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.

POP!! February 18th, 2009

Like opening a great bottle of Cava, the new Sample Circuit season began with the exciting POP!!

Chef Clark Knutson outdid himself with four interactive food stations featuring a variety of items from his highly acclaimed, eclectic menu. Dishes ranged from the traditional fare of Latin America to the warm and familiar comfort foods, a la Midwestern kitchens.

As guests entered the space they were greeted by the wine aficionados, Roy Goslin and Dianne Ferrandi, of Z wines. Fresh off the plane from South Africa, they poured an array of their delicious and unique varieties. Among my favorites were the Heron's Nest Un-Oaked Chadonnay, Bush Camp's - Our Daily Red and the Hugo's Hill Cape Vintage Dessert Wine.

Bar Manager and POP!! resident mix-oligist, Bob Parker whipped up a recipe for a Ketel One Cocktail – POP!!ularity: citrus, pomegranate, sparkling wine and Ketel One Citron - delicious!

The atmosphere was dynamic with so much to taste and experience. The first station featured Chef Clark’s popular Petit Citrus BBQ Pork Asada Sandwiches and his delectable Achiote Marinated Grilled Pork Tenderloin with Roasted Pineapple-Serrano Salsa which was carved to order.

POP!! Sous Chef Jason Martin

Sous Chef Jason Martin was tossing, Sliced Flank Steak with White Bean Salad and Patata's Brava with Aioli and handing warm platefuls right over the line!

In the wine cage, decorated by POP!!’s signature Warhol-esqe soup can design, were Spanish Romesco and Black Bean Hummus with Assorted Flatbreads and the famous Swedish Meatballs (yes, Swedish Meatballs!!) with Lingonberry Sauce.

Servers swirled around with Ecuadorian Shrimp Ceviche garnished cleverly with popcorn and Corn Nuts, Shrimp and Black Bean Fritters with Guasaca Dipping Sauce and Ham and Cheese Croquettes.

And to top it off, Chef Clark did not forget the dessert! The delightfully sinful Chocolate Tres Leches Cake with a Rum, Caramel-Banana Sauce, Dulce de Leche Filled Crepes with Hazelnut Brittle and the Tropical Tapioca Parfait were among the offerings and did not disappoint the most discering sweet tooth.

A special thanks to Fitness Together (www.ftmsp.com) for offering an incredible grand prize: a Jumpstart Package including two personal training sessions.

This event truly got Sample Circuit 2009 off to a great start. Don't forget to check out more photos on the Sample Circuit website or find yourself on our Facebook page. While your at it - become a fan and be among the first to receive updates and photos from our events.

We look forward to seeing everyone at SEVEN Steakhouse and Sushi on March 11th! (Buy Tickets)

Photos by Chris Bohnhoff Photography