A few weeks back we hung with Chef Peter Botcher in the kitchen on an early Sunday morning. As the man behind our retail sausage brand, he has been whipping up recipes for using those tasty little sausages in the home kitchen (sans grill). Look for these recipes soonerish, but in the meantime, some photos of the man in action.
Coming soon, we’re launching a whole new menu in our Beer Garden, just in time for autumn. Coming from our brand new 2nd kitchen, we’re knocking out dedicated Beer Garden items a-plenty. Check the photos of some of the new items during last week’s staff tasting with Chef Jack Riebel and stay tuned for details on when this menu drops!
Join Peter Botcher of B&TB (and the man behind our B&B Sausages) at Byerly’s St. Louis Park for a special cooking class October 16th. Attendance is limited and will surely go quick. Visit the Lunds & Byerly’s site to register.
This past Tuesday, B&TB Chef/Owner Jack Riebel hosted a “Chef’s Table Lunch” with Plate Magazine and BelGioioso. Almost 40 local chefs came for Jack’s 4 course lunch, paired exceptionally by our Cicerone Ben Knutson. We want to extend a huge thanks for those who helped make this happen and to those who attended this great lunch time break with us. We were more than happy to host.
Just a reminder, we’re selling 4 of our fantastic sausages at all 22 Lunds & Byerly’s stores in the metro area. Look for these distinctive packages in the meat department of your closest location. Also, keep tabs on our Facebook and Twitter for updates about in-store samplings and events.
