Office holiday parties are back in the Twin Cities

Grab that Santa hat. Holiday office parties are back.

After two years of pandemic shut downs and distancing, Twin Cities companies are shoving aside worry and rolling out celebratory red carpets instead.

The holiday teas at the exquisitely decorated St. Paul Hotel are sold out and “we are getting a lot of ticket sales” for showings of its annual live December radio show, “It’s a Wonderful Life,” said Leslie Ingiald, the hotel’s director of sales and marketing.

Ingiald said the past two years of show and party cancellations, mask mandates and vaccination checks have been hard on employees.

“It will be a big relief and much more fun [to party this year]. It’s already definitely much more of a joyful holiday season,” he said.

That sentiment is echoing statewide as employers inject some fun — and financial heft — into the holidays after fretful years characterized by empty restaurants, unemployed chefs and restaurant workers, as well as worries over the war in Ukraine, inflation and lurking COVID-19 variants.

To be sure, COVID-19 is still around, but its punch is lessening. So, holiday elves are busy stringing lights and polishing cocktail glasses while caterers, bartenders and restaurants eagerly await the buzz of cash registers. No one group tracks exact numbers, but event planners and chamber officials generally agree that holiday parties funnel millions into Minnesota’s economy.

That’s why it hurt when D’Amico Catering had to lay off all employees in 2020. But now 250 workers are back catering 100 revived holiday parties in clients’ offices and venues such as the Mill City Museum, Walker Art Center, Metropolitan Ballroom, McNamara Alumni Center and Loring Park’s Café and Bar Lurcat.

“The corporate holiday party is, in fact, back,” said Christie Altendorf, D’Amico Catering’s senior event planner. “We have been waiting a really long time to say that.”

Corporations generally spend $50 to $250 per holiday guest depending on whether it’s an intimate function, an office luncheon or an extravagant affair, Altendorf said.

Holiday revenue is a lifeline, especially during the slow, pre-wedding months of January, February and March, said D’Amico operations director Cathy Bovard. “To have those types of holiday events back is not only important financially [for the company] but for the retention of workers.”

Things tilted toward normal earlier this year. In September, D’Amico held a winter tasting event during which Fortune 500 clients could try new dishes that might tempt their holiday party planning instincts.

“We definitely were getting a sense that our corporate partners were looking at possibly getting events budgets together again,” Altendorf said. “We saw that was an opportunity.”

And why not?

“Who doesn’t love office parties?” said Joe Spencer, president of the St. Paul Downtown Alliance. “My inbox has a fair number of holiday parities, so from my perspective, it feels like we are 80% back to ‘normal.'”

The 1,600-member St. Paul Area Chamber, which counts Ecolab, 3M, Medtronic, Securian Financial, Travelers, Xcel Energy and others among its members, is bringing back its Holiday Chamber Connect extravaganza, a $5,000 event that traditionally has 900 guests sampling donated fare from St. Paul’s finest chefs.

“Two years ago, we canceled. Last year, we had it small and masked” with about 200 guests, said the Chamber’s marketing vice president Megan Ryan. “This year, we are indeed returning to our tradition at the Landmark Center … [and] are expecting 400 to 500 guests.”

Cheer is similarly bubbling in Minneapolis.

“No ‘bah, humbug’ to be found here,” said Steve Cramer, CEO of the Minneapolis Downtown Council. “The restaurants we talk to are seeing a big increase in restaurant bookings for holiday gatherings and private events.”

Separately, downtown human resource leaders told the Council they are reviving Christmas and New Year celebrations as a way to reconnect remote workers and restore office culture.

“This [holiday party] is seen as [one] of the way to encourage people to come in and be together,” Cramer said.

Gordon Braun, a managing director at internal audit and IT consulting firm Protiviti, said his 110 Minneapolis staffers will have a pot of luck in December and a fancy holiday party in January at the Walker Art Center.

It’s the first big get-together since the pandemic started, and the first with spouses.

“Our people are excited and looking forward to it after a couple of years of hiatus,” Braun said, noting that they were expecting to spend more than $10,000. “We see this as a good investment. Our culture is real important.”

Restauranteur Erik Forsberg is seeing that same sentiment prevail at his Dan Kelly’s Broadway Pizza and Devil’s Advocate in downtown Minneapolis and Joseph’s Family Restaurant in Stillwater. Each had two company holiday parties or happy hours booked for customers such as Ameriprise, SPS, Henson Efron and other law firms through December and January. More reservation inquiries

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French fusion in Boston’s Back Bay, and seafood specialties in Cambridge

French fusion in Boston’s Back Bay, and seafood specialties in Cambridge

Local restaurants build a following in the wake of the pandemic



REFINED FRENCH AIR WITH A TWIST. TUCKED AWAY IN BOSTON’S BACK BAY IS A PASSPORT TO PARIS. NO PLANE REQUIRED. WE WANTED A SPACE WHERE YOU WILL FEEL WELCOME. YOU COME IN HERE AND IT IS WARM. NICE AND — ARE THE PROPRIETORS OF CAP FACE ABOLISHED. — OF CAFE SAUVAGE. ANTOINE STARTED A CAREER IN THE RESTAURANT INDUSTRY, WORKING HIS WAY UP IN THE SOUTH END, THEN CAMBRIDGE IS CO-LED –COLLETT. HE VENTURED OUT ON HIS OWN AND OPEN THE CAFE WITH HIS WIFE WHO WORKS IN DIGITAL MARKETING. WE WILL TAKE OUR KNOWLEDGE AND PUT IT TOGETHER. SO WE ARE JUST TRYING TO PLAY WITH THE FRENCH DISHES AND THEN TRYING TO ADD SOME EXPERIENCE FROM ALL OVER THE WORLD. WE HAVE A CROQUE BY DOM. IT COMES WITH A CLASSIC SAUCE BUT WITH A LESS TRADITIONAL LAYER OF MUSTARD INSIDE THE TOASTED BRIOCHE BREAD. IT IS A DIFFERENT VERSION THEN YOU CAN FIND. THE MENU INCLUDES A NOD TO HER WEST AFRICAN ROOTS. MY MOM IS FROM THE CONGO. OF ROASTED CHICKEN IS MY MOM’S RECIPE. THE MARINATED CHICKEN IS SERVED WITH PLAN TEENS AND RICE AND TOP WITH CRISPY SHALLOTS. EVERYBODY SHOULD TRY IT ONCE IN THEIR LIFE. A MORE RECENT ROUGHEST STAPLE, AVOCADO TOAST COMES WITH A GARNISH OF PICKLED MUSTARD SEED AND A HARLEM BOILED A — HARD-BOILED EGG. THE FUSION FARE HAS BEEN A WELCOME ADDITION TO THE NEIGHBORHOOD. SINCE IT OPENED IN OCTOBER OF 2021. WHEN WE FIRST OPENED, ALL OF THE NEIGHBORS SHOWED UP FOR US AND THEY WERE LIKE WE ARE SO HAPPY YOU ARE HERE. THE FRENCH WORD FOR IT WILD, THE DECOR IS SOPHISTICATED, YET SOFT LIKE THE GREEN VELVET SOFAS. I THINK THE RESTAURANT IS ELEGANT BUT CASUAL AT THE SAME TIME. A WILD IDEA DEVELOPED FROM A DREAM INTO REALITY WITH COMMUNITY SUPPORT AND ENCOURAGEMENT. WE REALLY WANTED TO BE THE GOOD NEIGHBOR RESTAURANT. IT MAKES ALL THE DIFFERENCE TO HAVE THOSE PEOPLE BEING LIKE OK, WE WERE WAITING FOR YOU. THE OWNERS OF SOMERVILLE’S FIELD AND VINE RESTAURANT AND REBEL REBEL WINE BAR HAVE A NEW JOINT VENTURE. IT’S A NEIGHBORHOOD BAR THAT HAPPENS TO SERVE NATURAL WIND AND PESKY CARRION FOOD. THE CO-OWNERS OPENED DEAR ANNIE IN CAMBRIDGE IN NOVEMBER 2020 ONE. IT IS WHATEVER YOU WANTED TO BE. IT IS JUST A FAMILIAR SOUNDING NAME. HERE, THE COZY COMMUNAL DINING AREA FEELS LIKE YOU HAVE BEEN INVITED INTO SOMEONE’S HOME, WHERE THE WIND BEING POURED IS ALL NATURAL. WITHOUT ANY MANIPULATION, A LOT OF THE GRAPES ARE ALLOWED TO BE THEMSELVES WITHOUT FUSS. THE CAREFULLY CURATED WINE LIST IS COMPLICATED BY A MORE SUSTAINABLE LOCALLY SOURCED SEAFOOD MENU. BECAUSE IT IS A WINE BAR WE GO WITH SMALLER OPTIONS. ONE OF THOSE SIGNATURE SNACKS IS A SEASONAL NOT ATTENDED FISH REPAIRED AND PRESERVED IN ALL OF OIL. WE HAVE HAD OCTOPUS, BLUEFISH, MACKEREL, COD. MUSCLES. NOW ON THE MENU A SMOKED SPANISH MACKEREL. GARNISHED WITH PICKLED MUSTARD SEEDS WHICH GIVES IT AN INTERESTING BARBECUE FLAVOR. THEY ALSO OFFER AC DOG AND AN AQUATIC TAKE ON A HOT DOG. SEAFOOD SAUSAGE. WE USE SHRIMP, SCALLOPS AND WHITEFISH. THERE IS ALSO A CRUNCHY SALAD AND A ROTATING SELECTION OF SMALLBATCH CHEESES, SERVED ALONGSIDE THE MENUS CORNERSTONE, HOUSE MADE BREAD. WE BEG A LOT OF SOURDOUGH IN-HOUSE. IF YOU ARE LOOKING TO VISIT, MAKE SURE TO KEEP YOUR EYES PEELED. THERE IS NO SIGN IT WITH THE DEER ANY NAME. ONLY THIS SET OF NEON PEEPERS IN THE WINDOW. WHEN WE ARE CLOSED, THE EYES WILL BE SHUT AND WHEN WE ARE OPEN, THEY ARE OPEN. AND SOMETIMES YOU HAVE THEM A WINKING, WHICH MEANS THAT WE ARE OPEN EARLIER. AND THIS YEAR DEAR ANNIE WAS NAMED ONE OF THE 50 BEST NEW RESTAURANTS BY THE NEW YORK TIMES AND BON APPETIT. SINCE WE VISITED THE CAFE THEY HAVE TOLD US THAT THE

French fusion in Boston’s Back Bay, and seafood specialties in Cambridge

Local restaurants build a following in the wake of the pandemic

There’s a restaurant tucked into Boston’s Back Bay neighborhood that offers a passport to Paris – no plane required. Cafe Sauvage features a chic French fusion menu courtesy of its Parisian proprietors — husband and wife — Antoine and Anaïs Lambert. The owners of Somerville’s Field and Vine restaurant and Rebel Rebel wine bar have a joint venture: Dear Annie. Co-owners Andrew Brady and Lauren Friel opened the Cambridge eatery in November 2021 – offering cozy, communal dining with a more sustainable, locally sourced seafood menu and an all-natural wine list.

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It’s official. Half the 3-star restaurants in America are right here in California

David Kinch and his much-heralded Los Gatos restaurant, Manresa, will go out on top, with a stellar 3-star rating. Menlo Park’s Madera has again lost its star. Oakland, despite its reputation for cutting-edge cuisine, is still home to just one Michelin-starred restaurant, James Syhabout’s two-star Commis. And Douglas Keane’s relaunched Wine Country restaurant has caught Michelin’s attention again.

On Monday night, the Michelin Guide revealed its 2022 California guide to culinary excellence, and while the stars say the Bay Area still rules the state’s destination-dining scene, Southern California is coming on strong with additions to the guide.

At the live Los Angeles ceremony, the acclaimed San Diego restaurant Addison moved up to the prestigious three-star level, joining the six Bay Area restaurants long honored for what Michelin calls “exceptional cuisine, worth a special journey.” California is now home to seven three-star restaurants, half of the nation’s total of 14.

Seventeen other restaurants joined the Michelin guide at the one-star level, with eight coming from Southern California, six from the Bay Area and two from the Central Coast. One is a Sacramento restaurant, giving that city its second Michelin star.

“California is a culinary powerhouse with a lot of home-grown talent,” Gwendal Poullennec, international director of the Michelin Guides, said Monday before the ceremony, adding that he believes the awards reflect the dynamism in this country.

The guide features praise for 599 California restaurants in categories including excellent cuisine, good value, sustainable efforts and notable wine lists. A total of 89 restaurants representing 15 cuisines earned the coveted stars. Statewide, there are now seven restaurants with three stars; 12 restaurants retaining their two stars; and 70 one-star honorees.

NEW YORK, NY - OCTOBER 12: Chef Dominique Crenn attends the Food Network & Cooking Channel New York City Wine & Food Festival on October 12, 2017 in New York City.  Crenn has earned his third Michelin star.  (Photo by Daniel Zuchnik/Getty Images for NYCWFF)
Dominique Crenn’s restaurant maintained its three-star award. Her first award, in 2018, made her the nation’s top female chef. (Photo by Daniel Zuchnik/Getty Images for NYCWFF)

Besides Manresa and Addison, the other three-star awardees are Dominique Crenn’s Atelier Crenn, Corey Lee’s Benu and Michael Tusk’s Quince, all in San Francisco; Thomas Keller’s The French Laundry, in Yountville; and SingleThread in Healdsburg, from chef Kyle Connaughton and farmer Katina Connaughton.

The Los Gatos stars will be short-lived as Kinch is closing out his 20-year run at Manresa at year’s end. Poullennec congratulated Kinch during the three-star portion of the ceremony, saying, “David, we appreciate your outstanding work and admirable contribution to the industry.”

In response, Kinch praised the chefs and restaurateurs in the crowd for making it through the challenging pandemic years and talking about the California diverse culinary industry’s boundless potential. He added: “You haven’t seen the last from me yet.”

Syhabout’s Commission in Oakland again earned two stars, a rating that signifies “excellent cuisine, worth a detour.” Last year’s two-star list of 14 dropped to 12 with the closure of two previous San Francisco honorees, Coi and Campton Place. The other NorCal and SoCal restaurants maintained their stars.

In the South Bay/Peninsula, George Aviet’s Chez TJ of Mountain View was again awarded with a star; the restaurant has been honored by Michelin for 15 years under a succession of chefs. Christopher Lemerand is currently the top toque in the Victorian house kitchen.

Both the Plumed Horse in Saratoga and the Village Pub in Woodside retained the one-star status they have held since 2009.

The other one-star recipients from this region include Adega in San Jose, Protégé in Palo Alto, Sushi Yoshizumi in San Mateo, Selby’s in Atherton, Sushi Shin in Redwood City and Wakuriya in San Mateo. Find the full Bay Area list here.

There were some notable Bay Area demonstrations.

Ken Frank’s La Toque, a Napa Valley standout, lost the star it had held for a number of years, as did Madera, the high-end restaurant at the Rosewood Sand Hill in Menlo Park. In 2016, Madera also lost its star, but regained it the next year.

FILE PHOTO --- Chef James Syhabout is photographed at the restaurant Commis in Oakland, Calif., on Wednesday, Sept.  18, 2019. (Doug Duran/Bay Area News Group)
Oakland chef James Shurabout and his Commission again earned two Michelin stars. (Doug Duran/Bay Area News Group)

While four San Francisco restaurants joined the ranks of one-star restaurants, four lost their stars. The demotions included SPQR, executive chef Matthew Accarrino’s upscale pasta place, which had received a Michelin star since 2012; Wako, a Japanese restaurant honored five times previously; Mourad, with its modern Moroccan cuisine; and Ju-Ni, which serves an elevated sushi menu.

The one-star newcomers are San Ho Wan, a Korean culinary collaboration with Corey Lee; Nisei, with a contemporary Japanese menu; Ssal, which serves a Korean tasting menu, and Osito, a contemporary live-fire concept.

As with all changes in star levels, Michelin inspectors — who review anonymously — make no comment regarding deletions from the guide. As per the Michelin protocol, they revisit all previous winners and new prospects with five criteria in mind: quality of the meal; harmony of flavors; mastery of technique; the personality of the chef and their cuisine; and

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