『DeRusha Eats』のカバーアート

DeRusha Eats

DeRusha Eats

著者： Audacy
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WCCO Radio’s Jason DeRusha is a known foodie in Minnesota. In DeRusha Eats, Jason takes you around the hottest food stories in town.© 2025 Audacy, Inc. アート
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  • Were there things that were off limits when writing the Sea Salt Eatery cookbook?

    Were there things that were off limits when writing the Sea Salt Eatery cookbook?
    2026/07/16
    Today on DeRusha Eats, Jason talks with Gail Rosenblum and Kait Ziemer-Davis from Sea Salt Eatery about their new book "Sea Salt Eatery: Recipes to Enjoy Year-Round", why they decided to write it, "Sea Salt Groupies", who their main influences were, and more. Now available from the University of Minnesota Press.
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    14 分
  • S3 - Episode 23 - John Kraus of Patisserie 46

    S3 - Episode 23 - John Kraus of Patisserie 46
    2026/07/07
    A Paducah, Kentucky kid who went from making bolts for toilets in his hometown to one of the finest pastry chefs in the country: John Kraus is celebrating more than 15 years of his Minneapolis bakery, Patisserie 46. He joins Jason to talk about why he moved to Minneapolis, the challenges of navigating COVID, George Floyd, civil unrest, and an immigration surge. Patisserie 46 in South Minneapolis to rave reviews in July 2010, and this first location continues to be a Twin Cities favorite. That year, John was named a “Top Ten Chocolatier” by Pastry Arts Magazine, along with Joshua Werner, who had joined his team. In 2014 Kraus was selected as team U.S.A.’s captain at the 2015 Coupe du Monde de la Pâtisserie and took the 2015 bronze medal at the famed Olympics of pastry competitions. That same year, John was inducted as a member of Relais Desserts Group, the only American-born chef to be ever invited to join this prestigious group of the world’s top 100 pastry chefs. In 2016, John opened the first Rose Street Patisserie, named for the first sugar flower he ever made, is his mother’s middle name, and not coincidentally, Rose is the last name of his wife and business partner Elizabeth. In 2026 John and Elizabeth announced plans to move The Bread Lab into a new facility in Lilydale, Minnesota.
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    47 分
  • S3 - Episode 22 - Hoyt Hill, the $25k bottle of wine at one of America's best restaurants

    S3 - Episode 22 - Hoyt Hill, the $25k bottle of wine at one of America's best restaurants
    2026/05/01
    Hoyt Hill is the sommelier at Forepaugh's Restaurant in Saint Paul, in late April he got the opportunity to stage a couple days at Chef Thomas Keller's yountville, California restaurant The French Laundry. He talks about the experience, what makes a 3 Michelin starred restaurant different, and the guest who bought a $25,000 bottle of wine. Imagine what the tip was! Well don't imagine, listen to Hoyt talk about it in this edition of DeRusha Eats.
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    19 分
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