-written and photographed by Susan Powers

This casual corner restaurant with a funky vintage feel creates a stunning contradiction. Kick back, relax and prepare to eat plate after plate of some of the Twin Cities most exquisitely prepared food. Exceptional fine dining meets casual neighborhood cool, and the prices can’t be beat.

The Place

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The vibe in Victory 44 immediately puts you at ease. The colors are soothing, large windows bring in lots of light and the architecture of the old structure creates a warm, inviting feeling with a vintage groove. 

The chef-servers and baristas flow from one space to another. Coffee and Provisions lie to the east, the bar with tables and the tiny kitchen are in the middle and the dining room completes the west side. Huge chalkboards announce the evening menu and Victory 44’s slogan “Praise the Lard”. Outdoor dining is available seasonally. 

 ”We set out to make an approachable restaurant where people in the neighborhood would enjoy coming to eat” states Chef Erick Harcey. He gets his neighborhood folk interlaced with the cities most discriminating diners, who stop in regularly to experience his amazing food. 

The People

Wearing a t-shirt, baseball hat, jeans and an apron, Chef Erick Harcey appears to be a pretty laid back guy, that is, until he starts talking about food. It is impossible for him to contain his enthusiasm. It hits like a hurricane and you are immediately swept away by the excitement and joy he has for creating amazing food. 

Chef Harcey comes by it naturally. One grandfather was a chef and the other a farmer. Chef Harcey’s childhood memories are all about food, growing it, preparing it, and eating it.  A perfect environment for a budding chef.  

Chef Harcey studied and trained at Le Cordon Bleu right out of high school. He excelled there and landed at Hotel Sofitel in the pastry division just out of school. He was then hired at the Nicollet Island Inn as head pastry chef. Through hard work, talent and dedication he migrated up through the ranks to the top position, Executive Chef, where he developed his style, technique and skills.

At Victory 44, as a chef/owner, Chef Harcey has complete freedom to let his genius run wild. Working out of one of the smallest kitchens in town, he weaves flavor and texture together and, with one bite, leaves you speechless.

Deconstructed food is his speciality. He lets every ingredient speak for itself. A carrot finds its full expression by being presented three different ways (ex. poached, caramelized, and pureéd) in a dish bringing a depth of flavor that is intense. He likes to call his food controlled chaos on a plate. I would just call it eye-rolling delicious. Chef Harcey pushes the envelop, actually shreds it, in the best way possible. 

This excellence and excitement for food permeates every aspect of the restaurant. Many of the servers are actually chefs. So, the person serving you dinner was doing the prep earlier in the day. The benefit is having a server that intimately knows every detail of the food they are serving along with a huge dose of enthusiasm and pride having helped prepare what you are eating. 

Even the baristas amaze with their chef-inspired infusions. It is wonderful to have someone come to your table and put as much attention into your blueberry infused laté as the chefs did with your meal. Be warned, you will dream of this food and coffee.

The Food

The kitchen at Victory 44 is small. To make dishes like this, everyone has to be in sync, with their talents highly tuned. Chef Harcey leads the charge but his chefs must be up to the challenge. This is where the magic comes in. It has to be magic. One look at the space and you will understand why. Seriously, a well tuned team with mad skills make it happen. 

Chef Harcey places his heart and vision into every dish. He see’s an ingredient and the wheels start turning. It is an artful evolution that requires him to be constantly honing his skills. 

The beets in this salad are presented three ways. Fresh, puréed and dehydrated. The essence of the beets is expressed three fold, bursting forth with flavor.

Menus change as the seasons change, or a special ingredient inspires Chef Harcey. Over the top, delicious.

Did I mention they are open for breakfast and lunch, too?

For Your Kitchen

Chef Harcey graciously welcomed me into his home to prepare Mussels with Chicken Sausage. Shooting with his wife and four little boys was beyond fun. For the recipe and pictures of Eric and his four little sous chefs preparing the dish, click here: Mussles with Chicken Sausage

Victory 44

All images ©SusanPowersPhotography 2010-2013

Victory 44     |     2203 44th Ave N      |     Minneapolis, MN     |      55412     |     Ph: 612.588.2228

Victory-44.com

-written and photographed by Susan Powers

Through the rustic doors at 2124 Folsom St., one of San Francisco’s top chef’s, Joshua Skenes, is preparing culinary masterpieces five nights a week. Voted one of Food and Wine’s Best New Chef’s for 2011, Chef Skenes’ approach to food is breaking convention. One taste and you are a complete convert and everlasting fan. If you are not careful, his food could very well be the catalysis for love. 

The Place

When the taxi driver pulled up to the address given him by my dinner date, he was hesitant to let us out of the cab. “Are you sure there is a restaurant here?” he asked. From the street, I wondered the same thing. I had no idea where I was being taken for dinner, only that it was a surprise. Looking through gates and at the “rustic” court yard, I was siding with the cab driver. My companion assured me we were at the right place as we ventured ahead. 

As I walked through the door into the outer room of the restaurant, I immediately sensed something different about this restaurant. Micro greens were growing on shelves in the corner while two huge wood-burning ovens permeated the air with delectable smells. Cinder block off-set by citrus trees and a natural wood-topped bar created an interesting contradiction. An intriguing atmosphere sets the stage for your food adventure. 

We were greeted at the door of the dining room by a stylishly dressed sommelier and escorted to our table. Still having no idea where I was and the life changing journey we were about to embark on, we were seated.

Glancing down at the menu, it hit me. I was at Saison, one of San Francisco’s hottest restaurants. The price for a seat at the table is not for the faint of heart. There is no ordering, just plate upon plate that arrives at the table, perfectly executed by an amazing wait staff. And don’t be in a rush. Dinner can take more than three hours. I looked up at my dinner companion completely moved that he had brought me here to have this experience. Little did I know the dizzying and heart opening effect the food would have and that I would leave the restaurant falling in love. 

The People 

Brilliance, intensity, and drive are three words that could be used to describe Chef Joshua Skenes and his approach to food. “What I want to serve is the most interesting, amazing food…the best on earth…better than everything else,” states Skenes. He is well on his way.

 Chef Skenes had an affinity for food from a young age. There is a rumored picture of him at 4 years of age, wearing a chef’s hat making mud pies. A premonition? I think so. Like many other chefs, Skenes came to a point, shortly after high school where he needed to choose a direction. It was either martial arts or food. Food won and he found himself enrolled at the French Culinary Institute in New York. Combining school with working under Jean Georges Vongerichten, Chef Skenes passion for food deepened. 

After completing his training, Skenes moved to Boston and helped open Troquet and ended up working under Anthony Ambrose at Ambrosia. Chef Skenes eventually found himself in the bay area, where he became the executive chef at Chez TJ where his culinary creations were getting great attention. Skenes then helped open Stone Hill Tavern at the St. Regis Resort where he continued to be recognized for his gifted cuisine. 

All the while, Chef Skenes was developing a concept for his own restaurant, Saison, which means “Seasons” in French. His kitchen, easily as large as the dining room (maybe even larger) is one of the most beautiful professional kitchens I have seen, and is staffed with an amazing array of chefs in white coats. 

The camaraderie between the multitude of chefs that are required to execute Skenes food is apparent. Prep starts early, with chefs at numerous stations, some harvesting micro greens, some working at the large wood ovens and a handful in the kitchen, all overseen by the watchful eyes of Skenes.

  It is a talented group of chefs, all who are excited to be working with Skenes. The prep is intense, the mood focused, and the evening’s plates are beginning to come to life. 

The Food

Comfortably seated in the restaurant, the food and wine started to appear. The first course is a “gift” from the chef (the first of many). A small plate with a combination of flavors and textures that subtly announces Skenes genius is perfectly placed on the table. The wait staff seems to be driven by a sixth sense, knowing exactly what we need, when we need it and delivering it almost invisibly. The service is exceptional, deeply contributing to the experience. 

Skenes, obsessed with fire and flavor, forages for items that contribute to his plates. His desire to coax the most flavor possible from his ingredients means that fire is intimately involved with 80-90% of what hits the plate. When you eat at Saison, you eat what is placed in front of you. There are no substitutions and there doesn’t need to be. The food is delicious beyond description.

 Skenes dishes are all spot on. The balance of flavors and textures, exploding in your mouth one minute, lulling you into a stupor the next, all amaze. I am in the middle of the most flavorful, sensual meals I have ever had. The effect of the food, the beautiful wine pairings and the exquisite service had its effect. Had my vision blurred or cleared. 

 Can food open all of our senses? Skenes food can and does. I had the most delightful dinner of my life. All of my senses were stimulated, my heart was opened and a new journey began. 

Saison     2124 Folsom Street     San Francisco, CA 94110      415.828.7990

www.SaisonSF.com

©All images and content copyrighted 2011 Susan Powers Photography. 

]]> http://shootingthekitchen.com/saison-san-francisco/feed/ 20 http://shootingthekitchen.com/in-season/?utm_source=rss&utm_medium=rss&utm_campaign=in-season http://shootingthekitchen.com/in-season/#comments Sun, 14 Aug 2011 20:28:30 +0000 Susan http://shootingthekitchen.com/?p=1448

-written and photographed by Susan Powers

Tucked into a little row of shops on the corner of 54th and Penn, Chef Don Saunders is creating outstanding food inspired by and celebrating the seasons. A small space that is producing big flavors, his food is both innovative and delicious.

The Place

Cool, relaxed,  hip, and chic with a hint of whimsy, the interior of In Season is the perfect backdrop for Chef Don Saunders’ exquisitely prepared, seasonal food. After providing Twin Cities’ diners with stunning cuisine at Au Rebours and Fugaise, Chef Saunders wanted a small, neighborhood place. He found the perfect spot in southwest Minneapolis. 

Cleanly designed with surprising notes of little luxuries, In Season was a true labor of love. Doing most of the work himself (with interior design consultation from a friend), Chef Saunders’ vision has paid off. Oversized lamp shades above create a fun ambiance that is complimented by the art on the walls. The smooth leather chairs balanced by the opulent banquettes create the perfect background for Saunders’ food. 

The patio in front is surrounded by plantings of herbs and sunflowers, providing not only food but a lush green wall for privacy. 

Great care was taken with the layout of the seating. Plenty of room is available for guests to enjoy their dining experience whether sitting at the bar or at a table. 

The People

Chef Saunders’ story, unlike many top chefs, does not read like a romance novel or a spy thriller. He remembers in high school, making “real” food at a time when processed, boxed meals were quickly becoming the norm. He enjoyed working with real ingredients, making real meals. 

When he went to college, it was the lure of the energy of restaurants that brought him to the hospitality program at Stout University in Wisconsin. He had been a server at a few of the top restaurants in Minneapolis and was interested in learning how to run the front of the house. He quickly grew bored and realized that what he really wanted was to learn to cook. His sister was living in London at the time and it made complete sense to him to get in some travel and attend Le Cordon Blue in London.

While studying in London, Chef Saunders did a stint at Chez Bruce, a Michelin-rated restaurant, under the eye of Chef Bruce Pooley. It was there that he developed an understanding of what truly good food was all about. When Chef Saunders returned to the Twin Cities, he landed in Vincent Francoual’s kitchen at Vincent a Restaurant. “Vincent taught me more about food than I learned in culinary school,” states Saunders.

There was time spent working in the kitchens of La Belle Vie cooking with Jack Riebel, then off to Au Rebour where his food started entering the spotlight. It was at Fugaise, when he came out on his own, that his classic French cuisine became a favorite for many Twin Citians and recognized as some of the best food in town. But as many good things come to an end, so did Fugaise. 

When the time came to re-emerge, Chef Saunders’ greatest desire was to find a small neighborhood place where he could serve up his French based, regional cuisine. As with all great beginnings, the stars lined up and he found the perfect spot on the corner of 54th and Penn. 

The Food

What happens in the kitchen at In Season is nothing short of miraculous for two reasons. Chef Saunders has a way with food that amazes the palate (honestly, I wanted to bathe in one of the dishes).

The flavor combinations, perfectly balanced, are based on an incredibly strong knowledge of cuisine whether it be French, Spanish or any other country that strikes his fancy yet he is not tied to any one cuisine. 

While the food is amazing, how it is being made is even more so. On a regular night, Saunders is in the kitchen with only one other chef. That’s it. No dishwasher, no staff of five to prepare and plate. Dishes are done on the fly by whomever is closest. On the busier nights Saunders may be complimented by two. 

As the pace of the restaurant picks up, the intensity in the kitchen rises. It has to. There is a lot of food being cooked and plated. The speech between the two reduces to a few words and they are now communicating by some kind of chef ESP. It is powerful and impressive to observe.

For Saunders, it is more about the ingredients than the type of cuisine.  He also sources food locally when available but is not tied to only local. While he loves to know where his food comes from and who is producing it, he has an open mind as to what will appear on his menu.

On the front of the menu, you will see a list of fresh, seasonal ingredients that have inspired his menu. Changing with the season, you are assured of the freshest ingredients combined with Saunders’ brilliant vision. It makes for a very satisfying dining experience that you will quickly return to enjoy.

For Your Kitchen

Chef Saunders has graciously given us his recipe for Thai Style Raw Hamachi w/ Cucumber and Watercress. Join us in Stephanie’s kitchen where I shoot while Stephanie walks you through Don’s delicious recipe. This dish is literally bursting forth with fresh flavor, perfect for your end of summer menus. For the recipe click here:  Thai Style Raw Hamachi w/ Cucumber and Watercress.

In Season       5416 Penn Ave South Minneapolis, MN 55419      612.926.0105

www.InSeasonRestaurant.com

All images and text ©Susan Powers 2011

-written and photographed by Susan Powers

Unassuming elegance and outstanding food. That is La Belle Vie at 510 Groveland, Minneapolis. If you have been, you can’t stay away. If you haven’t been, you need to treat yourself to one of the finest dining experiences in the Midwest.

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The Place

When Chef Tim McKee first came up with the idea for La Belle Vie, his vision was to have a Paris-type Bistro that people would visit a couple of times a week. It’s beginning in Stillwater, MN, reflected that. He imagined a Toulouse Lautrec painting coming to life, good times and great food. La Belle Vie’s diners were demanding and having an  influence on the direction of the restaurant and food. La Belle Vie was growing up and moving to Minneapolis facilitated that growth.

Housed in the historical 510 Groveland building, polished elegance surrounds you from the minute you arrive. The beautiful carved stone exterior opens to a lobby graced by decadent architectural moldings and stunning chandeliers. The grace of the original design has been meticulously maintained. The feeling is one of the elegance of yesteryear combined with the modern notes of today.

Chef McKee, an art lover, has procured stunning bronze statues, beautiful paintings and in the bar, an amazing piece that reflects his anthropological background.

Like the homes of days past, the restaurant is divided into three main spaces. The formal dining room, which includes two rooms, and the lounge (pictured above). With its velvet pillows and chairs, sheer silk window treatments and deep rich colors, it wraps you in a cozy ambience. 

The main dining room, actually divided into two rooms, is elegant, sophisticated and cleanly designed. It’s a beautiful background for the stunning food coming out of the kitchen.

The People

As expected, every chef I have photographed is passionate about food. Their passions are born from a million different mothers. Some come to it early, in their grandmothers’ or mothers’ kitchens. Others find themselves on the road, without even knowing they had taken that turn. Chef Tim McKee was studying anthropology, and started cooking at Filios as a way to pay for college. He ended up at Azure, under Jay Sparks who noticed a talent budding in the young chef. His encouragement along with McKee’s intense interest in studying cookbooks (he has hundreds) and reading menus (he reads them daily) guided him along the way.

McKee ended up in the kitchen of D’Amico where he was promoted to Executive Chef, still not thinking that food was his path in life. It wasn’t until in 1997 when he was nominated as one of Food and Wine’s Best New Chefs, he decided that food would be his career. He has gone on to win the James Beard Award for Best Midwest Chef, and Gourmet Magazine has named La Belle Vie as one of the top 50 restaurants in the United States.

Chef McKee also knows how to spot talent and you don’t run a restaurant like La Belle Vie on your own. He is rocking the kitchen with some amazing talent. Chef de Cuisine Mike DeCamp, who McKee states is responsible for fifty to seventy percent of the menu creation, is a powerhouse in his own right. Nicknamed YC for “young chef” his talent is well beyond his years.

The Food

The ingredients are the stars of the food at La Belle Vie and they are what inspire Chef McKee. Whether it be a soft-shell crab (pictured above) or a beautifully seared piece of Foie Gras, McKee’s French Mediterranean inspired menu is always perfectly composed.

Balancing flavors, building textures, the dishes delight the palate. McKee asks, what is the main component, where is it going to be used and then builds from there. His deeply infused flavors compliment each other so completely that the final dish achieves a finesse that makes you want to return every night of the week.

McKee carries around an encyclopedia of food knowledge in his head. When someone has that kind of a resource to pull from,  mastery of flavor  is a given and a gift. One that Twin Cities diners have been exalting for years.

Whether enjoying the Chef’s Tasting Menu, or ordering a la cart, your meal will be perfection. The lounge, with its separate menu is a favorite for a more casual feel.

For Your Kitchen

Stephanie is in the kitchen again re-creating Chef Tim McKee’s delicious recipe for English Pea Tortelli with Blue Crab, Truffle & Mint

The recipe has four parts, but Stephanie suggests work-ahead tips. For the recipe and photos of preparation click here: English Pea Tortelli with Blue Crab, Truffle & Mint

La Belle Vie         510 Groveland Avenue      Minneapolis, MN         612.874.6440

www.LaBelleVie.us

All images and text  ©Susan Powers Photography 2011

-written and photographed by Susan Powers

There is something special and unique going on in Chef Doug Flicker’s restaurant, Piccolo at 4302 Bryant Ave, Minneapolis. Chef Flicker is taking the art of small plates and intense flavor to a new high. Think custom tasting menu, exceptional.

The Place

The interior is simple yet welcoming. Two separate spaces comprise the dining areas, both intimate, each with its own feel. The front room is a little larger and more open, if large is a word you can use. Piccolo, Italian for “small” is just that. With seating for only around 30-40 people, it is a cozy space.

Having a small space is just what Flicker wanted. It gives him the freedom to work with ingredients at levels that would never work in a larger restaurant. His small space and small plates translate into a big dining experience.

A trip through the kitchen brings you to the back dining room. Only three tables reside there. A buffet is stacked with cookbooks and wine glasses. When your restaurant is this small, you have to take advantage of every space.

Walking through the kitchen and arriving in the back room, you have an uncanny feeling that you have just walked through someone’s apartment, into their dining room. Soft jazz, playing at just the right volume, completes the feel of the room.

The People

It is a busy Saturday night. The restaurant, as usual, is filled to capacity. Flicker checks a piece of paper, looks over his shoulder and asks one of his other three chefs to start a dish. The area is spacious for the four of them, each having their own distinct working area. But with the complexity of the dishes that are being pulled together, they continually overlap each other.

Every kitchen has its own personality, its own vibe. Some are high energy and loud while others have a serious, more focused feel. The kitchen at Piccolo is completely different. It is zen and not just because it’s quieter than most. It has a flow, an energy that is hard to describe but permeates the air. There is laughter, and the normal kitchen communication but here, something is different. It has a peacefulness about it.

There is a lot of discussion going on over the plates that have been meticulously polished before food even enters the picture. A perfect blank canvas to highlight the artful presentations of the food. Everyone works as a unit in this kitchen and you can feel the importance of each contributing individual whether it be a server, dishwasher or Flicker himself. Born from a dream to have a more equitable positioning of all involved, he is succeeding.

Flicker came into food through the back door. Graduating from high school in the small town of Rochester, MN, it was the suggestion of his sister’s boyfriend, a restaurant owner in the Twin Cities that sent him into chef’s training. Being a bit of a rebel, it was originally the lifestyle, not the food that drew him to the profession.

He found himself in the kitchens of D’Amico, and that is where he started realizing what food could really do. He eventually opened Auriga, to critical acclaim. Piccolo, his latest creation, is now making diners roll their eyes in culinary ecstasy.

The Food

To say that Chef Doug Flicker is one of the most recognized chefs in the Twin Cities, is actually an understatement. His creativity, imagination, skills and renegade spirit allow him to put together mind blowing small plates. When asked how he approaches constructing a plate, he quickly answered, “I look for things I have never worked with and figure out something interesting to do with them.”

Piccolo’s menu consists of only small plates. Ordering is equivalent to customizing your own tasting menu, a delightful experience. “Small portions mean a whole new world,” says Flicker. “The ability to use ingredients that you couldn’t use or eat otherwise. E.g. the swordfish belly, which is uncommon, and so rich that you only want a couple of bites.”

What makes Flicker’s food so exceptional is his wicked ability to combine and balance flavors and textures. Every bite is simply bursting with flavor. His approach is unique and exciting. An experience that everyone who loves food will enjoy.

For Your Kitchen

Stephanie and I had a blast preparing and shooting the recipe that Chef Flicker shared with us. His Burrata with Frozen Pea Purée, Bottarga, & Oilo Verde is not only over the top with flavor, but quite easy to prepare. For the recipe and  to see Stephanie prepare it, click here: Burrata Recipe.

Piccolo 4300 Bryant Avenue South        Minneapolis, MN 55409-1709        612-827-8111

www.PiccoloMpls.com

-written and photographed by Susan Powers-

The day Patisserie 46 opened its doors was a very lucky day for Minneapolis, indeed! Uber award-winning pastry chef John Kraus brought his extreme talent and deep passion for all things pastry to the corner of 46th and Grand, creating a little corner of heaven for all who visit.

The Place

When Chef John Kraus first walked into the corner space, he knew it was just right for the neighborhood patisserie he was dreaming of. The silver tin ceiling would stay and be complimented by beautiful warm orange walls and brightly lit pastry cases filled with all kinds of decadent goodies.

The space is inviting. Transformed  by a lot of Chef Kraus’ own sweat equity, it has become the perfect place to gather. Neighbors are greeting each other, coffee is shared and  the delightful pastries keep a smile on everyone’s face. You can pull up a chair at a nearby table, take your treats out to the patio or in the winter, curl up in the big leather chairs by the fireplace.

It is a place that you quickly get used to and desire to return to often. Or, find yourself making excuses to drive across town just to pop in.

The People

It’s 4 am and the level of concentration in the kitchen is intense. Bread is coming out of one oven, croissants going into another. Delicate pastries are being assembled at the same time as the artisan sandwiches are being made for lunch. It is amazing to watch the different points of focus all happening at once in this seemingly small space. It is quiet. Everyone moves with precision as though they are parts of a clock, working together to keep time.

Chef John Kraus picks up a pastry bag and starts piping filling into a strawberry rhubarb danish. That accomplished, he opens an oven to quickly check the doneness of a batch of baguettes. They look perfect. Nothing gets past his eye. He gathers his line chefs together to taste something he is not 100% pleased with. Point taken, all nod and return to their spots as the activity continues.

Growing up with a Sicilian mother who always seemed to be cooking, John started learning about food at a young age. His mother’s kitchen was very organized as she always had the entire week’s meals planned out. Somehow those early memories seem to connect the dots to John’s love of the techniques and precision required to make breads and pastries. Baking is creativity combined with science. John finds that interesting.

Like many chefs, John’s culinary career started as a dishwasher. In a restaurant in Yellowstone National Park, it didn’t take very long (about a day) for him to figure out that while he loved the kitchen, it wasn’t soap and water that drew him there. The food was calling and before long, John found himself in London, England, at the prestigious Dorchester Hotel, making stocks.

Wanting to become an executive chef, he meticulously attended to his duties in the kitchen. But it was the bakers and the pastries that were being created for afternoon tea that caught his attention. He kept up his duties in the kitchen, but found that he was staying almost 24 hours a day, baking for high tea. He was amazed by what could be achieved with such simple ingredients. When his visa was about to expire, he enrolled at Le Cordon Bleu in London.

Still wanting to be well rounded, he accepted a position with Chef Michel Perraud at the famed Fleur De Sel. It was there that he learned the importance of the quality of ingredients and knowing where your ingredients come from. He carries that with him still as he sources the freshest ingredients from as many trusted local sources as possible.

When John returned to the U.S., he worked in pastry at the five-star, five-diamond restaurant, The Wild Boar in Nashville, Tennessee under Chef Robert Waggoner. Waggoner was considered to be the Godfather of low-land cuisine. He then became the executive pastry chef at Magnolia Restaurant.

John attended a pastry intensive at The French Pastry School in Chicago (the country’s most prestigious pastry school) and caught the eye of Chef Sebastien Canonne and Chef Jacquy Pfeiffer. They offered him an assistant position that developed into a full time position for over 9 years. During that time, Chef Kraus not only won Patisfrance Pastry Chef of the Year and the National Dessert Champion of 2002, he has been named as one of the top 10 pastry chefs more than once and even won a Food Network’s Chocolate Challenge amongst his numerous other awards.

His kitchen is happy. All who work there agree that it is a great place to work. One might add, it is also a great place to learn from one of the best. John wants work to be fun and rewarding for his employees and it appears that he is accomplishing that.

How did Minneapolis get so lucky as to have this magnificent chef in our midst? The short version tells the story of a chef who wanted a neighborhood bakery, a chance class taught at MIA (introducing him to the Twin Cities), a desire along with his beautiful wife to raise their young sons closer to her home in a family friendly city….well the rest is history and our tremendous gain.

The Food

The only word that comes to mind when describing the offerings at Patisserie 46 is perfection. Breads, pastries, cakes, tarts and chocolates that immediately put you into a state of nirvana. The recipes are classically French based with a bit of a modern twist. Flavors balanced exquisitely, crusts flaky and divine, you will spend hours dreaming of the next time you can return after just one bite.

I will let these speak for themselves.

Along with the stunning pastries, at lunch you will find lunch items such as ham and gruyere baguette or a roasted red pepper, shallot, asparagus and goat cheese tartine, not to mention the handmade ice cream, decadent chocolates and delicious coffee drinks.

One more thing…

You can also find John and his wife, Dawn at the Fulton Farmer’s Market on Saturdays. But be prepared to wait in line, the secret is out!

For Your Kitchen

Chef Kraus gave us one of his favorite recipes for us to prepare, Financiers! They were uncomplicated and delicious! To see the recipe, Stephanie’s notes and preparation and more of Susan’s photographs of the preparation, click here: Financiers

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Patisserie 46 4552 Grand Ave. South, Minneapolis MN  612-354-3257

www.Patisserie46.com

All images and content @SusanPowersPhotography 2011

-Written and photographed by Susan Powers-

What do you get when you combine two passionate, talented chefs and the hottest new food trend? Masu Sushi and Robata on 3rd and Hennepin, NE. Just a stone’s throw from downtown, this brand new addition to NE is deservedly jumping every night!

The Place

You feel the vibe immediately when you walk through the door. Hip, youthful, and energetic. With its vibrant colors and Japanese kitch everywhere, Masu’s playful environment makes a bold statement. Designed to feel like a great neighborhood hangout, the entwining of great food, a fun place and friendly people successfully creates an irresistible place to dine.

Dozens of Munny dolls were handed out to local artists to decorate. Beautiful photo murals featuring a local model stare at you with mysterious eyes. The colorfully lit pachinko machines in the back are a favorite of kids, adults and even some of the chefs.

In complete juxtaposition to the surrounding environment, the tables impart a feeling of zen. Live bonsai trees sit on a beautiful black background decorated with wooden sake masu. They create a peaceful environment for your food. It is an interesting contradiction, but one that works.

The People

Masu has not one but two executive chefs. Sushi Chef Katsuyuky (Asan) Yamamoto, considered to be one of the top sushi chefs in the midwest and Chef Alex Chase who is in charge of the Robata and noodle dishes. Both are committed to presenting traditional but fresh Japanese flavors.

Chef Alex’s passion for all things Japanese started as a young boy. His father decided that they should have sushi night, every week. By the time he was 14, he was researching studying abroad (Japan, of course) and three days after he turned 15, he was on a plane. His host family was third generation fish market owners. Alex loved going to the market. One of the relatives, sensing Alex’s interest in Japanese food, started taking him out to dinner at amazing places. Alex got initiated in a way most of us could only dream about.

When he came back to the U.S. he knew he wanted to learn more about food so he took a job as a busboy. He worked his way up to prep and then decided to go to the Culinary Institute of America in NYC. When Alex wasn’t cooking, he was traveling. He even ended up in Alaska on a salmon boat for a fishing stint.

Chef Alex is passionate about the food he makes. We sat and talked about specific ramen techniques (rapidly boiling the broth for extended periods of time is what gives it the creamy texture). Always looking for anything that can be improved or made better, he pushes to be the best.

Just steps away from the smoke and heat of the Robata and ramen kitchen is the sushi area where Chef Asan rules. Like the kitchen, it is high energy and people are flying. Unlike the kitchen, a sense of coolness pervades. Cool lights, cool vibe and some very cool sushi.

Chef Yamamoto spent a lot of time traveling between Japan and Minnesota. Often visiting friends, he finally decided to make it his home. Not exactly knowing what he would do in this new country, he finally found his calling making sushi, which is an interesting path for a man who didn’t like fish.

His father taught him the ins and outs of sushi when he was just a young boy. But it wasn’t until he started working at Origami, and moved his way up through the ranks, that his talent and skills became apparent. And what skills they are. From dishwasher to one of the Twin Cities top sushi chefs, he brings a great attitude, an artistic flair and an ability to make delicious sushi with amazingly fresh flavors.

The Food

While the sushi at Masu is divine, creative and playful, it is the addition of noodles and robata (a traditional Japanese grilling technique) that completes the menu and sets this restaurant apart. It is important to note that Masu is the first restaurant in Minnesota that sources its sushi from sustainable sources.

There are over a dozen noodle dishes, painstakingly created. The flavors are multi-layered with some of the ramen taking days to prepare. This is comfort food taken to a culinary high.

With almost 30 selections in the Robata menu, it is impossible not to find something you will love.

Also included on the menu are Izaka (small plates) and Teishoku (menu combinations). You owe it to yourself to get over to Masu and try out their remarkable food. I can assure you, it will be a place you return to often.

For Your Kitchen

Chef Alex graciously gave us his recipe for Ginger Duck Gyoza. We made them and found the goyza to be easy and addicting! These are literally bursting with flavor. Stephanie made some variations that you will love.

To see the recipe, Stephanie’s notes and more of Susan’s photographs of the preparation, click here: Ginger Duck Gyoza

Masu Sushi and Robata 330 East Hennepin Avenue, Minneapolis, MN  612.332.MASU (6278)  www.MasuSushiandRobata.com

-Written and Photographed by Susan Powers-

Cafe Ena is a  jewel nestled on the corner of 46th and Grand. With food as colorful as the restaurant, their cozy atmosphere and deliciously creative Latin Fusion fare will keep you coming back for more.

The Place

For years Cafe Ena’s owners, Chef Hector Ruiz and Erin Ungerman drove past the little grocery store on the corner of 46th and Grand. The same grocery store that Erin’s grandparents shopped at in the 1940′s, and Erin shopped at as a youngster. It constantly captured their attention and imagination. “All we could think of was what a great location for a restaurant it would be.” The “For Lease” sign appeared, Hector responded and Cafe Ena, named after their six-year-old daughter, began to take form.

Bright colors, tile mosaics (designed by Hector), and a warmth that draws you in, Cafe Ena has a Latin flair with a rustic twist and a little velvet thrown in for good measure. The result? An irresistibly welcoming space that literally glows.

The wine case was built from reclaimed wood and is one example of the passion and love that was put into creating this space. Even the art on the walls, commissioned by Hector and Erin, presents a feel of the Aztecs. All of these separate details combine to create a vibrant, alive atmosphere. Perfect for this space.

The People

When Hector Ruiz tells you his story, it is hard not to sit with your mouth dropping open in awe. Born in the U.S. Hector’s parents took him back to Mexico as a small child where he would help his mother cook for her catering business. A love and understanding of food was part of his everyday life.

Hector moved back to the U.S. and at age 15, he was back in the food business. His first job was working in a Jamaican restaurant for an aging Rastafarian. Working his way up from dishwasher to line cook, Hector still remembers the old chef and his approach to his food. “He taught me to love the food like it was a member of your family.”

Hector’s next stop was in Tempe, Arizona at a family owned Italian restaurant where he learned yet another style of cooking to complement his repertoire. From there it was off to Chicago where he worked at Tucci Benucch, then to Minneapolis when Tucci Benucch opened at the MOA. From there, he did a tour of some of Minneapolis’ finest including Twin City Grill and Un, Deux, Trois.

He ended up back at MOA where he was lead line cook at Planet Hollywood until the Rain Forest Cafe stole him away. He ended up as a corporate trainer for them, traveling around the US, Canada and Mexico, opening 12 restaurants. Upon his return to Minneapolis, he did a stint at Prima (where he met Erin) before he became the executive chef at Three Fish. Catch your breath because this is where it gets really interesting.

Hector wanted to get back into the corporate chef world. But because he didn’t have any “formal” training, ie. a diploma,  he was hitting brick walls. What does this man, who has more experience and food knowledge in his little finger than most do in both hands, do next? He enrolls in culinary school at Le Cordon Bleu where upon graduating, he scored a highly coveted internship at the extremely prestigious Lucas Carton in Paris. He trained with internationally known Chef Alain Senderens, one of France’s culinary geniuses credited with the invention of Nouvelle Cuisine.

Upon completion of his internship, Hector returned to Minneapolis where he and Erin opened El Meson, a Spanish-Caribbean Bistro. Not long after, the space on 46th and Grand opened up and a few years later, Cafe Ena was born.

The Food

Hector’s passion (obsession) and love for food is present in every dish that comes out of his kitchen. Beer battered shrimp, perfectly prepared, is  served over a curry corn-potato fritter, with a cilantro aioli, and pickled red onion. The flavor is fresh, the presentation, vibrant.

Hector’s Latin fusion cooking combines the flavors of Mexico, Central America and South America. Add to that Hector’s knowledge of French technique and you get some pretty amazing food. You taste the love, history and culture that is in every bite.

With a menu that changes seasonally, and an environment that surrounds you with warmth, Cafe Ena should be on your frequent dining list.

For Your Kitchen

Stephanie beautifully prepares and translates Hector’s recipe for Salmon with Coucous and Jalapeno- Infused Cream. This amazing dish is easy to prepare, full of amazing texture and bursting with flavor! It is a perfect recipe for your family, or your guests!

To see the recipe, Stephanie’s notes and photographs of the preparation, click here:

Salmon with Coucous and Jalapeno-Infused Cream

Hector Ruiez and Erin Ungerman of Cafe Ena

Cafe Ena   4601 Grand Ave, Minneapolis, MN. For reservations, call 612.824.4441 www.CafeEna.net

©SusanPowersPhotography 2011

-Written and photographed by Susan Powers-

Best selling author, pastry chef and food blogger, Zoë Françios, works out of her southwest Minneapolis home, creating mouth-watering recipes for breads, treats and all things pastry.

The Place

Entering into Zoë François creative domain (her kitchen) is akin to walking into a beautifully frosted layer cake, white with lemon filling. The walls are adorned with pastry themed art and even her chandeliers look like upside down cakes. It is a little piece of artistic heaven where ideas are born, and sent off into the world to become best sellers.

Her first book, “Artisan Breads in Five Minutes a Day”, has become to home bakers what the “Joy of Cooking” is to home cooks. The story of it’s success reads like a fairytale. Zoë met her co-author, Jeff Hertzberg, in 2000, when their children were in a music class together. Jeff had developed a recipe for bread that only took 5 minutes to throw together and enabled people to bake perfect bread with almost no effort, something unheard of in the bread world.

Jeff called in to Lynne Rossetto Kasper’s show, The Splendid Table, asking how to publish a book based on the recipe. An editor (I kid you not) who was listening to the show at the time, loved the idea and contacted Jeff asking him to submit a proposal. That was almost the end of the story until Jeff met Zoë. Jeff had no idea how to write a cookbook, Zoë agreed to co-author and a few years later, “Artisan Breads in Five Minutes a Day” is a best selling cookbook with close to 500,000 copies sold.

Zoë embodies the dream of turning your passion into your profession. Years ago, while working in marketing, her husband noted that she was developing a unique way to deal with a job that was trying. She would come home and bake her stress away. Baking relaxed her and made her happy. Encouraged by his support and a desire for more formal training, Zoë headed to New York and studied pastry at the CIA (Culinary Institute of America) in New York.

Coffee, cream, a lens and a manuscript. The perfect representation of a day at work in the kitchen.

The Pastries

Happiness followed Zoë home from New York. Her passion, creativity and ability to produce perfect, delicious desserts and pastries, quickly established her as a well known pastry chef in the Twin Cities. One bite of her confections will send you into a sweet heaven. The crumb is perfect, the frostings like velvet. She continued on this path until motherhood inspired her to change direction and focus more on a home centered base for her creativity.

Zoë is currently working on quite a few different projects. Her blog, Zoë Bakes, is a favorite for home bakers and her “Artisan Breads in Five Minutes a Day” followers. She posts her delicious recipes along with clear instructions and beautiful photos. Recently she has started writing for the Cooking Channel’s blog, where she creates unique recipes and photographs them for their readers. She will be posting the recipes for these Lindzer Cookies and her Carrot Cake Cupcakes soon.

The Pizza

After publishing “Artisan Breads in Five Minutes”, Zoë and Jeff followed up with their second book, “Healthy Artisan Breads in Five Minutes a Day”. On the day I was there shooting, Zoë was testing and putting the final touches on recipes for their third book, “Artisan Pizza and Flat Breads in Five Minutes a Day”, due for release this fall. Zoë and her family spent a month last summer touring Italy, Turkey and Greece, known pizza and flat bread cultures. They tasted everything they could for inspiration and authenticity.

The Desserts

You would think that would be enough to keep Zoë busy. But when you are as passionate as Zoë is about her craft, it is hard to say no to a great creative endeavor. When Steven Brown recently approached her to make the dessert recipes for his new restaurant, Tilia, she gladly accepted. Zoë credits Steven, along with Andrew Zimmern as being the two people who taught her the most about food.

Zoë’s desserts for Tilia needed to pair well with the amazing beer list that they have. A fun challenge that she met beautifully. When we visited the restaurant, one of the desserts was delivered to the table, not quite up to Zoe’s standards. She quickly jumped up, grabbed a towel and perfected the presentation. That is passion, that is love.

Zoë François is truly one of our Culinary Treasures.

For Your Kitchen

On the day I was shooting, Zoë was working on testing a gluten free pizza crust. She generously gave us one of her recipes from “Healthy Artisan Breads in Five Minutes a Day” to prepare. We had fun making and shooting this easy crust and the results were delicious. For the recipe, pictures and Stephanie’s notes, click here:

Gluten Free Pizza with Fresh Mozzarella, Olives and Anaheim Peppers

You can find Zoë here:

Artisan Breads in Five Minutes a Day
Zoe Bakes
Cooking Channel
Her desserts are currently being featured at Tilia.

©Susan Powers Photography 2011

Vincent, A Restaurant is located at 1100 Nicollet Ave in Minneapolis, MN. Enjoying its 10th year, part owner and executive chef, Vincent Francoual has consistently been serving up his “no rules” contemporary version of French food to an appreciative midwest audience. He recently won the prestigious Minnesota Monthly Chef Challenge, showing everyone his creativity and expertise.

The Place

During the day, soaring windows fill the restaurant with soft light. At night, they create a sexy, sophisticated ambiance with spectacular views of the downtown lights. Dark wooden floors, beautifully complement the deep cream walls. A feeling of casual elegance surrounds you.

While the dining room may be white linens, the bar seductively invites you in with deep colors, thickly upholstered booths, tables and plenty of space at the bar to dine. There is even a large screen TV for watching the French take on the English in soccer and other sporting events. Vincent offers two happy hours with a great bar menu that is easy on your cash supply.

The People

Step through the swinging doors into the kitchen at Vincent, and you are greeted with smiles and laughter. Not what I expected from a French chef and a busy kitchen. The feeling is one of focused camaraderie. The delightful aromas will bring you to your knees.

Slipping into a small space between a sink and a wall, I disappear. I make a note to ask Vincent why there is a picture of a man with a horse on the wall above the line (one of the cooks is a horse person). It is a reflection of a chef who is not uptight and cares about his employes.

when Vincent was 15 years old and living in his native France, he had a decision to make. He could either become a truck driver or begin his culinary pursuits. Twenty years later, he is still amazed to find himself in Minnesota, serving French food to midwesterners. “When I first came here, I had no idea how people would react to my food” he explains. Ten years later, Vincent, A Restaurant is deeply established as one of the Twin Cities’ top restaurants.

The kitchen is alive with activity. Line cooks blanket the front while prep and dessert creation has taken over the back. Working almost on top of each other, it is fascinating to see how everyone has a sixth sense about space and proximity.

The restaurant is fully booked. The Minnesota Orchestra is performing at Orchestra Hall, right across the Mall. A great deal of fine, French food needs to be served in a short period of time.

The kitchen has turned into a beehive. Everyone has their own job but functions as a cohesive unit. Everyone is thriving under the pressure.

Vincent is completely absorbed. One second he is overseeing a cook in the back, the next, sauteing quail on the line. Knives are flying, pans are bubbling with delicious smells and plate after plate is going through the window. Amongst all of this, Vincent pauses to show one of his interns how to plate a particular dish.

I met Vincent one morning at the restaurant, when it was empty. We walked into the kitchen, silence surrounding us and he told me, “I love my kitchen when it is like this”. As he pulled out some pans and started getting ready for a Saturday class, I was struck that after all these years, he still completely loves to cook.

The Food

Salmon, perfectly baked with skin fried to a delicate crisp, topped with mussels surrounded by purple potatoes and a divine velouté. Large, succulent scallops sitting atop a bed of  fingerling potatoes and leeks, cooked al dente with just the right amount of bite, married together with an amazing orange beurre blanc, these are some of the many delightful dishes that await your palate at Vincent.

A surprisingly humble chef, Vincent never quite understands why people make such a fuss over his food. I do. It is creative. Its classically French elements become innovative with Vincent’s touch. Perfectly crafted, beautifully balanced, combinations of flavors that are sometimes unexpected, always perfect.

For Your Kitchen

Vincent has graciously given us his scallops in orange sauce recipe to pass on to you. Join us in Stephanie’s kitchen where Susan shoots while Stephanie walks you through Vincent’s delicious recipe for Scallops in Orange Sauce. We learned a few things along the way that will help you make this dish perfectly for your family or guests.

For the recipe, pictures and Stephanie’s notes, click here: Vincent’s Scallops in Orange Sauce

Vincent, A Restaurant For Reservations: 612.630.1189 www.vincentarestaurant.com

©ShootingTheKitchen.com

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