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Brine's Quality Meat market was opened in 1958 by Lamont (Bud) Brine at 210 South Main Street, in Stillwater Minnesota.
It was a full service meat market featuring beef, port, poultry and homemade sausages. Brine's also sold quarters and side of beef and processed farm killed cattle and pigs for the farmers own use. The business start with 2 employees in 1958. The business had reached its maximum output at its present location which was a rented building. To expand and grown, Bud Brine purchased a building located at 219 South Main Street, Stillwater.
In purchasing the building at 219 South Main Street, Brine's Quality Meat Market evolved into Brine's Old Fashioned Meat Market.
The building was one of the first in downtown Stillwater to be renovated and emphasis put-on the restoration. This renovation tied in beautifully with Brine's style of merchandising and service. This merchandising technique is non-packaged meats with a counter salesperson waiting on each customer. This allows the customer to purchase exactly what they want and enables the counter person to help with cooking and portion questions. The meat market business continued to grow and expand.
In 1976, Brine's Employee Lunchroom opened on the second floor of 219 South Main. The lunchroom was named for all the employees of the other businesses of downtown who ate there. The lunchroom business
continued to grown and more menu items were added. Beer and wine service were also added to the menu.
In January 1982, Brine's suffered a major setback with a fire in its Stillwater location.
Brine's Meat Market was reopened in approx. 90 days in its existing location. The work done to the market was done in the restored style of the old meat market. Following the reopening of the meat market was the lunchroom. The second and third levels at the downtown location underwent major changes and expansion as Brine's Employees Lunchroom now became Brine's Restaurant and Bar. The food and beverage service has now become more than just a sideline of Brine's. It has become a business on its own.
Another business has developed out of the original Brine's Quality Meat Market. That business if off premise catering. Originally Brine's made various cold meat trays and hors d'oeuvres for taking home or
to the office. Brine's now does staffed catering for business meetings, wedding receptions and various parties and functions. These events range in style from box lunches to sit down dinners with linen
and china. The size of the groups range from 5 to 2000.
Brine's have done their best for 42 years to accommodate their customers. It is possibly one of the oldest family owned, family operated meat markets in the Midwest. Expansion was necessary to handle
increasing requests for daily baked breads and providing a line of basics for an entire meal. Finding the new, the tasty and the unusual is always tempting at Brine's. It's what makes stopping in fun.
The homey aromas of Baguettes baking hourly can often be missed with roasting pork for noontime hot sandwiches. Another distinctive smell is when the smokehouse is on and smoking, bacon, ham, beef or turkey jerky, all beef summer sausage or beef salami.
Out of 38 kinds of bread baked everyday, favorites are, the large Butcher Buns, English Toastine, Wild Rice and Vienna Rolls. But try the cheese or Sauerkraut bread-exceptional for toasted or grilled
sandwiches. For you hearty bread lovers, the Black Forest, Jewish or Walnut Rye and the Alpine 7 really satisfy.
They even braid a dark rye with pumpernickel into a loaf and a green and red wreath or loaf for the holidays.
Lunches from the deli have daily hot choices and 25 to 30 salads to select from. A calendar menu for each month is available.
Custom gift boxes, baskets and gift certificates are always available.
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