Episode 5 - Food in a Museum and an Arena

Why should great food only be in a restaurant? Jamie Malone was a James Beard Award nominee for her work at Grand Cafe, now she’s doing pop-ups and meal kits in her Paris Dining Club. She’s doing special meals at Minneapolis Institute of Arts, and director Katie Luber talks about the intersection of art and food. Plus David Fhima has been a restaurateur in Minnesota for decades - he’s revitalized the expectations for food in an arena with his work at Target Center for the Minnesota Timberwolves and Minnesota Lynx. We talk with Fhima inside the arena.