Friends of James Beard Foundation Benefit Dinner Wednesday, October 29^th at the Historic Forum Restaurant in the Minneapolis City Center

WHO: Chefs Andrew Zimmern, Tim McKee (La Belle Vie, Libertine), Jamie Malone (Brut), Steven Brown (Tilia, The Third Bird), JP Samuelson (6Smith), and Vincent Francoual (Vincent A Restaurant) come together to benefit the James Beard Foundation scholarship program and The Second Chances Scholarship. Stephanie March, Senior Editor, Food & Dining for Mpls.St.Paul Magazine will emcee the dinner.

WHAT: The menu will include assorted hors douevre, a MN Made Cocktail menu featuring local distilleries Prairie Organic Spirits, Far North Spirits, and Panther Distillery, and a 6 course dinner with wine pairings from Canti and Sileni Estates.

WHEN: Wednesday, October 29, 2014

5:00pm-6:00pm Cocktail and Hors D'ouevres

6:00pm Dinner

WHERE: The Historic Forum Restaurant in the Minneapolis City Center

40 7th Street South

Minneapolis, MN 55403

TICKETS: Available by calling the City Center 612.372.1234.

$130 James Beard Members/$150 General Public

(plus tax & service charge)

James Beard Event Listing: http://www.jamesbeard.org/events/minneapolis-1

Menu

Hors dOeuvre

Pulled Duck Confit on Chestnut Blinis

Au Bon Canard Foie Gras with Quince Puree, Nesbitt's Orchard Apple Chips

Tarte Flambée with Bleu Mont Dairy Bandaged Cheddar, Caraway Mustard

Toast Soldiers - Sea Urchin Butter, Watermelon Radish, Horseradish Gelée, Baby Sorrel

Langoustine Tartare with Toasted Garlic and Osetra Caviar

Dinner

Venison 'Kitfo' with Berbere and Preserved Lemon

Leeks Salad with Endive, Bleu D'auvergne Cheese, Leeks Royale, Sweet Potato Chips

Foie Gras Agnolotti with Pumpkin, Apple Cider, Black Truffles

Tuna with Salsify, Stickney Hill Chevre, Wild Mushrooms

Peterson Farms Limousin Beef Shortrib with Tomato, Tamarind and Pickled Mang

Caramelized Quince Tart with Gingerbread Ice Cream and Pickled Pistachios

Andrew Zimmerns AZs Second Chances Scholarship

The scholarship will offer a student faced with extreme challengeswhether health, addiction, family, unemployment, etc.a second chance to overcome these hardships and follow a culinary path. Since Andrew was once given a second chance after struggling with addiction, its important to him that others are given the same opportunity to turn their lives around. He says, I cant think of a better organization to donate to. Devoted to celebrating, nurturing and preserving Americas diverse culinary heritage, the James Beard Foundation is very dear to me. www.andrewzimmern.com

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 (www.jamesbeard.org/blog) . Like the James Beard Foundation on Facebook @beardfoundation. Follow the James Beard Foundation on Twitter and Instagram @beardfoundation.

About The Minneapolis City Center and Shorenstein Properties

Minneapolis City Center is a mixed use center with 1.1MM SF of office, a 600 room Marriott hotel and 250,000 SF of retail. Retail tenants include Brooks Brothers, Allen Edmonds, Len Druskin, Pacifier, Rosa Mexicana and Fogo de Chao. The Historic Forum Cafeteria is located in the heart of City Center, originally constructed in 1914 as the Saxe Theater, later the Strand Theater, it has transitioned through time as several restaurant iterations. It is one of the states last existing Art Deco interiors with black onyx and pale green tiles, sconces, chandeliers, and mirrors with a Minnesota themed motif. City Center is owned by Shorenstein Office Properties. www.shorenstein.com.

Event Sponsors:

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.

ABOUT CANTI

Imagined, designed and built by Italian wine entrepreneur Gianni Martini in 2002, Canti is the culmination of Italian style, elegance, tradition and fine wine. Martini hails from a rich heritage of Italian winemakers, originating with the founding of his family's Company in 1947, Fratelli Martini Secondo Luigi S.p.A, now one of the leading family-run wineries in Italy. Each bottle of Canti wine strives to capture the elegance, style and essence of Italy.

About Sileni

Sileni Estates, a family owned vineyard and winery in Hawke's Bay, New Zealand's oldest established vineyard area. The first vintage was in 1998 and since then the wines have won world wide acclaim. Sileni Estates produce hand crafted wines that reflect the unique characteristics of the vineyards. <http://www.sileni.co.nz/#inline1> Sileni Estates is named after the Sileni who featured in Roman mythology alongside Bacchus, the god of wine. They celebrated good wine, good food and good company.

For more information, please contact anne@barbette.com or annesaxton@me.com.