Reception
Philip & Desiree Dorwart – Create Catering & The Dining Studio
Hors d’oeuvres

First Course
Lenny Russo – Heartland Restaurant and Farm Direct Market
Roasted turnip-sweet onion bisque with hazelnuts, mint, and apricot coulis

Second Course
Russell Klein - Meritage
Seafood Sausage
Shrimp, lobster & scallops with celery salad & beurre blanc

Third Course
Lance Kapps - St. Paul Hotel
Duck Three Ways - Seared rare duck breast with blueberry-ginger compote. Duck leg confit with frisee, fines herbes, and mandarin orange aioli. Duck shitake-mushroom pate with black olive vinaigrette

Fourth Course
Scott Pampuch - Minnesota Valley Country Club
Gnocchi with a duo of heirloom squash, preserved tomato and peppers with a wild mushroom beurre fondue

Fifth Course
Marshall Paulsen – Birchwood Cafe
Grilled limousin beef with brussels sprouts, toasted hazelnuts, celery root mash, and elderberry chocolate gastrique

Sixth Course
Erick Harcey – Victory 44
Fried apple pie with white miso ice cream pearls, compressed apple, and caramelized white chocolate