As Seen In: the Twin Cities

At the end of October, 13 of the Twin Cities finest chefs representing a variety of sectors in food service and dining presented delicious tastes for discerning food editors, incorporating some of the trendiest ingredients about to hit tables and events in 2017. Here’s a look. —Kathleen Stoehr, with photos by Robb Long

^{Chef Noe Lara of BLVD Kitchen presented a fig and prosciutto on naan.} 

^{Chocolate Custard featuring Almond Cake, Caramelized Milk, and Popped Sorghum from Spoon & Stable’s Executive Pastry Chef, Diane Yang}

^{Executive Pastry Chef Diane Yang (second from left), is shown here with part of the celebrated Spoon & Stable team, including Chef/Owner Gavin Kaysen (far right)}

^{Executive Chef James Kyndberg, Radisson Blu downtown Minneapolis poses with National Honey Board representatives.}

^{Braised bison with buckwheat honey and roasted acorn squash from Executive Chef James Kyndberg}

^{Mark Augustine, Executive Chef and Culinary Operations Manager at Minneapolis Public Schools presented a Persian Pear Plate with pomegranate, feta, pistachio, frissee and sumac}

^{Executive Chef JD Fratzke of The Strip Club presented Kimchee Philly Poutine}

^{Representing the St. Paul restaurant, Handsome Hog, Executive Chef Justin Sutherland shows off his jambalaya}

^{A close up of Sutherland’s Jambalaya}

^{Celebrated chef, author, and culinary personality Raghavan Iyer signed his new book, Smashed, Mashed, Boiled and Baked, as well as offered two tastes from recipes in the book: Mojito Potato Pomegranate Salad and Locro de Papas. And of course, mugged for the camera with Spuddy Buddy.}