Vogue Memory is a selector/DJ based in Minneapolis. Cutting his teeth as the electronic music show host at Radio K before spending some years in the Northeast, his selections are driven by his belief that listeners are willing to explore more eclectic sounds with the right guidance. His quieter sets span experimental, ambient, DIY pop, folk, and anything else that catches his ear. His sets in more dance-like settings oscillate between menace, mania, and melancholy, featuring industrial-leaning techno, mutant electro, and percussive tracks that don’t neatly fit into genres. True to his range, he’s played in dive bars, dance spaces in Brooklyn, DIY venues, and cafes/wine bars

WINE 101: HOW TO TASTE & TALK ABOUT WINE

The first session introduces the fundamentals in a relaxed, approachable way. We’ll taste four wines with snacks from the kitchen, using them to explore how to approach a glass with intention, notice what you taste, and describe it naturally. Along the way, you’ll learn the main styles of red, white, and sparkling and gain simple tools for pairing wine with food.

By the end of the class, you’ll walk away with confidence tasting and describing wine, practical strategies for navigating a wine list, and a sense of curiosity and enjoyment rather than rules or pressure.

marz is a Black, queer, mama, artist, and student midwife dedicated to building sustainable, equitable practices for our most vulnerable communities. As the founder of And Still We Ride, and co-founder of Community Birth Twin Cities and PURRR, she weaves biking, birthwork, food sovereignty, and unapologetic queerdom into her organizing. Born in Minneapolis, marz comes from a lineage rooted in music, social justice, and radical caretaking. 

They really don’t make em like Mark anymore. He’s an old school hospitality guy and you might recognize him from Myriel in St. Paul where he’s the bar manager. Mark is a dedicated record collector- collecting since the late 80s. He’s likely sold more records than most of us have owned.

WINE 101: HOW TO TASTE & TALK ABOUT WINE

The first session introduces the fundamentals in a relaxed, approachable way. We’ll taste four wines with snacks from the kitchen, using them to explore how to approach a glass with intention, notice what you taste, and describe it naturally. Along the way, you’ll learn the main styles of red, white, and sparkling and gain simple tools for pairing wine with food.

By the end of the class, you’ll walk away with confidence tasting and describing wine, practical strategies for navigating a wine list, and a sense of curiosity and enjoyment rather than rules or pressure.

Aidan Dillon is a multi-disciplinary artist living in Minneapolis with a background in urban planning and design. Aidan’s primary medium is large scale paintings that are influenced by his former studies, including using current and historic Sanborn maps and aerial photography. His other mediums include furniture, graphic design, and co-hosting @nomsupperclub.

Aidan’s passion for music began at a young age with his involvement in local DIY scenes, including playing for Chicago indie sweethearts Friko. He has since been an avid collector of LPs, tapes, and CDs.

We talk about the Loire Valley as one large region, but since it contains 87 appellations, breaking it up into five relatively distinct areas creates more clarity. Not just in style and grape variety, but context for the rich history of the region. This is why we’re breaking this Wine School topic into two months. In the first we’ll learn about and taste the wines of the Pay Nantais and Anjou-Saumur (think Muscadet and Vouvray) and next month, Touraine and the Central Vineyards (the famous Chinon and Sancerre).

Once we have these broad strokes, the fun of becoming familiar with the producers and styles that don’t fit the mold begins. In familiarizing ourselves with the new, the old is never far behind, with many of the most exciting producers of the Loire focusing on varieties with a long history in the region and traditional winemaking. If you love a lecture style class with lots of information and maps (!), this one is definitely for you.

This one is near and dear to our hearts. If you’ve been to Small Hours, you’ve likely enjoyed a wine from Croatia or Hungary, and there’s a very good chance it was imported by one of our favorite importers, Danch and Granger.

Danch and Granger focuses on wines from Hungary and its neighboring countries, including Sarina’s birthplace, Croatia. They emphasize organic farming, native grapes, and low-intervention winemaking—values we deeply believe in.

Don’t miss this rare opportunity to taste a flight of these incredible wines with Brian Stapleton of Danch and Granger. He’ll be here to share first-hand accounts of the regions, grapes, and producers behind the bottles.

Join us this Thursday from 5–8 PM!

Dave King is a world renowned drummer from right here in the Twin Cities. He is a founding member of the Bad Plus, Happy Apple, and Halloween, Alaska- all of which get a lot of time on the turntables at Small Hours. He’s played with about all the living great jazz legends and his collection runs deep while his knowledge even deeper, and we are very excited to welcome him into Small Hours to share a bit of both.

We talk about the Loire Valley as one large region, but since it contains 87 appellations, breaking it up into five relatively distinct areas creates more clarity. Not just in style and grape variety, but context for the rich history of the region. This is why we’re breaking this Wine School topic into two months. In the first we’ll learn about and taste the wines of the Pay Nantais and Anjou-Saumur (think Muscadet and Vouvray) and next month, Touraine and the Central Vineyards (the famous Chinon and Sancerre).

Once we have these broad strokes, the fun of becoming familiar with the producers and styles that don’t fit the mold begins. In familiarizing ourselves with the new, the old is never far behind, with many of the most exciting producers of the Loire focusing on varieties with a long history in the region and traditional winemaking. If you love a lecture style class with lots of information and maps (!), this one is definitely for you.

Tati is a local visual artist and the host of NTS Radio's "Cosmic Peekaboo" program, a monthly affair of eclectic mid-century music and soft-spoken commentary. She'll be bringing records, some previously spun on the broadcast, from her personal collection.

https://www.nts.live/shows/cosmic-peekaboo

With a calm and collected attitude, Jamie Larson aka Elysium Alps has a knack for keeping the floor's attention at any time of day. He's a consistent provider of warm, mysterious grooves and eclectic bliss.

We talk about the Loire Valley as one large region, but since it contains 87 appellations, breaking it up into five relatively distinct areas creates more clarity. Not just in style and grape variety, but context for the rich history of the region. This is why we’re breaking this Wine School topic into two months. In the first we’ll learn about and taste the wines of the Pay Nantais and Anjou-Saumur (think Muscadet and Vouvray) and next month, Touraine and the Central Vineyards (the famous Chinon and Sancerre).

Once we have these broad strokes, the fun of becoming familiar with the producers and styles that don’t fit the mold begins. In familiarizing ourselves with the new, the old is never far behind, with many of the most exciting producers of the Loire focusing on varieties with a long history in the region and traditional winemaking. If you love a lecture style class with lots of information and maps (!), this one is definitely for you.

On paper, Sam Grawe has a storied career in the design industry, with roles that include Editor-in-Chief of Dwell magazine, leading brand at Herman Miller, launching the Eames Institute, authoring multiple books for Nike, and now heading up creative at Blu Dot. Lesser known are his musical endeavors, which include multiple releases and remixes as Hatchback (Lo Recordings, Be With) and Windsurf. At an early age, Walkman in hand and headphones on, Sam recognized how music could elevate a moment or add an emotional layer to whatever scene was unfolding. An encounter with a classmate’s portable synthesizer opened the possibility of creating his own sounds and soundtracks. As long as he’s been making music, he’s also been collecting it—with tapes, CDs, and LPs of nearly every imaginable genre filling the shelves of his Bay Area home. He loves a side-long suite, never forgets to check the new age bins, claims George as his favorite Beatle, and always reads the liner notes.

We talk about the Loire Valley as one large region, but since it contains 87 appellations, breaking it up into five relatively distinct areas creates more clarity. Not just in style and grape variety, but context for the rich history of the region. This is why we’re breaking this Wine School topic into two months. In the first we’ll learn about and taste the wines of the Pay Nantais and Anjou-Saumur (think Muscadet and Vouvray) and next month, Touraine and the Central Vineyards (the famous Chinon and Sancerre).

Once we have these broad strokes, the fun of becoming familiar with the producers and styles that don’t fit the mold begins. In familiarizing ourselves with the new, the old is never far behind, with many of the most exciting producers of the Loire focusing on varieties with a long history in the region and traditional winemaking. If you love a lecture style class with lots of information and maps (!), this one is definitely for you.

Shehrzad is an engineer and DJ from Minnesota. She is one half of Extra Pulp, a Mixcloud radio show born out of a love of music discovery and art. Her journey through music curation and vinyl DJing was inspired by the 80's goth dance scene in New York where she learned DJs don't have to be limited to electronic music. She loves to capture the essence of that scene by featuring synthpop, new wave, industrial and italo disco, while also weaving in house music with moody basslines and blending genres across countries and eras.

Whether you're hosting a dinner party, ordering at a restaurant, or just trying not to ruin your palate, knowing how to pair wine with food is an invaluable skill. So why do we treat it like a magic trick?

The truth is, pairing wine and food isn’t just about preference. It’s chemistry, balance, and understanding why some combinations work and others simply don’t.

This class is for anyone who’s ever been told wine pairing is too subjective to teach. It isn’t. There are real, reliable rules, and in this hands-on session, you’ll learn them. With a curated plate of ingredients and a flight of six wines, we’ll taste through the pairings that work, the ones that don’t, and the reasons behind both. The goal isn’t to gatekeep. It’s to empower you with knowledge so you can pair with purpose, not guesswork.

This class includes a flight of 6 wines and pairings from our kitchen. We lean into a conversational tone though the class has been described as “information-packed”.

More information and tickets

Matt is a Minneapolis-based DJ, producer, and artist. As a promoter, he has curated and hosted a number of local events including Drum Club, Ambien, and his latest project, Discotheque. His DJ journey began behind the decks as a radio host at KVSC, where he was first exposed to a wide spectrum of electronic and dance music. In both his art and DJ practice, Matt is drawn to a dreamy, sci-fi aesthetic—an atmosphere that feels raw, otherworldly, yet grounded. Often Djing under the alias M.Yaeger, he is known for weaving together underground techno, mutant house, experimental, minimal synth, and synth pop. His selections are often driven by emotional tones and attitude that create drama and driving energy which is diverse yet focused. 

Nom Supper Club is an intimate dining series that takes place monthly in Seward, Minneapolis hosted by Jaide Truskolaski and Aidan Dillon. Gatherings are hosted once to twice a month, each with 6-10 guests who share four vegetable forward pre fixe courses that promote locality, seasonality, and farming. Nom embraces intentional, present conversation through slow and thoughtful dining with strangers and friends.

Join us as Nom and Small Hours join forces for one night only! Nom will be serving the best of the season in the form of an a la carte dinner menu (their first time ever) while Small Hours provides wines to pair and share. Tickets include a welcome drink and shared snack - *hint hint, yuzu chili marinated olives (vegan).

The Nom menu will feature all vegetable forward dishes that promote local seasonal market produce and purveyors. Think fresh breads, summer produce, and garden herbs. The evening will unfold in two seatings and tickets are available for tables of 2 and 4.

Whether you're hosting a dinner party, ordering at a restaurant, or just trying not to ruin your palate, knowing how to pair wine with food is an invaluable skill. So why do we treat it like a magic trick?

The truth is, pairing wine and food isn’t just about preference. It’s chemistry, balance, and understanding why some combinations work and others simply don’t.

This class is for anyone who’s ever been told wine pairing is too subjective to teach. It isn’t. There are real, reliable rules, and in this hands-on session, you’ll learn them. With a curated plate of ingredients and a flight of six wines, we’ll taste through the pairings that work, the ones that don’t, and the reasons behind both. The goal isn’t to gatekeep. It’s to empower you with knowledge so you can pair with purpose, not guesswork.

This class includes a flight of 6 wines and pairings from our kitchen. We lean into a conversational tone though the class has been described as “information-packed”.

More information and tickets