A video series featuring the best of the best in the Minneapolis food scene. Visit http://abovetheburner.com for recipes and other goodies.Tumblr (3.0; @abovetheburner)http://abovetheburner.tumblr.com/<img src="http://25.media.tumblr.com/tumblr_m9dui7OR8j1rvzbt4o1_500.jpg"/><br/><br/><p>Field (Taken with <a href="http://instagram.com">Instagram</a>)</p>http://abovetheburner.tumblr.com/post/30269945498http://abovetheburner.tumblr.com/post/30269945498Sun, 26 Aug 2012 18:01:18 -0400<img src="http://25.media.tumblr.com/tumblr_m9dnbshTqb1rvzbt4o1_500.jpg"/><br/><br/><p>Filming the new Above the Burner. #ATB (Taken with <a href="http://instagram.com">Instagram</a>)</p>http://abovetheburner.tumblr.com/post/30259243207http://abovetheburner.tumblr.com/post/30259243207Sun, 26 Aug 2012 15:26:16 -0400atb<iframe width="400" height="225" src="http://www.youtube.com/embed/z4OPbgMgnZA?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p><span>A short video of Piccolo Chef Doug Flicker explaining the impact that an experience can have through his own experience at the now closed El Bulli.</span></p>http://abovetheburner.tumblr.com/post/25057792222http://abovetheburner.tumblr.com/post/25057792222Wed, 13 Jun 2012 20:31:12 -0400<object width="400" height="375"> <param name="movie" value="http://video.ted.com/assets/player/swf/EmbedPlayer.swf" /><param name="allowFullScreen" value="true" /><param name="allowScriptAccess" value="always" /><param name="wmode" value="transparent" /><param name="bgColor" value="#ffffff" /><param name="flashvars" value="vu=http://video.ted.com/talk/stream/2008P/Blank/DanBarber_2008P-320k.mp4&su=http://images.ted.com/images/ted/tedindex/embed-posters/DanBarber-2008P.embed_thumbnail.jpg&vw=384&vh=288&ap=0&ti=406&lang=&introDuration=15330&adDuration=4000&postAdDuration=830&adKeys=talk=dan_barber_s_surprising_foie_gras_parable;year=2008;theme=what_makes_us_happy;theme=not_business_as_usual;theme=food_matters;event=Taste3+2008;tag=entertainment;tag=food;tag=global+issues;tag=sustainability;&preAdTag=tconf.ted/embed;tile=1;sz=512x288;" /><embed src="http://video.ted.com/assets/player/swf/EmbedPlayer.swf" pluginspace="http://www.macromedia.com/go/getflashplayer" type="application/x-shockwave-flash" wmode="transparent" bgcolor="#ffffff" width="400" height="375" allowfullscreen="true" allowscriptaccess="always" flashvars="vu=http://video.ted.com/talk/stream/2008P/Blank/DanBarber_2008P-320k.mp4&su=http://images.ted.com/images/ted/tedindex/embed-posters/DanBarber-2008P.embed_thumbnail.jpg&vw=384&vh=288&ap=0&ti=406&lang=&introDuration=15330&adDuration=4000&postAdDuration=830&adKeys=talk=dan_barber_s_surprising_foie_gras_parable;year=2008;theme=what_makes_us_happy;theme=not_business_as_usual;theme=food_matters;event=Taste3+2008;tag=entertainment;tag=food;tag=global+issues;tag=sustainability;&preAdTag=tconf.ted/embed;tile=1;sz=512x288;"></embed></object> <br/><br/><p><span>At the Taste3 conference, chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.</span></p>http://abovetheburner.tumblr.com/post/24883399366http://abovetheburner.tumblr.com/post/24883399366Mon, 11 Jun 2012 10:02:33 -0400<iframe width="400" height="225" src="http://www.youtube.com/embed/not6DpxZGk8?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>The third installment of Above the Burner featuring Chef/owner Doug Flicker of Minneapolis’ critically acclaimed Piccolo restaurant. Listen to Chef Flicker talk about what craft is and where it comes from.</p>http://abovetheburner.tumblr.com/post/24838202037http://abovetheburner.tumblr.com/post/24838202037Sun, 10 Jun 2012 17:18:53 -0400Above the Burnercookinghow torecipescooking showcooking videoPiccoloChef Doug FlickerMinneapolisMinneapolis foodMinnesotaMinnesota Food<iframe width="400" height="225" src="http://www.youtube.com/embed/Okf4bKXD1L0?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>Above the Burner; Seward Co-op.</p>http://abovetheburner.tumblr.com/post/23487439412http://abovetheburner.tumblr.com/post/23487439412Mon, 21 May 2012 13:27:03 -0400<iframe width="400" height="225" src="http://www.youtube.com/embed/q2-V0aXx9mU?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>Here’s a short video of a recent #ramp hunt I went on.</p>http://abovetheburner.tumblr.com/post/23112659768http://abovetheburner.tumblr.com/post/23112659768Tue, 15 May 2012 14:24:28 -0400<img src="http://24.media.tumblr.com/tumblr_m3x7hhMn7s1qlqiclo1_500.jpg"/><br/><br/><p><a class="tumblr_blog" href="http://gossipchef.tumblr.com/post/22912548488/this-is-food-art">gossipchef</a>:</p> <blockquote> <p><strong>This is Food Art</strong></p> </blockquote>http://abovetheburner.tumblr.com/post/23111522317http://abovetheburner.tumblr.com/post/23111522317Tue, 15 May 2012 13:56:44 -0400<iframe width="400" height="225" src="http://www.youtube.com/embed/J7ECT4eqg4A?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>Chef de Cuisine Mike DeCamp of La Belle Vie puts together a stunning and relatively simple foie gras dish.</p>http://abovetheburner.tumblr.com/post/22571503769http://abovetheburner.tumblr.com/post/22571503769Mon, 07 May 2012 00:33:44 -0400<iframe width="400" height="225" src="http://www.youtube.com/embed/dQBSQ_jdSyE?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>Chef Mike DeCamp, Jourdan Gomez, and Tom Vogel talk Food/Community.</p>http://abovetheburner.tumblr.com/post/22571469664http://abovetheburner.tumblr.com/post/22571469664Mon, 07 May 2012 00:33:00 -0400<iframe width="400" height="225" src="http://www.youtube.com/embed/CMO0fVb3sFw?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>Chef Adam Vickerman walks us through boning a whole chicken. Check <a href="http://abovetheburner.com">http://abovetheburner.com</a> for additional recipes to use with the chicken and the carcass.</p> <div></div>http://abovetheburner.tumblr.com/post/22571432484http://abovetheburner.tumblr.com/post/22571432484Mon, 07 May 2012 00:32:13 -0400<iframe width="400" height="300" src="http://www.youtube.com/embed/RfGDcMxIFUo?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>Watch Chef Adam Vickerman, Bartender Ben Quam, and Meat Maven Liz from Clancey’s Meat & Fish in South Minneapolis in Episode I of Above the Burner. <a href="http://abovetheburner.com">http://abovetheburner.com</a></p>http://abovetheburner.tumblr.com/post/22571381314http://abovetheburner.tumblr.com/post/22571381314Mon, 07 May 2012 00:31:09 -0400