Photo courtesy of Lund Food Holdings, Inc.
Fight off cabin fever by hosting an impromptu get-together that features regional fare—and helps you and your guests think spring.
By Holly O'Dell
Special Advertising Section
’Tis the season for thoughts of blue skies, milder temps, and blooming trees. To get in the spirit of spring, consider hosting a gathering that highlights regional foods. “You can create a beautiful party by buying things right off the shelf,” says Merrilyn Tauscher, FoodE manager for Lunds and Byerly’s. “And it’s fun to recognize all the wonderful local food we have.” Here, she offers her favorites:
A Midwest artisan cheese platter featuring St. Pete’s Select blue cheese from Faribault, Gouda from Eichten’s in Center City, cheddar from Widmer’s in Wisconsin, and friesago from Shepherd’s Way Farms in Nerstrand, Minnesota (near Northfield). Garnish with fresh herbs, olives, or fruit.
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Meats such as Lunds and Byerly’s smoked sausages prepared for the company by a meat market in southern Minnesota. Tauscher also recommends a prosciutto made by La Quercia in Iowa. Pair with breadsticks or wrap around melon or pear wedges.
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Minnesota-made spirits, including beers from St. Paul’s Summit Brewing Company and wines from Alexis Bailly Vineyard in Hastings.
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Specialty chocolates from Minneapolis-based B.T. McElrath, which specializes in truffles and toffee. Tauscher also recommends buying a selection of bars from the bakery and cutting them in diagonals or quarters for a sweet treat to finish off the party.
Beautiful Blooms
Whether your outfitting your tabletop for entertaining or simply adding a hint of spring to brighten a room, consider clusters of quintessential seasonal blooms–like tulips, daffodils and iris—to add a  little splash. Don’t just stop with these shorter-stemmed options, suggests Larry Pfarr, director of marketing and merchandising for Bachman’s. “Also try something large and dramatic, such as forsythia or pussy willow. A single stem of either in a narrow but tall vase adds some height and interest.”
To add even more appeal, “I like to cut flowers short and put them in small glass votive cups,” Pfarr notes. Starting with these flowers low on the table, he increases the vase heights and flower stem lengths to create a more dynamic composition. A nice finishing touch? Add in a sprig of ivy here and there.
Photo courtesy of Bachman's |
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