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.
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.
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.
One of our most popular classes is when we feature exciting new pizza / flatbread recipes. We create new recipes for each class that explore different cultures, healthy ingredients and surprising flavors. For example:
Spanish Coca Serves 2 – 4
Ingredients 1 C. boiling water ½ C. raisins
½ C. walnut halves 1 small bunch Swiss chard
2 cloves garlic, minced
1 large pizza crust (gluten free, if desired)
4 T. vomFASS Don Carlos Extra Virgin Olive Oil vomFASS Danish Smoked Sea Salt and Peppercorn Mix, to taste vomFASS Aceto Balsamico di Famiglia, Red Pepper EVOO, or Truffle EVOO for drizzling
Directions Pour water over raisins and let stand 15 minutes. Drain. Place walnuts on a baking sheet and toast until fragrant and lightly golden, about 7 minutes.
Preheat oven to 450 degrees. Remove stems from chard, wash, and spin dry. Heat half of olive oil in a pan on medium heat. Add garlic and stir for 5 seconds. Add the Swiss chard and raisins. Sauté, tossing occasionally with tongs, until wilted, about 6 to 8 minutes. Season with salt and pepper.
Place greens on crust. Top with the walnuts and drizzle with the remaining 2 tablespoons olive oil. Slide pizza onto stone and bake until toppings are hot and crust is browned, about 10-12 minutes. Remove coca from oven and cut into wedges. Serve immediately or at room temperature. Drizzle with balsamic or olive oil, to taste.
Pear and Pomegranate Salad Serves 6
1 lb mixed salad greens or baby spinach
2 ripe pears, sliced
4 T. chopped walnuts
½ C. gorgonzola, goat or feta cheese, crumbled
4 T. vomFASS Pomegranate Balsamic Vinegar 4 T. vomFASS Walnut Oil vomFASS Sea Salt and Pepper
Divide salad greens onto individual serving plates. Arrange a pear slices on greens. Sprinkle with walnuts and cheese. In small bowl, whisk together vinegar, oil, salt and pepper. Drizzle over salads. Serve immediately.
Chili Mango Shrimp Cilantro Pesto PizzaServes 2 – 4
Ingredients Mango Shrimp 8 – 12 medium sized raw shrimp, skins, tails and veins removed
2 T. vomFASS Chili Sunflower 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
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.