Issuu

The Food Issue

O C TO B E R 2 022

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October 2022 LIFESTYLE LETTER

October — Our Food Issue

PUBLISHER

Dave Robertson | dave.robertson@citylifestyle.com EDITOR

Lauren Beaubaire | lauren.beaubaire@citylifestyle.com AD DESIGNER

Mary Albers LAYOUT DESIGNER

Kelsi Southard Before I jump into this month’s issue, I want to update you on my August letter. In it I mentioned that my wife and I had decided to foster our first dog, Zilla, from Secondhand Hounds along with our two other dogs Shelby and Winnie. The plan was to foster Zilla until we could find her a forever home. Well, we failed at fostering. We adopted her instead! All three get along great and our Roomba vacuum is getting a workout. On to this issue! October is our most delectable issue of the year because it’s all about Food. With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. In this issue though, we give it a bit of a twist. And if I know anything about Lake Minnetonka Lifestyle, we know how to do food right. We share some of our local favorites in our “local experiences” and don’t forget to scan the QR code for even more ideas. We highlight a concept providing a choice for healthy prepared meals delivered to your door. One of our writers, Jen, tries her hand at a new recipe and discovers she can really dish. And we feature a local restauranteur that decided to change up his menu this fall to lend a hand to everyone who visits his establishment. So, get your tastebuds ready, you are in for a treat! I hope this issue inspires you with some ideas for fall food and entices you to try new things. Food at home can be for BBQs on a nice fall day or tailgating before the big game. Take in a nice Saturday lunch sitting on the patio at 318, or walk down to Red Sauce or Coalition for Sunday brunch. Some evenings you may find yourself taste testing the new fare at Bull and Wren. No matter which, partake at the local eateries around the Lake and support local. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable. As always, thanks for reading, and I hope to see you dining around the Lake!

DAVE ROBERTSON, PUBLISHER @L AKEMINNETONK ALIFEST YLE

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Jen Larsen Fortner, Lauren Beaubaire, Kimberly Blaker CONTR IBUTING PHOTOGR APHER

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Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

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

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O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

16 12 Powerhouse Veggies to Incorporate into Your Diet

Lifestyle Letter

City Scene

Business Monthly

Local Experiences

Eat Right

Local’s Choice

Culinary Creations

Healthy Lifestyle

Party Planning

Events

Realty Report

Easy Ways to Make Veggies Taste Great

20 A Pub for the People

Creating Extraordinary Fayre For A Fair Price

26 Dinner is Served A Food Fusion Experiment

30 Healthy Eating Made Easy

Nutritious And Delicious Meals Delivered Right To Your Door

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O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

7 5

1: Guests mingle before the event begins. 2: Bull & Wren owner Victor Claffey welcomes speed networking guests.3: Lake Minnetonka Lifestyle publisher Dave Robertson explains the speed networking rules. 4: Guests enjoyed a whiskey tasting from Red Locks. 5: Guests enjoyed free drinks and food from Bull & Wren during the event. 6: Participants connect, getting to know each other and their businesses. 7: Participants sign in and drop their business cards in a bowl for a prize drawing. Photography by Anna Kostochko

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O C TO B E R 2 0 2 2

business monthly CHANGE HAPPENS.

A round-up of exciting news from local businesses.

We’re here to help you navigate the financial impact those changes may bring your way. Be Pink Fundraiser for the Jane Brattain Breast Center October marks the start of the monthlong campaign, Be Pink! Be Pink is Park Nicollet Foundation’s annual fundraising campaign to support the Jane Brattain Breast Center Mammo a-go-go Community Outreach Program, serving women with their community mobile mammography unit. The campaign brings together the community, raising support and awareness about the importance of mammograms. You can participate too! Donate or become a Pink-Raiser, helping raise funds through your own personalized fundraising page. Learn more: fundraise.givesmart. com/e/qXsm8Q?vid=tb66m

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The Taste of Lola's Lola's Lakehouse, on Lake Waconia, and Waconia City Lifestyle present The Taste of Lola's, a tasting event in celebration of Lola's Lakehouse fall menu. Tuesday, October 11th from 4:00 pm until 7:00 pm experience tastings from the dock, farm, field, garden, and bar. Join us as we mix, mingle, meet and eat. Tickets are $60 and can be purchased in person or by calling Lola's Lakehouse: 952-442-4954.

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O C TO B E R 2 0 2 2

local experiences The best places and things to do in our area.

Fall is here and we are ready for a foodie experience to usher in the new season. We are sharing some of the best spots around town with great atmosphere, seasonal menus, outdoor seating, and an elevated experience. Treat your taste buds this month and get out and experience what our area has to offer.

St ylish & Upscale Foodie Establishments COALITION: Creation of Chef Eli Wollenzien, Coalition combines an inspired menu with a casually sophisticated setting. Start with their fried goat cheese followed by lamb bolognese. 227 Water St Excelsior, MN THE BULL AND WR EN: Bull & Wren is an authentic Irish gastropub, specializing in craft cocktails, beer, and pub classics from delectable lamb dishes to Irish Whiskey bread pudding. 200 Water Street Excelsior, MN WAR R EN'S R ESTAUR ANT & BAR : A neighborhood staple, Warren's brings big city food to small town Loretto, smoking all their meats in-house for unique flavor and serving up a legendary Bloody Mary. 115 Railway Street West Loretto, MN R ED SAUCE R EBELLION: Get a little saucy at Red Sauce Rebellion, enjoying fresh, feel-good Italian. Red Sauce's menu is approachable yet unexpected with a refresh of beloved classics. 205 Water Street Excelsior, MN 3 18 CAFE: Great food, music, coffee, craft beer and wine makes 318 an Excelsior mainstay. With just 60 seats, it's an intimate spot for dinner, drinks, and music. 318 Water Street Excelsior, MN

Scan for more photos and the full list. Red Sauce Rebellion

Want to recommend a local experience? Scan the QR code and message us on Instagram.

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MAKE GETTING IN YOUR VEGGIES A TASTY TREAT AND NOT A CHORE

12 Powerhouse Veggies TO INCORPORATE INTO YOUR DIET AND EASY WAYS TO DO IT

We know how vital veggies are to our health, whether we like them or not. But not all vegetables are created equal. Each one has a unique combination of nutrients and benefits – some, in particular, though, are a powerhouse source of nutrition. If you're not a vegetable fan, that's all the more reason to try a wider variety. There's bound to be a couple of veggies you'll dig if they're prepared just right for you. If those vegetables happen to be some of these allstars, it's all the better.

BUTTERNUT SQUASH This winter squash is loaded with vitamin A, in fact, four times the recommended daily allowance (RDA). It also contains double the RDA of vitamin C and packs more potassium than a banana. To become a butternut squash fan, first, cut it in half, and remove all the seeds. Then fill a glass baking dish about 3/4" high with water, place the pieces of squash with the skin facing up, and bake at 400 degrees for one hour. Allow the squash to cool enough to handle it, then scoop all the squash out of the peel, and top it with butter. If that doesn't suffice, try adding a touch of brown sugar.

KALE This dark green leaf packs a whopping 684% of the RDA of vitamin K and well over the RDA of both vitamins A and B6. If you like salad, add a mix of kale to the lettuce. If you're not a salad eater, kale makes a great addition to smoothies.

SWEET POTATOES Vitamins A, B5 and B6, riboflavin, thiamin, niacin, and carotenoids are their nutritional makeup. The good news is, Thanksgiving isn't the only time of year you can eat them. Sweet potatoes make yummy french fries, which can even be baked rather than fried. Just look for one of oodles of baked sweet potato fry recipes out there.

PEAS These contain a long list of nutrients. Of particular note, peas are very high in vitamins B1, C, and K, manganese, copper, phosphorus, and folate. Fortunately, peas are one vegetable most kids and adults will eat. Add peas to a variety of soups, stews, and casseroles. Another tasty option is to add them to macaroni and cheese.

ARTICLE BY KIMBERLY BLAKER

EAT R IGH T | HEA LTH + WE LLNE S S

BELL PEPPERS Red, orange, yellow, or green bell peppers are nutritious whatever the color. All are high in vitamin C, with red bell peppers containing 169% of the RDA. Also, bell peppers are high in vitamin A and carry a good dose of other nutrients as well. Do you live by the motto, "everything tastes better with ranch?" If so, try bell pepper slices for dipping. Bell peppers are also great on pizza and sautéed to top hot sandwiches.

BRUSSELS SPROUTS This veggie is noted for its Vitamins K and C. But Brussels sprouts provide numerous other nutrients in decent amounts as well. Still, you may be wondering how to acquire a taste for Brussels sprouts. If you're not a big vegetable eater, it may be a challenge. But try what one mom, Monica Kass Rogers, did as she revealed in, "How I Got My Kid to Eat Brussels Sprouts." Cut them in half, then stir-fry them in sesame oil with other vegetables. Another trick she recommends is to roast them with olive oil and salt. If kids can learn to love them, so can you.

ASPARAGUS Folic acid is what asparagus is especially noted for because it contains 60% of the RDA. But asparagus also includes a healthy amount of vitamins K and C, as well as several other essential nutrients. Grilled asparagus is a tasty side. Before grilling, brush the asparagus lightly with olive oil then add salt and pepper. Place the spears on the grill for 10 minutes, turn them, then give them a few more minutes until they're lightly blackened.

SPINACH Now here's an impressive number. Spinach contains 987% of the RDA of vitamin K. Spinach is also an excellent source of vitamin A, manganese, folate, magnesium, iron, copper, and

several other nutrients. You can add spinach to both smoothies and pizza. Spinach quiche and spinach pie are also dishes many people love.

BROCCOLI Here's another vegetable that's a rich source of vitamin K packing 245% of the RDA. Broccoli also exceeds the RDA for vitamin C and is an excellent source of chromium, folate, and fiber. Mix broccoli into most any cheesy dish, and it's easy to gobble up. Broccoli cheese soup, broccoli smothered in cheese, and other cheesy pasta dishes with broccoli added are good options.

AVOCADO Although not a powerhouse of any particular vitamin or mineral, avocado still carries an adequate amount. But particularly notable is that avocado is an excellent source of polyunsaturated and monounsaturated fat, which are the healthy fats. So it's an excellent replacement for unhealthy fats. Guacamole is an all-time favorite. Avocado is also yummy mixed with egg salad or a tossed salad.

PUMPKIN (CANNED) This is an outstanding source of vitamin A, containing 2 1 ⁄2 times the RDA, not to mention a fair amount of a host of other vitamins and minerals. Numerous desserts can be made from pumpkin. So the next time you're in the mood to bake, make something with a little added nutritional value. Try making pumpkin pie, bread, cookies, or cheesecake.

SCALLIONS Also known as spring onions, these pack 172% of the RDA of vitamin K. They're also known for their antioxidants and are a good source of vitamin A. Scallions can be grilled just like asparagus. Brush them with oil, add salt and pepper, then toss them on the grill until they're lightly browned. If that doesn't work for you, try wrapping them in bacon.

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Pub

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People Creating extraordinary fayre for a fair price

Prices on everything have gone up. You see it at the gas pump. You see it at the grocery store. Even with a carefully crafted grocery list, you still feel the sting of inflation. For a brief moment, you might have considered becoming one of those extreme couponers, but likely that still wouldn’t cut it. Plus, snipping hundreds of coupons sounds like the exact opposite of a relaxing evening.

ARTICLE BY LAUREN BEAUBAIRE PHOTOGRAPHY BY ANNA KOSTOCHKO

LOCA L’S CH OICE | FOOD + BE VE RAGE

CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L A K E M I N N E TO N KA

If you feel like something needs to change, you’re not alone. Victor Claffey, owner of Bull & Wren, is also feeling the pain of inflation. “Everything has gone up. As a restaurant owner, I'm looking at it and thinking that there has to be another way. We’ve got to think outside the box. We don’t want to fall into the trap of just passing on the cost to the guest and say it is what it is,” says Victor. Three and half months ago, when Victor and his kitchen team sat down to look at their fall and winter menu, Victor was determined not to accept the direction the restaurant industry was heading. As they looked at the situation, going through costs, Victor and his team challenged themselves to develop a menu filled with high-quality dishes at a price point to ease the pain of inflation for guests and their wallets. With a bit of effort and inventiveness, his team created a new menu, keeping guest favorites while including new options that offered quintessential Bull & Wren fayre but at a less expensive price. For instance, one new item you’ll see is Pig Wings. Victor describes, “Pig Wings look like a small short rib, cooked the same as a chicken wing and tossed in the same sauce, but instead of having to charge $18 like a portion of chicken wings where the cost has gone crazy, we can offer Pig Wings for $14.” Their classic chicken wings are still on the menu, but now you have another delicious option. Another new item is their Lamb Philly Cheesesteak. Shredded slow braised lamb shank meat, tender and flavorful after seven hours in the oven, is served Philly Cheesesteak style.

LOCA L’S CH OICE | FOOD + BE VE RAGE

At only $18, it’s a delectable alternative to their $24 Slow Braised Lamb Shank. “You can see the pivot that we’re doing. We want people to have value for their money. We understand inflation is there, and we want to keep giving you options so you can enjoy a night out.” When creating a new menu, Victor and his team look at everything. “A big part of it for us is listening. Listening to our staff, listening to our customers, that’s all part of the decision making,” explains Victor. From customer feedback and seeing what’s selling, to looking at the state of the world as a whole, Victor’s team manages to achieve the right balance on the menu, introducing new items like Potato Crusted Walleye, Pressed Pork Belly, Absolute Piggery Flatbread, and Cheese Curds appetizers. Victor sees guests hesitant to go all in, forgoing appetizers and desserts. In response, Bull & Wren offers a popular Wine & Dine special, Monday through Wednesday nights, that includes one appetizer, two entrees, two glasses of wine, and one dessert to share for $60. Additionally, they’re introducing everyday happy hour Monday through Saturday from 3pm to 6pm and all-day happy hour Sundays. Victor also transformed part of the pub, putting in a shuffleboard and an 8-foot championship billiard table next to comfortable couches and soft furnishings in the lounge. “We genuinely appreciate the person who’s going to spend $5 or $50. We as much want the guy who wants to shoot some pool and drink a couple of beers as the guy who wants a nice 3-course meal with friends. The pub is here for everyone and offers something for everybody,” says Victor.

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dinner is served A Food Fusion Experiment ARTICLE BY JEN LARSEN FORTNER

I miss the days of collecting and reading cookbooks. Now I find recipes online which does not have the same romance as paging through the pretty pictures, but it has solved my conspicuous cookbook storage problem. Plus, food and families morph so much over time, what I choose to cook has had to evolve as well. I still have a shelved cookbook I received as a wedding gift with several recipes marked “Do NOT make again.” Recently I was scrolling through social media perusing many of my much loved food accounts. From stunning photography to time lapse videos that are a marvel, I’m often on the hunt to find a new favorite to add into the rotation and those that make it all the way to Instagram have been thoroughly vetted. However, even recipes these days are subject to heated debates and angry comments. This recipe, from chef Melanie Hye Jin Meyer for Kimchi Carbonara drew both praise and criticism. Some felt this should not be called kimchi since there is pasta involved. Others are offended that it’s called a carbonara because it contains kimchi. But the photo was compelling. As someone who is Scandinavian and Asian and grew up with allegiance to both lutefisk and beef broccoli stir fry, such food fusion issues do not bother me

in the least. Personally I’m only interested in two things when it comes to recipes. Is it reasonably easy to execute for the home cook? (Because none of us needs to be plucking Cornish game hens.) And is it going to be family friendly level edible or will we be having cereal for dinner after this failed project? I found all of the necessary ingredients at the grocery store and it took me less than 30 minutes to make start to finish. I bought prepared Kimchi and there were plenty of options. I chose the mild option because it’s friendlier to my Scandinavian tastebuds. The local Wine Shop recommended a nicely priced Chardonnay that could be used for cooking but also for sipping. And drum roll…it turned out very well. It's a creamy pasta with a hint of a bite. The kimchi is not overpowering and the egg and parmesan make it a familiar texture. My children ate it without knowing what kimchi was and even after I described fermented cabbage at length, they still gave it their hard-to-earn stamp of approval. As for the debate on who should declare ethnic claim on this dish and what it should be rightfully called, I don’t know who wins. Wait, it’s me. I win. Winner winner, I just made dinner.

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Nutritious and Delicious Meals Delivered Right to Your Door 30

H EA LT H Y LIF E ST Y LE | FOOD + BE VE RAGE

Eating healthy is essential for living and feeling our best, but it’s also a lifestyle that requires a lot of time and energy. Planning menus, buying ingredients, and cooking take much-needed time out of our days. With everything else going on with jobs, kids, school and sports, it’s often tempting to just go through the drive through of our local fast food restaurants. It’s quick and easy, but doesn’t give us the ideal nutrition and fuel our bodies need. Thankfully, there’s an easier solution to feed yourself and your family in a way you can feel good about. Origin Meals delivers nutritious and delicious food right to your door. Founded in 2013, it originally catered mainly to gyms for members who wanted to follow a paleo diet. “We had offered home delivery services prior to COVID, but when COVID shut all the gyms down, we pivoted directly to homes,” says company founder and president, Tyler Carlson. “We ultimately found that our service was more convenient for our clients when it was brought directly to their houses.” Today, Origin delivers to subscribers all across the major metro areas in Minnesota and Wisconsin, and is adding new zip codes all the time. Ordering meals on its website could not be easier, and the menus cater to special dietary needs such as vegetarianism and those with gluten and other allergies. “Everything we do is gluten free and we don’t use any refined sugars or industrially processed or hydrogenated oils,” he says. There are also no fake colors or flavors, or artificial preservatives or chemicals. There’s a variety of meal options so you can pick and choose, or you can enable the system to auto assign meals according to your dietary preferences. “It can be as simple as just subscribing - setting it up and forgetting about it,” says Tyler. “But, it can also be as tailored as you want it to be.” Subscribers can order as few as 3 meals a week or as many as 15.

Origin Meals Team

ARTICLE BY SUE BALDANI

CONTINUED >

PHOTOGRAPHY BY LUCY HAWTHORNE OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L A K E M I N N E TO N KA

“NOTHING IS EVER FROZEN. MEALS ARE PRODUCED IN A LOCAL KITCHEN AND ARE DELIVERED BY US DIRECTLY TO OUR CUSTOMERS’ DOORS.”

Executive Chef Jeffrey Kalinowski

Whatever your choices, every meal is made fresh with the highest quality ingredients such as 100% grass-fed beef, free range turkeys, antibiotic free chickens and wild caught salmon. Sauces and marinades are also made from scratch. “Nothing is ever frozen,” he says. “Meals are produced in a local kitchen and are delivered by us directly to our customers’ doors. Being local allows us to have a fresher, higher quality product. Our head chef, Jeff, is in charge of making and preparing our menus.” Adds William, the company’s marketing manager, “Jeff likes to stick with a worldly palate that includes Asian and Mediterranean dishes. Something that I think Origin has had from the beginning was just a good sense of variety, which is important in order to avoid too much repetition.” Menus constantly change so you’ll never run out of new and tempting meals. The way the program works, explains Tyler,

H EA LT H Y LIF E ST Y LE | FOOD + BE VE RAGE

is that they design a six week menu that will rotate through twice, and then they design a new menu. “So every 12 weeks our menu really changes, which also helps us keep our foods in season.” Origin will also deliver to companies. “We can bring pre-made salad bowls and grain bowls right to an office setting,” he says. A large component of Origin Meals, says William, is giving back time to people. “We find that’s something that our customers are really grateful for, and for our clients with allergens, they are so grateful that they have the peace of mind that they can just open up a meal and know that they’re not going to have to face any allergens without searching labels.” For other people, they just love the fact that they don’t have to go grocery shopping and cook dinner after work in order to maintain a healthier lifestyle. “We definitely get reports of people who have lost significant amounts of weight from

eating our meals for lunch and dinner,” says William. “It really helps with their calorie counting and following macros, if that’s what they choose.” In addition to keeping people’s bodies healthy, Origin Meals is focused on keeping the planet healthy by using sustainable practices. It does this primarily through its recyclable packaging and its delivering mechanism. “Instead of shipping everything in a corrugated box that someone has to throw away every week, we use a reusable cooler program,” says Tyler. “Then, when people are done, they put the coolers back outside and they’re picked up when the next delivery is made.” Origin’s kitchen, thanks to it preorder system, also produces 50% less waste than a traditional grocery store. To look through their menus and see for yourself what can be on your table in the next few days, go to originmeals.com.

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L A K E M I N N E TO N KA

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Virtual and in-person lessons available!

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Rebel Room is

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ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y

It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with the latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

PA RT Y P LA N N IN G | ENTERTAI NME NT

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions.

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L A K E M I N N E TO N KA

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O C TO B E R 2 0 2 2

events A curated selection of the most intriguing upcoming events in our area. EVERY SATUR DAY

Mound Farmers' Market

5 5 1 5 S H O R E L I NE DR I V E, MO UND | 8 :0 0 A M The Mound Farmers' Market is here and will run through October 8th. Stop by on Saturdays between 8:00 A.M. and 12:30 P.M. to check out locally grown fresh produce, mushrooms, maple syrup, flowers, baked goods, handmade products, and live music by local talents. The market is an outdoor market and is located next to the Dakota Trail in downtown Mound. OCTOBER 1ST

Minnetonka Orchard

When you choose ADŌR, you can expect unsurpassed craftsmanship and integrity through every step of our process. We’re honored to build each home like it’s our own.

6 4 8 0 C O UNT Y R OA D 26 , MI NNE T R I STA | 1 0 :0 0 A M Situated on 43 acres of rolling farmland, Minnetonka Orchard offers fun activities, including apple picking, hayrides, scavenger hunts, a pint-sized train ride, petting zoo, and more! For the adults, enjoy live music, apple-infused baked goods, and relax with a libation from their new cider and wine garden. On Halloween, come for trickor-treating, pumpkin patch, costume contest, and haunted hay rides. OCTOBER 6TH

Gala Fundraiser for the Page Educational Foundation

612.590.8099 | Ador-Homes.com | LIC #761771 40

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O L D LO G T H E AT R E I N E XC E L S I O R | 5 :0 0 P M Join the Page Educational Foundation for a gala fundraiser sponsored primarily by District 5950 Rotary as part of their Diversity, Equity, and Inclusion initiative. The event begins at 5 p.m. Thursday, October 6 at Excelsior's Log Theater. Honorable Justice Alan Page will speak. Ticket options include a VIP meet and greet, cocktail reception, seated dinner, show only, or complimentary Zoom. CONTINUED >

OCTOBE R 2 0 2 2

realty report A sample of recently sold properties in Lake Minnetonka. A D D RES S

Y EAR BU ILT

SOL D P RIC E

B DRM S

B AT HS

TOTAL F SF L IST ING B R OK E R

630 Locust Hills Drive

2014

$5,380,000

7,111

Compass

498 Bovey Road

2011

$5,100,000

8,404

Compass

840 Old Crystal Bay Rd S

2011

$3,275,000

7,009

Coldwell Banker Realty

935 Tonkawa Road

1973

$2,995,000

4,239

Coldwell Banker Realty

3403 Kings Point Road

2000

$1,875,000

4,411

Coldwell Banker Realty

16113 McGinty Road W

1988

$1,815,000

7,511

Coldwell Banker Realty

3022 Northview Road

1992

$1,800,000

2,532

Coldwell Banker Realty

742 Widsten Circle

1997

$1,400,000

3,275

Coldwell Banker Realty

3922 Heathcote Road

1957

$1,227,000

3,586

Coldwell Banker Realty

2942 Farview Lane

1978

$1,150,000

4,436

Coldwell Banker Realty

175 3td Street

1900

$1,000,000

2,520

Coldwell Banker Realty

Information obtained through Heartland Multiple Listing Service 8-1-22 to 8-31-22. List and sold price reflect one selected home within the respective subdivision.

It's a Perfect Time to

Sell Your Home! “Whether you’re buying or selling... with experience comes success”

MEREDITH HOWELL |

REALTOR®

MHOWELL@CBREALTY.COM | C: 612-940-4566 | O: 952-476-3692

MER ED ITH H OWELL .COM

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L A K E M I N N E TO N KA

EVENTS CONTINUED

OCTOBER 7TH, 8TH, AND 9T H

BUYERS LOVE MY SELLERS’ HOMES 4425 Margaret Cir, Minnetrista, MN 55364 3 Bd | 3 Ba | 2 Car | 2,781 SF | .45 acres

$839,900 DEEDED DOCK SLIP ON LAKE MINNETONKA

Rock the Dock! Docktoberfest at Excelsior Brewing

E XC E L S I O R B R E WI NG C O MPA NY | 4 :0 0 P M Celebrate all weekend long at Excelsior Brewing Company's Rock the Dock! annual Docktoberfest! Enjoy beer, food, and plenty of entertainment Friday and Saturday with a great band line-up, including Pandora's Other Box, Gen X Jukebox, China Rider, and more. Sunday, head over for a Vikings vs Bears Watch Party and Fish Fry. OCTOBER 29TH

Halloween in Excelsior

WAT E R ST R E E T, DOWNTOW N E XC E L S I O R | 1 0 :0 0 A M Head downtown Excelsior for a day filled with trick-or-treating, spooky scenes, dance parties, costume contests, and more! The thrills and chills start with trick-or-treating at local businesses from 10am to 2pm before the evening continues with a kid's costume contest, a dog costume contest, and an adult costume contest at Excelsior Brewing Company. OCTOBER 29 TH

Boo Bash Dash

Rarely available property in the high demand Woodend Shores neighborhood, this beautiful one story walk out features an updated kitchen, screened porch, HVAC, and more.

SELL WITH A RESULTS-DRIVEN REALTOR

DOWNTOWN WAYZATA | 8:00 AM Join in the Halloween fun at the annual Wayzata Boo Bash Dash, a spooktacular race in downtown Wayzata! Run or walk a timed 10k, 5k, or one mile and fun run with friends and family. Costumes encouraged! Enjoy pre- and post-race festivities, like the Pumpkin Derby, costume contest, pumpkin pie eating contest, and trick-or-treating at retail shops all around town.

CHRIS DENNIS, ASSOCIATE BROKER Lakes Area Realty Excelsior 37 Water Street, Excelsior, 55331 (612) 229-9322 Chris@ChrisDennisGroup.com LakesAreaExcelsior.com

EVE N TS

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