Sysco Minnesota’s Foodie Experience Shows Off Local Products
Sysco’s Center of the Plate Specialist Jamie Bundul, dished up mussels as part of the seafood spread.
Nancy Weingartner Monroe
Sysco Minnesota’s Foodie Experience February 27 was a good place to go for innovative food ideas and good food—especially if you missed lunch that day.
“We were very happy with the turnout by both our suppliers and customers,” said Marketing Manager Mike Brogan. More than 350 customers attended the show held at the Sysco Minnesota’s Kitchen & Conference Center in St. Paul, and 44 local vendors from Minnesota, Wisconsin and Iowa presented generous samples of their products stocked by Sysco. “It shows how important our restaurateurs feel it is to support the local suppliers and economy,” Brogan added.
Russ Sackett, a guitar player/singer, provided live music for the event.
While the proteins were the crowd favorite, a long table of fresh produce took an artistic turn thanks to Sysco's Produce Manager Nicole Klose and Produce Buyer Bryce Backstrom.
Brendon Krieg, the sales and marketing partner for Revol Greens showed off his company’s greenhouse-grown lettuces. In addition to being local, the greens are grown sustainably without pesticides, herbicides or other harsh chemicals.
Connor Wray, cofounder of Jonny Pops, said his St. Louis Park-based company has gone from producing 50,000 Johnny Pops a year to 50,000 a day. The frozen treats, made from wholesome ingredients with no fillers are artificial flavors, are now in all 50 states, as well as overseas.
Debbie Esch, key account manager for Franklin Street Bakery, was handing out samples of their breads and rolls. The products are fully baked and then frozen to create consistent, high-quality products.
Kelsey Roy shows off one of the individually packed T-Rex Cookies. Their booth also showed what the cookies looked like before they were baked—giant round slabs of chocolate-chip-laden dough.