Back Roads

Summer 2023

BROOKSIDE BAR & GRILL

• Family owned maple syrup company

• More than just a golf course

• An Architect’s Sketchbook

• Auction house celebrates 15 years

MinnesotaTransportationMuseum

ExperienceMinnesota RailroadHistory

AtthehistoricJacksonStreetRoundhouse

OpenWednesdaysandSaturdays

CabooseridesonSaturdays, Tots‘nTrainseveryotherWednesday Specialexhibits

193PennsylvaniaAvenueEast,SaintPaul,MN55130

ScenicExcursionson HistoricTrains

RoundtripexcursionsfromthedepotinOsceola, Wisconsin(45minutesfromSt.Paul)

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Pizza,picnic,andwinetrainsplusPumpkinand TrollhaugenAdventureExpressTrains SpecialEventChartersandFirstClassCoachRentals OneDepotRoad,Osceola,WI54020

Back Roads

Volume 5 No. 1

Sentinel Publications

Editors

Nealy Corcoran

Greg Marsten

Ray Rivard

April Ziemer

Advertising

Laura Alvarez

Darcy Kolander

Judy Monette

Sue VanBuskirk

Publisher

Why Back Roads?

From ambitious local farms and charming main street stores to rustic breweries and homegrown artists, we thought the towns and villages near the “Minnesconsin” border deserved a little more attention.

So, four newspaper ofﬁces worked together to bring you Back Roads, a publication we hope speaks to this rural border community in all its complexity. Our vision? To proﬁle artists, breweries, shop owners and farms from Baldwin to Grantsburg, Marine on St. Croix to Amery and everywhere in between.

Photo by Eric Buelow

This magazine is made for you and all those connected to this often-overlooked but remarkable place. We hope you like it.

Front page photo: Brookside Bar & Grill

Not just for pancakes

From root beer to cotton candy, Morley’s bends the rules

By Greg Marsten

Photos by Greg Marsten

It all started with one bottle.

But in John Morley’s case, it was a good thing - A really sweet, syrupy good thing, that has become a family operation and expanded far beyond their expectations.

It began a few years ago, in 2010, when the Morley family looked for ways to put their recently purchased rural forest land to good use, without cutting it all down – and maybe getting a little tax break in the process.

A subcontractor had been doing some groundwork around the family’s new home, when the man gave John a small bottle of maple syrup as a “thank you” gift, from his own property nearby.

John was intrigued, as it was not only a tasty product, but they had thousands of healthy maple trees on their 80-acre parcel.

So it began.

He started with a few taps, and when harvest time came, he brought his product to the original bottle guy, who cooked it and bottled it up, later giving John a check for the product.

“I was like, ‘what’s this?’” John said with a head shake. “And I got a tax break on my land?”

Morley’s Maple Syrup later went from a few bottles for sale to friends into a full-ﬂedged maple product innovation symbol.

But there were a few triggers, as John got deep into tapping, like

many producers, he would have excess product, on occasion.

“So, what do I do with all this darned syrup?” John said, as the wheels began to turn, and that excess product became a good problem after a local Cranberry Festival got his attention, and he got his foot in the door with a cranberry maple syrup.

“Well, we made a product that they don’t have … that goes with the event!” John revealed, noting that it also got the wheels turning for other products and unique twists, which has become an animal all its own, as they’ve expanded the product.

Morley’s Maple Syrup became more than just a partner for pancakes, in the years since, it has become much, much more.

“On average, we produce about 6,000 gallons of syrup and run about 13,000 taps. It equals about 500 acres of ground,” John said. “I think what we’re going to do is just be a small-

John Morley has a special, custom-wrapped trailer that also serves a sort of banner for the product while on the road.

time farm operation and have a premium product … And bring other maple value added products to the table – ways to use maple syrup.”

Since their establishment in 2010, Morley’s Maple Syrup has become a regional hit, and have expanded into atypical maple products. They’ve done more than that, as they’ve taken the product on the road to shows, fairs, celebrations and events to not only broaden the brand, but to meet the people at arm’s length.

John and Crystal Morley will bring some or all of their four kids – Sam-

uel, 17, Tanner, 14, Lola, 11, and Sylvia, 8 - who also help with almost every aspect of the growing operation.

They not only sell at booths and markets, they also have a wrapped trailer with a very delicious presentation – and plenty of links to the web address, for people to buy online.

John jokes that he gets passing vehicles that slow down to get the web address, and then he gets a ping on his phone when they order.

The product line expansion has also been accompanied by an expansion of dealers, as products ex-

pand into other venues and stores, including Louie’s Meats, Kowalski’s Markets and other venues, expanding the customer base into the Twin Cities, even.

But it just keeps rolling and gaining steam, as the Morley’s Maple Syrup brand has become a sort of example of small-time farming innovation, not only creating quality syrup, but they’ve also created whole new avenues for the original product, from drink mixes to candy, exotic ﬂavors of syrup, cotton candy, maple sugar, and more, including partnerships

See Morley, page 6

From page 5 with Brickﬁeld Brewery in Grantsburg and 45th Parallel Distilling in New Richmond.

“We have something different,” John said with a shy shrug.

He tells of a few years ago, when he bought his ﬁrst cotton candy machine, without, ahem, spousal permission. He nervously worked on maple sugar recipes to create maple cotton candy, which became a hit, as well.

“Kids love it!” John said with a shrug, noting that the ﬁrst machine paid for itself pretty quickly, and led to more cotton candy machines … and later, a sort of nod of approval from his wife, Crystal.

Cotton candy is just one of dozens of products that have come from those trees, along with new gift boxes, with recipes, including for the jalapeno maple syrup, which John said is a great simple syrup for an Old Fashioned, and yes, they’re even going to have “Mixer Boxes” out this year, for margaritas and other mixologists suggestions for their syrup varieties.

“It’s another way to use the syrup in something; like the bourbon-aged syrup is great on salmon, ribs, pancakes, ice cream, all the other stuff, too,” John said.

Morley has also expanded into leasing trees, using contracts that protect the landowners, to allow him to continue expanding, at their pace, while helping the farmers to utilize their land in a safe way, that requires little effort on their part.

vacuum-operated systems that are nearly automated, weather-triggered and clean, using hundreds of feet of various and progressively larger plastic tubing – often designed on a computer using 3D modeling, elevations and more – not everyone goes that route.

“That’s the real reward, being with the family.”

John Morley

The whole maple syrup “season” varies each spring, and while 2022 was a bumper crop, this last season was an anomaly, with so much snow and very little cold, the product was difﬁcult to obtain, and John pointed out a special extender lever needed to get taps out of trees high up.

“A lot of times this winter, we were installing taps on a snowbank,” John said, adding that a brief stretch of summer-like 80s pretty much put it to bed, reducing the output across the region.

While Morley’s have used the

Some people want to go “old school,” and tap a few trees, collect and boil it down to their own product, which is also where they saw a niche: The Morley crew got creative and opened a retail store at 141 W 1st Ave., in Luck, near the corner of State Highway 48 and 35. They sell everything from evaporator pumps to taps, lines, bags, and the critical filtration and cleaning supplies that are essential to selling product. The store is affiliated with CDL supplies, a Canadian firm that makes every possible apparatus, tool and items involved in maple syrup production.

While the operation grows, it is also a growing example of upcycling and utilizing what’s already there – just like their beautiful valley of trees that started it all.

The family has purchased a neighboring farm off foreclosure, and while the home was uninhabitable, they’ve turned it into a storage and testing hub, with the neighboring garage being turned into one of the evaporators and elaborate ﬁltration and puriﬁcation process hubs.

They’re also restoring the old Quonset-style barn on the property, using it for tubing and equipment storage, while also just preserving one of the cooler features on the property.

John looked up at the hand-hewn rafters – full of shingle holes after decades of neglect and shakes his head.

“It’s amazing, isn’t it? I couldn’t tear this down,” he said with nod, noting that he’s about to have a new roof installed in a few weeks, but even then, he’s using reclaimed roof tin, at about 20% of the cost, but also in the spirit of the building.

So, what’s next for the Morley operation? He revealed a few new products are on the way, including a new Vanilla Bean ﬂavor of syrup, holiday gift boxes, and more, but mostly, they just keep trying new ways to use

This CDL “Evapogrill” doubles as a regular old cooking grill, with a maple syrup addition for the evaporating.

the sweet gift of the trees, while also helping local farmers ﬁnd new ways to market their syrup - in a “Rising tide ﬂoats all boats” type of a philosophy.

The family and the operation will be featured this December in a PBS TV special, as part of follow-up from a “ﬁrst tapping” story, several years ago. John joked about how the videographers would spend seemingly hours on the more mundane aspects of his operation.

“They kept saying, ‘can you tie your snowshoes again, only slower?’ It was crazy!” John said with a laugh.

He also revealed another innovation: They’ve planned a way to get kids involved and possibly help school districts, using a model of kids selling pizzas, treats or frozen goodies. But he’s creating a student fundraising plan using Morley Maple products, where the school districts would keep half the funds, versus the typical 30% from the other examples.

“Then the money could be used for special projects or causes,” he said with a nod, adding that it’s also a way to get local students interested or involved in the maple industry. “We’ll give it a try!”

But now that the harvest is done, it’s time to cook, can, bottle, clean and store the equipment, then it’s off to the events and fairs, which the family looks forward to.

“That’s the real reward, being with the family,” he said, noting that his son Tanner, is one of his best salesmen. “But we just love talking to the customers, to ﬁnd out we’re doing a good job.”

The Morley family’s offerings and innovations have become a unique and exciting part of the region, expanding into an operation with so many cool offerings that it feeds not

These are some of the gift boxes they sell at their Luck retail store.

only his family, but spreads across the area, with employees, leases, retail sales, bottling, shipping across the nation and more.

“Tourism, Burnett Dairy, Louie’s Market, you name it, wherever it’s sold, and everyone involved, they all support our family!” John said.

Then John pointed out something that he almost forgot, that their Maple Root Beer is best when very cold, and also has a great tip:

“Best root beer ﬂoat you’ve ever had!” he said with a sincere grin. “You can’t beat it.”

He was correct about the root beer ﬂoat, but John also noted another “secret” of their success from their innovative maple operation on the farm outside Luck:

“It’s the name - Luck. It’s like magic!” John semi-joked. “People love it!”

And it all started with just one bottle … and a tax bill.

Morley’s Maple Syrup products are available at a number of regional markets, stores and chains, and also online at morleymaplesyrup.com.

This 90-year-old Maple tree fell in a storm, and even with a hollow center and remnants of nearly 50 years of taps, it was still producing syrup until it fell. He saved it and displays it in his retail store.

with ad Expires September 30, 2023

Golf with Western Wisconsin flavor

The facility may be off the beaten track, but has gained a strong following among golfers from across the area

By Raymond T. Rivard

Situated not far from Hammond at 1025 170th St., Pheasant Hills Golf Course is off the beaten track, but not hidden from those who enjoy a great round of golf, their favorite beverage, a great meal, and a place to hold a variety of events.

As one of the newer, and unique courses in St. Croix County, Pheasant Hills offers well-groomed fairways and large greens. The average green size on the front nine is 7,500 square feet, with two of the greens well over 10,000 square feet. At 18 holes, the par-72 venue is a championship course.

Incredible views abound as golfers from around the area and at every skill level enjoy the wide and

comfortable fairways, while well aware of the ponds, roughs, and traps.

The challenges continue on the back nine with plenty of water and longer yardage. The 13th hole alone tops 600 yards in length.

There are tee boxes for golfers of all abilities (black, blue, white, gold, and red). This premier facility also touts a driving range, practice green and sand bunker, as well as a full-service bar and snack bar area with televisions.

The course is typically open from April through November.

Let’s let a few of those who have enjoyed the facility tell us about their experience in their own words:

“The course is in great shape and greens were perfect … soft but fast. Another enjoyable round no doubt.”

Photos submitted

Many

Royalty from small towns near and far gather with the Queen and Princesses of Hammond Heartland Days for a “Queen’s Tea” at Pheasant Hills.

special events are held at Pheasant Hills throughout the year including Bingo.

A Purse Bingo event at Pheasant Hills raises money for charity.

An aerial view of Pheasant Hills.

Pheasant Hills

From page 8

- “Wonderful wedding venue.”

- “Best place on earth! Golf is good too!”

- “Nice course, friendly staff.”

- “This is a great place for golf, bar, friends and family. The banquet facilities are perfect for having a blast together. The staff is perfect. We can see that the management cares about the customer by the great effort put forth by the staff.”

Tee times may be reserved online or calling 715-7962500. Reservations may be made up to 14 days in advance online or 30 days by phone.

The event venue

What is most unusual about Pheasant Hills is not only its location, but also the venue that can accommodate whatever event you might have in mind.

Weddings, of course, pop to the top of that list, and Pheasant Hills is poised to serve any bride and groom and their celebration with family and friends.

Getting married at Pheasant Hills will place your special day in the middle of spacious, glorious views across the golf course, with the Western Wisconsin landscape beyond. Fresh air, green grass, blue skies and plenty of room to enjoy the day.

The venue can accommodate events with as many as 250 to 300 guests.

Tours for brides and grooms are available with a scheduled day and time.

In addition to large events, the facility also hosts banquets and parties. These could include corporate events, birthday parties, anniversaries, and just about any other gathering for celebration.

Pheasant Hills Golf Course is located at 1025 170th St., Hammond.

For more information, visit pheasanthillsgolf.com, or call715-796-2500.

Barns of the St. Croix Valley

An Architect’s Sketchbook

By Nealy Corcoran

Images contributed

Jim Lammers, a local author, artist and world traveler recently published his new book, “Barns of the St. Croix Valley: An Architect’s Sketchbook.” His roots go back three generations in Chisago County, Minnesota, where he’s lived on his hundred-year-old farmstead since 1992.

Illustrated with 200 barn sketch-

es, diagrams and maps, Lammers new book takes readers on a journey through the St. Croix Valley. It grounds readers in the geography, geology and biology of the region and introduces its original inhabitants, the Dakota and Ojibwe peoples, along with the European explorers, fur traders, loggers and settlers that followed them. It is a celebration of regional diversity and architectural expression through a single type of building – the barn.

Lammers was born in St. Cloud,

Minnesota. At the age of four, his parents moved the family to Rockford, Illinois, where he graduated high school. He attended Iowa State University and Columbia University, receiving degrees in architecture. Lammers was trained as an architect back when freehand sketching was an integral part of the curriculum.

“I started drawing at an early age,” he said. “Perhaps inspired by my father who was a painter and an

See Barns, page 14

Barns

From page 13 architect. I did some writing in high school, but it wasn’t until I graduated from college that I started writing articles for professional journals. I’m an avid sketcher, and writing is a similar endeavor. It’s just an enjoyable experience. Inspiration always comes from something visual - the topic starts

with a sketch.”

“ Inspiration always comes from something visual - the topic starts with a sketch.”

Jim Lammers

Lammers said his book Barns of the St. Croix was born out of the pandemic.

“Because I couldn’t travel and sketch, I started sketching local barns - of which there are a great many. When you sketch something, you really start to see it, size, shape, context and details. My kids suggested I write a book, so I started reading and writing about the history of the St. Croix

Valley and the history of farming. I sketched and wrote about barns in the 18 counties that make up the St. Croix watershed.”

Even though Lammers is a third generation Swede that has lived in Chisago County for 30 years, he learned a great deal about the geology, the ﬂora and fauna, the Dakota and Ojibwe peoples, explorers, fur traders, loggers and Nordic emigrants of the St. Croix Valley.

Local author and artist Jim Lammers.

“And because I am a city boy, I learned about farming and barn building. I thoroughly enjoyed the learning process and it was fun sharing this information. For me learning something new makes me want to share it with others, and writing a book is just the platform to do that,” he said.

His new book is not his first endeavor. Lammers has been published in professional journals, and his sketches have been exhibited at fine art venues. His first book, “Capture the Moment: An Architect’s Guide to Travel Sketching” has been published by ORO Editions. He self-published two other books: “Barn Coloring Book” and “How I Met Your Grandmother,” a cathartic collection of stories about his late wife, something he gives to each of the grandchildren when they graduate from high school. Ten years ago, he started writing a family memoir, “but it got larger than anyone would ever want to read so I decided to do it in short pieces. This won’t be published until I get old and start running out of snippets,” he said.

For the past two years, he’s been working on his next book: “Lighthouses of the Great Lakes: An Architect’s Sketchbook.”

“I’ve been sketching lighthouses not only on the Great Lakes, but also British

Columbia, West Coast, Gulf of Mexico and East Coast. And I’ve been writing about the road trips.”

In between all the writing, traveling and sketching he does, somehow Lammers ﬁnds time to be a part of the Osceola Writers Group, Friends of Minnesota Barns and the American Swedish Institute. He also teaches travel sketching at Marine Mills Folk Art School, and this summer he will teach nine, 10 and 11-year-olds at the Phipps Center for the Arts in Hudson. In July, the Phipps Center will feature an exhibit of his artwork.

When Lammers is not absorbed in one of his books, he enjoys working as an arborist on his 18 acre 100-year-old farmstead.

Celebrating 15 years in Amery, Robbie’s Auction House

By April Ziemer

Photos April Ziemer

If you are looking for an auction house along the lines of Sotheby’s, where white gloves, near silence and sales over a million are the norm, then you have reached the wrong spot. Robbie’s Auctions out of Amery, Wisconsin Is more about the comforts of home, a great time, and even better deals. Whether you are relocating, need to downsize, or inherited a loved

Bid it to win it!

one’s belongings, you can quickly and easily turn certain items you don’t want into cash through Robbie’s auctions.

They can also pack and haul anything that is being sold in a timely and safe manner for a fee.

Robbie’s Auction Service offers online only auctions at your location or theirs. From one item to an entire house full, they make the process of selling unwanted possessions pleasant.

Serving Western Wisconsin & Eastern Minnesota, Robbie’s Auction Service is a family-owned-and-operated auction house in Amery, providing online auctions featuring many different valuables and rare ﬁnds. Backed by more than 17 years of experience, they feel blessed to perform between 80 and 100 auctions each year, and they absolutely love this business. If you have never been to an auction, their staff is more

than happy to go over your options and help you out in any way.

Without using high-pressure tactics, their goal is to represent, promote, and advertise in the best possible manner to make sure you receive the highest monetary outcome possible. In many cases, they conduct research on items to properly describe and value them for their auctions.

Owner Robbie Kobs is a licensed and registered auctioneer in Wisconsin and Minnesota and a 2005 World Wide College of Auctioneering graduate.

Kobs is also a Federal Firearms license holder, meaning he does the proper paperwork and background checks required by the ATF and the State of Wisconsin for a person to own a forearm.

Many times, you see a history in families concerning the auction business, but that was not the case for Kobs. “You hear about ‘My grandpa

did this, my dad did this,’ but my family had no interest in auctions,” said Kobs.

Oddly, Robbie’s Auctions, which has turned into something thousands of people log into their computers to check out, started with Kobs stopping at a garage sale in 2004. He found something in which he thought he might be able to make a small proﬁt-and he indeed did.

This pattern started to repeat until soon Kobs was making a full time living attending garage sales, auctions and ﬂea markets and selling items online on the site Ebay.

After obtaining his complete auctioneer’s license in 2006, he took this idea a step further by opening 1,200 square feet of Robbie’s Auctions in Deer Park. Kobs said, “Wisconsin is the hardest state in the country to obtain your auctioneers license because of legislation.”

Kobs outgrew that space in the ﬁrst

“Sometimes a person brings an item in they feel is worth $5 and we get $500, other times it goes the other way.”

year and headed to Amery in 2008 and currently occupies approximately 15,000 square feet.

Until COVID-19 changed the way of the world, Kobs and his team were rolling along with live auctions every Thursday evening.

Each week, over 200 people would shufﬂe into the warehouse on the southside of Amery.

COVID mandates saw Thursday gatherings come to an end, which was sad as the group had really become a family of sorts, but Kobs was not the type to give up. He took his idea online and found their buyer base had now turned into the whole country vs. the local tri-country area. Kobs said, “COVID destroyed a lot of businesses, which is horrible, but for us, it turned the page onto something better. It certainly is not as fun because I am not up on a stage bantering with people, but I am getting about 30 percent higher sales for

Robbie Kobs

my sellers and if I would have known that 10 years ago, I would have done it 10 years ago.”

The process works like this: people contact Kobs for something as small as a single item or as large as real estate. Once Kobs sells on behalf on someone, he takes a commission based upon the selling price. “It could be as low as 5 percent or as high as 30 percent. Every situation is different. Right now, we prefer people text us photos of what they have vs. us traveling hours to take a look at items,” Kobs said.

Once the team has the products, they sit in an online auction for 10-14 days, where bidding takes place. An Open House takes place prior to the closing of the auction, to give people an opportunity to see items up close and personal.

When the auction closes, people

See Auction House, page 18

Auction House

From page 17 come to Amery to pick up their winnings, or items are shipped for as low as they can be. They have shipped to all 50 states as well as Canada.

Online auctions take place twice a month. The team is fussy about their photos, which show a lot of detail as they take pride in the items they are selling for their clients.

When asked some of the oddest items that have sold through the auction house, Kobs responded there have been many. “Weird medical devices for sure. But the thing is, what is odd to one person is a treasure to another,” he said. The award for the most expensive single item he ever sold, goes to a piece of real estate three months ago for $500,000.

of furniture recently for $3,800. It is really all over the board. Sometimes a person brings an item in they feel is worth $5 and we get $500, other times it goes the other way. That is many times the case these days with ‘China Hutch’ items as millennials do not care about pretty china hutch stuff. They want the latest and greatest phone or a vacation.”

volunteers to answer phones so he can spend time with his family and chat with customers.

Kobs has met many interesting people through his work at Robbie’s Auctions and said 99% of them have been wonderful.

“Weird

Kobs said, “We have sold Tiffany pieces for $10,000, we sold a piece

Although, he said sometimes you never know when there is a collector somewhere on the Internet looking for something in particular.

He has met new people through the online bidding and although some carried over, he misses many from the old days of the Thursday night live auctions.

Everything at Robbie’s Auctions opens with a $5 bid, which sees many people willing to take a chance on a bid, it creates excitement and sees it grow from there.

It is really a family affair as Kobs’ wife Tareana works with him several days a week, his brother Matt sub-contracts to set things up at the auctions and even his brother, Jeff,

He said everyone had their usual spots each week and their usual numbers. “Not all were buyers, some would stop by just to get a hot dog and chat with their friends. We welcomed them all,” Kobs said, “20-30 percent were buyers the others were here for fun and boy did we have fun. It didn’t bother me if they came to the auction and didn’t bid, you can go to a bar and not drink, right?”

Kobs said if you come to his house, you’ll see he doesn’t collect a thing. “I have a big curio cabinet that sits empty. I only have it in case I buy something I need to hold temporarily for a future auction. My wife collects nothing-not a thing. People think we are odd because we have access to is about h show he h e, here

“Every day when I walk in here, I can almost get overwhelmed by how much stuff there is in the world.”

Robbie Kobs

so many things,” said Kobs, “But I like to share my favorite line with people which goes something like, ‘Did you hear about the broke auctioneer that bought everything because it was cheap?’ So, I’m not going there. I would rather see the stuff here. I sure like looking at it though. Every day when I walk in here, I can almost get overwhelmed by how much stuff there is in the world.”

Types of Auctions:

• Unclaimed Merchandise

• Storage Lockers (Unpaid Contents)

• Real Estate

• Farm

• Wholesale

• Foreclosures

• Internet Auctions

100% Online Only Auctions

Please call or text (715) 338-7848

705 Keller Avenue S, Amery, WI 54001

“When you call Robbie’s Auction Service, consider it SOLD!”

Hours: By appointment only.

BR

Robbie Kobs has a little something of everything, buts says one of his hottest ticket items is old beer merchandise, which he has frequently.

Brookside Bar & Grill

Continuing its legacy with a fresh perspective

By Nealy Corcoran

Photos Contributed

B

rookside Bar & Grill has been a gem of the St. Croix River Valley for generations. Originally built in 1930, Brookside ﬁrst operated as a creamery in the historic Village of Marine on St. Croix, Minnesota, before it became a bar in 1939. Eighty-four years later, Brookside Bar & Grill continues its legacy of serving the community as a local gathering place for food, drink and fun.

In December 2022, Brookside announced that it would ring in the new year under new ownership. Marine locals Rosie Peters, Grayson Taylor, Ross Higgins and Jeremy Chacich said they are excited to build on Brookside’s strong foundation, “with a fresh perspective.”

“The Brookside means something special to us, everyone in our community and those lucky enough to visit,” said Chacich.

“When we knew there was an opportunity for us to come together and become the new owners, it wasn’t a question. We were all in, it just made sense. We all bring our own unique perspectives and skill sets and we have a shared vision to create a Brookside our community enjoysone where you can feel welcomed and connected to, whether a local resident or just passing through the St. Croix River Valley. When thinking about what we really wanted to do with the Brookside, our mission was clear. We want to help cultivate community through amazing food, great drinks and awesome people.”

Peters, a resident of Marine for over a decade, and Taylor are both longtime employees of the Bar & Grill.

“They hold the Brookside very close

to their heart because of what it represents to them - a place to gather and enjoy one another’s company,” said Chacich.

“With all her years of restaurant experience, from managing to bartending and serving, Rosie is unstoppable. She has a determination to make the Brookside amazing, each and every day. She manages the staff and creates a sense of camaraderie amongst the whole team. She plays a big role in the energy at Brookside that is contagious for all.” Taylor spends his time behind the scenes running the kitchen at Brookside.

“And that’s not changing. He is focused on creating a well-run and fun kitchen environment. He has also hired some amazing new staff that he is training, nurturing and helping less experienced staff gain knowledge and supporting more experienced staff to hone and strengthen their

New Brookside owners Ross Higgins, Jeremy Chacich, Rosie Peters and Grayson Taylor.

own skills.”

“No matter when you visit, you’ll always ﬁnd a friendly face at the Brook.”

Jeremy Chacich

“It has really become home to them,” Chacich said. “Rosie has been the ﬁrst face you see at Brookside for many years and has a passion for serving her customers and taking care of them. Grayson has been running the kitchen for many years as well, really putting a stamp on the quality food and great staff.”

Chacich and Higgins moved to the area almost two years ago and quickly fell in love with the Brookside.

“It was the great food and the friendly and amazing staff. With its cozy atmosphere and welcoming environment, everyone can ﬁnd comfort and joy here. Whether someone right in town, outside of the area, or just passing through, it’s nothing but smiles and laughs. We got hooked.”

Ross has extensive business experience playing vital roles in management and operations across larger corporations and startups.

“Using his skills of efﬁciency and quality assurance, he focuses on making the Brookside a smoothly run experience for guests and staff alike - identifying ways to improve processes.”

Coming from a background of retail and advertising, Chacich brings his branding and consumer understanding to the Brookside. With years of working at a variety of customer service, retail and restaurant companies, Chacich uses his knowledge to improve and enhance the customer experience. He manages social media, leads event planning and ongoing partnership efforts.

“Although we each have our lanes, we all collaborate, brainstorm and execute things as one solid unit,” said Chacich. “From menu planning to events and music, we have an aligned vision and approach to the business that makes working together fun and exciting every single day.”

“We wanted to keep the Brookside, the Brookside - while still evolving in ways that make it even better for our community and visitors. We know the special place it holds in Marine and are dedicated to keeping that going - building on its legacy and fostering its warm and inviting atmosphere.”

As new owners, one of the ﬁrst major plans was to refresh the menu which they launched in April. The menu features new items like a hum-

mus plate, courtesey of Änna’s Bistro, smoked trout dip from local ﬁsh farm Trout Monger, and pie from the Marine General Store, as well as some new sandwiches, baskets and salads. As a group, they decided to bring back a few favorites from the past and expanded drink offerings.

“You’ll still ﬁnd staples like Hamm’s and Bell’s, along with some new rotating taps to try too. Plus, a larger specialty cocktail and wine list, including women-owned and native-owned options,” said Chacich. “We’re excited to bring back some past favorites like Inside Straight Blues Band and the Riverside Rockets, along with a few new faces like Corey Medina and Brothers (a Native American-led blues band) and Gaelynn Lea.”

In addition to refreshing the menu, they invested in a new sound system for better audio and control, launched the ﬁrst round of merchandise and transitioned to fully compostable plastic cups, straws and togo containers. Over the next couple of weeks, they will be composting all

See Brookside, page 22

Brookside

From page 21 food waste.

If fabulous food, friendly people, clever cocktails and environmentally responsible practices aren’t enough reasons to visit the Brookside. Memorial Day weekend marks the start of the 2023 Summer Music Series.

The Brookside will be hosting live musicians every Saturday and Sunday afternoon through October from 2 p.m. to 6 p.m. Win it Wednesdays, which includes rotating rafﬂes and bingo, will be every other week and Karaoke will be held inside on the last Saturday of each month. They also hope to have a variety of other events like poetry and book readings, trivia nights and games throughout the summer and fall.

“Brookside has been a pillar of Marine on Saint Croix,” said Chacich. “We don’t want to lose that, we want to continue to be that place of gathering, a place to celebrate, a place where folks can come to relax, or simply see a smiling face. Our mission is to cultivate a strong sense of community through good food and

The Brookside menu features new items like Strawberry Fields Sour Ale.

good people. The Brookside is such a valuable place for our community to come together and have an amazing time. And as owners, we want to

Fine Dining & Cocktails on Pike Lake

NIGHTLY SPECIALS

ﬁnd ways to support our community (organizations, other business and people) and share the love that others share with us each time they visit.”

Whether you’re having a good day or a day that could be better, stepping into Brookside makes you feel good.

“You can slide up to the bar or grab a seat on the patio and take a load off. It’s nice to know that there is such a place in Marine, one that believes in Mitákuye Oyás’in, a Lakota phrase that means, we are all related. And because of that, you’ll always have a seat at Brookside, unless there’s a waitlist for a table! This is very important to each and every owner, especially Rosie Peters. Being a strong, native (Dakota) woman, owning a business on Dakota land is very special and meaningful.”

No matter when you visit, “you’ll always ﬁnd a friendly face at the Brook,” said Chacich. “It’s a place folks can come together to share in conversation or a meal. You will ﬁnd someone to connect with, whether you knew them before or not.”