Pink Ivy
Day 4: 5-Course Palate-Bending Pleasures Tasting Series
Debuting in 2024, this Hopkins eatery hopped right onto MplsSt.Paul’s List of “Best Restaurants in the Twin Cities” and Minnesota Monthly’s “Best New Restaurants” List. Chef Michael Shaughnessy brings a refined, globally inspired approach to Pink Ivy, which he co-owns with his wife, Viorica. His culinary journey began in France, where he completed two externships under Master Chef Jean Lu Simon in Bignon. After cooking for Wolfgang Puck in Las Vegas for six years, he then served as opening chef of Young Joni, helping to establish it as one of Minneapolis’s most acclaimed restaurants. His career also includes executive chef roles at some of the area’s most notable destinations, including Bellanotte and Mill Valley Kitchen. At Pink Ivy, his modern American menu includes such fare as chicken-bacon meatballs, pan-roasted barramundi, mussels with lobster butter, and luscious desserts like pineapple-brown butter cake and chocolate mochi cake. “Pink Ivy has carved out a space in a quickly growing restaurant scene using fresh ingredients, interesting flavor combinations, and a friendly vibe,” lauds Minnesota Monthly, all of which sounds great to our ears. See you there!
About the Host:
Michael Shaughnessy
Co-Chef/Owner
Chef Michael Shaughnessy brings a refined, globally inspired approach to modern American cuisine at Pink Ivy Kitchen & Bar, the restaurant he co-owns with his wife, Viorica. His culinary journey began in France, where he completed two externships under Master Chef Jean Lu Simon in Bignon, an experience that instilled in him a deep respect for craft, balance, and the emotion that great food can evoke. Before opening Pink Ivy, he served as the opening chef of Young Joni and Executive Chef at Bellanotte and Mill Valley Kitchen, and enjoyed six years honing his craft with the Wolfgang Puck Fine Dining Group.
The Lineup
All courses will be individually plated. This menu will be Shellfish, Mushroom, Cheese, and Peanut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Salmon Crudo
cara cara orange, cucumber, golden berry, citrus vinaigrette, chives
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Roasted Cauliflower
green goddess tofu, chile lime glaze, pickled golden raisin, garlic breadcrumb
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Grilled Swordfish
ras al hanout, quinoa, red lentil, orange blossom, caramelized carrot, parsley
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Lamb Sausage
white bean hummus, potato, zhoug, smoked olive, pomegranate, red onion
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Blackberry-Pistachio Basboussa Cake
chocolate, yogurt, basil
Pink Ivy
712 Main Street
Hopkins, MN 55343
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.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- 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, Gluten, Milk/Cream, Yogurt, Fish, Egg, Tree Nut, Scallion. They are NOT accommodating restrictions related to the following ingredients: Garlic (Cooked), Onion (Cooked), Red Onion (Raw), Chive. 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.
