What is Open Arms of Minnesota?
We're a nonprofit that cooks and delivers free, nutritious meals to people living with life-threatening illnesses in the Twin Cities. With the help of more than 6,000 volunteers, Open Arms will deliver 600,000 delicious meals this year to people living with cancer, HIV/AIDS, multiple sclerosis and ALS (Lou Gehrig’s disease), as well as their caregivers and dependents.
Do you ship merchandise?
Currently we do not offer shipping of merchandise orders.
Where do I pick up my order?
All merchandise orders can be picked up at our building in South Minneapolis:
What if you don't have the size I'm looking for?
Please fill out the form on the bottom of the page for the item you're interested in and we'll let you know when you size is back in stock.
OTHER QUESTIONS about merchandise?
POP-UP DINNER FAQ
Where do pop-up dinners take place?
All dinners take place at 6:30pm at our beautiful facility in South Minneapolis:
What if I'm nut-free/gluten-free/dairy-free?
We are able to serve a vegetarian version of each pop-up dinner with advance notice, but otherwise are not able to make accommodations for dietary restrictions. Pop-up dinners may contain meat, fish, shellfish, gluten, dairy and nuts.
What if I don't drink?
Every dinner features wine or other libations, and that cost is built into the ticket price. We don't currently offer a discounted ticket price for non-drinkers.
Is my ticket tax-deductible?
$50 of every ticket is tax-deductible and goes right to supporting Open Arms' work of providing nourishing meals to people in our community living with life-threatening illnesses. That's the equivalent of ten delicious meals for families in need in the Twin Cities.
Who's in the kitchen?
We are thrilled to celebrate the talents of our team of professionally-trained chefs, who hail from top Twin Cities restaurants and catering establishments like Create Catering, D'Amico and Lucia's.
Executive Chef Steven Howard leads the kitchen team with deep experience and passion for food. He was one of the founding chefs at D’Amico Cucina and Azur. As the Executive Pastry Chef, he created an incredible pastry program for one of the most successful restaurant concepts in the Twin Cities area. While at D’Amico, Steven served as the lead chef responsible for menu development, monitoring food costs, kitchen sanitation and training/development of new staff members at D’Amico Catering. Steven has been the Executive Chef for RSVP Cruise Lines and a chocolatier in Nantucket, where he developed a new chocolate production division and developed an internship program with the University of Cork, Ireland. Steven also owned a highly acclaimed multi-location chocolate company in Tulsa, OK.