BY PIECE ...
JEWELRY DESIGNER
CREATES INTRIGUING BOHO DESIGNS WITH GLOBAL ELEMENTS
CHARMING CAPE COD
One of a kind lake Minnetonka classic perched on a private, wooded hill with fabulous views of Harrison Bay. The home has been lovingly updated while still beaming with historic charm.
Mary Beth Burgstahler 909-273-4768
Simply turnkey and enjoy this beautifully updated, all-brick residence set on a stunning 10-acre homesite surrounded by privacy. The home features 5 beds, 5 baths, main level living, walls of windows and expansive gathering areas.
The Hermann Group 952-475-4912
OAKPARKE ESTATES BEAUTY
Fabulous two story includes a newly finished lower level. The owner’s suite complete with a walk-in closet & additional closet has new carpet & paint. Fenced yard, EV installed, ready for new owners!
Shelly Billiet 612-240-3661
NEW IN FOXBERRY FARMS - MEDINA
This remodeled Foxberry Farms home at 950 Foxberry Circle sits on a private, wooded ¾ acre cul-de-sac. Experience the open spaces & soaring ceilings. The 4 season porch. A walkout lower level with wine cellar. Too much to list.
Pete Ice | 612-865-8533
Bonnie Branton | 612-590-7358
ORONO, WATERFRONT, $2,450,000
Just completed gorgeous new construction with 90 ft of waterfront. Unending upgrades and superb attention to the finest details. 4000 Sq Ft finished, Main floor living with a fully finished walkout lower level. 4+ bdrm.
Tim Berg 612-250-2255
ACREAGE NEAR LAKE INDEPENDENCE
Remodeled custom built Pillar home sits on prime 3+ acre walkout lot. Pool & privacy in Fieldstone Woods minutes from Lake Independence, Baker International golf course and Baker Park. 2325 Fieldstone Place, Independence. Orono Schools. $1.1M. Pete Ice | 612-865-8533
Bonnie Branton | 612-590-7358
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“In March, winter is holding back and spring is pulling forward. Something holds and something pulls inside of us, too.” —Jean
Hersey
DEPARTMENTS
18 — Piece by Piece
Jewelry designer creates intriguing boho designs with global elements.
22 — Special Deliveries
Elevated Boxes brings together local makers for perfectly-culled gift sets.
24 — Shake it Up
Add a spirited mix into your recipes.
FEATURES
28 — Fore ward Thinking Wayzata High School graduate tees up golf and travel.
36 — Shopping Mart
Learn to navigate grocery stores to find the best-for-you food.
52 — Board Games
Churn up sweet and savory butter and cheese board recipes for your next gathering.
RENÉE STEWART-HESTER — RENEE@LOCALMEDIA.CO
The menu was set for this, our food issue, long before we began inching (racing!) our way toward spring.
Alas, here we are, and I’m pleased with how ideas turned into writing assignments, which transformed into articles that made their ways into our March issue. The foodinspired content speaks to health-related suggestions and education, a recipe that gives a wink to St. Patrick’s Day and nods to a couple of business owners’ spicy concoctions and culled box sets. One of our Editorial Advisory Board members offers her take on a trend that’s been hitting social media platforms with a whole lot of buttery gusto, and her recipes give the trend new inspiration in our Tastemakers section.
Speaking of recipes, I was recently going through some family cookbooks and came upon one that was created in 1967 as fundraiser for Theatre L’Homme Dieu in Alexandria, Minnesota. As I zipped through the recipes, including the names of contributors, I noticed a few family members’ names, identified—as all women were in the publication—as Mrs. Husband’s First and Last Names. Times have changed. Thankfully. What also was interesting to note was that one of my late aunts, who was a talented artist, provided the illustrations. I can’t determine if they were done with pen or marker, but they are simple and charming. Photographs weren’t needed to bring the dishes to life. (Did you know that Andy Warhol illustrated Amy Vanderbilt’s Complete Cookbook (1961)? I like to toss out that nugget when talking about cookbooks because guess who owns a copy? Yours truly. Wink.)
When it comes to food, let’s give it its due. Not only is it a vehicle of sustenance, but it also celebrates cultures, entertains, educates and connects generations. And, it even helps raise funds for local theater!
Until next time,
Seven Stone Jewelry, photo by Chris Emeott, page 18
VOL. 18 NO. 10
lakeminnetonkamag.com
publisher
Susan Isay editor
Renée Stewart-Hester
managing creative director
Renée Stewart-Hester
managing editor
Hailey Almsted
digital editor
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Zoe Deal
Mollee Francisco
Emily Gedde
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Hanna McDaniels
Josie Smith
Kristie Smith
contributing writers
Hollie Blanchard, Jan Cook, Kate Doubler, John Farrell, III, Laurel Famigletti, Alison Feik, Tracy Hvezda-Lehtola, Sarah Jackson , Dan Keegan, Spencer Olson, Kirsten Pardoe, Jackie Piepkorn, DVM, Rachael Perron, Aaron
Person, Raela Schoenherr, Liz Vandam, Kira Vanderlan
editorial interns
Nicole Berglund
Megan Hegenbarth
editorial advisory board
Laura Bray , board member, Friends of the Excelsior Library
Brooke Beyer , director of community events
and marketing, Wayzata Area Chamber
Jenny Bodurka , Minnetonka Community Education
Mary Cornelius , Communications Specialist, Minnetonka Public Schools
Michele Phillips , blogger, writer, photographer
Natalie Webster , chief creator at Webster Effect
senior managing art director
Sarah Dovolos
art director
Allison Nolden
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Jamie Klang
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Chris Emeott
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Brittni Dye
production manager
Lisa Stone
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Mimi Coz
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Cynthia Hamre
Sara Johnson
Kathie Smith president
Pete Burgeson
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THERE IS NOTHING BETTER than coming together at a table filled with delectable bites and candid conversations all aimed to feed our soul. I love the way Richard Merchán captures the joy of the tablescape by exuding a color palette that boasts an array of delicious jewel tones. Aromas of pastries in the oven, homemade jams, sweet seasonal fruit and freshly-squeezed juices always start any day right. Bon appétit
Title: Breakfast in Grasse
Artist: Richard Merchán
Scale: 20x20
Medium: Acrylic on canvas
Hollie Blanchard is a founder and art concierge with The Art Girls. View more at artgirlsmpls.com.
Art Girls Minneapolis @artgirls_mpls
When it comes to marking St. Patrick’s Day, some folks enjoy a spirited sip to toast the celebration. Need suggestions?
Wine: Try Perseverance zinfandel. (While this is a California maker, the label’s Celtic cross makes it work.) Serve it with lamb, stew or corned beef and cabbage.
Beer: Being a purist, I recommend stout. Guinness, “the mother milk” of the Emerald Isle, is a must. Also consider Wexford or Murphy’s. For lighter beers, try Harp Lager or Smithwick’s (pronounced smiddicks).
Cider: Magners is the most popular and easiest to find.
Irish Whiskey: You can’t have a true St. Paddy’s Day without a bit o’ whiskey. There are many to choose from, and any of the following are great selections: Bushmills, Jameson, Paddy’s, Powers, Redbreast, Red Locks, The Irishman and Tullamore D.E.W. Each variety features aged, flavored and standard whiskeys.
John F. Farrell III is vice president of sales and merchandising with Haskell’s The Wine People. Find more at haskells.com.
March 2 marks this year’s Read Across America Day, which is organized by the National Education Association to shed a bright light on the importance of reading for children. Of course, any day is a great day to pick up a book!
Early Elementary: Dream Street by Tricia Elam Walker and Ekua Holmes welcomes readers to a neighborhood where children and adults alike dream big dreams. The children look to the future with hope and wonder, secure in knowing their dreams will be nourished and uplifted by caring neighbors.
Middle Grade: Karthik Delivers by Sheela Chari delivers the heartwarming story of Karthik, an Indian American boy, who dutifully delivers groceries to his neighbors. Shanthi, a local playwright, learns of Karthik’s remarkable ability to remember long grocery
lists and wonders if that talent would translate into remembering the lines for the lead role in her play about Leonard Bernstein. Karthik discovers his passion for art while learning to trust in the community and family that care for him so deeply.
Grades 10 and Up: We Weren’t Looking to be Found by Stephanie Kuehn tells the harrowing yet hopeful story of Dani and Camila, reluctant roommates at a mental health treatment center for adolescent girls. Dani, a rich Black girl from Dallas, and Camila, the daughter of Colombian immigrant parents in rural Georgia, couldn’t be more different. As they work through their mental health struggles, they discover that they are more alike than they realize.
Tracy Hvezda-Lehtola is a patron experience supervisor for the Hennepin County Library–Excelsior. Read more at hclib.org.
“My smile has always been my biggest insecurity and now I can’t stop smiling. I’m a whole new confident me. Thank you for creating a beautiful smile while keeping me looking like myself!”
Spring is here. Aside from the traditional steps (cleaning closets, drawers and other household spots) we take as we exit hibernation, there is another step—spring cleaning your diet.
Eliminate Added Sugars: Reducing your sugar intake can increase energy, stabilize moods and reduce urges for more sweets. Track sugar intake. Aim for 25–30g/day, and use 10g of sugar or less/serving as a guide when selecting foods.
Hydrate: Dehydration can lead to over eating, mental fog and exhaustion. Focus on drinking half your bodyweight in ounces of water each day. Add lemon to enhance the taste and a healthy boost of vitamin C.
Exercise: Move your body for 30 minutes each day, and head outside for a time. Just 15 minutes of sunshine will get you the recommended amount of vitamin D, supporting your immune system and boosting energy.
Clean Out Food Inventory: Get rid of expired, stale and uneaten foods. Clean and organize shelves to prepare for incoming healthy items.
Eat Seasonally: This provides the greatest health benefits, as foods are rich in vitamins and minerals when they are in their freshest form. This spring, consider vegetables, such as mushrooms, sweet potatoes, shallots, plums and kale.
Laurel Famigletti is an area resident and owner of EndorP.H.I.T, where she provides virtual group fitness classes, in-home personal training and virtual nutrition coaching.
While St. Patrick’s Day might bring to mind shamrocks, leprechauns and everything green, don’t forget about Irish cooking, especially when it comes by way of a warm loaf of soda bread and a hearty stew. Why not combine the two recipes to create a bread bowl, where you get the best of both worlds?
Rosemary and shallots in the soda bread create a lot of flavor. If you are unfamiliar with soda bread, know that it’s classed as a quick bread, meaning it doesn’t use yeast but uses a chemical
leavening agent, in this case, baking soda. The stew is equally as delicious, full of fresh herbs and root vegetables, perfect to warm you up during the final days of winter and the inevitable last snowstorm.
With the bread bowl, the bread and stew work hand in hand to develop a collective flavor profile. The herbs work well together as the flavors build off each other to offer a unified taste experience.
Find the recipe for Irish Bread Bowls at lakeminnetonkamag.com.
Spencer Olson, who is from the area, continues to expand his cooking repertoire. Taste more at thewoodenspoonchefs.com.
The story of the Express Boats begins in 1905 when the Twin City Rapid Transit Company (TCRT) opened a new electric streetcar route from Minneapolis to Excelsior. To serve a growing population of summer commuters and tourists and complementing the streetcar schedules in the Lake Minnetonka area, the TCRT had Wayzata boat builder Royal Moore design six identical Express Boats. They were painted yellow with interior caned seats matching their streetcar cousins. Minnehaha was the first to be launched onto Lake Minnetonka in May 1906, followed by Como, Harriet, Hopkins, Stillwater and White Bear. For nearly two decades, the Express Boats served over 200,000 riders annually with slight dips during the influenza pandemic and WWI years.
Affordable automobiles and improved road conditions heralded the demise of the Express Boats as ridership plummeted. Service stopped at the end of the 1926 season and the Como, White Bear and Minnehaha were scuttled off Big Island. The Stillwater and Harriet were scrapped in 1927, and the Hopkins continued as an excursion boat until 1949 when she joined her sisters in their watery gravesite.
The Minnehaha was raised in 1980 and restored and returned to service in 1996, by way of an effort of over 85,000 volunteer hours and costing approximately $500,000. In October 2021, Minnehaha was placed on the National Register of Historic Places.
—Liz Vandam
Discover the complete history of the Minnehaha at steamboatminnehaha.org.
Jewelry designer creates intriguing boho designs with global elements.
By Mollee Francisco
AMY MOECHNIG knows there is nothing more fun than a new piece of jewelry. As a jewelry designer, she tries to up the ante for the wearer— creating pieces that are not only eye-catching, but ones that also come with a story. “Everything has a story,” she says. “It adds to the uniqueness of a piece.”
Each of Moechnig’s pieces have at least one element guaranteed to start a conversation—a silver lock from Spain, vinyl beads from Ghana, Burmese coins, a piece of buffalo horn, an Afghan bell and more. The Wayzata resident’s collection is a treasure trove of interesting, one-of-a-kind, bohemian-styled pieces that mirror her interesting, one-of-akind, bohemian-styled life.
“I named the company Seven Stone Jewelry after my seven kids,” Moechnig says, explaining that she has three children from a previous relationship, her husband has two children from a previous relationship and they had a set of twins after they were married. It was the arrival of the youngest children that put Moechnig on the path to jewelry design. After years of working corporate jobs, she stayed home with her twins and found herself getting restless. “I was still looking for jobs,” she says.
Her husband, Doug Moechnig, gently suggested that Moechnig take up a hobby to help balance her days. She mulled over his suggestion, remembering that she used to take jewelry classes at the Minnetonka Center for the Arts. The idea took hold, and she started collecting beads and pendants from around the world, quickly amassing a small jewelry arsenal. Before she knew it, Moechnig’s new hobby was taking over their Wayzata home, and her husband had changed his tune a bit. “He was saying, ‘You’ve got to start selling these,’”
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Welcome to the Lake Minnetonka lakeside neighborhood of Cottagewood USA. Restore and renew, or tear down and start fresh! A short walk to 3 beaches, the historic Cottagewood store, parks, tennis court, and the Excelsior bike trail provides endless opportunities. Live life on vacation!
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Steiner & Koppelman built home close to downtown Wayzata and all it has to offer! Spacious main bedroom with a fireplace and private en suite with a walk-in closet. Main floor office, laundry room, and a lower level walkout to the private backyard. Recent updates completed throughout.
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she says. With a background in marketing, selling was something Moechnig could do. She began hitting up as many art fairs as possible. “I was doing art fairs every weekend,” she says.
After a time, Moechnig found traversing the state, setting up and tearing down booths had become exhausting. She now focuses on art shows that are easy in, easy out. Moechnig says her favorites include the Wayzata Art Fair (June), Art in the Garden at the Minnesota Landscape Arboretum (August) and the Edina Fall into the Arts Festival (September).
In 2020, Moechnig bought Body Glow Sun and Spray tanning salon in Long Lake. Not only did it give her a good excuse to get out of the house amid a pandemic, but it also provided the perfect venue to showcase her creations. Among Moechnig’s collection are chunky bracelets, delicate beaded chokers, sparkly stone stud earrings and statement necklaces. “I made what I like,” she says. Unlike many jewelry designers, Moechnig doesn’t go into her work with a plan. “I put everything in
front of me and just start making stuff,” she says. “I try to put together color combinations that go with outfits … pops of color. I’m always thinking of something to wear it with.”
Moechnig’s designs are perfect for layering with necklaces of varying lengths and bracelets for wrists of any size. “These are pieces you can wear every day,” she says, noting that everything is made from real stones or beads, so the wearer can leave it on when they sleep or shower, and it won’t turn green. “I want people to wear it,” she says.
Seven Stone Jewelry, 2073 Wayzata Blvd. Suite 1,000, Long Lake; 952.473.4569; sevenstonejewelry@yahoo.com
Seven Stone Jewelry @sevenstonejewelry
REMEMBER WHEN YOU WERE YOUNG and looked forward to getting a package in the mail? A dad and his daughter are recreating that excitement by taking things a step further with their own gift box company—Elevated Boxes.
Alan Haskins sources local makers for items that turn a box in the mail into a delightful, purposefully-culled gift. Haskins says he focuses on unique products that showcase the talent of small businesses and makers, including those around the Lake Minnetonka and White Bear Lake areas. “All of these makers appreciate every order at every size,” he says.
Haskins says the idea came from his wish to support local businesses around his hometown of Excelsior and White Bear Lake, where he and his family now live. “I decided to do both boxes at the same time,” he says. The Tonka Box ($75) is a sampling of local, artisan products from around the Lake Minnetonka area and include: Apple Cinnamon Peanut
Butter, Boundary Waters Blueberry
Kakookies, Eden Apples, Oatmeal
Chocolate Chip Bites, Lake Minnetonkathemed items and more.
The White Bear Box ($75) features Annie B’s Caramels, Kowalski’s Original BBQ Sauce, Peaceful Aromatherapy
Room and Linen Spray, Premiere
Traditional Dark Balsamic Vinegar, ’Sota Crackers Candle, White Bear Lakethemed items and more.
Haskins runs his business out of his garage with the help of his daughter Eva. At 15, she does the assembly and sometimes recruits friends when the order list gets long. “I pay them, of course, and Eva’s
saving her earnings for college,” he says. “She’s been doing this since the beginning.”
Connecting with the makers who supply the boxes’ elements is important to Haskins. He recalls driving to Hamel to meet with the Jordans and the Leuers to pick up Hamel Syrup from their familyowned farm for one of the boxes. “I get to chat with all of my makers,” he says. “I like hearing their stories, seeing them thrive.”
That desire to see small businesses thrive was cemented during the pandemic, especially as local creators lost business when they relied on farmers markets as a core of their business. Haskins had a plan. The Uff Da! Box ($75) was the first to be created. He says he loved Pa’s Barbeque Sauce, but the pandemic meant the maker would have to destroy the extra product he produced for sale at summer 2020 farmers markets. As a result, the sauce became part of The Uff Da! Box, which includes plenty of Uff Da!-themed goodies. Since then, hundreds of that box have been sold. Along came the Love Minnesota Box
brings together local makers for perfectlyculled
($75), which has sold thousands all over the country and includes favorites from around the state, including natural products for the home and delectable treats that taste like homemade.
Haskins’ fifth and the newest of his planned 20 boxes is the Slope Box ($60) Think snowboards and downhill skis for this one. “I’m a bootstrapper. I’ve pared this down to about 18 items after polling groups of passionate snow people to learn what may be most helpful in a box dedicated to their favorite hobby,” Haskins says. The Slope Box includes anti-fogging spray for goggles, a cellphone holder, hand warmers, lip balm, a neck gaiter, a ski and snowboard lock and lots of snacks for before, during and after time on the snow.
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Add a spirited mix into your recipes.
By Renée Stewart-Hester
SOMEONE WANTS TO MOVE FROM THE BAR and into the kitchen—and her name is Mary, as in bloody mary.
Talk about thinking outside the box—or bottle. Did you know that bloody mary mix can be the secret ingredient to everything from hors d’oeuvres and entrées to desserts? Pete Holzer of Sideshow Bloody Mary Mix says the mix can augment flavor profiles in dips, entrées, sauces and even—hold onto your aprons for this one—cupcakes.
“By swapping out tomato sauce with bloody mary mix, you are adding so many new ingredients within the mix to the recipe that you normally would not,” Holzer says. For the most part, mixes include horseradish, lemon and pickle juices, Worcestershire sauce and other savory ingredients. While it makes a great addition to recipes, he also recommends using the mix as marinade for vegetables and proteins.
Let’s dig in.
(Recipes provided by Holzer.)
(This is ideal for using up some extra Easter eggs or as a way to add zip to your celebration brunch.)
» 6 boiled eggs
» 1/2 cup Thai chili pickles
» 1/4 tsp. prepared horseradish
» 2 Tbsp. Sideshow Bloody Mary mix
» 2 tsp. pepper sauce
» 1 Tbsp. mayonnaise
» black pepper, freshly-ground, to taste
» 6 strips bacon, cooked crisp and crumbled, as garnish
» pimiento stuffed green olives, thinly sliced, as garnish (Consider one of Sideshow’s stuffed olive varieties for extra flavor.)
» celery leaves, as garnish
» Spanish paprika, as garnish
Peel boiled eggs. Cut a tiny piece off each end of the eggs, so the eggs will sit up straight on a serving plate. Cut eggs in half vertically. Remove yolks from eggs, and place in a small bowl. Mash yolks with fork, and add horseradish, bloody mary mix, pepper sauce, mayonnaise and black pepper. Stir to combine. With a pastry bag or spoon, place filling into each egg half. Garnish with bacon, olives and celery leaves. Sprinkle with paprika. Serve chilled.
(Play around with flavors by using any of Sideshow’s four flavor varieties.)
» 8 oz. cream cheese, room temperature
» 1/3 cup mayonnaise
» 1 1/2 Tbsp. Sideshow Bloody Mary mix
» 2 Tbsp. tomato paste
» 1 1/2 Tbsp. Worcestershire sauce
» 1 1/2 Tbsp. lemon juice, fresh
» 1 Tbsp. Tabasco
» 1 1/2 tsp. minced onions
» 1 tsp. parsley flakes
» 1/4 tsp. black pepper, freshly cracked
» 1/4 tsp. salt
» 4 oz. canned shrimp, drained well and coarsely chopped
In a medium bowl, mix together the cream cheese and the mayonnaise until smooth. Add all the remaining ingredients except the shrimp, and mix until combined; gently fold in the shrimp. Cover, and refrigerate overnight before serving with crackers or vegetables.
Family-owned and operated, Sideshow Bloody Mary Mix out of Jordan is available at local liquor stores, including at Haskell’s The Wine People and at the Excelsior and Wayzata farmers markets. Mixes include Classic Original, Horseradish, Jalapeño Garlic and a seasonal mix. Last year featured Habanero Bacon.
Four stuffed olive varieties are also in the product lineup and include Bleu Cheese, Jalapeño Garlic, Onion and Lemon Peel.
(Pro Tip: Brighten up a Dirty Martini with a few olives stuffed with lemon peel. So good!)
For Holzer’s recommended recipes for Bloody Mary Cupcakes, Bloody Mary Chili and Baking Sheet Pizza with Olives and Sun-dried Tomatoes, visit lakeminnetonkamag.com.
sideshowbloodymarymix.com
Sideshow Bloody Mary Mix @sideshowbloodymary
WAYZATA
HIGH SCHOOL
GRADUATE TEES
UP GOLF AND TRAVEL.
written by SUSIE HOPPER photos by CHRIS EMEOTTAshlee Ciora was living in downtown Los Angeles when her life coach repeatedly told her, “I see green in your future,” Ciora says.
As senior director for international travel for the Los Angeles Tourism and Convention Board, Ciora’s work world was upended in March 2020 when the pandemic hit. “Do I stay in L.A. or what?” she asked herself. Ciora called her family in Minnesota and moved back in early 2020. “I had to figure out a new path,” she says, though staying in tourism and hospitality was a given.
“I didn’t really have anything to do, so I played golf with my family,” says Ciora, a Medina resident. She grew up in a golfing family, so it was a way to be outdoors, have fun and stay healthy. Ciora also joined the LPGA Amateur Gold Association Minnesota Metro Chapter, the largest women’s golf organization in the world and played with local members. She heard those women say, “’When travel opens up, we want a golf trip,’” she says, and a light came on.
With her background, Ciora immediately thought about a business featuring women’s golf trips, consulted with other golf and travel experts and decided the niche was perfect for her. Women’s golf is big business in the U.S. There were 6.2 million women golfers in 2021, and, last year, $1.53 billion was spent on women’s golf equipment and apparel. There is
a meteoric rise in the number of junior women golfers taking up the game.
After doing more research, Ciora learned that there are only about five companies in the country that specialize in women’s golf trips. She founded Women on Fairways LLC and was soon a solo entrepreneur, developing a concept of experiential trips for women golfers and bootstrapping her business from the ground up.
She’s done everything to get Women on Fairways rolling. Ciora designed her own website, wrote the copy and built its pages. She’s also her own public relations person, marketing professional, financial expert and operations leader. “Women want to talk to other women about a golf trip,” she says.
As part of the business model, Ciora pulls together Swing and Sip golf experiences, small escorted golf trips for women. She plans the transportation, activities, golf, shopping, spa time or whatever clients want. “It’s fun, noncompetitive and great for professional women, moms or a group of friends,” she says. “All they have to do is show up with their clubs.”
The trips aren’t just zeroed in on golf (two rounds are scheduled and a third round can be added). It’s that experiential element that sets Women on Fairways apart from men’s golf trips. “With guys, everything is about the
Admittedly, golf sports some of the bests fashion options in the athletic world. Ciora shares her favorite styles:
Pullover hoodies are a must.
Golf attire translates off the greens, too. Think joggers on and off the course.
Golf skirts are functional, sporty and classy. She favors navy and white skirts by Puma and Calloway as part of her traditional, classic look.
Leave your handbag at home. Instead, get a wristlet or small makeup bag for essentials.
Splurge on golf shoes, which must be comfortable and structured to protect golfers from wet and cold surfaces.
golf. They go to Ireland, to Scotland. They play all day. They stay out all night then tee off again at 6 a.m.,” says John Glozek, publisher of NYGOLF Magazine . “What women want is beyond the golf. They want dinners, spas, getting together, the entire experience,” he says.
“Ashlee’s timing is perfect for this,” Glozek says, and destinations like Palm Springs, California, and Boyne, Michigan, are prime locales. “Imagine walking around Mackinaw Island with a glass of wine at sunset after a day of golf,” he says. “She’s so focused and excited to present these trips,” he says of Ciora.
Other options include having a golf pro available before tee offs and offering wellness, yoga and health opportunities during the trips. “Women always want
to improve their game, but they also love the 19th hole,” Ciora says, referring to a bit of post-round fun. “We want these trips to be very relaxed, have drinks on the course if desired, take carts and enjoy how good golf is for you,” she says. (Cost for an escorted Women on Fairways trip is based on single and double occupancy and varies depending on the destination and resort.) The second focus of Women on Fairways includes nonescorted golf travel trips.
As Ciora continues to chart her business, she evaluates golf courses for future trips. “These are not bucket list courses [Pebble Beach or Torrey Pines courses],” she says. “Those courses are hard to get on, and they are male dominated,” Ciora says. She has specific qualifications she looks for when deciding
While getting her business going takes a tremendous amount of time and travel, Ciora loves spending time with her young nephews and her parents, who live in Medina. “Family has been a tremendous support system while I am building a company,” she says. A graduate of Wayzata High School, Ciora loves visiting Minnesota. And her favorite local course?—Rush Creek Golf Course in Maple Grove.
on a course. It must be a playable, but the amenities are just as important to her. “Off the fairways, I look at the pro shop,” she says. “Does it have a good selection of women’s clothing and gear? What are the carts like? Are the bathrooms great? Is the clubhouse welcoming with good food? I’m not interested in a place that [just] had a snack stand.” The resorts, in her estimation, need to be first class with great food, spa amenities and beautiful rooms.
As for the future for Women on Fairways, Ciora plans to offer golf trips for solo travelers and for couples. She’d like to help design member golf trips for private country clubs. “I want Women on Fairways to be golf and lifestyle,” she says. While a lot of golfers gravitate to Florida, she’s interested in booking trips to California and Arizona, which provide different experiences than the Orange State.
Speaking of color, evidently, Ciora’s life coach was right. “Now, my life is nature and trees and golf—all green,” she says.
womenonfairways.com
Women on Fairways LLC
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LEARN TO NAVIGATE GROCERY STORES TO FIND THE BEST-FOR-YOU FOOD.
What are you going to do to take care of your body today?
It’s a question that Jackie Mart has centered her career on as a holistic nutritionist and life coach. Since picking up a book on natural cures at a library nearly two decades ago, the Edina resident has made nutrition and wellness her mission.
Now, alongside teaching nutrition and cooking classes for adults and children through Minnetonka and District 196’s community education programs and providing detoxing services
across the broader Metro area, Mart offers kitchen cabinet cleanups and one-on-one grocery store tours through her business, Optimum Wellness LLC. “The number one thing to impact your health is actually what you put in your body,” she says. “It’s the easiest thing to change, as well.”
Both the kitchen cleanup and store tour aim to help people understand more about the food they purchase and its effects on the body. Mart also aids in identifying better food options to improve overall health. “Everybody’s addicted
MART RECOMMENDS LIMITING THE PURCHASE OF PRODUCTS WITH LABELS. WHEN IT’S NOT POSSIBLE, THERE ARE WAYS TO NAVIGATE THEM TO FIND THE BEST OPTION.
Natural
This marketing term is not regulated and can be placed on anything, even if it has artificial ingredients.
Organic
While products do have to meet certain requirements to be labeled as organic, including using only select natural pesticides and fertilizers, the quality or healthiness of the product compared to others isn’t consistent. Look for the U.S. Department of Agriculture Organic seal, and shop from local growers when possible.
Look for the five-digit code on the product sticker to find more about how it’s grown. When the code ends in “8,” it’s been made with GMOs. A code ending in “9” signals the product is certified organic.
Not only are these foods allowed to have up to 0.5 grams of sugar in a serving (according to Food and Drug Administration guidelines), they often have increased fat content to balance flavor and texture loss from removing sugar.
to [food]... A lot of people don’t plan things out. They eat from convenience…” Mart says. “To get back to actually eating good food for your body, you have to have that self-love component,” she says.
Navigating the Grocery Store
Mart’s grocery store tour begins with conversation and preparation—from exploring what’s already in the students’/clients’ kitchens to best-practices for shopping. (Eat before you go!) Trips generally take between 60 to 90 minutes, and clients often bring a cart and reusable bags to use while transporting home their new food options.
It’s Mart’s belief that any food not found in nature, such as processed foods, should be avoided, but especially anything with added sugar and ingredients that cannot be easily pronounced. Shopping at grocery stores can also be made difficult by misleading labels, such as “natural,” “heart healthy” and “sugar-free” that can also hide toxic ingredients. (See sidebar for more information.)
“I always say, ‘Count chemicals,
not calories,’ because it’s more important not to put chemicals in your body than how many calories you consume,” she says.
For best results, Mart recommends shopping around a store’s perimeter, where produce, meats and dairy products are kept. She always starts off in the produce area. “Those colors are vitamins, nutrients and minerals that are great for your body, so eat the rainbow,” she says.
In each aisle and section, Mart has clients indicate what they would normally buy. Together, they go through the ingredients and properties of each item before identifying better and best alternatives. And while it can be a difficult undertaking to change set eating habits, Mart says making the switch can have an instant, positive impact on our overall wellness. “You’re going to feel the best … eating the more natural food. You’re not going to be as inflamed, bloated,” she says. “You’ll have a lot more energy, as well.”
When buying organic, it’s
important to understand how the product is made or processed. “The two things you definitely want to buy organic, because they’re most contaminated, are your meats and your dairy products. Those would be the two things to start with,” Mart says.
For produce, Mart references the common Clean 15 and Dirty Dozen lists. The Clean 15 is a list of products that have little to no trace of pesticides and can be purchased conventional (nonorganic) if desired; the list includes avocados, sweet corn onions and asparagus. The Dirty Dozen are products that are known to have traces of harmful pesticides and include strawberries, kale and spinach highest on the list. “You can either pay up front more now for great food, or you’re going to pay it on the back end with [health issues],” Mart says.
The best place to source produce, Mart says, is from local farmers markets, community co-ops and your own backyard. “... Shopping at a farmers market, local, is way better because you can actually go tour these farms
“The number one thing to impact your health is actually what you put in your body. It’s the easiest thing to change, as well.”
JACKIE MART
and see what farming practices they’re using,” she says. “If you start your own garden, you can know what you put on; you’re not going to spray it with pesticides.”
For folks with busy lives and schedules, Mart suggests stepping back from stressors and scheduling mealtimes and grocery shopping. It’s easy to lose yourself in the commotion of daily life, but the importance of making time for self-care is
paramount. “It all comes down to that self-love. It really does,” Mart says. “Over the years, with everybody I’ve worked with, whether it be male, female, teenager, you name it, they all have put [themselves] on the back burner. They have zero self-love.”
It’s something that Mart has experienced in her life in the form of abusive relationships and eating disorders. Through the grocery store program, motivational Facebook group (Wellness Warriors) and self-love boot
Don’t leave home without your recipe for healthier grocery shopping. Mart has some easy-to-follow ideas.
• Preplan home meals.
• Compile a list of healthy recipes.
• Shop around the store’s perimeter.
• For produce, fresh is best, followed by frozen. Canned goods should be the last option.
• Buy ingredients and produce in bulk to save money.
• Split meat orders with a local farmer.
• Grow your own food.
camps for teens and adults, Mart hopes to help others develop healthy relationships with their food, themselves and their community—to be the positive force she herself needed at her lowest point.
“When I pulled that book off the shelf at the library, it really opened my eyes,” Mart says. “There’s always a reason why the universe sends you in these directions … It’s hard to see that when you’re stuck in the muck, but once you get out of it, you see how much of a light that you can be for other people.”
Optimum Wellness LLC; 712.790.5883; optimumwellnessmn.com
Optimum Wellness LLC
Minnetonka Community Education; 952.401.5000; minnetonka.ce.eleyo.com
Minnetonka Schools
@TonkaSchools
JACKIE MART OFFERS SWEET TAKES ON TRADITIONAL DESSERTS. (WHEN POSSIBLE, USE ORGANIC INGREDIENTS.)
BLUEBERRY AVOCADO CHIA PUDDING
» 1 ripe avocado, peeled and pitted
» 1 cup blueberries, fresh or frozen
» 2 Tbsp. coconut milk (or any other milk of your choice)
» 1/2 tsp. vanilla
» 1 tsp. chia seeds
Combine all ingredients in a blender, and blend until smooth and silky. Divide pudding among bowls/ cups, and refrigerate for at least 30 minutes before serving to allow the chia seeds to thicken.
GRAIN-FREE, NO-BAKE COOKIE DOUGH PROTEIN BARS
» 1/2 cup Truvani organic vanilla plant protein powder
» 1/2 cup almond meal flour
» 1/2 cup nut butter (Ingredients should include just nuts and sea salt.)
» 1/4 cup + 1 Tbsp. extra virgin, cold-pressed, unrefined coconut oil
» 1/4 tsp. sea salt
» 1/2 tsp. vanilla
» 1/4 cup organic dark chocolate (chopped) or dark chocolate chips (Cacao nibs can be used.)
» Optional: collagen and greens powders for nutritional boost
Stir together until well combined. Press the dough into a pan to desired thickness, and freeze for one to three hours. Cut into bars, and store in the freezer or the refrigerator.
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Dr. Lee uses acupuncture and herbs to reduce pain and optimize your health. Book your appointment today to start your natural and holistic journey to a healthier, pain free life.
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things to see and do around Lake Minnetonka
THE EXCELSIOR-LAKE MINNETONKA Chamber of Commerce has a lot of fun in store for the community as it celebrates St. Patrick’s Day. Try your luck with running the Luck O’ the Lake in Excelsior. The event’s race begins at 9 a.m. March 18 and will include 1-mile and 5K runs through town.
Not a runner? There’s plenty of fun to be had at an all-day tent party. For the younger set, bring them over to a children’s event, hosted by Primrose School, starting at 10 a.m. and featuring crafts, face painting and a magician. Enjoy performances from Irish dancers at 11 a.m., and live music will begin at 4:30 p.m. Food trucks, a beer trailer, other beverage options and more are set to be on hand. —Megan
HegenbarthFor more information, visit excelsiorlakeminnetonkachamber.com.
LOCAL EVENTS
Lucky Strike Drawing
03/01–03/29
Stop into the Legion to put your name in the Lucky Strike drawing. Grab some food and drinks while you wait for the winner. Ages 21 and older. Free. 7–8 p.m. Legion Post 259, 24450 Smithtown Road, Shorewood; 952.474.3982; legionpost259.org
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Something Rotten!
03/02–03/12
Come to the Blue Water Theatre for its production of Something Rotten! Watch as two brothers set out to write the world’s first musical. All ages. Prices vary. Times vary. Blue Water Theatre Company, 605 Rice St. E., Wayzata; bluewatertheatre.com
Ice Fishing
03/11
Grab your fishing gear, and head over to the lake with Cub Scout Pack 330, who will teach the kids how to fish and cook an outdoor lunch along with other activities. All ages. Free. 11 a.m.–3 p.m. Lake Minnewashta Regional Park, 6900 Hazeltine Blvd., Excelsior; pack330.com
Choral Classics Choir Concert
03/21
Come listen to classical music performed at the Choral Classics Choir Concert. All ages. Free. 7–9 p.m. MHS Arts Center, 18285 MN-7, Minnetonka; 952.401.5700; minnetonkachoirs.org
Fourth Annual March Madness
Indoor Craft & Vendor Market
03/25
There will be vendors with handcrafted items from local crafters, makers, repurposers, vendors, bakers and more. All ages. Free. 10 a.m.–3 p.m. Minnetonka American Legion, 2333 Wilshire Blvd., Mound; facebook.com/allthisandmoreevents
03/27–03/31
Spend your spring break at Camp Fire Minnesota. There will be outdoor activities, such as archery, snowshoeing, arts and crafts, nature lessons and camp games.
AREA EVENTS
Minneapolis Home and Garden Show
03/01–03/05
Meet the experts, and get inspiration for your home and garden. All ages. Adults $14 at the door and $12 online, Children 6–12 $4, Children under 5 free. Times vary. Minneapolis Convention Center, 1301 Second Ave. S., Mpls.; 612.209.4593; homeandgardenshow.com
Blues for an Alabama Sky
03/01–03/12
Watch as a group of friends face challenges and dream big together during the Depression era in Harlem. All ages. Prices vary. Times vary. Guthrie Theater, 818 S. Second St., Mpls.; 612.377.2224; guthrietheater.org
952.465.9741
kathie@localmedia.co
Ages 5–14. $375. 8 a.m.–5 p.m. Camp Fire Minnesota, 3300 Tanadoona Drive, Excelsior; campfiremn.org
Tina: The Tina Turner Musical 03/01–03/12
Witness the magical life of this Grammy
Spring Break Adventure Week
award winner. Ages 14 and older recommended. Prices vary. Times vary. Orpheum Theatre, 910 Hennepin Ave., Mpls.; 612.339.7007; hennepintheatretrust.org
Music and Mindfulness
03/02
Members of the Minnesota Orchestra teach mindfulness through performance and dialogue. Adults recommended. $23. 7 p.m. Orchestra Hall, 1111 Nicollet Mall, Mpls.; 612.371.5656; minnesotaorchestra.org
A Tribute to Queen
03/02–03/04
Experience the magic of Queen live during a tribute performance. Ages 5 and older. Dinner and show $64, show-only $44. Dinner at 6 p.m., show at 8 p.m. Chanhassen Dinner Theaters, 501 W. 78th St., Chanhassen; 952.934.1547; chanhassendt.com
Artist Series Concert
03/09 and 03/23
Come see the Artist Series Concert
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as some of Minnesota’s talented classical musicians perform music from past and present composers. All ages. $15, $10 for groups of eight or more, $6 for students. 10:30 a.m.–noon. MacPhail Center for Music, 501 S. Second St., Mpls.; 612.333.0313; thursdaymusical.org
National Geographic Live
03/10–03/11
Experience breathtaking nature views accompanied by the Minnesota Orchestra. All ages. Prices vary. 8 p.m. Orchestra Hall, 1111 Nicollet Mall, Mpls.; 612.371.5656; minnesotaorchestra.org
Maya Hawke 03/19
Musician and Stranger Things star performs her Tactless Tour show. All ages. Prices vary. 7 p.m. Fine Line, 318 N. First Ave., Mpls.; 612.338.8388; mayahawkemusic.com
My Fair Lady
03/21–03/25
Enjoy the classic tale of Eliza Doolittle and Henry Higgins.
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All ages. Prices vary. Times vary. Ordway Music Theater, 345 Washington St., St. Paul; 651.224.4222; ordway.org
Come listen to Taylor Made with Michael Monroe and Dennis Spears in an homage to James Taylor and his music. All ages. $25 online, $20 for groups of 10 or more, $30 door. 7–8:30 p.m. The Capri Theater, 2027 W. Broadway, Mpls.; thecapri.org
To have your event considered: email lakeminnetonkamag@localmedia.co by the 10th of the month three months prior to publication.
Due to the fluidity being experienced in the current environment, please note that some events/dates and even some business operations may have changed since these pages went to print. Please visit affiliated websites for updates.
lakeminnetonkamag.com
The annual ALARC Ice Dive, which started in 1990, was held in Lake Minnetonka with nearly 350 attendees on New Year’s Day, per tradition. The fundraiser benefits the Tunnel to Towers Foundation, the Excelsior Fire District and the South Lake Minnetonka Police Department. ALARC, “a club that promotes fitness and friends,” was founded in 1981 by Bill Wenmark, who reported that $7,000 was raised by participants this year.
To have your event considered: send date, time, location, photos, contact information and a brief description of the event to lakeminnetonkamag@localmedia.co.
BUTTER BOARDS. There. We said it. You’ve seen them all over social media and likely on a host of cooking segments on TV. Is it really worth spreading butter all over a serving board or dish? Is the greasy cleanup worth the hype? In a word—yes.
Michele Phillips, one of our Editorial Advisory Board members, inspiring food blogger and talented photographer, has developed some ideas for us all to dip our culinary hands into … in the most buttery and delightfully cheesy ways.
To get started, Phillips recommends creating boards with a theme. “Include lots of ways to enjoy the butters or spreads versus, for example, just one bread to spread it on,” she says. “People love lots of flavor combinations and options.”
Food safety is priority. Phillips reminds us to use clean, sealed, food-safe boards or platters. “Avoid decorative, textured surfaces or those with cracked or chipped finishes,” she says. “Porous wood surfaces will soak up fats and food stains.” For good measure, line the surface with parchment or plastic wrap if needed. “This can be a little clumsy, but it helps,” she says.
Phillips notes that recipes can be adapted, flexing as the occasion unfolds or guest list requires. Regardless of the recipe, she recommends making the board easy to serve and enjoy by ensuring the toppings are uniform in size and the ingredients are spreadable and in bite-sized pieces.
“Accommodate those with different dietary needs or flavor preferences by
Bread was never so ready to be outfitted with properly-coiffed butter. Consider new ways to style butter with herbs, vegetables and more.
placing some of the toppings in sections rather than scattering them all over the butter or spread, or place ingredients in individual serving dishes. Guests can top their breads as they wish,” Phillips says.
How far in advance can one create a board?
“The best thing about butter boards and spread boards is that everything can be made in advance and assembled shortly before serving,” Phillips says. “Butters and spreadable cheeses, ideally, need to be softened at room temperature before you can mix, whip or spread them. If needed, cut or grate butters and cheeses into smaller pieces, so they soften more quickly. Then add mix-ins, like citrus, herbs and spices, etc., and combine per recipe instructions.”
“Once the ingredients are combined, you can store the butter/spread one of two ways: First, place the infused butters or spreads into a covered container, and refrigerate until ready to use. Secondly, spread the infused butter or spreads on your board or platter, then cover the whole thing with cling wrap, and pop it into the refrigerator. When you’re ready to assemble the rest of the ingredients, the butter/spread will already be in place. It’ll soften as you go and be ready to serve when your board is complete.”
How long should boards be out of the refrigerator?
“Butter, cream cheese and most soft cheeses will take 30 minutes to an hour to soften, so you can work with them,” Phillips says. “Beyond that, cream cheese and other soft cheeses are best within two hours. Butter boards and the like are generally presented for (and consumed within) short periods of time. When planning board(s), carefully consider the number of guests and room/space
contributed by Michele Phillips
• 1 cup sweet cream butter, softened (salted or unsalted)
• 2–3 Tbsp. maple syrup, plus more to taste and for serving
Place softened butter in a mixing bowl. Using a hand mixer on low, whip the butter for one or two minutes. Add 2 Tbsp. maple syrup. Increase mixer speed to medium, and mix an additional two to three minutes until butter is light and creamy. Add up to 1 more Tbsp. (3 Tbsp. total) for sweeter butter, and whip to combine.
To Serve: Spread room temperature
Whipped Maple Butter on a board or platter. Surround the butter with mini French toasts and pancakes, fresh
fruits, breads, muffins, etc. Drizzle more maple syrup and some pearl sugar over the butter just before serving.
Toppings and Serving Suggestions: Consider blackberries, blueberries, golden berries, raspberries, kiwi, fresh basil, mint, maple syrup drizzle, pearl sugar and mini French toast. Save time with tasty store bought sweets and breads. Feature bagels, crêpes, croissants, English muffins, popovers, quick breads, soft flour tortillas, toasted baguette slices or waffles—anything that goes well with butter and maple syrup. Get saucy! Include sauces and jams, like raspberry coulis, sweet blueberry sauces and tart strawberry jam on your boards.
Visit lakeminnetonkamag.com for Phillips’ recipe for Mini French Toasts.
contributed by Michele Phillips
• 8 oz. plain goat cheese, softened
• 8 oz. cream cheese, softened
Place softened goat cheese and cream cheese in a mixing bowl. Using a hand mixer, whip the cheeses together until well combined (2–3 minutes). The texture will be visibly lighter when it reaches the whipped stage. Scrape mixture from the beaters (or food processor) into a mixing bowl. Using a flexible spatula, stir in* the ground pepper, fresh lemon zest, and/or finely-chopped fresh herbs. Alternatively, you can sprinkle* the pepper, lemon zest, and/ or fresh herbs on top of the spread.
To Serve: Consider using: bagels, sliced into rounds; fresh endive; mini peppers, halved and deseeded; pumpernickel swirl bread, cut into squares; and seed bread, cut into strips. Additional suggestions include: crackers and toasted breads; fresh vegetables; horseradish or fig spreads; and nuts.
Toppings: The following ingredients are featured in the board pictured on page 52, but all are optional: capers; cherry tomatoes, quartered; English peas; fresh herbs, finely chopped; lemon wedges and zest; multicolored or black pepper corns, freshly ground; red onions, finely chopped; and smoked salmon, finely chopped.
Herb Garnishes: In addition to topping the whipped goat cheese spread with finely-chopped fresh herbs, use full stems and sprigs of herbs as garnish. Bundle herbs (thyme or rosemary) into bouquets with kitchen string.
*Gently folding or stirring in fresh herbs, lemon zest and pepper into the whipped cheeses distributes the ingredients and flavors the mixture without smearing them, making for a cleaner appearance. Alternatively, top the whipped cheese spread with said ingredients to also ensure a cleaner looking spread and layers the flavors.
temperatures. Also, keep in mind that boards can often get messy, so you may want to consider making more than one smaller scale board for entertaining.”
Salted or unsalted butter?
What about fat content?
“Generally, sweet cream butter, either salted or unsalted, is best for butter boards,” Phillips says. “Choosing salted or unsalted butter depends on serving preferences and/or dietary restrictions (i.e., low sodium diets). Salted butter has more flavor, which also enhances the flavors of both sweet and savory add-ins. Salted butter lasts longer in general because the salt acts as a preservative. The fat content of most American butters is about 80 percent, which works perfectly well for butter boards. Use your favorite butter or whatever you use at home.” Note: Butter blends or spreads might include oils or other ingredients that can be unstable at room temperature. Test them in advance to make sure they’ll hold up.
What about leftovers?
“Flavored/compound butters can be rerefrigerated [up to a week] and frozen for later use,” Phillips says. “And, they can be added to recipes and other dishes with similar/complementary flavor profiles. Sweet butters can be spread on toast, French toast, pancakes, Dutch babies or German pancakes, waffles, crêpes and more. Citrus butters are wonderful with vegetables, chicken and fish, pasta and rice. For herb butters, use [it] to cook and flavor beef, pork and other proteins, as well as vegetables, pasta and rice. Cheese spreads, like the whipped goat cheese, is wonderful when tossed with pasta or rice or added to baked potatoes. Like savory butters, it’s also good with grains like farro or quinoa.”
What about the naysayers?
“Some contend that butters and spreads should just be served in a bowl because it’s easier,” Phillips says. “While that may be true, it’s hard to deny the wow factor of a board—especially for entertaining. Even for casual family meals, a small board with soft, spreadable cheese, some fresh herbs and bread lets us serve something simple in a special way—and that’s what it’s all about.”
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SECOND PLACE: WILDLIFE & NATURE
WHENEVER WE’RE GIVEN THE CHANCE to observe the natural goings on of wildlife in our midst, it’s an opportunity that shouldn’t be missed. “He sang his courtship song from the same branch for hours, unaffected by the human traffic in the area,” Minnetonka’s Joe Syfko says. “What I like about the shot is the vibrant color he displays and the buds on the trees—a true sign of spring and warmer weather to follow.”
Photographer: Joe Syfko
Title: Minnehaha Creek Warbler
Equipment: Canon 60D with a (70-200mm f1:2.8) lens
Location: On the lookout at Gray’s Bay dam, better known as the Minnehaha Creek headwaters
To view other Lens on Lake Minnetonka photo contest winners, visit lakeminnetonkamag.com.
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