The Spirit and Passion of Kindred

I had a certain appreciation for a room full of people

gathering together to enjoy food and

just being around people that just loved

what they were about to experience.

(together) We're the Kindreds.

(laughing)

It's kind of like back to that whole

kindred and what it means more than like,

my last name, it's community, family, Davidson.

I'm walking into someone's home,

and that's what we always wanted Kindred to be like,

just this beautiful experience,

because food was always the center of it.

You know, a lot of people suggested

we should do something little,

you don't have a name for yourself.

We did not have any money, but when we had anything extra

we would buy these All-Clad pans,

because someday we're going to open a restaurant

so we're just going to collect them.

If we do anything else, it will all kind of

draw back to this one place

and it's going to feel like family,

it's going to feel like home.

My name is Katy Kindred, I am the owner

of Kindred and Hello, Sailor restaurant.

My name is Joe Kindred, I'm the owner

of Kindred and Hello, Sailor Restaurant.

[Katy] Obviously I'm front of house,

and Joe's back of house.

That's easy, I do service and interior design,

I do the wine program, I offer that sort of

leadership in the front.

Joe offers that leadership in the back

and then does the menu.

[Joe] Our milk bread is obviously a staple,

it's the first thing that hits the table

when the guests arrive.

We pour water before anything and that's very intentional.

We take flour and water, very similar to a roux

and we make what's called a tangzhong in the All-Clad.

There's a tremendous amount of passion

that goes behind the menu, the sourcing,

the ingredients, the presentation.

We always want to make sure that

the food walking out of the kitchen is beautiful.

We definitely influence each other

and collaborate quite a bit.

I wanted to learn how to make pasta, and what better place

to do it than for a Roman chef in Tuscany right?

And he taught me his way of making gnocchi,.

And so when Joe came out to visit me out there,

I can remember vividly nights where we stayed up

super late just making gnocchi in this new way

and it was super fun for us to kind of

just explore that together and learn that together.

So ever since then, whenever we make gnocchi

we like to do it together because

it just kind of reminds us of that trip.

It's risk and fear and family

and our story and it all came together.

Just being around a group of people that care

and love you, people that are accepting of you

and like what you're about and what your passions are

and what fuels your fire.

I like to surround myself by those types of people.