Story by Bob McClain
http://www.wordsmithbob.com/
info@wordsmithbob.com
05-01-06
The Craftsman story

The idea of craft seems to permeate everything about this restaurant. From the Craftsman-era décor inside and out to the American craft beers they sell behind the bar, General Manager Michael Dooley has taken craft to heart. And of course, Chef Mike Phillips uses the same principle to create his dishes.

Case in point, The Craftsman adheres to the principles of the Slow Food Movement which started in Europe. All of The Craftsman’s food is sourced locally from organic farmers and producers. They buy their meat directly from the farmer so Chef Phillips knows exactly what is going into his meals. Foragers, people who pick leeks and other foods that grow wild in Minnesota, stop buy to sell their findings to Mike. He then modifies his recipes to work these delicacies into the menu. I’d heard of such things when I was in Europe, but to find a restaurant in Minnesota that does it is refreshing.

When people speak of American Cuisine, The Craftsman is one of the places they are talking about. This restaurant is proof that America can and does produce world-class food, wine and beer. All the wines served here are American. And the fascinating selection of beers are almost all craft beers from Minnesota or Wisconsin. In fact, Chef Mike has recommended pairings on the beer list of beers and entrees. And if you are truly a great beer lover, Mike hosts a beer and cheese pairing class from 5pm to 7pm on the first Wednesday of every month. Representatives of local breweries also attend to speak about their beers.