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syn•er•gy: two forces working together to create something greater than itself.

Spoon and Stable seeks to break boundaries by creating inspiring experiences for our hometown of Minneapolis, the culinary community, and for each other. It is with great excitement that we present The Synergy Series.

This year, Gavin and his team will work in synergy with four guest chefs to provide the experience, food and hospitality they execute on a daily basis in their Michelin starred restaurants.

chef grant achatz

watch chef achatz’s video

Grant Achatz is the executive chef and co-owner of Alinea in Chicago, IL. Since 2007, Restaurant Magazine has recognized Alinea on their World’s 50 Best Restaurants list, twice being named the Best Restaurant in North America and last year ranking number 26 in the world. In 2013 Restaurant Magazine bestowed the coveted Chef’s Choice Award on Achatz. In spring of 2011, Chef Achatz was named as one of Time Magazine’s 100 most influential people. The James Beard Foundation awarded him Outstanding Chef of the Year 2008 and Gourmet Magazine named his restaurant the Best Restaurant in America in 2006. Since 2011, Alinea has been awarded 3 stars in the Michelin guide.



synergy date 1: thursday, april 13, 2017
synergy date 2:
 friday, april 14, 2017

— sold out —

chef sean brock

watch chef brock’s video

Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. He began his professional career as chef tournant under Chef Robert Carter at the Mobil Four-Star/AAA Four-Diamond Peninsula Grill in Charleston. Brock spent just under three years fine tuning his craft in Nashville before accepting a position as executive chef at McCrady’s Restaurant. In November 2010, Brock opened his second restaurant with the Neighborhood Dining Group. Husk, just down the street from McCrady’s, is a celebration of Southern ingredients, only serving food that is indigenous to the South. In October 2014, Brock opened a third restaurant in Charleston, Minero, inspired by the flavors and culture of Mexico. In 2008 and 2009 he was a finalist for the James Beard “Rising Star Chef” award and in 2010 he took home the James Beard award for “Best Chef Southeast”. He is a four-time finalist for “Outstanding Chef”, including 2016.

McCrady’s, Husk, Minero & McCrady’s Tavern


synergy date 1: thursday, june 29, 2017
synergy date 2: friday, june 30, 2017

— sold out —

chef chris kostow

watch chef kostow’s video

A Michelin-starred chef before the age of 30, Christopher Kostow takes a thoughtful approach to food that belies his age. Drawing upon his own American upbringing but more importantly the bounty of the surrounding valley, Christopher creates a transcendent experience for diners at The Restaurant at Meadowood.  Christopher, a Chicago native, trained in kitchens far and wide: from a Paris bistro to the Michelin-starred Le Jardin des Sens in Montpellier. Christopher is the second American-born chef and third youngest chef ever to receive three Michelin stars. Christopher will open a new casual restaurant, The Charter Oak, in the Napa Valley slated to debut in early 2017.

The Restaurant at Meadowood / The Charter Oak


synergy date 1: thursday, september 28, 2017
synergy date 2: friday, september 29, 2017

— sold out —

chef dominique crenn

watch chef crenn’s video

Dominique Crenn, a 2012 two Michelin star chef at Atelier Crenn in San Francisco’s Cow Hollow district (and two-time Michelin star chef at Luce in 2009 and 2010) focuses on cuisine as a craft and the community as an inspiration. “Atelier” can be defined as a workshop or studio, especially for an artist or designer, and this concept drives Chef Crenn’s modern vision for fine-French cuisine, where artistry is at the forefront. In February 2016 Atelier Crenn was named one of The Six Outstanding restaurants in America by DinersClub@50 Best Discovery Series By the World 50 best Restaurants. In May 2016, Crenn was nominated one of the finalists Best Chef West James Beard Awards. In May 2016. She took part of “chef’s Table Season Two on Netflix. In June 2016, she was honored world Best Female Chef 2016 by San Pellegrino’s World’s 50 Best Restaurant List.

Atelier Crenn


synergy date 1: thursday, december 7, 2017
synergy date 2: friday, december 8, 2017

— sold out —

We are offering guests two options for their dining experience, the choice of main dining room seating ($350 per guest) as well as the opportunity to purchase front row seats at our chef’s counter ($450 per guest), creating a rare opportunity for guests to interact with the Chefs and their teams.

Each ticket includes a multi-course dinner with beverage pairings and all service fees (tax and tip). Tickets will be available 60 days in advance of each dinner; we are unable to provide refunds or accept cancellations.

Spoon and Stable’s bar will remain open to the general public and will be seated on a first come first served basis. The chef in residence will offer a menu item of their choosing to be served exclusively in the bar.

The Twin Cities are our home. Spoon and Stable will donate twenty-five percent of the proceeds of each Synergy Series dinner to a different charity partner in order to give back to the community that supports us.

The ment’or BKB Foundation is a nonprofit that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of cuisine in America. Ment’or is led by Founders Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, as well as an esteemed Culinary Council of over forty renowned chefs. Educational grants and internships are offered to culinary professionals through the Continuing Education Program. The Young Chef and Commis Competition series offer yet another opportunity for them to further their careers. Ment’or is also responsible for recruiting, training, and financially supporting the promising young American talents who represent Team USA in the prestigious biennial Bocuse d’Or competition, held in Lyon, France.

Children’s Cancer Research Fund invests in bold and new ideas that revolutionize the way childhood cancer is treated. Over the past 35 years, we’ve provided nearly $150 million for childhood cancer research, education and quality-of-life services for patients and families, helping increase the survival rate to 80 percent. However, cancer remains the nation’s leading cause of death by disease among children. Our work is not finished until every child facing cancer becomes a healthy survivor.

We are committed to using food as a vehicle for social change. We believe when families reclaim the kitchen as a place to bond with and educate their children, communities become stronger and more equipped for the struggles of daily life. Bringing people together around food is one way to build community for creating social, racial and economic justice and change.

Appetite For Change uses food as a tool building health, wealth, and social change in North Minneapolis. AFC is a community-led organization that strengthens families, creates economic prosperity, and encourages healthy living.

The PrairieCare Child & Family Fund is a 501(c)(3) non-profit organization with a mission to improve the health and well being of our communities. Founded in 2016 by compassionate clinicians, community advocates & legislators, the Fund is designed at furthering the awareness mental health services, advocating for those in need, educating professionals and creating opportunities for our communities to advance the delivery of health services.

The Synergy Series 2016

The Synergy Series 2016 was a massive success that wowed diners and benefited many charities close to our hearts.

Spoon and Stable
211 N. 1st Street
Minneapolis, MN


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