Northfield Sociale Make and Take Gourmet

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My daughter Gilly and I had our meal prep session at 7 pm last Wed night at the newly-opened Northfield Sociale Make & Take Gourmet in Heritage Square on S. Hwy. 3. We’ve been customers for over a month now and love the food. The franchise owner is Jennifer Torgrimson, pictured on the right above (click to enlarge). They also have a pick-up option if you don’t have time to do the prep yourself, as well as an ‘express entrees’ option — misc extra entrees in their freezer to buy, no reservation needed.


  1. Holly Cairns said:

    IMHO: Meals are great, and the food is inexpensive (if you look at a whole week’s budget!)


    May 7, 2007
  2. Kurt Larson said:

    Tried it on Friday night. Great service and the dinner was very good. Price was good also…. I look forward to the next meal primarily due to the ease and speed……

    May 7, 2007
  3. Griff Wigley said:

    Thanks for chiming in, Holly and Kurt.

    Jeff, do you have Northfield roots or is it just part of your gig with Gourmet mag to post promo-type comments on food-related blog posts with links back to the mag’s site? Your comment appears to be spam.

    5/10 update: I’ve removed Jeff’s post, as he hasn’t replied and it was more spammish than not.

    May 7, 2007
  4. Does anyone know what happened to Sociale Gourmet? They appear to be closed–for good? I will miss them, as I agree the food was really good. A nice change from frozen pizza!

    January 2, 2008
  5. Jennifer Torgrimson said:

    Thank you for your kind comments, Margaret. As the sole owner and manager, I was unable to continue having the business be open. I didn’t realize the immense effort it takes to keep a business open and running before I tried it on my own. While the business was doing okay, I wasn’t able to afford to hire additional help nor advertise the way I wanted to. I realized that for my health and the good of my family (I am a single mom) that I needed to close the business and look for a regular, M-F job. I do still own the franchise contract and was hoping that someone would want to buy out the part of the business that still exists. I do have a few potential buyers but nothing so far has come to fruition. I hope someone takes it over, or opens something similar in town because I too, loved the food and thought it was a great alternative to the regular fare. Gift certificates are still good at the other locations (the closest are in Savage and Eagan).

    January 3, 2008
  6. Griff Wigley said:

    Sociale is re-opening soon… “under new management” the banner says on the storefront (same location).

    April 20, 2008
  7. I liked the old one, but I bought the pre-prepared dinner and it was way too salty. Salt is no good for anyone. It was once used primarily as a preservative and we no longer use it for that. Believe it or not, food actually tastes good without salt, and one will find that out once you leave the salt shaker at the door for about a week. Salt causes bloating,bloating is just cells swelling, swelling is inflamation and there is nothing worse that an inflated cell, imho.

    So, please, to all restauranteers and others, if someone wants salt, let them add it themselves. You can’t take it out unless you soak the food, and that’s kinda silly.

    April 20, 2008
  8. Patrick Enders said:

    Salt’s one of those tricky things. In general, it makes things taste great, and for most people it’s pretty harmless (especially compared to fat, cholesterol, etc.). However, for a decent-sized minority of persons with blood pressure and heart problems, it’s a trouble source that needs to be avoided.

    April 20, 2008
  9. William Siemers said:

    Salt can make things taste better…but it is often over used and that makes food inedible.

    April 21, 2008
  10. Patrick Enders said:

    True enough. But different people have a different sense of just how much is too much.

    April 21, 2008
  11. Felicity Enders said:

    Cooking tip – if you add a raw potato (skinned) to a dish that’s over-salted and continue cooking a bit longer, you can decrease the salt content. Then just pull out the potato.

    April 21, 2008

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