6Smith On KARE 11 For One Of Mpls. St. Paul Magazine's Best Patio Picks!

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6Smith On KARE 11 For One Of Mpls. St. Paul Magazine's Best Patio Picks!

Dara Moskowitz Grumdahl was on KARE 11 dishing about Mpls.St.Paul Magazine's best of summer issue and their perfect patios to enjoy a cocktail. One of the top picks? Yours truly!

You're all invited to come soak in the sunshine with us - and enjoy some of our awesome libations!

 

KARE 11 - 'The Best Patios To Enjoy This Summer'

Mpls.St.Paul Magazine - 'Best of Summer - Your ultimate guide to all that's fun under the sun'

Instagram Courtesy of @daramoskowitzgrumdahl

Instagram Courtesy of @daramoskowitzgrumdahl

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Star Tribune Features 'Fat Pants Friday' In A Special Video

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Star Tribune Features 'Fat Pants Friday' In A Special Video

'Fat Pants Friday' mega-sandwich at Wayzata restaurant totals 3,000 calories

Every Friday, 6Smith unveils a massive, Instagram-ready dish that you have to see to believe. 

We couldn't be more excited about the Star Tribune featuring our awesomely 'outta control' Fat Pants Friday specials in this video. Check it out! And, then come and see us and pit your appetite against our 'Fat Pants Friday' special!

Read the article from Star Tribune and watch how we go about creating our mega sandwiches...

"Could you eat this? Be honest.

Two half-pound burgers, chicken tenders, smoked ham, bacon, American cheese, bacon jam, chipotle aioli, Thousand Island dressing, fondue sauce, pepperoni, roasted jalapeño and bourbon-soaked cherries on a toasted milk bun. Oh, yeah, and an asparagus spear.

Piled high into one monster sandwich, this heap of juiciness totals a whopping 3,000 calories. And it’s just one of 6Smith’s weekly creations for the Wayzata restaurant’s popular Fat Pants Friday. This one is called “The Resurrection.”

Capitalizing on people’s love of photographing their food, restaurants everywhere are dreaming up ever more bombastic dishes that come hot out of the oven and go straight onto social media. The gooier the better. With Fat Pants Friday, 6Smith is taking the food porn trend to the next level..."

Read More & Watch Video

By Sharyn Jackson, Mark Vancleave Star Tribune

By Sharyn Jackson, Mark Vancleave Star Tribune

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Lake Minnetonka Magazine Features 6Smith In April Issue

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Lake Minnetonka Magazine Features 6Smith In April Issue

6Smith, An Eatery for ‘Suburban Urbanites,’ Celebrates Artisan Ingredients and Authentic Flavors

Randy Stanley’s 6Smith caters to all kinds of diners with its relaxed vibe and lovingly crafted food.

When 6Smith owner Randy Stanley first moved to Excelsior, he admits he was stymied by the geographical—and culinary—void that existed in the suburban space between Minneapolis and Maple Grove.

“I was more of an urban person—I didn’t ‘get’ Wayzata,” says Stanley. But he remembered a property that had come up a few times in his then-20-year restaurant career, and he began to imagine new possibilities for the spot. “I decided to take a swing at it.”

There were 150,000 people within a 10-minute drive—70 percent of them between ages 30 and 55—a mix of millennials, Generation Xers and baby boomers with varied needs for a destination eatery. So flexibility was at the heart of the 6Smith brand from the beginning. The hope was that guests wouldn’t have to worry about seating options and noise levels, and “just eat,” Stanley explains. And that went for clients looking to graze on appetizers, split some entrées with a group or go all-out with a four-course fine dining experience....

Read More...

Photo By Emily J. Davis

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Food Network Gives Kudos to 6Smith's Venison & Kobe Juicy Lucy

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Food Network Gives Kudos to 6Smith's Venison & Kobe Juicy Lucy

Food Network named our Venison & Kobe 'Juicy Lucy' Burger one of "Minnesota's Most-Iconic Dishes!!"

"What to Nosh in the North Star State: Minnesota's Most-Iconic Dishes"

"...go for 6Smith's Venison and Kobe Juicy Lucy. A world away from the simpler versions on Cedar Avenue, 6Smith begins with a custom blend of Kobe beef and Minnesota elk formed into a patty stuffed with smoky Gouda, bacon jam and jalapenos. It's then topped with more Gouda and bacon jam and served on a pretzel bun. As if this decadent version of an iconic Minnesota dish isn't enough, 6Smith sits on the shores of Lake Minnetonka and the view rocks. So if you want the full Minnesota experience, 6Smith is a good place to get it."

We're proud & honored to be named with such a great group of restaurants! Thank you, Food Network!

 

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2017 Wayzata Chilly Open Chili Cook-Off 'Golfer's Choice' Winner!

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2017 Wayzata Chilly Open Chili Cook-Off 'Golfer's Choice' Winner!

Thank you to the Wayzata Chilly Open golfers!! We are thrilled to announce that we won the 2017 Chili Cook-Off 'Golfers Choice' award!

Thanks to the awesome Wayzata Chamber team and all the volunteers who made this year's Chilly Open another fabulous success! 6Smith is proud to be a sponsor of this great community event. We're already looking forward to next year!

Chilly Open 2017 Golfers Favorite.png

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Super Bowl Sunday Take Out Specials! Order By Noon Friday, Feb. 3

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Super Bowl Sunday Take Out Specials! Order By Noon Friday, Feb. 3

Got company coming or just want some delicious food to watch the big game? 6Smith has got it covered with some touchdown worthy offerings!

Call us today to place your order.

Short Rib Chili with all the Fixings

Cheddar Cheese, Tortilla Strips, Sour Cream, Scallions

$25 Serves 4-6

Box of 6Smith Dry Rub Chicken Wings

2 Dozen Wings - Choice of House Blue Cheese or Ranch Dressing

$36

Caesar Salad

$20 Serves 4-6

BBQ Baby Back Ribs (12 Bones), Coleslaw, Yukon Gold Mashed Potatoes

$43 Serves 3-4

Loaded Mac & Cheese, Fini Cheddar, Bacon, Breadcrumbs

$26 Serves 4-6

Lobster Guacamole, Hand Cut Tortilla Chips

$47 Serves 4-6

 

To Place Your Order Call 952.698.7900

* Orders Must be Placed by Noon on Friday, February 3

* Pick Up on Super Bowl Sunday from 11am-3pm

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New At 6Smith - Restaurant Week Forever!

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New At 6Smith - Restaurant Week Forever!

Can't get enough of  'Restaurant Week?' 6Smith is now offering a 2-course lunch menu Monday-Thursday. Choose one starter or dessert and one entrée for just $15. And if you'd like - add our Winter Glogg cocktail for $12. Lots of combos to satisfy your lunch cravings!

2 Courses | $15
Monday-Thursday 11-1pm

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Inaugural M32 Series World Match Racing Tour Expo Aug 6-7 at 6Smith

As a sponsor and event headquarters for the World Match Racing Tour Expo, 6Smith was the perfect spot to watch two magnificent Marstrom 32 Catamarans (32' long & 58' high) fly through the water on Wayzata Bay August 6-7. It was a fantastic weekend!   

If you missed it, here's a great recap in video, photos and articles. We're already looking forward to next year!

Thanks to Captum Media for this fabulous recap video...
"Had a ton of fun filming this event! Big shoutout to the City of Wayzata, 6Smith, and Wayzata Brew Works for giving us an amazing venue to host the event. Another shoutout to all our sponsors who made the event possible and to all the people that came out and watched!"

M32 World Match Racing Tour Expo Album - Photos By Steve Bernstein

M32 World Match Racing Tour Expo Album - Photos By Steve Bernstein

And more news on this great event...

Kare 11 News Story - 'Pro Sailing Allure on Lake Minnetonka'

Star Tribune Article - 'Lake Minnetonka cities work to anchor tourism with sailing races and lake festivals - leaders plan festival, hope to attract high-profile sailing event in 2018'

Minnesota Monthly Article - 'Set Sail in Wayzata'

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6Smith's Mixologist Makes Tiki Cocktails on The Jason Show

Did you miss our August Cocktail Class on Tiki Cocktails? Well you can still get a lesson from 6Smith's fabulous mixologist and drinkslinger Marlon Hanson who recently appeared on 'The Jason Show' to share some refreshing tiki recipes!

Click here to watch Marlon create a few of our tasty Tiki Cocktails on The Jason Show!


Recipes

Classic Daiquiri

2 oz Flor de Cana Aged Rum
1 oz Simple Syrup
1 oz Lime Juice
Glass: Cocktail

Combine ingredients in a shaker with ice, shake to chill and strain into a chilled glass.

Hemingway Daiquiri Variation
Same as above, but add ¼ oz. fresh grapefruit juice and ¼ oz. maraschino liqueur (Luxardo).


Mai Tai

2 oz Premium Aged Rum
.75 oz Fresh Lime Juice
.5 oz Orange Curacao
.25 oz Rock Candy Simple Syrup (2 parts sugar, 1 part water)
.25 oz Orgeat Syrup*
Mint Sprig Garnish
Glass: Double Old Fashioned

Combine all ingredients in a shaker and add crushed ice. Shake for 10 seconds and pour, unstrained into a glass. Garnish.


Zombie

1½ oz. Jamaican Rum
1½ oz. Gold Puerto Rican Rum
1 oz. 151-Proof Demerara Rum
⅛ tsp. Herbsaint or Pernod
½ oz. Falernum*
½ oz. Donn’s Mix* (See below)
1 tsp. Grenadine
1 dash Angostura Bitters
6 oz. Crushed Ice
Blender
Mint Sprig Garnish
Glass: Chimney

Put everything in blender, saving the ice for last. Blend at high speed for no more than 5 seconds. Pour into a glass and add ice cubes to fill. Garnish.
 


*Donn’s Mix

1 cup Sugar
1 cup Water
Cinnamon Sticks
Fresh Grapefruit Juice

Create an infused simple syrup by heating cinnamon sticks, sugar and water. Bring to a boil, stirring until sugar is dissolved. Simmer for 2 minutes, then remove from heat and let sit for at least 2 hours before straining into a clean glass bottle. To finish making the mix, add 1 part of the syrup to 2 parts fresh grapefruit juice. Cover and keep refrigerated for up to 2 weeks.


*Falernum

1½ cups Blanched Almonds, preferably with the skin removed - coarsely chopped (slivered almonds are fine if you can’t find whole ones)
½ cup Peeled, Roughly Chopped Ginger
1 Tbsp. Whole Cloves
1 Tbsp. Whole Allspice
4 Star Anise Pods
Zest of 1 Lime
1 quart White Sugar
2 quarts Filtered Water
Overproof Rum
Tools
Large Glass Jar with Lid
Sharp Knife
Large Saucepan
Microplane
Cheesecloth
Large Measuring Cup
Large spoon
Clean Glass Bottles

1. Place almonds in a large glass jar, cover with 1 quart of water and seal. Let sit, shaking occasionally, for 30 minutes. Strain the almonds, discarding the water and washing out the jar.
2. Roughly chop the almonds, place them back in the jar, cover with the remaining 1 quart of water and seal. Let sit, shaking occasionally for 4 hours or place in the refrigerator overnight.
3. Place the cloves, allspice and star anise in a large saucepan over medium heat, tossing frequently. After one minute, add the contents of the jar to the saucepan.
4. Add ginger and sugar to saucepan, stirring continuously. When mixture nears a boil, reduce heat to low and let simmer for 15 minutes, stirring frequently. Meanwhile, clean the emptied glass jar.
5. Remove from heat and let cool. Once cool, add the lime zest and stir.
6. Pour the contents back into the cleaned glass jar, seal and refrigerate overnight or for at least 8 hours.
7. Strain through a double layer of cheesecloth into a large measuring cup. For every 5 ounces of syrup, add 1 ounce of rum. Stir well to integrate. Distribute into
fresh bottles, cap and refrigerate. Will keep for up to 2 weeks.


*Orgeat Syrup

2 ¼ cups Raw, Sliced Almonds
3 ½ cups Tap Water
3 ½ cups Distilled Water
½ cup Cane Sugar
1 oz Vodka
¼ tsp Orange Blossom Water

1. Place 2¼ cups of raw sliced almonds in a medium-sized mixing bowl. Cover with tap water and let sit for 30 minutes. Strain, discarding the water.
2. In a food processor or blender, lightly pulse the almonds until they are coarsely ground. (You can also do this with a rolling pin—to reduce mess, put the almonds in a plastic bag first.)
3. Return the ground almonds to the bowl, cover with distilled water and soak for 4 to 5 hours, stirring the mixture well every hour or so. Strain liquid into a 1-liter glass jar through a cheesecloth-lined strainer, pressing to extract as much as possible. Discard the almonds.
4. Add ½ cup of cane sugar to the liquid, close the lid tightly and shake the jar vigorously, repeating several times over 15 minutes, or until the sugar is dissolved.
5. Add 1 oz. of vodka and ¼ tsp. orange blossom water and stir thoroughly. Cover and store in the refrigerator for up to 2 weeks.
Makes 2 to 3 cups of syrup.

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