Kenneth T. Herren

November 14th, 2017 by

We are very excited to have artist Kenneth T. Herren displaying his paintings at Create beginning November 2017.

"As an artist, I am challenged with communicating a visual narrative that speaks to the tension of two major forces that shaped the individual that I am today."

Born in the 1950’s and raised in a somewhat rural community and later becoming enlightened in urbania, I am primarily focused on bringing those two worlds together in my art.

I mainly use abstraction as the tool to accomplish this task.  A simple landscape collides with the energy of the city. Using composition, color and texture, I hope to convey a sense of the pastoral and inevitable disrepair.

In expressing my life experience through painting, I see the undercoat painting as a reflection of the things in the past. At times these details are hidden and at times can be seen by those we meet. As such, the colors that emerge from below reflect the true self or soul of the work.

Where it Comes From…
These pieces are from a larger body of works entitled: Fascination Street

When I was a kid, living in a dusty farm town in California, I watched a tractor-trailer carrying hundreds of 5 gallon paint cans lose its load right in front of my house. Hundreds of gushing containers of paint exploded before my eyes. The cracked and traffic worn pavement became an abstract painting that continues to influence my work to this day. As the little town grew up around "my painting", I sadly watched the decay that suburbia and 'progress' imposed on it, swearing that someday I would recreate the wonderment of that day it rained paint on my street!

Contact
952-988-9772
952-807-5416
www.kenherren.com

Domaine Serene Wine Dinner

September 7th, 2017 by

9/7/2017

Well, do we have a surprise for you!

On September 19th we are hosting a one-of-a-kind, four or six-course Domaine Serene dinner paired with Create's spectacular food. This is going to be absolutely the best meal of your life!

Tickets will be available soon on Eventbrite. The link is below.
Domaine Serene Dinner tickets-Eventbrite

Reception from 6:30 PM
Dinner at 7:00 PM

Menu:

Hors d'Oeuvres 

  • Domaine Serene "R" Rose
  • Butternut Squash Arancini – sour apple/ micro basil
  • Beef Tartare – anchois / toast / marinated tomato / yolk / chive

VIP Course – Chef's Surprise

Course One

Chateau de la Cree Les Tourelles Montagny Premier Cru
Fruit de Mer Salad –  garden greens / wild gulf shrimp / lobster / coddled oysters / grilled sourdough / "bearnaiseyonnaise"/ cherry tomatoes

Course Two

Domaine Serene Evenstad Reserve Chardonnay
Hawaiian Kanpachi Crudo – mint chimichurri / grilled radish

Course Three

Domaine Serene Evenstad Reserve Pinot Noir
Breast of Au Bon Canard Duck – fig glace / charred corn/ potato puree

VIP Course

Domaine Serene "Grace" | impossible to get wine in MN
Seared Au Bon Canard Foie Gras – sour cherry glaze / sea salt/ cracked pepper / toast

Dessert 

Malmsey Madeira
Crab Apple Cobbler – pistachio gelato / hazelnut struesel

William Brakke

August 22nd, 2017 by

The Dining Studio supports our local artists by showcasing their works. One of our present artists is William Brakke. Here, Willie tells us a little about himself and his work:

"I was born and raised in Duluth Minnesota. I went to the College of St. Scholastica, where the art department has excellent instructors but limited facilities. These limitations forced me to find creative ways of experiencing different media. My current work is a direct result of this experimentation."

 

I paint with aerosols, and I cut intricate and original stencils to create deeply layered images. My fascination with human interaction is reflected in the small decisions in any given painting: from arranging the image, to creating the stencil, to choosing the color composition. The accumulation of these small decisions creates the final piece.

My inspiration comes from exploring on the frontier of the natural and the synthetic, the neglected ally and the curated studio, the human and the wild.

I live, work, and create in the Twin Cities. I presently have pieces showing at the Moto-i in Minneapolis.

The work of being an artist excites me, and I am energized by the challenges to come!"

Contact
Instagram: williebrakke
Facebook: WillieBrakkeArt

Fish Fry and Pie Sunday Supper

July 1st, 2017 by

7/01/2017

Now this is going to be fun!!

Fish fry and Pie themed dinner?

Sample the best of what Summer has to offer in one meal!

Not your average fish fry... but you know all of our Sunday Suppers are fantastic, far above average! Well-stocked bar, as usual VIP tickets sell out quickly. We can accommodate GF, just let us know!

See you here!

Passed Apps:

  • Deviled Eggs with Smoked Char Roe
  • Shrimp Cocktail
  • Chef's Choice

Mains:

  • Beer Battered Trap Caught Cod
  • Fried Whole Arctic Char
  • Curry Gravy / Cocktail Sauce/ Malt Vinegar / Tartare Sauces / Aioli
  • Dill Fingerling Potato Salad
  • Baked Beans with smoked pork belly
  • Tomato-Watermelon-Feta Salad
  • Market Vegetable Pasta

Pies:

  • Blueberry
  • Cherry
  • Strawberry / Rhubarb
  • Apple
  • Coconut
  • Lemon Meringue
  • Banana Cream
  • Boston Cream
  • Key Lime
  • French Silk
  • Green Tomato
  • Peach
  • Chess
  • Crack
  • Shaker Lemon

Ticket Pricing:

VIP tickets: (seats) are at the bar with special treats coming from the kitchen as well as the bar

$84.30 food + drink         $14.04 (18% gratuity)         $6.40 Eventbrite charge

Dining Room Tickets:

$59.52 food + drink         $9.90 (18% gratuity)            $4.81 Eventbrite charge

*We reserve the right to cancel this event due to lack of attendance. We require 22 guests to hold this event.  In the event of a cancellation, attendees will be notified 24 hours in advance.

Fish Fry and Pie Tickets

Sunday Roast

May 12th, 2017 by

5/12/2017

We wanted to invite you to celebrate the good weather (maybe Spring will officially be here by then), good friends and, as always, super food!

Smoked brisket of prime beef

SMOKED BRISKET OF PRIME BEEF

We're at it again! An evening in June to start our Summer Sunday Suppers. We plan to continue all Summer so why not join us to celebrate!

Invitations are now, menu to follow soon. We are just SO excited we wanted to get the invitations out today! The chef's will focus on the first of local summer vegetables along with the the usual excellent carnivore fare...

Dining Room seats include a four course meal and open bar.
VIP seats include a multi course meal, open bar and front row seating surrounding the kitchen.

Our bar includes Flip's choice wine, beer and select cocktails.

Smoked Brisket of Prime Beef

  • Spatchcocked Amish Chicken – achiote brine
  • Fire Roasted and Butter Dipped Sweet Corn – black pepper sea salt
  • Grilled Octopus and Heirloom Tomato Salad
  • Baked and Loaded Fingerling Potatoes – Widmer's Cheddar / Chives/ Sour Cream/
  • Savoy Cabbage Slaw – vinegar style / herbs
  • Logan's Hawaiian Style Buns
  • Selection of house made hot sauces / bbqs/ chimichurri
  • Strawberry Short Cake – torched meringue / red wine caramel

Ticket Pricing:

VIP tickets: (seats) are at the bar with special treats coming from the kitchen as well as the bar

$84.30 food + drink         $14.04 (18% gratuity)         $6.40 Eventbrite charge

Dining Room Tickets:

$59.52  food + drink         $9.90 (18% gratuity)            $4.81 Eventbrite charge

*We reserve the right to cancel this event due to lack of attendance. We require 22 guests to hold this event. In the event of a cancellation, attendees will be notified 24 hours inadvance.

Buy Tickets on Eventbrite

Kitchen Renovation

April 27th, 2017 by

Renovation is a popular idea these days whether the day dreaming version while watching HGTV or living the dream and updating your own home or business. If you haven’t done it, be warned, it brings out the best and the worst in people.

After a little backstory, I’ll let you in on a few things that we were never told about renovation but have since learned.

We purchased a 1955 house three years ago. This came after a 12-year process of renovating a 1912 home. We were young, childless when we bought it and did the work ourselves (with help from friends). It was a learning process from the beginning.  We wanted to hold on to the character of the house, like the dark woodwork, stained glass and claw foot tub. The largest part of that remodel was the kitchen…of course, we’re both chefs. We had just completed it when we admitted to ourselves that having two adults, two babies, two cats and two big dogs in the home was becoming too difficult. We sold it and bought our 1954 home.

The new house had the space, the Mid-Century vibe and was architect built, which showed in every nuance, design choice and layout. We found out through some digging that the house was designed by John Polivka. As you may well know, that is a huge name in architecture so when we decided to renovate the kitchen (chefs, remember?) we hired a firm to help us to ensure that the design met Polivka’s standards and cuddled right into the existing floor plan. In this we had no choice. The exterior of the home is stone and floor to ceiling windows in most rooms.

We lived in the house, as I said, for three years deciding on what could be done. We consulted with three firms on the renovation before we selected one and we began the process last August. We began demo at the beginning of February. In mid-March we were here.

As we near the end of April we now can see our design choices...

Things we know at this point:

  1. Have a design or elements of your design prepared for your meeting with your chosen designer. We used Houzz.  It’s a perfect way to create a folder for all the macro and micro details that tickle your fancy.  Philip had his folder and I had mine for a few weeks then we compared them to see what overlapped to enable compromise.  This info can all be shared with your designers.
  2. Choose your firm carefully, do your homework on their design galleries, pricing, reviews and don’t feel that you must stick with this company if they don’t feel right for you. Consider it an interview.
  3. Be clear with your expectations and especially your dislikes. Once you get to a place where they start drawing up real plans you will have to give them a deposit for their time and it is better when they understand your needs and wants.
  4. Be clear with your budget. Just like in the television shows, problems will pop up and if you are already at the top of your budget where will that money come from? We opted to save some money by doing the demo and painting ourselves. Tell them this AFTER you get the bid.
  5. Ready yourself for making decisions/choices daily. Make sure you and your spouse/partner are on the same page.  Our firm has us each sign off on change order separately to ensure we both know what is on the table.
  6. This will not be a 6 or 7 week process, most likely (unlike TV). Your stuff has to go somewhere. If you are going to store it, ensure that is part of your budget. This is also a great time to purge the unnecessary items you have accumulated. Where are you going to make dinner? What equipment will you use? Where will you do your dishes/laundry/sleep until the renovation is complete? We set up a make shift kitchen in our basement where there is an existing bar. We have a butane burner and a toaster oven to do all our cooking. Luckily, we own a restaurant where we can do all our dishes.
  7. Prepare your family for chaos. We prepared our children, but how do you prepare your animals?  That was one thing we overlooked.  Our two dogs have suffered more than we expected. Even though they are both adults, their potty training has regressed.  We kennel them in our room so workers can come in and out freely. This has eased their stress but our room smells of dog and is always fluffy with fur.
  8. If you are an organizer, be prepared to be….uncomfortable. You will not be able to find everything, know where items are all the time, put things away as you like. Everything will take a longer, but you will adapt.
  9. The changes may take place slowly, but revel in the progress as it happens. This should be exciting and FUN!
  10. Watch when you can to learn. Ask questions if something doesn’t seem right. Bring up issues as they arise and document them with photos and correspondence. A good company wants to make you happy.

Our schedule says that we will have a kitchen in May. I will update the blog with photos as the checklist grows smaller.  One day at a time, one day at a time…

Jean Wright

April 11th, 2017 by

 

"I am a life-long Minnesotan. I live in St Paul and my current studio is in the Grain Belt warehouse building. I have been in love with art-making since childhood, when my best friend’s father would turn us loose in his studio armed with huge sheets of vellum and handfuls of markers."

A result of that experience was an abiding love of layering color. I have worked in fibers using dyed, sheer fabric to create images and in printmaking with multiple layers of highly extended colors.

 

My current work is encaustic painting. It involves painting with pigmented bee’s wax mixed with Damar resin that is heated to about 225°. Each layer is carefully fused to the next with a torch. When cooled, the layers can be scraped back, carved into, or manipulated in endless ways – alternately concealing and revealing. I love the sense that I am participating in an art form that traces its roots to antiquity; pre-dating Egypt’s famous Fayum mummy portraits circa 80-100 AD. And melted bee’s wax smells heavenly.

I graduated from University of St Thomas with a degree in Theology, and the College of St Catherine in Studio Art. I find that the theology informs the art, and the art gives form to the theology.

I have shown work in the MN State Fair Fine Art Show, at the Catherine G Murphy Gallery at the College of St Catherine, Unity Unitarian Church in St Paul, MN, Flow Art Space in Lowertown, St Paul, George Anderson Gallery at Breck School in Mpls as well as several coffee shops in the Twin Cities.

Contact
Email: wrigh317@gmail.com

Todd Miller

March 28th, 2017 by

Artists was Todd Miller was born in Duluth and began taking pictures in the early 1970's with a Kodak Tele-Ektra 300.

He could hardly wait to see the prints developed at the nearby Woolworth. He had images of Lake Superior's shoreline, Canal Park and the Ariel Lift Bridge, friends and family, but mostly architecture and the various elements of buildings were the most fascinating to him.

When he moved to Minneapolis in 1984 he began shooting skyscrapers as they were constructed; from groundbreaking to grand-opening. The photos featured earthmoving equipment, the first girders being placed, facade panels and windows attached, then exterior lighting.

He visited New York City for the first time in 1989 and seeing the World Trade Centers was at the top of his priority list of things to see and photograph.  He shot three times from the Observation deck. He found using a 35mm camera to be very liberating.  In his freshman year at the U of MN he took a single photography course and was hooked.

In recent years he's found himself shooting familiar landmarks in Minneapolis (as well as NYC, France and Germany), manipulating his images with strong saturated color and bold texture, especially with the more historic subjects.  He finds energy and dialogue through the accentuation of light and architectural elements.

He's received five American Arts Awards, including First Place nationwide for "Manipulated Photography." He's met so many interesting people who have acquired his work.  His images can be found in Target Corp's offices, Black Sheep Pizza, Lotus Vietnamese, Loring Park Rec Center, Uptown Theater lobby and many other local establishments and now also Create!

Contact:
Facebook page: phoToddgraphy
Phone: 612-822-6984

Italian Sunday Supper

February 17th, 2017 by
2/17/2017

You know what we're in the mood for?
A huge Italian meal hosted at The Studio!  

We have eveything set; the menu, seats, beverages and the impeccable staff you've come to know. Now all we need is you to make it perfect! Will you join us?

Passed Hors d’Oeuvres/ Welcome Bubbles

Plated 

Smoked Lamb Ragout – hand planked cavatelli/ Create's ricotta/ peas/ blood orange 

Family Style 

  • Fennel Salad -- arugula/ celery hearts/ pistachio/ shave Reggiano/ simple vinaigrette
  • Fresh Buccatini – braised octopus/ clams/ parsley/ butter/ garlic/ shallot/ lemon/ white wine 
  • Two-Day Beefy Bolognese – beef/ organic tomatoes/ herbs/ house made pasta
  • Whole Roasted Chicken – citrus brine/ rosemary/ Marsala gravy
  • Creamy Polenta -- Mississippi Mushroom fricassee/ Pecorino 
  • Grilled Rapini -- Calabrian chilis/ lemon/ Italian anchovy/ olive oil 
  • Artisan Breads – focaccia/ stromboli/ rustic style semolina

Dessert 

  • Zeppole – vanilla/ orange/ powdered sugar
  • Liquid Nitrogen Gelato – made to order – traditional flavors 

VIP

  • Seafood Crudo Course
  • Fresh Perigord Truffle Courses
  • Chef's choice
  • Hand Selected Wines/Wine List Available 

 

Dining Room seats include the above menu and open bar. Our bar includes wine and beer.
VIP seats includes the above menu plus extras, front row seating surrounding the kitchen and an open bar. Our bar includes wine and beer.

**We won't be substituting for gluten free (no GF pasta), but we will be accommodating for gluten free!!**


Ticket Pricing:

VIP tickets: (seats) are at the bar with special treats coming from the kitchen as well as the bar

$80.00 food + drink         $14.40 (18% gratuity)         $10.17 taxes        $6.74 Eventbrite charge

Dining Room Tickets:

$45.00 food + drink         $11.70 (18% gratuity)           $6.47 taxes       $4.47 Eventbrite charge

 

Tickets Available: Eventbrite (link)

 

Table of Contents Sunday Supper

January 3rd, 2017 by

1/3/2017

Popular Request – The January Sunday Supper is a tribute to the amazing 1990's in Table of Contents Restaurant [TOC] style:

Do you remember the days when Table of Contents in Minneapolis and St Paul were the restaurants where you went for your favorite meal or a special occasion?

Do you remember strolling through the Hungry Mind Bookstore whilst waiting for a table so you could have a regular pizza followed by a grilled pork tenderloin and a Chocolate brule with spicy cherry sauce.

Philip Dorwart, Chef and co-owner of both of those fabled and loved restaurants, will reprise (slightly update?) favorites from those magical 13 years of ever changing menus.

Dining Room seats include a four course meal and two drink tickets for use at our bar. VIP seats include a five course meal, two drink tickets for use at our bar and front row seating surrounding the kitchen. Our bar includes wine, beer and cocktails.

TOC Dinner Menu

Passed

  • Regular Pizza – cracker crust/ sweet onion/ fresh basil/ four cheeses
  • Tuna Tartare – cucumber/ quinoa/ curry oil
  • Fried Calamari – Asian dipping sauce

Dinner

  • Vip – AMUSE / lobster
  • Funky Tomato Salad – watercress / heirloom tomato/ cumin crusted chevre / tamari-balsamic/ chive
  • Seared Maine Diver Scallop – oxtail/ root vegetable risotto/ Reggiano/ snip chips
  • Hoisin Braised Short Rib – potato puree / vegetable/

VIP

  • Shrimp Linguine – coconut-lemongrass / toasted peanuts
  • Chocolate Crème Brule – spicy cherry sauce
  • Orange Pound Cake – mascarpone / orange caramel

Ticket Pricing:

VIP tickets: (seats) are at the bar with special treats coming from the kitchen as well as the bar

$60.00 food          $10.80 (18% gratuity)          $ 7.63 taxes        $5.30 Eventbrite charge

Dining Room Tickets:

$50.00 food           $9.00 (18% gratuity)            $ 6.36 taxes       $4.58 Eventbrite charge

 

Tickets available: Eventbrite (link)

It'll be spectacular! See you all there!