The types, the toppings and the technique: here's a primer on how to eat oysters.
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Food & Drink
[Reviews]
When he got to the military, Stillwater native Adam Dince was a self-described hot mess. “Those movies where the overweight guy gets to boot camp, and they pick on him? That was me,” he says. He got his high school diploma because the military wasn’t accepting GEDs.
Chef and owner Jeffrey Lundmark has a long history of working in kitchens, dating back to his childhood when he’d bike to work at a burger and taco stand in his hometown of St. Croix Falls, Wis.
[Drinks]
Nancy “Nan” Hansen enjoyed gardening; she tended a crop of tomatoes in her yard. In 1970, her tomatoes yielded a bumper crop and she decided to create her own bloody Mary.
Few things are as timeless as a Wisconsin supper club, though perhaps red velvet is one of them. The two come together at St. Croix Falls’ Dalles House Supper Club Restaurant and Lounge; co-owner Sonya Fry took over the restaurant on the Minnesota–Wisconsin border in fall 2005.
In 1871, it opened—a brewery called Yoerg. It’s not called Yoerg anymore. It became the Casanova Brewing Co. in 1897.
Revé Bistro and Bar in Stillwater is advertised as “new American fare,” but its name is French for “dreamt.” It’s fitting, says Carol Stabenow, who owns the restaurant with her two sons, Matt and Nate, because it was a dream of her hus
When it comes to Mallards on the St. Croix, the imagery is right in the name. Located in the Bayport marina with inspirational views of the river and the Wisconsin border to the east and 200 boat slips just south of the restaurant, the St.
When Joe Kohler was a teen working as a busboy and line cook at Big Ben in White Bear Lake, he caught a fever he’s never been able to shake—nor wanted to.
[Reviews]
In Winter, the final book in the Lunar Chronicles by Marissa Meyer, we are introduced to Princess Winter, beautiful in spite of facial scars, kind to everyone she encounters and in love with her lowly guard.
[Reviews]
October: The time of year when pumpkin-spiced offerings return to (arguably) too many menus. Autumn inspires us more with its natural sights, smells and tastes, one of which involves spending a lovely October day picking apples and drinking cider at a local orchard.
