Spoon & Stable's 2025 guest chef series will feature Emeril Lagasse and others
Spoon and Stable, the Minneapolis eatery that was recently named a James Beard semifinalist for Outstanding Restaurant, has unveiled the guest chefs who will take part in the 2025 installment of its Synergy Series.
The restaurant and chef Gavin Kaysen will bring in five chefs for four dinners, continuing a series of food and conversations that began in 2015.
This series will feature Chef Stefano Secchi of Rezdôra in New York, Emeril Lagasse and his son EJ Lagasse of Emeril's in New Orleans, Gregory Gourdet of KANN in Portland, and Claudette Zepeda of Chispa Hospitality in San Diego.
The series services a collaboration between guest chefs and the culinary team at Spoon and Stable as they work on a menu that embodies the vision of the guest chef.
The dinners are, on a separate night, accompanied by a discussion of stories that shaped each guest's journey in food. The first three dialogues in this year's series will take place at the American Swedish Institute.
The Synergy Series will also celebrate the release of a self-published book from Kaysen about the history of the series.
'When we created this series, I never thought it would take on the life that it has,' Kaysen said in a statement. 'What I have come to understand is that we are all students in life and learning. Staying curious and humble are keys towards success. I am so grateful to work alongside these chefs, all of whom I look up to and respect. Cooking with Chef Emeril and his son will be a full circle moment for me, as I have known him and his family for 15 years.'
These are the dates for each event in the 2025 Synergy Series.
April 10-11: Chef Stefano Secchi, Rezdôra (New York, NY)
July 17-18: Chefs Emeril Lagasse & EJ Lagasse, Emeril's (New Orleans, LA)
September 11-12: Chef Gregory Gourdet, KANN (Portland, OR)
December 4-5: Chef Claudette Zepeda, Chispa Hospitality (San Diego, CA)
Individual dinner reservations, which cost $495 per person, are available on the first of the month prior to each event.
A season pass will become available on Feb. 17 and costs $2,500 per person and includes access to all four dinners as well as the chef dialogue events. That ticket also comes with the full tasting menu, beverage pairings, and a gift at each dinner. Bar and lounge seating, available two weeks in advance of each event, costs $195 per person.
Tickets to the dialogues are available on the same day as individual dinner reservations and cost $10 per event.
Kaysen is also hosting Michelin-starred guest chefs throughout the year in the North Star Series at Demi, which features appearances from the chefs at San Francisco's Mister Jiu's, New York's Saga, and Healdsburg's SingleThread.
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