TNC Soul Mate Salmon tasting and sale
2022-09-29 11:00 - 13:30, 2022-10-06 11:00 - 13:30, 2022-10-13 11:00 - 13:30, 2022-10-20 11:00 - 13:30, 2022-10-27 11:00 - 13:30, 2022-11-03 11:00 - 13:30, 2022-11-10 11:00 - 13:30, 2022-11-17 11:00 - 13:30 (America/Chicago) and 3 more dates
Coming to TNC Cafe on November 8th, 29th and December 13th.

Complimentary Chips and Guacamole
2022-09-29 11:30 - 12:45 | Cafe Target at Plaza
Join us at the Target Plaza South Cafe entrance for complimentary chips and guacamole from 11:30 – 12:45.

Plaza Sapor’s made without gluten pizza crust
2022-10-17 11:00 - 13:15, 2022-10-18 11:00 - 13:15, 2022-10-19 11:00 - 13:15 | Cafe Target at Plaza
Enjoy many of our pizza selections on a house made without gluten Neapolitan style pizza crust.
Available daily at Plaza Sapor!
Please note: Be aware that this item is handled, prepared, and baked in the same area as gluten containing pizza. This may result in cross-contact with ingredients that contain gluten. Due to our open kitchen we cannot guarantee ingredients are ‘gluten free’ as defined by the FDA. Guests with food allergies or specific dietary concerns should speak with a manager for individual assistance.

Plaza Sapor Station Now Featuring Shaker Side Salads
2022-10-19 11:00 - 13:15, 2022-10-20 11:00 - 13:15 | Cafe Target at Plaza
The Plaza Cafe Sapor Pita and Pizza stations are now featuring weekly shaker side salads.
This week’s features are an Antipasto shaker and a Kale and Organic Wheatberry Caesar shaker.
Add either of these for the perfect addition to your pizza or pita lunch experience!

Fall Fest at Target Plaza
2022-10-25 - 2022-10-27 | Cafe Target at Plaza
Join us this week for Cafe Target Plaza Fall Fest featuring the flavors of the season.
Check Inside TGT for daily features and specials throughout the week!

'witchin october
2022-10-31 11:15 - 13:00
Hey Pumpkin!
Join Cafe Target North on Monday, October 31 from 11:15 a.m.- 1:00 p.m. We will have some ‘witchin sweets and treats including caramel apples, severed finger cookies, creepy dirt cups, mini mummy dogs, spooky deviled eggs and witches brew!

holiday cookie presale
2022-11-07, 2022-11-10, 2022-11-11, 2022-11-17, 2022-11-18, 2022-11-25, 2022-12-01, 2022-12-02
Holiday cookie kits are now on sale! Pre-order yours now through December 2!
Each kits includes:
2 dozen assorted shape house-made sugar cookies, 3 containers of frosting – pick three colors, 6 containers of sprinkles, and 2 pastry bags.
Order online at target.cafebonappetit.com/cookie-kit/

Cafe Target North Thanksgiving bake sale
2022-11-18
starting November 21-23,2022
assorted house-made pies, fruit breads and everyones favorite grandmas molasses cookies will be available !

Kitchen To Kitchen with Chef Sean Sherman
2022-12-07 15:00 - 17:00 | Café Target (Plaza)
Join us live Wednesday, December 7 from 3-5 p.m. (CST) in Cafe Target Plaza Campus with Chef Sean Sherman!

COOKING DEMO, SAMPLING, Q&A, AND COOKBOOK SIGNING!
FREE COOKBOOK for the first 36 guests joining in person!
Unable to join in person? We’ve got you covered!
Join us live via Zoom! Passcode: [REDACTED]
CLICK HERE TO JOIN VIA ZOOM

Oglala Lakota Chef Sean Sherman, founder of The Sioux Chef, is decolonizing our food system.
From growing up on Pine Ridge to an epiphany on a beach in Mexico, Chef Sean Sherman shares his journey of discovering, reviving and reimagining Native cuisine.
See below for Chef Sean Sherman’s full bio
Brought to you by Bon Appétit at Café Target in partnership with Target Native American & Indigenous Network
———————————————————————–
Chef Sean Sherman
Founder/CEO, The Sioux Chef
Founder/Senior Director of Vision & Strategic Partnerships, NĀTIFS (North American
Traditional Indigenous Food Systems)
Co-Owner, Owamni by The Sioux Chef
A member of the Oglala Lakota tribe, Chef Sean Sherman was born and raised in Pine Ridge,
South Dakota. Cooking in kitchens across the United States and Mexico for over 30 years, Chef
Sean is renowned nationally and internationally in the culinary movement of Indigenous foods.
His primary focus is the revitalization and evolution of Indigenous foods systems throughout
North America. His extensive studies on the foundations of Indigenous food systems have led to
his deep understanding of what is needed to showcase Native American cuisine in today’s
world.
In 2014, Chef Sean opened the business, The Sioux Chef, designed to provide catering and
food education in the Minneapolis/Saint Paul area. He and his business partner, Dana
Thompson, also designed and opened the Tatanka Truck, which featured 100% pre-contact
foods of the Dakota and Minnesota territories.
In October 2017, Sean and his team presented the first decolonized dinner at the prestigious
James Beard House in Manhattan. His first book, The Sioux Chef’s Indigenous Kitchen,
received the James Beard Award for Best American Cookbook for 2018 and was chosen one of
the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle and Smithsonian
magazine. That same year, Chef Sean was selected as a Bush Fellow and received the 2019
Leadership Award from the James Beard Foundation. Chef Sean currently serves on the
leadership committee of the James Beard Foundation Investment Fund for Black and
Indigenous Americans and was recently awarded The Ashoka Fellowship. In July 2021, Chef
Sean and his partner Dana opened Owamni by The Sioux Chef, Minnesota’s first full service
Indigenous restaurant, featuring healthy Indigenous food and drinks. Owamni received the
James Beard Award for Best New Restaurant in June 2022.
The Sioux Chef team continues with their mission to help educate and make Indigenous foods
more accessible to as many communities as possible through their non-profit arm, North
American Traditional Indigenous Food Systems (NĀTIFS) and the accompanying Indigenous
Food Lab professional Indigenous kitchen and training center. Working to address the economic
and health crises affecting Native communities by re-establishing Native foodways, NĀTIFS
imagines a new North American food system that generates wealth and improves health in
Native communities through food-related enterprises.

Kornder Farms Farm to Fork Beef Sale, Target North Campus
2022-12-13 11:00 - 13:00 | Cafe Target at North Campus
Join us @ Cafe Target North Campus on
Tuesday, December 13th
from 11:00 am to 1:00 pm
Tony Kornder will be here to share his family farming stories, talk about his passion for raising beef cattle, corn, rye, and pumpkins.
There will be plenty of Beef available for sale
KNOW YOUR FARMER
The Kornder family can trace its farming roots back seven generations to Schillingsfurst, Germany. After immigrating to America in 1859, George Kornder settled on 33 acres in Bloomington, Minnesota near where the Mall of America stands today. The family raised a variety of fruits, vegetables and flowers to sell at St. Paul and Minneapolis farmers markets. The construction of Met Stadium, along with the Twins and Vikings, and other development, forced the Kornders to move to their present day location in Belle Plaine, Minnesota.
Today, the farm operation consists of 350 acres of corn, rye, pumpkins and beef cattle. Pumpkins are sold to area orchards and garden centers. We also have a U-Pick patch on the farm! Beef cattle are raised and direct marketed to wholesale and retail customers in the Twin Cities metro area.
