Sample Circuit

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”

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

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

Miso Marinated Sea Bass with Smashed Parsnips and a Shiitake Salad

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.

Chef Kevin Kathman

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.

Meet the Chef: Kevin Kathman - restaurant Max

2009-09-11T08:21:00.000-07:00

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.

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.”

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.”

Sample Circuit Presents: The Entertaining Home, Vol. 4

2009-09-11T08:12:00.000-07:00

Turn the Kitchen You Have into the Kitchen You Want
Full-Service Design Creates One-of-a-Kind Spaces

Combine functional features with extraordinary design and custom detailing to create a one-of-a-kind kitchen environment. An experienced kitchen specialist offers design and installation services that can transform your run-of-the mill kitchen into a gourmet cooking domain fit for amateur cooks and professional chefs alike. The average construction company lacks the type of in-depth knowledge it takes to complete a unique kitchen remodel. For a space that goes beyond the cookie-cutter designs found in the average home, choose a specialized kitchen designer that has extensive experience in everything from custom cabinetry solutions to appliance manufacturers.

A full-service design approach incorporates the belief that the kitchen should be as functional and as beautiful as a piece of fine furniture. Respected cabinet manufacturers like WmOhs, Downsview, Quality Custom, and Seville offer a wide range of cabinet selections to fulfill the needs of discriminating homeowners looking for high-end appeal and exceptional value. WmOhs translates the elegant charm and practicality of traditional European and American kitchens into contemporary designs for modern homeowners with a range of styles from French Country to Tuscan. They transform built-in cabinetry into kitchen furniture with remarkable quality and antique styling. For homeowners looking for innovative transitional styles, Downsview offers an appealing frameless line as well as a selection of exotic veneers and high- and low-gloss paints to coordinate with your décor. Experienced professional manufacturers such as these allow homeowners to select from thousands of color and finish combinations, custom-matched stains, and paints that reflect your unique tastes.

The real appeal of modern kitchen designs is found in the details. The perfect complement to professional ranges from trusted appliance manufacturers like Sub-Zero, La Cornue, and Wolf, custom handcrafted hoods dramatically transform a dull space and bridge the gap between function and aesthetics. Hand-painted faux metal or monogrammed to personalize your cooking space, this one-of-a-kind piece acts as a focal point that showcases custom moulding or intricate detailing by local artisans.

Using Auto-CAD, designers can create floor plans, perspectives, and elevations of your project to provide an idea of what the finished kitchen will look like before construction even begins. A team of precision installers committed to providing uncompromised customer satisfaction backs every design concept. A kitchen specialist takes uncommon pride in the design and craftsmanship invested in every kitchen and can even extend their expertise and passion into other rooms in the home.

For more information, you can call North Star Kitchens, LLC at 612-375-9533 or visit them at International Market Square. Serving homeowners since 1972, North Star Kitchens has consistently won first-place awards in the NKBA state and national design competitions. You can also visit North Star Kitchens online at www.northstarkitchens.com.

The Living Room at the W Hotel

2009-09-08T07:46:00.000-07:00

From Left: Brian McElrath, Christine Walthour (BT McElrath Chocolatier) and Friends

I have struggled to find the words to appropriately describe the many elements that made the Sample Circuit event at the Living Room last week so wonderfully memorable.

First, the setting…

Formidable is one word that comes to mind, and so does comfort. Picture if you can, this grand location with double-sized, corset tied wing-back chairs that are spacious for one and “cozy” for two. Sofas and loveseats that are wrapped in sumptuous fabrics – literally embrace the fortunate guest to find a seat. Perfect lighting that created the illusion of mystery and intrigue on all of the subjects present. The final touch was the food – no, cuisine- that is best described as, inspired.

Truly, Chef Josh Hill created an experience to remember, featuring delectable bites of culinary perfection. Among the favorites, were the melt in your mouth and surprisingly, elegantly presented, Pigs in a Blanket, featuring Fischer Farms sausage, pure maple syrup and the subtle flavor of fresh chives. The Sugarcane Skewered Tamarind Prawns and the Kobe Beef and Scallop Sliders were also among the most talked about items. Not to be forgotten, the Truffle Devil Eggs with Dry Cured Chorizo, Curried King Crab Sushi Roll, and Lobster Bisque Shooters were very popular as well. There were several stations of unique items and servers were around every corner, offering each guest their fill of savory satisfaction.

Rare Seared Beef Tenderloin with Roquefort and Smoked Tomato Marmalade

Truffled Deviled Eggs with Chorizo

Curried King Crab Sushi Roll

Sous Chef Miguel Medina – Castillo created a piece of edible art, a tower of cream puffs wrapped in spun sugar as an eye catching centerpiece at the dessert table. Rich, silky dense triangles, also known as Bitter Chocolate Caramel Marquise, were the favorite of our chocolate loving guests. The perfectly airy cream puffs with just a smudge of caramel were my personal heaven.

Cream Puff "Tower"

Bitter Chocolate Caramel Marquise

Across the way, Roy Goslin and Dianne Ferrandi of Z Wines USA were pouring perfectly paired wines for each of the culinary creations.

Leinenkugel’s poured the Classic Amber, a wonderful complement to the “Pigs in a Blanket” and the other meat dishes offered.

Finally, Ketel One was featured in a Pomegranate Martini created by the Living Room team – welcoming the end of summer with a promise of the richer flavors to come.

Johanna Schussler (Rt) and Friend

Special thanks to the Living Room team for being such gracious hosts and to David Abele of Sotheby's International and the Living Room for offering the grand prize of the evening!

We hope to see everyone at Restaurant Max next week, September 16^th!

Todd Walker (Fox-9) and Jacqueline Hanson (Hanson PR)

Fitness Together

2009-09-08T06:00:00.000-07:00

Whether you find yourself in Uptown, Downtown, or Highland Park – Randy Zarecki, owner and chief fitness officer of Fitness Together, has something powerful to give. Being in the health fitness industry for over 25 years, Zarecki has been in helping others reach their fitness goals before the industry officially existed.

The alphabet soup that trails his name hardly does justice: AFPA Advanced Certified Personal Trainer, ACE Certified Personal Trainer, and ACSM member. These only give a glimpse of the expertise Zarecki brings to both the field and the gym. Fortunately, this local talent hasn’t been kept under the radar too long as he’s easily found on the KARE 11 Today Show as the fitness expert and also has produced his own DVD, ‘50 exercises for 50 bucks.’ Plus, who wouldn’t want to be trained by Wisconsin’s 1982 Teenage Mr. Wisconsin, 1984’s Mr. Palm Springs, 1985’s Mr. Madison, and 1992’s Mr. Santa Cruz?

Anyone with these credentials and experiences is sure to run a tight ship. That’s where Fitness Together comes in. 3 studios may be daunting for any business owner, but he is committed to operating by a singular model: 1 client, 1 trainer, 1 goal.

The trainers at Fitness Together focus on three elements to streamline the path to fitness: customized, fast-paced sessions, consistent measurement of output, and rigorous analysis of one’s diet. Speed, numbers, and advice. How much more simple could it be?

Not the gym-type? Time to rethink. Fitness Together offers an environment free of distractions with private attention. It’s quality and the depth of experience that Fitness Together focuses on, rather than the number of people coming in and out the door.

There’s a reason it’s called ‘Fitness Together.’ Training is client-focused, yet teamwork-driven. His trainers assist more clients in his 3 studios than any other single training facility in town, including the busiest Lifetime Fitness facility. Fitness Together franchises can be found throughout the Twin Cities and around the country. Currently it is the world’s largest personal fitness training organization. As a franchise, Zarecki gets to call many important shots - his staff trains nearly 1500 personal training sessions each month – more than anyone else in Minnesota.

Their Web site is a complete resource in itself. One can find health tips for doing hotel workouts, city-biking tips, as well as explaining dietary information. And not to mention, Zarecki blogs.

1 client, 1 trainer, 1 goal – that’s not all. 25 years experience, 3 locations, and a limitless passion and drive for achieving your health goal – that’s Fitness Together.

Sample Circuit Presents: The Entertaining Home, Volume 3

2009-08-25T12:35:00.001-07:00

Custom Backsplash for your Custom Kitchen

Most people fully appreciate the idea of building a custom home or remodeling a custom kitchen. In my experience people want their kitchen to reflect their own personal style, taste and daily lives. But what is custom tile? And how can using it enhance how you feel in your kitchen?
As Fantasia Showrooms Marketing Manager, one of my roles is to help the industry and homeowners understand how we work with our artists, vendors and manufacturers. One of the niches that we have striven to fill is the capability of offering custom tile and plumbing products for the kitchen and the bath. To that end, we have made a point over the years to form relationships with tile artists and designers who are driven by the love of their art. These artisans make their tile with each order instead of stocking product in warehouses. They are eager to work with us to craft custom sizes, colors, shapes and patterns. This allows us to offer homeowners something completely their own that they will not see in any other kitchen. It also lets us offer designers the ability to use their creativity and expertise to fashion a backsplash that perfectly fits their clients’ kitchen.

At Fantasia Showrooms, we work with artisans in Virginia who hand-cut stone into custom mosaics designed by our clients. There is a hand-made ceramic tile design studio in New Hampshire we’ve partnered with for twenty-five years to create unique color combinations and patterns for our clients. One of my favorites is a husband and wife team out of New York City who hand-make custom stained glass mosaics. We recently completed a project where our client wanted mermaids created for a local seafood restaurant. The interior designer drew what she had in mind. We have all of the color samples in our showroom, so she was able to pick from those what would work best with the rest of the décor. We sent the drawings to New York and voila—six weeks later they had a hand-made stained glass mosaic mural that had literally never existed before.

These days, I’m finding that homeowners don’t want the standard cookie-cutter kitchen. These are the same clients who love to cook and entertain. As a result many new kitchens are doubling as entertaining space so the host can cook, serve drinks and prepare while still interacting with their guests. So why relegate your art to the living room? A custom, entirely one-of-a-kind backsplash or mural behind the range or above the sink can make the same type of statement as a unique piece of art. All the while it expresses your own taste and sophistication, but in everyone’s favorite room of the house; the kitchen.

Jesse Diamond
Marketing Manager, Fantasia Showrooms
jesse@fantasiashowrooms.com
www.fantasiashowrooms.com

Z Wines USA

2009-08-21T06:00:00.000-07:00

South Africa has been producing wine for 350 years, and it’s safe to assume they’ve learned a thing or two by now. Roy Goslin and Dianne Ferrandi, with Z Wines USA, are Minnesota’s South African wine ambassadors that can share their century-old secrets with you – via your glass.

Photo by Chris Bohnhoff

Growing up in South Africa, Dianne’s parents owned vineyards, where she learned at a young age to discern good wine. Roy was raised by a family of caterers and hospitality managers and eventually ran a restaurant of his own in South Africa. Knowing wine isn’t their hobby, it’s their life’s work. And their familiarity with the grape itself is only half the story.

The South African producers and growers have been a part of their family for years, and they were excited to share their family’s passion when they moved to America in 1998. If you’ve met Roy and Dianne, you know their technical knowledge of wine is immense (food pairings, cellaring, storage temperatures, etc.), but what makes them stand out is their connection to the soil in which every grape in their bottles were grown.

Allowing small producers to enter their product in the market because they’re not large enough to sell in big-chain stores is important to Z Wines. It comes as a surprise to many how these unique wines come at a great value. “Finding the diamond in the rough,” they like to call it. And diamonds they are. Their Paarl Hills Chenin Blanc has a light, crisp finish that pairs with scallops, shrimp, shellfish, and even most of the whitefish out of our lakes, and the Campus Oaks Sauvignon Blanc allows easy drinking alongside a vinaigrette salad. For summer barbequing, their award-winning Bush Camp Our Daily Red provides an ideal table-side companion.

Photo by Chris Bohnhoff

To Dianne and Roy, distributing wine is more than the bottle, the variety, and the vintage that gets them excited. It’s the stories that come with each bottle. “The stories are what make the wine real,” they said. They know the growers’ stories because frequent trips abroad has kept them a part of their lives.

As Sample Circuit sponsors, Roy and Dianne are available for you to pick their brains about wine in an environment where you can ask as few or many questions as you like. They said the most important part about wine-tastings is the opportunity to find out what you like, not necessarily following what everybody else says is good. Recognizing the various tastes among wine drinkers, Z Wines aims to explore right alongside you, explaining what it is you’re tasting and why. As with anything in life, discovering something new requires a step out of your normal comfort-zone. Tastings at the Sample Circuit give you that opportunity, with guidance along the way. (If you can’t meet them personally, find their wines here.)

Photo by Chris Bohnhoff

So next time you’re at the Sample Circuit, stop over, have them pour you a glass, and let them tell you a story. (Mention Paul de Villiers – that’s a good one.) And who knows, maybe you’ll find that diamond.

-Melinda Feucht

Get to Know... Executive Chef Josh Hill

2009-08-20T12:38:00.000-07:00

From slinging grilled cheese sandwiches on tour with the Grateful Dead, to his current position today, during a recent interview I discovered it’s been a long, strange trip for Josh Hill, Executive Chef at the W Hotel – Minneapolis.

We waxed nostalgic. He described his childhood as the typical latch-key kid. Born in Hilo, Hawaii, he was raised in a household that celebrated fresh fruits and vegetables, no canned food. His mother worked full time, “If I wanted something to eat (other than raw vegetables) when I got home from school, I would have to make it myself.”

As an elementary aged child he honed his newly found skill by following along with cooking shows on television. Always trying new combinations and experimenting with ingredients Josh made a discovery, “I thought I invented the concept of dipping my grilled cheese in tomato soup; I was convinced.”

As he got a little older, he embraced some of the local favorites and put his on twist on them. In Junior High School, he informed me that his signature dish was Hawaiian Poke. In Hawaiian, poke means "cut piece" or "small piece." Poke is bite-size pieces of raw fish doused in seasonings. Poke is actually the Hawaiian version of the elegant Japanese sashimi (a combining of the Hawaiian and Japanese taste for raw fish).

Chef Josh’s culinary career began at 13, as a dishwasher at a golf resort on the big island. His journey continued, including an opportunity to cook at the James Beard House in New York City. Several years later, friends and a relationship brought this self described “surf punk” to Minnesota.

He landed at the well respected Goodfellow’s working under Kevin Cullen and Jack Reibel. After a short time, Chef Josh enrolled in Culinary School at the Art Institute International, Minnesota. “I knew I wanted it to be my career and I wanted to have every tool available to me. Culinary School taught me how important it is to be organized. If you are not organized it is impossible to be successful. I know a lot of good cooks – but without organization, that is all they will ever be – just good cooks.”

When Chef Josh arrived in the Twin Cities, the restaurant scene was truly in its infancy. “There were only a couple of great restaurants [when I came to Minnesota], it has been amazing to be a part of this community and watch it mature”.

He has been instrumental in high profile openings, including Cosmos at Graves 601 (then Le Meridian), where he learned about balancing a restaurant and hotel relationship, and The Red Stag Supper Club, where he had the opportunity to work exclusively with local purveyors. His experience opening Cosmos and partnering with a hotel property is what lead him to join the Parasole team. “I started at [the W Hotel] the end of June 2008 and we opened in the beginning of August. There was a lot to learn in a short time. It was an incredible experience.”

It was just recently that Chef Josh accepted the promotion to Executive Chef at the W. “I didn’t have the time to feel overwhelmed, it is basically non-stop… This is what I have always wanted and it feels like home.”

Being from the Pacific Rim, Chef Josh draws from the culinary masters of that area for his inspiration. “Sam Choy and Michael Mina, it’s hard to even name names because there are so many incredible talents.” Comfort food to him is the California cuisine of the 80’s and 90’s. That was what he was raised on and what inspired him when he was young.

When asked about what keeps him here (especially when the snow flies), he says, “The people here are really great, and it has become my home. I do miss Hawaii and California sometimes still – especially in January.” Chef Josh makes a point to travel home to visit his family, some still in Hawaii and his mother who now resides in the Bay Area of California.

What keeps this chef going is the pace. “Everyday we offer something new – a new sushi roll in the Living Room or a special at Manny’s…” The day we spoke it was a Thai Basil Shrimp Sushi Roll with a Wakame Salad and Habenero Salsa… yum! Guest satisfaction is also a driving force.

Chef Josh’s journey has taken him down several paths, all leading him to where he is today. When asked what he would want for his last meal, Chef Josh did not hesitate, “Grilled fresh sardines caught off of the coast of Northern California, sprinkled with sea salt and a bit of fresh oregano. There is nothing better than that.” The constant theme seems to be that of a life-long culinary student. We are fortunate to have a talent like his in the Twin Cities and I can’t wait to see where he goes from here.

20.21; "The Perfect Storm"

2009-08-20T11:20:00.000-07:00

Halibut with Pineapple Sambal
Photo by Chris Bohnhoff Photography

With severe weather all day and a tornado just south of downtown Minneapolis, it looked as though Sample Circuit attendees were going to have to enjoy 20.21 at the Walker Art Center’s spectacular view from inside the minimalist, contemporary dining room.

It looked that way, until the clouds parted and the sun came out.

It would have been a shame to miss out on the breathtaking view that 20.21 Restaurant and Bar has to offer from the very popular terrace. Not only were attendees able to enjoy an artful space in an artful location with an artful view, but Executive Chef Asher Miller also created art on the plate.

Guests arrived to be greeted by Roy & Dianne from Z Wines USA, perfectly pairing wines with the delicious morsels prepared in the open kitchen. If you were fortunate enough to sample the Sweet Corn Soup paired with the Bush Camp Chenin Blanc – you may have closed your eyes and reminisced of the perfect summer bounty, fresh from the farm to your grateful palate.

Randy Zarecki of Fitness Together and Dianne Ferrandi of Z Wines USA
Photo by Chris Bohnhoff Photography

Ketel One partnered with expert mixologists from 20.21 to create an Asian fusion cocktail, the Ginger Drop. Ketel One Vodka combined with Limoncello and fresh ginger created a spicy, citrus treat that was refreshing and with just a little heat.
Just past the bar was a round table heaping with Chinese to-go boxes filled with the famous Chinoise Chicken Salad, garnished to perfection with Fresh Cilantro, Crispy Wontons and Candied Cashews. The Halibut with Pineapple Sambal was a show stopper. The Tempura Shrimp with Pickled Ginger Vinaigrette was not to be missed, along with the perfectly proportioned miniature Kobe Beef Burgers with Aged Cheddar. Guests were raving about the Shrimp and Scallop Spring Rolls and the Korean Beef Short Rib Satay – which was cited as several guests favorite of the evening.

Tempura Shrimp with Pickled Ginger Vinaigrette
Photo by Chris Bohnhoff Photography

Executive Sous Chef Corinne Sherbert was not about to shy away from the spotlight offering creative sweet somethings including, Strawberry Panna Cotta, Lemon Yuzu Bars, Chocolate Dipped Cones filled with Ginger Custard and Cookie Lolli-pops in two varieties – my favorite was the Coconut Macroon dipped in Chocolate.

Strawberry Panna Cotta

Cookie Lolli-Pops
Photos by Chris Bohnhoff Photography

Leinekugel’s was there, tasting the Classic Amber, especially good with the burgers and satays.

Mini Kobe Burgers with Aged Cheddar

Korean Beef Short Rib Satay
Photos by Chris Bohnhoff Photography

All in all, the event was an example of the perfect “storm”; beautiful people in a beautiful space, enjoying spectacular food. What could be better on a late summer evening?

www.ceramictileworksmn.com

B.T. McElrath

2009-08-11T06:00:00.000-07:00

It’s the little things that matter to Brian McElrath, founder and owner of B.T. McElrath chocolates. And we’re not just talking chocolates. This former chef, turned chocolatier, puts as much energy into the sustainability of his company as he does to his tomato basil ganache. If you’ve had B.T. McElrath chocolate – you’re already convinced. There isn’t any turning, back – really. But what makes the chocolate more interesting is the mind of the man behind it all.
Almost more than the food itself, Brian gets excited about the process of creating it. Starting with stocks and sauces as a chef, he’s always liked taking basic elements and creating complex things.

You could say Brian is an artist. You could also say he’s a scientist, too. But the way in which he brings technical notes such as consistency, aroma, texture, and flavor together, crossing them just in time with harmony makes me think he’s a musician. Striking a certain cord with each individual chocolate isn’t easy, as the composition includes formulation, flavor, and presentation. Coming from a strong culinary background as a chef, Brian’s knowledge of what flavors already work together in other applications provides the base for his exotic and unique combinations that are no strangers around the Twin Cities.

The details of the chocolates themselves aren’t the only decisions he takes seriously as his business practices also reflect his attuned mind. Using paper material from the Sustainable Forestry Initiative for his packaging ensures that trees are being replanted and the environment is being taken care of. But it doesn’t end there. Brian’s green practices turn a few hues deeper yet. His employees work on a 4-day schedule, which keeps their cars off the road on Fridays (the worst traffic day). Not only reducing fuel costs for the employees, it saves both them and the environment time. They also work with EcoExpress for their local courier because they not only operate with fuel-efficient vehicles, but they also plant a tree for every delivery they make.

As for the chocolates, the dairy products are coming from Minnesota’s own Hope Creamery and Pride of Main Street Dairy. This, doubled with the fact that the chocolate he buys is from ‘The National Chocolate Company’ in Colombia (which is their 5th largest employer and a leader in providing fair wages and labor conditions for its employees), equals a chocolate your mind can feel good about.
Anybody who pays this much attention to his or her decisions is sure to make a well-crafted chocolate. The company’s 12 years of successful operation can be credited to Brian’s application of his personal philosophy to his business, while making wholesome, natural food that he can feel good about sharing with others. “Eat your greens,” has never sounded so good.

-Melinda Feucht

Sample Circuit presents: The Entertaining Home, Volume 2

2009-08-04T09:00:00.000-07:00

Kitchen Tile Design-Defining Style with Tile

As the Merchandise Manager for Ceramic Tileworks, I get to see everything that is happening in the world of ceramic tile. If you can imagine it, I have seen it! Glow in the dark tile, tile with Swarovski crystals, tile that changes color like a mood ring (am I dating myself, c’mon you remember). With the new innovations of ceramic tile, it has become the ultimate way to personalize your interior space and make it a unique reflection of yourself. People are increasingly looking to personalize their kitchen space with products that tell a story. Personalization doesn’t need to be expensive; it just needs to be authentic to your style.

Selecting tile is very similar to selecting a great outfit for a special occasion. When you’re putting your outfit together you want to make sure all the pieces come together and fit both your style and the style of the occasion. Likewise, when selecting tile for that special room in your home, you want to make sure that as you put the pieces together, it is reflective not only of the style of the space but also of your own personal style. And we are here to help you with that process.

Deanna Carlson works at our IMS showroom and is our own tile design diva. I am always impressed when I attend a local design event with her because I believe that she knows every designer in town! Deanna is the expert on how to ask the right questions, listen to the details and then she magically starts pulling and piecing all the components together to create the most amazing selections that are perfect for the project.

If you are interested in exploring the use of tile in your home, please accept my invitation to come visit us at our showrooms! Alternatively, our new website features many of our tile collections. Either way, our hope is that you find design inspiration.

Express yourself through food, fashion and tile!

Melanie Clark

Merchandise Manager

Ceramic Tileworks

20.21

2009-07-28T06:00:00.000-07:00

Fusion – it’s a concept one would normally expect from an art museum, bringing together contemporary and classic pieces to create an interesting space of contrasting styles. But this theme isn’t exclusive to the rooms of the museum, because at any given moment chef Asher Miller is creating fusion himself - both mincing ginger from Asia and prepping pork from Minnesota’s Fischer Farms, creating the highly-beloved potstickers. 20.21 brings Asian style cuisine in contact with Midwestern ingredients and gets Minnesotans to think about the culinary possibilities that can come out of the land of meat-and-potatoes. And there’s no better person to be leading this endeavor than chef Asher Miller.

Photo by Chris Bohnhoff

Combining influences and experiences is no strange thing to Miller. His road includes time at Carleton College, a culinary arts school, a start-up restaurant called Fermentations, and the Twin Cities’ own Barbette. Coming from the tradition and training of classic French cuisine, it was the transition between Fermentations and Barbette where he gained a knack and appreciation for more healthy and veggie-centric dishes. “That was a great educational experience, having the challenge of cooking for vegetarians,” he said. It’s no surprise that the brightly flavored menu of 20.21 (basil, ginger, chilies) attracted him when he saw the Wolfgang Puck ad for a kitchen manager on Craigslist. From there, Miller worked his way up to where he is now influencing the menu and overall vibe of the restaurant. 20.21’s open kitchen allows diners to be visually connected to the preparation of their food. And when you visit, don’t be afraid to stop and say ‘hi’ to Asher while he’s assembling your Thai Basil Chicken Lettuce Cups– he doesn’t mind the company.

Considered the most ‘fine-dining’ of Puck’s Asian restaurants and the first to be in a museum, 20.21 has its unique characteristics. Although Puck decides the menu for each of his restaurants, he gives each local chef the ability to decide where their food comes from. Miller said buying from local purveyors is actually a corporate mandate, and it was only good news to Miller as it meant he’d be dealing with extremely fresh ingredients. “The quality is the best thing about it,” he said. Miller said buying locally is becoming increasingly easier in Minnesota. “There used to be 2 or 3 guys that used to show up with a van,” he said. Some local purveyors include the Midwest Salad company (Waseca, MN), Wild Acres (Pequot Lakes, MN), and Fischer Farms (Waseca, MN).

Photo by Chris Bohnhoff

Aside from the food, its location in the Walker Art Center, provides a stunning view of a most-beautiful part of the Minneapolis. Located near the merge of Hennepin and Lyndale Avenues, the museum and the restaurant connect both aesthetic and gastronomic pleasures, serving Asian styles with French service and Minnesota-grown ingredients. It’s a sure experience for all the senses.

-Melinda Feucht

Sample Circuit - Santorini Eden Prairie

2009-07-21T13:39:00.000-07:00

Dolmades
photo by Chris Bohnhoff Photography

The sun was shining over the new Santorini Taverna in Eden Prairie this past Wednesday, offering the perfect setting for noshing tasty Greek food. The recently relocated restaurant delivered on ambiance, preparing attendees for the Mediterranean experience. Everyone felt that they had just traveled to Greece.

Grecian Burgers
photo by Chris Bohnhoff Photography

Guests entered through the Taverna, greeted first by the Leinenkugel’s beer station, beside a generous food station featuring the very popular Grecian Burgers.There was room inside to explore or guests could grab a bite and made their way out to the glorious patio, complete with a glistening fountain.

I began with a few of the divine appetizers, Maryland Crab Cakes with sweet Chipotle Aioli, Spicy Feta, Tahini Hummous, Kalamata & Goat Cheese spreads, Pastichio en phyllo, and Mediterranean pizza a favorite of the group. In my opinion, the Gyros were the best, a traditional Mediterranean favorite executed perfectly utilizing the amazing fresh local produce from right here in the land of 10,000 lakes.

Maryland Crab Cakes with Chipotle Aioli
photo by Chris Bohnhoff Photography

Some other traditional favorites enjoyed were Lamb and Beef Moussaka, Spanikopita(tasty morsels of spinach and feta wrapped in a crispy and light phyllo shell), chicken and Shrimp Souvlake, and Dolmades. All of the flavors complemented each other and made for a delectably savory experience.

Spanikopita
photo by Chris Bohnhoff Photography

Last but definitely not least, the miniature cheese cakes were lovely, along with the traditional Baklava to close out the meal. Offered in bite size portions, guests could choose between them- or just have both!

Miniature Cheesecakes & Baklava
photo by Chris Bohnhoff Photography

Ketel One and the mixologist at Santorini combined their talents and offered a fantastic light and sweet Ginger Peach Cosmo. Once again, Z Wines brought us perfectly paired wines that enhanced the experience. I always learn so much from them, they are truly experts in the art of food and wine pairing!

Dianne from Z Wines USA discussing wine pairings with Sample Circuit attendees
photo by Chris Bohnhoff Photography

The Ketel One Ginger Peach Cosmo
photo by Chris Bohnhoff Photography

All in all, the event gave all that attended an opportunity to explore the newly relocated Santorini Taverna and taste a delightful mix of Mediterranean meets Midwest.

Photography by Chris Bohnhoff

-Jessica Geiselhart

IMS Design Series: The Entertaining Home, Volume 1

2009-07-21T08:59:00.000-07:00

A Kitchen Designer Designs His Own Kitchen

My wife and I bought a small rambler in Edina two years ago in an attempt to get our children into the French immersion school. It worked, and we happily escort our kids across the street to their new school but in return we ended up with a pretty awful kitchen on our hands. We decided to remodel for three reasons; aesthetics, function and resale, oh yeah- and that is also what I do for a living. (I am co-owner of Belle Kitchen) And one more thing - in my second life I am a fabulously famous chef or at least I’d like to think so.

The kitchen was something right out of the 50’s, so the goal was to refresh the look and improve the storage and function since the space was small. Professional appliances were a must and we feel they have already paid for themselves in more ways than one – we feel we are better cooks (okay maybe I am kidding myself a bit) and therefore choose to stay in and entertain more than going out. Besides the drinks are cheaper. In the process of remodeling the kitchen we decided to expand the project and ended up doing the whole first floor – best decision we could have made! Now we have a brand new interior that fits our lifestyle and has sent me up a notch on the gourmet ladder. The thing that surprised me the most is that the design process was more difficult than I thought it would be. I am constantly seeking out and looking for the best in design and product – Perhaps this has left me a little overexposed. Needless to say for someone who has always thought of themselves as a very contemporary person, I am not sure my style can be defined so simply anymore.

Everyone knows that a kitchen is the safest place to invest in your house. I always thought that resale is important but after all we have only one life to live so why not do it for ourselves and enjoy life. If anyone is interested Belle kitchen is showing one of their latest projects at the next ASID Kitchen Tour Oct 10-11 maybe you will have the chance to meet Susan the owner who is passionate about cooking and is one of the nicest people I have met since I moved to Minnesota. For more info. www.bellekitchen.com under what’s new.

Enjoy the summer

Jean-Claude Desjardins

Owner / Designer | BelleKitchen

Meet the New Chef of Santorini... Craig Johnson

2009-07-07T09:12:00.000-07:00

When asked what motivates him as a chef without hesitation, Santorini Executive Chef Craig Johnson tells me “the satisfaction I get from knowing I made the guest happy” and “placing a smile on their face”. While waiting to meet with the talented new chef of one of the Twin Cities most well known family-owned restaurants, I observed the lingering lunch guests exit the restaurant. I saw both happy guests and smiling faces. That is what I call job satisfaction.

Chef Johnson started college in Montana with aspirations of achieving a marketing degree. Earning his way through college, he found work at a local independent restaurant. Guided by a strong work ethic and fascination for the business, he gained valuable experience, working in every station. “I learned a great deal about how a restaurant operates,” he stated thoughtfully when telling of his experience as a server, bartender and even restaurant manager. “I think that experience made me a more well-rounded chef..." In addition to an excellent foundation in the business, Chef Johnson also realized a deep appreciation for food as an art form. After completion of his marketing degree he attended culinary school in Portland, Oregon.

Photography by Chris Bohnhoff

After exploring a few Pacific Northwest kitchens, Chef Johnson moved back to his home state, Minnesota. His first position upon returning, was as a line cook at the famous (and sadly, recently closed) D’Amico Cucina, followed several integral roles within the D’Amico family of restaurants including the opening of Café Lurcat as sous chef. Chef Johnson was able to name many who inspired him, but one of the strongest influences was former Executive Chef Ken Groff, from the Dakota Jazz Club. “[He] sourced his ingredients from a very specific five-state area. He was instrumental in igniting my passion for local and regional fare.” Chef Johnson continues his passion of incorporating local and regional ingredients into his menu. He cooks in the French style, utilizing every part of each ingredient. It was during a short stop working with a friend who owned the neighborhood gem, First Course Bistro, Chef Johnson was introduced to the Nickalow Family.

Currently, as the executive chef of the recently re-located Santorini, Eden Prairie, Chef Johnson has brought his passion for locally sourced ingredients to the menu. He creates Mediterranean meets Mid-west dishes with flavor combinations such as Venison Carpaccio with fried capers and olives. Partnering with all his favorite local purveyors is a priority, Chef Johnson states, “[We] are fortunate to live in a state with some of the best farmers… I use local products because they are the best.”

Proud of the quality of the menu in the Taverna, the chef did not miss the opportunity to tell us about the affordable Happy Hour. “Happy Hour is a great opportunity to try smaller versions of much of our dinner menu.” . Chef Johnson pointed out the mini pizzas and the gyro sliders as a couple of his favorites. He also could not resist mentioning the famous brunch - recognized as one of the best in the Twin Cities.

On his rare day off, if the sun is shining, Chef Johnson fires up his charcoal grill for Rib Eye from his local meat market, Everett’s in South Minneapolis. If the chef wants to take the day off from the kitchen, you may find him at True Thai in the Seward neighborhood.

Chef Johnson is a perfect fit to the Santorini kitchen. He brings, experience, and a passion for food that allows him to create one of the best menus outside of the city. Recently, Dara Moskowitz Grumdahl asked the question “Is the suburbs’ best restaurant Greek?” Now, with the incredible partnership between the Nickalow Family and Chef Johnson, my answer to that would be, “Yes, I think it is.”

- Jessica Geiselhart

Photography by Chris Bohnhoff

Cosmos at the Graves 601 Hotel

2009-06-08T07:19:00.000-07:00

If you have not yet visited Cosmos, on the fourth floor of Graves 601 Hotel you are missing one of the most artful experiences a Twin Cities restaurant has to offer. Perfectly plated morsels, with divine detail were delivered by the impressive and knowledgeable staff to the attendees of last weeks Sample Circuit event hosted by the always gracious, Hakan Lundberg and the Cosmos team. Among the favorites, were the Chef's performance station, featuring Foie-Gras Lolli-pops with Pistachio and Cotton Candy! They were an incredible indulgence that Sample Circuit attendees enjoyed!

The many varieties offered of the "Exploding Flavors", a light juicy play on tastes and textures, were a refreshing contrast to the richer flavors offered. (pictured above) Also popular, were the Ahi Tuna Tartare with Ginger and shaved Ponzu, "Shrimp Cocktail" with compressed Celery and Horseradish and the Bruleed Black Pepper Goat Cheese with Carbonated Grapes.

The event was rounded out with a healthy selection of delectable sweets, with an incredible attention to detail and subtle flavors.

Ketel One and Cosmos teamed up to offer two cocktails, a light, summery Lemon Drop and a savory and satisfying Dirty Martini.