http___www.palmsprings.com_blog_ga_palmsprings-com-spotlight-an-interview-with-mindy-reed__1.xml
1.1 2.1 2.2 2.3 2.4 2.5 3.1 3.2 4.1 4.2 4.3 5.1 5.2 5.3 6.1 6.2 7.1 7.2 7.3 7.4 7.5 8.1 9.1 9.2 9.3 10.1 10.2 10.3 11.1 11.2 12.1 12.2 12.3 13.1 14.1 14.2 14.3 15.1 15.2 15.3 15.4 16.1 16.2 16.3 17.1 18.1 18.2 19.1 19.2 19.3 19.4 19.5 19.6 20.1 20.2 21.1 21.2 22.1 22.2 22.3 23.1 23.2 23.3 23.4 24.1 24.2 25.1 25.2 26.1 26.2 26.3 26.4 27.1 27.2 28.1 28.2 29.1 29.2 29.3 29.4 30.1 30.2 30.3 31.1 31.2 31.3 32.1 33.1 34.1 34.2 34.3 34.4 35.1 35.2 36.1 36.2 37.1 37.2 37.3 37.4 37.5 37.6 38.1 39.1
Mindy Reed Owner of Zin American Bistro and Zini Cafe Mediterrano, Mindy Reed has made her mark in Palm Springs as a successful entrepreneur and active community member. In May of 2005, Mindy opened Zin American Bistro with Chef Nicolas Klontz. With Chef Klontz’s creative talent in the kitchen and Mindy in the dining room they quickly became popular with locals and tourists. Her love of wine and her list of over 250 selections has won the restaurant 6 consecutive Wine Spectator Awards of Excellence. In May of 2009, Reed and Klontz opened Alicante, a Spanish Mediterranean Bistro. Hosting frequent fundraisers and participating in local charity events, Reed is involved in many local events including the Palm Springs Food and Wine Festival, Restaurant Week, Dining Out for Life, and the Pendleton Foundation. A board member of PSHA (Palm Springs Hospitality Association) and PSRA (Palm Springs Restaurant Association) Reed is actively involved in improving the dining scene downtown Palm Springs. Mindy, you’re originally from Michigan, but raised in Alabama. In fact, I understand you grew up in the same town as the band “Alabama.” Does that make you a country music fan? I am a fan of more “mainstream” country music, not so much the old twangy type; my parents weren’t country music fans and we never had it on the radio. I do wish that while living there I would have attended June Jam which was our version of Coachella. My first job not for family was actually working a handcrafted furniture shop and I remember taking pride that I was putting the Minwax finish on a bookshelf that Randy Owen was having made! And what brought you to California from the Deep South? Is it safe to assume you experienced a bit of culture shock at first? I married a California boy when I was 18 and we moved immediately to California. Culture shock is probably an understatement! I was raised in a very conservative environment and everything about California was at the same time amazing and very overwhelming! About a month after my wedding we were living in Southern California close to where the ‘Night Stalker’ was killing people. Being afraid to sleep with the window open on a hot night after growing up in an environment where we left the house unlocked when we went to town is a perfect example of one of the “shocking” experiences! Wow, no kidding! Mindy, restaurants are in your blood–your parents had a vegetarian restaurant in Alabama–and you have a deep background working in the industry. What led you to open your own restaurant, the popular “Zin” in downtown Palm Springs? And how did you decide on the name? INSANITY! I have always loved cooking, wine and food and been a workaholic. I loved working in restaurants but really wanted to be part of something I could be proud of and have more control of my life (what did I know?). Ten years ago the restaurant scene in the desert was what my husband used to call a “Culinary Wasteland” and we wanted to be part of changing that. Nicolas being a great Chef and myself a risk taker, I mortgaged my house and we opened Zin. We came up with the name Zin because it was short and easy to remember, and had been thought at one time to be the only original “American” grape varietal. Mix that with his French-Belgian roots and our desire to open a casual place with above average food and wine and it seemed natural to name it “Zin American Bistro.” A marriage of his French Passion with my American Sensibility! Mindy, in the wine cellar of Zin. Sounds good to me! Mindy, Zin has attracted a serious following of foodies since its opening in 2005. What’s your secret? Giving our guests a quality product for a fair price. I think people who love food as much as I do realize quality doesn’t come out of the back of a truck or out of a can. Simple quality ingredients, prepared with integrity and then served at a fair price is what we are about. No shortcuts! I think real foodies tend to love wines and I don’t mark my wine up like other restaurants, my cellar is not for show (and I do have a properly built in wine cellar with over 2,500 bottles and 350 selections and 7 consecutive Wine Spectator Awards ). I want you to drink great wine at Zin. My high end wines are actually marked up less so you can open a bottle any day of the week instead for a special occasion. I want everyone to leave thinking “Wow, I had a really amazing dinner and great wine and I can still go back tomorrow for more.” Along with your partner–in life and in business–Nicolas Klontz (who passed away in 2009), you then opened Zini Cafe Mediterrano (now called Alicante). I understand that both restaurants were a thorough collaboration, but is it safe to say that Nicolas ran the back of the house and you the front of the house? Yes. I did more of the business end and put together the wine program while managing the front. In the beginning I was the Prep Cook and the Pastry Chef by day and Host by night but after we got busier I was only in the front. My being in the kitchen a little with him was a great learning experience and I loved it. You can also imagine that an “Old World French Chef” was probably not the person to have in the front of the house so I tried to keep him in the back! Let’s just say sometimes that French Passion can be a little, well, over the top?! I can well imagine. Mindy, how do the two restaurants differ? I usually tell people they differ in every way but me! My passion for quality and great food come thru in both but in completely different ways. At Zin, we are a little more high end without being fancy or expensive. The food is a little more complex, the wine list much bigger, linen table clothes but still topped with paper for that bistro feeling. The specials change almost daily and the menu is more driven by the Chef. At Alicante it feels more like a little sidewalk European Cafe. Casual; you can just stop in for a drink and tapas or stay for dinner. It stays open all day and serves food till 11-12 at night. I love the long lunch or early afternoon with wine and cheese and if left to my own devices, wouldn’t eat dinner till 9pm! The wine list is small, mostly Spanish, Italian and French and we have over 30 wines available under $40 and many by the glass. We do also offer a Reserve Wine List with a lot of the wines from the cellar at Zin for those who want them. You recently changed the name of Zini to Alicante and are making some menu changes as well. Can you tell us a little more about that? Zini Cafe Mediterrano was just way to confusing with Zin just up the street. I love real authentic Spanish food and wanted to share it with everyone. Nicolas had designed the menu a little more Italian and I have slowly been changing it. The food is lighter and we have more vegetarian options as well as gluten-free choices. Alicante is a city in Spain about four hours South of Barcelona and has a real mix of food from the Mediterranean. I like the freedom to choose food from several different regions of Spain and surrounding countries while still being true to the cuisine. Sounds amazing! Mindy, what’s your favorite and least favorite food? Wow, that is a hard question! This will probably be controversial but I LOVE foie gras! Not being able to serve it at Zin saddens me. We do give it away as an amuse bouche at our monthly wine dinners though so at least I can get my fix. My least favorite food is even harder because there isn’t anything I won’t eat (at least once). I don’t like sea urchin. I used to say I didn’t like turnips but then I had them mashed with lots of butter and cream and who knew, they’re great! You’re right! Although, I think just about anything tastes good mashed with butter and cream. But maybe not sea urchin… Mindy, serving as Grand Marshall at the Palm Springs Gay Pride Parade Mindy, when you’re not welcoming locals and visitors alike to enjoy dining at Zin and Alicante, what do you enjoy doing in your spare time? Besides eating somewhere? Cycling. Right now I am training to do the AIDS LifeCycle ride from San Francisco to Los Angeles to raise money to end AIDS. This is my third ride and I really love it. I am also taking sailing lessons in Newport Beach–a great escape from the heat during the summer. I also travel as much as I can, usually quick trips but I’d rather go eat and drink all over the world than read about it and, it’s R&D right? Gotta love fun tax write-offs! And what is it you love most about Palm Springs? Honestly, the people. Palm Springs has such a great mix of people. Old and young, gay and straight–all mixed up in a happy beautiful combination. Being a part of the community you have a business in is so fulfilling. I was honored to be the Community Grand Marshal of the Gay Pride Parade and it was one of the best days of my life. I think we really know how to enjoy life here and most people who are here, are because this is where they want to be and not because they have to for a job or family. The weather is not bad either! Mindy, it was so much fun chatting with you–thanks for all you do!
1.1 2.1 2.2 2.3 2.4 2.5 3.1 3.2 4.1 4.2 5.1 5.2 5.3 6.1 6.2 7.1 7.2 7.3 7.4 7.5 8.1 9.1 9.2 9.3 10.1 10.2 10.3 11.1 11.2 12.1 12.2 13.1 14.1 14.2 14.3 15.1 15.2 15.3 15.4 16.1 16.2 16.3 17.1 18.1 18.2 19.1 19.2 19.3 19.4 19.5 20.1 20.2 21.1 21.2 22.1 22.2 22.3 23.1 23.2 23.3 23.4 24.1 24.2 25.1 25.2 26.1 26.2 26.3 26.4 27.1 27.2 28.1 28.2 29.1 29.2 29.3 29.4 30.1 30.2 30.3 31.1 31.2 31.3 32.1 33.1 34.1 34.2 34.3 34.4 35.1 35.2 36.1 36.2 37.1 37.2 37.3 37.4 37.5 37.6 38.1 39.1
Mindy Reed Úinéir Zin Mheiriceá Bistro agus Zini Cafe Mediterrano, tá Mindy Reed rinne sí marc i Palm Springs mar fhiontraí rathúil agus ball gníomhach pobail. I mí Bealtaine na bliana 2005, d'oscail Mindy Zin Meiriceánach Bistro le Chef Nicolas Klontz. Le tallann chruthaitheach Chef Klontz sa chistin agus Mindy sa seomra bia tháinig siad go tapa tóir ag muintir na háite agus turasóirí. Tá a grá fíona agus a liosta de níos mó ná 250 roghanna a bhuaigh an bialann 6 Gradaim as a chéile Spectator Fíon Barr Feabhais. I mí na Bealtaine 2009, d'oscail Reed agus Klontz Alicante, Spáinneach Meánmhara Bistro. Óstáil fundraisers go minic agus rannpháirteach in imeachtaí carthanachta áitiúla, tá Reed páirteach i go leor imeachtaí áitiúla lena n-áirítear an Palm Springs Bia agus Fíona Féile, Seachtain Bialann, itheacháin Amach don Bheatha, agus an Fhondúireacht Pendleton. Tá comhalta boird den PSHA (Palm Springs Cumann Fáilteachais) agus PSRA (Palm Springs Bialann Cumann) Reed páirteach go gníomhach i bhfeabhsú an Downtown ardán itheacháin Palm Springs. Mindy, tá tú ar dtús ó Michigan, ach a ardaíodh i Alabama. Go deimhin, tuigim fhás tú suas sa bhaile céanna leis an bhanna "Alabama." An bhfuil a dhéanann tú lucht leanúna an cheoil tíre? Tá mé ar lucht leanúna de níos mó "príomhshrutha" ceol tíre, nach bhfuil an oiread sin ar an cineál sean twangy; Ní raibh mo thuismitheoirí lucht leanúna an cheoil tíre agus ní raibh muid é ar an raidió. Liom a dhéanamh ar mian leo, cé gur ina gcónaí ann ba mhaith liom a d'fhreastail Subh Meitheamh a bhí ár n-leagan de Coachella. Mo chéad phost nach do theaghlach a bhí ag obair i ndáiríre siopa troscáin handcrafted agus cuimhin liom ag cur bród go raibh mé ag cur an bailchríoch Minwax ar Seilf Leabhar go raibh Randy Owen a bheith déanta! Agus cad a thug tú go California ó Deisceart Deep? An bhfuil sé sábháilte a glacadh taithí agat le beagán de turraing cultúr ar dtús? Phós mé buachaill California nuair a bhí mé 18, agus bhog muid láithreach go California. Tá turraing Cultúr aon seans ann go! Tógadh mé i dtimpeallacht an-coimeádach agus gach rud faoi California a bhí ag an am céanna iontach agus an-mór! Faoi mhí tar éis mo bhainis bhí muid ag maireachtáil i nDeisceart na California gar don áit a raibh an 'Oíche Stalker' daoine a mharú. Bheith eagla a chodladh leis an oscailt fuinneog ar oíche te tar éis fás suas i dtimpeallacht áit ad'fhág muid go bhfuil an teach unlocked nuair a chuaigh muid go dtí an baile sampla foirfe ar cheann de na "shocking" taithí! Wow, ní kidding! Mindy, tá bialanna i do chuid fola-do bhí bialann vegetarian tuismitheoirí Alabama-agus tá tú cúlra domhain atá ag obair sa tionscal. Cad a thug tú a oscailt do bialann féin, an tóir "Zin" i Downtown Palm Springs? Agus conas a rinne tú cinneadh a dhéanamh ar an t-ainm? GEALTACHT! Tá mé grá i gcónaí cócaireacht, fíon agus bia agus ina workaholic. Bhí dúil mhór agam ag obair i mbialanna ach i ndáiríre ag iarraidh a bheith mar chuid de rud éigin a raibh mé a bheith bródúil as agus smacht níos mó de mo shaol (cad a raibh a fhios agam?). Deich mbliana ó shin bhí an ardán bialann sa bhfásach cad a úsáidtear mo fhear céile chun glaoch ar "Cócaireachta talamh gan rath" agus bhíomar ag iarraidh a bheith mar chuid den athrú sin. Nicolas bheith ina Chef mór agus mé féin glacadóir riosca, morgáistithe mé mo theach agus d'oscail muid Zin. Tháinig muid suas leis an ainm Zin toisc go raibh sé gearr agus éasca le cuimhneamh, agus bhí shíl ag aon am amháin a bheith ar an bunaidh "Meiriceánach" chineáil fíonchaor amháin. Measc go bhfuil a chuid fréamhacha na Fraince-Beilge agus ár mian a oscailt áit ócáideach le bia os cionn an mheáin agus fíon agus an chuma air nádúrtha a ainmniú mar "Zin Meiriceánach Bistro." A pósadh a Páise Fraince le mo sensibility Mheiriceá! Mindy, i cellar fíon na Zin. Fuaimeanna maith liom! Mindy, tá Zin mheall leanúna tromchúiseach foodies ó osclaíodh i 2005. Cad é do rúnda? A thabhairt ar ár n-aíonna a táirge ardchaighdeán ar phraghas cothrom. I mo thuairimse, daoine a bhfuil grá bia oiread agus is féidir liom a thuiscint nach bhfuil cáilíocht a thagann amach as an chúl an trucail nó as canna. Comhábhair chaighdeán Simplí, ullmhaithe le hionracas agus ansin bhí ar phraghas cothrom cad atá againn faoi. Uimh aicearraí! I mo thuairimse, claonadh foodies fíor fíonta grá agus ní féidir liom a mharcáil mo fíon suas cosúil le bialanna eile, nach bhfuil mo cellar do seó (agus is féidir liom a bheith i gceart a tógadh i-cellar fíon le níos mó ná 2,500 buidéil agus 350 roghnúcháin agus 7 Spectator Fíon as a chéile Gradaim). Ba mhaith liom tú a ól fíon mór ag Zin. Mo fíonta deireadh ard atá marcáilte iarbhír suas níos lú ionas gur féidir leat a oscailt buidéal aon lá den tseachtain ina ionad ócáid speisialta. Ba mhaith liom gach duine a fhágáil ag smaoineamh ar "Wow, bhí mé dinnéar i ndáiríre iontach agus fíon mór agus is féidir liom dul go fóill ar ais amárach le haghaidh níos mó." Chomh maith le do pháirtí-i saol agus i ngnó-Nicolas Klontz (a fuair bás i 2009), d'oscail tú ansin Zini Cafe Mediterrano (ar a dtugtar anois Alacante). Tuigim go raibh an dá bialanna comhoibriú críochnúil, ach tá sé sábháilte a rá go siúl Nicolas chúl an tí agus tú ar an os comhair an tí? Rinne mé níos mó de na deireadh gnó agus a chur le chéile an clár fíona agus a bhainistiú ar an tosaigh. I dtús bhí mé an Cook verb agus an Chef Taosráin an lae agus Óstáil le oíche ach tar éis fuair muid níos gnóthaí Bhí mé ach amháin i tosaigh. Bhí mo bheith sa chistin beag leis taithí iontach foghlama agus grá liom é. Is féidir leat a shamhlú freisin go "Sean Domhanda na Fraince Chef" a bhí dócha nach bhfuil an duine a bheith i os comhair an tí mar sin rinne mé a choinneáil air sa ar ais! Ligean ach a rá uaireanta gur féidir Páise Fraince a bheith beagán, go maith, thar an barr?! Is féidir liom a shamhlú go maith. Mindy, conas a dhéanann an dá bialanna difriúil? Inis mé de ghnáth daoine ionann iad i ngach slí, ach dom! Mo paisean don chaighdeán agus bia iontach a thagann tríd sa dá, ach ar bhealaí go hiomlán difriúil. Ag Zin, tá muid beagán níos deireadh ard gan a bheith mhaisiúil nó costasach. Is é an bia beagán níos casta, ar an liosta fíona i bhfad níos mó, éadaí boird línéadach ach fós topped le páipéar don mothú bistro. Athrú na Specials beagnach laethúil agus tá an roghchlár níos mó á stiúradh ag an cócaire. Ag Alicante mothaíonn sé níos mó cosúil le sidewalk beag Cafe hEorpa. Corr; Is féidir leat a stop a chur díreach i do deoch agus tapas nó fanacht le haghaidh dinnéir. Fanann sé ar oscailt gach lá agus feidhmíonn bia till 11-12 ar an oíche. Is breá liom an lón fada nó tráthnóna go luath le fíon agus cáis agus má d'fhág mo feistí féin nach mbeadh, a ithe dinnéar go dtí 21:00! Is é an liosta fíona beag, den chuid is mó Spáinnis, Iodáilis agus Fraincis agus ní mór dúinn níos mó ná 30 fíonta atá ar fáil faoi $ 40 agus go leor ag an ghloine. Déanann muid a thairiscint freisin Cúlchiste Fíon Liosta le go leor de na fhíonta ó na cellar ag Zin dóibh siúd ar mian leo. Athraigh tú le déanaí an t-ainm Zini chuig Alicante agus ag déanamh roinnt athruithe roghchlár chomh maith. An féidir leat insint dúinn beagán níos mó faoi sin? Zini Cafe Mediterrano raibh ach bealach chun mearbhall le Zin ach suas an tsráid. Is breá liom fíor-bia na Spáinne barántúla agus theastaigh a roinnt le gach duine. Bhí deartha Nicolas roghchlár beagán níos hIodáile agus mé mall ag athrú é. Is é an bia níos éadroime agus ní mór dúinn níos mó roghanna vegetarian chomh maith le roghanna saor ó ghlútan. Is Alicante cathair sa Spáinn thart ar cheithre uair an chloig Theas de Barcelona agus tá meascán fíor bia ó na Meánmhara. Is maith liom an tsaoirse a roghnú bia ó réigiúin éagsúla na Spáinne agus i dtíortha máguaird agus fós a bheith dílis do ealaín. Fuaimeanna iontach! Mindy, w hata ar do bia is fearr leat is fearr leat agus is lú? Wow, is é sin deacair ceist! Beidh sé seo is dócha go conspóideach, ach LOVE foie gras! Gan a bheith in ann chun é a sheirbheáil ag Zin Saddens dom. Déanann muid a thabhairt ar shiúl mar bouche amuse ag ár dinnéir fíon míosúil cé mar sin ar a laghad is féidir liom a fháil ar mo shocrú. Is é mo bia is fearr leat ar a laghad níos deacra toisc nach bhfuil aon rud nach mbeidh mé ag ithe (ar a laghad uair amháin). Ní maith liom Urchin farraige. Úsáid mé a rá nár mhaith liom tornapaí, ach ansin bhí mé iad mashed le go leor de im agus uachtar agus arbh eol dó, tá siad iontach! Tá an ceart agat! Cé go, I mo thuairimse, blas díreach faoi rud ar bith brúite maith le im agus uachtar. Ach b'fhéidir nach Urchin farraige ... Mindy, ag fónamh mar Ard-Mharascail ag an Palm Springs Gay Pride Parade Mindy, nuair nach bhfuil tú ag cur fáilte roimh muintir na háite agus do chuairteoirí araon chun taitneamh a bhaint bia ag Zin agus Alicante, cad a dhéanann tú taitneamh a bhaint as a dhéanamh i do am spártha? Chomh maith le ag ithe in áit éigin? Rothaíocht. Ceart anois tá mé ag oiliúint a dhéanamh ar an turas saolré SEIF ó San Francisco go Los Angeles airgead go deireadh SEIF a ardú. Is é seo mo tríú turas agus is breá liom i ndáiríre é. Tá mé ag déanamh chomh maith ceachtanna seoltóireachta i Newport Beach-éalú mór as an teas i rith an tsamhraidh. Mé ag taisteal chomh maith an oiread agus is féidir liom, turais ghnáth tapaidh ach ba mhaith liom dul in áit a ithe agus a ól go léir ar fud an domhain ná mar a léamh faoi agus, tá sé T & F ceart? Is breá gotta cánach spraoi díscríobh! Agus cad é grá agat an chuid is mó mar gheall ar Palm Springs? Go hionraic, na daoine. Palm Springs Tá a leithéid de meascán mór de dhaoine. Sean-agus óg, aeracha agus díreach-go léir measctha suas i meascán álainn sona. A bheith ina chuid den phobal a bheidh agat gnó i chomh chomhlíonadh. Ba mhór an onóir dom a bheith ar an gComhphobal Mhór Marshal an Paráid Bród Aerach agus bhí sé ar cheann de na laethanta is fearr de mo shaol. I mo thuairimse, tá a fhios againn i ndáiríre conas a taitneamh a bhaint as an saol anseo agus daoine is mó atá anseo, tá toisc go bhfuil an áit ar mhaith leo a bheith, agus ní toisc go bhfuil siad a dhéanamh ar phost nó leis an teaghlach. Níl an aimsir go dona ach oiread! Mindy, bhí sé spraoi sin i bhfad ag comhrá le leat-buíochas do gach a dhéanann tú!