Building an Awesome Burrito Bar
Deli & Cheese Category Manager, Lisa Kollodge, is the one to thank for our amazing new burrito and sandwich recipes at our Minnetonka store. She talked to us about the joys and challenges of using traditional recipes and local products.
What did you enjoy most about creating the burrito & sandwich bar?
By focusing on local products and traditional flavors, we’re doing something unique. The Barbacoa takes 36 hours of marinating in a traditional guajillo chile marinade. It challenges the kitchen, but you can taste the difference. We have a roasted poblano pepper infused into sour cream. We had enough confidence to make our tzatziki dairy-free – it maintains the flavor while meeting special dietary needs.
What item are you most proud of?
I love the radish salsa, it’s become a hit beyond what I could have imagined. People say, “What is that? Wow!” The peppery flavor of the radish really enhances the flavor of the meats.
What is the biggest challenge?
Timing! We could have made it easier but wanted to keep traditional recipes and local ingredients. From Blooming Prairie beef to TC pork and Caves of Faribault cheese, it’s really fun. The local growers provide for us in larger quantities – now we’re ordering Beez Kneez mustard in gallon jugs.
Why was it important to you to use as many local ingredients as possible?
We are a local, from-scratch kitchen and that will never change. We love putting our local farmers in the spotlight. These people are fascinating and we’re able to tell their story along with ours, which is brilliant. At first I was worried we’d have an issue having enough beef, but then realized, “We can buy another cow.” Literally. Because of our relationship with Blooming Prairie, we can do that. And TC Farm, what a great story. We bought the pigs, raised them on local farms with local growers who grew the feed they were fed. How cool is that?
What makes this different from other places you can buy a sandwich or burrito?
The local aspect and our unique flavors. Our carnitas is local TC Farm pork, which is braised, then fried in its own fat, and then put back into its juices and served. We don’t skimp on any of that process, you have to go through it to get amazing flavor. There’s no cheating. Then the local add-ons we chose really pull out the flavor.
How is the deli team doing with the change?
The staff has really embraced the changes in the Deli. We’re on our feet for hours and hours and learning new things. Consistency is paramount, and I have a lot of respect for the cooks in that kitchen who follow those recipes every day to a T and keep the integrity and standard of our food.
Little bit about your background?
I spent the last 30 years as a restaurant operator-owner. I love having the opportunity to oversee Deli operations, it’s challenging and fascinating every single day.
I live in the country and intentionally drive to work on back roads past farms. Then I come to an incredible job that I love thoroughly.
See the full Sandwich & Burrito Bar menu.