Minnesotan Todd Macdonald is the new chef at Cru in NYC. Todd’s parents Bob and Sue are two of the most committed supporters of the local food and wine scene that I know of, and they are ardent boosters of great food and chefs around the world. Their son is a talented young man who deserves this shot in a big way. His parents have been to more Michelin-starred restaurants than anyone I know outside our industry, and their blog can be found at andrewzimmern.com.

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Last weekend, I was at the Food & Wine Experience at the Kohler resort in Kohler, Wisconsin, about an hour north of Milwaukee. Make your reservations for next year now, and you'll thank me for giving you the early heads up on this Food & Wine Magazine-partnered event. Jaques Pepin, Ulrich Koberstein, Marcus Samuelson, Jon Ashton, Claudine Pepin, Tory Miller from L’etoile, Adam Siegel from Lake Park Bistro (2008 regional JBA winner), Joe Bartolotta, Hosea Rosenberg, and about a dozen other great chefs (and about 45 winemakers) did an outstanding job teaching classes, performing demos, hosting book signings, and, of course, executing an amazing tasting dinner on Saturday night. Food events of this size are always more fun than the monster-sized events where guests never get to meet the talent and share time with them. At Kohler, all the chefs spent hours interacting with guests and sharing the experience.

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And am I the last to know about the tiny little Bangkok Thai Deli at 315 University Avenue (651-224-4300), or am I helping fill up the “empty tank” feeling many of us have every time we contemplate the local Thai food scene? I am bored silly with all the pablum spooned out by the local bevy of well trodden, often highly touted Thai venues. They all the serve the same stuff, and much of it is ordinary at best! As with the majority of Japanese restaurants in the TC, local Thai restaurants all seem to have the same menu, season and plate food in the same style, and take very few risks. I was complaining about this sad state of affairs to a lady who offices down the hall from me. She is a Bangkok transplant and she wouldn’t stop talking about BTD in St. Paul. I made a note to check it out, but when I got home the next evening I found that she had sent me a care package from the restaurant that she called “the best, most authentic Thai food in town. Very simple, nothing fancy, but the best.” THANKS PUI!

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Both the October issue of Bon Appetit and today’s article by Julia Moskin in The New York Times told you what I have been saying for five years on this website. Portland, Maine, is America’s best small city for food, and Rabelais Books is one of the world’s best culinary bookshops.

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Tonight is the final episode of Bizarre Foods. I am a mess.

The episode is my Survivor Show, shot on location in the Mexican jungle, where I was left to fend for my myself for 48 hours after two days of training with Myke Hawke, one of the world’s great survivalists and Special Forces guru. I lived to tell the tale. Don’t miss tonight’s show.

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A couple of quick points I need to make:

Although the taco truck at the Mill City Farmers Market is superb, it's not enough for me, I’m greedy. The economic model for success in this economy is “smaller is better,” and mobile is best of all. I hope to see many local entrepreneurs take to the streets with mobile food offerings. Think of it: outside the Metrodome, outside the Target Center, downtown after bar closing, in the Theater Zone at the dinner hour, Loring Park, Grand Avenue . . . a food van allows you to drive to the customers instead of waiting for them to come to you.

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When the Guthrie's new restaurant re-opens (the eatery formerly known as Cue) under new management (Tim Mckee and Josh Thoma), it will have a new point of view and a new chef. The modern seafood restaurant's kitchen will be helmed by Erik Andersen, formerly of Porter & Frye.

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So here’s a fun idea for local restaurant owners: One of my fav eateries in Portland, Maine, is selling seats, literally. Back Bay Grill is selling seats. You put down a grand (or more if you like) and get 150 percent on account, plus reservation privileges, etc. It’s going gangbusters. BBG serves superb fare in a casual bar setting with some hip touches in the dining room. Reminds me of Levain when it was good. But it is not a precious or spendy place. And the seat sale is a great idea. Restaurant gets the cash upfront, customers saves 50 cents on the dollar for the duration of their scrip splurge, and it’s fun.

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I was in Columbus, Ohio, last weekend for the AAA Travel Expo and got a chance to eat some of the best ice cream ever from Jeni’s. Amazing, especially the smoked chocolate ice cream with homemade marshmallows. You can order some online here.

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Substantiated Rumor of the Month Update: Alex Roberts e-mailed me and told me that regarding his new restaurant in St Paul, "We have not signed a lease but are slowly moving forward on the 777 Grand Avenue space, design, construction planning, etc. All parties are optimistic. I will let you know when we have something concrete like a signed lease.” Thanks for the clarification, Alex. 

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