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.
Summers in the Midwest are short, and therefore incredibly sweet. We savor every moment of sunlight. We come out of our homes and reconnect with neighbors. We play hard. We party like snow and ice are just around the corner, because they are.
With the Summer Solstice already in the rear view mirror, it’s time to celebrate summer with your favorite people, patio food and refreshing drinks. Sangria fits the bill to a T.
Sangria is originally a Spanish concept that we have embraced and embellished to basically be a light and enjoyable alcoholic fruit punch that you can make with a wide variety of ingredients. The basic recipe includes some combination of these ingredients, with the proportions tweaked to please your preferences:
1 bottle of wine (red, rosé, white)
1 Cup of bubbly (sparkling wine, club soda, sparkling water, etc.)
1/4 Cup Liqueur and/or 1/4 Cup Spirit (or 1/2 cup of one)
1/4 Cup Fruit juice
1 – 2 Cups Fruit
Combine all ingredients except the bubbly in a pitcher. Refrigerate for at least a couple of hours, and as long as 24 hours. Add the bubbly right before serving, either by adding all at once to the pitcher or topping off each serving with a splash of bubbly. Adding to individual servings allows you to make the sangria as light in alcohol content as the drinker prefers.
The sangria I made for my daughter’s birthday this week included these ingredients:
Bobbie’s Birthday Sangria
1 bottle of rosé wine (Paul Blisson from vomFASS)
1 Cup of sparkling pink lemonade (Trader Joe’s)
1/2 Cup vomFASS Elderflower Liqueur
1 1/2 Cups (approximate) of fruit, including apples, orange slices, blueberries and watermelon (great way to use whatever you have in the frig!)
Prepare as indicated above, using the sparkling pink lemonade as the bubbly. If you want a lighter sangria, just add more sparkling lemonade.
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.
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.
Yes, I have made certain New Year’s resolutions that align better with salads than hot chocolate, but I believe that dolce decadence has a place in my definition of a quality lifestyle, more or less in moderation! And it incorporated one of our newest delicious liqueurs – Cara Mia Caramel Vodka! This recipe will go a long way toward inspiring gratitude for winter!
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
2 – 4 shots of vomFASS Cara Mia caramel liqueur, to taste
Whipped cream topping
¾ cup heavy whipping cream
2 T. powdered sugar
½ t. vanilla
vomFASS Cinnamon, ground, for garnish
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Whip cream with mixer until soft peaks form. Add sugar and vanilla. Divide hot chocolate between 4 mugs. Add Cara Mia liqueur. Top with whipped cream and garnish with cinnamon. Enjoy!
Thanks to my friend and vomFASS colleague Melissa B, owner of vomFASS Des Moines, for the inspiration for these fun recipes for witches, goblins and scary clowns. Well maybe not scary clowns! I think they were axed from the season this year. I won’t miss them at my party, will you? 🙂
Morgue-a-rita – 1 serving
1/2 oz vomFASS Mango Balsam Vinegar
1/2 oz lime juice
1/2 oz vomFASS Passion Fruit simple syrup
1 oz Tequila
1 oz vomFASS Blood Orangecello vomFASS Basil Citrus Sea Salt, for rimming glass. vomFASS Grenadine for goulish garnish.
Mix ingredients in a shaker and serve on the rocks, in a salt rimmed glass, and garnish by dripping grenadine down sides of glass. This recipe is easy to multiple in a batch for a crowd.
Ghostly Guacamole! Serves 4 – 6
2 ripe avocados
1 small red onion, finely diced
2 Tbsp fresh Cilantro, chopped
1 Tomato, diced
1 Jalapeno Pepper, finely minced
2 Tbsp vomFASSCalamansi Balsam Vinegar 1/8 tsp cumin vomFASS sea salt and Peppercorn Mix, to taste
Slice avocado in half and remove pit. Scoop avocado into medium bowl and coarsely smash with a fork, leaving some chunks. Add remaining ingredients to bowl, stirring gently to incorporate. Season with salt and pepper to taste. Serve immediately or chill for up to 1 hour with plastic wrap placed directly on top to seal out air.
Deadly Delicious Pumpkin Soup Serves 4 – 6
1/2 Medium Onion, diced
3 cloves Garlic, minced
3 slices Bacon, minced
3 Anchovies (optional)
2 T vomFASS Chili Oil
1 small Pie Pumpkin (3-4#)
1/4 cup vomFASS Mango Balsam Vinegar
4 cup Chicken or Vegetable Stock
1 T. vomFASS African Rub Seasoning vomFASS Salt and Pepper to taste
1 T vomFASS Styrian Pumpkin Seed Oil
Halve and seed the pumpkin. Place cut side down on a baking sheet with 1/4c water and place into a preheated 400° F oven. Cook the pumpkin for 40 -45 minutes or until tender. Remove from the oven and allow to cool. In a 2 qt pot over medium heat add the chili oil, anchovies, bacon, garlic, and onion. Sautee until the onions are translucent. Peel, seed and dice the mangoes. Add the mangoes and African Rub seasoning to the pot. Continue to cook stirring occasionally until the bacon gets slightly crisp. Remove from the heat and add the Mango Balsam Vinegar. In a food processor place the peeled roasted pumpkin, the contents of the 2 qt pot, and 1 cup of stock. Puree until smooth., add more stock as needed. Return the mixture to the pot and place over medium heat. Adjust the consistency to taste with the stock, then season with salt and pepper. When serving the soup, drizzle a small amount of Styrian Pumpkin Seed oil over the top.
vomFASS at Mall of America is seeking a senior sales associate who loves to share their passion for fine food, drink and people! Whether you’re semi-retired or just starting your career, I want to hear from you if you are a wine, whiskey, brandy or cocktail geek, enjoy pairing food and drink, and can convert that passion into sales in a retail environment. Must be 21+ years old.
We will consider applicants who have between 20 and 40 hours available to work a variety of day and evening shifts, including weekends. Work life balance is a priority, and we deliberately schedule to ensure all team members are treated with respect and fairness, including their scheduling needs.
To apply, send cover letter indicating why you are interested and qualified for a position at vomFASS, as well as the number of hours you’re available to work per week and send it along with your resume to firstname.lastname@example.org. Applications without both a cover letter and resume will not be considered.
Sales associate responsibilities include:
Greet and engage customers by offering product samples, pairings, product use/recipe suggestions and general vomFASS and product education.
Provide a positive, unique customer experience that fosters long term customer relationships.
Assist customer in product selection, using cross-sell and up-sell strategies to maximize transaction average, without using high pressure sales techniques.
Cashier sales on ACCUPOS point of sale system.
Label and package products attractively.
Work effectively with co-workers
Prepare demos, assist with set up, and promote special events and classes.
Fill and label product bottles and stock shelves.
Open and close shop, including cleaning and preparing store for next day.
In addition to the sales associate responsibilities, this role may include:
Assist or lead the development and implementation of cooking classes, wine and spirits classes and private events
The ideal vomFASS sales associate is:
Full of energy and excitement, and an outgoing people person.
Experienced and enthusiastic foodie who enjoys cooking and eating fine food and beverages.
Experienced in retail sales and customer service.
Self-motivated, highly reliable, with unquestionable integrity.
Attentive to details, accountable for cash handling and compliance with policies, procedures and tasks.
Natural team player, who works well with others, brings fun and a positive attitude to work.
Open to giving and receiving constructive feedback to help team members and business.
Gifted with additional super powers that are useful to the business, such as elegant handwriting, expertise in social media, talent for beautiful gift packaging or chalkboard art, or is a super-networker in the community.
About vomFASS: vomFASS Twin Cities is locally owned and operated by Tamra Kramer, her daughter Kristi and a fun team of awesome people. VomFASS at Mall of America is the first of five locations we hope to open in the Twin Cities. VomFASS is the only specialty food and liquor store of its kind in the world, carrying a full line of gourmet-pleasing products. What makes us special?
VomFASS is a German term that translates as “from the cask.”
There are approximately 280 vomFASS locations worldwide, all locally owned and operated. Our international headquarters is in Waldburg, Germany.
Our products are exclusive; no other retailer in the world carries our line of international award-winning products.
We source all of our products directly from old-world artisanal producers who use organic, sustainable farming and production methods.
We carry the largest bulk selection of natural and organic culinary oils and fruit and balsamic vinegars in the world.
VomFASS won the 2010 German Franchise of the Year and the 2012 Retail Franchise of the Year.
Our motto and our promise of uncompromising quality is “Only the Best. Always.”
Exceptional customer service is the core success factor of every shop.
Providing free tastes to potential customers is the cornerstone of our business model.
vomFASS Twin Cities is an equal opportunity employer.
Ignore the fact that we’ve lost more than an hour of daylight each morning and evening already! Focus on soaking up these last sultry summer rays with a refreshing beverage in your coozy, pretending the leaves aren’t about to turn and ignoring the Santa counter (that insists there are only 16 weeks until Christmas). I have just the cocktail for the job! It features our new cucumber vodka from Prairie Organic Spirits, made here in Minnesota. We vomFASSified Prairie’s “Garden Variety” recipe from their website – we’re betting you’ll approve!
2 oz Prairie Cucumber Flavored Vodka
4 one-inch cubes of seedless watermelon
2 slices of lime (bitter ends removed)
1 oz FassMix Passion Fruit Syrup
vomFASS Basil Citrus Salt
Lightly salt the rim of a low-ball glass with Basil Citrus Salt. Add first four ingredients in a shaker with ice. Shake and pour into salted glass. Garnish with a slice of cucumber and a lime wheel. Enjoy!