At Food Building, Minnesotan means Minnesotan. Period.
Thatâ€™s why theyâ€™ve made sure their products, like Red Table Meat Co. and The Lone Grazer Creamery, reflect that philosophy. Red Table Meat Co. is from Minnesota-raised pigs, and The Lone Grazer Creamery cheeses are from Minnesota grass-fed cows.
â€œThe fresh taste of sustainable local food with personality is important,â€ said founder Kieran Folliard. â€œWith names like Pork Queen from Red Table and Northeazy from The Lone Grazer, you will want to savor local, urban and Holidazzle-endorsed.â€
Thatâ€™s one reason why Food Building featuring Red Table Meat Co. and The Lone Grazer Creamery were a perfect fit to bring into the Holidazzle mix. Food Building will be on site December 10-13 in Loring Park, and theyâ€™ll be offering their Minnesota-grown products at this Minneapolis holiday tradition.
You can stop by Thursday and Friday from 5 pm-9 pm and on Saturday and Sunday from 11 am-9 pm.
Food Buildingâ€™s background is based out of necessity, curiosity and partnership. Folliardâ€”founder of Kieranâ€™s Irish Pub, The Local, The Liffey, The Cooper and 2 Gingers Irish Whiskeyâ€”was looking for a place to create USDA certified salumi, which is salami and whole-meat products from pigs. They found a location in Northeast Minneapolis that had enough space to suggest that perhaps other passionate, talented makers would like to build their craft food from Minnesota ingredients.
Food Building was born.
Now, theyâ€™re excited to take part in Holidazzleâ€™s festivities. The annual Minneapolis holiday tradition is something that is incredibly Minnesotanâ€”and that pairs well with Food Buildingâ€™s creations.
The group is excited to load their meat and cheese onto the sleigh and ride down to Loring Park from their location in Northeast on 14th and Marshall and enjoy the season with you and yours.
Now, you can enjoy it at Holidazzle. What Folliard wants people to know about the Food Buildingâ€™s products is transparency.
â€œLike our masked cow on The Lone Grazer Creameryâ€™s cheese label, we unmask how our food is made by inviting anyone to visit the Food Building as you would a distillery,â€ Folliard said. â€œPeer through the window as the makerÂ and his crew make fresh, local products just days from reaching the places we buy our food (grocery stores, coops and cheese shops across the metro.â€