Project: Great Chefs

  • Who's behind the uptick in Twin Cities dining caliber? In this occasional series, we'll look at local chefs who are changing the direction of Minnesota restaurants.

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Marshall Paulsen of the Birchwood Cafe in Minneapolis.

  • Birchwood Cafe's Marshall Paulsen puts food in spotlight

    Article By: RICK NELSON ,Star Tribune Publish February 21, 2013 2:00 AM / Update February 21, 2013 9:14 AM

    “Anyone who sees our kitchen is amazed that we can do the menu that we do,” said owner Tracy Singleton. “I never thought of us as chef-driven, chef-identified, whatever the term is. But that’s one thing that Marshall has brought to us. He has put the food in the spotlight.”

    It’s true. Now approaching its 18th year, the Birchwood has never tasted better.

    )

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Chef-owner John Kraus, of Patisserie 46.

Jamie Malone's sense of humor shows a little while taking her portrait.

Chef Shack co-owners Lisa Carlson, left, and Carrie Summer.

Sameh Wadi of Saffron is one of the state's top chefs.

The Travail team of chefs with the owners.

  • Great chefs: Travail has an element of surprise

    Article By: KIM ODE , Star Tribune Publish February 23, 2012 2:00 AM / Update April 25, 2012 10:15 AM

    Travail isn't where you might expect it to be, its young chefs are a little scruffy and its food pushes the envelope. Yet its chefs have earned national attention -- and the first spot in our Great Chefs series.

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Saffron co-owners Saed Wadi, left, and chef Sameh Wadi.

The Travail crew with owners

Chef Travis Stanfield takes care of the family table on a recent Wednesday.

  • What to expect at Travail

    Article By: KIM ODE , Publish February 23, 2012 2:00 AM / Update April 25, 2012 10:14 AM

    Three things to know about Travail: The chefs do it all, there are no reservations and it can be noisy.

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Sea scallops at Travail.

  • Review: At Travail, work is fun

    Article By: RICK NELSON , Star Tribune Publish October 28, 2010 2:00 AM / Update October 28, 2010 9:12 AM

    In downtown Robbinsdale, molecular gastronomy -- with a side of bar basics -- is sold at blue-collar prices. It's a remarkable, spirited enterprise.

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Sameh Wadi, Chef at Saffron

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