Tags » Jason Derusha

Mpls. Chef A Finalist For Nat’l Culinary Award With 'Young Joni'

MINNEAPOLIS (WCCO) — When 4-year-old Ann Kim immigrated to Apple Valley, Minnesota from Korea, no one could have projected her incredible life path. From an Ivy League education, to a career as a professional actor, to the chef and owner of three restaurants now up for the most prestigious award in the culinary world. 569 more words


After 20 Years, Oceanaire Still Serves Cities' Special Occasions

MINNEAPOLIS (WCCO) — There is a luxury to The Oceanaire Seafood Room that starts when you walk through the door — the decadent display of a whole snapper, crab legs, and oysters. 334 more words


DeRusha Eats: Smokey's Pub N Grill In Coon Lake Beach

MINNEAPOLIS (WCCO) — The smoke wafts through a rural Chisago County neighborhood, as racks and racks of ribs, pork shoulders, brisket are all being kissed by Minnesota oak and apple wood. 526 more words


DeRusha Eats: Xavi Restaurant In South Mpls.

MINNEAPOLIS (WCCO) — It doesn’t get more neighborhood restaurant, than Xavi. It’s right across the street from a now snow-covered South Minneapolis softball field. 444 more words


WCCO Viewers' Choice For Best St. Patrick's Day Parade In Minnesota

MINNEAPOLIS (WCCO) — March in lake country is a time of transition.

Businesses switch over to their summer inventories, and the snowmobile trail that winds its way through town has all but succumbed to what the sun has been dishing out. 419 more words


James Beard Award Finalists Announced, Include Notable Minn. Chefs

MINNEAPOLIS (WCCO) — The James Beard Foundation has announced the finalists for this year’s awards, and they include some notable Minnesota chefs.

On Wednesday, James Beard Foundation announced that Diane Yang, of Minneapolis’ Spoon and Stable, is a national finalist for outstanding pastry chef. 305 more words


DeRusha Eats: Better Beef At Gianni's Steakhouse

WAYZATA, Minn. (WCCO) — Great steaks start with great beef, and one Wayzata chef knows his way around beef.

“I’m on a ribeye kick now,” said Steve Vranian, executive chef at Gianni’s Steakhouse since 2004. 394 more words