Marin Restaurant & Bar Fri, 29 Jan 2016 18:51:59 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.4 What’s cooking: An elegant seder, Mingle class, walnut cookbook /whats-cooking-an-elegant-seder-mingle-class-walnut-cookbook/ /whats-cooking-an-elegant-seder-mingle-class-walnut-cookbook/#comments Tue, 28 Apr 2015 19:01:56 +0000 http://marinrestaurant.vmgagencysites.com/?p=471 Originally Published: December 24th, 2014

Star Tribune

 

Mingle, a home design showroom in Plymouth, is offering a cooking and lifestyle class on Jan. 11 with chef Mike Rakun, a partner of Marin in downtown Minneapolis and Mill Valley Kitchen in St. Louis Park, both of which feature fresh and healthy preparations, often with local ingredients. Rakun will demonstrate several dishes under the umbrella of “Cooking Healthy Without Sacrificing Flavor” from 4:30 to 5:30 p.m. That will be followed by a program about the latest in travel, entertaining and home decor trends presented by experts from Affinescape (“Be Your Own Travel Guide”), Artful Living (“Color: Ready to Break Out of the Winter Blues?”) and Miele (“Kitchens That Cook With Great Appliances”). Mingle is at 12955 Hwy. 55. The $25 fee includes wine and appetizers. To register, visit bit.ly/1sA9MVx.

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Christmas Tea at Marin /christmas-tea-at-marin/ /christmas-tea-at-marin/#comments Tue, 28 Apr 2015 19:00:58 +0000 http://marinrestaurant.vmgagencysites.com/?p=469 Originally Published: December 22nd, 2014

The Culinary Capers

 

Looking for a fun, elegant way to celebrate the holidays? Try the afternoon Christmas Tea at Marin.

The atmosphere was cozy, but refined, probably what you’d expect if you’ve dined at Marin before. Mrs. Claus herself was at the door to greet those coming for tea, and to read children’s stories to any little ones who may tire easily at something like an afternoon tea.

The tea itself was very reasonably priced compared to others in the Twin Cities. The quality of the food was excellent, and the service was impeccable.

We arrived to place settings complete with china tea cups, and beautifully folded napkins. The tea service included your choice of English Breakfast, hot apple cider, or hot cocoa. That would be one area I would say could be approved upon, having only one tea option at an afternoon tea seems a bit limited, but the tea they offered was delicious, so no big complaints there.

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Brilliance! Made Here Launch Party at Marin /brilliance-made-here-launch-party-at-marin/ /brilliance-made-here-launch-party-at-marin/#comments Tue, 28 Apr 2015 18:59:47 +0000 http://marinrestaurant.vmgagencysites.com/?p=467 Originally Published: November 28th, 2014

Hennepin Theatre Trust

 

Brilliance! Made Here, downtown Minneapolis’ urban walking gallery, will unveil a new fall/winter series of nearly 40 storefront window “Showcases,” featuring Minnesota art inspired by the creative interpretation of light. Led by Hennepin Theatre Trust and Joan Vorderbruggen, the Trust’s Cultural District Arts Coordinator, Made Here is the largest storefront window initiative in the country.Brilliance! lights up the downtown Minneapolis Cultural District during an unveiling and free public launch from 6:00-7:30pm on the Friday after Thanksgiving, November 28. Festivities will begin at Marin Restaurant and Bar, located at 901 Hennepin Avenue, and lead into guided walking tours of the window galleries at 6:00 and 7:00pm. The launch also coincides with the opening of the Holidazzle Village featuring the Minneapolis Christmas Market in Peavey Plaza.

For Brilliance! Made Here, the third major round of Made Here window exhibitions, artists were asked to interpret light in creative ways—to experiment with reflective materials or illumination in photographs, videos or projections, textiles, drawings or fiber art, for example. The theme pays tribute to the light-filled spirit of the holiday season and the art-filled window Showcases aim to bring back the tradition of downtown holiday ‘window shopping’ and family viewing of seasonal displays. The Brilliance! Showcases encompass 15 city blocks and 11 different locations, many along Hennepin Avenue, plus seven sites in and around City Center.

Made Here features work by a wide-ranging group of nearly 50 Minnesota-based individual artists including Sonya Berlovitz, Chris Cloud, Asia Ward, Tina Blondell and Caitlin Karolczak using materials such as stained glass, gold leaf, mirrors and paint. In addition, there will be about 20 teenagers working through the Best Buy Made Here Youth Edition, a project that pairs youth with prestigious artist mentors like Wing Young Huie and Kirk Washington, Jr. Among the project highlights is a pop-up gallery at 319 1st Avenue, called the Made Here Intuitive Artist Showcase: A Celebration of Minnesota Based Self-Taught artists, with artists including Lauren Roche and Dietrich Sieling. Diversity and inclusion among participants is a priority with the multi-faceted, 17-member panel that makes the artist selections. The Made Here Showcases were created by an equal number of men and women, with 46% of the artists coming from communities of color.

Special thanks goes to Made Here presenting sponsor Andersen Windows, the Minnesota-based company that not only supports the initiative, but has also curated a Showcase window about the company’s artisan history, located on 5th Street and Nicollet Mall. Other participating organizations including the Art Institutes International Minnesota, the University of Minnesota Duluth School of Fine Arts and Perkins + Will architecture.

Made Here is an ongoing collaboration as part of the downtown Cultural District celebrating creativity from across Minnesota by temporarily filling empty storefronts or commercial spaces with the work of local artists and Minnesota heritage brands. It activates the Cultural District as a walkable center of arts, culture and economic activity to benefit residents, business and property owners, artists and visitors.

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DeRusha Eats: Marin /derusha-eats-marin/ /derusha-eats-marin/#comments Tue, 28 Apr 2015 18:58:46 +0000 http://marinrestaurant.vmgagencysites.com/?p=465 Originally Published: November 11th, 2014

CBS Minnesota

 

MINNEAPOLIS (WCCO) – In most large cities, some of the best restaurants are inside hotels. For whatever reason, Minneapolis doesn’t really have that scene.

But Marin is trying to change that.

It’s healthier food, without being like the stereotype of healthy.

Chef Mike Rakun arrives at 10 a.m. in the morning, and often works until 10 p.m. at night. He has a lot of work to do.

“Healthy food immediately makes people think it’s not gonna taste good. Right, which is a big misnomer which we’ve set out to disprove,” Rakun said.

When you look at what he’s cooking in the gorgeous basement kitchen of Marin in downtown Minneapolis, it doesn’t look stereotypically healthy. “I use a lot less butter and a lot less reduced cream,” he said.”We stay away from the deep fryer…It makes us feel better, not weighted down,” he said.

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Best Excuse to Study the Classics Minneapolis 2014 – The Library Bar at Marin /best-excuse-to-study-the-classics-minneapolis-2014-the-library-bar-at-marin/ /best-excuse-to-study-the-classics-minneapolis-2014-the-library-bar-at-marin/#comments Tue, 28 Apr 2015 18:57:04 +0000 http://marinrestaurant.vmgagencysites.com/?p=463 Originally Published: April 16th, 2014

City Pages

 

The swank basement of Marin is so much more than an extra bar — it’s an oasis for readers. Like a man cave for the highly literate, the room is decorated with plush fabrics, sturdily upholstered furniture, and miles and miles of books. All of them are real, all are ready to be pulled from their shelves for your reading pleasure. To accompany your library visit, the bar is stacked with speciality cocktails. Trust us, there is nothing like cradling a leather-bound book in one hand and an amber-hued Old Fashioned in the other.

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The best spots to grab a drink downtown /the-best-spots-to-grab-a-drink-downtown/ /the-best-spots-to-grab-a-drink-downtown/#comments Tue, 28 Apr 2015 18:56:10 +0000 http://marinrestaurant.vmgagencysites.com/?p=461 Originally Published: March 27th, 2014

vita.mn

 

In the ladies-who-like-libations category, Marin can’t be beat, with its pretty, California feel, one foot planted in the spa. For instance, a virgin refreshment called “Spa,” with cucumber, agave, lemon and soda. But if it’s a buzz you’re after, try the Marin Martini — an innocuous sounding concoction with gin, Cocchi Bianco & lemon bitters that packs an unexpected wallop.

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Recipe makeover tips to cut the fat /recipe-makeover-tips-to-cut-the-fat/ /recipe-makeover-tips-to-cut-the-fat/#comments Tue, 28 Apr 2015 18:55:04 +0000 http://marinrestaurant.vmgagencysites.com/?p=459 Originally Published: January 22nd, 2014

Pat Evans of KARE

 

Keeping New Year’s diet resolutions can be tough in the midst of a Minnesota winter when what you’re really craving is comfort food. Fortunately, Chef Mike Rakun, from Minneapolis,specializes in creating great-tasting, “nutrition-forward” fair. The following are some tips he uses that you can use at home to create your own great tasting, guilt-free comfort food.
Recipe Makeover Tips:
1. Use the right fats — to cut back on cholesterola. Chef Mike uses a lot of EVOO in his recipes, along with a few other lesser known oils that are lower in cholesterol than butter, etc.
2. Sneak in more vegetables – they’ll add nutrition and help fill you up.
a. His “eggs benedict” uses corn, onions and kale for example.
3. Seek out “nutrient-dense” foods
a. Media like to refer to these as super foods, but for decades nutritionist have referred to them as ‘nutrient dense.’ Meaning foods that carry a lot of nutritional punch for their relative number of calories, such as quinoa, kale and farro.
b. For example: Marin’s chicken risotto uses squash and farro and kale, and the restaurants pancakes and waffles both use quinoa for added nutrition/protein.
4. Use vinegars to pull out flavors without adding fat.a. Fruit with a balsamic reduction can be a marvelous – virtually no fat “syrup” for pancakes and waffles
5. Roast, sear and grill versus fry or saute (in butter.)
a. Roasting meats and vegetables can bring out a lot of their more subtle flavors.
6. Add flavors with herbs and broths vs fat.
a. One of Marin’s most popular dishes is a pan seared sea bass with baby vegetables in a bowl of mushroom tea. (I’ll see if Chef Rakun can bring a plating of that along to show as well.)
7. Use quality ingredients and intense flavors to satisfy your taste buds.
a. Artificial “diet” foods can leave you unsatisfied. A little taste of a great quality cheese is far more satisfying than a large chunk of some waxy, tasteless substitute.
b. Example: One of the most popular dishes on the menu is the Flatbread Pizza with Ham, Fig and Blue Cheese. Very intense flavors that will fill you up without filling you out, since they’re all used in moderation.
Healthy Eggs Benedict- Serves 4
8 ea organic eggs, poached
1 cup kale, blanched and chopped
1 tbsp bran or grapeseed oil
1 tsp garlic, minced
1 tsp shallots, minced
1/2 lemon, juiced
to taste salt
4 ea whole grain English muffins
4 slices prosciutto or speck, cut in half
1 tsp cayenne pepper1 tbsp corn sauce (recipe below)·
Fill a sauce pot with water and a splash of champagne vinegar for poaching· Poach eggs to desired doneness·
In a sauté pan, sweat the shallots and garlic and then sauté the kale·
Season the kale with lemon juice and salt·
Toast the English muffins·
Warm up the prosciutto in the oven or in a sauté pan·
Place the English muffins open on the plate, top with prosciutto, kale and then the eggs·
Place a tablespoon of corn sauce over each benedict and dust with a cayenne
Serve immediately
Corn Sauce
3 ears corn on the cob
1 ea yellow onion, diced
3 ea cloves garlic, chopped
to taste salt
1 ea lemon, juiced
¼ tsp Tabasco·
Remove the corn from the cob·
In a sauce pan, cover the cobs with water and simmer for 45 minutes·
In a separate sauce pan sweat the onions and garlic until translucent·
Add corn and season with salt·
Cover the corn mixture with corn stock and simmer for 15 minutes·
Place items in a blender and process until smooth.
Pass through a fine strainer·
Adjust seasoning with lemon juice and tabasco
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100 Favorite Dishes: No. 62, Marin’s scallops with fingerling potatoes /100-favorite-dishes-no-62-marins-scallops-with-fingerling-potatoes/ /100-favorite-dishes-no-62-marins-scallops-with-fingerling-potatoes/#comments Tue, 28 Apr 2015 18:53:56 +0000 http://marinrestaurant.vmgagencysites.com/?p=457 Originally Published: January 17th, 2014

Emily Weiss of City Pages

 

Peruse the menu at almost any of our local finer dining establishments and you’ll be sure to find some starter, raw bar item, or entree that features the scallop. It’s a sweet and elegant mollusk when properly cooked, but after a few too many overcooked, rubbery, mis-treated scallops, we were beginning to think we might be over them entirely. That is until we encountered the scallop dish at Marin Restaurant & Bar in the Chambers Hotel and remembered what we had been missing.
There’s the lovely, crusty, hard sear on the scallops themselves, that gives way to a barely cooked, wobbly, almost creamy center. Then there’s the delicate flakes of lobster that decorate the crispy fried fingerling potatoes and the trio of corn: summery pureed corn, bits of fresh roasted corn, and finally salty popcorn.
At first, it sounds like a very busy plate, but each impeccably prepared component comes together harmoniously in the end. Though the goal of this restaurant is to keep calorie counts low, this particular dish is generous in portion. Still, something about it makes you slow down and savor.
They’ve changed this dish slightly for the season, swapping in artichokes for the lobster and parsnip puree for the sweet corn, but we’re hoping the original presentation will make a repeat appearance on the menu come summer.
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Best New Bars Of 2013 In Minnesota /best-new-bars-of-2013-in-minnesota/ /best-new-bars-of-2013-in-minnesota/#comments Tue, 28 Apr 2015 18:52:49 +0000 http://marinrestaurant.vmgagencysites.com/?p=455 Originally Published: December 26th, 2013

Adrian Schramm of CBS Minnesota

 

Heath-conscious cuisine is only part of the draw at this Hennepin Avenue bar and restaurant. Great drinks, excellent happy hour and weekly wine specials, lively events and DJ sets all ensure that this latest drinking and dining installation at the Le Meridien Chambers hotel is the one that will stick around. More than just a hotel bar, Marin is the place to be before or after a show.

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Holiday hot spots: Come for the food, stay for the atmosphere /holiday-hot-spots-come-for-the-food-stay-for-the-atmosphere/ /holiday-hot-spots-come-for-the-food-stay-for-the-atmosphere/#comments Tue, 28 Apr 2015 18:51:44 +0000 http://marinrestaurant.vmgagencysites.com/?p=453 Originally Published: December 19th, 2013

Nancy Ngo of Pioneer Press

 

The two-story restaurant in the swank Le Meridien Chambers Hotel in the heart of downtown Minneapolis is a fancy affair. The more formal restaurant and bar on the main floor, the Marin, offers a menu of steaks, chops and seafood. Scenesters flock to The Library downstairs to enjoy a more casual menu, see-and-be-seen vibe and lounge feel.

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