Cities South - October 2023

Setting A Place for Everyone Apple Valley native and James Beard Awardwinning chef Ann Kim creates common ground with global flavors

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O C TO B E R / N OV E M B E R 2 02 3 “When you do something right and you do it with [heart], good things come.” —Cristian De Leon, chef and owner of El Sazon Tacos and More. (See Tastemakers, page 42.)

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DE PART M E N TS

FE ATU RE S

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Opening a New Door Food pantry serving Dakota County relocates to Eagan.

Room to Connect Make better use of your basement with inspiration from a local designer.

Great Tea Road Shop owner brings a taste of her culture to Prior Lake.

30 Setting a Place for Everyone Apple Valley native and James Beard Award-winning chef Ann Kim creates common ground with global flavors.

Photo: Chris Emeott

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October/November 2023

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TASTEM AKER S

I N EVERY I SSUE

42

6 9 38 48

Editor’s Letter Noteworthy On the Town Last Glance

Photo: Chris Emeott

Celebrate the Seasonings The De Leon family finds success serving up flavorful tacos (and more) inside an Eagan gas station.

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FROM THE EDITOR Li z Po tasek — liz@loca lm edia .co

Photo: Chris Emeott

Despite all of the elaborate holiday plans I start dreaming up this time of year, some of my best memories of family are just sitting around the table sharing a snack or a meal. The random Wednesday night when a game of telephone leads to laugh-crying or the after-school snack discussion that turns philosophical.

Our homes and our food are integral to our family connections, so it’s no surprise that this issue dedicated to food and homes is also a tribute to families. From El Sazon Tacos and More, the family-run taco kiosk that’s made an Eagan gas station into a foodie destination (page 42), to a Lakeville basement renovation project that’s designed around family connection (page 26), there’s no doubt that our family composition is a huge factor in everything from what we eat to how we design our homes.

And while I’ve already started planning our Thanksgiving menu, I’m also embracing the drudgery of daily meal planning with renewed enthusiasm because who knows what our next Taco Tuesday will inspire?

On the Cover Ann Kim, photo by The Restaurant Project, page 30 See what we’re doing behind the scenes and around town!

Cities South @citiessouthmag @CitiesSouthMag

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VOL. 1 NO. 5 citiessouthmags.com

publisher Susan Isay

editor Liz Potasek

managing creative director Renée Stewart-Hester

managing editor Hailey Almsted

digital editor Madeline Kopiecki

copy editors Kellie Doherty Sherri Hildebrandt

staff writers Jody Carey Zoe Yates Mollee Francisco Emily Gedde Daniel Huss Jennifer Pitterle Rachel Schuehle Josie Smith Kristie Smith

contributing writers Rachael Perron Carlos Espitia

editorial interns Macy Berendsen Lily Schlobohm

editorial advisory board Melissa Ferlaak, Valleyfair Sandi Fleck Prior Lake Chamber of Commerce Stephanie Goldfarb, The Divine Living Space Eve Heeralall, City of Apple Valley Michelle Sharp, Meet the Minnesota Makers Tina Goodroad, City of Lakeville

,

senior managing art director Sarah Dovolos

art director Allison Nolden

graphic designer Yaz Lo

junior designer Jamie Klang

lead staff photographer Chris Emeott

production director Brittni Dye

production manager Lisa Stone

production coordinator Mimi Coz

senior account executives Cynthia Hamre Mary-Catherine Hartel Sara Johnson Abbie Kinn Kathie Smith

president Pete Burgeson

To subscribe to Cities South Magazines, please visit: localmedia.co.

For customer service inquiries, please contact hello@localmedia.co or call 612.208.6248. ©Local LLC 2023. All rights reserved.

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All Kowalski’s Certified Humane USDA Choice and Prime Beef is supplied by our partners at Creekstone Farms. These cattle have 100% Black Angus genetics and are raised with no added hormones or antibiotics – ever! Creekstone adheres to the strictest humane handling standards in the industry. Their ranching and processing methods are third-party audited to ensure their animals are consistently treated with the respect and care they deserve.

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N OT E WO RT H Y

Erin Lemke (front right) along with other Messiah Community Food Shelf volunteers.

GIVE

FEEDING COMMUNITY

Photo: Erin Lemke

AS A NEW TR A N SP L A N T TO L A KEV I L L E ,

Erin Lemke was hoping to meet people and get more involved with the community when she signed up to volunteer with the Messiah Community Food Shelf about three years ago. The food shelf in Lakeville is one of five local food shelves operated by 360 Communities.

After the food shelf shut down for a brief period during the COVID-19 pandemic, Lemke was asked to join the leadership team and help manage the food shelf when it reopened. “I felt it was important,” she says.

“There is such a need. We live in this beautiful area, and sometimes the needs go unseen.”

The food shelf is open by appointment, so clients get to shop one-on-one with volunteers. This allows volunteers to help clients find the food that will best suit their needs, develop relationships with clients and refer

October/November 2023

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clients to other resources that could improve their lives.

Not only does Lemke enjoy helping people through the food shelf, she’s also found the friendships and community she was seeking. “Our volunteers are literally like family,” she says. —Liz Potasek Learn how 360 Communities delivers safety and stability that improves lives at the 15th annual Fire & Ice Gala on November 10 at Brackett’s Crossing Country Club, 17976 Judicial Road, Lakeville.

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N OT E WO RT H Y

TA S T E

A Season for Hotdish I’ve lived in Minnesota for nearly 30 years, but I didn’t grow up here. Hotdish wasn’t part of my culinary upbringing. I didn’t have my first bite of Tater Tot Hotdish until I was in my 30s. Decades later, I’m a hotdish connoisseur. Beloved for its warmth and “feel-goodness,” a hotdish is easy to make, requiring a few simple ingredients and just one pan (or dish)—making cleanup easy, too.

My recipe for Baked Unstuffed Shells uses creamy ricotta, swirled throughout the dish to bring the silky richness that hot dish lovers, like me, crave this time of year.

So, pull out your coziest sweaters, slippers, pumpkin spiced candles and a bottle of red, because it’s hotdish season again!

Rachael Perron is the culinary and branding director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications. Find the recipe for Baked Unstuffed Shells at citiessouthmags.com and more at kowalskis.com.

Sweet Hobby

focuses his efforts on apple, caramel apple, chocolate-bourbon-pecan and cran-apple.

He also fills custom orders as his schedule

Baking has always been a hobby for Bill

allows—he has a full-time job as the vice

Von Bank of Prior Lake, but a few years

president of marketing and communica-

ago, Von Bank realized that his hobby

tions for Experience Rochester when he’s

could provide him a new way to give back

not baking. Pies cost $20 for a 9-inch pie

and connect with the community. After

and $10 for a 5-inch pie, and Von Bank

perfecting his pie crust, he started selling

donates a portion of his proceeds to hun-

fruit-based pies as Bill the Pie Guy at the

ger relief organizations. —Liz Potasek

Prior Lake Farmers Market and at pop-up

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sales around town. His fresh pies are based

Bill the Pie Guy;

on what’s in season, and during the fall, he

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October/November 2023

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Photos: Kowalski’s Markets; Bill Von Bank

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PHILANTHROPY

Opening a New Door Food pantry serving Dakota County relocates to Eagan.

By Jody Carey

Volunteers help sort food and stock shelves at The Open Door.

POVERTY HIDES IN THE SUBURBS, especially for seniors and chil-

dren. The Open Door food pantry serves over 14,000 Dakota County residents each month because hunger is an issue in our community.

A new facility makes it easier to accommodate local families. The nonprofit organization recently moved to an 18,800-square-foot leased facility at 3000 Ames Crossing Road in Eagan, near Viking Lakes. “Our new building gives us the space to do more of what

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we’ve already been doing—getting healthy food to every part of our community that needs it,” says Jason Viana, executive director of The Open Door.

For 14 years, The Open Door has served the community by creating more ways to access fresh food. Its four programs include a shop-by-appointment pantry, mobile pantry, mobile lunch box for students and community gardens.

The new facility brings warehouse, pantry and administrative offices together under one roof with twice as

much space as before. Development and communications manager Melissa Miller says it’s easier for volunteers, clients and staff to connect. The layout “brings a lot of continuity to our work, and it’s a collaborative atmosphere,” Miller says.

The pantry area has increased from 900 square feet to 4,000 and is like a small grocery store with displays of fresh produce, a wall of reach-in coolers and shelves of fresh bread.

New drive-in docks, in-ground floor

October/November 2023

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Photo: The Open Door

scales and a custom walk-in refrigerator donated by Minnwest Bank make lifting and hauling tons of food every day more efficient.

“When distributing food to our local senior living communities, volunteers can load the refrigerated trucks 80 percent faster than in the old space,” Viana says. The Open Door’s mobile pantry services more than 28 community sites throughout the county with fresh and healthy food.

For Dakota County’s youngest community members, federal programs offer free meals at school during the summer.

But finding transportation to these hot meals isn’t easy for many suburban students. “Second Harvest Heartland did a study several years ago and found that one of the largest meal gaps in the state is with suburban children in the summer,” Miller says.

To close the gap, The Open Door created The Mobile Lunchbox Program, where volunteers collect prepared meals from the school and deliver them directly to students.

While other food relief organizations closed during the pandemic, The Open Door grew. With 50–130 volunteers a day working hard behind the scenes, everyone is thankful for the new space.

The new facility also offers clients access to additional support from workforce development to rental assistance.

Programs and efforts like these are why The Open Door is one of the state’s top three hunger relief organizations.

When asked how to help, Miller encourages people and groups to hold fund drives. “We will never turn away food,” Miller says. “But partnerships with food wholesalers mean we can buy more food with dollar donations,” with one exception—personal hygiene products.

It’s not only food that people are rationing. Products like deodorant, diapers, toothpaste, tampons and toilet paper are in high demand. “These items don’t qualify for SNAP and aren’t items The Open Door can purchase at wholesale prices,” Miller says.

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Titima Vangvanitchyakorn

THE MENU

Great Tea Road Shop owner brings a taste of her culture to Prior Lake.

By Zoe Deal

AT TITIMA VANGVANITCHYAKORN’S PRIOR LAKE TEA SHOP, a world of flavors

sits in clear glass jars and cute labeled bags. The delightfully color-coded, fragrant rows are ladened with loose leaf teas and blends. Popular flavors like Jasmine Dragon Pearl, Minnesota Chai and White Peach sit among Vangvanitchyakorn’s favorites, Sun Moon Lake Black Tea #18, Long Jing Green Tea and Matcha. An option for every taste.

The shop’s name, Great Tea Road Co., is a callback to the trade route that brought tea from China to Eastern Europe and Russia. The shop has been one of Vangvanitchyakorn’s great successes in a journey—fueled by tea—to bring the flavors and experience of her upbringing to her Midwest community.

Vangvanitchyakorn, who is part Thai, part Chinese, grew up in Thailand, watching her grandfather fill a huge thermos with hot tea every morning. In the summers, they drank herbal chrysanthemum tea to cool down. Jasmine, with its light caffeine amount, was a mainstay.

“Tea was a typical drink in the family,” Vangvanitchyakorn says. “In the meals, we have tea. In the house, we have tea. You can drink tea all day long, and nobody’s going to care … I didn’t grow up with Pepsi or Coke, so tea was another Coke to me.”

At 14, Vangvanitchyakorn came to Washington state as an exchange student, then returned for college in Wisconsin. The culture and ritual of tea in the United States was very different from what she knew before. And when she left a job in accounting to pursue her passion for tea as an adult, she

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TEA CEREMONY A decade ago, Vangvanitchyakorn started training to become a Japanese tea master and has since conducted tea ceremonies for private events and at the Como Park Zoo & Conservatory tearoom. In

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these ceremonies, she discovered the partnership between tea and the ritual, and mindfulness of preparing it. “It’s just kind of kept me happy,” Vangvanitchyakorn says. “I like tea. I like meditation, so this is perfect fit for me. It just gives me time of the day that I have something for myself, for an hour or so.”

In a traditional tea ceremony,

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participants enter through a low door to symbolize humility. The host then prepares a thin Daichi No Uta Matcha tea with special equipment, serves it to the guests, then closes the ceremony by reversing the process. “All of this, you have to be mindful and remember every detail of how you do it.

You have to meditate, in a way,” Vangvanitchyakorn says.

At home, Vangvanitchyakorn simplifies this process, practicing mindfulness as she prepares her matcha on Sunday mornings. “I have some relaxing time to kind of review for

Photo: Chris Emeott

myself and enjoy it,” she says.

discovered an opportunity to share high-quality tea with her community.

Vangvanitchyakorn initially was able to build her tea company through Metro-area farmers markets. About 10 years ago, a friend and fellow smallbusiness owner invited her along to the Minneapolis Farmers Market.

Vangvanitchyakorn was worried because she didn’t yet know how to sell.

“I went there, and the first day I made $70, and I just went over to every vendor and listened to, ‘How did they talk?’”

Vangvanitchyakorn says.

Now, her relationships with her customers are what drive the success of her business. “I think that’s the key.

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GREEN TEA

BLACK TEA

THE SCIENCE OF TEA Tea leaves harvested from a garden and dried in the natural sun become white tea. This variety has the least caffeine and is the least processed; only baby tea leaves are used to make white tea, resulting in a deli-

WHITE TEA

OOLONG TEA

cate flavor profile. With fruity and floral undertones, it can have a natural sweetness. You’ll often find it paired with flavors like peach, strawberry and blueberry.

Further processing of tea leaves creates green tea. The leaves are lightly pan-fired or steamed to get to this stage, dehydrating the leaves.

Leaves are then shaped—into pearls, twigs or even a powder—to achieve different results. The processing of green tea varies depending on where it is made, resulting in varying flavors (e.g. Chinese green teas are more nutty while Japanese green teas taste more herbaceous).

Take the process further (about 50 percent), with an oxidation and fermentation process and you get oolong tea, which sits somewhere between white and black tea in flavor and strength. Oolong teas come only from China and Taiwan and can vary widely depending on the environment the leaves are grown in.

If you process the leaves 75–100 percent in these ways, it will result in black tea or pu-erh tea. Black tea is the most processed type of tea and leaves go through a journey of withering, rolling, oxidation and drying that results in a dark amber to brown color in the cup. High in caffeine, popular black tea blends in the U.S. include chai (spiced with cardamom, pepper, ginger and cinnamon) and Earl Gray (infused with a citrusy bergamot). Pu-erh is a lesser known tea known for its health benefits and is sold as either raw or aged. Aged puerh is allowed to sit anywhere from 10–15 years to oxidize and ferment to achieve robust flavor profiles.

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October/November 2023

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call me by name … and I enjoy to hear their feedback whether good or bad,” Vangvanitchyakorn says, adding that many of her offerings are influenced by customer feedback. “I think one thing that’s part of being successful in business is you’ve got to learn to listen.

Listen and you got to implement, too, and see if it’s going to take you somewhere. You’ve got to take that risk.”

At Great Tea Road Co., visitors are introduced to a variety of organic tea offerings, sourced directly by Vangvanitchyakorn from farms in China, India, Japan and Taiwan. “I went over [to Asia] with the recommendation from my friends and went to visit tea farms. One farm [has led] to the next and the next, and that’s how I decided what farm I want to work with because I’m very picky,” Vangvanitchyakorn says.

Vangvanitchyakorn doesn’t sell a single tea or blend she doesn’t like, and her two teenage children often help her test new varieties. The expansive shop offerings reveal how far Vangvanitchyakorn has come in her business over more than a decade—from a shy, new entrepreneur, launching her business in 2012 with eight types of tea, to a confident tea shop owner and Japanese tea master with international connections. “I think to help other people you have to learn what’s inside you first,” Vangvanitchyakorn says.

Apart from the health benefits of tea—which is said to include increased hydration and antioxidants, among other variety-specific benefits— Vangvanitchyakorn most enjoys that her tea brings joy and connection to her customers. “Any tea is good for you, it just depends on how you like it,” she says.

“I always say, ‘Making tea is part art, part science … just make it yours.’”

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TA S T E M A K E R S

Charlie’s on Prior’s Pan Seared Walleye pairs nicely with a view of Prior Lake.

THERE ARE JUST TWO SEASONS

Waterfront Dining Soak up lake vibes year-round at Charlie’s on Prior.

Written by Kristie Smith

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Photos by Chris Emeott

at Charlie’s on PrioR : ice in or ice out.

The lazy days of August are peak ice out season, which means diners enjoy their meal—along with gorgeous lake views— on three levels of outdoor patios and two levels of lakeside dining, while boaters pull up to the restaurant’s dock for a bite.

“Be prepared to come out and relax,” says Randy Ehlers, vice president of operations and a partner of Water Street Restaurants Group, who has worked with Charlie’s for

August/September 2023

nearly five years. “It’s a great vibe with a great view from any of our indoor and outdoor spaces,” he says.

Make the most of the last few days of summer with Wednesday night “Live on the Landing,” an outdoor celebration featuring live music and local breweries, or just pick a perfect day to luxuriate in the view of Upper Prior Lake. Ehlers can even help you navigate the Prior Lake restaurant’s extensive options: “Start with Fried Avocados, beer battered [and served] with

citiessouthmags.com

a queso fresco, Southwest seasoning and a jalapeño ranch dipping sauce,” Ehlers says. “Or try the Big Buoy Pretzel, served with a warm queso sauce. It’s made by Milwaukee Pretzel especially for us.”

After an appetizer, Ehlers recommends ordering Charlie’s Pan Seared Walleye while sipping Dreamyard, a New England IPA from Modist Brewing Co. in Minneapolis. Cap the meal off with bread pudding.

There’s plenty on the menu if you’re not

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Learn more at edinamag.com

Great Tea Road Co., 16228 Main Ave. SE #113, Prior Lake; 612.278.2362; greattearoad.com Great Tea Road Co. @greattearoad

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HOME & GARDEN Collection

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Q: How Can I Prepare My Roof for Winter?

A: Here are five steps to take to get you roof ready for winter: 1. Remove debris and leaves that have accumulated in gutters to prevent water from backing up and causing damage.

2. Repair or replace damaged shingles to prevent water infiltration during winter snow or rain.

3. Trim overhanging tree branches to prevent them from falling on your roof during winter storms.

4. Ensure proper attic insulation and ventilation to prevent ice dams from forming.

5. Remove snow promptly to prevent excessive snow accumulation to avoid structural damage and leaks.

A l l st a r Co n str uctio n, 6 5 0 0 C a r l s on D r i ve, Ed en P rairie; 952 . 2 95. 3 4 2 5; a l l starto d ay.co m

Q: What’s the best way to find a new home or connect with a builder?

A: The Parade of Homes has a proud history of presenting the leading homeownership event in Minnesota. Touring is a great way to discover what features you want to incorporate into your home. It’s your chance to explore different floor plans, check out neighborhoods, and see the latest styles. This year, we’re celebrating 75 years of home tours and invite you to join us in special events throughout the tour—all while finding your next home!

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SPONSORED CONTENT

Room to Connect Make better use of your basement with inspiration from a local designer.

Written by Jennifer Pitterle — Photos by Chris Emeott

As the weather turns cool and the snow begins to fall, Minnesotans put away the lawn chairs and the patio umbrellas. It’s time to turn to indoor entertainment—those board games, movie nights and dinner parties that will get us through the long winter months.

“Our winters are so long here,” says designer Stephanie Goldfarb, who lives in Prior Lake.

“Everybody wants a space to really cozy up.

Basements are actually one of my favorite things to design.” To maximize the indoor square footage of a home, making the basement a welcoming space to hang out can be a game changer for the fall and winter. We spoke with Goldfarb about one of her recent basement projects and got her advice for making your own lower level a cool-weather space where the whole family will want to gather.

The Divine Living Space

Goldfarb launched her interior design business, The Divine Living Space, in 2003. Her studio in downtown Lakeville caters to clients from all over the Twin Cities—and she’s worked on projects nationwide—but she has a soft spot for her south Metro projects. And as a full-service design firm, “We do everything,” says Goldfarb.

“We draw up plans for the space and help clients with all of the details, from flooring and cabinets to hardware and wall colors.” She works with a few independent contractors, but she mostly helms the ship herself, so clients get her full attention and expertise.

This past spring, she worked with Marissa and Adam Stranik to finish the basement in

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their Lakeville home with help from Mission Construction in Shakopee. “Marissa found me on social media, which a lot of people do,” says Goldfarb, who shares her beautiful projects— and behind-the-scenes tidbits—with more than 13,000 followers on Instagram.

“I instantly loved Stephanie’s design aesthetic,” says Marissa. “Her style is so different from so many other designers I see in this area, but also so approachable and functional, too.”

The Inspiration Phase

After their first meeting in early 2022, Marissa and Goldfarb started planning ahead. (Goldfarb says that’s a must these days, since construction, labor and materials are in high demand and timelines run long.) They discussed the Straniks’ vision for the space and got a sense of the color schemes and materials they might want to use.

Marissa says they wanted a cozy basement that would lend itself to spending time together but would also offer flexibility for grown up entertaining and teen spaces, as their children (currently 10, 8 and 5) grew older. “We also desperately needed a proper guest room for my parents, who live out of town,” Marissa says.

“What I really tried to give them were different spaces that met different needs,” Goldfarb says. The basement “zones” offer something for everyone. There’s a cozy sectional and builtin cabinets for watching TV or movies; a bar for parties; a humidity-controlled cabinet for Adam’s guitar collection; a guest suite with a bedroom and bath; and a small office nook with a desk. It all supports togetherness, says Goldfarb.

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The Stranik family wanted a cozy basement for family time and entertaining. Designer Stephanie Goldfarb created different zones to meet their needs.

Stephanie Goldfarb

This small office nook allows parents to work while the kids play nearby.

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TRY THIS AT HOME If you’re planning to finish or renovate your basement, take a hint or two from Goldfarb and her top tips for lower-level spaces.

1. Consider how you’ll use the space. “I’m a fan of creating different zones in the basement and defining them,” Goldfarb says. A TV area for kids to watch movies or play video games. A hang-out area for adults. An area where you can sit down and play a game or eat some pizza. “Think about what the upper floors of your house are lacking, so you can really use this space for something purposeful,” she says.

2. Be flexible. Goldfarb says that, often in new-construction basements, contractors aren’t making a conscious decision about where they place things like cleanout valves.

“There might be a lump in your floor from the valve,” she says. “Don’t get super tied to one layout if you end up needing to move things around.” In the Straniks’ case, their carpet was easier to work with than vinyl flooring, and it would have cost thousands of dollars to move their cleanout valve.

3. Go bold. “Basements are completely separate from the rest of your house,” Goldfarb says. “While you want to tie it in, I think you can get a little more fun and put some different finishing touches in a basement, like fun wallpaper.”

For some recent clients, Goldfarb helped disguise a large TV by adding dark, cozy wallpaper behind it to minimize contrast with the wall. “Think outside the box,” she says.

Marissa Stranik with two of her children, Augustus and Emma.

Open shelves in the bar area highlight a few bottles from Adam Stranik’s bourbon collection.

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“If one of the parents is working from home, they can sit at the desk, and the kids can play or watch a movie in the same space.”

The Materials

Blue tile adds a pop of character to the bathroom.

Goldfarb saw an opportunity to use a mélange of textures to bring real warmth to the Straniks’ basement. “We used two different stones—one on the fireplace and one on the side of the bar— and then a tile,” she says. “That combination creates that cozy, cohesive feeling.” When basements need to be more utilitarian, Goldfarb says it’s OK to go with more affordable carpet or popular luxury vinyl tile flooring. But to elevate this space, she and the homeowners chose high-end carpet throughout the basement, making it as warm and inviting as any upstairs family room.

Goldfarb used her 20 years of experience and her extensive sample collection to build the rest of the look for the basement. “We tried to stick with antique brass throughout the main living area,” she says. “It looked best with their built-in cabinets, which are a deep, rich navy. The brass looks beautiful against it.” She also added a quietly neutral wallpaper, echoing the rich textures of the stone. “We didn’t want the wallpaper to take away from the other things going on, but we wanted something interesting.”

They also played with two different kinds of wood. White oak, cut in a modern way that doesn’t expose as much of the grain, makes up the bookshelves. “We just did a polyurethane on it, no stain or paint, and it’s stunning and beautiful,” Goldfarb says. “The cabinets are alder, a very rich wood. Combined, they create a lot of interest in the space.”

Loved and Lived In

When the Stranik family officially completed their basement project in May, it was hard to choose just one favorite element of the space.

“It all goes together so well,” Marissa says. “I love the wood tone of the cabinets and beams. I love the way the bathroom turned out. And the desk area came together so well—it’s such a peaceful little space to sit and do some work or create.”

Marissa says she, Adam and their kids have moved their weekly family movie nights to the basement. She says, “We are also looking forward to doing lots of entertaining here, especially in the fall and winter.”

Goldfarb chose a circular coffee table to break up the square lines of the sectional sofa. The table is made with white oak and metal to tie into the shelves surrounding the fireplace.

The Divine Living Space, 20730 Holyoke Ave., Lakeville; 612.245.9371; thedivinelivingspace.com The Divine Living Space @thedivinelivingspace The Divine Living Space

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Photo: The xxxxxxxxx Restaurant Project

Ann Kim

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SETTING A PLACE FOR E VE RY O N E Apple Valley native and James Beard Award-winning chef Ann Kim creates common ground with global flavors.

To say Ann Kim is an accomplished restaurateur is an understatement.

The James Beard Award-winning chef owns three popular restaurants in Minneapolis— Pizzeria Lola, Young Joni, Sooki & Mimi (soon to be reimagined as Kim’s)—as well as Hello Pizza in Edina. She also partnered with Omni Hotels to develop the menu for Kyndred Hearth in Eagan. In 2022, she was featured in episode three of Netflix’s Chef’s Table: Pizza, and based on the feedback she received, viewers were as inspired by her candid honesty about the journey to becoming a chef as her inventive pizza.

“I got messages from all around the globe,” Kim says. “People felt seen and heard for the first time. The message of acceptance and being valued resonated with a lot of people.”

Her menus are filled with bold flavors, inspired by her Korean upbringing and global cuisine, and her restaurant dining rooms feel both sophisticated and welcoming. That same energy—a very strong point of view and an inclusive spirit— seems core to Kim’s personality.

And success hasn’t made her complacent.

Instead it has inspired her to continue innovating. In early October she plans to close Sooki & Mimi, and reopen the space as Kim’s.

The new restaurant, which is scheduled to open in mid-October, will feature a Korean American menu, deeply rooted in Kim’s heritage and personal culinary journey. “This is the restaurant I’ve always wanted to open but was too afraid,” Kim wrote in August on an Instagram post annoucing the restaurant with a throwback

Written by Liz Potasek

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Photo: xxxxxxxxx

SKOL Burger with American cheese, caramelized onions and special sauce. Served with house-cut fries at Kyndred Hearth.

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Photos: Rachael Crew

Kyndred Hearth’s Boquerones al Limon pizza features Spanish boquerones, lemon, goat cheese, Calabrian chili and arugula.

picture of her as a child at the dinner table with her family. “The cuisine that was once a source of shame is now a source of pride, and I can’t wait to share my version of it with you.”

Kim was born in Korea and immigrated to the United States in the late 1970s, spending her first couple months in Burnsville before her family settled in Apple Valley, where she attended kindergarten through 12th grade. “I would say it was relatively peaceful,” Kim says of growing up in Apple Valley, noting that it was still a newer suburb with mostly farmland and some housing developments when she was a child. “It was sleepy, but I got an incredible education,” she says.

The exceptional academics, coupled with strong extra curricular programs, helped her develop creativity that has served her well in adulthood. “There was commitment to really great teaching,” Kim says. “Outside of academics, they fostered extracurricular activities.”

She still remembers the specific teachers and small acts of kindness that inspired her.

Kim described herself in fifth grade as a “chubby, latch key kid” with secondhand clothing. On a day when she was not feeling very cool in her cat sweatshirt, her fifth grade teacher, Carol Kopnick, leaned in and told her how much she loved her sweatshirt. “Little messages like that go a long way,” Kim says, adding that she’s never forgotten that moment of feeling seen and valued.

Kim’s parents spoke Korean at home, and she was constantly working to bridge two cultures—honoring her Korean heritage while also trying to fit in with American friends at school.

“Back then, Apple Valley wasn’t as diverse as it is now,” she says. “There was not even an Asian market to go to.”

“As an immigrant child, you feel extra pressure to succeed and achieve. I pushed myself a little harder.”

Ann Kim

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KYNDRED HEARTH Get a taste of Kim’s cuisine at Kyndred Hearth in Eagan.

Kim partnered with Omni Hotels to develop a menu for the restaurant, which opened two years ago. The restaurant in Viking Lakes is open for dinner and offers pizza from a wood-fired oven and handmade pasta, as well as salads, sandwiches, steak and pork belly. Like the food at Kim’s own restaurants, dishes are packed with flavor, and many of the pizzas are made using the same recipes from Pizzeria Lola and Young Joni. “The food is craveable,” Kim says.

“It’s something you can eat daily, but it’s also celebratory.”

Photo: Kyndred xxxxxxxxx Hearth

Kyndred Hearth, 2611 Nordic Way, Eagan; 651.689.9850; omnihotels.com

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Photo: xxxxxxxxx

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“The food is craveable. It’s something you can eat daily, but it’s also celebratory.”

Ann Kim

Market fish with baby squash, fregola and salsa verde from Kyndred Hearth.

Ann Kim; vestaliahospitality.com;

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Photo: Rachael Crew

Kim remembers striving to do her very best in school at all times. “As an immigrant child, you feel extra pressure to succeed and achieve,” she says. “I pushed myself a little harder.”

In high school, Kim participated in theater, speech, debate and student council. She credits her speech coaches, Joni Anker, during her freshman and sophomore years, and Pam Cady Wycoff, in her junior and senior year, as helping her develop her public speaking skills.

After getting cast in a play during high school, Kim fell in love with theater, and that passion has inspired her throughout her adult life. She credits her theater experience for helping her think on her feet and developing her creativity. “Storytelling is an important part of who I am,” Kim says.

After high school and college at Columbia University in New York, Kim returned to Minnesota and acted professionally for eight years. After she left the stage, Kim continued to tell her story through her food, opening Pizzeria Lola in South Minneapolis in 2010. The restaurant quickly built a following with its pizza with punchy flavors and inventive combinations involving kimchi and sunny side up eggs.

After finding success with Pizzeria Lola, Kim continued to open new restaurants: Hello Pizza in 2013, Young Joni in 2016 and Sooki & Mimi in 2021. And her latest venture, Kim’s, will continue her story, paying tribute to the journey that led to her success. @annbkool

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SPONSORED CONTENT

Caption if needed xxx xxx

See what’s in store at the newest Lunds & Byerlys.

As one of the newest residents— of Apple Valley, Lunds & Byerlys is looking forward to providing its brand of quality, service and expertise to the community and being a part of Apple Valley’s vibrant growth and development with its new 45,672-square-foot store.

“We are very excited to be a part of the community,” says Brian Miller, the store’s general manager. “Our 29th and newest location will have all the products, services and experiences customers have come to know and love.”

There’s more! This store will also feature The Mezz, with eight self-serve taps, featuring local craft beers, and two levels of indoor and outdoor seating for customers to enjoy many fresh food offerings and beer by the glass.

Also unique to this store is a one-of-a-kind indoor mushroom growing experience in the produce department, in conjunction with partners at R&R Cultivation.

Other features include an in-store FoodE Expert, who can assist customers with their food questions, create menu ideas and offer mealtime tips. Additional amenities include carryout service, Caribou Coffee, Bachman’s Floral and a drive-up area where customers can pick up online shopping orders made on shop.lundsandbyerlys.com.

Shoppers might be interested to know that this location

will also be one of four stores to incorporate the highest energy optimizing, recycling and environmentally-friendly practices.

In addition to the in-store products and services, the Lunds & Byerlys team believes, “It’s about more than selling groceries,” says Brian Kopp, vice president of retail operations. “It’s also about partnering with others who make this community such a great place to live, work and shop.

We look forward to participating in many community events and giving back to the community to help those in need.”

“We’re really looking forward to providing this community with all of our best-in-class products and services,” Miller says.

“Our mission is to create sensational shopping experiences, and we do that through a combination of extraordinary food, exceptional service and passionate expertise.”

LUNDS & BYERLYS 15550 English Ave., Apple Valley 612.255.5500 • www.lundsandbyerlys.com 37

O N T H E TOW N

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l o ca l t h i n g s to se e a n d d o

Trail runners enjoy the beautiful scenery of Ritter Farm Park in Lakeville at the annual Run the Ritter.

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Run the Ritter celebrates five years.

R UN T H E R IT T E R combines beautiful trails and a great running community with homegrown conservation efforts. In 2018, seasoned running director and passionate trail runner Paulette Odenthal was encouraged by friends to start the Run the Ritter 3-, 5- and 10-mile race. The race is now entering its fifth year, and to date, the run has raised a combined $5,000—including a $2,000 grant from Brooks Running—to support prairie restoration, woodland management and trail maintenance.

Participants choose to run a 3-, 5or 10-mile course around Ritter Farm Park, followed by a hot breakfast with eggs, pancakes and sausage. All ages and abilities are invited to enter, though children must be accompanied by an adult. —Clare Greeman All ages. $35 for 3 Mile Fun Run/Walk, $35 for 5 Mile and $45 for 10 Mile.

8 a.m. November 11. Ritter Farm Park, 19300 Ritter Parkway Trail, Lakeville; runtheritter.com

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O N T H E TOW N

Compiled by Macy Berendsen and Lily Schlobohm

LOCAL EVENTS

Leeya Rose Jackson Exhibition

theme highlights the beauty of the

Through 10/12

four seasons, along with a rotating

Leeya Rose Jackson’s work spans from

selection of pumpkins carved to depict

painting, illustrating and graphic design

people, places and animals from around

to filmmaking and creative direction.

the world. All ages. $18–$24 for adults and $14–$20 for children/adults over 65. Timed tickets must be purchased in advance. Minnesota Zoo, 13000 Zoo Blvd., Apple Valley; 952.431.9200; mnzoo.org

Jackson celebrates Black femininity

Comedian Nikki Glaser 10/06 Female comedian Nikki Glaser is bring-

through her vibrant art. All ages. Free. Times

vary. Storefront Gallery, Twin Cities Premium Outlets, 3965 Eagan Outlets Parkway, Eagan; 651.675.5000; cityofeagan.com

ing The Good Girl Tour to Prior Lake.

Kesha: The Gag Order Tour

Glaser is the host of three popular

Fabulous Fall Boutique

comedy podcasts. Ages 18 and older.

10/26–10/29

Kesha’s newest album Gag Order focuses

Find crafts, repurposed vintage items,

on personal growth and self expres-

home decor, glassware and more at

sion. Kesha will be joined by Jake Wesley

an old dairy barn located in rural Prior

Rogers on The Gag Order Tour. All ages.

Starting at $29. 8 p.m. Mystic Lake Casino Hotel, 2400 Mystic Lake Blvd., Prior Lake; 952.445.9000; mysticlake.com

11/06

Lake during the Barn on the Hill’s fall

Little Red Riding Hood

boutique featuring up to 40 local vendors.

10/07–10/08

All ages. 8 a.m.–5 p.m daily. 2290 233rd St. E., Prior Lake; barnonthehill.com

This classic fairytale is spun into an

Starting at $49. 7:30 p.m. Mystic Lake Casino Hotel, 2400 Mystic Lake Blvd., Prior Lake; 952.445.9000; mysticlake.com

Holiday Tree Lighting Ceremony

interactive educational narrative put on by the Twin Cities Ballet. Prior to the ballet

Jack-O-Lantern Spectacular

performance, there will be an optional clue

Through 11/04

Kick off the holiday season with a fes-

quest related to Lakeville’s landmarks and

Spend an evening strolling through

tive celebration that includes caroling,

attractions. All ages. $12–$16. 2 p.m. Lakeville

thousands of glowing, carved pumpkins

cookies and cider and a tree lighting.

at the Minnesota Zoo’s fifth annual

All are welcome to come celebrate and

Jack-O-Lantern Spectacular. This year’s

enjoy the holiday atmosphere. All ages.

Free. 6:15–7 p.m. 7100 147th St. W., Apple Valley; 952.953.2500; ci.apple-valley.mn.us

Area Arts Center, 20195 Holyoke Ave., Lakeville; 952.452.3163; twincitiesballet.org

11/21

Jack-O-Lantern Spectacular

AREA EVENTS

Bloody Mary Festival 10/07 Celebrate the brunch party of the year at the fifth annual Twin Cities Bloody Mary Festival. Tickets include unlimited Bloody Marys, plus food and beverage tests from local restaurants and companies. Ages 21 and older. $52.50. 10:30 a.m.–6 p.m. Union Depot, 214 Fourth St. E., St. Paul; thebloody maryfest@gmail.com; thebloodymaryfest.com

Sensory Friendly Sunday 10/08 Enjoy Walker Art Center’s monthly free event designed for children and adults with sensory disabilities, autism spectrum disorder or developmental disabilities.

Galleries are closed to the general public during this time. All ages. Free.

8–11 a.m. Walker Art Center, 725 Vineland Place, Mpls.; 612.375.7600; walkerart.org

Girl From the North Country 10/08–10/14 In the new Tony Award-winning musical,

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October/November 2023

citiessouthmags.com

l o ca l t h i n g s to se e a n d d o

Bob Dylan’s legendary songs are reimagined and presented in a story that takes place in Duluth in 1934. Ages 12 and older.

Prices vary. Times vary. 910 Hennepin Ave., Mpls.; 612.455.9500; hennepintheatretrust.org

Mania: The ABBA Tribute 10/13–10/14 Jam out to beloved songs from the hit band ABBA. Revisit all the classics, including those from the hit musical Mamma Mia, and make memories with those around you during the ABBA tribute performance by Mania. All ages.

$27.50–$64.50. 8 p.m. 805 Hennepin Ave., Mpls.; 612.455.9500; hennepintheatretrust.org

Minneapolis Vintage Market 10/15 The October Minneapolis Vintage Market at Machine Shop includes two floors of vintage clothing, accessories, home decor

CREATE. LAUGH. LEARN.

Your child will grow and develop through a research-driven, relationship-oriented, play-based learning curriculum. Serving infants through Pre-K children.

Family- and Locally-owned since 1976.

and more, complete with food trucks, coffee and DJ. All ages. Free. 11 a.m.–4 p.m.

Machine Shop, 300 Second St. SE, Mpls.; 612.940.9647; mplsvintagemarket.com

www.EspeciallyforChildren.com | 952.857.1100

Child Development Centers

Hot Cider Marathon 10/21 Run the 5K October-themed marathon, and you’ll be greeted with hot cider, caramel apples and a finisher mug to celebrate.

All ages. $40. 8:45 a.m. Normandale Lake Bandshell, 5901 W. 84th St., Bloomington; info@allcommunityevents.com; hotciderhustle.com

Subscribe to your community’s magazine or purchase additional copies at To have your event considered: email Photo: Minnesota Zoo

citiessouthmags@localmedia.co by the 10th of the month three months prior to publication. Due to the fluidity being

loc alm e dia .co

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.

41

TA S T E M A K E R S

Celebrate the Seasonings The De Leon family finds success serving up flavorful tacos (and more) inside an Eagan gas station.

Written by Josie Smith — Photos by Chris Emeott

The menu offers a variety of tacos, including braised beef, chicken, grilled steak, shrimp, slow roasted pork and vegetable.

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THERE’S SOMETHING ABSOLUTELY DELIGHTFUL about finding treasure

in an unexpected place. So it’s not surprising that news of the delicious tacos served from a kiosk in an unassuming gas station has spread quickly throughout the Metro.

El Sazon Tacos and More, tucked in the corner of a BP gas station off I-35E and Diffley Road in Eagan, might not look like much from the outside, but as its loyal following of regulars have quickly learned, its menu far surpasses expectations. After all, El Sazon means “the right seasoning or flavor.”

“When you do something right and you do it with this [he points to his heart], good things come,” chef Cristian De Leon says.

From the moment Cristian and Karen De Leon opened El Sazon, they’ve depended on word-of-mouth advertising to keep their customer base growing.

“We don’t have a sign,” Karen says. “At first, we didn’t have money for it. Later on, we thought about putting one up.

Honestly, we’re busy without a sign, and that’s kind of the fun of it.”

Cristian moved to the United States from Guatemala at the age of 18, while his wife, Karen, moved to the states with her mother from Mexico when she was 10. They have three children: Christian (15), Sofia (11) and Santiago (9). Careers spent in the service industry and a passion for food prepared them for opening their own place.

Embracing the Pivot

“We got laid off when COVID-19 hit,” Karen says. “When we went back to work, it wasn’t the same.”

Karen had been working as an assistant manager at Pittsburgh Blue, while Cristian was an executive chef at Chino Latino in uptown Minneapolis. “During that time, we thought about doing

“We don’t have a sign.

At first, we didn’t have money for it. Later on, we thought about putting one up. Honestly, we’re busy without a sign, and that’s kind of the fun of it.”

Karen De Leon, co-owner of El Sazon Tacos and More

The Birria Ramen features ramen noodles, braised beef, onions, cilantro, jalepeños, raddish and avocado served with braised beef and cheese taquitos.

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After years in the restaurant industry, Karen and Cristian De Leon were inspired to open a restaurant that reflects their own vision.

something on our own,” Karen says.

“We had been talking about a food truck, then this came up.”

“When you’re always working for someone else, you always have to ask someone else. I have all this freedom to create whatever I want,” Cristian says.

To their surprise, business took off quickly, and within a couple of weeks, El Sazon was featured in an article in the Star Tribune. After that, the couple says everything else fell into place. “We’re

44

super grateful for the Eagan community, too,” Karen says. “We did one post on the Eagan community page, just to let people know that we’re here, and eventually people were talking about us on there, too.”

The menu at El Sazon is simple, she says. There are five different meats to choose from: birria (roasted beef ), pollo al pastor (chicken), asada (grilled steak), camaron (shrimp) or carnitas (slow roasted pork). Vegetables can be added in place of meat, too. From there,

customers choose how it’s prepared, whether that’s in a taco, burrito, bowl, torta or mulita.

The Quesabirria is one of the best sellers. It includes shredded beef, cheese, cilantro and salsa and is served on a tortilla made with heirloom corn from Nixta in Minneapolis.

“When people come in for the first time, we always recommend that,” Cristian says. “And something that people like, too, is the Birria Ramen. It’s different.”

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The Birria Ramen (top left) and Quesabirria (top right) are two popular menu items.

Customers also enjoy tacos (bottom right) and guacamole with chips (bottom left).

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Diners can get their food to-go or eat at one of the tables set up in the gas station.

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Birria Ramen is a dish that’s served with ramen noodles, shredded beef, onions, cilantro, jalapenos, radish and avocado. It comes with two birria and cheese taquitos, too.

A New Venture

Meanwhile, the De Leons just opened their first full-service restaurant, Sazon Cocina & Tragos, at 53rd Street and Lyndale Avenue in south Minneapolis.

“I wanted to concentrate on the things we’re eating as a family,” Cristian says of the menu at his new restaurant. “She’s from Mexico. I’m from Guatemala, but we kind of create our family in Minneapolis.

It’s a combination of the food we eat in Minneapolis and the food we eat at home.

What I call Latin America cuisine.”

And, so it seems for this busy couple, there are plenty of reasons to celebrate in this season of life.

El Sazon Tacos and More, 1815 Diffley Road, Eagan; elsazonmn.com El Sazon Tacos & More @el_sazon_mn

The De Leons recommend the Quesabirria to new customers. It’s shredded beef, cheese, onions, cilantro and salsa on a Nixta tortilla served with consommé.

Since 1986 we have been serving students from Kindergarten through 8th grade. We offer a rigorous curriculum in a safe environment with no hidden agenda, building leaders with a heart to serve their community.

Family-owned and operated for over 40 years. Lakeville Dental is dedicated to providing you with the highest quality, most comfortable dental care available. We want our patients to have a healthy and beautiful smile that lasts a lifetime and are committed to making every experience as welcoming and comfortable as possible.

Christian Heritage Academy 7320 175th St. W., Lakeville 952.953.4155 chacademy.com

Lakeville Dental Associates 20171 Icenic Trail, Lakeville 952.469.3300 lakevilledental.com 47

LAST GLANCE

Serene Sunset Savor the beauty of fall before winter sets in.

With little more than his trusty iPhone, David Ring focused on the sun setting at Lebanon Hills Regional Park in early October 2022. “I love exploring parks and trying to capture some of the beauty,” he says.

Follow Ring’s example and capture the beauty of the changing seasonal landscape at Lebanon Hills during Opt Outside, an annual, free open-house style event for families, on November 24 (the day after Thanksgiving). Find details at co.dakota.mn.us. —Liz Potasek

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Photographer: David Ring

Title: Sunset at Lebanon Hills Equipment: iPhone

Location: Lebanon Hills

Regional Park

October/November 2023

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