A new food stand putting a twist on picnic fair opens on the Lake Nokomis
A new seasonal food stand, Sandcastle, has opened at Lake Nokomis in Minnesota, the Pioneer Press reports. The stand is on the big beach on Minneapolis Lake’s west side.
Chef Doug Flicker of Piccolo is the leader of the stand, serving food that is fresh and fun. The food is a take on picnic-type fare, but to an upgraded level. The menu is divided into categories including starters, mains, sweets, and refreshments. Beer and wine are available, and most of the food is finger food, like sandwiches, wings, and tacos.
Notable menu items include the shrimp and octopus ceviche, which also contains sweet tomatoes, spicy peppers, and lime, all served with tortilla chips. The stand also serves another summer classic, hot dogs, but with a new spin: “The Dog Flicker” is a beef dog smothered with sour kimchee and topped with a fried egg and cilantro. A final popular item is the American Indian Fry Bread, which is a round of fry bread filled with ground bison, lettuce, and white cheddar cheese.
Temporary Food Establishments
Temporary food establishments are mobile food units, food carts, seasonal permanent food stands, or seasonal temporary food stands that operate either on a limited basis or in a transient manner, moving from location to location. Temporary food establishments are commonly associated with, but not limited to, farmers markets, carnivals, county or city fairs, or any temporary event.
Another type of temporary food establishment is a Special Event Food Stand, which operates for no more than ten total days within a calendar year.
Park Board Announcements
Ice arenas, the Phillips Aquatic Center and 25 MPRB rec centers are currently open for limited programs. Pre-registration is required. Visit Current Events and Activities for information. Other MPRB buildings remain closed to the public.
The MN Department of Health is leading the statewide response to COVID-19, working closely with local cities visit www.health.state.mn.us/diseases/coronavirus.
The MPRB is monitoring and partnering with the Minneapolis Health Department and Office of Emergency Management on COVID-19.
Explore Our Parks
Established in 1883, the Minneapolis Park and Recreation Board (MPRB) oversees a renowned urban park system spanning 6,809 acres of parkland and water. Featured among its 180 park properties are 55 miles of parkways, 102 miles of Grand Rounds biking and walking paths, 22 lakes, 12 formal gardens, seven golf courses and 49 recreation centers. Altogether, MPRB properties receive about 23 million visits annually.
Black Preservation Efforts
But a variety of entities and individuals around the Twin Cities are interested in keeping the art as a crucial piece of local and international history. A smaller number are invested in ensuring that the story as expressed through art remain in the Black community&mdashan essential narrative of the Black grief that the community suffered this summer.
Leesa Kelly, a Minneapolis based lifestyle blogger who has been personally gathering art and storing it in her garage until it can be donated, said that what happened to George Floyd on Memorial Day is a Black story, and it is imperative that the story remain in Black hands.
“So often Black history gets whitewashed,” she said by way of explaining why she has already gathered around 100 pieces. “But this is a raw and honest representation of what we went through the week George Floyd was murdered.”
Kelly and another young Black woman, Kenda Zellner-Smith, have been working in a grassroots effort to gather as many plywood boards as possible until a plan can coalesce about what to do with them next. In many cases the boards are massive, so storage and next steps pose logistical conundrums, not least of which the fact that the art was never designed to live indoors.
Kelly contacted the Minnesota African American Heritage Museum and Gallery, which is currently curating an exhibition documenting the uprising sparked by the killing of George Floyd, and in addition to portrait galleries, spoken word, dance, and art in other media, a plywood artwork by DeSean Hollie will be on exhibit. The museum also organized a Black Lives Matter mural on Plymouth Avenue by 16 local artists, including Sean Garrison, an abstract painter.
“If an artist is brave enough to take that title, we accept the duty and obligations to speak on something that’s bigger than us,” said Garrison. “You have to do something that can help move humanity even an inch forward.”
19. Mini Sconuts: Buttermilk scone holes filled with chocolate, marshmallow and Nutella, deep-fried and topped with a dusting of powdered sugar (gluten-free). (French Meadow Bakery & Cafe, north side of Carnes Avenue between Nelson and Underwood streets)
20. Mobster’s Caviar: Cream cheese dip with crab meat, green onions, fresh red pepper and water chestnuts, served with whole-wheat flatbread crackers. (The Hideaway Speakeasy, in the Veranda, Grandstand upper level, northwest section)
21. Pie’n the Sky Malt and Sundae: A sweet and tart mix of crunchy, spiced “airplane” cookies and lemon curd, topped with dark chocolate drizzle and served with vanilla ice cream as a sundae or malt. (Dairy Goodness Bar, Dairy Building, south wall)
22. Pizzarito: Flour tortilla filled with pepperoni, Italian sausage, risotto, mozzarella and marinara, coated with garlic butter, parmesan and Italian spices, baked and served with a side of marinara. (Green Mill, east side of Cooper Street between Randall and Wright avenues, at Family Fair at Baldwin Park)
23. Slow-Roasted Pork Mole Tamale: Fresh corn tamale with slow-roasted pork, mole coloradito sauce and black bean and pineapple relish. (Tejas Express, in the Garden, north wall)
Sonoran Sausage: ONE.BAD.DOG: Tex-Mex sausage stuffed with pepper jack cheese, wrapped in bacon, baked and served on a cornmeal-dusted bun with fresh corn salsa and a drizzle of avocado ranch sauce. At Sausage Sister & Me, located in the Food Building, east wall. (Courtesy of Minnesota State Fair)
24. Sonoran Sausage ONE.BAD.DOG: Tex-Mex sausage stuffed with pepper jack cheese, wrapped in bacon, baked and served on a cornmeal-dusted bun with fresh corn salsa and a drizzle of avocado ranch sauce. (Sausage Sister & Me, Food Building, east wall)
25. Spicy Thai Noodles: Rice noodles and red curry with coconut milk served with kaffir lime, basil leaves, bell peppers, galangal, onions and tomatoes (gluten-free). (Oodles of Noodles, Food Building, east wall)
26. Sweet Corn Blueberry Éclair: Kernza flour éclair filled with sweet corn pastry cream and topped with blueberry glaze. (Farmers Union Coffee Shop, on the north side of Dan Patch Ave. between Cooper and Cosgrove streets)
27. Sweety’s Churros: Sweet potato, cinnamon and nutmeg kneaded into a traditional churro dough, deep-fried and served with a side of chocolate or maple-brown sugar sauce or whipped cream. (Potato Man and Sweety, west side of Liggett Street between Carnes and Judson avenues)
28. Swine & Spuds: Bacon-wrapped pork belly and mashed potato croquettes served on a skewer and topped with a choice of homestyle gravy, Korean Bulgogi barbeque sauce or sweet chili sauce. (Swine & Spuds, Warner Coliseum, northeast corner)
Swing Dancer Sandwich (Photo courtesy Minnesota State Fair)
29. Swing Dancer: Honey smoked salmon, cucumbers, capers and cream cheese with fresh dill on pumpernickel, served with sliced lemon garnish. (The Hideaway Speakeasy, the Veranda, Grandstand upper level, northwest section)
30. Triple Truffle Trotters: Sliced peppers and bacon with black diamond truffle oil mayo on top of waffle fries. (The Blue Barn, at West End Market, south of the History and Heritage Center)
31. Wild Bill’s Breakfast Bake: Scrambled eggs, roasted chicken and chorizo sausage baked and topped with salsa and a mix of lettuce, pickled red onions and cilantro. (The Blue Barn, West End Market, south of the History & Heritage Center)
NEW FOOD VENDORS
32. The Hideaway Speakeasy: Appetizers, breakfast ciabattas and panini sandwiches. (Veranda, a new shopping and dining destination in the upper level of the Grandstand, northwest section)
33. Miller’s Flavored Cheese Curds: Serving three flavored varieties — ranch, garlic and jalapeño. (East side of Nelson Street between Dan Patch and Carnes avenues, next to the Giant Slide)
34. Que Viet: Bubble tea, giant egg rolls on a stick, garlic cream cheese wontons and cold-brewed Vietnamese iced coffee. All items except the wontons are gluten-free. (East side of Cooper Street, outside the Merchandise Mart)
35. Waffle Cones: Soft serve ice cream, dipped cones, floats, sundaes and specialty shakes and malts. (Near the southwest corner of Wright Avenue and Cooper Street at Kidway)
A restaurant revolution
By Rick Nelson , Star Tribune
June 20, 2019 - 5:48 PM
For what feels like forever, Twin Citians have boasted — with justification — about the region’s quality of life.
The envied parks. The internationally influential arts institutions. The Fortune 500-heavy business climate. The healthy, well-educated and civically engaged populace.
To this we can finally add another bragging point: a dynamic and diverse food scene.
The evolution of the Twin Cities’ dining landscape is nothing short of revolutionary. But it didn’t happen overnight.
To mark the 50th anniversary of Taste — the section debuted in the Minneapolis Star on Oct. 1, 1969 — we are occasionally digging into its 2,500-plus past issues.
That takes us back to 2003, when we scrutinized the Twin Cities food scene for a story called “Two-Star Town.”
Sixteen years later, we’re back at it, enthusiastically raising that assessment to three stars. According to our restaurant rating system, that figure translates to “highly recommended,” and it represents a giant leap forward.
“The dining scene has greatly improved in the Twin Cities for many reasons,” said Jamie Malone, chef/owner of Grand Cafe and Eastside, both in Minneapolis. “Chefs and cooks celebrate a more collaborative spirit and happily share techniques and sources. But I think a lot of credit can go to our diners, who put their trust in us and are happy to try the things we are excited about.”
True, Minnesota doesn’t exist in a vacuum. “On a macro level, it’s changed nationwide,” said Russell Klein, chef/co-owner of Meritage in St. Paul. “You can now eat well in almost any major city in the country.”
But let’s face it: Milwaukee, Kansas City, Denver, St. Louis? They would kill to be us.
This exciting metamorphosis didn’t materialize out of thin air. The ground was laid, years ago, by visionary pioneers, including brothers Larry and Richard D’Amico (D’Amico Cucina, Campiello, Azur) and founders Phil Roberts and Pete Mijajlov of Parasole Restaurant Holdings (Manny’s Steakhouse, Pronto Ristorante, Figlio, Oceanaire Seafood Room).
The next generation took a different approach, propelling the food landscape forward in a big way.
“When Doug [Flicker] and I were starting out with our own restaurants, restaurants weren’t owned by chefs,” said Tim McKee, chef/owner of Octo Fishbar in St. Paul. “Chefs didn’t have access to capital. They didn’t have investors. We got the idea going in this market that chefs owned restaurants, and now, when you look at the restaurants that are making a difference in the culinary scene, they’re all chef-driven.”
At the same time, chefs were doubling down on crafting a cuisine that reflects the ingredients and traditions of this place, a farm-to-table movement fostered by Lucia Watson of Lucia’s Restaurant, Brenda Langton of Cafe Brenda (and now Spoonriver), Ken Goff of the Dakota Jazz Club & Restaurant and Lenny Russo of Heartland. Their traditions are being carried forward at the Birchwood Cafe, Wise Acre Eatery, the Bachelor Farmer, Restaurant Alma, Ngon Bistro, Common Roots Cafe, Town Talk Diner and Gastropub, and many others.
It helps that the metro area is surrounded by some of the nation’s most productive and progressive farmlands, a supply chain that’s the envy of chefs from coast to coast.
That proximity to quality — and quantity — certainly helps drive consumer local-foods gusto. Ten short years ago, there were 42 crop-sharing CSA (community-supported agriculture) programs in Minnesota today, there are nearly 100.
Farmers markets have also taken root across the state, growing from 86 in 2007 to more than 190 today. In the metro area, farmers markets have become fertile breeding grounds for a long list of entrepreneurs who matriculated their outdoor outposts into brick-and-mortar operations, including the folks behind Sun Street Breads, Bogart’s Doughnut Co., Gorkha Palace and Foxy Falafel.
Do we even know how fortunate we are? For example, as Southeast Asians began to migrate here in the 1970s and 1980s, pho, bánh mì and other unfamiliar fare became as ubiquitous as wild rice, walleye and other taken-for-granted favorites.
Restaurants have always been on the front lines of the melting pot in this country. Twin Cities diners can circumnavigate the globe several times over and never leave the seven-county metro area. Culinary traditions spanning every continent — Indonesia to India, Morocco to Mexico, Somalia to Singapore — are represented here in restaurants and markets, a breadth and depth unimaginable 20 years ago. It’s an impressive feat, especially when considering the region’s relatively homogenous racial and cultural climate.
Thanks to television and a food-obsessed segment of social media, diners have also become more engaged, and more discerning.
“Our strong economy, well-traveled public and a genuine curiosity for something other than meat and potatoes launched us to the next level over the course of the last decade,” said Jack Riebel, chef/co-owner of the Lexington in St. Paul.
Those rising expectations have led to improvements across the board. Look at our professional sports stadiums, our airport and even our parks. All are national food-and-drink role models. Even the Minnesota State Fair, that reliable barometer of populist tastes and the state’s largest open-air food court, has been experiencing a pronounced uptick in quality and ingenuity.
Our hotels, too. There was a time when the St. Paul Grill was the region’s only well-regarded hotel restaurant. Today, more-than-decent restaurants are requisite components of any self-respecting Twin Cities hotel, including Tullibee at the Hewing Hotel, Giulia at the Emery hotel, Mercy at Le Méridien Chambers and Lela at the Sheraton in Bloomington. Even Restaurant Alma, one of the city’s top-rated restaurants, got into the act and now operates its own (small) hotel.
But think about it: It’s all better here food- and drink-wise compared with 15 or 20 years ago. Better coffee. Better ice cream. Better bread. Better beer. Better vegetarian and vegan fare.
Even better restaurant-centric neighborhoods, where dining has transformed our urban geography.
Witness the North Loop, arguably the Twin Cities’ dining epicenter. Fifteen years ago, the area was starting to make the transition from industrial to commercial/residential. Today, the neighborhood’s thousands of residents can walk to a quartet of four-star restaurants — Demi, Spoon and Stable, the Bachelor Farmer and Bar La Grassa — as well as a bevy of talked-about dining destinations, from Smack Shack and Sweet Chow to Kado No Mise, Red Rabbit and Freehouse.
Another contributing factor: There are more restaurants than ever before, but there are also more people living in the Twin Cities than at any other time. The metro area’s population grew by 265,000 since 2010, according to the Metropolitan Council. If those quarter-million new residents are dining out once a week, they’re pumping the demand for 14 million additional restaurant meals into the dining economy each year.
In the end, this exciting transformation is driven by people.
Chefs. Restaurateurs. Bartenders. Bakers. Cooks. Servers. Sommeliers. Managers. Farmers. Entrepreneurs. And consumers, supporting this ever-growing, ever-improving culinary ecosystem.
“ “We elevate and support each other. We all love good food and great dining experiences, and it’s so inspiring to see people you love and respect taking this city to new levels.” — Michelle Gayer, Salty Tart former chef/owner
Basking in a bakery boom
Those with a sweet tooth have been treated to the best
Solveig Tofte at Sun Street Breads in Minneapolis. Courtney Perry, special to the Star Tribune.
The Twin Cities has had a landscape-altering number of impressive bakeries materialize in the past 15 years. Can you imagine living here without the advent of Aki’s BreadHaus, Amy’s Cupcake Shoppe, Angel Food Bakery + Donut Bar, Augustine’s Bar & Bakery, Bellecour, Brake Bread, Cocoa & Fig, the Cookie Cups, Cossetta Pasticceria, Dulceria Bakery, Honey and Rye Bakehouse, Nadia Cakes, Que Viet, Patisserie 46 and Rose Street Patisserie, PieCaken, Rustica, Salty Tart, Savory Bake House, Sift Gluten Free, Something Sweet by Maddie Lu and Sun Street Breads?
(And this doesn’t include the bakery stands that pop up at farmers markets and festivals, including Asa’s Bakery, Solomon’s Bakery, Bakery Box, Wicked Tarts and High Five Bakery, among others.)
There are more on the horizon, including a permanent home for Sarah Botcher’s Black Walnut Bakery, opening in Uptown later this year.
Let’s not overlook the doughnuts! We’ve been immersed in a fried dough renaissance, thanks to Bogart’s Doughnut Co., Cardigan Donuts, Glam Doll Donuts, Hans’ Bakery, Mojo Monkey Donuts, Sleepy V’s, SugaRush, Thirsty Whale Bakery and YoYo Donuts & Coffee Bar.
Tracing it back to Tim McKee
The master has proven to be a noteworthy mentor
Probably more than any other Minnesotan, Tim McKee can be linked to a wide swath of the Twin Cities area’s contemporary food scene.
After all, a long list of now-notable chefs have been mentored in his kitchens, especially at the former La Belle Vie in Minneapolis, which closed in 2015 and remains a high-water mark in local fine dining. And through his work as a vice president of the Fish Guys, McKee is strengthening the connections that local chefs are making to seafood purveyors around the globe. His past-and-present employee roster is an A-list fellowship that fans out across the Twin Cities area, with each acolyte improving the dining culture at every turn. It’s quite a legacy.
“It’s humbling, and amazing,” McKee said. “I love seeing what people have accomplished. That’s one of the things that I’m most proud of.”
McKee’s past-and-present employee roster is an A-list collection that includes:
The deep bench
The next generation of culinary leaders learns from the best
Chef and owner of Spoon and Stable Gavin Kaysen (middle) worked in the kitchen. Carlos Gonzalez, Star Tribune.
Great restaurants are fertile breeding grounds for more great restaurants. Which is why another encouraging signal for our dining future is the high-performing level of talent at work in the kitchens of the city’s name-brand chefs, a next-generation list of culinary leaders that includes Lucas Rosenbrook at Restaurant Alma, Jeff Lakatos at In Bloom, Chris Nye at Spoon and Stable, Laurence Herbert at Bellecour, Adam Ritter at Demi, Jonathan Seltvedt at 112 Eatery, Aaron Slavicek at Bar La Grassa, Ben Pichler at Burch Restaurant, Jason Engelhart at Meritage, Britt St. Clair at Grand Cafe, Ryan Cook at Eastside, Wyatt Evans at P.S. Steak and Shane Oporto at Octo Fishbar.
In a similar vein, there’s never been a better time to save room for dessert, thanks to the precipitous rise in the number of gifted practitioners conjuring up magic with flour, sugar and butter in top Twin Cities restaurants, including Diane Moua at Spoon and Stable, Bellecour and Demi Carrie Riggs at Restaurant Alma and Cafe Alma Emily Marks at the Bachelor Farmer and Jo Garrison at P.S. Steak.
And we are fortunate enough to be living — and drinking — during what can only be described as a golden age of cocktails, thanks to the spirited, innovative efforts of Robb Jones at Spoon and Stable, Bellecour and Demi Marco Zappia at Martina and Colita Birk Grudem at Hai Hai and Hola Arepa Matthew Voss at Marvel Bar Adam Gorski at Young Joni Jonathan Janssen at Lat14 Sean Jones at Fhima’s Minneapolis and Jasha Johnston at Nightingale.
There are also the influential consultants who are making the marks at cocktail haunts across the Twin Cities: Jesse Held, formerly of Parlour and Constantine and now running his own show at Earl Giles Nick Kosevich and Ira Koplowitz of Bittercube Dan Oskey of Tattersall Distilling and Erik Eastman of Easy & Co.
“ “I think the biggest difference in the last decade is diversity. The emergence of women and minority chefs . who have been working hard for the last decade — are now starting to have their actions seen and their voices heard.” — Doug Flicker, Bull's Horn Food & Drink and Sandcastle
Bringing home Beard
Six chefs represent the best in the Midwest
From left: Alex Roberts, Paul Berglund, Ann Kim, Tim McKee, Isaac Becker and Gavin Kayson.
The James Beard Foundation in New York City started handing out awards for excellence in 1991, and they quickly became the highest honor of America’s culinary world.
It took 18 years for a Minnesota chef to win a coveted Beard medallion, when Tim McKee, then of La Belle Vie (and now at Octo Fishbar), was named Best Chef: Midwest.
Since then, that same annual award has been bestowed upon five other Minnesotans: Alex Roberts of Restaurant Alma (2010), Isaac Becker of 112 Eatery (2011), Paul Berglund of the Bachelor Farmer (2016, and now at Fiddleheads Coffee in Rochester), Gavin Kaysen of Spoon and Stable (2018) and Ann Kim of Young Joni (2019).
In the past decade, these six chefs have made the Twin Cities the Midwest’s most awarded destination. It’s a winning streak that outdistances any other city that falls within the Best Chef: Midwest orbit, which covers Minnesota, Wisconsin, Missouri, Iowa, Kansas, Nebraska, North Dakota and South Dakota.
The foundation also recognizes excellence on a national level, but the Twin Cities metro area has come home empty-handed in those categories. True, in 2008, Gavin Kaysen was named the foundation’s Rising Star Chef of the Year — given to chefs ages 30 and younger from across the country — but at the time he was cooking at Cafe Boulud in New York City.
Even local nominations in these rarefied national categories are few and far between. Only two Twin Cities chefs have received nominations on a national level, and both were for Outstanding Pastry Chef: Michelle Gayer of the Salty Tart in 2010, and Diane Moua of Spoon and Stable in 2018. Spoon and Stable was up for two in 2015: Best New Restaurant, and Outstanding Restaurant Design, via Minneapolis-based Shea Design. Now that Minnesota is dominating the regional Midwest category, when will a Twin Cities chef or restaurant take home one of those national Beard awards?
(It’s not that the state isn’t on the Beard’s radar in other ways. The foundation’s cherished “America’s Classics” status was bestowed upon Al’s Breakfast and Kramarczuk’s, an award that pays tribute to “restaurants with timeless appeal and that are beloved for quality food that reflects the character of their community.” Wayne Kostroski, co-owner of Franklin Street Bakery, was named the foundation’s 2010 Humanitarian of the Year for his hunger relief work with Taste of the NFL, and the foundation’s 2019 Leadership Award was bestowed upon Sean Sherman of the Sioux Chef.)
They like us they really like us
National publications shout the praises of Twin Cities food
National tastemakers have been paying attention to the Twin Cities.
The New York Times, GQ and other national tastemakers have made a hobby of heaping all kinds of attention and adulation on the Twin Cities food scene.
“We were floored by how Minneapolis was inspiring excitement about Midwestern food the way Nashville was Southern food,” reads a particularly enthusiastic rave, from Saveur magazine in 2015, which dubbed Minneapolis “America’s next great food city.”
One gauge is the number of Twin Cities chefs who have found themselves on the cover of Food & Wine magazine’s Best New Chefs issue since 2005, including Jim Christiansen (the former Heyday), Jamie Malone of Grand Cafe (during her Sea Change tenure), Stewart Woodman (the former Heidi’s, now with Food Trip Foods) and Seth Bixby Daugherty (during his time at Cosmos, now at Seven).
But let’s just focus on 2018, when the lovefest went on, and on. “It’s snowing and 10 degrees outside and there’s never been a better time to head to Minnesota,” gushed Food & Wine in January. Four months later the glossy named Grand Cafe one of the country’s 10 best new restaurants, and awarded its dish of the year accolades on chef Jamie Malone’s savory Paris-Brest, splashing it across the magazine’s cover. In August, F&W singled out Spoon and Stable as one of the 40 most important restaurants of the past 40 years.
In May, Far & Away, a joint effort between National Geographic and the Wall Street Journal, crowned Minneapolis-St. Paul “America’s coolest drinking city.” In November, Esquire magazine showered all kinds of love on the metro area, naming Hai Hai one of the country’s 20 best new restaurants, and christening chef/co-owner Christina Nguyen its rising star of the year. The magazine also bestowed beverage director of the year honors on Marco Zappia of Martina and restaurant resurrection of the year on Grand Cafe.
On the web, Eater, the national dining-focused website, hailed Spoon and Stable as one of America’s 38 essential restaurants and Hai Hai as one of the nation’s 18 best new restaurants. Even non-foodie titles got in the act. In June, People magazine highlighted the skills and creative chops of two Twin Citians: Michelle Gayer of the Salty Tart and Diane Moua of Spoon and Stable and Bellecour. In December, Us Weekly magazine crowned Hai Hai, Spoon and Stable and Bellecour as three of the nation’s 100 best restaurants.
Even this month’s Bon Appétit joined the conversation, raving about how diners “can take a world tour without leaving Minnesota” in an enthusiastic spread that guides readers on a travelogue from Kurdistan (Babani’s) to Scandinavia (Fika) to Somalia (Quruxlow).
Starry, starry restaurants
Excellence in local dining has improved dramatically
The escalating number of four-star restaurants is a definite measure of improvement. In the 20 years that the Star Tribune has conducted a four-star rating system, 24 establishments have been awarded the top rank (“Extraordinary”) of four stars. Fifteen remain open, although five are operating under different chefs and/or owners.
Concerned about the closure rate? No need. A 2014 study, conducted by statisticians at the U.S. Bureau of Labor Statistics and the Department of Statistics at the University of California, Berkeley, took a deep dive into two decades of census data and determined that the median life span of an independently owned full-service restaurant is 4.5 years.
Another factoid: According to the study, 17% of restaurants close in their first year. That’s a far cry from the 50% figure that’s commonly invoked, and it’s lower than the 19% first-year closing rate for other service businesses.
- 1 1/2 cups whole milk
- 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
- 5 cups all-purpose flour
- 1/2 cup unsalted butter, softened, plus more for greasing
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon honey
- 2 1/2 teaspoons kosher salt
- 1/2 cup unsalted butter
- 1/4 cup honey
- Kosher salt
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 4 ounces cream cheese, softened
- 3 tablespoons honey
- 1 tablespoon bourbon
- 3/4 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
Make the dough: In a small saucepan, heat milk until just warm but not hot (100° to 110°F). Pour 1/4 cup milk into bowl of a stand mixer fitted with the paddle attachment. Stir in the yeast, and let stand until foamy, about 5 minutes.
Beat in remaining milk, flour, 1/2 cup butter, 1/3 cup granulated sugar, eggs, 1 tablespoon honey, and 2 1/2 teaspoons salt on low speed until a sticky dough forms. Switch to dough hook, and beat on medium speed until dough is smooth and pulls away from sides of bowl, about 5 minutes. Cover with plastic wrap and let stand in a draft-free spot until doubled in size, 1 hour to 1 hour and 30 minutes.
Make the filling: In a small saucepan, melt 1/2 cup butter. Cook over moderately low heat until butter turns amber and smells nutty, about 3 minutes. Whisk in 1/4 cup honey and 1/2 teaspoon salt let cool slightly.
Punch down dough and divide it into 8 pieces. Cut each piece into 6 smaller pieces (48 total). Roll each into a ball.
Stir together brown sugar, 1/2 cup granulated sugar, cinnamon, and a pinch of salt. Generously grease a 10-inch Bundt pan. Dust bottom of pan with half of sugar mixture. Add dough balls, one at a time, to bowl with remaining sugar mixture turn to coat. Arrange balls in an even, overlapping layer in Bundt pan. Pour honey mixture on top, and cover loosely with plastic wrap let stand in a draft-free spot until risen to the top of the pan, about 1 hour.
Preheat oven to 350°F. Bake monkey bread until golden brown, about 55 minutes. Let cool in pan on a wire rack 10 minutes. Set an inverted plate on top and turn bread out onto it. Let cool 15 minutes.
Meanwhile, make the dipping sauce: In a bowl, whisk the cream cheese, 3 tablespoons honey, bourbon, orange zest, and vanilla until smooth. Serve the bread with the sauce.
Retail Mobile Food Handler Types
- Mobile Food Unit - This type of business operates 21 days or less in one location and can produce food on site within an enclosed, moveable space. A plan review is required prior to licensing.
Retail mobile stands are inspected by the Retail Food Program within the Food and Feed Safety Division. Some stands are also inspected and regulated by local public health agencies and the Minnesota Department of Health. If you operate solely within one of the following jurisdictions, please contact the delegated agency assigned to that area (see below).
The Minnesota State Fair Is Canceled, But Food Vendors Are Making It Work
Some of the fair's food vendors are setting up stands in parking lots throughout the state and in neighboring Wisconsin.
In late May, several members of the Minnesota State Agricultural Society Board had an undoubtedly solemn Zoom meeting and made the difficult decision to cancel the Minnesota State Fair due to coronavirus concerns. The fair is not being held for the first time since 1946, when a polio outbreak swept through the state.
"This is the time of year when things really need to take off, and we can&apost do it. There&aposs not time," General Manager Jerry Hammer told local TV station KARE. "If somehow we were able to cobble a fair together [. ] you wouldn&apost like it, you wouldn&apost recognize it," Hammer said. "We all love the Fair. That&aposs exactly why we can&apost have a fair. This is about doing the right thing for the future of the Fair."
That&aposs not a small thing—or a decision that was made lightly. The Minnesota State Fair is one of the country&aposs biggest, attracting more than 2.1 million visitors last year. And although it&aposs exciting to ride a hastily assembled roller coaster, or to spend $40 trying to win a $5 bootleg Pikachu, the real attraction at any state fair is the food. And fortunately for Minnesotans, some of the fair&aposs food vendors are setting up stands in parking lots throughout the state and in neighboring Wisconsin.
"We know we have so many loyal customers we thought we𠆝 come here and sell cheese on a stick and lemonade,” Stacy Pittroff-Barona, told WCCO from her Cheese on a Stick stand, which was temporarily located outside the Roseville VFW hall. According to the Pioneer Press, The Donut Family has also taken to the road to sell cheese curds, corn dogs, cotton candy, lemonade and (of course) mini doughnuts.
And there are so many other vendors out and about that there&aposs now an interactive Google map that shows where some of these popular trucks will be heading next, including The Donut Family, Cheese on a Stick, Sara&aposs Tipsy Pies, and West Indies Soul Food.
There is also a Minnesota State Fair Food Finder page on Facebook, where people can swap intel about where to get an order of cheese curd tacos (. ) or a deep-fried Minneapple Pie. (There are also so many delicious-looking pictures that you&aposll be ready to get in the car, put the address of a random Menards parking lot in your GPS, and drive until you&aposre holding a half-dozen corn dogs.)
And then there&aposs the glorious Kathy Heise, who has run a Pronto Pups stand since the late 1980s. (Pronto Pups are deep-fried, batter dipped hot dogs, and the fastest way to start a fight with a nice Minnesota lady is to call a Pronto Pup a 𠇌orn dog.”) Heise has parked her food stand at the end of her Minneapolis driveway, and she sells Pups and cotton candy five days a week.
"[The response] is so overwhelming, it just brings me to tears, because you know they’re just so happy to see me, and I thought they were going to think I was nuts,” she said.
The Minneapolis Police Department's Original Statement on George Floyd's Death May Shock You
It's worth looking back on now that Derek Chauvin has been convicted on all counts.
In the long year since he was murdered by an officer of the Minneapolis Police Department named Derek Chauvin, George Floyd's name has become a signifier for a global movement. Justice is an elusive thing, and so is lasting change in how policing and our system of criminal justice actually operate. The enduring change in law and practice is yet to come, despite the affirmation of Chauvin's guilt in a court of law on Tuesday. There has been a change in attitudes, but it's crucial to contend with the fact that all this could easily never have happened. Without a bystander's video that relayed the excruciating truth about what an agent of state power did to George Floyd, his death may not have come to mean what it has. Without that video, shot by 17-year-old Darnella Frazier, we might not have the truth today. Even the officers' body cameras did not communicate the same horrifying truth in its totality.
This all is thrown into particularly sharp relief when you look at the initial statement released by the Minneapolis Police Department. That first account made the rounds Tuesday following the jury's verdict. It was first sent to reporters on the morning of May 26, 2020 by a police spokesman named John Elder.
As the bystander video went viral in the aftermath, the Minneapolis police were forced to explain this account. Elder, the spokesman, told the Minneapolis Star-Tribune it was the result of a "fluid" situation and the officers involved in the incident weren't available to be interviewed by a public information officer. "We try very hard to get information out as quickly as possible that is wholly honest and correct," Elder said. "There is no way I&rsquom going to lie about a situation that is on body camera and is going to prove this department to be disingenuous." But in August, the Los Angeles Times reported that Elder had not reviewed that body cam footage or been to the scene. He got his information from a dispatch log. Elder repeated his insistence that there was no intent to deceive in an interview with the Times, claiming that it would have taken hours for him to get the bodycam video, but the Minneapolis City Council had already voted the month prior to eliminate the police press office and put the city in charge of public communications about the police.
It was an admission that, whether or not Elder&mdashand many police spokesmen in the same position in cities across the country&mdashhad intended to deceive, he had. And it was an admission that a core operating premise of life for many in America&mdashthat when the police tell you what happened, it's what happened&mdashwas not just wrong, but dangerous.
One of the privileges of white existence, in constant operation from the time you are small, is the notion that the structures of authority all around you are operating correctly and above-board. The notion that they work for you and people like you is confused for the idea they work. And part of that is believing that whatever the cops said about what happened is what happened. Why would they lie, you ask in your particular hue of innocence, they're there to make everything OK. In Exterminate All the Brutes, a haunting exploration of race and colonial domination, director-narrator Raoul Peck speaks tragically about the tender age at which he learned that all he'd been told about the just arrangement of the world was false, and how that unravelled not just his view of that world, but his place in it. Some of us are given much more time to be innocent. Some of us guard it jealously our whole lives.
Maybe that's why some are still resistant to accepting the reality around policing and criminal justice in America. It necessitates accepting something about ourselves, and where we fit in all this. Stating plainly that we can't just accept a police department's version of events should not be contentious, because it's not a declaration that police always lie. We just can't expect them to tell the whole truth about their own behavior. It's a lesson we journalists should learn before anybody.