Events / Friends of James Beard Benefit Dinner

FOJBB: Stadium Chef Series - Target Field, Minneapolis, MN

Sun, June 25, 2023

5:00 PM
Target Field
Price: General: $500 / VIP: $750 Learn More and Buy Tickets!

Target Field, Home of the Minnesota Twins
1 Twins Way  
Minneapolis, MN 55403
5:00 P.M. – Cocktail Reception for General Guests
5:00 P.M. – Private VIP Reception with the Chefs
7:00 P.M. – Communal Dinner in the Outfield

Featured Participants: 

Organizing Chef Matthias Merges
Folkart Management, Chicago

Host Chef Robert Gaston, Target Field Executive Chef
Delaware North, Minneapolis, MN

Executive Chef Marque Collins
Tullibee at Hewing Hotel, Minneapolis, MN

Executive Chef Mike DeCamp
Butcher & The Boar, Minneapolis, MN

Proprietor Brent Frederick
Butcher & The Boar, Minneapolis, MN

JBF Award Nominee Jorge Guzmán
Petite León, Minneapolis, MN

JBF America’s Classic Award Winner Orest Kramarczuk
Kramarczuk’s, Minneapolis, MN

JBF Award Nominee Jamie Malone
Paris Dining Club, Minneapolis, MN

JBF Award Nominee Diane Moua
Moua Pop Up, Minneapolis, MN

JBF Award Nominee Christina Nguyen
Hai Hai, and Hola Arepa, Minneapolis, MN

JBF Award Nominee Yia Vang
Union Hmong Kitchen, Minneapolis, MN


The Stadium Chef Series is coming to Minneapolis! Join our hosts, Marquee Development, and our lineup of talented local chefs, for an extraordinary night at Target Field, home of the Minnesota Twins. The benchmarks of this unique occasion include a cocktail reception, on-field photo opportunities, and an exquisite five-course, family-style dinner in center field. VIP ticket holders will gain access to an exclusive reception mingling with the evening’s featured chefs.

The Stadium Chef Series, part of our Friends of James Beard Benefits, provides critical funding for our programs, to help JBF achieve its mission to celebrate, support, and elevate the people behind America’s food culture, and champion a standard of Good Food for Good© anchored in talent, equity, and sustainability.



VIP Reception

Chef Robert Gaston

Smoked Duck Crostini with Parsnip Purée, Pickled Beech Mushrooms, and Red Onion Marmalade

Spicy Tuna Poke with Crispy Rice Cake, Serrano Peppers, and Radish–Avocado Salad

Seared A-5 Kobe Beef with Wild Mushrooms and Red Wine–Herb Reduction


General Reception

Chef Marque Collins
Steelhead Trout Gravlax with Smoked Trout Roe, Crème Fraiche, Dill, and Rye

Chef Mike DeCamp
Bratwurst Croquette with Stone Ground Mustard, Pickled Cabbage, and Caraway

Orest Kramarczuk

Sausages in Plum Sauce

Niman Ranch
Assorted Charcuterie





Chef Christina Nguyen
Bo Tai Chanh > Vietnamese Beef Carpaccio with Herb Salad, Nuoc Cham, and Sesame Shrimp Chip

Chef Jorge Guzmán
Labna with Marinated Summer Squash, Marjoram, Mint, and Fried Capers

Chef Jaime Malone 
Wedge Salad with Poblano Ranch, Onion Breadcrumbs, Pickled Onions, Chives, and Sunflower Seeds

Chef Yia Vang
Coffee–Schezwan Spice Rub Beef Ribeye with Sautéed Hmong Mustard Greens and Kua Txob Hot Sauce

Pastry Chef Diana Moua
Yuzu–Raspberry Roulade with Sweet Milk Crème Anglaise