summer 2010
LIVING
Advertising supplement to the June 27, 2010 Record
Trusted Care. For all of life. Same Day Clinic. Here when you need us.
The team at the Same Day Clinic in Detroit Lakes is standing by when the unexpected occurs. So when you need medical care for minor injury and illness, just stop in. You’ll be seen in a timely manner by the trusted caregivers at St. Mary’s Innovis Health.
Sue Ivankovich, PA-C
Modupeola Adewunmi, MD
Same Day Clinic patients will be seen at Station A (First Floor) in the Main Clinic on Frazee Street.
Mon.-Thur: 8:00 a.m.-7:00 p.m. Fri: 8:00 a.m.-5:30 p.m. Sat: 9:00 a.m.-12:00 Noon
DETROIT LAKES (218) 844-2300 FRAZEE (218) 334-7255 LAKE PARK (218) 238-5901 MAHNOMEN (218) 936-5616
(218) 844-2300 (800) 224-5888
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SUMMER LIVING Magazine
phone 218.342.2469 cell 701.371.2891 35199 Adams Pt. Lane Frazee, MN 56544
Index
Home Inspections Remodeling Additions
Music in the Garden ............................. 2
CONSTRUCTION, INC.
Horsin’ Around ................................... 10
BC 20385960
FHInspection@hotmail.com
Summer Recipes .........................12 & 16
Kitchens Baths
Jon Pederson, Owner
1103 Rossman Ave Detroit Lakes, MN 56501
Beer Pairing ........................................ 14
218-850-8139 Fax 218-844-7986
Jon Pederson Construction of D.L. Inc. MN license # 20627810 Your Lakes Area Custom Home Builder & Remodeler pedconst@arvig.net
Published by DL Newspapers 511 Washington Avenue • Detroit Lakes Phone: 218-847-3151 • Fax: 218-847-9409 • www.dl-online.com recordtribune@dlnewspapers.com Publisher: Dennis Winskowski dennisw@dlnewspapers.com Advertising Manager: Mary Brenk mbrenk@dlnewspapers.com Summer Living Editor: Nathan Bowe nbowe@dlnewspapers.com Circulation Manager: Viola Anderson violaa@dlnewspapers.com
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1
Music in the
Garden P.E.O. hosts Garden Tour and Tea
Story and photos by Pippi Mayfield
“I appreciate the people who put time and energy into (gardening).”
N
TOP: The Velva and Bill Strand home is on Glawe Lake, just off of South Shore Drive, and includes docks, a bog and a half sunken boat. RIGHT: The Strand garden and yard mainly consists of rock, pines and hostas.
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atural settings, landscaped hillsides, manicured gardens — it’s all a part of the P.E.O. Garden Tour and Tea, set for July 22. Taking place every two years, the garden tour and tea is a combined effort of the two local Philanthropic Educational Organization, chapters DQ and FG. Funds from the event are split between the two chapters and are used for scholarships for women to further their education. “It’s not just a fund-raiser, it’s good camaraderie, too,” co-chair Mary Schutz said. The theme for the 8th Garden Tour and Tea is “Music in the Garden,” and the music will not only be in the gardens, but the gardens and the music will fill First Lutheran Church, the site of the tea, as well. “We always pick a theme and then try to decorate around it,” Schutz said. “We thought it would be fun. We always bring the garden into the church, too.” The event is Thursday, July 22, Summer living Magazine
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TOP: The Mary and Marty Solmon home, located on Lake Melissa, was on the home tour last year and this year their gardens will be featured. RIGHT: The Solmons did all the rock work themselves, and in many places, plants fill the cracks between rocks.
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and the gardens are open 11 am. to 3 p.m. There will be three seatings for the tea — 11 a.m., 12:30 p.m. and 2 p.m. Cost for the tours and tea is $25, and those not interested in attending the tea can tour the gardens for $8, payable at any of the gardens. Maps for the four locations will be available at the tea. All seating for the tea is reserved, and can be reserved by calling Maxine Nelson at 218-847-7539 or Judy Enslin at 218-334-2648. Tea “The name ‘Garden Tour and Tea’ has been used since its inception in 1997, but it is no longer a tea,” Schutz said. “It has grown into a lovely four-course luncheon.” The tea will take place in the First Lutheran Church, Detroit Lakes. Enter through the back parking lot to access the dining room. In keeping with the musical theme, the first course is the “Prelude,” followed by the “First Movement,” the “Second Movement” and ending with the “Finale.” There will be mint infused lemonade with spiced nuts, cold soup with a finger sandwich, a tart and a salad, mousse graced with a note. Each item also has a musical name, such as “Symphony of Greens with Vivaldi’s Vinaigrette and Flowers.” The menu will be displayed on the tables. Summer living magazine
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CONVENIENCE
5
LEFT: The Cindy and Mark Fritz home, located along East Shore Drive, has a variety of color surrounding it.
ABOVE: Irises line one of the many paths through the Fritz yard. ABOVE RIGHT: This nearly masked building is a storage area for outdoor and hockey equipment. The large grass area in front of the building is flooded in the winter and used as a hockey rink.
6
Gardens The four area gardens on this year’s tour include those of Cindy and Mark Fritz at 1492 East Shore Drive; Gail and Mike Gunderson at 1812 East Shore Drive; Velva and Bill Strand at 2226 Wilderness Trail (on Glawe Lake off South Shore Drive), and Mary and Marty Solmon at 12044 County Highway 17 (Lake Melissa). “A lot of thought has gone into this,” Schutz said. Vicki Johnson is in charge of finding and securing the gardens for the tour. This is her third year finding them, and it’s a personal quest as well as for the P.E.O. tour. “I like to garden, so I’m always looking for ideas, and I appreciate the people who put time and energy into it,” she said. After having a couple homes back out of the tour, Johnson said she’s got them in mind for next time’s tour. As for this year’s though, Summer living Magazine
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7
the Fritz garden is one she’s been watching for a while. “They’re next door so I’ve watched their project evolve,” she said. The gardener working with the Fritzes, she said, has been meticulous as to color and what should go where. Johnson approached the Gunderson home because of the history aspect. Her lilacs are over 100 years old, and the house is one that Teddy Roosevelt once stayed at. The Strand home “caught my eye last fall,” Johnson said. She said she was out driving around last year and had to stop, back up and find out who lived at the Strand house. The path leading down to a gazebo is inviting. Last year, the Solmon house was on the home tour, and the mostly perennial gardens was one address she wanted on this tour. There is a story behind the rock that Solmon hauled in and placed himself also. The gardens and stories behind them “are all a little different,” Johnson said. During the tours July 22, each garden owner will have typed up a description and details about their garden, which will be handed out to those on the tour. A P.E.O. member will also serve as a garden tour, and will highlight points the homeowners want. Music in the gardens will include the Purple Pan Steel Drums, Adoration Flutes, a brass ensemble, pianos and more. In the church lobby, there will be piano before the first seating, piano and cello before the second seating and piano and oboe before the last seating. “The gardens will be brought into the lobby with lots of potted green and flowering plants,” Schutz said. TOP: The Gail and Mike Gunderson home, located on East Shore Drive, has a history to it. The gardens are filled with color already, with much more likely for the garden tour in July. RIGHT: Hostas are one of the many varieties in the Gunderson gardens, in which most plants are labeled for reference.
8
Summer living Magazine
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HORSIN’ around Double S Arena hosts renning, sorting events Story: Nathan Kitzmann Photos: submitted
“A lot of the riders … are ranked top in the world for high point standings.”
H
orse-lovers looking to add an interesting activity to their summer schedules may enjoy Team Penning and Ranch Sorting, done throughout the summer at the Double S Arena in Detroit Lakes. It operates through the Central Minnesota Team Penning Association, (CMTPA). “Team Penning and Ranch Sorting has been one of the fastest growing equestrian sports,” said Scot Stelter, head of Double S Arena. “We started the Double S arena with the goal to host AQHA (American Quarter Horse Association) Sanctioned events.” Although, as Stelter said, “The majority of the people who come and compete have their own horses,” owning a horse is not a necessity. And there is no pressure to buy your horses directly
10
TOP: Ranch Sorting is becoming more and more popular, and Double S Arena in Detroit Lakes hosts activities and competitions throughout the summer. ABOVE: Team Penning is also growing in popularity and is fun for all ages.
Summer living Magazine
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RIGHT: Barrel racing is another activity offered at the arena.
from the ranch. “We don’t try to sell people horses,” Stelter said. Being young is not a necessity, or even necessarily an advantage to Team Penning and Ranch Sorting. In fact, there will be a Select World Show exclusively for competitors over 50, in the beginning of September. Team Penning and Ranch Sorting is not only a good
time, but it carries the potential for almost unlimited competitive advancement. “The majority of the people that compete at our shows are competing to qualify to move onto bigger shows, Stelter noted. “Not only can you advance to the World’s Shows but all achievements are tacked on your horses and riders for lifetime achievements.” But be aware, the competition is fierce. “A lot of the riders … are ranked top in the world for high point standings,” Stelter said. It helps, though, that there is more than one way to win an award. For example, the AQHA hands out annual Hi-Point awards to riders across the 50 states, based on the number of points earned. Bar S Arena is continually improving its facilities to make the horses and people that stay there more comfortable, so expect even better accommodations than last year. “We continue to try to do things that accommodate more people coming from far away,” Stelter said, as well as their horses. But most of all, expect Team Penning and Ranch Sorting to pave the way for a lifetime of joy in horse riding, competition, and family bonding. “The sport is a great family sport,” Stelter said. “It brings my daughter and me together sharing time and competing together.” Stelter can be reached at (218)-847-3329.
Summer Recipes Most people know how to throw a burger or hot dog on the grill and doctor it up as they see fit. But, what about the appetizers, sides and even dessert? Here are a few recipes that can be taken to the grill as well, for a complete grilling summer season meal. All recipes were taken from the website www.allrecipes.com. California Grilled Veggie Sandwich Prep time: 30 minutes Cook time: 20 minutes Ready in: 50 minutes Servings: 4 Ingredients: 1/4 cup mayonnaise 3 cloves garlic, minced 1 tablespoon lemon juice 1/8 cup olive oil 1 cup sliced red bell peppers 1 small zucchini, sliced 1 red onion, sliced 1 small yellow squash, sliced 2 (4-x6-inch) focaccia bread pieces, split horizontally 1/2 cup crumbled feta cheese Directions: 1. In a bowl, mix the mayonnaise, 12
minced garlic, and lemon juice. Set aside in the refrigerator. 2. Preheat the grill for high heat. 3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside. 4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches. Chicken and Sun-Dried Tomato Bruschetta Prep time: 15 minutes Cook time: 30 minutes Ready in: 45 minutes Servings: 8 Ingredients: 2 skinless, boneless chicken breast
halves 1 1/4 cups Italian salad dressing, divided 4 cups fresh spinach, torn 1/3 cup crumbled feta cheese 8 sun-dried tomatoes, packed without oil, chopped 1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices 1/4 cup olive oil Directions: 1. Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator. 2. Preheat the grill for high heat. 3. Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred. 4. In a large bowl, mix the cooked chicken, spinach, feta cheese, sundried tomatoes, and remaining dressing. 5. Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve. Continued on page 16 Summer living Magazine
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Summer living Magazine
Save some green by planting some green Trees and shrubs not only beautify your property, they also can help reduce your annual energy costs by up to 25 percent. To save some green, follow these tips: • Create a windbreak by planting dense evergreens to the north, west, and east of your home. • Plant trees close to your house on the east and west sides to keep out the hot summer sun and let the sun shine in during the winter. For more energy-saving tips, call our Idea Center at 800-493-3299.
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“Beer, in the last 10-15 years, has become a lot like wine.”
mmm...
BEER
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he tradition of pairing certain types of wine and food to enhance their flavor has been a staple of the culinary arts for centuries. But with the advent of home microbrewing and the greater variety of beers, lagers and ales now available from craft breweries, beer and food pairing has grown exponentially in popularity over the past decade. “The big thing with beer in the last 10-15 years is it’s become a lot like wine,” said Wade Heapy, owner of The Fireside in Detroit Lakes. “So many microbreweries have popped up that it’s become a real growth segment of the alcohol industry.” With so many of these craft breweries creating fruit, chocolate and even coffee-tinged varieties of beer, lager and ale malt beverages have a much larger flavor profile than they once had, Heapy added. “There are so many great, unique beers out there… from light drinking, crisp beers to heavy, bold stouts and bocks,” he said. “It just gives you such a great range, like wines do.” The Fireside has done “quite a few” beer pairing events in the past couple of years, including one with Schell’s Brewery of New Ulm, Minn., and another with 14
TOP: Wade Heapy spoke at a beer and food pairing event held at the Fireside in 2009. LEFT: Samples of Summit Beer were handed out at the event.
Home microbrews broaden beer horizons Story: Vicki Gerdes Photos: Mary Brenk
Summit Brewing of St. Paul. “We’re looking at doing another one this winter,” he added. “It’s fun keeping it local, with Minnesota breweries – it adds that hometown touch.” Heapy also enjoys the fact that beer pairing events are often more casual than their wine-based counterparts. “I actually prefer doing a beer pairing dinner,” he said. “The crowd seems to be more into it, they’re a little rowdier. It’s been cool.” Heapy said The Fireside has also worked with Zorbaz in Detroit Lakes to host a couple of beer pairing events, because Zorbaz has 48 different varieties of beer on tap and “probably the best selection (of varieties) that I’ve seen. The staff is really into that segment of the business.” Tate Jansen, an operating partner at Zorbaz, said beer pairing has become increasingly popular with customers because of the wide variety of styles available. Besides the pairing dinners where they partnered with Fireside, Zorbaz has also hosted a couple of small events of its own. “It (the beer pairing trend) really started in the Summer living magazine
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Where you bank DOES make a difference!
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First Security Bank 611 Summit Avenue • Detroit Lakes, MN 56501
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1980s, when a lot of the craft and micro breweries started bringing those (non-traditional) styles back,” he said. For many years before that, the “big three” beer companies dominated the market with mainly one type of “yellow” beer, but “there’s been a nice resurgence (in variety),”Jansen continued. Because Zorbaz is a Mexican restaurant, “we tend to have some spicy foods here, and a lot of real ‘hoppy’ beers,” he added. “They tend to go really well with spicy foods because it kind of cuts the heat.” Many ‘hoppy’ beers have what Jansen calls “citrus notes” in them, ranging from lemon to grapefruit. Surly Furious, a variety of India pale ale, has an almost bitter taste, with grapefruit and pine needles as undertones, he added. The name India pale ale comes from the days of the British Empire, when India was a colony of Great Britain, Jansen explained. When beer was shipped from Britain to India, a lot of hops was added to the brew, as a preservative. Today, the addition of higher quantities of hops is more for flavor than preservation purposes, he added. Besides the pale ales (both American and Indian varieties), Zorbaz also offers dark lagers and ales, bocks, mild lagers and ales, cider, stouts and seasonal varieties, as well as standard tap beers like Grain Belt. RECIPES from page 14 Parmesan Roasted Corn on the Cob Prep time: 10 minutes Cook time: 10 minutes Ready in: 20 minutes Servings: 5 Ingredients: 1/2 cup mayonnaise
The menu of beers at Zorbaz tends to change from week to week, Jansen added, as new varieties are added and seasonal varieties are dropped. Though Zorbaz does have a few bottled beers available, “we really focus on taps. Keg beer is never pasteurized, so it’s fresher – the freshest beer you can get. Bottled beer definitely loses some flavor through pasteurization.” As for what varieties Zorbaz’ clientele tends to favor, Jansen said there is a definite generational element to the equation. “The older generation has a lot of brand loyalty, while the younger generation isn’t necessarily loyal to any one brand — they want to try everything on the market.” The Lodge on Lake Detroit and the Speak Easy in Detroit Lakes have held several beer pairing and tasting events as well (about three per year are held at The Lodge, according to co-owner Chris Holland Mehlhaff). For those who are involved in home brewing clubs, or would like to host a beer pairing dinner in their own home, there are several books on the market to assist them with their selections. “The Best of American Beer and Food” by Lucy Saunders; “The Brewmaster’s Table” by Garrett Oliver; and “Tasting Beer: An Insider’s Guide to the World’s Greatest Drink” by Randy Mosher are just a few of the more popular resources available.
5 ears corn, husk and silk removed 1 cup shredded Parmesan cheese 1 tablespoon chili powder 1 teaspoon salt 1 teaspoon ground black pepper Directions: 1. Preheat an outdoor grill for medium-high heat and lightly oil grate.
2. Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill. 3. Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.
Winter and Sons Construction Inc. General Contractors
19888 Woodland Circle Detroit Lakes, MN 56501
Office: (218) 847-3183 License #BC 20518433
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