It is a great time of year to work in the kitchen with the wonderful bounty of produce from our many local farmers. It has been a great year for tomatoes, cucumbers, green beans, kale and corn, and we have worked hard to prepare them to their best advantage, which often means keeping the preparation simple. Cooking for a specialty food shop/deli can be a bit of a challenge.
Unlike cooking in a restaurant where you cook each dish to order to be eaten shortly thereafter, we know the food we prepare may be eaten later in the day, tomorrow or beyond. It’s tricky finding the right level of seasoning to keep the flavors bright and fresh tasting, without overdoing on the tartness or salt. We start by using fresh veggies, fresh herbs, extra virgin olive oil, or an Asian inspired sauce or dressing, citrus juice and/or vinegar. We are the poster child for fresh, healthy, unprocessed, ready-to-eat food.
As you may know, Surdyk’s is a family owned business operating since 1934, which makes us one of the longest lived in Minneapolis. The Surdyk family owns and operates these premises, but by family, I also refer to all of us who work here at the flagship liquor, wine, beer, and specialty cheese shop and deli, Surdyk’s Flights at the Humphrey and Lindbergh terminals, at our Café at Northrop Auditorium, and Surdyk’s Catering. Because of this extended family, I think we are a pretty special place to shop, and our many regular customers clearly feel the same. What we offer here is excellent service and a phenomenal array of products that our staff is knowledgeable about. We support so many other small, local businesses—other families like us—including Red Table Meats, Donnay Chèvre, Lone Grazer, Cool Jerk, BT McElrath Chocolate, Lucille’s Kitchen Garden jams and jellies, HeathGlen Farms, Shepherd’s Way Farms— the list goes on. We could not be happier to support all these local folks who are passionate about what they do best, and we hope you feel the same.
We are very excited to announce the expansion of our catering services. We recently moved into a new catering/commissary kitchen that is three times larger, where we produce our expanded catering menus, other good things such as our dips, sauces, candied walnuts, crostini, pastries, desserts and more. We now have the capability to cater larger events at more venues around the Twin Cities. Whether you’re hosting a rustic wedding on a farm, a downtown black tie gala or your company’s holiday celebration, we’ve got you covered. Our event planning services are available as well, for both large and smaller, intimate events, and we are now able to provide licensed beer, wine and spirits service at our catered events.
Emily Dunne, Surdyk’s Director of Catering, continues to provide consultations and advice for seated and buffet luncheons and dinners plus beautifully appointed weddings, receptions and parties. The quality and integrity of our food and service set our catered events apart. We prepare food that we would want to eat, using local, organic and humanely raised products, always. Our meats and poultry come from local farms that pasture-raise their livestock and our produce is from pesticide-free, organic farms—another example of our devotion to quality and supporting our local community.
We hope you will take a look at our wonderful catering menus, available HERE, and think of us when planning your next event.
- Mary Richter, Culinary Director at Surdyk’s, Inc.