Plymouth has a pizza hub of its own with a variety of restaurants, offering delicious pies.
Food & Drink
While Minnesota prepares to host the 52nd Super Bowl, fans across the country are polishing up their family rooms and man caves to host a party. Everybody knows, though, the Holy Grail of success for any Super Bowl gathering is the food spread.
Looking for healthier options during the holidays for your kids? Plymouth offers Healthy Hands Cooking classes for a young child along with a parent, and one for older children.
With days turning cooler and fallen leaves fading, comfort food beckons. Hearty sandwiches satisfy that urge for a little something more, not necessarily seconds but a big hefty first. From hoagies to subs, these sandwiches from Plymouth restaurants will leave you satisfied.
There’s just something about pizza. Its melty, drippy, gooey, crispy, crunchy goodness satisfies deep-down cravings. There are nearly 70,000 pizzerias in the United States. Arrive at the intersection of I-494 and Hwy 55, and you’ll find four within a dough-ball’s throw.
Welcome to Plymouth Magazine’s first food challenge. Inspired by the Food Network show Chopped, the chefs from Rock Elm Tavern, La Cocina de Ana and Kobe were asked to include these four ingredients in their creation: red pepper, corn, zucchini and rice.
Minnesota is one of the country’s major food hubs with some of the best-known names in the food industry based here. Amid high-profile Twin Cities companies like General Mills and Cargill, food developers might be a less obvious part of the scene.
These days we hear a lot about food and kitchen hacks as a way to up your game in the kitchen, but for food professionals, finding ways to save time in the kitchen is less of a commodity and more of a lifestyle.
Does the idea of being paid to try products and offer your opinion sound exciting?
In 2011, Mark Largent set out to create a cheese curd for the food service industry that would be “Minnesota-Wisconsin” quality. A Wisconsin native familiar with the Minnesota State Fair’s curds, Largent wanted to make it possible for restaurants to offer curds as good as the ones at the fair.