We source as many ingredients as possible from sustainable local farms, giving you the freshest culinary experience. It all arrives pre-portioned and labeled to minimize prep time and food waste.
You get restaurant-quality recipes that are simple to understand (even if you need to brush up on your cooking skills).
Minimal transportation equals maximum freshness. By sourcing ingredients from Minnesota and the Upper Midwest, your food goes from farm to fork in days, not weeks.
70% of your dollars stay in Minnesota and the Upper Midwest region. Supporting local producers, chefs and hunger relief organizations can supercharge an already-vibrant culinary ecosystem.
Local foods require less fuel to ship and 80% less packaging to keep at foodsafe temperatures. Seriously, have you seen the size of the other guys’ boxes? Ours don’t require a back brace to lift.
Yia Vang is the proprietor of the pop-up restaurant Union Kitchen. He was born in a refugee camp in Thailand and his father and mother moved their family to the US in 1988. While working in some of the foremost kitchens of Minneapolis (including Nighthawks, Borough, and Spoon and Stable) he began to find his own voice in showcasing Hmong food. His belief is that Hmong isn’t a kind of food but it’s a philosophy of food. Hmong food is not defined by its product. It’s defined by its process. He believes that the melding of many cultures plays a role in the cultural DNA of the Hmong people.
Surrender Salmon is a family- and fisherman-owned small business located in Minneapolis, MN. The Niver Family runs the fishing vessel called Surrender, and fishes and fishes the world’s largest sustainable wild Sockeye Salmon fishery in Bristol Bay, AK.
The East Side Table sprouted out of the desire to nourish the East Side of St. Paul and it’s residents. After overwhelming evidence showed a lack of access to, and knowledge surrounding healthy eating and food skills in our neighborhoods, a collaborative project led by HealthEast was launched to bring these solutions to the health and nutrition challenges of the East Side.