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Three Sons Signature Cuisine wishes to have open communication with our clientele. Through constructive feedback we can continue to grow and be the company we envision. We would love to hear from you. Please feel free to follow the links below to our web presence. ~ Thank you.

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Your kindness has been overwhelming with the warm wishes and positive thoughts we have received!! Many of you have been patiently waiting to see where Chef Ben goes next and we are excited to share the following announcement.... ... See MoreSee Less

We are excited to announce Chef Benjamin McCallum has joined Crooners Lounge & Supper Club as our ne...

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Dear Friends,
We are so sad today to announce the closing next week of Three Sons Signature Cuisine after 15+ years of fantastic memories, food, and events. You have all been so wonderful to work with, to serve, and to connect with over the years!! We will miss you!!

Stay tuned to hear where Chef Ben goes next. We will also remain available for referrals if you want to PM us.

A very special thank you to our wonderfully talented team over here for their hard work and support! You, ladies and gentlemen, are simply amazing!

~Cheers to great food, great friends, and great times~
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More mouthwatering fare from General Mills' Summer Beach Party Station; our succulent Compressed Watermelon Kebobs with Fresh Mint & Smoked Sea Salt and Miniature Italian Baguette sandwiches with Napa Cabbage Coleslaw shooters.
#threesonssignaturecuisine #bydesign
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TSSC in the media …

2015 Minnesota Bride [Fall/Winter 2015, Volume 23, Issue 2]
Our Senior Event Coordinator Marguerite von Duerckheim was quoted in this Minnesota Bride article on hosting a brunch wedding reception. The article is entitled “Let’s Do Brunch.” It focuses on the delicious return of brunch reception and how it could be a perfect match for your special day. See article click here

Our Executive Chef Benjamin McCallum was interviewed by for its monthly “Ask The Expert column“. Here is an excerpt of your menu should feature organic and local foods. “With the long, lazy days of summer nearly behind us, it’s exciting to focus on autumn and all that it brings to the table. Soon it will be harvest time with crisp, juicy apples, savory pumpkins and squash, delicious wines and hot ciders. If you’re planning any kind of fall festivities, then you want to take advantage of the abundance of flavors that are available this time of year. Culinary expert, Chef Benjamin McCallum of Three Sons Signature Cuisine explains how using organic and local foods in your menu will make your meal tastier, more cost effective and more successful.” To see the entire Column Click here

2014 Minnesota Bride [Fall/Winter 2014, Volume 22, Issue 2]
Three Sons Signature Cuisine was proud to contribute the delicious food to the Minnesota Bride “A Farm-to-Table Affair: Wow Your Wedding Guests with Local, Seasonal and Sustainable Cuisine the photo shoot. This insightful article discusses using ingredients locally sourced and seasonal ingredients for your next big celebration. Our chefs are committed to using local and sustainable food ingredients whenever possible. Click here to read the entire article.

2014 [September 30, 2014]
Three Sons Signature Cuisine was honored and excited to be featured in the Vendor Spotlight on Dana Hogan interviewed our team to learn more about our desired commitment to be green, environmentally friendly, and offer the best for our clients. To read the entire article click here

2013 Superior Chef Award from the Minnesota Pork Board
The Three Sons Signature Cuisine Culinary Team won 2nd place and the title “Superior Chef” at the 25th Annual Taste of Elegance sponsored by the Minnesota Pork Board. It was a fun evening where 17 Minnesota chefs provided innovative dishes featuring locally raised pork. Read More

2009 Good Business Award
Three Sons Signature Cuisine at Blaisdell Manor was Honored with the Whittier Alliance “Good Business” Award 2009: The award recognizes a social service agency, educational organization, or business that has served the Whittier neighborhood in a positive, unique manner. The award is designed to honor those groups that make a difference for others in the Whittier community.

2007 Today’s Groom Cover
Read our own Executive Chef Benjamin McCallum’s article in Today’s Groom, a magazine dedicated to being the groom’s guide to getting hitched. In the “Eat This” column, Chef Ben shares his tips for game time entertaining and a wonderful recipe for Slow-Cooked Beef Brisket – the perfect centerpiece for a big game day party. Click Here to Read the Article in PDF