Nordic Waffles is closing its outpost in the Potluck food hall at the Rosedale Center on April 27 after a three-year run.
The Sweet and Savory Waffle Stand is a popular State Fair stop, but you won’t have to wait for the Great Minnesota Get-Together to get your fix — several flavors of Nordic-style waffles are already available in many freezers. supermarkets. The company decided there was more opportunity to directly serve home cooks and they’re enjoying the day with a new flavor, Berries and Cream, which will launch in May. The distinctive heart-shaped waffle sandwiches will wrap around a mixture of strawberries and raspberries with a creme fraiche filling. (Other flavors include egg-cheddar-bacon and egg-cheddar-sausage.)
“Rosedale Mall has been extremely supportive of our goals,” Nordic Waffles CEO Jeremy Ely said of the closure. “However, as our lease comes to an end, this has presented a greater opportunity to focus our resources on supporting the continued growth of our frozen food strategy.”
The company will continue to operate its booth at the State Fair.
Filipino cafe open all day in St. Paul
The highly anticipated Kalsada, the Filipino restaurant from the owners of Cafe Astoria, is now open and serving in Augustine’s former space in St. Paul. Starting in the morning with Cafe Astoria’s Instagram-baited lattes and a bakery crate filled with croissants, monkey bread, scones and more, Kalsada will open daily at 7 a.m. Menu runs throughout the day with sausages, lumpia and sandwiches for lunch, then resets for dinner service from 3-9pm Reservations are available on Knock.
1668 Selby Avenue, St. Paul, kalsada-stpaul.com
Dive bass bagels might be the next big thing
Bagel Taim, a self-proclaimed proletarian bagel company, pops up at Palmer’s Bar on the West Bank of Minneapolis. Bagel Taim is located in south Minneapolis, where handmade crispy rounds and schmears are available Saturdays for pickup or home delivery (provided you live within the delivery radius — sorry, St. Paul ).
Now on Thursdays from 4-7pm, bagels, bagel sandwiches and schmears are available outside the beloved bar, a perfect base before heading to a Hamm’s or two. the the prices are deliberately affordablewith an all bagel sandwich with warm pastrami and melted provolone for $8 and a bagel and schmear for just $3.
Palmer’s, 500 Cedar Ave. S., deputies. bageltaim.com
Mendota’s speakeasy woos top chefs
Inside a speakeasy in Mendota, you’ll find food dreams of the past and, soon, menus from boldly named chefs from Twin Cities. The Mudd room is the work of chefs Tyge Nelson and Steve Hesse, who also own Lucky’s 13 pubs and Pajaritos. The duo also boast impressive resumes – La Belle Vie, Solera, the Inn, Libertine and more – and enlisted friends from their culinary backgrounds to launch the Speakeasy Chef series.
The series kicks off with Shane Oporto, formerly of Octo Fish Bar and La Belle Vie. Porto’s menu delves into its dreams of that “one day” restaurant with dishes that lean into Asian ingredients, like gyoza with pork and ginger sausage and a riff on its popular Porto catfish sando. Octo Fish Bar era. Drinks ? Porto prepares a Tokyo Tea, a modern nostalgic drink that replaces sake with tequila. The menu is available from May 5 to 28.
Other chefs in the lineup include Tim McKee (the gourmet pinnacle chef/owner La Belle Vie, Octo Fish Bar), JD Fratzke (The Strip Club, Saint Dinette, Bar Brigade), Sameh Wadi (Saffron, World Street Kitchen), Lenny Russo (Heartland), Justin Sutherland (Handsome Hog) and more.
Nelson and Hesse have also added a new food and drink menu to the speakeasy, with stuffed croquettes and piquillos that look a lot like a few loved and missed dishes we used to order at Solera.
To find the speakeasy, patrons must go to Lucky’s 13 and walk through the main dining area to a phone in the back.
The Mudd Room, 1352 Hwy. 13, Mendota, the-mudd-room.business.site
Learn from Labor Leaders
Young cooks who wish to become chefs have the opportunity to train in one of the most popular restaurants in the metro. Work, the collective of chefs, is ready to hire and train its second wave of apprentices. Candidates can be between the ages of 16 and 18; those accepted into the program will be paid for their work, starting at $15 per hour. Those who work full time are also entitled to benefits.
It’s a new way to approach the old career paths of directing cooks (working for free) and expensive degrees from for-profit schools. Prospective apprentices need reliable transportation and a willingness to commit to the program. For more information, send an email to [email protected]