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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
  • S3 - Episode 21 - Bucheron

    S3 - Episode 21 - Bucheron
    2026/03/09
    A 38-seat restaurant in South Minneapolis is the Best New Restaurant in America! Bûcheron was named James Beard Foundation's best new restaurant for 2025, built by two veterans of fine dining, both with experience in Gavin Kaysen's Minneapolis restaurants. But Jeanie Janas Ritter and her chef/husband Adam Ritter are trying to do something different: a new version of fine dining where high technique is matched with casual and friendly service as well as a family-friendly life for their team. Bûcheron joins Jason on DeRusha Eats.
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    47 分
  • S3 - Episode 20- Kitchen and Rail Co-Owner Joe Newhouse

    S3 - Episode 20- Kitchen and Rail Co-Owner Joe Newhouse
    2026/02/25
    On this episode of DeRusha Eats, Jason is joined by Kitchen and Rail Co-Owner Joe Newhouse as they discuss opening a second location, opening during challenging times, their tribute to "Mort's Deli", what makes a good pastrami sandwich, having an "approachable menu" and more.
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    12 分
  • S3 - Episode 19 - Megan Luedtke: Bar Director For The Twin Cities Busiest Restaurant Group

    S3 - Episode 19 - Megan Luedtke: Bar Director For The Twin Cities Busiest Restaurant Group
    2026/01/09
    Megan Luedtke is the most significant voice in deciding what cocktails Minnesotans are drinking, and no one's talking about her. DeRusha Eats is. Megan shares what inspired her to start creating craft cocktails, the challenges of being a woman in a part of the restaurant world that's stereotypically male, and how she finds flavor inspiration for Daniel del Prado's restaurant group. You can find her cocktails at Porzana, Minari, Rosalia, Martina, Dexter's, Colita, Cardamom, Flora Room, and Thérèse, newly open at 50th & France in Edina.
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    45 分
  • S3 - Episode 18 - From Fire and ruin to Restaurant of the Year: Khue's Kitchen

    S3 - Episode 18 - From Fire and ruin to Restaurant of the Year: Khue's Kitchen
    2025/12/17
    In 2024, Chef Eric Pham got the call that his restaurant was on fire, days before opening. He considered calling it - but he found a new location and opened Khue's Kitchen. In 2025, the Minnesota Star Tribune named it the New Restaurant of the Year. Eric talks about growing up in his family's restaurant, Quang; he talks about dropping out of college to get a job at Spoon and Stable, and his goal as a 25-year-old to create a restaurant perfect for younger diners. High technique, affordable prices, and lined up with his experience as a Vietnamese kid growing up in Minnesota.
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    51 分
  • S3 - Episode 17: Brim Restaurant Chef/Owner Kate Sidoti

    S3 - Episode 17: Brim Restaurant Chef/Owner Kate Sidoti
    2025/11/13
    Gluten-free. No seed oils. The hottest trends in nutrition have been part of life for nearly a decade at Brim, a farm-to-fast casual restaurant founded by former personal chef Kate Sidoti. Kate talks about her food inspiration, the challenges of running a restaurant, and why after so long in Uptown Minneapolis she's now in the suburbs with her second spot. Brim survived through COVID, through riots after George Floyd, and through a very slow recovery in the city.
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    31 分