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We're Makin'
News!
DON'T FORGET LATE-NITE
FARE IN SANDERS
Marilyn Hagerty Grand Forks
Herald Columnist
Wednesday August 11, 2004
Sanders 1907 is one of the gems of Grand
Forks. There's something special about the
restaurant on South Third Street, and people go
there for birthdays and anniversaries. Some
entertain out-of-town guests at Sanders. Others
go there regularly for fine dining. Owner and
executive chef Kim Holmes wants the place to be
a "joint where anybody would like to hang out."
To make it that, he promotes an extensive
late-night menu. On it, you can find a buffalo
burger or a barbecued prime rib sandwich. Or you
can order an omelet or a lavosh made with ground
buffalo sautéed with prairie sauce, tomato,
onion, roasted peppers, black olives and
mushrooms and topped with Havarti cheese. Some
choose a Sanders dessert, such as chocolate
decadence, crème caramel or a pecan torte.
When taking reservations, the staff in Sanders
staggers the dining times in order to keep a
smooth flow of orders out of the kitchen. When I
had dinner there recently, the table was ready,
and our waiter was there to describe the five
specialties of the evening - pork, chicken,
fish, lasagna and another pasta. These are in
addition to entrees always on the menu - roast
caraway duck, Swiss Eiger prime rib beef,
grilled salmon with Dakota prairie sauce,
barbecued buffalo ribs with chipotle sauce.
I was with Corinne "Queenie" Alphson (CA) and
Ruby Oliver (RO). I ordered Swiss Eiger beef,
which is the Sanders version of prime rib. I
like being able to order a smaller 8-ounce
serving ($16). There also are 12-ounce ($20) and
16-ounce ($24) servings. I asked for the meat
halfway between rare and medium and found each
bite to be perfect. And the taste was enhanced
by a creamy horseradish sauce. RO and CA both
ordered Grilled Wild Alaskan King Salmon with
North Dakota Prairie Sauce ($20) that is unique
to Sanders.
You can order appetizers, but we didn't. With
our entrees, we got a choice of salad and
enjoyed the Greek salad with the great taste of
feta cheese and olives. On our dinner plates
were potatoes of our choice and vegetables. The
meal was leisurely.
The man behind it all is Executive Chef Kim
Holmes who surrounds himself with a staff of 20,
many of whom have been with him for years. He
has groomed Chef Joe Hanson, who in turn has two
assistant chefs, Corey Bushee and John Weisgram.
Aaron Anderson directs the salad pantry. Kim's
wife, Beth, usually does the French bread, which
is baked on the premises daily and is part of
the Sanders tradition. She also creates and
prepares the unique sauces and has authored a
cookbook on sauces, which is available in the
restaurant. She bakes cheese cakes and desserts.
Holmes trains his staff to be familiar with
all of the food and to describe it in detail to
customers. He makes sure they have eaten
everything featured on the menu.
Holmes has a congenial personality and has
made a wide circle of friends. He has pitched in
for civic causes.
Reach Hagerty by email:
mhagerty@gfherald.com
Sanders 1907
23 S. Third St. Grand Forks
Owners: Executive Chef Kim
Holmes and Beth Holmes. Chef: Joe Hanson.
Seating: 100.
Report card: Sanders is the
place in Grand Forks and leads the region for
fine dining. A place where you can order
anything from crab cakes to halibut flown in
from the West Coast. Smoking is allowed in bar
and pool room (cigars only).
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