Battle Hot Dog Versus Hamburger

Invite all your friends over for the signature event of the summer season — your hot dog versus hamburger battle. Make a few different kinds of each and prepare blank ballots for each item, then let your friends and family vote on what they thought was the winner. You can pit different kinds of hot dogs against each other, then pit all the hamburgers against each other and eventually let them meet up in a bracket-style tournament to impress even the most dedicated foodies.

Make It Fun

If you're going to throw a hot dog versus hamburger battle barbecue, you may as well make it as fun as possible. Consider dressing your table in classic hot dog and hamburger Americana décor. Red and white checked tablecloth, mustard and ketchup in those classic diner-style squeeze bottles, napkins in a silver diner-style napkin dispenser, and anything else you can find that reminds you of the days when hamburgers and hot dogs ruled the party season. You can even put your chef in a paper hat and white apron just like the chefs at a classic diner to really set the mood just right for your guests.

Bring On The Condiments

You'll want to have a whole spread of different kinds of mustard, ketchup, mayonnaise, cheeses, veggies and more. Create a special condiment table for your guests, by bringing out the big guns to help them make gourmet burgers. Sure, you can throw a stack of American cheese singles on the table, but what about some fresh gouda or smoked mozzarella? Also spring for a few different kinds of mustard and gourmet spreads, so people can make their own amazing culinary creation, using your burger or hot dog as the base.

Vary Your Sizes

Part of the fun of a hot dog versus hamburger battle barbecue is getting to eat more than one of each. However, with those big foot-long hot dogs and burgers reaching more than a half-pound each, it's nearly impossible to consume as much as you'd like. Instead, try slicing those dogs in half or quarters and serving smaller portioned slider burgers instead. That way, your guests can create several different variations of each item to help determine which is truly the best once and for all.

Closing Ceremony

Cap off the evening with the crowning of the winner. Once all the votes are in and you've consulted your accountants (or your friend that happens to have a calculator on his phone) it's time to announce your winner. You could go all out for this with fun awards for each burger or hotdog like "best bun" or "most creative" or even "best use of mustard" and "creative ketchuping." Get as creative as you like, and make this backyard shindig the best annual event for all your friends and family. Before you know it, they'll all be looking forward to your next barbecue. Maybe you can decide between potato salad and macaroni salad?

Deborah Flomberg is a theater professional, freelance writer and Denver native. Her work can be found at Examiner.com.

Owamni founder Sean Sherman opened his Minneapolis restaurant in 2021, and it's been racking up acclaim and awards ever since.

Time says he "has had a major impact on revitalizing and revolutionizing Native cuisine in the U.S." The magazine went on to say "He has galvanized a new generation of Indigenous chefs to honor their culinary heritage and to decolonize their diets." 

Sherman's honors were written by "Top Chef" host Padma Lakshmi, who added, "Sean has inspired many people, myself included, to become more curious about Native communities, the beauty of their dishes, and the importance of eating harmoniously with Mother Nature. He's a powerful force of good in the culinary world and beyond."

Owamni last year was also named the best new restaurant at the prestigious James Beard Awards. Sherman, in his acceptance speech, said that win was about much more than food.

"We're still here, you know. Our people are here, our ancestors are proud tonight, because we're doing something different," Sherman said.

That includes cooking with diverse ingredients like quail, bison, dandelion, sunflower and toasted crickets.

State officials issued an alert on Friday to employees of Federal Ammunition, concerned that children have been exposed to "take-home lead dust" brought home accidentally on clothing or personal items of family members who work there.

"We want to make sure that all children are protected and that we don't have other children out there whose family members don't know that they've been impacted," said Dan Huff, assistant commissioner for the Health Protection Bureau at MDH.

Workers are encouraged to connect with their primary health care provider to ensure that all children up to age 17 and pregnant household members receive a blood lead test.

The Federal Ammunition plant in Anoka uses lead to produce ammunition for a variety of firearms and has previously been cited for violating OSHA lead standards, according to documents reviewed by WCCO. The health department claims the company has yet to demonstrate changes in its operations to reduce the health risk of take-home lead dust.

In a statement, a spokesperson for Federal Ammunition said it prioritizes the safety of employees and their families, and regularly tests for lead exposure.

"In addition, we employ thorough facility cleaning and hygiene protocols. We are actively reviewing the concerns raised and are cooperating fully with the Minnesota Department of Health," the statement said.

The health department discovered the first child with elevated blood lead levels in late 2021, and three more cases were detected in late 2022 and early this year. Before linking the source of contamination to the plant, health officials completed an investigation, testing samples of paint, water, soil, and dust in the children's homes. 

"Because we have seen an ongoing pattern of exposure and it has been with multiple children, that is why we're asking parents to get their children tested today," Huff said.

He explained that officials found lead in areas such as car floors, the bottoms of the shoes the parents wear to work and floors where parents leave their work shoes.

There is no such thing as a safe amount of lead in the blood, but experts use 5mcg/dcL as the benchmark for when kids need to be tested periodically.

A key step is removing the source of contamination and getting tested. Symptoms can be very subtle or unnoticeable until when the child gets older, said Dr. Stephanie Yendell, the supervisor of the Lead Surveillance Program at MDH.

"At the levels that we're talking about at the time of diagnosis, a lot of kids are not showing any signs or symptoms of lead poisoning. So they look really healthy, which is why it's so important to get that screening test done," she said. "Unfortunately lead can cause problems that show up later on, such as decreases in IQ and difficulty when those kids go to school and have difficulty with learning new things and trying to apply new concepts. They may develop behavioral issues."

Children are more sensitive than adults to the toxicity from lead, Huff added.

Free blood tests will be available in the coming days at these sites:

• Feb. 11: 11 a.m. to 4 p.m. at Latinx Americans in STEM Day at the Science Museum of Minnesota (no admission fee required, and parking will be validated)
• Feb. 18: 10 a.m. to 1 p.m. at Andover Community Center, Door 1, Community Room A at 15200 Hanson Boulevard Northwest
• Feb. 25: 11 a.m. to 4 p.m. at Asian Americans in STEM Day at the Science Museum of Minnesota (no admission fee required, and parking will be validated)

For information on lead from MDH, click here.

For more than 50 years, sisters Lu McArdell, Lori Ribar, and Lynn Meadows have been working at the Minnesota State Fair. It all began at Peters Hot Dogs, which their great grandfather essentially started.

"In 1939 we started selling hot dogs and lunch meat sandwiches for a nickel," McArdell said.

Now, she and Meadows work long days in the Food Building, surrounded by employees who also happen to be family.

"We have six generations behind the stand right now," Meadows said.

Ribar was part of that crew too, until the mid-1980s. That's when she fell in love ... at the State Fair, of all places.

"I met my husband out here at the Fair in '77, at the back room of the Peters hot dog stand talking about college classes," she said.

She and her husband, Brad, opened up another popular stand -- the Corn Roast -- in 1985.

The sisters now live in different cities. Meadows is in Mesa, Arizona. The State Fair is the one time they're all together, selling food, playing pranks, and doing what they've done since they were kids: enjoying the Great Minnesota Get-Together. 

In addition to Peters Hot Dogs and the Corn Roast, Meadows' son Matt has Duke's Poutine stand, and McArdell's daughter runs another hot dog stand in the Kidway.

The Minneapolis restaurant opened last year and serves Indigenous cuisine. The co-owner of the restaurant says this win is about much more than food.

"We're still here, you know. Our people are here, our ancestors are proud tonight, because we're doing something different," co-owner Sean Sherman said in his acceptance speech.

That includes cooking with diverse ingredients like quail, bison, dandelion, sunflower and toasted crickets.

Co-owner Dana Thompson said the award impact is much bigger than being recognized for the restaurant's food.

"As soon as we heard the 'O' come out of their mouths, we all just like lost it," Thompson said.

Thompson came straight from the airport to the restaurant Tuesday afternoon, for the lunch rush.

"Showing people how beautiful these cultures are, still are, and they're still here. You know, there's some work to do and it helps that," Thompson said.

Meely Snyder, the executive director of the organization Dream of Wild Health, told WCCO that Owamni's win will inspire future chefs.

"We have a huge Native population right here in Minneapolis and St. Paul. In fact it's one of the biggest in the country, and so we just want to celebrate that as well," Snyder said.

Connection is at the heart of the food at Owmani, and the people creating it.

"It's so much bigger than Sean and I, and even bigger than our staff," Thompson said. "It's like a community service."

Co-owner Sherman was also nominated for Best Chef Midwest.

Thompson said she hopes their win also brings attention to their nonprofit.

MINNEAPOLIS (WCCO) -- A popular spot to grab a snack at Lake Nokomis plans to open next week, but you'll want to enjoy it while you can, because this summer will be its last.

The owners of Sandcastle posted on Facebook that it will close after this season.

The owners wrote, Sandcastle has been a joy, a beast, and a wonderful opportunity. They say the past couple years have been hard and they are looking for different things in life.

Sandcastle opened in 2013 under chef Doug Flicker and his wife Amy Greeley, part of an emerging trend of chef-driven concession stands.

MINNEAPOLIS (WCCO) -- When COVID-19 hit in 2020, a popular North Loop Minneapolis dessert restaurant closed its doors, and hoped they'd reopen. Instead, Edwards Dessert Kitchen remained closed for two years.

"It is a long time," executive chef Jasmine Weiser said. "I can't wait for people to come in and have dessert and be happy. That's our goal: to celebrate and have a good time."

The celebration begins the evening of May 5. Edwards Dessert Kitchen will reopen on Washington Avenue on Thursdays, Fridays, Saturdays and Sundays. It opened in 2018 as a dessert-only restaurant, along with beautiful wines and cocktails. In the reboot, there are now small savory plates, for people who don't only want dessert.

"We're serious when we need to be but the end product needs to be fun and more indulgent," new general manager Jeremy Barrett said.

Fun and indulgent is an understatement when it comes to Weiser's desserts. Think unique and bold flavors like lychee jam and tarragon white chocolate plus innovative techniques like a thin cascading banana chip.

"This is an art. I am expressing myself through food," Weiser said.

The menu is organized in sections: you can pick up a blueberry buttermilk cheesecake or a matcha chocolate snickerdoodle cookie from the bakery case, or you can get plated desserts like Chocolate Cherry Budino or a stonefruit pavlova with a nectarine vanilla syrup poured-over table-side.

"Over the last two years I was here alone, I had to make decisions if things taste good or not," she said.

Weiser kept her job because the restaurant is owned by Marshall, Minnesota-based food company, Schwans. The original concept was to use Edwards Dessert Kitchen as a bit of a real-world laboratory.

"Will people buy a matcha cookie, will they eat a black sesame sorbet? We can look at that data," Weiser said.

That data informs decisions on flavors for the frozen line of pies Schwans owns, sold under the brand "Edwards Desserts."

"I got to create my own pie, which was fascinating, learning the food science aspect of things," Weiser said.

Now opening with a line of whimsical cocktails that include a Fruity Pebble Milk Punch, with actual cereal embedded in the ice cubes, Edwards is also experimenting with gluten free and plant-based desserts. There's pea protein in the raspberry mousse to help it hold.

It's especially challenging "if you try to make gluten free and plant-based. It is a texture issue, at least for me," she said.

After two years of uncertainty, Weiser and her team said they can't wait to bring some sweetness and joy back to Minnesota.

"The world might be a little gloomy but at least you can come and satisfy your soul a little bit," she laughed.

Edwards Dessert Kitchen
200 Washington Ave. N, Minneapolis
612-800-0335
Open: Thursday & Friday 4 p.m. - 10 p.m.; Saturday & Sunday, Noon – 10 p.m.

MINNEAPOLIS (WCCO) -- People love their breakfast food and pancakes often top the list.

The website Eat This, Not That recently picked the best pancakes in each state, and Maria's Cafe in Minneapolis was tops in Minnesota.

"Corn pancakes are a highlight of the menu at Maria's Cafe. This sweet and savory breakfast can also be topped with salty, crumbled cotija cheese," the site said.

As far as other local states' best, Iowa's selection was Bluebird Diner in Iowa City, and Wisconsin's was Mickies Dairy Bar in Madison, where they offer cornmeal pancakes.

North Dakota's best offering according to the website is the cinnamon roll pancakes in Grand Forks. And if you're in South Dakota, you're directed to Sioux Falls' Roll'n Pin Cafe for their fresh buttermilk pancakes.

Click here for more information.

MINNEAPOLIS (WCCO) -- It is Minnesota's hottest restaurant: no matter the day of the week or the weather outside, people are packed into Billy Sushi in the North Loop neighborhood of Minneapolis.

It's partially for the dynamic personality of its owner, Billy Tserenbat. Effortlessly gliding through the room, slapping backs and sharing laughs, Billy brings in the Instagram stars, the famous athletes, and visiting celebrities like A-Rod and Kanye. But the real key to Billy's success is the fish.

"Ocean to here? 17 hours," said Tserenbat, "We love Delta! Delta [Air Lines] brings the best fish to us."

On the day we visited, it took Billy and two sushi chefs to lift a 209-pound bluefin tuna out of a box and onto an oversized cutting board.

"Now, we break it down," he said.

It takes about 20 minutes to carve out the various cuts of belly, back and cheek. Billy has been breaking down fish and making sushi in Minnesota for more than two decades, working at a number of sushi restaurants before opening his own food truck, then Wayzata's Sushi Fix, and now Billy Sushi.

"For an individual restaurant, We sell more bluefin tuna than anybody else in the country," he said.

We watched the craft of making sushi: butchering a fish, preserving as much of the in-demand meat as possible.

"Look at this fat, it couldn't get better than this. Period," he said.

The art of making sushi is different: there's a reverence, a respect, a relationship between man and fish.

"It's actually respect of nature and how you communicate with the ocean. When we make sashimi, we wave it, looks like mountain and the sea," said Tserenbat.

A single bluefin tuna costs between $4,000 and $15,000 depending on the quality and size of the fish. The 209-pound tuna we watched will be scraped and sliced into more than 400 servings of sashimi and handrolls, according to Tserenbat.

It is a centuries-old tradition with fish as fresh in Minneapolis as the sushi you'd get on the coasts.

"All that fish is flying in, it's all coming off an airplane," he said. "The biggest issue when it comes to sushi quality in the Twin Cities isn't that the fish isn't available, it's just that there are not enough customers."

Much like a cow has different cuts of steak, so does bluefin tuna. The dark-colored medium fatty cut has the chew an consistency that's more like a sirloin, the light and shiny tuna tastes fattier more like filet mignon.

Tserenbat came to the U.S. from Mongolia to study geology. Now, he's the rock star.

"America is the best country in the planet -- you come here, work hard, and you can make anything you want," he said.

Billy Sushi
Open daily 4:30 p.m. – 9 p.m.
116 N. 1st Avenue, Minneapolis
612-886-1783

In addition to being the location of Macalester College, the area is also lauded for its "dense suburban feel" along with "a lot of bars, restaurants, coffee shops, and parks." The website Niche said that the neighborhood is home to "many young professionals" and "residents tend to be liberal."

Niche also said that the public schools in the area -- including the titular Groveland Elementary -- are all above average.

Mac-Groveland wasn't the only St. Paul neighborhood to make the cut on Niche's list. St. Anthony Park and Summit Hill also placed within the top five spots, with Union Hill, Highland and Como showing up within the top 10.

Minneapolis neighborhoods didn't fare quite so well, with none of them showing up in the top 10, though nearby suburbs Falcon Heights, Lauderdale and Edina all did. The highest ranking Minneapolis neighborhood was Fulton, which slotted 13th on the overall list, closely followed by Linden Hills and Kingfield.

St. Paul's downtown also outranked Minneapolis's on the list, with the former netting a 19th place showing, compared to 26th for Minneapolis's Downtown West. (Downtown East was #33, and the North Loop landed at #35.)

The highest ranking non-Twin Cities entry, according to Niche, was the Rochester area's Cascade Township, which ranked #50.

Click here to see the rest of the Niche rankings.

According to research by Wordtips, St. Paul is the best American city at solving Wordle, the daily five-letter word guessing game. St. Paul residents average 3.51 guesses (out of a possible six) before getting it right.

Wordtips gathered the data by combing nearly 200,000 tweets using #wordle and extracting game scores.

MORE: What Is 'Wordle'? And Why Is It So Popular?

Minnesota overall averages 3.83 guesses, tied for sixth-best in the nation with Vermont. North Dakota had the best statewide average (3.65).

Data compiled last month by education site Schoolauthority.org showed Wordle is more popular in Minnesota than any other state.

Wordtips only revealed the top 10 cities in the U.S., and the other Twin City -- Minneapolis -- was not among them. Waukesha, Wisconsin, ranked 10th, with an average of 3.66 guesses.

WalletHub scored all 50 states in five categories: family fun, health and safety, education and child care, affordability and socioeconomics. Each category was evaluated using multiple factors, and states were given a total score out of 100.

Minnesota ranked fourth, with a total score of 58.79. The state ranked in the top 10 in health and safety, affordability and socioeconomics.

According to WalletHub, no state has a higher median family salary. Minnesota also earned praise for its low percentage of families in poverty and low separation and divorce rate.

The study found Massachusetts is the best state for families, while Mississippi ranked 50th.

MINNEAPOLIS (WCCO) -- There may be no more significant Mexican food than the tortilla. It's a flatbread, a vessel for other food, a wrap for a burrito, standing alone you can dip it. Versatile and ubiquitous, a Twin Cities chef and restaurant owner is trying to change your perception of the tortilla.

"The flavor from a wet grind, you just can't explain it until you have one," said Alejandro Victoria, owner and chef Nico's Tacos and Tortilla Bar in Minneapolis and St. Paul. Since 2013, he's been serving classic recipes from his family and from his native Michoacán on Hennepin Avenue in the 612, and on Como in the 651.

"Our food is really high quality, very labor intensive," said Victoria. Over the last several years, he's tried to get people to see Mexican food as cuisine – not just cheap and from a can, but made with time and love and connection to culture.

"We were not paying attention to indigenous originality, and part of keeping history," he said.

For him, the biggest change came when he decided to change the way he made tortillas in both his restaurants. "The dry tortilla serves no justice for Mexican food. It was a way of cutting corners, getting to the end result sooner," he said. "It's not the real deal. It's corn flour, it's not a tortilla, it's not the real recipe. It's like instant flour as opposed to yeast culture to make a sourdough bread."

The real recipe uses a technique called "Nixtamalization," a technique gaining popularity in a handful of Twin Cities kitchens. Chef Gustavo Romero has an entire business called Nixta in Northeast Minneapolis, making Nixtamal tortillas and selling them directly and through co-ops and specialty stores in town. Chef Ann Kim is using the technique to make tortillas from heirloom corn for her restaurant Sooki & Mimi.

"This is exactly what you would have got in Mexico when the Aztecs are making tortillas," said Victoria.

Nixtamalization is a process where Heirloom corn grains from Mexico sit in a bath of water and limestone. The alkaline minerals break down the skin on the corn.

"As soon as you break down, you let it soak, the corn sucks the lime in the water, and after a day it's about 3 times the size," said Victoria. The nixtamalized corn goes into a Molino, which is a corn grinder, and out comes as masa.

It's a labor-intensive process, and has subtle variations in both of his restaurants. "They put lime in the water in St. Paul. For our restaurant here, our soaking process is shorter, our tortilla in St. Paul tastes different than our tortilla in Minneapolis where our soaking process is longer because the water has more lime in St. Paul," he said.

When the corn comes out of the Molino and is hand pressed before it goes on the griddle, it's a little wet. But the nixtamal process preserves all the nutrients in that corn.  It preserves flavor too, according to Victoria, connecting the vessel for almost all of Nico's food to the heart and soul of its origin.

"At my age now it means a lot, I want to be a part of keeping history, writing records and staying true to my culture," he said.

Nico's Tacos
2516 Hennepin Ave., Minneapolis
2260 Como Ave., St. Paul

TAKEOUT AND MEAL KITS

Surdyk's Catering: Free range turkeys from Kadejan in Glenwood prepared and trussed for you to roast at home. 10-12 lb $100, 12-14lb. turkey $120. Plus classic sides, gravy and pies. Also find a Thanksgiving wine 4-pack, regular priced $68, special price $48 for a cremant sparkling rose, Vouvray, Pinot Noir and Primitivo from Italy.
Order by Monday, Nov. 15 at noon

The Block: 2021 Thanksgiving Meal To-Go (take+ bake) $45 for two:
Roasted Turkey, Mashed Potatoes & Gravy, Stuffing, Green Bean Casserole, Cranberry Sauce
Pre-Order by 11/22, Pick-up 11/25 between 9am - 12pm

2021 Hanukkah (take + bake): $55 for two. Starters: Matzo Ball Soup, Mixed Green Salad, Latkes | Entree: Smoked Brisket, Butter Brown Carrots | Dessert: Jelly Donuts, Gelt & Dreidel ... Add ons: Matzo Ball Soup & Latkes
Pre-Order by 11/28, Pick up 12/2 3p - 6p

Duke's On 7: 2021 Thanksgiving Meal To-Go (take+ bake) $45 for two: Roasted Turkey, Mashed Potatoes & Gravy, Stuffing, Green Bean Casserole, Cranberry Sauce
Pre-Order by 11/22, Pick-up 11/25 between 9am - 12pm

2021 Hanukkah (take + bake): $55 for two. Starters: Matzo Ball Soup, Mixed Green Salad, Latkes | Entree: Smoked Brisket, Butter Brown Carrots | Dessert: Jelly Donuts, Gelt & Dreidel ... Add ons: Matzo Ball Soup & Latkes
Pre-Order by 11/28, Pick up 12/2 3p - 6p

Wise Acre Eatery: Turkey legs, smoked turkey breast ($96 feeds 4-6) raised at Tangletown Gardens Farm in Plato among other trimmings and pies
Order by Friday, Nov. 19

Blue Plate: Doing Thanksgiving Family Meals at six of their restaurants. Highland Grill, Longfellow Grill, Edina Grill, 3 Squares, The Lowry, and The Freehouse. Meals are take and bake. $75 and feed four hungry adults. Meal includes Roasted Turkey with Turkey Gravy (gf), Mashed Potatoes (gf), Corn Bread Stuffing, Green Bean Hot Dish - green beans, gravy, crispy onions, Holiday Festive Salad (gf) - arugula, spinach, craisins, candied walnuts, red onion, blue cheese, herb vinaigrette. Available by pre-order on websites, only for pickup on Wednesday, Nov. 24
Pre-order ends Saturday, Nov. 20

The Capital Grille: Order sides to take home including stuffing, gravy, mashed potatoes, sweet potatoes, green beans and rolls. Serves 4 people for $125.

Barbette: Thanksgiving at home meals for two a la carte with cheese & charcuterie ($42), cassoulet ($50), coq au vin ($48, ratatouille ($42)and sides.
Preorder by 6pm on Monday, Nov. 22 for pickup anytime on Wednesday, November 24th

D'Amico Catering: Full feast of turkey, salads, sides and dessert with an additional option to add more pies. $235 feeds 6, pickup at Edinburgh USA in Brooklyn Park or the Metropolitan Ballroom in Golden Valley.
Order by Monday, Nov. 22

France 44: Thanksgiving turkey and the sides all available a la carte. Fresh turkeys from $40, brined turkey breasts from $70, sides and pies plus charcuterie and cheese trays starting at $85.
Order by Nov. 19 at 4pm

Herbie's On the Park: to-go heat and serve meals, serves 2 for $70, 4 for $130. Herb roasted turkey, stuffing, and all the sides plus bourbon caramel dutch apple pie or maple pecan pumpkin pie.
Pick up Tuesday November 23, Wednesday 24 or Thursday 25

Travail: A whole 12-14 pound bird with gravy, potato and the trimmings. Plus shrimp cocktail and a brown butter pumpkin pie. $300 feeds 4.
Limited supply, order ASAP when menu goes live November 5 at noon

Acqua White Bear Lake: To-Go Feast serves 2 to 3 with roasted turkey, butternut squash soup, salad and sides plus pie. $125 plus tax and 15% service charge.
Order ASAP for pick up November 24 and 25

Animales BBQ: Thanksgiving Package with a smoked half turkey and gravy, quart of cheesy grits, quart of carrots with queso fresco, and more. $80 serves 4. Pies available a la carte too.
Order soon as this will sell out

Brasa: Dinner packages serve 2, 4, 8 up to 28 people. All include roasted free range turkey, smoked ham, cornbread, mashed potatoes and more. Sides including Brasa classics like Collard Greens and rice & beans are also available to add. $37.50/person.
Pickup Nov. 24

Marna's Eatery: A Costa Rican inspired chicken and ham dinner along with truffle mashed potatos and a tres leches pumpkin cake. $100 serves 4 people. Pickup at Marna's in Robbinsdale.
Order by Nov. 21 at noon

Alma: Everything but the turkey- the Alma Thanksgiving meal package includes a meat plate, potatoes, squash, stuffing and a French silk tart. $86 serves 2.
Order ASAP as they will sell out

Colossal Café: A la carte plates of individual roasted turkey, or a dinner plate with mashed potatoes and stuffing plus a slice of pie for $14.
Order ASAP

Rainforest Café: Thanksgiving Family Pack serves 8-10 for $149. Turkey and the trimmings.
Place to-go order before 4pm on Nov. 22

Red Cow: Thanksgiving heat and serve meal kit feeds 5-7 people and includes roasted turkey breast, green bean casserole and the trimmings, plus pumpkin pie. $209 and $25 of every kit is donated to M Health Fairview Masonic Children's Hospital.
Order by Nov. 21

The Lexington: Heat and serve meal kit feeds 4-6 people for $220, includes roasted turkey breast and leg along with whipped potatoes and other trimmings plus pumpkin pie.
Order by Nov. 21

Mason Jar Kitchen, Eagan: Take-and-bake and ready-to-serve Thanksgiving Feasts. Dinners include herb-roasted sliced turkey, stuffing, and more. $145 serves 4-6 very generously. Lots of add-ons including pies from Cupcake Bakery (www.cup-cake.com)
Order by Nov. 23 at noon.

The Buttered Tin: Thanksgiving meals served 4-6 with a Fischer Farms ham, candied yams and green beans in Gremolata. $138, you heat and serve.
Order by Nov. 18 at 3pm, pick up in Lowertown St. Paul.

The Grocer's Table: Thanksgiving Feast a la cart menu includes 15 lb. brined Ferndale Farms turkey for $100, roasted Brussel sprouts with pancetta (2 lbs. for $30), bacon mac & Cheese (3 lbs. for $25).
Call 952-446-6100 to pre-order by Nov 17 for pick up Nov. 23 & 24 by 5pm

McCormick & Schmick's: Roasted turkey and stuffing with butternut squash bisque and walnut mixed green salad among other trimmings. $189 serves 4-6, or individual plates are available to-go on Thanksgiving Day.
Order by Monday, Nov. 22

Sunshine Factory (Plymouth): Turkey dinner by the plate with stuffing, sides, and a slice of pumpkin pie. $20.95 per order, call 763-535-7000 to pre-order.
Order By November 23

Surly: Thanksgiving Feast feeds 4 to 6 people from new executive chef Donald Gonzalez. 2 pounds of smoked turkey breast from Ferndale Farms, 1.5 pounds of smoked pit ham, stuffing and sides, JoJo & Co.s Pumpkin Bebop pie and rolls for $200.
Order ASAP as quantities are limited

Keller Grille: Serves 5-6 people $140+ tax, includes turkey, trimmings and pumpkin pie. Also instructions for reheating. Orders due by Nov. 21, for Nov. 24 pick up.

Holman's Table: $100 for four: elevated classics for an at home meal kit. Includes fresh herb roasted turkey: sliced white meat & pulled dark meat and all the sides.

Rock Elm Plymouth and Maple Grove: $100 serves four with fresh sliced white turkey meat and pulled dark turkey meat along with all the sides and pie.

Union Hmong Kitchen: Vinai Thanksgiving Feast - $220 per order. Each ready to reheat at home meal, serves three-four people. Meal package includes
three mains: whole smoked fish in banana leaf, turkey leg and thigh, confit with ginger and lemongrass marinade, and Hmong sausages. Sides including purple sticky Rice, khao sen chilled rice noodles, and more. Also, Vinai-branded reheating and serving instructions, banana leaves for tabletop setting and a link to a fun table and meal assembly video by Yia Vang, a curated Thanksgiving curated Spotify Playlist, and cute banana leaves for your tabletop setting
Gochujang French Silk Pie also available for $30.

Ono Hawaiian Plates: Ready to eat dinner for 4, $149. Sea salt roasted turkey breast with garlic mashed potatoes and gravy, stuffing, coconut creamed Spinach, hawaiian sweet rolls and pineapple upside down cake.

PIES

Gigi's Café: Pumpkin cream, apple brown sugar streusel, bourbon pecan black walnut, key lime, cherry amaretto for $30.
Order by Friday, November 19th for Wednesday, November 24th pick up

JoJo & Co: Darkness brown butter Pecan Pie ($30) and bourbon vanilla pumpkin pie ($29)

Hark Café: Vegan and gluten-free pies with pecan ($50), apple-cranberry ($40) and pumpkin ($40).

The Buttered Tin: 11 flavors including blueberry crumble, cherry almond, French apple, and peach streusel for $34. Or order a freshly frozen fruit pie for $30.
Order by Nov. 17

Bellecour Bakery at Cooks: Pumpkin Chiffon Crepe Cake! Feeds 10 for $95.

Randy's Pie: Apple cranberry, key lime cranberry, bourbon pecan. $26-$35.

Vikings & Goddesses Pie Company: Pumpkin Pie topped with chocolate-covered espresso beans for $28. Pecan Date pie with a mix of dark and light corn syrup and chopped dates.
Pre-order ASAP

Hot Hands Pie: Classic apple pie and pecan chess pie for $34, Pumpkin Pie for $28. Caramelized peanut butter pie for $34, toasted vanilla pie $28.
Order ASAP as this will sell out

Wildfire: Whole Pumpkin Pie, Maple-Pecan Pie, Door County Cherry Pie, Key Lime Pie, or Flourless Chocolate Cake for $24.95, plus tax or a whole Triple Layer Chocolate Cake for $45, plus tax.

Milkjam Creamery: Ice cream pies include pumpkin dulce crunch ($29), cranberry almond pie (GF/Vegan/$34), Ridin' Duuurty Oreo/Peanut Butter pie ($29), and Pecan pie ($29).
Order ASAP

Rustica (Minneapolis & Edina): Pumpkin & Pecan Pies from Vikings & Goddesses $32. Also rolls and stuffing mix available.
Order by Friday, November 19

Patisserie 46 & Rose Street Patisserie: Chocolate Pecan pie, pumpkin cheese cake for $50. Also a selection of rolls, quiche, breakfast pastries and more.
Order ASAP pickup Tuesday/Wednesday November 23 & 24

Patisserie 46/ Rose Street Patisserie: 8" Classic Kentucky Derby Pecan Pie with Woodford Reserve Bourbon, 70% dark chocolate and Georgia pecans. Topped with a rich chocolate chantilly. Other seasonal/Thanksgiving items include savory breads, a pumpkin cheesecake, and stuffing mix.

Hagar and his band The Circle will play July 8 at the Prior Lake event, which is held at Lakefront Park. Hagar is a member of the Rock & Roll Hall of Fame.

Hagar joins Toby Keith, Collective Soul and Ned LeDoux on the fest roster. One more artist is yet to be announced.

Lady A, originally scheduled as the headliner this year, had to cancel due to a health emergency, event organizers said. The previous edition featured artists Brad Paisley, Steve Miller Band and Joan Jett.

The two-day festival was created by the Prior Lake Rotary Club.

MINNEAPOLIS (WCCO) -- It is not where you'd expect to find a computer expert from Owatonna, a health care founder from Maple Grove, and a credit card analyst from St. Paul, but the wine country of Willamette Valley has become a home away from home for more than a dozen Minnesota-connected winemakers.

"There are quite a few Minnesotans out here," laughed Page Knudsen Cowles, one of the owners of Knudsen Vineyards.

Cowles grew up near Seattle, helping on the Oregon winery her dad planted 50 years ago.

"Knudsen is a long-time, long-established vineyard that started in 1971," she said.

Cowles actually lives in Minneapolis year-round, flying out often to supervise the more than 100 acres of planted grapes in Dundee, Oregon.

"I married a Minnesotan, lucky me. We went to business school together and fell in love," she said of her husband Jay Cowles, part of the family that used to own the Minneapolis Star Tribune.

Today, the rolling hills of Willamette Valley produce some of the most in-demand grapes and wines in the United States. Award-winning pinot noirs, up-and-coming chardonnay, and many of the winemakers and vineyard owners hail from the land of 10,000 lakes.

WCCO identified Minnesota-connected wineries from the tiny to the massive, from Knudsen to Raptor Ridge, iOTA Cellars to Winebau Paetra. And then there's the Maserati of Minnesota-connected wineries: Domaine Serene.

Ken and Grace Evanstad lived in Wayzata and built a very successful business: Maple Grove pharmaceutical manufacturer Upsher-Smith. In 1989, they arrived in the Dundee Hills and bought a 42-acre hilltop estate. Domaine Serene was Oregon's first luxury wine, world-class quality with a price tag to match. In 2001, they built a state-of-the-art, five-level gravity flow Pinot Noir winery. Now they're also making sparkling wine in the traditional Champagne method, as well as Chardonnay in its own white winery.

Ken died in 2020 at the age of 77, but his wife continues the family tradition, and their wines continue winning the top awards in the industry.

"Each one of our blocks are named after our children," said Pattie Bjornson, who along with her husband Mark toured WCCO through their vineyard in Salem, Oregon. "This is where it started."

The Eola-Amity Hills is home to Kristjan's block, Claire's block, Hunter's and Kaitlyn's too. The vineyard is 28 acres of planted grapes, but the 75-acre property has forests, creeks and wild areas too.

"We met at the University of Minnesota. Go Gophers," said Pattie.

Mark worked in health care, Pattie worked in corporate computing, both with successful Twin Cities corporate jobs when they started planting roots in Oregon in 2006. Mark grew up in farming and always dreamed of having his own orchard, but a bike trip to Europe instead turned his focus to wine.

"We found the land we loved in Willamette Valley," said Mark.

They bring touches of home to their new home; one of their stainless steel wine tanks is named "Walter Mondale." Asked why there are so many Minnesotans in Oregon, his wife chimed, "I know -- no mosquitos!"

Tim Wilson grew up in the Twin Cities, and left his home in St. Paul and his successful career in credit card processing to learn how to make wine. After working for Chateau Ste. Michele and Edna Valley, he became the head winemaker at Benton-Lane Winery. In 2009, he and his wife Denise founded their own winery, Denison (a combo of Denise and Wilson). He says everyone agrees he's living the dream.

"They're not financial analysts, however," laughed Wilson.

Today, his winery is focused on Pinot Noir, he makes about 1,000 cases every year, souring the grapes from a number of appellations throughout the Valley. Wilson said that other than people from Oregon and California, Minnesotans are the most prevalent group of transplants in Oregon wine.

"I think Minnesotans tend to look west," he said.

All the Minnesota winemakers WCCO visited pointed to the culture of farming in our state as a factor in people being in Oregon. Making wine is romantic, but growing grapes is not.

"It's a pretty nice lifestyle," said Page Knudsen Cowles, "but it is farming and it is challenging."

"The culture in Oregon -- especially in Oregon's wine industry -- reminds me of Minnesota a lot," said Mark Bjornson.

He described a culture of collaboration, friendliness, and Minnesota nice you can taste in every glass.

"There's a lot of love and care that I think shows up in the wine and how we treat people when they come," said Knudson.

Minnesota/Oregon Wine Buying Guide

FEATURED IN THIS STORY

Domaine Serene
Specialty: Evenstad Reserve Pinot Noir
Minnesota Connections: Grace and Ken Evanstad built a pharmaceutical company, Upsher-Smith in the Twin Cities, effectively creating the luxury wine industry in Oregon.
Find wines: In stores [Order direct]

Knudsen Vineyards
Specialty: Pinot Noir and Chardonnay
Minnesota Connection: Page Knudsen Cowles, managing partner/co-owner, lives in Minneapolis.
Find wine: In stores [Order direct]

Björnson Vineyard
Specialty: Pinot Noir
Minnesota Connection: Owners Mark & Pattie Björnson met at the University of Minnesota.
Find wine: In stores [Order direct]

Denison Cellars
Specialty: Pinot Noir
Minnesota Connection: Owners Tim & Denise Wilson are from St. Paul.
Find wine: Order direct

MORE MINNESOTA–CONNECTED WINERIES IN WILLAMETTE VALLEY

Argyle
Specialty: Sparkling Wine
Minnesota Connection: Winemaker Nate Klostermann is a University of Minnesota grad.
Find wine: In stores [Order direct]

Adelsheim Vineyards
Specialty: Pinot Noir
Minnesota Connection: Founders David and Michael Adelsheim grew up in Minneapolis. Assistant Winemaker Matt Perry grew up in Minnesota.
Find wine: In stores [Order direct]

Winebau Paetra
Specialty: Riesling & Pinot Noir
Minnesota Connection: Founder/winemaker Bill Cooper worked at Zipp's in Minneapolis (profiled in this WCCO story).
Find wine: In stores [Order direct]

Le Cadeau
Specialty: Pinot Noir and Chardonnay
Minnesota Connection: Tom and Deb Mortimer lived in Minnetonka. After a wine trip to Oregon they ended up buying a wooded property in 1997, cleared it, planted a vineyard and wound up in the wine business. Winemaker Steve Ryan went to the University of Minnesota.
Find wine: In stores [Order direct]

Raptor Ridge
Specialty: Single Vineyard Pinot
Minnesota Connection: Annie Shull, proprietor and COO, is a St. Anthony Park, Minnesota native.
Find wine: In stores [Order direct]

iOTA Cellars
Specialty: Pinot Noir
Minnesota Connection: Johanna and Don Sandberg (owners/winemakers) are from Tonka Bay.
Find wine: Order direct

Coeur de Terre Vineyard
Specialty: Organic Pinots and Chardonnay
Minnesota Connection: Owner/winemaker Scott Neal grew up on a farm in Southern Minnesota.
Find wine: Order direct

Witness Tree Vineyard
Specialty: Pinot Noir and Chardonnay
Minnesota Connection: Steven Westby was the winebuyer at Surdyk's in Minneapolis before moving to be the winemaker at Witness Tree and opening his own label Elemental Cellars.
Find wine: Order direct

Elemental Cellars
Specialty: Pinot Noir, Pinot Gris and Chardonnay
Minnesota Connection: Co-owner Jill O'Donnell is from St Cloud, Minnesota. She and her husband Brian met while living in California, and moved to the Willamette Valley in 1992.
Find wine: Order direct

The concert was not quite a sellout but it was still a big turnout for Mick Jagger, Keith Richards and the Stones. The show actually went on past midnight.

WCCO caught up with some happy fans after the show.

"It was absolutely amazing. We drove in from Milwaukee, and these guys have so much energy for their age," Tom Tabolier said. "They played an amazing set list, loved every bit of it. Just amazing."

"It was like one big dance party. It was great," Julie Fletcher, from Idaho, said. "I saw them in 1981. It was just like it was 1981 again. They were perfect."

It seems like Mick Jagger might've been out enjoying Minnesota staples. Star Tribune music critic Chris Riemenschneider tweeted that, apparently, Jagger was out and about tasting some Juicy (or, if you prefer, Jucy) Lucy burgers -- one at Matt's Bar and another at the 5-8 Club.

He also said he grabbed some local beers and visited Grumpy's in Northeast Minneapolis.

He also addressed the crowd as "Sotans," as in "Hello Twin Cities! Hi there, you 'Sotans!"

MINNEAPOLIS (WCCO) - Side Bar at Surdyk's opened in June of 2021 as a compliment to the adjoining liquor, cheese, and deli shop. Serving a full lunch, dinner, and dessert menu, as well as wine, cocktails, and beer, many of the items on the menu can be purchased to recreate your special night at home.

Here are recipes for two of their cocktails:

Wild and Pear Freeze

• 1 1/2 oz Looza Pear Juice
• 1/2 oz Grapefruit Peel Syrup*
• 1/2 oz Fresh Squeezed Lemon Juice
• 1 oz Valentine Elderflower Vodka (optional)
• 2 oz Soda Water

Instructions:

Combine all ingredients except soda water in a shaker tin, then add ice. Shake, and strain into a Collins glass filled with fresh ice. Top with club soda; garnish by expressing a grapefruit peel over the top of the glass, and dropping the peel in the glass.

*For Grapefruit Simple Syrup: 

• 200 g Water (about 1 cup)
• 200 g Granulated White Sugar (about 1 cup)
• 50 g Grapefruit Peel (about 1/4 cup)

Combine ingredients in a pot, and bring to a boil over medium-high heat. Remove from heat and let sit for 5 minutes; strain into a resealable container and use right away, or store for up to 2 weeks in the refrigerator.

You're My Boy, Blue!

• 1 1/2 oz La Luna Cupreata Mezcal
• 1/2 oz Sharab Shrubs Blueberry Poblano Shrub
• 3/4 oz Fresh Squeezed Lime Juice
• 1/2 Poblano Syrup*
• 1/4 oz Tattersall Orange Crema
• Pinch of salt

Instructions: 

Shake all ingredients in a shaker tin with ice. Strain into a lowball with a large rock of ice. Garnish with a lime slice.

*For Poblano Syrup

• 200 g Water (about 1 cup)
• 200 g Granulated white sugar (about 1 cup)
• 50 g Poblano peppers, de-seeded and rough-chopped (about 1/4 cup)

Combine ingredients in a pot, and bring to a boil over medium-high heat. Simmer for 6 or 7 minutes. Remove from heat and let sit for 5 minutes; strain into a resealable container and use right away, or store for up to 2 weeks in the refrigerator.

MINNEAPOLIS (WCCO) -- A soaring demand for chicken wings has resulted in a wing shortage across the country. Some businesses have none in stock, which means they've had to take them off the menu.

Ray J's American Grill has been voted to have the best wings in Minnesota, but owners are having a hard time making sure their signature dish is available.

"They are great. They come out hot; you have to break them apart before you can eat them. They got the good spices on them, the home sauce is terrific," said Steve Dorff.

Dorff knows chicken wings and he also knows he can count of Ray J's for his supply of the best wings in Minnesota.

"They are famous for chicken wings, for 'Wing Wednesday,'" Dorff said.

But the note on the door can stop any wing lover in their tracks. Specials on chicken wings are no more all because of a nationwide shortage.

"We've had issues keeping them in stock. We've had all of our distributors specifically getting these whole wings in for us, but they are running short. Our chicken case prices have nearly been up, I say, about 50%, " Mark Jacob.

Owner Mark Jacob would rather take a financial hit than allow his customers go without his signature wings.

"We're getting killed on our wings when we sell them, but at the same time they are our signature items. This is what we're known for, so we have to see them," Jacob said.

According to the nation's third largest poultry producer, Sanderson Farms, they don't have enough supply to keep up with demand.

Ray J's has four distributors that are catering to his two locations, one in Minneapolis, the other in Woodbury.

"There are a lot of places that are not getting the whole wing because we've gotten everything allocated to us, which is good but at the same time it's sad to see these other guys who are not able to get it because all the allocations are going to us, " Jacob said.

Calling ahead is key to make sure those golden fried wings are available.

"We'll still serve them. They're still great. They are still our jumbo wings, so yes they're here," Jacob said.

And fans like Dorff believe true chicken wing lovers will do what's needed to feed that hunger.

Employees aren't given discounts on wings either because margins are so tight. Ray J's hopes chicken wing supply and prices will return to normal before summer ends.

The most popular in Minnesota, Wisconsin, Iowa and South Dakota: hot dogs. Only North Dakota went for hamburgers, among local states.

And the least favorite in Minnesota, Wisconsin and South Dakota is potato salad, with Iowa and North Dakota giving the big "ick" to coleslaw.

MINNEAPOLIS (WCCO) -- At Chankaska Creek Ranch and Winery, in Kasota, MN, you'll also find Chankaska Spirits – a microdistillery producing 13 spirits on site. Here's a recipe for their Smoke Negroni cocktail.

Smoked Negroni

Ingredients

• 1.5 oz Chankaska Spirits Barrel Gin
• ¾ oz Sweet Vermouth
• ¾ oz Campari
• 1 Dash Orange Bitters

Instructions

1. Chill a lowball glass for at least 20 minutes in the refrigerator.
2. If desired, use a kitchen smoke gun to smoke the glass, covering it and letting it steep while completing the next steps.
3. In a mixing glass, over ice, combine all liquid ingredients.  Stir until well chilled, and diluted; about 10-15 seconds.
4. Strain ingredients into chilled, smoked glass.  Express an orange peel over the top of the drink, wipe the rim of the glass with it, and enjoy; or, add one large rock of ice, then enjoy.

The history of May 5 dates to 1862, when Mexico's Army beat the French at the Battle of Puebla.

Today, you can celebrate by visiting one of the terrific Latino-owned restaurants in the Twin Cities.

Saint Paul

Homi Restaurant
Fresh tamales and birria tacos.

El Burrito Mercado
Incredible grocery, bakery and terrific homestyle family recipes in the restaurant.

Boca Chica
Iconic St. Paul family-owned Mexican.

Nico's Taco Bar
Incredible homemade tacos, pozole, and cocktails (also a Minneapolis location).

Minneapolis

Tacqueria la Hacienda
Best tacos al pastor in town.

Pollo Movil Mexican Grill
In Plaza Mexico on Lake Street, features charcoal-grilled chicken.

Sonora Grill
Best marqgaritas in town plus red shrimp tempura tacos.

El Taco Riendo
Enormous variety of tacos and tortas.

Hamburguesas El Gordo
Enormous Mexican street burgers.

Manny's Tortas
Freshly made and grilled Mexican sandwiches in Midtown Global Market.

Nixta
Corn-focused tortillas featuring Saturday morning and afternoon tacos and takeout family meals.

Orale
Modern Mexican street food including Carne Asada Fries.

Prieto Taqueria
Homemade tacos including chipotle brisket and carnitas plus the same toppings on a sofrito sauced pizza.

Peppers & Fries
The Frias family owns this spectacular Longellow sports bar.

Suburban

Acapulco Mexican Restaurant
8 largely East Metro locations, owned by Maria and Jesus Leon.

Taco Libre (West St. Paul, Oakdale, Edina)
Street Tacos and the 18" machete tortilla.

El Rodeo Mexican (Maple Grove)
Tacos de Carne Asada plus excellent carnitas plate.

Pineda Tacos (Plymouth, Minneapolis, West St. Paul)
Mexican street food with authentic tacos.

La Tapatia (Roseville)
Excellent Tortas.

Andale Taqueria (Richfield)
Lengua and barbacoa tacos are specialties of this great restaurant adjacent to a nice Mexican grocery store.

MINNEAPOLIS (WCCO) -- A popular downtown Minneapolis establishment is getting set to reopen.

At the beginning of March last year, Brit's Pub was getting ready to celebrate its 30th year in downtown Minneapolis. Then, COVID-19 hit bringing a shutdown and restrictions. Months later in August, rioters and looters broke inside after false rumors circulated that police had shot a Black man on Nicollet Mall.

"The summer was going to be massive. There were lots of soccer tournaments happening which we do well. Which everybody knows," said Shane Higgins, Brit's Pub general manager. "They got in and damaged and set fire to this room. They were stealing bottles and smashing things, wrecking things."

Higgins and his crew have since cleaned up from fire, smoke and water damage. There are new couches, carpeting, pool tables and tv's. And on Friday at 4:00, Brit's will once again open its doors.

"There's a bit of trepidation as well, obviously. But we are excited to re-open, see some regular faces and we've got a lot of goodwill I think in the city," said Higgins.

During a normal summer Brit's would have 170 people on staff. They'll start with about 40 this weekend.

There were no lawn bowling leagues last summer, which is one of the things Brit's is best known for. Those will return this spring along with the big screen for watching rugby, soccer and Twins games. Yoga on the rooftop will also return.

But for now they'll focus on just opening the inside, where the fish and chips will be waiting.

"It's time. Spring is here. Sunshine is coming. The vaccine is coming. There is a bit more confidence," said Higgins.

Initially, Brit's will be open on Thursday and Friday evenings, and also all day on Saturdays and Sundays. But they are hoping to increase those hours soon. They'll also be looking to hire more employees as the weather warms up.

Higgins is hoping Target Field, the Convention Center, Orchestra Hall and hotels will also start seeing more traffic, which in turn, would help Brit's.

MINNEAPOLIS (WCCO) -- A popular downtown Minneapolis restaurant is ready to open its doors once again.

Brit's Pub closed last year after being damaged during riots, looting and a fire.

It's welcoming guests back with a new beverage menu and indoor dining starting on March 19. Staff say they're adhering to strict CDC guidelines on COVID safety.

"We're excited to welcome guests back to the Pub," Brit's General Manager Shane Higgins said. "Our Pub is in top form following the restoration, and our staff is fully trained in all CDC hygiene protocols to make every guest visit as enjoyable and safe as possible."

The outdoor patio and lawn will open as temperatures climb.

For now, the Pub will be open the following days and times:

• Thursdays: 4 – 9 p.m.
• Fridays: 4 – 11 p.m.
• Saturdays: Close at 11 p.m.
• Sundays: Close at 9 p.m.

We crunched the numbers to find the top pizza outlets, using both Yelp data and our own blend of spices to produce a ranked list of the best places to venture — or to call — on National Pizza Day.

1. Pizzeria Lola

Topping the list is Pizzeria Lola. Located at 5557 Xerxes Ave. South in Armatage, the spot to score pizza and more is the highest rated pizza spot in Minneapolis, boasting 4.5 stars out of 921 reviews on Yelp.

2. Young Joni

Next up is Sheridan's Young Joni, situated at 165 13th Ave. NE. With 4.5 stars out of 458 reviews on Yelp, the cocktail bar, which offers pizza and more, has proven to be a local favorite.

3. Red Rabbit

Downtown West's Red Rabbit, located at 201 N. Washington Ave., is another top choice, with Yelpers giving the bar and Italian spot, which offers pizza and more, 4.5 stars out of 354 reviews.

4. Punch Neapolitan Pizza

Punch Neapolitan Pizza, a spot to score pizza and more in Cedar-Isles-Dean, is another much-loved go-to, with 4.5 stars out of 241 Yelp reviews. Head over to 3226 W. Lake St. to see for yourself.

5. Element Wood Fire Pizza

Over in St Anthony West, check out Element Wood Fire Pizza, which has earned 4.5 stars out of 223 reviews on Yelp. You can find the spot to score pizza and more at 96 Broadway St. NE.

Matt is now doing the weather for our morning show, so Natalie Nyhus starts scouring the state next week.

But first, a look back.

Matt's quest to find the best had him jumping in pools, eating red hot wings and even getting a massage.

It's a tall order to give our state the justice it deserves, but he did.

Here's a look back at some of Matt Brickman's Best of the Best of Minnesota.

He's traveled to the four corners of the state and a lot of places in between.

There's been no shortage of interesting characters, and he learned firsthand what it means to be a Minnesotan.

"Are we sure the fish even like the cold?" he once asked.

From tattoos to snowstorms to giant lobsters, Matt had to go through the worst.

But somehow through all the hardship and all the adversity, he never fell short of bringing you the best.

Natalie plans on carrying on the tradition, starting with finding the best high school drum line in Minnesota.

While known to have a distinct accent, Minnesotans also have a bit of a native language that may be foreign to our ASG visitors. Thus, we've taken it upon ourselves to come up with a list of Minnesota terminology to help ease people in to the Land O' Lakes.

General Phrases

Uff-Da (oo-fh dah): Of Norwegian origin, this phrase is used to express sensory overload. It can be used to express surprise, relief, astonishment or exhaustion. It can also be used as an alternative to swear words. While not as widely used as some of the other phrases, it is perhaps the most stereotypical Minnesotan expression.

Next to…

Dontcha Know (doh-nt-cha noh): Literally translated it means "don't you know." However, in Minnesota, it is generally just tagged onto the end of sentences as a way to engage the listener and make sure they are on the same page, versus actually asking them if they understand.

You Betcha (yuu-bet-chah): A form of agreement. Can be, and often is, used in conjunction with "dontcha know."

Food Terminology

Hot Dish: Basically a casserole, only better. Hot Dish is widely used in Minnesota to describe all casseroles. However, true Minnesotans know that a hot dish is a special kind of casserole that contains a starch (usually, if not always, tater tots) a protein (hamburger, or SPAM if you are feeling very Minnesotan), some sort of canned, or frozen, vegetable and some sort of "cream of something" soup.

Lutefisk: Not something that many people eat, or mention widely. However, it is another stereotype for Minnesota, so visitors should be aware in case they need to engage with a local and have a lack of topics at hand to discuss. Lutefisk is a dish made from aged stockfish, such as cod or ling, or dried whitefish. The stockfish is dried, soaked in water and then soaked in lye. When prepared right, it has a gelatinous consistency.

Pop: Not "soda," not "Coke." Here, it's "pop."

Directions

Up North: This is a common summer phrase, so visitors should be well versed with this one. It should be noted, Up North is not a directional phrase, as in "just got up north to Highway 35W" -- it is a place. "Up North" is where all Minnesotan's cabins are. When someone mentions they are going "up north" it includes any land an hour north, west, east or south of the Twin Cities that has a lake. Which is everywhere.

Kitty-Corner: Diagonally across from. Not "Caddy-Corner" or "Catercorner." If you use those terms people will automatically know you are from out-of-town.

Sports

Skol (skohl): Yet another Scandinavian influence found in Minnesota, translated it means cheers or good health. It is the fight song for the Minnesota Vikings and used among sports fans when good things happen with our teams.

Minne and Paul: The Minnesota Twins! Minne and Paul are the twin brothers depicted at Target Field shaking hands over the Mississippi River. This is a must know for anyone attending the ASG Game.

And if you walk into a VFW or American Legion on a weekend night, it's a good bet you'll find one in progress.

But where can you find the best?

Your votes sent me 25 miles north of Brainerd, to VFW Post 3839 in Jenkins.

Let me tell you, there's never a dull moment at their meat raffles.

"On the $5 round, 168 tickets would be 18 prizes in one round," said Mary Parker, the meat raffle emcee. "Yeah, so it doesn't take us long to go through our meat."

Over a weekend, they'll go through about $2,000 worth of goodies from Emily Meats.

"T-Bone steaks and sirloin steaks and ribs," said Deb Tulenchik, the VFW club manager.

And people come from all over for a chance to win. One woman I met drove three hours to get there.

As it happened, I'd never been to a meat rafter before seeing the one in Jenkins. However, the concept seemed pretty simple: buy a ticket, and hope it gets called. If you win, you get a cut of meat.

Tickets cost $1.

But as I quickly found out, not everyone can be a winner.

"There are no secrets," Tulenchik said. "That's they why call it gambling."

Some people were a bit luckier than me. Some people with multiple wins were branded with a new nickname – a "meat hog."

The Jenkins VFW has been doing meat raffles three days a week since 1992, and every dollar of profit goes back into the community.

They support everything from the Girl Scouts to local law enforcement to veterans programs.

"I believe that myself and my staff and my board members are all in this," Tulenchik said. "Our hearts are it in, and it's because we're a service organization."

It's a comforting fact, because if you're staring at the meat table, and you don't hear your number called...round after round. It helps to know you're donating to a good cause.

The meat raffle at the Jenkins VFW runs from 5 p.m. until 8 p.m. on Friday nights, and from 4 p.m. to 8 p.m. on Saturdays and Sundays.

Parking is free.

I went in search of Minnesota's Best Romantic Restaurant, and your votes sent me west of the cities to Alexandria for Bella's on Broadway.

From the sidewalk, Bella's might not look like Minnesota's most romantic restaurant. But step inside, and Grant and Carrie Thompson's vision becomes clear.

"We lived in New Orleans for a little while," Carrie said, "and we found some really fabulous places to eat, and one of the things that all of them had in common was private seating. So, we decided when we moved up here and wanted a restaurant, that would be incorporated for sure."

To be clear, there's not just a couple of tucked-away booths. The whole restaurant offers a sense of privacy.

"We get a lot of summer people from the Minneapolis-St. Paul area, and they're just shocked when they come in here because it's beautiful and the food is wonderful, too.

The menu is filled with classic Italian dishes. And, of course, there's plenty of wine.

"The wine helps," Carrie said. "After four or five glasses, everybody is romantic."

And if all that isn't enough to put you in the mood, there's Frankie to serenade you.

"People love Frankie, she's well known. Her dad was an opera singer and Frankie's voice is beautiful," Carrie said.

It all adds to the atmosphere, creating a relaxed dining experience where you can take your time, enjoy good food and good company.

"The best compliment that I can get is that it feels like home," Carrie said. "It feels like I can sit down and be at home."

Most entrees at Bella's are under $20, so you can have that romantic dinner, and still afford a nice gift for your valentine as well.

---

Next week, we're going gear up and head out in search of the Best Snowmobiling in Minnesota. If you have suggestions, tweet me your pick at @Matt_Brickman or send an email to mbrickman@wcco.com.

Family Swim School
10491 165th St. W.
Lakeville, MN 55044
(952) 435-1898
www.familyswim.com

With locations in both Eagan and Lakeville, Family Swim School has been teaching families about safe swimming since 1990. The class sizes at Family Swim School are between one to four students for youth sessions and one to five students for adult sessions. Children's classes start as young as four months old and parents play an active role in the water during the lesson. As they grow, your children will develop swim skills with programs designed up into the teen years. For adults, classes range from beginning swimmer development to triathalon training to 'Silver and Fit' for the over-65 set. 

Aqua-Tots
2115 Cliff Road
Eagan, MN 55122
(651) 342-8221
www.aqua-tots.com/eagan

Aqua-Tots focuses on making kids swim-ready with group and private lessons that cater to your child's specific level of experience. Beginning as young as six months old, children will be led in 30-minute classes in a fun and encouraging water environment. As they age, kids focus more and more on safety skills and swim techniques. Parents will also love the flexible class schedules.

Como Regional Park Pool
1151 Como Ave.
St. Paul, MN 55103
(651) 489-0378
www.stpaul.gov

One of the best new pools in the Twin Cities offers swim lessons through St.Paul's Parks and Recreation Department. When the weather warms up, the crowds come out for classes at the state-of-the-art facility which includes a six-lane, 25-yard long pool. The City of St. Paul has been recognized for using a reduced amount of chemicals in its pool water and switching to a new water filtration technique that is better for your skin, hair, eyes and swimsuits. The Como Regional Park Pool also offers family locker rooms as well as men's and women's for easier transitions before and after class.

Related: Checklist For A Fun Day At The Beach Or Pool

Foss Swim School
257 Rivertown Drive
Woodbury, MN 55125
(651) 233-5777
www.fossswimschool.com

Foss Swim School has been a Twin Cities source for swimming expertise since 1993. It maintains a safe, reassuring environment for students and parents with small class sizes, warm pool water, skilled instructors and observation areas for onlookers. Various camps and class levels are available for ages six months to adult, and Foss provides free swim-level assessments to place you in the best class for your needs.  'Family Fun Swim' times are also offered so the whole crew can enjoy time in the pool together outside of scheduled class sessions. Foss has multiple locations around the Twin Cities, including Chanhassen, Blaine and St. Louis Park.

Martha Burns Swimming School
160 Blake Road N.
Hopkins, MN 55343
(952) 945-0346
www.marthaburns.com

In 1971, Martha Burns began her swim school in Minnetonka. Since then, her school has taken alternative approaches to swim instruction, including increased lesson time each week and having kids two and up learn to swim without the use of any floatation devices. It also encourages different swim levels in one class to increase motivation and advancement. This allows siblings of varying ages to swim in the same class. The Martha Burns technique of instruction is taught throughout the Twin Cities area, including Medina, Golden Valley and Minneapolis. Swim camps and scuba diving classes are also available.

Related: Best Places To Get Scuba Diving Lessons In Minnesota

Cortney Mohnk is a freelance writer covering all things Minnesota. Her work can be found on Examiner.com.