Local Spotlight: Food Union
At Nigon Woodworks, our work often starts in the kitchen — and we know that great design is just one piece of creating a home you love. That’s why we’re excited to start sharing stories from local businesses that inspire the way we live, gather, and enjoy the spaces around us. This month, we’re thrilled to introduce you to Food Union, a gem of a shop in Rochester that brings together hand-selected cheeses, specialty foods, and all the cozy, crave-worthy flavors fall has to offer. Whether you’re hosting a gathering in your newly remodeled kitchen or just indulging in a midweek treat, Food Union is the kind of place that makes ordinary moments feel special.
1300 Salem Road SW #900, Rochester, MN 55902
Introducing LeeAnn Zubay:
What exactly is Food Union?
A lifelong love of specialty foods. I love to hunt down the hand-crafted, the best of the best good foodstuff. Though Food Union is known for cheese and charcuterie, there’s much more to choose from! I literally obsess over what goes on the shelves. Beyond food, the shop is peppered with one-of-a-kind curiosities I’ve collected along the way — and if I can bring myself to part with them, they’re for sale too. We also host monthly wine-and-cheese themed events (12 people seated or up to 25 cocktail style) and private gatherings for those who like their parties with a side of really good cheese.
Thank goodness for Julia Child and her iconic quotes; this one resonates with me: “Find something you’re passionate about and keep tremendously interested in it.” Julia gave me permission to keep recreating this business plan of mine over and over. In the end, mediocre food sucks. I want to only eat the things I love and share them with others. (Full disclosure: yes, I do occasionally fall prey to mediocre food — I’m human. But I’d rather save room for the good stuff.)
After all that, let’s get to the good stuff. Fall is here, and with it comes bold flavors, tart fruits, and cozy pairings. I’ve pulled together five of my current obsessions — the kinds of things that make a cheese board something to Fall in love with. Turn a Tuesday dinner into an event or just make you feel like you’ve outsmarted mediocre food.
www.thisisfoodunion.com • Instagram • Facebook • 1300 Salem Rd. SW Suite #900, Rochester, MN 55902
5 Fall Finds I Can’t Get Enough Of
Concord grapes, but make them dramatic. This jam takes juicy, floral grapes and gives them a bold twist with a touch of Japanese sea salt. The result? Sweet meets salty in the best possible way.
Tasting Notes: Bursting ripe grapes with a savory edge.
Pair with: Slightly aged goat cheese (Cana de Cabra or Humboldt Fog are dreamy picks) — or brush it on roast chicken and watch dinner turn into a masterpiece.
An ancient heirloom grain cherished for its deep, nutty flavor and wonderfully al dente texture.
Tasting Notes: Earthy, nutty, with a satisfyingly chewy bite.
Pair with: Roasted chicken just got a sidekick. Stir a little Concord grape spread into the pan juices, drizzle it over the farro, toss in some green veggies, and grab a chunk of French bread — because, yes, you’ll want every last drop of that sauce.
Rich figs meet tangy balsamic in this savory-sweet powerhouse. Perfect for sausages, charcuterie, or any fall protein — duck, pheasant, and all the seasonal goodness.
Tasting Notes: Savory meets sweet, ready to make everything you add it to utterly amazing even cabbage.
Pair with: Whisk with olive oil for a quick vinaigrette and pour over roasted Brussels sprouts or cauliflower. Add to any sandwich or roast kielbasa and apples.
First, they roast bananas until caramelized, intensifying their sweetness, then blend them into sumptuous dark chocolate laced with the exotic, earthy warmth of cardamom.
Tasting Notes: Caramel-y, chocolatey, and banana-forward, with a slow-rolling, lingering warmth from cardamom.
Pair with: Honestly, just eat it straight up — but if you’re feeling fancy, break off a few shards over good vanilla ice cream.
From Green Dirt Farm in Missouri, Woolly Rind is a Camembert-style cheese made from pasteurized sheep’s milk. It has a rustic, edible bloomy rind, sometimes mottled with tan, blue, or orange as it ages.
Tasting Notes: Buttery, grassy, milky, and mushroomy — in the fall it’s soft, gooey, and spreadable, with nutty undertones, yay it’s Fall!
Pair with: That Concord grape spread is a match made in heaven. Also try it with orange-stuffed olives and salty almonds for a flavor punch.