Hacking Fine Dining Chefs/co-owners of Travail and the Rookery, Mike Brown, Bob Gerken and James Winberg are a trio to be reckoned with. In the past year, they closed the original Travail opening Pig Ate My Pizza in its place, created a dim sum pop-up in North Minneapolis, launched an epic Kickstarter campaign and reopened Travail… Read More →
Democratizing Entrepreneurship By Andrew Zimmern The long awaited Travail Kickstarter campaign is live. Check it out #prevailtravail. The campaign closes on October 10th, and represents a sea change in terms of how local restaurants get funded. To me, these types of projects have democratized entrepreneurship (obvi!), allowing customers to help push dollars to restaurants they believe in.… Read More →
The Travail Collective When you hear 3-hour 20-course tasting menu, my guess is you are not envisioning a restaurant with giant stuffed animals in the rafters of the dining room, or one with a raucous atmosphere where the chefs are also the waiters and food runners, and often microphone-wielding MCs who encourage group participation in… Read More →
Redefining Scandinavian Cooking A former Navy Officer who opted for a chef’s life, Paul Berglund has made a name for himself as the executive chef of Minneapolis’ Bachelor Farmer, where he’s cooking trend-setting modernist Nordic cuisine. We talk with Berglund about the resurgence of Scandinavian food, taking risks and note-worthy chefs in the Twin Cities.… Read More →
Grilled Mexican-Style Corn with Parmesan Mayo Mike Brown, of Minneapolis’ Travail and Pig Ate My Pizza, shares his recipe for this delicious grilled corn, dressed up with a killer homemade parmesan mayo. This is the best way to eat in-season summer corn. Try it at your next barbecue, it’s sure to win over your guests.
