DULUTH.com Jan/Feb 2018

Let’s eat at the new LYRIC restaurant

Q & A with Superior Sirens drummer

EMMA

DEANER

GET YOUR FAT BIKE ON theHittingwinter trails on a bike

from the editor

GROUP PUBLISHER

Neal Ronquist

EDITOR

Holly Kelsey-Henry

HERE AT DULUTH.COM WE LOVE FOOD.

What better time of the year to check out what’s new than the New Year. After a recent tip-to-tail renovation and re-branding by Lion Hotel Group, the Lyric Kitchen * Bar is open in the Holiday Center. Duluth.com headed over to check it out. Add it to your list of places to visit this year.

Even the pickiest foodies in your house would no doubt love something from Northern Waters Smokehaus in Duluth. Offering everything from smoked fish and meats to antipasto platters and cheeses, they also make a great addition to a party, whether fancy pants or casual. They also offer catering, a drive-up lane for quick pick-ups, a mail-order business servicing the lower 48, and free local delivery.

And it’s almost that time - let the tailgating begin. And what’s a party without wings and dip. Try out some of Duluth.com’s fav recipes.

So with all that eating, one might want to figure out a way to, shall we say, burn some calories. Let’s hit the trails on a fat bike! We bring you Fat Bike 101.

Happy New Year! May it bring you abundance, love and happiness.

Peace,

Holly Kelsey-Henry Editor

ADVERTISING EXECUTIVE

Ali Comnick Dee Munson

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218.428.2929 218-940-8434

MULTI-MEDIA PRODUCER

Michelle Truax

GRAPHIC DESIGN

Peggy Day

PHOTOGRAPHY

Clint Austin

Mike Busche

CONTRIBUTORS

Andrea Busche

Liz Carey

Ed Grondahl

Holly Kelsey-Henry

Susan Selasky

Volume 4, Issue 1

JANUARY – FEBRUARY 2018

DULUTH.com is published bi-monthly by the Duluth News Tribune

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Carson Spohn of Duluth rides his fat bike at Duluth’s Hartley Park. (Clint Austin / caustin@duluthnews.com)

BIG FAT BIKE FUN FOR WINTER

By Melinda Lavine

WIKPEDIA:

A fatbike (also called fat bike or fat-tire bike) is an off-road bicycle with oversized tires typically 3.8 in (97 mm) or larger and rims 2.6 in (66 mm) or wider, designed for low ground pressure to allow riding on soft unstable terrain, such as snow, sand, bogs and mud. Fatbikes are built around frames with wide forks and stays to accommodate the wide rims required to fit these tires.

Fat biking can be an accessible activity during winter in the Northland. Ryan Grenberg, assistant manager at Continental Ski & Bike in Duluth shared his tips for newbies.

continued on page 6

PHOTO BY CLINT AUSTIN

continued from page 5

Q: How’d you get into fat biking, and how long has it been?

A: I started fat biking in 2014 when I bought a used fat bike from a friend.

Q: What’re your tips to start?

A: Give it a try, and I especially recommend going on a local group ride or going with someone who is familiar with the activity. Also, consider using a nice headlight/ headlamp and going at night. Those inclined to try fat biking likely have a desire to be outside and active in the winter, so a great first step is to ask around amongst friends who may have similar interests, check out local rental options or ask for advice in a local bike shop.

Q: How much does it cost to get started?

A: It can be free to borrow a friend’s bike, as little as $40 to rent one and the purchase price on a new fat bike in a typical bike shop starts around $800.

Q: Where should we ride in Duluth?

A: The Cyclists of Gitchee Gumee Shores (COGGS) website is a great resource here, and there’s even a weekly fat bike ride that takes place on Monday evenings. The COGGS Facebook page and trail specific Twitter feeds are also good places to find information.

Q: Are there common corrections or suggestions you make for newbies?

A: Same as the advice I got: Don’t overdress, but wear warm split-finger mittens and warm boots. Also, bring a friend and a dry change of clothes for afterwards.

Q: Any upcoming fat biking events in January, February in our area?

A: Well … as I mentioned the COGGS Facebook page (or website) is usually a great resource for upcoming events. Another good resource is: https://fat-bike.com/event-calendar.

Q: Anything else you’d like to add?

A: Get outside! v

NOT TOO HOT, NOT TOO COLD: HOW TO DRESS FOR WINTER SPORTS

If you spend lots of time outdoors during the winter, you know how unpleasant it is to suddenly find yourself over- or underdressed for the weather with no plan B. The secret to all-day comfort? Dressing in layers.

Layering your apparel is an excellent way to stay comfortable outdoors in all circumstances. The ideal outfit for a winter day comprises three layers of clothing you can take off and put back on as needed:

1. A base layer wicks away moisture and sweat to keep your body nice and dry. Choose thermal undergarments made of synthetic fabric or merino wool, and avoid base layers (socks included) made of cotton at all costs.

2. The second layer provides insulation. A polar fleece vest or a small cushioned coat, for instance, will retain heat close to your body while allowing moisture to evaporate. If your plan for the day involves an activity with frequent stops (downhill skiing, for example), wear a heavier vest.

3. The third, outer layer should be resistant to both wind and water in addition to providing adequate ventilation. Gore-Tex, among other modern textiles, is a good choice of material for outer layer apparel. Choose a lightweight jacket for highintensity sports like snowshoeing or racing, and a heavier one for downhill activities to shield you from the wind.

Finally, protect your head, neck and hands with breathable, weatherappropriate accessories. Balaclavas beat toques and headbands on extremely cold days, and mittens will keep your hands warmer than gloves.

THE “GIG ECONOMY ”: SIDE HUSTLES ARE THE NEW WORK ALTERNATIVE FOR MID-LIFERS

By Liz Carey

The “gig.” The “side hustle.” The “job share.” “Recareering.”

You’re thinking, “Uhmmmmm…. Huh?” Am I right?

These days, there are a bevy of options outside of the perfect corporate job when it comes to work. And the benefits of those nontraditional jobs can sometimes be better than the ones offered at your real job. But, not surprisingly, there are some pitfalls and a downside.

So what is the gig economy and how do you get your spot in it?

The gig economy is basically the economy that has developed around people working as contractors instead of employees, generally accepting “gigs” or projects as opposed to being hired on to a position. So, say, Uber – the ride sharing service – signs people up to be drivers using their own cars, right? That’s a “gig.” The side hustle is when you already have a full-time job, or two, and you pick up another gig, like being an Uber driver, to make a little extra cash on the side.

More than a quarter of all Americans make their living as independent contractors, according to the Bureau of Labor Statistics, or through nontraditional jobs. In 2016, McKinsey Global Institute reported about 27 percent of all working-age people in the US and Europe engage at least partially in independent work. Additionally, a study by the Minneapolis Fed found that 37 percent of working-aged people are in nontraditional jobs. Government economists predict that by 2020, nearly 40 percent of all Americans will be working outside of the stereotypical full-time job.

Those jobs include things like the aforementioned Uber, or AirBnB, or GrubHub, the food delivery service, or even Fiverr, which allows you to sell your creative talents out to customers, starting at $5 per gig.

More and more however, companies are hiring freelance executives to come in and handle projects for a few months, rather than hiring someone into a position. Why? Simple, companies save money on taxes and benefits, while getting some pretty great talent at the same time.

For gig workers, it means they are working for themselves, and they control when and how they work.

Sounds great, right? Work from home in your pajamas and make money without ever having to deal with office politics and co-workers – sign me up!

Let me tell you, it ain’t all coffee with kittens and fuzzy slippers, okay?

First of all, you’re responsible for all of your own taxes, including social security, and all of your own benefits –like health, dental and vision insurance. If you’ve got a partner whose coverage is good, that’s probably not a big problem, but if you’re on your own, the costs of things we take for granted in a paycheck environment can be staggering.

Second, if you aren’t working, you aren’t getting paid. That means things like sick days and vacation days are just things you have to save up for in order to take advantage of. You’re your own little boss, so you have to look at your own bottom line when it comes to taking a “mental health day” or pounding away at work. Also, there’s no workers’ compensation and no unemployment insurance.

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STATS ABOUT THE GIG ECONOMY

11% OF WORKING ADULTS IN THE U.S. WORK PRIMARILY AS INDEPENDENT CONTRACTORS

50% OF U.S. JOBS ARE COMPATIBLE WITH REMOTE WORK, AND 80% OF THE WORKFORCE SAY THEY’D LIKE TO WORK REMOTELY. ONLY 7% OF EMPLOYERS MAKE FLEXIBLE WORK AVAILABLE TO MOST EMPLOYEES

THE SHARE OF PEOPLE IN ‘ALTERNATIVE WORK ARRANGEMENTS’ INCREASED 50% IN 10 YEARS

20-30% OF THE WORKING-AGE POPULATION IN THE U.S. ENGAGE IN SOME INDEPENDENT WORK

51% OF U.S. EMPLOYEES ARE SEARCHING FOR A NEW JOB OR WATCHING FOR OPENINGS

PART-TIME AND FULL-TIME FREELANCERS REPRESENT 35% OF THE U.S. WORKFORCE

19.8% OF FULL-TIME INDEPENDENTS EARN MORE THAN $100,000

7.6 MILLION AMERICANS WILL WORK IN THE ON-DEMAND ECONOMY BY 2020

1/3 OF PROFESSIONALS SAY WORKLIFE BALANCE IS GETTING MORE DIFFICULT

CEOS SAY THE TOP DRIVERS OF INDUSTRY CHANGES ARE THE ‘CHANGING NATURE OF WORK” AND “FLEXIBLE WORK”

Sources: The Ultimate Guide to Gig Economy Data at Nation1099.com

continued from page 9

You can’t really go to anyone if you get hurt on the jobs. It’s all on you.

And lastly, you don’t get paid on a regular basis. You get paid when the client wants to pay you. In some cases, job sharing sites provide immediate payment. But if you’re working as a freelancer or as a contractor, you just have to wait until your client’s accounting department decides to pay the invoice.

On a bright note, getting started is easy –identify something you’re good at and love doing.

Like driving? Why not try out driving for Uber or Lyft? Love making crafts? Check out Etsy and set up a shopping space to sell the things you make. How about house cleaning? Well, first, come to my house and fix it all up, and then check out care.com to find other people who are lazy when it comes to chasing down dust bunnies like me. Love dogs and kids? Urbansitter.com and Rover.com match parents (of dogs and kids) up with sitters.

For more long-term gigs, check out sites like Indeed.com for job postings. While the site also advertises long-term permanent placements, it does feature a number of independent contractor positions for a variety of skills.

As 2020 approaches, our world and our economy are changing rapidly. The internet has altered the way we do things forever – from the way we talk to friends and family (Skype anyone?), to the way we buy our clothes and groceries, to the way we work. Whether you’re just looking for a little extra dough-re-me, or you’re looking to have more time with the kiddos, getting a side hustle or re-careering via the Gig economy may be just the thing for you. v

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3 4

Q A EMMA DEANER

DRUMMER FOR SUPERIOR SIREN, WHICH RELEASED ITS DEBUT, SELF-TITLED ALBUM IN JANUARY; EVENT PRODUCER AT GLENSHEEN MANSION; KUMD-FM ADVISORY BOARD MEMBER; BOARD OF DIRECTORS OF THE MINNESOTA MUSIC COALITION AS A NORTHERN MINNESOTA REP.

By Christa Lawler

CL: Tell us about your musical path: from picking up an instrument for the first time to Superior Siren.

ED: I grew up in the woods to the sound of music. Piano was my first instrument of choice. Classically trained by local harp virtuoso Georganne Hunter. I later picked up sticks in high school as the only female in the percussion section. I hung up the sticks for books in college. Years later, my dear friend Ariane Norrgard had me sit behind what would soon become my first starter kit. Our first gig was at the Free Range Film Festival in Annie Dugan’s barn. A few months roll by and I hear Laura (Sellner of Superior Siren) sing for the first time. I could hear something, the siren’s call perhaps. After the show, I told her if she ever needed a drummer to let me know. And she did. I joined forces with her for Homegrown 2015 and the rest is history.

CL: What is it like to be in Superior Siren? What is the band’s dynamic?

ED: A sisterhood. It’s an honor to collaborate with a collective of independent women to create soundscapes from the soul. And to share that sisterhood with all those who listen. For music is a universal language.

CL: What do you want people to know about the new album?

ED: The debut self-titled Superior Siren LP dropped on January 12 and is now available at your local record shop as well as superiorsiren.com. The album was recorded (a year ago) at Sacred Heart Music Center in Duluth. (It was) produced by Tom Fabjance, mastered by Huntley Miller, manufactured by Noiseland Industries, with album artwork by Wolfskull Creative. The project was made possible by the Arrowhead Regional Arts Council. Album release show just hit Duluth, yet you can

experience the Minneapolis release show on February 24 at The Icehouse with Coyote. Tickets are on sale now.

CL: What are you listening to right now?

ED: Thom Yorke’s solo work. Bjork’s latest album “Utopia.”

CL: Who is your favorite drummer?

ED: Sean Carey, known for his work with Bon Iver and his solo project S.Carey.

CL: Have you ever talked shop with Low percussionist Mimi Parker?

ED: The last time we were together was at the cinema. We talked about the ideal distance between the chair and the screen.

CL: Why have you chosen to live in Duluth?

ED: Lake Superior

CL: Without the constraints of time or gravity, how would you spend your perfect day?

ED: Park Point Beach, mid-summer.

CL: What modern-day concerns keep you awake at night and do you have a solution?

ED: Social media. Have a conversation with someone, in real life.

CL: What is the best thing you’ve read recently?

ED: “Just Kids” by Patti Smith

CL: What piece of advice would you give your 14-year-old self?

ED: Be the weird. v

It’s an honor to collaborate with a collective of independent women to create soundscapes from the soul. And to share that sisterhood with all those who listen.

Emma Deaner

HOW MILLENNIALS CAN GET A GOOD START ON RETIREMENT PLANNING

SOME SIMPLE STEPS CAN MAKE A MAJOR FINANCIAL DIFFERENCE OVER TIME.

By Ed Grondahl

IF YOU ARE YOUNGER THAN 35, SAVING FOR RETIREMENT MAY NOT FEEL LIKE A PRIORITY.

After all, retirement may be 30 years away; if your employer does not sponsor a retirement plan, there may be less incentive for you to start.

EVEN SO, YOU MUST SAVE AND INVEST FOR RETIREMENT AS SOON AS YOU CAN.

Time is your greatest ally. The earlier you begin, the more years your invested assets have to grow and compound. If you put off retirement planning until your 50s, you may end up having to devote huge chunks of your income just to catch up, at a time when you may have to care for elderly parents, fund college educations, and pay off a mortgage.

DO YOUR PART TO REJECT THE FINANCIAL STEREOTYPE THE MEDIA PLACES ON MILLENNIALS.

Are you familiar with it? According to the mainstream media, millennials are wary of saving and investing; they are just too indebted, too pessimistic, and too scared to get into the market after seeing what happened to the investments of their parents.

In truth, savers of all ages were traumatized by the 2007-09 bear market. Last month, Gallup asked American households if they had any money in equity investments; just 52 percent said yes. That compares to 65 percent in April 2007. In 2014, Gallup asked Americans if investing $1,000 in equities was a good idea or a bad idea; 50 percent of those surveyed called it a bad one.1

A recent study from HowMuch.Net found that 52 percent of Americans aged 18-34 have less than $1,000 in savings. Well, guess what: another study from Go Banking Rates reveals that 62 percent of all Americans have less than $1,000 in savings.2

NOW IS THE TIME TO TAKE SOME CRUCIAL FINANCIAL STEPS.

According to a poll taken by millennial advocacy group Young Invincibles, only 43 percent of 18 to 34-year-olds without access to a workplace retirement plan save consistently for retirement; whether your employer sponsors a plan or not, though, you can still make some wise moves before you turn 40.3

MAKE SAVING A TOP PRIORITY.

Resolve to pay yourself first. That is, direct money toward your retirement before you do anything else, like pay the bills or spend it on needs or wants. Your future should come first.

INVEST SOME OR MOST OF WHAT YOU SAVE.

Investing in equities is vital, because it gives you the potential to grow and compound your money to outpace inflation. With interest rates so low right now, ultra-conservative fixed-income investments are generating very low returns, and most savings accounts are offering minimal interest rates. Thirty or 40 years from now, you will probably not be able to retire solely on your savings. If you invest your retirement money in equities, you have the opportunity to retire on the earnings and compound interest accumulated through both saving and investing.

THE EFFECT OF COMPOUNDING CAN BE PROFOUND.

For example, suppose you want to retire with $1 million in savings. (By 2050, this may be a common goal rather than a lofty one.) We will project your investments will yield 6.5 percent a year between now and the year you turn 65 (a reasonably optimistic assumption) and, for the sake of simplicity, we will put any potential capital gains taxes and investment fees aside. Given all that, how early would you have to begin saving and investing to reach that $1 million goal, and

FINANCIAL PLANNING

how much would you have to save per month to reach it?

If you start saving at 45, the answer is $2,039. If you start saving at 35, the monthly number drops to $904. How about if you start saving at 25? Only $438 a month would be needed. The earlier you start saving and investing, the more compounding power you can harness.4

STRIVE TO GET THE MATCH.

Some companies reward employees with matching retirement plan contributions; they will contribute 50 cents for every dollar the worker does or, perhaps, even match the contribution dollar-for-dollar. An employer match is too good to pass up.

INVEST IN A WAY YOU ARE COMFORTABLE WITH.

In the mid-2000s, some Wall Street money managers directed assets into investments they did not fully understand, a gamble that contributed to the last bear market. Take a lesson from that example and avoid investing in what seems utterly convoluted or mysterious.

REALIZE FRIENDS AND FAMILY MAY NOT KNOW IT ALL.

The people closest to you may or may not be familiar with investing. If they are not, take what they tell you with a few grains of salt.

GETTING A DOUBLE-DIGIT ANNUAL RETURN IS GREAT, BUT THE MAIN CONCERN IS STAYING INVESTED.

The market goes up and down, sometimes violently, but there has never been a 20-year period in which the market has lost value. As you save for the long run, that is worth remembering.2

Ed Grondahl may be reached at 218-336-1825 or Edward. Grondahl@cunamutual.com CITATIONS.

1 - GALLUP.COM/POLL/1711/STOCK-MARKET.ASPX [4/28/16]

2 - USATODAY.COM/STORY/MONEY/PERSONALFINANCE/2016/02/04/7-WAYS-MILLENNIALS-CAN-GET-JUMP-STARTRETIREMENT-PLANNING/78310100/ [2/4/16]

3 - MARKETWATCH.COM/STORY/THE-REAL-REASON-MANY-MILLENNIALS-ARENT-SAVING-FOR-RETIREMENT-2016-02-17 [2/17/16]

4 - TINYURL.COM/ZMNCQZ6 [4/27/16]

Make saving a top priority. Your future should come first.

Ed Grondahl

‘WHAT DID MY ANCESTORS EAT’

SEAN SHERMAN’S COOKBOOK ‘THE SIOUX CHEF’ IS A RETURN TO FROM-THE-LAND, PRE-COLONIZATION FOODS

By Christa Lawler

If you’re foraging in Duluth this time of year, think chaga, highbush cranberries — not to mention cedar, which Sean Sherman would use for tea, cedar-braised beans, soup stock. In fact, whenever someone is coming up this way, he said he asks them to bring some cedar back to Minneapolis.

“It’s nice, it’s tangible, it’s everywhere,” said Sherman, the chef-educator-historian-food activist behind the Sioux Chef, a movement to bring back Native American cuisine — the from-the-land precolonization traditions.

Sherman’s book, “The Sioux Chef’s Indigenous Kitchen,” written with Minneapolis chef Beth Dooley, is part textbook, part cookbook for what to find in the wild and what to do with it. Sherman, a member of Oglala Lakota tribe, tells the story of growing up on the Pine Ridge Reservation in South Dakota, and his route to researching the simple and healthy food and drinks made from local animals and seasonal plants. It includes recipes divided by regions, pantry staples and plant guides, and a dismissal of fry bread — unhealthy, originating with government-issued foods, and not nearly as tasty as alternatives like corn cakes with braised bison or smoked duck.

THE EPIPHANY

In the introduction to the book, Sherman writes about an epiphany he had while living in Mexico and observing the way the people — so similar, culturally, to him — maintained their pre-European identity.

“I recognized that I wanted to know my own food heritage,” he wrote. “What did my ancestors eat before the Europeans arrived on our lands?”

Nancy Bundt

His research led him to a glaring omission food world. He found few restaurants with Native American dishes.

“The biggest part is the lack of indigenous education we’re taught in schools,” he said. “When we’re looking at history books, we’re not learning about diverse people in regions. We learn about clashes and the Thanksgiving mythology. There’s not strong education around the indigenous people of North America. The other part is trauma. So many people’s lives were displaced, cultures were displaced — indian boarding schools, forced assimilation.”

There hasn’t been time to recover, he said.

In an effort to change this, Sherman has researched and interviewed elders to create a catering business, popup diners, and a food truck. It has grown into an ideology that includes the nonprofit North American Traditional Indigenous Food Systems, which is focused on education, research and food access.

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Three sisters mash – a mix of wild onion, summer squash, cedar-braised beans, sweet corn and hominy – is billed as being a dish that makes good use of leftovers in “The Sioux Chef’s Indigenous Kitchen.”

PHOTO BY METTE NIELSEN

Maple Cedar tea

continued from page 17

Sherman is in the process of creating a food lab for research and food hubs for training.

He has gotten a positive response to the work. A Kickstarter campaign to create an indigenous restaurant secured $148,728 from more than 2,300 backers. The Sioux Chef movement has gotten coverage in publications like the New York Times, the Atlantic, Saveur and Native Peoples magazine, in addition to National Public Radio and Splendid Table. Then there is the book.

‘THE SIOUX CHEF’S INDIGENOUS KITCHEN’

Beth Dooley, a Minneapolis-based chef known for using local, seasonal ingredients, considering traditions and food history, met Sherman through a mutual friend who saw a need for a Sioux Chef cookbook. She first experienced Sherman as a chef at a pop-up dinner at the Astor Cafe, where he served smoked fish soup, dried rabbit, wild rice cakes, corn cookies — and in between there was music, chanting, spoken word, and drumming.

“Our values align,” Dooley said. “And he had such an incredibly interesting backstory.”

The book is divided by geography. In fields and gardens, there are recipes for griddled maple squash, black bean and yucca soup with warming spices, old-fashioned cornmeal mush with poached eggs. The Prairies and lakes section includes sunflower-crusted trout, bison tartare, hunter’s stew.

For a sweeter touch: sunflower milk sorbet, popped amaranth cakes, caramelized seed mix. In between is Sherman’s story and plans and recipes from fellow chefs.

continued from page 19

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The timing, Sherman said, has been right for this collection.

“I think that right now, people are starting to think about what they’re putting in their bodies, over-produced food and health issues,” Sherman said. “The steady rise in obesity and diabetes. It’s causing people to become more award. The local food movement has opened people’s minds.”

THERE IS ALSO CULTURAL CURIOSITY

“Understanding another culture’s food is a way to understand them,” he said.

Dooley said the book has wide appeal. It’s for people with an interest in local food, history, indigenous people’s rights, the environment, foraging, wildlife, water, prayers.

“It’s part of an organic movement people are gathering around,” she said.

Dooley and Sherman recently returned from touring with the book out east — a trip that included meeting

with Native American vendors, culinary events, and more.

Wherever they go, they focus on the available seasonal ingredients.

Dooley said she’s learned a lot from Sherman since meeting him, including history she was not exposed to when she was growing up. It also was a confirmation to pay attention to what is in front of us — there is so much nourishment out there.

It also offered a shift to how she

approaches cooking, she said.

“It’s understanding things I might not have put together,” Dooley said. “Putting a cedar branch in with wild rice really makes a lot of sense. You extend that: The water the rice is cooked in can be a broth for soup or reduced to a sauce or tea or, with maple syrup, frozen to a sorbet.

“You begin to take what is right in front of you and see opportunities for enjoying it.” v

A LOOK AT NORTHERN WATERS SMOKEHAUS

By Andrea Busche

Offering everything from smoked fish and meats to antipasto platters and cheeses Northern Waters Smokehaus has become a staple of Canal Park.

16 SMOKIN’ YEARS

Open since 2001, Northern Waters, located in the Dewitt Seitz building, is a smoked foods deli owned by Eric Goerdt and his wife, Lynn. Eric was introduced to the art of smoking wild fish and game by Alaskan locals while he served in the Coast Guard in the early ’90s, and soon perfected the craft. Along with their 50 employees, the Goerdt kids also join in on the family fun, working summers at the shop.

Besides kippering and smoking fish, Northern Waters offers an award-winning charcuterie program, and sells a variety of cured muscle meats and fresh sausages. There are sandwiches offered at the deli, too.

Here’s one selection from the sandwich menu:

Cajun Finn - Haus-smoked Cajun salmon, green onion cream cheese, roasted red peppers, pepperoncini & lettuce on stirato.

The Smokehaus has been featured on the TV show “Diners, Drive-ins, and Dives.” It has also been profiled in Bon Appétit magazine, as well as a variety of other magazines, newspapers and blogs.

continued on page 22

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SMOKING AND DRY CURING –BEHIND THE SCENES

Northern Waters uses an old-world technique for dry-curing their meats. The casings are first filled with all manners of delicious meats. The stuffed salumi are then sprayed with penicillin mold to prevent bacteria buildup. While this sounds slightly unappealing, it’s actually a way to keep the meat safe and healthy for you to eat.

The meat is then hung to dry and cure in a special, humidity-controlled room found in the basement of Dewitt Seitz. Once the salumi lose 40 percent of their weight, they’re done.

Catering & Delivery Director Justin Wood (known as “Woody”) shares that Northern Waters’ saucisson sec, a type of French salami, is a delicacy seldom found outside of France. “We’ve had customers visiting from France who tried it, and they were just blown away,” he shares. “To them, it tastes like

home.”

For its smoking method, Northern Waters uses what’s known as the kipper process. The fish is treated with a brine solution containing brown sugar, salt, and water. It is then put in the smoker, and set at 100 degrees. Kippering is a slow process, where the temperature of the smoker is raised 10 degrees per hour until it reaches 160 degrees. Afterwards, the meat is allowed to “rest” outside the smoker until it becomes tacky.

continued on page 23

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LOCALLY SOURCED WHENEVER POSSIBLE

Northern Waters purchases all of its lake trout, herring and whitefish from Lake Superior Fish Company, based in Knife River. Since it is illegal to commercially fish for salmon in Lake Superior, Northern Waters sources its salmon from Dave Rogotzke, a local fisherman who travels to Bristol Bay Alaska to fish. Some of the Smokehaus’ salmon is farm raised Atlantic, as well.

For more information, visit northernwaterssmokehaus.com.

Fish, Meats, Cheeses, and Platters from the Smokehaus

Fish: King salmon, sockeye salmon, trout, whitefish, salmon pate

Meat: Bacon, porketta, pork loin, smoked turkey breast, ham, pancetta, pastrami, pepperoni, salami, Spanish Chorizo, pepperoni, saucisson sec

Gifts: Bagel sandwich kits, sampler boxes

Trays: Smoked salmon all-season fillet platter (dill, lemon pepper, Cajun, and traditional), Antipasto Platter (ample portions of smoked meats, cured meats, veggie charcuterie, cheeses, and olives), cheese plates, and baguette baskets

MILLENNIALS ARE HAVING BABIES, SO OF COURSE WE’RE CALLING THEM “PARENNIALS”

By Liz Carey

Our little bundles of joy aren’t little kids anymore. That’s right, the millennials, the generation born between 1980 and 2000, are grown up and having kids of their own. Dubbed the “parennials” by the New York Times, this new generation isn’t anything like the parents who came before them.

While we’ve been busy maligning their self-centeredness and their addiction to selfies, they’ve been getting on with their lives. And by all accounts so far, they’re putting their own stamp on parenthood.

First, they’re not going to be turning to us for advice, they’re much more likely to just Google it. Having spent almost their entire lives with personal technology, they are likely to look online for help with parenting, according to Zero to Three, an organization that has been studying new parents since 1977.

So much for that “I don’t need Google, because my mom knows everything mug” for Mother’s Day.

But the downside to that is many parennials feel overwhelmed by all the information available out there, and confused by which resources they need to pay attention to. A study by Zero to Three and the Bezos Foundation called the National Parent Survey, found 84 percent of the parents of young children they interviewed turned to articles specifically aimed at helping parents, but only 49 percent of them found them to be helpful.

Oddly, the survey also found that while 88 percent of them turned to their mother for parenting tips, only 68 found that advice particularly effective. But good old mom ranks up there as the number one source of effective tips. Not surprisingly only 32 percent found the advice they got from “good parenting portrayals on television” or “social media” effective.

At the same time, the study found, parennials feel completely judged for their parenting skills. A whopping 90 percent of moms and 85 percent of dads feel judged, and nearly half of all moms and dads say they feel like they are judged all the time or nearly all the time.

continued on page 26

continued from page 25

The dilemma, parennials said, is what to do about it. As one respondent to the study said, “If you discipline your kid, another parent might think you’re being abusive. If you don’t discipline your child then they might think you don’t care about your child.”

Speaking of self-centeredness, the generation that grew up posting their every movement on social media is now posting their child’s every step on social media too. From giving children Twitter accounts at birth, #letshearitforanotherbrittany, to an endless array of “themsies” – pictures of their kids – parennials are just as social media savvy with their progeny as they were with themselves.

But, surprise, surprise, they may not be able to pay the bills. For millennials who got out of college just as the recession hit, there are big bills like student loans to pay, and few resources to pay them with, especially if the kiddos are relying on the gig

economy for income. As a result, more and more these millennial parents are relying on their baby boomer parents to help them out.

You know what that means, right?

Yes,… they’re never moving out of the basement and they’re bringing the pitter patter of little feet with them.

And on top of that, they’re going to fact check you when you tell them putting bourbon on a baby’s gums will relieve the pain from teething.

The good news, though, is that the millennials, more than any other generation, seem to be the generation that really seeks to find a work/home/ family balance. According to a PwC study on millennials in the workplace, 71 percent of said work demands interfere with their personal lives. In fact, 15 percent of male employees and 21 percent of female employees say they would give up some of their pay and slow the pace of promotion in exchange for working fewer hours.

This isn’t a sign of laziness, the company said, but more one of

millennials finding balance.

“While working through and excelling during such demanding times can have significant rewards in an employee’s future career (e.g., rapid skill development and advancement within the firm), millennials are largely unconvinced that what they would have to give up is worth such a sacrifice,” the study found. “Millennials value work/ life balance, and the majority of them are unwilling to commit to making their work lives an exclusive priority, even with the promise of substantial compensation later on.”

Maybe we can all take a page from their play book on that one.

While the rest of us have been busy drinking the hater-gade on the millennials, as parents, they’re changing all sorts of things we thought parenthood ought to be. But then again, they’ve been changing how we see a lot of things.

And with 82 percent of children born each year to the parennials, it’s not a trend that’s likely to stop soon. v

REV UP YOUR TAILGATE WITH MAKE-AHEAD RECIPES

By Susan Selasky

It’s game on for tailgate parties. We have just the recipes in our playbook. These can be made ahead and reheated or served at room temperature. Our recipe lineup includes classic tailgate fare of chicken wings, appetizers, dips and sandwiches. And you can cap it all off with cookies. It’s just the ticket for feeding hungry football fans.

BONELESS BUFFALO CHICKEN WINGS

Serves: 8 / Preparation time: 30 minutes / Total time: 45 minutes

For the blue cheese dip, you can use all reduced-fat sour cream instead of the sour cream mixed with yogurt. If you desire more spiciness, serve extra hot pepper sauce on the side.

FOR SPICY BLUE CHEESE DIP

1/3 cup reduced-fat sour cream

1/3 cup nonfat plain Greek-style

yogurt

2/3 cup crumbled blue cheese

1 tablespoon distilled white vinegar

1/4 teaspoon cayenne pepper

FOR WINGS

3 tablespoons low-fat or nonfat buttermilk (see note)

3 tablespoons favorite hot pepper sauce, divided

3 tablespoons white vinegar, divided

2 pounds chicken tenders

6 tablespoons white whole-wheat flour, such as King Arthur

6 tablespoons cornmeal

1/2 teaspoon cayenne pepper

2 to 3 tablespoons canola oil, divided

2 cups carrot sticks

2 cups celery sticks

To prepare dip: In a small serving bowl, mix together all the ingredients, cover and refrigerate until ready to serve.

To prepare wings: In a large bowl, whisk the buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar. Add chicken tenders and toss to coat. Refrigerate and marinate at least 10 minutes or up to 1 hour, stirring occasionally.

Whisk flour and cornmeal in a shallow dish.

In a separate small bowl, whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar; set aside.

Remove the chicken from the marinade, letting the excess drip off, and roll each piece in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with the cayenne. Working in batches, heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add about half the chicken. Cook until golden brown and cooked through, about 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Add the remaining tablespoon of oil if needed. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.

Notes: If you have no buttermilk, you can use buttermilk powder prepared according to package

directions. Or make sour milk by mixing 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk. Look for 3-pound bags of chicken tenders in the frozen aisle or fresh in the meat case.

Adapted from Fine Cooking magazine, February 2007 issue.

Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis based on 2 chicken tenders with 1/2 cup vegetables and 2 tablespoons dip.

MOCHA CINNAMON CHOCOLATE CHIP COOKIE

Makes: About 48 / Preparation time: 15 minutes

Total time: 45 minutes

2 cups unbleached all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

2 1/2 sticks (or 1 1/4 cups) unsalted butter, softened

3 tablespoons instant espresso powder

(or 4 tablespoons instant-coffee granules, crushed)

1 cup confectioners’ sugar

1/2 cup packed light brown sugar

1 1/2 cups semisweet chocolate chips

1/4 cup sugar for dipping

Preheat the oven to 350 degrees. Line a cooling rack with paper towels.

JALAPENO POPPERS

Serves: 24 / Preparation time: 20 minutes

Total time: 45 minutes

You can broil these in advance, then reheat them on the grill.

12 large jalapeños

1 package (8 ounces) reduced-fat or regular cream cheese

1 cup cooked sausage, crab or other meat filling

3/4 cup shredded Mexican mix cheese or pepper

Jack cheese, divided

6 slices of bacon, cut in half 24 toothpicks

Preheat grill to medium-high. Or preheat the broiler. Wash the jalapeños and cut in half lengthwise. Remove the ribs and seeds; set aside. In mixing bowl, mix together cream cheese, meat and 1/2 cup of the shredded cheese. Stuff jalapeños with the mixture. Sprinkle with remaining 1/4 cup cheese, lay half a bacon slice over the pepper and secure with toothpick. Place the stuffed jalapeños on the grill or under the broiler.

Cook the jalapeños until the bacon is cooked through and just crisp, about 10-15 minutes, and serve.

Submitted by Sarah Crowgey, East Lansing.

Tested by Susan Selasky for the Free Press Test Kitchen.

In a medium bowl, combine the flour, baking powder, cinnamon and salt. In a larger bowl, beat the butter and espresso powder or coffee until well combined; about 3 minutes. Add the confectioners’ sugar and brown sugar and beat until combined. Stir in the flour mixture about 1/2 cup at a time, mixing well after each addition. Stir in the chocolate chips.

Put the sugar in a small, shallow bowl. Scoop out a scant 1 tablespoon of dough and flatten it slightly into a disk about 1 1/2 inches in diameter. Dip one side into the granulated sugar and then set the disk sugar side up on an ungreased baking sheet. Repeat with the remaining dough, spacing the disks about 2 inches apart. Bake until the edges start to darken, 12 to 14 minutes. (Begin checking after 12 minutes, but don’t be tempted to remove them too soon.)

Let the cookies cool for 1 to 2 minutes on the baking sheets. Transfer them to the paper towel-lined racks to cool completely. Repeat with remaining dough.

From Fine Cooking Tailgating 2010. Tested by Susan M. Selasky for the Free Press Test Kitchen.

continued on page 30

SUSTENANCE

STROMBOLI

Serves: 10 / Preparation time: 30 minutes / Total time: 1 hour

1 pound frozen pizza dough, thawed

Cornmeal for dusting baking sheet or grease the sheet

2 tablespoons olive oil, divided

1 medium onion, peeled, sliced vertically

1 tablespoon butter

1/2 teaspoon crushed garlic

2 cups shredded Italian cheese blend

1 teaspoon Italian seasoning

1 jar (12 ounces) roasted red peppers, sliced

8 to 10 thin slices low-fat deli ham

8 to 10 thin slices salami

1/2 cup sliced olives

1 egg white, lightly beaten Kosher salt to taste

Preheat the oven to 400 degrees.

On a lightly floured work surface, roll the thawed dough into a rectangle about 10 by 16 inches. You also can

stretch the dough into a rectangle if needed.

Sprinkle a baking dish with the cornmeal or lightly grease. Place the dough on the baking sheet; set aside.

In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the onions, and sauté about 5 minutes or until softened.

In a small bowl, mix the remaining 1 tablespoon of olive oil, butter and crushed garlic. Brush this mixture on the surface of the pizza dough. In another bowl, mix the cheese with the Italian seasoning. Sprinkle 1/4 cup of the cheese over the pizza dough.

Place the ham on the pizza dough about 2 inches from the edge — making a double row of it with the slices overlapping. Sprinkle with about 3/4 cup of the cheese, and top with sautéed onions, peppers and olives. Place a layer of salami on top — making a double row of it with the slices overlapping. Top the salami with the remaining onions, red peppers and

olives. Sprinkle with the remaining cheese.

Starting with the long edge, bring the edge up over the filling. Begin rolling into a cylinder, but loosely. If you roll the stromboli too tight, it will split on the sides during baking. Continue rolling and just before the final edge, brush the edge with a little beaten egg white to seal it. Fold the outer edges under and press to seal. Make sure the long seal is underneath. Make several slits on the top of the stromboli. Brush the stromboli all over with beaten egg white, and sprinkle with kosher salt.

Bake for about 25 minutes or until the stromboli is golden brown on top. Remove from the oven, and cool before slicing.

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BARBECUE CHICKEN SLIDERS

Makes: 12 sliders / Preparation time: 15 minutes

Total time: 1 hour, 15 minutes

This is a super-easy recipe that you can make one day in advance. Instead of the coleslaw, try a dollop of Caramelized Onion and Poblano Pepper Dip.

2 large bone-in, skin on, chicken breasts

(about 1 pound each)

4 tablespoons chili powder

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons brown sugar

1 tablespoon paprika

1 1/2 cups barbecue sauce, divided

12 small pretzel rolls or dinner rolls

Coleslaw, optional

Crispy French fried onions, optional

Preheat the oven to 350 degrees. Place the chicken on a sided baking sheet. Flatten it to press down on the bone so the chicken breast is almost an even thickness. Loosen the skin. Mix together the chili powder, garlic powder, salt, black pepper, brown sugar and paprika. Set aside half of the mixture. Rub the other half all over the chicken on all sides and under the skin.

Bake about 45 minutes or until chicken is thoroughly cooked through. Remove from oven and cool completely.

When cool, remove the skin and discard it. Shred the chicken meat and put in a bowl. You should have about 4 cups of meat. Sprinkle in some reserved rub mixture. (You may not use all the rub.) Add about 1 cup barbecue sauce to chicken and mix thoroughly.

Cut the dinner rolls in half. Spread a little bit more barbecue sauce on the bottom roll. Top with about 1/3 cup shredded chicken, coleslaw and crispy fried onions.

From and tested by Susan Selasky for the Free Press Test Kitchen.

CARAMELIZED ONION AND POBLANO PEPPER DIP

Makes: 3 cups / Preparation time: 15 minutes

Total time: 45 minutes (plus chilling time)

2 tablespoons canola oil

3 cups diced white onion (from 1 large onion)

3 fresh poblano chiles, seeds and ribs removed, diced (3 cups)

1 teaspoon coarse salt

1 teaspoon ground coriander

1/4 cup fresh lime juice (from 2 to 3 limes)

4 ounces reduced-fat cream cheese, softened

1/2 cup reduced-fat sour cream

Cayenne pepper, optional

Cut-up vegetables, jicama or tortilla chips, for dipping

In a large skillet, heat the oil over medium heat. Add the onion, chiles and salt. Sauté, stirring occasionally, until onion and chiles are tender and caramelized, 25 to 30 minutes. Remove from heat, stir in the coriander and let mixture cool completely.

In a medium bowl, stir together the lime juice, cream cheese and sour cream until smooth. Stir in onion mixture. Season with salt if necessary. Refrigerate at least 1 hour and up to 1 day. Sprinkle with cayenne if desired.

Adapted from www.marthastewart.com v

CHASE AWAY THE WINTER CHILL

WARM UP WITH A CLASSIC COCKTAIL FOR THOSE COLD WINTER NIGHTS

Hot toddies are ideal for entertaining, and have been around for centuries. Usually a mix of a spirit (either whiskey, rum or brandy) hot water, honey and spices, some believe the word ‘toddy’ comes from an Indian drink of the same name that is produced by fermenting the sap of palm trees. Other sources say the hot toddy was created by Dr. Robert Bentley Todd, an Irish physician who prescribed a drink made of brandy, white cinnamon, sugar syrup, and water. The drink was dubbed the “hot toddy.”

Hot drinks embellished with alcohol were long used for medicinal purposes. While alcoholic beverages are no longer used as medicine, hot toddies can still chase away a chill. “Grog” is another name given to hot alcoholic drinks, or any drink in which unmeasured amounts of spirits are mixed with other ingredients. Grog may also refer to a water-andrum mixture that sea merchants once drank. The water kept the merchants hydrated, while the rum prevented the water from spoiling during voyages.

The classic hot toddy can be a versatile drink used to keep guests comfortable and cheerful. This warm libation is soothing and savory, mixing citrus, honey and spices, which each have their various health benefits.

Although hot toddy recipes vary, the following is the recipe for a classic hot toddy.

CLASSIC HOT TODDY

11/2oz bourbon, whiskey or another brown liquor

1 tablespoon honey

1/2 ounce fresh lemon juice

1 cup boiling water

Cinnamon stick

Lemon wedge

Cloves or star anise

Combine liquor, lemon juice, honey, and boiling water together in a mug or Irish coffee glass. Push cloves or star anise into the lemon wedge. Add the cinnamon stick and lemon wedge to the mug. Allow lemon and cinnamon stick to steep in the beverage for a few minutes. Stir and enjoy.

Soothe holiday visitors with a hot toddy. The combination of lemon, honey and whiskey makes hot toddies a comforting libation.

a cup. A dash of cayenne pepper makes the drink extrawarming without being overtly spicy.

ingredients

1 1/2 cups whole milk

1 cup whipping cream

3 tablespoons packed brown sugar

2 3x1-inch strips orange peel

1/8 teaspoon cayenne pepper

10 ounces bittersweet chocolate, finely chopped

1/2 teaspoon vanilla

Unsweetened whipped cream

In a heavy medium saucepan, heat the milk, 1 cup cream, brown sugar, orange peel, and cayenne over medium-low heat until just simmering. Remove from heat. Add chocolate and vanilla; let stand 5 minutes. Whisk until the mixture is smooth and chocolate is melted. Return to medium-low heat; cook and stir until desired temperature. Remove orange peel. Pour into demitasse or small teacups and top with a small dollop of whipped cream.

GLUHWEIN (hot spiced mulled wine)

ingredients

1 cup water

1/2 cup sugar

1 orange, cut into thin wedges

2 teaspoons finely shredded lemon peel

1/4 cup lemon juice

6 inches stick cinnamon

2 cardamom pods, crushed or 1/2 teaspoon ground cardamom

2 bay leaves

1 teaspoon whole cloves

1 750ml bottle dry red wine (Burgundy, Zinfandel or Merlot) Brandy, rum, vodka, port or kirsch (optional)

In a medium saucepan, combine the water, sugar, orange wedges, lemon peel and juice, cinnamon, cardamom pods, bay leaves and whole cloves. Bring to boiling; reduce heat, Simmer, covered, for 20 minutes. Pour in the wine and heat until steaming but not simmering.

To serve, strain mixture through a very fine wiremesh strainer; discard solids. Serve hot wine in small heatproof mugs or glasses. Add about 1 tablespoon of brandy or desired liquor to each, if you like. Makes 8 to 10 servings.

VARIATION

Kinder Gluhwein (Mulled Spiced Cider for Kids): Prepare and serve as above, except substitute 3-1/4 cups apple cider or apple juice for the wine and omit liquor options.

ingredients

1/2 cup whipping cream

3 tablespoons powdered sugar

1/2 cup finely chopped semisweet chocolate or finely chopped milk chocolate

1/2 cup crushed striped round peppermint candies

8 cups hot espresso or very strong coffee

Chocolate curls

Beat the whipping cream and powdered sugar with an electric mixer on low speed until soft peaks form; set aside.

Spoon 1 tablespoon each chopped chocolate and peppermint candies into a coffee cup. Add hot espresso. Top with the whipped cream and chocolate curls. Serve at once. Makes 8 servings.

LOCAL PAIRINGS

LYRIC KITCHEN • BAR

BRINGING CASUAL CLASS AND UNIQUE FARE TO THE HOLIDAY CENTER

by Andrea Busche

For more than 30 years, Porter’s restaurant was a downtown Duluth staple. Taking up a good chunk of real estate inside the Holiday Center, it primarily served hungry Holiday Inn guests, but the general public was always welcome, too.

After a recent tip-to-tail renovation and rebranding by Lion Hotel Group, which owns Porter’s, the Holiday Inn & Suites, and the shopping and office complex that contains them Porter’s is no more. Say hello to the brand-new Lyric Kitchen * Bar.

WHAT’S IN A NAME?

Living by the mantra, “Good stuff. Not stuffy,” Lyric, which opened October 31st, is fresher and more hip, with a sleek, modern vibe. The food is unique and delish, and there are craft beers aplenty.

Photography by Michael Busche

The name Lyric is reminiscent of Duluth’s rich history. The restaurant, located at 205 West Superior St., is found on the city block known as Duluth’s historic Lyric block.

Once home to grand theaters and touring opera companies, the Lyric block is even rumored to have been a featured stop for a visiting Babe Ruth. Lyric’s décor features some cool vintage photos of Duluth back in the day, which can be found scattered throughout the restaurant.

THE VIBE

Lyric’s décor is undeniably modern. With concrete floors and pillars, dark wood tables, and metal light fixtures, the space features a deep brown and blue color scheme.

The space includes a dining room area, a bar, and a back room that can be reserved for private parties. TVs in the bar area are tuned into the latest Vikes or Wild game, and soft, super chill music plays in the background of the dining room … think Jack Johnson and Bobby McFerrin.

The washrooms sparkle with fresh white tile and chrome, and feature an interesting, Duluth-themed wallpaper. The bar is enormous and stunning, and the ceilings in the bar feature shiny, metal tiles, which naturally draw the eye upward.

You can enter Lyric either via

Superior Street, or by coming in through the Holiday Center. Parking is available in the Holiday Inn parking ramp, and Lyric will validate your parking.

And, in case I didn’t stress it enough already, just one more thing must be said about the vibe: Lyric loves Duluth. From the photos on the wall to the locally-sourced drink menu, Duluth pride is evident everywhere you look.

THE SERVICE

A major highlight to our dining experience was the service. Let me start by saying our server, Peytin Kenney, was phenomenal. At just 18 years old, she had the poise and professionalism of a server twice her age.

And, restaurant manager Dexter Baxter, who is originally from Jamaica, was a delight. He floated from table to table, chatting with each patron, and asking them what they thought of the food.

Prior to joining the Lyric team, Baxter had previously worked at Sheraton’s Restaurant 301 and Silos. As a relatively recent Duluth transplant, Baxter shared, “My wife and I came here for a friend’s wedding, fell in love with Duluth, and decided to move here. It’s a great place to raise kids, and there’s even a Reggae fest – the biggest one in the Midwest!”

continued on page 36

FOOD AND DRINK

Lyric serves breakfast, lunch and dinner, and their menu is eclectic, featuring wraps, burgers, pot pie, pizza, fish, steaks, pot roast, and more. There are several unique and interesting items, such as poutine, totchoes (What would happen if tots and nachos had a baby? Totchoes!), and Ahi tuna tacos.

Lyric’s beer and wine lists are extensive, with several local options to try. There are also plenty of cocktails, many of which feature Duluth’s own Vikre spirits.

WHAT WE ATE

Peytin informed us that Lyric offers not just one, but two, happy hours (from 3 – 6 pm, and again from 9 – 11 pm), featuring great deals on drinks and apps. We arrived smack-dab in the middle of Happy Hour #1, and decided to sample some half-priced chicken tenders. They were phenomenal. From the menu:

“Big, honkin’ chicken tenders, hand-battered and fried. Served with your choice of dipping sauce: jerk, honey mustard, buffalo, bbq, teriyaki or Thai.”

Speaking of those sauces, Baxter shared that Lyric’s Jamaican Jerk sauce is authentic and phenomenal.

The chicken tenders were served on an attractive square white plate, with a square ramekin of the tangy honey

mustard we requested. The tenders were served piping hot, with a crispy, deep fried crust on the outside, and the chicken inside was juicy and tender.

Another server had also suggested the tenders to a table nearby. We overheard the gentleman telling Dexter they were “the best chicken tenders he’s ever had … in his life!”

When it came time to order our meal, I looked to Peytin for guidance. I was torn between ordering the salmon and the shrimp. Peytin pointed me in the direction of the salmon, saying I’d get “a larger serving of food for the same price.” Ah, a budget-friendly girl after my own heart. So, I took her advice and ordered the salmon.

From the menu:

“Fresh Atlantic Salmon fillet lightly seasoned and roasted on cedar. Served with mashed potatoes and a vegetable.”

The salmon was served hot, and was cooked thoroughly without being overdone. It flaked easily under the weight of my fork. The salmon was served on a cedar plank, which definitely gave the fish that unique cedar taste, and, as the menu said, was very lightly seasoned.

The mashed potatoes were rich and buttery, and served in a pretty scalloped shape, which obvs made them even more delicious. The vegetable was tender baby carrots, cooked in butter and dill.

continued on page 37

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Mike opted for the Walleye. From the menu:

“This flaky flavorful fish comes broiled, deep-fried or ‘shore lunch’ style. Served with mashed potatoes and veggies.”

He ordered his fish deep-fried, subbing French fries for mashed potatoes. He received one decent-sized fillet of the Walleye, which was deep-fried in a perfectly-seasoned crispy crust. The fries were beer battered and had that nice texture of firm and crisp on the outside; soft and buttery on the inside. The Walleye was served with the same side of carrots.

Our entrees included a bread basket and a salad. We were served two types of bread: Kalamata olive, and French, with butter. Mike and I both sampled the French, which was heavenly. Served warm, it had a crisp crust on the outside, and a soft middle. The salads were large, and included a Romaine/ spring mix combo, along with cukes, tomato, croutons, and a generous portion of the dressing of your choice.

WHAT WE DRANK

As our dear server Peytin isn’t even of legal drinking age, she referred all of our pairing questions to the older folks (who were probably only 25 themselves) working behind the bar. Ultimately, I paired my salmon with the Fulton Lonely Blonde, out of Minneapolis.

Featuring German noble hops, and a touch of white wheat between American pale and crystal malts, the Lonely Blonde was smooth, and, as it is on the lighter side, a nice complement to the fish.

Mike paired his walleye with the Lake Superior Kayak Kolsch. With its bright yellow-gold hue, the Kolsch offers fresh floral hop aromas. A light, refreshing thirst-quenching beer, the Kolsch was a great complement to the walleye.

THE VERDICT

With great food and a chill, “we’re proud to be from Duluth” vibe, Lyric is a super fun new place to try. Featuring everything from poutine and Ahi tuna tacos to the classics, there is something for everyone. And, for the more budgetminded diners, don’t forget to check out their not one, but TWO amazing happy hours.v

For more information, please visit lyrickitchenbar.com.

Concierge dining guide

7 West Taphouse

7 W. Superior St., Duluth, MN

218-727-2494

1319 Tower Ave, Superior

715-718-0386

A & Dubs

3131 W 3rd St, Duluth, MN 218-624-0198

A & W Family Restaurant

701 Belknap St, Superior, WI 715-392-6125

Aces On 29th

2827 Oakes Ave, Superior, WI 715-392-2546

Amazing Grace Bakery & Cafe

394 S Lake Ave, Duluth 218-723-0075

Anchor Bar 413 Tower Ave, Superior, WI

715-394-9747

Applebee’s Neighborhood Grill & Bar

1405 Highway 33 S, Cloquet

218-879-4790

1600 Miller Trunk Hwy, Duluth, MN

218-723-1253

3605 Tower Ave, Superior, WI 715-395-8460

Arby’s 1362 W Arrowhead Rd, Duluth, MN 218-728-8918

3821 Tower Ave, Superior 715-392-2424

704 Highway 33 South, Cloquet, MN 218-879-6260

At Sara’s Table Chester Creek Cafe 1902 E 8th St, Duluth, MN

218-724-6811

Avenue C 207 Avenue C, Suite 110, Cloquet

218-499-8485

Barker’s Island Inn Resort & Conference Center

300 Marina Dr, Superior, WI 715-392-7152

Beacon Sports Bar & Grill

5044 Hermantown Rd, Duluth 218-729-6149

Beaner’s Central 324 N Central Ave, Duluth, MN 218-624-5957

Beijing Restaurant 1918 London Rd, Duluth 218-724-2627

Bellisio’s Italian Restaurant

405 S Lake Ave, Duluth 218-727-4921

Betty’s Pies

1633 Highway 61, Two Harbors, MN 218-834-3367

Big Apple Bagels 1224 Belknap, Superior, WI 715-392-2435

Big Daddy’s Burgers 2828 Piedmont Ave, Duluth 218-720-3181

Billy’s 3502 W Tischer Rd, Duluth 218-525-3465

Blacklist Artisan Ales 120 E. Superior Street, Duluth, MN 218-606-1610

Black Water Lounge at the Greysolon

231 E Superior St, Duluth

218-740-0436

Black Woods Grill & Bar

612 7th Ave, Two Harbors

218-834-3846

2525 London Rd, Duluth

218-724-1612

1495 Hwy 2, Proctor, MN

218-628-0628

The Blind Pig

1332 E Superior St

218-623-1889

Bowery Bros.

505 W Superior St, Duluth 218-727-8981

Breakwater Restaurant

4927 E 2nd St, Superior, WI 715-398-7111

Breeze Inn

5168 Jean Duluth Rd, Duluth, MN 218-525-2883

Bridgeman’s Restaurant

2202 Mountain Shadow Drive, Duluth 218-727-0196

Buffalo House

2586 Guss Rd, Proctor, MN 218-624-9901

Buffalo Wild Wings

1307 Miller Trunk Hwy, Duluth, MN 218722-5100

Bulldog Pizza & Grill

101 Mount Royal Shopping Cir, Duluth, MN 218-728-3663

Burger King 210 S 27th Ave W, Duluth 218-529-2350

724 Belknap St, Superior, WI 715-3929555

208 E Central Entrance, Duluth, MN 218722-7763

Burrito Union

1332 E 4th St, Duluth

218-728-4414

Canal Park Brewery

300 Canal Park Dr., Duluth 218-464-4790

Caribou Coffee House

Miller Hill Mall, 1600 Miller Trunk 218727-9154

307 Canal Park Drive, Duluth

218-786-0985

627 W Central Entrance, Duluth

218-720-4685

Carlson’s Diner

5691 Hwy 2, Hermantown (218) 624-3300

dining guide

Casa Latte

5493 Miller Trunk Hwy, Duluth

218-729-7690

Castle Danger Brewery 17 7th St, Two Harbors, MN 55616 218-834-5800

Carmody 61 1102 7th Avenue, Two Harbors 218-834-1102

Casino Pizza

7-13th St N, Cloquet 218-879-2068

Cast Iron Bar & Grill

5906 Old Miller Trunk Hwy, Duluth, MN

218-729-7514

Chalet Restaurant, Lounge & Laundromat

4833 Miller Trunk Hwy, Duluth 218-722-2457

Charlie’s Riverside

4385 S Cty Rd U, South Range, WI 715-398-6898

China Cafe 1623 London Rd, Duluth 218-728-0100

China Inn Of Superior 15 Belknap, Superior, WI 715-392-3434

China Star Family Restaurant 4227 Haines Rd, Duluth, MN 218-740-2750

Chinese Dragon 108 E Superior St, Duluth, MN 218-723-4036

Chinese Garden Restaurant 231 E Superior St, Duluth 218-723-1866

Choo Choo Bar & Grill 5002 E 3rd St, Superior, WI 715-398-3788

Cloud 9 Asian Bistro 308 E Lake Ave, Duluth 218-786-9888

Clyde Iron Works Restaurant & Bar 2920 W Michigan St., Duluth, 218-727-1150

Coney Island Deluxe 112 W 1st St, Duluth 218-722-2772

Culver’s 1082 Highway 61, Two Harbors 218-834-1350 2110 E 2nd St, Superior, WI 715-392-5550

Dairy Queen 307 Canal Park Dr, Duluth 218-722-0799

530 7th Ave, Two Harbors 218-834-4105

1402 Highway 33 S, Cloquet, MN 218-879-1953

5692 Miller Trunk Hwy, Duluth, MN 218-729-8756

4431 Grand Ave, Duluth, MN 218-624-1757

3100 Tower Ave, Superior, WI 715-392-6654

Dave’s Pizza

4894 Miller Trunk Hwy, Duluth (Skyline Lanes) 218-727-5298

Derailed Bar & Grill 501 3rd Ave, Proctor, MN 218-628-7181

Do North Pizzeria 5116 Miller Trunk Hwy, Duluth 218-729-1800

Domino’s Pizza 309 N Central Ave, Duluth 218-628-3030

5704 Miller Trunk Hwy, Duluth

218-729-7979

309 E Central Entrance, Duluth

218-722-3030

1701 Woodland Ave, Duluth

218-728-3627

1204 Belknap St, Superior, WI 715-394-7777

Dry Dock Bar & Rest.

2820 Midway Rd, Proctor, MN 218-624-5512

Dubh Linn Irish Brew Pub109

W Superior St, Duluth

218-727-1559

Duluth Grill

118 S 27th Ave W, Duluth, MN 218-726-1150

Dunn Bros Coffee 2401 London Road, Duluth, MN 218-724-8838

Eddie’s World Famous Ribs

5221 E 4th St, Superior 715-398-0191

Endion Station Public

House Bar

Canal Park, Duluth 218-279-2739

Erbert & Gerbert’s Subs & Clubs

1414 HWY 33 S, Cloquet, MN 218-879-7827

330 N 57th Ave W, Duluth, MN 218-628-0600

232 W 1st St, Duluth, MN 218-723-2330

1325 Tower Ave, Superior, WI 715-392-5305

Eskomo Pizza Pies

3 W. Hwy 61, Esko, MN 218-879-6633

The Exchange

305 W First Street, Duluth 218-727-8836

Family Tradition Restaurant

816 Sunnyside Dr, Cloquet, MN 218-879-1210

Famous Dave’s 355 S Lake Ave., Duluth, 218-740-3180

Farley’s Family Restaurant

4899 Miller Trunk Hwy., Duluth, MN 218-740-1010

Fitger’s Brewhouse

600 E Superior, Duluth, MN 218-279-2739

Fullers Family Restaurant

5817 Tower Ave, Superior, WI 715-392-7510

G B Schneider & Co. 4602 Grand Ave, Duluth, MN 218-491-7878

Giant Panda

1310 Cloquet Ave, Cloquet, MN 879-879-5900

215 N Central Ave, Duluth 218-624-2422

Golden Inn 24 E Street, Superior, WI 715-395-2565

Gopher Bar, Grill & Pizza 402 N Central Ave, Duluth 218-624-9793

Gordy’s Hi Hat

415 Sunnyside Dr, Cloquet, MN 218-879-6125

Gordy’s Warming House 411 Sunnyside Dr, Cloquet, MN 218-879-4090

Grandma’s Saloon & Grill Miller Hill 2202 Maple Grove Rd, Duluth 218-722-9313

Canal Park

522 S Lake Ave, Duluth 218-727-4192

Green Mill Restaurant 340 S Lake Ave, Duluth, MN 218-727-7000

The Greenery 207 W. Superior St. Duluth MN 55802 218-727-3387

Grizzly’s Wood-Fire Grill 310 Lake Ave. S. Duluth MN 55802 218-464-4681

Hanabi Japanese Cuisine 110 N 1st Ave W Duluth, MN 55802

218-464-4412

How Sweet It Is Cakes 320 W. Superior St. Duluth MN 55802

218-349-9423

King of Creams 502 E. Fourth St. Duluth, MN 55802

218-725-9000

Lake Avenue Cafe 394 S. Lake Ave. 218-722-2355

Lark O’ the Lake Cafe 231 W. Superior St Duluth, MN 55802

218-606-1234

Lyric Kitchen & Bar 205 W. Superior St (218) 249-9000

Northern Waters Smokehaus 394 S. Lake Ave. Duluth, MN 55806

218-724-7307

Original Coney Island 107 E. Superior St.

Duluth MN 55802 218-727-1077

Pickwick Restaurant 508 E Superior St Duluth, MN 55802 218-623-7425

Pita Pit 425 W Superior St Duluth, MN 55802 218-461-0080

Pizza Luce 11 E. Superior St. #100 Duluth, MN 55802 218-727-7400

Porter’s Restaurant 207 W. Superior St. Duluth MN 55802 218-727-6746

Protein Pub 301 W. First St. Duluth MN 55802 218-722-2002

The Red Herring Lounge 208 E First St Duluth, MN 55802 218-481-7318

Red Lobster 301 South Lake Avenue

218-722-7390

Roscoe’s Pioneer Bar 323 W 1st St Duluth, MN 55802 218-722-7100

Sala Thai 114 W 1st St Duluth, MN 55802 218728-4822

Sammy’s Pizza 103 W 1st St Duluth, MN 55802 218-727-8551

Silos at Pier B 800 W Railroad Street Duluth, MN 55802 218-336-3430

Sir Benedicts Tavern on the Lake 805 E Superior St. Duluth, MN 55802 218-728-1192

Sneakers Sports Bar & Grill 207 W. Superior St. #208 218-727-7494

Superior Family Restaurant 1213 Tower Ave, Superior WI 715-718-0165

Toasty’s Sandwich Shop 220 W. Superior St. 218-6340-0739

Va Bene Berarducci’s Caffe 734 E. Superior St. 218- 722-1518

Valentini’s Vicino Lago 1400 London Rd 218-728-5900

Vanilla Bean 812 7th Ave., Two Harbors 218-834-3714

Vanilla Bean Coffee House at Fitger’s 600 E Superior Street Duluth, MN 55802 218-834-3714

Who’s Bar 1114 Tower Ave Superior, WI 715-394-7084

Zeitgeist Arts, LLC 222 E Superior Street Duluth, MN 55802 218-722-9100

Zen House 207 W Superior Street Duluth, MN 55802 218-722-9368