Ming makes a stop in Minneapolis to explore what makes this up-and-coming foodie hub unique. He meets up with chef Gavin Kaysen at his restaurant Spoon and Stable for a quick breakfast bite; a salmon mi-cuit with sauce meurette. Next stop is the Grand Cafe, where chefs Jamie Malone and Erik Anderson are breathing new life into a classic French establishment. Ming prepares salmon en papillote with Chinese black beans, leeks and maitake mushrooms with brown butter couscous as they make cocktails and prep for a trip to Boom Island Park. It's time to fire up the grill: the chefs work together to prepare a gorgeous, whole grilled salmon with pressed lobster sauce, celeriac, and maitake mushrooms. Don't miss this week's episode of Simply Ming in Minneapolis.
