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Thank You for a Wonderful Signature Chefs Auction!

October 8, 2014

We’d like to thank our planning committee, sponsors (listed below), donors and volunteers for making our 2014 Signature Chefs Auction a success. Special thanks to event chair Kari Berman Gross and honorary chef Anthony Leonhardi for their leadership in helping create a very special evening.

With wonderful food, generous attendees and excitement in the air, the event was a night to remember. Your support enabled us to raise more than $95,000 for the March of Dimes in its work for stronger, healthier babies. Thank you for your generosity.​

Event photos to come!Sponsor TY graphic

Tyge Nelson Draws Adventurous Guests (and Palates) to Chino Latino

September 30, 2014
Tyge_Nelson--CHINO LATINO

Tyge Nelson first met Tim McKee in 2000, when he began work at McKee’s acclaimed La Belle Vie restaurant, where Tyge displayed both a keen culinary sensibility and strong operational and managerial skills in helping move the restaurant from Stillwater to Minneapolis.

Tyge was then promoted to executive chef at Solera restaurant, became executive chef of Barrio Tequila Bar in St. Paul, and then The Inn, in downtown Minneapolis.

“I’ve been really fortunate to work in dramatically different genres,” says Tyge. “From the haute Provencal style of La Belle Vie to the vast palate of flavors we played with at Solera, to the lustiness of Barrio, every day has been an adventure.

“But Chino takes creative opportunities to a whole new realm,” he said. “There are so many cultures to explore. We have adventurous guests who’ll go there with me. And Parasole offers chefs all the freedom we need.”

One thing Tyge particularly likes about Chino Latino is its focus on authenticity. “With a name like ours, you might expect us to be a fusion restaurant, but we don’t mix distinct cuisines, we juxtapose them. I’m not interested in doing Moo shu pork burritos; I want to dive deep into both Chinese AND Mexican cooking – and a dozen other cuisines for that matter – and see where the path leads.”

ChinoLatinoLogo

Tyge will prepare Thai Herbed Sausage with Green Papaya Style Cucumber Salad for the 2014 Twin Cities Signature Chefs Auction. ​

Thursday, October 2, 6 p.m.

A’BULAE
255 6th St. East, Sixth Floor
St. Paul, MN 55101

Learn more and purchase your seat or table now!

Minnesota Native Steve Hesse Finds Inspiration in Variety of Cuisines, New Ingredients

September 29, 2014
Steve Hesse--Libertine-13

Chef Steve Hesse started in the restaurant industry at the age of 14 while working in the restaurant his mother owned. Twenty years later, the Minnesota native has worked in restaurants with a variety of cuisines.

Hesse graduated from The Art Institutes International of Minnesota and worked as sous chef at St. Paul Grill, executive sous chef at Stella’s Fish Cafe, executive chef for Macy’s Foods Division and corporate executive chef for Masu Sushi & Robata. He is now Executive Chef at Libertine, an establishment that “reflects a diversity of talent united by a belief that the public should be able to drink and eat as they wish, and that creativity thrives in an atmosphere of freedom.”

“I’ve had the pleasure of working with chefs all around the country and have had the pleasure of learning many styles of food,” Hesse said. “At age 34 and with 20 years in this industry, I still like to learn every day about new techniques and new ingredients.”

Libertine-1At the 2014 Twin Cities Signature Chefs Auction, Hesse will prepare Elk Terrine, Blood Pudding, Pistachio Purée and Vegetable Crumble.

Thursday, October 2, 6 p.m.

A’BULAE
255 6th St. East, Sixth Floor
St. Paul, MN 55101

Learn more and purchase your seat or table now!

Quality Ingredients Define Success for Chef Stephen Jones

September 29, 2014
stephan-jones.--SALUT EDINAjpg

For chef Stephen Jones, “farm-to-table” cooking is more than a philosophy – it’s biography. For years, he was perhaps the only chef in the nation who bred heritage pigs by day while serving them to restaurant guests at night.

 

As Salut Edina’s Executive Chef, he now focuses solely on the culinary end of the spectrum, but patrons still benefit from the quality of his sourcing “I learned early that a chef can only be as good as the ingredients he works with,” says Jones.

 

That education began at the age of 17, when he started in the restaurant business, and continued at Johnson & Wales University in Providence, R.I., where he earned a degree in culinary arts. After graduation, the Connecticut native honed his skills in restaurants, bars, hotels and country clubs from New England to South Carolina, Colorado, Ohio and Minnesota.

 

SALUT Print wBarAmerCMYKAmong Stephen’s proudest accomplishments: cooking at the James Beard House in New York, being part of a restaurant nominated for Best Restaurant five years in a row and, while in Boston, having the honor and privilege of meeting and cooking for the late, great Julia Child.

 

Chef Stephen will prepare Poulet Ballotine (stuffed chicken leg, foie gras, wild rice, almonds, sour cherry bacon jam, chicken velouté) for the 2014 Twin Cities Signature Chefs Auction. C’est magnifique!

Twin Cities Signature Chefs Auction 2014

Thursday, October 2, 6 p.m.
A’BULAE
255 6th St. East, Sixth Floor
St. Paul, MN 55101

Learn more and purchase your seat or table now!

Minnesota Native Matt Ellison Mixes Farm-to-Table with Globe-Trotting Menu

September 26, 2014
ChefMattEllison--Muffaletta-4293

A native of Minnesota and graduate of Le Cordon Bleu, Matt Ellison has been Executive Chef at Muffuletta in St. Paul since 2012. He began his restaurant career at Campiello in the Uptown neighborhood of Minneapolis, then headed north to Grand Marais, Minn., where he helmed the kitchen at the historic Naniboujou Lodge resort.

Upon returning to the Twin Cities, Matt helped open Masa Mexican restaurant in downtown Minneapolis. His career progression continued at St. Paul’s iconic W.A. Frost and Company restaurant, followed by the acclaimed Happy Gnome gastropub, also in St. Paul.

In 2010 Matt joined the Parasole family of restaurants as sous chef at Salut Bar Américain in Edina – the perfect springboard for leveraging his love of French, Italian and Latin American cuisines at the eclectic Muffuletta.

logo vectorWhat makes Muffuletta unique is its farm-to-table spin on global cuisine. The Minneapolis Star-Tribune called it “a candle-lit, chef-driven bistro with an imaginative globe-trotting menu.”

Every day, local farmers deliver fresh bounty, and mere hours later it reaches full bloom in an array of seasonal dishes. The wine list is carefully tended by the sommelier and changes along with Chef Ellison’s daily-printed menu and monthly specials, which can range from the specialties of the Nile Delta to Irish gastronomy, Japanese comfort food and la cucina Napoletana.

With local bounty and global flavor in mind, Chef Ellison will prepare Duck Confit Canapes with Cranberry Pesto at the 2014 Signature Chefs Auction.

Twin Cities Signature Chefs Auction 2014
Thursday, October 2, 6 p.m.
A’BULAE
255 6th St. East, Sixth Floor
St. Paul, MN 55101

Learn more and purchase your seat or table now!

Francoual Blends French and American Cuisine to Craft an Award-Winning Burger

September 24, 2014
vincent smiling in color

Vincent Francoual was born in Puy-L’Eveque, in the Cahors region of France. He began culinary school at the age of 15. After years spent gaining experience working at restaurants in Great Britain, the French Alps and Italy, Francoual needed a change of scenery and moved to the United States where he worked under Chef Eric Ripert.

In 1997, Francoual moved to Minneapolis and became executive chef at Cafe Un, Deux, Trois. In 2001, after two years of work, Vincent A Restaurant opened its doors to the public. In 2010, Francoual was a James Beard Award Semi-Finalist for the Best Chef Midwest.

“As a chef, I am still searching for my style,” he writes on his restaurant page. “I guess I am a confused chef. The time I spent studying and working in France and the time I have spent in the United States has created a philosophical culinary ‘inner-struggle.’”

Vincent A Restaurant boasts French cuisine with a contemporary American influence—but is really known for its burgers. In 2009, Food Network Magazine voted The Vincent Burger the best burger in Minnesota. You’ll only find two burgers on the menu currently, but you will find something for everyone.

vincent logo ls “I’m not sure a chef can be called an artist; a craftsman perhaps would be a more appropriate title,” Francoual said. “However, like an artist who gets joy from applause, it feels good to see people enjoying and appreciating our work.”

Meet Chef Francoual at the March of Dimes Signature Chefs Auction and sample his signature dish, Sea Scallops with fingerling potatoes, leeks and orange sauce.

Twin Cities Signature Chefs Auction 2014
Thursday, October 2, 6 p.m.
A’BULAE
255 6th St. East, Sixth Floor
St. Paul, MN 55101

Learn more and purchase your seat or table now!

Talent and Timing Prove Right for Chef Corrine Sherbert DeCamp of Mozza Mia

September 24, 2014
corinne decamp--MOZZA MIA

Corinne Sherbert DeCamp became a chef a bit later than some of her colleagues, but natural talent combined with fortuitous circumstances more than made up for lost time.

Corinne was a retail manager for approximately 10 years prior to enrolling in culinary school in 2004. She interned at Solera just as Tim McKee was moving La Belle Vie from Stillwater to Minneapolis. Impressed by Corinne’s passion and flexibility, at La Belle Vie McKee made her an assistant to the acclaimed Adrienne Odom (now Parasole’s Pastry Chef.)

Nevertheless, her progress was such that when Wolfgang Puck opened 20.21 restaurant at the Walker Art Center, Corinne went on to becoming his Executive Pastry Chef—and Executive Sous Chef, and for good measure, Catering Chef.

Corinne next accepted a sous chef position at Chino Latino, and then GM at Icehouse. But when McKee came calling with an offer to take over as Executive Chef at Mozza Mia, Corinne didn’t hesitate.

MozzaMia_Pantone_200A “Pizza Pie and Mozzarella Bar,” Mozza Mia takes great pride in its famous mozzarella, made daily the old Italian way, and is just as passionate about its pizza, made in oak and cherry wood fire ovens. Classic Italian food with modern flair—fantastico!

For the March of Dimes Signature Chefs Auction on October 2, Chef DeCamp will prepare her Heirloom tomato salad with fresh (famous) mozzarella, olive tapenade and basil. Join us for the 2014 Twin Cities Signature Chefs Auction:

Thursday, October 2, 6 p.m.

A’BULAE
255 6th St. East, Sixth Floor
St. Paul, MN 55101

Learn more and purchase your seat or table now!

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