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 firstname.lastname@example.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.”