March 2018

VOL. 10 | NO. 3

M AR CH

TW ENTY

E I GH T E E N

What Chefs Do Chefs shop Local

South Dakota's

Swamp Daddy's Cajun Kitchen

Bartenders Cheers to you

Spice up your life

Sioux Valley Grille

American Comfort Food

The Brass Kettle Gastropub Goodness

The

Bar + restaurant — issue —

don’t count on luck to avoid death.

ALWAYS PLAN A DESIGNATED DRIVER.

B R O U G H T T O YO U B Y T H E S O U T H D A K O TA O F F I C E O F H I G H WAY S A F E T Y

FEELING

LUCKY Well you’re about to do the

SHAMROCK SHAKE

Introducing Transfer The Cents

Start growing your pot of gold today!

When enrolled, every time you use your debit card, the transaction will be rounded up to the nearest dollar. The remaining cents will be put right into your savings account.

www.reliabank.com

SIOUX FALLS – COMING SOON Tea I Hartford I Humboldt Watertown I Estelline I Hayti I Hazel Visit your local Reliabank location or Reliabank.com for details and enrollment form.

VOL. 10 | NO. 3

MARCH TWENTY EIGHTEEN

CONTENTS ///////////////////////////////////////////////////////////////////////////////////////////////////////

//////////////////////////////////////////////////////////////////

IN EVERY ISSUE

ON THE COVER

605

40

6

CONTRIBUTORS

8

605MAGAZINE.COM

ART + FASHION 70

FASHION | SOMETHING GREEN

76

MEET THE ARTIST | CHRIS HANMER

CULTURE + ENTERTAINMENT 58

COME VISIT | LENNOX

80

ASK THE JOHNS

EVENTS 10

6 THINGS

10

EVENT CALENDAR

FOOD + DRINK 48

BREWERS' ROW

50

MAKE IT | DEMPSEY'S BREWERY RESTAURANT & PUB

54

TRY IT | SIOUX VALLEY GRILLE

HOME + LIVING 20

AT HOME | CARA SAMBO + MIKE NADOLSKI

LIFESTYLE 66

HANG OUT WITH | JORDAN TAYLOR + BARRY PUTZKE

68

LITTLE PARENT ON THE PRAIRIE

//////////////////////////////////////////////////////////////////

IN THIS ISSUE

FOOD + DRINK 16

THE BRASS KETTLE

18

FROM SILICON VALLEY TO SIOUX FALLS — AN ARCADE LOVER’S DREAM COME TRUE

20

SOUTH DAKOTA'S BARTENDERS

36

SWAMP DADDY'S CAJUN KITCHEN

2 \\\\\\\\\ M A R C H

WHAT CHEFS DO

LETTER FROM THE PUBLISHER Alana Snyder PUBLISHER Alana Snyder DIRECTOR OF SALES AND MARKETING John Snyder ART DIRECTOR Liz Painter EDITORIAL ASSISTANT Kyle Determan ACCOUNT MANAGER Taylor Hanson PUBLISHING COPY-EDITOR Emily Swan CONTRIBUTORS First and foremost, do not read this issue hungry.

I had to edit it on an empty stomach, and by the time I was finished, I felt drunk from reading about all of the cocktails, and also felt like I hadn't eaten in a week.

That's odd, since I've also been severely bloated this past month from eating a lot of the pictured dishes (still dreaming about the salmon from Sioux Valley Grille in Canton).

The 605 team is very excited to premiere our first-ever Bar+ Restaurant Issue. This stemmed from our annual survey, which revealed that (shocker) people love drinking and eating. It's inspiring to see all of the different creativity in the industry - from outgrowing a Cajun food truck into a brick and mortar to not giving up after a kitchen flooding to creating pastries into works of art... There is talent in South Dakota.

Delicious talent.

For the first time as well, 605 profiled some of our state's favorite bartenders. Yes, "bartender ears" are a thing, so be aware they're always listening.

So grab a pen, get ready to hear your stomach start a-rumbling, because you're going to want to visit these must-see, local stops.

FOLLOW Alana @alanabow

4 \\\\\\\\\ M A R C H

Monica Albers Andrea Conover Denise DePaolo JaCee Engelhart Nick Hubbard Tracy Kirby Erin Mairose Morgan Matzen CIRCULATION Jessica Hawk Austin Kaus Jesus Ramos Coralie Richards Cameron Stalheim ADVERTISING INQUIRIES (605) 274-1999 ex. 2 sales@605magazine.com CORRESPONDENCE 300 N. Cherapa Place, Suite 504 Sioux Falls, S.D. 57103 (605) 274-1999 contact@605magazine.com 605 Magazine is printed monthly by The Mighty Bowtones, LLC in Sioux Falls and is distributed free all over the city, in Vermillion, Beresford, Brandon, Brookings, Madison, Pierre, Watertown, Spearfish, and Rapid City. Š2018 605 Magazine. All rights reserved. Content in this magazine should not be copied in any way without written permission from the publisher. 605 Magazine assumes no responsibility for unsolicited manuscripts or photographs. Materials will be returned only if accompanied by a stamped, self-addressed envelope. Content in articles, editorial material and advertisements are not necessarily endorsed by 605 Magazine. The Mighty Bowtones, LLC does not endorse or condone consuming alcohol under the age of 21.

CONTRIBUTORS WANT TO SEE YOUR WORK PUBLISHED IN 605 MAGAZINE? APPLY TO BE A CONTRIBUTOR @ 605MAGAZINE.COM.

MONICA ALBERS

ANDREA CONOVER

SD Bartenders

Arcade Lover's Dream

A Chicagoland native, Monica is a graduate of Valparaiso University and is a news producer in Sioux Falls. Her favorite things include hiking trips, plane tickets, new cozy sweaters, and large cups of coffee.

FAMILY FUN DONE RIGHT KIDS 11 & OVER CAN NOW PLAY REGULAR SESSIONS WEDNESDAY - SUNDAY

GET READY TO DAB

PLAY ALL NIGHT FOR AS LITTLE AS $10

6 \\\\\\\\\ M A R C H

A Minneapolis native, Andrea is a recent graduate of Augustana University with a triple major in journalism, English, and German.

When she isn't busy writing, she enjoys reading, travel, photography, and daydreaming about the day when she'll finally own a corgi.

DENISE DEPAOLO

JACEE ENGELHART

What Chefs Do

Photography

Denise DePaolo is a writer and marketing professional based in Sioux Falls. She is a lover of music, history, and local wine. She spends her spare time wrangling her toddler and miniature schnauzers.

JaCee Engelhart, owner of jaceej Photography, specializes in photographing weddings and seniors in Aberdeen.

Follow her on Instagram @jaceejphotography.

NICK HUBBARD

TRACY KIRBY

ERIN MAIROSE

MORGAN MATZEN

Photography

Little Parent on the Prairie

Swamp Daddy's Cajun Kitchen

The Brass Kettle

Tracy is a transplant to South Dakota via Colorado, California, and (oddly enough) Nebraska. She is married to a Sioux Falls native and is a mother to two "spirited" children and one giant bear-dog.

She recently moved to the country, where she is hyperventilating in a brown bag in regard to all of the ticks and bugs.

As a small-town South Dakota native, Erin moved to Sioux Falls to attend Augustana University where she recently graduated with a double major in journalism and business communications.

She loves meeting the people behind every story and the learning and creative process that comes with it.

Nick Hubbard is currently a photography student at Black Hills State University and lives in Spearfish. He enjoys the Black Hills, abandoned places, traveling, unplanned adventures, night drives, vinyl records, and a good americano. More than all of that, he loves candid and spontaneous moments.

Morgan is a sophomore studying journalism at the University of South Dakota. Born and raised in Sioux Falls, she is an avid concert-goer, occasional painter, and self-taught photographer. She hopes to become a music journalist.

LET’S GET

REAL

SPECIALIZED CARE FOR EVERY WOMAN Young women have irregular cycles and don’t always eat right. Life is full of ups and downs with a lot of ordinary days in between. From preventive care to health concerns, you should be able to get real with your provider. Now is the time to establish a relationship with a provider who understands your health needs.

Avera Medical Group women’s providers take the time to listen to your needs and discuss real solutions for every situation.

• Women’s well checks • Nutrition and wellness oversight • Experienced guidance for long-term wellness • Personalized care for you • Family planning – prenatal and postnatal care

We offer these services through a variety of women’s health specialists.

Get to know our providers and learn more at Avera.org/getreal 17-WOMS-6482

605MAGAZINE.COM

JACKSON RENTSCHLER GETS INTERVIEWED FOR THE SOUTH DAKOTA BARTENDER PROFILES AT GATEWAY BAR & LOUNGE.

FOLLOW

WATCH

SNAP

DOWNLOAD

us behind the scenes on Instagram (@605Magazine).

605's video featuring Carnaval Brazilian Grill's Rodizio service.

605 on Snapchat as we deliver magazines with a monthly guest for our "Ride Along" with Liz Painter (official605mag).

our podcast, The 605 Show, hosted by Alana Snyder and V the Noble One.

WHAT IS YOUR FAVORITE COCKTAIL?

“

c d f l m "The Raspberry Collins at Carpenter Bar is my current go-to drink."

Kaylyn Deiter, Sioux Falls

+

READ ONLINE FREE 605MAGAZINE.COM/ISSUES

8 \\\\\\\\\ M A R C H

/605MAGAZINE

AVAILABLE IN SIOUX FALLS, RAPID CITY, SPEARFISH, PIERRE, MADISON, BROOKINGS, VERMILLION, WATERTOWN, AND BRANDON.

POLL ///////////////////////////////////////// HOW OFTEN DO YOU GO OUT TO EAT? Check @605magazine on Twitter for next month’s poll and be part of the next issue!

ONCE A WEEK uuuuuuu 56% TWO-THREE TIMES A WEEK uuuuu 36% MORE THAN THREE TIMES A WEEK u 8%

EVENTS

MARCH 2018

6 things YO U M US T DO THIS

ENTERTAINMENT

M O NTH

MARCH 1-4 5

_______________________________

+ SECT PRESEMTS: ONE MAN, TWO GUVNORS The Orpheum Theatre Center, Sioux Falls. 7 p.m. More info: siouxfallstheatre.com.

MARCH 1-18

_______________________________

+ CONNIE HERRING - THE TIRAMISU DIARIES

1. MOUNTAIN WEST WHISKEY FESTIVAL March 3. The Rushmore Hotel & Suites, Rapid City. 6 p.m. Join more than 30 different distilleries to celebrate the best of the best in whiskey, bourbon, and scotch. With three ticket options, there is something that caters to everyone, from tasting booths to a live concert by Ric Todd. Located in the heart of Rapid City, make a trip out of this new festival. More info: mountainwestwhiskeyfestival.com.

2. 60TH ANNUAL SCHMECKFEST March 16-17 & March 23-24. Main Street, Freeman. 3:45 p.m. Known as the “festival of tasting,” this two-weekend festival is all about Freeman history, food, crafts, and demostrations. This carries on the tradition of the first fest, held to honor the Freeman Junior College Women’s Auxiliary, featuring local Mennonite dishes and traditions.

This year’s musical entertainment will be Godspell, performed by talented community members. More info: schmeckfest.com.

3. ST. PATRICK’S DAY WEEKEND March 15-17. Historic Deadwood, Deadwood. All day. St. Patrick’s Day in Deadwood is more than just a holiday accompanied by a parade; it's a weekend-long affair of live music, Leprechaun Olympics, and the annual pub crawl. From poker runs to awards, there is never a dull moment in the streets when St. Patrick’s Day comes to town. More info: deadwood.com.

4. 12TH ANNUAL JAMESON BUS TOUR March 17. McNally’s Irish Pub, Sioux Falls. 1 p.m. Looking for a fun and safe way to make St. Patrick’s Day an all-day event? McNally’s has you covered with their annual bus tour that will leave from McNally’s to the parade downtown and back. Not only does this offer everyone a chance to keep the party going non-stop, but you also get free Jameson Ginger, a T-shirt, and more. More info: mcnallysip.com.

5. GUARDIANS OF THE SYMPHONY March 24. Washington Pavilion of Arts and Science, Sioux Falls. 7:30 p.m. Get ready to fall in love with superheros all over again. The South Dakota Symphony Orchestra is taking classics like Batman and The Avengers and showcasing the music that sent us all into super-awe. More info: sdsymphony.org.

6. EGGSTRAVAGANZA March 31. Main Street Square, Rapid City. 11 a.m. What is Easter without an egg hunt? Along with eggs, enjoy inflatables, games, and the Easter Bunny himself to celebrate community and tradition. More info: mainstreetsquarerc.com.

1 0 \\\\\\\\\ M A R C H

Washington Pavilion of Arts and Science, Sioux Falls. All day. More info: washingtonpavilion.org.

MARCH 1-24

_______________________________

+ RE:CREATE MAKERSPACE

MARCH 2-3, 9-11

_______________________________

+ THE LAST DAYS OF JUDAS ISCARIOT

Historic Homestake Opera House, Lead. Times vary. More info: homestakeoperahouse.org.

MARCH 2-3, 9-10, 16-17 _______________________________

+ MASH MADNESS

Downtown area, Sioux Falls. 11 a.m.

More info: dtsf.com.

MARCH 2-4, 8-11, 15-18 _______________________________

+ NANA’S NAUGHTY KNICKERS

Olde Towne Dinner Theatre, Worthing. Times vary. More info: oldetownetheatre.org.

The Matthews Opera House & Arts Center, Spearfish. 10 a.m. More info: matthewsopera.com.

MARCH 3

MARCH 2

+ ROAD 2 DESTRUCTION TOUR

_______________________________

+ HERSTORY - A CELEBRATION OF WOMEN’S ART

Vishnu Bunny Tattoo, Sioux Falls.

7 p.m. More info: vishnubunnytattoo. com.

+ EXHIBIT OPENING: GISELA COLON

South Dakota Art Museum, Brookings. All day. More info: sdstate. edu.

_______________________________

Rushmore Plaza Civic Center, Rapid City. 8 p.m. More info: metalclash. com.

+ SPRING INTO SUMMER SHOPPING EXPO

Swiftel Center, Brookings. 9 a.m.

More info: brookingsradio.com.

+ GLOW!

Sky Zone, Sioux Falls. 8 p.m.. More info: skyzone.com/siouxfalls.

MARCH 2-4, 9-10 _______________________________

+ THE GOOD DOCTOR Firehouse Brewing Company, Rapid City. 7:30 p.m. More info: firehousewinecellars.com.

6

EVENTS + SOUTHEAST |

+ SOUTHWEST

|

+ CENTR AL

|

4

+ WEST

|

+ EAST

|

+ WEST RIVER TEAM 8-BALL TOURNAMENT

+ 8TH ANNUAL RUMBLE IN THE JUNGLE

MARCH 16-18, 23-25

_______________________________

+ GYPSY

Black Hills Community Theatre, Rapid City. Times vary. More info: bhct.org.

MARCH 17

_______________________________

+ SPRING FEVER MARKET

MARCH 3-4

MARCH 5

MARCH 10

_______________________________

Sioux Falls Convention Center, Sioux Falls. 10 a.m. More info: facebook.com.

+ THE LITTLE MERMAID, JR.

+ EXHIBIT OPENING: WEATHERING THE STORM

+ 18TH ANNUAL GREATER DACOTAH CHAPTER BANQUET AND AUCTION

+ ST. PATRICK’S DAY PARADE

Capitol Theatre, Aberdeen.

Times vary. More info: aberdeencommunitytheatre.com.

+ 2018 CELEBRATION TALENT COMPETITION Rushmore Plaza Civic Center, Rapid City. 9 a.m. More info: celebrationtalent.com.

MARCH 4

_______________________________

+ SDSYO BALLET COLLABORATION CONCERT

Washington Pavilion of Art and Science, Sioux Falls. 7 p.m. More info: sdsymphony.org.

+ KYLE KINANE W/ NATHAN HULTS COMEDY

Icon Event Hall + Lounge, Sioux Falls. 7 p.m. More info: iconsiouxfalls. com.

MARCH 4, 11, 16

_______________________________

+ IRISH BRUNCH BUFFET, IRISH DANCERS, PIPES & DRUMS

McNally's Irish Pub, Sioux Falls. 10 a.m. More info: mcnallysip.com.

_______________________________

South Dakota Agricultural Heritage Museum, Brookings. 10 a.m. More info: agmuseum.com.

MARCH 6-8

_______________________________

+ CHICAGO

Washington Pavilion of Arts and Science, Sioux Falls. 7:30 p.m. More info: washingtonpavilion.org.

MARCH 8

_______________________________

+ SIDEWALK PROPHETS SOMETHING DIFFERENT TOUR

Jeschke Fine Arts Center, Sioux Falls. 7 p.m. More info: eventbrite. com.

Ramkota Hotel & Convention Center, Rapid City. 4:30 p.m. More info: greaterdacotahchapter-sci.org.

+ 21+ HYPNOSIS AFTER DARK SHOW

Prairie View Event Hall, Tea. 8:30 p.m. More info: facebook.com.

MARCH 13

Rushmore Plaza Civic Center, Rapid City. Times vary. More info: blackhillshomebuilders.com.

+ 15TH ANNUAL FIFE & DRUM CORPS ST. PATTY'S DAY BASH

+ ST. PATRICK'S DAY

Downtown Sioux Falls, Sioux Falls. 1 p.m. More info: 605.367.7999

McNally's Irish Pub, Sioux Falls. 8 a.m. More info: mcnallysip.com.

+ RCCA PRESENTS KENNY PUTNAM, BOYD BRISTOW, JAMI LYNN, & ANDREW REINARTZ

+ 8TH ANNUAL FIFE & DRUM CORPS SHAMROCK SHOOTOUT

MARCH 15

+ 2018 HOME SHOW

The Homestead at Prairie Berry Winery, Rapid City. 5 p.m. More info: prairieberry.com.

+ SURVIVING THE AMAZING RACE!

+ OUTDOOR LIVING EXPO W.H. Lyon Fairgrounds, Sioux Falls. Times vary. More info: outdoorlivingexposf.com.

+ IRISH BEER DINNER

El Riad Shrine, Sioux Falls. 11 a.m.

More info: elriad.org.

MARCH 9-11

_______________________________

Downtown, Sioux Falls. 2 p.m. More info: siouxfallschamber.com.

_______________________________

Rushmore Civic Center, Rapid City. 7:30 p.m. More info: rapidcityconcertassociation.com.

_______________________________

+ SIOUX FALLS AWARDS IN THE ARTS

Augustana University Humanities Center, Sioux Falls. 6 p.m. More info: artssiouxfalls.org.

+ SOUTH

MARCH 18

Rushmore Plaza Civic Center, Rapid City. Times vary. More info: gotmine. com.

_______________________________

|

MARCH 16-18

_______________________________

ST. PATRICK'S DAY, MCNALLY'S IRISH PUB

+ NORTH

El Riad Shrine, Sioux Falls. 12 p.m.

More info: elriad.org.

MARCH 17-18

_______________________________

+ 30TH ANNIVERSARY BLACK HILLS MOTORCYCLE SHOW Rushmore Plaza Civic Center, Rapid City. 10 a.m. More info: blackhillsmotorcycleshow.com.

_______________________________

Swiftel Center, Brookings. 9 a.m.

More info: kckwildfire.com.

+ SIOUX EMPIRE WEDDING SHOWCASE Sioux Falls Convention Center, Sioux Falls. 12 p.m. More info: siouxempireweddingnetwork.com.

+ SMOKIN’ HOT EXPO Timeless Wedding & Event Rental, Rapid City. 3 p.m. More info: facebook.com.

MARCH 20

_______________________________

+ ARTCENTRAL FILM FESTIVAL: “MAKE NOISE: THE STORY OF A SKATEPARK” The Matthews Opera House & Arts Center, Spearfish. 6:30 p.m. More info: matthewsopera.com.

MARCH 22

_______________________________

+ THE ILLUSIONISTS

Washington Pavilion of Arts and Science, Sioux Falls. 7:30 p.m. More info: washingtonpavilion.org.

MARCH 23

_______________________________

+ EMERGING ARTISTS SHOWCASE Dahl Arts Center, Rapid City. 7:30 p.m. More info: thedahl.org.

MARCH 24

_______________________________

+ 27TH ANNUAL SDSU WACIPI South Dakota State University, Brookings. 1 p.m. More info: sdstate. edu.

+ 90'S DANCE PARTY

Bigs Sports Bar & Billiards, Sioux Falls. 9 p.m. More info: facebook.com.

+ 2018 MOTOR CORPS FROZEN PUB RUN El Riad Shrine, Sioux Falls. 11 a.m.

More info: elriad.org.

6 0 5 M A G A Z I N E . C O M \\\\\\\\\ 1 1

EVENTS

MARCH 24-25

MARCH 3-6

MARCH 10

MARCH 17

MARCH 30

+ GREATER SIOUX FALLS MODEL TRAIN SHOW

+ 2018 SUMMIT LEAGUE BASKETBALL CHAMPIONSHIPS

+ SYLVAN LAKE SNOWSHOE HIKE

+ SIOUX FALLS SKYFORCE VS AUSTIN SPURS

+ SIOUX FALLS STAMPEDE VS. WATERLOO BLACK HAWKS

_______________________________

Multi-Cultural Center, Sioux Falls. 10 a.m. More info: dakotasoutheastern.org.

MARCH 27

_______________________________

+ 2018 ANNUAL CHAMBER SOCIAL AND AWARDS EVENT The Brewery, Yankton. 5:30 p.m.

More info: yanktonsd.com.

MARCH 30-31

_______________________________

+ SWEENEY TODD

Firehouse Brewing Company, Rapid City. 7:30 p.m. More info: firehousewincellars.com.

MARCH 31

_______________________________

+ RIVERDANCE

Rushmore Plaza Civic Center, Rapid City. 7 p.m. More info: riverdance.com.

+ EASTERPALOOZA

Bramble Park Zoo, Watertown. 1 p.m. More info: brambleparkzoo.com.

SPORTS

MARCH 2

_______________________________

+ SIOUX FALLS SKYFORCE VS GREENSBORO SWARM Sanford Pentagon, Sioux Falls. 7 p.m. More info: gleague.nba.com.

MARCH 2-3

_______________________________

+ BROOKINGS BLIZZARD VS MINOT MINOTAUROS

Larson Ice Center, Brookings. 7:05 p.m. More info: gobrookingsblizzard. com.

MARCH 3

_______________________________

+ SIOUX FALLS SKYFORCE VS TEXAS LEGENDS Sanford Pentagon, Sioux Falls. 7 p.m. More info: gleague.nba.com.

_______________________________

Denny Sanford Premier Center, Sioux Falls. Times vary. More info: dennysanfordpremiercenter.com.

MARCH 6

_______________________________

+ SIOUX FALLS SKYFORCE VS SANTA CRUZ WARRIORS

Sanford Pentagon, Sioux Falls. 6:30 p.m. More info: gleague.nba.com.

MARCH 7

_______________________________

_______________________________

Sylvan Lake, Custer. 10 a.m. More info: gfp.sd.gov.

_______________________________

+ STATE 8-BALL POOL TOURNAMENT Swiftel Center, Brookings. All day.

More info: musicservice.com.

MARCH 9

_______________________________

+ BLACK HILLS AREA BASKETBALL TOURNAMENT

King Center, Rapid City. 9 a.m. More info: sosd.org.

+ SIOUX FALLS STAMPEDE VS. SIOUX CITY MUSKETEERS Denny Sanford Premier Center, Sioux Falls. 7:05 p.m. More info: sfstampede.com.

MARCH 9-10

_______________________________

+ RAPID CITY RUSH VS. COLORADO EAGLES Rushmore Plaza Civic Center, Rapid City. 7:05 p.m. More info: rapidcityrush.com.

+ SIOUX FALLS STAMPEDE VS. CHICAGO STEEL

Denny Sanford Premier Center, Sioux Falls. 7:05 p.m. More info: sfstampede.com.

+ BROOKINGS BLIZZARD VS COULEE REGION CHILL Larson Ice Center, Brookings. 7:05 p.m. More info: gobrookingsblizzard. com.

MARCH 12

_______________________________

MARCH 14

+ RAPID CITY RUSH VS. QUAD CITY MALLARDS Rushmore Plaza Civic Center, Rapid City. 7:05 p.m. More info: rapidcityrush.com.

Denny Sanford Premier Center, Sioux Falls. 6:05 p.m. More info: siouxfallsstorm.com.

_______________________________

+ RAPID CITY RUSH VS. ALLEN AMERICANS

Rushmore Plaza Civic Center, Rapid City. 7:05 p.m. More info: rapidcityrush.com.

MARCH 15-17

_______________________________

+ STATE BOYS & GIRLS BASKETBALL

Denny Sanford Premier Center, Sioux Falls. 7:05 p.m. More info: sfstampede.com.

_______________________________

Denny Sanford Premier Center, Sioux Falls. 6:05 p.m. More info: sfstampede.com.

MARCH 7-11

_______________________________

MARCH 30-31

+ SIOUX FALLS STAMPEDE VS. LINCOLN STARZ

+ RAPID CITY RUSH VS. TULSA OILERS

_______________________________

Sanford Pentagon, Sioux Falls. 7 p.m. More info: gleague.nba.com.

MARCH 11

+ SIOUX FALLS STORM VS. BLOOMINGTON EDGE

Rushmore Plaza Civic Center, Rapid City. 7:05 p.m. More info: rapidcityrush.com.

_______________________________

+ 28 BELOW FAT BIKE RACE Spearfish Canyon Lodge, Spearfish.

5 p.m. More info: 28below.com.

MARCH 17-18

_______________________________

+ BLACK HILLS NATIONALS WRESTLING TOURNAMENT

Donald E Young Center, Spearfish.

Times vary. More info: bhnationals. com.

MARCH 31

_______________________________

+ SIOUX FALLS STAMPEDE VS. TRICITY STORM Denny Sanford Premier Center, Sioux Falls. 7:05 p.m. More info: sfstampede.com.

GET INVOLVED

MARCH 3

_______________________________

Denny Sanford Premier Center, Sioux Falls. Times vary. More info: sdhsaa.com.

MARCH 23-24

+ 2018 RAPID CITY HEART BALL

MARCH 16

+ 2018 NCAA D1 MEN’S ICE HOCKEY CHAMPIONSHIP

MARCH 4

_______________________________

+ BROOKINGS BLIZZARD VS ABERDEEN WINGS

Larson Ice Center, Brookings. 7:05 p.m. More info: gobrookingsblizzard. com.

MARCH 16-17

_______________________________

+ RAPID CITY RUSH VS. WICHITA THUNDER Rushmore Plaza Civic Center, Rapid City. Times vary. More info: rapidcityrush.com.

_______________________________

Denny Sanford Premier Center, Sioux Falls. Times vary. More info: ncaa.com

+ BROOKINGS BLIZZARD VS MN WILDERNESS

Rushmore Plaza Civic Center, Rapid City. 5:30 p.m. More info: heart.org.

_______________________________

+ PEDAL TO END CANCER

Avera McKennan Fitness Center, Sioux Falls. 10:30 p.m. More info: relayforlife.org/siouxfalls.

Larson Ice Center, Brookings. 7:05 p.m. More info: gobrookingsblizzard. com.

MARCH 5

MARCH 23-25

+ COMMUNITY MATTERS

_______________________________

+ WILLIE MAC BASKETBALL TOURNAMENT

Various locations, Brookings. Times vary. More info: greatfuturessd.org.

_______________________________

Icon Event Hall + Lounge, Sioux Falls. 3 p.m. More info: facebook.com.

MARCH 7, 14, 21, 28

_______________________________

+ 1 MILLION CUPS

Aberdeen Community Theatre, Aberdeen. 9 a.m. More info: 1millioncups.com.

1 2 \\\\\\\\\ M A R C H

EVENTS

+ 1 MILLION CUPS

Children’s Museum of South Dakota, Brookings. 9 a.m. More info: 1millioncups.com.

+ MARCH FOR OUR LIVES

Downtown Rapid City, Sioux Falls.

11 a.m. More info: facebook.com.

MARCH 3-4

_______________________________

+ BERNSTEIN & BEETHOVEN

MARCH 9

MARCH 31

_______________________________

Washington Pavilion of Arts and Science, Sioux Falls. Times vary.

More info: sdsymphony.org.

+ LADIES NIGHT OUT: MOM PROM 2018

+ BOTTOMS UP 5K COLON CANCER AWARENESS RUN/ WALK

MARCH 4

_______________________________

Rushmore Plaza Holiday Inn, Rapid City. 7 p.m. More info: hopecenterrapidcity.com.

MARCH 10

_______________________________

+ ROYAL TEA FUNDRAISER & AUCTION

The Coliseum, Sioux Falls. 9:30 a.m.

More info: royalfamilykids.ejoinme.org.

+ BLACK HILLS PUTT N PUB

Downtown Rapid City, Rapid City.

10 a.m. More info: downtownrapidcity. com.

MARCH 14

Founders Park, Rapid City. 9:30 a.m.

More info: rcgov.org.

MUSIC

MARCH 1

_______________________________

+ NEWSBOYS UNITED

Rushmore Plaza Civic Center, Rapid City. 7 p.m. More info: gotmine.com.

+ LEE BRICE

Washington Pavilion of Arts and Science, Sioux Falls. 7:30 p.m. More info: washingtonpavilion.org.

_______________________________

+ KYLE KINANE W/ NATHAN HULTS & SEAN JORDAN

Icon Event Hall + Lounge, Sioux Falls. 7 p.m. More info: iconsiouxfalls. com.

MARCH 9

_______________________________

+ JOANNE SHAW TAYLOR

The Orpheum Theater Center, Sioux Falls. 8 p.m. More info: sfjb.org.

+ STAY LUCKY FEST

_______________________________

MARCH 2

_______________________________

Icon Event Hall + Lounge, Sioux Falls. 8 p.m. More info: iconsiouxfalls. com.

+ WILL LUNCHEON: SARAH WERNERS

+ JOHNNY HASTINGS

MARCH 10

Swiftel Center, Brookings. 11:30 a.m. More info: brookingschamber.org.

445 Martini Lounge, Rapid City. 9 p.m. More info: facebook.com.

MARCH 14, 21

+ CARL WOCKNER

+ DIRKSCHNEIDER: FAREWELL TO ACCEPT TOUR

_______________________________

+ 1 MILLION CUPS

The Orpheum Theater Center, Sioux Falls. 9 a.m. More info: 1millioncups. com.

MARCH 17

_______________________________

+ PAWS TO CELEBRATE

Hilton Garden Inn Downtown Sioux Falls, Sioux Falls. 6 p.m. More info: sfhumanesociety.com.

MARCH 22

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+ BREWHAHA

Museum of Visual Materials, Sioux Falls. 5:30 p.m. More info: reachliteracy.org.

+ SOUPER STARZ

Shepherd of the Hills, Deadwood.

5:30 p.m. More info: souperstarz.com.

+ MARCH FOR OUR LIVES

Downtown Rapid City, Rapid City. 1 p.m. More info: facebook.com.

Augustana University, Sioux Falls. 9 p.m. More info: carlwockner.com.

+ CDOT HONCHO

Bigs Sports Bar & Billiards, Sioux Falls. 6:30 p.m. More info: facebook. com.

+ 3 REDNECK TENORS

_______________________________

Bigs Sports Bar & Billiards, Sioux Falls. 6:30 p.m. More info: facebook. com.

+ WATERTOWN CONCERT SERIES

DD Miller Auditorium, Watertown. 7:30 p.m. More info: visitwatertownsd.com.

Washington Pavilion of Arts and Science, Sioux Falls. 7 p.m. More info: washingtonpavilion.org.

MARCH 11

+ FIRST FRIDAY: DJ ABSOLUTE & ROB G

+ NEWSBOYS UNITED

Wiley's Tavern, Sioux Falls. 9 p.m.

More info: pinshows.com.

+ HAIRBALL

Swiftel Center, Brookings. 8 p.m.

More info: swiftelcenter.com.

MARCH 3

_______________________________

+ BLACKHAWK IN CONCERT

Deadwood Mountain Grand, Deadwood. 8 p.m. More info: deadwoodmountaingrand.com.

_______________________________

Washington Pavilion of Arts and Science, Sioux Falls. 6 p.m. More info: washingtonpavilion.org.

+ SDSYO CONCERT

Harrisburg Performing Arts Center, Harrisburg. 6 p.m. More info: sdsymphony.org.

MARCH 14

_______________________________

+ ROCKIN’ ROAD TO DUBLIN

Washington Pavilion of Arts and Science, Sioux Falls. 7:30 p.m. More info: washingtonpavilion.org.

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EVENTS

DATSIK - NINJA NATION TOUR 2018, SIOUX FALLS

Gisela Colon, Ultra Spheroid (Orange Pink) PODS Exhibition organized through Katherine T. Carter & Associates

Reception: April 5, 5 - 7 pm

MARCH 15

_______________________________

+ GROBE ALBUM RELEASE SHOW

Total Drag, Sioux Falls. 7 p.m. More info: facebook.com.

+ DENHAM W/ D MILLS AND THE THRILLS

Slackers, Aberdeen. 8 p.m. More info: facebook.com.

MARCH 16

_______________________________

+ STYX & REO SPEEDWAGON Courtesy the artist and Garth Greenan Gallery, NY

Richard Van Buren, Bling Bop MATERIAL WITNESS

Swiftel Center, Brookings. 7 p.m.

More info: swiftelcenter.com.

+ DENHAM W/ D MILLS AND THE THRILLS

Icon Event Hall + Lounge, Sioux Falls. 9 p.m. More info: iconsiouxfalls. com.

+ JUNKYARD LIVE

Bigs Sports Bar & Billiards, Sioux Falls. 8 p.m. More info: bigsbar.com.

+ THREE DOG NIGHT Deadwood Mountain Grand, Deadwood. 8 p.m. More info: deadwoodmountaingrand.com.

MARCH 18

MARCH 24

_______________________________

+ DIFFERENT STROKES

_______________________________

Sioux Falls Orpheum Theatre Center, Sioux Falls. 7 p.m. More info: facebook.com.

+ TWIN PEAKS W/ THE DISTRICTS AND LOT LIZARD

+ THE 4ONTHE FLOOR

Icon Event Hall + Lounge, Sioux Falls. 7 p.m. More info: iconsiouxfalls. com.

MARCH 19

_______________________________

+ THE DISTRICTS WITH TRAP KIT

The Garage, Rapid City. 7 p.m. More info: visitrapidcity.com.

MARCH 22

_______________________________

+ DATSIK - NINJA NATION 2018 TOUR

The District, Sioux Falls. 7:30 p.m.

More info: pinshows.com.

MARCH 23

El Riad Shrine, Sioux Falls. 7 p.m.

More info: elriad.org.

MARCH 27

_______________________________

+ SOCKS IN THE FRYING PAN

The Matthews Opera House & Arts Center, Spearfish. 7:30 p.m. More info: matthewsopera.com.

+ CENTRAL PLAINS DAIRY EXPO PRESENTS EASTON CORBIN

Denny Sanford Premier Center, Sioux Falls. 7:45 p.m. More info: dennysanfordpremiercenter.com

MARCH 30

_______________________________

_______________________________

+ NITTY GRITTY DIRT BAND

The District, Sioux Falls. 8 p.m. More info: thedistrictsf.com

Steve Bormes, Big Johnson DEEP SEA IMAGINARIUM Through April 7 1036 Medary Ave | Brookings FREE ADMISSION & PARKING

MARCH 17

_______________________________

+ GIVE ‘EM HELL, KID: 605 EMO NIGHT Icon Event Hall + Lounge, Sioux Falls. 8 p.m. More info: facebook.com.

+ ST. PATTY'S DAY SHENANIGANS

Bigs Sports Bar & Billiards, Sioux Falls. 5:30 p.m. More info: facebook. com.

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+ DAN SHERRILL + MAT D & THE PROFANE SAINTS WITH CHRIS MECK & THE GUILTY BIRDS

Bigs Sports Bar & Billiards, Sioux Falls. 8 p.m. More info: facebook.com.

MARCH 23-24

_______________________________

445 Martini Lounge, Rapid City. 9 p.m. More info: facebook.com.

+ BUDDY GUY

Deadwood Mountain Grand, Deadwood. 8 p.m. More info: deadwoodmountaingrand.com.

MARCH 31

_______________________________

+ SHINEDOWN

Deadwood Mountain Grand, Deadwood. 9:15 p.m. More info: deadwoodmountaingrand.com.

+ CHARLEY PRIDE Deadwood Mountain Grand, Deadwood. 8 p.m. More info: deadwoodmountaingrand.com.

"Taking classes at UC allows us to work while we go to school so we can achieve our career goals".

Summer Classes Start May 14 Fall Classes Start August 20

SCHEDULE YOUR VISIT TODAY. 605-274-9500 | SDUniversityCenter.org

We'll see you at UC!

FOOD + DRINK

The Brass Kettle

BY MORGAN MATZEN // JACEEJ PHOTOGRAPHY

A

FTER MEETING THROUGH PLAYING IN BANDS AND WORKING IN THE CULINARY FIELD TOGETHER, NICK HOWELL AND BRANDON JOHNSON DECIDED TO OPEN UP THE BRASS KETTLE, A GASTROPUB IN THRIVING DOWNTOWN ABERDEEN, IN JUNE OF 2015.

“We decided one day that we were tired of having bosses,” said Howell. “I had 20plus years of experience in the culinary industry. We just collaborated together and came up with a bunch of ideas and wanted to bring something new and fresh to Aberdeen.”

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Howell saw a need for something fresh in the area, and although he had lived in Minneapolis and Portland previously and worked in famous restaurants there, he decided to keep the business in his hometown.

“IT’S HIGHEREND FOOD IN A MORE AFFORDABLE SETTING.”

“I learned a lot of really cool cooking techniques and brought them back home. We wanted to grow something here because a lot of the restaurants locally have pretty much the same menu everywhere you go,” he said. “We wanted to appeal to a larger audience or give people an experience that was a little more exotic so they don’t feel like they’re

in Aberdeen.”

Howell said he was excited to help revitalize the downtown community, which he said changed since he was younger.

“When I was a kid, downtown was really thriving, and it seemed like over the years, it just kind of diminished and was not as popular,” he said. “We were bringing more businesses and more people downtown who hadn’t been there over the last several years.”

Over one unfortunate New Year’s Eve, the sprinkler system went off at

The Brass Kettle overnight while the restaurant was closed up, flooding the restaurant several inches deep. Despite the odds, Howell was determined to stay in business, and the restaurant received some local support.

“The community all wanted us to stay.

They didn’t want to see us disappear because we were doing so many new things,” said Howell. “It was a nightmare that turned out to be a blessing in disguise.”

In the meantime during the remodel, Howell decided to open up their food truck for the seven months they were out of business. The food truck had mostly been used in the summertime at the Brown County Fair before that.

“We had to try to find a way to stay alive

FOOD + DRINK \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\

in the community so people wouldn’t forget about us,” he said. “We opened our food truck back up, and that really worked out.”

The Brass Kettle recently signed a contract to be the official food sponsor of the Hot Shot baseball team, Howell said, so they will be at all of their home games this summer.

The restaurant is known as a “gastropub,” which Howell said means five-star food for affordable prices. They also get all of their produce from the local farmers’ market in the summer. “[It’s] taking some of those higher-end foods and making them more affordable, and offering them in more of a pub-style setting,” he said.

“WE BAKE EVERYTHING FROM SCRATCH HERE.” Some of his favorite items on the menu are the Brisket Mac and Cheese, Thai Salmon, Bourbon Sirloin Risotto, and the Duck Breast Ramen. USA Today even featured their ramen in an article.

“We don’t try to specialize in one style of cuisine,” he said. “We do French, Italian, Asian, American, a little bit of everything.”

Besides the food, Johnson bakes everything from scratch, including homemade brioche, focaccia bread, Cuban-style bread, dinner rolls, burger buns, baked cheesecake, and chocolate cakes. They are also one of the only restaurants in Aberdeen with an authentic wood-fired oven.

THE MENU AT A G L A N C E APPETIZERS CHORIZO SCOTCHED EGGS Soft-boiled egg, housemade chorizo sausage, breaded and deep-fried, served with sundried tomato aioli.

POTATO CROQUETTES Two hand-breaded loaded mashed potato balls fried golden.

ENTREES BRAISED BEEF BACKRIB

Slow-roasted boneless short rib, cooked in a tomato and brown ale pan sauce. Served on top of parsnip mashed potatoes.

PORK OSSO BUCCO

Large braised pork shank, cooked in pinot wine reduction sauce. Served with a potato parsnip mash and seasonal vegetables.

ZUCCHINI LASAGNA

Grilled zucchini, layered with sauteed mushrooms, roasted garlic, tomato, shallot, roasted red peppers, spinach, provolone, and Gouda cheese, with a warm parmesan Mornay sauce.

“There’s many years between [Johnson and me]. We have 30-some years of experience between us,” said Howell. “We never want to become complacent, we’re just constantly learning how to be better at what we’re doing, and keep trying to reach success by being the best we can possibly be.”

DUCK BREAST RAMEN

THE BRASS KETTLE IS OPEN TUESDAY THROUGH FRIDAY 11 A.M. - 2 P.M. AND 5-10 P.M., AND ON SATURDAYS 5-10 P.M. FOR MORE INFORMATION, VISIT THEBRASSKETTLE.COM.

MARSALA BURGER

Tender duck breast, homemade ramen noodles, pickled radish, quick pickle slaw, ginger scallion sauce, stir fry vegetables, and egg.

Fresh ground steak patty, with a mushroom Marsala wine sauce, provolone cheese, served on a toasted house bun.

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FOOD + DRINK

FROM SILICON VALLEY TO SIOUX FALLS—AN ARCADE-LOVER’S DREAM COME TRUE

BY ANDREA CONOVER

T

EA NATIVE ERROL STEWART HAS A RESUME THAT MOST TECH ENTHUSIASTS COULD ONLY DREAM OF.

His career in web design began in Minneapolis, where he studied at the Institute of Art (MIA) after graduating from Lennox High School. Not long afterward, he moved out to Seattle where, he says, his career really began to pick up steam.

approached by a recruiter from tech giant and household name, Netflix.

“For me, that was a really cool moment in my career,” he said.

“Silicon Valley is where every web designer wants to be.”

He recalls the Netflix interview as a long, grueling process.

“It was really difficult,” he said. “They flew me out twice, and it was an allday chain of interviews.”

Unfortunately, bad luck and job cuts resulted in his eventual layoff from the company.

There was more to come, however.

After working in Seattle for about eight years, Stewart was

“After I got laid off from Netflix, it really deflated my spirits,”

1 8 \\\\\\\\\ M A R C H

During that time of transition, Stewart had been collecting and repairing old arcade games as a hobby.

don’t work. They’re in various conditions of disarray.”

Stewart prides himself in the condition of his games. And, after developing an impressive assortment, he realized he needed some way to display them.

He had been living in Miami with his wife, Nat, but the icy tundra of South Dakota was calling.

Lingo BAR + ARCADE = BARCADE

But Stewart’s hard work paid off, and he became a Netflix employee.

It was in Seattle that Stewart was hired by Microsoft - a milestone for his career, in his own words.

said Stewart. “For me, that was the top. You can’t really go any higher than that. So after I lost that job, it was never really the same, and I began to despise my career and corporate America.”

“I’d get home from work, and I’d be up 'til midnight working on my games,” he said. “For me, the enjoyment is in fixing up games to their original beauty.

Over the years - these games are 20 to 30 years old - when you find them for sale, they’re all beat up and the artwork is terrible, and the monitors

According to Stewart, most cities surrounding Sioux Falls (think Omaha, Minneapolis, Rapid City - not to mention most larger cities in America) are home to at least one “barcade.”

Yet, for some reason, Sioux Falls was missing the mark.

“And it’s been in the back of my head since I was a teenager, like,

‘Man, if I could run my own arcade, how would it be?’ . . . So it’s been a lifelong thing for me,” he said.

Last year, the couple finally had enough money to turn that childhood dream into a reality.

EightyOne (the name is a nod to the year Stewart was born) opened on Christmas Day of 2017 and sits at a busy intersection in Harrisburg, just 20 minutes from downtown Sioux Falls.

From the outside, it looks like any other bar, sandwiched between a Subway and a physical therapy center in a strip mall.

But step inside the doors (if you’re 9 years of age or older, that is), and you’ll be transported back in time, at least a few years.

“We want it to be family friendly,” said Stewart, “But we don’t

FOOD + DRINK want it to turn into a Chuck E. Cheese.”

While billed as a bar, EightyOne’s focus isn’t alcohol - though they offer a selection of both domestic and craft beers.

Already equipped with a full kitchen, Stewart says they also hope to grow to the point of serving food as well as drinks.

“In my opinion, there’s been a resurgence,” said Stewart. “People are getting into the social experience, being able to play with friends, or with people they don’t know.”

For Stewart, providing that space for nostalgia and relaxation is the ultimate goal.

Food and drink aside, the true appeal of EightyOne is the dark space, punctuated by vibrant flashing lights, loud music, and the unmistakable trill of arcade games. Here, adults can become kids again, and kids are given the freedom to play outside of their personal consoles.

“I want people to just be able to forget the worries of being an adult, and to reconnect with their childhood.”

Each week, EightyOne hosts two different local groups for gaming events. On Thursdays, a group meets to bond over Streetfighter 5, and on Wednesdays, a different crowd comes together over Super Smash Bros.

FOR MORE INFORMATION, VISIT EIGHTYONEARCA.DE.

EightyOne is open from 3 p.m. - 12 a.m. on Wednesdays and Thursdays, 5 p.m. - 2 a.m.

Fridays and Saturdays, and 5 p.m. - 12 a.m. on Sundays.

THINGS TO KNOW BRING CASH. NO ATM, THOUGH THERE IS A CHANGE MACHINE. MOST GAMES ARE $0.25, A SELECT FEW ARE $0.50.

ARCADE LOWDOWN OLDEST GAME SPACE INVADERS 1979 ONE OF THE VERY FIRST ARCADE GAMES. MOST POPULAR GAME MONKEYBALL THE JOYSTICK IS A BANANA NEWEST GAME TEKKEN TAG TOURNAMENT 2 2011 A FIGHTING GAME, PLAYED VIA AN HD TELEVISION SCREEN. MOST OVERLOOKED GAME TOTAL CARNAGE “IT PLAYS LIKE ROBOTRON.”

6 0 5 M A G A Z I N E . C O M \\\\\\\\\ 1 9

FOOD + DRINK

The one thing that made me stay, above everything else, was how friendly everyone was in this town. From the time I arrived, I was welcomed with open arms. I felt welcomed from the time I stepped off the plane.

GO-TO DRINK RIGHT NOW? Michter’s Bourbon. Over one ice cube.

Bartenders

SOUTH DAKOTA'S

WHAT DO YOU LIKE ABOUT PIERRE?

2 0 \\\\\\\\\ M A R C H

BY MONICA ALBERS They're there for us during some of our biggest celebrations, fondest memories, longest nights, and toughest mornings.

From two-fer specials to specialty cocktails, bartenders across South Dakota continue to hold down the fort on slow Monday nights, Thirsty Thursdays, and nonstop weekends, amid what many describe as a changing landscape within the industry. We sat down with bartenders all over the state to learn more about the ins and outs of life behind the stick and their favorite drink to whip up.

AN OVERRATED DRINK?

NATHANIEL WILT ST. CHARLES LOUNGE, PIERRE AFTER HURRICANE KATRINA HIT THE GULF COAST, NATHANIEL WILT LEFT PLANS FOR A CAREER IN PHARMACEUTICALS AND LEARNED MASTER MIXOLOGY SKILLS FOR A DECADE IN SIN CITY. THE ST. CHARLES LOUNGE, WHICH HE NOW OWNS, PULLED HIM FROM SUNNY LAS VEGAS TO SOUTH DAKOTA WINTERS IN 2016, WHERE HE’S BEEN HELPING GIVE NEW LIFE TO A CENTURY-OLD BUILDING.

WHERE ARE YOU FROM? Gulfport, Miss.

WHEN DID YOU START BARTENDING?

Probably the Strawberry Daiquiri. It’s a very popular, blended drink, but it’s a lot of sugar, and it’s just made from a mix.

WHAT IS CHALLENGING ABOUT THE JOB? Long nights, late hours. On a busy weekend you get done with all the service, and then the cleaning starts and you’re staying up ‘til three or four in the morning sometimes. Still having an active social life during the day can be challenging.

WHAT ELSE MIGHT YOU BE DOING IF NOT BARTENDING? I studied biochemistry in college and was going to do biopharmaceutical sales.

Katrina completely changed the whole course of my life.

ADVICE FOR NEW BARTENDERS?

I started bartending at a bowling alley in Baton Rouge, La. 20 years ago. Originally I was working for my cousin because he was short-staffed one day. He handed me a bar guide, taught me how to make a Tom Collins - and I was bartending… It wasn’t until I went to work in Las Vegas that I really started appreciating the art.

If you want to be proficient at bartending, don’t just read the recipes – learn the products, read the backs of the bottles, learn about your craft. Learn about the products you're pouring, because if you can talk about it, you’re going to sell a lot more of it and people are going to stay longer. They’re going to want to hear what you have to say.

WHAT GOES INTO REDESIGNING A BAR?

FOR MORE INFORMATION, VISIT FACEBOOK.

When I designed the Lounge I wanted it to be like a 1920’s speakeasy. I wanted to look at what was missing. In the surrounding area, what types of bars do they have here? They have some great little dive bars, some great bars for music and dancing, but what they didn’t have was a nice lounge atmosphere – a nice lounge, good whiskeys, good craft cocktails with good ingredients. I wanted to fill that niche.

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FOOD + DRINK

think people are starting to appreciate mixology and cocktails again.

big brother. But what’s not to like about it? People grow up and get older, but I feel like I stay timeless. They go away to school, get married, but they always come back.

WHAT DO YOU ENJOY MOST ABOUT WORK? There’s a certain amount of camaraderie between me and the other employees that I really appreciate. And also just the social aspect of getting to know your clientele. Before you know it, they walk in the door and it’s like a TV show - you know their name and you know what they’re going to drink. That’s the highlight for me.

BRIAN WHITE CARPENTER BAR, SIOUX FALLS A SIOUX FALLS NATIVE, BRIAN WHITE, OR "WHITEY," HASN’T JUST WATCHED THE LOCAL BAR SCENE EVOLVE – HE’S BEEN A PART OF THE CHANGE. FIRST STEPPING BEHIND THE BAR AT AGE 21, HE NOW COOWNS ONE OF THE CLASSIEST NEW SPOTS IN THE CITY.

DESCRIBE CARPENTER BAR FOR SOMEONE WHO HASN’T BEEN THERE. It’s an upscale neighborhood, cozy downtown spot. We have a nice patio, which is quite appealing on summer evenings and has a lively vibe about it with all the people downtown.

SINCE OPENING LAST MAY, WHAT’S THE RECEPTION BEEN LIKE? It’s been great. We’ve been well received, especially amongst the downtown community. We’ve had good feedback and good reviews, and it’s kind of a built-in regular, being in the Carpenter Building with the people upstairs and people who live downtown. I think they kind of consider us their home bar, which has been really nice for us as a new bar down there.

WHAT DO YOU LIKE ABOUT THE SIOUX FALLS BAR SCENE? I kind of like that it’s definitely growing and evolving, in my opinion, more towards craft cocktails and finer spirits.

I know my friends, as we grow older, are more interested in quality over quantity when it comes to going out… I

Manhattan 2 2 \\\\\\\\\ M A R C H

WHAT IS THE MOST CHALLENGING PART? Staying relevant. You’re constantly competing with other bars, but when you’re at the top bars, half the challenge is innovating new things and staying hip with the crowd. Every four or five years things change, and if you can’t change with them, you’ll be closed.

WHAT DO YOU POUR YOURSELF AFTER A LONG DAY?

WHAT WAS THE HARDEST SKILL TO MASTER?

I’m a huge fan of a Manhattan. Truth is, sometimes at the end of the shift, the last thing you want to do is actually make a drink – so a lot of times for me after work it’s a draft beer or a simple whiskey.

Timing is everything. A co-worker told me the only way you know how to bartend is by bartending. Every little second counts to me. Multitasking would be the hardest thing, and now I can do that like no other.

WHAT IS AN OVERRATED DRINK? For me it probably has to be a Mojito.

Part of it is the labor involved to make one. I do think we make the best mojito in town, it’s just not my favorite to make.

MOST UNUSUAL REQUEST? I microwaved a lady’s salad one time.

That was probably the weirdest thing I’ve ever done in the service industry.

IF YOU WEREN’T BARTENDING, WHAT WOULD YOU BE DOING? I would probably find myself some place in the service industry, whether it was in restaurant management or maybe getting into culinary arts. I’ve always enjoyed the industry and the speed that it moves. It’s interested me since I was young.

FOR MORE INFORMATION, VISIT CARPENTERBAR.COM.

MOST UNUSUAL DRINK REQUEST?

GIOVANNI LANIER THIRSTY’S, MITCHELL FROM CHICAGO’S SOUTH SIDE TO SOUTH DAKOTA, GIOVANNI LANIER SAYS HE’S ALWAYS ENJOYED THE NIGHTLIFE SCENE, AND WANTED TO GET PAID TO BE A PART OF IT. AFTER ATTENDING DAKOTA WESLYAN UNIVERSITY, LANIER'S BEEN DOING JUST THAT SINCE 2009, NOW A PART OF THE ACTION AT ONE OF MITCHELL’S BUSIEST WEEKEND SPOTS.

WHAT DO YOU LIKE ABOUT THE MITCHELL BAR SCENE? I love everything about it. In this town, people work really hard, and on the weekends, they go out and party really hard. They live for that Friday and Saturday night. You’re gonna see your usual suspects, but you’ll always have a variety of people you’ve never seen before.

WHAT IS FUN ABOUT YOUR JOB? Everything is fun about my job. Some days it’s like being a principal in a school, some days it’s like being everybody’s

The Myriah

I didn’t know if they made it up, I don’t know if they got it from Stepbrothers, but it was three people asking for a Catalina Wine Mixer. I went away and made it how they told me to make it, thinking, is this real?

ADVICE FOR NEW BARTENDERS? My advice would be to enjoy what you do, and be patient with everything. No matter how busy or how crazy it can get, if you don’t have patience and you’re not a people person, then it’s not for you; it’s not for everybody. Some people can’t handle the pressure - when you’ve got a thousand orders coming at you, it’s hard to do.

FOR MORE INFORMATION, VISIT FACEBOOK.

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FOOD + DRINK

people a new experience, something they’ve never had before … I like to research and learn new techniques and drinks all the time. It's really fun to share those with my bar patrons.

I do really like meeting new people.

Sometimes a lot of regulars become my friends after a while.

WHAT IS THE MOST CHALLENGING PART?

WHAT HAS BEEN CHALLENGING?

WHAT DO YOU LIKE ABOUT IT?

In the nicest way to say it - putting up with a certain type of customer.

Sometimes you just get some rude ones.

I think the hardest skill is always keeping a smile on your face and just letting them be them.

The most challenging, but fun part, is coming up with new, creative cocktails to put on the menu - trying to create new cocktails and put twists on classic ones.

WHAT IS YOUR DRINK OF CHOICE?

BEN SCHEMPP CARNAVAL BRAZILIAN GRILL, SIOUX FALLS FROM BUS BOY TO BARTENDER, BEN SCHEMPP HAS PURSUED A PASSION FOR HOSPITALITY, WHILE CLIMBING THE LADDER AT CARNAVAL SINCE 2010. THE FASTPACED NATURE OF THE BRAZILIAN GRILL HASN’T MADE IT EASY – BUT IT HAS MADE IT A LOT OF FUN. NOW YOU CAN FIND HIM POURING HIS INTEREST IN INNOVATION INTO EVERY DRINK HE SERVES.

TELL ME ABOUT CARNAVAL. It’s a very fast-paced environment with a lot of action and movement and a lot of noise. We have the gauchos with skewers that come around and feed you, a la carte food, two bartenders working really hard, and a live band on the weekends.

WHAT WAS THE HARDEST THING TO LEARN? For me, it’s wasn’t the recipes or the techniques, but, as an introvert, getting out of my comfort zone and breaking out of my shell.

WHAT IS FUN ABOUT YOUR JOB? I really enjoy being able to sit down with the wine and liquor distributors and sample all the new fun wines and the coolers out there. When we’re open, I love breaking out of my shell and interacting with people on a daily basis, giving people what they want and giving

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WHAT IS COOL ABOUT SPEARFISH NIGHTLIFE?

Right now I’m drinking a lot of tequilabased cocktails, but last night I was sitting at home drinking Moscow Mules.

It depends on the occasion and what’s going on.

All of the major bars are all on the same strip, and we kind of feed off of each other’s clientele. For as small a town as Spearfish is, there’s a different variety of bars from an Irish pub to a dance club to our bar to a sports bar - there are a bunch of options.

WHAT DO YOU LIKE ABOUT TENDING BAR IN SIOUX FALLS? What I like most about the Sioux Falls bar scene is how much we’re evolving…

Between myself and a lot of guys downtown, it’s really cool that we're all part of the same community, and we’re all looking forward to putting Sioux Falls on the map with the whole craft cocktail movement. We're all in it together to move the area - and South Dakota in general.

MOST UNUSUAL DRINK REQUEST? You get a bunch of weird ones. The one that really threw me off was when one kid came up and asked me for an Alien Butthole shot. It really threw me for a loop.

IF YOU WEREN’T BARTENDING, WHAT WOULD YOU BE DOING?

ANY ADVICE FOR PEOPLE INTERESTED IN BARTENDING? It’s a super fun, involved, interactive trade, a super tight-knit community between bartenders at the same job and at other establishments as well. You can have a good time, and it doesn’t feel like you’re going to work.

FOR MORE INFORMATION, VISIT CARNAVALBRAZILIANGRILL.COM.

RYAN HARRISON FALSE BOTTOM BAR, SPEARFISH A NATIVE OF LEAD, RYAN HARRISON HAS BEEN SERVING AT THE SPEARFISH BAR THAT IS BIG ON POOL TABLES, DART BOARDS, ARCADE GAMES, AND LONG NIGHTS FOR THE LAST YEAR. BARTENDING HAS BEEN A WAY TO MEET NEW PEOPLE WHILE WORKING TOWARDS THE NEXT STEPS IN HIS CAREER.

WHAT MADE YOU INTERESTED IN BARTENDING? I figured that it would be an easy job to learn in case I moved somewhere else an easy way to make money pretty much no matter where you go.

The Cowboy’s Paradise

I went to school for journalism, graphic design, and photography, so as of right now, I’m working on getting a job in one of those fields.

TIPS FOR NEW HIRES? The first few weeks, don’t let people get to you. You do you, because it’s some of the easiest money you can make.

FOR MORE INFORMATION, VISIT FACEBOOK.

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FOOD + DRINK

WHAT’S FUN ABOUT YOUR JOB?

when coming up with new drinks.

From there it’s really throwing a lot of darts and seeing what sticks.

It’s a lot of fun meeting all sorts of different people. It’s great bantering back and forth with people you know who come here all the time.

WHAT’S AN OVERRATED DRINK?

PAUL SQUYER PARKER’S BISTRO, SIOUX FALLS FOR SOMEONE WHO’S FOUND HIMSELF UNEXPECTEDLY PASSIONATE ABOUT THE ART OF MIXOLOGY, PARKER’S BISTRO HAS PROVEN ITSELF THE PLACE TO BE FOR PAUL SQUYER. WHETHER TO COMPLEMENT A PERFECT MEAL, OR TO END AN EVENING WITH A LASTMINUTE NIGHTCAP, THIS INTIMATE EATERY IN DOWNTOWN SIOUX FALLS OFFERS UNIQUE, COMPLEX CREATIONS VISITORS WON’T FIND ANYWHERE ELSE IN TOWN.

WHAT IS THE TRICKIEST PART OF BARTENDING? Precision, and by that I mean accuracy.

You look at bartending more as a craft than an art. We’re not throwing paint at a canvas…. it’s more like carpentry, where you want to be able to make a stable, steady table that will sit on all four legs and won't shake. You want to be able to make the exact same drink the exact same way every time.

HOW DO YOU COME UP WITH NEW CREATIONS? ARE THERE RULES? No rules. I look for inspiration from modern classics – I especially have a big enthusiasm for classic tiki cocktails right now, so I’ll just play around with something that sounds fun. I’m very fortunate to have an incredible staff of chefs, an incredible kitchen staff, and a huge kitchen at my disposal. So, I get to play around with a lot of flavors and a lot of elements that a lot of places in South Dakota might not have exposure to

The Bank Statement 2 6 \\\\\\\\\ M A R C H

There are two – the first would be the Dirty Martini. I’m a staunch non-olive person... especially if they ask for blue cheese-stuffed olives. Otherwise, I think Moscow Mule, Kentucky Mule, any kind of mule… It’s a cocktail that relies entirely on your ginger beer, and whatever else goes into it, I feel, is secondary to the final product.

Carey’s is such a part of everybody’s life and such a part of their college life.

Because I’ve been working here for so long, I’m always kind of the guy in the background with the thumb up in the pictures… It’s not so much that I’m a great bartender, it’s more that I’m included in their memories, and I think that’s it more than anything else.

WHAT IS THE BEST PART?

WHAT DO YOU LIKE ABOUT VERMILLION?

Creation. I love creating new drinks.

I’m big into cocktail history, too. I love watching how a cocktail has evolved over the course of five, 10, or even 50 years to where it is now. I went to school for literary analysis, so this is about as close as I can get without literary analysis.

It's a really great little town. With the college here, there’s anything you want.

There are plays, music concerts… in a very small town, mostly it’s people’s fond memories of going to school here or being in Vermilion, and I’m associated with that.

IF YOU WEREN’T BARTENDING, WHAT WOULD YOU BE DOING?

WHAT IS AN OVERRATED DRINK?

I have no idea. Bartending was never, ever, ever a part of the plan. It was just something that happened, and I got headlong into it, and I really, really enjoy it.

ANY TIPS FOR PEOPLE JUST STARTING OUT? Read everything. Read as much online as you can, but make sure you have good sources. I cannot emphasize enough – pour through as much classic bar literature as much as you can. Learn your classics, but learn them properly – don’t just Google “old fashioned.” Find the old literature for bar books where these cocktails were published for the first time, and study them there.

FOR MORE INFORMATION, VISIT PARKERSBISTRO.NET.

The Long Island Iced Tea.

DRINK OF CHOICE? I like bourbon on the rocks… Maker's Mark, but any sort of bourbon will do.

TODD JONES CAREY’S BAR, VERMILLION ORIGINALLY FROM HURON, TODD "TJ" JONES HAS BEEN BEHIND THE BAR AT CAREY’S BAR FOR NEARLY 30 YEARS – BECOMING A FIXTURE BOTH FOR THOSE PASSING THROUGH THE UNIVERSITY OF SOUTH DAKOTA AND REGULARS. PATRONS COMING IN FOR A RESTORATIVE BLOODY MARY AFTER A LONG NIGHT OUT FIND SOLACE NOT JUST IN THE HAIR OF THE DOG, BUT IN JONES' PRESENCE THROUGH THE DECADES.

DESCRIBE CAREY’S FOR SOMEONE WHO HASN’T VISITED. Carey’s is a classic bar. There’s no food, there’s only drinks, and it’s just a classic bar. It’s a legendary part of southeast South Dakota.

Bloody Mary

IF YOU WEREN’T BARTENDING, WHAT WOULD YOU BE DOING? I’ve never been able to picture myself doing anything but this.

ANY ADVICE FOR FIRST-TIME BARTENDERS? Just try to connect with people, and if you do it for 30 years, you find a lot of people you connect with.

FIND MORE INFORMATION, VISIT CAREYSBAR. COM.

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FOOD + DRINK

TELL US ABOUT BEING THE “SOCCER BAR” IN THE AREA.

really fulfilling. Getting to meet people from all over the country that consider Dempsey’s a sort of home, is really an amazing thing.

We’re home of the American Outlaws: Sioux Falls. We show all U.S. Soccer, men and women, in surround sound.

This summer is going to be a little rough with us not being in the [FIFA] World Cup.

WHAT IS YOUR FAVORITE DRINK?

ADAM ERICKSON DEMPSEY’S BREWERY RESTAURANT & PUB, WATERTOWN ORIGINATING FROM DAWSON, MINN., ADAM ERICKSON DECIDED WATERTOWN IS WHERE HE WOULD GO NEXT, ENROLLING AT LAKE AREA TECHNICAL INSTITUTE. SOON AFTER, HE STARTED HIS JOURNEY WITH DEMPSEY’S BREWERY RESTAURANT & PUB AS A COOK. FROM THERE, IT DIDN’T TAKE LONG FOR ERICKSON TO REALIZE HIS PLACE WAS BEHIND THE BAR, CREATING DRINKS AND FORMING LONG-LASTING RELATIONSHIPS.

WHAT IS YOUR FAVORITE DRINK TO MAKE? It happens to be one I concocted for the Deadwood Bartending Competition.

It’s called the 10x. It is a Pendleton whiskey mule made with peach puree, ginger beer, fresh basil, and orange bitters. It's the perfect drink for a summer day, refreshing and original. I wanted to come up with something that would market well to everyone, not just whiskey lovers, as well as showcase the whiskey in a new and inventive way.

WHAT IS THE MOST REWARDING PART OF YOUR JOB? It’s actually just the fact that we get so many travelers that specifically remember the bar and the customer service. Knowing that our services and bar manners don’t go unnoticed is

the orchard 2 8 \\\\\\\\\ M A R C H

Smokey & The Bourbon. It’s a drink that we make here at Dempsey’s made with smoked peach puree, homemade lemonade, and bourbon. We use our smoking gun, smoke the puree and lemonade, and let it sit to get as much flavor as possible. We are really fortunate that we are allowed time to come up with new ideas and new drinks for our customers.

WHERE IS YOUR GO-TO PLACE TO GET A DRINK IN WATERTOWN? The Docks is where us bartenders go.

It’s a place we can go and relax, while still talking bartending with the bartenders there. We have a mutual respect and a genuine relationship with all of the bartenders in Watertown. There is a strong sense of community between the servers, bartenders, and cooks, which makes bartending here even more unique and special.

WHAT IS THE MOST UNDERRATED PART OF BEING A BARTENDER? Discussing the different aspects of beer.

When I get the chance, I love to teach people about the different ways beer can be presented. For example, the darkest beer we have could be the lightest tasting, and vice versa. I wish I could do more of that, so more people could open up their palates to a wider variety of drinks.

FOR MORE INFORMATION, VISIT DEMPSEYBREWPUB.COM.

WHAT ARE WATCHING SOCCER GAMES HERE LIKE?

JACKSON RENTSCHLER

Big games, it’s chaos. You have 200 people singing, cheering... maybe crying, if it’s a loss. It’s cool, because usually you have 50/50 with different fans watching a sport, but with soccer, it’s 100 percent everyone cheering for the same team. It’s fun to see.

GATEWAY BAR & LOUNGE, SIOUX FALLS

WHAT IS YOUR FAVORITE PART ABOUT GATEWAY?

IF YOU’RE EVER ON THE WEST SIDE OF SIOUX FALLS, YOU PROBABLY RECOGNIZE THE FACE BEHIND THE BAR AT GATEWAY BAR & LOUNGE OFF OF 41ST STREET. JACKSON RENTSCHLER HAS BEEN AT IT SINCE 2008, BUT THE “HOME OF THE MONSTER BURGER” HAS BEEN IN THE RENTSCHLER FAMILY FOR DECADES WITH JACK JUNIOR AND JACK SENIOR AT THE HELM.

HOW WOULD YOU DESCRIBE GATEWAY? I would say it’s the equivalent of Sioux Falls Cheers. It’s a family place everyone can go have a few drinks, have fun, get a chance to talk to their friends, and watch sports.

I love that it’s a family-owned business.

My grandfather owns it, I come in at night and replace my dad.

ARE “BARTENDER EARS” A THING? IF SO, WHAT IS THE WEIRDEST THING YOU’VE EVER HEARD? PG? I’ve literally heard someone trade farm animals at the bar, like trade a goat for a donkey. That takes the cake.

WHAT IS THE HARDEST PART? I don’t really think anything is hard.

You don’t feel like you’re coming to work, you’re coming to hang out with your friends. I think the hardest part, honestly, is having to kick everyone out at the end of the night.

FOR MORE INFORMATION, VISIT FACEBOOK.

WHAT IS YOUR CURRENT GOTO DRINK? Right now Captain Morgan Silver with 7-Up and lime.

WHAT DO PEOPLE TEND TO ORDER MOST? We get a lot of standard mixed drinks.

Jack [Daniels Tennessee] Fire is a big one here.

DESCRIBE YOUR CLIENTELE. They’re down to earth people. They’re your neighbor, and everyone takes care of each other here.

Captain Morgan Spiced Rum Ginger Ale

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HOME + LIVING

AT HOME

L

CARA SAMBO & MIKE NADOLSKI ooking for an acreage for their plethora of animals, Cara Sambo and Mike Nadolski found their dream home on Craigslist, of all places.

“We really fell in love with it,” said Sambo.

The home, which sits on nine acres, was built in the early 1900s in Worthing.

“There’s actually a concrete stamp in the basement that says October 24, 1906,” she said.

Luckily, the previous owners did a lot of major updates with bathrooms and the kitchen cabinets.

“We feel super lucky that everything is basically original,” she said. “All of the woodwork hasn’t been painted, a lot of the wood floors are still natural. It’s not the cool tones with the white trims and the grays that everyone is doing now, but it’s warm and has a lot of character.”

“PEOPLE THINK IT’S OLD LIKE THE HOUSE, BUT OUR HEATING SYSTEM IS SOMETHING PEOPLE DO TODAY.”

3 0 \\\\\\\\\ M A R C H

HOME + LIVING

O STAYING IN The couple, who live a ways from their places of work, typically stay put once they get home.

“We don’t eat out a lot,” said Sambo. “We’re home often because it’s quite a drive from our jobs, so when we get home, we like to relax.”

AN ART PIECE IN THE LIVING ROOM IS FROM RANDOM HARVEST MARKETPLACE IN BERESFORD.

Sambo works at Minnehaha County Human Services and also works part-time at the Quarrystone Greenhouse in Canton.

“Have you been? It’s a gorgeous greenhouse,” she said.

Nadolski works in Canton for the State Attorney’s Office.

Recently getting new appliances, Sambo and Nadolski cook a lot and spend more of their time in the kitchen and living room.

When it’s nicer out, the pair love to hang outside. Neighbors often come over to sit in the screened-in porch. Also avid horse lovers, Sambo and Nadolski ride through the trails through the lush trees on the property.

“I ALWAYS WANTED A COWHIDE RUG.”

“It’s really beautiful out here in the summertime,” she said. “There are so many trees.”

The couple have three horses: Torca, Lucille, and Cinnamon. They also have a collie, Shep, ducks, chickens, and a cat, Scarlet.

Outside, they also have an homage for Sambo’s mother, who passed away in 2015.

“My mom convinced us to bring back flower beds and fix it all up instead of turning it to grass,” she recalled. “She loved it here, and we only had the landscape for a year, so we keep it as a tribute to her.”

To help keep warm during colder months, they use a secondary heating source with a outdoor water boiler.

THERE IS A PHOTO OF NADOLSKI’S GRANDPA WITH ARNOLD PALMER IN THE LIVING ROOM.

“We use it during the cold, cold times,” she said. “That whole area used to be filled with wood, so you can see that we’ve gone through a lot this season.”

While it’s a free source, she said the manual labor part is a commitment.

“Mike fills it up to four times a day when it’s really cold.”

6 0 5 M A G A Z I N E . C O M \\\\\\\\\ 3 1

HOME + LIVING

THE DESK IN THE FOYER BELONGED TO NADOLSKI’S GRANDMA.

THE HANGING STAINED GLASS IN THE DINING ROOM WAS SAMBO’S MOTHER’S.

3 2 \\\\\\\\\ M A R C H

HOME + LIVING

O OLD INSPIRATION When asked what inspires their home décor, Sambo explained, “I love to go antiquing and to flea markets, so that’s really fun to incorporate here.”

One of their favorites to search for antiquing is their copper collection, which is primarily hanging from the pot rack chandelier in the kitchen.

“The copper kettle is from Mike’s mother,” she said, pointing to a container holding flowers.

The kitchen, which they recently added new backsplash to, has a pass-through looking into the dining room.

Along with antiquing, a lot of items come from hand-me-downs, like the dining room hutch from Nadolski’s grandma.

“The inside is a mix of glass and antiques that both of our grandparents had,” said Sambo.

She opened the door to reveal the original screen door, which she proudly announced they refurbished.

“There’s been a lot of rehab. We’ve had to learn as we go,” she laughed. “The door was falling apart. Actually, the deck was pretty much falling off.”

The dining room has the original chandelier and wall sconces, which still work. It also has the original glass French doors that separate the dining room and living room.

6 0 5 M A G A Z I N E . C O M \\\\\\\\\ 3 3

HOME + LIVING

O UPSTAIRS Having a home from 1906 has its (interesting) challenges.

“There are two stairways,” said Sambo.

“There’s the main stairway, and what I would guess to be the servant stairway.

Some people think it’s for back when people would be farming and they would get dirty. They would sneak in the back to not get the house filthy.”

While it’s a conversation piece, it’s definitely a nuisance at times.

“It does take up a lot of space,” she said.

Walking up the front stairs, Sambo explained how all of the wood, while beautiful, needs care and a lot of dusting.

Downstairs had the exposed wood, but the couple worked on the upstairs.

“There was carpeting upstairs, so the first thing we did was tear that up.”

Sambo mentioned that the house has four bedrooms, but that a lot of them are on the smaller side, along with the closets.

“Each room’s closet is super small,” she said.

Two of them belong to Nadolski’s kids, Zoe, 16, and Quinn, 10, who live with them over the summer. The rest of the year they live in Honolulu with their mother. All of the light fixtures in the bedrooms are new.

“All of the bedrooms had the old pullstring lights, so we updated the lighting,” she said.

One of the best features of the home is the balcony right off the “hangout” room.

“The people before us added sliding doors and this balcony, so that is definitely a favorite spot in the summertime,” she said.

The hangout room consists of a daybed and a bookshelf with more tchotchkes.

The bookshelf itself is full of novels, including a massive collection of old law books given to Nadolski for law school graduation.

As we turned to leave, Sambo pointed out one last homage.

“My mom painted this when she was in college,” she smiled. •

3 4 \\\\\\\\\ M A R C H

“MY GRANDMOTHER QUILTED THESE ALL

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INTRODUCING A NEW

LAW ALLIANCE

FOOD + DRINK

Swamp Daddy’s Cajun Kitchen

BY ERIN MAIROSE

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WALKING INTO SWAMP DADDY’S CAJUN KITCHEN, CHANCES ARE YOU’LL BE GREETED BY DEL’INKKA BEAUDION, WHO WANTS TO GIVE HER CUSTOMERS THE TASTE AND FEEL OF LOUISIANA.

"The idea that I wanted to bring is that when people come to eat at Swamp Daddy’s that I take them to Louisiana, that I take them to New Orleans, and give them that experience,” she said.

3 6 \\\\\\\\\ M A R C H

Swamp Daddy’s began as a food truck Beaudion started with her mother-in-law, Gwendolyn, three years ago. It soon became a popular eatery at festivals and events in Sioux Falls and caught the attention of the Jones421, a newly renovated apartment living and marketplace building downtown.

Shortly after seeing the space that could be home to a future restaurant, “all of the cards just fell into place,” she said.

Swamp Daddy’s opened at the beginning of January starting off with a lunch menu including items like Jambalaya, Catfish Po'boy Sandwiches, Hush Puppies, and Bread Pudding.

The restaurant is decorated with a Louisiana courtyard in mind, from the lanterns and string lights on the walls to the fleur-de-lis symbols. But it’s not

a typical restaurant space. There are only three tables inside Swamp Daddy’s, although it connects to a commonspace that’s shared by The Source Coffee Roastery + Taproom and Game Chest, allowing visitors to easily move between the three businesses.

“This space allows us to do everything I’ve dreamed of and always wanted to do, even though it's not a traditional restaurant, stand-alone building type of space,” said Beaudion.

“I still have the capability for

ONE OF THEIR MOST POPULAR ITEMS? CAJUN MAYO. “PEOPLE TELL US ALL THE TIME WE NEED TO BOTTLE THAT STUFF,” SAID BEAUDION. IT IS ONE OF A FEW THINGS SHE ALWAYS MIXES UP HERSELF, TO MAKE SURE THE FLAVOR IS ALWAYS CONSISTENT.

WHAT TO ORDER

FOOD + DRINK

GET THE LOUISIANA PLATTER

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people to come in and sit down and eat or take it to go.”

Another feature she loves is the open concept kitchen that allows her to visit with customers and take orders, all while cooking and serving up food just behind the counter, which “makes it a lot of fun."

Even before the food truck endeavor, Beaudion and her mother-in-law have been serving Cajun food for years, starting off with crock pots full of jambalaya at different

events. That same customer base has stuck with them, growing alongside Swamp Daddy’s as Beaudion’s restaurant dream took shape.

“Especially when our customers say how proud they are of us from being able to go from the crock pot to the restaurant … it’s just amazing how truly blessed we are.”

Starting this month, Swamp Daddy’s is expanding to include a dinner menu with longer hours running Tuesday

through Saturday. Beaudion says at some point, she’ll include alligator as a special, which made its appearance on the food truck menu and quickly sold out.

In many of her dishes, like the Shrimp and Chicken Jambalaya, she uses a

“IT’S NOT SPICY, NECESSARILY,” SAID BEAUDION. “IT’S FLAVOR.”

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FOOD + DRINK

O SWAMP DADDY’S CAJUN KITCHEN CONT. BEAUDION’S PASSION FOR SHARING THE CAJUN FLAVORS OF HER HOME STATE ALL STARTED WITH TWO THINGS: A RECIPE AND THE DREAM OF OPENING UP A RESTAURANT SOMEDAY. NOW, “I WANT TO BE ABLE TO INSPIRE PEOPLE,” SHE SAID. “WHETHER OR NOT IT'S IN THE RESTAURANT INDUSTRY, I WANT PEOPLE TO KNOW THAT YOU CAN FOLLOW YOUR DREAMS, BUT IT TAKES BABY STEPS TO GET THERE.”

combination that she calls the ‘trinity,’ which is made up of bell peppers, celery, and onions. Her other seasonings include garlic, chili powder, and black pepper.

“These are all normal pantry items, but it's how you use them to season something that makes all the difference,” she said.

There’s plenty of possibilities that a restaurant location gives Swamp Daddy’s (Mardi Gras party, anyone?), but the process of reaching that point, Beaudion says, has been humbling.

“It’s been baby steps, and I’m excited to see what the future holds,” she said. “I’m living in the moment and embracing our restaurant in this location. It’s a lot of fun.”

FOLLOW SWAMP DADDY’S ON FACEBOOK TO SEE THEIR WEEKLY SPECIALS, EVENTS, AND LATEST MENU ITEMS, OR STOP BY FOR LUNCH OR DINNER AT THEIR 421 NORTH PHILLIPS AVE. LOCATION.

DEL’INKKA’S FIRST TASTE OF RUNNING A CAJUN FOOD RESTAURANT WAS IN HER HOMETOWN OF ALEXANDRIA, LOUISIANA. HER MOTHER-INLAW, GWENDOLYN, STARTED A RESTAURANT CALLED LOUISIANA GUMBO TO GO IN THE FELLOWSHIP HALL OF THEIR CHURCH SERVING UP JAMBALAYA AND GUMBO.

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Cajun in the FAMILY

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What

BY DENISE DEPAOLO

S

OUTH DAKOTA’S PALATE IS EVOLVING. HERE, LIKE ANYWHERE ELSE, OUR FOOD HAS BEEN LARGELY INFLUENCED BY OUR HERITAGE. WHETHER WE’RE DESCENDED FROM NATIVE AMERICANS OF THE GREAT PLAINS OR 19TH CENTURY SETTLERS, MEAT AND POTATOES - IN ITS MANY INCARNATIONS - HAS BEEN DE RIGUEUR. WHILE MANY SOUTH DAKOTANS STILL ENJOY STEAK WITH A SIDE OF MASH, OUR ANCESTORS’ DIET OF NECESSITY IS NO LONGER ALL THERE IS - AS EVIDENCED BY THE INCREASINGLY ADVENTUROUS FLAVORS BEING CONCOCTED IN OUR HOME KITCHENS, AND THE INCREASINGLY HIGH CULINARY STANDARDS OF RESTAURANTS LIKE SIOUX FALLS’ ODE TO FOOD AND DRINKS AND RAPID CITY BEACONS LIKE TALLY’S SILVER SPOON AND JUNIPER.

40

Chefs Do

41

JUNIPER

“There’s always a way to take the most delicious dish you can think of, and then deconstruct it on a piece of paper, then find a new way of putting it together to tell a story,” said Levi Venner, chef de cuisine at Tally’s Silver Spoon. “All of our dishes are carefully planned, strategically composed, and confidently executed. Each ingredient or element of a dish has a specific purpose, or sometimes even a deeper and not obvious meaning. Everything is done with intent.”

Venner and his mentor, Tally’s Silver Spoon owner Chef Ben Klinkel, take pride in wowing guests with elevated versions of comfort food classics, and a big part of that is sourcing top quality - often local - ingredients.

“We work closely with many different farmers, ranchers, butchers, fishmongers, and specialty stores to not only use the freshest ingredients they have available, but also to provide input on what we’d like them to grow or produce for us to accommodate our menu that changes with each season,” explained Venner. “These relationships are of the utmost importance to us. Nurturing the symbiotic relationship from farm to table is the essence of what we do.”

This includes sourcing local microgreens yearround from the Rusty Bucket Greenhouse and buying regionally-raised meat from Spearfish’s Prairie Harvest Specialty Foods, then honoring the ingredients. For example, the heirloom tomatoes Venner’s team receives from Muddy Pumpkin Farms are never refrigerated. He asks that we think of biting into a tomato picked fresh from the garden, still warm from the sun. That, he says, is the way a tomato is supposed to taste. A refrigerated tomato has been changed at the molecular level, and will always taste a little “off.” Working directly with growers extends shelf life, too, since no time is spent in a warehouse. And in order to avoid waste, extra tomatoes and other produce are turned into jams and preserves.

Across town, Rapid City’s Juniper is building a reputation for showcasing locally-sourced ingredients, as well.

“You go local, and it’s 10, 20 times better,” said Juniper co-owner Matthew Sullivan. “The flavor profiles - they pop. And it shows. People can tell. In town, they know when you’re using local ingredients, as opposed to importing them. It sounds better and it’s just wonderful a much better product.”

43

In fact, Sullivan believes many customers choose to dine at Juniper because they want to experience those local ingredients as a chef would prepare them. He loves the diverse flavors that come from specialty growers, recalling a caprese salad on a recent Juniper menu featuring a particularly tasty heirloom tomato with a distinct lemon flavor.

Culinary experiences like that simply don’t happen without getting to know the growers, and getting intimate with the product.

“Some guests even know the people we buy from, and they’ll come in because they hear from Zita [Kwartek of New Hope Farm] that we’re selling her product,” he added. “We get business by going local, for sure. People appreciate it. When you talk to people around here, they want to shop local, they don’t want to buy online - just for general merchandise - they want to shop local.

They want to support the people who are here, the small businesses that are striving to succeed.”

Sullivan and his wife, Alexis, feel that by choosing to source ingredients like produce and beef locally as often as possible, they are building priceless relationships that enhance all areas of their business - and not just with the producers. They view their regulars as family, and first-time Juniper diners as new additions to a collective culinary journey.

Chef Bob Allen of Sioux Falls’ Ode to Food and Drinks shares Venner and the Sullivans’ ardent belief that when one seeks quality, relationships are everything, and that corners should never be cut. When Allen plans his menus, he dances on the fine line of sourcing regionally and integrating something of his West Coast background.

This dichotomy means guests will enjoy eggs from Flandreau, custom-roast java from Black Dog Coffee, and 100 percent maple syrup from Little Man

44

Tips FROM THE

Experts

What is one simple way to elevate the food we cook at home?

Chef Bob Allen

ODE TO FOOD AND DRINKS “Use avocado oil. It’s one of the healthiest oils, tastes great, and has a high smoke point, so you can even fry with it if you want.”

Chef Levi Venner

TALLY’S SILVER SPOON “Use good salt and pepper. Have a nice pepper mill and use cracked pepper. Season with vinegar, and learn to balance acid, salt, and sugar.”

Matthew Sullivan JUNIPER

“Cook with cast iron. A cast iron sear over a protein, finished in the oven with fresh herbs and butter, is so simple and so perfect.”

Syrup - plus, Nebraska beef that Allen and his team grind in-house to create the perfect blend of brisket and ground beef for their signature burgers. In season, many of the herbs and vegetables that appear on the plate come from his own garden.

Allen’s California influence emerges in the use of unique herbs, spices, and pastes - like curry and miso - employed in dishes like pho bowls and seabass entrees. These specialty items can be difficult to find in South Dakota, but Allen is a proponent of shopping at ethnic stores like Thanh Mai, an Asian market in central Sioux Falls. From there, it’s a game of trial and error until he finds just the right product.

“You have to kind of use them and see,” Allen explained. “I’ve gone through a couple different misos, and I like the ones that I get now. I personally started with a lighter misos, and moved on to a darker miso. And then, for the green curry, I’ve always liked the Mae Ploy blend. They have that at the store where I shop. I like that brand, and I think they make pretty consistent stuff."

He continued, "You have to shop around.

Usually in the ethnic neighborhoods, you’ll find the ethnic stores. Research online and make a couple calls.”

The fresh and local sensibilities of these culinary experts translate to the food that emerges from their home kitchens, as well.

“We have a lot of local ingredients in our fridge, but at the end of the day, the home meal is how tasty can I make what I have to use up in our fridge,” said Sullivan. “We love coming up with crazy stuff. It doesn’t always turn out well, but it’s a lesson learned. We don’t skimp on ourselves when it comes to local or organic food, and the way we operate at the restaurant is the same. The best meals are created using quality first.”

ODE TO FOOD AND DRINK

At home, Venner’s wife does a lot of the cooking, and he revels in her comfort foods from all cultures.

And from these meals, cooked with love, he finds inspiration for the culinary creations he serves at Tally’s Silver Spoon. Further inspiration comes from trips to the farmer’s market, where he bolsters relationships with food producers, and generally feels like a kid in a candy store.

“When I go to the farmers' market, the first place I might stop by is Aleaha’s stand and top off a bottle of Edith’s Brew kombucha,” said Venner. “From there, it’s off to shake the hands of old and new friends. To me, the farmers' market is all about the produce. The East River sweet corn, and Hal’s heirloom tomatoes. Colorado peaches, and Matt’s bite-sized strawberries that burst in your mouth with flavor.”

Sullivan says Alexis gravitates to the beautiful squashes found at the farmers' market, but for him, it’s all about the peppers. “I love the heat.

I love the spice. We do use peppers in some of our entree features, but it’s definitely more of a personal choice.”

Allen finds himself beelining toward the fresh herbs, and feeling nostalgic for his grandmother’s kitchen.

“When I was growing up, my grandmother had a little garden in the backyard and she had fruit trees, so when I go to the farmers' market and smell that stuff, it just kind of reminds me of her,” he recalled.

While local is often best, simply being local doesn’t make an ingredient the correct component for a dish. Sullivan recommends tasting the product first. “Be there and sample it, because if they don’t have the right ingredient, then someone else does.”

Venner adds that food is meant to be enjoyed in the company of those we love. And whether that means exploring new tastes at restaurants like his, or putting a new twist on a home-cooked favorite, we should do our best to eat fresh.

Allen agrees, imploring us to skip the processed items as much as possible. “Be kind to your body and take the few extra steps to cook from whole ingredients that are not so full of preservatives and chemicals. Not only will it taste better, you’ll feel better, too!”

FOR MORE INFORMATION, VISIT ODETOFOODANDDRINKS. COM, JUNIPERCUISINE.COM, TALLYSSILVERSPOON.COM. •

A Look at Local

Here are some of the businesses local restaurants are using that are also available to you...

THE MARKET Rapid City

DAKOTA SEAFOOD CO. Rapid City & Sioux Falls

PRAIRIE HARVEST SPECIALTY FOODS Spearfish

THANH MAI Sioux Falls

46

TALLY'S SILVER SPOON

FOOD + DRINK

BREWERS’ ROW

TAKE A TRIP DOWN BREWERS' ROW IN DOWNTOWN SIOUX FALLS. MIX UP YOUR CRAFT EXPERIENCE BY TRYING THESE FEATURED BEERS ON TAP NOW.

WOODGRAIN BREWING CO.

101 S. PHILLIPS AVE. #100, SIOUX FALLS // WOODGRAINBREW.COM

BEER: CRITICAL VELOCITY - VIC SECRET ABV: 8.4% IBU: 80

STYLE: NEW ENGLAND-STYLE IMPERIAL IPA

Vic Secret is a New England-style IIPA featuring insane amounts of Mosaic and Vic Secret hops. Critical Velocity boasts the intense aroma and flavor of citrus and tropical fruit.

FERNSON BREWING COMPANY

201 N. WEBER AVE. #100, SIOUX FALLS // FERNSON.COM

BEER: WAGONPLANE STYLE: AMERICAN BROWN PORTER

ABV: 5.5%

IBU: 40

Offering your palate layers of coffee and chocolate flavor and a feathery mouthfeel, Fernson Porter finishes with just the right amount of roasty bitterness. This fermentation from Fernson will lead you in the right direction.

HYDRA BEER COMPANY

125 W. 10TH ST., SIOUX FALLS // HYDRABEERCOMPANY.COM

BEER: UNHOLY VANILLA STOUT

STYLE: SWEET STOUT

ABV: 6.66%

IBU: 30

We turned up the volume on our Unholy Sweet Stout by adding pure vanilla, creating a sinfully sweet almond joy flavor to an already insanely-delicious stout. The vanilla melds with the wicked flavors of sweet chocolate, coffee, and caramel character of the beer. Think of it as liquid dessert.

MINER BREWING COMPANY

322 E. 8TH ST., SIOUX FALLS // MINERBREWING.COM

BEER: RASPBERRY CREAM ALE

STYLE: CREAM ALE

ABV: 4.6%

IBU: 12

This clean and refreshing cream ale gives off an aroma of raspberry, vanilla, and sweet malt. Mild raspberry and vanilla notes lead to a crisp finish, and a light, lingering maltiness.

MONKS HOUSE OF ALE REPUTE AND GANDY DANCER BREW WORKS 420 E. 8TH ST., SIOUX FALLS // MONKSHOUSEOFALEREPUTE.COM

BEER: THE PURSUEDER

STYLE: RYE PORTE

ABV: 7%

IBU: 44

Like being reunited with an old friend, the familiar aroma of roasted malt warms the soul. Dry, deep, and complex flavors of roasted rye and chocolate malts please the palate, while clean German Magnum hops sharpen this spicy rye porter.

REMEDY BREWING COMPANY

401 E. 8TH ST. #120, SIOUX FALLS // REMEDYBREWCO.COM

BEER: KICKBALL

STYLE: BERLINER WEISSE

ABV: 4.1%

IBU: 8

A delicious kettle-soured German Berliner Weisse that’s perfect to sip all day. The beer presents a clean, crisp tartness, and a sour backend that finishes with a smooth wheat aftertaste.

4 8 \\\\\\\\\ M A R C H

#1

IN SOUTH

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YEARS IN

A ROW BY CRAFT BEER.COM

OUR RACE IS SOLD OUT, BUT COME AND CHEER YOUR BRAINS OUT...

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EUROPEAN MENU | FULL BAR + MICROBREWERY AWARD WINNING BRICK OVEN PIZZAS

127 N BROADWAY | WATERTOWN, SD | 605.882.9760 DEMPSEYBREWPUB.COM ! " #

FOOD + DRINK

5 0 \\\\\\\\\ M A R C H

FOOD + DRINK

MAKE IT

DEMPSEY’S BREWERY RESTAURANT & PUB 127 N. BROADWAY WATERTOWN (605) 882-9760 DEMPSEYBREWPUB.COM Dempsey’s Brewery Restaurant & Pub is a must-stop in Watertown with a wide variety of European brews and daily homemade items, like Guinness Stew (Note: Don’t leave without eating pizza, as owner and executive chef Sean Dempsey is South Dakota’s only certified Pizzaiola and is on the United States Pizza Team). The talented team share two delicious recipes that readers can try at home, or simply make the short trek to try them in the Irish-inspired atmosphere.

BREADANDCIRCUSSD.COM

CANADIAN TUXEDO INGREDIENTS: 1 ½ Oz. Pendleton ½ Oz. Pure maple syrup 3 Oz. Smoked peach lemonade

DIRECTIONS: Combine Pendleton and syrup in a shaker, strain and pour over ice in a rocks glass.

Top with peach lemonade.

Garnish with bacon.

DAVID SOLUM BARTENDER “The combination of Canadian whiskey, maple syrup, and bacon gave me a Canadian feel, and I figured there was nothing classier than a Canadian tuxedo.”

600 N MAIN AVE SUITE 110 SIOUX FALLS

FOOD + DRINK

5 2 \\\\\\\\\ M A R C H

FOOD + DRINK

CORNED BEEF BOXTY BOXTY INGREDIENTS: 2 Cups Mashed potatoes ½ A diced red onion 3 Eggs 1 ½ Cups Buttermilk 1 Large red potato (grated) 4 Cups Flour ½ Tbsp. Baking soda ½ Tsp. Sea salt

ATTEND ARTS NIGHT AT THE PUB EVERY SECOND THURSDAY OF THE MONTH!

DIRECTIONS: Add eggs and baking soda to mashed potatoes in a mixing bowl.

Separately, squeeze juice out of grated red potato with a towel, then add into bowl with sea salt.

Stir well. Add buttermilk and flour.

Toss on griddle at 350 degrees, and cook on each side for threeand-a-half minutes, or until firm. Should yield two to threeounce pancakes.

CORNED BEEF INGREDIENTS: 4 Oz. Corned beef 1 Sleeve Red onion 1 Cup Baby Portobello mushrooms 2 Oz. Diced carrot 2 Oz. Diced celery 1 Pad of butter

DIRECTIONS: Combine all veggies into a skillet and cook with butter (salt and pepper to taste).

Add corned beef, and cook for two minutes.

Arrange in tower-like structure, alternating between Boxty and Corned Beef mixture.

Serve with sour cream.

SEAN DEMPSEY OWNER & EXECUTIVE CHEF “This is by far the most authentic Irish dish we serve. It’s made using a technique we learned in Killarney, where it’s been made for centuries."

P R A I R I E B E R R Y. C O M / E A S T B A N K L O C AT E D I N D O W N T O W N S I O U X FA L L S

FOOD + DRINK

O SIOUX VALLEY GRILLE was jazzed when I saw a new restaurant opened in Canton.

I was even more jazzed when I saw it wasn’t another burger place with fried food. No hate to burger joints (I may or may not have eaten two burgers in one sitting recently). It’s just nice to mix it up, and that’s why co-owner of Sioux Valley Grille Ken O’Brien said he and chef Peter Cobb opened up their doors on 5th Street.

“It’s always a challenge to figure out where to eat around here,” he said after we were greeted at the host stand, which was adorned with a custom wooden sign made for them. “There isn’t much of a variety.”

The duo wanted to give a

range of fresh options, while not risking getting too adventurous with “American comfort food” as their niche.

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I

BY ALANA SNYDER

117 East 5th St. // Canton // (605) 368-1945

FIRESIDE

TRY IT: We didn’t get to them, but these items are on our list for next time…

As we walked into the intimate venue that can seat up to 50 patrons, it was neat to see different styles of materials incorporated into the historic building space.

We asked O’Brien about it, and he mentioned they’re all reclaimed pieces from different barns in the area.

SPECIALTY HOUSE COCKTAILS

HIBERNATING HONEY BEAR

Bourbon, honey, sage, and simple syrup combined with fresh orange peel.

MOSCATO MULE

Twist on Moscow Mule with an addition of sweet Moscato and mint.

I really dug the vibe with different mood lighting, including a red accent light that splashed down the exposed brick wall.

HOUSE COCKTAILS

DIRTY SHIRLEY

Tito’s vodka, lemon-lime soda, a splash of ginger beer, grenadine, mixed, served over ice, and garnished with a maraschino cherry.

We were excited to start out our experience with two of their specialty cocktails. The Snow Bunny was made with sweet cream and a blend of vodka, creme de cacao, Kahlua, and half and half served over ice,

STARTERS

FRIED ZUCCHINI

Zucchini spears soaked in buttermilk, hand-breaded and fried golden brown, served with house-made buttermilk ranch.

SNOW BUNNY

SHRIMP SKEWER

Seven Tiger Shrimp skewered and grilled, served with Bloody Mary cocktail sauce and sweet chili garlic sauce.

HOT SANDWICHES

PATTY MELT

Seven-ounce hand-formed beef patty on toasted sourdough, topped with grilled onions, mushroom, 1000 Island, and melted Swiss Cheese.

DINNER GRILLE SPECIALS

USDA HIGH CHOICE FILET MIGNON

Tender filet seasoned with an in-house steak rub and grilled to specifications.

DINNER PLATES

OPEN FACED MEATLOAF SANDWICH

Toasted garlic bread with mashed potatoes, homemade meatloaf, topped with brown gravy and crispy onion strings, served with a side of sauteed veggies.

CHOICE SIRLOIN BEEF CHISLIC \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\

5 4 \\\\\\\\\ M A R C H

FOOD + DRINK

THAI STEAK & NOODLE SALAD

GRILLE CEDAR PLANK SALMON PLATE

garnished with freshly-ground nutmeg. The rich beverage is great for coffee lovers, and definitely would make a nice nightcap or dessert drink.

The Fireside was a lighter choice, and consisted of Grey Goose vodka, maple syrup, salt, grapefruit juice, and rosemary. It got me excited for patio weather, and was a refreshing start to the meal.

From the array of appetizers, we selected the Choice Sirloin Beef Chislic, which was 10 ounces of fried sirloin beef cubes, served with smoked sea salt, red wine salt, and garlic rosemary salt. The plate and presentation were both adorable, and reminded me of a paint palette… but for chislic. I got excited and rolled my first piece into the smoked sea salt.

At that moment, the chef stopped by to see how it was looking and watched my poor decision making in action.

“People tend to think of it like sauce, and it’s not sauce. It’s salt,” he said with a smirk.

My co-worker was already dipping hers in a less impactful way, and nodded in agreement.

“Be careful with your dip, and you’re good,” she said.

They were correct, and it was fun mixing up each bite with the different salt options.

Next up, the Thai Steak & Noodle Salad. It. Was. Beautiful. Green leaf lettuce was stacked with grilled flat iron steak, noodles, tomatoes, crushed peanuts, cilantro, basil, mango, and a Thai sweet chili vinaigrette. I was surprised with the first bite to taste that the noodles were cold.

Also, the lettuce was a little intense, as the pieces were large and hard to contain. Pretty soon we were both dropping bites and trying to keep it from sliding off the plate.

The meal was delicious, but we agreed that we wouldn’t dare eat it in front of someone we wanted to impress or not be a hot mess in front of.

The Grille Cedar Plank Salmon Plate arrived as well. The eight-ounce Sockeye salmon filet was lightly seasoned with salt and pepper, grilled on top of a cedar plank, and served with a garlic, lemon, and chive butter sauce. We had our first bite.

“This is some of the best salmon I’ve ever had,” said my co-worker.

She was right. And the vegetable sides and rice pilaf were to die for. I found myself making noises

6 0 5 M A G A Z I N E . C O M \\\\\\\\\ 5 5

FOOD + DRINK

O SIOUX VALLEY GRILLE CONT.

FARM TOYS

BY SPENCER

Adorable John Deere toy tractors light up the room inside of each booth. The collection is from Spencer Wenbourne out of Beresford, who has Farm Toys by Spencer. For more information, call (605) 214-0657.

O BOTTOM LINE: CHICKEN FRIED STEAK while eating, and doing my “food high” arm dance as I chewed.

lived off of in the cafeteria in college. These obviously put the cafeteria to shame (and that gravy, though!).

Last, but not least, was the Chicken Fried Steak with tenderized sirloin tri-tip steak, breaded and fried golden brown, served with mashed potatoes and gravy and a side of sauteed vegetables. If anyone knows me, mashed potatoes are my jam, and pretty much what I

The crunchy, fried outer layer was divine, and the main entree was the definition of comfort food. I was about ready for a nap after inhaling half of it, even when I was already full.

I love restaurants that really put their heart and soul not only into the food, but into the ambiance. The charming repurposed materials from local barns and adorable tractors that light up in the booths (see side bar) add to the experience, along with the mood lighting and classical music in the background. It’s a great addition to Canton, and is close to towns like Harrisburg. I know I’ll be making the drive again soon to get my hands (or fork, I should say) on that salmon again.

////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////

+++

$$

√√√√

IT’S THE FACTS

AMBIANCE

PRICE This place is very affordable. Most items average around $8.95. For the large serving sizes you get, it’s almost a steal. If you want something like a steak, plan more around $13-$18.

TASTE

»»

The reclaimed details, the mood lighting, the music, the staff, the branding… I loved every aspect of the restaurant. I’m excited already thinking about going back. This location will literally drive more people into town.

SIOUX VALLEY GRILLE’S HOURS ARE WEDNESDAY THROUGH SATURDAY 11 A.M. - 2 P.M. AND 5-8:30 P.M.

»»

ALMOST EVERYTHING ON THE MENU IS CREATED FROM SCRATCH.

»»

THE BUSINESS IS FAMILY-OWNED BY STEPBROTHERS KEN O’BRIEN AND PETER COBB, AND THIS IS THEIR FIRST RESTAURANT VENTURE.

I already said it, but I will definitely go back just for the salmon. Each plated item had strong flavors. That was also the best chislic presentation I’ve seen, and I’m originally from South Dakota, so I know my stuff. There is a nice variety of cocktails as well, which would make for a fun night out with my ladies or for a date.

RATING SCALE: AMBIANCE ++++ | AVERAGE PRICE PER MEAL: $—$10 & UNDER; $$—$20 & UNDER; $$$—$30 & UNDER; $$$$—OVER $30 | TASTE √ √ √ √

5 6 \\\\\\\\\ M A R C H

TICKETS 605-367-6000 sdsymphony.org

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Don your mask and cape for a celebration of Hollywood’s most thrilling super heroes! Featuring music from Batman, Superman, The Avengers, Spider-Man, and more!

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RELEVANT MESSAGES

........................................

1000 S. Sycamore Ave.

3211 S. Shirley Ave.

view times at celebrate.church celebrate.church

Celebrate

community church

C U LT U R E + E N T E R TA I N M E N T

COME VISIT Lennox THE CITY OF LENNOX IS FILLED WITH CHARM. SEE THE MUNICIPAL BAND PERFORM AT THE PARK EVERY THURSDAY NIGHT DURING THE SUMMER, CHECK OUT THE GARDEN CLUB, OR STOP BY FOR THEIR OLD FASHIONED 4TH OF JULY CELEBRATION. WHEN YOU’RE NOT THERE FOR AN EVENT, MAKE A DAY OF IT WITH THESE FOUR LOCATIONS...

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CRESSMAN HANDCROCHETED ALL OF THE OUTFITS IN THE BARBIE ROOM.

5 8 \\\\\\\\\ M A R C H

C U LT U R E + E N T E R TA I N M E N T

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FOR AN ATTRACTION O CHERYL’S DOLL HOUSE 900 W. 1ST AVE.

Cheryl Cressman loves dolls so much, she has an entire house devoted to them.

“I started collecting dolls in the late ‘70s, early ‘80s. I got so many dolls I needed some place to put them, so I bought a house for them,” she said.

Cressman moved the house from Minnesota Avenue in Sioux Falls, and opened the museum full of doll exhibits in 2005.

While there are a variety of dolls, they are primarily made of porcelain.

“I would go to the state fair and there would be porcelain dolls for $300$400, and I couldn’t afford them. So when I could afford them, I started buying them," she said.

Cressman started with around 300 dolls, and has accumulated around 800.

The house has seen a variety of guests, including tours for children and adults who want to reminisce about dolls they once owned.

Along with the exhibits is a shop with clothes Cressman created with American Girl dolls in mind.

“I can also custom make outfits for any doll,” she said. She currently is creating a replica of a wedding dress for a future bride.

ON TAP

OIL &

VINEGAR BAR COME TRY INFUSED FLAVORS

& CUSTOMIZED MIXES

There are a handful of porcelain dolls for sale that Cressman made herself.

Cressman can also help with light doll repairs, and works with someone who can do major repairs, if needed.

The doll house is open 10 a.m. - 3 p.m. Wednesday through Saturday, or anytime through appointment.

CHERYLSDOLLHOUSE.COM (605) 647-0170

YOUR LOCAL GOURMET KITCHEN STORE 2210 HAINES AVE | RAPID CITY | 605-341-5044 | SOMEONESINTHEKITCHENSD.COM

C U LT U R E + E N T E R TA I N M E N T

RINGEN AND MOTHER, JANICE

6 0 \\\\\\\\\ M A R C H

C U LT U R E + E N T E R TA I N M E N T

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C HE E R S

FOR SHOPPING O MAYME JANE’S GIFT AND ACCESSORIES BOUTIQUE 313 N. MAIN ST.

When you enter Mayme Jane’s Gift and Accessories Boutique, you feel at home. This could be for many reasons, including that the location used to be a home itself.

C RA F T C O C K TA I L S , TA S T Y B RE WS, & A LOV E LY W I N E S E LE C T I O N .

Owner Tonya Ringen named the 500 square-foot boutique after her grandmother, whose photo and hat is framed near the entrance as an homage.

“We try to give all of our guests a wonderful shopping experience,” she said.

Celebrating five years this April, the business has evolved and changed with their inventory. Mayme Jane currently sells products from 10 vendors from around the area. You can find items like children’s books, baby items, candles, custom aprons, wooden hand-turned bowls, cookbooks, soaps, and more.

Ringen welcomes guests to sit at the Victorian table in the boutique and enjoy fresh-baked cookies while they shop.

Winter hours are Wednesday through Friday 10 a.m. - 5 p.m., and Saturday 10 a.m. - 3 p.m.

FACEBOOK (605) 744-0744

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LOCAL VENDORS One of Mayme Jane's most popular local vendors is Drake Wood Works from Lennox.

This talented treenware maker creates bowls, plates, and utensils in a studio workshop.

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215 S P HI LLI P S AVE | SI O U X FA LL S

C U LT U R E + E N T E R TA I N M E N T

THE HOSPITAL STAFF USED A SKYLIGHT TO NATURALLY LIGHT SURGERIES.

6 2 \\\\\\\\\ M A R C H

C U LT U R E + E N T E R TA I N M E N T

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FOR HISTORY O LENNOX MUSEUM AREA HISTORICAL SOCIETY & MUSEUM 305 S. MAIN ST.

Formerly the Harney Hospital, the Lennox Area Museum was built in 1914. Elizabeth Harney, trained as a practical nurse, built the house by the backing of Dr. Samuel Young. The practice opened in 1916 with employed doctors.

There were four patient rooms, a surgery room, and the Harney family lived on the third floor. In 1984, it became museum run by the Lennox Area Historical Society.

The purpose is to collect, preserve, study, and exhibit objects that “illustrate the history of man and nature” in the area.

Member of the Lennox Area Historical Society Richard Schriever explained, “There are a lot of different angles of history in here.”

See inside the home of a person in the early 1900s, including the kitchen that has a back stairway.

“There are servant stairs in the back for taking food up and down, doing laundry, and all of that for patients,” said Schriever.

Each room showcases “mismatch-y history,” including local music, government, funerals, and more.

Most items are donated from the area, and there is an index showing the donors’ names.

Schriever said, “Lennox is a typical South Dakota small town, and this museum presents a wellpreserved perspective on as much history as we can, and represents the efforts not just of the historical society, but of the people of the community in general.”

Online.

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With more than

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The museum is open with free admission on the Fourth of July, second Saturdays 11 a.m. - 2 p.m., during the Tour of Homes, and by request.

FACEBOOK

www.usd.edu/online • cde@usd.edu • 800-233-7937

C U LT U R E + E N T E R TA I N M E N T

MESQUITE CHICKEN QUESADILLA ROLLS

PATRONS ARE OFTEN GREETED

BY DOVER'S SCHNAUZERS, BENNY AND RALO.

PICNIC BASKET BLOODY MARY

CHEESEBURGER

ESTABLISHED

1879

ORVILLE WIEBERS IS THE MAYOR OF LENNOX

6 4 \\\\\\\\\ M A R C H

LENNOX WAS NAMED AFTER B.G. LENNOX, PRIVATE SECRETARY TO S.S. MERRIL, CHICAGO, MILWAUKEE, ST. PAUL AND PACIFIC RAILROAD EXECUTIVE. IN EARLY YEARS, THE TOWN WAS KNOWN AS BEN LENNOX, ALTHOUGH A SHORT TIME LATER THE FIRST NAME WAS ABANDONED.

THE CITY HAS A TOTAL AREA OF

1.31 SQUARE MILES

2,330 POPULATION

TH41-RRSF_605_3_18.pdf 1 2/20/2018 4:04:02 PM

C U LT U R E + E N T E R TA I N M E N T

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FOR FOOD OR DRINKS O BEAMER’S PUB 102 S. MAIN ST.

It’s hard to miss Beamer’s Pub. The motorcycle-inspired bar and grill is painted Harley Davidson orange.

While the décor also follows the theme, it’s not meant to isolate those who aren’t into riding.

Neapolitan pizza dough consists of flour, yeast, salt and water; baking in a wood-fire oven.

“'Thanks for taking a ride’ is our theme,” said owner Jim Dover. “We’re geared towards motorcycles, but that’s not the only people we cater to for patrons.”

Belly up to the bar and try a hard drink, like their popular Picnic Basket Bloody Mary, which is created with Dover’s homemade mix. Enjoy a daily lunch special Wednesday through Friday.

“We also have a leftover program, too, so if someone comes in at 5 o’clock and wants it, it’s available,” said Dover.

Daily specials include Lasagna with Texas Toast, Cheesy Hashbrowns and Ham, and Pork Loin Salad with Toast and Tomato Soup.

Dover is proud of their greaseless fire cooking. “It’s way healthier food, because it’s not made in grease,” he explained.

Menu items are available, like Roskens Pizza (with flavors like Chicken Alfredo, All Meat, and Deluxe), a variety of cheeseburgers, Chicken Strips, Grilled Ham and Cheese Sandwich, and Mesquite Chicken Quesadilla Rolls.

Beamer’s moved from their smaller location to their new, larger space last June. This gave more room for a lottery room, games, and monthly band performances.

3412 S Western Ave (By Scheels) Sioux Falls | 605-339-3675 redrossapizza.com

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EGG BURGER Sunny Up Egg, Chorizo Sausage, American Cheese, Hatch Chili Aioli, Salsa Verde, Hot Sauce, Lettuce, Tomato, Pickle, Onion, Roasted Garlic Mayo

FACEBOOK (605) 647-2326

2101 W. 41st Street | Sioux Falls | 605-274-9944 | taphouse41.com

LIFESTYLE

HANG OUT WITH

Jordan Taylor & Barry Putzke

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4

LONG-TIME FRIENDS JORDAN TAYLOR AND BARRY PUTZKE MOVED BACK TO SIOUX FALLS FROM PORTLAND, ORE. TO OPEN BREAD & CIRCUS SANDWICH KITCHEN - A WEST COAST FARM-TO-TABLE-INSPIRED EATERY. 605 CAUGHT UP WITH THE DUO TO TAKE A LOOK AT THEIR LIVES WHEN THEY’RE NOT WORKING LONG HOURS CREATING HANDCRAFTED FOOD AND BEVERAGES (DID SOMEONE SAY NAUGHTY FRIES?).

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JORDAN

BARRY

I love getting the Baozhong Tea [1] at Coffea Roasterie. I usually make a quick run down there in the middle of the afternoon for a little pick-me-up.

After being away for 15 years, I'm really enjoying rediscovering all the great things Sioux Falls has to offer. In the limited time I do have, you can find me sipping on coffee at places like Queen City Bakery (gimme!), M.B. Haskett (The Breaks Coffee Roasting Co.), The Source Coffee Roastery + Taproom [4], and Coffea Roasterie.

After a long day at work, I enjoy stopping for a whisky or cocktail (try Jordan’s Special) at Carpenter Bar [2]. Brian White (“Whitey”) definitely knows what he’s doing, and they're the only bar in town that stocks my favorite whisky.

I really enjoy hiking and camping, so when I have time, I scoot out to Newton Hills. You would never know a place like that is so close to Sioux Falls.

Bros Brasserie's brunch is another one of my favorites. The Frittatas are filling and delicious, especially on a Sunday morning after a beverage or two at the Carpenter the night before.

Right now I’m loving the Curried Cauliflower on Naan [3] at our restaurant. I had never attempted to make a curry before, and it turned out great the first time. It comes with red lentil hummus, cilantro, and radish. It’s vegan and light, but packs a punch.

3

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I love leisurely riding bikes [5] with my wife, Jenny, and daughter, Ruby Blue.

It's such a great way to explore your surroundings. We try to get out at least once a day.

I could eat tacos and burritos every day. My favorite (so far) around here are from Hernandez Tortilleria. It’s a wonderfully authentic hidden gem of a spot to fill the huge void I created when we moved back from Portland.

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There's not much I find more relaxing than a cold beer on a comfortable patio [6] with friends. My personal favorite is, of course, Bread & Circus Sandwich Kitchen.

FOR MORE INFORMATION, VISIT BREADANDCIRCUSSD.COM.

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RANDOM FACTS: BARRY

JORDAN O EVEN THOUGH I HAVE BEEN COOKING FOR 15 YEARS, I ALSO HAVE A BUSINESS/ECONOMICS DEGREE FROM SOUTH DAKOTA STATE UNIVERSITY.

OvI ONCE BACKPACKED THE WESTERN HALF OF SOUTH AMERICA FOR FOUR-AND-A-HALF MONTHS (COLOMBIA TO CHILE AND BACK).

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O MY GUILTY PLEASURE FOOD IS STOVE TOP PORK STUFFING.

O I'VE ATTENDED OVER 100 PORTLAND TRAIL BLAZERS GAMES AND AM A HUGE FAN.

O I OWN MORE BIKES THAN MOST FAMILIES...

OF SIX.

FOLLOW BREAD & CIRCUS SANDWICH KITCHEN

! $

/BREADANDCIRCUSSANDWICHKITCHEN /MOUTHFUL_OF_SANDWICHES

SUBTLE STATEMENTS

• • • • Celebrating 22 years of keeping you healthy! • • • •

Organic. Non-GMO. Gluten Free.

Vegetarian. Plant Based. Fresh.

Vitamins & Supplements Natural Hair & Skin Care Organic & Locally Grown Produce Natural & Organic Health Food Friendly & Knowledgeable Service.

Locally Owned & Operated!

330 S PHILLIPS AVE // SIOUX FALLS // 605.271.4132 // THGREY.COM

605.341.9099 • theMarketSD.com 333 Omaha St. Ste. 2 • Rapid City, SD 57701

Cosmetology

Massage

Nail Technology

Esthetics

New classes start Soon

FAMILY EVENTS MARCH 2018 MARCH 1, 8, 15, 22 YOUTH CHEER UNIVERSITY Patrick Henry Middle School, Sioux Falls. 6:15 p.m. More info: sf.k12.sd.us. ____________________________

MARCH 10 TOYING WITH SCIENCE Performing Arts Center of Rapid City. 11 a.m. More info: performingartsrc.org.

STORY BOOK BALL Museum of Visual Materials, Sioux Falls. 3 p.m. More info: sfmvm.com. ____________________________

MARCH 16 FUN & FIT DAY Kuehn Community Center, Sioux Falls. 10 a.m. More info: siouxfalls.org/parks. ____________________________

MARCH 17 AG DAY Washington Pavilion of Arts and Science, Sioux Falls. Times vary. More info: washingtonpavilion.org. ____________________________

MARCH 22 MYSTERY DINNER THEATRE Children’s Museum of South Dakota, Brookings. 5:15 p.m.

More info: prairieplay.org. ____________________________

MARCH 22-25 A YEAR WITH FROG AND TOAD Washington Pavilion of Arts and Science, Sioux Falls. Times vary. More info: washingtonpavilion.org.

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///////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////

LIFESTYLE

Their

Biggest Fans

BY TRACY KIRBY CRISTA BALLARD PHOTOGRAPHY

THE WINTER OLYMPICS JUST ENDED... AND I’M SORT OF IN MOURNING. Each night during the games, my husband and I would find ourselves immersed in the competitions, cringing at fails and weirdly screaming over victories. I watched sports I didn’t even know existed, and fangirled my heart out over the figure skaters. In fact, I may have become way too invested.

For example, in each competition, whether the athlete succeeded or came up short, there was usually this moment when the camera would pan to the parents of the athlete. Sometimes it was the mom, the dad, or sometimes both, but when their faces would come onto the screen, without fail, I would silently (somewhat ashamedly) weep.

Like an idiot. I told you, I became way too invested.

Obviously I didn’t know any of these Olympians or their families. I have no attachment to them, and was usually just learning their names and faces the minute I fast-forwarded to their competition. I don’t know any of their stories or journeys beyond what NBC chose to highlight, but when I saw those parents, I would just imagine what it was like to see their child get to this point. All the successes. All the failures. All the injuries.

All the disappointments. And every heart attack-inducing occasion in between when their child would wildly hurl themselves down an icy mountain.

How did they do it? I would ask myself every time the camera showed the parents. How did they put their heart out on that mountain/ice/snow bank in the form of their child year after year, not only knowing the risks, but that it would pay off? Not to mention the personal sacrifice these parents must have made to even get their children to this level. How did they do it?

CUE THE TEARS. To make matters worse? When the athletes would cross the finish line and make a beeline to hug their parents.

CUE THE SOBS. Speaking of sobbing and Olympic-like training, I recently potty-trained my 2-year-old son. I followed a three-day program that was highly detailed and made the

Little Parent on the Prairie FOLLOW TRACY ON HER BLOG, LITTLEPARENTONTHEPRAIRIE.COM

LIFESTYLE

bold promise that my child would be potty-trained in three days, even through the night. I was skeptical, but prepared to do anything that would avoid the nightmare that was potty-training my daughter three years ago (hence the sobbing).

Before the three days began, I religiously prepared for the training. I cleared my calendar for three days, bought potty

training propaganda books, and readied myself to be, as the program dictated, an overzealous cheerleader for my son on his journey to potty training. There was to be no discouraging words, no shaming, and absolutely zero losing of patience, no matter how many accidents occurred.

Guess what? It worked. In three days, and by the grace of God, it worked. And here,

another very bold statement: It was actually enjoyable. Potty training was enjoyable? Not a phrase I ever expected myself to write. As I encouraged him until my face hurt, jumping up and down at every success and comforting him, pushing him to keep trying after every failure, I realized this was the meat and potatoes of parenting.

Not the potty training per se, but the gift that is parenting.

We get to see our children succeed, build them up when they fail, see them grow, and see the confidence in them when they achieve a goal. We get to be the voice of their number-one fangirl/boy in their head, encouraging them no matter the result. We get to be the misty-eyed parents standing at the bottom of the mountain hoping they make it down in one piece. And when they do, it’s better than if we had even done it ourselves.

I suppose that’s why I cry every time I see the parents on the screen watching their child compete, or when the athlete ignores everyone else in the world in their quest to hug their parents at the end. It illustrates the unique role we have in our children’s lives in that we get to be their number-one fans. Whether it’s potty training or Olympic training, we get to be our children’s greatest overzealous cheerleaders. •

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A R T S + FA S H I O N

Fit for a Queeeen

The Diamond Room 14K TWO TONE EMERALD DIAMOND RING $2,500.00

Something

Greeeen Don't get pinched this holiday season! Embrace your inner Irish with help from these local retailers.

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A R T S + FA S H I O N

Lavish Lassssie

TH GREY ONE TEASPOON DENIM SKIRT $110.00

J.O.A. CRUSHED VELVET TANK $60.00

SHERPANI BLACK LEATHER MINI BACKPACK $118.00

6 0 5 M A G A Z I N E . C O M \\\\\\\\\ 7 1

A R T S + FA S H I O N

Irish it was in My Bellly SOMEONE'S IN THE KITCHEN CARAMELS $10.99

BREAD $6.49

TEA

$14.99

MASON JAR APRON $24.99

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A R T S + FA S H I O N

Magic Stooness Riddle's Jewelry

14K WHITE GOLD EMERALD AND DIAMOND NECKLACE $2,570

6 0 5 M A G A Z I N E . C O M \\\\\\\\\ 7 3

A R T S + FA S H I O N

Go Greeeen

Zandbroz Variety ALL PURPOSE CLEANER $13.50

LAUNDRY DETERGENT $19.95

DISH SOAP $9.95

LINEN AND ROOM SPRAY $11.00

COUNTERTOP SPRAY $9.95

74 \\\\\\\\\ M A R C H

A R T S + FA S H I O N

Run through the Hilllls

605 Running Company GOODR SUNGLASSES: UNCLE O'GRIMACEY'S SHAMROCK SHOTS $25.00

SKECHERS GO TRAIL 2 RUNNING SHOES $115.00

BROOKS GO TO TIGHTS $60.00

MIZUNO BREATH THERMAL BASELAYER $75.00

SAUCONY RUN MITT $40.00

6 0 5 M A G A Z I N E . C O M \\\\\\\\\ 7 5

A R T S + FA S H I O N

MEET THE Artist CHRIS HANMER

OFFICIAL TITLE: PASTRY CHEF // TYPE OF ART: EUROPEAN-STYLE PASTRIES ////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////

WORLD CHAMPION PASTRY CHEF CHRIS HANMER FINDS HIS BEST CREATIVITY IN THE KITCHEN. HIS EUROPEAN-STYLE DESSERTS ARE DELETACABLE PIECES OF ART, WITH FLAVORS SO DELICIOUS, YOU’LL MOURN WHEN IT’S OVER. THE DOWNTOWN SIOUX FALLS BUSINESS HAS BEEN SATISFYING CRAVINGS FROM ALL OVER THE GLOBE SINCE 2013, AND IS CONSTANTLY SWITCHING UP THE MENU FOR PATRONS TO HAVE NEW EXPERIENCES. 605 CAUGHT UP WITH THE FORMER TOP CHEF: JUST DESSERTS CONTESTANT TO SEE WHAT'S NEW, AND WHAT HANMER DOES ON HIS (LITTLE) TIME OFF.

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MY PASSION FOR PASTRIES STARTED… when I was about 15 years old. A chef I was working for gave me my first pastry book. I instantly fell in love.

MY CURRENT MUST-HAVE AT CH PATISSERIE… our Milk Chocolate Mocha Cake. It’s amazing.

OUTSIDE OF PASTRIES, I ENJOY COOKING… anything with my family.

ONE THING I LOVE ABOUT DOWNTOWN SIOUX FALLS IS… the energy of the city.

I’M REALLY EXCITED ABOUT… seeing the team at CH Patisserie learn and grow more every day. I am so proud of them all.

I FIND INSPIRATION FOR MY PASTRY DESIGN… in my traveling and memories with wife, Caryn.

THE MOST BEAUTIFUL PASTRY I CREATED IS… the next one.

F R I D A Y, A P R I L 2 0 , 2 0 1 8 7:00 PM – SIP & SHOP SOCIAL HOUR 8 : 0 0 P M – FAS H ION S HOW 9 : 0 0 P M – A F T E R PA RT Y

I C O N E V E N T H A L L & L O U N G E | $ 3 0 G E N E R A L A D M I S S I O N | $ 6 0 V I P | T I C K E T S C A N B E P U R C H A S E D A T W W W. L - C B . C O M PROCEEDS BENEFIT SANFORD CURE KIDS CANCER

A R T S + FA S H I O N

O MEET THE ARTIST: CHRIS HANMER MY EXPERIENCE ON BRAVO’S TOP CHEF: JUST DESSERTS IN A NUTSHELL WAS… the hardest thing I have done in my professional life.

BEING NAMED ONE OF THE TOP 10 PASTRY CHEFS IN AMERICA… was very humbling. It is truly touching to be recognized for something that you love to do.

WHAT I LOVE ABOUT MY TEAM IS… we can count on each other 100 percent.

ONE OF THE BIGGEST CHALLENGES ABOUT MY BUSINESS IS… to keep pushing myself every day to be better for our guests.

SOMETHING I’M LOOKING FORWARD TO IS… Parlour Ice Cream House. We will open in Washington Square in Sioux

Falls this spring, and will handmake onsite up to 18 different flavors of ice cream, gelato, and sorbet.

MY FAVORITE THING ABOUT SOUTH DAKOTA IS… how kind people are.

WHEN I’M NOT WORKING, YOU CAN FIND ME… outside playing and having fun with my wife and two daughters.

ONE OF MY FAVORITE PLACES IN THE AREA IS… Falls Park in the winter.

CH PATISSERIE IS OPEN MONDAY THROUGH THURSDAY 11 A.M. - 8 P.M., THURSDAY THROUGH SATURDAY 9 A.M. - 9 P.M., AND SUNDAY 9 A.M. - 4 P.M. FOR MORE INFORMATION, VISIT CHPATISSERIE.COM.

FOR THE LATEST UPDATES, FOLLOW CH PATISSERIE ON INSTAGRAM: CHPATISSERIE

DON’T MISS THE MACARONS Some people just go to CH Patisserie for the macarons alone. Try the Flavor of the Month - Chris Hanmer’s team tests what macarons may or may not make the cut as a staple in the dessert case (i.e. February’s flavors were Almond Joy and Puppy Chow).

NUTELLA VANILLA BEAN CHOCOLATE PRETZEL SALTED CARAMEL CHOCOLATE CAKE FROSTING FRUITY CEREAL S’MOKE LEMON COFFEE CARAMEL CHOCOLATE COVERED STRAWBERRY PISTACHIO

OTHER DELICACIES VANILLA BUTTER COOKIES MADELINE CROISSANT FROMAGE BLANC MILK CHOCOLATE ORANGE BAR MILK CHOCOLATE MOCHA TIRAMISU

7 8 \\\\\\\\\ M A R C H

LEMON TART CHEESE CAKE // CARROT CAKE // CHOCOLATE DREAM

Spring +Summer issue out now AVAILABLE IN IA, IL, MN, ND, NE, SD, WI, + WY REAL WEDDINGS

IDEAS + DETAILS

STYLED SHOOTS

From the creators of 605 Magazine PURCHASE ONLINE AT WWW.DAINTYOBSESSIONS.COM/MAGAZINE

C U LT U R E + E N T E R TA I N M E N T

ASK THE JOHNS

Know Your SD

+

YES, ALL THREE OF THESE GUYS ARE NAMED JOHN. YES, IT WAS A POPULAR NAME IN THE ‘80S. THE IDENTITY OF THESE THREE AMIGOS HAVE BEEN ALTERED TO PROTECT THE INNOCENT. HAVE A QUESTION FOR THE JOHNS? SHOOT AN E-MAIL THEIR WAY AT THEJOHNS@605MAGAZINE.COM.

THE LAST COUPLE OF TIMES I’VE GONE OUT WITH MY BUDDY, HE LEAVES WITHOUT PAYING HIS TAB. I’VE HELPED OUT AND COVERED IT BEFORE, BUT I’M DONE COVERING HIS DRINKS AND SHOTS. WHAT'S THE DEAL?

JR: Have fun with it. Randomly wink at him when it doesn’t even apply in conversation. Then after everything he says, say, “Right?!”

JR: Order a bottle of Dom Perignon the next club you two are at together. When it gets served, grab the bottle and run for it. He'll have to pay.

You might have to change your number or address after, but it’s so worth the 10-minute burn.

JW: Dude, bro love is the biggest threat to the “succubus.” She wants to drive a wedge between friends so she can isolate and control her target. I don’t want to speculate on the best way to save your boy, but it might involve holy water. Check the dark web.

JT: Change sucks, especially when it’s with friends. She’ll calm down eventually, but some people get guarded with the opposite sex. She’ll see you two are just friends and chill out.

THIS GUY I LIKE SNAPCHAT MESSAGES ME ALL OF THE TIME AND WILL RARELY TEXT. AM I BEING DRAMATIC, OR IS HE USING SNAPCHAT PRIMARILY TO HIDE OUR CONVERSATIONS? IT SEEMS STRANGE.

+

JW: Identity fraud can sometimes be your friend. Take his cards and only use them when he bails early.

JT: I would suggest taking a friend break from this guy. He sounds like he’s having a bit of a crisis. Some people can’t hang.

.708 is the highest blood alcohol level ever recorded in South Dakota by a woman from Sturgis. She was found passed out behind the wheel of a vehicle she stole.

+ JR: It’s weird that you brought this up, because I'm going through the same thing! I met this really nice guy in the bathroom at a gas station. He passed his phone through this hole in the wall, and we exchanged usernames. He said he wanted to “kick it.” It’s also really weird, because he keeps sending me DPs. I ask him if it was a mistake, and he just

is the year the Buffalo Bodega was established, making it the oldest operating bar in South Dakota.

+

replies, “Lol.” JW: That means he thinks you’re a disloyal friend who would screenshot your convos. This sounds like a “you problem.”

BUD LIGHT is the most popular beer in South Dakota, along with 32 other states. Most popular liquor in South Dakota is Jack Daniels, long with 15 other states.

How many Restaurants are in Sioux Falls?

A. 211 B. 374 C. 502 D. 700+

JT: Who knows in 2018. I’m still trying to figure out Vine.

+

D. 700+

I’M STILL REALLY CLOSE WITH MY GUY FRIEND FROM COLLEGE. WE HAVE A GREAT TIME TOGETHER, AND NOW I’M MARRIED AND HE’S ENGAGED. I MIGHT BE READING INTO IT, BUT I SWEAR HIS FIANCE ALWAYS HAS TO SIT BETWEEN US, AND WE NEVER GET TO HANG OUT ONE-ON-ONE ANYMORE. ARE WE JUST NOT ALLOWED TO BE NORMAL NOW?

1877

1903 is the year Deadwood Legends Steakhouse opened in the Silverado Franklin Historic Hotel, making it the oldest operating restaurant.

DISCLAIMER: ASK THE JOHNS IS A SARCASTIC PIECE. THEIR ADVICE IS NOT MEANT TO BE TAKEN LITERALLY… EXCEPT MAYBE JOHN T’S. ILLUSTRATION BY CHUCK BENNIS

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Please remember to be safe. Don't drink and drive, get a ride.

RESERVE YOUR TABLE NOW. WE’RE READY FOR YOU.

2401 S. CAROLYN AVE | SIOUX FALLS | CARNAVALBR A ZILIANGRILL .COM | 605.361.6328

J u s t i c e . E x p e r i e n c e . D e d i cat i o n .

605.334.89 0 0