Junior League of Minneapolis

Promoting Volunteerism Developing the Potential of Women Improving Our Communities

Men in the Kitchen Chefs

CHEF INFORMATION

Date: Saturday, October 8, 2016

Time: You will have access to your station to begin prep at 5 p.m. Doors open to the public 7:30 p.m. Live band performs at 8 p.m. Serving concludes when the foods runs out or 10 p.m

Location: Warners Stellian Showroom: 3533 W 70th St, Edina, MN 55435

Cost: Ingredients. Your entry is free; tickets for guests are $40 per person or $75 per couple and include the tasting of all foods and beverage (wine/beer). 

Food Categories: Red Meat, Poultry, Seafood, Vegetarian, Dessert, Soup/Appetizer

Wish List Categories: Vegan, Gluten-free, Dairy-Free

Registration: Please fill out the registration form AND send your contact information to Jessica Seymour at . Also, please email with any questions, comments or suggestions. 

Details:

  • As a participant (individual and teams), you are graciously donating your time and food/ingredients. Servingware will be provided for you. 
  • You will need to bring all your own cookware and utensils. If you are using a grill, remember to bring your own grilling tools. If you would like to use special grilling attachments/accessories, please make this request by September 23 and we will do our best to accommodate.
  • You will have access to a full size refrigerator/freezer unit and a dishwasher, although, you may need to share these applicances with other chefs. Heating equipment is limited; please prepare as much food as possible before arriving to eliminate strain.
  • Portioning is limited to a bite size (i.e. a single mouth full). Portions should not exceed a single fork/spoon capacity. Additional details will be discussed during registration, however, assistance is available for detailed menu-planning, portion sizing, and/or budgeting.
    • Example: 1-lb of raw, lean steak should serve 32 people. If you serve the steak with additional ingredients (i.e. a piece of diced potato or a topping), 1-lb raw could extend to 40 portions.
    • Example: one jumbo shrimp, halved, serves 2 people. One medium shrimp is a single serving.
    • Example: if serving a soup/liquid, portions including garnish are not to exceed 2 ounces (shot glass)
    • Attractiveness of dishes are certainly an important detail, however, keep garnishing to a minimum unless they add value to the flavor. All components must assemble in a one-bite swipe effort.
  • Beer and wine sampling provided.
  • Please be prepared to answer questions regarding your creation and its ingredients. Attendees may have concerns in regards to allergies/dietary restrictions.
  • Encourage family/friends to attend. Tickets are $40 per person or $75 per couple. Chef with the most votes will earn the title “2016 JLM Kitchen Man of the Year.”
  • Swag bag with lots of goodies!
  • All proceeds support H.O.M.E.S. and Junior League’s efforts to bridge the achievement gap. For more details on our philanthropies, please visit www.jlminneapolis.org.

Equipment will be pre-assigned. Participation as a cook is limited, so sign up TODAY!

I encourage a test-run early in the planning process to help you understand portioning as foods tend to shrink and change properties.

Thank you in advance for all your hard work – we are excited to taste your creations!

CHEFS SIGN UP HERE!

410 Oak Grove Street, Minneapolis, MN 55403
Tel: 612-238-8460 Fax: 612-573-6551
info@jlminneapolis.org 

   

The Junior League of Minneapolis is an organization of women committed to promoting voluntarism, developing the potential of women and improving
the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable.