Meet the Chef: Kevin Kathman - restaurant Max

photo by Chris Bohnhoff Photography

Childhood memories of running around his back yard, playing in his family’s large garden and popping cherry tomatoes in his mouth straight off of the vine is where the colorful tale of Chef Kevin Kathman’s culinary journey begins. Born and raised in Cold Spring, Minn., Chef Kathman developed his taste for fresh “dirt to door” ingredients as a young kid, whether it was shucking sweet corn in the driveway or sitting down at the dinner table for his Mother’s Roasted Artichokes (braised slowly with fennel, onions and herbs grown right outside their door). “I could get in a lot of trouble growing up, but I had to be at the dinner table on time,” reflected Chef Kathman. He had the good fortune of two talented cooks for parents, sharing descriptions of his favorite comfort foods growing up, from Beef Bourguignon to Cassoulet, with such detail that I could almost taste the warm, rich flavors. In High School, Kevin was known as “the breakfast guy” in his family. “I went through a phase where I cooked everything in bacon fat – I mean everything!” His specialties included the normal Midwestern breakfast fare including eggs over-easy and corned beef hash. After High School, Chef Kathman took some time off from school, encouraged by his family to get a job, explore and find his passion before attending college. His first culinary job was as a dishwasher in Door County, Wisc., which quickly turned into an opportunity as a line cook. “I wasn’t fast enough to work the breakfast rush, so they stuck me on dinner.” Following friends, Chef Kathman moved to Steamboat Springs, Colo. He accepted a position under Chef Paul “Rocky” Lebrun (of Chanticleer Restaurant in Nantucket fame). Chef Lebrun turned out to be a tough chef, but Chef Kathman learned a lot in a very short amount of time, working each station and even baking. “I went from a kid dabbling, to being suddenly immersed in a world of French culinary techniques.” Accepted as an AP student at the New England Culinary Institute, Chef Kathman made the journey east. “I loved it [culinary school], I couldn’t get enough.” On the fast track he graduated just before he turned 20, but found himself without an internship. After searching for a time, a friend from culinary school informed him that he was going to have to give up his position in Napa Valley, Calif., for a medical reason. Eager to take advantage of the opportunity, Chef Kathman called the chef/owner, who happened to be world renowned Chef Thomas Keller. The restaurant was the famed French Laundry, then in its infancy, having only open for a few short months.

photo by Chris Bohnhoff Photography

It was there that his tenure at the French Laundry began. “I was there for a six month internship; it lasted for three years. I worked side-by-side on the line with Chef Keller for the first seven months and learned about his philosophy on food.”

“He taught me to preserve the integrity of the ingredients, the product [ingredients] does not work for us, we work for the product [ingredients].” Chef Kathman described the experience as one of the hardest things he ever did. “There were only five of us in the kitchen, so we did everything. I learned so much in that time and it shaped much of my own [food] philosophy.” Chef Kathman’s experience is impressive, including stints as sous chef of Napa’s Pinot Blanc and stagier at Gordon Ramsey in London (Three Michelin Stars), Arpege in Paris (Three Michelin Stars), and the hotel Veluous in Venlo Holland (One Michelin Star). Returning to the States he also cooked at Danielle and Gramercy Tavern, finally finding a home at Christopher’s, in Phoenix, as the Chef de cuisine. Two years later, wanderlust and opportunity brought him to the All Seasons Bistro and Wine Shop, in Napa, where he had the privilege of working beside a group of talented sommeliers. “It was there I gained an appreciation for the whole dining experience: food, wine and service. It was incredible working alongside a very talented team of service professionals.” Chef Kathman knew that the time for him to go out on his own had come. He developed a business plan with his then fiancé, Kori Jacobson to raise capital for their own restaurant by catering movie sets. In the fall of 2005 Chef Kathman and his wife opened Blend, in La Quinta, Calif., to critical acclaim on both a local and national level. “We never left the restaurant. I guess that is the price you pay for being successful. We were able to do it our way and Blend really became an amazing machine.” Tragically, Chef Kathman’s wife passed suddenly in the December 2007. Devastated, he returned home to the Twin Cities in the spring of 2008. But, his hiatus was brief and he joined the Morissey Hospitality team in January 2009. After several months of consulting on several properties, he arrived at his current home as head chef at Restaurant Max. “I am so happy to be in this kitchen, and blessed to have a good core of people.” He mentioned his sous chef, Nick O’Leary by name. “He is integral to this operation, we are lucky to have him.”

photo by Chris Bohnhoff Photography

Chef Kathman informed me that the new menu should launch before November, but Sample Circuit attendees on September 16th will get a sneak preview. The Twin Cities has a lot to look forward to from this chef. By traveling the globe and working with many international culinary talents he has developed his own food philosophy. “Food has the power to invoke thoughts and memories. I want to make food that makes guests smile when they try it, or makes their eyes light up because it reminds them of their childhood or a great vacation or any happy time. It needs to be true to the product. Dirt to Door.”

photo by Chris Bohnhoff Photography

Sample Circuit Presents: The Entertaining Home, Vol. 4

Turn the Kitchen You Have into the Kitchen You Want
Full-Service Design Creates One-of-a-Kind Spaces

Combine functional features with extraordinary design and custom detailing to create a one-of-a-kind kitchen environment. An experienced kitchen specialist offers design and installation services that can transform your run-of-the mill kitchen into a gourmet cooking domain fit for amateur cooks and professional chefs alike. The average construction company lacks the type of in-depth knowledge it takes to complete a unique kitchen remodel. For a space that goes beyond the cookie-cutter designs found in the average home, choose a specialized kitchen designer that has extensive experience in everything from custom cabinetry solutions to appliance manufacturers.

A full-service design approach incorporates the belief that the kitchen should be as functional and as beautiful as a piece of fine furniture. Respected cabinet manufacturers like WmOhs, Downsview, Quality Custom, and Seville offer a wide range of cabinet selections to fulfill the needs of discriminating homeowners looking for high-end appeal and exceptional value. WmOhs translates the elegant charm and practicality of traditional European and American kitchens into contemporary designs for modern homeowners with a range of styles from French Country to Tuscan. They transform built-in cabinetry into kitchen furniture with remarkable quality and antique styling. For homeowners looking for innovative transitional styles, Downsview offers an appealing frameless line as well as a selection of exotic veneers and high- and low-gloss paints to coordinate with your décor. Experienced professional manufacturers such as these allow homeowners to select from thousands of color and finish combinations, custom-matched stains, and paints that reflect your unique tastes.


The real appeal of modern kitchen designs is found in the details. The perfect complement to professional ranges from trusted appliance manufacturers like Sub-Zero, La Cornue, and Wolf, custom handcrafted hoods dramatically transform a dull space and bridge the gap between function and aesthetics. Hand-painted faux metal or monogrammed to personalize your cooking space, this one-of-a-kind piece acts as a focal point that showcases custom moulding or intricate detailing by local artisans.

Using Auto-CAD, designers can create floor plans, perspectives, and elevations of your project to provide an idea of what the finished kitchen will look like before construction even begins. A team of precision installers committed to providing uncompromised customer satisfaction backs every design concept. A kitchen specialist takes uncommon pride in the design and craftsmanship invested in every kitchen and can even extend their expertise and passion into other rooms in the home.

For more information, you can call North Star Kitchens, LLC at 612-375-9533 or visit them at International Market Square. Serving homeowners since 1972, North Star Kitchens has consistently won first-place awards in the NKBA state and national design competitions. You can also visit North Star Kitchens online at www.northstarkitchens.com.

The Living Room at the W Hotel

From Left: Brian McElrath, Christine Walthour (BT McElrath Chocolatier) and Friends

Photo by Chris Bohnhoff Photography

I have struggled to find the words to appropriately describe the many elements that made the Sample Circuit event at the Living Room last week so wonderfully memorable.

First, the setting…

Formidable is one word that comes to mind, and so does comfort. Picture if you can, this grand location with double-sized, corset tied wing-back chairs that are spacious for one and “cozy” for two. Sofas and loveseats that are wrapped in sumptuous fabrics – literally embrace the fortunate guest to find a seat. Perfect lighting that created the illusion of mystery and intrigue on all of the subjects present. The final touch was the food – no, cuisine- that is best described as, inspired.

Photo by Chris Bohnhoff Photography

Truly, Chef Josh Hill created an experience to remember, featuring delectable bites of culinary perfection. Among the favorites, were the melt in your mouth and surprisingly, elegantly presented, Pigs in a Blanket, featuring Fischer Farms sausage, pure maple syrup and the subtle flavor of fresh chives. The Sugarcane Skewered Tamarind Prawns and the Kobe Beef and Scallop Sliders were also among the most talked about items. Not to be forgotten, the Truffle Devil Eggs with Dry Cured Chorizo, Curried King Crab Sushi Roll, and Lobster Bisque Shooters were very popular as well. There were several stations of unique items and servers were around every corner, offering each guest their fill of savory satisfaction.

Rare Seared Beef Tenderloin with Roquefort and Smoked Tomato Marmalade

Truffled Deviled Eggs with Chorizo

Curried King Crab Sushi Roll

Photos by Chris Bohnhoff Photography

Sous Chef Miguel Medina – Castillo created a piece of edible art, a tower of cream puffs wrapped in spun sugar as an eye catching centerpiece at the dessert table. Rich, silky dense triangles, also known as Bitter Chocolate Caramel Marquise, were the favorite of our chocolate loving guests. The perfectly airy cream puffs with just a smudge of caramel were my personal heaven.

Cream Puff "Tower"

Bitter Chocolate Caramel Marquise

Photo by Chris Bohnhoff Photography

Across the way, Roy Goslin and Dianne Ferrandi of Z Wines USA were pouring perfectly paired wines for each of the culinary creations.

Leinenkugel’s poured the Classic Amber, a wonderful complement to the “Pigs in a Blanket” and the other meat dishes offered.

Finally, Ketel One was featured in a Pomegranate Martini created by the Living Room team – welcoming the end of summer with a promise of the richer flavors to come.

Johanna Schussler (Rt) and Friend

Photo by Chris Bohnhoff Photography

Special thanks to the Living Room team for being such gracious hosts and to David Abele of Sotheby's International and the Living Room for offering the grand prize of the evening!

We hope to see everyone at Restaurant Max next week, September 16^th!

Todd Walker (Fox-9) and Jacqueline Hanson (Hanson PR)

Photos by Chris Bohnhoff Photography

Fitness Together

Whether you find yourself in Uptown, Downtown, or Highland Park – Randy Zarecki, owner and chief fitness officer of Fitness Together, has something powerful to give. Being in the health fitness industry for over 25 years, Zarecki has been in helping others reach their fitness goals before the industry officially existed.



The alphabet soup that trails his name hardly does justice: AFPA Advanced Certified Personal Trainer, ACE Certified Personal Trainer, and ACSM member. These only give a glimpse of the expertise Zarecki brings to both the field and the gym. Fortunately, this local talent hasn’t been kept under the radar too long as he’s easily found on the KARE 11 Today Show as the fitness expert and also has produced his own DVD, ‘50 exercises for 50 bucks.’ Plus, who wouldn’t want to be trained by Wisconsin’s 1982 Teenage Mr. Wisconsin, 1984’s Mr. Palm Springs, 1985’s Mr. Madison, and 1992’s Mr. Santa Cruz?

Anyone with these credentials and experiences is sure to run a tight ship. That’s where Fitness Together comes in. 3 studios may be daunting for any business owner, but he is committed to operating by a singular model: 1 client, 1 trainer, 1 goal.

The trainers at Fitness Together focus on three elements to streamline the path to fitness: customized, fast-paced sessions, consistent measurement of output, and rigorous analysis of one’s diet. Speed, numbers, and advice. How much more simple could it be?

Not the gym-type? Time to rethink. Fitness Together offers an environment free of distractions with private attention. It’s quality and the depth of experience that Fitness Together focuses on, rather than the number of people coming in and out the door.

There’s a reason it’s called ‘Fitness Together.’ Training is client-focused, yet teamwork-driven. His trainers assist more clients in his 3 studios than any other single training facility in town, including the busiest Lifetime Fitness facility. Fitness Together franchises can be found throughout the Twin Cities and around the country. Currently it is the world’s largest personal fitness training organization. As a franchise, Zarecki gets to call many important shots - his staff trains nearly 1500 personal training sessions each month – more than anyone else in Minnesota.

Their Web site is a complete resource in itself. One can find health tips for doing hotel workouts, city-biking tips, as well as explaining dietary information. And not to mention, Zarecki blogs.



1 client, 1 trainer, 1 goal – that’s not all. 25 years experience, 3 locations, and a limitless passion and drive for achieving your health goal – that’s Fitness Together.

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