Herbst
Day 3: 5-Course Farm-to-Fork Tasting Series
Opened in May of 2023, this unusual eatery in St. Paul’s South St. Anthony Park neighborhood has appeared on such Lists as Eater’s “Best in Twin Cities,” Resy’s “Hit List,” and Minnesota Monthly’s “Best New Restaurants.” Herbst is the brainchild of Jörg and Angie Pierach, inspired by a farmstand they love near their hobby farm in the Driftless area. Accordingly, Herbst looks to The Wisconsin Growers Cooperative, made up of nearly 36 small family farms in Western Wisconsin, for much of their produce, all of which then falls into the deft hands of Executive Chef Ben Moenster. A native of Denmark, he was formerly Chef de Cuisine at both Spoon & Stable and Parlor/Borough. His signature dishes at Herbst include duck breast with ground cherry and kale, fried chicken with pistachio and brown butter, saffron risotto with braised beef, grilled beets with tahini yogurt and preserved lemon, and luscious desserts like bread pudding with vanilla ice cream, brandy caramel, and smoked cheddar and preserved lemon semifreddo. “St. Paul’s hot new farm-to-table restaurant is living up to the hype,” declaims Pioneer Press, so we are very excited to visit here and to learn more about the food ethos that underlies this one-of-a-kind destination.
About the Host:
Ben Moenster
Executive Chef
A Denmark native, Chef Ben Moenster (pronounced Monster) honed his craft as Chef de Cuisine at Spoon & Stable and Chef de Cuisine at Parlor/Borough before taking the helm at Herbst. A Charlie Awards “Rising Star” finalist, he also previously served as sous chef at Monello, La Belle Vie, and LynnHall.
The Lineup
All courses will be individually plated. This menu will be Mushroom and Shellfish Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Rouxai Head Lettuce
sturgeon green goddess, hazelnut, snap pea
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Hamachi Crudo
meyer lemon, buttermilk, radish, guajillo pepper
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Smoked Chicken Raviolo
ricotta, arugula fennel salad
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Wagyu Zabuton
potato pave, spring allium, au poivre vert
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Olive Oil Cake
rhubarb, lime leaf crème fraîche, madeira
Herbst
779 Raymond Ave
St Paul, MN 55114
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Dairy, Gluten, Allium, Fish, and Nut. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
