Today we’d like to introduce you to Rick And Paige Didora
Hi Rick and Paige, so excited to have you with us today. What can you tell us about your story?
We are Rick Didora and Paige Latham Didora of Houndstooth Modern Tavern, a hospitality venture that focuses on pop-up events and high-touch private dinners. Rick has worked in all kinds of professional kitchens for over two decades. Paige has worked as a beer writer and beverage professional in various settings including The Four Firkins, Modist Brewing, and Good Beer Hunting. In 2016, Rick decided to take a break from kitchens. Within a few months, we did our first ever pop-up, a five-course, prix-fixe menu at Cook St. Paul, complete with beverage pairings. The dinner was a huge success and prompted us to do more ticketed dining experiences.
In 2018, a friend and investor asked if we would ever do an event like that in his home. We had never even considered such a thing, but the creative potential drew us in. The dinner went beautifully, and the guests especially loved the attention to detail, and how personal the event felt. Soon, private dining in people’s homes became our focus, and it’s something we now do the most of today. We still do pop-ups a few times a year, focusing more on collaborating with other chefs, restaurants, local farms, or breweries. Our vision has always been to create beautiful and personal experiences for people, and we believe in utilizing as much local food as we can while taking our guests on a personalized journey.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
When we started dreaming of going from our first pop-up in January 2017 to licensing our name and business in the fall of the same year, we envisioned a brick-and-mortar business in our near future. While we did go down that road on and off for several years, the pandemic made both envisioning and realizing a successful new restaurant quite a stretch. In February of 2021, we came very close to purchasing a building in Uptown Minneapolis, but the deal fell through.
It was shortly after that disappointing moment that we realized Houndstooth is not something in the future. It’s also not one place. Houndstooth Modern Tavern is exactly what it is now, whether that’s a farm-to-table brunch at Arbeiter Brewing or a Christmas meal at a home in Waconia. Every single meal we make is built from the ground up based on our client’s desires, or in the case of a public event, our vision for a special and seasonal experience. We don’t have a set menu or set pricing; we work with people to turn their food memories and desires into customized menus.
While we still struggle at times with feeling like we are not enough, and definitely not a traditional restaurant, we’ve come to realize that our lack of a physical place keeps us creatively fresh, nimble, and evolving to meet the challenge of deep hospitality.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
Rick: I have been cooking in kitchens since I was old enough to work. My specialty is definitely fine dining, but I like to make it recognizable and nostalgic. Theatrics is not my game, nor is relying on super niche techniques. I prefer to let the food speak for itself by showcasing it in multiple formats within one dish or meal. A beet, for example, can be roasted, pickled, dried, pureed, which results in a different flavor or texture in every application.
Paige: My background is in beer and, more specifically, beer education. For that reason, I approach pairings differently from most beverage directors who typically focus on wine. Beer is a much better companion to a wider array of foods than wine is, in part because it’s not made from fruit. When we develop beverage pairings for Houndstooth events, we start by considering what the best beverage will be for each course, whether that is a cider, a pilsner, or an aperol spritz.
The two of us work well together because we approach food and beverage in a very similar manner and we put our guests first. We don’t rely on trends or hype. Most of the dishes we make and beverages we serve will sound familiar to most people. But we do it in a way that’s intentional, creative, and with a deep understanding of ingredients, flavors, and the overall experience.
One thing that sets us apart is our commitment to honor dietary and beverage needs. We have never turned a guest away or been unable to accommodate anyone. We take that very seriously and it’s never “phoned in.” Our nonalcoholic cocktails or vegan options are just as thoughtful and enjoyable as their counterparts.
Can you tell us more about what you were like growing up?
Paige: I was labeled as “most well-rounded” by my elementary school teachers for several years in a row. I have an interest in understanding a little bit about a lot of things, but certain things captured my attention early and often. As an only child growing up in St. Louis Park, I had a small kitchen garden from the time I was little. I knew that I enjoyed food more than those around me, which is still true today. Academics came very easily, and sometimes during nursing school lectures, I would read cookbooks rather than listen. In the case of beer, I took a real deep dive just after college, for no good reason other than curiosity. This led me to blogging and eventually staff and freelance writing locally and nationally from about 2012 to 2022. I have always been creative whether that is playing drums (which began in the 5th grade), developing a perennial flower bed, or decorating our home.
Rick: I was often told that I worked well in groups when I was younger. At the time I didn’t understand it, but I know now that that means I’m good as working with people and ensuring everyone’s voice is heard in a team. My family’s heritage is Ukrainian, so I grew up eating a lot of traditional Ukrainian foods such as borscht, cabbage rolls, and perogies. In our house, it was common for my parents to leave instructions for my siblings and I to get dinner started before they came home, so cooking became something I did at a very young age. At fifteen and a half years old, I started my first job at McDonalds, where I learned a lot about systems, efficiency, and teamwork; skills I still carry with me today. Throughout my career, I’ve always been interested in the story behind the food. I enjoy understanding why something is done the way it is done.
Contact Info:
- Instagram: @Houndstoothmsp
- Facebook: houndstoothmsp
- Other: Contact: [email protected]
