FOX21’s Ken Slama is back at Duluth’s Best Bread with co-owner Robert Lillegard. In this segment they make a Duluth Latte which is made with oat milk and real maple syrup. Watch the video above and check out their website here. Categories: Cooking Connection, News, News – Latest News
In this week’s Cooking Connection FOX21’s Ken Slama takes us to Duluth’s Best Bread. Owner Robert Lillegard shows us how to make a Gooey Caramel Roll Latte. This is Duluth’s Best Bread’s second location in Downtown Duluth, which opened up in August of 2022. To check out their website, click here. Categories: Cooking Connection, News, News – Latest News
DULUTH, Minn. – In this week’s Cooking Connection Fox 21’s Dan Hanger and Meteorologist Ken Slama go to The Sweet Exchange, to try their hand at making a berry cheesecake. Baker and Owner Lisa Quarles gives some tips on how to make the delicious dish. If you would like to order a dessert, you can: Call- (218) 310-2412 Email- SweetExchangeMN@gmail.com…
Easter is around the corner and what better way to attract the Easter Bunny than with some Carrot Cake. Lisa Quarles with The Sweet Exchange helps Meteorologist Ken Slama decorate cupcakes in the spirit of Easter in this week’s Cooking Connection. For orders and inquiries, Lisa can be reached at (218) 310-2412 or by email at SweetExchangeMN@gmail.com. Categories: Community, Cooking…
DULUTH, Minn. – In this week’s Cooking Connection, Owner and Chef Scott Graden at the New Scenic Café cooks up a delicious Norwegian salmon open-faced sandwich for Meteorologist Ken Slama. Chef Graden is out with a new cookbook that’s currently on sale. You can purchase books directly from the Café, or order online to have them shipped to yourself, your…
DULUTH, Minn – This week’s Cooking Connection takes Meteorologist Ken Slama to the New Scenic Café just outside of Duluth off the scenic Highway 61. Owner and Chef Scott Graden gets creative with his take on caramelized carrots. Click here for more information from New Scenic Café. Categories: Cooking Connection Tags: Cooking Connection, Local News, New Scenic Cafe
DULUTH, Minn. – This is a great dish that can be served warm or cold! A 10-ounce box of frozen broccoli pieces works great in this recipe as a substitute for fresh. Grapeseed or vegetable oil can also be substituted for olive oil. If you prefer a more subtle garlic flavor, use 1/2 teaspoon of granulated garlic for fresh. 3…
DULUTH, Minn. – This delicious dessert qualifies as a “raw foods” dessert as well as vegetarian. Chocolate Avocado Mousse can be made a couple of days ahead. A delicious and nutritious treat that anyone can eat. It even qualifies as a “raw” dessert. Stevia and Splenda can also be used for the sweetener. Recipe: Serving size: 4 Ingredients: 2 ripe…
Categories: Cooking Connection Tags: Arlene Coco, Cooking Connection, News, Recipes
Categories: Business, Cooking Connection Tags: community, Holidays, Hoops Brewing, Local News
Feta Olive Slather This spread comes together quickly and can be made up to two days in advance. If you have a mix of dry Greek Herbs, that will work as well as a stand-in for the oregano. Serve with pita chips or crackers. Ingredients: 4 ounces light cream cheese 1/2 cup plain greek non-fat yogurt 1 cup feta cheese…
DULUTH, Minn. – This week’s Cooking Connection takes Meteorologist Ken Slama to Spirit Mountain, home of the Riverside Bar and Grill. Their family-friendly menu offers a variety of food to help reenergize you before returning to the slopes this winter season. This week we tried their take on street tacos, which are chicken with a hint of curry along with…
DULUTH, Minn. – For this week’s Cooking Connection, we are back in the kitchen at Burrito Union. If you are tired of potatoes and turkey, but still have that Thanksgiving appetite, check out the Rasputin. It comes with nearly everything on the line and barely fits in their largest tortilla. It is also large enough to share with a friend…
DULUTH, Minn. – This week’s Cooking Connection takes Meteorologist Ken Slama to Burrito Union in Duluth where he gets an early taste of turkey with their Thanksgiving burrito. It comes with everything you would expect to see come dinner time on the 4th Thursday in November and it is all made in-house, including the turkey. Click here for more information…
DULUTH, Minn. – We’re making smoothies in this week’s Cooking Connection with ‘Oh So Smoothie.’ This time we are taking the healthier option as we head into the season full of sweets and treats. In addition to using all fresh ingredients, Katie uses her young children for taste testing. So, if you don’t trust Ken’s word on how the Super…
DULUTH, Minn. – In this week’s Cooking Connection, Meteorologist Ken Slama meets up with Katie Dague of ‘Oh So Smoothie’ to see what smoothie creations she has to offer. Stepping away from more traditional smoothies, Katie combines fresh ingredients to whip up a banana bread smoothie. If you like banana bread, then you will find this smoothie to be delicious,…
In this week’s Cooking Connection, Celebrity Chef Arlene Coco shows us how to make Dolce Di Pane. Categories: Cooking Connection Tags: Chef Arlene Coco, Cooking Connection, dolce di pane
DULUTH, Minn. – We are talking Halloween deserts in this week’s Cooking Connection with Lisa Quarles from Sweet Exchange. She has plenty of decorating ideas for getting those cupcakes ready by the end of October. You can also have them made for you knowing they will be fun and delicious. Quarles asks customers to place orders at least 48-72 hours…
DULUTH, Minn. – This week’s Cooking Connection has Meteoroloist Ken Slama trying his best to become a professional cake decorator. Lisa Quarles, the owner of The Sweet Exchange, shows off recipes for her mega cupcakes, caramel apple pie, and turtle cheesecakes. Quarles asks customers to place orders at least 48-72 hours in advance. She can be reached at (218) 310-2412…
DULUTH, Minn. – In this week’s Cooking Connection, Meteorologist Ken Slama helps assemble a unique charcuterie board filled with assorted Wisconsin cheeses with ‘Yes, Cheese.’ Get your taste buds ready because it’s sure to include a variety of cheese that is new and delicious to you! Click here for more information. Categories: Cooking Connection, Entertainment Tags: Business, Charcuterie Board,…
DULUTH, Minn. – Can you say Yes, Cheese? The owners and creators of Duluth’s very own charcuterie board business can! In this week’s Cooking Connection, Ken meets with one of the co-founders to find out what the business is all about, and try their Bloody Mary Charcuterie Board. The creation is perfect for a weekend at home, or a gathering…
DULUTH, Minn. – We’re back at Howard’s Que in this week’s Cooking Connection where we get a sneak peek into Howard’s famous potato salad. While some of the ingredients remain a family secret, the source of inspiration shouldn’t be a surprise to anyone. The amazing potato salad is a great compliment to the delicious, fall of the bone ribs, at…
DULUTH, Minn. – This week’s Cooking Connection takes you to Howard’s Que in the Lincoln Park Craft District of Duluth. Owner Howard Ross now operates his business out of the All American Club. Aside from ribs, potato salad, and other traditional BBQ staples, Ross also whips up a mouthwatering chicken alfredo with mixed vegetables. Click here to see the full…
DULUTH, Minn. – “We’ll do our OWN State Fair,” Duluth’s Best Bread decided. This year’s menu features cheese curd bread on a stick, classic white buckets overflowing with chocolate chip cookies, and lemonade — in bar form! In this week’s Cooking Connection, FOX 21’s Arman Rahman tastes the limited-time root beer flavored macarons. They’re delicious! Details: August 24–28 and August 31–September…
DULUTH, Minn.- In this week’s Cooking Connection, we take you to Duluth’s Best Bread as they are back with their State Fair event. After the Minnesota State Fair was canceled last year, Duluth’s Best Bread decided to do their own with special state fair-themed treats, and it was their biggest event ever. So August 24–28 and August 31–September 4, they’re…
Recipe: Tomatoes – smaller ones work best Salt and Pepper Extra Virgin Olive Oil Fresh Basil or other herbs Cut tomatoes in half, place on parchment-lined sheet pans. Spray or brush with olive oil before you place it in the oven and season with salt and pepper to taste. Place them on the top rack of the oven at 200F…
DULUTH, Minn. – It can be hard to find the perfect, quick meals to toss together when the temps heat up in the summer months. In this week’s Cooking Connection, Chef Arlene Coco shares a delicious, mouthwatering Mediterranean meal that can be made in minutes. Enjoy! Several countries that border the Mediterranean claim a recipe to use the bounty of…
DULUTH, Minn. – This week’s Cooking Connection takes us inside the kitchen of Duluthian Jaimie Nere. She’s the creator behind Superior Street Baking. Nere values quiet time when her little ones are sleeping. That’s when the mixer comes out, the flour starts flying, and the ingredients come together to create delicious desserts that are personalized for any occasion. In this…
DULUTH, Minn. – This week’s Cooking Connection takes us inside the kitchen of Duluthian Jaimie Nere. She’s the creator behind Superior Street Baking. Nere values quiet time when her little ones are sleeping. That’s when the mixer comes out, the flour starts flying, and the ingredients come together to create delicious desserts that are personalized for any occasion. In this…
DULUTH, Minn. – What better way to beat the summer heat and satisfy your sweet tooth than with a delicious no-bake Fruit Tart from Sweet Exchange. In this week’s Cooking Connection, owner Lisa Quarles teaches Meteorologist Ken Slama how to prepare this fresh, fruity dessert. Sweet Exchange currently doesn’t have a storefront, but they are operating out of a kitchen…
DULUTH, Minn. – What better way to satisfy your sweet tooth this summer than with a handcrafted Black Forest Cake from Sweet Exchange Bakery. In this week’s Cooking Connection, owner Lisa Quarles shows off her talents by constructing the cake with homemade cooked cherries, chocolate ganache, whipping cream, and layers of chocolate cake. Sweet Exchange currently doesn’t have a storefront,…
SUPERIOR, Wis. – A new restaurant has opened in Superior on the 5800 block of Tower Avenue. Dolce Vita cooks up all different types of European cuisine. “It’s a blessing,” said Zudi Maksutoski, owner of Dolce Vita. “You know, I kind of grew up in the kitchen from a little baby and then now to actually get to do this…
TWO HARBORS, Minn. – The summer season is kicking off along scenic Highway 61 near Two Harbors. In this week’s Cooking Connection, Chef Richard Selz with Ledge Rock Grille at Larsmont Cottages showcases a dish from their new summer menu. Bon appétit! Ingredients: Flatbread – 1 Brown butter – 1/4 tsp Fontina cheese – 2.5 oz Shallot Brussels sprout Salt…
TWO HARBORS, Minn. – The summer season is kicking off along scenic Highway 61 near Two Harbors. In this week’s Cooking Connection, Chef Richard Selz with Ledge Rock Grille at Larsmont Cottages showcases a dish from their new summer menu. Enjoy! Ingredients: Pork belly – 4oz Garlic, minced – 1tsp Oven-roasted tomato – 3 Pernod – 2oz White wine –…
DULUTH, Minn. – The official start to summer kicks off on June 20 this year, but already with the heatwave on the way this weekend, many will be soaking up the summer sun at the beach or on the boat. Many local breweries and cideries are hoping you remember them as the season gets underway. Dave Hoops is the owner…
Fiesta Chicken Packet Dinners Serves 4 Ingredients 1 15 oz can black or pinto beans, drained and rinsed ½ cup Salsa of choice 1 ½ cups frozen corn kernels, thawed ½ cup chopped cilantro 2 teaspoons taco seasoning 1 medium red bell pepper, chopped Salt and pepper to taste 4 boneless, skinless chicken breasts, (6 oz each) or boneless pork chops 1 cup shredded cheese of…
DULUTH, Minn. – In this week’s Cooking Connection, regional cooking instructor, Chef Arlene Coco, shares a quick, easy recipe to toss together for a refreshing dinner this summer. Asian Inspired Chicken and Rice noodle Salad Rice sticks can be bought at most grocery stores these days. Mung bean thread noodles are also great, they are smaller and more translucent. Mung…
SUPERIOR, Wis. – In this week’s Cooking Connection, we’re back with Lexy Land at Lift Bridge Bagels to explore new ways to enjoy what is traditionally a breakfast food. The variety of bagels Lexy offers can make for a delicious addition to your lunch menu with whatever your favorite sandwich toppings happen to be. Click here for more information about…
SUPERIOR, Wis. – This week’s Cooking Connection features the perfect option for a quick bite to eat before your busy day begins. Lift Bridge Bagel creator, Lexy Land, shows FOX 21 Meteorologist Ken Slama how she whips up her mouthwatering cream cheese filled bagel bites with cinnamon sugar. Land also creates a variety of bagels perfect for any occasion. Click…
DULUTH, Minn.- In this week’s Cooking Connection, Meteorologist Ken Slama is on the quest to find the best dessert options in the Northland for Mother’s Day. The Cozy Hen creates handcrafted cheesecakes that are out of this world. This week’s segment features The Cozy Hen’s Turtle Cheesecake. Click here for more information. Categories: Community, Cooking Connection, News, News – Latest…
DULUTH, Minn.- In this week’s Cooking Connection, Meteorologist Ken Slama knows what to do when life gives him lemons — whip up a lemon cheesecake with the owner of The Cozy Hen cheesecakes! Categories: Business, Community, Cooking Connection, Minnesota, News, News – Latest News Tags: cheesecake, Cozy Hen, Heather Birong, lemon cheesecake
SUPERIOR, Wis. – This week’s Cooking Connection takes you to Bucktales Cantina and Grill located south of Superior along Highway 35. Owner Dee Morales specializes in whipping up authentic Mexican dishes, but the cantina also offers a wide variety of other foods such as burgers, gyros, appetizers and more. In this week’s segment, Morales prepares his delicious, mouthwatering carnitas. The…
SUPERIOR, Wis. – This week’s Cooking Connection takes us to Bucktales Cantina and Grill located south of Superior along Highway 35. Owner Dee Morales specializes in whipping up authentic Mexican dishes, but the cantina also offers a wide variety of other foods such as burgers, gyros, appetizers and more. In this week’s segment, Morales prepares his delicious, mouthwatering Quesadilla Burger…
…a note from Chef Coco – Reminiscent of a Cajun Fried Rice I used to eat in New Orleans years ago, this rice is versatile and lasts up to a week in the fridge when cooked. Grapeseed oil can be substituted for olive oil. I used a mix of fresh green peppers and canned roasted red peppers. Frozen Cauliflower rice…
SUPERIOR, Wis. – What started as a passion has now turned into a small-scale profession for Superior resident Meghan Gobel. Over the past few months, Gobel, the creator of Lady Meg’s Cakes, launched a Facebook page to promote her hobby of baking and sharing the goodies with customers in the Twin Ports. She’s overjoyed to see the outpouring of support she’s…
SUPERIOR, Wis. – What started as a passion has now turned into a small-scale profession for Superior resident Meghan Gobel. Over the past few months, Gobel, the creator of Lady Meg’s Cakes, launched a Facebook page to promote her hobby of baking and sharing the goodies with customers in the Twin Ports. She’s overjoyed to see the outpouring of support…
DULUTH, Minn. – In this week’s Cooking Connection, Chef Jonathan Reznick, owner of MidCoast Catering and The Rambler food truck, shares a delicious recipe pastry cream. MidCoast Catering is located 315 North Central Avenue in Duluth’s West End. Reznick and his team specialize in putting together creative menu options for any occasion or event. Reznick plans to have The Rambler…
DULUTH, Minn. – In this week’s Cooking Connection, Chef Jonathan Reznick, owner of MidCoast Catering and The Rambler food truck, shares a delicious recipe for Coconut Crusted Chicken with Sweet Rice. MidCoast Catering is located 315 North Central Avenue in Duluth’s West End. Reznick and his team specialize in putting together creative menu options for any occasion or event. Reznick…
Coco’s Stuffed Cabbage Leaves Serving size: 8 Calories per serving: 238 Ingredients: 1 head green cabbage frozen and thawed 2 cups cooked brown rice 1 each onions diced small 2 cups soy crumbles 8 ounces mushrooms chopped small 1 teaspoon cajun seasoning (optional) 1/2 teaspoon ground black pepper 1 teaspoon kosher salt 1/2 cup fresh parsley minced 4 cups tomato…
DULUTH, Minn. – What’s for dinner? It’s a common question throughout many households, especially during the week when time is already tight for many working Northlanders. In this week’s Cooking Connection, Chef Arlene Coco shares a light, easy one pot pasta recipe that’ll have your taste buds watering. Light and Easy Pasta Recipe Serves 4 Cooked as a one pot…
