EJ Lagasse and Emeril Lagasse of Emeril’s in New Orleans are among the chefs participating in Spoon and Stable’s Synergy Series. (Romney Caruso)
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Also joining the lineup of Gavin Kaysen’s collaborative dinners are a Michelin chef from New York and two “Top Chef” alums.
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A star-studded lineup of visiting chefs is coming to Minneapolis this year for the Synergy Series, Spoon and Stable’s annual slate of collaborative dinners hosted by chef Gavin Kaysen. Among them: a “Top Chef” finalist turned TV personality, a San Diego-based “culinary anthropologist” of Mexican cuisine and a New Yorker with Italian roots and a Michelin star.
The biggest star of them all? Emeril Lagasse, the New Orleans-based celebrity chef with the catchphrase heard round the world.
Lagasse will be joined by his son, EJ Lagasse, to cook with Kaysen this summer.
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Emeril Lagasse
Courtesy of Spoon and Stable
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The complete lineup
April 10th-11th: Stefano Secchi of Rezdôra in New York City.
July 17th-18th: Emeril Lagasse and EJ Lagasse of Emeril’s in New Orleans.
September 11th-12th: Gregory Gourdet of Kann in Portland, Ore.
December 4th-5th: Claudette Zepeda of Chispa Hospitality, San Diego.
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Stefano Secchi of Rezdôra in New York City. Credit: Kevin Sikorski (Kevin Sikorski, Kevin Sikorski)
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Secchi’s New York City Rezdôra garnered a Michelin star for its evocatively named pastas, such as “Grandma Walking Through Forest in Emilia.” Lagasse is well-known, of course, for his long-running Food Network shows, New Orleans and national restaurant empires, and a line of cooking products. Gourdet, a two-time “Top Chef” finalist and cookbook author, showcases African and Caribbean flavors at his live-fire restaurant Kann. Zepeda, also a “Top Chef” contestant, taps her experiences traveling throughout Mexico for all her concepts, including her latest lounge in San Diego, Leu Leu.
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Chef Gregory Gourdet of Kann in Portland, Ore. (Eva Kosmas Flores,Eva Kosmas Flores)
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In addition to preparing, with Kaysen’s team, a full tasting dinner and a shorter bar menu, each chef will speak with leadership coach Alison Arth in a “Dialogue” at the American Swedish Institute.
Kaysen launched the Synergy Series in 2015 as both a collaborative event with other high-profile chefs and a fundraiser for charitable causes, raising more than $300,000 over the past decade. The 2025 events will raise money for Second Harvest Heartland.
Reservations for the full tastings are $495 and include beverage pairings, tax and gratuity. Bookings will become available on the first of the month ahead of each event. (Big spenders can buy a season pass starting at noon on Feb. 17 for $2,500 per person, which includes the full tasting menu, beverage pairings, tax, gratuity, a special gift at each dinner and tickets to each Dialogue.)
The bar and lounge seatings are $195 and can be reserved two weeks in advance, with some walk-in availability.
Dialogue tickets are released on the first of the month prior to the chef appearances and are $10.
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Kaysen is also releasing a self-published book, “The Synergy Series,” that looks back at the past 10 years of the series. It will be available for purchase for $50 along with the reservations.
Lagniappe gets its name from a term meaning “a little something extra,” embodying the generous and celebratory spirit of New Orleans.
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MINNEAPOLIS — Bringing a taste of the Big Easy to the Twin Cities, Lagniappe and the Du Nord Cocktail Room are redefining Creole cuisine in Minnesota. Located inside the historic Coliseum Building on East Lake Street, these community-driven spaces serve up the bold flavors and warm hospitality of New Orleans.
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Lagniappe gets its name from a term meaning “a little something extra,” embodying the generous and celebratory spirit of New Orleans.
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One of their most popular dishes is the BBQ shrimp. Despite its name, this Southern classic isn’t grilled or smoked. Instead, fresh Gulf shrimp are simmered in a Worcestershire reduction sauce and served over stone-ground grits.
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While often confused, Creole and Cajun cuisines each have distinct histories and flavors. Creole cuisine, which developed in urban Louisiana, is a refined blend of European, African, and Caribbean influences, often featuring tomatoes and butter. Cajun cuisine, on the other hand, comes from rural Louisiana and relies on local ingredients like smoked meats and wild game, using rustic cooking techniques.
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The folks at Lagniappe suggest a simple way to remember it: Creole is city food, Cajun is country food!
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Though many associate Louisiana cuisine with spiciness, Chef Isaiah Durand emphasizes that Creole food is more about bold seasoning rather than intense heat.
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For those looking to experience this unique slice of Louisiana in Minneapolis, Lagniappe and Du Nord Cocktail Room welcome diners Tuesday through Saturday.
A handful of people mill around the May Day Cafe’s kitchen, a longtime community hub in the Powderhorn neighborhood of Minneapolis.
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Minneapolis News: The cafe side was temporarily closed. Sunny Draves-Kellerman is new to the staff as a worker-owner.
“But I’ve been a lifelong patron since I was five or six when it first opened. I just grew up a couple blocks away,” Draves-Kellerman says. “Just really excited to give back to the community that made me who I am.”
Draves-Kellerman is one of five worker-owners of the new May Day Cafe Workers Cooperative, which opened Friday, Baker Cassandra Hendricks is another.
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Worker-owner Sunny Draves-Kellerman preps in the back of the May Day Cafe on the morning of its reopening on Friday, in Minneapolis.
Ben Hovland | MPR News
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“It’s been totally bananas, but really empowering and exciting to think about being the newest stewards of this place,” Hendricks says. “It’s really not just like any cafe.”
The cafe served coffee and housemade pastries — including fan favorite croissants and M&M cookies — for three decades before briefly closing this winter.
“It’s going to be the same cafe that people have known and loved for three decades, but now it’s going to be owned and managed by people who work here,” says worker-owner and barista Mira Klein.
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Worker-owners Cassandra Hendricks (center) and Sunny Draves-Kellerman (right) hug community members as the May Day Cafe reopens on Friday, in Minneapolis.
In the ‘90s, Klein adds, Mala Vujnovich purchased the building and opened May Day, which in turn was purchased in 2003 by employee and baker Andy Lunning. In 2023, Lunning decided to sell. Since then, Klein says the workers and people in the neighborhood have been organizing.
“It felt like a real opportunity to experiment with this model that has worked so well, both in other places in the United States and around the world,” Klein says. “We’ve gotten a lot of support to explore what that would look like.”
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Haley Ryan grabs a fruit danish for a customer on May Day Cafe’s first day open as a worker-owned cooperative on Friday, Feb. 7, 2025 in Minneapolis.
Ben Hovland | MPR News
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Klein says they sought advice from other cooperatives in the Twin Cities, including Happy Earth Cleaning, Seward Cafe, Hard Times Cafe and Matchbox Coffeeshop, as well as the Curbside Compost Cooperative in Northfield, Minn. And, there’s another cooperative, City Blocks Quilt Shop, just down the block from May Day.
“There’s a really rich cooperative history in Minneapolis and Minnesota, so that’s also been really interesting and important to tap into,” Klein says.
Baked goods line the display case inside the May Day Cafe in Minneapolis on Friday.
Ben Hovland | MPR News
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“Let’s keep this in the hands of community while building power for workers,” Council member Jason Chavez posted Jan. 16 on social media about the grant to May Day.
Klein says the worker cooperative closed on the sale of the business and building at the end of January. The only change to the cafe, for now, is that the cafe will open at 7 a.m. instead of 7:30. The cafe will continue to be a community hub, Klein says.
“When we think about climate, when we think about capitalism and how people are going to survive in this world, as so many of these systems continue to deteriorate, to be part of a project that’s building something that I think is actually going to help hold ourselves up in this unfolding reality feels both essential and life-giving,” Klein says.
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Customers fill the tables in the reopened May Day Cafe in Minneapolis on Friday.
Ben Hovland | MPR News
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We are excited to announce a new bakery item, Cinnamon Sugar Morning Buns!
Enjoy the Spring Flower Show and catch up with friends or family over tea! Served in the Snyder Building’s charming Tea Room, a selection of traditional teas will be accompanied by traditional tea sandwiches, pastries and other delightful treats
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(Please note, we can only accommodate the the following dietary restrictions: vegetarian, nut-free and shellfish-free.)
Embrace the cozy winter vibes in the Twin Cities while treating yourself to the best dining deals of the year.
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MSPMAG: Get ready to indulge as the Twin Cities’ top chefs showcase their culinary excellence with mouthwatering two and three course prix fixe menus, priced from just $15 to $50. With over 70 incredible restaurants to choose from, there’s something for every taste and every budget.
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Don’t miss out on this mouth-watering week of foodie fun!
The Bungalow Club
Butcher & The Boar
Cafe and Bar Lurcat
Coalition Restaurant – Excelsior, 50th & France
CRAVE – All locations
Creekside Supper Club
FireLake Grill House & Cocktail Bar
Gigi’s Cafe
Herbst Eatery & Farm Stand
Holman’s Table
Jimmy’s Kitchen & Bar
Kona Grill
Lake & Irving Restaurant
Layline Restaurant
Legends Club Grill
Luna & The Bear
Mason Jar Kitchen & Bar
The Melting Pot
O’Shaughnessy Distilling Co.
Parlour St. Paul
Red Cow Wayzata
Smash Park
Star Bar & Bistro
Tilia
Twin Cities 400 Tavern
Umbra
Yankee Tavern
Chloe By Vincent
Copper Hen Kitchen and Cakery
Tria Restaurant
St. Genevieve
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Restaurant Week is made possible thanks to the generous support of our sponsor.
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Restaurant Week is made possible thanks to the generous support of Society Insurance. Click on their logo and learn more about what they’re doing to support our local restaurant community.