Dining

The cuisine of the Minneapolis Club has been heralded as some of the world’s very best by members and visitors alike. From daily meals, catered events and custom menus, seriously good food awaits. For those times when you’re looking for pure fun with something a little adventurous, that’s where Kitchen Table dinners come in.

Suitable for parties of two to 12, Kitchen Table dinners give you and your guests a unique peek behind the kitchen door and into the processes that help make the Club’s cuisine so well-renowned. “Every one is different,” says Chef Håkan Lundberg. “The only thing that stays the same between Kitchen Tables is that they’re all in the kitchen.”

To hear Håkan say it, Kitchen Table meals are more than just a new location in which to eat the same food; they create “new ways to eat” and equally fleeting flavors. “Some of the dishes featured at Kitchen Tables are once-in-a-lifetime,” he says. By that, he means that the chef in charge of the meal – whether it’s Håkan or a sous chef – can express a bit of themselves through the menu.

While preparations are made to suit the party (including identifying dietary restrictions and general dislikes), Kitchen Tables exist to surprise diners. “Sometimes, it’s a dish I was particularly in the mood for,” Håkan says of the myriad menu possibilities. Other times, it’s influenced by the day, time or season – but always with the intent to bring something new and unique to the party’s plates.

The seven to nine courses in a typical Kitchen Table (including appetizers and dessert) are tentpoled by what Håkan calls “familiar” and “comfortable” flavors – favorite entrées that anchor the meal and deliver the mouth-watering flavors Minneapolis Club members have long enjoyed. In between is where he says the meals get more surprising and exciting; for example, though the main course at a recent Kitchen Table was steak, a special shrimp dish served between courses was a highlight of the menu for diners.

There’s something else a Kitchen Table dinner provides that you can’t get in the Grill or even with a custom menu: interactivity. Based on what’s being prepared for your party, you can be part of taking it from parts to plate. Håkan said that can include stirring stock, plating and even simple meat preparation. Everything about Kitchen Table is in service of creating a memorable event for Club members and their guests.

“You don’t have to be a foodie,” Håkan says. “You just have to be curious and open-minded. Maybe a little adventurous.”

The Club kitchen is as well known for its signature dishes as it is for its limited-run, creative one-offs – and you can leave your mark on any occasion with the help of custom menus from the Minneapolis Club kitchen.

Greek/Italian? Epicurean? Light fare with a twist? From specific themes to general vibes, our Club’s cuisine professionals work with members to pick the perfect dishes and make your event taste as unique as it is.

“We like to learn a bit about the event,” says Jodie Weappa, director of catering – “if it’s social or corporate, a little about the clientele or guests they have coming in. The time of year and season can also have a lot to do with the creation of custom menus.”

Not sure what you want – just that it has to leave an impression? We’re glad you asked. “Some of the best menus that have come out of the kitchen are from events that let Chef Håkan create something special.”

“Some members leave it all up to us,” Håkan says, allowing for dietary and allergy restrictions. “Seven courses and a wine pairing, leave it all up to us. Then it’s free rein – we do what we like with what we have. Some stuff is more experimental, more creative, more à la minute.” Sometimes, “magic happens” – completely unique dishes that’ll never be created again. “Sometimes, members like to be guinea pigs for ideas we’ve had for a while,” he said, but haven’t had a chance to serve. That’s where Håkan says he gets a “real sense of accomplishment.”

Not every menu needs to be a leap of faith. Creating a custom menu is as simple as contacting Jodie at jodiew@mplsclub.org with all the information about your event, and Håkan and his team work directly with members to select dishes tailor-made to their tastes. “We like members to feel special,” Jodie says. “They’re very appreciative when Hakan works directly with them.” Optional tastings can help you narrow the field ahead of time. Custom menus from the Minneapolis Club kitchen provide one-of-a-kind experiences for diners, but they also help chefs cook outside their comfort zone, according to Chef Håkan, who says he still gets nervous putting together custom menus. “I don’t like [creating custom menus] – I love it,” he says. “If you’re not nervous to a certain degree, you’re not pushing yourself. You’re not as committed to it. You want to please, and you want to keep moving forward.”