<?xml version="1.0" encoding="utf-8"?>
<rss version="2.0" 
    xmlns:dc="http://purl.org/dc/elements/1.1/"
    xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
    xmlns:admin="http://webns.net/mvcb/"
    xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#"
    xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd">
	<channel>
<title>Forepaugh&#x27;s Restaurant News RSS Feed</title><link>http://www.forepaughs.com/rss.html</link><description>Forepaugh&#x27;s Restaurant News&#x21;</description><dc:language>en</dc:language><dc:creator>manager@forepaughs.com</dc:creator><dc:rights>Copyright &#xa9; 2010 Forepaugh&#x27;s</dc:rights><dc:date>2011-06-03T12:13:48-05:00</dc:date><admin:generatorAgent rdf:resource="http://www.realmacsoftware.com/" />
<admin:errorReportsTo rdf:resource="mailto:manager@forepaughs.com" /><sy:updatePeriod>hourly</sy:updatePeriod>
<sy:updateFrequency>1</sy:updateFrequency>
<sy:updateBase>2000-01-01T12:00+00:00</sy:updateBase>
<lastBuildDate>Fri, 03 Jun 2011 12:36:23 -0500</lastBuildDate><item><title>Forepaugh&#x27;s Makes the City&#x27;s Best-&#x22;Best Outdoor Dining Spot&#x22; for Minnesota&#x21;</title><dc:creator>manager@forepaughs.com</dc:creator><category>None</category><dc:date>2011-06-03T12:13:48-05:00</dc:date><link>http://www.forepaughs.com/files/0aa02074f28486360ca3de12ec2197fc-14.html#unique-entry-id-14</link><guid isPermaLink="true">http://www.forepaughs.com/files/0aa02074f28486360ca3de12ec2197fc-14.html#unique-entry-id-14</guid><content:encoded><![CDATA[Everything tastes better with a side of sunshine and a dash of fresh air.   Which is why City's Best has tracked down the best places to dine al fresco from coast to coast.   From beachfront lobster joints to patios perfect for power lunches to rooftops where the burgers are as good as the views -- here's a look at the best outdoor restaurants where urban folks can gather 'round the table.


...http://www.citysbest.com/national/news/2011/06/01/al-fresco-dining-city-s-best-picks-the-top-outdoor-restaurants/]]></content:encoded></item><item><title>A new way to screen wines at Forepaughs</title><dc:creator>manager@forepaughs.com</dc:creator><category>None</category><dc:date>2011-01-24T14:01:34-06:00</dc:date><link>http://www.forepaughs.com/files/ddc1198fafa2a87fa7ff7444ca5c6ebb-13.html#unique-entry-id-13</link><guid isPermaLink="true">http://www.forepaughs.com/files/ddc1198fafa2a87fa7ff7444ca5c6ebb-13.html#unique-entry-id-13</guid><content:encoded><![CDATA[Their lists also are more complete (many don't have room on a printed list for that odd bottle or two from an older vintage) and au courant, with vintage updates and the ability to delete wines as they sell out.


Johnson said that since getting four Vinopads last year, Forepaugh's has seen an uptick in sales of older, pricier and off-the-beaten-track offerings from its array of 400-plus wines.


...The Minneapolis restaurant Chino Latino has an ad campaign using QR codes that customers can scan with their smart phones to get food and drink specials or even a video of the chef. 

...Another downtown eatery, Simple Sandwich, has two touch screens that let customers order and pay for their meals, "and hopefully by the time they get to the end of the line, their food is ready," said general manager Jim Theisen.
]]></content:encoded></item><item><title>Chef Donald Gozalez at the Minnesota State Fair for Minnesota Cooks 2010&#x21;</title><dc:creator>manager@forepaughs.com</dc:creator><category>None</category><dc:date>2010-09-01T11:17:29-05:00</dc:date><link>http://www.forepaughs.com/files/8ec2d86f5b8b78a7ce8ad7b727cb0644-12.html#unique-entry-id-12</link><guid isPermaLink="true">http://www.forepaughs.com/files/8ec2d86f5b8b78a7ce8ad7b727cb0644-12.html#unique-entry-id-12</guid><content:encoded><![CDATA[Despite a deep love for cheese curds, corn dogs, and other fair foods, hands down the pinnacle of this food lover's State Fair eating occurs at Minnesota Cooks. ...  The event, organized into eight 45-minute segments, pairs Minnesota farmers and growers with locally focused restaurants to create high-quality cuisine in a highly unsuspecting environment.


...While the chefs cook, a host engages with the panel, chefs, and audience in a question / answer format about local foods, their businesses, and the food they are tasting. ...  New to this year, an award was given in honor of Jon Radle, former chef of Grand Cafe, to "recognize a true pioneer and a loyal commitment to furthering awareness and education around local foods and sustainable agriculture." ]]></content:encoded></item><item><title>Chefs At Home - Donald Gonzalez of Forepaugh&#x27;s in St. Paul</title><dc:creator>manager@forepaughs.com</dc:creator><category>None</category><dc:date>2010-07-15T09:37:39-05:00</dc:date><link>http://www.forepaughs.com/files/68fe9fff0e97125acd7f1083ffceb4df-11.html#unique-entry-id-11</link><guid isPermaLink="true">http://www.forepaughs.com/files/68fe9fff0e97125acd7f1083ffceb4df-11.html#unique-entry-id-11</guid><content:encoded><![CDATA[I spend so much time at the restaurant, that the time I have when I&rsquo;m not at it is time spent with my kids and my family. 

...The kids might be going nuts, but she just seems to know that I need one day of being cared for after being at work all week and being in a hot kitchen. 

...Or, you&rsquo;re out there playing soccer with them, and then you&rsquo;re getting into the soccer game and you&rsquo;re knocking them over and toughening them up, and then once in a while you find yourself being this shady character.


...Rather than complain about the lack of time I have available to be a good father, she accepts the time I have when I&rsquo;m home, because I don&rsquo;t squander it. ]]></content:encoded></item><item><title>MN Cooks Natura Farms &#x26; Forepaugh&#x2019;s Restaurant</title><dc:creator>manager@forepaughs.com</dc:creator><category>None</category><dc:date>2010-06-20T11:35:14-05:00</dc:date><link>http://www.forepaughs.com/files/297cd965c833d34f834c14b89c3c11f5-10.html#unique-entry-id-10</link><guid isPermaLink="true">http://www.forepaughs.com/files/297cd965c833d34f834c14b89c3c11f5-10.html#unique-entry-id-10</guid><content:encoded><![CDATA[This is the first in a series of episodes featuring a chef and farmer relationship highlighted at the 8th annual Minnesota Cooks event, which will take place at the State Fair on Tuesday, August 31st.


Doug Peterson, President of the Minnesota Farmers Union, and Jill Grunewald, Assistant Program Manager at Food Alliance Midwest, talk about Minnesota Cooks at the start of the show. 

...Place peppers (you can use a substitute for Padron chilis if they&rsquo;re unavailable) in the pan &mdash; they should pop and hiss when they touch the pan.


...Once the chilis puff up (this means they&rsquo;re cooked inside by steam within the pepper), hit them with a splash of lemon juice and sprinkle them with course salt.
]]></content:encoded></item><item><title>TwinCities.com Restaurant News: What&#x27;s coming up at Forepaugh&#x27;s? A downsized downstairs menu</title><dc:creator>manager@forepaughs.com</dc:creator><dc:subject>Forepaugh&#x27;s Restaurant News</dc:subject><dc:date>2010-02-24T08:40:52-06:00</dc:date><link>http://www.forepaughs.com/files/3b252768eae16cb393b089e426e7817c-9.html#unique-entry-id-9</link><guid isPermaLink="true">http://www.forepaughs.com/files/3b252768eae16cb393b089e426e7817c-9.html#unique-entry-id-9</guid><content:encoded><![CDATA[First, there was the popular TV series "Upstairs, Downstairs," portraying the British class system in the Victorian era &mdash; upstairs were the rich, privileged family members; downstairs were the servants who worked for them. ...  In this case, there will be two separate menus at the restaurant housed in a three-story Victorian mansion.


...Forepaugh's chef Donald Gonzalez, whose resume includes stints at Lulu in San Francisco; French Laundry in Napa Valley, Calif.; and Waldorf Astoria in New York, is still working on the downstairs menu, which will launch March 4. 

..."It's going to be the perfect place to have a nosh before an event at the Xcel," says Johnson. ]]></content:encoded></item><item><title>Forepaugh&#x27;s dishes up Sunday Brunch</title><dc:creator>manager@forepaughs.com</dc:creator><dc:subject>Forepaugh&#x27;s Restaurant News</dc:subject><dc:date>2009-08-11T10:37:42-05:00</dc:date><link>http://www.forepaughs.com/files/8619cfc2b979ca7c1b944767db577dcc-8.html#unique-entry-id-8</link><guid isPermaLink="true">http://www.forepaughs.com/files/8619cfc2b979ca7c1b944767db577dcc-8.html#unique-entry-id-8</guid><content:encoded><![CDATA[4C Fresh Cilantro -- chopped/packed tight/cleaned well/ use top half of the cilantro (note: do not use the coarse bottom stems)


...Now add the chopped cilantro and ground coriander and toss in the pan to just coat with oil.


...Add the lime juice and salt to taste toss for 5 seconds over high heat. 

...Chef's note: The cilantro should be just wilted and hot to touch, and will offer a forward lime flavor with secondary notes of spice and salt, which brings it all together. ]]></content:encoded></item><item><title>Some Twin Cities chefs have rediscovered the fine art of charcuterie</title><dc:creator>manager@forepaughs.com</dc:creator><dc:subject>Forepaugh&#x27;s Restaurant News</dc:subject><dc:date>2009-07-08T09:13:13-05:00</dc:date><link>http://www.forepaughs.com/files/c272c9d527eb5cf4827c6d2212b4b7e9-7.html#unique-entry-id-7</link><guid isPermaLink="true">http://www.forepaughs.com/files/c272c9d527eb5cf4827c6d2212b4b7e9-7.html#unique-entry-id-7</guid><content:encoded><![CDATA[While the art of preserving and curing meats has long been a standard practice at butcher shops and on family farms, these chefs are taking the specialty to a new level.


"You can make things as salty, savory or as sweet as you want," says Shane Bartel, the in-house butcher at Forepaugh's in St. 

..."It creates a regional identity," says Phillips, adding that even nationally acclaimed salumi maker/chef Paul Bertolli buys pigs from the Midwest because of the quality.


...Curing his own bacon and ham as well as brining and smoking his own turkeys helps him turn out delicious fare while saving money.
]]></content:encoded></item><item><title>Q-and-A with chef Donald Gonzalez</title><dc:creator>manager@forepaughs.com</dc:creator><dc:subject>Forepaugh&#x27;s Restaurant News</dc:subject><dc:date>2008-11-05T12:28:23-06:00</dc:date><link>http://www.forepaughs.com/files/3c9605f2716f03ccf7dba066ee08ab98-6.html#unique-entry-id-6</link><guid isPermaLink="true">http://www.forepaughs.com/files/3c9605f2716f03ccf7dba066ee08ab98-6.html#unique-entry-id-6</guid><content:encoded><![CDATA[I've worked in several kitchens, including Lulu in San Francisco; French Laundry in Napa Valley, Calif.; and Waldorf Astoria in New York. 

...We just opened in July (under new ownership) and are focusing on the menu and doing that well. 

...When I was cooking at Waldorf Astoria in New York, we cooked fried tarantula for the Explorers Club. 

...Three things from the cultures I grew up around &mdash; Mexican chile verde, Puerto Rican rice and Belgian beer.
]]></content:encoded></item><item><title>Forepaugh&#x27;s gets tres sexy menu makeover</title><dc:creator>manager@forepaughs.com</dc:creator><dc:subject>Forepaugh&#x27;s Restaurant News</dc:subject><dc:date>2008-10-06T11:33:26-05:00</dc:date><link>http://www.forepaughs.com/files/d238acc9da821f6115e58d1866b7fd34-5.html#unique-entry-id-5</link><guid isPermaLink="true">http://www.forepaughs.com/files/d238acc9da821f6115e58d1866b7fd34-5.html#unique-entry-id-5</guid><content:encoded><![CDATA[I thought the gravy-topped French fries and cheese curds of the poutine might be a little out of place with cloth napkins and outsize stemware, but when the dish arrived, I found it had been gussied up to match its surroundings, tucked into a paper cone and served on a little silver tray. ...  When I ate one of the two fries it touched, the experience reminded me of going to pour myself a glass of milk only to discover someone else had left one lowly swig in the container: If you're not going to leave a full glass, why not just finish it off? 

...The kitchen made up for skimping on the gravy by offering late-season tomatoes in abundance: pureed into a sweet, cheerful slurry of cherry tomato soup; cut into wedges in a BLT salad that was enhanced with blue cheese, avocado, and pickled shallots; sliced into slabs and served with toast and tapenade (both of which were better than the accompanying house-rolled mozzarella, which had a somewhat rubbery texture).


...And as we watched the server bring the man his dish&mdash;which was, as ours had been, topped with a blackened slice of bread&mdash;it seemed a bad omen that the kitchen had trouble making toast without burning it.
]]></content:encoded></item><item><title>Forepaugh&#x27;s-New American Cuisine in a Grand&#x2c; Old Victorian Setting</title><dc:creator>manager@forepaughs.com</dc:creator><dc:subject>Forepaugh&#x27;s Restaurant News</dc:subject><dc:date>2008-08-27T11:13:46-05:00</dc:date><link>http://www.forepaughs.com/files/5db322109ab3ad2f9e94a478f1c3d3b7-4.html#unique-entry-id-4</link><guid isPermaLink="true">http://www.forepaughs.com/files/5db322109ab3ad2f9e94a478f1c3d3b7-4.html#unique-entry-id-4</guid><content:encoded><![CDATA[Lined with built-in wooden wine racks backlit to illuminate each bottle, even Chef Ramsey of Hell's Kitchen would be speechless at&nbsp;one oversized, round table in the center awaiting guests, a private stereo system promising your own taste in music, and your pocketbook promising your own taste in food and wine.


...S., (651) 224-2606, will be open during the Republican National Convention and will continue with regular hours of Sunday-Thursday from 5-9 p.m., and Friday and Saturday from 5-10 p.m.   Forepaugh's will be open for lunch from 11 a.m.-2 p.m. with an exclusive lunch menu.


The restaurant also will offer Sunday brunch from 10:30 a.m.-2 p.m., including a Mother's Day brunch, and possibly Saturday brunch. ]]></content:encoded></item><item><title>StarTribune.com - A Forepaugh&#x27;s that refreshes</title><dc:creator>manager@forepaughs.com</dc:creator><dc:subject>Forepaugh&#x27;s Restaurant News</dc:subject><dc:date>2008-08-13T14:34:00-05:00</dc:date><link>http://www.forepaughs.com/files/fb6ee35d79a909c14c860ad39d881b6f-3.html#unique-entry-id-3</link><guid isPermaLink="true">http://www.forepaughs.com/files/fb6ee35d79a909c14c860ad39d881b6f-3.html#unique-entry-id-3</guid><content:encoded><![CDATA[A new look for an Irvine Park landmark As we poked our heads into one sumptuously appointed room after another at the newly renewed Forepaugh's, my friend summarized it best: "A lot of hot lunches went into dolling this place up."


...Taher has given Joseph Forepaugh's ornate 1870 mansion what appears to be a spare-no-expenses once-over, its three floors of intimately scaled bars, lounges and dining rooms recast in romantic golds and reds and appointed with comfort-minded furniture.   The basement boasts a wine storage area that doubles as a private dining room, and a second-story patio is downright magical, with downtown's towers poking over the treetops and the splashy sounds of Irvine Park's fountain wandering up the hill. 

...Starters ($8 to $14) include battered-and-fried halibut, artichokes, plantains, eggplant and mushrooms finished in a lemon aioli; a smooth grilled corn soup and a bright cherry tomato soup; a stylish version of poutine, the French Canadian fries-cheese- curds-gravy delicacy, and heirloom tomatoes artfully matched with mozzarella and a pungent olive tapenade.
]]></content:encoded></item></channel>
</rss>
