Tasty Bites for Cozy Nights

Tasty Bites for Cozy Nights

Goat Cheese with Hot Pepper Jelly and Bacon

PHOTOGRAPHY TERRY BRENNAN, FOOD STYLING LARA MIKLASEVICS

MNMOMAG: Gathering to watch a game or cozying up for some binge-watching? Here are recipes for a cheese spread with hot pepper jelly and bacon, jazzed-up deviled eggs, easy Super Loaded Sheet-Pan Nachos, and more to make your night even better.

This week I have gathered recipes for a cheese spread gilded with hot pepper jelly and bacon and a jazzed-up variation on deviled eggs, which cookbook author Kristin Donnelly created for Real Food. Nachos are always an easy-to-make crowd pleaser, and in the following recipe, courtesy of Wisconsin Cheese, they have added some heat with spicy cheese and toppings to keep you warm on cold nights. Also, check out their tips below for serving spicy cheese and using it in recipes, and my roundup of a selection of recipes I have highlighted on this site. You’re bound to find something tempting.

Tips to Turn Up the Cheesy Heat

Find spicy success with these simple tips from the folks with Wisconsin Cheese. Less is more when serving and cooking with spicy cheeses.

  • Cut cheeses into small slices for serving on a cheese board. Consider making bite-size appetizers, which allow the spiciness of the cheeses to build with each portion.
  • Gradually add spicy cheeses to recipes and taste-test in between additions.
  • Create a blend of shredded hot and mild cheeses to top nachos or pizza.
  • Stir fiery cheeses into dips or soups for added creaminess and spicy heat.
  • Crank up the heat in warm dips with spicy cheeses. Or mix them with “cooling” sour cream or milk in cold dips, as these dairy products help neutralize the capsaicin in chili peppers.
  • Ease into things by customizing pairings. Dot your favorite mild cheeses like Gouda and blue with hot pepper jams and jellies, such as peach habanero or raspberry chipotle.

Goat Cheese with Hot Pepper Jelly and Bacon

Makes 8 to 12 Servings

Cream cheese with hot pepper jelly is a classic snack in the South. Here, a similar combination comes together with fresh goat cheese. (If you’re not a fan of goat cheese, you can use cream cheese, of course!) And bacon “gilds the lily.”  —Kristin Donnelly

8 ounces bacon, preferably not thick-cut
1 (8-ounce) log fresh goat cheese
1 cup hot or sweet pepper jelly
Crackers or crostini, for serving

  1. Thinly slice the bacon crosswise into ¼-inch-thick pieces. Spread them out in a skillet and set the skillet over medium-low heat. Cook the bacon, stirring occasionally, until a lot of the fat has rendered and the bacon is crisp, about 8 minutes. Using a slotted spoon, transfer the bacon pieces to a paper towel-lined plate to drain.
  2. Arrange the goat cheese on a platter. Pour the hot pepper jelly over the top, allowing it to run and pool down the sides. (If the jelly is stiff and you’d like to loosen it, microwave it for 20 seconds.) Just before serving, sprinkle with bacon and serve with crackers.

Cook’s Notes:
• You can cook the bacon a day in advance and refrigerate. Bring to room temperature before serving.
• If you’d like to create a tidier presentation, you can press the goat cheese into a small dish and pour the jelly over, so it forms a layer on top.

Nutrition info Goat Cheese with Pepper Jelly (per serving): Calories: 250, Fat: 13g (Sat: 6g), Cholesterol: 35mg, Sodium: 490mg, Carb: 20g, Fiber: 0g, Sugar: 20g, Protein: 12g

Michelada Deviled Eggs

PHOTOGRAPHY TERRY BRENNAN, FOOD STYLING LARA MIKLASEVICS

Michelada Deviled Eggs

Makes 8 to 12 Servings

Inspired by the Mexican beer cocktail, these eggs are a punchy riff on classic deviled eggs. While the filling should be a bit spicy, you can always adjust the amount of hot sauce to your taste. That said, it’s the hot sauce that really makes these. —Kristin Donnelly

8 large eggs
¼ cup mayonnaise
Zest of ½ lime plus 1 tablespoon fresh lime juice
1½ teaspoons Worcestershire sauce
1½ teaspoons red Mexican hot sauce, plus more for serving
Small pinch of cayenne pepper
Salt and freshly ground black pepper, to taste

  1. Bring a large pot of water to a boil over high heat. When it boils, reduce the heat to medium, so the water simmers, and carefully lower the eggs into the pot. Simmer the eggs uncovered for 11 minutes, then drain and return to the pot. Immediately cover with ice water and let the eggs cool to room temperature, then carefully peel the eggs and cut them in half lengthwise.
  2. Using a small spoon, pop the yolks out of the eggs into a bowl or the bowl of a food processor. Using a fork or the food processor, blend the egg yolks with the mayonnaise, lime juice, Worcestershire, 1½ teaspoons hot sauce, and cayenne pepper. Season with salt and ground black pepper to taste.
  3. Using a spoon or a piping bag, fill the egg whites with the filling. Add a dash of hot sauce to each and serve.

Cook’s Note: The filling can be made up to a day in advance and refrigerated separately from the whites. You can either fill the eggs just before you leave for a party and set them in muffin tins to transport or bring the eggs and filling separately and fill them at the party.

Nutrition info Michelda Deviled Eggs (per serving): Calories: 90, Fat: 7g (Sat: 1.5g), Cholesterol: 140mg, Sodium: 140mg, Carb: 0g, Fiber: 0g, Sugar: 0g, Protein: 5g

Super Loaded Sheet-Pan Nachos

PHOTO: DAIRY FARMERS OF WISCONSIN

Super Loaded Sheet-Pan Nachos

Makes 6 to 8 Servings | Recipe courtesy Wisconsin Cheese

1 bag (13 ounces) tortilla chips
4 ounces Cedar Grove Mild Cheddar cheese, shredded (1 cup)
4 ounces Cedar Grove Pepper Jack cheese, shredded (1 cup)
1 can (15 ounces) black beans, rinsed and drained
1 can (2.25 ounces) sliced ripe olives, drained
½ cup diced sweet red bell pepper
4 ounces (1 cup) Cedar Grove Havarti cheese, shredded

Optional toppings: minced fresh cilantro, chopped green onions, pickled banana pepper rings, diced tomato, cubed avocado, sour cream and salsa

Heat oven to 400°F. Line a 15×10-inch baking pan with parchment paper. Arrange tortilla chips in a single layer on prepared pan. Sprinkle with cheddar and pepper jack. Layer with black beans, olives, red bell pepper, and Havarti. Bake for 10 to 12 minutes or until cheeses are melted. Garnish with toppings as desired. Serve immediately.

Cheesemonger Tip: Havarti is a semi-soft, Danish-style cheese with a washed curd. It’s mild, buttery, and creamy with tiny, irregular eyes or holes. A wonderful melting and table cheese, it pairs well with Riesling or a pilsner.

Hungry for More?

Here is a roundup of appetizers and more that I have highlighted for various occasions, but they can also work for any get-together or binge-watching session. Also, check out the search feature on this site to find hundreds of recipes.

Jerked Pork in the Slow Cooker

PHOTOGRAPHY TERRY BRENNAN, FOOD STYLING LARA MIKLASEVICS

Jerked Pork in the Slow Cooker

Heat things up with Jamaican-spiced pork in an easy make-ahead recipe for the slow cooker.

For the Love of Cheese Recipes

Celebrate cheese with deliciously cheesy recipes from apps, a cheese board, and mac-and-cheese to a sweet strawberry bite, courtesy of Wisconsin Cheese.

Bacon-Wrapped Brussels Sprouts and Spiced Caramelized Nuts Recipes

These simple yet sumptuous appetizers are sure to win the “best bites” category at your party.

Crab Cakes with Old Bay Remoulade Recipe

These crab cakes dish up Mid-Atlantic shore flavor for an elegant appetizer or light dinner.

Chipotle Pear Quesadillas

Pears and cheese are natural partners to begin with, but the marriage is much livelier if you add heat, both from chilies and from the oven.

Beef and Bacon Meatballs in a Bacon-Flavored Barbecue Sauce Recipe

Bacon. Bacon in meatballs. Bacon-y barbecue sauce atop said meatballs. Need we say more? These tasty little gems by meat expert Bruce Aidells make an ideal appetizer—for meat-eaters.

Thai Turkey Meatballs

These easy-to-make exotic-flavored meatballs (also by meat expert Bruce Aidells) work equally well atop rice for a main dish or as hors d’oeuvres—with optional green curry or Asian dipping sauce.

5 Globally Spiced Meatball Recipes

Roll out delicious takes on the ever-popular savory spheres.

Take a Dip: Classic Smooth Hummus Recipe with Variations

Enjoy a traditional hummus blend or easily change it up with peppers, sun-dried tomatoes, and more

Chocolate Hummus Recipe

Take a dip into a surprising, protein-rich sweet companion for fruit and more

Mediterranean White Bean Hummus Recipe

A different savory dip for veggies, crackers, or bread will be a welcome change of pace in this season of sweets.

Frostival: Uffda – It’s Cold Outside, It’s Hotdish Time! – Moorhead, MN

Frostival: Uffda – It’s Cold Outside, It’s Hotdish Time! – Moorhead, MN

Moorhead American Legion

We are going to have a hotdish contest! We will have judges to determine the tastiest hotdish and during the contest holding a silent auction. After, a tasting sample of the hotdishes too!.  All the proceeds go to the Veterans Honor Flight.

Everybody loves hotdish!

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Lefse & Uff Da & Hotdish & Lutefisk & Pop | Minnesota T-Shirt

Event

Sunday, January 29th, 1 p.m. to 5 p.m.

Moorhead American Legion

303 30th Street North
Moorhead, MN 

ICYMI

The New Wave of Gorpcore: Northface/Gucci Collabs

 

 

Tanglewood Gardens 2023 Farm Supper

Tanglewood Gardens 2023 Farm Supper

These bitter cold days have us dreaming about a certain blissful summer evening, held every year on our farm! Give the gift of Summer memories with tickets to our 2023 Farm Supper. The most magical night of the year,our annual Farm Supper is a truly unforgettable experience.

Our Supper on the Farm is by far our most magical event of the year. It is an evening full of festivities including a grand tour of the farm in which you can see where much of the food at Wise Acre is grown as well as meet our beautiful herd of Scottish Highland cattle, turkeys, ducks, heritage-bred pigs and chickens. Following a tour you will sit down to a beautiful multicourse farm-inspired dinner prepared by the talented culinary staff from Wise Acre. Every Farm Supper offers something new and is always pure magic. Come experience the very best of what we have to offer in the idyllic setting of our Farm.

Tickets for our 2023 Farm Supper are on sale now and sell out very quickly. Give the gift of an unforgettable experience!

Tangletown Gardens

5353 Nicollet Avenue South

Minneapolis, MN 

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Itasca State Park’s Twinkle Light Trail – Itasca, MN

 

 

 

 

Where to Eat at Minneapolis St. Paul International Airport

Where to Eat at Minneapolis St. Paul International Airport

People’s Organic – MSP Official

A strong showing of homegrown favorites — plus some well-loved chains — offer travelers at Minneapolis St. Paul International Airport a taste of the Twin Cities. On the way to your gate, stop for an oozy cheese-stuffed burger, a half-dozen gourmet doughnuts, or a plate of fresh pasta. If there’s only time for a drink, grab a beer by a local craft brewer, or a cocktail from a lauded Minnesota distillery. Since the beginning of the pandemic, a handful of airport favorites have closed, but MSP still offers an array of excellent restaurants for a pre-flight meal.

Travelers who’d rather bypass restaurant crowds can take advantage of the airport’s new online ordering platform MSP ASAP, and get takeout or delivery straight to their gate in a 15 to 20 minutes. Here’s a guide to what to eat at MSP: First Eater’s recommendations, then a comprehensive list, organized by location.

Best Bets

Smack Shack

A true food truck success story, Smack Shack got its start in the Twin Cities in 2010. In the intervening decade, it has joined the ranks of the metro’s most popular restaurants and become the definitive local spot for lobster rolls. Fill up with a fried shrimp basket, clam chowder, or a lobster quesadilla. [Terminal 1, MSP Mall]

Stone Arch

This sprawling bar at the south end of the airport mall celebrates the local craft beer scene with a rotating tap list filled exclusively with members of MN Brewer’s Guild. A list of flavorful eats includes fresh fish, juicy burgers, and wild rice. [Terminal 1, MSP Mall]

People’s Organic

Located in the old French Meadow space on the north end of the airport mall, People’s Organic offers next-generation fare from organic restaurant pioneer Lynn Gordon. The sprawling space includes a baked goods counter, cozy cocktail lounge, and cafe serving sprouted wraps, sandwiches, and “Earthbound” salads. [Terminal 1, MSP Mall]

A photo of the bar at People’s Organic. The corner of a bar is set with yellow bar stools; through large windows a large yellow Spirit plane and the tarmac are visible.
The sleek setup at People’s Organic offers views of the tarmac. MSP Official

Blue Door Pub

Enjoy a local brew under the indoor pergola and bask in eternal summer. An eclectic pub menu offers wings, totchos, and the full-blown “Juicy Blucy” burger experience it’s known for. [Terminal 1, Concourse A, Gate A1]

The Cocktail Room at 18th and Central

Located off the beaten path — as in a few moving walkways and tram ride away — this drinking gem showcases the rising Twin Cities distillery scene. Exclusive MSP cocktails and liqueurs from Tattersall are served alongside light apps and snacks. [Terminal 1, Concourse A, Gate A10]

Angel Food Bakery

A breakfast savior at the airport, open at 5 a.m. daily for grab-and-go sweets like pastries, cupcakes, and scones. You know what makes every flight better? Doughnuts. Plan accordingly. [Terminal 1, Concourse E, Gate E5]

Hi-Lo Diner

An airport outpost built to mirror the classic diner car in Minneapolis’ Longfellow neighborhood. A reliable stop for decadent breakfast classics like “Hi-Tops” — fried dough piled with savory or sweet toppings — as well as other diner classics like burgers and shakes. [Terminal 1, Concourse F, Gate F10]

Fright dough topped with bacon, eggs, and sprouts sit on a white plate on a white table. A cooper mug and silverware are also on the table; teal chairs are place around the table.
Hi-Tops from Hi-Lo Diner. MSP Airport Official

Shoyu

Solid ramen, quick service, and streamlined ordering via tablets. Always popular, but not always easy to grab a seat. Look for a spot and plug in quickly. [Terminal 1, Concourse G, near entrance]

Mimosa

A venture by acclaimed chef Russell Klein, whose restaurant Meritage is a local bastion of fine French cuisine, Mimosa is a raw bar and brasserie influenced by simple Provencal cooking. Pair French onion soup with pan-seared lamb chops or butternut squash risotto, and save room for a creme brulee. [Terminal 1, Concourse G, Gates 1&2]

Volante

Celebrated local chef Doug Flicker takes three seasonal ingredients and transforms them into a modern Italian menu of antipasti and insalata, pasta, and paninis. Order a few small plates of broccolini, truffle fries, and Sicilian tuna, or classic lasagne. [Terminal 1, Concourse G, Gate G12]

Vero

Local chef Ann Kim has won James Beard awards for her thin-crust pizzas — Vero is her airport outpost. Get a classic cheese or margherita, or try combos like the Hot Hawaiian, made with garlic cream, bacon bits, roasted pineapple, and jalapenos. In the morning, stop by for the extensive breakfast menu. [Terminal 1, Concourse G, Gate 16]

Surdyk’s Flights

Options at MSP’s smaller Terminal 2 are a bit sparse, but Surdyk’s is a great option for a light meal before a flight. Pair a glass of merlot with a cheese plate, panini, or salad, and save room for dessert. Surdyk’s also has a case of gourmet cheeses if you’re looking to bring a treat home with you.

Terminal 1

Airport Mall

A pepperoni pizza and a pizza topped with arugula and parmesean shavings are on a light wooden table.
Pizzas from Settlebello. MSP Airport Official

People’s Organic: Organic wraps, sandwiches, salads, and hearty breakfast dishes

Ike’s Clubhouse: Golf-themed restaurant with classic grill food and a broad selection of beers on tap

Stone Arch: Elevated pub food, a breakfast menu, and a robust tap list of beers from MN Brewer’s Guild craft brewers

Firehouse Subs: Specialty and build-your-own sub shop founded by firemen; beer, wine, and cocktails are available

Escape Lounge: Vast lounge set away from airport bustle; admission buys you food and drinks

Settlebello: Neopolitan pizza, salads, and charcuterie, plus a full bar

Starbucks

Dunkin’ Donuts

Auntie Anne’s

Chili’s

Caribou Coffee

Concourse A

Blue Door Pub: Local burger spot offering Juicy Blucys (blue cheese-stuffed burgers), wings, totchos, salads, and sandwiches, plus a full bar [At the tram stop between Gates C28 and A1]

The Cocktail Room at 18th and Central: Spirits and craft cocktails from local Tattersall Distillery, plus bar snacks like cheese plates, flatbreads, and wings [Gate A10]

Concourse B

All options are temporarily closed.

Concourse C

An employee wearing a pink shirt and blue baseball hat raises their arms behind the counter of juice bar Joe and the Juice.
Joe and the Juice. MSP Airport Official

Joe & the Juice: Fresh-pressed juices and smoothies, plus sandwiches, breakfast bowls, and coffee [Gate C1]

Buffalo Wild Wings [Gate C3]

Bottle Rocket: Fast-casual restaurants with sandwiches, snacks, salads, and full bar, plus grab-and-go options [Gate C5]

Verdi Market: Gourmet grab-and-go market with sandwiches, salads, and fresh-made pastries delivered daily from popular restaurant the Lynhall, plus local Dogwood coffee [Gate C6]

Vino Volo: Full-service wine bar with small plates, flights, and bottles to-go [Gate C7]

Twins Grill: Minnesota Twins-themed full-service sports bar with burgers, nachos, wings, salads, and more [Gate C12]

Starbucks [Gate C12]

Chick-fil-A [Gate C12]

Concourse D

McDonald’s [Gate D1]

Republic: Nachos, fish and chips, burgers and more, plus a small breakfast menu and bar service on Tuesdays and Saturdays [Gate D6]

Concourse E

Diners sit at long wooden tables in Red Cow restaurant.
Red Cow in Concourse E. MSP Airport Official

Holy Land Deli: Local halal restaurant serving shawarma, kebabs, gyros, greek salads, and hummus [In food truck alley]

Red Cow: Local spot known for burgers, also serving cheese curds, wings, local beers, and cocktails [Gate E5]

Angel Food Bakery: Grab and go sweet treats, known for excellent gourmet doughnuts [Gate E5]

Qdoba [Gate E6]

LoLo American Kitchen: Elevated small plates, burgers, tacos, steak and salmon entrees, and desserts, plus a creative bar menu [End of Concourse E]

Concourse F

Two people wearing black sweatshirts smile at each other as they both sip from straws in a pink shake with whipped cream and a cherry.
Shakes from Hi-Lo Diner. MSP Official

Caribou Coffee [Gate F1]

Camden Food Co.: Paninis, baked goods, and sandwiches [Gate F2]

Panda Express [Gate F5]

Wendy’s [Gate F7]

People’s Organic: Organic wraps, sandwiches, salads, and hearty breakfast dishes [Gate F7]

Chick-fil-A [Gate F7]

Zona Cocina: Mexican restaurant serving tacos, enchiladas, fajitas, and more, plus a full bar [Gate F8]

Hi-Lo Diner: Local retro diner with decadent breakfast options like Hi-Tops (fried dough with sweet or savory toppings), burgers, malts and shakes, and a full bar [Gate F10]

Concourse G

Shoyu: Modern Japanese menu of sushi, ramen and other noodle dishes, and dumplings [Near the entrance of Concourse G]

Mimosa: French brasserie-style restaurant and bar by local chef Russell Klein [Near Gates G1 and G2]

Cibo Food Hall: Walk-through dining options like burgers, hot and cold bars, and pizza by the slice [Gates G1 – G6]

Minnibar: Small bar and cafe with sandwiches, starters, and hearty entrees [Gate G2]

FlyBar: Ten-seat cocktail bar with a menu of ramen, sushi, and sashimi [Gate G9]

Volante: Full service modern Italian restaurant with pasta and paninis by local chef Doug Flicker [Gate G12]

Cibo Express: Grab-and-go market with salad, snacks, and sandwiches [Gate G13]

Vero: Thin-crust pizza from James Beard award-winning chef Ann Kim [Gate G16]

Terminal 2

Where to eat when flying out of MSP’s smaller Humphrey terminal

Minnesota Wild Bar and Restaurant: Hockey-themed sports bar with classic bar and grill food, beer, and wine [After security]

Caribou Coffee [After security]

Starbucks [Gate H5]

Cocina Del Barrio: Latin American and Mexican menu of tacos, tortas, and enchiladas, plus a wide selection of tequilas [Gate H8]

Surdyk’s Flights: Food and wine market with gourmet cheeses, plus a bar and a menu of salads, paninis, sandwiches, desserts [Gate H8]

MSP MKT: Bistro-style marketplace with pizza, salad, sandwiches, and an array of grab-and-go items [Gate H8]

Subway [Gate H8]

ICYMI

North Designer: Lauren Good Day – The Tee Collection

Guacaya Bistreaux Guest Chef Series – North Loop, Minneapolis

Guacaya Bistreaux Guest Chef Series – North Loop, Minneapolis

 Guest Chef Dinner Series

The second installment of Guacaya Bistreaux’s chef dinner series. Chef Yia Vang of Union Hmong Kitchen joins Chef Pedro Wolcott of North Loop’s Latin-Caribbean tapas restaurant Guacaya Bistreaux to collaborate on a dinner. This dinner series will showcase the collaborative spirit, talent, and camaraderie that exists between talented and diverse chefs in the culinary scene in the Twin Cities.

Menu

Scallop Ceviche

Bay Scallops / Leche de Tigre / Mango Amba / Watermelon Radish

Hmong Boudin

Pork/ Lemongrass/ Ginger/ Garlic/ Thai Chilies/ Rice / Kua Txob

Papa Huancaina

Purple Potato / Aji Sauce / Quail Egg / Olives / Queso Frito

Crispy Chicken

Chicken Thighs/ Fermented Sweet and Sour Crab/ Garlic Fried Rice

Alligator Grattons

Trini callaloo / Alligator Cracklings / Creolaise

Croquettes

Coconut Milk/ Rice Flour/ Mango Chili

Diners can select either 6 p.m. or 8 p.m. seatings. Tickets are $90 per person, and optional beverage pairings can be added for an additional $50; otherwise, cocktails and mocktails created by Guacaya’s partners from Meteor Bar, plus beer, wine, and other NA options, can be ordered à la carte.

Pairings by Meteor Bar & Tattersall Spirits are available optional with purchase of tickets:

 Book Your Table

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Chef’s PSA: Culinary Leadership Fundamentals

Upcoming Events

January 24, 2024:

Sean Sherman (Owamni)

February TBD:

Jon Wipfli (Animales)

March TBD:

Linda Goh (Zen Box Izakaya)

Advance Reservations

Guacaya Bistreaux
337 North Washington Avenue
 Minneapolis, MN
Crystal Ball New Year’s Eve 2023: The Pour House – Minneapolis, MN

Crystal Ball New Year’s Eve 2023: The Pour House – Minneapolis, MN

Are you ready for the premiere New Year’s Eve event in Minneapolis? Join us for the 20th Anniversary of The Crystal Ball New Year’s Eve at The Pourhouse in Downtown Minneapolis. The Crystal Ball is the LONGEST RUNNING New Year’s Eve celebration in Minneapolis. With outstanding entertainment, amazing music, and an elevated guest experience, the Crystal Ball has been the best way to spend New Year’s Eve for the past two decades.

This New Year’s Eve, The Crystal Ball will feature top-notch entertainment including DJs RUCA, The Story of One, Sax Sells, ISAAK, and Nautix on the decks to help you ring in 2023. The fun doesn’t stop there! Enjoy the wildly hilarious and entertaining Dueling Pianos from Rock It Man Entertainment, performances from the Twin Cities’ own Dragons Fire Theater, plus enjoy games in our Game Room, and more!

TICKETS

General Admission Presale $59
Entry to the Crystal Ball New Year’s Eve.
VIP Presale $89
Each VIP Ticket includes early event entry, VIP reception with champagne and light hors d’oeuvres, and complimentary champagne toast at midnight.

SPECIAL OFFER for General Admission and VIP Tickets: For a limited time, buy 5 tickets and get 1 free! To redeem, add the number of tickets you would like to purchase. When at the shopping cart page, you will have the option to add your FREE tickets (1 FREE ticket for every 5 tickets purchased!).

VIP BOTTLE SERVICE $110/Per Person
Level up for your VIP Experience! VIP Bottle Service tickets include a reserved VIP Bottle Service Table for the entire night for you and your party with a server, early event entry, and VIP reception with champagne and light hors d’oeuvres. Bottle Service Tables are available in our Main Room and the Hideout Lounge.
Bottle Service Tables in our Main Room are located on the second level balcony overlooking the dance floor and stage. In the Hideout Lounge, our Bottle Service Tables are located in an intimate space, separate from the main room and will feature DJs and Dueling Pianos during the evening.
Please Note:
• All guests at the table must have a Bottle Service Ticket and all tickets must be purchased at the same time (one transaction).
• VIP Bottle Service Tables are available for four (4) or more guests and space is limited. $300 minimum purchase required per table.

• VIP Bottle Service is available for purchase for up to 10 people on ETIX. For larger parties, please contact us.

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Great Lakes Map Stemless Wine Glass – Unique Engraved Glassware 

Event

THE POURHOUSE DOWNTOWN

10 South 5th Street

Minneapolis, MN

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After wowing the fashion world in”Project Runway,” Minnesota’s Christopher Straub expands his empire!

 
 

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