Our patio parties have been smokin’, so we’re hosting another one – this time for two evenings! Chef will be firing up the grill and treating everyone to a Taste of Brazil. Come experience some of what he recently enjoyed on the annual Taher Chefs’ Council trip.
Forepaugh’s patio parties provide an excellent and affordable way to try small portions of a variety of food and libations. Grab a punch card and a patio or porch perch and choose exactly what you wish to try by seeing and smelling first. It’s fun and fabulously Forepaugh’s!!!
We are proud to be part of this important event to help end child hunger in America! Please join us and many other fabulous chefs and mixologists at the Nicollet Island Pavillion (swank!) on Thursday, June 11th.
For more information, see:
We’ll be off at 4 p.m. with the best hat contest, racing trivia and a little (legal) gambling on the race!
Chef will be grilling bourbon marinated pork tenderloin, New York strip bites, hot dogs, and more! There will be other typical race day fare like Waldorf salad, chocolate bourbon pecan pie and New York cheesecake.
Sip on a Belmont breeze, mint julep, or black eyed susan while watching the big race which may go down in history!
If it rains, we’ll be celebrating all the same indoors!
Bittercube and Forepaugh’s present
FLORA, FAUNA, and FIRE Dinner
Jean-Claude Boisset Sparkling Wine, Elderflower Nectar , Bittercube Cherry Bark Vanilla & Orange Bitters
1 Escolar up in smoke
Cured escolar, chilies, Spanish chorizo
Gunner Ghost Navy Strength Gin, Lemon, Corazón Liqueur, Cane Syrup, Flamed Orange Oil
2 Foie Gras tastes the rainbow
Whole grilled foie gras, varying degrees of fruit, and pistachio genoise
Copper & Kings Immature Brandy, Grilled Lemon Juice, Blackberries, Pistachio Orgeat, Micro Mint, Bolivar Bitters
3 Squab caught red handed
Jamaican jerk squab, plantain tamale, crema
Plantation 5yr Rum, Lime, Sweet Corn Cream, Jerked Apple Cider, Jamaican #1 Bitters, Nutmeg
Whiskey Sour Sorbet
New Richmond Rye, Lemon, Demerara, Egg White, Bittercube Trinity Bitters, NO2
4 Spring Boardome
Juniper cured Rack of boar with all things spring
Gamle Ode Dill Aquavit, Morel fortified Cocchi Americano, Oloroso Sherry, Dill Oil & Pollen, Blackstrap Bitters
5 Pudgie Elvis
Banana, Bacon, hazelnut, mallow, and chocolate stout ice cream
Ilegal Reposado Mezcal, Shwartzhog Krauter Liqueur, Cocoa Nib Liqueur, Cocchi Vermouth di Torino, Bittercube Root Beer Bitters
6 in the evening
Saturday, May 30, 2015
$99 per person
very limited seating
John Hines of WCCO Radio was thrilled to announce the winner of the Forepaugh’s Plate Up Challenge at the MN Monthly Food and Wine Show. Why? Because the winner (fair and square) was his co-worker and television reporter, Jamie Yuccas!
Jamie won dinner for 6 at our Chef’s Table in our stunning wine cellar, which is valued at $1200.00!
Ten Chefs. Five Nights. One Delicious Experience.
January 26-30, 2015
Prepare for the ultimate dining experience with Twin Cities Table, a five-night dinner series designed to satisfy local foodies with custom menus developed by the city’s most celebrated chefs taking place at Open Arms of Minnesota. Each night, a duo of chefs will prepare a one-of-a-kind four-course meal complete with thoughtfully selected wine pairings…
New restaurants keep popping all over the Twin Cities. Minneapolis-St. Paul is the restaurant scene to be featured in a book series.
The book, Twin Cities Chef’s Table: Extraordinary Recipes from the City of Lakes to the Capital City, is by Minneapolis-based food writer Stephanie Meyer. She writes a popular food blog called Fresh Tart.
“I tried to find a little bit of everything. Easy quick dishes, like hummus, to the recipe we’re showcasing at Birchwood Café in Minneapolis, mapled butternut squash soup,” Meyer said…
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Hours of Business- Downstairs
Tuesday - Thursday4pm - 9pm (kitchen closes)
Friday - Saturday4pm - 10pm (kitchen closes)
Sunday4pm - 9pm (kitchen closes)
Tuesday - Sunday4pm - 7pm
Sunday4pm - 9pm
Hours of Business- Upstairs
Tuesday - Thursday5pm - 8pm (last seating)
Friday - Saturday5pm - 9pm (last seating)
Sunday5pm - 8pm (last seating)