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

 Victory 44

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

Animal Humane Society locations


4375 Hwy. 55 S.E.
Buffalo, MN 55313
(763) 390-3647

Operating hours

Coon Rapids

1411 Main St. N.W.
Coon Rapids, MN 55448
(763) 862-4030

Operating hours

Golden Valley

845 Meadow Ln. N.
Golden Valley, MN 55422
(763) 489-2201

Operating hours

St. Paul

1115 Beulah Ln.
St. Paul, MN 55108
(651) 645-7387

Operating hours


9785 Hudson Rd.
Woodbury, MN 55125
(651) 730-6008

Operating hours

  • Administration
    (763) 522-4325
  • Animal Admissions
    (763) 412-4969
  • Pet Behavior Helpline
    (763) 489-2202
  • Boarding
    (763) 489-2222
  • Training
    (763) 489-2217
  • More contact info »