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Photography provided by Coldwell Banker Realty

4889 E. Lake Harriet Parkway, Minneapolis

$4,899,000

At A Glance

• Built in 2020
• 7,606 square feet
• 5 bedrooms
• 6 bathrooms

Stunning Lake Harriet masterpiece designed by Chris Light, executed to perfection showcasing unparalleled views of the lake, bandshell and the Minneapolis skyline. Enjoy the world-class combination of timeless architecture and modern influences at every turn. The open, flowing main level features a living room with doors that open to the front patio overlooking the water. Gourmet kitchen with two large center islands, oversized sink, high-end appliances, wine fridge, expansive prep-pantry with additional appliances, and formal and informal dining spaces. Upper level offers a large loft, laundry room and three bedrooms, including the primary suite with spa-like bathroom with heated floors, two walk-in closets, fireplace and private deck with long water views. The lower level features a family room with bar and beverage fridge, amusement room and two guest bedrooms. Additional features include main-level office with custom built-ins and gas fireplace, smart home technology, large fenced backyard with putting green, pickleball court, recreation space and private driveway. Attached heated four-car garage with mudroom and detached heated two-car garage. A rare find around the City Lakes system!

For more information, contact Jeffrey Dewing at 612-597-0424.

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Becoming a home chef doesn’t happen overnight. It’s a journey that requires you to abandon the realms of perfection and lean into the spirit of curiosity, the inevitability of failure, and most of all, the world of mouthwatering flavor. As someone navigating their own journey, my tragic instinct while in the kitchen is to always work harder and not smarter, which usually ends in tears or my neighbors doing a wellness check — I may be yelling, but the chicken will never yell back. Personal issues aside, I’ve found that the most simple hack to make the adventure easier is investing in an arsenal of tools that spark joy and aid in getting the job done. These 8 chic, must-have gadgets will not only add style to your kitchen, they will ultimately elevate your home chef experience.

Photography provided by AnZa

AnZa Espresso Machine

To me, there’s nothing sexier in life than the luxury of pulling your own espresso shot at home. AnZa’s remarkably artful espresso machine is designed to keep the look of your countertop sleek while also making a quality and delicious drip. Any questions?

Photography provided by Food52

Rosti Mensura Scale

This one is for the bakers and those who dread pulling out those measuring cups. Built to measure both dry and wet ingredients, this Rosti scale can weigh up to 22 pounds and offers multiple six-unit calculation features. Warning: Once you’ve lived the scale life, you’ll never go back.

Photography provided by Caraway

Caraway Dutch Oven

Making things easier for yourself in the kitchen is not, and will never be, a crime. The art of slow cooking requires equal parts patience and trust, that you’ve set the dish you’re making up for success. This enameled Dutch oven by Caraway allows for a seamless transition from stovetop to oven, making it a one-pot diva.

Photography provided by Lulu and Georgia

Lulu and Georgia Julep Oil Cruet

If you’re keeping your olive oil in the vessel you purchased from the market, you’re doing it so wrong. Investing in a cruet allows you to flex your style game, add some personality to your countertop and free up space in your cabinets. Not only is this one from Lulu and Georgia playful, it’s dishwasher safe.

Photography provided by Dreamfarm

Dreamfarm Flucier Citrus Juicers

This one is for the haters who claim that hand juicers are a scam. Please put that lore to bed and snag one of Dreamfarm’s fabulous (and affordable) citrus juicers that does the trick so well and so fast, that it honestly feels like cheating.

Photography provided by Our Place

Our Place Cast Iron Pan

For anyone intimidated by using cast iron in the kitchen, Our Place is a great introduction to upping the cooking and flavor game of every stovetop dish. The brand’s range of cast iron products makes it a fool-proof journey for every user, and the enamel finish allows for an 8-in-1 multifunctionality.

Photography provided by Gohar

Gohar Mother-of-Pearl Spoon Set

Some might not consider serveware a gadget, but I’m here to debunk the skeptics with this chic set of caviar spoons by my favorite treasure-creating icons at Gohar. This mother-of-pearl set elevates every aperitif experience and is a charming addition to the hosting experience.

Photography provided by Saffron + Poe

Saffron + Poe Atlas Brass Pepper Grinder

A high-quality pepper grinder is a non-negotiable for every home chef. Each Saffron + Poe grinder is handcrafted in Greece with natural brass and classic adjustment settings. A big perk is that the finish will acquire a natural patina to remind you just how much you love using it.

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Located on the Emerald Coast of Florida’s panhandle, Pensacola is more than a beach town. In fact, it’s a premier arts and culture community. As a hub of history and entertainment, creativity thrives on every corner of its vibrant streets. From museum gallery nights to operas and food festivals to ballet and more, Pensacola is the ultimate destination for getting lost in experiences. With ample ways to dive into the town’s community, traditions and performances, you’re sure to uncover more reasons to visit time and time again. Pensacola has all the ingredients for the perfect coastally cultured getaway and the recipe is at your fingertips.

The Pensacola Museum of History is the perfect place to soak in the importance of the town’s legacy as America’s First Settlement. The space transports visitors on a journey through time, spanning more than 465 years, and allows museum-goers to fully immerse themselves in Pensacola’s rich narrative. “From 1559 to the present day, the museum is a living timeline of our culture as a city and as a region,” says University of West Florida Historic Trust’s Director of Marketing, Claire Stewart. “It doesn’t just teach a history lesson — it serves as a venue to connect with the generations who came before us and understand the foundations upon which our city was built.” Located downtown, the museum is the ideal starting point on any trip to absorb centuries of stories that the town holds within its historic spaces.

Photography provided by Vacation Artfully

If museums aren’t your thing or maybe you’re just ready to party, there is no shortage of exciting events and festivals all year round. Gatherings like the Great Gulfcoast Arts Festival, Foo Foo Festival, Taste of the Beach and more lure thousands of visitors from around the world to Pensacola’s sugar-white beaches every year. More than 20 events each year are curated by the Fiesta Pensacola organization, which ensures that celebrating culture remains present, accessible and fun. “Fiesta Pensacola’s yearly events like the Pensacola Crawfish Festival, Fiesta Celebration and Pensacola Seafood Festival offer many opportunities for visitors to have a coastally cultured experience,” says Fiesta Pensacola Executive Director Bridget Middleton. “From the vast variety of music, food and artists at our festivals to the rich history we honor and celebrate during our Fiesta Celebration, there is something for everyone!” And they truly mean everyone. Speaking from experience, Pensacola is an inviting destination known for its top-notch hospitality. Locals welcome visitors with open arms, eager to share their favorite events and traditions. The pride of those who organize and participate in each festival or event is almost palpable, creating an atmosphere that’s as friendly as it is vibrant.

For more hands-on (literally!) experience with creative expression, the First City Art Center offers classes and workshops in mediums like glass blowing or pottery. And as for world-class live entertainment, there’s an abundance of options to choose from: Ballet Pensacola, Pensacola Symphony Orchestra or the eclectic local theater scene at Pensacola Little Theatre. My top suggestion? You’d be remiss not to enjoy an evening with the Pensacola Opera. “It is a wonderful experience to see grand opera in one of the world’s major metropolitan cities, and it is quite a different experience to come in contact with this beautiful art form in a small town steeped in culture,” says Pensacola Opera Artistic Director Corey McKern. “Pensacola Opera offers an accessibility to high-level culture that is indeed rare in the United States.” Whether opera is your passion or you’re new to the scene, any show this group performs is guaranteed to be memorable and meaningful.

“The ability to behold the beauty of the Gulf of Mexico while eating and drinking in our amazing restaurants and staying in a beach condo or a charming downtown hotel would already make a weekend getaway well worth it,” emphasizes McKern. “Adding to that itinerary, a night in the historic Saenger Theatre is a great way to immerse yourself in a city that takes pride in its culture. Being from the South, I am well aware that there is no place quite like Pensacola, and I love being a part of it!”

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Photography by Chris Bernabeo

What was your creative process like developing Tahini Baby?

I always knew I wanted to create a veg-based cookbook. Our family isn’t vegetarian, but over time the food I cooked at home just started to become mostly that. We embraced the shift and felt like nothing was missing — if anything, we felt better, fuller and more satisfied after every meal. I wanted to share more of that in my work, on social media and in this book. Tahini Baby  has over 100 veg-based recipes that will help you create the most bright and satisfying table spread imaginable.

Do you have a favorite Tahini Baby recipe?

I really can’t choose because all of these recipes are so near and dear to my heart… but if you were to come over for a fun introduction recipe to the book, it would be my ultimate shroom shawarma. The mushrooms get the star treatment with all the seasoning and searing, which brings out the most incredible meaty texture and flavor. These get packed into a fresh laffa (a soft and chewy Iraqi flatbread. I’m obsessed with that recipe, as well. They are so easy to make and so tender) and covered with all the dreamy Tahini Baby condiments, starting with my garlicky tahini, which takes every dish to the next level. It also has my celery zhoug, amba pepper sauce and a nice heaping spoonful of chopped veg salad. It really is a choose-your-own-adventure kind of meal, but any way you do it, it will be absolutely delicious.

Also, in this book I finally shared my mother’s cheesecake recipe that people have been asking about for years. It’s a special one.

Photography by Kayla Rocca

What’s the No. 1 takeaway you hope home cooks get from Tahini Baby?

What I really wanted to achieve with this book is to showcase how easy it is to bring bold, approachable and crowd-pleasing vegetarian dishes into your life. I applied all of my favorite simple flavors and techniques so every home cook will be able to make these recipes and weave them into their day-to-day lives. I’m not trying to push a vegetarian lifestyle, but I am showing how easy it is to eat veg-forward food that is tasty and will make you forget about meat altogether. I want people who grab this book to create bountiful, colorful food that will make them feel great and also make them look like a badass in the kitchen.

Any pro tips for hosting a fabulous dinner party?

I always host family style so when my guests sit down, there’s already a gorgeous spread prepared upon arrival and everyone can dig into whatever catches their eye. This usually includes a fresh bread, like my Jerusalem bagel dinner roll. It should be baked first thing in the morning when you entertain and served with a couple dips that can easily be made in advance and plated/dressed with condiments, dips and all the noshes, like my safta’s baba or whipped feta with crispy herbs and honey. Next is a salad like my crispy spiced chickpea crunch salad with pomegranate and a side like the harissa and honey carrots with gremolata and labneh. Then, for the star of the show, offer something like the herb-stuffed peppers in a black lime sauce. Finish strong with my creamy and cold sage-honey semifreddo.

Important note: Every dinner should be served with garlicky tahini, please and thank you.

Photography by Chris Bernabeo

Does Eden Grinshpan have a go-to kitchen hack?

Yes. Life hack: Preparing dessert in advance is a game changer. Also, lists are your friend! Make a list of what needs to get done, I’m talking every single step. It will change your life.

Any life advice you’re willing to share?

Use your pretty plates, drink that expensive wine you have been saving, wear all your nice clothes and hang with your favorite people. Live every day to the fullest and surround yourself with people that make you laugh and feel good.

Finally, what’s the funniest thing you’ve heard recently?

I recently watched Dumb and Dumber for the first time in forever and literally every line had me laughing. The comedy in that movie has really held up.

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Photography by Mike McCaw and Michael Green / Spacecrafting

Modern, Museum-Quality Views

Custom designed for a family of five by Everson Architect principal Tommy Everson, the new home was inspired by another one of the architect’s completed projects in the development. “The clients saw the first house we designed in partnership with Gordon James, the Orchard Creek Overlook,” remembers Everson. “That house has more of a mountain modern architectural style and was designed to blend into the natural setting. The clients liked the setting and layout, but said they wanted an even more modern design.”

“In this home, it was more about the expansive use of space and views,” notes Everson. “We used Kolbe Windows & Doors. The large glass openings with narrow framing give it a museum quality, where the windows become the artwork and draw you into the dynamic views.” Jeremy Thompson, senior project manager at Gordon James, agrees. “The windows were a huge part of this house,” Thompson shares. “It’s no surprise that many people on the Artisan Home Tour commented on how great the windows looked and asked what brand they were.”

Approachable, Personalized Entry

While the Orchard Creek Hillside home is a picturesque portrait of modern design from every angle, the front façade of the house is intentionally understated. Distinctive, approachable and welcoming, the personalized nine-foot entry door was custom-crafted by Kolbe Windows & Doors. Composed of horizontal planes of walnut wood, the door’s boards align with the adjacent dark gray exterior siding. An expansive nine-foot window flanking the entry door provides a glimpse into the home and vast landscape beyond.

This statement window, like the rest of the Kolbe VistaLuxe WD LINE products in the residence, prioritizes the glass and views with minimal, narrow framing. On the exterior, the extruded aluminum is finished in onyx black. In the interior, the pine trim was also painted to match the modern color palette. Upon entering the home, a 15-foot window wall offers panoramic vistas of the surrounding wetland area and pool below. “The homeowners didn’t want to draw a lot of attention with a grand entry. Instead, they reserved the grandiose gesture for the back of the house,” shares Everson.

Dramatic Design for Indoor-Outdoor Living

The back of Orchard Creek Hillside showcases an ideal blend of indoor/outdoor living, touting a dramatic yet inviting outdoor pool area connected to the home by an open-air pavilion and an expansive all-aluminum framed multi-slide glass door. “We designed the core of the house around this door,” says Everson. “The pool is lined up exactly with the lower level’s windows and the multi-slide door. It’s a three-panel door system from Kolbe VistaLuxe AL LINE. It is a truly unique product, with such narrow framing and such a large opening.”

Before committing to Kolbe VistaLuxe products for their house, the homeowners visited Kolbe Gallery Twin Cities in Edina, which Everson notes was impactful for the homeowners. “The showroom is top notch,” he shares. “The people who work there understand more than just their products; they understand architecture. I don’t feel the need to accompany clients on every visit. I can just send our drawings ahead of time and know that our clients will be taken care of.” The gallery’s high level of service and high quality displays give homeowners the opportunity to see, feel and experience their options firsthand, which makes all the difference.

“Kolbe’s VistaLuxe lines have such a clean aesthetic. You can tell they were designed in collaboration with architects,” Everson says. He considers the Kolbe VistaLuxe AL multi-slide door a critical design element to the Orchard Creek Hillside project. “It’s all about the view and connection to the surrounding landscape,” he continues, reiterating the design priorities. “On the lower level, you look through the glass door, onto the pool and into the landscape beyond. When the door is closed, it looks so convincingly like a window that people on the Artisan tour didn’t realize they could open it.”

Wellness and Natural Light

Everson worked with the homeowners to extend the pool’s loungey vibe and wellness theme inside the home’s lower level. “Inspired by the health clubs they have frequented through the years, we created a spa on the lower level that includes a yoga studio, sauna, steam shower and a daybed area,” he explains. “These spaces are located around the corner from an indoor sport court. The spa area also has direct access to the pool and an adjacent hot tub. We kept all of these on the same level and connected to each other.”

Throughout both stories of the home, most rooms include at least one operable window or exterior door. The floor-to-ceiling windows are proportionally scaled with reference to the lower-level multi-slide door. Several window-sized modules were used to unify the glazing patterns throughout the house, establishing a hierarchy for various architectural elements.

“The front faces north, giving a calming, indirect light through the large openings,” Everson explains. “The back faces south, bringing a lot of direct light into the house. The south-facing interior’s floating glass staircase is anchored by a two-story chimney, connecting both levels. You are surrounded by glass and hardly notice anything other than the views because of the minimal window framing. Kolbe’s windows are a huge part of achieving that experience.”

Everson adds that the clerestory windows were also integral to the design, as the clients had requested vaulted ceilings in the living room. “They run east to west, where the sun angle tends to be lower, but their size and positioning helps control the amount and quality of light they let in,” he says. “Conceptually, they help articulate the white stucco banding that wraps the home’s exterior.”

Color, Comfort and Long Views

The undulating white stucco band provides a strong visual element for the home’s exterior, complimented by the window glazing and dark siding. Everson and the homeowners worked with Minnesota-born, California-based interior designer Nada Bibi to articulate the desired appearance of the interiors — a combination of a modern black-and-white palette with grayscale tones, natural wood and stone.

Indoor-outdoor comfort is extended from the main floor in the form of a covered outdoor deck accessible from the great room and the parents’ bedroom. “In Minnesota, we have a short pool season, so the deck offers outdoor space for other times of the year,” says Everson. “The floor of the deck provides shelter from the elements for the pavilion area and walkways below.”

“Where the lower level’s views draw you outside to the pool, the main floor is more about the long views,” continues Everson. “The windows and doors subtly frame views of the landscape and beyond into the wilderness. “When the light is just right outside, you can see a reflection of the house mirrored in the pool from the backyard.”

Complex Construction, Savvy Collaborators

As the senior project manager, Thompson is involved in almost every project by Gordon James. Addressing the Orchard Creek Hillside home’s 10-month construction schedule, he acknowledges: “A timeframe that quick is unheard of for a house of this size and complexity.”

While Gordon James works with many window and door manufacturers, Thompson emphasizes his positive experience with Kolbe on the Orchard Creek Hillside home. “Kolbe met the balance of the design that was needed to make the project work,” he says. “The Kolbe staff worked directly and seamlessly with the architect to put all the specifications together.” Accurate information and a smooth construction sequence were essential to the home’s on-time completion.

The pool was installed as soon as the framing was done in the fall of 2023. Windows and doors followed, with the installation completing soon after in November. With regard to the lower-level Kolbe VistaLuxe AL multi-slide door, he echoes the experience typical of Kolbe clients and collaborators: “Their installation was seamless.” What more can you ask for?

The post Designing a Wellness-Inspired Orono Oasis with Kolbe Windows & Doors appeared first on Artful Living Magazine.

Photography provided by Coldwell Banker Realty

5125 Schaefer Road, Edina

$2,995,000

This may be your once-in-a-lifetime opportunity to build your dream home on flat acreage in prime West Edina. Well over two acres of play space and lawn with the beautiful privacy of a pond in the far corner of the property. This private lot allows you to set your new home well away from the road frontage for privacy and still have plenty of room for spectacular backyard resort-style living. Open to any builder. Don’t miss this special parcel.

For more information, contact Steve Schmitz at 952-484-6045.

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Before we dive into the complexities of Minnesota cuisine, let’s address the elephant in the (dining) room. Yes, there’s definitely some truth to those lefse and lutefisk stereotypes; after all, our state has strong Nordic influences dating back to early European settlement. But like most preconceived notions, those presumptions don’t tell the full story.

Photography by Matt Lien

Simply put, Twin Cities food isn’t just 50 shades of beige. Alongside those Scandinavian staples are international delights like masa from Mexico, kimchi from Korea, laab from Laos, suqaar from Somalia, housemade Hmong sausage, Argentinian-style steaks and so much more. That’s not to mention all the delectable dishes crafted from Indigenous ingredients that, like this place’s original peoples, have been here for centuries.

This is about so much more than just mouthwatering food, though there’s plenty of that to be had. It’s about honoring heritage. It’s about celebrating culture. It’s about storytelling on the plate. And it’s about inviting in others to create greater empathy and understanding.

But you don’t just have to take our word for it. Although we’ve had the great pleasure of eating our way through most of the restaurants around town, it’s the acclaimed chefs behind our deliciously diverse restaurant scene who can best explain how the Twin Cities became an unexpected haven for global cuisine. Here, in their own words, nine local food luminaries give their take on what makes the Land of 10,000 Lakes so standout.

Photography by Reece Hickman

We Minnesotans often find ourselves having to set the record straight when it comes to misperceptions about our home. How the Twin Cities’ most prominent chefs describe this midsize metropolis to out-of-towners — warm — might seem counterintuitive given the state’s climate.

“The best way to describe the Twin Cities to people who haven’t been here is that it’s a warm, comforting place,” says renowned Hmong-American chef Yia Vang, who last year opened his magnum opus, Vinai. “I purposely use that word ‘warm,’ because the weather might be cold, but people’s hearts are warm. We have this welcoming hospitality going on.”

Making its debut after years of anticipation, Vinai was one of 2024’s most celebrated restaurant openings not just in the Twin Cities but in America. Accolades steadily rolled in from the likes of The New York Times and Esquire, and Racket MN aptly dubbed it “the year of Yia.” Vang opted to name the Minneapolis eatery after the Thai refugee camp where he was born. He says it’s a love letter to his parents, who immigrated to the United States in 1988 in hopes of giving him and his siblings greater opportunities.

Photography by Lauren Cutshall for Vinai

At Vinai, Vang is sharing his people’s culture in the best way he knows how — through comforting, heartfelt dishes that feel like home even for the unfamiliar, such as the popular braised beef rib, shrimp and pork toast and crabby fried rice. All that fare is made even more flavorful thanks to accompanying fresh produce and housemade hot sauces, such as the must-try Mama Vang variety.

Chef Jamal Hashi, whose family immigrated from Somalia in 1993, echoes that emphasis on the Twin Cities’ warmth. “This is a place where innovation thrives, but there is also so much respect for tradition,” he says. “People here are so open, genuine and curious about different cultures. We have Somalis moving here from other parts of the country and even other parts of the world — not because of the weather, but because of how warm this community is.”

Photography provided by Jamal Hashi

Speaking of innovation, Hashi introduced Midwesterners to his people’s cuisine with his camel-on-a-stick offering at the Minnesota State Fair back in 2010 — believed to be the first East African food served at the annual end-of-summer extravaganza. That playful take highlighted the fare his family had long been offering at their Safari Restaurant in downtown Minneapolis: roasted goat cutlet, jambo steak, chicken fantastic with Somali rice and other favorites.

Commemorating the eatery’s importance, a photo of that now-shuttered restaurant hangs in the Smithsonian National Museum of American History in Washington, D.C. Hashi has gone on to open more than a dozen restaurants, including a Harlem outpost of Safari Restaurant, the first Somali eatery in New York City that fittingly earned a New York Times shoutout as the Big Apple’s best African restaurant. Today, he is working to bring culturally relevant foods to area schools and other institutions.

Through their culinary creations, Hashi and Vang are not only sharing stories about their unique familial histories but also honoring the substantial Somali and Hmong populations in Minnesota, both the largest diasporas of their respective groups within the United States. The Twin Cities is also home to sizable Mexican, Indian, Ethiopian, Chinese, Vietnamese, Korean and Filipino communities. That multicultural makeup reflects the state’s long-held tradition of embracing immigrants.

Photography by Eliesa Johnson

Minnesota’s first peoples, the Dakota and Anishinaabe, began intermingling with European explorers and fur traders as early as the 1600s. Starting in the 1700s then surging in the mid-1800s, immigrants largely from Scandinavia and Western Europe flooded into the state. The Land of 10,000 Lakes received another wave of immigrants after the Vietnam War, when refugees from Southeast Asia arrived. Then, asylum seekers from East Africa made their way here in the 1990s to escape the political violence of their homelands. These migration swells over time have majorly reshaped the face of our community.

This open-arms embrace of diversity flies in the face of commonly held misconceptions about Minnesota, as Vietnamese-American chef Christina Nguyen points out. “I don’t buy the whole ‘Minnesota Nice’ thing — the idea that people here are super icy,” says the restaurateur behind Hai Hai and Hola Arepa. “Yes, we can be reserved, but we’re also kind and empathetic. This is actually a really progressive place, with a willingness to accept people and a genuine curiosity to learn about other cultures.”

Photography by Tyson Crockett

She also thinks the cold that defines our region is something to be celebrated, not just tolerated. “Our winters are long and introspective, and people have a lot of time to work on creative endeavors during those cold months,” says Nguyen, who grew up in Minnesota, the daughter of immigrants. “We’ve got the four seasons, and we sometimes take for granted how beautiful spring, summer, fall and even winter are.”

Recognized for her flavorful fare like banana blossom cobb salad, Hanoi sticky rice and water fern cakes, Nguyen joined the Best Chef: Midwest club at last year’s James Beard Awards, which are considered the Oscars of the food world. Making the honor even sweeter was the fact that fellow Twin Citian Ann Kim, who earned the accolade back in 2019, presented the award to her. Kim, too, has opinions on the cold, borrowed from the late great Prince.

Photography by The Restaurant Project

“I often think of Prince’s quote that it’s so cold in Minneapolis that it keeps the bad people out,” says the chef/owner of prominent pizzeria Young Joni. “He pretty much nailed that. I love it when people discover that the Twin Cities is such a hidden gem. It’s this inviting, affordable place where immigrants can set down roots and create a life for themselves.”

The Korean-American chef, whose family immigrated to the United States in 1977 sponsored by a Minnesotan uncle, didn’t set out to create a culinary revolution; rather, she shifted to the restaurant world for a change of pace from acting. But soon she realized she had an opportunity to acquaint diners with Korean staples such as kimchi and BBQ beef short rib — foods that during Kim’s childhood in a largely white suburb caused her great embarrassment — by presenting them in a “safe” way, atop pizzas.

Photography by Rachael Crew

“Pizza became the gateway to introduce people to new flavors and to prompt new conversations, which is a great place to start,” she says. “As I think about my culinary career after 15 years, I realize this is a way to honor my heritage, but that wasn’t really my initial goal. There’s also a lot of weight and pressure that comes with that, and sometimes there are unrealistic expectations and judgments that come with being the first person to do something differently.”

That’s a nuanced nod to the criticism Kim has faced over the years that her cuisine — which she very openly explains is intended to reflect her upbringing rather than somehow represent an entire ethnic group — isn’t authentic. It’s a common critique for BIPOC chefs, sometimes from within their own communities.

Photography by Matt Lien

Ann Ahmed can relate. Despite receiving ongoing critical acclaim for the soul-warming fare served at fan-favorite spots Gai Noi, Khaluna and Lat14 — think laab seen, green papaya salad and panang spaghetti — the Lao-American chef has had major insecurities about the authenticity of her culinary creations for much of her career. In fact, it wasn’t until last year when she returned to her birth country of Laos, which she left at the age of two, that she finally overcame that sense of self-doubt. Even still, she sometimes feels she exists between two worlds — not quite Lao enough, not quite American enough.

“When I opened my first restaurant 20 years ago, I didn’t even call it Lao food because I was worried that no one would come,” she recalls. “Over time, I found my identity and my voice, which helped create that confidence within. I’ve always served bold flavors, but I didn’t have the bold personality to really put myself out there. I’ve come to realize that the more you can share your story, the more you can educate people.”

Photography by Matt Lien

Staying true to yourself and showcasing your culture’s bold flavors can be especially tricky in a place known for its aversion to spiciness. But like many Minnesota misconceptions, that too seems to be more farce than fact. Hmong-American chef Diane Moua disproved that stereotype when she refused to alter her recipes to appeal to the assumed unadventurous Midwestern palate upon opening Diane’s Place last year.

“In the beginning, even our servers were telling me we couldn’t serve the Hmong hot sauce because it was so spicy that people might choke,” she says with a laugh. “I refused to dumb it down because if you go to any Hmong gathering, this is the hot sauce you’ll have at everyone’s house. But I did make a sweet and sour sauce that’s not as spicy for people who can’t do the hot sauce. We go through way more Hmong hot sauce than sweet and sour, which makes me so happy.”

Photography by Gemma Weston

Before striking out on her own, Moua spent many years working as a pastry chef, most recently at Gavin Kaysen’s celebrated eateries, including Spoon and Stable, Bellecour and Demi. The two-time James Beard winner and Minnesota native cheered on his former colleague when she decided to open her own restaurant honoring her heritage and her refugee parents, who raised her on a Central Wisconsin farm. (Her beloved pastries are still on the menu at Diane’s Place, alongside delectable dishes like Hmong pulled pork, beef laab carpaccio and sticky fried rice.)

That kind of community support is crucial given the many obstacles restaurateurs face — let alone restaurateurs from marginalized groups that have experienced historical injustices. Layered onto that are ongoing divides and inequities, as evidenced by the racial reckoning that spiraled out from Minneapolis five years ago after George Floyd’s killing. Among the many hurdles BIPOC entrepreneurs encounter is difficulty securing funding; just ask Vang, who spent years trying to make Vinai happen. Those financial limitations often mean their restaurants aren’t located in buzzy neighborhoods with expensive real estate, Ahmed explains, requiring customers to specifically seek out those dining experiences. Other challenges abound, like diners’ attitudes about the price of certain cuisines and their tendency to box chefs into what they can and can’t do.

Photography by Connor Siedow

Having built a bona fide culinary empire here, Argentinian chef Daniel del Prado has recently turned his attention to uplifting others. One of the Twin Cities’ most prolific restaurateurs with nearly 10 eateries to his name — among them Martina, Colita and his most personal, Argentinian steakhouse Porzana — he is partnering with former employees to bring their culinary dreams to life. Case in point: Über-cool East Asian eatery Minari is a collaboration with Jeff Watson, executive chef and culinary director for del Prado’s restaurant group, to honor his Korean heritage. And elevated Edina sports bar Dexter’s is a partnership with a former server, Carla Jones.

Born in Buenos Aires, del Prado moved to the United States in his early twenties to pursue a culinary career. He made his way to the Twin Cities in 2005, working at esteemed eateries like La Belle Vie and Solera then opening Bar La Grassa with his mentor, Isaac Becker. He ventured off to other parts of the country but returned in 2012 to help Becker open Burch. That was all before del Prado started a string of eateries honoring his Spanish and Southern Italian ancestry. These days, he’s focused on passing the baton to the next generation.

Photography by Eleisa Johnson / The Restaurant Project

“My next chapter is helping other chefs open up their own restaurants,” he says. “I started from zero, and I did everything through hard work and learning as much as I could. Now, I want to share my resources and my know-how with the people who helped get me where I am today. This gives me another boost of energy to keep doing this because this can be a hard industry. I’m actually very excited about this next stage for my company, and I hope that’s the legacy I have here in the Twin Cities.”

Minari is in good company in Northeast Minneapolis, which has become a multicultural hot spot, with Vinai, Diane’s Place, Young Joni and Hai Hai all nearby. In fact, Moua and Vang have been asked if there’s friendly competition between the two of them since their eateries are just down the street from each other. But just as no two lived experiences are the same, their takes on Hmong food are uniquely theirs.

Photography by Eleisa Johnson / The Restaurant Project

Also in the neighborhood is Oro by Nixta, Mexican chef Gustavo Romero’s mission-driven restaurant centered around a single objective: to preserve heirloom Mesoamerican corn varieties, which have long been at risk due to colonialism, politics and international trade. Much to Twin Cities foodies’ delight, that purposeful pursuit yields delicious benefits in the form of tacos, tamales, molote and more.

Although Minneapolis is a far cry from Gustavo’s homeland in the east-central state of Hidalgo, he thinks the two places share some key characteristics. “One of the biggest similarities I see is how resilient and proud people are,” he says. “In my hometown, we believe we have the best of everything. Even with our flaws, we’re still very proud. That’s something Minnesotans also have. They know we have shitty weather here, but they still claim to be the best state in the country.”

Photography by Kadi Kaelin

At 17, Romero crossed the border into the United States and began working in restaurants in Arizona, California and Florida and even spent a short stint in Italy. He cut his teeth cooking other cuisines but often wondered why there weren’t any Mexican restaurants that served food the way he knew it back home. He moved to Minnesota in 2014 and eventually saw an opportunity to introduce Midwesterners to authentic Mexican food, no matter the distance from the Mexican border. In 2020, he and his wife opened a tortilleria that totally transformed Minnesotans’ understanding of what makes a good tortilla. Then in 2023, they debuted the lauded Oro by Nixta, where they offer a masa master class of sorts.

“Entire civilizations have survived on this crop,” says Romero, who officially became a United States citizen last August. “But the more I started talking to people here about corn, the more I realized there was a lack of understanding about our people and our food. I think one of the easiest ways to understand people is to look at what they eat and what they’ve had to do to survive throughout history.”

Photography by Travis Anderson Photography

Romero’s ambitions are closely aligned with that of Oglala Lakota chef Sean Sherman, who is on a mission to revitalize Native American foodways in Minnesota and beyond. That comes to life at his renowned Minneapolis restaurant Owamni — which serves decolonized fare devoid of Eurocentric ingredients like beef, pork, chicken, dairy, wheat flour and cane sugar — as well as at his NATIFS nonprofit and its Indigenous Food Lab incubator kitchen. The latter is situated in South Minneapolis’s Midtown Global Market, another destination for global fare.

The TIME 100 honoree grew up eating government commodity foods on South Dakota’s Pine Ridge Reservation, one of the poorest communities in America. Like Romero, Sherman spent much of his early career cooking European cuisines, which highlighted how little he knew about his own people’s food. That epiphany set him on a path to amplify Native knowledge via the medium he knows best: food. At Owamni, that takes shape as simple yet sophisticated dishes like Three Sisters, a stew made with corn, beans and squash; smoked elk rack with pumpkin carrot purée; and fan-favorite roasted sweet potatoes with maple-chili crisp.

Photography by Scott Streble

As much as the Twin Cities’ multicultural fabric is made up of those who have come here, it’s also about those who have always been here. “When we look at United States history, Indigenous peoples have largely been left out of the discussion,” says Sherman, who moved to Minnesota in his early twenties. “Our cultures, languages and knowledge are relatively unknown. I feel hugely honored to be able to help open up people’s minds to the immense diversity of our Indigenous cultures and to help people recognize all of the Indigenous food that sits right here in America.”

For Sherman and his Twin Cities counterparts, food is about so much more than just nutrition. It’s also a means of preservation, education, celebration and connection — something we’re dearly in need of these days. Though their missions and motivations certainly vary, these local thought leaders are united by their powerful ability to use food to effect meaningful change.

Photography by Bill Phelps Studio

Ultimately, it all comes back to community — much like that warm embrace that the Twin Cities has historically shown immigrants, refugees and others who choose to call this place home.

“Here’s the secret behind Vinai that we don’t really tell people,” Vang says with his characteristic smirk. “We’re here to build community, and good food just happens to be the byproduct of that. People come here because they want to be a part of the community and they want to sit at the table, even if the food is a little outside their comfort zone. Then slowly as they feel comfortable and let their walls come down, they start seeing and smelling all the delicious food around them, and they want to try it. Understanding literally starts one bite at a time.”

Read this article as it appears in the magazine.

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