Friends of James Beard Benefit Dinner Sunday, October 5^th

Presented by Red Stag Supperclub

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 douevres 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

James Beard Event Listing: http://www.jamesbeard.org/events/minneapolis-0

Red Stag Supperclub Event Listing: http://www.redstagsupperclub.com/events/2014-10-05?mini=events%2F2014-10

Menu

Hors dOeuvres

• Roasted HabaneroDuck Rillettes with Smoked Orange Marmalade, Buttered Brioche, and Micro-Purple Basil
• Urban Vegetable Crudité with Truffles and Clotted Cream on Toasts
• MaplePine Custard with Barrel-Aged Maple Syrup, Thyme, and Nueskes Bacon
• Shot and a Wire Act
• Suckling Pig Mortadella with Celery Root and Caramelized Milk

Dinner

• Rabbit Mortadella with Collard GreenLamb Bacon Kimchi, Rabbit Liver Pâté, Chinese Honey Mustard, Beer Tuile, OrangeMiso Sphere, and Micro-Tatsoi
• DR. PAULY BERGWEILER NOBLE HOUSE RIESLING 2012
• Celery RootFoie 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, Smores, 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 Citys 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 States 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 Foundations blog Delights & Prejudices (http://www.jamesbeard.org/blog). Like the James Beard Foundation on Facebook @beardfoundation. Follow the James Beard Foundation on Twitter @beardfoundation and Instagram @beardfoundation.

About the Red Stag Supperclub:
The Red Stag Supperclub opened in 2007 as MNs 1^st Silver LEED Certified-CI® restaurant. The Red Stag serves contemporized supper club fare, classic cocktails, and an extensive beer & wine list. We're committed to supporting local & organic agriculture through our menus, and strive to be a good local & world citizen by conserving resources & composting waste, and by always being on the lookout as to how to better our business practices. Open 11am-1am Mon-Wed, 11am-2am Thu-Fri, 9am-2am Sat, 9am-1am Sun. Serving lunch, dinner, late night and brunch on the weekends. www.redstagsupperclub.com, fb: @redstagsupperclub, twitter: @redstagne

About Restaurateur Kim Bartmann:
Kim attended the University of Minnesota for way too long, and then opened Café Wyrd on Lake & Irving in Uptown in 1991 after having vowed to never work in a restaurant again. She has not as yet had to don a cooks uniform, so it's sort of working out. She re-imagined the Bryant Lake Bowl in 1993 with the help of Danny Schmidtz, who created the BLB Theater. In Nov. of 2007, Kim opened Minnesotas first LEED-CI certified restaurant, the Red Stag Supperclub, in an old warehouse in NE Minneapolis. In 2011, Gigi's, Bread & Pickle, and Pat's Tap were added to the mix. Pat's Tap anticipates LEED platinum certification. In 2013 the Tiny Diner Farm was built on an empty lot in South Minneapolis followed by the Tiny Diner in May 2014 boasting the largest retail solar array in MN, and most recently The Third Bird in Loring Park. A national leader in sustainability and the greening of restaurant operations, Kim Bartmann and her team are working on every front; sustainable agriculture, energy use, waste reduction, use of tap water and elimination of plastic bottles, air quality, and serving healthy foods. Kims businesses are all committed to serving locally sourced, organic foods as much as possible and to constantly striving to be more socially and environmentally responsible.

Event Partners:
Mpls.St.Paul Magazine is an award winning publication providing its own unique blend of lifestyle information, ideas, community insight and service to its readers. For more than 40 years, Mpls. St. Paul Magazine has celebrated the breadth of Twin Cities life including food and dining, entertainment, local interest, fashion, home, and more. www.mspmag.com.

Bourget Imports is a specialty wine distributor located in St. Paul, Minnesota. Our goal is to become the leading distributor of premium boutique wines by offering our clients exceptional value and service. We intend to achieve this by providing unparalleled customer service and constantly striving to be the best in terms of knowledge, support, and realized value. www.bourgetimports.com.