2018 Pop-Up Dinner Tickets

Throughout the year, Open Arms hosts intimate, multi-course feasts prepared by our talented chefs. For one night at a time, our beautiful facility in South Minneapolis transforms into an ephemeral communal dining experience, where you'll savor an inventive meal and meet others passionate about great food. 

Best of all, proceeds from these special evenings support free, nutritious meals for people living with life-threatening illnesses in the Twin Cities.

Pop-Up Dinner Ticket: February 22

$95.00

Pop-Up Dinner Ticket: April 19

$95.00

Pop-Up Dinner Ticket: June 21

$95.00

Pop-Up Dinner Ticket: August 23

$95.00

Pop-Up Dinner Ticket: October 25

$95.00

Pop-Up Pass: A Year of Pop-Up Dinners

$475.00 $380.00

Pop-Up Dinner FAQ:

Where do pop-up dinners take place?
All dinners take place at 6:30pm at Open Arms' beautiful facility in South Minneapolis:
2500 Bloomington Avenue South
Minneapolis, MN 55404

What if I'm nut-free/gluten-free/dairy-free?
We are able to serve a vegetarian version of each pop-up dinner with advance notice, but otherwise are not able to make accommodations for dietary restrictions. Pop-up dinners may contain meat, fish, shellfish, gluten, dairy and nuts. 

What if I don't drink?
Every dinner features wine or other libations, and that cost is built into the ticket price. We don't currently offer a discounted ticket price for non-drinkers.

Is my ticket tax-deductible?
$50 of every ticket is tax-deductible and directly supports Open Arms' work of providing nourishing meals to people in our community living with life-threatening illnesses. That's the equivalent of ten nutritious meals for families in need in the Twin Cities.

Who's in the kitchen?
We are thrilled to celebrate the talents of our team of professionally-trained chefs, who hail from top Twin Cities restaurants and catering establishments like Create Catering, D'Amico and Lucia's.

Executive Chef Steven Howard leads the kitchen team with deep experience and passion for food. He was one of the founding chefs at D’Amico Cucina and Azur. As the Executive Pastry Chef, he created an incredible pastry program for one of the most successful restaurant concepts in the Twin Cities area. While at D’Amico, Steven served as the lead chef responsible for menu development, monitoring food costs, kitchen sanitation and training/development of new staff members at D’Amico Catering. Steven has been the Executive Chef for RSVP Cruise Lines and a chocolatier in Nantucket, where he developed a new chocolate production division and developed an internship program with the University of Cork, Ireland. Steven also owned a highly acclaimed multi-location chocolate company in Tulsa, OK.

Other questions about pop-up dinners? 
Email Events Manager Emily Mauter>>