Walker Art Center: New Cardamom Ice Bar – Minneapolis, MN

Walker Art Center: New Cardamom Ice Bar – Minneapolis, MN

Photos by Erik Eastman of @mn.ice, Genevieve Wilson @apricot.floral, and @cardamommpls.
Ice bar constructed in collaboration with @mn.ice and @apricot.floral.

When you are at the Walker Art Center, enjoy the new Cardamom Ice Bar! Experience the views and libations on one of the most scenic patios in the Twin Cities, with a special winter drink menu full of Mediterranean-inspired hot and cold cocktails, as well as non-alcoholic options, beer & wine. Select dining options will be available on the patio, and the full menu and indoor dining experience will be open for all guests.

Cardamom Ice Bar is open now thru February
Thursday-Saturday 4-9 pm, Sunday 12-5 pm

Reservations can made Here or Resy and walk-ins are always welcome, and especially encouraged this weekend! Make sure to reserve a blanket or a fire pit for an extra special experience. The full menu and indoor dining experience will be open for all guests.

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Saint Paul Almanac Presents: Poet Lyn Cramer & Artist Wendy Red Star

 

Mojo Monkey Donuts: Fun Winter Donuts – St. Paul, MN

Mojo Monkey Donuts: Fun Winter Donuts – St. Paul, MN

 Fun Winter Donuts Including:

1) Winter Funfetti (pictured here)
2) Smashed pumpkin, sweet potato and horseradish donut hand pie with toasted pepita seeds.
3) Hanna Banana Bismarck
4) Cherry Cream Filled Bismarck with Old Fashioned Cocktail Icing

Preorder/view each week’s full menu!

Mojo Monkey Donuts

Friday thru Sunday: 7am -1pm

651-224-0142

Curbside pick up and delivery

1169 7th Street West, St. Paul, MN

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Sweetly Kismet: Northern Minnesota’s Largest Candy Store – Carlton, MN

Mr. Paul’s Supper Club Celebrates Mardi Gras All Year Long – Edina, MN

Mr. Paul’s Supper Club Celebrates Mardi Gras All Year Long – Edina, MN

Duck and andouille gumbo at Mr. Paul’s Supper Club

Chris Emeott for Edina Magazine

Chef Tommy Begnaud brings Creole classics to 50th and France: “If people are coming to spend their hard-earned money with us,
we’re going to make sure they have a damn good time!”

The new Mr. Paul’s Supper Club jazzes up Edina’s dining scene with crawfish etouffee, homemade beignets, theatrical Sazeracs, and to-go po’boys.

The anticipated ode to New Orleans has opened, with Creole and Cajun accents across a comfort food menu full of steaks, chops, soups, and plenty of seafood (3917 Market Street). Mr. Paul’s is the brainchild of Louisiana lover and local chef Tommy Begnaud, whose cooking experience includes stints at Butcher and the Boar, Coup d’etat, Cafe Maude, Town Talk Diner.

For his breakout project, party starters include a relish and popover tray, oysters, crawfish gratin, boudin balls, andouille mussels. Heartier orders include short rib stroganoff, a whole lobster flanked with crab and crawfish, and duck breast dressed with dirty wild rice and mustard cream. A next-door sandwich shop called Mr. Paul’s Po’Boys and Jams opens Tuesday, December 14, with to-go po’boys and snacks like pimento cheese and deviled eggs.

A photo of a T-bone steak and other meaty mains.
Meaty mains include a New York strip, ribeye, and “fake” steak from Twin Cities’ own Herbivorous Butcher.
 Chris Emeott for Edina Magazine

At Mr. Paul’s, Minneapolis mixologist vet Nick Kosevich (Bittercube, Earl Giles, Town Talk Diner) puts playful twists on New Orleans favorites like a Hurricane topped off with a glittery cherry garnish and a billowing Sazerac spritzed with his bottled “miracle” cocktail enhancer.

The exciting addition to the Nolan Mains development at 50th and France augments an already-bustling corner filled with wine bars, cafes, and options for French, Thai, and Tuscan fare.

A Hurricane topped with an umbrella and sparkly cherry.
A rum-filled Hurricane packs a punch at Mr. Paul’s Supper Club.
 Chris Emeott for Edina Magazine
A flower-filled gin and tonic goblet.
The floral Bacchanal gin and tonic is named after the beloved Bywater bar in New Orleans.
 Chris Emeott for Edina Magazine

The 7,000-square-foot supper club is named after Begnaud’s larger-than-life grandfather, a Louisiana legend who taught him the art of Southern hospitality growing up.

“My grandfather was known for his flair for the unexpected, and bringing people of all types together in community,” said Begnaud.

Mr. Paul’s Po’Boys and Jams carves out a takeout space for sandwiches overflowing with crawfish, shrimp, and fried chicken, along with offbeat options like cheese curds, spaghetti and meatballs, and tempeh.

A po’boy overflowing with shrimp at Mr. Paul’s Po’Boys and Jams.
A fried shrimp sandwich Mr. Paul’s Po’Boys and Jams.

 Chris Emeott for Edina Magazine

The quick-serve lineup also includes savory sides like potato salad, slaw, and crinkle cut fries, plus soft serve ice cream, cookies, and homemade beignets for dessert. Starting this winter, the casual counter will host ticketed tasting dinners for 10 at a time.

Dinner at Mr. Paul’s runs 4 p.m. to 10 p.m. Tuesday to Sunday, and the takeout shop will operate 11 a.m. to 7 p.m. Weekend brunch joins the mix in January, and big patio will go live next spring.

The whimsical look from Wittkamper Studio features feathery light fixtures and magenta-grouted flooring around a 16-seat chef’s table. Colorful archways covered in handmade cement tiles frame a big 40-seat bar.

Begnaud was most recently helming the kitchen at Butcher and the Boar, a downtown destination for bourbon and ample meat portions that closed during the pandemic after an eight-year run.

Mr. Paul’s Supper Club partners Nick Kosevich and Tommy Begnaud, smiling and holding cocktails.
Mr. Paul’s Supper Club partners Nick Kosevich and Tommy Begnaud

Chris Emeott for Edina Magazine

ICYMI

Tangletown Gardens Farm Direct Store and CSA – Plato, MN

Tangletown Gardens Farm Direct Store and CSA – Plato, MN

Tangletown Gardens Farm Direct Store and CSA – Plato, MN

Welcome to our farm-fresh food store, featuring year-round (now open 24-7) Farm Direct options and our seasonal Community Supported Agriculture (CSA) Shares.

We feature products from our 140 acre farm in Plato, MN, where we follow ecological principles that produce the most nutritious food possible while respecting our animals and environment. We also partner with select local vendors to round out our assortments.

 

 

Field Notes from the Farm

Thank you for supporting our small farm with big dreams.

We are honored to be providing you and your family with food that is good for the earth and good for you!

-Farmer Dean

CSA.

Our 2022 Summer CSA Shares are now available! For detailed information and to secure your share, link here.

All produce for the CSA share program is sustainably grown without toxic chemicals at Tangletown Gardens’ 140 acre farm and greenhouse facility in Plato, Minnesota. Our Summer share begins mid-June and continues through mid-October. Members will receive 17-18 weeks (weather permitting) of in-season, freshly picked, grown produce. Every weekly share includes incredibly flavorful, hard to find heirlooms and long standing kitchen favorites. Whatever is at its peak of ripeness goes into your weekly share, washed and carefully packed. Your share will offer as much diversity as the season allows with fresh, healthy vegetables, herbs and fruits, with an occasional surprise. We also offer Coffee, Mushroom, Thanksgiving, and Easter Shares!

Billy Sushi – Minneapolis, MN

Billy Sushi – Minneapolis, MN

People don’t visit Minnesota to eat “spam”, but when they find fresh Sushi, they devour it like locals!

About

There are ninety-nine different ways to write “sushi” in the Japanese script of kanji. Each with its own unique interpretation and meaning. It was with great deliberation that our founder, Billy, chose 寿司 to best represent his personal interpretation of the word – Celebration of Fish!

That’s exactly how Billy feels about the art of making sushi and the atmosphere that surrounds it – it should be a celebration!  Which is why Billy Sushi is more than just a restaurant, it is an experience for anyone who allows themselves to take part.

A three-ring performance of sorts – sushi bar, sake bar and dining room – brought to life by the performances of sushi chefs, bartenders and servers.  And the Ring Master and your host, Billy.

Billy.jpg

WHO IS BILLY?

A national-renowned sushi chef in his own right, Billy was a Global Sushi Challenge contender two years running, representing the U.S. as one of the nine best sushi chefs in America.

Most likely Minnesota’s only Mongolian-born, Russian-Influenced, Japanese-trained restaurateur, Billy is the founder of Sushi Fix, the metro’s first sushi food truck which eventually evolved into a brick and mortar location in downtown Wayzata.

Billy went on to open a Mexican restaurant as well as start a poke burrito food truck that also evolved into a downtown Minneapolis location. But his “Sushi a-BILLY-Te” eventually led him back to his roots and the North Loop.

If Billy is here when you visit, and he usually is, you’ll know it. His love of life and people will be obvious as he greets guests at the door, table hops, and laughs his way into your hearts.

Virtual Cooking Class with Gavin Kaysen: Holiday Cassoulet with Toulouse Sausage and Duck Confit

Virtual Cooking Class with Gavin Kaysen: Holiday Cassoulet with Toulouse Sausage and Duck Confit

In our next GK at Home virtual cooking class, we’re making our favorite holiday dish: cassoulet! Comfort food with French finesse, cassoulet is a centerpiece-worthy supper whose preparation is done before your guests arrive.

Order our Ingredient Kit and you’ll build flavors with our housemade Toulouse sausages and duck confit. Link here for more information, and we’ll see you in the kitchen!

Holiday Cassoulet with Toulouse Sausage and Duck Confit

A classic, hearty French dish built on special ingredients and longstanding tradition, we’re so excited to share this special meal with you. It’s a perfect centerpiece to share with those you want to celebrate with this season. Our cassoulet will be accompanied by a citrus frisée salad for a complete meal for three to four people. Skills you’ll learn: searing, braising, rendering, cooking dried beans, building a mirepoix, supreming citrus, building a vinaigrette.

About

What is GK at Home?

GK at Home is a virtual cooking class program walking our audience through making some of Gavin’s favorite meals. Guests have the opportunity to add-on an ingredient kit to upcoming classes to simply their shopping. Cooking is about confidence and our audience always feels a new excitement to be in their home kitchen after each immersive experience.

Meet Chef GK

Gavin Kaysen is an award-winning chef and advocate for the culinary profession. He is the founder of Soigné Hospitality Group, a nationally recognized group of restaurants in the Minneapolis metropolitan area including Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant; Demi, an intimate 20-seat tasting menu experience; and Bellecour Bakery at Cooks of Crocus Hill.

He is also the co-founder of Heart of the House Foundation, a non-profit organization created to sustain the growth, health, and prosperity of the Soigné Hospitality family now and in the future. He supports the next generation of young culinarians refine their skills as one of the founding mentors of the nonprofit Ment’or BKB Foundation (formerly Bocuse d’Or USA Foundation), for which he currently serves as President of Team USA. Chef Kaysen is the proud recipient of two James Beard Awards: Rising Star Chef of the Year in 2008, and Best Chef: Midwest in 2018.

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2022 Stamp Series Will Honor Minnesota Renowned Artist George Morrison – Grand Portage, MN

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