Ep. 45: It's All About Food-The Great Connector

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[00:00:43] Convention and Visitors Bureau. Hey everybody I'm Jill and I'm your host for today's episode of So Much More. We are talking all about food. So who doesn't love a good meal, a new restaurant, new foods and just bringing people together and having fun community. So joining

[00:00:59] me today is our very own Kerry Trelson who has served many restaurant deals here at Malva America and also joining us is Minneapolis Foodie Stephanie March. Stephanie is the executive editor of New Media and Food at Minneapolis St. Paul Magazine. Welcome ladies. Thank you.

[00:01:15] Thank you. So this is going to be fun talking about food and restaurants and let's just start there. Food is such a connector. Being able to sit around the table and join cooking together, going to a great restaurant. And we love to travel, we love to try different

[00:01:30] cuisines and to taste all the wonderful things that is out there to try out. So what is it about food that brings us all together? I think it's the, I mean you know we often say

[00:01:43] that people come together around the table and I think there's something to say about that in terms of like you eat every day. You know, every single day there's an opportunity to share

[00:01:51] a moment with somebody else and if you're not sharing a moment with someone else you can then share a memory about a moment with someone else if they weren't with you. And I like to

[00:02:00] think about it like pizza right? I mean like do you have you ever met a person who's like no I just don't like pizza? It doesn't exist. No it doesn't exist. And that's because

[00:02:11] you can get it. I mean there's so many different ways of enjoying that one dish. Like it can be in your college dorm you know at 2 a.m. and it can be you know with like a late night when

[00:02:22] you're having like you're up late eating it out of the fridge because you're nursing your baby or it can be where you're sitting down in Italy and you've had pulled this thing out of the wood-fired

[00:02:30] oven and it's still all pizza right? So those experiences I think sort of enrich us as humans and then we get to like connect with other humans about their pizza and it just all

[00:02:42] of a sudden it's a door that opens and then all of a sudden you could be a billionaire and I could be you know a golf pro you know or I could be the guy who's like mowing the greens and then it's the

[00:02:51] same moment and like we can all do that together I think. So what's your pizza? My pizza. My pizza you know I grew up with a mom and dad that loved going out to eat and our family experiences

[00:03:03] were two three hours long and all of our friends would come over and they'd be like really like what do you guys do for so long and it was we just talk we talk and tell stories and laugh

[00:03:14] and cry and that was our community and it was great for me because even like going into college with that whole experience they just gathered all my friends from college and we did the same thing

[00:03:24] and it was just it's just such a fun sharing experience no matter if you're in college or a kid or to your point eating pizza or whatever it is it's just great conversation and getting to

[00:03:35] know people and love it's great it is it gives us a chance to pause during the day yeah really have that time to reflect and to connect with our loved ones and with strangers too like it's

[00:03:47] a way it's just a way to really come together I think the best is the stranger part because you can meet someone yeah bellied up to a bar somewhere you don't know anybody anything and

[00:03:55] all of a sudden you have these great conversations it just leads into so much more it does yeah absolutely so Stephanie as we were doing some research for this podcast looking at your LinkedIn profile you described yourself as spending the last bunch of years of your life

[00:04:08] eating drinking talking and writing not a bad gig and I would agree that is not a bad gig so how did you fall in love with food and how did you bring that to be your career well I think

[00:04:19] you know what's funny is I really when I look back I think about my mom was a I was a latch gay kid she was a single mom and she was going back to school at nights and so you know we

[00:04:31] kind of had to fend for ourselves you know and it was like where we had to I just had to learn you know how to make pasta which is like silly you know yes I threw noodles on the wall to

[00:04:41] make sure that they were done right but then I got into like just that's a like a little bit I didn't have like the classic oh I had the Nona who teach you know who taught me no I just

[00:04:49] figured it out right but then I uh right after college I was in I kind of started in advertising like that was where I got into an agency and the woman who mentored me there

[00:05:00] Marcy Little uh was she taught me that that you can pretty much get anybody to your side of things if you can cook them a good plate of food she taught me how to make artichokes spinach artichoke

[00:05:13] heart dip and I was like my god this is amazing and I made it for like so many dates and so many my 20s and all this stuff and so food has sort of like quietly woven its way through my life

[00:05:24] and then I think what happened was as I was in advertising you know what happens is of course you get the last one hired is the first one fired and so I actually was let go and I had to go find a

[00:05:36] job so I was bartending again as I had done in college and I happened to land at Bukka, Bukka de Beppo and so from there I it was growing and it was just like we all recognized that it was

[00:05:48] like a fun place to be and it was a unique moment and I kind of jumped on board with the with the team and I began opening restaurants. I eventually became the director of training for

[00:05:58] Bukka and I opened about 30 to 40 restaurants across the country and so I really got into restaurants and that whole side of it and then I moved into the Oceaneer and opened all of those restaurants

[00:06:10] and then I was consulting on restaurants and all sorts of things about helping people do strategic planning and everything else while all of that kind of bubbled up in that learning to shave on someone else's face as we like to say you know like that's I was

[00:06:22] getting my sort of restaurant PhD and then in 2008 you know everything kind of stopped and so I said well I'm going to move now back to my English major if I can

[00:06:32] and start doing some writing and so I actually it was also the sort of the resurgence of blogs and everything was kind of happening at the same time and I ended up getting in with

[00:06:42] Minneapolis St. Paul magazine for to be just a blogger to start and then the I guess the rest is history that was 15 years ago and I have now I'm you know like kind of the executive

[00:06:52] editor of new media and food so congratulations on your career path and everything happens for a reason right yeah and sounds like there's a common thread of Italian food in your past

[00:07:02] weirdly but like not even yeah I would say that it's funny that that may have been in the grounding for sure and I have now since moved like much of the rest of you know the world in

[00:07:12] the country I've moved more towards Asian cuisines okay like I'm a Japanese sushi ramen you know dumpling girl for sure that's great yeah that is great we're gonna get into your recommendations

[00:07:22] here shortly so Carrie you two have known each other for a while I think being in the industry having you know common paths so talk a little bit about how you guys connected and yeah where you

[00:07:32] found your love for food too because you are our resident expert that we look to for recommendations all the time like you're like hey I need to know where the time all the time so and I love

[00:07:43] hearing that story because that's a great segue into how we met it was about 20 years ago and I was working for a boutique real estate firm that specialized in restaurants and I happened to

[00:07:54] meet stuff at the time and her husband and they were looking to open up their own restaurant with all of this incredible history that she was just referring to she was you were doing ocean

[00:08:05] air at the time I think yeah um and so she was traveling around and opening all these restaurants they wanted to open up their own and that little wheelhouse it's it's such it's so much fun for one

[00:08:16] because you meet people like stuff and her husband and they want to open up their own place so which is a dream right so you get you go in a car and you drive around and you start looking at

[00:08:25] properties and you get to know each other pretty well because you have spent so much time in the car together and then you can imagine how much fun she was in the car for hours and days

[00:08:33] of the time um and then it's also like a big secret yeah it's a huge secret because you're driving around town they don't want to be recognized or have anyone know that they're looking

[00:08:42] right right so you're six in the morning you might be walking through a restaurant space you know looking at it like this is it is this it whatever so that was the beginning of our

[00:08:51] relationship and then over the years it's just grown and I remember what was the name of the blog that you first started it was before Minneapolis St. Paul magazine you were writing

[00:09:00] online for them and I can't remember the name of it was ready for the rake was maybe that was the rake was a publication like a weekly like an all monthly okay it's what it was okay so I remember

[00:09:11] when you first started doing that and so I watched Steph grow and tell where she is today so it's really a really fun fun journey um and our love of food growing up to that story I was saying about

[00:09:23] my parents you know it that was a big part of our life growing up whether it was going out or having people up to the cabin and spending the weekends all around food it was always

[00:09:32] about food yeah always and so that's always been intertwined in my life and then when I found out I can actually get make money in real estate finding restaurants space I mean that was like a

[00:09:44] dream come true I didn't even know it existed that that was a profession and so that's how I started with all of this and then it just grew even more because you're working with people

[00:09:54] that are building their dreams and then it could be it could be a big franchise that has a local operator so it can be mom and pop it can be national it can be regional

[00:10:03] whatever it is but it's it's always the same dream so that that's where my passion really came out yeah and you can I mean and I will say this like that is something that as I've known commercial

[00:10:12] real estate people across time and whatever but like you guys really held that dream and you really kind of helped nurture it and it was a very soft relationship that was so special

[00:10:23] and I think that with restaurants it is it is such a personal thing I'm not opening a dry cleaning store I'm not opening like a video rental store you're opening something that is an expression

[00:10:31] of the self yes and so it's terrifying it's vulnerable and I think that that's the deal where there's there's this sort of partnership that has to go forward when you're opening a restaurant

[00:10:40] and anybody involved in it and you have to kind of all look at each other in in the eyes and say okay this could go or this could not go and this can mean a lot or it could mean you know

[00:10:48] not but it's a special moment I think it definitely is and when it comes together it's there's no other feeling like it yeah for both yeah for both yeah super fun so when you are going

[00:10:59] into restaurants dining experiences those locations how are you evaluating and reviewing those spaces because it's not just about the food that's a huge component but the environment the atmosphere the service yeah so talk about that process when you are looking at that because then I do want to

[00:11:18] know who's doing it well in this marketplace we are known Minneapolis St. Paul is known for the culinary scene yeah we have great restaurants and dining establishments so talk about that you know

[00:11:28] it's interesting because I do believe it is it is it is the full package it is no longer just like this one chef and is making this these types of dishes you know these days it's because it

[00:11:39] because the restaurants have evolved into sort of being these I hate to say entertainment because I don't think that that's necessarily but they've become these third spaces for people where there's work there's home and then there's these other places where they feel like they can

[00:11:52] sort of find their people and relax and it's a little bit more than just like I'm eating this you know this pork chop but I do think that you have to it's also really tough to handle

[00:12:03] that and to kind of nail that I and I'm just I won't say the name of the place but I remember when the chef was walking me through this you know this vanilla shell of a restaurant

[00:12:12] trying to tell me what he was excited for and he was describing this place you know as this really energetic and fun and youthful and everything else and then when they opened it it was not that

[00:12:23] and I was like oh my god I walked in and I had not seen it since it was at vanilla shell and I was like oh so did you guys change your mind and he was like no I was like oh my god the vision's

[00:12:32] a little different this is from what you had captured and I will say that restaurant is now closed but you know it's because it is hard to achieve and it's hard it's the story of

[00:12:40] the restaurant has to be authentic and then the feeling of the restaurant has to be authentic it has to become from somewhere personal I mean of course there's places that have survived and

[00:12:49] thrived you know on a cookie cutter and a chain or a collection of restaurants that's not what I'm saying I'm saying the intent itself has to be personal and the people in the space have to

[00:12:58] believe what they're doing and believe in what they're doing in order for it to really be something special um and I'll just give you the example of porzana which is in the north

[00:13:07] loop and it's a daniel prado and you think about this he took over the space that was the bachelor farmer obviously which had its own vibe and its own character and it lasted for many years up into

[00:13:17] the pandemic as a sort of a standard bear right and then you get this new guy coming in you know from you know doing an argentinian steakhouse and we're all like well we'll see I guess I don't know

[00:13:28] but it breathes daniel prado it breathes in and out the experience and is so many things that are that are it's intricate and it's layered but it's warm and it's it's just kind of fun

[00:13:40] it to me is like probably one of the best spots to really very well done feel the full package the drinks the atmosphere the people the food all of it that's great that's great kerry how about

[00:13:50] you I 100 agree with everything you're saying and I feel like that connection when it comes together the energy from the person who's you know looking at the space or whatever the energy the bones of the building the infrastructure all of that just can come together so perfectly

[00:14:06] but to step's point it has to become so well done and porzana is in the great example of being very well done to that point of the energy of the space and the integrity that was kept within the

[00:14:18] space but it's breathe it's breathing new life into it and the complete new energy totally so it's a it's a great transformation from that standpoint so I love that and that is one

[00:14:29] of my new favorites too good I love it so you used a word and I'm going to steal it from you entertainment so we're gonna add that to our list yes because we look at ourselves as retail

[00:14:39] attainment and dining has always fell into the entertainment side of that but it really is stands on a class of its own really important for us here at Malvamerica because we want to make sure

[00:14:49] we differentiate the online experience to the in person the brick and mortar experience and we have a lot of great restaurants here carries in an amazing job with the team and creating a great experience and offering because we have the themed restaurants we have

[00:15:04] family friendly we have higher end and we have the restaurants that are within our hotel establishments so talk to me about your thoughts about what you guys love about dining at Malvamerica

[00:15:14] what are some of your favorites and then also what we might want to add to the mix as we look forward okay well I know that I have kind of a standard I mean I don't know if that's

[00:15:22] surprising or not but I usually if I'm shopping and I'm doing stuff and I'm gonna hit up Masu because and I used to have a friend who bartended there named John and if I was if he was there

[00:15:32] I was like ooh I get to go and like hang out you know but you know I just love that they are local but they really have a sense of how to handle this size of a place you know because I

[00:15:43] think you have to be able to you have to be able to handle crowds it's like to stay fair right in that way that you have to I want to trust you and I know you're good but I also

[00:15:52] want to trust you to be able to do the job in the space you're in and they always to me have impressed me with you know everything I've eaten there but then again sometimes I go down to Twin

[00:16:00] City's grill right and get just a martini right and that's spectacular and so I love that and I love of course a smash burger at Shea Shack you know like gotta have that and then

[00:16:12] recently when I was here I have to say that my kid was back from college and we had to come to Malvamerica to do like there was like three things he needed and I knew we could find them all

[00:16:22] here and so we hit that you know games by James the Guts is you know weird catam thing and then and then I was like and we tried to conveyor belt sushi and I can't remember the name of

[00:16:31] Kira yeah okay so we were like let's go give that a shot and it was fun fun it was marvelous and so I kind of always know that it's what I like is that I can tie it into the experience

[00:16:42] so whatever you know a bunch of girls and I went to see uh we actually saw the Taylor Swift movie at the movie theater here and then we're like we need cocktails stat you know and so

[00:16:51] then we'd pop over to Crave or something like that so what I what I love is that I know I can tail I can find what I need to hit to round out the full experience what I mean that's great

[00:17:02] I love that and I hate to ask you what your favorites are because that's like picking your favorite child because you work with so many of them but what would you say maybe has surprised

[00:17:11] you the success or ones that have just been staples that have been you know the constant success stories for us here at the mall sure so for one we're here five days a week right

[00:17:21] boots on ground five sometimes six or more I was gonna say first some of us so there's a day for everything so if it's like a business lunch or something like that or even a team outing

[00:17:31] you know I think the go to it can be cedar and stone it can be fire like both incredible restaurants but then that's when Crave also comes into play and if it's more casual

[00:17:40] everyone loves like piata or ichido ramen has become a popular if you look at those asian trends that we're talking about yeah so good and so much fun and some of our favorites to go

[00:17:51] to but it really depends on the day because we're thrown at you know in so many different situations maybe we're short on time or maybe it is a business lunch there's something for every occasion to your point you the experience delivers from that standpoint

[00:18:05] but the ones I just mentioned are all of my favorites and cantina laredo is also a good one because chips and guac I mean you can't go yeah you cannot go a little margarita on the side

[00:18:13] yes of course yeah so can you give a little sneak peek of what you're working on or categories that you think would be a great compliment to what we already have you know there are some

[00:18:22] categories missing categories is what I like to focus on yeah and maybe you can help with this from just picking your brain but and this is true I think maybe for Minneapolis and

[00:18:33] st paul in general but we need a really great deli yeah like you know think of new york delis great sandwich something like that we don't have that here um and we would love we would love

[00:18:45] to have something like that here and when you go to new york and you have that incredible deli experience you want to bring it back here I want to bring it back here

[00:18:52] so that's one category that's like a missing category for us but it's also missing I think in minneapolis and st paul too we have so many disparate little sandwich shops and people are

[00:19:01] sort of take a toe in and then they kind of they don't I feel like they they're afraid to like commit to it and maybe the money's not there in the way that they're thinking about it

[00:19:09] we need someone to come in that can figure out that model right yeah and then there's also because the asian trend is so incredibly strong right now and it has been for a long time but

[00:19:20] I just feel like it's kind of having a resurgence right now love to see something more on a larger scale of like the hand pulled noodles and dumplings and dumplings yeah that whole experience would be incredible and it ties also into that entertainment because people are watching

[00:19:35] and it's really an amazing experience to watch them do the hand pulled noodles and the dumplings and all of that would love to see something like that here as well you guys are making me hungry

[00:19:44] and I just realized we scheduled this during a lunchtime so I'm so excited to have lunch today and try all the new things um no I love the the feedback and I think it's great because we do get

[00:19:56] inspiration from so many partners and different brands and what's happening here and what's happening around the world because we have people from all walks of life that come here and different cultures and it's important for us to have food offerings for all the different

[00:20:10] audiences that walk through the door so excited about what's to come and encourage everyone to try out all of our restaurants because we have such a great mix yeah over 50 different offerings here at the mall so it's great um Stephanie I mean being literally live and breathe the

[00:20:25] food scene every single day and you have fun stories because you've met some great people along the way you mentioned the state fair which brings up a story and you know having you hosted Harry

[00:20:35] Smith from the today show here and specifically brought him to the state fair right that's a food experience in itself so tell us that story and any other fun stories of celebs that you've worked with you know Harry Smith was really one of those it was really fantastic

[00:20:49] because he uh they contacted me they're like we hear that you you tend to love the state fair and that you eat a lot of things and I was like yes I have and so they said will you run us

[00:20:59] around the fair and I was like I'd be honored you know and I it was great because I thought I get to show him some of my great favorites and like the people who I really love and we started at the

[00:21:08] peach you know place at the produce exchange and you know my kid was working in the back and you know it just is because it's like this is it this is like the family we all know

[00:21:17] each other and like and working through and walking through the fair with him he would be drawn he just be like what is that what is that so I had this whole map set out and

[00:21:27] then he would veer off to the left and right because he was like what are fudge puppies you know and it was like they start singing fudge puppies fudge puppies and he was hooked and I was like okay

[00:21:38] I guess I didn't think that that was going to be the thing but there you go and then the best part about it was so he was so generous with all the people and they were the people coming

[00:21:46] up to him and he just loved it the thing is he said to me hey I'm like we got to go to the corn and he's like I've had corn we don't need to go to corn I'm like no you need to go to the

[00:21:55] corn he's like seriously it's just corn I'm like you need to trust me and you need to try this corn it is not the same corn that you've had anywhere else and he was like okay fine he was

[00:22:06] three years in and then was like oh my god you were so right he's like I'm sorry I doubted you I'm like thank you like honestly do not deny that this is different corn than anywhere

[00:22:16] else in the country it just is and he was sold and I thought that was the moment like teaching that piece of what makes us special that it can be the smallest little thing right it can be something

[00:22:27] that that people tend to overlook and that's a thing about us right maybe we're fly over whatever the magic is in the moments here and that is what I think as long as we can get people to

[00:22:37] understand that from other places then I don't need them I don't really need much of their recognition I just want them to understand so that's kind of that was my favorite moment any other

[00:22:46] slab run-ins that you've had that are memorable you know I uh I had so we used to do this thing where okay so a million years ago when I was bartending out in I was bartending at the book of the befo

[00:22:58] and Eden prairie okay way back like after I lost my advertising gig and I was at the bar and you know what's on it's on the way to and from paisley park which is out there so right way back

[00:23:11] in I'm talking like 95 or 96 something like that and not only did I have you know there's no alcohol out of out of paisley park as you know and so then I would get them at the late nights and for some

[00:23:25] reason I was working Sundays and they would come in and sit at my bar on Sundays and I would get you know terry lewis and jimmy jam and there was one time where I had a woman who I will not name

[00:23:36] but who is very you know kind of she had her baseball cap on in her big glasses and she didn't really want to know and I'm not saying it was jana jagsons I was just gonna say well you said

[00:23:44] jimmy jam and terry lewis so we can connect the dots and it was just like she was just at the end of the bar and they got some calamari to go and then they left and it was just like

[00:23:52] just those moments right you know I love that you used to get we used to get people all the time coming in and out and so that was kind of fun on that side of things one of my favorite

[00:24:00] openings here at the mall and having the celebrity element was wall burgers oh my gosh yeah the brothers here and having that star moment and it was just fun to watch the dynamic between

[00:24:12] donnie and mark and paul and their personality the two that really were comfortable with the stardom and then you had paul that kind of you know he was the the brainchild of you

[00:24:21] know the behind the scenes of the culinary piece of it but it that was super fun so much so many fans converge on that in different generations and that's that was a really fun

[00:24:29] star moment donnie is like this big teddy bear yeah you know just everyone wants to hug him and love him and mark has like that you know hollywood a lister personality and then paul is like this

[00:24:40] quiet shy like do i really have to talk to everyone so the dynamic together was amazing and they i have to say this though they were in awe of being here they were taking video

[00:24:54] of all the people in rotundas i mean they were just like wow i mean that was such to see them so surprised oh it was amazing when the rotundas packed all four levels and when you walk into that space

[00:25:07] yeah it is a wow moment yeah to be able to see celebrities in awe when that happens it's super rewarding for us because we can bring that fan experience so so i want to wrap up today because

[00:25:18] we're actually getting close on time believe it or not it goes so fast i mean beyond your day to day i mean you do a lot of side gigs of so many different things and i'm curious of how you get

[00:25:29] it all in but as we talk about when you do something that you love you find the time you prioritize and you make it happen but from being on radio shows podcasts writing blogs

[00:25:40] being part of an influencer that is a spokesperson for a lot of national shows and also writing a content um how do you do it all and i also want to talk about your new project too so

[00:25:51] okay well i you know honestly and again it really works out the fact that like i've i've grown up in this industry a lot of it you know in terms of like bartending you know during college and then

[00:26:01] and then coming back to minneapolis and just you know kind of the all of that we've all kind of grown up together and it just becomes if you're in the industry it kind of never leaves you

[00:26:10] you know and i mean it is the second biggest employer in the in the country behind the government i think that's like that's like the stat i like to give out but it's sort of it you kind of if

[00:26:21] you're doing it and i don't want to say this because i hate it when people say do the thing you love and you'll never work a day on your life no no you're working so working you're

[00:26:28] working but it's just becomes easier and it just becomes a little bit lighter and you're also there's times where like i'm just it's organic to where i'm out at breakfast with the

[00:26:38] girls and you know just like my friends and all of a sudden i'm like oh my god this is a this is a trend and i notice it and then i can then i sit back and i think about it and i can pull it into three

[00:26:48] different four different ways of you know content because multi-platform is sort of the only way forward right i mean i'm a writer but i'm also a broadcaster and i you know think in different

[00:26:59] ways and that's sort of the new media moment where it's not it's like let's just tell the story as richly as we possibly can and so when you think about that i also think about my new project

[00:27:09] is called pickle and it's pickle by sef march it's a sub-stack which is another way of also then helping creatively think about storytelling and for me i talk a lot about food and it's always

[00:27:20] been there's a personal side to it but then there's this other personal side that isn't necessarily about food but giving that side of yourself to other people and helping them recognize it in themselves is also cultivating community and so i love my food community and

[00:27:35] that's a big huge piece of who i am and why it's so easy to do it but i also love the women side of the community that i've really has really saved me in dark days and i think it's super

[00:27:47] important to also give to that and especially as a woman who is proudly 53 i do not hide my age and i love it i'm having the best time at 53 and i think that's important to sort of

[00:27:57] shine the light on that and give space and voice to that so what i'm doing is just sort of it's a sub-stack which is a newsletter that comes out twice a week and so one will come out this afternoon

[00:28:08] and one will come out usually on mondays and it just is and and i'm encouraging other women to submit their own stories and it's really we did i did it call it pickle because of it's about

[00:28:19] seasoning and time right fermentation i love that it's all about what we all go through and then how we change and i think there's something beautiful about change i'm not afraid of change i

[00:28:28] love it and i know other people are get very scared about it and i would just like to open stories of change for women and that's really important to me so where do our listeners sign up to receive

[00:28:39] the pickle news you can just find it on sub-stack it's called pickle by stef march at sub-stack which is you know you can either there's an app and it's a website so if you just even

[00:28:47] googled pickle by stef march you could probably find it so yeah i love it it's so exciting well and i'll embed this once we get this all posted i'll put it on the old thing i love that

[00:28:57] well stuff need kary thank you so much such a fun conversation we can talk about this for hours i know we should have lunch we should we should well thank you to all of our listeners and viewers

[00:29:07] this is another episode of so much more check us out where you watch and listen to your favorite podcasts and we'll see you again soon thank you for tuning in to today's episode of so much

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