Back to School! School’s Back in Session It’s back-to-school week, which means new teachers, new books and school lunches. Andrew and Molly discuss the state of school lunches in America and what needs to change. Plus, Molly talks with the director of Nutrition and Custodial Services at St. Paul Public schools and “Lunch-lady-in-chief” Jean Ronnei.… Read More →
Collaborative Staff, Creative Combinations By Bob & Sue Chef Michael Carlson and his team double as the waiters in this super casual, music centric tribute to creative combinations of tastes and textures. We enjoyed a baked potato soup with cheddar cheese stretched across the bowl and crispy potato skins and scallion puree, diver scallop with… Read More →
Collaborative Staff, Creative Combinations By Bob & Sue Chef Michael Carlson and his team double as the waiters in this super casual, music centric tribute to creative combinations of tastes and textures. We enjoyed a baked potato soup with cheddar cheese stretched across the bowl and crispy potato skins and scallion puree, diver scallop with… Read More →
A Fall French Classic Normandy is beautiful in the fall, when the ocean is slate gray and the food is phenomenal—game birds and oysters, mushrooms and apples. This recipe is from an ancient farmhouse cookbook and, after years of tweaking, the northern French standard has become a fall favorite of ours.
I never liked mustard-based BBQ sauces. Then I tried Bessinger’s. I blast through jars of this stuff in no time. My lips to God’s ears: this sauce is in a category of its own. Get yours on OpenSky.
I never liked mustard-based BBQ sauces. Then I tried Bessinger’s. I blast through jars of this stuff in no time. My lips to God’s ears: this sauce is in a category of its own. Get yours on OpenSky.
Minnesota State Fair 2012 The Great Minnesota Get-Together Andrew and Molly go on a field trip to the Minnesota State Fair. They talk fair food, butter queens and Ye Old Mill. This episode is filled with fun snippets from the fair including interviews with Martha Rossini Olson from Sweet Martha’s Cookies and Carla Wood from… Read More →
Minnesota State Fair 2012 The Great Minnesota Get-Together Andrew and Molly go on a field trip to the Minnesota State Fair. They talk fair food, butter queens and Ye Old Mill. This episode is filled with fun snippets from the fair including interviews with Martha Rossini Olson from Sweet Martha’s Cookies and Carla Wood from… Read More →
Creme of Carmel By Bob & Sue The best restaurant in the greater Pebble Beach area may be Aubergine in the L’Auberge Carmel. Charlie Trotter trained chef Justin Cogley delivers highly creative dishes ranging from a Kumamoto oyster amuse with cucumber jelly and yuzu foam to Monterey Bay abalone paired with pickled sea lettuce, alba… Read More →
Creme of Carmel By Bob & Sue The best restaurant in the greater Pebble Beach area may be Aubergine in the L’Auberge Carmel. Charlie Trotter trained chef Justin Cogley delivers highly creative dishes ranging from a Kumamoto oyster amuse with cucumber jelly and yuzu foam to Monterey Bay abalone paired with pickled sea lettuce, alba… Read More →
Sampling at the State Fair We rolled out AZ Canteen for its big debut at the Minnesota State Fair last weekend. Fans and festival-goers flocked to the truck for free samples of cabrito grinders and a chance to vote for their favorite Bizarre Foods moment. Kudos to my amazing team who pulled it all off… Read More →
Sampling at the State Fair We rolled out AZ Canteen for its big debut at the Minnesota State Fair last weekend. Fans and festival-goers flocked to the truck for free samples of cabrito grinders and a chance to vote for their favorite Bizarre Foods moment. Kudos to my amazing team who pulled it all off… Read More →
Georgia On My Mind By Bob & Sue James Beard award winner Linton Hopkins served a special seven-course tasting menu including she-crab soup with crab fritter, lobster and toasted corn risotto, a foie gras presentation including tourchon and a whipped foie preserved in Armenac for six years, and pheasant breast with Savannah heritage red beans… Read More →
Food Trucks Order up! With the launch of Andrew’s new food truck, Andrew Zimmern’s Canteen, Andrew and Molly discuss food trucks. Andrew calls in from Alaska (sorry for the poor sound quality, the reception was not great) to talk trucks, Florida, and bears, oh my! Then, Molly chats with our friends Doug Quint and Bryan… Read More →
Georgia On My Mind By Bob & Sue James Beard award winner Linton Hopkins served a special seven-course tasting menu including she-crab soup with crab fritter, lobster and toasted corn risotto, a foie gras presentation including tourchon and a whipped foie preserved in Armenac for six years, and pheasant breast with Savannah heritage red beans… Read More →
Food Trucks Order up! With the launch of Andrew’s new food truck, Andrew Zimmern’s Canteen, Andrew and Molly discuss food trucks. Andrew calls in from Alaska (sorry for the poor sound quality, the reception was not great) to talk trucks, Florida, and bears, oh my! Then, Molly chats with our friends Doug Quint and Bryan… Read More →
Upper East Side Bistro By Bob & Sue James-Beard-winning Rising-Star Chef Gavin Kaysen (native Minnesotan) cooked a special seven-course meal for us (fellow Minnesotans) that included 1) cauliflower veloute with osetra caviar, 2) lobster with Thai flavors, mango, and lemongrass in a coconut broth, 3) black squid ink spaghetti with rock shrimp, razor clams, and… Read More →
Upper East Side Bistro By Bob & Sue James-Beard-winning Rising-Star Chef Gavin Kaysen (native Minnesotan) cooked a special seven-course meal for us (fellow Minnesotans) that included 1) cauliflower veloute with osetra caviar, 2) lobster with Thai flavors, mango, and lemongrass in a coconut broth, 3) black squid ink spaghetti with rock shrimp, razor clams, and… Read More →
Some of the best jerky I’ve ever tasted. Tender, flavorful & perfect for your next road trip/camping trip/get together/snack break. Get your own here.
Some of the best jerky I’ve ever tasted. Tender, flavorful & perfect for your next road trip/camping trip/get together/snack break. Get your own here.
L.A. Food & Wine Festival Recap Can’t we all just eat…and get along? Get the inside scoop from Andrew and Molly on the Los Angeles Food & Wine Festival, the update on the California foie gras ban, and their two cents on the Huang v. Samuelsson issue. Plus, Andrew talks a bit about what he’ll… Read More →
Off the Eaten Path I am thrilled to announce the launch of my new food truck, AZ Canteen. It’s been a loooong and involved labor of love, but I can’t wait to share the final product will all of you. We’re unveiling the truck at the Minnesota State Fair next Saturday. Goat sausage samples for… Read More →
L.A. Food & Wine Festival Recap Can’t we all just eat…and get along? Get the inside scoop from Andrew and Molly on the Los Angeles Food & Wine Festival, the update on the California foie gras ban, and their two cents on the Huang v. Samuelsson issue. Plus, Andrew talks a bit about what he’ll… Read More →
Off the Eaten Path I am thrilled to announce the launch of my new food truck, AZ Canteen. It’s been a loooong and involved labor of love, but I can’t wait to share the final product will all of you. We’re unveiling the truck at the Minnesota State Fair next Saturday. Goat sausage samples for… Read More →
Cutting-Edge Comfort Food By Bob & Sue Portland’s Gabriel Rucker (James Beard Rising Star Chef for 2011) pushes the envelope with pigeon crudo, artichoke and Parmesan soup with lardo, beef cheek Bourgogne, and a deep-fried braised lamb shoulder with green garlic risotto. Comfort food at its best in a funky setting so typical of little… Read More →
Cutting-Edge Comfort Food By Bob & Sue Portland’s Gabriel Rucker (James Beard Rising Star Chef for 2011) pushes the envelope with pigeon crudo, artichoke and Parmesan soup with lardo, beef cheek Bourgogne, and a deep-fried braised lamb shoulder with green garlic risotto. Comfort food at its best in a funky setting so typical of little… Read More →
Progressive American Cuisine By Bob & Sue We enjoyed a dinner at this gem of a restaurant with our friends, Lee and Terry. The Chef, Colby Garrelts, has been nominated several times for Best Chef Midwest by the James Beard Foundation. He offers an eclectic menu which includes a lavish Caviar presentation, a fresh Spring… Read More →
Progressive American Cuisine By Bob & Sue We enjoyed a dinner at this gem of a restaurant with our friends, Lee and Terry. The Chef, Colby Garrelts, has been nominated several times for Best Chef Midwest by the James Beard Foundation. He offers an eclectic menu which includes a lavish Caviar presentation, a fresh Spring… Read More →
Chinese Cuisine at Home Beyond Stir Fry Andrew teaches Molly the ins and outs of cooking great Chinese cuisine at home. On this week’s Go Fork Yourself, find out what every cook should have in their kitchen to make Chinese dishes, the most common mistake made by American cooks, and why grocery store soy sauce… Read More →
Chinese Cuisine at Home Beyond Stir Fry Andrew teaches Molly the ins and outs of cooking great Chinese cuisine at home. On this week’s Go Fork Yourself, find out what every cook should have in their kitchen to make Chinese dishes, the most common mistake made by American cooks, and why grocery store soy sauce… Read More →
