Chanhassen Dinner Theatre
By Eddie M
A popular entertainment and tourist destination in the Twin Cities, Minnesota is the Chanhassen Dinner Theatre. Since 1968 there have been over 193 productions on its various stages, with over 8 million guests in attendance. That number is staggering, but not surprising given the quality shows appearing at Chanhassen. The 90,000 square foot facility was constructed and designed by Herbert and Carolyn Bloomberg on what was once a corn field. It all started when they built a new facility for the Old Log Theater in Excelsior. They decided to follow that project by building their own theatre complex 30 minutes from downtown. To add to the risk their vision included a restaurant. Given the failure rates of new restaurants and the distance from downtown, the project appeared to be a pipe dream doomed to fail. But on October 11, 1968 the theatre opened. Fittingly, “How to Succeed in Business Without Really Trying” was the inaugural production. That ran for a month and a half before “the Fantasticks” took the stage. So here's a pun. The stage was set for what is today the largest professional theatre in America. It can also boast being the largest privately owned restaurant in Minnesota. Not bad for such a risky venture. On February 18, 1971 a production of “I Do! I Do!” opened in the Playhouse, a smaller theatre space in the Chanhassen facility. It ran a staggering 21 years. What's more staggering is that it included the original cast for the entire run. How's that for job security? It became a cornerstone production for the Playhouse and Chanhassen, known all over the country. It ended in November of 1992, but after “I Do Love the Holidays” took over for a few months, “I Do! I Do!” returned for a short run from late January to early December of 1993. It was then replaced by “Stevie Ray's Comedy Troupe” which had a nearly two year run. But nothing compared to the amazing run enjoyed by “I Do! I Do!” Both “Stevie Ray's Comedy Troupe” and “I Do! I Do!” later returned to Chanhassen,

56 Heirloom Tomatoes Rated Excellent for Flavor
<p>Amy Goldman has done gardeners an unprecedented service with <em>The Heirloom Tomato: From Garden to Table</em>, an excellent source for comprehensive flavor ratings of 200 heirloom tomato varieties.</p>
Heritage Chicken Cooking Competition
<p>Good Shepherd Poultry Ranch announces the heritage chicken cooking competition. With the right recipe for whole-bird, cut-up, de-boned or barbequed heritage chicken, you could win $1,000. Plus, you'd be contibuting to a worthy cause - promoting heritage breeds.</p>
Oven-Roasted Squash with Garlic and Parsley
Winter squash becomes tender and sweeter when roasted-a delicious side for a holiday dinner. Look for interesting squash like kabocha or hubbard at your farmers' market and try them in this recipe. (Recipe adapted from Alice Waters.)
Moroccan Skirt Steak with Roasted Pepper Couscous
Thin cuts of beef, such as skirt steak or sirloin steak, cook very quickly when seared in a hot skillet-just right for a busy weeknight. We love how the spicy Moroccan flavors on the steak complement the sweet, roasted pepper-studded couscous. Serve with: Arugula salad and a glass of Pinot Noir.
Brine-Cured Roast Turkey
A big turkey is so spectacular you hardly need to do anything to embellish it. But brining can be that extra touch that makes it so juicy and flavorful that you'll remember it for years to come. Brining the turkey takes 3 days so you'll need to plan ahead, but the lengthy brining time really pays off with fabulous flavor. Make sure you start with an all-natural bird without any added water and sodium solution. (Recipe adapted from Alice Waters.)
Mediterranean Saut? Shrimp and Fennel
Serve this saut? fennel and shrimp with a tomato-caper sauce in whatever way suits your fancy-with pasta, whole grains, such as bulgur or brown rice, or even mashed potatoes. Serve with: A mixed green salad.
Acorn Squash Stuffed with Chard and White Beans Recipe
Acorn squash's natural shape makes it just right for stuffing. The filling in this recipe has Mediterranean flair: olives, tomato paste, white beans and Parmesan cheese. Serve with: Mixed green salad with radicchio and red onion and crisp white wine, such as Pinot Grigio.
Roasted Pumpkin-Apple Soup
Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal or for dinner with grilled sharp Cheddar sandwiches.
Mixed Green Salad with Grapefruit and Cranberries
Grapefruit juice is the base for the tangy vinaigrette on this salad studded with grapefruit segments and dried cranberries. It serves 12 as a starter or about 6 if you'd like a large portion per person.
Chile-Garlic Roasted Sweet Potatoes
Give ordinary roasted sweet potatoes a big flavor boost with this quick, Asian-inspired seasoning mix.

but in a different room. The Courtyard, now called the Club, hosted each of the plays in 1995. Today the Club is a popular spot for wedding receptions, private parties and even business meetings. Other well known plays that have appeared at Chanhassen are Camelot, My Fair Lady, The Sound of Music, Guys and Dolls, 42nd Street, Oklahoma, and Dial M for Murder. This is by no means the complete list. That can be found on the Chanhassen Dinner Theatre web site: http://www.chanhassentheatres.com.