Lunds and Byerly's Blog

Kid-friendly event: decorate a cupcake for Mother’s Day

Who’s more important than your mom?

Mother’s Day is coming up quick believe it or not – Sunday, May 12 – and it’s time to honor all the moms of the world.

Stop by on Saturday, May 11 from 11 a.m.-3 p.m. for the annual Decorate a Cupcake for Mom at our stores. (Please note this event will not be taking place at Lunds Hennepin, Navarre or Central)! Bring your kids for a fun afternoon of free cupcake decorating.

Looking for a few more Mother’s Day treats? You can’t go wrong with sweets and chocolate! We have more tasty options in or bakeries than we can picture here.

We have a Passion Fruit and Mango Torte that’s so light, fruity and delicious! Raspberry Mascarpone is another favorite because you get a healthy serving of fruit with that dessert. Besides, she’s always making sure you get your fruit and veggies.

Our bakeries even have sweet options made without gluten the whole family can eat! Death by Chocolate is always a favorite (it’s one of our #1 selling items!). This rich, thick chocolate cake is drenched in smooth chocolate (suitable name no doubt). Down in the Valley products are another great option – even your picky eaters won’t know they’re eating something made without gluten.

We have you covered on the card and flowers as well! As a mom, I recommend picking one up early so you can get one you know she’ll love that conveys the right message. Our floral selection with Bachman’s is fresh and stunning! Bouquets, hanging baskets, plants or tulips all sound like great options to spoil your special lady.

Even though Mother’s Day lands on fishing opener weekend this year, don’t neglect your mother! The water is too cold for fishing yet anyway, right?

Happy Mother’s Day to all the moms out there!

Alleviate the stress – let us make your graduation party a success!

I can’t imagine all the things the parents of a high school senior must have on their minds! Your child is heading toward a major milestone in life, which can be scary and exciting all at the same time. Congratulations!

But before you get there, you’re busy paving the way with deposits for the dorm room, prom plans, the last basketball banquet, nagging about summer job applications… stressful!

To top it all off, I’m sure your spring “to-do” list around the house is growing with plans of an open house graduation party (is this snow going to melt so you can get a chance to sand and refinish the deck first?).

You need the convenience of a one-stop shop for graduation party planning. Don’t worry, we have you covered.

Our food and party planning experts can handle all aspects of the big day, courtesy of our catering and deli departments. We can create a menu that will satisfy all your guests, making it easy to manage, but trendy and appealing to all ages. We’ll help you celebrate a successful milestone with any budget and provide a multitude of options for your soon-to-be college student. And, of course, our bakery department can help create the sweet side to every party. Our decorators and pastry chefs are so talented and can make just about anything your mind (or Pinterest search) can come up with. Fillings, toppings, colors, figures… you name it and we can recreate it for you!

I recommend a beautiful “centerpiece” cake that will make your guests “ooh” and “ahh.” And they might not even notice the dandelions in the yard or the weeds peeking up through the mulch on the side of the house!

However you choose to celebrate your high school grad’s special day, we’re here to help every step of the way. Stop into our 22 Lunds and Byerly's grocery store locations and start planning today!

Avocados – how to peel and enjoy

It’s California avocado season! In addition to being highly nutritious, avocados score an A plus for cooking versatility in my book.

Did you know 1/5 of an avocado (or about 2 tbsp.) has only 50 calories? Avocados can be used as a substitute that kicks up flavor, boosts nutrition and saves calories. For example:

Use in place of mayo on sandwiches (2 tbsp. mayo = 109 calories)
Spread on a bagel or toast with a little sea salt instead of butter (2 tbsp. butter = 204 calories)
Add on a burger instead of a slice of cheese (1 slice cheddar cheese = 114 calories)
Top of a baked potato (2 tbsp. sour cream = 60 calories)

Most of us cut avocados by slicing it in half, twisting, removing the pit and scooping out the fruit (yes, it’s considered a fruit). Here’s a different way to get at that delicious avocado:

Start with a washed, ripe avocado
Cut the avocado in half lengthwise around the seed
Rotate the avocado ¼ turn and cut lengthwise around the seed to make ¼ avocado segments
Separate the quarters and remove the seed
Starting from the tip, peel each segment

Cutting and peeling this way helps you get the nutritional benefits of the dark green fruit closest to the peel where the greatest concentration of beneficial carotenoids lie.

As a dietitian, the avocado questions I’m asked most frequently are:

What’s the best way to tell if an avocado is ripe and ready for immediate use?
Gently squeeze the fruit in the palm of your hand. Ripe, ready-to-eat fruit will be firm, yet will yield to gentle pressure.

How do I speed up the process of ripening avocados?
Place them in a plain brown paper bag and store at room temperature until ready to eat (usually two to five days). Including an apple or banana in the bag accelerates the process because these fruits give off natural ethylene gas, which will help ripen your avocados.

Tip: The more apples or bananas you add, the quicker your avocados will ripen!

I’m not going to use the whole avocado right of way. How do I store it?
Sprinkle all cut surfaces with lemon or lime juice or white vinegar, and cover with plastic wrap against the surface of the avocado to prevent discoloration.

How do you use avocados?
Here’s my current favorite: Mash fresh avocado. Spread on a water cracker, like Lunds and Byerly’s Olive Oil and Sea Salt Crackers. Add a few drops of Balsamic vinegar and a few grains of sea salt. A delicious snack!

If you have any other avocado or nutrition related questions, don’t hesitate to call me at 952-541-1414!

Center stage salads - new salads in our delis

Whether I’m hosting a get-together or just making lunch or dinner for myself, salads often take center stage. But these aren’t the traditional salads featuring leafy greens. I’m talking about salads with some real character—salads with bold ingredients and flavorful dressings that leave your taste buds singing.

The great news is you don’t need to be a chef to get these salads on the center of your plate. We’ve already taken care of that part. You can simply enjoy serving and eating them. In fact, most of these salads are so gratifying all you need is a nice beverage and a good loaf of bread as the sidekick.

Greta Garbanzo Salad
If you favor the Mediterranean diet, then you’re going to love this one. Garbanzo beans, Grano, and kale tossed with kalamata olives and fresh tomatoes enrobed in an olive oil, lemon, mint and garlic dressing. Place this salad in a pita and serve with a Sicilian Nero d’Avola wine.

We’ve been in the kitchen on a mission to meet a growing demand for salads that work great as an accompaniment to a meal or as the meal itself.
“Our goal was to deliver extraordinary salads that not only have the usual wholesome and pure qualities that many people look for when they reach for a salad, but also salads that would surprise and delight the senses with unique fresh herbs, grains, beans, vegetables, and fruits,” said Tim Tesch, who is one of our own executive chefs and has played an instrumental role in developing these salads.

Grilled Vegetable Quinoa
Savory and smoky fire-grilled asparagus, zucchini, red pepper, and red onion tossed with fresh grape tomatoes, feta cheese, and tender quinoa in a fresh basil balsamic vinaigrette. Pair it with grilled salmon, our multi-grain baguette, and an Argentine Torrontes wine.

During the past year, we looked at many cool beans (pun intended) and grains with the local experts at Indian Harvest in Bemidji, Minnesota. One of our favorites was the creamy and tender giant Peruvian lima beans that we used to create a creamy, tender lima bean salad with blue cheese, bacon, and basil. We also loved the dainty little French green lentils that we combined with baby peppadews, asparagus, and a sweet chili pepper dressing.

Another discovery for us was a beautiful golden grain called grano. We combined it with fresh vegetables and traditional Greek flavors to create our Greta Garbanzo Salad. We also enjoyed a hearty and nourishing grain called farro. We couldn’t help but play off the name for a salad we call Farrout Broccoli Kale. In addition to what the name implies, this salad also features dried apricots, sun-dried tomatoes, and Parmesan cheese—all brought to life in a simple olive oil and lemon dressing.

Buffalo Chicken Pasta Salad
A delicious twist on pasta salad and a guaranteed crowd pleaser. Rotini pasta with oven-poached chicken, fresh vegetables, and crumbled blue cheese smothered with a creamy and mildly-spiced buffalo dressing. Pair it with our Bake-at-Home Rustic Italian Batard and an iced sparkling beverage.

While we were developing the combinations to these salads, we had multiple trials, retrials, and retrials of the retrials. Our team had a catch phrase when we finally landed a salad just where we wanted it: “A glass of wine and a baguette and you’re good to go!”

In total, we’ve created 20 new sensational salads. We love each of them for the unique and colorful traits and flavors they bring to the party. The special quality they all share is the ability to shine on the center stage of your plate.

Celebrate Earth Day with reusable bags

Earth Day is right around the corner and we’re celebrating with a tasting event on Saturday, April 20th in all 22 stores, and in honor of Earth Day, we want to encourage you to use eco-friendly, reusable shopping bags.

We offer reusable shopping bags in our stores that are washable and fold into a compact square for easy storage. Each time you use a reusable bag when shopping with us, we donate five cents to Second Harvest Heartland.

To date we’ve donated more than $225,000 thanks to our customers’ use of reusable bags!

Second Harvest Heartland distributes more than 51 million pounds of food and grocery products annually to nearly 1,000 food shelves, soup kitchens, shelters and programs throughout Minnesota and Western Wisconsin.

An average customer uses six shopping bags per week. Multiply that by our current U.S. population and it could be as many as 7.5 billion paper or plastic bags per month!

Consider this:

A plastic shopping bag can take up to 1,000 years to decompose.
Made from petroleum products and natural gas, plastic bags utilize nonrenewable resources, ultimately driving up fuel prices.
The average reusable bag has the lifespan of more than 700 disposable plastic bags.
Over a lifetime, use of reusable bags by just one person would save more than 22,000 plastic bags.
Many home recycling services do not take plastic bags, but you can recycle your plastic bags using the drop-off bins at any Lunds or Byerly’s.

So the next time you’re shopping with us, remember to bring your reusable bag. You’re not only helping the planet, you’re helping those in our communities receive the food they need. Happy Earth Day!

King of cheese – how Parmigiano-Reggiano is made

Parmigiano-Reggiano has been a tradition in Italy for more than nine centuries. In fact, its popularity and long-standing history have earned it the nickname, “King of Cheese.”

The art of making Parmigiano-Reggiano has been passed down through families for generations. The fundamental steps to making the cheese have not changed in more than 800 years. The ingredient list is also the same – it’s still made using only milk, rennet and salt.

Parmigiano-Reggiano has DOP (Denominazione di Origine Protetta) designation, meaning it must be produced under strict guidelines in order to be stamped “Parmigiano-Reggiano.” One of the most important guidelines is geographical production area. The cheese must be made in the provinces between the Po and Reno rivers – Parma, Reggio Emilia, Modena, Mantua or Bologna. The milk produced in this region is known for being exceptionally rich.

Now, let’s take a quick peak at the actual production process! These photos were taken while visiting a few of our producers last spring.

Parmigiano-Reggiano is made with cow’s milk. It’s left in the tubs (pictured) to rest overnight so the fatty part rises to the top. In the morning, the top is skimmed off and the remaining milk is then mixed with fresh whole milk. Rennet and starter whey from the previous batch are then added.

After about 10 minutes, the mixture coagulates into curd. Next, the curd is stirred and broken into small pieces. The small pieces are cooked until they all sink to the bottom.

The curd is left to rest at the bottom of the vat for about half an hour until it forms a solid mass. It’s then taken out of the vat and cut into two equal halves – every wheel of Reggiano has a twin! The two large curd balls are then put in plastic wheel forms. It takes around 130 gallons of milk to make one wheel of Parmigiano-Reggiano.

Next, a weight is put on the top of each wheel to help compress the curd and release excess moisture. Each cheese is given a production number and stamped with the time of production.

The cheese is then transferred into metal holding containers where it sits for about three days. During this time, it is intermittently turned to keep the internal composition even. This process also helps form the integrity of the wheel shape.

Next, the wheels are unwrapped and taken to be brined in salt water for 20-25 days. The salt, along with aging, help form the hard exterior of the cheese.

After brining, the wheels spend time in large aging rooms where the maturation process begins. They are placed on long wooden shelves, and turned periodically to keep the composition uniform throughout the cheese. One of the facilities we visited holds upwards of 80,000 wheels of cheese!

Finally, the wheels are examined by cheese experts throughout the aging process. One by one, they are inspected for exterior or interior flaws. To detect interior irregularities or holes, the wheels are tapped with a martello or small metal hammer. It takes a lot of experience, but the experts can actually hear tone changes signifying flaws. They also use a special tool to take out small cheese samples from inside the wheel. When the wheel passes all of the quality tests, it is branded with the Parmigiano-Reggiano markings.

This aging process continues for at least 12 months and some wheels are aged up to 36 months. A finished wheel is the color of light golden hay.

Now, time for the tasting! Wheels of Parmigiano-Reggiano are traditionally split using several almond shaped knives. The split isn’t always straight, as it follows the natural pattern of the cheese. Because of the extensive aging period, the inside is granular and crumbly in texture. The flavor is rich, nutty and smooth. You’ll also detect some well-balanced saltiness.

If you haven’t seen a live’ wheel splitting, ask your cheese specialist when they’re slitting their next wheel. It is truly an experience! The sweet and salty aroma of a freshly split wheel of Parmigiano-Reggiano quickly fills a room. The cheese is at its freshest and most flavorful state right after its split. Enjoy!

How to use leftover Easter ham

Now that you’ve cooked your famous Easter ham, washed the mound of dishes and said goodbye to the relatives, what do you do with the leftovers? Instead of giving them away to your kids, use them in other dishes!

My favorite way to use leftover ham is to make my almost as famous ham and wild rice soup. You can’t get more Minnesotan than that. Along with the delicious nutty flavor, I like the fact that wild rice has higher protein content than white rice, corn or wheat. Delicious and healthy! Click here for a delicious wild rice soup recipe to use up that ham.

Did you know we have 3 wild rice mixtures? Canadian Naturally Grown, Minnesota Naturally Grown and Minnesota Cultivated. The last two are only cultivated in Minnesota waters that are regulated and all of our rice is harvested according to Native American Indian tradition.

Lunds and Byerly’s Wild Rice is a perfect ingredient for an omelet or a side salad to accompany our signature Gold Label ham. Whatever you do with those leftovers, these recipes are sure to make a splash at any gathering. Happy spring!

New products hitting our shelves – Fresh Bars

Lunds and Byerly’s is a Minnesota business with deep roots in our great state. As such, we’re always proud to support our fellow local businesses.

In 2011, we met two brothers – identical twins – who were just starting their very own small business. They were sharing their product, a fresh nutrition bar, at a local food show put on by the community kitchen Kindred Kitchen.

Full of enthusiasm and energy, they presented GüdBar, a refrigerated, fresh nutrition bar unlike anything we had seen. It was uniquely soft, moist and tasty with real fresh fruit inside. As two snack-loving guys, they originally made the bar because they were fed up with other dry bars that seemed like they were made to be stored, not eaten. Thus, they made something fresh! We knew we had to give them a shot.

GüdBar hit store shelves March, 2012. Since then brothers Will and Ross, along with three of their childhood friends/co-owners Tom, Mike, and Austin have been weekend mainstays in our stores, sampling their fantastic snack and nutrition bar with shoppers who always leave with smiles.

In fall of 2012, Will, Ross, Tom, Mike and Austin saw an opportunity to rebrand their bars with more attractive packaging, three new flavors and a name that accurately describes the product inside. They decided to change the name to Fresh Bar and start over under a new company name: Five Friends Food. We were proud to stick with them throughout this change.

With their hard work, GüdBar became Fresh Bar just last month! Flavors include apple banana almond raisin, pumpkin carrot pecan, chocolate peanut butter banana, and cherry pear walnut.

Fresh Bars are great for snacking, breakfast, workouts or even dessert. They come in packs of three and can be found in the fresh juice section in the produce department of all 22 Lunds and Byerly’s stores.

I urge you to find these locally produced bars and give them a try, just like we did! Let me know what you think!

Kale – the other green leaf

Kale should win an award for being one of the biggest underdogs in the garden to take the leafy green world by storm. Kale is everywhere in the market these days. Curley kale, Dino kale, Redbor kale, kale chips; and then you’ve got your kale in soups, salads and smoothies and out west, trend setting natural foodies are starting to drink kale juice, straight up. Move over wheat grass.

Once regarded by gardeners as nothing more than one of fall’s most widely used decorative plant, kale has finally risen from the landscape as a magnificent super food. Though greens in general are nutritious foods, kale stands a head above the rest. Not only is kale one of your best sources of beta-carotene (an antioxidant believed by many nutrition experts to be a major player in the battle against cancer, heart disease and certain age-related chronic diseases), but it also provides a decent amount of vitamin C, folic acid, vitamin B6, manganese and potassium. Kale, you are so awesome.

All varieties of kale are highly nutritious, delicious and simple to prepare. Here’s one of my favorite ways to prepare raw kale:

Raw Kale Salad
First wash the leaf and remove the entire woody center stem by folding the leaf in half and tearing the stem out.
Next, tear the remaining leaf into one inch pieces until you have about 4 cups of torn, fresh kale.
Coat the kale with the following dressing:

¼ cup sesame oil

3 tablespoons lemon juice

2 tablespoon Bragg’s Liquid Amino Acid

½ tablespoon Bragg’s Nutritional Yeast Flakes

1 tablespoon sesame seeds

Whisk all the dressing ingredients together, pour over prepared kale and gently massage the dressing into the kale. The oil and acid from the lemon will tenderize and brighten the kale leaves.

This easy recipe can be eaten just as it is and is highly nutritious. Add tofu, chicken or seafood for a wholesome meal. Try this recipe and let me know what you think!

We offer several varieties of kale in our produce departments, including organic selections.

For those of you who want an easier way to get kale in your diet, check out our deli where we have this mighty green available daily in our salad bar or packaged and ready to go from Brads Raw Leafy Kale snacks, also located in our deli.

How to juice your produce

Did you know for a moderately active adult male, the Center for Disease Control recommends eating two and a half cups of fruit and four cups of vegetables per day? Even though I’m surrounded by fruits and vegetables as a produce manager, I still find it difficult to make sure I’m getting enough of these foods in my diet.

That was until I discovered a simple and fun solution to the problem: juice them! Juicing is a great way to get all of the benefits of a diet rich in fruits and vegetables without having to prepare them. Not only that, but it gives you the opportunity to reap the health benefits of vegetables you may not enjoy eating.

Take kale, for example. There’s no denying kale is one of the healthiest foods on the planet. That being said, I still find it difficult to eat raw. But put some in your juicer (stems and all) with an apple for some sweetness and you’ve got a great tasting drink that’s chock full of vital nutrients! As I’m sure you’ve heard, you can never eat too many leafy green vegetables and juicing is a great way to get more of them into your diet.

Almost any fruit or vegetable can be juiced and most make for a refreshing drink. There are seemingly infinite fresh juice recipes out there, but here are a couple of my personal favorites:

Green Juice Recipe

3 stalks of kale
1 stalk of celery
1 square inch piece of fresh ginger root
2 large carrots
½ of a lemon
¼ of a cucumber
1 large or 2 small breaburn apples (or substitute your favorite)

This recipe is great if you need a pick me up in the morning. I’ve found it makes a great substitute for drinking coffee or soda during the day.

Quick tip: If you’re new to juicing ginger, use it sparingly to start and work your way up. Ginger has many health benefits, but it gives the juice a real kick if you use a large piece of it.

Sweet Beet Juice Recipe

1 small red beet (start with one and work your way up to two if you choose)
2 large carrots
1 large or 2 small granny smith apples
2 stalks of Swiss chard (or you could use the leftover beet greens)

This one will really get you going as well! I often drink this before working out or playing sports and it really gives me some nice sustained energy. Be careful with this one though, it stains! If you get the beets or finished juice somewhere it’s not welcome, use lemon juice.

I hope you’ll give these a try! Juicing vegetables may sound strange, but with the right fruits you’ll forget any trace of them. I’m sure you’ll enjoy it!

Part of the fun of juicing is experimenting with the different produce that’s out there. I have a lot of favorites, but I’ve also made some that left me with a pretty funny look on my face. It’s all part of the fun. I’m always looking for new recipes and I love to share them with friends, family, co-workers and customers! So as always, feel free to comment, or better yet, stop in and look for me at the store. And raise your juice to good health!

Lunds and Byerly's Baking Mix Collection

We’re constantly in our test kitchen and working with local producers to create new, extraordinary Lunds and Byerly’s products.

In the last year alone, we launched more than 20 new products, including a complete line of baking mixes. We hope you enjoy our newest creations!

Lunds and Byerly’s Whole Wheat Pancake and Waffle Mix
With 26 grams of whole grains per serving, these pancakes and waffles come out slightly dense and richly golden.

Tip: Make a waffle sandwich! Spread Nutella over your warm waffles and top with fresh berries and whip cream. Add a second waffle on top and your sandwich is ready to go.

Lunds and Byerly’s Traditional Danish Ebelskiver Mix
Our traditional Danish stuffed pancake treat is light and fluffy. It bakes up perfectly in the traditional rounded puffed Danish pancake shape.

Tip: Try filling them with applesauce to add a sweet, traditional flavor to your breakfast.

Lunds and Byerly’s Sweet or Savory Cornbread Mix
This is a cornbread that comes out moist with a perfect crumb texture.

Tip: Add banana and chocolate chips to make deliciously sweet cornbread muffins or add chipotle sauce to make Texas style cornbread to accompany your favorite chili and stews.

Lunds and Byerly’s Gluten-Free Pancake and Waffle Mix
These come off the griddle with a light, fluffy texture due to the high quality of rice, corn and soy. Tested by chefs on a gluten-free diet, the great taste and texture are resoundingly excellent.

Tip: To satisfy that sweet tooth, top with fresh apples and cinnamon, or load your batter with blueberries before baking.

In addition to these mixes, the rest of our baking mix line includes: Lunds and Byerly’s Delicate Swedish Pancake Mix, Savory or Sweet Crepe Mix, Golden Crust Popover, Golden Rich Minnesota Pancake Mix, and Original Golden Malted Pancake and Waffle Mix.

Most of our mixes are a product of a local supplier Sturdiwheat, located in Red Wing, Minn. Sturdiwheat started back in 1939 when farmer Arnold Kaehler began experimenting with wheat in his kitchen. Before long he had a cereal, a pancake mix, and a patent on a new process for grinding and screening wheat layers. Sturdiwheat continues to use Kaehler’s patented process and his passion – only the highest quality of wheat is used in order to retain the maximum nutritional value.

Our Gluten-Free and Original Golden Malted Pancake and Waffle Mixes are made by Carbon’s Golden Malted. Since 1937, when their patented recipe for Golden Malted Pancake and Waffle Flour was developed, they’ve created delicious, golden-brown waffles and light, fluffy pancakes.

Stop through our baking aisle to pick-up these tasty mixes. Whether you’re preparing a family brunch or cooking something special for your sweetheart, our Lunds and Byerly’s baking mixes are sure to be a new favorite in your house.

Easter treats and traditions

Easter is lovely and a true sign of new life - the end of winter and the fresh new start of spring. My family has a lot of Easter traditions, especially in the food department! All our baked goods come from Lunds and Byerly’s bakeries, so don’t be afraid to taste test a few with your family.

We start off with a breakfast of warm hot cross buns, French toast made with circle cinnamon bread, scrambled eggs and lots of coffee (as we were probably up late the evening before playing cards with a glass of wine or two). The Easter Bunny will have visited overnight and much to the children’s delight, left baskets overflowing with chocolates, pastel colored candies, a kite and some sidewalk chalk for sure. Maybe he’s even left a sea salt caramel for me!

After we return from church, we set-up the Easter egg hunt with the kids. My aunt is usually in charge of our family’s hunt and she does a great job. The older you are, the more difficult it is to find your eggs! We set the little ones off in search of the brightly colored eggs that are usually hidden outside around the house – weather permitting of course. I have no idea how many dozen eggs she buys and dyes for this hunt, but we’re certain to have egg salad sandwiches for the next week or so. She has to do a final count to be sure there are not some eggs still sitting in a shrub for her dog to find later!

Then comes the ham and augratin potatoes, scalloped corn, jello salads (yes, we’re all Minnesotan), spinach salad, fresh tea buns from the bakery and the list goes on. For dessert, the kids love to dig into the centerpiece of the table, which is the cute Easter Bunny cake from Lunds and Byerly’s, and the adults will have angel food cake with fresh strawberries and real whipped cream. A refreshing spring treat.

There are so many delicious things to eat and traditions to uphold for Easter! What are your favorites?

$230,000 raised for Second Harvest at Vintner Ball

Thank you to all who attended, hosted and sponsored the eighth annual Vintner Ball on March 2!

This year, participants helped raise more than $230,000 to support Second Harvest Heartland the Upper Midwest’s largest hunger relief organization. Because of the generous efforts and contributions surrounding the Vintner Ball event, we raised enough to provide more than 851,000 meals to those in our community who count on us for support!

The Vintner Ball, a world-class, charitable wine tasting event, has been raising crucial funds for Second Harvest Heartland and our hunger-relief efforts for eight years. Special thanks to this year’s Vintner Ball sponsors whose generous donations made the event a success: Lunds and Byerly’s, BMW of Minnetonka, Bank of America, Lakes Sotheby’s International Realty, Milestone AV, Artful Living, Dolan Printing, MoCo and the Westin.

We hope to see many of you next year!

Easter treats to make with your kids

Let’s talk about Easter candy. What do you fill your Easter baskets with? Candy, cute little gifts?

I have gathered a handful of our most popular Easter and spring inspired recipes here at Log House Foods, all made using our CandiQuik coatings. I know you will enjoy these treats; they are all fun, adorable and something you and the family can create together, all while giving that special homemade touch!

How adorable are these bunny pretzels? With only three ingredients, these are something the whole family can join in on!

Bunny Pretzels
Yield: approximately 24 pretzels

Ingredients:

Mini marshmallows
Pink sugar décor sprinkles
1 (16 oz.) package Vanilla CandiQuik Coating
Black edible marker or cake writing icing

Directions:

Cut each marshmallow in half diagonally. These will form the bunny ears. Sprinkle with pink décors onto the sticky side of the marshmallow (for best results, press the sticky side of the marshmallow into the sprinkles).
Melt Vanilla CandiQuik in the Melt and Make Microwaveable Tray according to the directions on the package.
Dip about ¾ of each pretzel rod in the Vanilla CandiQuik and place on wax paper.
Before CandiQuik has set, press the marshmallow ears on the top of the pretzel, holding in place until set, and press one heart-shaped sprinkle on as the nose.
Once dry, draw two dots for eyes with black edible marker or cake writing icing.

Cadbury eggs around this time of year are always a must for me. After a little experimenting, I found out you can make them yourself. Yes, you! Here’s how…

Homemade Cadbury Eggs
{A fun recipe that is reminiscent of the original Cadbury Crème Egg - a chocolate shell, housing a white and yellow fondant filling!}
Yield: 12 candy eggs

Ingredients:

1/2 cup light corn syrup
1/4 cup butter
3/4 teaspoon vanilla
1/4 teaspoon salt
2- 1/4 cups powdered sugar, sifted
3 drops yellow food coloring
1 package (16 oz.) Chocolate CandiQuik Coating

Directions:

Mix corn syrup, butter, vanilla and salt in a large bowl with a mixer until smooth. Gradually add powdered sugar, mixing by hand after each addition. Stir until creamy.
Remove about 1/3 of the sugar mixture and place in a small bowl. Add the yellow food coloring; mix well.
Cover both mixtures and place in the freezer for 1-2 hours or until firm.
Remove the yellow mixture from the freezer and roll into marble-sized balls and place on a lightly greased baking sheet. Place back in the freezer for 20 minutes.
Wrap a small amount of the white filling around the yellow balls. Form into the shape of eggs and place on the lightly greased baking sheet. Repeat until done and return to the freezer for 20-30 minutes.
Melt CandiQuik in Melt and Make Microwaveable Tray according to the package directions. With a spoon, coat crème eggs in CandiQuik and place on wax paper to set.

TIP: If mixture gets too sticky or is not holding its shape, return to the freezer until very firm.

These strawberry bunnies have been so popular with everyone who sees them! Very few things can top a dipped strawberry…

Strawberry Bunnies
Yield: 30 strawberries

Ingredients:

1 package (16 oz.) Vanilla CandiQuik Coating
30 fresh strawberries
1 package sliced almonds
Cake writing icing

Directions:

Melt Vanilla CandiQuik in Melt and Make Microwaveable Tray according to directions on package.
Dip about 2/3 of each strawberry in melted CandiQuik, allow excess coating to drip off. Place on wax paper to set.
Before coating has set completely, press two almond slices on the top edge of the CandiQuik as ears.
Once dry, draw on eyes and nose with decorative icing.

If you enjoyed these recipes, please share them with your friends and family. Happy Easter!

A Guide to Produce Ripening

The produce questions I’m most often asked pertain to selection and ripeness. Everyone wants the produce they select to be the finest available and conditioned to the perfect texture and flavor. We strive to fulfill that desire for top produce on our shelves every day.

Items like bananas and avocados are personally monitored by our quality control inspector to ensure you have produce that is ripe when you need it to be. We stand behind our food with the expectation that your shopping and eating experience will be delightful every time.

In produce, many items have different sensitivities to hot, cold, moisture or dehydration. Here are a few general rules to follow from the store shelf to the plate that will lead you to a delightful end result.

Selection
There is one rule when it comes to selection that I like to tell people to look for: always buy the heaviest weight by volume. Let me explain. Let's say you have two oranges, one in each hand. As far as you can tell, these oranges have the exact same size and shape; the best orange is typically the heavier one. Dehydration is one of the biggest enemies of produce and will almost always leave you disappointed. When you select fruits and vegetables that feel heavy, it is a testament to their freshness and juiciness.

This does not mean that you have to pick up every orange on the display, but each of us knows what an orange will feel like when we pick it up. If something is heavier than you expect it to be, I think you will be pleased. Keep this in the back of your mind as you shop - you will know after picking up one or two which one is for you!

Storage in the Home
For the most part, we all know those items that should be kept under refrigeration. Most green produce that you find on the fresh, cold rack at the store needs a similar environment in your home. It is best to move these things directly to the fridge when you get home. It is also very important that once something is cut, it should always be stored in the fridge until it is consumed. For those less obvious items or even those items that are debatable (contentiously at times, I know from experience) I have put together a guide that should help you get the most out of your produce.

Ripening
As I stated before, we are constantly monitoring the ripeness of many of our fruits. The goal is to have produce that is ready to eat immediately after purchase. However, ripeness is often a matter of personal preference. Flavors and texture, for example, can vary drastically in different stages of ripeness. In the produce guide, you will find tips for your favorite fruits that ripen after harvest. I have also included some tips for slowing the ripening process. Generally, room temperature is the best ripening temperature in your home.

The paper bag method is also used by some people to trap ethylene gas, thus ripening the fruit faster. My only caution is that fruit can go from under ripe to way over ripe in a short amount of time without close monitoring. This is not a method I use in my home.

Washing
I generally follow one rule when it comes to washing my produce. If you can, wait until you are ready to eat! While washing produce is always recommended, if you wait to wash it just prior to eating, the life of the produce in your fridge or on your counter will be much longer. It is difficult to completely dry produce one it has been washed. This remaining water can cause premature skin breakdown and from there, decay and mold. This is especially true with soft fruits like berries, cherries, and peaches.

I am confident that following these simple steps will put better produce in your home and give it a longer life on your counter or in your fridge.

Still have questions? Never hesitate to ask our knowledgeable produce staff in your store! Or feel free to drop us a line on Facebook, Twitter, or in the comment section below!

Exceptional aquaculture: Tilapia from Aquamar farm

Our Exceptional Aquaculture program is alive and kicking! This is a part of our Responsibly Sourced Seafood program. Following our commitment to educate people on our program, we share stories about some of the farms we have had the opportunity to visit. We display 4 stories per year in our stores – this is our current story.

A couple of years ago, I traveled to Ecuador to see firsthand how our Tilapia are farmed.

On the Pacific coast near Guayaquil, Ecuador, is a Tilapia farm called Aquamar which is operated by Tropical Aquaculture Products, Inc.. This is where we source our fresh Tilapia. Enrico Delfini runs this farm and prides himself on their commitment to the environment. His farm is full of generations of sustainable practices that truly set his Tilapia apart from the rest.

His sustainable practices include:

Tilapia - Fresh from the Aquamar farm in Ecuador, these sustainable Tilapia are raised in low-density farms utilizing polyculture and recirculation. Polyculture provides a diverse aquatic environment for multiple species that complement each other. Recirculation helps save water and at Aquamar, all the water is filtered so it’s as clean coming in and it is going out. Aquamar was recently awarded the Aquaculture Stewardship Council’s (ASC) certificate for their responsibly farmed Tilapia, making them the first Tilapia farm in the Americas to receive ASC certification.

Amazing view of Aquamar sustainable Tilapia farm outside of Guayaquil Ecuador.

The Farm - Their farming model produces low density, free range conditions, ensuring the Tilapia are free of antibiotics, chemicals, and preservatives. These Tilapia are Best Aquaculture Practices (BAP) certified (a certification model that our Tilapia distributor, Tropical, strives for with all their farms.) The certification confirms their committed to conserve and replenish natural resources, including water, wetlands, wildlife and wild fisheries.

The Food - The Tilapia from Ecuador are fed natural plankton and zooplankton in addition to their specially formulated feed, making the fish-in to fish-out ratios the lowest in the world. These farms also provide natural probiotics to the ponds to keep the fish healthy. Probiotics are live cultures found in fermented foods that support healthy digestion and overall health.

The Water - These animals are raised in ponds that are naturally infused with saltwater with every new tide. Saltwater acts as a natural cleanser and gives the fish and shrimp a clean, mild flavor and firm texture. Traditional aquaculture production requires large quantities of water ― approximately one million gallons of water to fill a one acre pond. In contrast, a closed recirculating system utilizes less than 10 percent of the water required by ponds to produce comparable yields.

To find out more about our Responsibly Sourced Seafood, stop by any one of our seafood departments this month and talk to the seafood manager. Don’t forget to pick up some fresh Tilapia filets while you’re there. You’re going to love the flavor, and knowing the sustainable story makes it taste even better!

Game Day Favorites

Party food is essential to any successful gathering for the big game day; almost as essential as the game itself. This year, the game just happens to be in one of the greatest food towns in America: New Orleans.

The company responsible for feeding the 70,000-plus fans at Super Bowl XLVII in the Mercedes-Benz Superdome released this year's official menu last week. More than 100 chefs and 1,000-plus in serving staff will be working around the clock to prepare this football fan-sized feast. The culinary talent behind the cuisine is James Beard Award-winning chef and NOLA legend Donald Link.

Menu items include alligator chili with alligator sausage , a Roast Beef Debris Po'Boy with rolls , BBQ shrimp and grits with fresh Louisiana Gulf Coast-caught white shrimp, chicken and sausage gumbo with dark roux, chicken, and sausage in a flavorful broth served with white rice, Natchitoches crawfish pies, Louisiana fried pies with zesty dressing and crawfish stuffing and Bayou Bootleg, a drink with the taste of the South and a splash of raspberry (special "Craft Cocktail" for this year’s game.)

Coaches and chefs alike take weeks to prepare for this big night. The culinary game plan will require 10,000 pounds of Gulf shrimp, 700 gallons of traditional Cajun gumbo, 3,000 pounds of alligator sausage, 450 gallons of New Orleans red beans (to be served with 6,000 pounds of rice), 150 gallons of spinach and artichoke dip and 18,000 pounds of smoked pork.

Even if you can’t make it down to the Sunday’s game, you can try your best to emulate the New Orleans experience. Buy a few jazz CDs, grab some party beads and make these traditional New Orleans food favorites to eat while watching the big game.

Roast Pork “French” Dip Sandwiches – created by Tim Pohland
Total time: 4 to 5 hours | Makes 10 to 12 servings

Ingredients

1 bone-in pork butt (approximately 5 -7 pounds)
1 head garlic, broken into individual cloves and peeled
Kosher salt
Black pepper
1 tablespoon fresh thyme, finely chopped, plus 1 teaspoon leaves
2 teaspoons fresh rosemary, finely chopped
3 celery stalks, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
2 fresh bay leaves
4 cups chicken stock
1 cup white wine
1/2 cup crushed tomatoes
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Crusty rolls or baguette
1 tablespoon of creole mustard, if desired

Directions

Heat oven to 400 degrees. Using a small knife, make several incisions about 1/2 inch long and 1 inch deep all over the pork. Cut garlic cloves in half lengthwise and insert garlic pieces into each incision. Generously season pork all over with salt, pepper, chopped thyme and rosemary.
Place celery, carrot, onion and bay leaves in a large roasting pan. Lay pork butt on top, fat side up.
Roast pork for 30 minutes, then lower oven temperature to 300 degrees. Add chicken stock, wine and tomatoes to roasting pan. Continue to cook pork until internal temperature registers 190 degrees with an instant-read thermometer and meat is fork-tender, another 3 to 4 hours. If pork begins to brown too quickly, cover loosely with aluminum foil.
Transfer pork to a platter and allow to rest for at least 20 minutes. Using a fine sieve, strain cooking liquid. Skim off as much fat as you can and reserve liquid.
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly until a light brown roux is formed, 7 to 8 minutes. Whisk in 4 cups of the drippings and cook, stirring constantly, until mixture is smooth and reaches the consistency of sauce, about 10 minutes. Season with thyme leaves, salt and pepper.
When pork is cool enough to handle, shred with a fork, then add it along with the sauce back to a large pan and reheat. Serve on crusty rolls or baguette, garnished as desired.

Easy Jambalaya– created by Tim Pohland
Total time: 5-6 hours | Makes 8 servings

Ingredients

2 pounds skinned and boned chicken thighs
1 pound smoked sausage, cut into 2-inch pieces
1 (8-ounce) container refrigerated pre-chopped celery, onion and bell pepper mix
1 (28-ounce) can diced tomatoes, not drained
3 garlic cloves, chopped
2 cups chicken broth
1 tablespoon Cajun spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
¾ pound peeled, extra-large raw shrimp
1¾ cups converted rice
Chopped parsley (garnish)

Directions

Combine chicken, sausage, celery mixture, tomatoes, garlic, chicken broth, Cajun spice mix, thyme and oregano in a 5-quart slow cooker. Cover and cook on low 5 hours.
Add shrimp and rice, and increase heat to high. Cover and cook 30 minutes. Garnish with parsley, if desired.

Creole Spiced Shrimp – from the New York Times
Total time: 30 minutes, plus 1 hour chilling | Makes 8 to 10 servings

Ingredients

1/2 cup kosher salt
4 tablespoons sweet paprika
2 tablespoons crushed red pepper
2 tablespoons black peppercorns
2 tablespoons chile powder
1 tablespoon fennel seed, crushed
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon whole cloves
1 teaspoon coriander seed
1 teaspoon allspice
2 lemons, halved
4 fresh bay leaves
1 onion, coarsely chopped
2 celery stalks, coarsely chopped
48 medium shrimp, shells cut down the back and veins removed

Directions

Fill a large pot with about 2 gallons of water. Add all ingredients except shrimp and bring to a boil. Reduce heat, cover and continue to simmer over moderate heat for 5 minutes.
Add shrimp to pot and return to a simmer. Cover, remove pot from heat and let stand until shrimp are just cooked through, 3 to 5 minutes. Drain, discard the boil, and refrigerate shrimp until chilled (about 1 hour).
Peel shrimp. Serve on top of rice, drizzled with some of the vegetables’ pickling liquid, or on a platter.

2013 Food and Deli Trends

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?

Spicy
Turn up the heat and the flavor! As ethnic foods become more mainstream, people are getting used to higher levels of heat and spice. Think curry, cumin, ginger, and a variety of chilies. We’re looking for that perfect amount of “kick” in everyday favorites. Have you ever tried Spicy Fried Chicken? It will be new to our deli in just a few weeks.

Healthy
Health is still a trend throughout the food world. Everyone is looking for healthier, fresher, and nutrient-rich foods that still taste amazing! Ditch the mayo and find flavor in unique vegetable selections, spices and herbs. As part of this trend, people will want to know what’s in the food they eat. Calorie counts and nutritional information will continue to be important.

Alcohol Infused Foods
We’ve seen everything from ice creams to pizzas infused with alcohol. Alcohol brings new flavor and fun to foods. One of my favorite specialty cheese indulgences is Sartori BellaVitano Merlot. It’s a rich cheddar-parmesan cheese that is soaked in Merlot, giving it hints of berry and plum. Have you tried Pilsner and Porter Beer Flat Crackers?

Small Meals
People are eating more frequently in smaller quantities. Some people argue that it’s a healthier and more nutritious way to eat. Plus, this eating pattern is convenient for busy life on the go.

Vegetables as Center of Plate
The rising cost of proteins and increasing demand for healthier foods will drive people toward more veggie-based main dishes. Chefs are getting creative and these veggies will have big, bold flavors that are worthy of “center plate status.”

Ancient Grains
Amaranth, freekeh, buckwheat, millet and spelt are all examples of ancient grains. They are referred to as “ancient” because they’ve been around in their original form for hundreds of years. In contrast, rice, corn, and many strains of wheat have been selectively bread to resemble a product much different from their ancient ancestors. Ancient grains add excitement to foods with their unique textures, flavors and appearances. Look for them showing up in breads, crackers, salads and cereals.

You can expect to find many of these trends in our deli this year. We’re constantly experimenting and testing out new trends. Let us know what you think!

2013 Produce Trends

Happy New Year! Each year as I replace the old calendars on the walls in my office, I reflect on twelve months that just sailed by. It seems these most recent months passed slightly faster than the previous twelve, a feeling I am certain will repeat next year.

The year 2012 was one the most exciting years for produce I have seen! It was full of new and exclusive items that brought some of our produce categories to a whole new level. What’s so wonderfully fun about these items is they brought a little seasonality back to the produce department.

What’s seasonality you ask? It’s why pomegranates are best in the winter and peaches are around more during the summer. Every fruit has their peak season.

For so long, the produce industry has strived to bring customers every item all year-round. That’s quite the opposite of seasonality. It sounds like a great idea, but there are pros and cons to this endeavor.

On one hand, being able to eat healthy fruits and vegetables all year is important to many people. It allows us to have balanced, consistent diets, despite the fact that it is 4 degrees outside. On the other hand, when fruits and vegetables travel great distances over long periods of time they have the potential to lose flavor and freshness. We don’t want that happening in our stores.

At Lunds and Byerly’s, we do our very best to give you the best year round, but we also understand there are certain times of the year when items are at their peak. For this reason, we have aligned ourselves with the best growers in the world in order to bring you the cream of the crop for every season!

I want to remind you of a few trends we saw this past year so that you won’t miss them in 2013:

Sumo Tangerines – A piece of citrus like no other. Easy to peal, magical to eat; this one is not easily forgotten. Available from late February through March.
Season’s Finest Blackberries – Those who did not believe, now do! Huge, juicy and powerfully sweet. If you don’t like blackberries, you do now! Available May through mid-June.
Lori Anne Peaches – Handpicked, packed in the field and air cooled for the perfect marriage between ripeness and flavor. From South Carolina. Available in July.
Flathead Valley Montana Cherries – Grown in the perfect climate and soil, these cherries grow sweet in the long summer days overlooking pristine Flathead Lake. Available in late July.
Grapery Grapes – Delivering on their flavor promise every time, The Grapery offers a higher level of flavor every day and some unique flavors that you won’t believe. Available in late summer.

What else is coming? It’s hard to say right now, but I promise that we will continue to scour the earth to bring you the very finest in flavor and freshness.

Welcome to the New Year - let's fill it with produce!

2013 Bakery Trends

There are a lot of new trends we’re seeing for 2013! Stay hip in the baking world and wow your friends with your inside scoop on what’s hot this year.

The next level of cupcakes – Yes, they’re still growing in popularity! This is a trend that may never fade away! We’ve taken them to the next level with fillings and toppings that our cake decorators and pastry chefs have been dreaming of just for you! Chai Spice, Peanut Butter and Jelly, Piña Colada and Caramel Latte are some of my favorites!

Better for you bakery – although most products in the bakery are not exactly guilt-free, there is a growing trend toward making things a little healthier. Watching sugar contents, trying whole wheat flour and adding super-fruits (goji berries, acai, green tea, pomegranate, etc.) to your tasty treats are a few ways we can make bakery a little better for you.

Nordic trends – Kringle, Kransekake (special order), Danish with traditional almond and poppy are a few of the Nordic items we carry. Nordic foods will be a hot trend in restaurants, particularly in the upper Midwest as we have many people here with Nordic in their blood. We’re jumping on this exciting trend in our bakeries, too!

Portion control/smaller package sizes – Mini sizes and two-bite desserts are still the rage. Less calories, less guilt, but still some great flavors!

Environmentally friendly packaging – We’re working toward bringing in more compostable packaging. We have a few key packaging manufacturers that are helping us take steps in the right direction to make these changes. You’ll see some of our changes in 2013.

Fresh at your convenience – A perfect example of this is our Bake-at-Home bread line. Fantastic bread that you can bake in your oven for a few minutes and it’s hot and fresh. Even if you want it at 2am, now you’ve got it!

Expanding flavor palates – Sweet/salty combinations, exotic spices and flavor combinations are hot right now. We’ve also seen a huge trend in alcohol flavors – margarita cupcakes, limoncello cakes, rum tarts, champagne solitaires, etc. Gourmet sweet treats are not just for the kids anymore!

Re-inventing nostalgia – everything we used to know, love and eat is back again! We make a fantastic “Hostess” cupcake knock-off that’s better than the original (it’ll help fight those cravings for the treat no longer on the shelves). These will bring you back to the great memories of your elementary school lunchroom.

For more 2013 trend information or to simply satisfy that sweet tooth, don’t be shy around our bakeries this year!

How to make and keep New Year’s resolutions

Did you know 40-45% of adults in the U.S. will make New Year’s resolutions this year? Usually resolutions involve some type of self-improvement or a change in health behaviors, like losing weight, exercising more, quitting smoking and reducing alcohol use.

Did you know out of those who make resolutions, only 40-46% keep them? It’s time to take advantage of the New Year and make plans for change!

Many researchers have looked at what makes a person successful in making behavior changes. Here’s what separates the successful resolution makers from the flops:

Set realistic, attainable and specific goals. Examples: “I will walk at the mall 4 times per week.” “I will drink milk with breakfast, lunch and dinner 5 days a week.” These goals say exactly what you will do and how often. You have to ask yourself with each goal you set if it’s realistic and if you think you can really do it.
Specifically, what are you going to do to counter problems you may face? For example, if you love to walk outside but you don’t like the cold and ice, you probably aren’t going to do it. But if walking is what you want to do for exercise, make a plan to walk indoors at a mall. Specific plan: “I will go to the mall and walk 30 minutes at lunchtime 4 days a week.”
Have a conversation with yourself to reinforce that you have confidence to keep your resolutions, despite an occasional slip. Self-belief is the strongest predictor of who succeeds.
Tell people your resolutions. Find others who are working on making change, gain support and have fun with it! You could even work out together or cook healthier meals once a week together.

Here are a few more steps to take that are critical for success:

Track your progress – record, self-monitor; know where you’ve been, where you are, and where you’re going. Weigh yourself; keep food and activity records, record progress on all goals daily. Re-evaluate your goals weekly and adjust as necessary.
Build a healthy behavior incompatible with what you resolve to change. For example, if you want to change your habit of eating in front of the TV, take up a hobby that keeps your hands busy.
Create a helpful environment - limit your exposure to high risk situations. If you are avoiding alcohol, don’t hang out at a bar.
Expect occasional slips. It’s ok! It’s human and going to happen, so have a plan. Pick yourself right back up and keep going. Look at the situation and what brought about the slip so you’re aware next time.
At the same time, don’t get down on yourself for a slip. Avoid looking at the negatives and focus on your positive successes. Watch the self-talk – be gentle and encouraging to yourself. Frequent self-blamers tend to give up.
Reward your successes – a movie, a healthy treat, time alone, time with a friend, a hot bath, a good book. Positive reinforcement and acknowledgement of your efforts is important.

Remember human behavior change takes time; a quick decision doesn’t become a permanent behavior overnight. You can be assured that if you put these at least half of these practices into play, you will be on track for your resolutions becoming your new permanent behavior.

Good luck and enjoy 2013!

Aroma Therapy Cocktail

It’s my favorite time of year. The world becomes a feast for the senses: neighborhoods sparkling with thousands of twinkly lights, holiday music (however corny) , the soft fuzzy feel of jackets and sweaters, sweet and rich flavors of holiday foods and of course, the comforting smells of the season.

Holiday aromas always trigger one of my favorite memories. My aunt Linda’s home in Laguna Beach is always full of the sweet smell of cinnamon and clove. She has a wonderful tradition of making a warm cocktail from wine and spices that simmers on the stove, carrying that heavenly smell through the house until it fills every room with holiday cheer.

When you arrive at her home, one of her four daughters brings you a cup to welcome you to the party. This drink is the most incredible aroma therapy. The elixir warms every inch of you on the way down, bringing a smile to your face and chasing away any holiday stress.

Here is her recipe to fill your own home with the smells of the holidays.

Spiced Wine Cocktail
Ingredients

1 Cup Captain Morgan Spiced Rum
1 Liter St Christopher Gluhwein
5 Whole Cloves
3 Cinnamon Sticks
Peels from 3 Clementines

Directions
Put all ingredients in to a crock pot on low. Serve in mugs to cold and weary holiday travelers.

Have a safe and happy holiday season!

Holiday Treat Ideas

With the holidays rapidly approaching, everyone can feel a little pressured to get prepared for parties and gatherings. Deciding what to make is not easy either.

So today we at Log House Foods have gathered a collection of our favorite recipes for the holiday using our CandiQuik coatings. The best part? They are all simple, fun and something that you and your family could do together! Plus, these treats will more than satisfy your sweet tooth!

Cranberry Orange Pecan Bark
This bark has a few twists on your traditional “bark” recipes. For one it’s served on top of graham crackers! Next, we topped it with a layer of creamy Vanilla CandiQuik that was infused with orange zest. Finally, we sprinkled it with dried cranberries and chopped pecans.

Ingredients:

8 graham crackers
1 (16 oz.) Package Vanilla CandiQuik Coating
Zest of 1 orange
1/4 teaspoon orange extract
1/2 cup dried cranberries
1/2 cup chopped pecans

Directions

Line a 13×9″ pan with wax paper. Arrange graham crackers across bottom of pan to cover completely.
Melt CandiQuik Coating in Melt and Make Microwaveable Tray according to directions on package.
Stir orange zest and extract into melted Vanilla CandiQuik Coating.
Spread CandiQuik mixture evenly across the top of graham crackers.
Sprinkle with dried cranberries and chopped pecans. Once completely dry, break or cut into pieces.

Peppermint Cookie Lollipops
These are again, simple, yet oh-so-tasty and visually appealing!

Ingredients:

Lollipop sticks
1 package Peppermint (or cool mint) Oreo Cookies
1 package Vanilla CandiQuik Coating
Red sugar decors

Directions

Insert a lollipop stick into the Oreo cookie. *Tip: Use the un-broken Oreos and push the lollipop stick in slowly until it is just below the top of the cookie.
Melt the Vanilla CandiQuik in Melt and Make Microwaveable Tray according to the package directions.
Holding by the stick, dip your cookie in the CandiQuik, completely covering all sides. If you are dipping in the tray, use a spoon to pour the coating over the top of the cookie. Let the excess coating drip off.
Place on wax or parchment paper to set.
Once the coating is completely dry, use a plastic bag (or piping bag) to pipe a spiral swirl on the cookie. Sprinkle immediately with red sugar decors.

Chocolate Party Mice
These mice have to be one of my favorites. We have been making them for years and just look at how easy they are to make!

Ingredients:

1 package (16 oz.) Chocolate CandiQuik Coating
2 jars maraschino cherries (with stems)
1 package Hershey's Chocolate Kisses
1 package sliced almonds
White cake writing icing

Directions

Melt CandiQuik Coating in Melt and Make Microwaveable Tray according to directions on package.
Use a paper tower to pat cherries completely dry.
Holding cherries by stem, dip into CandiQuik Coating (stem becomes mouse’s tail); place on wax paper.
Immediately press the flat side of a chocolate Kiss against the side of the cherry; hold in place for several seconds.
Insert 2 almond slices between cherry and chocolate Kiss to form ears.
Once dry, use white icing (or vanilla CandiQuik) to create eyes.

I hope you enjoy these tasty treats! They are great for kids of all ages and perfect for the holidays (or any time of the year if you ask me).

Chanukah treats from our kosher bakery

Even though there’s no snow on the ground and I’m not wearing a jacket today, I feel a bit more like entertaining this year with the first and last nights of Chanukah landing on a Saturday. Brush off those latke recipes and pick-up some chocolate Gelt for your little Dreidel players ‘cause it’s that magical time of year once again!

To feed those out-of-town guests, I discovered a little secret at our Byerly’s St. Louis Park kosher bakery: they fry their own donuts so get them hot and fantastic in the mornings! They simply can’t be beat.

Our Challah is phenomenal, too. It’s baked fresh every day at Byerly’s St. Louis Park , meaning it’s moist and sweet every time. Our stores also have wonderful festive sugar cookies in the shape of the Star of David, Dreidels, and Menorahs this time of year. These are easy things to pick-up and fast solutions for the possibly not-so-relaxing holiday entertaining.

Of course the kids love Chanukah with its promise of gift giving and game playing. There’s excitement in the air as they can hardly wait to light the Menorah each night. I truly enjoy seeing the menorah lit on a dark winter night, glowing in the window. We celebrate for eight days with my family and friends. We eat special foods that are sweet and made with oil. And, we reflect on the ancient story of Chanukah, remembering the great miracle that happened so long ago. We are thankful for our family, friends, health and so much more.

December is such a festive month for many cultures and religions. It’s a great learning opportunity for all of us. To learn more about Chanukah, visit the Jewish Virtual Library.

Happy Chanukah! Wishing you a wonderful Festival of Lights from all of us here at Lunds and Byerly’s.

Holiday Cheese Picks

Tis the season for holiday cheese! Specialty cheese is elegant, festive, and a delicious addition to any party. And, with so many options to choose from, there is something to please every crowd. Here are a few of my favorite cheese-based appetizer ideas for the year. Enjoy!

Lunds and Byerly’s Brie Topped with Gracious Gourmet Sour Cherry Spread – Arrange a few wedges artfully on your serving plate and spread Gracious Gourmet Cherry Spread generously over each piece. It’s simple and festive with the bright red cherries. I’d serve this with a side of Marcona almonds and my favorite crackers, Raincoast Crisps.
BellaVitano Raspberry and Espresso Cheese Tray – I love these cheeses because they are delicious and local. BellaVitano is an award-winning cheese that’s made in Wisconsin and inspired by farmstead Italian cheese. It tastes like a creamy mix of parmesan and cheddar. The raspberry variety has been soaked in Raspberry Tart Ale, and the espresso variety is rubbed with freshly ground espresso. For a knockout cheese tray, serve with fresh berries and dark chocolate.
Emmi Swiss Emmentaler and Cave-Aged Gruyere Fondue – The social nature of fondue makes it a fun addition to any party. And don’t feel like you need a fondue set, any old pan will do. One of my favorite fondue recipes is the traditional Swiss one from our Lunds and Byerly’s chefs. However, if you’re feeling creative, try experimenting with your own cheese mixtures. Smooth, semi-firm cheeses work best. (It’s more difficult to get a creamy textured fondue with crumbly and hard cheeses.) Beer, wine and cream all work as the liquid component. Fondue is not just food, it’s an event!
Cranberry and Pistachio Goat Cheese Ball – Here’s my modern twist on an old favorite. It’s easy to make and a colorful addition to any holiday table. (If you don’t have the time to make your own, we have homemade cheddar cheese balls with fruits and nuts available in our delis.)

Ingredients
9-11 ounces plain or honey goat cheese
2/3 cup pistachios, toasted, finely chopped
2/3 cup dried cranberries, finely chopped
1 1/2 tablespoon rosemary, finely minced (less if you don’t want a strong rosemary flavor)

Directions
In a large bowl, mix goat cheese, pistachios and cranberries. Roll the cheese mixture into a ball, then roll in rosemary to coat the outside.

5 new Lunds and Byerly’s creations – just in time for the holidays

Looking for ways to spruce up your holiday party or give that perfect gift to your coworkers? We have seven new Lunds and Byerly’s products that will do just the trick!

We have holiday candy tins, the perfect crackers and flavorful peanuts for party appetizers, organic tea for sipping by a cozy fire and desserts just for two.

Our team of research and development chefs, led by executive chef Peter Kuhr, is always in the kitchen creating the next mouth-watering dish under the Lunds and Byerly’s name. Below, you’ll find a list of five products we recently came out with, along with their locations in our stores. Enjoy our newest creations!

1. Lunds and Byerly’s Holiday Collection (shown above)

WHAT: A collection of Lunds and Byerly’s treats packaged in a stunning holiday design. The collection includes a 2-pack Nut Tin gift, a Chocolate Chip Pecan Cookie Tin, an organic Holiday Blend coffee, and our signature chocolates collection.

WHERE: Holiday displays

2. Lunds and Byerly’s Chef-Crafted Desserts for Two

WHAT: A new collection of premium Bakery style desserts, perfectly proportioned for two. The collection includes: one cheesecake (vanilla); two crisps (apple; and strawberry rhubarb); four pies (apple; blueberry; chocolate chiffon; and key lime). The chocolate chiffon, key lime, and vanilla cheesecake are ready to eat – just thaw and enjoy! The pies and crisps can be heated in oven or microwave.

WHERE : With our frozen dessert selections

3. Lunds and Byerly’s Gourmet Deli Crackers

WHAT: A collection of all-natural crackers perfect for accompanying cheese and charcuterie. Olive Oil & Sea Salt Crackers pair beautifully with blue cheese. Multiseed Crackers are delicious with our Lunds and Byerly’s brie. Roasted Garlic Crackers add an Italian flair to parmesan cheese, olives and artichokes. Stoned Ground Wheat Crackers pair perfectly with aged cheddar and apples.

WHERE: Deli department

4. Lunds and Byerly’s Seasoned Gourmet Peanuts

WHAT: We’ve taken the most popular flavors from our kettle chips and used them to create a new line of peanuts.
A collection of the finest hand-cooked Virginia peanuts, varieties include: Tavern Mustard, Chipotle Ranch, Buffalo Blue Cheese, Sea Salt & Vinegar and a bonus flavor, Sea Salt & Cracked Black Pepper.

WHERE: In our Lunds and Byerly’s chip set in the salty snack aisle, next to the Lunds and Byerly’s Kettle Chips

5. Lunds and Byerly’s Organic Whole Leaf Tea Collection

WHAT: A collection of premium, organic, fair-trade teas made from globally-sourced ingredients. The pyramid shaped biodegradable, all-natural tea bags allow the leaves to fully expand as water freely circulates, delivering a more flavorful cup of tea.
The box, string, envelopes, tags and bags can be returned to the earth and will degrade naturally into the ground without adding any toxic matter. Varieties include: black, herbal, green, fruit, and chai.

WHERE: In the tea set

Holiday favorites for your table

Each holiday season we host an open house at our stores to showcase some of our favorite items for your holiday table and parties.

This year our showcase will be held on Saturday, December 1 from 11 a.m. until 4 p.m.

When you stop by any of our 22 locations, you’ll be able to sample our succulent shrimp and cocktail sauce, gooey sea salt caramels drenched in chocolate, creamy, rich brie spread on flatbread crackers, and our prepared crab cakes that are sure to dazzle your guests.

While you’re there visiting our holiday tables or just stopping in for some groceries, cross one more thing off your to-do list! You can place your order for the perfect size Royal Rib Roast or a Dry-Aged Standing Rib Roast (aka Prime Rib). Our meat, seafood and deli experts will be on-hand to answer any questions you have about ordering and preparing your holiday roast or purchasing our fully prepared, chef-crafted holiday dinners.

After making a stop at the meat counter, spend a little time with our cheese specialists discussing the perfect trio of cheeses to create a memorable appetizer for your holiday guests.

Our pastry chefs will be dipping all sorts of treats in chocolate and showing you how to recreate the experience at home. We think dipping that old-fashioned fruitcake in a bit of chocolate might create an entirely new holiday classic, though we can’t guarantee the little ones will like it any better.

As a final bit of holiday meal help, our experienced FoodE Experts will be available at every story to solve the toughest food conundrums or to simply inspire you with a tasty new holiday recipe. Feel free to call or meet with them about any food or cooking question.

Don’t miss this opportunity for our staff to personally help you prepare for your exciting holiday celebrations!

Creating a Stress-Free Thanksgiving Feast

Whether you’re a first-time host or a seasoned pro, preparing and serving a Thanksgiving meal can create anxiety for even the most laid-back personalities. You have all kinds of relatives in town, your new mother in-law is a picky eater, half your family is vegetarian, you can find a bird big enough… yikes! But it doesn’t have to be this way!

First of all, take a deep breath and then follow these easy steps:

Plan
Get a handle on the number of guests who will be coming and then start planning your menu; not the other way around. Keep in mind your guest count is an ever-changing number, so best to err on having too much food rather than too little.

Once you have your menu set, arm yourself with a shopping list and shop early to take advantage of store specials and to avoid long, stressful lines. Also, keep in mind there is no shame in taking your guests up on their offers to bring sides or desserts. People love to share their favorite dishes with others and you might just find a new Thanksgiving favorite!

Now is also a good time to do an inventory your dinnerware, pots and pans, spices and other pantry staples to ensure you have everything you need. Don’t forget to check serving platters, bowls and utensils, too. There’s nothing worse than scrambling at the last minute to find suitable serviceware to display your hard work.

Prepare Food Early
A vital element when cooking for a large number of guests is to prepare as many items as possible in advance, either that week or the day before. Pies, cranberry sauce, green bean casserole and many appetizers such as dips and vegetable platters can be made prior to the big day. If you do have to make several dishes on Thanksgiving Day, try to distribute them evenly between the stovetop, the oven and the microwave so don’t frantically scramble to finish, burning or undercooking something in the process.

Also, don’t be afraid to “cheat.” Our catering department offers many savory sides and delectable desserts that you can pass off as your own! Consider our Ciabatta stuffing with chestnuts and raisins or our Parmesan Yukon mashed potatoes to complement your meal. And for dessert, our Pumpkin Praline cheesecake is a wonderful finishing touch!

Create Activities
Keeping small children or even large children (otherwise known as adults) occupied before dinner can be a challenge. You want them out of your way, but still engaged. Be sure to have some family friendly DVDs and board games on hand. Or get them out of the house and work up their appetite with a game of touch football. If all else fails, put them to work at setting the table or washing dishes in the kitchen. Less work for you!

Laugh
Chaos will happen on that day but don’t let small problems ruin it. Learn to laugh at burnt side dishes or under baked pies. If nothing else, a little drama will provide your guests with stories to share in the years to come.

Have a happy Thanksgiving!

Enjoy an organic turkey this Thanksgiving

It’s the main attraction at Thanksgiving, but not everyone’s an expert when it comes to picking out and preparing a turkey. If this is you, I have the solution - get an organic turkey and brine it! Honestly, the best way to have an awesome, center-of-the-table, award-winning turkey is to go this route. It’ll keep your guests from drowning your turkey in gravy. Trust me.

Here’s your script as you brag away while your organic turkey is brought to the table and carved:

“This year I bought an organic turkey and brined it myself. Can you believe it? I learned how to brine a turkey from the simple instructions on the Lunds and Byerly’s Brining Blend that I bought. Brining adds flavor and moisture to the turkey. It’s so easy!” See? We’ve even thought up your bragging for you. Your turkey will be that good.

There’s only one kid in town that can deliver the goods when it comes to the organic turkey and that’s Larry Shultz. He’s earned all the talking points you’ll need to authenticate those bragging rights to your organic turkey. So much so in fact that Larry is the farmer behind our own Lunds and Byerly’s organic turkey label.

The small family farm is located just outside of Owatonna, Minn. Larry and his wife, Cindy, are fourth generation farmers who have always farmed organically. In 1998 they certified their farm and land as organic. Since our organic turkeys come from Owatonna, they’re local, too. Local food supports sustainability by contributing to a lower carbon foot print. I love the idea that I just saved on gas.

The best part is I know this turkey is fresh and has been fed an organic vegetarian diet. That means there are no Genetically Modified Organisms (GMOs) in your turkey because the USDA doesn’t allow GMOs in organic foods, ever.

Our organic turkeys are $2.99/lb. We also have many other organic offerings for the holidays, like cranberry sauce, squash and potatoes, beer and wine and ice-cream. Make sure to pick up a package of our turkey brining blend – it has all the instructions you need to make your turkey the highlight of the table.

Bon appétit my friends! Have a happy Thanksgiving!

Diabetes Awareness Month

November is Diabetes Awareness Month. At the pace diabetes is increasing, we all need to be very aware of what we can do to limit our risk for developing diabetes.

According to the Center for Disease Control, currently one in 10 U.S. adults has diabetes. That number is expected to rise dramatically in the coming years. By 2050 it’s predicted that one in three U.S. adults will have diabetes because the aging population is more likely to develop type 2 diabetes, people with diabetes are living longer, and there are increases in minority groups that are at high risk for developing type 2 diabetes.

Knowing these alarming predictions, it’s important that we do what we can to combat diabetes and take steps to take care for ourselves. Here are steps you can take:

Eat healthy – choose fruits, vegetables, whole grains, legumes, low-fat or fat-free milk, lean meats, limit sodium and limit/avoid sugary foods
Read labels for carbohydrates – carbs are what raise your blood sugar
Eat meals and snacks at regular times and try to eat about the same amount of carbs during meals and snacks each day
Eat fiber rich foods – fiber rich foods can help keep blood sugar from rising too fast after eating. These include whole grain breads and cereals, fruits, vegetables, beans, chia seeds and flax seeds
Limit portions – read a product’s Nutrition Facts panel for servings sizes and weigh or measure your food to learn what a serving sizes look like

Limit your fats – limit saturated fat and avoid trans fats. Choose low-fat and fat-free dairy products and lean cuts of meat. Olive oil, canola oil and nuts are healthier sources of fat than products like butter
Manage your weight - a small reduction in weight – just 5-10% of total body weight loss – can make a big difference in blood glucose levels
Exercise regularly – exercise helps keep blood glucose levels under control
Learn techniques to cope with your stress and emotions – breathing exercises, a brisk walk, positive self-talk, talking with a friend, taking breaks, getting enough sleep…find techniques that work best for you

Additionally, use NuVal to help make healthier decisions while you’re shopping to trade up for better nutrition. In general:

Sugar, high energy density and high glycemic load lower a food’s overall nutritional quality, resulting in a lower NuVal score
Fiber increases a food’s NuVal score
Saturated fat, trans fat and sodium lower a food’s NuVal score
Read labels for carbohydrate content and once you’ve identified products, use NuVal to trade up for the most nutritious
In general, look for the highest NuVal-scoring foods to help meet specific nutrition requirements for disease management and prevention

If you’d like help reading labels or want more information about NuVal or managing other nutrition concerns, please call me to set up a time to talk at no charge: 952-541-1414.

Hard cider – the sweet upgrade from beer

What’s all the buzz about hard cider? Isn’t it just fermented apple juice? Technically it is, but there’s so much more to it than that. There’s a hard cider movement going on right now that rivals the craft beer phenomenon.

For those who just can’t swallow another beer, there’s a sweet upgrade in hard cider. Ciders range in style from dry to dessert “Ice wine” styles. They vary in alcohol content, ranging from 2 to 8.5 percent, depending on the fermentation process. Ciders pair great with most foods and are Celiac friendly (no gluten). Hard ciders are also being made with different fruits (pears, limes, raspberry) and other unique ingredients, like sake yeasts, to make super premium craft ciders.

While hard cider is slowly gaining popularity in the United States, it’s a staple drink in Europe. Traveling to places like Sweden, you’ll see Rekorderlig and Kopparbergs, Ireland is home to Bulmers and Kelly’s, and in England you’ll find Strongbow and Magners.

Imported favorites you’ll find in the states:

Strongbow
Magners
Blackthorn

Some of the top brands in the Midwest market include:

Samuel Smith’s – they make an organic cider that is light in body, medium dry with a clean apple flavor and gentle apple blossom finish. I would pair this cider with a pork loin or roast.
Angry Orchard’s Crisp – has a slightly sweet, ripe apple flavor; great with sushi or spicy foods.
Crispin – it’s a super-premium brand with 10 different limited release ciders. Crispin also makes classic style hard ciders and they now have a 3-liter box of cider made from fresh pressed apples, fermented with classic white wine yeasts. Try pairing Crispin Honey Crisp Hard cider with Vermont Cheddar on a graham cracker with a drizzle of honey.

Enjoy the exciting tastes of hard cider this fall! Instead of bobbing for apples, try this recipe from the Angry Orchard!

ANGRY APPLE PIE

1 oz Amaretto
1 oz Orange Juice
Splash of Cinnamon Schnapps
Fill with Angry Orchard Crisp Apple

Directions
In a pint glass over ice combine 1 oz. amaretto, 1 oz. orange juice, fill with Angry Orchard Crisp Apple and top with a splash of cinnamon schnapps. If you're feeling really adventures you can rim the glass with cinnamon sugar before adding the ingredients.

Halloween Sweet Treats

I love the fun size candy bars just as much as everyone else, but when it comes to real treats and something that’s actually worth the calories, our bakery is really where you need to go!

Fall is so much fun and I love the flavors of this season, probably because pumpkin is one of my favorites in just about any form - muffins, cupcakes, pie, cake, bars… yum! Check out our Pumpkin Cake Rolls with cream cheese icing. They’re quickly becoming one of our most asked for treats this time of year. Look for them in the cooler at your local store.

Spice cake, Halloween M&M cookies, iced sugar cookies, apple cobblestone bread, pumpkin spice cakes… what do we talk about next? There are so many delicious foods and crafty ideas! I even saw some small tortes in the shape of pumpkins at one of the Lunds stores yesterday. How much fun is that?!

When you eventually make your way to the bakery counters (you always do, your feet can’t help but take you to the sweet stuff), you’ll find that a lot of our stores are doing different things with our gourmet cupcakes – new fillings, icings and decorations. Out of all the new varieties, I’d have to say Blueberry Pancake is my favorite. Just one bite and you won’t be able to tell you’re actually eating a cupcake! The maple icing just makes this one – you can almost see the stack of pancakes sitting in front of you. Some of our other new varieties include: Caramel Apple, Cherry Almond, Chocolate Lovers, Lemon Cello and Blueberry Mascarpone. Swing by and chat with the cake decorator at your store – see what he or she is up to and what new varieties they’ve got. They’re happy to hear your suggestions, too!

Our decorators also have a bunch of ideas for your Halloween party – from cakes and cupcakes, to upscale desserts and tortes, they can really make something special and taste fantastic for your spooky party. Whatever you can think up, they can create something sweet; we have some of the best pastry chefs in the state!

So, aside from the fun-sized Hershey Bars or Almond Joys, what’s your favorite Halloween sweet treat?

A trip with our FoodE expert group

Every year, our team of in-store FoodE Experts has the opportunity to go on an annual group outing to further elevate our food knowledge and learn more about the extraordinary foods we offer in our stores. A couple of our past outings included visits to Pepin Heights Apple Orchard and Bushel Boy.

This year, we toured what the downtown culinary scene has to offer. The trip started in downtown Minneapolis with a tour of our newest Lunds store at 12th and Hennepin. We shopped for groceries we’d use later in the day and perused our beautiful new Wines & Spirits store.

Then it was off to the food trucks for sampling and lunch. We walked along the bustling streets of Minneapolis, tasting the best and most creative ‘street’ food around. The various mobile restaurants cater to the lunch crowd and offer every kind of delectable nourishment from crepes to beef to entice different appetites. Consensus for best treat was the lobster roll at the Smack Shack. We were surprised the roll wasn’t a roll, but toasted bread with a big chunk of lobster sticking out. Who would have thought a lobster roll could be purchased on the streets. Yum!

After lunching and munching, we stopped at The Fish Guys, our fish and seafood purveyors. The Fish Guys is a locally owned supplier of fresh seafood and freshwater fish for all 22 of our stores. It’s in a rather non-descript building of the warehouse district in downtown Minneapolis, but once inside, it feels like a direct link to the ocean.

We watched The Fish Guys’ highly skilled cutters slice through salmon, swordfish, sea bass, halibut and tuna, with barely any meat left on the bones. (The leftover bones are sent to a processing plant for oils to feed other animals).

A few of the key factors that set The Fish Guys apart:

Buy large, whole fish, because of the higher yield of meat and better cuts for their customers – fish is direct from the source, with no middlemen involved
Source fish from groups that follow environmental protection, sustainability, food safety and quality practices
Special ozonated water used to clean everything from the fish and the tables, to the knives because it’s more powerful than bleach without added chemicals

This was a great experience learning how fresh and perfect the products are handled from entrance into the state, to expert filleting and cutting, to our stores’ cases and ultimately your table. It was inspiring to watch them work – they moved so quick and had such passion!

To top off an already fun outing, we had the pleasure of visiting Roth Distributing in Minnetonka. Roth is our area’s premier distributor for Wolf and SubZero luxury kitchen appliances. Lynette Bailey was our gracious hostess, touring us through 13 fully equipped kitchen vignettes. We enjoyed cabinetry gleaming in white to burnished cherry wood, flush-mounted steamers and deep fryers graced with marble countertops, and wine and beer cooling systems that were tucked nicely among custom designed counters. These are kitchens fit for royalty and the finickiest of chefs.

At the end of our tour we broke into four groups and made excellent use of the culinary center, prepping and cooking four new recipes. The menu included Mussels with White Wine and Garlic for a starter, Chopped Salad with Honey & Red Wine Vinaigrette, Sea Scallops with Cilantro Lime Beurre Blanc Sauce and a finale of Grilled Freestone Peaches with a sugar & spice Mascarpone Cheese topping.

We’re thrilled to be able to learn about our partners, distributors and, of course, new trends on the rise. These outings let us experiment and explore so we can bring that knowledge back to you. Look for your store’s FoodE next time you’re shopping – we’re happy to share our expertise!

Bring gluten-free treats to your sweet tooth

Still searching for great tasting gluten-free food options? They can be difficult to find to say the least – you’d be surprised at how many people this affects. With one in 133 Americans living with celiac disease and gluten-free sales estimated to exceed more than $5 billion by 2015, it’s important that we provide our customers with as many options as possible.

We’re now offering Down in the Valley Bakehouse products for our customers seeking delicious, gluten-free baked good options. (Of course you still want those tasty treats!) We’re excited to partner with this delicious, local bakery that many of our customers are already familiar with.

Chocolate chip cookies, double chocolate brownies, marble chiffon cake slices, pound cake mini loaves and blueberry muffins are just some of the products you’ll find.

All Down in the Valley Bakehouse products are made locally in a dedicated gluten-free commercial kitchen. All products are 100% gluten-free, trans fat-free and peanut-free. These baked goods are also all natural, non-GMO and are organic when possible.

The Bakehouse adds nutritional ingredients to its products using flax seed and other proteins. While most of the items are dairy-free, the dairy products used in some of the baked goods contain no hormones or antibiotics. Palm shortening, which is trans-fat free, is used as a more earth-friendly baking staple.

We hope you enjoy these new and delightfully tasty treats! We’re working toward meeting your needs – visit our gluten-free shopping guide for additional shopping tips.

Cheese expertise: a tour of the Alps

Situated high in the Italian Alps (over 3,000 ft above sea level), Mila produces first-class mountain cheeses using milk from more than 3,500 family farms. A group of cheese experts flew to Italy this spring to tour cheese farms and learn how many of our cheeses are made. In an age where large-scale commercial farming dominates agriculture, it was inspiring to visit one of these small family farms.

The Oberrauch farm was bustling with life and activity during our May visit. Upon arrival, we were greeted by Mrs. and Mr. Oberrauch and their son Manuel. We could see a dozen or so cattle grazing in the sunny pastures below, while small groups of rabbits, pigs, and chickens were housed in the open-air barn above. In an adjacent barn we met two baby calves the Oberrauchs had welcomed just four days earlier. The farm was teeming with spring life!

The Oberrauchs are part of a dairy group called the Mila Cooperative, located in Italy’s northernmost region, Alto Adige. This region is so far north that it’s historically part of Austria and the local people speak both German and Italian. Dairy farming and cheese making are traditions of the area that date back to the Middle Ages. The steep terrain and harsh mountain conditions make it hard to care for larger herds because much of the work has to be done by hand. Each farm averages around 12 cows, however the Oberrauch’s heard was a little larger with around 20 cows.

The cattle eat natural diets year-round with fresh grasses during warmer months, and hay in the winter. Nutrient-rich grasses, flowers and aromatic herbs found in the mountains give Alpine milk, and ultimately the cheese, its unique flavor. Although the cattle were still grazing in their pastures when we visited, we learned that they would soon venture up into the mountains to find cooler temperatures. They usually stay in those higher altitude lands for the entire summer. The Oberrauchs milk the cattle right on the mountain during those months.

This seasonal movement of humans along with their heard is called transhumance. It originated during nomadic times, but has lost popularity today due to inconvenience. However, transhumance is still common in the Alps because of its environmental and economic advantages. The lower pastures get a break from grazing, allowing farmers to collect hay for the winter. Other animals also have a chance to feed in the lower lands when the cows are gone.

Our visit ended with a cheese sampling on the Oberrauch’s balcony overlooking their farm. With the Alps in the distance, we enjoyed the familiar cheeses with new appreciation. It’s the collaborative efforts of over 3,500 small farms that preserve the tradition of Alpine cheese making. Their commitment to caring for their animals, environment and producing the best milk possible is truly inspiring. As our visit drew to a close, we thanked the Oberranchs for giving us a glimpse into their lives and a story to share.

Alto Adige Cheese Sampling Notes

Stelvio – Recipe has been passed down since 13th century. Aged 60 days. Creamy and full-bodied. Great for melting.
Alta Badia – Matured for 180 days. Full and robust flavor.
Lagrein – Rubbed with herbs and submerged into the local award-winning wine, Lagrein. Fruity and light herbal flavor
King of the Dolomites – Resembles a Swiss style cheese. Soft with a hint of walnut.

Labor Day drink ideas

Labor Day. The end of summer, the start of school and the last day to really enjoy the sun before fall leaves start blowing. Whether you spend it with family, out on the boat with friends, or just relaxing in your yard with a good book, you’ll need a tasty drink in your hand.

We borrowed some adult recipes from a few of our wines and spirits managers and grabbed our favorite kid-friendly recipes from our website. Enjoy your day off!

From: Nikki, Wines and Spirits manager at Byerly’s Burnsville

Pop Rocks Martini

Ingredients
Honey
Pop Rocks
Ice
Stoli Oranj
Stoli Razz
Cointreu
Cranberry Juice

Directions
First, pour enough honey to cover a small side plate. Take another small plate and pour a packet of pop rocks onto the plate to cover. Then dip your martini glass in the honey, covering just the rim; dip the rim of the honeyed martini glass on the pop rocks plate, set aside.
Take a shaker, fill with ice and add: 1 oz. Stoli Oranj, 1 oz Stoli Razz, ½ oz. Cointreu and a splash of cranberry juice.
To serve: Shake and strain into the martini glass.

Key Lime Pie Martini

Ingredients
Graham cracker crumbs
Liquor 43
Nellie and Joe’s Key West Lime Juice
Cream or milk

Directions
Rim your martini glass with the graham cracker crumbs. Take a shaker, fill with ice and add: 2 oz. Liquor 43, 1 oz. Nellie and Joe’s Key West Lime Juice and a splash of cream or milk (I use soy milk).
To serve: Shake and strain into martini glass

Caipirinha

Ingredients
Grapes
Lime
Cachaca
Sugar
Club soda

Directions
Take a lowball glass and add: 8 green grapes cut in half, ½ a lime (quartered). Add 1.5 oz. Cachaça, one Tbsp. sugar (or any sweetener). Mix these ingredients.
To Serve: Fill glass with ice and Club soda

Dark and Stormy
A great drink if you're too busy to mess around with lots of ingredients.

Ingredients
Gosslings rum
Gosslings ginger beer

Directions
Highball glass + ice + 2 oz. Gosslings rum + Gosslings Ginger Beer

From: David Lofstrom, Wines and Spirits manager at Chanhassen

White Port Tonics
This cocktail is delicious and surprisingly easy to make!

Ingredients
Lemon
Kopke Dry White Port
Tonic

Directions
First, fill a highball glass with ice. Add a slice of lemon. Next, pour 1 part Kopke Dry White Port and 2 parts tonic into the glass. Stir. Enjoy.
Make sure to munch on a few salted almonds while you enjoy this summery beverage. Delicious!

From: Lunds and Byerly’s recipe collection

Berry Smoothie
Use a variety of different berries to give this creamy smoothie a very berry flavor!

Ingredients
2 cups milk
1 cup strawberry ice cream
1 cup frozen strawberries, raspberries or blueberries
1 tablespoon honey
1/2 teaspoon grated lemon peel

Directions
In blender container, combine all ingredients. Cover and blend on high speed for 1 minute.
Amount: 4 cups

Blackberry Lemonade Cooler
Blackberry puree takes lemonade a step beyond for a festive summer beverage.

Ingredients
3 cups fresh or frozen blackberries, thawed if frozen
1 1/4 cups fresh lemon juice, (about 5 large lemons)
1 cup superfine sugar
4 cups cold water
1 cup club soda, (optional)

Directions
Puree blackberries by pressing through a fine mesh strainer to yield 3/4 cup. In a large pitcher, combine lemon juice and sugar; stir until sugar is dissolved. Add water and blackberry puree; stir to blend. Refrigerate, covered.
To Serve: Add club soda if desired. Pour over crushed ice; garnish with a curl of lemon zest.
Amount: 8 servings

Tips:
3/4 cup Paradigm Blackberry Sauce may be substituted for the blackberry puree.
Juice is more easily extracted from lemons when they are rolled on the counter or microwaved for about 10 seconds.

Host your own state fair

Before you send the kids back to school, be sure to make a stop at the Minnesota State Fair!

There are more than 40 new foods for this year’s fair, including:

Red Velvet Funnel Cakes – this funnel cake is flavored with a dash of cocoa, brushed with butter, dusted with powdered sugar and drizzled with a cream cheese glaze
Bacon Ice Cream – real cooked and candied bacon in ice cream with a hint of maple flavor
Duke’s Poutine – freshly cut French fries topped with piping hot gravy and squeaky white cheddar cheese curds.

Complete list of new foods at this year’s fair.

Looking for healthier options? You may want to try a refreshing salad at Veggie Pie, located in the Food Building, or fresh Minnesota Grown corn on the cob, located near the Grandstand. Also, be sure to check out the Minnesota Grown Family Fun area in the Agriculture building!

There are even gluten-free options such as Risotto Poppers from French Meadow Bakery and Chicago-style hot dogs at Chicago Dogs.

If you can’t make it to the fair this year, plan your own state fair themed party! There are three areas you have to cover for a state fair party to be a success: games, competitions and of course, food.

Games: I recommend setting up your own midway area with games like knock over the cans/bottles, ring toss, or dart boards. You can simply use items you find in your house, or you can ask friends to bring over any yard games they have. Inexpensive prizes can be purchased at most dollar store outlets, Party City or online.

Competition: Create a baking competition by having each of your guests bring their prized creation. If you have a large party, have different categories (cakes, cookies, etc.) Set up a judging area and have the tasty treats on display. Each of your guests can fill out a secret ballot and vote for their favorites. Be sure to have a supply of blue ribbons to pass out to the winners…and a big enough refrigerator for that one friend who submits a butter sculpture!

If you have really a really creative bunch, try a crafts competition! This is a great idea for groups with young kids. You can do a similar setup as the baking competition and give everyone a participation ribbon, along with the winning ribbons.

Food: Lastly, don’t forget the food! Anything on a stick…fruit, veggies, kabobs are all quick, do-it-yourself ideas. Cheesecake and cake pops can be purchased at your local store to satisfy that sweet tooth. Add in some mini pigs-in-a-blanket, sliders or wings and you’ll have the perfect party.

Italian Cheese Expertise

I opened the window of my room in our 17th century Tuscan villa and let the cool spring morning air drift in. The sun was shining over the pastoral countryside and I couldn’t help but think how different the view was from my own window more than 4,500 miles away. We were staying in a small farm village outside of Vicchio and century-old buildings dotted the rolling hills in the distance. The excitement was building as we were about to begin our journey.

Embarking from our villa, we found ourselves on 1,500 acres of countryside owned by Il Forteto, complete with a farm and restored 11th century castle that serves as a common house. The cooperative, made up of only 100 people, was founded in 1977 by 13 friends from the University of Florence. Their vision was to build a stronger community. With this in mind, all the members lived in homes on the Il Forteto land and were paid the same wages, a practice that remains unchanged today.

Il Forteto’s farm is in the middle of Tuscany, a wonderful Pecorino region. Our guide explained that, luckily for us, May happened to be peak time in Il Forteto’s cheese production. This is when the sheep are released back into the pastures after a long winter spent in the stables. Everyone was “all hands on deck” as we toured the facilities. The additional workload was due to the increased quantity and high quality of spring milk.

Cows leave the pastures and head to the barn for milking at a farm on the outskirts of Bolzano, Italy.

In keeping with tradition, Il Forteto still uses recipes from centuries ago and much of the work is still done by hand. Their commitment to quality extends to the training and assistance they provide to their farmers. Il Forteto owners help them purchase the best milking equipment, with a payback plan over the next few years. They also uphold high quality standards by rejecting milk if the chemical composition is compromised, or if any antibiotics were used. If a farmer brings in this type of milk more than once, Il Forteto will discontinue their partnership.

A team of Lunds and Byerly’s deli staff and FoodE Experts visited Italy to gain firsthand expertise about some of the specialty cheeses available in our stores.

One of the most highly regarded cheeses made by Il Forteto is Pecorino Toscano. This is a certified Designated Origin of Production (DOP) cheese, meaning it must be produced under strict guidelines in only specific regions (similar to champagne versus sparkling wine). Stephano Sarti, one of Il Forteto’s founders, explained how the terroir of the Tuscan land passes on unique qualities to the Pecorino made there.

“I’ve read articles about Il Forteto in the past, but seeing the land in person was inspiring on a whole new level,” said Michael Brantl, cheese specialist at Lunds Hennepin Avenue. “I’m looking forward to sharing my newfound expertise with customers to help them understand how truly unique these products are.”

The next stop on our trip brought us to the home of the Gelmini family. Run by fourth generation owners Marco and Chiara Gelmini, the siblings proudly continue the tradition of handmade Gorgonzola cheese. Gorgonzola is a DOP blue cheese in Italy and it must be produced in the Lombardy or Piedmont region. Marco and Chiara noted they keep production small to maintain the utmost quality and integrity of their product.

Just outside Verona, Italy, our team visited a facility that stores more than 200,000 wheels of cheese that will later be distributed throughout the world.

Work is done by hand, including the scooping of curd into wheels, the salting of the rind, and the washing of the wheels. During the aging process, 25,000 wheels are turned by hand each week to help the cheese lose extra moisture.

“I’m so proud we are able to offer these high quality artisan products to our customers,” said August VanMeter, a cheese specialist at Byerly’s St. Cloud. “The love and labor that goes into making these cheeses is unbelievable.”

After sampling their freshly cut Gorgonzola on crackers with crisp apple slices, we knew the extra creamy Gorgonzola Dolce was a product we needed to start offering in all of our delis. It’s mild in flavor and so creamy that you’re almost able to spread it like butter.

“I can already imagine sitting down after work with a wedge of creamy Gorg, a baguette, and a glass of wine,” said Amy Goetz, FoodE at Lunds Central. “Customers are going to love this!”

FoodE Expert Amy Goetz enjoyed sampling Mila’s soft mountain cheeses.

Our final visit was to Mila, an Italian dairy company in Bolzano. There, in the heart of the Alps, Mila collects milk from 3,500 local farms daily. Each farm averages just 12 cows. Christian Oberdörfer, the Mila export director, told us these farms are smaller in size because the tough mountain conditions aren’t conducive to larger herds. The cattle usually spend the winter inside, but then graze outdoors for the entire summer. This makes the milk very high in fat and protein.

On our long flight home, exhausted but still buzzing with excitement, I reflected on the lives of the people we met on the trip. To these individuals, it’s more than cheese; it’s a way of life, a tradition, a rivalry, but mostly, it's a labor of love.

When shopping our cheese counters, you might discover the origin of a cheese and its flavor, texture, and appearance, but an added appreciation comes from learning about the pride, passion, and commitment these farmers have for their products. A greater knowledge blesses you with an amazing respect for their cheeses.

*Read the entire story in the Fall 2012 issue of Real Food Magazine.

Lessons from Diabetes Day

As a dietetic student intern for Lunds and Byerly’s, I’ve learned about nutrition, healthy eating, and special diet requirements for celiac disease, diabetes and lactose intolerance. Even with my background knowledge on diabetes, the Diabetes Day event we held at Lunds Central was an eye-opener for me into the world of diabetes. Here’s a little bit of what I took away from the event:

This generation’s children are the first to potentially have a shorter life expectancy than their parents. This may come as a surprise to some, but with childhood obesity more than tripling in the past 30 years, it seems to make sense.

Not only is obesity rising drastically for children, but more than one third of U.S. adults are obese. These statistics are frightening and dangerous. One of the most common obesity related diseases is type 2 diabetes. Type 2 diabetes is the most common form of diabetes, but most people aren’t aware they have this condition.

With type 2 diabetes on the rise, we thought it would be a good idea to hold a diabetes health fair to promote awareness, prevention and treatment for diabetes. We had a whole army of experts, including representatives from Bayer, the YMCA, Novo Nordisk, our registered dietitian, Janice Cox, the Lunds Central FoodE Expert and pharmacist answering questions, providing diabetes information and handing out diabetic-friendly recipes.

I learned a lot from Diabetes Day and you could tell that our customers did, too. Some customers’ blood glucose levels came as a shock to them, which made me realize how important it is to be screened for diabetes. Here are some facts about diabetes that are good to know:

• 7 million people have diabetes, but are undiagnosed.
• 79 million people have pre-diabetes.
• Diabetes should be taken very seriously. If you are pre-diabetic or have diabetes, you should schedule regular visits to your doctor and closely monitor your blood sugar, blood pressure, blood cholesterol and weight.
• Diabetes can lead to other complications such as heart disease, stroke, high blood pressure, blindness, kidney disease and neuropathy.
• Healthy lifestyle changes are important for reducing the progression of type 2 diabetes and for controlling type 1 diabetes.
• Changing your diet and being more physically active is the best way to prevent or slow the progression from pre-diabetes to diabetes.

Diabetes Day was a great success. I encourage you to visit Janice Cox, our registered dietitian at Byerly’s Ridgedale, to answer any of your diabetes or nutrition-related questions.

Know your acronyms or at least know this one: GMO

With all the acronyms out there, how can you know which ones are important to know? I believe GMO (genetically modified organism) is a necessary one to start with. GMOs have been created through the gene-splicing techniques of biotechnology (also called genetic engineering, or GE). This relatively new science allows DNA from one species to be manually injected into another species, creating combinations of plant, animal, bacteria, and viral genes that give the species specific traits for specific functions. In the food industry GMOs typically are being produced for seeds and livestock.

Although GMOs are not scientifically proven to be dangerous to human health, the possible health risks continue to be debatable since long term studies of GMOs have not been done. Personally, I believe that without the science to prove their safety, consuming them could be risky. While it’s hard to know if GMOs are actually safe, most developed nations do not consider them to be and they are banned or restricted in 50 countries, including France, Germany and Italy. Currently the United States doesn’t have this ban or require GMO labeling.

Right now, we have the choice to avoid GMOs. We can choose organic products, which by law are required to be grown and processed without the use of GMOs. We also have the right to know what we are eating and the right to make informed choices about what we eat.

At Lunds and Byerly’s, we offer more than 3,500 organic products throughout our stores. Since GMO labeling in the U.S. is not required, choosing organic is your best bet to avoiding GMOs in your diet.

For more information about specific brands that do not contain GMOs check out The Non-GMO Shopping Guide at nongmoshoppingguide.com.

Introducing a new line of grass-fed beef – good for your table, good for your body

Our meat departments are proud to introduce 100% grass-fed beef from Grass Run Farms, based in Dorchester, Iowa.

These new products are lower in saturated fat and cholesterol, as well as higher in Omega-3 oils, vitamin E, and a special anti-carcinogenic compound, corrugated linoleic acid (CLA). Grass Run Farms products are also antibiotic-and hormone-free.

Founded and managed by Ryan and Kristine Jepsen, Grass Run Farms’ sustainable family farms provide their cattle a balanced diet of pasture grass and forage, along with low-stress management, creating premium grass-fed beef that's deliciously marbled, tender and juicy.

Health benefits of grass fed beef
According to a 2009 study, conducted jointly by the USDA and researchers at Clemson University in South Carolina, grass fed beef was better for human health than grain-fed beef in many ways. Compared with grain-fed beef, grass-fed beef was:

Lower in total fat
Higher in beta-carotene
Higher in vitamin E (alpha-tocopherol)
Higher in the B-vitamins thiamin and riboflavin
Higher in the minerals calcium, magnesium, and potassium
Higher in total omega-3s
Lower in the saturated fats linked with heart disease

“If you're looking for great grass-fed meat, you found it,” says Ryan Jepsen, founder and cattle production manager for Grass Run Farms. “From the pasture to the plate, our goal is to produce the best for you, best tasting grass-fed beef every time.”

You'll find these Grass Run Farms items in a Lunds or Byerly’s store near you:

92% Lean Ground Beef
85% Lean Ground Beef
85% Lean Ground Beef Patties
10 oz. New York Strip Steak
10 oz. Rib-Eye Steak
8 oz. Top Sirloin Steak

Lunds is officially open in downtown Minneapolis

Welcome to Lunds Hennepin Avenue! Our doors are officially open to the downtown Minneapolis community and we couldn’t be more thrilled. After months of construction, planning and anticipation, it’s nice to finally be in the neighborhood.

To all of you who attended our grand opening ceremony on June 14, thank you! There was a phenomenal turnout for our first day and the store has been hopping ever since thanks to our enthusiastic new customers. For those who weren’t at the celebration, stop in and visit the grocery store and the beautiful gem we have as our wines and spirits shop!

The grand opening started out with a bang as the produce-themed ribbon hit the floor after our CEO, Tres Lund, councilmember Lisa Goodman and I triumphantly signaled the store’s official opening. Hundreds of people stopped by for a look at the newest addition to downtown, with special deals, samples and goodie bags given throughout the day. Live music and the sounds of happy customers filled the store for the first time.

The store and my staff make me proud to be the general manager. Areas of the store, like the huge deli island, fresh meat and seafood counter, large produce section, wines and spirits shop, grab-and-go foods area, Caribou Coffee and Bachman’s provide a one-stop shop for our new neighbors.

The wines and spirits shop itself has a micro brews room, with almost 200 micro brews (including nearly 50 local brews!), a walk-in cold beer vault and a wine tasting bar. Just outside the wines and spirits shop, we have a rain garden and patio area for those wanting to enjoy a great Minnesota day. Finally, we’re applying for LEED (Leadership in Energy and Environmental Design) Silver certification. Restoring and adding on to the new Lunds, as well as our efforts going forward, like using energy-efficient lighting and refrigeration, will greatly reduce our store’s environmental impact.

Thank you to everyone who made this store and the grand opening such a huge success. We look forward to serving the energetic and unique community in downtown Minneapolis. We’re officially in your neighborhood!

June is national dairy month – get your dairy on!

Don’t you love it when “yum” is the response to something you’ve prepared? I heard a lot of “yums” when handing customers samples of a delicious Oatmeal Yogurt Breakfast Blend. When we sampled it, a few of the comments (besides yum) were: “I’d give up pizza for this” and “I’m going to eat this every day for the rest of my life” and “if you were looking for a healthy delicious way to start the day, you nailed it” – quite the breakfast if you ask me!

June is National Dairy Month, and I asked my student dietetic intern, Kari, to find a healthy recipe that would excite the taste buds. Her mission: find a recipe with dairy as the main ingredient and include ingredients from a majority of the food groups.

She went to work and found an excellent recipe from the Midwest Dairy Council: Oatmeal Yogurt Breakfast Blend. One serving packs a nutritious punch, with nonfat dairy (20% daily value for calcium), whole grain oats, fruits and nuts. This is certainly a recipe worth sharing!

The beauty of this recipe is you don’t need to cook the oats, and that’s a plus on a hot summer morning. Simply mix the ingredients together and serve or make the night before and let the flavors blend overnight. Try it and let me know what you think. And have a Happy Dairy Month!

Oatmeal Yogurt Breakfast Blend
Ingredients:

½ cup old fashioned oats (not cooked)
¾ cup plain nonfat yogurt
½ cup diced apple
2 TB raisins
2 TB sliced almonds
2 tsp brown sugar
Dash of cinnamon

Instructions: Mix all ingredients together and serve. For best results, prepare the night before and store in refrigerator.
Makes: 2 servings

Prep time: Less than 10 minutes

Nutrition facts per serving:
Calories: 211
Total fat: 4.5 gm
Saturated fat: 0.5 gm
Carbohydrates: 38 gm
Dietary Fiber: 4 gm
Protein: 9 gm
Calcium: 20% daily value

Father’s Day party ideas

Father’s Day is just around the corner! Show your dad how much he means to you and your family by throwing him a celebration that he will remember all year long.

Tips for a successful Father’s Day event:

Location, location, location – Father’s Day falls on June 17 this year. June is always a great time of year to plan an outdoor event. A local park or even your own backyard can be an excellent spot to host your party. As we know, Minnesota weather can be unpredictable, so if you choose to enjoy the great outdoors, make sure you have a back-up location to shelter you from unannounced showers.
Theme – In planning your event, keep in mind dad’s hobbies, interests and activities that have a special place in his heart. If your dad loves the Twins, try a family game of America’s favorite past time followed by refreshments of peanuts, popcorn and Cracker Jacks.
Menu – A successful Father’s Day event would not be complete without a picnic table filled with dad’s favorite food and beverages. Traditional summer fare includes potato salad, chips, and fresh meat off the grill.

Let an event planner at Lunds and Byerly’s Catering help bring your party to life. From a tent in your back yard to concessions during your 7th inning stretch, we can help you throw a grand slam of a celebration that your dad will never forget!

Lunds Opening in Minneapolis

For years, downtown Minneapolis has been without a full-service grocery store that meets the needs of an energetic and diverse community filled with residents and a fast-paced work force who visits this urban playground on an almost daily basis.

That is about to change with the grand opening of a new Lunds on the corner of 12th Street and Hennepin Avenue.

This 20,000-square-foot store opening on June 14 will feature an impressive selection of foods produced locally and sourced from around the world. That includes everything from prepared foods to dry-aged beef and sustainable seafood to USDA-certified organic produce. Additional amenities will include a Caribou Coffee and Bachman’s floral arrangements. Couple that with an incredibly friendly and knowledgeable staff (who just might be your neighbors), and we can assure you this store will feature everything you’ve come to expect from Lunds and Byerly’s.

Adjacent to the grocery store will be a 4,100-square-foot Lunds Wines & Spirits shop with a global selection of microbrews, wines and spirits. Nestled between the grocery store and wines and spirits shop will be a rain garden featuring a patio seating area.

To appreciate the look and feel of these two buildings in the Harmon Avenue Historic District, it’s helpful to know their history. In the early 1900s, both buildings were used as automotive show rooms and repair shops. Today they represent a couple of the city’s best remaining examples of a vital industry that engaged thousands of entrepreneurs, workers, and customers.

The grocery store is housed in a building constructed in 1912 by the Reno Motor Company. It’s one of the earliest automotive buildings that still exist along Hennepin Avenue. Floor to ceiling windows once showcased shiny new vehicles. Today, similar windows will show off our incredible food offerings. Large elevators inside the building were originally used to transport cars from one level to the other. Those elevator shafts will now be used to transport products from our prep areas to the grocery store.

Because of our commitment to refurbish and reuse existing building materials in addition to identifying and implementing many other green building solutions, we will be going through the process of acquiring LEED (Leadership in Energy and Environmental Design) certification, making this our first truly “green” grocery store.

The Wine and Spirits shop, known as the Sturr-Bullard Motor Company building, was originally built in 1914 and served as a showroom for Nash and Ford vehicles. Large carved oak panels, once admired while showcasing new Ford Model Ts, will continue to adorn the ceiling of this wines and spirits shop.

There’s a rich history to these buildings, and we’re looking forward to preserving their retail heritage while providing today’s urban residents and workers with a shopping experience that’s second to none.

Ideas for a Memorable Mother’s Day

Mother’s day is just around the corner meaning it’s time to celebrate mom! Whether it’s going to brunch at mom’s favorite restaurant or staying home and serving her breakfast in bed, making mom feel special is everyone’s number one goal.

Mother’s Day is the busiest day of the year for most restaurants; however more and more families choose to celebrate Mother’s Day with picnics and backyard brunches.

Shown here: Apple and Raisin Crepe Buffet

Serving mom breakfast in bed is something special that can be done at any age! From toast with jelly to Belgian waffles with homemade whipped cream, mom will wake up to the delicious smell of someone else making breakfast for her and you will have made her day. If making breakfast is not your strong suit, Lunds & Byerly’s Catering delivers as early as 7AM, hot and right to your doorstep. We do all the work and you get all the credit!

If you’re planning a larger party, our "Its Brunch Time” catering service is perfect for a group of mothers and daughters to gather around for brunch/lunch, inside or outdoors. The package includes: two classic quiches, cascading fruit platter, petite croissant sandwiches, fruit and granola trifle and petite lemon bars to share. Serves 25 people.

Shown here: It's Brunch Time

For a more traditional brunch style meal, our “Apple and Raisin Crepe Buffet” includes: 2 apple & raisin crepes per person with whipped cream & syrup, a serving of fresh cut fruit and petite breakfast pastries. Buffet also includes serving utensils, plates, napkins & cutlery.

Locations special to mom are always fun places to celebrate her day. Just be aware there are more challenges in doing so. A few things to not forget if planning an off-site event: plates, napkins, utensils, beverages, something to keep beverages cold/hot and something to keep the food cold/hot. If you’re planning for something outdoors, always have a back-up plan - as we all know, Minnesota weather can change at the drop of a hat!

Fun Mother’s Day Facts:

Mother’s Day ranks as the 3rd most popular holiday in the world after Christmas and Easter.
In the United States, there are about 82.5 million mothers.
Mother’s Day is the 2nd highest gift giving holiday.
48% of people say that they are Facebook friends with their mother.
Today, 96% of American’s take part in Mother’s Day in some way.

Gluten-free talk from a dietitian

Every day I talk to customers in our stores who are looking for gluten-free foods. Their interest may be because they have celiac disease, a wheat/gluten allergy or they suspect they have gluten sensitivity. Below are some helpful facts and tips for living with gluten sensitivity or allergies.

Gluten Facts

Gluten is a protein found in wheat, barley and rye. Most breads, pastas, breakfast cereals, crackers and cookies have gluten.
There are hidden sources of gluten in soups, sauces gravies and more that make label reading a necessity.
Foods that are labeled “gluten-free” can be used safely in your diet.
Fresh fruits and vegetables, plain meat, poultry, fish, eggs and many dairy products are naturally gluten-free.

Celiac Disease Facts

Celiac disease is a common genetic disorder that affects more than 2 million people in the U.S. or about 1 in 133 people.
Celiac disease is an inherited autoimmune disease where the body responds to gluten by damaging the lining of the small intestine. This damage greatly diminishes the absorption of nutrients.
The only treatment for celiac disease is to follow a gluten-free diet.

With more people being diagnosed with celiac disease and increased awareness, the demand for gluten-free foods is skyrocketing. Sales of these products reached $1.6 billion in 2008 and are expected to reach $2.6 billion this year, with a projection to exceed $5 billion by 2015. This is a serious indication that living gluten-free is more than a passing fad.

Before you start a gluten-free diet, you should see your doctor to be tested for celiac disease. Following the diet and then being tested later may give you inaccurate results.

Do you need some help with your gluten-free diet? Please join me Saturday, April 28 at Byerly’s Edina for a gluten-free store tour at 11 – 12 p.m. or 2 – 3 p.m. We will walk the store together, read labels looking for hidden sources of gluten and discover some new foods to try. You’ll have a chance to ask questions and we’ll taste a few of my favorite gluten-free products. Sign up by calling Byerly’s Edina at 952-831-3601.

A frozen dinner that's better for you

We recently introduced Better For You, a new line of all-natural frozen entrées made with real ingredients, real flavor and real nutrition. Each Better For You entrée must meet a stringent set of nutritional standards, which were developed with the help of our organic and natural manager and registered dietitian.

Nutritional Standards:

No artificial flavors, colors, or sweeteners
No preservatives
No hydrogenated oils
No high fructose corn syrup
Made with wholesome grains
No more than 600 milligrams of sodium
No more than 25 grams of fat
No more than 600 calories

There are 13 selections to choose from, including sherried chicken & vegetable rice, tangy BBQ beef & yams and tropical coconut shrimp & rice. Something for everyone in your family!

Here are some of the most popular entrées so far:

Red wine braised beef and rice
Lemon chicken artichoke
Vegetable mac & cheese
Santa Fe rice and beans
Spiced shrimp and rice

Each 10 oz. entrée is made with wholesome grains, lean protein, veggies and great flavor from herbs, spices, vinegars and citrus. These entrees contain no artificial colors or preservatives and no high fructose corn syrup or hydrogenated oils. They’re so easy to pop in the microwave to heat and eat! I like to pick up several at a time so I can enjoy a variety of tastes. My favorites are the tomato sauced salmon cake with vegetable rice and the savory chicken with polenta. Flavorful, satisfying and lower in calories and salt - yum!

Be sure to try our newest chef creation! What’s your favorite Better For You entrée?

Grad party tips from the planning experts

Classes will soon be over and it is time to celebrate the achievement of completing high school and becoming an adult! This is the time before your graduate realizes what college and the “real world” will bring. A graduation party can give them a day to celebrate this great accomplishment with friends and family before their summer filled with college preparation begins.

When planning a graduation party, there are many aspects to think about. Below are my top grad party planning tips to help get you through the preparation so you can enjoy the party.

Where:

Location, location, location. Is your house equipped to hold a lot of guests? Is renting a venue a better option? This decision can be a matter of choosing between cost and convenience.
Consider what your graduate wants. Ask! This is a party in their honor and they should have some input (within limits of course).

When:

A picnic-style brunch or evening dessert reception can help maximize the number of guests available to stop by and celebrate with your graduate. This also gives your graduate a chance to attend his or her friend’s celebrations.
Weekends in May and June fill up quickly. Think outside the box and consider having your graduate’s party during “off times”.

Party food:

The most common mistake at a graduation party is serving too much. Many graduation parties are going on at the same time. Your guests will more than likely be stopping at several receptions throughout the day. Plan on 25-30% of the guests actually eating if your party is during a “peak” time (Saturday or Sunday between 11 a.m. and 4 p.m.).
Go easy on the cake! Cake is the traditional dessert at a graduation celebration; everyone will be serving it. Think about a small cake with the graduate’s picture and a message of congratulations to show as a centerpiece of sorts to your buffet. Serve mini desserts instead (cupcakes, bars and cookies) and keep the cake for the end when the other items are gone.
This is one party you don’t want to miss, so ask for help. Have your party catered and staffed or ask friends/family to help replenish the food and beverages. You should be enjoying yourself. After all, your graduate didn’t get through school alone!
Be imaginative…people go to several parties serving the same food. What is your graduate’s favorite food? Is there a way to spin it to a fun buffet theme?
If you serve only one beverage, make it bottled water! Figure one bottle of water per guest invited. Add in some canned sodas or punch for an option, but you can’t have too much bottled water. Stock up when it is on sale!
Keep hot food hot and cold food cold. Rent chafing dishes or use crock pots to keep food hot. Your refrigerator will fill up quickly. Keep food cold on ice using creative items that you already have…child’s swimming pool, wheel barrow, canoe? These items can easily become a part of your buffet food display. Fill your bathtub with ice to keep back up food cold.

Make this day fun! Your graduate has made you proud and has a bright future ahead. This should be a day to celebrate accomplishments together. You have done the hard work…enjoy yourself. You deserve it!

2012 Trends: Food Trucks - the hottest food on the street can now be at your table

You know we’ve finally hit spring when you see food trucks out on Nicollet Mall and other happening streets downtown. Around our city, you’ll find foodie focused bites, like fresh lobster rolls, delicious falafels and salty caramel ice cream. These restaurants on wheels feature some interesting, cutting-edge food that’s hard to find elsewhere.

With their continued rise in popularity, we took notice and were inspired to create some food truck creations of our own. Our themed menus bring the food out of a truck and on to your table. We now offer everything from raspberry-filled crepes and marinated chicken kabobs, to crisp Caribbean salad and Bahn Mi. Whether you’re throwing a grad party or a work luncheon, we can provide all the delicious and creative foods you see rolling through the city streets.

Kabob Kart menu

Tropical Tiki Hut menu

Breakfast on the Go menu

Delicious food truck creations haven’t always been a part of our cities. According to Mashable, it began in 2008 when many construction groups went out of business, causing the trucks that served them to go under as well. Combined with the many post-recessionary factors, there was a surplus of food trucks and laid off, high-end chefs waiting around. This led to quality food trucks popping up around major U.S. cities. People were skeptical at first, but today food truck popularity is skyrocketing because of the unique dishes at reasonable prices and a strong social media presence.

Food truck creations are unique, exciting and oh so delicious. So get out there or give us a call and let your taste buds experience what everyone will be talking about!