Commercial kitchen space at MGMThis weekend, Midtown Global Market unveils its Kitchen in the Market (KITM), a shared commercial kitchen for professional chefs, caterers, food trucks and food manufacturers. From 6-8 p.m. Friday, social media types are invited to a "TweetUp" tour; interested foodies can follow KITM on Facebook (www.facebook.com/kitcheninthemarket) or Twitter (www.twitter.com/kitcheninthemkt) for event details. At 10 a.m. Saturday, FriendChip Farm leads a free kids cooking class on pancakes. No pre-registration required. From 5-8 p.m. Saturday, Chef Molly Herrmann of Tastebud Catering leads a "Cooking the Market" class using on-site ingredients. Cost is $60; pre-register at www.kitcheninthemarket.com. From 4 to 6 p.m. Sunday, a "Heart Healthy Appetizers" class coincides with watching red carpet coverage preceding the Academy Awards. Cost is $25; pre-register at www.kitcheninthemarket.com. The market is at 920 E. Lake St. in Minneapolis.
Kostroski's NFL story toldMinnesota restaurateur Wayne Kostroski's work to fight hunger nationwide resulted in Taste of the NFL, through which more than $10 million has been raised for food banks since 1992. Now his story has been told in "Bring Out the Best" by Scott Murray ($24.95.) All proceeds go to fight hunger. As Kostroski notes, "I also never imagined that so many people would still be in such a state of need 20 years later." To order, visit www.TasteBook20.com.
New ideas for camping foodIf you missed them at the RV, Vacation and Camping Show this month, comics Mike Faverman and Pat Mac still want you to know that they're also campers -- and campers who know how to cook. "Ultimate Camp Cooking" (Andrews McMeel, $14.99) has more than 80 recipes, such as Dutch Oven Benedict and Strawberry Dump Cake. This is mostly about using a Dutch oven, with some recipes for the griddle and grill. And some corny humor.
More reasons to be a couch potatoStill too cold to go outside? The Food Network has two new shows on tap: "Ice Brigade" premieres at 10 p.m. March 3 and follows the top ice sculpting artists as they create often unbelievable sculptures such as a bowling lane, with pins and balls of ice. At 9 p.m. March 6, "Chopped All-Stars" features 16 Food Network chefs in a five-part competition to win $50,000 for their charity of choice. Mystery basket ingredients will include teething biscuits, rabbit kidneys and dried hibiscus flowers. Can they stand the heat?
KIM ODE
