Thursday, December 23, 2010

Holiday Happenings at Woolley's

Care to celebrate the upcoming holidays Woolley's style? Well, we've got just what the doctor ordered to keep you feeling festive and bright.

Christmas Eve: With our full menu available, kick off your holiday weekend with a delicious meal and great bottle of wine. Woolley's will have a three-piece jazz trio on hand to set the tone for a relaxing and wonderful evening. Open Regular Dinner Hours (4:30 - 10pm).

Christmas Day: While we are not open Christmas Day, you can visit our sister restaurant, Cork's Irish Pub, for a spectacular Christmas Day Brunch. Served from 10am to 2pm, Cork's Brunch will incorporate bountiful breakfast, lunch, and dinner favorites, such as Omelets (made to order), Swedish Meatballs, Chef-Carved Prime Rib, and a fantastic array of dessert options. To secure your reservations for this delightful culinary experience, please call 651-224-5111.

For your convenience, our Corner Bar will be open as usual for dining in, imbibements, and take-out. Corner Bar Menu

New Year's Eve: Enjoy our famous New Year's Steak & Lobster Special! Bottle of Wine, Fresh Vegetable, Scalloped Potato Side, Salads, Filet, and Lobster for two! $90 per couple (or $45 per person). Available for dinner all weekend (Friday through Sunday)! Open Regular Lunch (11am - 2pm) and Dinner Hours (4:30 - 10pm).

New Years Day: Steak & Lobster Special available. Open Regular Dinner Hours (4:30 - 10pm).

We look forward to a magical holiday season and another great year with our wonderful friends and guests! See you soon!

Saturday, December 18, 2010

'Twas a Steak to Remember!

Woolley's is kicking off a great promotion to get the holiday week started off on the right foot for our Facebook fans! We want to get into the holiday spirit, and how better than to talk about memories? Memories of great food experiences that is!

Beginning this Monday, December 20th, fans will be invited to post their favorite steak memories on the Woolley's fan page wall. One entrant's memory will be chosen each day (Monday through Friday) to win a $50 gift certificate to Woolley's.

To Play:
1. Become a fan of Woolley's fan page on Facebook.
2. Post your favorite steak memory on Woolley's fan page wall. Make it witty, funny, catchy, and ultimately true!
3. Cross your fingers and maybe your memory will be chosen to win a $50 gift certificate.

The Skinny:
1. Post as many memories as you can think of, but there will be only one winner selected per day. Be creative!
2. Please avoid anything 'R' rated in your post.
3. Daily winners will be selected from the total number of entrants up to the point the winner is selected each day. Time of judging may vary from day to day, so make sure you get your memory in!
4. Five separate winners will be chosen to receive a $50 gift certificate to Woolley's. (One per day)
5. Judging is at the sole discretion of Woolley's management and will be decided based on personal whim and preference.
6. Winners will be posted on Facebook following the judging and privately contacted for certificate retrieval.

Good Luck Merry Carnivores!

Sunday, December 12, 2010

Holiday Shopping at MOA?

Now that the blizzard of the century has knocked out a valuable pre-Christmas Saturday of shopping, time is of the essence!

If you're heading to the Mall of America to finalize your holiday list, stop into Woolley's for a much needed respite before or even after your excursion. With a wide array of lunch and dinner options, as well as an extensive wine list (just recently updated), Woolley's is a great alternative to your generalized, crowded mall options.

To sweeten the deal, this month get a free appetizer with purchase of any entrĂ©e when you bring in your receipt from any Mall of America store (dated the same day as you're dining)! Offer valid now through December 31, 2010.

Beat the rush and avoid the crowds while you dine in style this holiday season! 

Saturday, December 4, 2010

Top Ten!

We couldn't let David Letterman have all the fun! no particular order, here are the top ten reasons why a Woolley's Gift Card makes the perfect holiday gift!

10. It's a very green option: The wrapping is minimal...You can even just shove it in the recipient's holiday card.
9. They might bring you with. (Then, it's like you get a free meal too...)
8. Everyone likes steak. (Even if they don't, we have other options). 
7. It's a responsible choice in dining. If the recipient has a little too much *ahem* fun with our extensive wine list, they can totally get a room at the Embassy Suites for the night.
6. You're supporting a local, independently owned restaurant (and proud member of Twin Cities Originals to boot)!
5. Let's face it, you've seen what goes on at the Mall of America, and you do not want to eat there. 
4. You know in your heart, you've offered up a fabulous steak dinner, even if they just order a burger and fries. Hey, it's off your hands, man. 
3. It's far better than a one-year membership to the Jelly of the Month Club. (It's also safer, because you do not want this to happen to you): 

2. They get to experience all that is Chef Peter and our gorgeous crew
1. You get a gift card in return! (Free $20 gift card when you buy a $100 gift card). 

Saturday, November 27, 2010

Happy Holidays!

We're still riding the wave of a fabulous Thanksgiving brunch during which we were able to host over 400 guests! It was wonderful to see so many smiling faces and happy families celebrating together.

Now that Thanksgiving's over, we've shopped 'til near dropping, and the final vestiges of turkey leftovers are being polished off, the Christmas holiday is right around the corner. Here at Woolley's that means decorating each of our banquet rooms and making preparations to host guest celebrations.

From small, intimate private dining rooms (one with a working fireplace and all!) to large banquet spaces that hold up to 300 guests, Woolley's is happy to host your holiday, year-end, or New Year kick-off parties for your family or even your corporate celebrations.

Our experienced catering managers, accustomed to seeing that every detail is followed according to guest specifications, will guide you through the entire process. From touring space options to entertainment, decor, and menu selection (even accommodating specific dietary needs), our catering managers are experts in their field.

This year, host your celebration in one of our beautifully decorated banquet spaces and let us handle all of the details. Then you can sit back, relax, and simply enjoy the wonderment of the season!

Wednesday, November 17, 2010

New Wine Menu

Our new wine menu has been revealed and is ready to titillate your discerning palette! One of our featured wines is Cambria Estate's Katherine's Vineyard 2006 Chardonnay. Upon sampling, our staff's overall comments centered on the buttery smoothness of the wine. 

Located in the Santa Barbara Country, California, the Cambria Estate Winery has been producing exquisite estate-grown Chardonnay, Pinot Noir, and Syrah from their vineyard for over 20 years. Katherine's Vineyard is a section of the Estate's vineyard known for its shallow, porous soil. In this environment, the vines are forced to concentrate all of their efforts on developing the grapes. Therefore, the grapes are able to ripen adequately for a fruit with a perfectly balanced acidity.

Receiving 90 points from Wine Enthusiast, the winemaker describes the Chardonnay as follows: 
"The 2006 Katherine’s Vineyard Chardonnay is bright with citrus, apple, peach, and vanilla aromas. Rich, mouth-filling flavors of grapefruit, citrus blossom, white peach, and sweet oak lead to a crisp finish with a lasting impression of spicy oak.displays ripe pink grapefruit, tangerine, and lemon-lime flavors complimented by a delicate oak-spice. In the mouth, lush flavors of peaches, pears, pineapple, tangerine, grapefruit and green apple lead into a nicely textured mid-palate. Lingering notes of vanilla and citrus offer a balanced and crisp finish."

Perfect paired with Woolley's current fish special, the Grouper! Stop in and try it tonight. 

Saturday, November 13, 2010

Welcome to Woolley's Adam!

This week, we want to give a hearty Woolley's welcome to Adam, our new restaurant chef. He's been behind the scenes in our kitchen for a few weeks now, learning the ropes and spicing up our new fall menus!

Originally hailing from Duluth, Adam has been quite the travelling man. Arriving at Woolley's fresh from a fine dining restaurant in Newport, Oregon, Adam has worked in the restaurant industry for over seven years!

His signature dish is an excellent Duck Confit, which we've added to our fall dinner menu. Adam's version serves the slowly braised leg of duck over roasted root vegetables with a brown butter and sage sauce. We can't wait for you to try it!

Woolley's Duck Confit

Sunday, November 7, 2010

Woolley's University

On the second Saturday of every month, Woolley's offers free classes to help expand your culinary knowledge, teach new techniques, and broaden your palette's appreciation!

Every other month, we will rotate class offerings between cooking classes from Executive Chef Peter and beverage classes from Ben Berry, our Director of Restaurants (and trained sommelier).

This Saturday, November 13th, at 3pm Chef Peter's cooking class will be offered. "Not Your Traditional Thanksgiving Dinner" will feature Chef Peter as he prepares non-traditional Thanksgiving dinner items. 

The class is totally FREE and no reservations or registration are required. Simply stop into Woolley's this Saturday and expand your Thanksgiving menu horizons.

After enjoying Chef Peter's cooking class, look for Ben Berry's beverage class to be scheduled in the near future. A trained sommelier, Ben enjoys giving classes on wine education, pairings, tastings, and more!

Great fun at an even better price!
We hope to see you in class!

Thursday, October 28, 2010

We Got The BEET!

Beets generally share a love hate relationship with people today. You either love 'em or you hate 'em, (or maybe you've never even tried them). Those that love them and hate them are usually thinking of pickled beets, which is certainly an acquired and generally regional taste. 

Woolley's has decided to give the beet, in all her purple glory (hey - this is Vikings' territory, after all) another chance. However, instead of incorporating the typical pickled variety that often appears on salads and relish trays, Woolley's has roasted them. Exactly! Not sounding so bad any more, right? 

Now add deliciousness to their already great health benefits, and who couldn't love beets?  

Stop in and try Woolley's Roasted Beet Salad off of our new Fall Dinner Menu, or if you're feeling industrious, you can try to make it at home. A great addition to any fall staples, it would even make a great Thanksgiving Day side. 

Roasted Beet Salad
Mixed Greens
Orange & Ancho Chili Vinaigrette (Recipe Below)
Roasted Beets
Shaved Roasted Fennel
Manchego Cheese

Orange & Ancho Chili Vinaigrette 
1/2 quart - Fresh, Squeezed Orange Juice
1 cup - Chopped Shallots
1/4 cup - Honey
1 quart - Sherry Vinegar
7 - Toasted Ancho Chilies (Place chilies on a cookie sheet in a 350-degree oven for about three minutes)
2 3/4 quarts - 80/20 oil (80% canola oil, 20% virgin olive oil) 

Put all ingredients into a large container and blend with a stick blender.
*Note this is our restaurant-grade recipe and will make a large quantity of dressing. Feel free to scale down according to your needs. 

Roasted Beets & Fennel: Preheat oven to 400-degrees. Cut each beet into about six wedges. Cut each fennel bulb horizontally into 1/3-inch thick slices. Toss beets and fennel in olive oil to coat. Arrange in a single layer on a foil-lined baking sheet. Sprinkle with salt and pepper to taste. Roast for 45-minutes to one hour. Beets should be tender. 

Toss Mixed Greens with desired amount of Vinaigrette. Top with Roasted Beets, Fennel, and grated Manchego cheese.

Sunday, October 24, 2010

Woolley's Thanksgiving Day Brunch

- Has your family grown too large to squeeze into a single home?
- Has preparing Thanksgiving dinner taken a turn for more labor and less love?
- Is all of the painstaking decorating, hosting, and cleaning up preventing you from spending quality time with your family?

Fret no more! This year, Woolley's will be hosting a wonderful Thanksgiving Day champagne brunch from 10am to 2pm. Our executive chef has a wonderful menu planned that includes all of the traditional Thanksgiving favorites as well as some exciting new dishes and of course champagne!

The cost is $28.95 for adults, $12.95 for children 12 and under, and free for children under three. Reservations can be made by calling Woolley's at 952-854-1010.

Let Woolley's handle all of the stress this Thanksgiving, so you can enjoy your holiday to the fullest!

Thursday, October 14, 2010

Hope for Haiti Banquet

This Friday, Woolley's is proud to host a banquet to raise money for the All God's Children Orphanage in Fedja, Haiti. Woolley's feels especially tied to this event, since our very own Chef Peter and food and beverage director, David Breen, were at the orphanage when January's deadly earthquake struck.

Chef and David were in the process of assembling the on-site kitchen that will feed all of the orphans, staff, and volunteers in residence at the orphanage. Due to the disaster, they were forced to evacuate the country before the work could be finished and are committed to partnering with the organization to finalize the structure. 

A dinner, silent auction, and entertainment are planned with 100% of the proceeds from the event going directly to completing the construction at the All God's Children Orphanage. Please join us for what's sure to be a wonderful evening, celebrating a great cause. Tickets are $50 per person/$90 per couple. 

Silent Auction: 5:30 - 7:30pm
Dinner & Benefit: 7:30 - 9:00pm

To purchase tickets, please visit the orphanage's website. Registration closes today.

Sunday, October 10, 2010

Chef Peter's Plump Chef Line

Our very own Chef Peter has created a line of spice shakes to take your cooking to a whole new level! Available in the Woolley's coffee shop or online, the shakes pack some serious flavor punches. Shake into everything from baked beans, hamburgers, chicken and steaks, to fish, game, or even pineapple before its grilled. 

Even one of Woolley's most popular appetizers, our Diablo Bites, are created using one of Chef Peter's special shakes. Simply season skewered beef tips with the Diablo Shake spice blend prior to grilling. Then, once the tips are blackened to your liking, remove and serve with marinated tomatoes (basil, garlic, olive oil, lemon juice, salt and pepper), and/or fried onion straws and the dipping sauce of your choosing. We serve ours with a smoky tomato fondue (smoked and roasted tomatoes, shallots, toasted ancho chilies and garlic), but a creamy horseradish sauce or warm cheesy fondue would pair nicely as well!

Available in seven different varieties, Chef Peter's spice shakes are a complementary addition to any home kitchen! The newest variety, Haitian Love Rub was developed after January's earthquake in Haiti, which occurred while Chef Peter was in the country on a mission trip. A portion of the proceeds from the sale of this and all Plump Chef products will be donated to the Haiti Relief effort. 

With special gift packs available, it's never been easier to surprise that chef in your life with a little spice this holiday season! 

Sunday, October 3, 2010

Yes I Can!

At Woolley's, we pride ourselves on a great ambiance, excellent food, and fantastic service! This week we just wanted to give a special shout out to our employees that make a difference, day in, day out, working hard to ensure that Woolley's answers on all three of those deliverables.

Jose Fuentes, Yes I Can Winner

Jose Fuentes is Woolley's busser/food runner and an incredibly dedicated employee.  He has been with us for over nine years (since he was 16)! No matter the task, Jose goes above and beyond every day. "It's not my job," just isn't in his vocabulary. He is the servers' "go to" guy, ensuring that they have all the tools needed to deliver prompt, impeccable service to our guests.

Other Wow Service this week: 
  • Tran - Great job on a party of 16!
  • April - Amazingly prompt service and way to handle the large corporate group!
  • Heidi - Excellent service for a large corporate client's dinner group!
  • Grandma Sue - Another special request and recommendation for Grandma Sue's service!
  • Emily - Awesome job on the root beer floats!
  • Stephanie - Attentiveness to her guests!

A heartfelt thank you to all of our employees! You give us something to brag about

Sunday, September 26, 2010

Math Test

I've been thinking a lot lately about the equation behind a great customer experience. What are the factors? Is one factor more powerful than the others? By that, I mean, can one factor overwhelmingly make up for a failure in another factor? Or scarier still, can one factor completely eclipse another factor?

The two most important factors that I’ve identified in the way customers relate to a dining experience are the meal itself (we’ll call this the product) and the service. In addition to these main factors, there are several other secondary factors that also play a role in determining the guests’ overall satisfaction with their experience. Things like ambiance, location, parking availability, wait time, etc. all have an effect on a diner’s attitude as well, but not to the extent as the main factors we discussed above.

                Great Product + Great Service = Customer Satisfaction - True or False?    _T_

                Product Issues + Great Service = Customer Satisfaction - True or False?    _T_

                Great Product + Service Issues = Customer Satisfaction - True or False?    _F_

To fit with our math metaphor, we’ll just assume that the “rules” I’ve outlined above are true. As with most rules (although not necessarily in math), there are certain exceptions.

Among the two main factors, product and service, is there a point at which a great product can make up for poor service? Conversely, can great service make-up for poor product? Personally, I think a restaurant has a far greater chance of redeeming itself with great service after an unfortunately mediocre product, than with a great product and bad service.  

As restaurateurs, we strive for perfection in our guests’ eyes. We want their experiences to be great. However, we all know that this is not always going to be the case.  While there are numerous options in the cities to be wowed with a great meal, the experiences I’ve had that stand out are the ones where the service was above and beyond. Even when the meal wasn’t as hoped, or if there are issues, the restaurant’s response is key.

Cultivate an environment that demands exceeding customer expectations. Emphasize positive resolutions and commitment to customer satisfaction when product issues arrive. Doing so will ensure that the legacy your property leaves in the customer’s mind is overwhelmingly positive. Can you afford to have it any other way?

Sunday, September 19, 2010

We Proudly Brew Caribou!

Did you know that Woolley's has a Coffee Bar that proudly brews Caribou coffee, creates specialty espresso drinks, and blends delicious smoothies?

With two proprietary parking spaces for Coffee Bar patrons only, the Coffee Bar is conveniently located just within the East entrance of the Embasssy Suites Minneapolis Airport.

Serving up your favorite mochas, lattes, and more, the Coffee Bar remains a convenient and delicious option for your morning pick-me-up needs.

Come say hi to Bridget, our morning barista, this week! She'll have a smile waiting and your drink of choice ready in no time!

Saturday, September 11, 2010

Farmer' Market Fare (Revisited)

In honor of Chef Peter's second installment of his Farmer's Market Fare cooking classes, we have decided to share an easy recipe for you to try at home. As this recipe capitalizes on the fresh, local ingredients that are in abundance at your neighborhood farmer's market this time of year as well as the warm savory flavors we crave as the weather turns cooler, it was a perfect fit! Enjoy!

Slow-Baked Tomatoes with Fresh Herbs (borrowed from Better Homes & Gardens)

1 1/2 lbs. cherry or grape tomatoes
1/4 to 1/2 cup extra virgin olive oil
7 cloves garlic, peeled, split lengthwise, and green shoot removed
1 bunch fresh mint, trimmed
1 to 2 tsp. coarse or flake salt
1 tsp. freshly ground black pepper
Toasted slices of rustic bread
Goat cheese (optional)

1. Preheat oven to 325 degrees. Wash and drain tomatoes well. Pat dry with paper towels.
2. In a nonreactive (such as earthenware) 2-quart baking dish, place tomatoes in a single layer. Pout on olive oil so they are well coated and there is a thin layer (1/8 inch) of oil on bottom of dish. Toss in garlic, mint, salt, and pepper.
3. Bake, uncovered, for 45 to 60 minutes or until skins split and soften but tomatoes still retain their shape.
4. Serve hot, warm, or at room temperature. Spoon or mash over slices of toasted bread and serve with goat cheese.

Perfect for enjoying with a glass of wine al fresco as the last bit of deck weather for the season draws to an end.

Friday, September 3, 2010

Patios, Patios, Patios

Rumor has it that our neighbor to the West, Mall of America, may be joining the trendy ranks of establishments that offer outdoor dining. Around the Twin Cities, patio options have been popping up faster than toast that's not quite done. 

Solera, W.A. Frost , Chambers and a plethora of others have capitalized on creating functional outdoor space (for those few months of the year, we Minnesotans enjoy dining outdoors). It all boils down to being as creative as you can with the space you have. Think transformation, because we all know that more space is often a dream, not a reality for most restaurants. 

Case in point, Woolley's has created functional outdoor space that works very well for weddings, hosting smaller cocktail receptions prior to meal service, private dinners, some of our cooking classes, etc. Before, it was just a grassy space on the side of the hotel that was used by smokers. Installing a nice brick patio, amenable landscaping and using some creativity, we now have a functional add-on for guest gatherings, (or additional space, when previously we had a full house). 

Whether or not the MOA will be able to pull off a rooftop terrace remains to be seen. True to form, MOA spokespeople are keeping mum over the details, but we would certainly applaud their efforts to capitalize on existing space!

Sunday, August 29, 2010

Woolley's at the Fair

Woolley's very own Chef Peter Christenson is joining the ranks of Princess Kay and 4H'ers as he heads out to the fair to conduct live cooking demonstrations for the Minnesota Beef Council.

As the 2009 Beef Backer Award Winner, Woolley's is proud that Chef Peter will be returning to the Great Minnesota Get Together to showcase beef appetizers that families can easily prepare at home. The demos will be hosted in the Dairy Building (across from the Haunted House), September 1, 2, and 3, from 2:30-5pm. 

Make sure you stop by and say hello while he's out there, and sign up to win a Dinner for Two gift certificate. Then, just check our website to see if you've won!

Saturday, August 21, 2010

GIRL POWER - Freemark Abbey Wines

Woolley's is proud to showcase wines from Freemark Abbey!

Freemark Abbey, one of the original 15 wineries in Napa Valley, began in 1886. The winemaker, a woman named Josephine Marlin Tychson, became the first woman to build and operate a winery in California. 

The winery consistently received high marks and winning scores from consumers and sommeliers alike, as evidenced by its century-plus longevity. 

Stop into Woolley's and try the following features from Freemark Abbey today! 

Chardonnay 2009

Vintage and Winemaker's Notes: 
Greenish straw in color, our Chardonnay is concentrated with ripe stone fruit aromas and flavors, with an underlying subtle toasty oak complexity. Very ripe peach with ripe banana is interlaced with vanilla, lime-aide, clove, nutmeg and pineapple upside down cake. This wine has great viscosity, depth and a crisp long fruitful finish. The flavors in the palate are predominantly citrus, like orange, mandarin and sweet grapefruit with a honey suckle nuance. The 2009 Chardonnay is a pleasant experience, inviting from start to finish...enjoy. 
  • Varietal Composition: 100% Chardonnay
  • Aging: 100% French oak, 25% new wood, barrel aged for 4 months
  • Vineyard Details: 7 to 17 years; alluvial in Rutherford and Carneros, mineral volcanic at Howell Mountain
  • Alcohol: 14.1%
  • Number of Cases Produced: 7,300

Cabernet Sauvignon
Vintage and Winemaker's Notes: 
The appearance is opaque dark red with ruby hues. The Cabernet Sauvignon shows aromas of dark cherry, blackberry syrup, bruleed sugar and aromatic cedar. The integration of oak adds hints of walnut oil, cinnamon and clove. Powerful, yet elegantly balanced, the flavors of blueberry, black currant, mint, cedar, and full cherry-berry notes lead into a fleshy mid-palate, over a bed of resolved tannins. This wine is full-flavored from start to finish, with a very long lingering fruitfulness dusted with cocoa. 

  • Varietal Composition: 82.6% Cabernet Sauvignon, 7.9% Merlot, 4.5% Cabernet Franc, 3.4% Petit Verdot, 1.5% Malbec, 0.1% Petite Sirah
  • Aging: 2 years in 59 gallon French and American oak barrels
  • Vineyard Details: 6-17 years, well-drained soils of volcanic and alluvial origin
  • Alcohol: 14.5%

Merlot 2007

Vintage and Winemaker's Notes: 
The color is deep, dark ruby with reddish hues, quite opaque. The aroma is rich in dark cherry, plum and boysenberry, with aromatic cedar, juniper berry, vanilla and milk chocolate. The palate has bright cherry fruit and Santa Rosa plum, which lingers with great balance of acidity and fruit. The tannins are very soft and velvety. 
  • Varietal Composition: 79% Merlot, 11.2% Cabernet Sauvignon, 8.9% Petite Verdot, .53% Petite Sirah , .23% Malbec, .14% Cabernet Franc
  • Aging: 13.8 months in French and American oak, 40% new wood
  • Vineyard Details: 11 to 18 years; well-drained loam formed by alluvial deposits.
  • Alcohol: 14.5%
  • Number of Cases Produced: 6,847

Friday, August 13, 2010

Farmer's Market Fare

Minnesota boasts the second highest growth rate of farmer's markets in the nation this year. The number of farmer's markets in Minnesota grew 61% over last year. The trend toward buying local, sustainable, and organic produce, continues to support this upward trend.

Woolley's very own, Chef Peter, will be hosting a free cooking class on utilizing farmer's market fare in your culinary creations. Join us tomorrow at 3pm for his demonstration.

Then, take your newfound skills to the market! If you don't already have a neighborhood farmer's market that you shop, the Minnesota Farmer's Market Association has a wonderful directory of farmer's markets in the state:

You'll be amazed at what a diamond in the rough your local farmer's market can be! And by shopping locally, you will be sustaining growers and businesses right in your own community.

Thursday, April 22, 2010

Mother's Day is just around the Corner!
We all have a special MOTHER to celebrate -- whether she is a wife, mother, grandmother or dear friend. We want to help you celebrate that wonderful person in your life by offering the most spectacular champagne brunch in the Twin Cities. Featuring a local three piece jazz trio and free flowing champagne and mimosas. The food is an extensive selection of the best of breakfast, lunch and dinner - and our chefs carve up Sterling Silver prime rib, juicy turkey and smoked honey ham.
Reservations fill quickly so make yours today!

Wednesday, March 10, 2010

We need your help!

Vote for Woolley's as the best steakhouse in the Twin Cities. Visit

Monday, January 18, 2010

Valentine's Day!

Looking for some great Valentine's Day ideas?

Check out Chef Peter's Cooking Class for February: Food for Lovers

When: February, 6th at 3:00pm
Where: Woolley's Steakhouse, Embassy Suites Minneapolis Airport
What: Chef Peter shares his cooking secrets: spice up your life (literally) and learn how to prepare some classic aphrodisiacs during the month of love.

No Cost to attend! Reservations are required. Call 952-854-1010