Local Tastemaker: Chef Gavin Kaysen
Saturday, January 8, 2022 at 6:41PMArticle by Becky Fillinger
Chef Gavin Kaysen, photo credit Libby AndersonWe are so incredibly lucky to have talented, award-winning food makers in our community. I’m seeing that they’re all busy too – new restaurants, tv shows, podcasts, etc. We sat down with one of these food goliaths - Gavin Kaysen - to learn more about his Mediterranean-influenced café, set to open in the RBC Gateway Tower. We learned a lot more about what’s keeping him busy. I tried to get a sneak peak at the menu; he’s not talking just yet!
Q: Please tell us more about your new café, currently in the planning stages for the RBC Gateway Tower.
A: We are planning to open a grab and go Café with cuisine influenced by the Mediterranean. With over 20 countries touching the Mediterranean Sea, we are thrilled with the culinary creativity we can utilize while dreaming about the food. There will be plenty of items for you to grab, and when the weather is nice, you can enjoy it out in our courtyard, or nearby in the Café itself. We are working through the details of the coffee programs now and look forward to welcoming hotel guests, office tenants, and the local neighborhood who have supported us the past seven years with our other restaurants. We do not have a name for the Café yet.
Q: Your virtual cooking classes continue to spread your knowledge - and joy! Is there a theme for the Winter ‘22 classes?
A: The Winter theme will tap into some of my grandmother's favorites, like Chicken and Dumplings, and then also get us back on the grill….just because it is cold outside we don't have to dampen our desire to grill. The classes are a mix of comforting meals and transportive ones, all driven by the techniques that will help the home cook. Each class is $35.
Ingredient Kit prices for 2-4 people are below. Ingredient Kits are available for delivery within 20 miles of Spoon and Stable. Class Season Pass: $114 - Ingredient Kit Season Pass: $300
January 12 | Grandma Dorothy's Chicken and Dumplings ($65, serves 4)
January 26 | Skirt Steak with Chimichurri and Creamy Polenta ($85, serves 4)
February 9 | Duck a l'Orange with Braised Cabbage ($85, serves 2)
February 23 | Homemade Spinach & Pine Nut Ravioli in Parmesan Brodo ($65, serves 3-4)
Q: You are a founding member of the nonprofit Ment’or BKB Foundation (formerly Bocuse d’Or USA Foundation) which mentors young culinarians. You’re currently President of Team USA. Could you please tell our readers about your projects with the nonprofit?
A: Ment’Or is a wonderful organization that has two major goals, one is to train team USA for the Bocuse d’Or (our culinary olympics) to which I am the president. This requires us to start to train our team for the competition - which is next January - as soon as next week. We will train them for one year out of our training kitchen, which is located in Napa, CA. The other major component is to grant scholarships to young culinary professionals. We have had a few of our team members receive these scholarships. It allows them the chance to travel around the world and work in some of the best places while having an income and a route provided by us at Ment’Or. It is a gift that we are able to provide this and more and it is an honor to see these young cooks go on to create something magical from these learnings.
Q: Is there a food item you’re experimenting with now? What’s on your cooking drawing board?
A: Right now we are working on all the recipes for the new restaurant and café at the Four Seasons...Sorry, secrets are still staying close to me now in that regards, but we are cooking every day!
Q: How may we follow your news?
A: The best way is to sign up for our newsletter and follow us on social media:
Gavin Kaysen (Instagram https://www.instagram.com/gavinkaysen/)
Demi (Instagram: https://www.instagram.com/demi.mpls/)
Spoon and Stable (Instagram: https://www.instagram.com/spoonandstable/)
Bellecour Bakery (Instagram: https://www.instagram.com/bellecourbakery/)
