by Aaron Lavinsky
Minneapolis Star Tribune
At the Bachelor Farmer, a restaurant in the trendy Warehouse District just south of the Mississippi River in Minneapolis, chef Paul Berglund draws on Minnesota’s natural produce, the region’s Nordic heritage and the Italian cuisine he loves to cook. The alchemy works. Last year, Berglund won “Best Chef: Midwest” at the prestigious James Beard Awards.
On the other side of the river, in an industrial area by the University of Minnesota campus, chef Jorge Guzman oversees two restaurants inside Surly Brewing Co.’s massive brewery and beer hall. On the main floor, he serves burgers, barbecue and other beer-friendly fare. Upstairs, at the Brewer’s Table, a spacious, glassed-in restaurant-within-the-restaurant, he pairs specific Surly beers with dishes inspired by his Yucatán heritage.
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