20.21

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

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.

Photos by Chris Bohnhoff Photography

-Jessica Geiselhart

IMS Design Series: The Entertaining Home, Volume 1

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

Photography by Chris Bohnhoff

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