12-14-19 - Off the Menu.mp3

Off The Menu by Audacy

Dec 14, 201934:29Government & Organizations

It's a carb-loaded edition of the program. Steve Horton of Baker's Field Bread & Flour stops by to discuss his process to making and baking bread in the Twin Cities. The Lexington chef Jack Riebel provides an update on b...

Related Episodes

Continue listening to more episodes from Off The Menu.

3-14-20 - Off the Menu.mp3

Mar 14, 2020 - 21:14

Today's show is a bit shorter due to updates on the COVID-19 outbreak. And Dara is trying to bring inform...

2-22-20 - Off the Menu.mp3

Feb 22, 2020 - 38:28

Willard's chef Eric Harcey tells us why he left the Twin Cities to open his own place in the much more in...

2-15-20 - Off the Menu.mp3

Feb 15, 2020 - 42:29

Have you ever heard of rage baking? Dara gets a primer on this style from Katherine Alford and Kathy Guns...

2-8-20 - Off the Menu.mp3

Feb 8, 2020 - 40:55

This is an episode that goes beyond the process of cooking and enjoying food. Dara looks at stories of fo...

2-1-20 - Off the Menu.mp3

Feb 1, 2020 - 41:54

El Burrito Murcado CEO Milissa Silva Diaz takes us behind the scenes of this Twin Cities institution. Plu...

1-25-20 - Off the Menu.mp3

Jan 25, 2020 - 41:42

This week, Bachelor Farmer chef Jonathan Gans comes in to discuss the cross-section of natural foraging a...

1-18-20 - Off the Menu.mp3

Jan 18, 2020 - 43:01

It's a show to highlight the "spirit" in you. Tattersall Distilling founder/owner Dan Oskey tells us how...

1-11-20 - Off the Menu.mp3

Jan 11, 2020 - 41:51

It's a Surf & Turf edition of the show. 6Smith and Baldamar owner Randy Stanley comes in studio to take c...