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James Beard Celebrity Chef Tour Lands in Minnesota

Foodies crowded into Eastside in downtown Minneapolis for the Celebrity Chef Dinner.

It’s not every day that the James Beard House takes its dinner on the road, so we thought we’d give you the menu of the Minneapolis stop of the Celebrity Chef Tour, held at Eastside in Minneapolis, April 14 (highlights from the event will be in the editor’s letter in the May issue).

Organizers of the event had to make a last minute email flurry to the guests to let them know the event was being held at the 180-seat Eastside and not the 55-seats sister restaurant, Grand Café, as the original invitation stated. “If anyone went to Grand first, please don’t hold up your hand,” the Beard representative joked.

And even in the larger restaurant, the tables were close and the thanks to generous pours, the company jolly.

According to its website, The James Beard Foundation’s mission is ’to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone.” Winners of the 2019 awards will be announced in early May.

Here’s a rundown on the feast:

From Chefs Britt St. Clair, Ryan Cook and Jamie Malone of host Eastside and Grand Café:

Pistachio Crusted Pork Paté in Croute and Foie Gras Orange

Paired with Lambrusco Rosé, Cleto Chiarli, Emilia-Romagna, Italy MV


Chef Tim McKee of Octo Fishbar and a James Beard award winner

Grilled Swordfish with Garlic, Za’atar and Mezze

Paired with “Alfonso’s Special Herbs” Mediterranean Vermut, Amontillado, Moscatel, Absinth —Tres Leches


Chef Lee Wolen of Boka in Chicago

Lightly Grilled Baby Artichokes with Sorrel, Aged Beef Fat and Smoked Scallop

Paired with Gruer Veltliner, Gritsch, Wachau, Austria 2017


Chef Daniel del Prado of Martina and Colita

Octopus, Bone Marrow, Bordelaise with Grilled Bread and Persillade

Paired with Ribeiro Tinto Clásico, Vina Mein, Galicia, Spain 2016


Chef Abe Conlon of Fat Rice in Chicago, also a James Beard Award winner

Roast Shoulder of Lamb with Tamarind, Broccoli-Peanut Uttapam Rice Cake, Chili Masala, Sweetbreads, Lemon Achar, Coconut Yogurt


Chefs Jen Schad and Ryan Cook of Grand and Eastside

Cake Extravaganza: Almond Rhubarb, Opera, Lemon Meringue, Cherry Bundt, Carrot, Chocolate Bundt 

Paired with Mother’s Milk, Vermut di Negroni, Liquer di Grappillion, Fernet Martina —Tres Leches

Marco Zappia of Martina and Colita and Ambrose Burke of Eastside were the drink masters for the event. 

Sponsors included:Us Bank, Tito’s Handmade Vodka, The Wine Company, New France Wine Company


The line-up for the Cake Extravaganza.
Pistachio Crusted Pork Pate en Croute
US Bank provided salt cellars as a take
home gift, made by the artists at Northern Clay Center. 


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