Sample Circuit Presents: The Entertaining Home, Volume 3

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

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

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.

Photos by Chris Bohnhoff Photography

20.21; "The Perfect Storm"

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.

Photo by Chris Bohnhoff Photography

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.

Photo by Chris Bohnhoff Photography

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?

Photos by Chris Bohnhoff Photography

B.T. McElrath

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

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

www.ceramictileworksmn.com