James Beard Outstanding Restaurateur Nominee Kim Bartmann and Executive Chef TJ Rawitzer team up with local Chefs Doug Flicker of Piccolo, Erik Anderson of Brut, James Winberg, Bob Gerken and Mike Brown of Travail, and Sarah Master of Barbette to celebrate our Minnesota fall bounty. The menu will include assorted hors d’ouevres and a 5 course dinner with wine pairings selected by 5 time James Beard Award Winner Dara Moskowitz Grumdahl of Mpls.St.Paul Magazine and Annette Peters of Bourget Imports. Jason DeRusha, contributing writer for Mpls.St.Paul Magazine will emcee the dinner. Live music by JT Bates, Michael Lewis, and Gordy Johnson.
Seating is limited, tickets are available by calling the Red Stag Stag Supperclub at 612.767.7766.
$120 James Beard Members/$150 General Public
(+ tax and service charge)
Roasted Habanero–Duck Rillettes with Smoked Orange Marmalade, Buttered Brioche, and Micro-Purple Basil
Urban Vegetable Crudité with Truffles and Clotted Cream on Toasts
Maple–Pine Custard with Barrel-Aged Maple Syrup, Thyme, and Nueske’s Bacon
Shot and a Wire Act
Suckling Pig Mortadella with Celery Root and Caramelized Milk
Rabbit Mortadella with Collard Green–Lamb Bacon Kimchi, Rabbit Liver Pâté, Chinese Honey Mustard, Beer Tuile, Orange–Miso Sphere, and Micro-Tatsoi
DR. PAULY BERGWEILER NOBLE HOUSE RIESLING 2012
Celery Root–Foie Gras Tortelloni with Pickled Black Walnuts, Apple Skins, Sheep's Milk Cheese, and Onion Ash
WIMMER CZERNY FUMBERG GRÜNER VELTLINER 2013
Wild Acres Farm Chicken with Brioche and Chicken Liver Mousse
SOUTHEAST WINE COLLECTIVE WHOA NELLY! PINOT NOIR 2011
Elk with Black Cherries and Chestnuts
GRAN PASSIONE VALPOLICELLA RIPASSO 2012
Bite Flight > Macaroon, Cookie Dough, Sunday Shot, Caramel Apple, Lemon White Chocolate, Twix, S’mores, Vanilla Mint, Tart, and Meringue
About the James Beard Foundation:
Founded in 1986, the James Beard Foundation's mission is to celebrate, nurture, and honor America's diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. Today the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, the Foundation launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products and foster an interest in American culinary culture and history through international programs and initiatives. For more information, please visit jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. “Like” the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter and Instagram.
A special thanks to our event partners Mpls.St.Paul Magazine and Bourget Imports.