Owning a small business leads to an intimate acquaintance with what it means to be dedicated to your work. Business ownership is one of the toughest professions out there and, no matter the focus of the business, it can call upon a myriad of skills that entrepreneurs never realized they possessed. Hopefully, the focus of a business is something an owner enjoys. What else can possibly balance the sheer time and energy that’s required for such a risky venture?
In the case of small-business owners George and Jenny Mayaka, their new shop in Arbor Lakes has indeed demanded much from them and their family—but it’s also clear they love what they sell and how they share it with customers. The Mayakas have opened an experiential specialty food shop and liquor store, part of a national chain, that sells European-sourced oils, vinegars, spirits and liqueurs direct from the cask. It’s called Vom Fass—or “on tap.”
You might think of it as a “taste and see” proposition, and that’s exactly what drew the Mayakas to this unique concept. George grew up in Kenya, where “try before you buy” is the norm. “Customers get a very hands-on experience here,” Jenny says. “They can taste anything in the store, including liquor, which is very unique to our store.”
The Mayakas’ shop evokes an upscale, urban European look and feel, and they’re dedicated to ecologically sound and cost-effective packaging practices by promoting the use of refillable bottles. They purposefully located the store near Maple Grove’s Teavanna, Trader Joe’s and Whole Foods, where shoppers can find other specialty food items.
“We work with customers to help them taste things that go well together,” says Jenny, who also heaps praise on their employee, who has a culinary education as well as extensive knowledge of anything having to do with spirits or wine.
Although Jenny has no formal business training (she was a veterinarian for more than 12 years), she finds herself in the store most days. George is at the store on the weekends, but works full time at a busy job for which he travels a fair amount. And, as you can guess, they rarely see one another. “I don’t get to see our kids much since we opened the store, because one of us is always here,” she explains. “[George and I] mainly see each other if we are both at the store.”
Someone you know is likely to have already experienced a Vom Fass (franchises number 250 in 20 countries), or may have been to the Mayakas’ shop. Jenny says customers tend to visit with others in tow, to share the experience. “They’re surprised at how educational it is,” she says.
Opening a small business has been an education for the Mayaka family, and they are generous with sharing their newfound focus.
Vom Fass Favorites
Jenny: “Hands down, Maletti balsamic vinegar from Italy. I also really love the fig chili vinegar, the pear vinegar and pumpkin seed oil.”
George: “Armagnac and grappa; Cru Cravenco extra virgin olive oil from France (which is seasonal); and mango vinegar.”
Colcannon Cakes with Smoked Salmon and Apple Malt Vinegar Glaze
Ingredients
For the cake:
- 2 cups mashed potatoes or potato puree
- 1 egg
- 1 T. VOM FASS Champagne White Wine Vinegar
- 2/3 cup chopped wilted greens (kale, spinach, or cabbage)
- 1/4 cup bread crumbs
- 1/4 cup all-purpose flour
- Gently mix together the potatoes, egg, vinegar, greens and bread crumbs.
- Taste and add additional salt and / or pepper if needed.
- Mix in enough flour so it’s easy to form balls of the mixture that do not stick to your hands. Avoid over-mixing.
- Chill for at least two hours.
For the apple malt-vinegar glaze:
- 1/4 cup VOM FASS Apple Balsamic Star
- 1/8 cup VOM FASS Beer Balsam
- Add vinegars to a sauté pan and reduce to a glaze did very lightly coats the back of a spoon.
- Monitor to avoid over-reducing and burning (yes, it will burn).
- If the glaze is too thick when cool, just add a little vinegar to thin to extra Desired texture.
For the garnish:
Breadcrumbs for coating
- 3-4 T. VOM FASS Garlic Herb Oil
- 3 oz. sour cream or crème fraiche
- 4 oz. cold smoked salmon, thinly sliced
- Apple Malt Vinegar Glaze
- 12 Fresh dill sprigs
Instructions:
- Form roughly 12 3/8 “cakes, coat each cake evenly with bread crumbs and sauté in herb garlic oil until golden brown; place on paper towel and gently pat dry.
- Place on plates with a dollop of crème fraiche and rolled smoked salmon slices.
- Drizzle with apple vinegar glaze and top with fresh dill.
