Hello to everyone in snow covered Minnesota! Today’s guest is Maria Driscoll of @ParkaMpls, an appropriate Twitter handle for today!

Maria:    Yeah it’s snowy. I can’t tell if it’s Christmas or the worst/best April fools joke ever played.

In addition to handling the Twitter account, what else do you do there Maria?

Maria:    I’ve worked with @DogwoodCoffee for about 3 years and was excited to see them expand with Rustica and @Victory_44

I love coffee so I have been working the AM, meeting new people and preachin’ the good word of coffee.

Not to mention we have just started serving a stellar breakfast at 9!

Share how the concept of Parka came about and when it was that you opened the doors to the public?

Maria:    It is a collaboration with @DogwoodCoffee @Victory_44 #Rustica all of which put a lot of effort and passion into their crafts

creating a space that highlight each one of our strengths and skills.

We had a soft opening for friends and family then got the ball rolling pretty quick about the end of January.

Any thought behind choosing Longfellow neighborhood as the area to open in?

Maria:    Longfellow is such a great up and coming neighborhood where businesses around us share like-minded views

@ForageModern_MN was nice enough to let us be roommates and also helped furnish our dinning room with local designers

having met quit a few people from the area, its safe to say we are all excited to see this neighborhood grow

For people that don’t know, what’s your address and hours of operation?

Maria:    Tuesday-Friday 7-10 and the kitchen is open from 9-3 and 5-10. Weekends 8-10 with the kitchen having the same hours.

the address is 4021 East Lake Street where I will be workin’ the coffee and breakfast crowd!

What element from @DogwoodCoffee @Victory_44 and #Rustica are on the menu?

Maria:    I think @DogwoodCoffee #Rustica and @Victory_44 can all be seen quite well in our desserts.

From Coffee and Doughnuts to Cookies and Bars.

Pastries and bread from our dear #Rustica each day. As well as @DogwoodCoffee used in various meat rubs, mustards etc,

@Victory_44 Chef brings his talent and flare to the trational Midwestern home cookin’

Since you mentioned it earlier, what are some of your most popular breakfast options on the menu?

Maria:    the biscuits and gravy are to die for (I just love gravy). Also the Benedict is amazing with a yuzu kosho Hollandaise

Ants on a log french toast with #Rustica ‘s multigrain bread (delicious)

Oh! and I almost forgot- Breakfast Fries! french fries topped with a couple fried eggs and dressed in delicious gravy

What’s popular at lunch time, or right about now for some people? :)

Maria:    We have a really amazing Kale salad with baked kale, roasted grapes, compressed apples, sprinkled with a bit of chevre

Mom’s Meatloaf Sandwich a great lunchtime meal. It comes with a cute basket of fries and icebox pickles.

My favorite- the Hot Beef. Set on toast, brown butter mashers, melted leeks, topped with gravy and fried leeks. YUM!

or you can take it easy with a bowl of onion soup or a tempura battered shrimpwich.

For your evening crowd, what drink options do you offer to your customers?

Maria:    We have @indeedbrewing on tap with Day Tripper, Midnight Ryder, and the current seasonal Burr Grinder

Burr Grinder is a collaboration with @DogwoodCoffee and @indeedbrewing to create this unique coffee beer

We also have red and white wines some of which are from here in the Midwest. And of course bottled beer.

We have a few larger bottled beers that are great for sharing!

To end today, in the length of 1 Tweet, why should people come and check out your place?

Maria:    One stop Midwest shop, minus Nana’s ugly sweatshirts. Great coffee, bread, and food…the people aren’t so bad either.

Joel:    Thanks Maria for your time and comments today! Have a good weekend.

Maria:    No problem. Thank you! Hope to see you in soon.

Lets welcome @ChefJasonRoss as today’s @MNMOmag Twitterview guest. He’s a chef, teacher & restaurant/product development consultant.

Jason:    Hi there.

Welcome! This Saturday & Sunday is the @MNMOmag #ChefChallenge at the @MallOfAmerica. Have you been a judge before?

Jason:  this will be my 4th year judging and my 3rd out at the @mallofamerica rotunda.

For people NEW to the #ChefCallenge, what can people expect to see, smell and experience?

Jason:    Well, big crowds, crazy food combinations, hi pressure, this year @MarielHemingway. So fun time.

That’s right! @MarielHemingway is going to be a #ChefChallenge judge too. What’s your approach to judging?

Jason:    I look for timing, use of secret ingredient, creativity, presentation, and in the end, for me, Taste trumps all
To be honest, I find judging these chefs to be a little humbling.

Each year with had top talent and this year there’s a a bunch of new faces.

Going into the challenge, do you know many of the chefs already? Does that make judging more challenging?

Jason:    I think I know or at least have met all of them. I doesnt make it any easier, but judging is never an easy thing..

the chefs have really put themselves out there in public way and there time restraints and secret ingredients..

make it pretty high intensity.

There are 4 match-ups that lead to the finals on Sunday at 3pm CDT. Which match-us are you most looking forward to?

Jason:    @SaffronMpls vs @BoroughMpls will be a nail biter. They are both competitive, want to win, and are good friends.

I also like the the @BarbetteMpls vs @BirchwoodCafe for good “locavore” competition.

I hate to list them all, but they’re all good match ups. @piccolo_mpls vs @stripclubstp is a great revenge match too.

Are there any trendy or new ingredients that you expect to see used?

Jason:    Honestly I have no idea. Each year they’ve made it pretty challenging -gummy bears, venison liver, cookies…

Some ingredients are more challenging than others. You can see it sometimes in the chefs faces during the reveal.

The #ChefChallenge is Sat & Sun. The judges are @MarielHemingway, @ChefJasonRoss, @DeRushaJ, @Rachel_Hutton & @FreshTartSteph.

Joel:    Get more details about the #ChefChallenge at the @MNMOmag website – http://www.minnesotamonthly.com/media/Minnesota-Monthly/Events-Pics-Calendars/2013-Local-Chef-Challenge/.

Thanks to @ChefJasonRoss for today!

Interview conducted on April 3, 2013

Welcome to today’s @MNMOmag with the Social Media Marketing Manager of @FiglioWestEnd, Yana Dolokhanova!

Yana:    Hi Joel, thanks for having me!

@FiglioWestEnd used to be at #CalhounSqaure, and then was recently opened at the @ShopsWestEnd. Lets learn more about it!

Please explain the story of the Reboot of the restaurant and what the concept of it is?

Yana:    Figlio shut down its iconic doors in 2009 and reopened as figlio 2.0 in a fresh location in the ‘burbs!

Although figlio started in Uptown, it’s no longer an Uptown concept. If you look at Uptown, it consists of a lot of bars

and cheaper food. Diners who grew up with Figlio have traded their Uptown walkups for two-car garages.

Executive Chef J.P. Samuelson is carrying on the Figlio legacy by balancing old classics and new creations.

Staying true to people’s fave signature dishes while introducing new Northern Italian & Mediterranean-inspired flavors

For those that remember the original location, were any items from the former menu brought to the new one?

Yana:    Absolutely. Diners can reminisce and enjoy old faves such as Joe’s Eggs, Calamari, Ravioli, Tortellini, and Pizzas

It was important for us to pay respects to the history of the original figlio & our focus was on revival of the former

vibe and personality, rather than reinvention.

The #MediterraneanDiet has been growing in popularity. Any #GF or Lo-Cal offerings on the menu?

Yana:    For Lo-Cal options, I’d recommend our homemade chicken soup, caprese salad, and chicken skewers. No current GF options

What have been some of your popular menu options since you opened?

Yana:    Grilled chicken wings, cavatappi, roasted butternut squash cappelletti, & of course plenty of Happy Hour items!

What are some of the popular desserts available?

Yana:    Death by chocolate is a huge favorite. The tiramisu is also a classic favorite.

In addition to good food, what special drinks can people get at the restaurant?

Yana:    Diners can expect creative drinks with expert Mixologist Johnny Michaels behind the cocktail menu.

The salty caramel lemon drop, lindsey lohan, & honey crisp appletini. And let’s not forget The Figlio bloody Mary…

there’s still no better way to enjoy a Sunday than with this award-winning Minneapolis cocktail.

What can 2 people expect to pay for a meal on average and what are the hours of operation?

Yana:    Depends on the 2 people! If you’re thinking app, entree each, and wine you’re looking at about $60-$75. However,

for those who are budget conscious, it’s not difficult for us to accomodate! Especially with our Happy Hour specials.

Hours: Monday – Wednesday 11am – 10pm, Thursday 11am – 11pm, Friday – Saturday 11am – Midnight, Sunday 11am – 10pm.

We offer twice a day Happy Hour during the week and an all day $3 Sunday Funday Happy Hour!

Is there event/party space available? Any special events or menu items coming up soon?

Yana:    Nobody throws a party better than us, we’ve got a unique private dining room

that is fully customizable to the size of your group. We can accommodate full private events,

semi-private if you don’t mind people watching, or you can rent out the whole place if that’s how you roll.

We’re like a reverse mullet; party in the front and business in the back. As far as events,

we have Late Night Trivia every Wednesday, hosted by @triviamafia. Show off useless knowledge & win cool stuff!

Joel:    Thanks for your time and input today Yana. Have a great afternoon!

Yana:    It’s been a pleasure, thank you!

@MNMOmag readers will want to be sure to check out @rachel_hutton’s review of @FiglioWestEnd – http://www.minnesotamonthly.com/media/Minnesota-Monthly/January-2013/Figlio/ …

This interview was conducted on March 22,2013.

Lets work to stay warm on this cool day in MN and talk with @AmbitiousKitch about food! Enjoy the conversation!

Good morning Monique! When it comes to food and cooking, what is one of your earliest memories of doing that?

Monique:    Hi Joel! My first memories would have to be watching both of my parents cook with passion. Dad baked and Mom cooked!

Do you remember the first time you made something? What was it and how did it turn out?

Monique:    When I was younger I found it easier to bake; I loved that it was both science and an art.

That being said, I baked a lot of brownies. I’m sure they turned out pretty well, because I always ate them.

Brownies are ALWAYS a good choice! :) When did you decide to start cooking/blogging?

Monique:    During college, I found that it was my passion but I didn’t know how to turn it into a career.

I followed food blogs & thought it would be a great way to share my recipes w/ others. I started AK in late 2011.

Having a passion for what you do is important. Who are some of the people & their blogs that inspire(d) you?

Monique:    I absolutely love the blogging community. I have a passion for brand building & content creation so it’s perfect.

My favorite blogs are @sugarplumtweets & @HowSweetBlog. They’re both incredibly creative and funny!

Other than that my readers inspire me every single day with their comments and emails; they’re amazing!

Cooking is one skill, blogging and photography are other skills. Which one is the hardest to develop?

Monique:    Probably photography. It involves props, proper lighting, and telling a visual story.

But you know, there’s workshops & you can read books. I kind of just wing the whole photography thing & it works out.

When it comes to your own taste, are you more of a sweet or savory person?

Monique:    SWEET, but I focus my blog on sweet delights & healthy bites. I love making recipes healthy, creative, and flavorful!

I see. What are some cooking/baking trends that you are most excited about?

Monique:    I think making vegetables the star in our meals — cauliflower will be huge this year. Popcorn too!

I’m also excited to see flavor-packed chicken make a comeback in restaurants. I think we’ll see a lot of creativity.

Another ever-growing trend is pizza, as brought out in @MNMOmag – http://www.minnesotamonthly.com/media/Minnesota-Monthly/March-2013/The-Twin-Cities-Best-Pizza/ … Do you have a favorite?

Monique:    Hmmmm I like to make my own but Pizzeria Lola and Punch are pretty divine.

When you make your own pizza, what are some of your favorite toppings?

Monique:    Homemade mini Hawaiian turkey meatballs, pineapple, black olives, fresh mozzarella, and a good red sauce.

Nice! :) In your blogging/cooking process, does your own appetite guide you, or do your readers more so?

Monique:    Mostly me. I need to put out content and recipes that I’m proud of and I like challenging myself in that way.

What can we expect from you in the near future with your food work?

Monique:    A brand new site, partnerships, and maybe a cookbook. Oh and more recipes of course!

Joel:    Thank you very much for your time and comments today. Keep up the good work in making things look delicious!

Monique:    No problem, thanks for having me! :)

Interview conducted on March 15,2013

Tweeting with @ssoli about this weekends #FoodWineShow taking place at #TargetField and @WMinneapolis. Lets go!

@ssoli is the Exec Director of Marketing & Events at @MNMOmag, so she’s the perfect person to share details about the #FoodWineShow.

So Sara, with this weekend being the 19th #FoodWineShow, is it getting easier to coordinate and plan?

Sara:    I would say that we have a good system in place and great team that executes this event.

That’s great! Let first break down what’s going to be there in the way of wine & food options. How many varieties?

Sara:    This year @MNMOmag #foodwineshow we have more than 200 vendors, 350 fine wines and 75 craft beers featured.

So a lot to choose from! Is the @MNMOmag #FoodWineShow exclusively MN products?

Sara:    No, it is not exclusively MN but there are several to try. Including @mncraftbrew, @CannonRiverWine, @midwestpantry

In addition to being able to indulge in a variety of food and wine samples, what events are a part of the #FoodWineShow?

Sara:    We also have wine seminars featuring @WineCommission & the Grand Red @WMinneapolis w/ @parasole

They sound great. For the #newbie to the #FoodWineShow, what would you tell them to do for a good experience?

Sara:    Use the tasting notes to keep track of favs, pace yourself, ask ?’s, buy your favorite products while you are there

How about for the #pro, who may have been there a few times before. What should they look forward to?

Sara:    Foodwise @WisconsinCheese, @WholeFoods, @UNIONmpls, @redstagNE, @ButcherandBoar, @SEVENMPLS to name a few. Beerwise…

@BrewingCompany, @SchellsBrewery, @BellsBrewery, @Summitbeer, @TravelerBeer as a start +wine – there are so many

On Saturday at @WMinneapolis is the #GrandRedTasting with @T_McKee. How would you describe this event?

Sara:    This is for the serious food and wine lover. @T_McKee has created a one of a kind pairing menu that allows attendees to …

truly enjoy the best of @parasole paired with amazing red wines. There will be additional red wine to sample as well.

With the #FoodWineShow and the #GrandRedTasting only 3 days away, what’s the best way for people to get tickets?

Sara:    Tickets are still available http://www.foodwineshow.com . Saturday will sell out, so don’t delay.

Joel:    Thank you very much for your time and insights into this weekends @MNMOmag #FoodWineShow. See you there!

Sara:    Thanks so much. We hope to see all of you @MNMOmag #foodwineshow. FB and tweet @MNMOmag while you are there!

Interview conducted on Feb 27,2013

Hello everyone and @emilyengberg! Today were going to learn about Emily and her work with @TwinCities_Live. Lets begin!

Emily    Hello! @JoelECarlson Thanks for having me!!!

Tell us a little bit about your background to start off with. Where did you grow up and what did you enjoy doing?

Emily:    My hometown of Burlington, IA is a historic town right on the Mississippi River. Lots of time spent on the river.

Loved going to watch the @BurlingtonBees, the minor league baseball team.That’s why I love the @StPaulSaints so much!

Fun fact: My hometown is also known for having the crookedest street in the world.Lombard in San Fran is the curviest

Sounds like a fun time!  So when did you decide to get into TV, and how did you get started?

Emily:    I’ve always known I would work in TV. Have loved it since I was a kid.

I used to convince my classmates to do projects with a TV theme…usually with me anchoring. :)

Even had a “talk show” in middle school during home room called “Yak it up with Emily”.

Went to @ASU‘s Walter Cronkite School and took internships in TV and radio. Got lots of hands on experience.

Then, moved to small market and did every job. Awesome experience that teaches you a lot about yourself and the biz.

Good to know early what you want to do. How did you get started after schooling and when did you start at @kstp?

Emily:    I have a news background. After AZ, worked in IA, IL, WI and have now been here for 3 years. Loving lifestyle tv!

Hard to believe it has been 3 years at @twincities_live. Love coming to work! Never know what I’ll be up to!

Did you connect well right off the bat with @ElizabethRies and the now departed, John Hanson? #GoodChemistry

Emily:    Thank you! @elizabethries and I got along really well right away. Same thing with John. We really are buddies.

We have a hard working group of folks that work on the show and it’s a bonus that we enjoy each other’s company!

I bet it was hard for you and @elizabethries to say #GoodBye to John. Now you’ll get to make a new friend/co-host. :)

Emily:    It was tough to see John go, but @elizabethries and I are happy for him. The search continues for the new co-host!

The new host will have big shoes to fill, but we are excited about what’s to come. Change can be good.

With all of the stunts/traveling that you’ve done for @TwinCities_Live, what have been some of your recent favorites?

Emily:    I have had so many amazing experiences on @twincities_live. I get to try some crazy things.

I’ve hidden in trash cans, dangled from the @GuthrieTheater’s stage, been a goalie for the @Minnesota_Swarm...

I’ve even had knives thrown at me! The list is endless. Scary sometimes, but always memorable.

But I have to say my favorite is meeting all sorts of people in MN. They are so sweet.

The traveling isn’t bad either. Mexico, Hawaii, Alaska, Bahamas and Wine Country in May with TCL fans! I’m grateful.

Your personality makes all of it fun to watch. :) When you’re not on TV, what do you like doing in the #TwinCities?

Emily:    Thank you! I laugh a lot. It’s a great gig.

When I’m not working, I love to check out all the great restaurants the cities have to offer.

You can usually find me at a concert or sporting event. We have so much to do here! Never boring.

Are you a crafty, cook or sports minded person?

Emily:    Love sports. Definitely not crafty and you don’t want me to cook. But I’m a lot of fun!!!! :)

Joel:    Thank you so much for your time today! Have fun on @TwinCities_Live, and keep up the good work! :)

Emily:    Thank you!!! Always a pleasure!!! Be sure to watch @twincities_live at 3! Have a great day.

Hello everyone! Lets learn about the retractable roof restaurant in DWNTWN Minneapolis called @UNIONMpls. How are you Yana D.?

Yana:    Hi Joel! Very well thank you. Thanks for having us!

Good to hear! :) To start off with so that people have a reference point, where are you located and what’s near you?

Yana:    UNION is located right on the corner of 8th and Hennepin on an iconic Minny location – the old Shinders building!

a block away from @CRAVEamerica in LaSalle Plaza, for an easy reference point :)

Nice tie-in! There are a lot of restaurants in downtown Minneapolis. Why add another one, and why a retractable roof?

Yana:    To bring an exciting new dining experience to the Twin Cities! UNION is a blend of talent, design, and culture.

The rooftop was our way of bringing dining into the future. It allows guests to enjoy a rooftop dining year-round!

no matter what the weather has in store for us!

What outdoor temp is the “guide” for opening the roof? On a sunny day, does the staff get to wear sunglasses?

Yana:    I’d say it’s arbitrary…however, we’ll play it safe and say temps in the 60s! Sunglasses TBD :)

The building that you’re in is several floors, what makes up the restaurant, and what’s on the other floors?

Yana:    The restaurant is made up of the main dining room, w/ rustic design & decor paying respects to the building history

We have our unique retractable glass rooftop upstairs. And the basement level is Marquee (@MarqueeMpls) – our nightlife option

Good to know.  What is the price range for entrees on the menu, and are any of the ingredients from local sources?

Yana:    UNION has an incredible menu. Exec Chef Jim Christiansen brings his talent, passion, & imagination to his hometown

but without any pretentiousness or gimmicks. Nothing on our menu (except for the seafood share plate) is over $30.

Entrees from $14 – $29, Snacks & Appetizers range from $3 – $14, & desserts are $9. Lunch averages in the $12 range.

We use locally sourced ingredients when possible -This changes with the seasons as different products become available

Some local faves include Kadejan Chicken for poultry, Love Tree Farms for cheese & Kalona Organics for specialty dairy

Great! Peoples diets needs have been changing lately. Do you offer any #GlutenFree or #LoCal dishes on your menu?

Yana:    There is no notation of gluten free on the menu, but there are options

Executive Chef Jim Christensen will be happy to accommodate to dietary needs.

As far as low-cal, I’d suggest the oysters or salads with dressing on the side…Oh, and water ;)

However, if you’re going to have a “cheat day,” do it at UNION – you will thoroughly enjoy yourself & be glad you did

Wonderful. What have been some of the more popular dishes and desserts on the menu so far?

Yana:    However, if you’re going to have a “cheat day,” do it at UNION – you will thoroughly enjoy yourself & be glad you did

Some of my personal faves are the Scallops, Cheese Plate, & Caramel Mousse dessert – very popular

Yummy! How is the restaurant for handling large groups or events? Is catering an option as well?

Yana:    UNION is a great venue for a wide variety of events, from social outings and business lunches, to private parties!

Lately we’ve seen a lot of young professionals groups & non-profits looking to organize networking events

which we’ve had a blast hosting. We also can accommodate full buyouts!

Sun-Wed Marquee (@MarqueeMpls) is available for private parties, meetings, photoshoots, you name it!

Think of the open space as a blank canvas w/ stylish decor & state of the art sound system customized for any event!

What are the hours of operation, and are there any menu #specials going on right now?

Yana:    The rooftop is open for lunch M-F 11:30am-2pm. Cocktail hour Sun-Thurs 4pm-6pm & 10pm -11 pm and Fri-Sat 10pm-11pm

Dinner on both levels starts at 5pm daily. Main level Cocktail hour is Sun-Thurs (bar area only) 4pm-6pm

It may seem a little complicated but you can find all our hours listed here – http://bit.ly/UolmTn

We have an upcoming Valentine’s Day 5-Course Tasting Menu so you can spend it under the stars :)

Oh, and Marquee Nighclub (@MarqueeMpls) is open to the public Thurs- Sat starting at 10pm.

Joel:    Thank you for your time today Yana and for sharing some great information about #UNION. Have a great afternoon!

Yana:    Thanks so much Joel, it’s been a pleasure tweeting with you :)