TASTE of the Sample Circuit - a foodie coma

‘A beautiful foodie coma’ is what state TASTE of the Sample Circuit aimed to put its participants in, and boy did it deliver. Ending the year with a bang was most definitely an understatement. There was already a buzz of activity hours before partygoers arrived, with chefs, demonstrators, musicians, and artists excited to set up and have fun. Young and old, hip and funky, traditional and classic – these types of food, wine, and people were all to be found. My first sensation was a waft of chocolate that immediately circulated the many kitchens at the beautiful Roth Distributing Showroom, where the event took place. This sensation was the first of many, that kept participants sampling all through the night.

The hosts, KARE 11’S Pat Evans and Shop NBC’s Daniel Green, who are heavily involved in the Twin Cities community, were eager to present local top chefs. Bright, chipper, and lively – these guys made sure both the chefs and participants were comfortable. The classroom-style setting allowed the demonstrations to be very interactive as the chefs took center-stage and viewers had complete viewing access. The chefs, 20.21’s Asher Miller, McCormick & Schmick’s George Snyder, FireLake’s Paul Lynch, and Stella’s Chad Rasmussen, all cooked in an approachable style and encouraged asking questions. Their styles of cooking were as diverse as the various wine classes seen around the venue – all special, unique, and equally valuable. And, no surprise being at the Sample Circuit, they all passed out samples- straight from their stove. One of the most valuable tips was George Snyder’s, “The basis to good cooking is to use good salt and pepper!”

If sitting down wasn’t one’s thing, there was plenty to taste while strolling around. Seeing the vast venue of demonstrators, I didn’t imagine I’d be waiting in line to get from one room to another, but the popularity of each vendor was equally received. No matter your palate, there was a vendor for you. Thyme to Entertain gave out scrumptious roasted herbed nuts, while Kowalski’s Jill Forster gave out the most decadent chocolate and goat cheese truffles my tongue has experienced. When the rich food started to weigh down your palette, Crispin’s refreshing hard-cider was right around the corner to give it a fresh lift.

I consider myself to be fairly adept in the Twin Cities restaurant scene, but was surprised to learn many things about the various vendors, namely CRAVE restaurant. The chef explained that it’s an American restaurant, but they also specialize many regions – Asian, Italian, and French. This conversation happened as another CRAVE chef was making fresh sushi rolls silently, putting care in each individual one. As people were able to talk with the chefs one soon learned how many food businesses and restaurants are becoming more conscious about the sources and sustainability of their food.

In all, we couldn’t have asked for a more successful event to close out the year of dining with the Sample Circuit. We want to thank sponsors, vendors, chefs, and volunteers who made the event possible. And especially, you, dear readers – who are curious and involved enough to embark with us this year by sipping, socializing, and Sampling.