Josh Hill has been around the Minneapolis food scene for a long time. After starting out in New York, he moved to town and worked at Goodfellow’s. Then he opened Cosmos. Then he opened the Red Stag Supper Club. Now he’s Executive Chef for W Hotels in the Foshay Tower, running Manny’s, Prohibition, and the Living Room.
Josh is one focused dude, like the other chefs I’ve met this year. He’s organized, straightforward, always moving. And man, can he cook. For last night’s Sample Circuit in the Living Room he sent out a huge assortment of dishes, forming a huge spectrum from comfort food (beef tamales, pigs in the blanket with Fisher Farms pork), to gourmet (curried king crab sushi roll, crostini with rare beef, roquefort, and smoked tomato marmalade), and points in between (truffled deviled eggs, scallop and kobe beef sliders).
Aside from actually eating and photographing all this amazing food, my favorite moment from the night illustrates another side to Josh. It was getting to the end of the evening, and the pigs in a blanket had run out. They were, after all, delicious, and made of pig. My friend Val noticed the absence of the pigs, grabbed Josh, and pretty much demanded more. (You’ve got to know Val to understand that this isn’t particularly surprising behavior.) It would have been the easiest thing in the world for Josh to blow her off, say sorry, how about some lamb meatballs instead? But he said he knew where there were ‘a few more,’ ran off, and three minutes later came back with a small plate loaded with pigs in blanket, just for Val.
That, my friends, is how to build a fan club.
Last image from the night: not the best picture I’ve ever taken of my wife Johanna, but we just had to get a shot of these Diva Glass Slippers given to her and Val. Like a coozy, but for your wine glass! Brilliant!
Johanna really wanted an Obama one, too, but all that were left were white Obamas, and that just didn’t seem right.