth checking out.
Get ready to bust out your blender! From smoothies, milkshakes, frosty cocktails there are plenty of tasty recipes you can make in a blast. Robin Asbell
is a chef, Instructor and author of a new book called 300 best blender recipes using your Vitamix.
Many of us know that breakfast is the most important meal of the day but your morning boost can turn into a bust if you’re not too careful. Fitness instructor and author of the blog Nourish Move Love
, Lindsey Bomgren, has tips on how to improve your breakfast.
Rustica Bakery is a go to for many folks looking for that sweet fix or good cup of coffee. It has a special feel of a neighborhood hot spot and that’s exactly what has made Rustica Bakery so popular. It has locations in Minneapolis, Edina and Mall of America. It will soon open a fourth location in Wayzata.
It’s a great time to be hungry in the Twin Cities! For the second year in a row, Elizabeth sits down with three esteemed local food writers to find out which restaurants we’ll want to visit, which ingredients we should be picking up at the grocery store and what types of cuisine we’re missing in the metro.
Natalie Jaeger, owner of The Olive Grove
in Mendota Heights, shares gift ideas for the person you know who loves to cook!
Nordic Ware are celebrating their 70th anniversary and they stopped by with holiday recipes and the pans to match, perfect for baking up some tasty treats.
This week on Twin Cities Live, we’re exploring the Modern Mill City. Minneapolis earned the moniker “Mill City” because it was known as the “Flour Milling Capital of the World” for 50 years in the 1800’s. But after World War I, the milling industry moved elsewhere and by the middle of the 1900’s, the once-booming mills were all shut down. But today, many bakers will say we’re in the middle of a bread and flour revolution in the Twin Cities. In our final installment of our special series, “Modern Mill City,” Elizabeth meets Chris Boles, the man behind “Fire & Flour,” a homemade bread baking business based in Chaska. Chris says his use of heritage wheat and a process called extended fermentation created a highly nutritious product. Chris shows Elizabeth how to shape loaves of bread in his home kitchen and shares that the secret to great bread starts with super high quality flour. His favorite flour comes from Sunrise Flour Mill in North Branch.
Minneapolis was known as the “Flour Milling Capital of the World” for fifty years back in the 1800’s when the industry was instrumental in helping the city grow. But after World War 1, the milling industry went into decline and the mills had all shut down by the mid 1900’s. This week, we’re exploring the current state of flour milling and baking in the Twin Cities in our series “Modern Mill City.”
For fifty years, Minneapolis was known as the flour milling capital of the world. It’s what the city was built on. By the mid 1900’s the mills were gone. Today, we may just be in the middle of a flour and bread revolution and that’s why we’re exploring our Modern Mill City.
Cookbook author and Betty Crocker recipe developer Mary Jane Miller shares her secrets every cook should know.
For 75 years people have been learning about food at St. Paul College’s Culinary Arts program. Cooks learn how to prepare all sorts of dishes in all sorts of environments. They learn how to do prep for small events to big banquets.
Elizabeth visits The Olive Grove
in Mendota Heights for a first ever edition of, “If you want to make this, buy that!” Owner Natalie Jaeger shares the best way to taste her selection of 55 olive oils and vinegars and how to pair them in your kitchen to create easy and delicious meals.
TCL is going Hog Wild and Emily is taking us on a family farm in Northfield to see what it takes to keep the hogs healthy and happy.
A Brooklyn Park couple is doing something no one on the Seattle Sutton’s Healthy Eating Program has ever done. It’s not that they’re eating those meals for 6 months, but they’re documenting their journey. It’s called Project Real and we wanted to know how their doing. Angela and Steve Gritton stopped by our studio to show us how much weight they’ve lost and how they’re meals have changed!
The United States Government recommends that 10-35% of your daily calories comes from protein. For a 140 pound, 50 year-old woman, that equates to 53 grams a day. Instead of eating the same protein-rich foods over and over, food blogger Sarah Lang shares protein-rich foods worth adding to your grocery list along with ways to sneak it in to other foods, including macaroni and cheese.
Hackenmueller’s Meat Market in Robbinsdale has been around for more than 120 years. It has been Gordy Lindenfelser who has been the face of the business for more than thirty years. Gordy’s personality is as big as his customer base. He attracts folks from all over the cities.
Cooking for Dads host, Rob Barrett, prepares a dish that he says will be the next great fair food!
Alice Seuffert, creator of Dining with Alice, is a State Fair junkie. She comes every year, enters contests, and checks out all the new stuff. There are quite a few things that you’ll find only at the State Fair. That includes some wild and wacky beers! Alice shares her picks for fair beer and food pairings!
Five Eyewitness News Mornings anchor, Chris Egert took our cameras along for his morning meal at the fair. His go is the breakfast burrito from The Mexican Hat located east of Chambers and south of the Grandstand.
Stephanie March, Food and Dining Editor of Mpls.St.Paul Magazine
, eats her way through the fair every year. In fact, the first day of the fair, she ate all the new foods the fair has to offer this year. That’s 34 new foods!
There are over 30 new foods to try at the fair this year. Brienna Schutte from the fair introduces us to some of the new foods and puts Elizabeth on the task of tasting a few!
The Corn Roast Stand at the Minnesota State Fair has been around since 1985. When it first started, it was Brad Ribar that believed it would be a big fit from the start despite some nay Sayers. Today, around two hundred thousand ears of corn are sold during the run of the fair.
Imagine never being able to eat a cookie, donut or muffin ever again. A small percentage of the population, about 1%, can’t. That’s because they’ve been diagnosed with something called Celiac Disease. And even though it doesn’t affect a large number of people, being restricted at the dinner table or at a restaurant can be challenging. In this Be Well with TCL, Kelli Hanson shows us how one woman hopes to change that, with an idea inspired by a 9-year-old boy.
Riverplace Market in Northeast Minneapolis is the twin cities’ newest farmers market. It’s open near Hennepin Avenue and Main Street from 3-7 p.m. every Wednesday. It sits right on the cobblestone courtyard at Riverplace.
The 6th Annual Summer Harvest for Kids Fundraiser and phone bank helps raise money to fight hunger. Hundreds of thousands of Minnesota kids get reduced –price meals or even free meals during the school year. Once summer hits, many of those kids don’t have the opportunity to get those meals.
Stewartville, Minnesota is a small town just twelve miles south of Rochester. It’s also home to a family run company that has made its mark in Minnesota and in seventeen other states.