Gavin Kaysen

Nov 19, 2024 | foodandwine.com | Gavin Kaysen

Photo: Chris Simpson / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Active Time:10 minsTotal Time:20 minsServings:10 For 2007 F&W Best New Chef Gavin Kaysen of Spoon and Stable in Minneapolis, this rendition of baked cheese is reminiscent of winters in Switzerland. Creamy goat cheese, such as Bûcheron de Chèvre, is baked until bubbly in olive oil and saba, a tart syrup made from the juice of grapes.

Sep 18, 2023 | epicurious.com | Shelly Westerhausen Worcel |Ixta Belfrage |James Park |Gavin Kaysen

I often turn to oatmeal for breakfast on chilly mornings, and I love to mix up my usual cinnamon flavor with a savory version now and then. This dish is packed full of vegetables thanks to the leftover Carrot-Orange-Ginger Soup and gets deep flavor from the sesame oil and green onions. Although it's not necessary, if you're wanting a heartier breakfast, serve this with a soft-boiled or fried egg. This recipe was excerpted from 'Every Season Is Soup Season' by Shelly Westerhausen Worcel.

Feb 9, 2023 | dispatchist.com | Gavin Kaysen

You might be wondering (like I was) just what makes a hotel a 'five-star' hotel?Now if you've traveled to and stayed in major world-class cities like New York, Chicago or Los Angeles, finding a five-star hotel is pretty easy to do.In fact, the ONLY five-star hotel here in the Land of 10,000 Lakes hasn't even been in business a full year yet, having opened its doors last summer in Minnesota's biggest city.Of course, staying at the only five-star hotel in the North Star State is going to cost...