JP Samuelson finds new adventure at Solera

Nearly two years ago I splurged on a $80 ticket at Solera restaurant in order to meet Anthony Bourdain on a book signing tour. Taking macho swigs of Heinekens and pumping up his bad-boy image by telling Rachel Ray jokes, he had me convinced he was the coolest chef ever. Fast forward almost two years – in that very building I meet Solera’s new chef who shattered any notion of how cool a chef could be.

Meet JP Samuelson.


Photo by Chris Bohnhoff

The most newsworthy move in the Twin Cities, next to the Loring Park cherry being taken off its spoonbridge, is JP Samuelson’s move to Solera restaurant. JP Samuelson, a gem in the Twin Cities dining scene, has traveled the United States, learning about different cuisines, honing kitchen skills, working under the prestigious David Bouley– yet his farm beginning was the fundamental experience in his culinary journey. “The farm got me into food without even knowing it,” he said. This chef who churns out gourmet dishes under the glitz and glam of the downtown skyline once picked beans and berries in his grandmother’s garden while watching the plow horses help his grandfather harvest corn and soybeans.

The very thing he noted as being an emerging trend among other chefs in the Twin Cities, he’s practiced for years – working small and focused. Insistence on quality ingredients and the fundamentals of classic technique is common among any chef who wants to be taken even half-seriously, but what makes Samuelson distinct is his ability to also reinterpret ingredients. Solera gives him the perfect opportunity to play this out with its Spanish tapas, or small appetizer plates, that are eaten in a communal style, and makes unfamiliar dishes more accessible to both the curious, and not-so-curious eaters.


Photo by Chris Bohnhoff

With a restaurant whose name literally translates to ‘stone base’, one wouldn’t expect much change within its walls. But nothing could be further from the truth. Tim McKee, Solera’s owner, and Samuelson have collaborated to create dinner events that are themed around different regions in Spain. “It’s more about the new food that’s going on in Spain and what the young chefs are doing there,” Samuelson said. As some argue that Spain is the center of the food universe at present, there’s no better place to emulate and explore.

There is one question I cannot refrain from asking chefs and it’s something along these lines – “Why do you continue in this line of work when pressure is high, money is tight, knives are sharp, nights are late, and backs get sore?” Besides feeling the same way about adrenaline the way college students feel about caffeine – a necessity in the veins – Samuelson says it’s the tangibility that comes with being a chef that keeps him in the kitchen. “We’re working with real stuff,” he said. Given his roots, he unsurprisingly adds, “It’s like being a farmer.” Back to where it all began.


Photo by Chris Bohnhoff

-Melinda Feucht

SEVEN Steakhouse & Sushi

Upon entering SEVEN you may feel that you entered another dimension - a place that celebrates clean lines, sumptuous food and sophisticated cocktails.

White Leather bar stools, dark chocolate colored wood accents, and a celadon colored glowing bar made of natural stone.

SEVEN the Steakhouse smells of warm comfort foods, steaks, lamb chops, every flavor of french fry that you can imagine.


But, that is only half of the story.


Upstairs is an urban, contemporary sushi bar, with large pillars and huge windows overlooking the busy downtown Hennepin Avenue. The event was held here, in the Ultra Lounge.

Large banquets lining the walls, covered in chocolate brown suede, create intimate conversation spaces. A long, back it bar lines the back wall, inviting everyone to come try a cocktail.

And speaking of cocktails...

Ketel One and SEVEN offered a refreshing cocktail, the SEVEN Cosmo-tini. SEVEN bartender Ashley, and Sample Circuit's own Ben, garnished each one with a perfect lime twist.

Mark from Leinenkugel Brewing Co. was offering tastes of the newest craft beer that is available all year round, Leinenkugel Classic Amber.

Z Wines greeting everyone at the door, pouring, among other things, the Bush Camp, Our Daily Red which was a perfect complement to the lamb chops on the buffet.

And speaking of the buffet...

Sous Chef, Ben Blanchette was showing off his steakhouse menu with:

Lamp Chop Lolli-pops
Trinity Chicken Wings
Mini Caprese Salads
and a wide array of SEVEN's famous French Fries

Servers tray passed:

Chimichurri beef skewers
Champagne chicken skewers
Mini Maryland Cakes

Sous Chef Ben Blanchette
(Photos courtesy of Chris Bohnhoff Photography)

SEVEN Sushi showcased a beautiful variety of tasty morsels.

Yakitori Chicken skewers
Philly Maki Roll
California Maki Roll
Crunchy Maki Roll
Tuna Maki Roll

...and to top it off they offered an assortment of petit fours and miniature desserts.

A special thanks to The Brave New Workshop for offering the grand prize, 4 VIP passes to a show.

This season of the Sample Circuit is just getting warmed up - we can't wait to see all of you at Solera on Tuesday, April 7th!

To purchase tickets, click here

Seven

An offering nobody can turn down – that’s what Seven brings to the table. Half steakhouse, half sushi lounge, this is the place to bring a crowd when there are a mix of tastes present. Located on Seventh and Hennepin, it’s hard to forget where to find it. A David Koch venture, Seven Steakhouse not only attracts a hungry meat-loving crowd, but its sister Seven Sushi Lounge also attracts those whose tastes are a bit lighter. These restaurants are physically separate, but their menus are equally accessible from both places and pair up to combine the ultimate dining experience for Twin Cities’ foodies.

Seven Steakhouse, having a classic traditional steakhouse look and feel, has some twists of its own. Not only will you find kobe beef, but you’ll also have the option of spuds spun 7 different ways, including: roasted yukons, lobster hash, regular hash, spicy hash, loaded baked potato, regular mashed, and caramelized sweet potatoes.

And imagine having Truffle Mac and Cheese as a side with this. (I’m not joking.) Having an in-house sushi kitchen at this steakhouse allows diners to pick and choose from both menus. But I have a hard time believing one wouldn’t be content enough with the sushi menu. Even the meat lovers. The Ahi Tuna Tartar and Steamed Clams with White Wine, Chorizo, and Fennel are enough to make me weak in the knees.



Photo by Chris Bohnhoff

Ben Blanchette (above), sous chef over the kitchen of 8, says the steakhouse kitchen staff is concerned with doing what they know and doing it well. A focused mindset creates a quality product, he said. A former chef at Bellanote and Bella, Ben has been in David’s culinary circle for a while and is excited to be a new addition at Seven.

Aside from an interesting menu, Seven simply is a beautiful space. The bold upholstery, sleek black and white chairs, and constant contrast in colors provide an intriguing environment, one that matches the novelty of its mixed menu. The rooftop patio is another attraction and is ideal for people-watching. Back inside its onyx bar tops add to this already-intriguing experience. A feast for the mouth, a feast for the eyes, and a feast for the mind – find all three at Seven.