New Venue Spotlight: FOOD BUILDING

Everyone loves to talk “farm-to-table,” but most of us stay firmly on the “table” side of the equation. While most modern farms are woefully lacking in chic, trendy event space, there’s a great alternative right in Northeast Minneapolis. Holding a meeting or event at the FOOD BUILDING gives you a chance to meet the makers who—right on-site—turn local meat, milk and grain into world-class handcrafted products including salumi from Minnesota pasture-raised pigs and stonemilled, naturally leavened bread

The space, completely renovated from an old warehouse, includes the 800-square-foot Bubble Hall, named for all the fermented products being crafted on the premises, which offers an intimate space for a networking event, even doubling as a party-time dance floor. Capacity is 35 standing or 24 seated at tables. The Tasting Room offers floor-to-ceiling garage doors on one side that can be opened in warm weather. It includes full A/V and projector capabilities, and has a capacity of 80 standing or 64 seated at tables. It’s ideal for panel discussions, board meetings and tastings. Renting the whole FOOD BUILDING gives guests access to those two spaces, plus the Commons, which includes built-in bar, kitchen and restrooms. The 3,000-squarefoot space offers dramatic views into all the makers’ production spaces. Right next door is The Draft Horse, a full-service restaurant serving many of the specialties created by FOOD BUILDING makers, along with other locally sourced ingredients. It provides box lunches, charcuterie boards and catering for FOOD BUILDING events. (The mini chicken pot pies are truly swoon-worthy.)

“We’re a working creative space being used by a new generation of food entrepreneurs,” says Katie Kyle, catering and events specialist for The Draft House. “Your group will have a chance to enjoy the unique space, and will also be able to learn about and taste products being made right here in the building.” 

Baldamar’s location—next to the Von Maur in Roseville Center—might give the wrong first impression. The hip, fine dining restaurant is a fresh concept to the area, one that could easily fit into a more foodie-centric area. Randy Stanley, owner of 6Smith in Wayzata, calls Baldamar a legacy restaurant that just happens to be next a mall (he similarly describes 6Smith as a restaurant that happens to have a lake attached). “I’ve always liked this part of the Twin Cities,” says Stanley. “I love the thriving, local community.

 

Tucked in Minneapolis’ Harrison neighborhood lies the latest addition to the city’s craft distilling scene. But unlike other distilleries, newcomer Royal Foundry Craft Spirits (RFCS) is focused on more than stills and spirits; the distillery was designed as an event destination.

 

Minnesota has a bounty of venues that are made for sharing on social media.