>>>
>>> THINGS HAVE CALMED DOWN A LITTLE BIT AND WE ARE ARMING
YOU WITH TOOLS TO HELP YOU FEEL
GOOD IN 2019.
WE BROUGHT IN CHEF SHANELLE
WINKLE FROM THE BIRD AND SHE
HAPPENS TO BE A NOMINEE FOR THE
CHARLIE AWARD FOR RISING STARS.
YOU WILL MAKE US SOMETHING ON
THE MENU AT THE BROWN RICE
BOWL?
BOWL?
BOWL? >>
BOWL? >> YES, ONE OF OUR MOST POPULAR
ITEMS AND IT'S PACKED WITH
PROTEIN AND PROBIOTICS.
A REALLY GREAT OPTION IF YOU
COME INTO KICK OFF THE NEW YEAR
RIGHT.
RIGHT.
RIGHT. >>
RIGHT. >> THE RESTAURANT HAS BREAKFAST
AND LUNCH ALL DAY?
>> ALL DAY.
>> EXCELLENT.
>> EXCELLENT. >> WE HAVE BROWN RICE AND YOU
CAN DO THIS IN YOUR STEAM POT
OR RICE COOKER.
TAKE SOME SPINACH AND THEN WE
HAVE BASIC CREMINI MUSHROOMS
YOU CAN GET AT ANY GROCERY
STORE.
STORE.
STORE. WHEN BUYING PRODUCE, BUY FRESH,
NOT FROZEN.
NOT FROZEN. WE HAVE ORGANIC EGGS, AND THEY
ARE GOING TO POACH IN WATER.
>> WHAT IS YOUR TRICK FOR
POACHING?
POACHING?
POACHING? >> I DO A TABLESPOON OF WHITE
DISTILLED VINEGAR AND THAT
WORKS PERFECTLY GOOD.
>> IT HOLDS THE EGG WHITES
TOGETHER?
TOGETHER?
TOGETHER? >> AND WON'T LET IT STICK AT
THE BOTTOM AND IT MAKES THEM
NICE AND FLUFFY.
>> PERFECT.
>> PERFECT. >> I HAVE TAMARI.
IT IS SOY SAUCE THAT IS NOT AS
HIGH SODIUM.
HIGH SODIUM. >> QUIET, YOU TOO.
[ LAUGHTER ]
>> WE SAUTC THIS UP A LITTLE
BIT.
BIT.
BIT. >>
BIT. >> YOU ARE A NOMINEE FOR THE
RISING STAR CHARLIE AWARD.
WHAT ARE THE CHARLIE AWARDS?
>> THEY CELEBRATE THE BEST OF
THE TWIN CITIES.
THEY GO AROUND EVERY YEAR AND
PICK THE BEST CHEF AND
RESTAURANT, BEST CATERING
COMPANY AND THEY'VE ADDED NEW
CATEGORIES LIKE BEST BARISTA,
BEST BARTENDER.
BEST BARTENDER. IT'S GREAT, EXCITING AND A
GREAT WAY TO CELEBRATE THE
AMAZING CULINARY COMMUNITY.
>> IT'S AN HONOR FOR YOU TO BE
NOMINATED.
NOMINATED. YOU ARE IN GOOD COMPANY, AS
WELL.
WELL.
WELL. IT
WELL. IT IS UNDER 30 AND FOLKS THAT
YOU FEEL WILL MAKE A DIFFERENCE
IN THE CULINARY SCENE.
WHY DO YOU THINK YOU WERE
NOMINATED?
NOMINATED? WHAT IS YOUR SPECIALTY?
>> I FOCUS ON HEALTHY FOOD
OPTIONS.
OPTIONS.
OPTIONS. I HAVE A DEGREE IN NUTRITION
AND USE THAT IN MY FOOD. WE
CATER TO A LOT OF VEGETARIAN,
VEGAN AND GLUTEN-FREE OPTIONS
AT OUR RESTAURANT.
THERE IS MORE DEMAND NOW THAN
EVER.
EVER.
EVER. >>
EVER. >> YOU DO HAVE MEAT ON THE
MENU?
MENU?
MENU? >>
MENU? >> WE DO.
>> WE DO.
>> WE DO. >> THERE IS SOMETHING FOR MY
HUSBAND AND SOMETHING FOR ME. I
LOVE IT.
LOVE IT.
LOVE IT. >> WE HAVE LOCAL BEEF, WE HAVE
A BREAKFAST BURGER PACKED WITH
PROTEIN.
PROTEIN.
PROTEIN. IF YOU ARE A CARB JUNKIE, WE
HAVE THAT, TOO.
>> WE ARE SAUTCING THE RICE.
>> YES.
>> YES.
>> YES. THE EGGS ARE ALMOST DONE.
>> WE HAVE THE SAUTCED MUSHROOM
SPINACH, WE HAVE ORGANIC
KIMCHI.
KIMCHI.
KIMCHI. IT PACKS A LOT OF PROBIOTICS
WITH LOCAL WATERMELON RADISH,
PICKLED CARROTS AND FRIED TOFU.
PEOPLE MAY SWITCH THIS FOR
CHICKEN OR BACON.
WE HAVE POACHED EGGS WITH BEET
POWDER AND THAT ADDS A LOT OF
COLOR.
COLOR.
COLOR. IT
COLOR. IT BRINGS OUT A LOT OF THAT AND
ATONES FOR THE VEGETABLES THAT
I USE.
I USE.
I USE. >>
I USE. >> A SPRINKLE OF PINK ON TOP.
WHAT ELSE IS ON THE MENU?
THE PANCAKES LOOK FANTASTIC.
>> THOSE ARE QUINOA PANCAKES,
GLUTEN-FREE AND VEGAN.
WE DO THIS IN HOUSE AND WE MAKE
JAM AND COMPOTE IN HOUSE AND
THAT IS POPULAR.
WE HAVE OUR SALMON LOCKS CREAM
CHEESE BAGEL, VERY POPULAR AND
A SPINACH WALNUT BURGER.
>> LET'S TURN THESE GLUTEN-
FREE.
FREE.
FREE. >>
FREE. >> WE WILL TRY THE BAGEL.
>> WE HAVE CREAM CHEESE AND
CARROT JUICE.
CARROT JUICE. >> WHAT IS THE GREEN ONE?
>> IT IS GREEN JUICE WITH
EVERYTHING GREEN.
EVERYTHING GREEN. WE CAN'T TELL ALL OUR SECRETS
RIGHT AWAY.
RIGHT AWAY. >> WITH THE CHARLIE AWARDS, HOW
DOES IT FEEL TO BE NOMINATED?
ARE YOU EXCITED?
NERVOUS?
NERVOUS?
NERVOUS? >> IT'S OVERWHELMING AND AN
HONOR.
HONOR.
HONOR. I'M IN GREAT COMPANY WITH THE
ALUMNI CLASS HAVING GONE ON TO
DO AMAZING THINGS.
EXCITED TO BE PART OF IT AND TO
MEET AND RUB SHOULDERS WITH
THESE AMAZING CHEFS.
>> WHEN ARE THE CHARLIE AWARDS?
>> JANUARY 27TH AND THE THEATER
IS OPEN TO EVERYONE.
IT IS $30 PER TICKET AND YOU
CAN COME AND HANG OUT AND SEE
THE SHOWS AND THE AFTER PARTY
WILL HAVE AMAZING FOOD FROM THE
ALUMNI.
ALUMNI.
ALUMNI. >> IT'S OPEN TO EVERYBODY.
>> THAT IS A SPINACH WALNUT
BURGER.
BURGER.
BURGER. >> THAT IS UNBELIEVABLE.
>> YOU TOOK A BITE BEFORE YOU
ASKED WHAT IT WAS.
IT COULD BE BAD.
>> THE MENU LOOKS FANTASTIC.
WHERE IS THE