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).

2-15-20 - Off the Menu.mp3

This is an episode that goes beyond the process of cooking and enjoying food.  Dara looks at stories of food with political circumstances.  She chats with journalist/author Mara Hvistendahl (The Scientist and the Spy: A True Story of China, the FBI, and Industrial Espionage) about how corn played a large role in an international scandal.  Klecko, the Poet Baker of St. Paul (Hitman-Baker-Casketmaker) explains his latest offerings after his former bakery's encounter with ICE.  Author Ronnie Cummins (Grassroots Rising) tells us his thoughts on climate change and the effects on America's farming industry.

This is an episode that goes beyond the process of cooking and enjoying food.&nbsp; Dara looks at stories of food with political circumstances.&nbsp; She chats with journalist/author Mara Hvistendahl (The Scientist and the Spy: A True Story of China, the FBI, and Industrial Espionage) about how corn played a large role in an international scandal.&nbsp; Klecko,&nbsp;the Poet Baker of St. Paul (Hitman-Baker-Casketmaker) explains his latest offerings after his former bakery's encounter with ICE.&nbsp; Author Ronnie Cummins (Grassroots Rising) tells us his thoughts on climate change and the effects on America's farming industry.

2-8-20 - Off the Menu.mp3

El Burrito Murcado CEO Milissa Silva Diaz takes us behind the scenes of this Twin Cities institution.  Plus, how is the restaurant evolving alongisde the city of St. Paul?  Artisan Plaza and Fall's Landing chef JD Fratzke explains the art of cooking in the southern part of the state, as well as some of the trends coming back into the industry.

El Burrito Murcado CEO Milissa Silva Diaz takes us behind the scenes of this&nbsp;Twin Cities institution.&nbsp; Plus, how is the restaurant evolving alongisde the city of St. Paul?&nbsp; Artisan Plaza and Fall's Landing chef JD Fratzke explains the art of cooking in the southern part of the state, as well as some of the trends coming back into the industry.

2-1-20 - Off the Menu.mp3

This week, Bachelor Farmer chef Jonathan Gans comes in to discuss the cross-section of natural foraging and pickling those items.  Then, Meal Magazine founder/Editor-in-Chief Peter Sieve describes how he started in the business of food journalism.

This week, Bachelor Farmer chef Jonathan Gans comes in to discuss the cross-section of natural foraging and pickling those items.&nbsp; Then, Meal Magazine founder/Editor-in-Chief Peter Sieve describes how he started in the business of food journalism.

1-25-20 - Off the Menu.mp3

It's a show to highlight the "spirit" in you.  Tattersall Distilling founder/owner Dan Oskey tells us how this specific industry has taken off across the state on Minnesota.  Bourget Imports partner and portfolio director Annette Peters explains the multiple affects that new wine tariffs are having on her business and others.

It's a show to highlight the "spirit" in you.&nbsp; Tattersall Distilling founder/owner Dan Oskey tells us how this specific industry has taken off across the state on Minnesota.&nbsp; Bourget Imports partner and portfolio director Annette Peters explains the multiple affects that new wine tariffs are having on her business and others.

1-18-20 - Off the Menu.mp3

It's a Surf & Turf edition of the show.  6Smith and Baldamar owner Randy Stanley comes in studio to take care of the Turf.  Josh Nelson of Almanac Fish and Fish Guys stops by to handle the Surf.

It's a Surf &amp; Turf edition of the show.&nbsp; 6Smith and Baldamar owner Randy Stanley comes in studio to take care of the Turf.&nbsp; Josh Nelson of Almanac Fish and Fish Guys stops by to handle the Surf.

1-11-20 - Off the Menu.mp3

Dara looks at how we can go green when she speaks with Eureka! Recycling co-president Lynn Hoffman.  Then, our host invites chef Jamie Malone and bartender Nicholas Kosevich on the show to discuss the latest in food and drink.

Dara looks at how we can go green when she speaks with Eureka! Recycling co-president Lynn Hoffman.&nbsp; Then, our host invites chef Jamie Malone and bartender Nicholas Kosevich on the show to discuss the latest in food and drink.

1-4-20 - Off the Menu.mp3

Are you looking for a new, healthier start to 2020?  Let Pilar Gerasimo by your guide.  Her first book, "The Healthy Deviant", will come out January 7th.  She joins Dara to offer some life and health guidance.  And our host lets us know her top recipes for making your New Years' Eve party a success.

Are you looking for a new, healthier start to 2020?&nbsp; Let Pilar Gerasimo by your guide.&nbsp; Her first book, "The Healthy Deviant", will come out January 7th.&nbsp; She joins Dara to offer some life and health guidance.&nbsp; And our host lets us know her top recipes for making your New Years' Eve party a success.

12-28-19 - Off the Menu.mp3

WCCO's Off The Menu with Dara Moskowitz Grumdahl

Off The Menu

WCCO's Off The Menu with Dara Moskowitz Grumdahl



Off The Menu

Social links:

Follow the podcast:

152 clip(s)