Lake Minnetonka Magazine - November 2022

HISTORY in the MAKING

LEAD BREWER OF EXCELSIOR BREWING COMPANY SHARES HIS LOVE FOR THE CRAFT

PARADISE IN PALMER POINTE!

Mary

Nydahl

STUNNING RAMBLER WITH SPORT COURT

Mackell

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Rayito de Sol empowers leaders of tomorrow.

Language and cultural awareness are key components of success. To achieve this, it’s important to note that it’s estimated that by 2030, the United States will have the world’s highest Spanish-speaking population.

“When we invest, dedicate and nurture children to become leaders who embrace a diverse vision of their future, their families, communities and society benefit,” says Luisa Fuentes, founder and CEO of Rayito de Sol, a Spanish immersion day care and preschool. “We are excited to open our newest loca tion in Minnetonka this fall,” she says. “Minnetonka not only values diversity and inclusion, but also values a world-class education in language and cultural immersion.”

Born in Lima, Peru, Fuentes says, “At Rayito de Sol, we prepare and empower our children to become the avantgarde leaders of tomorrow—who are multilingual, culturally aware and sympathetic thinkers, who will embrace an everchanging world.”

To achieve that goal, the journey can begin early for children. Fuentes notes that research shows that children, who are exposed to a second language in their optimal learning years (ages 0-3), have higher academic achievements in reading levels and testing scores, better problem-solving skills, are more empathetic towards others and are better

multitaskers. Rayito de Sol focuses on children ages 6 weeks to 6 years old.

The program also includes a STEAM approach, incorporat ing science, technology, engineering, arts and mathematics into the classrooms, which are led by teachers who are all native speaking, meaning they are from one of the 21 countries that has Spanish as a first language. “This delivers an authentic ity in culture and language that is unmatched,” Fuentes says. Teachers are certified to teach early education, meet rigorous state-level requirements and receive above-and-beyond train ing specific to standards established by the school.

“The National Association for the Education of Young Children is the gold standard in early childhood,” Fuentes says. “Only 9 percent of childcare centers in the nation hold this accreditation, and Rayito de Sol is proud to be one of them.”

Photo: Chris Emeott

DEPARTMENTS

26 — Fresh from the Vine Cheers to the benefits of drinking organic wine.

28 — Pyro Performance

a pure adrenaline rush, every time,” Alyssa Kluver says.

30 — Make it Personal Intentional gift-giving makes a special mark this holiday season.

32 — Side Hustle

up your Thanksgiving feast with comforting and colorful side dishes that put a twist on tradition.

FEATURES

34 — The Making of Macanda  Local restaurateur brings global cuisine to the shores of Lake Minnetonka.

40 — Memory Keeper Recipe is the main ingredient for holiday tradition.

TASTEMAKERS

50 — History in the Making Lead brewer of Excelsior Brewing Company shares his love for the craft.

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In the walkup to this issue, I’ve been thinking a lot about tradition. It’s a reasonable line of thinking, especially given that November holds the place card for the beginning of the holiday season, which is rife with traditions by way of mealtimes, décor, special events and giftgiving. My interview with Minnetonka’s Ivy Chang, which you can find on page 40, also contributed to my thoughts. What began as a conversation about Chang’s traditional recipe for Peking Duck expanded into a discus sion about the hows and whys of her traditional cooking and what, if any, incarnations that will take in the future with her extended family. (Is the next generation ready to take on a three-day recipe?)

Holiday traditions are also important in my household, but, as many parents of adult children know, those traditions start to evolve—and so they must as moves to other cities are made, marriages and new families are created and the needs and interests of family members take on new forms.

As my family continues its march into the future, I have two choices. Embrace change, or embrace change. That’s how I view it. While part of me is mourning the loss of some tenderly-held traditions and time spent together as the “original six,” another part of me is ready for a fresh take on our annual gatherings and to welcome more family members into the spirited mix.

And you know what? It might not be so bad to have someone else help drive the holiday bus (Most moms know what I mean.) and lead the charge when it comes to menu planning and organizing gatherings. But as for my role as Holiday Cookie Queen, I shan’t give up the crown!

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the Cover

publisher

Susan Isay editor

Renée Stewart-Hester managing creative director

Renée Stewart-Hester managing editor

Hailey Almsted digital editor

Madeline Kopiecki copy editor

Kellie Doherty staff writers

Ava Diaz

Daniel Huss

Madeline Kopiecki

Hanna McDaniels

Staci Perry Mergenthal

Hillary Streitberger

contributing writers

Hollie Blanchard

Laurel Famigletti

John Farrell III

Sarah Jackson

Rachael Perron

Raela Schoenherr editorial interns

Emily Deutscher

Hanna McDaniels

Paige Schuller editorial advisory board

Mary Cornelius , Communications Specialist, Minnetonka Public Schools

Laura Bray , board member, Friends of the Excelsior Library

Michele Phillips , blogger, writer, photographer

Jenny Bodurka , Minnetonka Community Education

Natalie Webster , chief creator at Webster Effect

Brooke Beyer , director of community events and marketing, Wayzata Area Chamber senior managing art director

Sarah Dovolos art director

Allison Nolden junior designer

Jamie Klang

lead staff photographer

Chris Emeott production director

Brittni Dye production manager

Lisa Stone

production coordinator

Mimi Coz senior account executives

Brooke Beise Cynthia Hamre

Sara Johnson

Kathie Smith president

Pete Burgeson

To

please

©Local,

VIEW MEADOW MAGIC

There is nothing like tran sitioning into November with the fall foliage that greets us each day. The warmth of garnet reds, glowing oranges and amber tones feel like the Yellow Brick Road, taking us on a path of apprecia tion as we mark the end of a beautiful season.  I love the way artist Barbara Lidfors brings to life a Minnesota meadow that I can imagine running through and allowing the magic of nature to wash away the stress of daily rou tines. We are blessed with beauty all around us, and, for that, I am so thank ful. Happy Thanksgiving.

Artist: Barbara Lidfors

Title: Meadow Stripes

Scale: 24x20 Medium: Original oil on canvas

Hollie Blanchard is a founder and art concierge with The Art Girls. View more at artgirlsmpls.com.

Art Girls Minneapolis @artgirls_mpls

Season of Sparkle

Rather than going dark and dormant for the season, the gardens at the Minnesota Landscape Arboretum come alive every year with thousands of lights strung to celebrate plants and the natural world.

Starting November 17, visitors can step inside a Honeycrisp apple all aglow with red lights, walk over a blue waterfall dot ted with water lilies in “bloom” or take selfies inside a gorgeous tent of white lights. A s’mores village with bonfires offers an inviting place to warm up, or you can pop inside for food and

drink at the Eatery, a new cafe in the Oswald Visitor Center.

Visitors will also enjoy extended hours at the Gift and Garden Store, and they can stroll through the arboretum’s art galleries or sit a spell in a balmy and fragrant conserva tory. “Seeing the arboretum at night, indoors and out, really is a special experience,” says Wendy Composto, the signature seasonal events man ager and the visionary behind Winter Lights. “We are so excited for this year’s displays. Every year at Winter Lights,

we love to show off our old favorites—and surprise our visi tors with new installations, too.”

Because the arboretum is a public garden and the plant collections need to be carefully preserved for future genera tions, you won’t see strings of lights wrapping the branches of the trees and shrubs. Instead, existing and added wood, metal and other structures are used to create the displays.

Winter Lights runs on numer ous dates during November 17–January 1. Special events include an opening night celebration

(November 17); photography nights (December 7 and 14); family nights (December 1 and 15), date nights (December 8 and 22) and a New Year’s Eve Party (December 31).

Reserve tickets ($10–$15) at arb.umn.edu. Tickets are free for ages 15 and younger except on special event nights when tickets are $5 for ages 15 and younger.

Sarah Jackson is a media special ist at the arboretum. She lives and gardens in Minnetonka. Learn more at arb.umn.edu.

Photo: Minnesota Landscape Arboretum

Gabrielle Zevin, author of previous book club favorites, The Storied Life of A.J. Fikry and Young Jane Young, has authored a new novel that will stick with readers and leave them thinking long after they close the final page.  Tomorrow and Tomorrow and Tomorrow, a line from Shakespeare’s Macbeth, takes place over the course of decades, following the friendship of Sam and Sadie. The two first meet as tweens in the ’90s, with video games as a common interest, and are reunited as college students, who turn their common interest into a business after releasing a video game that hits it big. While the context of this novel is the video game production world, it’s not the true focus of the story, and even those who have no knowledge or interest in gaming will find themselves compelled by the twists and turns of Sam and Sadie’s personal and professional lives over the years and the com plexities of their friendship, which is the true heart of this book.

Raela Schoenherr works in market ing at a publishing company and is a lifelong lover of books and reading.

Make Space for Taste

ENJOY EXCELSIOR'S LOCAL SHOPS, RESTAURANTS AND

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EXCELSIOR VETERANS MEMORIAL (LAKE ST & EXCELSIOR BLVD)

December 11 & 17

Santa, Scavenger Hunts and more Christmas fun! elmcc.org/christmas-in-excelsior/

Santa, Scavenger Hunts and more Christmas elmcc.org/christmas-in-excelsior/

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I recently moved and, in the course of packing, went through the process of cleaning out my kitchen cabinets. I was particularly focused on weeding out small appliances.

I like a lot of clear counter space for working … Because most of my small appliances don’t get daily use, I relegate all but the essentials (espresso machine and toaster) to the pantry. I keep it pretty lean, but in nearly 20 years in one place, one tends to accumulate at least a few items that don’t deserve a spot on the moving truck. Packed away on a back shelf, I found a breakfast sandwich maker [that] I’d never used and an electric skillet that I received as a wedding gift. I parted ways with both.

One appliance I had no question about was my air fryer. You know, this machine-of-the-moment isn’t truly “fry ing.” (It’s really just a small convection

oven.) I bought one for my office and became so obsessed with it that I ended up buying the exact same one for home. Just about everything I’ve thrown in it has been incredible.

And I do mean everything, including Chicken Cordon Bleu, chicken tenders, empanadas, hand pies, meatballs, pork chops, ravioli, salmon, taquitos, tater tots and wings. Needless to say, the air fryer secured a spot in my new kitchen— the bread machine and vacuum sealer, on the other hand, did not.

Rachael Perron is the culinary and brand director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications. Find Perron’s recipe for Air Fried Garlic Butter Pork Bites on our website at lakeminnetonkamag.com and more at kowalskis.com.

Photo: Kowalski’s Markets

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This issue features food, wine and entertaining, and I love to entertain—whether it be dur ing a planned dinner or an impromptu gathering. As we roll into the holiday season, here are some go-to wines that make hosting really easy.

I keep a bottle of good spar kling wine in the fridge—just in case. Consider Louis Bouillot sparkling rosé (around $20).

It’s prudent to keep good, inexpensive wine on hand, too. Try Louis Martini caber net sauvignon, Fog Mountain cabernet, Fortant chardonnay and Vina Robles chardon nay (all around $10–$15).

In this issue, turn to page 40 for a feature on Peking Duck. Pinot noir is an ideal pairing with this protein. In my view, the best pinots come from France’s Burgundy region, from a simple Bourgogne (around $18) to a single vineyard, like a Savignylès-Beaune (around $24). Both provide ideal selections.

John F. Farrell III is vice presi dent of sales and merchandising with Haskell’s The Wine People. Find more at haskells.com.

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MOVE

Mindful Eating

As we approach the holiday season, food takes center stage, becoming the star of the show. With parties galore, social com mitments and traditional feasts, it is impor tant to have a strategy that finds room for fun, yet structure to help us stay on track during this busy time.

One way to tackle this is through a concept called, mindful eating. Let’s break it down, so that you can understand the science behind why this is the ultimate party trick.

SLOW DOWN:

We have two hunger hormones, ghrelin and leptin. Ghrelin is our hunger hormone, and leptin is our appetite suppressor. It takes about 20 minutes for these hunger hormones to talk to each other. If you aren’t giving yourself at least this amount of time to eat a meal, most likely you are overeating.

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Tips: Set a timer, and give yourself 20 min utes to eat your next meal. Remove all devices, so that you are fully engaged in your meal. Pay attention to how you chew your food. Breaking down food properly aids in digestion.

INTO HUNGER CUES:

why you are hungry. Boredom,

stress and habit are all culprits of unneces sary snack time.

Tips: Aim to eat meals at three- to fourhour increments throughout the day. Exercise calls for an increased appetite, so account for that in your hunger cues. Listen to your body. Is your stomach growling? Are you feeling low energy? Do you feel tired and weak? These are all cues that you may need to feed it.

MEALS OVER SNACKS:

Focus on meals and not just snacks throughout the day to ensure you are getting enough protein, vegetables and healthy fat.

Tips: Being prepared for the day from a food perspective will ensure that you are happy, energized and fueling properly. Prep easy foods to make quick meals at home, such as hard boiled eggs and chopped raw vegetables, and cook extra protein at dinner to have for lunch the next day. Plan your day, so that your meals are at home, or pack your meal if you need to be on-the-go. Bring a mini cooler for you and your kids.

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.

TASTE

Fresh from the Vine

Cheers to the benefits of drinking organic wine.

By Ava Diaz

MAKING INFORMED CHOICES

about the wine we serve at our tables or give as gifts around the holidays isn’t always easy. From choosing from the number of wineries and varietals from around the globe to understanding topics related to terroir and other wine-growing matters, one can easily get overwhelmed.

Thankfully, there are local wine

experts at the ready to educate us all— from the novice to the oenophile—about the ins and outs of purchasing wine.

In Excelsior, Wine Republic is home to a rotating variety of organic wines from across the globe. It boasts a commit ment to sourcing pure, sustainable vinos.

“Cleanliness is what differentiates us,” says co-owner R.J. Judalena. “We look

at what people are drinking, and we try to find the best of what that is.”

Despite the proliferation of organic food markets in recent years, Judalena says the notion of avoiding man-made, synthetic elements in people’s diets was not crossing over into beverage choices— including wine. “Wine is food,” he says.

“What goes together, grows together.”

What differentiates organic wine from other conventional wine is the agricultural practices and processes used to create it. Judalena says the shop makes its wine selections from three defining characteristics: If the wine is sustainable, organic or biodynamic (a holistic approach that uses only organic and locally sourced materials for grow ing and production).

Though you can’t always tell the differ ence by taste, when it comes to organic wine, there are varying chemical charac teristics during the growth and creation processes that are worth noting.

First, healthy practices can translate to healthy results. Organic grapes are not sprayed with man-made pesticides or her bicides, which not only benefits your body, but also the environment. Less artificial chemical usage can help reduce pollution levels from excess runoff, further enhanc ing the biodiversity of a given region.

Next, organic wines contain fewer additives, such as refined sugars, sulfuric acids or filling agents. Sulfuric acids, or sulfites, are food preservatives that main tain the flavor and freshness of a wine.

For those interested in taking a deeper dive into the wine bottle, Wine Republic offers a wine club. Designed to expose clientele to new varieties, Judalena says he works to develop a relationship with customers to understand their interests, taste (in both food and wine) and interest in a host of geographical wine regions.

“After a year with us, your palate will change, not drastically, but you will understand what you like better,” he says. “You’re going to understand the wine better than if I am talking to you in technical terms.”

The shop also offers a variety of guided tasting classes and trips to places like California, Croatia, France and Italy. The experiential events provide an inside look behind a region’s most notable producers through a variety of wine- and culinaryfocused visits. “It makes it easy to enjoy wine … If you have a better understanding, you will be more inclined to try,” Judalena says. “All you have to do is drink it, and you can decide if you like it or don’t.”

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Pyro Performance

By Renée Stewart-Hester

IT’S NOT THAT UNCOMMON FOR 5-YEAR-OLD GIRLS TO TAKE DANCE LESSONS, but Minnetonka’s Alyssa Kluver turned up the heat on her dancing career in a way that few people ever consider.

Kluver danced through high school in Alexandria, Minnesota, and has a vocal performance degree from what is now known as McNally Smith College of Music in St. Paul. She sings with a band, teaches at Bach to Rock music school in Plymouth and performs as a fire dancer with Funtime Funktions and other dance troops.

Tell us about fire dancing.

I typically dance to music with props and also breathe and eat fire … We do choreo graphed dances and improvisation. I have a collection of different props that I light on fire, including wands, palms, fans, single and double staffs, poi and club poi.

How did you get interested?

I was instantly mesmerized by the art of fire dancing when I saw fire dancers on stage with the band WookieFoot at the Quest nightclub [that closed in 2006] back in early 2000. Luckily, I had a friend who knew the band, so I started to follow them and befriended the dancers.

How did you learn how to fire dance?

In Minneapolis and when I was on the road singing with my band [Ulterior Motive], I would practice with beanbags and ribbons in hotel parking lots ... I hon estly don't even remember learning in the

“It’s a pure adrenaline rush, every time,” Alyssa Kluver says.

traditional sense of the word. It was just something I picked up on right away and went with it. One of those artists I saw at that time, Steve Poreda, had a major impact on me and was a great inspiration ... He has wonderful stage presence, and he is very good at connecting with and capturing his audience. (Read more about Poreda at lakeminnetonkamag.com.)

Any mishaps?

Thank goodness, I haven’t had any major mishaps, just little “fire kisses” here and there. As a fire dancer, you need to know your fire and where the flame is. Is it windy? Are you wearing tight clothing that is cotton or leather? I don’t want to sound overly confident either, though, because this is a dangerous and humbling art form, but you simply have to be smart about it. Respect the risk, and always, always, always be very careful.

Let’s talk more about safety. Safety always comes first. We need to make sure we are a safe distance from the crowd and that our staging area is safe. Off to the side of the performance, you will see our fueling area, where we dip our props in certain combinations of white gas and lamp oil. Safety precautions include fire extinguishers, wet towels [and maintain ing a] safe distance from the audience. If you are indoors, we need to be a safe distance from walls and ceilings. Fire permits are sometimes needed, and some of us are actually insured performers.  We also employ extra people to watch us dance [and] to monitor our fire safety.

What do you enjoy about the art?

One thing that really attracted me to fire dancing back in the early 2000s was that I didn’t feel the pressure to look like a perfect ballerina or fit a certain image. Everyone I have met is beautiful in their own way, and we are allowed to be our creative selves ... Mostly, fire dancing is passionate, magical, mesmerizing and I love seeing people of all ages in awe of what is happening right in front of their eyes. … I also like the versatile number of events we can dance at. I love dressing up in different costumes and the playing the part. And last, but not least, it’s a pure adrenaline rush—every time.

Photos:

STYLE

Make it Personal

By Zoe Deal

SINCE TIME IMMEMORIAL, mono gramming has been a beloved tradition to add significance to household items and clothing. And though many may not have their own lace handkerchiefs to pass down to their grandchildren, Mary Kathryn Burke of By the Lake MKB Designs, operated locally, is making it easy to personalize memorable gifts and items of value.

A Texas native and former social worker, Burke settled in Minnesota with her family in 2013 and, before long, dis covered a uniquely Lake Minnetonka way to pursue her passion for embroidery and sewing—sails.

“I had a neighbor drop off her old sail at my house and said, ‘I am sure you can find a way to make something from this,’” Burke says. “I ended up doing sail items, and that’s where there was a market within my community.”

The more retired Lake Minnetonka sails that showed up on Burke’s driveway, the bigger the creations. Soon she was crafting wristlets, then sail bags—all able to be embroidered in a variety of ways, from a boat name and number to a mono gram or birth year. Soon, By the Lake MKB Designs was born.

That Burke found her way to this career isn’t surprising. In the South, monogramming is a lasting tradition to honor one’s family and history, Burke explains. “My name is for both grand mothers, so it’s sort of a nod to them. [Monogramming] has been present for all my life.”

In the North, not so much.

“I went to college in the Northeast with all my monogrammed things, and

Photos: By the Lake MKB Designs

Intentional gift-giving makes a special mark this holiday season.

everyone was like, ‘What!?’” Burke says. “Doing monogramming in Minneapolis was really hard [at the start], so it did take people realizing and discovering that it could be done.”

But Burke soon uncovered a burgeon ing interest in her community across multiple generations—from grandmoth ers to young parents—finding a niche in sail bags and discrete monograms (far from the 6-inch letters of her youth) that suit a more Northern taste.

What Burke has seen is part of a “long-term trend of personalization” that author and University of Minnesota professor (retail merchandising) Juanjuan Wu says is driven by increased accessibility, evolving technology and more variety in customizable items and options. “As the kind of unique individual each one of us is, personalization, when affordable, is always more desirable than standardization,” Wu says.

Burke offers a selection of sail-crafted, customizable bags and wristlets along side a variety of products from other woman-owned businesses. Think duffels, tea towels, etc. Clients work with Burke to select fonts, designs, symbols and col ors to adorn their chosen product. And now more than ever, Burke has found herself crafting personalized gifts for clients’ friends and families.

“During COVID-19, I really saw that need for … personalizing gifts to make it more meaningful,” Burke says, adding that many sought a new way to connect with loved ones when it wasn’t possible to see them in person. “People just felt a need to do something nice for someone else. It just brings them joy … building a connection with things you love.”

Burke offers more gift suggestions for him, her, parents, kids, boat enthusiasts, adventurers and hosts/hostesses. Find them at lakeminnetonkamag.com.

By the Lake MKB Designs; bythelakemkbdesigns.com By the Lake mkb Designs @bythelake.mkbdesigns

TASTE Side Hustle

Shake up your Thanksgiving feast with comforting and colorful side dishes that put a twist on tradition.

By Staci Perry Mergenthal

NOT THAT WE AREN’T THANK

FUL FOR THE MEATY BIRD, but why is turkey the cynosure of Thanksgiving meals when side dishes are the real rea son we pass around for seconds and raid the refrigerator after midnight? This year, buck tradition, and delight your guests by adding a few new side dishes to your repertoire.

As you gather the recipes, be mindful of your overall menu. Whether you want to revamp it all and add new culinary masterpieces or simply freshen up beloved recipes, take into consideration time and space. What can you prep in the weeks, days and hours ahead? How much food can fit in the refrigerator? (Remember to include dishes your guests are bringing.)

Do you have room in the oven for the vary ing cooking times and temperatures on the day of your hosting event? Can you use a crockpot to keep a dish hot?

You’ll also want to accommodate dietary preferences and restrictions. Make guests feel included by tastefully serving a side dish or two that appeal to their vegetarian, gluten-free, low-salt, vegan, dairy-free or other needs.

For expert advice, we turned to Rachael Perron, culinary and branding director at Kowalski’s Markets.

Why is it important to serve sides?

Sides can be the most fun part of Thanksgiving dinner, so the sky’s the limit. Let your appetite be your guide. Plan for a balance of textures as well as temperatures. It’s nice to have crispy, cold accompaniments (like a green salad) to warm, soft piles of mashed potatoes, turkey and gravy.

What else should we consider?

... Plan for a mix of sweet and savory and a mix of colors. There is a lot of brown in a typical turkey day meal!

How about outside-the-box sides?

One of my favorite tricks to switch up vegetable sides is to add salty, tangy cheese to cut their sweetness. This is an especially good trick with sweet potatoes or butternut squash for which blue cheese is a great match. On green beans, try feta or Gorgonzola instead of the traditional cream casserole preparation. A touch of lemon zest and toasted nuts, like pine nuts or pecans, add more layers of flavor plus that all-important crunch factor.

What about an alternative entrée?

A whole-roasted cauliflower is elegant

Photo: Chris Emeott

LET'S COOK

Change up Thanksgiving sides and have guests begging for the recipes. Visit lakeminnetonkamag.com for complete recipes

Bread and Sausage Stuffing: “Use your favorite breads—mine is a mix of pumper nickel, wheat and crusty white … I'm not allowed to come to my family Thanksgiving without it.”—writer Staci Perry Mergenthal

The following recipes are courtesy of Kowalski’s Markets.

Gorgonzola Green Beans or Parmesan Green Bean Fries: If you can’t escape serving green beans this year, try one of these reci pes that offer fresh twists on the tried-andtrue veggie—without the condensed soup.

Harvest Thyme Salad: With vibrant fall col ors, this vegetarian and gluten-free salad adds nutrients and crave-worthy crunch.

Maple Blue Butternut Squash: Dish up sweet, savory and tangy Maple Blue Butternut Squash, and your guests won’t even miss the traditional marshmallows and sweet potatoes.

Penne in Pumpkin Cream Sauce: Buck tradition altogether by nestling pasta and pumpkin cream sauce next to your Thanksgiving turkey.

Tartiflette: If mashed or smashed versions are getting tired, don’t forgo potatoes. Try this elevated twist on a mealtime favorite that adds brie, heavy cream and French butter to elevate the creaminess factor.

Whole Roasted Cauliflower: For your vegan, vegetarian, dairy-, lactose- and gluten-free loved ones, place a tenderly-roasted cauli flower in the center of the table. Your meatlovers will dig in, too.

and satisfying as a main dish, plus meat-eaters will love it as a side dish.

A spatchcocked roasted chicken is a great alternative to a turkey for a small group, and it cooks faster.

Kowalski's Markets, 440 Water St., Excelsior; 952.229.8300; kowalskis.com Kowalski's Markets @kowalskis_ markets Kowalski's Markets @kowalskismarkets

The Making of Macanda

Written by Zoe Deal Photos by Chris Emeott

Local restauranteur brings global cuisine to the shores of Lake Minnetonka.

Is Wayzata the new Minneapolis?

Maybe not, but with the July open ing of Macanda on the shores of Lake Minnetonka, just a year after Italian res taurant Josefina stepped onto the plate, restauranteur Aaron Switz is on track to bring upscale cuisine to the area.

“I’ve never seen such hype. It’s unbe lievable,” Switz says. “People walk in [to Macanda] and say, ‘I can’t believe I’m in Wayzata.’”

With a name that is an homage to the works of Colombian novelist Gabriel García Márquez, Macanda’s menu features a whimsical take on Mexican classics and a Tulum-chic interior. “We knew, with the water, we wanted to do a higher-end Mexican concept here,” Switz says. “We want people to think they’re walking into a Four Seasons Resort, to feel like they’re on vacation.”

That both Macanda and Josefina are a partnership with Minneapolis food visionary Danny del Prado is a testament to Switz’s seriousness in transforming Wayzata. Originally from Argentina, del Prado has reshaped the Minneapolis restaurant industry with his culinary creativity. “He’s the best chef in town,” Switz says.

Del Prado’s inspiration for Macanda’s menu is tied to Latin America’s magical realism, bringing “vivid images of real ity generously sprinkled with whimsy and majesty.” Each dish, then, seeks to bring something new and eclectic to Mexican tradition. The starters, or botanas, feature some of these expected items, with a twist—chips and salsa with guajillo, passion fruit and tomatillo, for instance—along with some more unique items, like roasted beets and red snapper aguachile. Deeper in the menu, you’ll find a collection of mouth-watering soft taco options and chicken enchiladas alongside Spanish octopus and beef long rib.

The fusion of international flavors found on the menu is inspired by a team trip to Mexico City, where the local cui sine is often infused with European influ ences. “[Macanda] kind of resembles what a Mexican restaurant would be in Mexico City,” Switz says. “We do have a lot of tra ditional things on the menu, but we have a lot of things that are more wild.”

The drink menu, curated by beverage director Brian Kunz, features out-of-thebox offerings, like a savory Mushroom Old Fashioned that lists burnt butter as an ingredient and the Illeana, a fabu lously popular frozen tequila cocktail featuring guava, dragon fruit and lychee.

Top left to right: Lakeside patio serves up stunning views; Aaron Switz

Bottom left to right: Octopus (arbol mayo, crispy potatoes, salsa macha) ; The Illeana (blanco tequila, Heartbreaker ferment, guava, dragon fruit and lychee)

Previous page, left to right: Mushroom Soft Tacos (poblano mojo, avocado, queso fresco and pickled fresno); Macanda’s Interior; South 8 Straight Up (mezcal, bitter, passion fruit and nitrogen)

First Take

For those making a maid en voyage to Macanda, Switz recommends start ing with Guacamole Mixto, Queso Fundito and Red Snapper Aguachile before moving to the tacos. “The roasted egg plant is unbelievable,” he says and suggests order ing the Crab Tostada.

For an entrée, Switz suggests the Spanish Octopus or the Chicken Enchiladas, which he describes as “insane,” with Corn Esquites as the side. “Those would be my go-tos,” he says. “Everybody likes those. It’s hard not to.”

Macanda’s Hi-Fi

The hi-fi record bar is inspired by Switz’s love for Tokyo’s listening bars, an institu tion from the 1920s that offer an interactive listening experience off the beaten path. Nestled between the main bar and the kitchen, Macanda’s hi-fi bar starts off each night as a speakeasy, featuring a unique selection of cocktails (including out-there options like Banana Whey Sours and Sandalwood Martinis) and great music played by nightly DJs in an intimate social 35-seat environment.

Visitors can begin the night with cocktail starters, classic miniature cocktails that pack a punch—a takeaway from the group’s trip to Mexico City. “There’s a lot of res taurants there … They give you a little warm-up when you come in,” Switz says. “It’s meant to be niche-y and different.”

Later in the night, the hydraulic doors lift and the record bar becomes an extension of the restaurant. “We have the ability to flip a switch, so the whole restaurant can hear it,” Switz says. (It is, however, closed during rented or special events with smaller groups.)

A full list of hi-fi record bar events and DJs is available at macandawayzata.com.

The design of Macanda teases an elevated yet comfortable eating experi ence for 100 guests (17 additional bar seating), with a collection of wide booths encircling large live-edge wood tables and gravity-defying chairs handcrafted by Roger Asp from RJA Cabinetry & Design. The space is replete with natural wood textures and soft grays and layered with organic textures and angles, chosen by Switz and inspired by his travels and Pinterest feed. All around, Bohemian woven lighting fixtures add dimension, and plants act as both barrier and décor, with Minneapolis company Tonic Living and Landscapes going so far as to clip the spikes off the cacti (for safety purposes). And in the winter, with the frozen shores of Lake Minnetonka as a backdrop, garage-style doors will open to integrate the restaurant with the four-season, 120-person patio.

“It makes me happy,” Switz says. “The view, the patio, just taking it all in. For me, I just walk in, and it’s such a cool feel—and to have the great food and great vibe, it’s all the better.”

For Switz, choosing the location in

Wayzata was as personal as it was busi ness. The Deephaven resident noticed a trend toward staying local during COVID-19 and wanted to make it easier for his friends and community to get great food in a suburban environment.

“If you can put something cool where people don’t have to go downtown, which I think we’ve done here and at Josefina, they’re more than happy to drive a mile or walk to dinner. For a while it was always—you have to go the big city for fun times and great food, and that changed going into COVID,” Switz says. “The sub urbs are having a good day.”

What’s next? For Switz, it’s only up from here. “We’re booked out,” he says, all smiles. But how could it be other wise? As waves lap into the marina just feet from Macanda’s sun-soaked patio, Switz looks entirely at home.

He says, “It’s been a fun journey on this one; it’ll be hard to beat.”

Macanda, 294 Grove Lane E., Wayzata; macandawayzata.com Macanda Wayzata

@macandawayzata

yourchild

Ivy Chang

Written by Renée Stewart-Hester

Photos by Chris Emeott

MEMORY KEEPER

Recipe is the main ingredient for holiday tradition.

As we look toward a holiday steeped in tradi tion—Thanksgiving—it affords an opportunity to broaden our ideas about how that day is cel ebrated with food and recipes that have their own stories of gratitude to tell.

Turkey is the oft invited main entrée to Thanksgiving dinner, and it won’t likely be usurped as the mainstay anytime soon. But, for some, the meal celebrates cultural traditions that have woven their ways across oceans, over land and through generations of citizens.

Around Ivy Chang’s Thanksgiving and Christmas tables, guests have come to expect her version of Peking Duck, which she first prepared in 1978 after receiving The Cooking of China cookbook as a Christmas gift a few years earlier.

“My parents had eaten [Peking] Duck in China, but very few Chinese restaurants at the time served it [in the Twin Cities],” the Minnetonka resident says. “[Once moving to the U.S.], my

father [Robert W.H. Chang] took us to the only Chinese restaurant in St. Paul to eat it.”

Chang took her turn preparing the duck, but, as many cooks do, she altered the recipe.

“I changed it somewhat because I didn’t want to set fans on it to blow dry the duck skin. After the duck roasted, I served it to my father and sister at Thanksgiving. We decided the duck needed certain changes to taste like restaurant duck.

I made changes a few times after that year to duplicate the taste.” For the last 20 years, Chang has made Peking Duck during the holidays for her family. “Now, it is a tradition,” she says.

“I like to make the duck, even though it requires many days [to prepare] because so many people enjoy eating it,” Chang says. “The Chinese, especially, understand the process and taste.”

To truly appreciate the recipe, she encourages those unfamiliar with Peking Duck to order it at a restaurant before trying to make it themselves.

LESSONS LEARNED

“My mom was a wonderful cook, so I learned from her,” Chang says, noting that she also remembers learning about cooking from one of her grandmothers and the staff the family employed while living in Taiwan. “We were outside playing, and the servants would be outside prepping for dinner.” Chang would watch them alongside her cousins.

“It was just fascinating,” she says, but admits she didn’t realize what she was learning at the time. “Later, when I was starting to cook,

I understood what I had been watching,” Chang says.

“Then they would understand the recipe and can make it,” she says.

Ready to try? To get started, procuring duck from a reputable market is important. Chang relies on Von Hanson’s Meats (which has several Twin Cities locations) and emphasizes the need to purchase a fresh, not frozen, duck. “My family can tell the difference,” she says.

Next? “The most important thing is to dry the skin as much as possible before progress ing to the next steps,” Chang says. “The duck I make requires three days from hanging the duck to roasting it. The skin must be dark and crisp when it is put into the wrapper. The duck and skin are served inside a soft flour wrapper with hoisin sauce.”

Finally, Chang recommends ideally-suited side dishes, including wild rice and plenty of vegeta bles. Seafood can also be a nice accompaniment to the entrée. “The duck can also be served as an

appetizer, or other Chinese dishes will be served after the duck,” she says.

One would be remiss in not inquiring about the Thanksgiving dinner finale. What about dessert?

“We don’t usually eat dessert,” Chang says, but if guests are game for a sweet ending to the meal, she’ll offer her homemade rum cake.

Who is next in line to take the recipe reins from Chang? It doesn’t appear that anyone is stepping to the fore, which is understandable when it comes to making a labor-intensive dish. “Now with the times, we keep moving forward in recipes and with food,” Chang says.

“A lot of people would think it’s easier to go out and get [Peking Duck at a restaurant].”

In the meantime, make no mistake, she enjoys her role as the recipe keeper. “If they like it, I’ll keep making it,” Chang says.

View Chang’s recipes at lakeminntonkamag.com.

Thankful for the Journey

“I was born [in 1947] in Beijing to a political family,” Chang says. “My grandfa ther served under Chiang Kai-shek in the Nationalist Party. In 1949, when the communists took over China, we had to leave, and [we] went to Taiwan. My father was in Minnesota [begin ning in 1948] to study for his master’s and Ph.D. degrees. My mother and I could not enter [the U.S.] because [the country] did not allow family members to come with the person studying.”

During the Korean War (1950–1953), Chang and the rest of her family still could not enter the U.S., and her father went to work at General Mills. According to Chang, the General Mills CEO at the time asked Hubert H. Humphrey, who was serving as a U.S. Senator from Minnesota, to intervene on behalf of oth ers facing a similar situation. Eventually, Chang and her mother, Jean Chang, arrived in Minnesota in September 1955, when she was 8.

New to the country, Chang didn’t speak English, but her parents wanted her to learn American English (Her father learned English by way of British teachers at his board ing school in China.), so she had to learn the language on her own. “It took me one to two years to learn,” Chang says. “I faced a lot of discrim ination from the students in my class. I had to really study at hard, even at home.”

The family settled in Roseville, and Chang’s only sibling, a sister, was born in 1958 in St. Paul. Chang attended Roseville schools and graduated

Ivy Chang, then 8 years old, stands with her parents during a dinner party they hosted for friends in the mid-1950s.

from Alexander Ramsey High School in St. Paul. She graduated in 1970 from the University of Minnesota with a degree in journalism and a minor in anthropology.

“As I was looking for a job, I was lucky the [U of M] journalism school received a call from Burlington Northern that week and wanted a graduate. I interviewed, along with others, and [Burlington Northern] offered me the job.” Chang’s career (3M, International Multifoods, St. Paul Public Schools and Reed Business Inc.) eventually moved her to launch her own public relations firm in 1992, and until 2021, it served mostly small and minorityowned businesses.

Chang’s father retired in 1991, moved to Hong Kong and died in 1999. Her mother passed away in 2008 in New Jersey. With no children of her own, the family continues through Chang’s sister’s two sons and a granddaughter.

In learning about her familial history, it brings to mind the question: What is Chang grateful for this Thanksgiving? “That we have an extended family,” she says. “I’m grateful for the life I’ve had. I’ve had a great life.” She also says that, while she, her immediate family and ancestors have faced discrimination throughout history, “We’ve survived all that. We’ve had some good times, and we’ve advanced in this culture.”

Photo: Ivy Chang

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LIGHT UP THE LAKE

Join the City of Wayzata for a magical evening of lights and winter cheer.

THE HOLIDAYS ARE UPON US and what better way to celebrate than the annual Light up the Lake event in Wayzata. Organized by the city and the chamber of commerce, the celebration has been a staple in the community for years, bringing businesses and residents together for a night of holiday festivities.

This year, the event will be from 4:30–7 p.m. November 25, taking place around Depot Park and Panoway Plaza. It also serves as a kick-off for Small Business Saturday on November 26

The mayor-led tree lighting ceremony is accompanied by a variety of activities, including wagon rides along Lake Street, hot cocoa, letters to Santa, holiday music and more. Make sure to bring a toy to donate to the Toys for Tots drive, hosted by the Wayzata Police Department. The Fire Department will be there, too, hosting the parade. Rumor has it that a special visitor from the North Pole and his reindeer will also be in attendance. —Paige Schuller

To stay updated on Light up the Lake and Small Business Saturday, visit wayzatachamber.com.

LOCAL EVENTS

Rake-a-thon

11/05

Gather together a team of your family and friends, and the The Youth Development Council of Minnetonka will match you with a senior homeowner, who needs assistance clearing leaves from his/her yard. All ages. Free. Times vary. Minnetonka School District; minnetonkaschools.org

Compiled by Hanna McDaniels and Paige Schuller

things to see and do around Lake Minntonka

Grand Hotel

11/05–11/20

Set in 1920s Berlin, Grand Hotel cap tures the experience of the many zany guests at the Grand Hotel. All ages. Ticket prices vary. Showtimes vary. Minnetonka High School Arts Center, 18285 Highway 7, Minnetonka; 952.481.5898; minnetonkatheatre.com

Tonka Turkey Trot

11/24

The 12th annual Tonka Turkey Trot is fun for the whole family and welcomes runners/walkers of all levels. Come

dressed in a turkey-themed costume, and stick around after the race for treats, music and a fun photo booth. All proceeds will go to Minnetonka High School’s cross country and track teams. All ages. Registration cost varies. 8:30 a.m. Minnetonka High School Tonka Dome, 18301 Highway 7, Minnetonka; minnetonkaschools.org

Excelsior Christkindlsmarkt

11/25–11/27

Head to the Christkindlsmarkt for a tradi tional German Christmas market. Vendors feature a variety of European goods,

and there will be live music and special guest appearances. All ages. Ticket prices vary. 10 a.m.–7 p.m. Friday and Saturday; 10 a.m.–5 p.m. Sunday. 249 Water St., Excelsior; 952.292.8898; excelsiorchristmas.com

AREA EVENTS

Minneapolis Gift and Art Expo 11/04–11/06

Prepare for the upcoming holiday season at the Minneapolis Gift and Art Expo. Browse categories, find holiday inspira tion or get your gifts early. All ages. Free. Minneapolis Convention Center, Hall A, 1301 Second Ave. S., Mpls.; giftandartexpo.com

Wedding Fair 11/06

The Minneapolis Wedding Fair fea tures over 100 trusted vendors. All ages. $15–$20. Noon–4 p.m. Hyatt Regency Minneapolis, 1300 Nicollet Mall, Mpls.; 763.529.1900; mnweddingguide.com

How the Grinch Stole Christmas 11/12

A beloved holiday classic returns to Children’s Theatre Company start ing with opening night November 12. All ages. Performances run through December. Ticket prices vary. Children’s Theatre Company, 2400 Third Ave. S., Mpls.; 612.874.0400; childrenstheatre.org

Swedish Holiday Experience 11/12

Celebrate Swedish culture this holiday season at the 72nd Holiday Experience at the American Swedish Institute. Tour the historic Turnblad Mansion, adorned with traditional Swedish Christmas decorations. Dine off the holiday menu at FIKA Cafe, or get some Christmas shopping done in the gift shop. All ages. Admission prices vary. 10 a.m.–4 p.m. American Swedish Institute, 2600 Park Ave., Mpls.; 612.871.4907; asimn.org

Cirque Dreams Holidaze

11/25

Get into the holiday spirit at the Orpheum Theatre with this familyfriendly performance. This play fea tures magical lights, original music, a storyline and beautifully made scen ery. All ages. $33–$103. 4 p.m. Hennepin Theatre Trust, 900 Hennepin Ave., Mpls.; 800.982.2787; hennepintheatretrust.org

Como Fall Flower Show

Through 11/27

Fall is fleeting, so go to Como Zoo before its fall flower show wraps up on November 27. Wander through the bright colors and fall blooms, and make sure to remember your camera. All ages. Free. Time slots vary. Como Zoo Conservatory, 1225 Estabrook Drive, St. Paul; 651.487.8200; comozooconservatory.org

Beauty and the Beast at the Ordway

11/30

This holiday season, the Ordway Theatre invites you to return to the magical world of an iconic fairytale, Beauty and the Beast. Opening night is November 30. All ages. Ticket prices vary. Opening night starts at 7:30 p.m. Ordway Music Theater, 345 Washington St., St. Paul; 651.224.4222; ordway.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.

History in the Making

Lead brewer of Excelsior Brewing Company shares his love for the craft.

Written by Ava Diaz Photos by Chris Emeott

FOR JAMES BIRNIE, BEER IS MORE THAN JUST A REFRESHING BEVERAGE. It is a way of expressing his creativity and granting a nod to history. “Beer is cool because it is fun to drink … It is also something that is very subjective and is really creative,” says Birnie, head brewer at Excelsior Brewing Company. “There are different facets of it and styles to it, and there is a historic aspect to it. That is kind of why I got into it.”

Birnie started his journey in the beverage industry in his early 20s as a bartender, and he took an interest in the unique taste of craft beers. Concocting his own brews in the comfort of his basement in Minneapolis, Birnie soon developed a deeper fascination for the malted drink. After realizing he could turn his passion into a career, he went to Oregon State University in Corvallis, Oregon, for four years to study food science, chemistry and fermentation. After graduation, he moved back to the Midwest to launch his career. Landing his first gig as an intern at St. Paul’s Summit Brewing Company, Birnie began to learn the ins and outs of brewing. He worked there for five years before making the switch to Excelsior Brewing Company three years ago.

“He is one of the best trained brewers in Minnesota,” says Randy Howe, vice president of sales at Excelsior Brewing Company. “[Birnie’s degree] allows him to brew beers consistently over and over again … [He] has really mastered that.”

While he’s been in the brewing game for several years, Birnie is still learning and finding new fla vor profiles to present. He says he likes to break down the layers of a beer. Taking a general flavor, such as peach or vanilla, and finding innovative ways to accentuate these profiles by experiment ing with the various characteristics of a beer.

“I kind of reverse engineer beers,” he says. Beer is unique in that it does not have offi cial designations, as does wine. A cabernet, for example, can only be labeled as such if it contains a certain percentage of cabernet grapes (about 13 percent). In other instances, the wine is named after the region it was produced in, such as Chianti or Champagne. For beer, there are defining char acteristics that distinguish one style from the next, but there are no parameters to what must be done to accomplish it, says Birnie. However, most brew ers will keep things stylistically accurate to pay homage to the creators before them.

“It is really fun to recreate those styles that people literally made and consumed for years and years,” Birnie says. “There is another aspect that

KNOW YOUR STUFF

Whether you’re at a brewery, bar or just around the table at home, it’s always good know of what you speak … and drink.

ABV: A measurement used to determine the alcohol content of a beer

Ale: Beers made with top fermenting yeast

Barrel: A 31-gallon vessel used in the process of aging, condi tioning and fermenting beer

Body: The consistency and thickness of a beer

Fermentation: The process of converting sugars into equal parts alcohol and carbon diox ide through yeast activation

Hops: A natural flavoring agent for beer from the humulus lupu lus plant (Typically, it’s most present in India Pale Ales (IPAs). The lupulins provide a source of bitterness to taste and smell.)

IPA: A light-colored beer with a higher alcohol and hop content

Lace: The lace-like pattern of foam that remains on the side of a glass after drinking a beer

Lager: A lighter, crisper beer that is made with bottom-fermenting yeast at a cooler temperature

Malt: Fermented barley that has been steeped in water, germinated and dried in a kiln to transform the starches into dissolvable sugars

Sour: A more acidic and tart beer that is typically profiled by fruitier flavors, like peach or raspberry

Stout: A dark, heavy-bodied beer made from black patent malt

there are new ingredients produced, different hops being bred and new equipment being brought to the market, so there is always opportunity to differenti ate what you do in terms of new techniques, ingre dients and flavors.”

To accomplish this, Birnie starts with the basics: beer concentration (the ABV percentage), the ideal color, the residual gravity (the overall sweetness of the beer) and the main flavor profile. To ensure his next creation hits the taste buds in all the right ways, he uses a self-developed worksheet as a guide. Though there is room for exploration from a beer type and flavor perspective, he says the main scientific approach to pay attention to pertains to the amount of malt that is incorporated. The malt concentration is what ultimately determines the alcohol percentage (ABV) of the drink, which, for some, is a major defining characteristic.

Taking his own interests into consideration,

Birnie says he also derives a lot of his inspiration from others in the community. Learning from oth ers’ passions, he says he enjoys fusing them with his own. For past brews, he has partnered with bee keepers at the Lowry Nature Center in Carver Park Reserve in Victoria to source honey, and he has used pressed grapes from a breeding researcher at the Minnesota Landscape Arboretum in Chaska.

“It is like my own little adult playground where I can experiment with new varieties of hops, new varieties of wheat, new malt, new styles. I can do just about anything that I want because we are going to take that [and] put it on tap to get instant feedback from our guests,” he says about the time spent in the brewery. “Being able to brew any of the wild things I can concoct is a lot of fun.”

That creativity is cultivated at Excelsior Brewing Company, which is unique in its pilot approach to beer. This method allows the brewhouse to test a

variety of beers in small batches to ensure quality and likability with its customers. “The 3.5-barrel system allows [Birnie] and the other brewers to experiment and play around with different ingredi ents, flavors and beer styles. Normally, we brew 31 gallons or two kegs, but this allows us to brew five or six at a time,” Howe says.

To maintain the creativity year-round, the brew ery keeps six of its 18 beers and two seltzers on constant rotation (five core and one reoccurring seasonal feature). The other 10–14 varieties are experimental groups created, tested and sampled by inhouse customers. The flavors that are extremely well received are then considered for packaging and kegs outside the brewery at other service locations. “Having a pilot brewhouse allows [Birnie] to have fun,” Howe says.

Excelsior Brewing Company, 421 Third St., Excelsior; 952.474.7837; excelsiorbrew.com

Excelsior Brewing Company

@excelsior_brewing

THE BREWS GET A FACELIFT

Eliminating the use of glass bottles, Excelsior Brewing Company is shifting to cans. This new approach coincides with the business and lakeside lifestyle model it strives to achieve. Says Birnie, “We try to incorporate [the] lakeside model in everything we do here.” The biggest factor is the functionality of the material. As a lighter weight option, the can makes the brews more portable for boat and beach goers and are also easily recyclable.

HAPPY BEERDAY!

This year marks the 10-year anniversary of Excelsior Brewing Company. To celebrate, the brewery hosted a two-day Beerday Festival in June. The event featured a special birthday IPA, brats, burgers, hot dogs and a state-fair favorite of freshly-dipped corn dogs.

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Lens on Lake Minnetonka

“[I] LOVE THIS PARK AND THE LOCATION, especially in the morning and at night. [The] large body of water in the creek from Lake Minnetonka’s dam creates great opportunities for reflections,” says Eduard Melnik of Minnetonka. To other photographers, he says, “Keep exploring, and don’t be afraid of failures. Learn from your mistakes. Visit the same locations often, [and] create checklists for shooting at the location to make sure that nothing is missed.”

Photographer: Eduard Melnik

Title: Morning Drama

Equipment: Canon 90D

Location: Start of the Minnehaha Creek in Minnetonka

To view other Lens on Lake Minnetonka photo contest winners, visit lakeminnetonkamag.com.

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