Course Myriel Private Tasting Dinner with Chef Karyn Tomlinson image 1

Course Myriel Private Tasting Dinner with Chef Karyn Tomlinson image 2

Myriel Private Tasting Dinner with Chef Karyn Tomlinson

Join Myriel Chef Karyn Tomlinson and her team for one special night of pre fixe dinner focused around the stories of our farmers during this season of bounty. A dinner at Myriel in is an intimate, curated experience resulting from and contributing to the ecosystem of farmers we are a part of. We use only local produce grown by our farmer friends, practice only whole animal butchery and whole food cooking with French technique.

Two seatings:
4:45pm and 7:30pm.

We can accommodate Vegetarian and Pescatarian and Gluten Free.
We cannot accommodate Vegan diets or other dietary restrictions for this dinner.

Ticket sales close Friday, October 30.

Myriel is named after Tomlinson's favorite character in the novel Les Miserables by Victor Hugo, Bishop Myriel, who receives the ex-convict and social outcast Jean Valjean into his home when he about to have dinner- instead of throwing him out, he sets the table with silver settings and invites him to join. This kindness is the beginning of a transformation in Valjean's life. When Chef Tomlinson first started cooking, she knew that she would hold this story close as a reminder of the power of grace and hospitality.

If event is sold out, please sign up on the waitlist. We will contact you if tickets becomes available.

NOTE: After October 4th you can either transfer your registration to another guest or receive $140 refund if we are able to fill your spot.

Katherine Bodger

Community Education Coordinator

View Katherine Bodger's Other Courses

Trips, Tours & Events
Questions?
612-668-3000
Katherine.Bodger@mpls.k12.mn.us

Vinai

Instructor

Yia Vang is the Executive Chef and Owner at Vinai. Vang is a trained chef with extensive experience at top restaurants across the Twin Cities. In 2016, Vang started nationally acclaimed Union Hmong Kitchen, a restaurant that features Hmong culture, stories, rituals, foods and flavors that quickly became a community staple in Minnesota. In July 2024, Vang opened Vinai, to serve as a love letter to his parents. Vang spearheads the kitchen at the restaurant and crafts a menu that features classic Hmong dishes that entice people to grab a seat at the table and open their minds to new experiences. Vang has been featured in the New York Times, Nat Geographic, and Bon Appetit, as well as showcased on PBS, CNN, among others. Most recently, Vinai was featured on the New York Times 2024 50 Best Restaurant List and Eater’s 2024 Best New Restaurants in America.

Timmy Truong is the Chef de Cuisine at Vinai. Born and raised in the Twin Cities, Truong became fully immersed in the restaurant industry during his early childhood, lending a hand at his family’s small Vietnamese restaurant, Jasmine Deli, in South Minneapolis. In 2015, Truong attended Le Cordon Bleu Bakery School for Patisserie and Baking. Truong worked his way through various roles in Minneapolis during his culinary career. In 2019, he went on to open his first independent venture, SoulFu, a tie between Southeast Asian cuisine and Southern comfort soul food. In 2022, he opened his second independent concept, Chelas, serving up Vietnamese and Latin tapas before joining Chef Yia Vang as Sous Chef for Union Hmong Kitchen in 2023. Truong went on to join the opening team at Vinai as Chef de Cuisine in summer 2024. In his current role, Truong manages and oversees the day-to-day operations and enjoys working with the team to create new dishes and help develop them into better chefs in the kitchen, and better people outside of the restaurant.

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