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Food & Drink Issue O C TO B E R 2 02 6

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LIFESTYLE LETTER

Let’s Break Some Bread October is a favorite time of year for me for a few different reasons. We’re back into the swing of a fall schedule, the weather is crisp and many days are beautiful, Halloween is comical with spooky characters, and winter …is not here quite yet. For Edina Lifestyle, October is our Food & Drink issue of the year, and it is always a fun one to put together. Cooking & dining together can bring memorable bonding moments. Whether you are with friends or family, it is a key time to focus on the moment and fueling our bodies and souls. For a city like ours, good food is always on the radar. Since Edina is lucky to have some great options, we picked a few you might want to keep on your must visit list. One of my first high school jobs was in Edina at a coffee shop called “Something’s Brewing” up off of Cahill Road. Even though it is long gone, this experience grounded and connected me in many ways. For that particular job training, we toured the New Prague roasting facility, and learned everything about coffee. I was immediately hooked - on the process itself, making my own custom coffee drinks, and on serving the community. If you’re a coffee lover and like local flavor, Patisserie Margo is the perfect spot. Margo Bredeson’s labor of love celebrates 11 years in their Edina home this fall. With community at its heart, this gathering place thrives on the support of loyal locals. Carrie and Tommy, co-owners of Mr. Paul’s, talk about their space and opportunities for private parties and events. With such beautiful ambiance, the space is move-in ready and comes pre-decorated for any occasion. From the Apothecary Bar to the Gallery Room, or Carnival Bar in the back, you can tailor it to any celebration and crowd. Entertaining season is year-round, but at the cusp of the holiday season, we share a great charcuterie board idea and a sweet treat you can make for guests at home. Wherever, however and with whomever you are "breaking bread" with this fall we hope it is a wonderful and memorable experience!

A L E X A N D R A PAT T Y, P U B L I S H E R @EDINA_LIFESTYLE

October 2026 PUBLISHER

Alexandra Patty | alexandra.patty@citylifestyle.com E D I TO R

Sarah Knieff | sarah.knieff@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Susan Shannon | susan.shannon@citylifestyle.com CONTRIBUTING WRITERS

Sarah Knieff, Alyssa Lavy, MS, RD, CDN C O N T R I B U T I N G P H OTO G R AP H E R S

Kathy Brooks, Johanna Cook, Matt Lien, Melissa Hesse-Roses

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Mary Albers LAYOUT DESIGNER Kelsi Southard QUALITY CONTROL SPECIALIST Marina Campbell

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Edina Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Edina area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

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No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Edina Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

Featured

A Space for Every Celebration at Mr. Paul’s

Build a Board for Fall

Seasonal flavors, rich colors and playful touches turn a classic charcuterie board into an autumn-worthy spread.

Baked Into the Neighborhood

At Patisserie Margo, decades of community support have helped turn a small baking business into an Edina favorite.

On the Cover Candy Bar option at Mr. Paul’s Supper Club Photography: Matt Lien

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From intimate dinners to weddings, Mr. Paul’s Supper Club turns private events into guest tailored experiences.

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Stiles Financial Services is a Registered Investment Advisor in MN. Information presented is for educational purposes only and does not intend to make an offer or solicitation for the sale or purchase of any specific securities, investments, or investment strategies. Investments involve risk and, unless otherwise stated, are not guaranteed. Be sure to first consult with a qualified financial advisor and/ or tax professional before implementing any strategy discussed herein. Past performance is not indicative of future performance.

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A Space for

Photography by Melissa Hesse-Roses.

Every Celebration From intimate dinners to weddings, Mr. Paul’s Supper Club turns private events into guest tailored experiences. ARTICLE BY SARAH KNIEFF PHOTOGRAPHY BY KATHY BROOKS, JOHANNA COOK, MATT LIEN, MELISSA HESSE-ROSES

LOCA L LIM E LIGH T | EVE N T PLAN N IN G + SE RVICE S

Photography by Matt Lien.

Photography by Melissa Hesse-Roses.

At Mr. Paul’s Supper Club, entertaining has always been part of the DNA. The Edina restaurant from Executive Chef and co-owner Tommy Begnaud takes inspiration from his grandfather, Mr. Paul, a man remembered for his warmth, artistic spirit, distinctive taste and ability to host a memorable gathering. Today, that same sense of hospitality carries into the restaurant’s private events, where food, atmosphere and a little unexpected fun come together. Rather than offering a single traditional event room, Mr. Paul’s gives hosts several distinctly designed spaces to make their own. The Apothecary Bar and adjoining Gallery Room create an intimate setting with a 10-seat mirrored bar, high-top tables and a turquoise-hued lounge and dining area. The space can accommodate a single table for 22, seated dinners for up to 44 or cocktail-style gatherings for as many as 75 guests. “We design menus specific to whatever the group is looking for,” Begnaud says. That flexibility has resulted in everything from corporate dinners and wedding welcome receptions to baby showers, bachelorette parties, birthdays and brunches. While plated meals, buffets and appetizer stations are all possibilities, Begnaud especially enjoys the restaurant’s family-style feasts. Large tables are filled with dishes showcasing Mr. Paul’s Cajun and Creole influences alongside its supper club staples, giving guests the chance to share and sample several flavors throughout the meal. Desserts can be equally personalized, from New Orleans-style beignets to elaborate dessert and candy bars. For something livelier, there is the Carnival Bar. Remodeled about a year and a half ago, the room has a personality all its own. Deep purple walls, a striped burnt-orange-andpurple ceiling, a glass chandelier, amber lighting, artwork and rich leather details create a playful, highly designed backdrop. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / E D I N A

Photography by Johanna Cook.

Photography by Melissa Hesse-Rivets and Roses.

The Carnival Bar seats about 20 inside, with additional seasonal patio seating, and can host everything from corporate gatherings and birthday parties to engagement celebrations and neighborhood get-togethers. Guests can opt for seated dinners, passed appetizers, open-housestyle mixers or even cocktail classes led by the restaurant’s bartenders. For Carrie Erickson, co-owner and Begnaud’s wife, one of the advantages of both spaces is that much of the atmosphere is already built in. Fresh flowers, candles, artwork and richly layered interiors mean hosts do not necessarily need to arrive with boxes of decorations. “You don’t really need to bring in a lot of decorations,” Erickson says. “It’s already done up.” For larger celebrations, guests can take over the entire restaurant. One recent wedding transformed the main dining room into dinner and dancing space for 100 guests, while the Gallery Room held the buffet and the Carnival Bar became home to a sprawling dessert display. Specialty cocktails, custom menus, multiple bars and an outdoor tent added even more dimension to the evening. Full buyouts typically accommodate around 150 guests, with the team recommending stations or buffets for larger gatherings to encourage mingling and keep the evening flowing. Behind the scenes, experienced event planners can help polish details ranging from customized menus to gift bags and personalized touches. The result feels less like renting an event room and more like inviting guests into a collection of experiences -- each with its own mood, menu and reason to linger. “We try and curate an experience that gives the guests what they really want,” Begnaud says. 3917 Market St. | 612-259-8614 mrpaulssupperclub.com

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SEASONAL FLAVORS, RICH COLORS AND PLAYFUL TOUCHES TURN A CLASSIC CHARCUTERIE BOARD INTO AN AUTUMN-WORTHY SPREAD.

BUILD A BOARD FOR FALL

There is something about fall that calls for gathering around good food, and a charcuterie board makes entertaining deliciously simple. With seasonal colors, cozy flavors and a mix of sweet, salty and savory bites, an everyday snack board can easily become the centerpiece of a fall get-together.

Start with a few cheeses that offer different flavors and textures. A creamy herb cheese, sharp cheddar, smoked gouda or a soft spreadable variety creates a flavorful foundation. Add sliced salami or another favorite cured meat, then fill in the board with crackers in different shapes, sizes and textures. Next, bring in autumn color. Red grapes and raspberries add deep jewel tones while also providing a fresh contrast to richer cheeses and meats. Small pickled items, such as cornichons, introduce a tangy

ARTICLE BY SARAH KNIEFF

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

bite and help balance the spread. A small bowl of cashews or mixed nuts adds crunch while making the board feel abundant. For the sweeter side of fall, scatter chocolates or chocolate-covered treats throughout the arrangement. Caramel, dried fruit, candied nuts or apple slices are other easy seasonal additions. Mini decorative pumpkins tucked between ingredients can bring in orange, cream and brown hues without taking up too much space. When arranging the board, there is no need for perfect symmetry. Begin with

larger items, including cheeses and small bowls, before adding meats and crackers. Use grapes, berries, nuts and smaller treats to fill open spaces and create a full, layered look. For an added twist of the season, take the board from fall-inspired to football-ready. Shape cheese into a football, arrange meats or crackers in team colors, or add a small bowl of game-day dip. Whether served at a cozy evening with friends or during the big game, it is an easy way to celebrate all the flavors -and fun -- of fall.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / E D I N A

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BA K E D into THE N E IGH B ORHO OD

AT PAT I S S E R I E M A R G O, D E C A D E S O F CO M M U N IT Y SU PP O RT H AV E H ELPED TURN A SMALL BAKING BUSINESS I NTO A N ED I N A FAVO R ITE.

LOCA L’S CH OICE | FO O D + BE VE RAGE

ARTICLE BY SARAH KNIEFF

For nearly three decades, Patisserie Margo has been built on butter, flour and plenty of early mornings. But owner Margo Bredeson will tell you there is another ingredient that has been just as essential to the bakery’s longevity: community. Long before Patisserie Margo settled into its home at 4510 Valley View Road in Edina, Bredeson was baking professionally out of a Minneapolis restaurant kitchen. In 1998, after a restaurant where she worked decided to stop supplying baked goods to local coffee shops, Bredeson saw an opportunity. She had years of catering and baking experience – including putting herself through college by baking – but with a husband and four children at home, starting a business required creativity. A restaurant at 510 Groveland offered a solution: Bredeson could use its kitchen at night in exchange for making the restaurant’s desserts and bread. The arrangement allowed her to begin without the expense of opening her own commercial kitchen. “It was another business helping a new fledgling business,” Bredeson says. “I don’t think I could have done it without them.”

“IT WAS ANOTHER BUSINESS helping A NEW FLEDGLING BUSINESS. I DON’T THINK I could HAVE DONE IT WITHOUT THEM.” CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / E D I N A

Margo Bredeson

LOCA L’S CH OICE | FO O D + BE VE RAGE

That spirit of businesses and neighbors helping one another would become a recurring theme in Patisserie Margo’s story. As the bakery grew, it moved through shared kitchen spaces before establishing retail operations, including a long run in Edina’s Grandview area and a decade in Excelsior. Along the way, customers became some of its best advocates. At the former Edina location, curious neighbors would poke their heads inside while Bredeson prepared wholesale orders. She would tell them about the bakery – and often hand them something warm from the oven. Word spread. “That is really how the business has been built,” she says. “We’ve never advertised. We never spent any money doing that. The food had to do that for us, and the neighbors did that for us.” Community support became especially important when the bakery unexpectedly lost its lease and had only months to relocate. Jerry’s Foods stepped in, allowing Bredeson and her crew to use its bakery overnight while they figured out their next chapter. Once again, another local business helped keep Patisserie Margo going. Then customers stepped up, too. To finance the build-out of the Valley View Road bakery, Bredeson launched a Kickstarter campaign. The response provided the financial bridge needed to bring the new space to life. This September, Patisserie Margo marked 11 years at the location – a milestone made possible, Bredeson says, by the people surrounding it. Today, that relationship is visible in the smallest details. Regulars walk through the door to find front-of-house team members already preparing their usual drinks. Staff members know customers by name, and Bredeson describes the bakery simply as “a neighborhood.” Of course, the pastries keep people coming back, too. Bestsellers include breads, cookies, quiches, breakfast pastries and

“MY crew, THEY ARE amazing, AND THEY MAKE THIS HUB POSSIBLE.” custom cakes, with croissants, scones and other laminated doughs among longtime favorites. Everything is made from scratch, from caramel and crusts to jams and Danish fillings. The bakery also serves sandwiches on its own breads, rotating homemade soups and an ever-changing selection of focaccia. Fall brings another reason to stop in. Beginning in October, seasonal favorites return, including pumpkin cranberry muffins, apple turnovers, a maple nut tart and especially popular pumpkin cookies topped with maple glaze. A rotating seasonal macaron will also join the lineup, with its flavor left as a bit of a surprise. Yet after all these years, Bredeson’s gratitude extends beyond what comes out of the oven. “My crew, they are amazing, and they make this hub possible,” she says. “The residents here have just been so supportive, and we’re so grateful.” For Patisserie Margo, community support has never been a marketing message. It is the reason the bakery began, the reason it survived difficult chapters and the reason, nearly 30 years later, neighbors still walk through the door. 4510 Valley View Rd. | 952-926-0548 patisseriemargomn.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / E D I N A

realty report A S A M P L E O F R E C E N T LY S O L D P R O P E R T I E S I N E D I N A .

ADDRESS

Y E AR B UILT

SO LD PR I C E

BDRMS

B AT H S

TOTA L F S F

LI ST I N G B R OK E R

6 Merilane

2007

$3,525,000

6,204

Coldwell Banker

6105 Pine Grove Road

2017

$2,591,500

6,409

Emerald Real Estate

4509 Drexel Avenue

1928

$2,450,000

5,275

Compass

4604 Annaway Drive

1967

$2,400,000

5,117

Lakes Sotheby's

4535 W 56th Street

2014

$2,250,000

5,075

Coldwell Banker

5101 Green Farms Road

1993

$2,200,000

7,116

Edina Realty

6229 Crescent Drive

2020

$2,200,000

5,842

Keller Williams

6100 Abbott Avenue S

2026

$2,015,000

5,090

Fox Realty

4602 Merilane Avenue

1969

$1,835,000

5,275

Coldwell Banker

4504 Moorland Avenue

1929

$1,800,000

4,102

Compass

This data is a sampling of sold properties from August 2026. Source: Northstar MLS.

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maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients:

• 2 ½ C rolled oats • 1 C pumpkin seeds, hulled • ½ C unsalted walnuts, chopped • 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) • 1 Tbsp water • 2 Tbsp avocado oil or vegetable oil • ½ C pure maple syrup, divided into 2- ¼ C servings

• • • • •

2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients:

• ¾ C plain Greek yogurt of choice • ¼ C canned pumpkin puree • ¼ tsp cinnamon • ¼ tsp pure vanilla extract • 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed . Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairy-free and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Website: alyssalavy.com Instagram: @alyssalavyrd

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Fall Fest 50th & France Plaza | 10:00 AM Celebrate autumn with a morning of family-friendly fun at Fall Fest. Head to the Plaza from 10 a.m.–noon for seasonal activities, including pumpkin painting, visits with llamas and lively music. Families can make a morning of it with special Kids Eat Free deals available at participating restaurants. It’s a festive way to welcome fall with plenty of fun for all ages. 50thandfrance.com. O C TOBE R 9 T H - 2 5T H

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