Food and drink are your love languages, vomFASS is your translator! In Mall of America's Culinary on North (N345), we delight in experiencing extraordinary olive oil, balsamic vinegar, spices, wine, whiskey, brandy, liqueurs and more. Free tastes daily. Cooking, wine and spirits classes weekly. Gifts of great taste, customized as desired. Only the best, always.
So maybe you wouldn’t trade that Cadbury Chocolate Egg for a Deviled Egg. But then again, maybe you haven’t tried a vomFASSified Deviled Egg! Here are two recipes for putting some zip in your app!
Curried Deviled Eggs
Serves 12 (2 each)
12 large eggs, hard boiled and peeled1/3 C. mayonnaise
2 t. vomFASS White Grape Balsamic Vinegar ½ t. vomFASS Madras Curry Powder, more for garnish
1 T. vomFASS Walla Walla Sweet Onion Mustard vomFASS Himilayan Sea Salt and Indian Green Pepper to taste vomFASS Calamansi Balsamic Pearls
cream or milk to moisten yolks, as needed
Slice eggs in two, lengthwise. Spoon out the yolks into a bowl and mash with fork until smooth. Add the mayonnaise, vinegar, curry powder, mustard, salt and pepper and mix well. Spoon the filling into the egg whites, or put the yolk mixture into plastic re-sealable bag. Cut one corner off and squeeze yolk mixture into egg whites. Garnish with Curry and Calamansi Balsamic Pearls before serving. Use a small spoon to create a little divot in each yolk mixture to keep the pearls in place. Enjoy!
Smokin’ Good Deviled Eggs
Serves 12 (2 each)
12 large eggs, hard boiled and peeled
1/3 C. real mayonnaise
2 T. bacon bits (optional)
1 T. vomFASS Spanish Red Wine Vinegar 1 T. vomFASS Walla Walla Sweet Onion Mustard
vomFASS Garlic Pepper Whole Blend and Danish Smoked Sea Salt, to taste Cream or milk, as needed, to make the filling easy to pipe. vomFASS Spicy Smoked Paprika and Raspberry or Calamansi Balsamic Pearls, for garnish
Slice eggs in two, lengthwise. Spoon out the yolks into a bowl and mash with fork until smooth. Add mayonnaise, vinegar, seasonings, and mustard, and mix well. Taste and adjust seasonings and vinegar, as needed. Add a teaspoon or two of cream if needed. Spoon the filling into the egg whites, or put the yolk mixture into plastic bag. Cut one corner off and squeeze yolk mixture into egg whites. Garnish with paprika by putting it in a fine strainer and tapping over eggs. Make a small divot in each yolk and add a few balsamic pearls. Enjoy!
You can fight the crowds of people Sunday morning for a turn at Easter brunch in a restaurant. Or, you can make this easy, delicious and healthy brunch at home while in your PJs, with your favorite music streaming and sipping on a glass of bubbly!
1 lb asparagus
1 C. Manchego cheese, grated vomFASS ingredients:
Lemon Extra Virgin Olive Oil
Garlic Pepper Whole Blend
Herb Garlic Sunflower Oil
Pyramid Sea Salt
Indian Green Peppercorns
Tomatoes, avocado, or green onions for garnish.
Heat oven to broil. Wash asparagus and snap off tough ends. Blanch asparagus for 2 minutes in a steam basket over boiling water in a large saucepan. Then rinse asparagus in cold water to stop cooking. Pat dry on paper towels. (You can blanch a day in advance and hold in a container or zipper bag in the refrigerator until the next morning.) Place spears on aluminum foil lined baking pan with sides. Drizzle with Lemon Extra Virgin Olive Oil, turning spears to coat evenly with oil. Crack Garlic Pepper Whole Blend generously onto spears. Broil for 4 minutes on top rack of oven. (If your grill is free from its snow bank, use that instead of broiling!) Hold asparagus in oven on low, or turn oven off to hold while making eggs.
Make omelets two eggs at a time. Crack eggs into a bowl and whisk. Add 1 T. water and a pinch of Pyramid Sea Salt, ground or crumbled with fingers, and a grind or two of Green Indian Peppercorns and whisk again. Heat Herb Garlic Sunflower Oil in an omelet pan or small non-stick saute pan over medium high heat until oil is hot. Add eggs, reduce heat to low and cook until set but not dry. A cover can help get the center set. Slide omelet onto plate and put in oven to hold with asparagus. Cook the remaining omelets. Assemble with asparagus, add grated 1/4 cup grated cheese to each omelet, saving some for garnish. Add other garnishes desired.
Pair with sparkling wine, such as our beautiful Sentio Prosecco from Italy, on its own or add orange juice for a Mimosa. Enjoy!
Simplify: instead of omelets, simply scramble the eggs all at once and serve with asparagus on the side and grate cheese over all.
Signature Experiences for Private Corporate, Tour and Social Groups
We enjoy working with event planners and corporate contacts to develop extraordinary, private group experiences! Choose from the options below, or contact me to discuss a customized version. Our products are terrific for gifting, too, so let’s chat about swag bag options, top producer awards, employee and client gifts and more. Review our Booking Agreement. Contact us at reservations@vomFASSTwinCities.com or 952-426-3222 for more information or to schedule your private event at vomFASS in Mall of America, Level 3, North (N345), Bloomington, MN. Read this review of our Signature Experience on the yTravelBlog.
Description: Presentation and three-course tasting meal with light interaction involving guests. Presentation by Tamra Kramer, local owner of vomFASS, including overview of Mediterranean lifestyle, health benefits of oils and vinegars, how to use them, highlights of her entrepreneurial journey and insights into a family-owned international gourmet business.
Upgrade options: 5 Courses or Upscale Menu: +$10 – $20/person
Wine: +$10 – $20 / person Spirits: +$10 – $20 / person
The Art of Delicious Dining – Small Plate Cooking Class
Group size: 3 to 12 Cost: $50/person; minimum fee $400 Duration: 90 minutes
Description: small plates tasting meal with significant cooking interaction involving guests.
Upgrade options: buy wine, liqueurs or spirits to add to your class for your group at retail from vomFASS; buy vomFASS product gifts for your guests.
DIY Vinaigrettes and Salads
Group size: 3 to 12 Cost: $25/person; minimum fee $100 Duration: 45 – 60 min.
Description: Enjoy learning how to make your own delicious and nutritious vinaigrettes and salads, and get a mini intro to the Mediterranean way of healthy eating.
Upgrade options: buy wine, liqueurs or spirits to add to your class for your group at retail from vomFASS; buy vomFASS product gifts for your guests.
vomFASS is your gift giving concierge service! Call to schedule an appointment for a personal vomFASS tasting experience before selecting from our wide range of gourmet gift baskets or simply send us your list and budget and we’ll get to work on creating and delivering your gifts on your timeline. Gluten-free, vegetarian, kosher diets on your gift list? We’ve got this! Want to include your company logo or message? Of course we can!
A gift of good taste is appreciated during the holidays, as well as every other season. We enjoy extraordinary food and drink year-round, don’t you? We are standing by to make this your easiest – and most appreciated – gift giving experience ever.
Ingredients ¼ C. vomFASS Walla Walla Onion Mustard (or Chipotle Mustard) 1 T. vomFASS Aioli spice blend ¼ C. Mayonnaise
2 T. Raw Onion, minced
Pretzels, Crackers, Roasted Veggies, Sandwiches
Directions Combine mustard, mayo, onion and seasoning. Cover and refrigerate at least 30 minutes, or until serving. Serve as a dip, sandwich or spread.
Antipasti Tray Serves 6
Ingredients – choose several of these options: Roasted veggies (see recipe below)
1 lb. cold cuts of choice: turkey, ham, salami, etc.
1 lb. Cheese(s) of choice, sliced or cubed
Cooked shrimp, chilled
Olives, pickles, artichokes, capers, other pickled or marinated veggies
Crackers or bread
vomFASS Whisky BBQ Sauce for shrimp
Mustard dip (recipe above) vomFASS Aceto Balsamico Maletti, to drizzle on veggies, cheese, meats
Directions Arrange all ingredients on a platter. Enjoy!
Roasted Veggies Serves 4
Ingredients Fresh veggies of choice, sliced ¼ inch lengthwise, such as: zucchini, summer squash, onion, red bell pepper, mushrooms, thin asparagus, etc.
2 T. vomFASS Smokey BBQ Extra Virgin Olive Oil
vomFASS Sea Salt and freshly ground Peppercorn Mix, to taste
Directions Toss veggies in a bowl with oil and spices. Spread onto a sheet pan and broil or grill until lightly browned and tender-crisp – about 5 – 10 minutes. Remove from pan and drain juices. Arrange on a platter and drizzle with Maletti. Enjoy!
Teeling Truffles Serves 8
Ingredients 1 cup good-quality dark chocolate, broken into pieces
½ cup heavy cream (or 1 can sweetened condensed milk)
2 T. vomFASS Stephen’s Choice Irish Whiskey 1 tsp. vanilla extract
½ cup of hazelnuts, chopped and toasted
Directions Place the chocolate in a heatproof glass bowl and set aside. Bring the cream to the boil in a microwave safe dish in the microwave.Using a whisk, mix the cream through the chocolate until it is completely melted. (Alternate: combine chocolate and cream and microwave until melted, about 3-5 minutes) add whiskey, vanilla and half the chopped hazelnuts. Cover with cling wrap and place in the fridge for about an hour until it is firm enough to scoop. When the chocolate is set, scoop out a small tablespoon amount and roll into little balls. Sprinkle a clean work surface with remaining hazelnuts, and roll truffles in to coat. Place back in fridge until ready to serve.
Hot Mulled Apple Cider Serves 6
Ingredients 4 ½ C. apple cider
½ C. vomFASS Calvados or Apple Brandy ¼ C. vomFASS Orange Liqueur
1 T. vomFASS Chai Masala Orange slices, vomFASS Cinnamon Sticks and Whole Star Anise for garnish
Directions Combine all ingredients except garnishes in a crock pot or kettle. Bring to a simmer and hold on low.
4 large, tart apples, green and red, sliced thick and halved
16 oz brie, cut into small pieces
2 T. vomFASS Rosemary Extra Virgin Olive Oil 1 T. vomFASS Apple Balsamic Star vomFASS Peppercorn Mix, to taste
Fresh rosemary sprigs for garnish
Directions In oven proof dish, spread apples evenly over bottom. Spread brie evenly over apples. Grind fresh peppercorns over brie, drizzle with rosemary Extra Virgin Olive Oil. Bake at 350 degrees for 10 minutes or until cheese melts. Drizzle with Apple Balsamic Star and garnish with rosemary sprig. Serve with crackers or bread and a wide knife.
Curried Chicken Pasta Salad Serves 4
Ingredients ½ C. mayonnaise
½ C. plain yogurt
¼ C. milk
1 T. vomFASS Mango Vinegar 2 T. vomFASS Thai Curry 1 T. sugar
½ t. vomFASS Sea Salt
¼ t. vomFASS Black Peppercorn Mix 1 ½ lbs chicken, cooked, diced, cooled
6 oz dry pasta, cooked, drained, cooled (bow tie, other small sized pasta)
½ C. celery, thinly sliced
¼ C. thinly sliced pea pods
¼ C. thinly sliced red bell pepper
1/3 C. golden raisins or fresh grapes, sliced
1/3 C. slivered almonds
In medium-sized bowl, combine the mayonnaise, yogurt, milk, vinegar, curry, sugar, salt, and pepper. Whisk together until well combined.
In large bowl, combine cooked chicken, cooked pasta, sliced celery, pea pods, bell pepper, raisins / grapes, and almonds. Pour dressing over the top. Fold together with a rubber spatula until well combined. Taste, adjust seasonings if needed. Chill for several hours so flavors develop before serving.
Bananas Foster with Pumpkin Seed Oil Serves 4 – 6
Ingredients 3 T. Butter
3 T. vomFASS Styrian Pumpkin Seed Oil 2 T. vomFASS Star Honey Balsamic ¼ t. vomFASS Cinnamon, ground 1/3 C. brown sugar
2 – 3 bananas, ripe, peeled, thickly sliced
¼ cup vomFASS Aged Rum (optional)
4 scoops vanilla ice cream
Pumpkin Seeds (Pepitas) – roasted, salted (optional) vomFASS Fleur de Sel (optional)
Directions In a large skillet, melt butter over medium heat. Reduce heat to low and add pumpkin seed oil and balsamic. Stir in brown sugar and cook until mixture is bubbly. Add bananas and stir to coat, about 30 seconds. Carefully add rum (it can flame). Stir and cook for 1 minute. Serve over ice cream and top with a sprinkle of Fleur de Sel or pumpkin seeds.
Watermelon Cucumber Cooler Serves 1
2 oz Prairie Cucumber Flavored Vodka 4 1-inch cubes of watermelon
2 slices of lime
1 oz. FassMix Grenadine Syrup
vomFASS Basil Citrus Sea Salt
Directions Add vodka, watermelon, lime and syrup in a shaker with ice. Shake. Rim glass in salt. Garnish with a slice of cucumber.
Would you offer to host Football Sunday gatherings more often if you had some super easy, delicious and healthy recipes in your back pocket? Check these out!
vomFASS Deviled EggsServes 12
Ingredients 12 large eggs, hard boiled and peeled
1/3 to 1/2 C. real mayonnaise
2 T. bacon bits (optional)
1 T. vomFASS Spanish Red Wine Vinegar ½ t. vomFASS Garlic Pepper Whole Blend ¼ t. vomFASS Danish Smoked Sea Salt 1 T. vomFASS Walla Walla Sweet Onion Mustard vomFASS Spicy Smoked Paprika, for garnish Cream or milk, as needed, to make the filling easy to pipe.
Finely chopped fresh chives or parsley, for garnish
Directions Slice eggs in two, lengthwise. Spoon out the yolks into a bowl and mash with fork until smooth. Add mayonnaise, vinegar, seasonings, and mustard, and mix well. Taste and adjust seasonings and vinegar, as needed. Add a teaspoon or two of cream if needed. Spoon the filling into the egg whites, or put the yolk mixture into plastic re-sealable bag. Cut one corner off and squeeze yolk mixture into egg whites. Garnish with paprika by putting it in a fine strainer and tapping over eggs. Enjoy!
Chili Mango Shrimp Cilantro Pesto Pizza Serves 4
Ingredients Mango Shrimp 8 – 12 medium sized raw shrimp, skins, tails and veins removed
2 T. vomFASS Red Pepper Extra Virgin Olive Oil (may substitute Lemon EVOO for all or part of Chili Oil for less spicy)
1 T. vomFASS Mango Balsamic Star 1 clove minced garlic
½ t. vomFASS Chili con Carne spice blend vomFASS Himalayan Sea Salt and Peppercorn Mix, to taste
Pizza crust of choice
Cilantro Pesto 3/4 C. fresh cilantro leaves
1/4 C. parsley leaves
2 garlic cloves, coarsely chopped
2 T. pine nuts
¼ C. Cheese Bros. Parmesan, grated
½ C. vomFASS Don Carlos Extra Virgin Olive Oil ½ t. vomFASS Himalayan Sea Salt vomFASS Peppercorn Mix
Directions Mango Shrimp Combine oil, vinegar, garlic, salt and pepper in a glass bowl or zip top bag. Add shrimp and marinate 15 – 20 minutes; no longer, as shrimp will break down in acidity. Empty shrimp and marinade into hot pan. Toss just until cooked through. Finish with additional sea salt and pepper, to taste.
Cilantro Pesto: Add greens, garlic and nuts to food processor. Process until chopped. Add olive oil, salt and pepper and blend until smooth. Stir in Parmesan.
Pizza: Preheat oven to 425 degrees. Spread pesto mixture onto crust. Top with Shrimp. Bake until toppings are hot and crust is lightly browned, about 10-12 minutes.
Blueberry Lemon Dessert
Ingredients 1 pre-made angel food cake
Vanilla ice cream vomFASS Blueberry Balsamic Star Vinegar OR Blueberry Liqueur vomFASS Lemon Extra Virgin Olive Oil OR Lemoncello Liqueur vomFASS Basil Citrus Sea Salt
Directions Cube cake and place a few cubes in each serving bowl. Add a scoop of vanilla ice cream. Drizzle with oil and vinegar or liqueurs. Finish with a pinch of basil citrus sea salt.
Wine and Beer When you want something super simple, but still special enough to delight your foodie football fans, stock a variety of wines for the four major wine preferences: white/red, sweet/dry. We can help you select from our family-produced, small production, all natural wines. Today we are tasting four wines from Golan Heights Winery, twice named Best Winery in the World! Craft beer is so popular and we are proud to offer two options from Boom Island Brewing in Northeast Minneapolis.
It’s football season! Which means it’s party season. Regardless of whether you’re intently watching every play, or find the commercials more entertaining than first downs – we’re all big fans of football party food!
Each week of the regular season, we will publish a suggested menu and recipes for entertaining the gang – whether you’ve got the game on or not! Our tip for the week: keep it simple so you can enjoy your guests – and the game – as much as they enjoy noshing on easy, delicious (psst – and healthy!) food featuring vomFASS olive oils, vinegars, spices, liqueurs, wines and spirits!
Argentina BBQ Toasted AlmondsServes 12
3 T. vomFASS Argentina BBQ spice blend 2 T. vomFASS Pepone Extra Virgin Olive Oil 3 C. raw almonds
Preheat oven to 350 degrees. Mix the spice blend and olive oil in a medium bowl. Add almonds and toss to coat. Spread onto a sheet pan. Bake about 15 – 20 minutes or until almonds are toasted, stirring twice. Cool almonds completely before serving. Store in airtight container up to 5 days.
Ham & Cheese Pinwheels Serves 16 (two each)
½ lb. deli ham
½ lb. Cheese of choice, thin sliced
4 large flour tortillas or sandwich wraps (gluten free, optional)
Veggies of choice, sliced very thin
1/3 C. mayonnaise
2 T. vomFASS Walla Walla Onion Mustard 1 or more jars vomFASS Chutney: Mango, Raspberry, Fig
Mix mayo and mustard. Spread a thin layer onto a tortilla, all the way to edges. Work on just one tortilla at a time, keeping the others in original packaging or a plastic zipper bag. Place ham, cheese and veggies onto tortilla, leaving about an inch of tortilla uncovered on the side that will be the outside edge. The mayo/mustard mixture will help keep the edge sealed. Roll up the tortilla. Cut into about 8 one inch pinwheels. Keep finished pinwheels covered in plastic wrap until ready to serve. Place an appetizer knife or small spoon into each chutney jar, or transfer contents to a condiment sized serving bowl for guests to use as garnish for their pinwheels. Enjoy!
Veggie / Chip Dip
1 C. plain Greek yogurt or sour cream
3 T. vomFASS Fried Potato Spice 2 t. vomFASS Spanish Red Wine Vinegar
Combine all ingredients in a bowl and mix well. Serve with your favorite veggies or chips. May be made a day or two in advance.
Balsamic Grilled Peaches on a Stick Serves 8
2 peaches, halved and pitted
¼ C. vomFASS Pepone Extra Virgin Olive Oil ¼ C. vomFASS Aceto Balsamico Maletti ½ C. plain Greek yogurt
1 dropper liquid Stevia with vanilla
¼ C. Pistachios, crushed
8 six-inch skewers (if using wood skewers, soak in water for 15 minutes)
Pre-heat grill or oven to 450 degrees. Wash and dry peaches. Cut them into quarters and dispose of pits. Spear each peach quarter onto a skewer. Place on baking pan with edges, brush with olive oil. Grill or roast for 4 – 5 minutes, turning half way through. Brush or drizzle with Maletti. Grill or broil another 3 – 4 minutes. In the meantime, stir Stevia into yogurt. Remove peaches from heat and place on serving dishes or tray. Add a dollop of yogurt to each peach, garnish with pistachios. May be grilled ahead of time and served chilled. Enjoy!
Apple Whiskey Sour Serves 1 / Serves about 16
1 ½ oz./ 750 ml vomFASS American Whiskey 1 T. / 1 C. vomFASS Apple Balsamic 2 oz./ 4 ¼ C. apple cider
Combine all ingredients in a shaker. Fill with ice for a short shake. Pour into a rocks glass serve with a twist of apple peel. May be batched ahead of time and refrigerated for serving to a crowd on the rocks.
My favorite foodie time of year has arrived – summer harvest! It’s the perfect time to explore new easy, delicious and healthy veggie dishes. It’s also a great time to host a laid-back, al fresco dinner party for all the friends you’ve been meaning to connect with this summer. The recipes from our EDH Meals cooking class this week are great additions to a late summer party menu!
2 large eggplants
1 medium onion, peeled and quartered
4 t. minced roasted garlic
2 T. vomFASS Sesame Oil ¼ C. vomFASS Calamansi Balsam Vinegar 2 t. vomFASS Asia Tandoori spice blend
1 t. vomFASS Himalayan Sea Salt Parsley, cilantro or diced tomatoes for garnish
Pita bread, corn chips and/or veggies for dipping, such as carrots, broccoli, cauliflower, mushrooms, cucumber, zucchini, bell peppers.
Preheat oven to 400 degrees. Bake eggplant about 40 minutes until soft. Cool, peel, cube. Process all ingredients in a food processor or blender until smooth. Taste and adjust salt, as needed. Serve at room temp with crackers, pita bread or veggies.
Charred Corn Salad with Basil Vinaigrette Serves 6 – 8
(Inspired by Kelly Nixon’s recipe on The Cooking Channel)
6 – 8 ears fresh corn on the cob, shucked
1 small red onion, diced
1 ½ C. packed fresh basil leaves
1 clove garlic, minced
2 T. vomFASS Herb Garlic Sunflower Oil
vomFASS Danish Smoked Sea Salt and Peppercorn Mix ¼ C. vomFASS Apple Balsamic Vinegar ¼ C. vomFASS Pepone Extra Virgin Olive Oil 1 (10-ounce) container small heirloom cherry tomatoes, halved
Preheat grill to 450 degrees. Brush or rub each cob with Sunflower Oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. Set corn aside until cool enough to handle. Stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
In a large mixing bowl, combine corn, tomatoes and onion. Drizzle the vinaigrette over salad and toss to combine. Season with salt and pepper.
Roasted Vegetable Medley Serves 6 – 8
5 cups assorted vegetables, cut into bite sized pieces, such as:
Broccoli, Cauliflower and carrots OR
Zucchini, yellow squash, bell pepper and onion vomFASS Porcini Extra Virgin Olive Oil vomFASS Argentina BBQ spice blend, to taste vomFASS Aceto Balsamico di Famiglia
Place vegetables in large mixing bowl and drizzle with olive oil. Spread onto baking sheet and sprinkle lightly with seasonings. Roast at 450 degrees until tender-crisp (10 minutes for porous veggies, up to 20 minutes for more dense veggies). Add more salt and pepper to taste.
Tapas – vomFASS style Serves 6 – 8
Corn tortillas vomFASS Porcini Extra Virgin Olive Oil (or your choice) 1 – 2 Avocados
Cheese of choice, shredded or crumbled (optional)
Baba Ghannooj or hummus, roasted veggies, charred corn salad, shredded pork or chicken, or steak strips (ask about marinating ideas!)
Heat corn tortillas on grill or in oven or microwave. Keep warm bet ween two plates or other covered dish. Top with Baba Ghannooj, roasted veggies, Charred Corn Salad, cheese and/or toppings of choice. Add seasonings to taste: Sea Salt, Pepper, Asia Tandoori, Argentina BBQ, etc.
Honey Balsamic Pears with Walnut Oil and Gorgonzola Serves 4
2 pears, halved and cored
¼ C. vomFASS Pepone EVOO ¼ C. vomFASS Honey Balsamic Star
¼ C. vomFASS Walnut Oil 2 T. Gorgonzola Cheese crumbles
1 t. vomFASS Chai Masala
Place pears and Chai Masala on a pan, brush with olive oil. Grill, cut side down, for 4 – 5 minutes. Turn and grill another 3 – 4 minutes. Remove pears from heat and place on serving dishes. Add gorgonzola, drizzle with Honey Balsamic Star and Walnut Oil.
Alternative for a crowd: cut pears into large cubes. Combine pears, olive oil, vinegar and Chai Masala in bowl. Place on a pan and grill or roast until tender crisp. Transfer pears and juices to serving bowl and toss with Walnut Oil and Gorgonzola. Dish up in dessert bowls or cups.
Wine pairing recommendations: Tempranillo, Chianti or Lambrusco, all available at vomFASS at Mall of America.
vomFASS isYour One Stop Gift Shop for the Holidays and All Year Long!
Imagine a gift basket full of gourmet oils, vinegars and spices, and specialty liqueurs, fine wines and spirits. See your clients, employees, family and friends appreciating and remembering this gift of great taste long into 2018. Visualize that basket with your company logo on it, and personalized with your client’s favorite style of whiskey, for instance. Now imagine that we make customized gift giving easy for you, including delivery. You’re imagining a gift from vomFASS!