My hometown, and a city on an epic rise to the level of Great American Food City, has a lot on its plate. It its quest to be the epicenter of New Nordic cuisine, it will host Chef Magnus Nilsson of the world-renowned Fäviken in his U.S. tour this May for a week at our American Swedish Institute. Additionally, it will welcome the International Foodservice Editorial Council’s 60th annual meeting in October 2016 at Radisson Blu; and in 2018, will welcome football fans at Super Bowl 52 in the new US Bank Stadium (a ‘little known’ chef and resident named Andrew Zimmern is currently working with Aramark on the new menu for the stadium, opening this summer). Breweries and micro-distilleries are cropping up in great numbers and the city just welcomed the opening of the first vegan butcher shop in the U.S. —Kathleen Stoehr
First of a five-course tasting at The Corner Table, in the Kingfield neighborhood | Chef Thomas Boemer, 2016 James Beard nominee
Duck rillette with apricot mostarda, watercress, rye crisps at the Disneyland of all beer halls: Surly Brewing Co. in the Prospect Park neighborhood | Chef Jorge Guzman, 2016 James Beard nominee
A gravlax repast from the American Swedish Institute’s FIKA café in the Phillips West neighborhood displays salmon cured in sugar, salt, gin, and aquavit, with watercress puree, crème fraiche. Five kinds of radish, and rye toasts | Chef John Krattenmaker, photo by Jon Dahlin
The Residency from Tattersall Distillery cocktail room in the Northeast neighborhood with Tattersall gin, Tattersall sour cherry liqueur, lemon, basil, and black walnut bitters | Bartender Bennett Johnson
Brunch at the award-winning Spoon and Stable in the North Loop neighborhood displays croque madame with house made ham (foreground) and steak frites with sauce béarnaise (back) | Chef Gavin Kaysen, 2008 James Beard award winner; 2015 finalist for Best New Restaurant
Petral sole with brioche, sea urchin, sweet corn, and sea beans from Piccolo in the East Harriet neighborhood | Chef Doug Flicker, 2014 James Beard nominee
Conference snack of tres leche and fresh berry parfaits at Radisson Blu, downtown Minneapolis | Chef Jim Kyndberg
