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Jerry's Foods

Jerry's Foods

Grocery Store, Butcher, and Convenience Store
Eden Prairie
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Jerry's Foods
7.4/10
45
ratings
Photos24 Photos
MenuMenu
Menu 12
Appetizers & Salads‎
Amaranth & Bugler Pilaf
Amaranth & bugler are whole grains which are a great source of fiber. Using whole grains in everyday cooking provides added nutrients, texture & flavor to many dishes. Using the pilaf method to cook these grains will allow their natural flavors to be showcased throughout the meal.
Quesadillas
Our pork quesadillas feature a mango salsa that pair well w/ the heat from the monterrey jack cheese. Learn the proper technique for making a great quesadilla at home
Steaming Tamales
The steaming techniques envelops foods in a gentle moist heat that allows items to cook at an even temperature. Learn how to properly use two different types of steamers & how to check the food for doneness.
Black Bean
This vegetarian black bean chili is a healthy way to showcase the many flavors of natural ingredients. Serve this dish w/ hot rice to make a complete protein the whole family will enjoy
Smoked Corn Chowder
Soups are a traditional comfort food that can be high in calories. In our smoke corn chowder we reduce the calories buy using fresh herbs, spices & evaporated skim milk instead of cream
Vinaigrette Style Dressing
Use chicken broth to create a low-cal salad dressing
Barbecue & Grilling‎
Braised Romaine
Romaine is a hearty leaf vegetable that can be suitable for braising. Follow these step-by-step techniques for creating a perfectly braised item w/ an accompanying sauce
Roasting Beef
Learn‎ to prepare a standing rib roast. Prepare the roast by trimming fat, frenching, tying & seasoning. Walk through proper techniques for searing & resting your roast. Explains the use of mirepox & aromatics to create pan gravy.
Salmon
Lean how to cut whole portions of Salmon in fillets & steaks. Also learn the two-step method for de-boning round fish.
Chicken Breast Fabrication
Techniques for cutting French cut, double or boneless skinless chicken breast
Round Fish
Mako shark, swordfish, & yellowfin tuna cut into 4-6 oz steaks. Salmon
Cooking Prep‎
Brining Meats
Brining meats such a whole poultry products will help you achieve a juicy, tender product fr even when slightly over cooked. The idea behind brining is to insure all the natural juices stay inside of the meat. Our chef will demonstrate the proper technique for making a brine at home. She will also share some tips for achieving optimal flavor & speed in your resulting brine.
Folding
Learn‎ the two-step method for folding items into whipped egg whites. This approach will allow the items to be combined while keeping the shape & texture of the whipped egg whites. Knives overview
Tempering Chocolate
Vegetable Cuts - Dice Cuts
Cutting sizes for large, medium & small diced vegetables
Clarifying Butter
Clarifying‎ butter help to increase the smoke point of butter while sauteing. The demonstration will show to popular methods for darifying butter. You can use this technique at home to give your butter a longer shelf life.
Knives Overviw
Learn the basic techniques for proper knife use & storage
Thickening Sauces
A liaison is a mixture of egg yolk & cream use to slightly thicken warm liquids. This will result in a rich sauce w/ a smooth, creamy texture. Tempering is also a technique used for conditioning cold items when added to hot liquids. Thicken sauces w/ eggs can be tricky but our demonstration will give you step-by-step guidance to execute the process effortlessly.
Vegetable Cuts - Julienne
Cutting vegetables in julienne & fine julienne pieces
Creating Confections‎
Chocolate Knackerli
Knackerli is a confection including nuts & fruit. Learn how to make different shapes & designs using the knacerii technique. Once you have learned the principals, you will be able to create your own variations.
Custards & Pastry Creams
Folding
Learn the two step method for folding items into whpped egg white. This approach will allow the items to be combined while keeping the shape & texure of the whipped egg whites.
Pastry Cream
Pastry cream as a well known sauce in most bake shops.
Tempering Chocolate
Cream Ganache
Learn how to make cream ganache for the center of truffles
Dragee
Dragee is a popular season nut confection coated in chocolate & cocoa powder
Molding Chocolate
Learn‎ how to make molded chocolates at home
Peanut Brittle
Thickening Sauces
A liaison is a mixture of egg yoik & cream use to slighty thicken warm liquids.This will result in a rich sauce w/ a smooth creamy texture.
Desserts‎
Chocolate Knackerli
Knackerli is a confection including nuts & fruit. Learn how to make different shapes & designs using the knacerii technique. Once you have learned the principals, you will be able to create your own variations.
Custards & Pastry Creams
Folding
Learn the two step method for folding items into whpped egg white.
Pastry Cream
Pastry cream is a well known sauce in most bake shops. Puddings, custards & vanilla-based sauces are all derived from similar 4, ingredients. Learn how to make, store & use pastry cream for gourmet dessert & is pastry fillings.
Tempering Chocolate
Cream Ganache
Learn how to make cream ganache for the center of truffles
Dragee
Dragee‎ is a popular season nut confection coated in chocolate & cocoa powder
Molding Chocolate
Learn how to make molded chocolates at home. This quick demonstration is a great way to learn the basics of preparing plastic molds for tempered chocolate & selecting the perfect inner confection.
Peanut Brittle
Thickening Sauces
A liaison is a mixture of egg yolk & cream use to slightly thicken warm liquids. This will result in a rich sauce w/ a smooth, creamy texture. Tempering is also a technique used for conditioning cold items when added to hot liquids. Thicken sauces w/ eggs can be tricky but our demonstration will give you step-by-step guidance to execute the process effortlessly.
Healthy Living‎
Artichokes
Artichokes are known for their bright lemon flavor. Learn how to properly trim, peel & use artichoke hearts
Braised Romaine
Romaine is a hearty leaf vegetable that can be suitable for braising. Follow these step-by-step techniques for creating a perfectly braised item w/ an accompanying sauce
Filleting Turbot
Turbot is a delicately textured fish perfect for steaming or sauteing. Our demonstration will show the proper technique for filleting this fish into appropriate portions.
Oven Roasted Vegetables
Roasting vegetables is a great way to change the flavor & texture of vegetables. Before roasting, it is important for you to prepare the vegetables w/ a few rules in mind for the best results. Our demonstration will give you detailed examples for how to perfectly roast vegetables at home.
Poaching Salmon
Deep‎ poaching is a style of moist heat cooking that keeps the meat tender & juicy learn how to choose aromatics for deep poached salmon & how to prepare a finishing sauce. This elegant meal is both healthy & delivers great eye appeal for your guests.
Salmon
Learn how to cut whole portion of salmon in fillets & steaks. Also learn the two step methos for de-boning round fish
Trout
Cutting trout butterfly fillets or single fillets
Black Bean Chili
This vegetarian black bean chili is a healthy way to showcase the many flavors of natural ingredients. Serve this dish w/ hot rice to make a complete protein the whole family will enjoy.
Chicken Breast Fabrication
Techniques for cutting French cut, double or boneless skinless chicken breast.
Mirepoix & Matignon
Learn the difference between cutting vegetables as aromatics & vegetables for garnish
Peeling Tomatoes
Peeling & seeding tomatoes for appetizer trays, salsa or sauces
Roasting Tomatoes
High heat method for roasting tomatoes. Slice coat w/ oil, season.
Steaming Tamales
The‎ steaming techniques envelops foods in a gentle moiste heat that allows items to cook at an even temperature. Learn how to properly use two types of steamers & how to check the food for doneness
Vegetable Cuts - Dice Cuts
Cutting sizes for large, medium & small diced vegetables.
Meat & Poultry Prep‎
Brining Meats
Brining meats such as whole poultry products will help you achieve a juicy, tender product even when slightly over cooked. The idea behind brining is to insure all the natural juices stay inside of the meat. Our chef will demonstrate the proper technique for making a brine at home. She will also share some tips for achieving optimal flavor & speed in your resulting brine.
Country-Fried Chicken w/ Pan Gravy
Country fried chicken is a great American classic dish which uses the fr principals of sauteing. The meat is marinated first to give it extra flavor & will help to retain moisture. Our demonstration will show how to properly cut the chicken, create the marinade & set up a breading station.
Simmering Corned Beef
Simmering tougher cuts of meat like brisket will allow the connective tissues to break down releasing the meat's natural flavors. The key to simmering is to keep a consistent temperature throughout the cooking process. Simmered meats are served w/ simple sauces & vegetables.
Chicken Breast Fabrication
Techniques‎ for cutting French cut, double or boneless skinless chicken breast
Roasting Beef
Learn to prepare a standing rib roast. Prepare the roast by trimming fat, frenching, tying & seasoning. Walk through proper techniques for searing & resting your raost. Explain the use of mirepox & aromatics to creat pan gravy.
Stewing Veal
Stewing tender cuts of meat like veal, allows the flavore of the meat to release naturally. This quick cooking method allows the become tender & absorb the accompanying flavors of any sauce.
Seafood Prep‎
Broiled Sole
Broiled sole w/ crumb topping
Lobster
Lobster‎ is a versatile seafood that is easily cooked at home. Follow the dtep-by-step instruction on how to properly cut, boil & serve the lobster meat.
Round Fish
Mako shark, swordfish & yellowfin tuna cut into 4-6 oz steaks.
Trout
Cutting trout butterfly fillets or singles fillets.
Filleting Turbot
Turbot is a delicately textured fish perfect for steaming or sauteing. Our demonstration will show the proper technique for filleting this fish into appropriate portion.
Poaching Salmon
Deep‎ poaching is a style of moist heat cooking that keeps the meat tender & juicy. Learn how to choose aromatics for deep poached salmon & how to prepare a finishing sauce. This elegant meal is both healthy & delivers great eye appeal for your guests.
Salmon
Learn‎ how to cut whole portions of salmon in fillets & steaks. Also learn the two-step method for de-boning round fish.
Side Dishes‎
Amaranth & Bugler Pilaf
Amaranth & bugler are whole grains which are a great source of fiber. Using whole grains in everyday cooking provides added nutrients, texture & flavor to many dishes. Using the pilaf method to cook these grains will allow their natural flavors to be showcased throughout the meal.
Quesadillas
Our pork quesadillas feature a mango salsa that pair well w/ the heat from the monterrey jack cheese. Learn the proper technique for making a great quesadilla at home
Steaming Tamales
The steaming techniques envelops foods in a gentle moist heat that allows items to cook at an even temperature. Learn how to properly use two different types of steamers & how to check the food for doneness.
Black Bean Chili
This vegetarian black bean chili is a healthy way to showcase the many flavors of natural ingredients. Serve this dish w/ hot rice to make a complete protein the whole family will enjoy
Smoked Corn Chowder
Soups are a traditional comfort food that can be high in calories. In our smoke corn chowder we reduce the calories buy using fresh herbs, spices & evaporated skim milk instead of cream
Soups & Stews‎
Black Bean Chili
This‎ vegetarian black bean chili is a healthy way to showcase the many flavors of natural ingredients. Serve this dish w/ hot rice to make a complete protein the whole family will enjoy
Smoked Corn Chowder
Soups are a traditional comfort food that can be high in calories. In our smoke corn chowder we reduce the calories buy using fresh herbs, spices & evaporated skim milk instead of cream
Mirepoix & Matignon
Learn the difference between cutting vegetables as aromatics & vegetables for garnish
Vegetable Prep‎
Artichokes
Artichokes are known for their bright lemon flavor. Learn how to properly trim, peel & use artichoke hearts
Mirepoix & Matignon
Learn‎ the difference between cutting vegetables as aromatics & vegetables for garnish
Peeling Tomatoes
Peeling‎ & seeding tomatoes for appetizer trays, salsa or sauces
Vegetable Cuts - Dice Cuts
Cutting sizes for large, medium & small diced vegetables.
Braised Romaine
Romaine is a hearty leaf vegetable that can be suitable for braising. Follow these step-by-step techniques for creating a perfectly braised item w/ an accompanying sauce
Mushroom Stuffing
Mushrooms‎ to be used for filling, stuffing or coating
Roasting Tomatoes
High heat method for roasting tomatoes. Slice coat w/ oil, season.
Vegetable Cuts - Julienne
Cutting‎ vegetables in julienne & fine julienne pieces

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Jerry's Foods
9625 Anderson Lakes Pkwy
Eden Prairie, MN 55344
United States
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The Neighborhood Place
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Closed until 6:00 AM tomorrow (Show more)
  • Mon–Sun
    • 6:00 AM–10:00 PM
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(952) 941-9680
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Jerry's Foods - Eden Prairie
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@jerrys_ep
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