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New products hitting our shelves – Mokk-a Coffee

by Julie Griffin, director of Lunds and Byerly's products
Friday, April 12, 2013

Keeping in tune with the New Nordic food trend, we’ve started carrying a new line of coffee to give you a taste of Europe in your own kitchen – Mokk-a Coffee.

“The recipe for a coffee blend is as thorough as the recipe for a cake, and each unique old-world taste is in the details,” explains Mokk-a creator, Karen Glavimans. That’s why she chose five distinctive blends from across Europe to comprise the Mokk-a collection and relentlessly sought out a domestic roaster who could reproduce each one in larger quantities without compromising the depth and subtle flavors.

The lowdown on wolffish

by Pat Yorek, director of meat and seafood
Tuesday, April 9, 2013

Move over herring and lutefisk, we have something new coming from Norway. We’d like to invite you to experience something new in our stores – Norwegian wolffish! It’s available for a limited time only – April 11-17, 2013. Hurry in while supplies last!

With a name like wolffish, you may think it has a strong and aggressive taste, but it is quite the opposite. Wolffish has a mild flavor with just a hint of sweetness. It’s very similar to cod or halibut – the meat is pearly white, firm and lean.

Why such a forceful name then? Wolffish aren’t the prettiest fish in the sea. They have prominent, somewhat frightening teeth that allow them to feed on shellfish-like mussels and scallops, hence the sweet flavor of the fish.

New Nordic cuisine – a Lunds and Byerly’s tradition

Elin Hansen, deli category coordinator
Monday, April 8, 2013

I can remember as a little girl being fascinated by the Lunds brown paper grocery bag covered with “thank you” written in many languages.

Once emptied of its goods, I would turn it over in my hands and seek out the “thank you” in languages I understood. I would give a quick glance at “tack” (Swedish), “tak” (Danish) and keep looking until I landed on the one that meant the most to me: “takk”, which is Icelandic and Norwegian for “thank you.” I was only eight years old at the time, but knowledge of my Nordic heritage was already instilled in me and I recognized that word with a feeling of special recognition.

Danish Ebelskiver

I’d rather not reveal what year this was, but Lunds and Byerly’s has long acknowledged the abundance of Lenas and Oles here in the Twin Cities and always provides the food stuffs that harken back to our old countries.

And, in case you haven’t noticed, all things Nordic are quite cool right now, especially in the world of food.

2013 Food and Deli Trends

Merritt Steidl, deli category analyst
Friday, January 18, 2013

With the new year upon us, it’s time to examine new trends and predict what’s to come in 2013. Here are a few of the things on our minds in the deli department.

New Nordic
With restaurants like the Bachelor Farmer and Fika, the New Nordic spotlight is shining on the Twin Cities. This trend has breathed new life into traditional fare such as Swedish meatballs, split pea soup and open-face sandwiches. Harring, anyone?

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  • Deli

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