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Twin Cities Table

 

Ten Chefs. Five Nights. One Delicious Experience.

January 26-30, 2015

Prepare for the ultimate dining experience with Twin Cities Table, a five-night dinner series designed to satisfy local foodies with custom menus developed by the city’s most celebrated chefs taking place at Open Arms of Minnesota. Each night, a duo of chefs will prepare a one-of-a-kind four-course meal complete with thoughtfully selected wine pairings. 

Guests will enjoy a social hour from 6-7pm featuring Goose Island beer and live entertainment provided by Dakota, with dinner being served at 7pm. All five nights of Twin Cities Table will take place at Open Arms of Minnesota, located at 2500 Bloomington Ave. in Minneapolis.

Proceeds benefit Open Arms of Minnesota

 

Register for Eventbrite API - Office Hours on Eventbrite
 

This year's Twin Cities Table Chefs include:

Limited tickets for each night available

$125 Individual Tickets

Table of ten also available at a discounted group rate

 

Lineup of Chefs

Menus are subject to change. Chefs will be unable to make modifications to their dishes.

Monday, January 26

Chef Asei Tendle Chef Jim Kyndberg Eventbrite - Twin Cities Table - January 26-30, 2015
Asei Tendle​
Executive Chef, Open Arms of Minnesota
Jim Kyndberg​
Executive Chef, FireLake Grill House 
 

 

First Course:
Blue spot prawn, roasted celery root, pomegranate, hazelnuts

Second Course:
Duck confit, pickled carrot, greens, golden beet dressing

Third Course:
Squid ceviche on masa cake with arbol salsa

Fourth Course:
Braised bison, Parmesan polenta, shaved Brussels sprouts, fig reduction

Dessert:
Individual apple upside down spice cakes, ganache, candied pistachio


Tuesday, January 27

Chef Philip Dorwart Chef Mike Rakun Eventbrite - Twin Cities Table - January 26-30, 2015
Philip Dorwart
Executive Chef, Create Catering
Mike Rakun
Executive Chef, Marin
 

 

First Course:
Hand-rolled ricotta-buckwheat cavatelli, uni-double yolk emulsion, mint, toasted pine nuts, meyer lemon

Second Course:
Slow-roasted salmon, Szechuan broccoli, fermented black bean, crispy garlic

Entrée:
Galantine of lamb, matsutake, young beets, grilled greens, Gemini Farms potatoes, jus

Dessert:
Fennel-olive oil cake, raisin puree, citron sorbet


Wednesday, ​January 28

Chef Derik Moran Chef Jonathan Hunt Eventbrite - Twin Cities Table - January 26-30, 2015
Derik Moran
Executive Chef, Dakota Restaurant & Jazz Club
Jonathan Hunt
Executive Chef, al Vento
 

 

First Course:
Clams with salsa verde, calamari with squid-ink aioli

Second Course:
Seared sea bass, grilled octopus escabeche, quince two ways, black-olive powder, celery, frisée 

Third Course:
Lamb loin, dolma, eggplant jam, fried chickpea, raita, mint

Fourth Course:
Sausage and seafood paella 

Dessert:
Greek yogurt cremeux with vanilla olive oil and apricot-lemon syrup


Thursday, January 29

Chef JP Samuelson Check Lucas Almendinger Eventbrite - Twin Cities Table - January 26-30, 2015
JP Samuelson
Executive Chef, Red Stag Supperclub
Lucas Almendinger
Executive Chef, The Third Bird
 

 

First Course:
Salmon gravlax, fingerling potato, crème fraîche, dill 

Second Course:
Variety of winter vegetables

Third Course:
Goose, blood orange, hazelnut

Fourth Course:
Beef short rib, Tomato, tamarind, Szechuan peppercorn

Fifth Course:
Parfait with Humboldt Fog blue cheese and roasted pear

Dessert:
Chokecherry, brown butter, meringue


Friday, January 30

Chef Donald Gonzalez Chef Marshall Paulsen Eventbrite - Twin Cities Table - January 26-30, 2015
Donald Gonzalez
Executive Chef, Forepaugh's
Marshall Paulsen
Executive Chef, Birchwood Café
 

 

First Course:
Stickney Hills Farm goat cheese, preserved lemons, roasted baby beets, house-made elderflower rain, poppy-seed emulsion, sun-dried olives, licorice-scented herbs.

Second Course:
Veal-cheek tortellini, Gruyere Parmesan broth, tomato raisins, onion fondue, crouton, garlic crumb, fresh herbs, thyme oil

Third Course:
Seared halibut filet, chicken egg, boqueron and cracked Szechuan vinaigrette, paprika-poached parsnip, parsley-fennel scallion salad, halibut Chicharrón

Fourth Course:
Family-style, with Sriracha condiment, po ping wraps, Asian herbs, Bibb lettuce, house-cured char siu served family style, pickled vegetables

Dessert:
Riesling-poached pear, blue cheese ice cream, red-beet cranberry coulis, hazelnut brittle

  Presented by Produced By Benefiting Live Entertainment
  Vujovich Minnesota Monthly Open Arms Dakota Jazz Club
 
Twin Cities Table Partners
  Goose Island Beer Co. Whole Foods Market BelGioioso Cheese Inc. Hockenbergs Foodservice Equipment, Supply and Design
  Precept Wine Northwest's Largest Private Wine Company Bronco Wine Company AmeriPride Linen & Uniform Apparel Peace Coffee
  Hire A Host    

 

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