Shepard Farm to Table Dinner for Ten with Chef Stewart Woodman
A one of a kind dining opportunity at Shepard Farm! Join sommelier Jason Sanders and head waiter Don Oberdorfer, along with Chef Stewart Woodman, A Food and Wine Best New Chef winner with a long career, known in Minneapolis for Levain and Heidi’s. Your meal will be crafted by Chef Woodman with a focus on farm to table ingredients, and served with wines donated by Chad and Maggie Dayton.
Donated by Chad and Maggie Dayton
About Chef Stewart Woodman:
Born in the US and raised in Montreal, Canada Stewart Woodman had a passion for cooking from a very young age. When he was 20 he dropped out of college and moved to Banff, Alberta where he enrolled in a four-year apprenticeship program at the Banff Springs Hotel, in conjunction with SAIT.
Upon completion of the program, and receiving his journey certification Woodman moved to Vancouver where he took a sous chef role at the fine-dining institution that is The William Tell. A couple of years later he moved to NYC, and began working for Danny Meyer at the Union Square Café. He had spent a year with Meyer when he was offered a job by Gray Kunz at Lespinasse, located in the St. Regis Hotel. Two years on it was Eric Ripert who offered him a sous chef position at Le Bernardin. Nearly three years into that position chef Alain Ducasse reached out to Woodman and hired him on as his first US-born sous chef. With Ducasse, he went to work in Paris, Monaco, and finally as the opening sous chef at ADNY-Alain Ducasse at the Essex House. Then it was Jean-Georges Vongerichten who sought Woodman’s skill set, and it was off to Trump Tower to work at another three-star Michelin restaurant, Jean-Geroge’s.
In 2002, Woodman moved to Minneapolis and opened Restaurant Levain, which immediately gained 4 stars. He went on to open Five Restaurant & Street Lounge from where he won the national title of Best New Chef from Food & Wine Magazine. In 2007 he opened Heidi’s Minneapolis with his wife, where three times he was named a James Beard Semi-finalist. In 2010 he published a cookbook, Shefzilla: Conquering Haute Cuisine At Home. Woodman began consulting as early as 1999 helping Zingerman’s Deli in Ann Arbour, MI create new dishes, these days he travels nationally and internationally consulting on various projects. He’s currently at work in Mississippi, opening a conference center for the national hotel management company, Peachtree Hotel Group.
When he’s at home in Roseville, Minnesota, with his two sons, Isaac and Aaron, and his beautiful fiancee, Berry Holz, a commercial interior designer at the award-winning 292 Design Group you can often catch him on the home shopping network ShopHq alongside Paula Dean or Todd English acting as their “on-air sous chef”, after all, helping others make their vision shine is a role he’s always loved.