Sample Circuit 2010 at the Affair

If you missed the Affair, you missed one incredible weekend of events. The Minneapolis Convention Center was filled to the brim with unique ideas, and inspiration for all things involved in home entertaining. Attendees experienced everything from a seminar about “Entertaining the “Raw” Way” by Pure Market Express to a “Fashion Meets Confection” style show, featuring looks created by the U of M fashion design students and Le Cordon Bleu culinary students.

The Star Tribune Taste Kitchen featured a step by step tutorial on how to choose and carve your Thanksgiving turkey, hosted by Wild Acres Game Farm, located in Pequot Lakes, MN. Executive Chef Asher Miller of 20.21 demonstrated the proper technique for carving the holiday's "main attraction". Pat Ebnet, owner of Wild Acres, led a discussion with local chefs (Asher Miller - 20.21, Mike Decamp - La Belle Vie and Marshall Paulson - Birchwood Cafe), about each of their individual recommendations on how to prepare a perfect Thanksgiving turkey. (Interesting note: when asked, each chef admitted to being responsible for the turkey at their respective dinners and each of them was planning to prepare a Wild Acres turkey.)

In the Vault, the Affair’s premium wine tasting experience, guests discovered the keys to pairing wines with cheese with guidance from Minneapolis’ own, Patrick the Cheese Guy. The Style, offered insight into the season’s hottest fashions (both for home and person), all while seated at some of the most breathtaking tables designed by members of the Twin Cities Chapter of the International Special Events Society (ISES).

On Saturday night, the Hotel Ivy welcomed attendees for the Progressive, an appropriately named “progressive” dinner featuring Wild Acres Duck and Turkey as well as gourmet truffle oil courtesy of Bistro Blends. The evening ended on the third floor with a live auction benefiting People Serving People, desserts and dancing.

At the Expo, Sample Circuit announced five of the ten Sample Circuit events scheduled for the 2010 season including:

Restaurant Max

Moto-I

The Loring Kitchen & Bar

20.21

St. Paul Grill

Tickets are available by clicking HERE.

Check back often, the additional five Sample Circuit events will be announced over the next couple of months.

We can't wait to get started sampling our way through some of the best restaurants the Twin Cities has to offer!

We'll see you in 2010!

Sample Circuit presents: The Entertaining Home, Volume 6

Kitchens Within Reach

Speaking from one passionate food lover to another, I am here to tell you that a new kitchen is within reach now more than ever before. I started designing kitchens when times were thriving - people were living in excess - throwing every appliance and two islands into their kitchens. I was designing in LA then and relocated to Sawhill Custom Kitchens in Minneapolis a year and a half ago. Times have definitely changed… but this isn’t a bad thing! There are numerous reasons why attaining your dream kitchen is smarter, quicker and makes more sense than ever before.


At this point, it is finally advantageous to take out a loan, invest in your home, and save time and money while doing it. Interest rates are at new lows. Contractors have gone back to pricing that we haven’t seen since Y2K - and the good ones are actually available! They are eager and willing to start on your new kitchen. With that eagerness comes improved customer service and quicker project completion. Reduced prices and lead times are also available on that custom cabinetry you’ve been dreaming of. Rebates on appliances, countertops and other materials are being offered like never before. Are you ready to entertain in a beautiful and functional newly remodeled kitchen? Wait no longer!

The shift in the economy has also shifted our concern to where our money ends up. Investing in local products and people not only betters the local community, but is environmentally green as well. Here at Sawhill, we take pride in the fact that we keep our products within reach. We have three cabinet lines, all with different price levels, and all made within a 500 mile radius - one of them is only an hour away! Locally made countertops, tile and other materials that are extremely unique and well-crafted are also available. Your new kitchen will not only cost you less right now, but you can give back to your community as well.



Beyond being financially and locally within reach, a new kitchen should literally be within reach. With all of the latest gadgets and accessories, it is easier than ever to make your gourmet kitchen your “Sous Chef.” When I’m cooking, I like everything at my fingertips. When I’m designing, I get into the routine of the client so that I can make sure everything is at theirs. For Baby-Boomer foodies who are looking to age-in-place- ergonomics, heights of appliances and ease-of-use should always be considered. Now that people are staying in their homes longer, making kitchens uniquely functional should be a top priority.

The list of why now is the best time to remodel could go on forever… I’ve never had so many clients interested in gardening, composting and getting back into their homes and back to the basics - quite the change from five years ago. True foodies like ourselves can all appreciate the shift! We’re seeing the same trends in restaurants - chefs are growing their own veggies, supporting local producers and spreading the organic love. Why not bring this trend into our own homes? Isn’t it time for you to attain your “Kitchen Within Reach?”

When you’re ready, you can find me right down the road at Sawhill.

Sarah Michalowski, CKD
sarah@sawhillkitchens.com
Sawhill Custom Kitchens & Design, Inc.

Sample Circuit Presents: The Entertaining Home, Volume 5

Creating a Green Kitchen Appropriate for You

Green is arguably the buzzword of the day, and not just in the world of design. We are bombarded by the media with examples of just how far one can go to be good to our environment. From the sources of our food, the way we travel, how we teach our children to live and the products we buy. It can be overwhelming at times, and if we get too caught up in the messages, it can seem as if we can never do enough. An essential thing to remember is that we make a difference with each individual choice, and for each of us there are different appropriate ways to make that difference. If you’re reading this blog, food and the preparation of it are important to you, and I’m willing to bet that’s a great way to start. It will be an easier area to get passionate about and you’ll feel more like you’ve made a difference than if your first Green steps are in an area you aren’t so involved in. Being a foodie, your kitchen is probably the one room you dream of recreating more than any other, and here are some ways to achieve your desired space while being friendly to Mother Nature.

Let’s start with appliances. The default thinking is that energy consumption is key, and that is true. These days with most major appliances meeting the rigorous standards of Energy Star, we have other considerations for Green appliance choices. If you’ve spent the time and effort to select natural, healthy ingredients, why not ensure they last until that delicious meal or celebratory dinner party by installing the best appliances? The latest choices in professional refrigeration for the home offer antimicrobial filters, eliminate odors and absorb ethylene gasses that increase the rate of spoiling. Induction cooktops are not just a novel knew technology; their unheard of efficiency makes them a very Green choice, with approximately 97% of the energy used going directly into the heating of the food itself. Steam ovens offer not only healthier cooking, but make an excellent microwave alternative by reheating with moisture to make those leftover morsels from the night before just as tasty as the first time you served them.

Countertops are another prominent surface that has many choices with Green benefits. From recycled glass to recycled paper to stainless steel that is completely recyclable if the countertops become obsolete, the choices in this area alone could fill a sizable blog. No matter what your style or color, there’s a Green countertop available for you.

Cabinetry is my favorite area of Green design. What material choice has a bigger presence in your kitchen than the cabinetry? Rapidly renewable wood species are breeds of wood that grow much more rapidly than our usual Oak, Cherry or Maple, and thus we’re not depleting an old-growth forest when we specify them. Rapidly renewable choices include Lyptus (a member of the Eucalyptus family), Bamboo and Kirei (made from sorghum straw). If those aren’t to your liking, specify wood from an FSC (Forest Stewardship Council) certified source, which ensures that the wood has been harvested responsibly, without clear-cutting, labor infringement or wildlife habitat depletion. A frequently overlooked choice is metal cabinetry. St Charles is one company offering all steel cabinetry made from 70% recycled content and their products are 98% recyclable. Watch for a new display at the International Market Square of St Charles Cabinetry. Cabinetry isn’t just green because of its exterior material, either. Crystal Cabinetry offers a material for their cabinet boxwork (the behind the scenes portion) called GreenCore, which is made from a resin that isn’t formaldehyde based. This means the cabinetry won’t off-gas formaldehyde into your home, which we’re hearing more and more about as a cause of asthma and chemical sensitivities.

If you have any questions on anything I’ve mentioned, don’t hesitate to contact one of the award-winning designers at Partners 4, Design in Suite 109 at the International Market Square. If you happen to be in the area, stop in to see our Green display kitchen, with Lyptus GreenCore cabinetry, recycled quartz counters and a functional induction cooktop and steam oven.

Partners 4, Design, 612-927-4444, www.partners4design.com

Cosmos Reinvents the Meal

Speed, good communication, focus, and creativity – that’s what makes a great chef. Add Locust gum, a vacuum sealer, dried black garlic, and a Swedish accent – and you’ve got Hakan Lundberg, the culinary artist and Chef de Cuisine at Cosmos Restaurant in the Graves 601 Hotel. He’s even been called a magician.



Cosmos, a Four-Diamond Restaurant in downtown Minneapolis, prides itself on its quality ingredients, intriguing menu selection, cutting edge presentation and creative plating. This is no surprise, given that its chefs constantly seek new ideas through food blogs, stay after hours to experiment with new culinary ideas, and are dedicated enough to plan an herb garden on the hotel’s roof.

The concept that makes Cosmos distinct sounds a bit scary, but we must pay it a visit - molecular gastronomy. (Stay with me, I’m not going to give you a science lesson.) Molecular gastronomy is a method of cooking that has nearly transcended the notion of traditional cooking. Ultimately, molecular gastronomy is a combination of art and science, even though you won’t find the chefs trading in their whites for lab coats, hovering over solutions, which would eventually become a reduction sauce. It’s a process of taking ingredients, and changing their shape, consistency, and texture with various compounds, mixtures, and methods. (If you’re really interested, watch this video.)



Similar to Chicago’s Alinea and, arguably the hottest restaurant in the world, el Bulli, (rumor has it they are booked for the next 3 years), the chefs at Cosmos reinvent ingredients by creating things like pineapple noodles, celery terrine, exploding lingonberries, and edamame sheets. Frothers, foams, compressions, and vacuum sealing are usually involved in the mix. Molecular gastronomy turns food into an art medium that stimulates the mind as easily as the palate.

The kitchen at Cosmos puts all of the gruff imagery associated with chefs at bay - those that bad-boy chef Anthony Bourdain would love us to believe. Not only does Lundberg manage the execution of well-planned menu items, he has created a kitchen culture in which chefs actually like to come to work, play their own version of Top Chef together (hence, their ‘Spam Off’), where customers are invited to dine IN the kitchen, and a 20-year-old line cook learns the ropes without culinary papers because Lundberg believes in hiring based on attitude versus papers. It’s these details, matched by the culinary details such as rosemary-scented smoke that is captured under a bowl and puffs up when the waiter lifts it and presents you with the lamb bacon, that makes Cosmos so strong and unique.



Chef Lundberg wants each plate leaving the kitchen to look mysteriously sexy. Interesting plating intrigues the diner, inviting them to be more present in their eating experience, he said. Matching cold items with hot, and crispy with soft, the chefs never stack the food on-purpose because it eliminates the option to eat it all at once. This way, the diner can follow a trail, or make their own mixtures so each bite will taste different.

Don’t let the Four-Diamond Restaurant label mislead you about the prices - a 3 course tasting menu is comparable to a large dinner at any steakhouse in town. More than food-costs themselves, value is added through the experience of the chefs and the attention to detail they put into your sensory experience at Cosmos. Not interested in their new lab experiments? They’ll be glad to flip you a burger.

Reinvention - it’s what we’re all trying to do in these tough financial times. Re-envisioning new futures, new careers – we’ve got to work with what we’ve got. And that’s exactly what Chef Lundberg and his crew are doing at Cosmos, maximizing the use of ingredients by envisioning new twists and nuances to their original uses. Resulting in new sensory experiences for the eyes, nose, mouth, and mind – the food at Cosmos is a refreshing look at the world of possibilities. Maybe these chefs are doing more than giving us foie gras and pineapple noodles and teaching us a thing or two about life.

-Melinda Feucht

restaurant Max at the hotel Minneapolis

Photo by Chris Bohnhoff Photography

The hotel Minneapolis has truly grand entrance. A perfect balance of historical charm and modern design makes it memorable. The stately marble columns draw attention to the lofty ceiling height and the garnet red accents pop against the organic materials used for the floors and wainscoting.

The restaurant Max housed the event in the main dining room. Guests admired the stunning custom, ruby-toned light sculpture that hovers above the room of a slightly deeper color red. Tall espresso-colored, contemporary privacy booths ran down the center of the dining room and lined the sides offering ample seating to Sample Circuit guests as they settled in for their first tastes of Chef Kevin Kathman’s sneak preview menu.

Greeted by servers with trays of Duck Confit “Crème Brulee” and Rabbit and Foie Gras Terrine with Celery Root-Apple Slaw on Grilled Bread, guests started the event off right.

Some of the favorite first flavors were the Cauliflower Panna Cotta with Sevruga Caviar and a Little Brioche on polished stainless spoons – one perfect bite, the two soups, Asparagus Soup with White Truffle Cream and Sweet Pepper Soup with Basil Cream, beautifully presented and piping hot, and Salmon Tartar with Wasabi Emulsion, Wakame Seaweed and Crisp Tarro Root – salty, savory deliciousness.

Cauliflower Panna Cotta with Sevruga Caviar and a Little Brioche
Photo by Chris Bohnhoff Photography

Rabbit and Foie Gras Terrine with Celery Root-Apple Slaw on Grilled Bread
Photo by Chris Bohnhoff Photography

But that was just the beginning, Chef Kathman and his team created an amazing spread of entrees. The Lamb Breast with Porcini Stuffing, Polenta and Thyme Infused Jus almost makes a person pray for the brisk autumn air, the perfect complement to such richness. Also among the offerings were the Lobster “Mac n’ Cheese”, Carolina Style Smoked Pork Shoulder with Mustard Sauce, Slaw and White Bread, and the Red Wine Braised Short Ribs with Horseradish Potato, Green Bean and Crispy Onion. One dish that it seemed everyone in the room was buzzing about was the Miso Marinated Sea Bass with Smashed Parsnips and a Shiitake Salad a delicious tour of the flavors sweet, salt and earth.

Lobster “Mac n’ Cheese”

Photo by Chris Bohnhoff Photography

Carolina Style Smoked Pork Shoulder with Mustard Sauce, Slaw and White Bread

Photo by Chris Bohnhoff Photography

Red Wine Braised Short Ribs with Horseradish Potato, Green Bean and Crispy Onion

Photo by Chris Bohnhoff Photography

Miso Marinated Sea Bass with Smashed Parsnips and a Shiitake Salad

Photo by Chris Bohnhoff Photography

Ketel One and restaurant Max mixologists pour the “Max Cosmo” the light, sweet flavor was an excellent apertief.

Z Wines USA poured wines perfectly paired with the menu. The Heron’s Nest Un-Oaked Chardonnay paired perfectly with the Salmon Tartare.

Lehmann Farms was present, pouring tastes their famous Peppadew Bloody Mary finished with the guests choice of their gourmet garnishes. My personal favorite was the Hot Pickled Brussels Sprouts.

Photo by Chris Bohnhoff Photography

Chef Kevin Kathman

Photo by Chris Bohnhoff Photography

Even though several of our guests had visited the restaurant before, it somehow seemed to be filled with a new energy, a new excitement. Chef Kathman has already made a mark in the short time that he had been at the helm. With his new menu launching later this fall – I highly recommend paying him and restaurant Max a visit. The evening seemed to end too soon – now that it’s September, the sun is setting earlier and when we walked out to the night air it was already dark. It is the best time of year to dine in this great state with a plethora of local harvest foods available and a culinary artist such as Chef Kathman - you can’t go wrong.

Photo by Chris Bohnhoff Photography

Photo by Chris Bohnhoff Photography

Meet the Chef: Kevin Kathman - restaurant Max

photo by Chris Bohnhoff Photography

Childhood memories of running around his back yard, playing in his family’s large garden and popping cherry tomatoes in his mouth straight off of the vine is where the colorful tale of Chef Kevin Kathman’s culinary journey begins. Born and raised in Cold Spring, Minn., Chef Kathman developed his taste for fresh “dirt to door” ingredients as a young kid, whether it was shucking sweet corn in the driveway or sitting down at the dinner table for his Mother’s Roasted Artichokes (braised slowly with fennel, onions and herbs grown right outside their door). “I could get in a lot of trouble growing up, but I had to be at the dinner table on time,” reflected Chef Kathman. He had the good fortune of two talented cooks for parents, sharing descriptions of his favorite comfort foods growing up, from Beef Bourguignon to Cassoulet, with such detail that I could almost taste the warm, rich flavors. In High School, Kevin was known as “the breakfast guy” in his family. “I went through a phase where I cooked everything in bacon fat – I mean everything!” His specialties included the normal Midwestern breakfast fare including eggs over-easy and corned beef hash. After High School, Chef Kathman took some time off from school, encouraged by his family to get a job, explore and find his passion before attending college. His first culinary job was as a dishwasher in Door County, Wisc., which quickly turned into an opportunity as a line cook. “I wasn’t fast enough to work the breakfast rush, so they stuck me on dinner.” Following friends, Chef Kathman moved to Steamboat Springs, Colo. He accepted a position under Chef Paul “Rocky” Lebrun (of Chanticleer Restaurant in Nantucket fame). Chef Lebrun turned out to be a tough chef, but Chef Kathman learned a lot in a very short amount of time, working each station and even baking. “I went from a kid dabbling, to being suddenly immersed in a world of French culinary techniques.” Accepted as an AP student at the New England Culinary Institute, Chef Kathman made the journey east. “I loved it [culinary school], I couldn’t get enough.” On the fast track he graduated just before he turned 20, but found himself without an internship. After searching for a time, a friend from culinary school informed him that he was going to have to give up his position in Napa Valley, Calif., for a medical reason. Eager to take advantage of the opportunity, Chef Kathman called the chef/owner, who happened to be world renowned Chef Thomas Keller. The restaurant was the famed French Laundry, then in its infancy, having only open for a few short months.

photo by Chris Bohnhoff Photography

It was there that his tenure at the French Laundry began. “I was there for a six month internship; it lasted for three years. I worked side-by-side on the line with Chef Keller for the first seven months and learned about his philosophy on food.”

“He taught me to preserve the integrity of the ingredients, the product [ingredients] does not work for us, we work for the product [ingredients].” Chef Kathman described the experience as one of the hardest things he ever did. “There were only five of us in the kitchen, so we did everything. I learned so much in that time and it shaped much of my own [food] philosophy.” Chef Kathman’s experience is impressive, including stints as sous chef of Napa’s Pinot Blanc and stagier at Gordon Ramsey in London (Three Michelin Stars), Arpege in Paris (Three Michelin Stars), and the hotel Veluous in Venlo Holland (One Michelin Star). Returning to the States he also cooked at Danielle and Gramercy Tavern, finally finding a home at Christopher’s, in Phoenix, as the Chef de cuisine. Two years later, wanderlust and opportunity brought him to the All Seasons Bistro and Wine Shop, in Napa, where he had the privilege of working beside a group of talented sommeliers. “It was there I gained an appreciation for the whole dining experience: food, wine and service. It was incredible working alongside a very talented team of service professionals.” Chef Kathman knew that the time for him to go out on his own had come. He developed a business plan with his then fiancé, Kori Jacobson to raise capital for their own restaurant by catering movie sets. In the fall of 2005 Chef Kathman and his wife opened Blend, in La Quinta, Calif., to critical acclaim on both a local and national level. “We never left the restaurant. I guess that is the price you pay for being successful. We were able to do it our way and Blend really became an amazing machine.” Tragically, Chef Kathman’s wife passed suddenly in the December 2007. Devastated, he returned home to the Twin Cities in the spring of 2008. But, his hiatus was brief and he joined the Morissey Hospitality team in January 2009. After several months of consulting on several properties, he arrived at his current home as head chef at Restaurant Max. “I am so happy to be in this kitchen, and blessed to have a good core of people.” He mentioned his sous chef, Nick O’Leary by name. “He is integral to this operation, we are lucky to have him.”

photo by Chris Bohnhoff Photography

Chef Kathman informed me that the new menu should launch before November, but Sample Circuit attendees on September 16th will get a sneak preview. The Twin Cities has a lot to look forward to from this chef. By traveling the globe and working with many international culinary talents he has developed his own food philosophy. “Food has the power to invoke thoughts and memories. I want to make food that makes guests smile when they try it, or makes their eyes light up because it reminds them of their childhood or a great vacation or any happy time. It needs to be true to the product. Dirt to Door.”

photo by Chris Bohnhoff Photography