making merry memories

HOW MAXWELLS CREATES the perfect holiday evening

The holidays — no other time of year brings out such a rich display of lights, sounds, smells and colors. Every one of your senses, excited by your surroundings!

And the flavors are no exception. Some of the richest dishes and elaborate feasts are enjoyed in celebration of family, friends and life. An annual holiday dinner or special meal before the show is highly sought after to make the evening complete. But does enjoying the quality of fine dining mean sacrificing the comfort of a cozy evening?

According to owner and chef Mike Wald, it doesn’t have to. At Maxwells, he delivers the impeccable art of French cooking in a warm and approachable atmosphere. His inspiration comes in part from his own childhood memories, “I like taking those dishes to the next level.” Wald has grown and lived in North Dakota his whole life. Originally from Bismarck, he started working in the restaurant business at the age of 14. He was inspired by chef Gregorio Dedona, an Italian chef from New York, “He showed me how to manipulate ingredients to get what you want.” After developing his skills, he came to The Bistro in Bismarck where he was first introduced to fine dining and French cooking technique. He smiles as he reveals, “Any French chef will tell you, anything good starts with a good stock.”

It is this attention to detail and commitment to making everything from scratch that sets the high standard Maxwells is known for. However for Wald, “It’s about bringing it to the basics and making it comfortable.” A warm atmosphere and welcome from owner Ramon Sosa supports this priority. Asked what dish is a must have, Wald surprises with the recommendation of the soup. He explains, “It might just say chicken noodle, but it’s homemade noodles, free-range chicken.” Other dishes patrons rave about include the bison meatballs and choice scallops. The chef feels strongly when it comes to the produce and meats he brings in, “If I have the option to go with the higher quality, I absolutely will.” He goes on to explain, “It’s the little things that set your restaurant apart.”

Wald, Ramon, and the staff at Maxwells know the honor that comes in creating an experience for each customer that sits at their table. To Wald, execution is key, “People don’t know what it is that makes [a meal] great, but really it’s in the execution.” From a perfectly prepared steak, to the precise moment when a dish is served, “It’s about executing everything properly.”

Many of us look for those perfect moments together during the holidays. Moments to forget the wear and tear of life and fully feel the magic of the season. This year, Wald is excited for patrons to enjoy not only the holiday menu, but the New Year’s Eve menu, as well. The menu will feature many of the classics, including oysters, champagne, surf and turf, and the mixologists’ own surprise cocktails, wines, and drinks to enjoy. But no matter what brings you to Maxwells, the chef promises, “Everyday is a celebration!” Because ultimately, creating that one special evening is what it’s all about, “We want not just a happy palate, but a wonderful memory.”

LIKE MANY EVENTS,

the annual Celebration of Women and Their Music relies on the volunteers who give of their time, their talent and their financial support. This event features regional women musicians and female high school students in the arts, who also apply for and receive monetary awards. The show was founded in 1998 by Deb Jenkins, and she discovered a small army of people who shared her passion.