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We are thrilled to announce the return of The Synergy Series at Spoon and Stable.

Four times throughout 2020, we will welcome guest chefs to the heart of our house, inviting them to share the essence of their own restaurants here in Minneapolis.

Since its inception in 2015, The Synergy Series has introduced world-renowned Chefs Michael White, Michael Anthony, April Bloomfield, Daniel Boulud, Grant Achatz, Sean Brock, Christopher Kostow, Dominique Crenn, Traci Des Jardins, Jeremy Fox, Ludo Lefebvre, and Daniela Soto-Innes to our Twin Cities community.

Our 2020 Synergy Series Chefs Are

CHEFS JON SHOOK & VINNY DOTOLO

APRIL 23 & 24 – Reservations available on March 1 at 10am

James Beard award winning chefs Jon Shook and Vinny Dotolo are the owners of Joint Venture Restaurant Group, which includes animal, Son of a Gun, Jon & Vinny’s Fairfax, Jon & Vinny’s Brentwood, helen’s, Trois Mec, Petit Trois, Petit Trois le Valley, Kismet, and Kismet Rotisserie. The duo has been credited with innovating and changing the dining scene in Los Angeles through their roster of critically-acclaimed restaurants. Their partnership began over a decade ago when they met in culinary school at The Art Institute of Fort Lauderdale. While at school, they worked for Michelle Bernstein at The Strand and Mark’s Place by Mark Militell. After graduation, they traveled west and worked at The Wildflower in Vail, CO. In 2002, they landed in Los Angeles and worked at Chadwick for Benjamin Ford and Govind Armstrong, which would inspire them to launch their initial catering company, Carmelized Productions.

Shook and Dotolo have received many nominations and awards including Food & Wine’s 2009 Best New Chef, StarChefs’ 2008 Rising Star Chef, and nine James Beard nominations including 2009’s “Best New Restaurant” for animal, 2011’s “Best Chef Pacific,” 2015’s “Best New Restaurant” for Petit Trois, “Outstanding Restaurant Design” for Jon & Vinny’s in 2016 and for Kismet in 2017, and “Best Chef West” in 2013, 2014, 2015, 2016. The duo took home their first jointly won James Beard Award in 2016 for “Best Chef West.”

CHEF MICHAEL SOLOMONOV

JULY 16 & 17 – Reservations available on June 1 at 10am

Michael Solomonov is the executive chef and co-owner of Philadelphia’s pioneering Israeli restaurant, Zahav, and the co-author of three cookbooks. He is the 2011 James Beard Award winner for “Best Chef, Mid-Atlantic,” a 2016 James Beard Award winner for “Best International Cookbook” and “Book of the Year” for his and business partner/co-author Steven Cook’s first cookbook, Zahav: A World of Israeli Cooking, and the 2017 James Beard Award’s “Outstanding Chef.” In 2018, Zahav was recognized by Food & Wine Magazine as one of “The 40 Most Important Restaurants of the Past 40 Years.” In May of 2019, Zahav was awarded “Outstanding Restaurant” by the James Beard Award Foundation.

In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia’s Federal Donuts, Dizengoff, Abe Fisher, and Goldie. In 2019, Solomonov brought another slice of Israeli food culture to Philadelphia with K’Far, an Israeli bakery & café, this past July and Merkaz, an Israeli pita sandwich shop, this past November. In 2020, the pair will also open Laser Wolf, an Israeli shipudiya restaurant in Philadelphia. Since 2017, Solomonov and the Israel Ministry of Tourism (IMOT) are partners in championing Israel’s extraordinarily diverse and vibrant culinary landscape.

CHEF THOMAS KELLER

SEPTEMBER 24 & 25 – Reservations available on August 1 at 10am

Chef Thomas Keller is renowned for his culinary skills and high standards. He has established a collection of restaurants that sets a new paradigm within the hospitality profession. Now celebrating its twenty-fifth year, Keller took ownership of The French Laundry in Yountville, CA and quickly garnered worldwide acclaim. His restaurants also include Bouchon Bistro, with locations in Yountville and Las Vegas; Per Se in New York City; Ad Hoc + addendum in Yountville; The Surf Club Restaurant in Surfside, FL; Bouchon Bakeries in Yountville, New York, Las Vegas and in the Middle East; and the Mexican eatery La Calenda in Yountville. Keller’s most recent restaurant TAK Room, celebrates Continental Cuisine and serves an iconic menu from America’s history. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. In 2017, Keller led a team from the United States to its first-ever gold medal in the Bocuse d’Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world. For embodying the state’s spirit of innovation, he was inducted into the 2018 California Hall of Fame, and in June 2019, Keller became the first USA inductee into the oldest savory chef association in the world, The Master Chefs of France. He is the author of five cookbooks, with more than 1.3 million copies in circulation.

CHEF MISSY ROBBINS

DECEMBER 3 & 4 – Reservations available on November 1 at 10am

Celebrated chef, restaurateur and cookbook author Missy Robbins is recognized for the exemplary Italian cuisine on display at her two Williamsburg restaurants – Lilia and Misi – both of which have received three stars from The New York Times. Since opening Lilia in 2016, Robbins has become known for her passionate cooking and warm hospitality. As a result, both Misi and Lilia have quickly become distinguished restaurants within the Williamsburg community which Robbins now calls home. In 2018, she was recognized nationally by the James Beard Foundation as Best Chef New York City, for which she was named a finalist in the year prior. Following the success of her first cookbook, Breakfast, Lunch, Dinner…Life! Recipes and Adventures from My Home Kitchen, Robbins is currently working on a pasta-focused cookbook to be released in 2021. Prior to opening her own restaurants, Robbins spent five years as the executive chef of Michelin starred restaurant, A Voce, where she focused on developing her personal style of cooking. Before that, she honed her craft for five years in Chicago as the executive chef of Spiaggia and Café Spiaggia, which completely immersed her in cuisine and culture of fine dining Italian restaurants. Early in her career, Robbins spent many years training under critically acclaimed chefs in New York City, but her love of Italian culture began when she embarked on an excursion to Northern Italy. She worked in several kitchens, from family-run rustic trattorias to Michelin-rated restaurants, and grew intimate with the country’s products and cooking. Robbins quickly developed a long-lasting admiration for the simplicity, regional inspiration and innate focus on quality ingredients that characterize Italian food. She continues to highlight these characteristics at both Misi and Lilia today.

THE SYNERGY SERIES:
DIALOGUE

Each Synergy Chef will take the stage at the American Swedish Institute in Minneapolis for an intimate conversation that highlights lesser known parts of their personal and professional stories, followed by audience Q&A. This new experience will add a valuable opportunity for members of our restaurant community and fans of each Chef to get to know our visitors in a relaxed setting.

Chefs Jon Shook & Vinny Dotolo
Thursday, April 23 from 11am – 1pm

Chef Michael Solomonov
Thursday, July 16 from 11am – 1pm

Chef Thomas Keller
Thursday, September 24 from 11am – 1pm

Chef Missy Robbins
Thursday, December 3 from 11am – 1pm

Tickets to this event are free, thanks to the generosity of our partners at the American Swedish Institute. Seating is limited, so please mark your calendar to sign up for the Chef Q&A events. Sign up will become available at the same time as single dinner reservations through Tock.

DINING EXPERIENCES

SEASON PASS

On February 17 at 10am, we will release a small number of season passes which include a seat for every Synergy Series dinner in 2020 along with a signed copy of the visiting Chef’s cookbook (if they’ve published one). Visiting chefs cook two dinners during their time with us: one on Thursday evening and the second on Friday. When committing to a Synergy Season Pass, guests will need to choose which day of the week they would prefer to dine for all dinners (for example, we offer the choice of attending on Thursdays or on Fridays, but not a combination of the two).

Season Pass Experience: SOLD OUT

THE DINING ROOM
Each Dining Room booking includes a multi-course dinner with beverage pairings, as well as tax and service. When making a reservation, you will have the choice between a table in the dining room or Chef’s Counter seating, which offers an intimate and interactive experience with the Chef team.

SINGLE DINNER RESERVATIONS
Can’t join us for all four dinners or have a favorite Chef or two that you’re hoping to dine with? Single dinner tickets are for you. All reservations will be made through Tock, linked below. Ticket release dates are as follows:

Chefs Jon Shook & Vinny Dotolo: Sunday, March 1 at 10am
Chef Michael Solomonov: Monday, June 1 at 10am
Chef Thomas Keller: Saturday, August 1 at 10am
Chef Missy Robbins: Sunday, November 1 at 10am

Single Dinner Experience:
Dining Room – $495 per person
Chef’s Counter – $595 per person

THE BAR & LOUNGE
Looking for a more spontaneous way to participate in Synergy? Join us in our bar and lounge where the Synergy Series tasting menu will be offered. Order the full menu or choose a couple of specific bites for a more flexible experience, no reservations required. Spoon and Stable’s 17-seat bar and 22-seat lounge will open at 5pm on Thursday and Friday during the Synergy Series.

World Central Kitchen, founded in 2010 by Chef José Andrés, uses the power of food to strengthen communities through times of crisis and beyond. WCK has transformed the field of disaster response to help devastated communities recover and establish resilient food systems. Since its founding, WCK has served more than 12 million meals to survivors of natural disasters and other crises around the world.

@wckitchen (Instagram, Twitter)
@WorldCentralKitchen (Facebook)

Headquartered in Fargo, N.D., and chartered in 1966, Bell Bank is one of the nation’s largest privately held banks, with full-service locations in Minnesota, North Dakota and Arizona. Bell’s strong community commitment is best demonstrated in its unique Pay It Forward initiative, which provides every Bell employee funds each year to give as they choose to individuals, families and organizations in need. To date, Pay It Forward has empowered more than $15 million in employee giving, impacting thousands of lives.

Steelite International is a world-leading manufacturer and supplier of tabletop and buffet products for the hospitality industry. Listening to our customers has allowed us to offer innovative solutions in china, metal, glass, wood and melamine. Servicing over 140 countries worldwide, we are committed to offering the best in functionality and design, while minimizing the effect on our environment.

AMERICAN SWEDISH INSTITUTE (ASI) is a museum and cultural center that is a gathering place for all people to share experiences around themes of culture, migration, the environment and the arts, informed by enduring ties to Sweden. The ASI is located at 2600 Park Avenue, Minneapolis, Minnesota 55418. The Wall Street Journal called ASI “[a] model of how a small institution can draw visitors through exciting programming.”

www.ASImn.org | @AmSwedInstitute

At UPFIELD, their vision for a better plant-based future drives positive change in people’s health, their daily lives, and our planet’s sustainability. They are the largest plant-based consumer products company in the world, with 150 years of expertise in plant-based nutrition. They make America’s favorite buttery spreads brands like Country Crock, as well other delicious plant-based cream and cheese products, in formats designed to delight and perform both in the home and in the professional kitchen.

upfieldprofessionalus.com | @upfieldglobal

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