We judge interiors by their covers too.
A Taste of Local Flavors
Fall colors and food finds are the highlights of our features this month, as well as other things at home and out and about.
Our cover shot this month is of a delectable dish courtesy of Vagabondo. There are so many new restaurants in Excelsior as well as around the Lake in Wayzata and Spring Park. This month, we give you food and food for thought as you look through our October issue.
In this issue, we highlight some new restaurants in the area. Highmark lends its expertise to the heart of the home. Our friends at Red Cow feature fall dishes. Nothing Bundt Cakes is always delectable, and saucy sauces turn any meal into something amazing.
This month, we welcome new advertisers: Finale’, Institute for Advanced Aesthetics, and Dr. Sarah Slater, Balanced Kids Health, a concierge practice with Home visits!
As always, thank you to all our marketing partners whose support allows us to bring Lake Minnetonka Lifestyle to our growing readership every day. We just expanded distribution again as homes continue to be added on the west side of Halstead Bay. Look for us in your mailbox coming soon.
Thanks for reading, and we will see you around the Lake!
DAVE ROBERTSON, PUBLISHER @LAKEMINNETONKALIFESTYLE
October 2025
PUBLISHER
Dave Robertson | dave.robertson@citylifestyle.com
EDITOR
Lauren Beaubaire | lauren.beaubaire@citylifestyle.com
PUBLISHER ASSISTANT
Kate Munson | kate.munson@citylifestyle.com
CONTRIBUTING WRITERS
Hannah Harms, Kendra Johnson, Sarah Knieff, Angela Broockerd, Lauren Beaubaire, David Scheller, Emily McKeever, Jen Fortner
CONTRIBUTING PHOTOGRAPHERS
Anna Ko Photography, Emily John Photography, Ashley Zapata Palmer, Janie Jones, Colin McDougall
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Zach Miller
LAYOUT DESIGNER Andi Foster
QUALITY CONTROL SPECIALIST Brandy Thomas
We would like to thank all of our Boat Club and Rental customers for supporting us as we celebrated our twenty-fifth year in business. We will start accepting Boat Club memberships for the 2026 season at the beginning of December. Have a wonderful fall and winter and we look forward to seeing you in 2026!
Sincerely,
Tom Jacob & The Bay To Bay Staff
city scene
1-7: It was an amazing competition at this year’s Lake Minnetonka Wakesurf Open in partnership with the Spirit of the Lakes Festival in Mound! It was a full day of action as Wake for Warriors alongside the best pro surfers in the sport competed on the waves of Surfside Park where spectators watched epic tricks live on a jumbotron. Congrats to all the winners! Photography by Colin McDougall
8-14: Yogis headed out on Lake Minnetonka for a SUP Yoga class led by YogaSix Minnetonka. Trading in their yoga mats for paddleboards, participants had a great time, enjoying a one-of-a-kind experience that challenged both mind and body, all while soaking in the sunshine and, of course, beautiful views on the water!
Positive Presence MN is Growing
Positive Presence Global in Chanhassen is expanding their services! Supporting teens and young adults nationwide by helping them learn essential life skills while discovering their potential, Positive Presence announced their in-person services will now include a weekly support group focused on emotional wellness, connection, and growth. They'll also be rolling out new local retreats and community events, plus the launch of Aspire, a monthly personal development subscription box for teens and young adults! Learn more: https://positivepresenceglobal. com/chanhassen/
Old Southern BBQ Opens in Downtown Excelsior
It was a beautiful morning for the ribbon-cutting ceremony at the brand new Old Southern BBQ Smokehouse in downtown Excelsior! Founders and owners James and Colleen Anderson had the honor of cutting the ceremonial ribbon. Cooking up delicious BBQ, taste test your way through their BBQ bowls, tacos, smoked wings, Smokehouse Packs, delicious sandwiches, Pitmaster Platters, and more! You can pick up in-store or at their new pickup window. Check out their menu at: https://www. oldsouthernbbq.com/. Welcome to the neighborhood!
Scott Stabeck Celebrates 21 Years as a Top Lake Minnetonka Area Realtor
The Stabeck Group is a mother-son duo that has been helping clients buy, sell, and live their dream around the stunning shores of Lake Minnetonka and the surrounding western suburbs since 1987! With over 50 years of combined experience, and as fifth-generation lake area natives, their deep local network, knowledge, and expertise have guided clients to the perfect home, selling more than 150 properties on Lake Minnetonka and over 1,100 throughout the West Metro. Congrats!
Photography by Emily John Photography
Photography by Excelsior-Lake Minnetonka Chamber of Commerce
NEW RESTAURANTSYOUNEEDTOTRY
Tonight, you’re not cooking dinner. Forget the grocery list, the chopping, and the mountain of dishes. You’re taking a well-deserved break from the kitchen and letting the pros handle dinner. A wave of fantastic new restaurants has moved into the neighborhood, each dishing up flavors you won’t want to miss. So hang up your apron, put on your going-out outfit, and join us on this culinary tour as we pull up a chair at these newest spots around the lake!
BRING YOUR APPETITE, GATHER YOUR FRIENDS, AND PULL UP A CHAIR AT THESE NEW RESTAURANTS AROUND THE LAKE!
ARTICLE BY LAUREN BEAUBAIRE
Parlour
Head downstairs to the basement at 200 Water Street in Excelsior and discover this gorgeous, classic speakeasy that’s the perfect place for a craft cocktail and a quick bite to eat. Created by Jester Concepts, Excelsior marks the third Parlour location in the Twin Cities. “People love the fast, quick service and the craft cocktails we offer,” says General Manager Wyatt Boyer. “It’s a small menu, but the guests always rave about the Parlour Burger, Fried Chicken Sandwich, and Aoilis we offer. It’s a fun space for a date night or a quick bite to eat with the family.”
Definitely a fan favorite, the Parlour Burger is two patties made with ground chuck, ribeye, and brisket smashed on a flat top grill to create a crunchy texture along with white American cheese on an egg bun. Another popular pick is the Parlour Dog with curry remoulade, fresh and fried onions, and pickle relish.
As it is a speakeasy, you can’t not try one of Parlour’s cocktails, including their delicious NA cocktail options! First on the list of must-trys is the Parlour Old Fashioned made with 114 proof bourbon, Old Grand Dad, and blended with 90-proof Jim Beam Rye, Piloncillo sugar, and cherry bark vanilla, orange, and Bolivar aromatic bitters.
“Our goal at Jester is to be ‘unreasonably hospitable,’” says Wyatt. “We want every guest to feel at home and make them feel as if they are a part of the Jester family. We hope to give them a perfect dining experience every time they walk through the doors.” And at Parlour, you’re sure to experience just that with its inviting ambiance and delicious menu. parlourbar.com
The Parlour Old Fashioned (right)
The Parlour Burger
Shiki
Another member of the Jester family, this 30-seat bold noodle bar in the heart of Excelsior is serving up classic ramen dishes and delicious dumplings that you’ll return for time and time again. With a rock and roll atmosphere and Tokyo-inspired vibes, Shiki offers up fun and casual dining where you can get your slurp on and grab a quick bite to eat while on lunch break or enjoy a sit-down dinner with friends.
“Must-try menu favorites include the Kimchi Ramen made with spicy kimchi broth, roasted pork belly, shaved leeks, dried mushrooms, and softboiled egg,” says Wyatt Boyer. “Our Pork Potstickers are also a favorite filled with pork, ginger, lemongrass, and chives wrapped in a thin, crispy wonton.”
You’ll also find unique Japanese spirits, sake, classic Japanese beers like Sapporo, and tasty Japanese-inspired cocktails, including their Ube Piña Colada, made with a rum blend, ube, coconut, pineapple, and lime.
“Our guests enjoy the quick casual service of Shiki! Classic Japanese-inspired ramen, dumplings, and cocktails offer a unique concept that Excelsior has not seen before!” shikinoods.com
Mirabelle
Serving up lakeside American-style cuisine, from crowd-pleasing classics to elevated dishes, including steaks, chops, seafood, and mouthwatering apps, Mirabelle’s expansive menu makes it easy for everyone to find something they’ll love. With a coastal-inspired supper club feel, Mirabelle joins sister concepts Shiki and Parlour from Jester Concepts, opening up their doors in Excelsior.
A menu favorite is the Crab Stuffed Walleye, a walleye filet stuffed with crab meat, red peppers, jalapeño, and paprika served with lemon and butter sauce. You also won’t regret starting off your meal with the Smoked Trout Dip appetizer, which is smoked trout with cream cheese, capers, dill, and grilled baguette.
“Guests have been enjoying the large menu with a variety of delicious dishes for dinner!” says Wyatt Boyer. “We have a large selection of wine that our guests enjoy buying by the glass or bottle. Craft cocktails are winning over the crowd with a few dessert cocktail options to end your evening.”
One standout cocktail treat is the Silk Stocking, a dreamy blend of 16 blanco tequila, crème de cacao, grenadine, and cream. It’s the kind of nightcap that’s sure to give you sweet dreams!
With crave-worthy classics and playful cocktails, Mirabelle is serving up plenty of reasons to pull up a chair on Water Street. mirabellemn.com
Cabana Anna’s
Right on the shores of Lake Minnetonka in Spring Park, Cabana Anna’s is situated at the lake level inside The Shoreline Hotel, serving up breakfast with scratch-made bakery goods and a lunch and dinner menu inspired by a blend of Floridian coastal flavors and Minnesota comfort food.
“I want you to feel like you went on vacation, even if you’re just stopping by for donuts or a meal,” says owner Kelly Olsen. “I want you to slow down and spend time with the people you love while listening to waves lapping on the beach. I live in the neighborhood, and I wanted somewhere to go where a person would feel taken care of in every way, just like when my grandma would cook for me.”
You’ll notice a photo of Kelly and her grandma Anna hanging on the wall at the restaurant. The restaurant is a tribute to this very special person. “Cabana Anna’s is named after my Grandma Anna,” says Kelly. “She was my maid of honor in my wedding when she was 100 years old. She spent her entire life surrounded by people she loved, she ate locally sourced food, and stayed active gardening, quilting, and taking care of more than 100 direct dependents her entire life. She also fried chicken and donuts, and she wasn’t afraid to eat dessert first. She was 5 feet tall if she was lucky, with a round belly and a full heart.”
Just as Grandma Anna took care of everyone around her, you’ll feel that same hospitality when you walk through the doors at Cabana Anna’s, not to mention enjoy a really good meal.
A must-try dish is the Halibut with warm spring potato salad, asparagus, radish, basil, mint, and pistou butter sauce. Another popular menu item is the Wagyu Smashburger with lettuce, new school American cheese, house pickles, and fancy sauce on a housemade bun. You also won’t go wrong with the Spicy Pepperoni pizza made with housemade pizza sauce, pepperoni, hot honey, mozzarella, and parmesan.
“The response has been amazing! We so appreciate the support from our local community,” says Kelly. So, walk over, drive in, or even cruise in and tie up at their 32-slip marina and enjoy a taste of lake life at its best. cabanaannas.com
Spicy Pepperoni Pizza. Photography by Adam Klosterman
Halibut. Photography by Adam Klosterman
Vagabondo
“Like everything we do in our family, we do it with purpose,” says Eli Fhima, Director of Operations, and son of chef and restaurateur David Fhima, the man behind Fhima’s in Minneapolis, Maison Margaux in the North Loop, and now, the Sicilianinspired Vagabondo right in the heart of Excelsior.
“As my dad says, ‘If a dish doesn’t have a story, don’t trust a dish,’” says Eli. “All our concepts are rooted in our heritage and story.” And Vagabondo’s story starts with David’s grandmother, Sultana, who would make lasagna, bolognese, and pasta, and who passed down her 130-year-old sourdough starter, which Vagabondo uses to make all their pizzas.
“Using Sultana’s 130-year-old starter dough for our pizzas creates such a unique and incredible crust. The crust rises beautifully, and it’s chewy but not too dense, and airy but not too watery. It has so much flavor.”
Credit can also be given to Sultana for the restaurant’s name. Eli laughs, “She called my dad Vagabondo because he always came home late and dirty and was playing in the streets. The picture in Vagabondo’s logo? That’s my dad as a kid.”
On the menu, you can’t go wrong. Eli loves the Pappardelle Pancetta Carbonara with pappardelle pasta, seared pancetta sautéed with garlic, white wine, cream, and butter. The Capanota is another must-try made in a cast iron with Italian herbs, capers, olives, thinly sliced eggplant, and tomatoes to create an incredible herbaceous and robust depth of flavor.
“I love the Pasta alla Norma. It’s a dish every Sicilian mom makes and the true test to see if you’re really Sicilian Italian,” says Eli. “It’s perfectly cooked penne with marinara, ricotta, candied eggplant, and finished with butter to round out the acid notes.”
For pizza, Eli recommends the Spicy Sicilian Sausage and the Formaggi.
To complement the meal, Vagabondo offers an extensive wine cellar—460 bottles and 30 by the glass. Afterward, head to the coffee lounge for a digestif. “We wanted to capture that espresso bar energy you stumble across in Italy, where time slows and you can enjoy coffee in a beautiful environment.” Soon, the lounge will offer more pastries like cannoli and tiramisu, along with breakfast, brunch, and lunch service.
“We hope to provide a space where the community can leave their problems at the door,” Eli says. “Life can be crazy, but pizza, pasta, and wine make it all the better.” vagabondomn.com
Photography by John Mumm
Photography by John Mumm
Photography by John Mumm
MINNETONKA BEACH MOUND
LET’S GET SAUCY
ARTICLE BY HANNAH HARMS
How Chico’s Gourmet Sauces and Red Eye Hot Sauce are elevating everyday meals
Some sauces add flavor. Others add history, passion, and a little bit of magic. For two Midwestern makers, Chico’s Gourmet Sauces and Red Eye Hot Sauce, a jar of sauce is more than a condiment. It’s the story of where they came from, the values they carry, and how food has a way of connecting us all.
FROM A FAMILY RECIPE TO HUNDREDS OF STORES
For Chico’s Gourmet founder, Mark Monson, the journey into sauces began with a simple idea after retirement: “Well, I didn’t want to starve to death,” he jokes. But behind the humor is a lifelong love of cooking. Nearly 40 years ago, while living in Houston, he learned an Italian pasta sauce recipe from his roommate’s father — a Brooklyn-born foodie chef with old-country roots. Over time, he tweaked the recipe, making it his own. That pasta sauce became the foundation for Chico’s Gourmet.
What started at a farmers market nine years ago quickly grew. Each week, jars sold out, fueling momentum that led to partnerships with local meat markets, grocery stores, and eventually regional chains like Hy-Vee and Fresh Thyme. Today, Chico’s is found in hundreds of stores across the Midwest, with fans emailing and even requesting jars shipped directly to their homes when shelves run bare.
Chico’s line has grown to include a Jalapeño Raspberry Rum BBQ Sauce, a one-of-a-kind Lasagna Sauce, and even a Bloody Mary Mix that took nearly two years of trial and error to perfect. Each product reflects the founder’s “Zen” approach to cooking — long hours, patient experimentation, and joy in the process. “It used to take me all day to make a sauce,” he says. That attention to detail is still at the heart of every jar.
For newcomers, he recommends starting with the pasta sauce over spaghetti and meatballs. But no matter the flavor, Chico’s Gourmet aims to deliver authenticity and nostalgia. As one customer put it after tasting the pasta sauce: “I haven’t experienced that taste since I left my Italian neighborhood in Chicago.”
A NEW GENERATION OF HEAT
While Chico’s roots are in tradition, Red Eye Hot Sauce is all about reinvention. Its founder, Tyler Baumann, started with a garden, some peppers, and a curiosity about what flavors could emerge when heat met creativity. For five years, Tyler experimented, gifting bottles to friends and family. After graduate school, he discovered Minnesota’s Cottage Food Law and realized his side project could become something bigger, and so, Red Eye Hot Sauce was born.
Unlike many hot sauce makers, his vision wasn’t just about heat. It was about values. A longtime vegan inspired by an environmental science class in high school, he built sustainability into the brand’s DNA. That means creating all-vegan sauces, sourcing locally when possible, and cutting waste in production. “I wanted my business to reflect my values while creating something delicious,” he says.
Even the brand name pays homage to Minnesota. The common loon, with its haunting nighttime call, graces the labels, and limited-edition bottles even feature the legendary laser loon. It’s a love letter to the state’s nature and identity.
And then there are the sauces themselves. The Spicy Miso, his bestseller, layers miso paste and gochujang for a deep, savory punch that transforms ramen or tofu into something unforgettable. The Wildfire Extra Hot Edition doesn’t just bring heat — it delivers earthy, smoky, and fruity notes that amplify a dish rather than overwhelm it. His philosophy is simple: no filler, no shortcuts, just bold combinations that linger in memory.
ELEVATING THE EVERYDAY MEAL
Though Chico’s Gourmet and Red Eye Hot Sauce come from very different origins, one rooted in family recipes, the other in sustainability and experimentation, both share the same mission: to make everyday meals unforgettable.
Chico’s brings comfort, authenticity, and tradition, offering sauces that remind people of family dinners and flavors passed down through generations. Red Eye pushes boundaries, introducing unexpected combinations that broaden palates and invite creativity in the kitchen.
Whether it’s spaghetti and meatballs elevated by a sauce that tastes like grandma’s recipe, or ramen infused with a creamy, spicy kick unlike anything else, these brands prove that sauces aren’t just condiments, they’re the key to transforming food into an experience.
Together, Chico’s Gourmet and Red Eye Hot Sauce show how passion, persistence, and flavor can take a humble jar of sauce from a home kitchen to the heart of every meal.
chicosgourmet.com redeyehotsauce.com
Photography by Tyler Baumann
NO FUND HAS A CRYSTAL BALL. BUT A DONOR ADVISED FUND SEES THE FUTURE.
Your Donor Advised Fund is not a tool for saving. It’s a tool for making the future you want to see in the world. Today.
Open or transfer your DAF today and we’ll envision a brighter future together.
ARTICLE BY SARAH KNIEFF
Red Cow evolves with new brunch and catering menus
More Than
a Tavern
Red Cow, the family-owned local favorite that’s been redefining the modern tavern experience in the Twin Cities since 2013, is ushering in a new era with the launch of an all-new brunch menu and expanded catering. Both menus are now aligned with Red Cow’s recently refreshed main menu – bringing together bold flavor, thoughtful presentation, and community-focused hospitality under one cohesive vision.
“We’ve always defined Red Cow as a 21st-century tavern,” says Michael Giacomini, Vice President and longtime leader in the family-run business. “That’s been our mission since day one: to serve elevated comfort food in a welcoming environment – great burgers, great cocktails, great wine and beer, but not at $45 a plate.”
Brunch menu. Photography by Anna Ko Photography
Now, more than a decade in, Red Cow is reimagining what that mission looks like in today’s food landscape – where customer expectations have evolved and health-conscious, flavor-forward dining has become the norm.
A BRUNCH MENU WITH BAJA CALIFORNIA SOUL
Red Cow’s brunch has been a part of the menu since 2015, but the new version is a full reimagining. Offered on Saturdays and Sundays, and inspired by the vibrant, airy flavors of Baja California, the menu has been enhanced to offer a lighter, fresher brunch experience, without losing the indulgent comforts that make brunch so beloved.
“Our inspiration was to create something that felt fresh and colorful, something that makes you feel good after you eat,” Giacomini explains. “It’s Baja California – not Southwest. Light ingredients, bright flavors, and dishes that deliver on value and taste.”
Fan-favorite dishes include the breakfast burrito served with fresh salsa verde and the huevos rancheros, both showcasing that Baja-style influence. More familiar offerings like steak and eggs and the Red Cow egg sandwich offer hearty options with a chef-driven twist.
But it’s the sweet section that Giacomini says really brings the “wow factor.” The crème brûlée French toast – a thick-cut slice topped with fresh berries – is an eye-catching, shareable showstopper. “It’s the real eye-opener,” says Giacomini. Also on offer: triple stack pancakes with caramel sauce and a strawberry-glazed waffle that’s as Instagram-worthy as it is delicious.
To complement the updated food, Red Cow has added espresso machines to all locations and now offers a full coffee program along with freshsqueezed juices like grapefruit, green juice, blueberry-lemon, and, of course, classic OJ.
“It’s about aligning the whole experience,” says Giacomini. “People want options. Good coffee, refreshing juice, food that feels good – and maybe something sweet to share.”
CONTINUED >
Brunch menu. Photography by Anna Ko Photography
From the catering menu. Photography by Ashley Zapata Palmer
“OUR INSPIRATION WAS TO CREATE SOMETHING THAT FELT FRESH AND COLORFUL, SOMETHING THAT MAKES YOU FEEL GOOD AFTER YOU EAT. IT’S BAJA CALIFORNIA – NOT SOUTHWEST. LIGHT INGREDIENTS, BRIGHT FLAVORS, AND DISHES THAT DELIVER ON VALUE AND TASTE.”
From the catering menu. Photography by Ashley Zapata Palmer
BRUNCH IS FOR BEVERAGES
Speaking of drinks, at Red Cow, brunch isn’t just a meal – it’s an experience, especially when it comes to specialty bevys.
Red Cow’s brunch cocktails – playfully dubbed “Eye Openers” – bring both creativity and fun to the table. Standouts include the Breakfast Old Fashioned garnished with a waffle stick, a Cold Brew Gin & Tonic served over a giant rock that slowly infuses the drink, and the Bloody Derby, a whiskey-based take on the brunch classic.
And for those who can’t decide? There’s the Brunch Flight: a sampler of four mini drinks – Bloody Mary, mimosa, cold brew, and beer – served in custom five-ounce glasses. “Brunch is the meal of beverages,” Giacomini says with a smile. “You’ve got your water, your coffee, your juice, your cocktail – it’s part of what makes it fun.”
Not to be missed are Red Cow’s whimsical cereal milkshakes, available in Fruity Pebbles, Reese’s Puffs, and Cinnamon Toast Crunch varieties. “They’re just fun. They look cool, they taste great, and they guarantee a nostalgic experience for all,” he adds.
CATERING THAT REFLECTS RED COW’S EVOLUTION
In tandem with the brunch launch, Red Cow has expanded and refined its catering menu, bringing the same care and creativity found in its restaurants to offices, parties, and gatherings. Originally rooted in slider-style versions of its signature burgers, the catering program now includes charcuterie boards, shareable salads, and chef-driven small bites like ahi tuna poke, tenderloin crostini, and Caprese skewers.
“We’ve really upped our game,” says Giacomini. “It’s not just sliders anymore. We thought, ‘How do we provide curated catering offerings, put the Red Cow spin on it, and ensure an elevated experience outside of our restaurant?’”
Available with just 24 hours’ notice, catering orders can be placed online directly at redcowmn.com/ catering, or through Red Cow’s dedicated catering manager, Emily, who helps tailor orders to each group’s size and needs. No order minimum is required for delivery. The catering menu is ideal for office lunches, social gatherings, and graduation parties, with special packages available for larger events. Many items – including the elegant small bites – are exclusive to catering and not available in-store.
A UNIFIED VISION, ROOTED IN COMMUNITY
Ultimately, the changes to Red Cow’s menus reflect a broader evolution of the brand: one that honors its original vision while continuing to grow alongside its guests. “We’ve been open for a long time now, and people’s palates have evolved,” says Giacomini. “There’s more awareness around good food, more expectations. We’ve always been about offering great food at a great value – and now we’re just taking that to the next level.”
881 Lake St N, Wayzata redcowmn.com | 952-460-1220
From the catering menu. Photography by Ashley Zapata Palmer
Photography by Savvy Photage | V @savvyphotage
In 1912, my grandma started elementary school in the Prospect Park neighborhood of Minneapolis. As the sixth of seven children, her older siblings were charged with bringing her to school and were given one very specific instruction. When school asks what
MAGIC BEANS
beverage she drinks at home, they were to answer — milk.
It seems school registration was a wee bit simpler back then. No dozens of forms and dozens of fees. Her siblings dropped her off, told the administration she drank milk, and permanently changed her name, signing her in as “Evelyn”. This was not her name, but the siblings liked the name Evelyn, and school never questioned it. Lucky for me, school
Life Minded
records are vetted today, or my youngest child would likely be called Ducky Momo right now.
At the time, schools (and dairy associations) were campaigning to promote healthy eating habits at home. But for my grandma, milk was a luxury item, and at their breakfast table, everyone drank one and one thing only. Coffee.
I think about this family lore often. Because while the human body is on average 60% water, mine has always been part coffee. While I didn’t drink coffee at age five, it didn’t take long to develop a love affair with it. My parents were coffee enthusiasts who taught me right from wrong, and making French press coffee was right. My dad even had a French press for when we went camping because that is what love looks like.
In high school, while others chugged Mountain Dew, I had coffee. In college, I read about rationing during the Second World War. Families resorted to reusing grounds multiple times out of scarcity and thrift. Of all the horrors of war, this is certainly the least, but how do you face horrors without fresh coffee?
There is a lot of research about coffee and its potential health benefits.
Minded
I’ll admit, I only like studies that support the notion that I have made myself immortal. I have zero interest in data showing increases in blood pressure or anxiety related to caffeine intake. I’m too busy having my fourth cup to bother with all that drivel.
Somewhere along the way, I became particular about what constitutes a good cup of coffee. The preparation matters. After college, working at an elementary school, I could not fathom drinking the burnt sludge that sat all day in the staff lounge. That never-clean fat little pot with the orange handle was repulsive. People drank it, though. Sad people. I brought my own dark roast pour-over from home so I could be a cheerful co-worker.
In 2005, on a family vacation in Florida, my mom took coffee orders from us poolside. My future sister-inlaw insisted my mom didn’t need to be inconvenienced just to get us drinks. My mom patted her knee and said, “Oh, we will all have a nicer time after these two have their coffee.” She motioned to my brother and me. We just stared back at her blankly and placed our orders. My mother just gets us since she was instrumental in turning us into these monsters.
During the pandemic, a high school friend sent me coffee beans he roasted at home. A luxury item in a time of relative crisis. Those WWII families needed a Greg in their lives. I gratefully drank Greg’s amazing handcrafted coffee while I frittered away hours watching Tiger King.
But beyond my daily habit, it’s the communal nature of coffee I love the most. Nobody is regularly inviting someone else out for something so alluring that could be better than coffee. It ranks up there as one of the alltime greatest activities and can cost pennies or $10 if you are fancy. Either way, there is something comforting about lingering over a mug with friends or family.
October brings sweater weather and more pumpkin spice memes than necessary. No better time to have our literal and metaphorical cup filled with coffee and conversation. My eccentric, fun-loving Grandma passed away in 2004. She was ninety-eight years old. I’m filing that as evidence that coffee is a health food.
Invite a friend in or out for coffee and a visit. Better yet, make it a double.
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.
COLUMN
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ARTICLE BY KENDRA JOHNSON
CREATING CONNECTIONS IN THE KITCHEN
How Highmark Builders creates spaces where meals, milestones, and memories come to life
When you look back on the cherished memories you’ve made in your home, how many of them can be traced back to your kitchen? From cooking Sunday dinner and preparing game-day snacks, to hanging your kid’s artwork on the fridge and helping them with homework, the kitchen is undoubtedly a place of connection.
And no one knows that better than the team at Highmark Builders. As a custom home and remodeling design-build firm, Highmark brings together architecture, design, and construction with everything from new custom homes, to kitchen remodels and other special projects.
With a dedicated remodeling team led by Ashley Mock and Samantha Meyer, Highmark understands the value of a thoughtfully designed kitchen. Together, they’ve built a reputation for creating beautiful spaces that seamlessly support family routines, entertaining, and everyday living.
“The kitchen has a way of drawing people in — it’s where meals are made and where family and friends naturally come together,” says Ashley Mock, Design & Project Development at Highmark.
So what kitchen design features deliver that vision?
Ashley notes that homeowners planning their dream kitchen often request open-concept layouts, multipurpose islands, and flexible spaces. An open floor plan — especially one that flows into living and dining areas—keeps everyone connected, letting you cook while still engaging with guests on the sofa.
Equally important, as the kitchen layout, are storage solutions, smart appliances, and lighting. Highmark has noticed a growing demand for prep kitchens and creative pantries, which provide extra space for meal prep, small appliances, and expanded storage, with cabinetry that can be customized to complement the main kitchen.
Popular appliance requests include double ovens, built-in wine coolers, and espresso stations — ideal for baking batches of cookies or enjoying a slow morning coffee with the family. Retractable doors can also be added to tuck away small appliances when they’re not in use.
“The kitchen has a way of drawing people in — it’s where meals are made and where family and friends naturally come together.”
And while the kitchen is already one of the most noticeable rooms of the house, choosing the right light fixtures can have an even greater visual impact – and show off the artwork on the fridge.
Along the same lines, wood-tone or painted cabinets, highend countertops, and rich hardwood floors bring both warmth and sophistication to a kitchen — setting the perfect backdrop for a relaxed dinner with friends.
So how do all these features come together to create your place of connection?
“We listen to your lifestyle first — whether that means space for baking with kids, showcasing heirloom dishes, or creating a bar area for hosting. Material choices, cabinet colors, backsplash tile, and even custom-built features are ways to weave in tradition and personality,” Samantha Meyer, Design & Project Development says.
During the kitchen design process, Highmark’s designers work with you to understand how you’ll use the space, and further explore your style preferences to choose the right materials, finishes, and appliances — creating a kitchen that’s both beautiful and perfectly functional for your daily life.
They also often focus on connecting the kitchen to outdoor spaces for seamless indoor-outdoor living. “These choices transform the kitchen into a hub that adapts to both daily life, and celebrations,” says Samantha.
With bonfire and marshmallow-roasting season upon us, having connected kitchen and entertaining spaces makes it easy to serve warm drinks and snacks while hosting friends and family on a chilly October night. The right space makes all the difference in bringing people together.
That’s where thoughtful design and Highmark’s expert team come in. Your kitchen can become a sophisticated and highly functional hub built for entertaining — surrounded by good food, drinks, and family, perfectly tailored to your lifestyle.
“We want homeowners to love spending time in their kitchen — cooking, laughing, and making memories with family and friends that last a lifetime.”
At the end of the day, you should have a kitchen that truly embodies the heart of the home. A place where laughter lingers after dinner is over, where milestones are celebrated, and where ordinary moments become treasured memories — a place of true connection.
highmarkbuilders.com
Located at 500 Lake Street in Excelsior
Contributing Photographers: Courtney McDermott Photography, LandMark Photography, Spacecrafting, Scott Amundson Photography, and Emily John Photography
Design by: Ruby+Suede Interior Design and Sara Gaulrapp Interior Design
Nothing Bundt Cakes
Where Every Bundt Is a Home Run
The beverages? Perfectly chilled and just as refreshing. The hors d’oeuvres? No finer pigs have ever been blanketed. The main course? Delicious enough to throw your guests into reverential silence at first bite.
You’ve thrown one heck of a dinner party so far. Now to just serve the cake: some nondescript, unspecial thing you grabbed at the store.
Oh no. Your guests make it apparent they don’t like the cake. No one asks for seconds. And instead of staying afterward to watch a two-hour slide show of your recent trip to Bemidji, your guests excuse themselves and leave early. “We … uh … have to go home and … feed … our many, many pets,” they explain.
But you know they only have one pet. You also know the real reason why your party was ruined. You failed to serve your guests that most important thing: Nothing Bundt Cakes’ divinely moist yet oh-sofluffy Bundt cake.
If only you’d called your locally owned specialty cake bakery. If only you’d specified the number of tiered, 10-inch, 8-inch, “Bundtlet” or “Bundtini” cakes you would
like. If only you’d selected from Nothing Bundt Cakes’ wide assortment of classic and inspired flavors – at least 11 at any given time, including Confetti, Carrot, White Chocolate Raspberry, Red Velvet, Oreo Cookies and Cream, and multiple gluten-free options.
Oh well. Live and learn! And then make this Halloween the holiday that corrects your cake trajectory for good.
“There’s no better time to give Nothing Bundt Cakes a try!” said Carly Simonian, manager of marketing for all five (soon to be seven) Twin Cities cakeries. “It’s when we feature my own personal favorite Bundt decorations: ‘Sweet and Spooky,’ which has a completely unscary ghost shooting up to say ‘BOO,’ and ‘Witch Way to the Cake?’ with an Oz-inspired pair of legs sticking out.”
I hit Carly with my most pressing cake question.
“Well, if you could have pumpkin-flavored cake all year round, then maybe it wouldn’t be special anymore! Fortunately, you still have plenty of time to enjoy ours. We offer Pumpkin September 8th through
BY DAVID SCHELLER
December 12th, spanning Halloween right through Thanksgiving (featuring ‘Give Thanks’ – a big turkey Pilgrim). Then comes Christmas (featuring ‘Santa’s Slice of Joy,’ ‘Baking Spirits Bright,’ and our super fun ‘Holiday Gnomes Bundtinis’) to help you forget all about it!”
Not elves, I asked?
“Not elves!” Carly answered. “Though our all-kosher bakery does offer a beautiful indigo-on-white ‘Happy Hanukkah’ cake in case gnomes don’t quite fit your holiday season’s aesthetics.”
Take away all their dressings and Nothing Bundt Cakes cakes would still be exceptional: made with fresh ingredients, and baked fresh every day using recipes that meet national franchise founders Dena Tripp and Debbie Shwetz’s enormously high standards.
“We’re proud to be a woman-owned business at every level,” added Carly. “Kim Cassens, who is the only proprietor of multiple Nothing Bundt Cakes in Minnesota, is grateful to the communities that have made our Bloomington, Eagan, Eden Prairie, Prior Lake-Savage, and Minnetonka (soon to become St. Louis Park) bakeries so successful, and can’t wait to continue that streak with the grand openings of our North Loop and St. Anthony Village locations this fall!
There’s no better time to give Nothing Bundt Cakes a try! It’s when we feature my own personal favorite Bundt decorations: ‘Sweet and Spooky’...and ‘Witch Way to the Cake?’”
“A big part of Nothing Bundt Cakes’ mission is giving directly back to those communities. Benilde-St. Margaret’s, Big Brothers Big Sisters, the Birthday Party Project, the Jordyn Clark Foundation, the Leukemia and Lymphoma Society, and Ronald McDonald House are just a few of the nonprofits we’re blessed to support.”
Assist Nothing Bundt Cakes’ philanthropism the best way you can: by ordering ohh-and-ahh-inducing freshly baked Bundts in-store, or visit NothingBundtCakes.com to achieve Bundt enlightenment. And check back in during football season to order ‘Touchdown’ Bundtinis and Bundtlets: the official Bundts of the NFL!
Dave turned a magazine into community.
City Lifestyle isn’t just a publication — it’s a pulse. A rhythm of voices, neighbors, and stories woven together by someone who believes in the power of connection. As we expand, we’re looking for people ready to turn care into community. Are you ready to be that spark?
Lake Minnetonka
Lifestyle
Published by Dave Loved by Lake Minnetonka
Ask Susan
“ “ “
Susan Stiles CFP, CHFC, AIF, CPFA, MBA Founder / CEO Stiles Financial Services, Inc.
Dear Susan: Why do some stocks work in one portfolio but not in another?
Susan:
Great question! I was enjoying a glass of Barolo at one of my favorite restaurants, while my husband and I shared a rich, wild mushroom risotto. The way the wine’s bold tannins complemented the earthy flavors reminded me that balance is everything — whether at the dinner table or in a portfolio. At Stiles Financial, we approach portfolios the same way. Just as wine and food enhance one another, we pair stocks and bonds to arrive at an allocation that balances risks and rewards. Too much or too little of either can throw things off. And like wine preferences, every client’s financial palate is unique. Some prefer bold flavors — more growth and risk — while others favor something lighter and steadier. What feels right in your 30s may look very different in your 50s or 60s. Our role is to evolve those pairings along with you. To watch my follow-up video on financial pairings, and portfolio allocation, snap the QR code below.
Susan Stiles is the Founder / CEO of Stiles Financial Services; an independent, fee-based, private wealth management financial advisory firm, specializing in families that have complex portfolio, wealth management and estate planning needs. We also advise companies on their retirement benefit plans and corporate cash management. Send “AskSusan” questions to: AskSusan@stilesfinancial.com.
OCTOBER 11TH
Gear Western Country Half Marathon & Borton
Volvo 5k
Gear West, 1786 Wayzata Blvd, Long Lake | 6:30 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, including the Spirit Award/Best Western Outfit award! Leashed dogs and strollers welcome. All race finishers will receive a double-walled insulated mug with a carabiner handle—great for clipping to your runnin’ shirt or sippin’ something strong under the stars. Learn more: https:// www.gearwest.com/pages/gear-westerncountry-half-marathon-and-borton-5k
OCTOBER 23RD
Witches Night Out
Pique Travel, Water Street | 4:00 PM Witches (and Warlocks!) head to Water Street for an enchanting evening on Water Street. Delight in treats and specials at participating businesses. Dress up in your finest attire for a bewitching costume contest, and with a Wicked Witch ticket, end your evening at Pique Travel for an After-Party with DJ, drinks, snacks, silent auction, oracle card readings, and more! https:// www.excelsiorlakeminnetonkacham ber.com/witches-night-out/
OCTOBER 23RD
Purses, Pumpkins, & Pints Bingo
Hackamore Brewing | 5:30 PM
Break out your dauber for bingo and beer at Hackamore Brewing from 5:458:30pm! Play for the chance to snag a designer purse or a fabulous cash/prize package, all while connecting with the inspiring members of the Southwest
Metro Chamber’s Women’s Biz Committee. Your night of fun supports women-focused programming, resources, trainings, and scholarships that make a lasting impact. https://business.swmet rochamber.com/events/details/purs es-pumpkins-pints-bingo-13347
OCTOBER 25TH
Wayzata Boo Bash Dash
The Great Lawn and Lake Street, Downtown Wayzata | 8:00 AM
Join in the Halloween fun with this spooktacular race in downtown Wayzata! Run or walk a timed 10k, 5k, 1 mile, and fun run. Costumes encouraged! Enjoy pre- and post-race festivities, like the Pumpkin Derby, pie-eating contest, and trick-ortreating. Benedict’s Restaurant and Red Cow will be serving up breakfast goodies before the race, plus, Red Cow is giving out a FREE beer with your race bib.
OCTOBER 25TH
Trick or Treat the Street
Downtown Excelsior | 10:00 AM
Grab your little ghouls and goblins for trick-or-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!
OCTOBER 26TH
Trolleyween
Excelsior Streetcar Line Ticket Booth 1:00 PM
This not-so-spooky Halloween event is a blast for the younger ones. Wear a costume, receive a treat, ride the trolley, and see what Miss Debra has planned! There will be Halloween stories, but who knows what else she will conjure up! All we know is it won't be scary! Rides are 45 minutes long. Tickets are $5 per rider at trolleyride.org.
