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ou are holding in your hands a very special guide to just some of the people, foods, restaurants, bars, markets, breweries and more that make the Minnesota food scene so thrilling.
has been the celebration of honest authentic foods, cooked farm to table, honoring the family farm, and unique American craft cooking like bread baking, putting up jams, jellies and pickles, making pies and the like. On What used to be fly over country is now the coasts, much of that spirit has been as white hot as any “food destination” lost for generations. Here in Minnesoin America, and frankly, is the most ta, we have never stopped leaning into interesting. For decades, as Americas that way of being. We are a culture of food revolution has been rumbling food makers and always have been. along, states like Minnesota, and cities While the rest of the country needed to like Minneapolis & St. Paul were always reconnect to this idea, here in the Bold the catch-up regions, years behind the North, we had never stopped living that trend-setters on the coasts. That’s no life style every day. Add to that heady longer the case. notion the amazing Mexican, African, Central American, Scandinavian, We lead in everything from Fortune German, Eastern European, Hmong, 500 food companies, James Beard Vietnamese, and Chinese foods created Award winners in our region over the here by just a few of our immigrant last decade, and most importantly the communities and you can see how food that’s being cooked everywhere diverse our food scene truly is. Our you turn. best restaurants, and there are many, would be smash hits in any other city in Think about it, the hottest trend in America. Lastly, our state’s economy is food in America over the last 30 years
robust, there are plenty of local diners energized by what we have here, and we have the expandable neighborhoods with reasonable rents available to entrepreneurs/young chefs looking to make it on their own. We have a food truck population that’s only getting bigger and better. Ditto for our farmers markets, food halls and food markets. That’s why I’m so bullish on the dynamism of the Twin Cities, and the state of Minnesota at large. I see our food life here getting better over the next 20 years, with no leveling off in sight. Sure, we have abundant wildlife, farmsteads, populations, immigration of all types both international and intra-national. Many of our most accomplished food people have transplanted themselves here by choice, looking for a place to live a safer, cleaner, healthier and easier life style…we have all these factors needed to create and maintain a rich and varied food life. Yet, at the end of the day our Twin Cities and its food scene is all about our communal approach to how we embrace our lives, fully, and with commitment, honesty and authenticity… truly emblematic of what the Bold North is all about.
-- Andrew Zimmern Andrew Zimmern is the Co-chair of the Cuisine Committee for Super Bowl 52 Host Committee Andrew Zimmern is a television personality, chef, food writer and teacher. He is the James Beard Foundation award winning co-creator, host, and consulting producer of the Travel Channel series, Bizarre Foods with Andrew Zimmern andrewzimmern.com Photography by Steve Henke
NEIGHBORHOODS Minneapolis........................................... 4 Saint Paul.............................................. 6 Bloomington.......................................... 8 Lyndale Avenue, Minneapolis .............. 50 Nicollet Avenue, Minneapolis .............. 52 Grand Avenue, Saint Paul .................... 56 Cathedral Hill, Saint Paul .................... 57 Eat Street, Minneapolis........................ 58 Wayzata ................................................ 64
LOCAL TALENT Chefs + Restaurateurs........................... 10 Wine Pairings........................................ 19 Culinary + Libation Pros...................... 51 Super Snack Challenge......................... 70
TRENDING Authentic Eats....................................... 57 Experiential Restaurants....................... 62 Food Trucks........................................... 60 Food Halls............................................. 61 Minnesota Makers................................ 72
CRAFT BEVERAGE CULTURE Craft Brewers........................................ 36 Distilleries/Cideries.............................. 38 Wineries ............................................... 41 Craft Cocktails ..................................... 46 How We Coffee .................................... 34
WHERE THE LOCALS GO Instagram Influencers Pics.................... 66
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BAR LA GRASSA
Spoon and Stable
Spoon & Stable, owned by James Beard Award winning Chef Gavin Kaysen, is tucked away in the North Loop neighborhood in Minneapolis and is revered by both locals and visitors alike. The space used to be a horse stable back in the early 1900s and the menu consists of seasonal ingredients with a french influence, which Chef Gavin is known for. spoonandstable.com
HENRY & SON
BLACK SHEEP PIZZA SMACK SHACK
NOLO'S KITCHEN
The Bachelor Farmer
SPOON + STABLE TULLIBEE
You could spend all day at the Bachelor Farmer starting at their street-facing cafe with a hot cup of artisan coffee and pastries, then moving into the restaurant for some much needed fresh, locally sourced dishes, and then end the night at their underground, speakeasy cocktail lounge, Marvel Bar. All of this was imagined and brought to reality by Eric Dayton, a household name to many Minnesotans that have lived in the state for the past couple decades. thebachelorfarmer.com
RED RABBIT
112 EATERY
RED COW
112 Eatery
112 Eatery, located in downtown Minneapolis is easy to miss, but unforgettable. Executive Chef/Owner Isaac Becker, who was a semi-finalist for Outstanding Chef in 2014 by the James Beard Foundation, brings you french-influenced flavors and profiles unbeknownst to the typical midwestern palate. A place that will show you a more cultural side of the Minnesota cuisine scene. 112eatery.com
Esker Grove
Located inside the beautiful Walker Art Center, Esker Grove is the place to go for an Insta-worthy brunch or for an artful dining experience. Executive Chef Doug Flicker celebrates seasonal ingredients in his dishes and provides a well-rounded experience with food. eskergrove.com
Hewing Hotel- Tullibee
Tullibee brings a new definition to hotel dining. It’s located in the North Loop neighborhood in Minneapolis on the ground level of the boutique hotel, Hewing Hotel. If you want a true Nordic experience, this is your spot! Whether it’s brunch, lunch, dinner or drinks in the rustic-chic decor, Tullibee is in it’s own lane. hewinghotel.com/tullibee-restaurant/
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THE BIRD
MERCY ANGEL FOOD BUTCHER AND THE BAKERY BOAR CONSTANTINE MONELLO
4 BELLS
CAFE LURCAT
HOTEL IVY ESKER GROVE
WALKER ART CENTER
MANNY'S
Red Rabbit
Pizza, oysters, and pasta, oh my! Chef Todd McDonald really brought in the NYC scene to Red Rabbit and you can feel it right when you walk in. It also is one of the very few restaurants where you can order food after 10pm. If you’re really looking for something special, take a seat any time between Thursday and Sunday night from 10pm-12am to order their “KFC” (Korean Fried Chicken). redrabbitmn.com
THE BACHELOR FARMER MARVEL BAR
Bar La Grassa
PENNY'S COFFEE
STONE ARCH BRIDGE
ZEN BOX
NORTHERN COFFEEWORKS
Chef Isaac Becker may be best known for this authentic Italian restaurant located in the North Loop neighborhood, Bar La Grassa. With a fully open kitchen, a portion of the menu dedicated to just bruschettas, and serving fresh house-made pasta, this restaurant does not disappoint. barlagrassa.com
Hotel Ivy- Constantine
It’s like the saying “business in front, party in the back,” and that’s exactly how you would describe the speakeasy cocktail bar, Constantine. Located below Monello in Hotel Ivy resides this dark yet welcoming lounge serving ardent spirits and culinary bar food. Whiskey fan? Be sure to reserve the Whiskey Chapel, a private narrow room surrounded by shelves full of whiskey and a plaid booth to complement. constantinempls.com
Zen Box
Whether you’re looking for a nice bowl of ramen or some fresh tuna poke, Zen Box Izakaya is your spot. Located in the Mill City neighborhood in Minneapolis, the restaurant offers approachable Japanese comfort food for whatever you are craving. Chef Ng received training in traditional Japanese cooking and ramen making for seven years while obtaining his Bachelor of Architecture degree, and you can experience both skill sets when you walk into the restaurant. zenbox.com
Nolo’s Kitchen and Basement Bar US BANK STADIUM
Nolo’s may be new to the North Loop (NoLo) neighborhood but the name alone makes you think it’s been there years. The restaurant serves classic tavern-style food but with a modern twist, which goes along with their pristine white marble countertops and charismatic atmosphere. Once you’re done enjoying some delicious burgers and flatbreads, head downstairs to their sister bar called “The Basement” and enjoy some quirky bar food, play 90s arcade games, or live music! noloskitchen.com Written by Golnaz Yamoutpour
#MeetMinneapolis
MINNEAPOLIS.ORG
@MeetMinneapolis @MeetMinneapolis The Minnesota Food Guide
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A savory and sweet local food scene entices visitors from all over to experience the “Best Local Food Scene” as voted by 10best a division of USA Today Travel. From local favorites to food from around the world, Saint Paul specializes in tickling the taste buds.
5
must try sandwiches in saint paul
Whether you try one or all five, the following sandwiches are some of the best in Saint Paul.
Philly Cheese Steak GOODY'S HOT CITY PIZZA & SUBS Best Philly in the Upper Midwest
French Dip SKINNER'S
URBAN GROWLER BANG BREWING NGON BISTRO
CATHEDRAL HILL
DOWNTOWN
J. SELBY'S
GRAND AVE
COSSETTA'S
Soak up that Au jus
WEST SEVENTH
Hot Italian PATRICK McGOVERN'S Pairs nicely with the refreshing slaw
MANCINI'S
BLT AROMA'S CAFÉ Add onion to make it even better
Brisket Sammy REVIVAL SAINT PAUL Mouth watering goodness
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MUCCI'S
7th STREET TRUCK PARK
A FAMILY MEAL Short on national chains, Saint Paul has a collection of family owned restaurants that have stood the test of time. Mancini’s, Cossetta’s and O’Gara’s have been serving up local fare for a combined 250 years! Newer family-owned spots, including Patrick McGovern’s, Bennett’s and Skinner’s serve up comfort food like Mama used to make.
EAST SIDE TIN WHISKERS
LOWERTOWN
WEST SIDE
Raise a glass In 1986, Summit Brewing Company produced their first Extra Pale Ale and more than 30 years later they are the grand-daddy of the craft beer scene in Saint Paul. Tin Whiskers, Bad Weather, Urban Growler and Bang are just a few benefiting from the trail Summit started blazing long ago.
THAT NEW RESTAURANT SCENT From long-standing to the bright and shiny new restaurants, Saint Paul has seen an influx in restaurant openings in the last year with several more on the horizon. Seventh Street Truck Park is an indoor food truck concept. Bar Brigade presents itself a French tavern. Mucci’s is a mouth-watering Italian restaurant in the West 7th Neighborhood. Comfort food from around the world is available at Gray Duck. Vegetarians love J Selby’s, a plant-based eatery. Octo Fishbar is the latest, (eighth) restaurant concept, from James Beard award winner Tim McKee.
Beard Award nominee for Best Chef Midwest Jack Reibel’s latest adventure. AROUND THE WORLD Saint Paul is home to restaurants serving up ethnic dishes from 18 areas around the world including Vietnamese (Ngon Bistro), Russian (Moscow on the Hill), Greek (The Naughty Greek), Nepali (Everest on Grand), Mexican (El Burrito Mercado), and Afghani (Khyber Pass). These are in addition to more traditional Mexican, Italian, Thai, and Irish dishes served at several restaurants throughout the city. PIE IN THE SKY Saint Paul prides itself on a collection of places producing worldclass pizza. Cossetta’s is the grand daddy of them all having been at it for over 100 years. The Italian Pie Shoppe keeps customers coming back on Grand Avenue while Black Sheep Pizza and Big River Pizza provide mouth-watering pies to visitors of Lowertown.
THE JUICY LUCY DEBATE There’s a running debate on which city, MinneCHEF DRIVEN Speaking of apolis or Saint Paul, is home to the first award-winning chef driven restaurant, restaurant to put out the now famous Saint Paul has a growing collection. Juicy Lucy burger. This medium cooked Six-time James Beard award nominee burger with molten cheese in the middle Lenny Russo is now running the show has become the must try for folks visiting at the Commodore Bar and Restaufor the first time, thanks to exposure rant. Russell Klein, a 2016 James Beard from some of the national foodie shows. Award semifinalist is the pioneer at Minneapolitans will say they created it Meritage, a French Brasserie focused on and Saint Paulites counter with the fact locally grown ingredients. Restaurateur that they perfected it. Nevertheless, Tim Niver’s Saint Dinette has rising don’t leave without trying one at these star chef Adam Eaton and a bologna Saint Paul establishments: The Nook, sandwich on the menu. The Lexington, Shamrock’s, Bennett’s, Blue Door Pub, on historic Grand Avenue, is James 5-8 Grill & Tap, and Groveland Tap.
#MySaintPaul
VISITSAINTPAUL.COM
@VisitSaintPaul @VisitSaintPaul The Minnesota Food Guide
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O
f course it is not possible for us to tell you which chefs are the best – there are so many. That’s why we have included a handy alphabetized list on page 71. Here, we spotlight a small collection of representative success stories from some of our finest chefs and restaurateurs.
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Gavin Kaysen Bellecour + Spoon & Stable Chef Gavin Kaysen has helped propel the Minneapolis food scene into the national spotlight as the Executive Chef and Owner of the award-winning Spoon and Stable in Minneapolis and the French-inspired bistro Bellecour in Wayzata. Prior to making his return to Minnesota, the 2008 James Beard Foundation Rising Star Chef of the Year recipient ascended through the ranks to become the Executive Chef and Director of Culinary Operations for Daniel Boulud in New York City. Even though Chef Kaysen has cooked in the top kitchens across the U.S. and Europe, he gravitates towards more traditional Heartland fare, which is a reflection of the kind of he ate and cooked growing up. Try a version of his grandmother Dorothy’s Pot Roast that is served at Spoon and Stable. Written by Shawn Rodgers Photography by Isabel Subtil The Minnesota Food Guide
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It isn't news to our culinary community that these talented creators are bringing the spotlight to Minnesota's white hot food scene. We thought we would say congratulations, well done and thanks for your contributions. 112 Eatery Restaurant Alma The Bachelor Farmer Bar La Grassa Birchwood Cafe Burch Grand Cafe Heyday Lela Pig Ate My Pizza Pizzeria Lola Spoon and Stable Surly's Brewers Table Travail Young Joni
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he lexicon of wine ordering and tasting is changing. It is no longer a simple red or white differentiation that a skilled wine "expert" knows. How do you know if you are making the right wine selection to pair with your meal? What wine is worth a try based on what you typically enjoy? Today your trusted wine resource probably knows about natural wines along with lesser known grape varietals from a wide range of global regions. They likely have deep knowledge of certain regions, and they definitely have a network of viticulturally-savvy friends with whom they regularly share and extend their knowledge. We hope that you enjoy the following collection of "wine pairings" We asked some top local wine experts to write about their colleagues, the venues where you can find them and the experiences they create.
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Nico Giraud Bellecour + Spoon & Stable Wine Director
Nico Giraud, the Burgundy-born darling of the Minnesota wine community, is a charismatic and one-of-a-kind man. You can find him opening bottles and telling stories at Chef Gavin Kaysen’s Bellecour in Wayzata or Spoon and Stable in the North Loop neighborhood of Minneapolis. His wine lists are guaranteed to showcase the great producers of classic regions alongside discovered gems from lesser known places. Nico is a well-traveled oenophile that is committed to sharing his passion with guests. He spent the first years of his life and career in France before landing in Minnesota, and we are lucky to have him. A man with the highest sense of colorful style, the life of every party and a dear friend. If you like to drink wine and have a good time, you must go see Nico. (Just take heed if he offers to tell you a joke.) Written by Erin Rolek Photography by Isabel Subtil
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Erin & I met on the school bus. The green school bus of Oregon Pinot Camp! Needless to say we hit it off in a perfect manner! Her curiosity, sharp palate and great nose made her a key person of the wine scene that has risen in the past 5 years. Don’t let her charms fool you, Erin is one of the best in class and one of Food & Wine Magazine 2017 Sommelier of the year! Her wine program at The Bachelor Farmer & The Bachelor Cafe (both located in the North Loop) is extensive. To compliment the “cool & cold climate” focus of the food, Erin selected little gems that are always interesting, thought-after and made by excellent producers. Bonus point: I LOVE the fact that I can read Noble Rot magazine while waiting for a sandwich at the Cafe.
Erin Rolek The Bachelor Farmer General Manager + Wine Director
Written by Nico Giraud Photography by Isabel Subtil The Minnesota Food Guide
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Emily Sheppard Dunn Brothers SENIOR MANAGER OF BEVERAGE DEVELOPMENT While living in New York City for 14 years, Emily Sheppard developed her knowledge in beverages: learning and creating crafted cocktails, studying and selling wine, and deepening her knowledge of coffee and its culture while building Brooklyn Roasting Company as a partner. In early 2016, she returned to her hometown of Minneapolis where now she leads beverage development for Dunn Brothers Coffee. Photography by Isabel Subtil
THE TWIN CITIES COFFEE CONTINUUM In this day and age, every person’s definition of good coffee can be and often is different from our neighbor’s. This is a thing of beauty and complexity. Complex because some of us like it fast and dark and some slow and light, or possibly a combination of all of the above. The beautiful thing about the Twin Cities coffee scene is its wide range: we enjoy it everywhere from gas stations and small cafes to elegant restaurants and museums, and as drivers, purists, stoics, educators and innovators. A cup of coffee is where we connect with each other and that’s one thing we can all agreed on. So let’s highlight some of coffees most discussed concepts: freshness, design, how its poured, and what’s infused. This is what you’ll find here and why I love coffee in the Twin Cities:
FRESH. Fresh used to mean sassy. Now fresh is synonymous with good or better. In the coffee industry fresh can
refer various concepts: when a coffee crop is harvested, when the beans are roasted, or when the coffee is brewed. One thing that all locals know, is that Dunn Brothers’ fresh roasted coffee is in our blood. Dunn Brothers trail-blazed this in the Midwest and still roasts small batches fresh in each of its 33 local stores. Whole beans are not sold past 5 days from roast. Brewed coffee is never served past 90 minutes from its bloom. Often considered a newer innovation, Dunn Brothers has been known for its excellent cold press, Infinite Black, which was offered to Minnesotans back in 1987. · From style to pure art in the cup, Penny’s oozes sophistication. From the architectural subtleties like black marble counters to baristas pouring perfect tulips and the velvety head of La Colombe Nitro, it’s hard not to relish the details. You can find Penny’s in downtown Minneapolis and in Linden Hills serving local Spyhouse roasted coffee.
DESIGN.
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POURS.
Undoubtedly, Specialty Coffee focuses on origin, but rarely do shops and baristas deliver the high respect to where the coffee originates. Anelace Coffee on Central Avenue in Northeast Minneapolis encourages us, as customers to consider exactly where our coffee is from and how the barista will brew or pour it. Attention to detail is high, and the flavor reflects it.
INFUSIONS.
The modern coffee industry has been on the cutting edge of innovation since the espresso machine was featured at the World’s Fair in Milan, Italy in 1906. Today, many of us try to innovate espresso drinks through creative flavor infusions. Five Watt has been infusing not just delicious house made syrups into excellent steamed and iced drinks, but has infused nitrogen into coffee with precision. Check out Five Watt on Hennepin Ave in Northeast, as well as in the Kingfield neighborhood of Minneapolis.
The alluring wall chalk art created by Jeff Nelson, a local Twin Cities artist, can be seen at various Dunn Brothers Coffee Shops. It depicts Dunn Brothers' dedication to the craft of coffee, the story of w here their coffee originates and how they share this story with each other. Dunn Brothers believes coffee is an art form and making coffee is their craft. That makes their baristas and coffee roasters artists-in-residence. All their handmade drinks are made specifically for each customer, so each cup is a little different from the one before it, and the one after. More than crafted brews, they make fresh food too. From hand-cracked eggs, to hand-sliced meats and cheeses, to fresh baked pastries, they believe in good food. Dunn Brothers Coffee got its start in the late 1980s when brothers Ed and Dan Dunn moved to the Twin Cities. Their mission was simple: Roast in small batches. Serve the freshest brew possible. Provide a warming coffee experience. Put community at the core of the business. Today, the majority of Dunn Brothers Coffee shops are independently owned by local members of c ommunities around the Twin Cities and country. These owners are dedicated to achieving the very same mission as the original Dunn Brothers. DUNNBROTHERS.COM
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MINNESOTA INFLUENCERS Golnaz Yamoutpour @eatdrinkdishmpls
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Cafe Ena
Nolo
Terzo
Pizza Nea
Republic
MilkJam Creamery
The Minnesota Food Guide
MINNESOTA INFLUENCERS @kaieatsworld Kai Chan
Sea Salt Eatery
Hola Arepa
Pizzeria Lola
@universityofcupcakes Kaylie
Vincent
Rose Street Patisserie
Bellecour
Bogart Donuts
@shawnsrodgers Shawn Rodgers
Young Joni
Martina
Cafe Astoria The Minnesota Food Guide
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Thumbs Cookies
Sisters Mezze Sisters’ Mezze hummus was born in the kitchen of Palwasha “Paula” Gharwal, an Afghan-American with over 30 years of experience as a chef of delicious Afghan cuisine. While hosting a dinner at her home, Paula whipped up her homemade hummus to serve as appetizers. Dinner guest and dear friend, Becky Fredericksen, echoed the response received by others who tried Paula’s food – it was too good not to share this with others. The “Sisters’ Mezze” name was inspired by Paula’s biggest fans, her five daughters: Myena, Zahra, Wagma, Heela and Madeena. The company is family owned and operated with a collective mission to share Paula’s gourmet recipes the way she serves it in her own home. The product offering has expanded to three flavors of hummus, Sea Salt Lavosh Crisps, and on-the-go snack packs of hummus and crisps.
Robyn Frank’s thumb cookies were a signature of her mom Barbara. Tiny cookies rolled into perfect circles and pressed with her thumb into bite size perfect treats. These buttery organic morsels come in 13 signature flavors like cinnamon and sugar, double chocolate, rosemary pecan, ginger clove, peanut butter sea salt, apricot pistachio cardamom, hot toddy, spicy hot red velvet, lemon thyme, and chocolate hazelnut. She is currently rolling close to 10,000 cookies a week and has even partnered with local ice cream producer, Sweet Science Ice Cream, to create miniature ice cream sandwiches. These mighty miniature morsels are a must when visiting Minnesota.
Velvet Bees Honey Butter Krista Koppinger and her husband Steve have stumbled onto a product that has fueled their family business since 2011—Velvet Bees Honey Butter. Made in small batches to ensure the highest quality and with only five simple ingredients including honey, butter, cream, sugar and vanilla, it is divine. No preservatives ever make their way into the 20 calories per teaspoon honey butter that can be used on toast, popcorn, cooked carrots, or as a dip for apples. Look for Velvet Bees Honey Butter in the refrigerated section of your favorite retailer. It’s amazing that five simple ingredients can taste this good.
Twisted Shrubs The Twisted Shrub makes easy work of serving a stylish and tasty cocktail. Shrubs are intense, complex cocktail or soda enhancers without the muddling or mixing. Their shrubs take two days to make and contain only three ingredients—cane sugar, fruit, and vinegar. Twisted Shrubs founder, Scott Dillon, started making shrubs in 2015 after participating in a local cocktail making class. Strawberry Lime, Peach and Pineapple Habanero, Blueberry lemon and Apple Ginger are current flavors and available at your favorite local liquor stores and specialty retailers. 74
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Wild Acres Poultry Pat Ebnet has been driving his farm raised chicken, duck, pheasants, geese and turkeys across the Midwest since the early 80’s. He is known for driving 500 miles round trip to bring next day delivery to chefs that count on the quality of his poultry. Raised from the egg up, Wild Acres was among the first to sell free-range birds in the Midwest. Ebnet breeds, hatches, raises, processes and distributes more than two dozen poultry products to top restaurants in the Twin Cities and greater Minnesota. Each week Wild Acres is delivering over 2,000 birds to Twin Cities restaurant tables. In addition to restaurants and bars, our Minnesota Makers are on the shelves of your favorite local grocer, food co-op or specialty grocer. Written by Stephanie Hansen, @makersofmn podcast
ABOUT THE CAMPAIGN The Minnesota Food Community Campaign was created to raise the collective voice and individual Minnesota stories from our local food and beverage community.
The Minnesota Food Community Conversation Our social conversation began in May 2017 on Instagram and Facebook. Both our social communities have grown substantially and have active daily conversations. Their robust engagement provides a solid messaging platform for promotion throughout the Big Game promotional timeframe and beyond.
The Minnesota Food Guide The Minnesota Food Guide is a 80 page reference guide for visitors and media to be able to have an easily sortable high-level view of the amazing food, beverage and cuisine landscape here in Minnesota. It is being launched in preparation for the Big Game in February 2018. It is ad free, and has been created by a fully-volunteer community of industry professionals and artisans that care about Minnesota's Local Food scene getting credit internationally for the talent and hidden gems that locals enjoy daily. It will be distributed on the MeetMinneapolis, VisitSaintPaul and BloomingtonMN convention and visitor bureau sites and at the media party.
Many thanks to Patterson Thuente law firm for supporting the printing underwriting of this guide.
Cuisine Committee Andrew Zimmern Wendy Meadley Sara Brohl Megan Speas Kelly Lainsbury Sue Zelickson Tracy Dann Isabel Subtil Vincent Tracy Golnaz Yamoutpour Kaylie Vincent Leslie McDougall Stephanie Hansen Kelly Allard Emily Sheppard Lisa Forsell Dara Levine Tamara Waterston Kat Peterson Brie Roland Jamie Quickert Brian Turner Julie Drake Lisa Lardy Jerrod Sumner Jennifer Lueck Jill Howard
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FOOD GUIDE Wendy Meadley Minnesota Food Community Campaign Director Tracy Dann Editor Kelly Allard Editorial Stephanie Hansen Editorial Leslie McDougall Creative Lisa Lardy Photography Renee Belanger Editorial Charlie Broder Editorial Mindy Brown Editorial Ashley Chung Editorial Jenny Ellenbecker Editorial Wyatt Evans Editorial Sarina Garibovic Editorial Madison Bessinger Editorial
Isabel Subtil
Gina Glynn
Director of Photography
Creative Director
Nico Giraud Editorial Nikki Klocker Editorial Devan Grimsrud Editorial Mel Guse Editorial Marty Harris Creative Laurie Hefner Editorial Megan Larsen Editorial Jill Mott Editorial Jami Olson Editorial Kyle Peterson Editorial Shawn Rodgers Editorial Erica Rokke Editorial Brie Roland Editorial Erin Rolek Editorial Anne Saxton Editorial Emily Sheppard Editorial
Golnaz Yamoutpour Instagram Campaign Lead
Kaylie Vincent
Ashley Sullivan Photography
Instagram Campaign Coordinator
Bill Summerville Editorial
Back cover photography by Isabel Subtil All Illustrations by Gina Glynn unless otherwise noted 76
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Casey Tilli Editorial Peter Vars Editorial Zach Vraa Editorial Marco Zappio Editorial
Everyone is Welcome in Minnesota! I’d like to take this opportunity to thank all the creative and editorial participants in creating the Minnesota Food Community Campaign. As I shared from the beginning, this is the moment in time when the world’s eyes are upon us, and urging community members to seize the opportunity was the easy part. The challenging part was to pull this all together in a meaningful way. So that we could capitalize on the momentum of this exciting community-based effort could live on beyond the spotlight of the Big Game… and truly create a legacy through unprecedented visibility for local chefs, sommeliers, restaurants, bars, coffeehouses, makers, growers and food artisans. I believe we accomplished a very good start to an extensive view of the amazing talent and venues that you will experience when you visit us here in Minnesota. We welcome you to bookmark this guide on the visitors bureau website you discovered it, and refer to it throughout your time with us. The handy interactive links will get you directly to the numerous featured talent and venues we have collected to share. Additionally, we have many more spotlighted
Wendy Meadley serves as the Co-chair of the Cuisine
on our social channels on Instagram (@Minne-
Committee preparing for the Big Game coming to Minnesota
sota_Food) and Facebook (@MinnesotaFood).
in February 2018. As part of this fully volunteer civic project,
Feel free to join the conversation and share
Wendy designed, developed and directed the Minnesota Food
your Minnesota Food experiences with us with
Community Campaign with hundreds of talented cuisine
the #MinnesotaFood tag.
community professionals spotlighted in this guide and on the
Our table is set, and you are invited…
Minnesota Food Instagram and Facebook channels. This is the
Bon Appetit!
single largest volunteer influencer marketing campaign ever
Wendy Meadley
created for a professional sporting event.
Cuisine Committee Co-chair
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