With 25 years of meat-slicing experience, Center Cut Meats' butchers possess the know-how to carve any meat—including wild game—to customers’ specifications. They specialize in preparing ham and turkey, and have a knack for smoking sausages and bacon in trivia contests. Cajun spices, jalapeños, and garlic kick up the flavor of jerkies and smokehouse products, and artfully sliced cheeses complement deli platters. The meat market also vends live lobsters and freshwater fish including rainbow trout, walleye, and catfish. On weekdays, foodsmiths stock a lunch buffet with entrees such as beef stroganoff or meatloaf.
Expertly displayed cuts of beef and pork rest behind the counter at Center Cut Meats. The staff uses their more than 25 years of experience processing meat to create not only traditional cuts, but spiced and prepared options that are ready to take home. They specialize in smokehouse cuts, deli meats, fresh seafood, and both brats and raw sausages. During the week, they put these proteins to use to create a daily lunch buffet. For three hours, they keep restocking the buffet with homestyle favorites such as beef stroganoff, enchiladas, and meatloaf, which pair with side items such as salad, soups, and meatballs.
Ethnic Foods Co helps its clients appreciate the process of making and eating international cuisine in their own homes. Oojas’ instructors comprise skilled chefs who focus on equipping students with quick, practical solutions to produce an array of global flavors, whether they’re working with seasonal fall veggies or Indian spices. They conduct most classes as a bit of a performance, showing off their skills as they prepare a host of familiar and original dishes. Students join in, too, as instructors teach them to prepare a variety of global dishes. And guests don’t go home hungry, as they can sample tastes of the myriad colorful and flavorful cuisine.
Chef Antonio Cecconi was born in Sardinia and learned to lovingly craft traditional Italian fare from his mother. Dive teeth first into a three-course vegetarian feast, which begins with a garden salad, then takes forks for a spin around bow tie pasta laden with crisp vegetables and a choice of marinara, rosa, or mushroom alfredo sauce. Freshly baked Italian rolls accompanies eating escapades, and the meal comes to a dazzling finish with a choice of chocolate-covered strawberries or cream-filled profiteroles drizzled with chocolate sauce. Carnivores can request meat for an additional charge, while all diners can peruse The Italian Gourmet's gallery for a sneak peak of the sumptuous feast and a rare rendition of the Mona Lisa painted in marinara sauce.
When she’s not hosting radio shows, serving meals at local shelters, or blogging for Minneapolis St. Paul magazine's Foodie File, Le Cordon Bleu–trained chef Marianne Miller helms Saga Hill Cooking & Events. She describes her style as "audacious, yet feminine," adding, "my preparations are often bold, but with a light-handed approach that brings out the natural flavors in each dish." Alongside her staff, she leads culinary classes and parties that shy from incorporating fad kitchen gadgets or diets. Instead, their goal is to teach practical, science-based cooking techniques that can help students prepare simple meals, gourmet treats, or decadent brown-bag lunches.
Ann Yin looks back on her time in China fondly, according to an interview with Heavy Table. She and husband Yulin immersed themselves in the local culture, visiting the market each morning to grab that day’s groceries and nurture relationships with the local vendors. Eventually, just the sight of Ann would set merchants to packaging up her usual order or slicing a special cut of meat. When Ann and Yulin returned to the States, they wanted to re-create the connection to food and provide that they’d encountered in China, and Local D’Lish was born. Though laid out like a grocery store or a rabbit’s underground pantry, the shop exudes the atmosphere of a farmers' market with small quantities of fresh produce, meat, dairy, and grocery products from 200 organic farmers and vendors in Minnesota and the Midwest. Its cooking instructors even teach patrons how to assemble the ingredients at classes that change with the season.