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Published June 05, 2013, 12:00 AM

Back to the kitchen


Kenny Skogstad (center), sous chef, and Chris Bakke, cook, prepare a variation of oysters mushroom Rockefeller in the Radisson's busy banquet kitchen Wednesday afternoon. (Bob King / rking@duluthnews.com)
Read the article: 3 months and $3M later, Duluth Radisson reopens Thursday