How has the Farm-to-Table movement evolved over time?  McKinney Roe head chef Scott Pampuch was one of the first to introduce this trend.  He stops by to discuss its current state.  Plus, Dara shares her top blueberry recipes.

How has the Farm-to-Table movement evolved over time?&nbsp; McKinney Roe head chef Scott Pampuch was one of the first to introduce this trend.&nbsp; He stops by to discuss its current state.&nbsp; Plus, Dara shares her top blueberry recipes.

WCCO's Off The Menu with Dara Moskowitz Grumdahl

Off The Menu

WCCO's Off The Menu with Dara Moskowitz Grumdahl



8-4-18 Off The Menu

Today's show is a bit shorter due to updates on the COVID-19 outbreak.  And Dara is trying to bring information on this pandemic from a more local perspective.  Author and nutrition expert Pilar Gerasimo talks about the physical and mental effects that we can improve during the stress of a crisis.  Blue Plate Restaurant Group CEO/founder Stephanie Shimp explains how this outbreak has effected attendance at her establishments.

Today's show is a bit shorter due to updates on the COVID-19 outbreak.&nbsp; And Dara is trying to bring information on this pandemic from a more local perspective.&nbsp; Author and nutrition expert Pilar Gerasimo talks about the physical and mental effects that we can improve during the stress of a crisis.&nbsp; Blue Plate Restaurant Group CEO/founder Stephanie Shimp explains how this outbreak has effected attendance at her establishments.

3-14-20 - Off the Menu.mp3

Willard's chef Eric Harcey tells us why he left the Twin Cities to open his own place in the much more intimate community of Cambridge.  Parkway Theater bartender Mike Byrne explains his process of making cocktails based on some of our favorite Cult Classic movies.  Plus, is there a style of cornbread that's more unique to the Upper Midwest?

Willard's chef Eric Harcey tells us why he left the Twin Cities to open his own place in the much more intimate community of Cambridge.&nbsp; Parkway Theater&nbsp;bartender Mike Byrne explains his process of making cocktails based on some of our favorite Cult Classic movies.&nbsp; Plus, is there a style of cornbread that's more unique to the Upper Midwest?

2-22-20 - Off the Menu.mp3

Have you ever heard of rage baking?  Dara gets a primer on this style from Katherine Alford and Kathy Gunst, co-authors of the new book Rage Baking: The Transformative Power of Flour, Fury, and Women's Voices.  Then, chef Yia Vang discusses the traditions of Hmong cooking.  He also tells us about his interpretation of it that's being shown through his food truck (Union Kitchen) and his upcoming restaurant (Bahn Vee-nai).

Have you ever heard of rage baking?&nbsp; Dara gets a primer on this style from Katherine Alford and Kathy Gunst, co-authors of the new book Rage Baking: The Transformative Power of Flour, Fury, and Women's Voices.&nbsp; Then, chef Yia Vang discusses the traditions of Hmong cooking.&nbsp; He also tells us about his interpretation of it that's being shown through his food truck (Union Kitchen) and his upcoming restaurant (Bahn Vee-nai).

8-4-18 Off The Menu

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