The Food & Drink Issue
One thing we know all too well in Minnesota is that summer eventually gives way to crisper temperatures, the change of seasons, and fall. Soon after, the temperature plummets and winter is foisted upon us, but let’s not get ahead of ourselves.
October is one of my favorite months. Natural air conditioning is inevitable. Colors change, greeting us with oranges, yellows, and reds. Fall sports are in full swing, the kids seem to have finally adjusted to the rhythm of school calendars, and parents have a respite from the ongoing taxicab services we provide throughout the summer.
It also provides a nice transition and change in the foods we eat, which I often call comfort food. I don’t want to gain weight, and perhaps I won’t, but the concern and monitoring of the scale wanes, and I am more relaxed about it all. The BBQ takes a bit of a break, and hearty dishes, soups, and new smells are alive and well in the kitchen. As we look at this issue, we wanted to explore all things food and more and hopefully provide a few twists and turns along the way.
Jen helps us navigate “What’s for Dinner?” and I came away appreciating how challenging that question can be for parents tasked with producing that result the world over every day. Red Cow in Wayzata perfectly pairs the best wines with a gourmet burger. Apple Jack Orchards is the place to be in the fall for more than just apples. Our friends at Sawhill suggest exactly what you want in a chef’s kitchen, and Dr. Laurel Martini prepares us with recommendations for your skin to thrive and survive the brisk coming winter months. And there’s more!
No matter what, whether you are dining at home or in one of the wonderful restaurants around the Lake, food brings us together. Enjoyment, conversation, and the news of the day can all be shared with family and friends around the table. Keep the cell phones at bay and catch up with those you love.
See you around the Lake!
DAVE ROBERTSON, PUBLISHER @LAKEMINNETONKALIFESTYLE
October 2024
PUBLISHER
Dave Robertson | dave.robertson@citylifestyle.com
EDITOR
Lauren Beaubaire | lauren.beaubaire@citylifestyle.com
PUBLISHER ASSISTANT
Kristin Schuette | kristin.schuette@citylifestyle.com
CONTRIBUTING WRITERS
Kendra Johnson, Graham Johnson, Sara Hoeman, Lauren Beaubaire, Angela Brookerd, Kimberly Blaker, and Jen Fortner
CONTRIBUTING PHOTOGRAPHERS
Emily John Photography, Anna Ko Photography, and Janie Jones
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Zach Miller
LAYOUT DESIGNER Andi Foster
Proverbs 3:5-6
inside the issue
Nothing
Jack Orchards
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1-7: Chamber members, non-members, and customers all gathered at Excelsior Paint & Design for the Excelsior-Lake Minnetonka Chamber’s Business After Hours event. Guests enjoyed tasty food from Joey Novas, drinks from Excelsior Vintage, and great giveaways, including a $150 paint or wallpaper consult and a $50 gift card raffle. Photography by Emily John Photography
Haferman Water Conditioning's Commitment to Excellence
The team at Haferman Water Conditioning has had a busy year in training. Multiple sales, service, and office staff have worked hard to become certified water treatment professionals through the Water Quality Association. With years of experience under their belts in water treatment, the company leadership challenged the team to a higher level of certification through the WQA certification curriculum. They're proud to say their team has risen to the challenge to better serve you!
Lakeside Decking Opens New Office Space in Long Lake
Congratulations to Lakeside Decking on their beautiful new office space in Long Lake! Owner Josh Ferri and his team celebrated the occasion with a ribbon cutting alongside the Wayzata Chamber and Mayor Miner of Long Lake. They invited the community to check out their new space and learn more about the incredible work they do — creating stunning outdoor spaces and building every deck with the same four pillars: design, precision, strength, and beauty.
New Programs at Vi Beauty Lab
The team at Vi Beauty Lab announced the launch of new programs for a healthier, more radiant you! One new program is their Weight Loss and Metabolic program, where you'll receive a consultation, be linked with nutrition and fitness experts, work with the Vi Beauty team, and more. They also launched a new Vi Bridal Package, helping brides say “I do” to glowy skin on their big day. Call 612-299-1221 or message via social @ vibeautylab to learn more.
Photography by Haferman Water Conditioning
Photography by Wayzata Chamber
Photography by Annie Schaber Photography
WE FOLLOW THE HERD TO RED COW WHERE BURGERS AND WINE CREATE THE PERFECT PAIR
A Match Made in Heaven
ARTICLE BY GRAHAM JOHNSON | PHOTOGRAPHY BY ANNA KO PHOTOGRAPHY
Red Cow was always conceived of with wine pairing in mind. In 2012, when Michael Giacomini’s family envisioned a future restaurant, they took inspiration from various West Coast wine bars that also served high-quality burgers. The name came about when Tracy, Michael’s mother, threw out the idea for the name ‘Red Cow’ with red standing for wine and cow for burgers. Thus, Red Cow was born.
Beyond having an excellent selection of wines and burgers, Red Cow’s goal was to be a 21st century modern tavern. The elevated food, including their now-famous burgers, was a must, but so too were plush red booths, comfortable bar stools, and 50” televisions at the bar. The atmosphere was meant to “feel more elevated than a tavern, but at an affordable price point to be a restaurant the community could rely on,” says Michael. That price point, of maintaining high-quality ingredients while still allowing customers to come in day after day, was key to the restaurant’s success. The prices couldn’t be prohibitively expensive because that would stop the space from truly being a community hub.
“It could be a date spot, but you could also go there five days a week,” says Michael.
The central idea of pairing wines and burgers is at the heart of Red Cow’s menu. First, the burgers were crafted, and then Michael’s dad and their beverage director worked to build a wine list that would complement them. Staff work with local sommelier Jason Kallsen of Twin Cities Wine Education in mandatory wine tastings that range from specifics like how to recommend wine and food pairings to wine basics like the nine key wine terms to better describe what they and guests are tasting.
For Michael, general training in wine tasting for the staff would not only be useful for them in their own life, but that knowledge base would allow staff to be more flexible in making pairing recommendations across both Red Cow’s menu and wine list.
Red Cow's wine preservation system ensures the perfect pour every time
For Michael, a favorite pairing is Moonshot, a red blend of mostly Merlot grapes from California with Red Cow’s patty melt. “It turns a patty melt into a gourmet meal,” says Michael.
Other favorites include the Zinfandel from Alexander Valley Vineyards in California paired with the award-winning Double Barrel burger, a double patty with grilled onion, and a house sauce. The turkey burger with cilantro-lime aioli paired with a Bodkin sparkling sauvignon blanc out of California. And the mushroom and Swiss burger with a Growing Season Pinot Noir out of Oregon.
Red Cow’s ability to provide a wide selection of wines to pair with their menu is because of the restaurant’s sophisticated wine preservation system. These small refrigerator-like cases not only store wine at the proper temperatures, separated by reds and whites, of course, but allow employees to seal bottles of wine if they aren’t finished.
As wine bottles are opened, the outside air changes the delicate chemistry within the bottle through oxidation. Usually, an open bottle of wine lasts only a few days before the taste changes dramatically. Sealed bottles can last up to seven days, and sparkling wines can even be injected with Co2 to keep them carbonated.
This wine preservation system allows Red Cow to not only have a more extensive selection of wines but also offer more wine by the glass instead of just by the bottle, allowing customers to try more wine varieties without having to purchase an entire bottle.
Although wine pairing was always at the heart of Red Cow, when the restaurant opened in 2012, a boom of craft beers had just come into fashion. As time has passed and that boom has faded, especially in the last few years, “we’ve focused back on wines in the last two years,” says Michael. Michael cites not only the work that has gone into the menu and wine list but also a general elevation of consumers’ palates — intentionality between the meal and the wine matters more to guests. And here, Red Cow has long been ahead of the curve.
https://redcowmn.com
GET THAT RADIANT WINTER GLOW
Dr. Laurel Martini shares the best foods and nutrients for happy and healthy skin all winter long
ARTICLE BY LAUREN BEAUBAIRE
You likely have already swapped out your summer wardrobe for your fall ensembles, but while you’re storing away your sandals and digging out your boots, you might want to also make sure you’re changing up your skincare practices.
Low humidity, wind, extreme cold exposure, dry indoor heating, more hot showers, and winter fabrics like wool and synthetic materials — winter can be harsh on your skin.
So, we enlisted the expert, Dr. Laurel Martini, owner of Vively Body Science in Wayzata, to help us make it through the winter months with healthy, happy, glowing skin.
“Winter lends itself to dry skin and can exacerbate underlying conditions like dermatitis, eczema and psoriasis, acne, and rosacea,” explains Laurel.
“Dry skin also looks older, making fine lines and wrinkles more pronounced and a decreased luminosity of the skin.”
The best thing you can do for your skin? Hydration and nourishment. Which Laurel says needs to come from both inside and out. “Hydration is key year-round for overall health and even more so during the dry winter months. As for nutrients, many of the same ingredients we emphasize as active ingredients in skin care products are just as important in your diet.”
NUTRIENTS FOR HAPPY SKIN
Laurel’s essential nutrients to help keep your skin healthy:
• Vitamin A helps keep the dermis healthy, which is important for healthy skin.
• Vitamin C is an antioxidant and encourages collagen production.
• Vitamin E is an antioxidant.
• Omega-3 Fatty Acids provide moisture and protection and help keep the skin barrier intact.
• Zinc is anti-inflammatory and healing.
• Beta-carotenes, a plant-based provitamin A, and other carotenoids are antioxidants that help protect against sun damage.
“Avoiding inflammatory foods and beverages such as high saturated fats, refined sugars, and alcohol can also help avoid or manage conditions that emerge during the colder months,” says Laurel.
“Comfort foods for the season and holidays tend toward more opportunities for inflammatory-type foods and beverages.”
While the holidays can be challenging to avoid foods that exacerbate skin trouble, one way to navigate the season is to eat… well, seasonally. “Think of seasonal fruits and vegetables available during fall and winter. Often, those foods are exactly what your skin needs.”
LAUREL’S
TOP FOOD PICKS FOR RADIANT WINTER SKIN
• Healthy fats like avocados
• Salmon (and other fatty fish)
• Beans
• Nuts
• Seeds
• Kale
• Broccoli
• Beets
• Sweet potatoes
• Winter Squash
• Citrus
• Kiwi
• Red grapes
• Cinnamon
• Limited amounts of dark chocolate (70% cacao or greater)
Now that we have what you should put into your body covered, here is what Laurel recommends you should put on your body.
“We think of skin care products and procedures seasonally,” says Laurel. “Often, what is beneficial in the warmer months needs to be adjusted during the colder months. It can be as simple as changing from gel or lotions to creams or ointments to increasing both hydration and lipids in your products. Adjusting active ingredients in products towards more calming ingredients like Vitamin B and ceramides is also helpful in treating dry, irritated skin.”
Alongside the right foods and skin care products, Vively offers extra support with numerous great treatments, like their HydraFacial, which hydrates dry and damaged tissue, helping your skin stay healthy through the winter. They also offer customized aesthetic treatments geared toward overall skin health to treat your specific needs.
Winter may be rough, but your skin doesn’t have to be! Simply follow Laurel’s tips or stop into Vively for even more personalized care, and you’ll keep your skin happy and healthy all winter long.
https://livevively.com/
Sweet Treats for Spooky Season
NOTHING BUNDT CAKES DELIGHTS WITH GHOULISH TREATS, PERFECT FOR YOUR SPOOKY CELEBRATION.
ARTICLE BY SARA HOEMAN
To impress your guests (and perfect for those little monsters), grab the classic “Witch Way to the Cake” or “Witches Hats and Boots.” You can order the 8’’ or 10’’ cakes with seasonal decorations, bundtlets, or bitesize bundtini cakes with fun fall toppers.
If you want to place an order, visit the Nothing Bundt Cakes location on Ridgedale Drive in Minnetonka or place your order online for pickup or delivery. You can also download the new Nothing Bundt Cakes app to place orders and receive points and special offers. Fall flavors are available from September through November.
https://www.nothingbundtcakes.com/
With yummy fall flavors and festive Halloween toppers, Nothing Bundt Cakes is here to level up your Halloween and fall get-togethers. These delicious and handcrafted desserts have become a must-have at parties and holidays. With the fall season in full swing, now is the time of year to indulge in their devilishly delightful cakes with autumn-colored leaf toppers and charmingly spooky yet sweet witch decorations — something perfect for everyone and every occasion. And it wouldn’t be fall without the hero flavor of the season: Pumpkin Spice. “Popular flavors this time of year also include carrot and classic vanilla,” says Courtney Dveris, with Nothing Bundt Cakes Marketing.
Aretha Franklin was once interviewed about her biggest challenges. She replied, “The biggest challenge is, for me, figuring out what to cook for dinner. Nightly, you know, just night after night.”
WHAT’S FOR DINNER?
R.E.S.P.E.C.T Aretha. I feel that. I am a sufficient home cook. I might be on the edge of being considered a good home cook. I’m a well above-average baker, but we can’t subsist on cookies and cinnamon rolls alone, which is disappointing for so many reasons.
In my twenties, I had such ambition around cooking delicious meals. I watched Martha Stewart. I did recipe swaps with friends.
Life Minded
I bought cookbooks and made notes in margins. I wrote dates and drew tiny stars in blue ink next to things that went well. Wrote “NEVER AGAIN” next to things that were a disaster. I bought large bags of on-sale chicken breasts and cooked chicken in every way conceivable. My husband wasn’t (isn’t) a great litmus test for good versus bad results because he will literally eat anything. Only once in twenty-nine years of marriage has he said (to my inquiring how he liked something), “Hmm, I don’t know that I’d make that one again” while dishing up a second helping. Once. But, there has been a direct correlation between my greatly improved cooking abilities and a great decrease in my enthusiasm. Because my family keeps changing and, the thrill of deciding what to make has long been extinguished.
Currently, one person who lives here is trying to eat clean and eat healthier. Another is trying to rapidly put on muscle mass. This requires many meals per day and occasionally cooking beef at 10:00am, which is not
my favorite. Yet another must eat gluten-free and won’t touch any fruit outside of apples, pears, and watermelon. Finding things to make that ring all these bells is like solving a riddle, and I can’t crack the code.
When my kids were young, I was plagued with following a different set of rules. There were so many rules. Introduce foods in a certain order. Don’t offer high-allergy foods. Do offer high-allergy foods. Fail. Had a kid allergic to three main foods eaten by toddlers worldwide. Experts said offer foods fifteen to twenty exposures to expand their palate. That was a lie. I had no idea the sight of zucchini 500 times could actually make my kid cry. It still makes him panic, and he’s sixteen years old now. What is for dinner? Not zucchini.
One summer, my husband and I were in line at a food stall at the farmers market in San Francisco. There was a tiny boy in front of us who ordered pasta with squid ink. I smiled at his perfect parents and hoped my face didn’t betray the fact that my own
kids demanded cheese crackers in fish shapes over bunny shapes and wanted their apples cut “skinny, not big,” and two only ate cooked carrots while one only ate them raw. Perhaps I created these picky people, or maybe they are just wired like that? Also - where could I purchase squid ink in Minnesota?
A friend of my youngest son is a frequent visitor to our house. When I ask what he would like of available options, he always replies, “I’m eating whatever you’re making, Mrs. Fortner.” THIS is the kind of customer I appreciate. He is welcome here, always and forever. Because it is hard work to think of and then create thousands and thousands and thousands of meals.
And just as I felt like giving up and buying 500 frozen dinners, I overheard my son sit down to dinner the other night and sigh and say, “It’s so nice to have food made for you.” It really is. And it energizes me to focus on the more important element of what is for dinner. It’s not important what it is as long as there is dinner and we have it together.
Minded
COLUMN
BY JEN FORTNER
Jen Fortner is a freelance writer who enjoys asking friends and strangers far too many questions. She spends her spare time sitting in inclement weather watching youth sports, traveling, cooking, and searching for the very best baked goods. She lives in Shorewood with her husband, three children and the most spoiled dog.
TIMELESS TRADITIONS AT APPLE JACK ORCHARDS
ARTICLE BY LAUREN BEAUBAIRE
EXPERIENCE THE MAGIC OF THE FALL SEASON WITH APPLE PICKING, DELECTABLE BAKED GOODIES, & FAMILY FUN
Apple picking during the fall season in Minnesota is a tradition as timeless as well… apple pie. And owners of Apple Jack Orchards in Delano, Mary Mithun and her daughter, Maddie, are keeping the tradition going with endless fun fall family activities, delicious baked goods, and, of course, a beautiful orchard filled with delectable, juicy apples.
“So many families have come here for generations, year after year,” says Mary. “We have so many adults who speak fondly of coming to the orchard as children and wanting to continue with their kids. People love it here!”
While we have to patiently wait until the orchard opens as soon as the first apples are ready in mid-August, the team at Apple Jack’s is working year-round to create the incredible experience we get to enjoy a few special months every year.
“The pruning season starts mid to late December and is a crucial step in growing quality apples and having healthy trees, allowing the fruit and leaves to have plenty of access to sun and air to minimize fungal issues,” explains orchard manager Ben Fontana. “When spring comes, it’s time for weed and pest control, and in early summer, we start planting pumpkins and sunflowers.”
“From late summer to early fall, we’re preparing for harvest and getting the Fun Farm ready for guests, building new and exciting experiences,” continues Ben. “After the season ends, we frantically clean up fallen fruit and leaves, which helps reduce the potential for disease outbreaks the following season. All of the weed material, fallen fruit, and wood chips we receive from local arborist companies are used in composting systems, building resilience in our soils and, in turn, in our trees and other crops. We are a ‘soil first’ farm in that most of our decisions are geared toward how we can improve our soil health.”
Along with the incredible team at Apple Jack, during the threemonth fall season, they also employ up to 100 hard-working teenagers. “It’s a beautiful, well-oiled machine, run by people who grew up farming and growing things, and then baking them. They’re naturals,” says Mary.
“When we first bought the orchard in 2021, it was the craziest thing we had ever done. I can’t even make a house plant grow!” Mary says. “Suddenly, we had an apple orchard with 10,000 trees, a big pumpkin patch, and half an acre of sunflowers. But luckily, the orchard came with a brilliant staff of amazing, talented people, who, after they stopped laughing at how scared we looked, were willing to kindly teach us what it takes to operate an orchard, which includes a restaurant, a gift shop, and a gorgeous farm that produces 16 different varieties of apples.”
Honeycrisp is their most popular seller, and for the bakers, they’ve found Zestar! makes for a great baking apple, which they discovered when making their mouthwatering pies and crisps. “Oh, the pies!! Take one home and bake it. It’s the best you’ll ever taste. All the two-crust pies are hand-rolled. We make 11 flavors of pies and five flavors of crisps. People go nuts for the pumpkin bars and caramel apple pie squares. Plan on them for Thanksgiving!” says Apple Jack’s baker and manager Terese Swearingen.
And then there’s the donuts. Apple Jack makes and sells over 100,000 of them each season. A definite must-try at the orchard.
If you’re still hungry, you can enjoy lunch in their cafe, where they serve soups, their signature Sloppy Jack (BBQ pulled pork sandwich), mac & cheese, apple bread, and more. You’ll also find all kinds of jams, jellies, sauces, toys and games for the kids, and unique homemade gifts in their gift shop.
On the north side of the orchard, you’ll see lots of young families enjoying what Mary calls agri-tainment, including jumping pillows, low ropes courses, a giant mega slide, paintball, apple cannons, a five-acre Snoopy and Charlie Brown-themed corn maze, a giant corn pit for kids to play in, basketball, football tires, tetherball, and sand diggers.
And the main attraction? Pick your own apples! Check on their website when your favorite varieties are ready, and then head out to the orchard to fill a bag.
“It’s such a happy place,” says Maddie. “There is something about feeling the dirt under your feet, and seeing the rows and rows of apples, and watching the hustle and bustle in the kitchen as the pies, donuts, and crisps are made, smelling the cinnamon and pumpkin spice — well, it’s heaven.”
Plan your visit: https://www.applejackorchards.com/
The Apple Jack team ensuring the soil is healthy and tending to the apple trees.
Getting the farm ready for guests and the apple-picking season.
“SO
MANY FAMILIES HAVE COME HERE FOR GENERATIONS, YEAR AFTER YEAR.”
Photography by Savvy Photage | V @savvyphotage
Indoor Winter GARDENING 101
YOUR GUIDE TO GROWING GREAT VEGGIES & HERBS THIS WINTER
ARTICLE BY KIMBERLY BLAKER
Even when the snow is falling, and it’s a winter wonderland outside, a green oasis indoors provides its own special warmth and… lots of veggies!
Herbs, leafy plants, and microgreens are the most common edible plants for indoor growing. They generally do well with shallow soil because they’re smaller and don’t need as much space inside. They also don’t need as much sun and are easier to grow if you’re just starting out.
If you’re a newbie to gardening, you may want to start small and simple, like a grow kit.
To give your plants the best chance of thriving, you’ll want a specific place you can control. Decide if you’ll use one room, spread them around the house, or dedicate a windowsill. Also, be aware of your home’s humidity, especially during dry winter months, since plants need a moist environment. Plants do best in stable, consistent temperatures in the 60s to 70s with good air circulation to prevent mold or fungus growth.
Generally, a south-facing window will give you the most sunlight, but especially during the winter, you’ll need to supplement with grow lamps.
SUPPLIES
Containers should be big enough for your plant’s needs. Consider how big the plants will grow, the depth needed for roots, and how far seeds must be planted from each other. When growing plants indoors, you’ll also need to think about drainage so excess water doesn’t build up and cause problems like root rot or bacterial growth. You don’t
need fancy, expensive containers, and depending on the plant, you can even repurpose old plastic containers.
The soil you use for growing indoors is different from ordinary garden soil. Use potting mix or soil made explicitly for seedlings and the indoors.
Always check how dry the soil is before watering. Self-watering containers, drip systems, and hydroponic kits that may use pumps are great for making watering easy.
CARING FOR YOUR GARDEN
Edible plants generally take more effort than just putting seeds in the soil and forgetting them, especially indoors. Each plant has different needs: some may need pruning, adjustments to watering and soil, and various harvesting or replanting times. Keep a journal or binder or a tracking system to keep track of your plants’ needs. You can use it to remind you to care for them and how to do so, and track your successes or failures for next time.
In terms of harvesting, some plants need to be picked entirely and then replanted. Other plants, especially herbs and leafy greens, can be harvested as you need while the plant grows and regrows where it was cut.
Finally, remember you can do everything right and still fail, which can be frustrating. But indoor gardening is a learning process, and with a little patience, before you know it, you’ll be making delicious dinners from your own indoor garden!
VEGGIES GREAT FOR GROWING INDOORS:
• Leafy greens (spinach, kale, lettuce, arugula)
• Carrots
• Scallions
• Potatoes
• Mushrooms
• Microgreens (vegetables like beets, radishes, and peas harvested as seedlings or sprouts)
HEARTY INDOOR HERBS:
• Mint varieties
• Cilantro
• Parsley
• Basil
• Rosemary
• Thyme
• Lavender
• Oregano
Selina Martire Ins Agcy Inc
Selina Martire, Agent www.selinamartire.com selina@selinamartire.com Bus: 651-776-8328
State Farm Bloomington, IL 2001875
You know I’m always here with Good Neighbor service. But I’m also here with surprisingly great rates for everyone. Call me for a quote to see how much you can save. You might be surprised.
Like a good neighbor, State Farm is there.®
Get your glow on at Spavia! Our specialized facials are crafted to refresh, rejuvenate, and enhance your natural beauty. Each treatment is tailored to your unique skin needs, using top-of-the-line products for visible results. Whether it's hydration, antiaging, or a radiant boost you're after, we have the perfect facial for you.
DESIGNING
YOUR HOME the Heart of
THE EXPERTS AT SAWHILL KITCHENS SHARE HOW TO INCORPORATE CHEF-INSPIRED DESIGNS INTO YOUR OWN KITCHEN
ARTICLE BY KENDRA JOHNSON
Why does every important conversation seem to happen in the kitchen? According to Matt Cook, president of Sawhill Kitchens, it’s because the kitchen is the heart of the home.
“I think any of us can look back at the memories we’ve made with our families in our homes, and it really always comes back to the kitchen. It really is the heart of the home. It’s kind of the main center for everything,” Matt says.
Whether you’re a top-tier chef cooking beef Wellington for special occasions or a home cook making nightly meals for your family, the kitchen is a crucial part of your home, and it should reflect that. So, if you’re considering remodeling your kitchen, taking the time to design the layout, choose the appliances, and match the design to your style will ensure your kitchen perfectly suits your needs.
For top-tier chefs, the layout is the most significant part of running an efficient kitchen. Designing a productive layout requires thinking about movement and minimalism.
Running an efficient kitchen requires as little movement as possible. To achieve this, what’s known as the kitchen work triangle or the “golden triangle” is heavily considered when designing a kitchen. “You want as little movement as possible, so you’re not walking 10 steps this way, 15 steps that way, and then 10 steps back to try to get something done. Everything goes in a nice flow from the fridge to cutting, to cooking, to the sink,” Matt explains.
Additionally, a minimalist layout is important when designing storage space. Top-tier chefs don’t want their workspaces cluttered with toasters and knife blocks and decorative accessories. Large open counter areas are a must for a great kitchen. Easy access to cooking accessories without them being in the way is essential. A pantry with bulk storage containers for flour, sugar, grains etc… is a must for a chef’s kitchen. Spices and oils next to the cooking surface are a plus for convenience.
“It always comes back to the kitchen. It really is the heart of the home.”
If you consider yourself an average cook, the triangle is definitely a feature you can incorporate into your kitchen remodel. Adding an island with pullout trash to dump scraps into can make a huge impact. It can limit the time it takes you to cook a meal for your family and make cleanup easier and quicker. And keeping a minimalist mindset while designing ample storage space can help keep your kitchen looking sleek and organized.
While the layout is the base layer of any kitchen remodel, the appliances play just as important a role. But, appliances can be tricky depending on the available space.
The big appliances typically deemed necessary by a top-tier chef include double ovens, convection microwaves, warming drawers, and counter-depth refrigerators and freezers. Not all homes have the space to accommodate all of these conveniences.
“We do a lot of projects in Minneapolis, and the older homes don’t always have all the space for everything desired. So there ends up being a prioritization of which items are the most important to each person,” says Matt.
As a home cook, double ovens can be a gamechanger for making several items at once, but choosing smaller appliances may be the way to go, depending on the size of your kitchen.
After mocking up the layout and selecting your appliances, the next step is to style your kitchen to match the rest of your home and your specific style.
Top-tier chefs, again, lean heavily into the minimalist design aesthetics. This includes smooth, sleek-looking countertops that are easy to wipe off. Surfaces with a lot of texture and crevices are only going to make cleaning up more difficult. The same can be said for cabinet doors and appliances. The less detail there is, the easier it is to clean.
While sleek surfaces can make cleanup easier, if you love a different style, don’t hesitate to choose the countertop texture and cabinet design that fits your design aesthetic best.
“When somebody wants to remodel their kitchen, we help them figure out what they want and their needs so we can build exactly what they envision both functionally and aesthetically,” says Matt.
So, whether you’re whipping up gourmet meals or just trying not to burn dinner, a well-designed kitchen that you love to be in makes all the difference, turning cooking into an enjoyable adventure and every meal into a memorable moment worth savoring.
https://sawhillkitchens.com
BUYERS LOVE MY SELLERS’ HOMES
5805 Newton
S, Minneapolis, MN 55419
Best value for 3 bathrooms on the market! Discover the perfect blend of charm and modern updates in this beautifully renovated Cape Cod home located in the desirable Armitage neighborhood of Minneapolis. This property offers a versatile and inviting space, ideal for comfortable living and entertaining. The bright and open upper level features skylights and a tiled 3/4 bathroom. The main floor boasts an updated, open floor plan along with a fully updated bathroom. The spacious lower level includes a large family room, finished laundry room, and another 3/4 bathroom. Outside, the terraced backyard provides two spaces for entertaining. This home is a true gem and won’t last long. Take a look today and make this exquisite property yours!
Property Highlights:
• Brand new roof as of August
• Open floor plan
• Oversized 2-car garage
• Finished laundry room
• Landscaped backyard
• Large lower level family room
WORK WITH A RESULTS-DRIVEN REALTOR
CHRIS DENNIS, ASSOCIATE BROKER
Lakes Area Realty Excelsior 37 Water Street, Excelsior, 55331 (612) 229-9322
Chris@ChrisDennisGroup.com LakesAreaExcelsior.com
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 5TH
2024 Passport to the Humanities: The Humanities Showcase
Hopkins Center for the Arts | 6:00 PM
Highlighting the profound impact of the humanities in our lives, the Humanities Showcase features storytelling and unique performances of emotion, art, and the human connection. Miss Shannan Paul, a multi-dimensional storyteller, will weave the event performances together. A VIP Pre-Show Reception begins at 5pm and general admission at 6pm with a cash bar & light hors d’oeuvres. Get tickets and learn more: https://www.mn hum.org/event/2024-passport-to-thehumanities-the-humanities-showcase/
OCTOBER 8TH
ICA Food Shelf's The Great Taste 2024
Oak Ridge Country Club | 5:30 PM
ICA Food Shelf's The Great Taste event is a wonderful celebration of community, generosity, and neighbors. Now celebrating its 11th year, enjoy an unforgettable night, savor exquisite bites, and join Belinda Jensen of Kare 11, helping raise resources to support the services ICA offers and funds to purchase the food they serve to over 1,000 families each month. Learn more and get your tickets here: https:// www.icafoodshelf.org/taste
OCTOBER 12TH
Spooky Sprint
Excelsior Commons Park | 5:00 PM
This is the first year of the Spooky Sprint! This spooktacular Halloween 5K and 1-mile race embraces the festive spirit as participants don their most creative costumes. After crossing the finish line, the excitement continues at Excelsior Commons with a lively after-party to
keep the Halloween spirit alive. Whether you're a seasoned runner or a leisurely stroller, this event promises a hauntingly good time for all!
OCTOBER 19TH
Gear Western Country Half Marathon and Borton Volvo 5k
Gear West Ski and Bike | 8:30 AM
Gear West hosts this small-town race with a big-time feel! After the half marathon or 5K, enjoy unique western-themed postrace refreshments and, of course, awards!
Be sure to also join in the Hobby Horse race — there's no separate sign up, just show up with a hobby horse. But expect a lot of extra cheers AND prizes at the finish line. Learn more: https://raceroster.com/ events/2024/84140/gear-western-coun try-half-marathon-and-borton-volvo-5k
OCTOBER 26TH
Wayzata Boo Bash Dash + Boo Blast
Downtown Wayzata | 9:00 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, 1 mile or fun run. Costumes encouraged! Enjoy pre and postrace festivities, like the Pumpkin Derby, Costume Contest, Pie Eating Contest, and trick-or-treating at retail shops all around town. Learn more: boobashdash. wayzatachamber.com
OCTOBER 26TH
Halloween in Excelsior
Downtown Excelsior | 10:00 AM
Grab your ghouls and goblins for trickor-treating in downtown Excelsior. Participating businesses will start handing out treats at 10am. You can also hunt for spooktacular clues throughout businesses in the South Lake Minnetonka area for the annual Scavenger Hunt. The clues will lead you to a haunted message which you can submit for a chance to win some fun prizes!
SER VI NG UP SOUP
Fall’s most notable comfort meal
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
CHICKEN NOODLE SOUP
This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.
INGREDIENTS:
• 8 cups chicken broth (add more if desired)
• Whole fryer chicken, cut in chunks or shredded
• 5 celery stalks, sliced
• 8 carrots, sliced
• ½ onion diced
• 4 tablespoons butter
• 1 teaspoon italian seasoning
• ¼ cup half and half (optional)
• 1 package egg noodles
• Salt and pepper to taste
• DIRECTIONS:
In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.
TOMATO BASIL SOUP
INGREDIENTS:
• 2 cans diced tomatoes
• 2 ½ cups vegetable broth
• ½ cup heavy whipping cream
• 1 onion, diced
• 3 cloves minced garlic
• 3 tablespoons olive oil (or alternatively, 1 stick butter)
• ½ cup chopped fresh basil
• Salt and pepper to taste
This classic tomato basil soup is easy and quick to make and is the perfect way to get the rustic, tangy and savory flavors of this italian dish.
DIRECTIONS:
Toss the butter or olive oil in the pan. Add onion, and saute until the onion is translucent and soft. Add minced garlic, and saute for 2 minutes. Next, add canned tomatoes and simmer. Transfer to a blender, and puree until smooth. Add the fresh basil and heavy cream. Transfer mixture back to the pan to thoroughly heat, and salt and pepper to taste. Top with fresh parmesan and chopped basil, and serve with toasted italian bread.
Your Boat Club:
We boating! are
These late-model, meticulously maintained fishing boats, ski boats, and pontoons have served our members well. Most of our boats have been in service for only three years and are regularly detailed and refurbished. It is simply time to replace them with brand-new models and find them a new home!
The average age of our fleet is 1.5 years old- meaning our members- and you- get to experience the newest boats in the market. Because our boats are in service, they are cared for better than the average boat.
Especially after the initial depreciation, boats tend to hold their value extremely well. If you are considering buying a boat, why not eliminate the risk of overpaying and save all of that expense?
When it comes to your family’s next great adventure, you can trust Your Boat Club. With decades of experience and an unmatched love for boating, you can rely on us. We are boating! Find out more at www.YourBoatClub.com/buy-a-boat today!