Good morning everyone. Today’s special guest is the Senior Food Editor at @MNMOmag, @DearDara. Set your timer to 1hr and lets begin.

Dara:    let’s!

So @DearDara, tell us a little bit about yourself. Where did you grow up, go to school and what did you want to be as an adult?

Dara:    NYC, math-geek high school, and then came to MN for college, Carleton. Wanted to be: A writer! A cook. A writer! A cook…

How did you get into the food industry, and what kind of jobs did you have at first?

Dara:    Dishwasher! Started when I was 13, then worked my way up thru kitchen positions, ending as a sous & pastry (2 places)

I see. So when did you start transitioning to writing about food and restaurants? Did you have a blog?

Dara:    After college. & no, print, pre-blogging days…

Since critiquing people and the food that they make is such a personal thing, did you find it difficult at first to do?

Dara:    At first, yes. It’s rude to say people can’t cook! Six months of bad linguini in, it gets easier.

When then did you start working with @MNMOmag and what do your responsibilities cover?

Dara:    2008, food & wine writing.

I can imagine that you eat and taste a variety of foods. Do you have a style or ethnicity of food that you prefer?

Dara:    I like just about everything, really, hard to beat great Korean, French, Japanese, Italian… But a talented chef can

make anything great, ie Haute Dish’s revelatory 1980′s Midwest Americana.

In addition to all of the KINDS of food that you try, you probably eat/taste a lot of food. Is calorie counting tough?

Dara:    Not really-no problem w the wine either, neither gout nor hazleden seem to be on my horizon… Knock wood!!

Good! :) In addition to @MNMOmag, what other kind of publications and writing have you done or would you like to do?

Dara:    my book is Drink This, Wine Made Simple, & I write for Saveur, Bon Appetit, more.

Impressive! Besides food & wine, what other interests or hobbies do you get involved in? More book ideas on the way?

Dara:    I like hiking, walking, having children, and not going crazy. Museums & books help.

have another book in the works, but it’s top secret for now.

To close, what TC food events and openings are you looking forward to in 2012?

Dara:    So many! Just blogged a bunch at mnmo.com, but our food & wine show, chef challenge, butcher & boar..Thanks! Was fun!

Joel:    Thanks for your time and sharing some of your life on #MNMOtv today. Be sure to read her work at www.mnmo.com. Later!

Hello everyone! Welcome to today’s @MNMOmag Twitterview with Stacie Clark of @TigerAthletics. Lets get running!

Tell us a little bit about yourself Stacie. Where did you grow up and go to school?

Stacie:    I went to college at Indiana University in Bloomington Indiana. But I call Minnesota “home”:)

I see. So when did you decide that you wanted to get into the training/workout business?

Stacie:    I’ve always been athletically inclined…loved sports and anything that had to do with working out.

So after college, I became certified and started training on the side and doing group classes, races,

I ended up having such a passion for it and life itself, I mean it is a “lifestyle”..that I decided

to do this full-time with my husband Chris Clark…LOVE IT!

So Tiger was born in 2005

That’s great to be able to share your passion with your husband! Did it take some courage to start your own Co?

Stacie:    ABSOLUTELY! A lot of hard work and passion…it’s a journey, but one well worth being traveled.

What was your orginal business plan as to what services you’d offer to the public?

Stacie:    The 1st biz plan was to originally offer classes and training for youth athletes ages 6-15yrs.

We have since expanded to over 20 youth/adult weekly class offering; summer FIT camps;

Mexico FIT adventures, private coaching, team coaching/training and more! You can now find us all over

the Twin Cities metro:) We are mobile so it’s generally easy to find us at one of our locations.

What would you say drives your passion to help people get or stay fit? Is mental coaching involved in what you do?

Stacie:    What drives my passion is seeing the joy of everyone’s success and seeing them move thru space…

so that’s a wide client base…but such a niche. It involves passion on our end just as much as the

physical ability and mental coaching aspect to motivate the audience we have.

If someone is thinking about starting on an exercise regiment for the 1st time. What do you recommend to start with?

Stacie:    From there, most people generally lack a cardio base/foundation and core training….so it’s our job

to assess and write a program that is realistic for them to handle and achieve with success. I always

like giving my clients “homework” to do on their own too. When they don’t do it, I know it…:)

More about you. Your FAVORITE: Place to run, restaurant, store, athletic gear, hobby other than exercise.

Stacie:    FAV places to run r: Mexico on beach & French Park in Plymouth…miles of trails. So beach + trails.

FAV restaurant: Kobe sushi Plymouth;my husband’s laughing b/c he says I need to say “Texas Roadhouse!”

FAV store: LOVE shopping in NY..fav is Zara, H&M, Barneys Coop…in my past life I was the

Fashion Director for Marshall Fields-turned-Macys..so I love Fashion. For me,what I wear has to be

functional as well…it’s my everyday outfit. I shop at Lululemon;looking cute is part of the job too!

Can you explain what MEXICO Fit is about and what you’re launching today?

Stacie:    Mexico FIT is a group trip we organize 2xs/yr; Feb and Nov. The great thing @ the trip is it makes you

want to train in advance and excel while your there. We train 2-3 hrs/day. You get results in just

4-5 days…then the last day we do an Adventure FIT race. U go beyond what u think u can do. Today we

we are launching 20+ classes geared towards youth & adult hi-energy fun, but result-oriented.

Sure to make u sweat! Classes are $20 single or class packs of 5,10, 20 for discounted px’s. Would love

to see you all come out & give us a try. Find us: Planet Spirit,Hot MamaEdina, MiniHops, Balanced Barre

Sounds like training for women since they are at womens stores? Anything going on this summer?

Stacie:    It’s training for men & women..only Hot Mama is a female store. YES! Summer FIT camp. Kids ages 4-18 train w/Chris

and the adults (moms,dads, nannies,athletes) train with ME! Think hurdles, strength bags, pushups, dirt

hills, weights, sandbags and more! SO FUN! Most importantly the kids and adults train simultaneously

Joel:    Thanks for sharing today Stacie some of your work and passions on #MNMOtv! Have a great week and keep up the good work!

Stacie:    on the field. Summer Camp starts June 12th! Thank you and hope to see you!

Welcome everyone to the @MNMOmag Twitterview with guest @Sonjaeileen from the @BeautyRoomMPLS. Lets have some fun today!

Sonja:    Hello!

So tell us a little bit about yourself. Where did you grow up, go to school, and what did you want to be as an adult?

Sonja:    I grew up in Excelsior, MN and went to Minnetonka HS. I went to Aveda to become an esthetician

I actually wanted to be a pilot. I wanted to go to UND in Grand Forks, but then I found the world of spas!

That’s a GREAT world! :) How did you know it was a good fit for you? Where did you start using your skills?

Sonja:    In high school I worked in a small spa as a receptionist & fell in love with the environment & work it was so peaceful

My first real job as an esthetician was in Santa Barbara, Ca. We used organic products & I fell in love with that too!

Santa Barbara CA is a good place to start! Did you get good tips? Did you get to work with any celebrities?

Sonja:    Worked in Santa Barbara for 3 years, then moved to LA. That’s when I started working on some celebrities

I worked on Montana in Santa Monica & at The Beverly Hills Hotel, which was the greatest experience ever.

have worked on Jennifer Garner, Pamela Anderson, Melania Trump and Kelly Osborne to name a few. It was fun!

The Beverly Hills Hotel was a crazy place for celebrity sightings! It was an unbelievable experience.

Wow! How were you treated by them? Did they want to talk about themselves or did they ask questions about you?

Sonja:    Actually, most of them were very nice. Not too much conversation in general (because they were relaxing!)

Every once in a while a celebrity would be stand offish, but for the most part they were cool.

Was the spa then kind of an oasis for them from the public, or would they get “swarmed” there too?

Sonja:    The BHH was know for being very private & protective of celebrities. They always felt comfortable there because they..

knew paparazzi were not allowed near the hotel. We couldn’t ask for autographs & could only address them by last name.

EX. Good afternoon Mr. Buffet. He was one of my favorites!

Do you mean investor @W_Buffett? Can you tell us what he had done?

Sonja:    No, I meant the singer, Jimmy Buffett! Sorry, different spelling.

And he didn’t do anything in particular. I was just excited to meet him :)

Neat. Lets move on to today. Where do you work now, and what kinds of services do you offer to clients?

Sonja:    Today I work @BeautyRoomMPLS on 43rd & Chicago. It’s a beautiful salon/spa where I specialize in facials, skin care,

and waxing. I use an all natural skin care line called @ARCONA_LA which has given my clients wonderful results.

Super! So what days of the week can people make appointments with you?

Sonja:    I work T 9-5 (every other) , W 12-8, Th 11-7, F 10-6 & S 10-4 (every other)

The Beauty Room is at 4300 Chicago Ave, Mpls 55407 612-724-4111. I would love for everyone to come check us out!

Good to know. What’s one skin tip that you’re giving to people with the weather we’re having right now?

Sonja:    Drink lots of water!!

Our climate is so dry, leaving us with dehydrated skin. Also, exfoliate a few times a week & use moisturizer daily.

Lastly. Got any big goals that you’re targeting for next year?

Sonja:    I eventually want to open a small boutique spa of my own. Not sure when it will happen, but stay tuned

Joel:    Great idea! Well thank you Sonja for sharing some of your life on Twitter today with the #MNMOtv audience. Take care!

Sonja:    Thanks so much Joel, I had a wonderful time.

Good Thursday morning to everyone. Welcome to today’s #jectv Twitterivew with Jeremy Iggers. We’ll talk about food, himself & the TC’s.

Joel:    To begin with. Where did you grow up and go to school? What was your focus growing up?

Jeremy:    Didn’t really get into food until my college years, traveling around the world.

I grew up all over – Arkansas, Louisiana, Chicago, Buffalo, and a couple of years overseas in France and Germany

A traveling man! :)  So how did you get started in writing about food?

Jeremy:    I came to MN to go to grad school in philosophy, and thought it would be fun to review restaurants as a hobby.

I found a room in an apartment in Dinkytown, and one of my roommates turned out to be the first editor of TC Reader!

I showed him – DR Martin – some sample reviews, and he hired me – but I had no idea what I was doing.

But there weren’t a lot of pro restaurant critics in 1976. Three years later, the Minneapolis Star hired me freelance.

Back in those days, the local restaurant scene was pretty bad – hardly any ethnic restaurants, just meat and potatoes.

So you got to “pioneer” an industry that was changing locally. When would you say the “shift” happened locally?

Jeremy:    The shift really hit in the 80s, I went to work for the Detroit Free Press, but got hired back in 84 by the Star

Lots of new restaurants opened in that era, both haute cuisine, and ethnic – big explosion of Vietnamese places.

There was a lot of national food media, too – Julia Child, Craig Claiborne, Pierre Franey, that drove local interest

I see. So you were with the @StarTribune up until when, and when did you start your food website?

Jeremy:    I was with the Strib until 2007, mostly reviewing restaurants. I left in 2007, and started http://TCFoodies.com in 2009

The restaurant scene changed dramatically over those years – first Vietnamese, then everything else Szechuan

Northern Italian, Ethiopian, Korean, Thai, plus a lot of new more authentic Mexican restaurants

And of course a lot of interesting haute and nouvelle cuisine places – Quatre Amis, Aquavit, etc., etc.

The food options have been really expanding in the Twin Cities. What happened with www.tcfoodies.com yesterday?

Jeremy:    We moved TCFoodies to a new home as part of the Twin Cities Daily Planet, now @tcdailyplanet.net/tcfoodies.

It’s a great fit – TCDailyPlanet – which I started w. friends in 2005 – has lots of food content & great interactivity

Our motto is Fresh Food News Daily, and we’ll be dishing up food stories that you can’t find anywhere else.

What kind of sharing will people find on the website? (i.e Reviews? Cooking tips? Trends?)

Jeremy:    Like Lu Lippold, a terrific blogger – every Tuesday. Check out her recent story about Candyland : http://www.tcdailyplanet.net/column/lu-lippold/saint-pauls-tiny-candyland-stands-corporate-snack-giants

Anybody can have their own blog on the Daily Planet – and we want new blogging partners. Contact me.

We’ll also feature lots of food and restaurant stories from our ethnic, neighborhood and community media partners…

Sounds like a good site for people to bookmark on their web browser! Will you be a contributor as well?

Jeremy:    Yup! My column will appear every Wednesday – here’s the one I posted yesterday:  http://www.tcdailyplanet.net/blog/jeremy-iggers/what-i-learned-north-coast-nosh

I almost forgot to mention – we have a new weekly TCFoodies newsletter – go to http://www.tcdailyplanet.net/subscribe to sign up.

To close, what’s your “Big Picture” for your foodies website?

Jeremy:    I’m excited about it. It’s going to be a place for foodies to share info about everything food policy & healthy eating

to fine dining and gastronomic adventures. And we’re hoping to add special foodie events as well…

Joel:    Super! It’s going to be exciting to watch, especially for all of the Twin Cities “foodies” out there. Have a great day!

Jeremy:    Thanks! The tcfoodies link hasn’t completely transferred yet, so go to http://tcdailyplanet.net/foodies instead. Happy Eating!

Good Wednesday morning everyone! Time for this weeks @MNMOmag Twitterview with our guest, @AndreaKopfmann. Lets begin.

Andrea:    Thanks for having me, Joel!

To start off with, can you share a little bit about yourself? Like where you grew up and went to college.

Andrea:    I grew up in a very small town in SD called Alpena. I went to college in Marshall at Southwest State.

What did you major in at Southwest State? Did you intern anywhere after college?

Andrea:    I majored in Communications – Radio/TV/Theatre. Loved every minute of it! I was going to be the ESPN girl. Ha!

Graduated in 2007. Interned @1013KDWB that summer then @nemerfieger from Sept-Oct. Then went right to @WalserAutoGroup

Lets leap ahead to your role as the Director of the Walser Foundation. What about the role appealed to you?

Andrea:    So much! First, the organization and the people. It was a brand new position so I’ve been able to pave my own path.

It was a whole new challenge for me. I’ve never been involved with something like this. It’s been exciting since day 1

That’s great! Explain for people, what the Walser Foundation actually is and how it works? When did it get started?

Andrea:    5% of pre-tax profits from @WalserAutoGroup go to the Walser Foundation. We work with fantastic non-profit partners

Walser has been in business for 50+ yrs. At one time, the Foundation operated under a different name

The mission has stayed the same. Supporting women, children and families here in the Twin Cities

So buying a car from the @WalserAutoGroup helps the driver and the public! :) What groups do you work with?

Andrea:    Yes! And anytime you service your vehicle or purchase parts from us!

We work w/ @OpenArmsMN @bolderoptions @UpperMidwestMS @starkeyhearing @mnaidsproject Teen Challenge @childrensMN

SAVE, @2harvest @diabetesMN, Fraser, Amplatz Children’s Hospital and more. Check us out here:

So MANY people benefit from your work at the Walser Foundation! How does that make you feel personally?

Andrea:    Pretty proud of the company I work for. I’m just lucky to be apart of it. How does it make you feel, Joel?

Helping people is always a good thing. I’m guessing you attend a number of events. What were some of them from 2011?

Andrea:    Ready for a big list?

Many events w/ @StPaulSaints. @OpenArmsMN Moveable Feast & Butterball. Many events w/ @UpperMidwestMS & @diabetesMN

The @CharlieAwardsTC @IveyAwards Glamorama for @childrenscancer Teen Challenge Gala, Basilica Block Party & many more.

Lets shift back to you briefly. You’re a local foodie. What have been some of your favorite places to eat at lately?

Andrea:    I frequent Eli’s constantly. 112 is always amazing. @SaffronMpls is brilliant. I have a fantastic time @TravailKitchen

Restaurant Alma and La Belle Vie are my celebration spots

And this time of year, I love the ramen @Masu_NE. I can’t get enough of it. It’s like crack.

Joel:    Super. Well thank you for being a part of #MNMOtv today and sharing some of your story! Have a great week Andrea.

Andrea:    Thanks for having me, Joel! I had fun.

Kristin Makholm

Hello everybody! Welcome to today’s @MNMOmag Twitterview with @kmakholm (Kristin Makholm). Lets get started!

Kristin:     Hi Joel!

To begin, lets learn a little bit about your background. Where did you grow up, attend H.S and college?

Kristin:    I grew up in Milwaukee, went to Shorewood High School and college at Northwestern University.

When you were growing up, what were some of the fields of work you thought you might want to get involved with?

Kristin:    I was primarily a musician growing up–piano, bassoon, singing in choirs, and always knew the arts interested me

when I got to college, I rebelled and studied art history because I thought it would be cool to work in an art museum

I was a liberal arts geek, and studying art history was fascinating to me.

A good decision! So what kind of work did you do after college that led you to working at the MMMA?

Kristin:    Graduate school in art history at the U of M, internships at the Art Institute of Chicago, the Met in NY, the MIA

Curatorial jobs at the St. Louis Art Museum and the Milwaukee Art Museum, gallery director at MCAD

It was probably all the contacts I made at those jobs that have been so important to what I’m doing now at MMAA.

Networking is always valuable! With there not being an actual museum space, at the moment, what does your role entail?

Kristin:    Well, trying to resurrect an art museum is a full-time job! I need to encourage people to continue to support us.

I need to refine the vision and mission of the MMAA to remind people of our importance to the arts in Minnesota

I’m also taking care of our great art collection and getting it out for people to see and appreciate around MN.

To get the message out to everyone who will listen! This takes the form of exhibitions, articles, and Twitterviews!

Fundraising!

Wonderful! Now isn’t there some kind of touring exhibit that lets people see some of the collection? Is there a website?

Kristin:    Yes! Our Treasures is our current traveling show of great hits from the collection.

It began its tour at the Tweed in Duluth and is now at Gustavus Adolphus College in St. Peter.

It continues to Carleton College, the Plains Art Museum in Fargo, and ends back up here at the Weisman next winter.

All the info is at http://www.mmaa.org. Fabulous art by Paul Manship, George Morrison, Joan Mitchell, great stuff!

What’s the cost to see the “Our Treasures” exhibit? Regarding fundraising, what are some options for the public to help?

Kristin:    The show is free at all venues. It has a free treasure hunt brochure too for kids and families to investigate the art

We just restarted our membership program, so bringing everyone back to support the renaissance of MMAA is our goal.

$40 gets you reports on our events, exhibitions and the satisfaction of knowing you’re helping us get reestablished.

We’re looking for volunteers to help out. And we also accept donations in any amount!

When you’re not being the Dir of the Minnesota Museum of American Art, what do you enjoy doing in your spare time?

Kristin:    Two kids (15 and 11) keep me busy, but I also sing in the Plymouth Church choir, which keeps my music buds active.

But it’s a full-time job just keeping up with exhibition openings and art events after 5 pm and on weekends.

Joel:     Thank you so much Kristin for sharing some of your life and work today on #MNMOtv. Have a great rest of the week!

Kristin:    Thanks! This was fun!

Hello everybody! Stay warm and follow today’s #MNMOtv with #DaraCo blogger @FreshTartSteph. Lets roll!

Stephanie:    Ready @JoelECarlson ! We should talk about food or something, ha. Thanks for inviting me!

So @FreshTartSteph. Tell us, where did you grew up, attend school and what did you want to be when you grew up?

Stephanie:    I grew up in freezing cold Grand Forks, ND. College in freezing cold Madison, WI at UW. Now I live…yeah. I wanted to be a chef.

I think it’s called “Cold Country”. :) So when did you start food blogging and what was your intended focus?

Stephanie:    Indeed :) I started food blogging Jan 6, 2006. My birthday!

“I can hardly imagine that anyone would ever want to read what I think about things…” My first blogged sentence. Still true, ha.

My intended focus was moderation. A concept I, um, struggle with. My blog at the time was called Moderate Epicurean – dumb name.

I changed my blog’s name to Fresh Tart a couple of years ago, but really, there’s still an underlying theme of moderation, health…

…eating real, whole food. That’s what I honed in on over time. Eat Real Food. Simply prepared. Cook for your family.

Interesting. What would you say your focus is now and how has being a GF eater effected you and your blogging?

Stephanie:    Being a #glutenfree eater has changed my life and definitely Fresh Tart. The whole food focus hasn’t changed, but I post very few…

…recipes that contain gluten or any grains at all. Recipes focus on vegetables, meat, fish, eggs, nuts, little dairy. I’m NOT…

…a fan of packaged #glutenfree food anymore than I am about packaged food in general. I think it’s fair to say that you…

…wouldn’t know that I’m #glutenfree by reading Fresh Tart. It’s just about cooking real food.

Alright. So how and when did your relationship with @MNMOmag start? Do you post for any other Co.?

Stephanie:    I met @DearDara at a wine tasting without knowing who she was. Gave her my blog name. Almost fell over when I actually introduced…

…myself. BIG. FAN. GAH. Anyhow, she read my blog, told me about the #DaraCo idea, I said I’d love to contribute, we launched…

…spring of 2010, I believe. I love how all of our perspectives come together, I’m very proud to participate. I also contribute…

…@ShootTheKitch with @susanpowers. @andrewzimmern’s Kitchen Adventures @fandw. I intend many more recipes for @Stuffed_Pepper…

…which is specificially #glutenfree recipes, great blog. I have a few recipes coming out in cookbooks this year, food photos…

…in other publications, working on a cool book concept, working on a food blog conference idea. How insanely fun, right? Amazing.

Food-socialite! Besides being a food blogger, you’ve also grown as a photographer. When did that interest start?

Stephanie:    I’ve always loved taking pics, millions of pics, I just used to photograph my then-baby, Nathan. And my garden. And my party food…

…which my family thought was weird. I got interested in improving after I saw the horror of what I was first posting on my blog.

To me now, it’s all about the pics. As @susanpowers says, if people don’t want to eat the food in the photo, forget it. No one…

…come back to your blog. Not now. Not now that standards have changed, in the world of @foodgawker & @tastespotting.

How much would you say photographs add in value to a food blog?

Stephanie:    Photographs – GOOD photographs – are imperative. Instant bonding with a reader. Something to chat about. Drives a recipe…

…and its potential into someone’s brain, and stomach, in 1 second. Done.

It makes me sad for chefs/restos when people take bad phone pics & post them. All that hard work, made ugly. Don’t do that :(

So how has your #MNFoodBloggers group been doing, and what other food related projects do you have in the wings?

Stephanie:    The #MNFoodBloggers are on fire as a networking group. Who knew? Our FB page http://on.fb.me/qj8AqA has more than 320 members…

It’s an all-day conversation about food, recipes, photos, job opportunities, on and on. Follow @MNFoodBloggers + #MNFoodBloggers!

The coolest thing #MNFoodBloggers are doing is raising money for local food charities. We’ve only just begun, but more than $2000

…so far, with more ideas in the works. In fact, those are the other food-related projects I’m most excited about. Food + kids!

We have a website, rough, but in process www.mnfoodbloggers.com. So far @GourmetGlee is contributing blogger spotlights. My sis

…@staceymaude manages the rather lengthy blogroll. And @littlepod is publicizing local food events. MUCH to do, redesign, badge…

Recent or long-term FAVORITE: Restaurant, comfort food, cooking tool and seasoning or spice.

Stephanie:    Mmm dude, I am genetically programmed to not pick faves. Did you hear me on @weeklydish? I eat @128cafe @HeidisMpls @CTKitchentable

Also @VincentMpls (twice yesterday, yah), loved @Victory_44 last week. Heading @Solera_mn next week, can’t wait. Lots of cocktails..

…Marvel Bar, yum. Honestly, I don’t even eat out that much bc I cook so much. Comfort food…polenta, I think. W tons of butter.

Tool: Sharp knives. Die without them. Spice: Cardamom obsessed at the moment, it shifts. I’m fickle.

You’ve been on a few radio programs lately. Would you consider your own show or segment on radio or TV?

Stephanie:    Dude! Way to put me on the spot, evil. I…don’t know. Flying by the seat of my pants. I love doing all of it. I’ve had a few chats

…about radio, TV, who knows, could be a blast, could be nothing. Fun to see where it all goes. All signs point toward –> FOOD.

And shoes :) And fun. All signs point toward fun, yes!

Joel:    I’ve got to keep the Twitterview SPICY! (Food pun). Thanks Stephanie for your time and comments today. Great fun!

Stephanie:    Thanks so much @JoelECarlson! Blast!

Romeny Chan

Good morning everyone! Welcome to today’s @MNMOmag Twitterview with @RoeWolfe co-founder Romeny Chan!

Where did you grow up and go to school?

Romeny:    I grew up in Bloomington as a youth and finished my high school years in Burnsville…

I attended college in Winona for Advertising and English.. Oh, how I do miss the bluffs!

I see. So how did you get into the makeup and fashion business?

Romeny:    As far as I can remember, I was really into water painting. From there, I painted incessantly using all types of media…

Later, I made a natural transition into fashion and make-up. Truly enjoy working with faces and features

What then led you to open @RoeWolfe with Ashley Kilcher?

Romeny:    @LuLi795 and I have been in the fashion industry long enough to know it was time to evolve…

From being on sets, artistic direction behind spreads and fashion shows, we wanted our inspirations to be approachable

Hence, a “fashion marketplace” – a humble boutique that consults you. We are passionate and just as ambitious.

So your boutique is more than just a retail location right? How would you explain as to what you offer customers?

Romeny:    Yes! Our team are all artists and stylists. Every woman is different, so we make it an intimate experience…

Along w/ our high-end collections, we have @BECCA_COSMETICS - and so, we offer image consultations and lessons

Once women know that we embrace the many magnitudes of woman, there’s no questioning our integrity of services

I understand that you are a perfume specialist. Explain how you can help women in this area.

Romeny:    Olfactory love. We carry Nasomatto and Boadicea. Men and Women leave here in a silage of sentiment!

I had to make sure our lines were unisex. There’s such an art and intimacy in finding the right scent….

Lastly, what are some of the brands that you carry in womens fashion in your boutique?

Romeney:    To mention just a few, we carry: Darling, WinterKate, Love Sam, Darling and Saivana.

Items from Pendleton, Nasomatto and A Peace Treaty are unisex! And, our full cosmetics line : @BECCA_COSMETICS

Joel:    Thank you Romeny for your time and comments today! See @MNMOstyle‘s article for more details – Suburban Chic

Romeny:    It was a pleasure!

Good morning everyone! Welcome to the inaugural @MNMOmag Twitterview with Chef Steven Brown of @TiliaMpls. Lets begin!

Q – #1    To start off with Steven, please share a little bit about yourself. Where did you grow up and attend High School?

Steven:    I’m a native of Worland, Wyoming, but I grew up and attended school in Custer, SD

Q – #2    I see. So when did you start learning how to cook, and how did you end up coming to the Twin Cities?

Steven:    I have been a fan of Betty Crocker since the age of 4 & I wanted 2 make dishes like Baked Alaska & Seafood Newberg

By the time I was 12, I was working in a restaurant in the Black Hills. I made $1/hr!

Q – #3    Wow, $1/hr! Lets fast forward closer to today. Was it always a dream of yours to have your own place?

Steven:    Absolutely- Every cook of any worth that I have ever know always wanted to own their own place

That said, this is all a dream come true. I know it’s #Thanksgiving, but golly I feel fortunate.

Q – #4    What kind of work goes into coming up with a menu for a new restaurant?  Were some things in your head already?

Steven:    Inspiration is all around us. Many of the dishes were things that I had been thinking about for a while

Ex) the spicy shrimp scampi (my fav) I made for my wife when she was saying there was nothing to eat in the house

Q – #5    Fun! For those possibly new to you and to @tiliampls, what are a few of your most popular dishes and appetizers?

Steven:    Most popular would be Fish Taco Torta or our newest dish: scallops with parsnips, browned butter and lemon.

Our friend @andrewzimmern loves the BLT dogs with pickled cauliflower, bacon and tomato & spicy mustard.

We also have a great brunch! The lobster Benedict with bacon hollandaise sauce is a crowd favorite.

Q – #6    It all sounds fabulous! More local restaurants are using local ingredients in their dishes. Where does yours come from?

Steven:    We get a lot locally- Riverbend Farms, Footjoy Farms and Wild Acres, just to name a few.

Starting next yr, we’re excited to be working w/ @McKinleyComm, an urban community farm, to grow produce for us

Q – #7    Super! In the evening, you’re always packed. If a person has some flexibility in their day, what’s a good time to come?

Steven:    Great question. To avoid a long wait for dinner, anytime before 6pm or after 9pm is a good bet

Q – #8    Would you mind sharing what your hours of operation are so that followers know when the doors are open?

Steven:    We’re open 11am-1am M-F & 9am-3pm and 4pm-1am on Sat & Sun. The 1 hr break on the wknds is to give the cooks a rest!

Q – #9    With @tiliampls’ success, they’ve earned it! How does the success and the “Best New Restaurant” honor from @MNMOmag feel to you?

Steven:    I feel extremely humbled and honored. I never thought in a million years that this would happen to us.

We were just hoping to have a little neighborhood place where we could live up to our motto: good food tastes good

A big thanks to all of our customers and staff- without you, we’re truly nothing

Joel:     You’re doing a great job Steven! Thank you so much for your time and comments today on #MNMOtv. Enjoy the fruitage of your work!

Steven:    Thx, Joel. Happy Thanksgiving. Hope 2 see u soon 2 try our new seasonal ales, like Saison Avec les Bons Voeux (shameless plug)

Happy Friday everyone! Today’s Food-Friday Twitterview is with Mr. @thymeinrkitchen. So lets get to Tweeting with Matt Weber.

Matt:    woohoo! Glad to be here with you Joel

Q – #1    To start, please share with us where you grew up, went to school, and what your interests were growing up.

Matt:    I’m originally from Seattle but since being married have lived all over the place. Rexburg, ID, New Orleans, LA

Now I live with my wife and three kids in Farmington, MN. I did my undergrad at BYU-Idaho and MBA at St Cloud State.

Growing up, I loved the outdoors. Hiking, Mtn Biking and Snow Skiing. Always loved to cook as well.

Q – #2    I see. So after you finished your schooling, what kind of work have you done?

Matt:    My first job was as a Sales Manager for Schwan Food. Did some marketing for them, which is what brought us to MN

I then did some Project Mgmt Consulting for a few years for UHG, Thrivent and Wells Fargo

Now I’m back at Thrivent Financial as a Business Risk Manager and loving it!

Working for Schwan’s is what moved us all around the country. Moved us to New Orelans the day before Hurricane Katrina!

Q – #3     A numbers AND food guy. So where did the interest in food and blogging about come from?

Matt:    Grew up cooking alongside my Mom. She was amazing and taught her 6 boys to be very comfortable in the kitchen.

Blogging came later as I was looking for a way to keep track of everything that I was making and wanted to share

Was originally supposed to be a blog with my mom contributing as well but that never really took off

Q – #4    What elements of food and cooking do you incorporate into your blog?

Matt:    I typically try to make more challenging, “gourmet” food but it really just comes down to what I feel like eating!

I like challenging myself to try something new, whether it be a new ingredient or technique that would be fun to learn

We also do a lot of entertaining, so finding new things to share with friends

Q – #5    Can you share a few examples of some new things that you’ve tried lately?

Matt:    I made marshmallows for the first time last night! http://thymeinourkitchen.blogspot.com/2011/12/hot-cocoa-and-homemade-marshmallows.html

Also working on perfecting my donut recipe. We throw a donut party each month at our house for friends

I make about 200 donuts at a time and we have about 70-80 people over. Crazy night but fun to experiment on them

Q – #6    A donut party? Sounds like the next #MNFoodBloggers event. (hint, hint). Do you like baking or cooking more?

Matt:    You’re not the first to suggest that! I’d say I like baking better. I make all my own bread too. Best.smell.ever

You’re not the first to suggest that! I’d say I like baking better. I make all my own bread too. Best.smell.ever

Q – #7    Now for your FAVORTIE(S): Restaurant, comfort food, vegetable, local chef and national chef. Kitchen tool.

Matt:    That’s quite the list… Restaurant would have to be Cafe Levain with @AdamVickerman. Love his food

Comfort Food would be Lasagna – good one with lots of cheese and meat. Veggie would be Asparagus. Grilled to perfection

Local chef I think I mentioned already, National Chef: hmmm. I really enjoy watching @bflay or @altonbrown cook.

I just got a sweet potato ricer from @WilliamsSonoma that I love. I couldn’t live without my KitchenAid though

Q – #8    I have to ask. What did you go though in New Orleans when Hurricane Katrina hit the day after you moved there?

Matt:    It was pretty crazy. We had no idea what do to. Just got in the car and drove north. Took 10hrs to get about 2hrs away

Got my family out of there and then I turned around and went back for my 1st day of work! I had no idea..

Slept in my car a few days and then 2 months in a hotel before we found somewhere to live.

I have to say though, after all that we still loved it there. People were amazing and we’d go back in a second

Thanks Joel. It was great talking with you!

@JoelECarlson:    That’s some story. Maybe blog some of your experience sometime. Thanks Matt for sharing today. Have a good weekend!

Matt:    Thanks Joel. It was great talking with you!