• Meet Kate Sidoti, A Triple Threat

    FROM THE Winter 2019 ISSUE

    Kate Sidoti is a private chef, plant-based caterer and owner of Brim.

Why focus on plant-based cooking?
When you’re just using raw, organic, plant-based ingredients you can feel good about what you’re serving. As a chef I prefer to cook from a daily perspective—creating meals that sustain you rather than dishes that are more like a treat and unhealthy to eat regularly—and that means I always need to be thinking of new ways to make food that’s beautiful but healthy. I try not to repeat recipes so it’s all about staying on your toes to keep dishes fresh.  

What kind of shift are you seeing in regards to general healthy eating?
Gluten-free and paleo is asked for and appreciated a lot. It wasn’t that long ago that restaurants didn’t have gluten-free options. Now, people are starting to understand that there are major health effects to these allergens.

Any specific ingredients clients or guests have requested?
I’m getting a lot of questions about grain-free options, things like banana flour made from dried bananas or cassava flour. Those ingredients can open up a whole new world for those who need an alternative option. 

How do you approach catering from a health and wellness focus?
When I’m cooking for events like yoga and health retreats, I’m able to create menus designed around a specific kind of therapy. So, if I’m cooking for a retreat focused on emotional release, where attendees will be working through some intense emotions, I’ll focus on comforting, grounded, root-based recipes. My goal is to pair food with the experience and cook for your well-being based on seasons, stress levels, etc. 

Your new restaurant, Brim, serves plant-focused bowls. Do you have a mission for the restaurant?
People know vegetables are something they need more of and, if they’re seasoned and cooked right, they will. To make vegetables taste good, to help people eat and crave healthy foods—that’s the goal. Eating healthfully doesn’t have to be bland and boring.

Have you seen a trend in your clients’ health-focused goals?
Many of our guests are shifting away from ingredients that cause inflammation such as sugar, dairy, and wheat. We try to include as much turmeric, ginger, matcha, reishi mushrooms, apple cider vinegar and colorful organic produce in our dishes as possible.  

Minnesota offers vibrant autumn color and provides a kaleidoscopic backdrop for your event.

New England often gets the most credit for its spectacular fall color, but many rank Minnesota in the top tier for seasonal beauty, making fall an ideal time for meetings anywhere in the state. From the North Shore of Lake Superior to the Twin Cities and Rochester, there are a variety of venues with ideal seasonal settings that can cater to groups of all sizes. 



Experience Rochester MN appointed Angie Richards to the position of vice president of sales. She previously held the position of area director of sales for Avra Hospitality in Rochester, Minn. 

Richards will lead Experience Rochester MN’s sales team, which is responsible for the booking of meetings, conventions, and other events at Mayo Civic Center as well as group sales for the entire city.


Radisson Blu Mall of America promoted Kate Anastasi to director of sales and marketing. Anastasi has been with the Radisson Blu Mall of America team for eight years and has held many support and leadership roles within the sales team. She had most recently served as the assistant director of sales and marketing. Anastasi won the 2021 Radisson Blu Manager of the Year award.