Jennifer Harding, manager of Lunds and Byerly's Catering
Wednesday, February 22, 2012
We get a lot of questions when we’re out catering at a home about how to stock a bar or what to stock it with. Here are our rules when it comes to the perfect at home bar:
Rule #1: When stocking a home bar, make sure the spirits you choose are those that you enjoy! Otherwise, you will end up spending a fortune on items that just sit in your bar unused.
Janice Cox, registered dietitian at Byerly's Ridgedale
Monday, February 20, 2012
Are you looking for a fun, educational family event to brighten your Saturday? Attend the first ever Minnesota Food and Nutrition Expo!
The 2012 Minnesota Food and Nutrition Expo is sponsored by the Minnesota Dietetics Association’s 1,700 members. The expo will be held 9 a.m. to 3 p.m. on Saturday, February 25 at the Minneapolis Convention Center. Admission is just $7 per family, or FREE for each person who brings a non-perishable food donation for Second Harvest Heartland.
Rob Zeaske, CEO, Second Harvest Heartland
Friday, February 17, 2012
Throughout the year, Second Harvest Heartland relies on the generosity and commitment of many groups and individuals to help transform the hunger-relief system and provide more food for our neighbors in need. The Vintner Ball is an example of how people in our community come together to meaningfully improve the lives of those that rely on us for help.
The Vintner Ball is a world-class, charitable wine tasting event, accompanied by gourmet hors d’oeuvres, desserts and wine seminars. Wines are carefully selected by Bill Belkin, Lunds and Byerly’s wine manager, and each year approximately 125 different world class wines are available for tasting. All funds raised during this decadent evening go to a great cause—helping people get the food they need.
by Colin Lyons, produce buyer
Monday, February 13, 2012
Over the past 15 years, we have all watched the University of Minnesota-developed Honeycrisp apple go from a great apple with very limited supply to an unbelievable phenomenon that has changed the apple industry forever.
When you bite into a Honeycrisp, it slaps you across the face. It is an instant rush of flavor that is almost unnatural. Stingingly sweet like a piece of hard candy, this has been my favorite apple for years and it is probably the same for many of you. I was almost to the point where I didn’t think it was possible to create a better apple. Or is it?
by Bill Belkin, wine and spirits category manager
Friday, February 10, 2012
This may be an unlikely place to read about the alleged aphrodisiac qualities of certain foods and I’m not going to regale you with tales of sordid food and wine pairings. What I will say is that there are unmistakable amorous properties within the confines of culinary courtships - ones you and your significant other should explore as Valentine’s Day fast approaches.
My personal recommendation is to cook this main meal together and to accent the evening with lovely wines before, during and after the joint endeavor. This is not so much a recipe as my words are gentle prodding’s toward exploring some of the “foods of love.”
Valentine’s Day occurs in the dead of winter and as such your palate should be craving a rich, deeply flavored red wine. This just may be the time to dredge up that long lost Australian Shiraz that used to be to “over the top for you” or that full throttled Zinfandel from Dry Creek Valley that has a wee too much alcohol for easy food pairing.