Back in the days of vaudeville, Market Bar-B-Que was famous for being the late night spot with great barbeque food. In no time at all, it became the Sardis of Minneapolis, an after hours haven for hungry show folks, sports personalities, and just about anybody who was anybody.
That was all back in the days when the Farmers' Market, our namesake, was located across the street. Vaudeville is gone, of course, and things have changed a lot over the years. But we still smoke our ribs just like we used to. And we still get all of the important people stopping in to enjoy our food. Even you!
Market BBQ Philosophy
Market Bar-B-Que opened in June of 1946 offering a unique barbeque brick pit and informal atmosphere. It gave Minneapolis something new and different, aiming to serve a limited number of specialties so delicious, and so well prepared that they could not be surpassed. Our unique barbeque brick pit is specially constructed so that the heat and smoke from the wood penetrates the meat, giving it a unique flavor and texture. This is why we serve our sauce on the side, so you can decide if you need it or not. We believe that the essentials of good eating are quality foods correctly prepared, a clean restaurant, and courteous service, We are sincere about giving each of our customers these very essentials. Thank you for your patronage.
I was destined to live the restaurant life.
Grandpa Hutar owned a KFC. Yes, I know the secret recipe.
My parents Greg and Kathy Hutar owned, Greg’s Place (Eveleth) and Vertin’s cafe (Ely). I started as a shy teenage host at Vertin’s (hard to image me as shy, I know, maybe that was the beginning of the infectious enthusiastic personality I have today). One day my dad told me “If I wanted to make more money I needed to be a waitress or a cook” I had just spilled coffee on one of the regulars a couple weeks earlier and after some discussion, we decided that I would be a breakfast cook. Auntie Rosie and Auntie Dina, Eloise, and Brenda showed me the ropes, taught me the tricks, and were my teachers daily. I am sincerely grateful for their patience.
Years later, when my parents said that they were selling Vertin’s I thought why don’t they just give it to me, oh the foolishness of youth.
Even with my family getting out of the restaurant life I never strayed from the world they had shown me.
There’s something about working as a team feeding the hungry, with a focus on flavor, presentation and a sense of urgency that makes the heart beat a little stronger, your eyes twinkle a bit brighter, and your smile a little wider. How could you not want to live this life?
I am but a mix of everyone I have had the pleasure of standing beside in the various restaurants I’ve worked.
Rich Petry and Jason Slusser at Feature’s Sports Bar and Grill (West Salem WI) took a chance on me. I’m not sure who got the most out of the relationship but it paid off for all of us. Under the guidance and instruction of these mentors I went from being a line cook to Kitchen Manager, they stuck by me during my college years, my growing years, and my coming out and for that they will always have my infinite respect.
Jaroslav Kreysa, Greg Hill and Ed Berg all gave the thumbs up to start my Chipotle career rolling. I certainly had no idea that it would turn into a nearly decade long career. I thought it was a perfect way to move to the cities and get great benefits like pet insurance and domestic partnership benefits. Neither of which I ever used, yet those were my main reasons for even applying in the first place. That move started the progression over the years to Assistant Manager | General Manager | Senior Restaurant Manager | Restaurant opening training team | Restaurateur | Restaurateur 2 | Restaurateur 3 | Restaurateur 4 my career at Chipotle was ever changing and so were my restaurant management skills, my ability to train teams, and a desire to build my own destiny. My tenure at Chipotle gave me the experience and confidence to venture out and follow my dream of building and running a food truck and has lead me to Butcher Salt: Inspired Street eats.
The time is now, Butcher Salt has arrived and my dreams are coming true, Life is a bit easier when people believe in you, believe in your dreams, and have the confidence to stand beside you as you leave stability and venture into the unknown and this wouldn’t have been possible without the love and support of my partner in life and business Ms. Shari Brochhausen. She pours the water that makes my cup half full.
It is with the knowledge from so many in my past that I will find success in my future...Butcher Salt.
Season the Day
Food is our passion, service is our calling. Café Racer is a Minnesota based food truck, restaurant and catering company that serves delicious, healthy, Latin American cuisine. With very humble beginnings we strive to elevate the quality and perception of food trucks by providing a service experience second to none. Through catering we are able to expand our service concept by working with communities, businesses, non-profits, and individuals. We take great care in providing a product and service that is unique to every customer and event.
I have had so many people ask me why I decided to build a food truck, how I came up with the name and why 80's rock? So I decided to answer these questions and more in our story.
In the beginning...
Motley Crews Heavy Metal Grill came to life one day after reading an article about the food truck craze on Entrepreneur.com & It hit me like a bolt of lightning. With over 15 years in the restaurant industry and 15 years of marketing experience, a food truck would be my destiny!
Growing up in the 80's, was absolutely awesome! I mean Like Totally Awesome! A timeless generation of quirky catch phrases, freaky fashion and music, oh yeah the music! 80's rock is still alive and as strong as ever, many are still rocking today and local bands like Hairball keep this generation alive! An 80's rock themed food truck it shall be, now I needed a name.
I knew that I did not want to brand myself as a certain type of food truck and that I wanted the freedom to change my menu with the season or for that matter the mood I was in. This would not be possible with "Hot Dog or Philly stamped on the side of my truck. I mean who would think you could get an authentic Philly from a truck with a clown on the side? It was only a matter of time before that train of thought came to a head on collision with my love for music from the 80's and POOF! Motley Crews Heavy Metal Grill was born!
Now I needed a menu and since I have never been a fan of fine dining and know that local dives like The Nook, Matt's or even Cosetta's have the best food in town, I knew this would be a challenge…or would it? I made the decision to NOT make a decision and do it my way! You want a good Philly? You got it! Seafood Paella? Done! The last piece of the puzzle was in place. I will make Food That Rocks!
The pasty (pronounced pastee) originated from England centuries ago. English miners wanted a way to bring savory pies with them into the bellows of the earth so they could enjoy the taste of home whilst they were away. The biggest problems they faced back then were keeping them in one piece. That and a lack of utensils to eat them with.
After years of consuming broken pies soiled from the silt on their hands, the pasty was born. Stuffed with huge portions of veg and meat these pies were have said to have been dropped down a mile long shaft without obtaining a single fracture. The crust provided a handle in which to hold them with while the said miner enjoyed a grit free lunch of wholesome English ale pie. This style of eating landed on American shores of Lake Michigan up in the Iron Range in the mid 1800's and continued the English mining tradition that is still alive and well today. Being a native Minnesotinite who has spent a significant amount of time in the vast lakes and forests of our state, I have always wanted a warm bite that wouldn't go soggy, leak, break, or lose it's appeal in whatever activity I was engaged in.
After perfecting the balance of durability and flakiness, you will no longer need the 'jaws of life' to enjoy a traditional English pasty. Instead, you just need jaws. So go on and take a bite already.
The pasty (pronounced pastee) originated from England centuries ago. English miners wanted a way to bring savory pies with them into the bellows of the earth so they could enjoy the taste of home whilst they were away. The biggest problems they faced back then were keeping them in one piece. That and a lack of utensils to eat them with.
After years of consuming broken pies soiled from the silt on their hands, the pasty was born. Stuffed with huge portions of veg and meat these pies were have said to have been dropped down a mile long shaft without obtaining a single fracture. The crust provided a handle in which to hold them with while the said miner enjoyed a grit free lunch of wholesome English ale pie. This style of eating landed on American shores of Lake Michigan up in the Iron Range in the mid 1800's and continued the English mining tradition that is still alive and well today. Being a native Minnesotinite who has spent a significant amount of time in the vast lakes and forests of our state, I have always wanted a warm bite that wouldn't go soggy, leak, break, or lose it's appeal in whatever activity I was engaged in.
After perfecting the balance of durability and flakiness, you will no longer need the 'jaws of life' to enjoy a traditional English pasty. Instead, you just need jaws. So go on and take a bite already.
