gastrophiles. kim & erik.

He’s a web geek and she’s a fashion blogger. Sparks flew 11 years ago at their high school reunion and they have been fixtures in the North Loop ever since. With their locally famous super-sized blonde Pekingese “George” running the show, these 3 urbanites are constantly in search of inspiration. They find it in everything from travel to art to music to fashion to cooking. It has taken them around the globe from Okoboji, Iowa to the Great Wall of China.

One lovely spring night, not too long ago, we caught up with these jet setters long enough to enjoy their signature Chipotle Blue Cheese Burgers accompanied by Justin’s Michelada’s (beer + lime + hot sauce). Followed by dessert from The Salty Tart paired with a French Rose. Then cocktails and more wine at Bar La Grassa. Oh, and lots of stimulating conversation throughout. Here’s a taste…

Lori: Is this a classic “Kim and Erik” recipe?

Kim: Yes we have done this one quite a bit.

Lori: Where did you discover it?

Kim: At Byerly’s (a Minneapolis grocery store).

Erik: It was one of those afternoon cravings for burgers and we stumbled across this recipe.

Kim: I’ll make George’s into two patties.

Erik: Good idea.

Kim: George gets his own, unseasoned portion of every meal. Isn’t that crazy?

Lori: Not at all! You’re talking to dog lovers.

Justin: I think it’s great. I was raised in a house where my dogs were more likely to get Dairy Queen than I was.

Kim: You were? Me too!

Lori: What do you prefer, cooking in or eating out?

Kim: Eating out!

Erik: It really depends on the night. There are so many evenings when we enjoy making something here; having it all enclosed in the family. Obviously George is a big part of our meals, so we always make him something. And it’s nice to just relax, let the night settle in and watch a movie. It’s a totally different experience than going out to eat.

Lori: Is one of you the Alpha Chef?

Erik: I would say Kim is the Alpha.

Kim: Yeah, I decide what the meal plan is for the night. Erik is the breakfast guy. He does all the breakfast cooking. And he grills.

Erik: Food we love. And we love wonderful food. And we respect food. We honor food.

Justin: That’s beautiful. You should never feel guilty about taking an animal in its prime when its been ethically treated. That’s what you should do. There is beauty and history in that.

Erik: The food system is broken, and the more you learn about it, the more vigilant you get about what you’re eating.

Justin: Enlightenment is a good thing.

Kim: We find we are scrapping more and more things from our diet.

Erik: It’s like once you start…if you have any awareness at all…it just becomes even more frustrating.

Justin: People refuse to acknowledge it.

Kim: Refuse. They just want their food to be cheap.

Kim: As Americans we pay the least we ever have for food, and the more we ever have for healthcare. How is that a good thing?

Justin: I’ve always loved the quote from Hippocrates – “Let your food be thy medicine and thy medicine be your food.”

Kim: It’s about awareness

Justin: Exactly. What are you eating? Do you even know? I take such pride in knowing what my daughter eats. But it does take effort. It isn’t effortless.

Kim: I wonder where it came from that food is supposed to be effortless?

Erik: We are moving into this portion of our life where we feel less and less connected with everyone around us.

Lori: Food has become a controversial subject.

Kim: I come from a father who is a cattle farmer and a corn grower. My life has been surrounded by food production. It put me through college. And now I’ll get in an argument with him, because I only buy grass-fed beef. It’s like purgatory. It’s so hard.

Justin: I’m not anti farmers and I’m not anti where farmers are put.  I’m anti the system that put them there.

Erik: That’s the system he knows. He busts his butt. And it’s how he makes money.

Justin: There’s no changing the system.

Erik: That’s why you have to put it on yourself. You have to be the change. Just do little things. Small steps make a difference.

Be aware, be open to change, treat your dog as family – excellent themes to live and cook by. Thanks Kim, Erik and George for the inspiration.