Edina - November 2023

Meet the Edina chef who whips up healthy delights while giving back

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NOVEMBER 2023 “We love things that energize and inspire people to be in a kitchen. We offer that and package it up really nicely. It’s not just about the stuff. The idea of having a strong, highly functional cooking school and then adding a bakery, that consumable portion to it … that doesn’t exist elsewhere. It’s truly a unicorn.” —Karl Benson, Cooks|Bellecour, page 12

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DE PART M E N TS

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TASTEMA KER S

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Culinary Goodness with a Heart Meet the Edina chef who whips up healthy delights while giving back.

42

FE ATU RE S

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Citizen of Edina Tom Gump goes above and beyond for our community.

Spice it up with Togarashi Edina High School grad’s company puts a Midwestern spin on a classic Japanese flavor.

16 Innovate, Collaborate and Grow Established, small businesses get a boost.

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Thankful for New Recipes Our Editorial Advisory Board and contributors share their favorite holiday dishes.

I N EVERY I SSUE

6 9 39 48

Editor’s Letter Noteworthy On the Town Last Glance

Photo: Cooks|Bellecour

The Best of Both Worlds Celebrity chef joins forces with beloved Edina institution to stage the ultimate comeback.

Turn the Tables Designer Heather Fox shares her tips for easy, chic tablescapes.

November 2023

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JUST SOLD STUNNING TWO-STORY IN THE HEART OF PARKWOOD KNOLLS EDINA 5021 PARK TERRACE

FROM THE EDITOR Feroza Mehta — feroza @loca lm edia .co

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I remember as a college student in Canada, November marked a busy period for us with assignments, essays and final exams. There was a young man in my journalism class named Chris, who was Canadian by nationality but grew up in the United States. Each year, Chris would ask our professors for permission to submit his work early, so he could go home for Thanksgiving. This seemed a bit odd to them because Canadian Thanksgiving falls on the second Monday of October, and while it’s a national holiday, it’s not a big deal. Some of us Canadians celebrate on Sunday and relax on Monday. As a result, our professors wouldn’t allow Chris to leave early, but that didn’t deter him. I found it mind boggling he’d risk failing a course to go home.

But after living in the U.S. for 17 years and as a naturalized American myself, I now understand his determination.

Thanksgiving is one of our most cherished and heartwarming holidays. Many of our families and friends come together around a table full of delicious and delectable delights. It’s fitting that our November issue’s themes are food and entertainment.

I try to switch up my Thanksgiving menu every year. The first few years, I made a traditional turkey, but then my husband’s aunt introduced me to the concept of making a deep-fried turkey alongside the usual oven-roasted bird. In 2015, my best friend visited to help me make the ultimate of Thanksgiving recipes: the turducken. You’ll find our recipe among other holiday favorites from our columnists and board members (page 42). Looking for an alternative to a classic roasted turkey? Chef Daniel Green shares his Red Thai Curry recipe (page 20) along with his passion for giving back.

And if you’re like me and sometimes struggle with how to decorate your holiday table, Heather Fox of Foxwell delves into how to entertain with style, offering tips on how to create a tablescape that can captivate your guests and fosters an unforgettable experience. There’s even a simple way to transition it from Thanksgiving to Christmas (page 32).

I wish you all a joyous and fulfilling November, full of food, ambiance, laughter and shared moments that transform a meal into a cherished memory.

Consider taking a moment of silence on November 11 for Veterans Day/ Remembrance Day/Armistice Day. I, for one, will remember my grandfather, who fought in World War II for the British Royal Navy.

On the Cover Chef Daniel Green, photo by Chris Emeott, page 20

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Find more stories & photos online. Plus, tag us in your Edina pics!

Edina Magazine @edinamag @edinamag

November 2023

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Photo: Chris Emeott

ZDERCHUK + SMITH

VOL. 19 NO. 4 edinamag.com

publisher Susan Isay

editor Feroza Mehta

managing creative director Renée Stewart-Hester

managing editor Hailey Almsted

digital editor Madeline Kopiecki

copy editors Kellie Doherty Sherri Hildebrandt

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

contributing writers Tina Bohrer Taylor Ellingson Maureen Millea Smith Jasmine Brett Stringer Laura Westlund

editorial interns Macy Berendsen Lily Schlobohm

editorial advisory board Alison Perrier Briggs, Edina Community Foundation Daphne Edwards, director of marketing and communications, Edina Public Schools Shelly Loberg, Edina Chamber of Commerce Jasmine Brett Stringer, Carpe Diem with Jasmine Erin Zosel, Sloane’s Beauty Bar and Zosel & Coleman Real Estate Group

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 Edina Magazine, 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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STEALING THE SPOTLIGHT Indra Khariwala (Lila)

O U R C I TY H AS A STA R in the making. Indra

Khariwala shines as Lila in Morris Micklewhite and the Tangerine Dress at Children’s Theatre Company (CTC) in Minneapolis.

“It’s the first time this show has ever been put on,” Indra says. “I’m excited to help the writer’s vision and their dreams come to life.”

The Edina High School junior is no stranger to the stage. This is her second role at CTC, and she has been in nine productions at Stages Theatre Company in Hopkins. Her talent landed her a spot in the prestigious summer intensive program at Broadway Artists Alliance in New York City.

“Theater offers so much community, love and room for growth,” the aspiring Broadway actress says. “It’s an amazing opportunity for kids and adults of any age.”

Photo: Toni Johnson

—Feroza Mehta Morris Micklewhite and the Tangerine Dress runs through November 19. For more information and tickets, go to childrenstheatre.org.

November 2023

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N OT E WO RT H Y

VIEW

Giving Thanks by Giving Back

During this month of gratitude, we recognize

the president of both the Edina Chamber

Edina Give and Go (edinagiveandgo.org)

Edina organizations that actively express

of Commerce and the Rotary Club of Edina.

provides small grants that make a big differ-

appreciation in a great variety of ways.

Laura Hogan and Karen Wooldridge

ence. The program gives funds to Edina pub-

support a beautiful form of recycling—

lic school students for academic, athletic and

service, following Rotary’s commitment

regiving flowers. Bluebirds & Blooms

arts activities. “Unlocking financial barriers so

to devote skills and resources locally and

(bluebirdsandblooms.com) repurposes

that all students can participate makes our

internationally. Members of the Rotary Club

bouquets after large events into arrange-

community stronger and enriches everyone’s

of Edina (edinarotary.org) and the Edina

ments personally delivered to patients

experiences,” says Caroline Pappajohn, the

Morningside Rotary Club (emrotary.org)

with long-term illnesses or in memory

organization’s executive director.

engage in projects and fundraisers that

care. It accepts flowers, vases, containers

contribute to scholarships, international

and volunteers.

Edina’s two Rotary clubs are based in

exchange programs and local nonprofits.

Edina Community Foundation (edina

“When you support your local Rotary clubs,

communityfoundation.org) is involved in

you help feed, educate and fulfill basic

many causes and events from public art to

needs in your area and also support things

an annual creative writing contest to the

like clean water and disease prevention all

Fourth of July parade. Race rubber ducks in

over the world,” says Shelly Loberg, who is

Minnehaha Creek or join a local book group.

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Consider a donation to an Edina charity or nonprofit, and start a holiday tradition of giving thanks to neighbors and community.

Contributed by Laura Westlund, an Edina resident, tour guide at the Weisman Art Museum and art hound for Minnesota Public Radio.

November 2023

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Photo: Bluebirds & Blooms

Bluebirds & Blooms

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THE CHERRY ORCHARD

Returning from the American Library Association meeting in Chicago this past June, I sat in my aisle seat reading an advance review copy of Ann Patchett’s new novel, Tom Lake. As the airplane taxied on the Minneapolis-St. Paul International Airport tarmac, a man who sat near me asked, “Are you reading an Ann Patchett book? A new one?”

“Yes,” I said. He looked envious.

As a librarian, I wanted to give the book to him, but I hadn’t finished it yet.

Without ruining the plot for readers, I can tell you that the story takes place during summer 2020 on a Michigan cherry orchard. For the mother at the center of this novel, a dream has come true. It is the kind of dream that sometimes happens at Thanksgiving when all the adult children are unexpectedly around the dining room table with their parents. The three beautiful daughters, Emily, Maisie and Nell, are living at home again. Their colleges have closed because of COVID-19. Most of the orchard’s workers can’t pick that summer, so the girls and their mother are

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Stunning wooden floors that exude elegance, quartz counters and sparkling cabinets and elegant stainless steel appliances elevate the kitchen and separate wet bar. Open layout connects living spaces, creating an inviting ambiance filled with natural light with floor to ceiling windows and open walk out to a large corner lot with a panorama of breathtaking views. This residence not only offers ample space for relaxation in its generously sized 4 bedrooms and 5 bathrooms but also provides the perfect backdrop for hosting gatherings in the meticulously designed living areas, which include a bonus room that can be used as in law suite with a separate entrance.

picking cherries.

For the mom, it’s the best of times. For the daughters, not so much.

What these young women demand for their labor are stories of their mother’s life as a young actress in summer stock.

Readers, like her daughters, will be enchanted as these tales unfold.

Maureen Millea Smith is a retired librarian and Minnesota Book Award winning novelist.

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THE MENU

The Best of Both Worlds Celebrity chef joins forces with beloved Edina institution to stage the ultimate comeback.

By Rachel Schuehle

COOKS OF CROCUS HILL was a

cherished shop in Edina’s 50th and France area. It was sorely missed when it closed its doors. Now, it’s back and better than ever in a new iteration: Cooks|Bellecour.

Marie Dwyer and Karl Benson, coowners of Cooks of Crocus Hill, joined forces with Twin Cities chef Gavin Kaysen of Bellecour, Demi, Mara and Spoon and Stable. Together, the trio created Cooks|Bellecour. Edina is its third location and opened its doors May 30.

“St. Paul is a retail store with a bit of bakery, North Loop is a bakery with some retail. And this is the first iteration where it’s retail and bakery in equal parts,” Kaysen says.

The open floor plan at Market Street grants visitors views to each of the areas of Cooks|Bellecour, whether it’s the kitchen prepping croissant club sandwiches or amiable instructors leading the latest in-house course. Visitors are welcome to enjoy freshly baked pastries, delectable salads and elevated bistro sandwiches at the large high top tables or on the expansive patio stretching almost an entire block.

Shelves inside are stocked with every kitchen necessity and indulgence imaginable. Among the top recommended items for any kitchen newbie or professional chef: a microplane grater, citrus squeezer, chef’s knife … and a bottle of calamansi (resembles a lemon vinaigrette, with nearly endless functions). From the bakery, select a must-try item, such as a hand-crafted Swedish cardamom bun or

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a delicately layered kouign amann.

Cooks|Bellecour has been welcomed to Edina with enthusiasm, but the team has taken note of a few changes in regard to the evolution of the city.

“What we’ve found since we’ve been back is that the city is so vibrant, particularly on this street. When we left many years ago, it didn’t have this kind of street presence,” Dwyer says. “Now, there are many people out and what

we’re seeing now, lots of young families, people on bikes, lots of people sitting outside or coming in and using the class tables. There’s a good community spirit that happens here. We’re just happy to be a part of it.”

What sets Cooks|Bellecour apart from other cooking schools, bakeries and kitchen supply stores is the connection among the three.

“On your first visit, you may come in

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Top: The trio behind Cooks|Bellecour are Karl Benson, Gavin Kaysen and Marie Dwyer.

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Photos: Cooks|Bellecour

Bottom: Mutiple cooking classes are held each month in this teaching kitchen.

and grab a croissant, a coffee,” Kaysen says. “Then, in three weeks when you need a set of new knives, you think, ‘Oh, I know where to go. And I know I can grab some pastries for Sunday brunch, too.’”

Kaysen, Dwyer and Benson call the store’s concept “experiential.”

“We also want to be thoughtful and show people ways to use the product that surrounds them. It just feels very authentic and genuine,“ Benson says.

“We love things that energize and inspire people to be in a kitchen. We offer that and package it up really nicely.

It’s not just about the stuff. The idea of having a strong, highly functional cooking school and then adding a bakery, that consumable portion to it … that doesn’t exist elsewhere. It’s truly a unicorn.”

The trio says this unicorn runs on a healthy mix of Kaysen’s creativity and passion with Benson and Dwyer’s strategic and intentional retail experience. On top of that, much of it depends on communication, curiosity and a dependable team.

“There’s a lot of trust that we put into the team. We’re not a three-person team,” Benson says. “Behind the scenes, we have a strong methodology for staying on top of things and making sure our team is feeling supported. With all that planning, collaboration is key. Things that happen at the store level, in the bakery or cooking school site, they’re planful, very deliberate.”

Looking ahead, classes offered at Cooks|Bellecour this winter will encompass all things holiday. Think sugar cookies, craft cocktails or maybe even a Christmas ham. And along with in-house courses, Cooks|Bellecour will have many delicious, beautiful options for food gifting, whether scrumptious banana bread or artisanal shortbread cookies, which are sure to delight any recipients.

Cooks|Bellecour, 3934 Market St.; 952.285.1903; cooksbellecour.com

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PHILANTHROPY

Citizen of Edina Tom Gump goes above and beyond for our community.

Tom Gump

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IF YOU’RE INVOLVED in Rotary and are from Edina, Rotary District 5950 or anywhere in Minnesota, you might know that the name Tom Gump is synonymous with Rotary International.

Embracing Rotary’s motto of “Service Above Self,” Gump has taken on increasing leadership roles since joining Edina Morningside Rotary in 2013. After quickly transitioning from member to club president, Gump continues to say “yes” to leadership opportunities, serving in 2020–21 as district governor of the local region, stretching from central to western Minnesota, including the Twin Cities. Recently named as the aide to the international president for 2024–25, he is helping plan the next international convention in Calgary, Canada, that may welcome as many as 30,000 attendees.

Capitalizing on Rotary’s platform to make a lasting impact on “our world, our community, and ourselves,” Gump hasn’t stopped at taking established paths. He founded the world’s firstever Rotary Club for Veterans and co-founded a club focusing on ending human trafficking. He is helping plan a celebration for a peace center, established in Istanbul, Turkey, and helped form a club for Egyptian doctors serving all over the world.

Closer to home, Gump brought together five local Rotary clubs to form a community corps to aid Afghan refugees. He also worked with others in eight Rotary clubs to assist nine Minneapolis businesses affected by the recent civil unrest.

The entire Gump family is active in Rotary: wife, Catherine, is a member of the Rotary Club of Edina, and son, Andrew, is a member of the local Interact Club. Together, they have hosted seven exchange students in the Rotary Youth Exchange Program, winning a Connecting with Kids Leadership Award in 2020 from the

November 2023

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Photo: Tom Gump

By Tina Bohrer

JIM KIDD Edina Community Foundation (ECF) for their service. The Gumps are also donors to the Rotary Foundation.

In 2023, Gump was honored with Rotary International’s Service Above Self award, which is given to only 150 members worldwide to recognize exemplary humanitarian service. It is Rotary International’s highest honor.

“Seeing your impact is the rewarding part of volunteering,” Gump says.

“Building a well in Honduras and coming back later to see the reduction in infant mortality at the next visit highlights the impact a group of people can have.”

Gump’s volunteerism doesn’t end at Rotary. From his initial service for the Boys & Girls Club in Atlanta before moving to Minnesota in 1999, Gump found joy in each new activity.

He began volunteering for Community Involvement Programs, a Twin Cities nonprofit that serves the needs of individuals with intellectual disabilities and people living with mental illness. Gump has also served on the Parks and Trails Council of Minnesota.

Another passion of Gump’s is the Edina Fourth of July Parade, hosted

by ECF along with the city. For four years, he chaired the team that plans the parade and continues to volunteer on parade day, biking, walking and even canoeing to the parade start at City Hall from his nearby home.

“With anything you do, it’s the people who make a difference,” Gump says.

Those who find themselves at the starting point of the parade next Fourth of July will be able to see his enthusiasm as he queues up each act wearing his patriotic top hat.

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Gump served on the ECF’s board from 2015–23, serving as chair from 2019–23.

Bohrer is an ECF member.

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“With anything you do, it’s the people who make a difference.”

Tom Gump

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ENLIGHTEN

Innovate, Collaborate and Grow Established small businesses get a boost.

By Jody Carey

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November 2023

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Sheila Mozaney and Darren Kelley

Trunk Show November 16–18

Photos: Edina Innovation Lab

AFTER SUCCESSFULLY NAVIGATING the challenging startup phase,

small business owners often encounter the need for additional resources to propel them to the next level. A promising local initiative has emerged to support these businesses, ensuring they have the necessary means to achieve their growth aspirations.

The Edina Innovation Lab—known as The Lab—welcomes established local businesses looking to innovate and grow.

The Lab launched in 2022 with grant funding from the Edina Chamber of Commerce (ECC), the City of Edina and Paul and Jean Mooty.

“We know how much of a role small businesses play in our communities,” says Paul Mooty, ECC’s board chair.

“The Innovation Lab is the perfect resource for the small business owner to meet with peers and a business coach to help encourage them, learn, network, innovate and grow.”

Business owners with at least three years under their belts are jumping into an exciting new program. Businesses who Innovate and Grow (BIG) is a sixmonth masterclass-style program that covers all things small business related.

Each cohort includes a maximum of 10 entrepreneurs or small business owners with various industries represented—retail, wholesale, manufacturing and service-based businesses.

Dietrich Nissen—a student in the first cohort, BIG 01—was ready to grow his Edina-based video storytelling business but wasn’t sure exactly what to do.

Nissen was a one-person operation, and his business, Inherited Stories, is based on building personal relationships with clients. His issue was how to expand while maintaining a customized connection with his clients.

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Top: Dietrich Nissen was part of the Edina Innovation Lab’s first cohort. Inherited Stories has since expanded across the country. To learn more about Inherited Stories, visit edinamag.com.

Bottom: Annette Wildenauer, chief innovation officer of The Lab, is proud to make a difference in the lives of entrepreneurs.

Students in Nissen’s cohort discussed his growth dilemma and brainstormed ideas as a group. Working together is what makes The Lab special.

Owning a small business can feel like you’re on an island. “It’s nice to not feel alone and get different opinions and perspectives,” Nissen says.

Nissen implemented a new sales strategy, created with the group’s input before the six-month class finished.

Before registering for BIG 01, Nissen had participated in other entrepreneurship mastermind classes. But said they were too general and didn’t address his specific needs. The Lab is different.

“I’m grateful for the different opinions,” he says. As a one-person business, “I missed things because I didn’t have an outside perspective,” he says.

That outside perspective is helpful in moving forward.

“Scalability is a hard thing when you’re an entrepreneur,” says Annette Wildenauer, chief innovation officer of The Lab. “Figuring it out without giving up too much control and losing your brand or your identity” is problematic.

Wildenauer is the energy behind The Lab and facilitates the BIG programs. She saw a hole in the market for second-stage businesses (those past the three-year startup window) looking to sustain growth.

“When you run your own business, you work by yourself a lot. You don’t get

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input from what’s really going on in the world,” she says.

“When we’re all together, we help each other and learn from each other’s experiences,” she says. Through her guidance, the group works on decision-making, strategy and problem-solving.

The space gives business owners the confidence to explore bold solutions.

They not only learn from each other, but renowned business leaders and industry experts are invited to impart their knowledge to the group.

Wildenauer has extensive experience in the business world as a designer, business owner and an adjunct professor at the University of St. Thomas. Her breadth of expertise aligns with the variety of businesses signing up for the BIG program.

In the BIG program, in addition to individual coaching, business owners get to know each other and their businesses through twice-monthly classroom sessions, meet-and-greet events and informal catch-ups.

More programs are on the horizon, including a series of half-day Dare to Lead workshops.

“Small business owners wear so many hats and juggle so many balls it can be lonely and stressful in dealing with all that comes before them,” says Mooty, who, in addition to his duties at the ECC, is the vice chairman and partner of Faribault Mill. “It has been so inspiring to see the impact The Lab has already had on the participants and is something we really want to support.”

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To learn more about the Edina Innovation Lab and its programs to help businesses innovate and grow, visit edinainnovationlab.com.

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Daniel Green

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Culinary Goodness with a Heart Meet the Edina chef who whips up healthy delights while giving back.

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EDINA CHEF DANIEL GREEN has

lots of spoons in his bowl. A native of London, England, he creates menus for restaurants that are small and not so small, big and really big (one airline, for example, serves 250,000 meals per day). He’s penned 13 cookbooks, highlighting some 1,300 recipes. He’s logged home shopping hosting duties, totaling more than 13,000 hours of live TV, viewed by nearly 100 million homes.

As the front man for Gotham Steel, his infomercials have resulted in sales of 50 million pieces of cookware.

Green was selling air fryers before anyone knew about air fryers. His paleo diet cookbook came out before paleo diets were popular.

Green’s healthy philosophy is to eliminate sugars and carbohydrates whenever possible. “Processed food is the worst,” he says. “And bigger portions are part of the problem.”

The solution, in part, is simplicity.

“Recipes have to be easy,” he says.

“They have to be quick. They have to be efficient, and they have to be tasty.

If you start with something people don’t know, it’s not going to happen.

That’s how wasabi-crusted tuna turns into mac and cheese.”

When Green is not immersed in the culinary world, he lends a hand to those

November 2023

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Thanksgiving Turkey Reinvented We asked Green for a unique Thanksgiving recipe. He graciously shared with us his Thai Red Curry.

“I make this with no stock or coconut milk, but [use] fatfree half and half milk or condensed fat-free milk. It takes the dish to zero fat,” he says.

• 4 cups cooked turkey • 1 clove garlic, crushed • 1-inch piece fresh ginger, grated • 1 Tbsp. brown sugar • 2 Tbsp. Thai red curry paste • 2 chillies, finely chopped (optional) • 7 oz. fresh spinach • 50 ml. low-fat coconut milk • handful cilantro, chopped In a large saucepan, heat a little olive oil, and cook the turkey for 1–2 minutes. Add the ginger, garlic, curry paste and sugar. Cook for a minute; add the coconut milk. Bring to a boil, add spinach or any leftover vegetable and stir for another minute. Take off the heat and then add the cilantro and extra chili if you are using it. If you want a virtually fat-free curry, add the fat-free half and half after the spinach and do not bring it back to a boil.

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November 2023

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The Cannabinoid Cookbook: Transform Your Health Using Herbs and Spices From Your Kitchen is a collaboration between Green and Joseph Feuerstein, MD, director of Integrative Medicine at Stamford Hospital in Connecticut.

Green’s latest cookbook explores how foods like turmeric, basil, rosemary, flax and others affect the body’s endocannabinoid system, which regulates various functions including sleep, mood, memory, appetite and pain.

in need. He became involved with the Ronald McDonald House, an organization offering comfort, care and support for families with sick children, when his family was staying there.

“We went through a very tough time losing our little boy, Harry,” Green says.

“Sadly, we all have a story, some harder than others. It feels good to tell our story if we can help others. We have to carry on. Support is everything. We are blessed with our two daughters, who keep us positive and strong.”

He carries on by channeling that positivity and strength into doing everything he can to give back. “He just started cooking while his family was there,” says Liz Norton, foundation and community relations director for Ronald McDonald Charities, Upper Midwest.

Green has co-emceed the Ronald McDonald House Gala for the last eight years. He also leads corporate cooking classes and donates high-end pots and pans to the charity. Private parties, where the food has been supplied and prepared by Green, are wildly popular auction items.

“He’s gracious and charming and just knows that families with sick kids need lots of support,” Norton says.

Green is just as supportive of the American Heart Association, serving as emcee for its annual gala and auctions two dinners.

“The American Heart Association is important for so many reasons. [Heart disease] affects so many people. We all have had someone in our lives in need,” he says.

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50th & France Sales Office 4999 France Avenue South, Suite 250 Minneapolis, MN 55410 952-920-1960

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Spice it up With

TOGARASHI

Edina High School grad’s company puts a Midwestern spin on a classic Japanese flavor.

26

Togarashi is undoubtedly fun to say, but for many here in Minnesota, it remains a foreign concept. Nicole Dokman, born and raised in Edina, and her husband, Tom, are working to change that, one spice bottle at a time.

The Dokmans created Here’s the Deal Spice Co. in 2019.

The company offers togarashi as one of its unique spice blends. “It’s been around for hundreds of years,” Tom Dokman says. Prevalent in Japan and on the coasts in the United States, togarashi is a popular seasoning for fresh ocean fish.

“It’s unique,” he says. “It’s different.”

Togarashi, which is considered a

table condiment in Japan, is a blend of seven spices. The base is Sichuan peppercorns. “The husk numbs the tongue a bit,” he says.

While traditional togarashi includes hot Thai chili peppers, this blend is “remade” for the Midwest, sans the heat. “Ours is zingy and zesty,” he says.

“Higher citrus, lower spice.” The blend includes citrus peel, sesame seeds, garlic and nori (seaweed).

“It’s our labor of love,” Nicole Dokman says. “You’ll smell a lot of citrus in it. We hand peel and dehydrate the citrus. We hand cut the nori seaweed into little squares.”

They also toast the white and black

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Written by Mollee Francisco

Photo: xxxxxxxxx

Photos by Chris Emeott

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Red Pepper Flakes

Recipe for success: Here’s the Deal Spice Co. uses organic ingredients to craft its spice blends.

Toasted Black Sesame Seeds

Garlic

Nori 28

Photo: xxxxxxxxx

Toasted White Sesame Seeds

Orange Peel

Szechuan Peppercorns

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Photo: xxxxxxxxx

The Dokmans peel and dehydrate the orange peels that add a citrusy zip to the togarashi blend.

sesame seeds. “It takes a lot of time to create,” Tom says.

The hard work is paying off. “It’s our second-best selling spice blend,” Tom says.

With a pop of orange and the earthy, ocean flavor of the nori, togarashi is a good garnish blend, he says. He’s seen it used on everything from hot dogs and sushi to stir fry and tater tots, but Tom recommends first-timers try it on a soft cooked egg or in pho. Rice also makes for a good entry point, as does fresh fish like salmon or sea bass. “It’s a delicate blend,” he says. “You want to bake it, not sear it.”

In addition to togarashi, Here’s the Deal Spice Co. offers its 127 Blend–an homage to the Dokmans’ wedding date.

“It all started on our wedding day, but

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“It’s a labor of love to create this blend.”

Tom Dokman 29

Tom and Nicole Dokman

30

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TOGARASHI RICE Yields 3 cups cooked rice

» 1 cup basmati rice, rinsed » 1 1/2 cups cold water » 2 tsp. togarashi Measure out 1 cup of basmati rice, and place in a fine mesh strainer.

Rinse the rice under cold water until the water runs clear. Place the rinsed rice in a 3 qt. saucepan. Add 1 1/2 cups of cold water, and stir. Add in the 2 tsp. of togarashi. Bring to a boil over high heat. Stir, cover and reduce heat to a simmer for 15–20 minutes.

Remove from heat, and stir to fluff.

Chef’s Tip: Tom Dokman recommends adding some soy sauce and sesame oil to the rice.

we didn’t know it yet,” Nicole says. “We were trying to think of a unique gift for all of our guests to take home as a party favor. We came up with an idea of, ‘We should make our own spice blend.’ After the wedding, everybody would run out of the spice and want more.”

It was an “aha!” moment for Tom, who had spent two decades in the Twin Cities culinary scene. The couple decided to switch gears. “It was time to do something for us,” he says.

The duo simultaneously launched a catering company and a spice company in November 2019. Four years later, they’ve pushed pause on the catering to focus on Here’s the Deal Spice Co. (The name is inspired by Tom’s father who was known to say the phrase when he wanted to get his point across.)

They also have a BBQ rib rub, wing blend, Bloody Mary rim seasoning and a new taco blend that debuted in August.

More blends are on the way.

“Here’s the Deal Spice is a combo. It’s the organic ingredients and Tom’s culinary knowledge bottled up in every jar,” Nicole says. “We want to make cooking easy for everybody.”

Here’s the Deal Spice Co.; 612.422.1620; heresthedeal.co

3939 Market Street Edina, MN 55424 (952) 746-4440

Here’s The Deal Spice Co. @heresthedealspice

@dressupgoout 31

T URN T HE TABLES Written by Jennifer Pitterle — Photos by Chris Emeott

Watching the 1989 classic National Lampoon’s Christmas Vacation is a holiday tradition for many families.

Among the movie’s more memorable quips is one from Ellen Griswold, the exasperated wife and mom trying to pull together a big turkey dinner for her eccentric extended family. With a resigned shrug, she says, “I don’t know what to say! Except that it’s Christmas, and we’re all in misery.”

It’s a line that still resonates with many holiday hosts every November and December; the stress of planning and executing dinner for a large group, complete with every festive trimming, can feel overwhelming. But hosting doesn’t have to be this way.

For those who might consider themselves domestically challenged, we’ve enlisted the help of a local hero: Edinabased design expert Heather Fox. Fox—who recently opened a new retail space in Edina—will help you figure out what you need (and don’t need) to create a perfect holiday tablescape this season. Happy decorating!

True Colors

When you’re selecting a color palette for your holiday table, should you go bold

32

or go subtle? Some folks favor a simple aesthetic, with more natural or muted colors. Some prefer bold colors, patterns and extra flounces. Fox says, when it comes to holiday decorating, follow your instincts. “There will always be a place for ‘traditional Christmas,’” she says.

If you like a classic red and green color scheme, miniature villages and natural trees, lean into that.

If you’d like to try a more modern take on the classics, consider one of this year’s most popular colors: blush.

“You can try soft sage and light blush as kind of a modern take,” Fox says. “It’s pink and sage, instead of red and green.”

Plus, a softer color scheme can take your design from November to January. “It’s more of a winterscape than strictly holiday,” she says.

Fox says she’s also seeing a trend toward more whimsical, kitschy holiday decor. Some of her clients love bright, rainbow colors or deep jewel tones, which can be beautifully mixed with green and red.

“We’re also seeing more metallics,” she says. “They’ve always been popular at the holidays, but we’re seeing more little gold or silver trees and glistening leaves and garlands.”

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Photo: xxxxxxxxx

Edina designer Heather Fox shares her tips for easy, chic tablescapes.

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Eye-catching Centerpieces

Fox says most families are leaning away from heavy, traditional linens like tablecloths. For a pop of color (or soft neutral), choose beautiful cloth napkins.

“But if you’re really trying to make your table look beautiful, I think the answer is always candles and flowers,” she says.

“Just mix those simple things.”

To keep it laid-back, eschew expensive floral arrangements, and put a centerpiece together yourself using Fox’s foolproof steps.

Visit a grocer that stocks beautiful fresh flowers (Fox likes Trader Joe’s), and select several bundles of different stems. Go for simple colors that can be mixed and matched.

Select three or four individual stems that catch your eye from your bunches, and put them together into a small posy.

Be sure to include some simple greenery. Remember not to overthink it.

“You can’t really go wrong,” she says.

FOX ON FOXWELL Fox, an Edina Realtor and home designer, has collaborated with her husband, Brad, on home projects all over the Twin Cities and beyond. A few years ago, the couple gained national recognition when they hosted their own show on HGTV, Should I Stay or Should I Go? Most recently, their business has expanded to include a brickand-mortar design studio and retail space in the heart of Edina. “It’s more experiential—you can come in and touch and feel the products,” she says.

“It’s a passion project. I love doing it, and it’s an easy addition to what we already do.” Clients can visit Foxwell simply to shop or to brainstorm finishing touches for a design project.

Foxwell Studio X Shoppe, 4400 France Ave. S.; 612.999.8443; thefoxwell.com FOXWELL @foxwellstudioxshoppe

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“I like mixing vintage pieces that were my grandmother’s with new stuff… Maybe, I go for some consistency with spoons, but not matching is kind of fun. It’s an eclectic mix.”

H E AT H E R FOX , FOXW ELL

Choose your containers. “I love taking 10 small glass vases in different colors and sizes,” she says. “Then I’ll take three or four stems that look good together and put them in a vase.” If flower arranging doesn’t fill you with joy—that’s OK! Go for an even easier approach with a chic, monochromatic look. “You can buy the same simple white flower, like hydrangeas, and put four or five in a big bowl,” she says. “Mix in some simple greenery.”

Don’t forget the candles. “You can find a handful of little candlesticks—they don’t have to match,” she says. Go for a variety of shapes and sizes, including pillar and taper candles.

Arrange your table. Lay out your vases along the length of the center of the table. and intersperse the candles.

“There’s something about candles being lit and fresh flowers that feels so easy and beautiful,” she says.

36

Serve it Up

For many younger families, gone are the days of large sets of matched, fancy china.

Fox says you can use the dishes and servingware you already have—feel free to mix and match patterns and styles—and add a few borrowed pieces if you need to.

“I like mixing vintage pieces that were my grandmother’s with new stuff I’ve gotten at Crate & Barrel or West Elm,” she says.

“Maybe, I go for some consistency with spoons, but not matching is kind of fun.

It’s an eclectic mix.”

If you prefer a streamlined, more minimalist look, go for a single color (or bright white) that really lets the food shine. You can add interest by using serving dishes of different heights. “You can build different heights right at the table by adding a few wooden cutting boards or something else underneath the dishes,” she says.

A Modern Kids’ Table

Don’t settle for a card table in the corner—bring the kids’ table (and any other secondary dining tables) into the fold by adding some of the same elements from the main dining table. “We add some of the same flower vases and maybe some flameless candles,” Fox says. Since it’s hard to expect kids to sit for long stretches, add an activity by covering the table with craft paper and offering crayons or markers. At Thanksgiving dinner, have everyone write or draw something they’re thankful for. For other winter holidays, add a fun spin with a contest, like “Draw your best version of a Christmas tree.”

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lo c al things to se e an d do

O N T H E TOW N

CORNUCOPIA OF LOCAL DELIGHTS Morningside Woman’s Club Holiday Market offers an ideal one-stop shop for gifts.

Photo: Morningside Woman’s Club Holiday Market

O U R CO M M U NITY enjoys numerous winter holiday

markets, and my favorite is the Morningside Woman’s Club (MWC) Holiday Market. This market stands out with its diverse range of artisans, offering 60 vendors. It’s the perfect spot to complete all your holiday shopping. Even if you don’t celebrate the holidays, the market is a delightful place to explore. I once found a fantastic icebreaker game there, a wooden disk that you spin to prompt family stories. I brought it on a Thanksgiving trip to my in-laws’ home in Houston, leading to one of the most memorable conversations I’ve had with my family. These hidden gems truly make the MWC Holiday Market special.

As well as being a treasure trove, the market has the added bonus of raising money for youth.

“All this work goes toward funding our annual college scholarships to students graduating from Edina

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High School who live in the Morningside neighborhood,” says Kim Ode, a board member and fundraising chair for MWC. “In 2021, the Morningside Woman’s Club presented five seniors each with a $2,000 scholarship to further his or her education. All funds raised at the Holiday Market go toward these scholarships.”

My personal favorites are the nut gravel from Num Nuts, Edina gear from several local clothing shops, a Stirsby, jewelry, macarons and more. Indeed, there are delights for everyone, while also championing local students and businesses in the process. —Feroza Mehta

Morningside Woman’s Club Holiday Market; 9 a.m.–2 p.m. November 18; Avail Academy School, 4015 Inglewood Ave. S.; morningsidewomansclub.org

39

O N T H E TOW N

Holiday Happenings

Compiled by Macy Berendsen and Lily Schlobohm

11/04 Spend your Saturday with Colin Bracewell, providing a festive performance at 50th

EDINA PSYCHOLOGY

EDINA PSYCHOLOGY specializes in psychotherapy, including EMDR and psychological evaluations.Our provider, Dr. Christina Hansen Cohen, has been practicing for 15 years, in caring for children and adults. She enjoys helping patients achieve mental healing in a confidential and modern outpatient setting.

& France during your holiday shopping.

LOCAL EVENTS

All ages. Free. 11 a.m.–1 p.m. 3945 Market St.; 952.491.0001; 50thandfrance.com

Moriarty’s Daughters

Edina Dance Team Kids Clinic

11/02–11/04

11/04

Valley View Middle School Thespians

Join the Edina Dance Team for a day full of

presents a one-act whodunnit play

dancing, team games and performing with

with a Sherlock Holmes twist. All ages.

high schoolers. No experience is necessary.

Ticket prices vary. Times vary. Edina Performing Arts Center, 6754 Valley View Road; vvmsthespians.com

Ages 4 to sixth grade. $40. Noon–2:30 p.m.

Edina High School, 6754 Valley View Road, Activity Center, Enter Door 6; edinadance team100@gmail.com; edinadanceteam.com

Dr. Christina Hansen Cohen, Psy.D., LP NOVEMBER 18

Edina Psychology assistant@edinapsych.com www.edinapsych.com 952.300.3388

40

10 A.M.–NOON

GOAT SNUGGLE PARTY Join a cuddly bunch of baby goats on the plaza to feed, take photos, nuzzle and more.

(Leave your pets at home.) All ages. Free. 3945 Market St.; 952.491.0001; 50thandfrance.com

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

Cribbage Night

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11/14 Preregister and join Wooden Hill Brewing Company for a night of cribbage and drinks. First place earns a $20 Wooden Hill gift card. All ages.

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AREA EVENTS

Festival de las Calaveras 11/04 The 11th annual Festival de las Calaveras celebrates Dia de los Muertos. The festival features music, dance, food trucks and more. All ages. $12–$20. 6–11 p.m. The

Cedar Cultural Center, 416 Cedar Ave. S., Mpls.; 612.338.2674; festivalcalaveras.com

Nov 17 thru Dec 27, 2023

A Roaring Twenties Party 11/04 Join a Gatbsy-style party with flappers and more at the Metropolitan Ballroom.

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The event includes a vintage vocal style singer Mia Door. Ages 21 and older.

7–11:45 p.m. Metropolitan Ballroom, 5418 Wayzata Blvd., Golden Valley; courtney@beckworthgroup.com; dropitlikefscott.com

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Holidazzle 11/25–12/18 The popular Fulton Beer Garden, winter fireworks show, illuminated art installation and more return to Loring Park. All ages.

Prices vary. Times vary. Loring Park, 1382 Willow St., Mpls.; 612.376.7669; holidazzle.com

iStock.com/bulentumut

To have your event considered: email edinamag@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

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TA S T E M A K E R S

Thankful for New Recipes Our Editorial Advisory Board and contributors share their favorite holiday dishes.

Written by Feroza Mehta Photos by Chris Emeott

E D INA M AG A ZI NE is fortunate to be supported by a skilled and devoted team of individuals, who generously contribute their time and expertise by sharing story concepts and connecting us with other community members. Our Editorial Advisory Board is comprised of Edina residents and business owners. This diverse network across various neighborhoods adds an invaluable dimension to our insight into the community.

We asked our board members and our columnists to reveal their cherished holiday recipes. Who knows, you might just find yourself invited to a festive gathering this season, tasked with crafting a delightful cocktail. Alternatively, if you’re seeking to break free from the monotony of a regular potluck dinner, these recipes could be your ticket to culinary creativity.

Holiday Pomegranate Salad While holiday dinners are, in my opinion, all about the side dishes, I feel like green salads are oftentimes overlooked. This salad is definitely a showstopper. —Taylor Ellingson, Noteworthy Taste columnist

Salad • 12 oz. mixed greens • 1 apple, sliced • ½ cup pomegranate arils • ¼ small red onion, thinly sliced • 4 oz. crumbled blue cheese (can substitute goat cheese) Orange Vinaigrette • ½ cup olive oil • ¼ cup apple cider vinegar • 2 Tbsp. orange juice • 1 tsp. orange zest • 2 Tbsp. honey • 1 Tbsp. dijon mustard • ½ tsp. salt For the Candied Walnuts In a small saucepan over medium heat, add brown sugar, water, vanilla, salt and cinnamon.

Whisk to combine. Cook for one minute or until the sugar is dissolved and the mixture is slightly bubbling. Add the walnuts; stir to coat with the sugar mixture. Cook for three minutes, stirring frequently. Spread the walnuts onto a sheet of parchment paper; cool completely. Break apart, and use in the salad.

For the Dressing

Candied Walnuts

Combine all dressing ingredients in a bowl or

• 1 cup walnuts, chopped

Mason jar; shake to combine. If using a bowl,

(can substitute pecans and almonds)

whisk well to combine.

• ⅓ cup brown sugar • 1 Tbsp. water

Assembly

• 1 tsp. pure vanilla extract

In a large bowl, add the mixed greens, sliced

• ½ tsp. salt

apples, pomegranate arils, red onion slices,

• ¼ tsp. ground cinnamon

blue cheese and walnuts. Drizzle with half of the dressing; toss to combine. Add more dressing as desired. Serve immediately.

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Southern Black Eyed Peas with Pork (Smoked Ham Hocks) My favorite holiday meal is a New Year’s dinner rooted in Black culture and Southern tradition. The dinner consists of black eyed peas, a green leafy vegetable, pork and cornbread, with each component of the meal having significance.

The black eyed peas symbolize wealth. The green leafy vegetable, which I alternate between cabbage and collard greens, is meant to ensure our new year is filled with good fortune, and the pork used as seasoning for the cabbage or collard represents prosperity. Finally, the delicious fluffy cornbread that rounds off the meal symbolizes gold because the corn kernels represent coins. So good and tasty, my tastebuds are puckering up just writing about this delicious meal. —Jasmine Brett Stringer, Editorial Advisory Board member and Noteworthy Travel columnist

• 1 lb. dry black eyed peas • 2 Tbsp. olive oil • 1 large yellow onion, diced • 2 cloves garlic, minced • 2 (32 oz.) cartons chicken broth • 8 cups water • 1 lb. smoked ham hocks • 1 bay leaf • ½ tsp. garlic powder • ¼ tsp. ground thyme • salt and pepper, to taste Place black eyed peas in a large container; cover with several inches of cool water. Let soak at room temperature, eight hours to overnight. Drain, rinse and set aside. Heat olive oil in a large stockpot over medium heat. Add onion and garlic. Cook, and stir until onion becomes translucent, about five minutes. Pour in broth and water, and bring to a boil. Reduce heat to a simmer.

Stir in black eyed peas, ham hocks, bay leaf, garlic powder, thyme, salt and pepper.

Cover; simmer until peas are tender, ham meat is falling off the bones and broth is thickened, about three hours.

Turducken The turducken is the epitome of holiday cooking and decadence. It’s a chicken inside of a duck, which is inside of a turkey. All three birds are separated by a layer of stuffing or dressing. Word of advice, do not debone the poultry yourself. Most butchers will gladly do this for a small fee. I ordered all three birds from Clancey’s Meats several weeks in advance. My best friend and I consulted several recipes for our turducken, and it’s a mix of Martha Stewart, New York Times and Paul Prudhomme’s recipes. For this recipe and more, go to edinamag.com. —Feroza Mehta, editor

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Apple Cider Mimosas It is the perfect twist on a classic and gives you another reason to celebrate the season. I especially love the cinnamon-sugar rim!

—Erin Zosel, Editorial Advisory Board member • 2 oz. brandy or dark rum • 4 oz. apple cider • 8 oz. chilled Champagne, prosecco or other sparkling wine

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• apple slices for garnish, optional To Rim the Glasses

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• 2 Tbsp. granulated sugar • 1/2 tsp. ground cinnamon In a shallow bowl, stir together the sugar and cinnamon. In a separate shallow bowl, pour a few tablespoons of apple cider. Wet the edges of the glasses in the apple cider, then tap the wet edges in the cinnamon and sugar mixture to rim.

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Pour 1 oz. of brandy or rum and 2 oz. apple cider in each glass. Top with 4 oz. of Champagne. Enjoy immediately, garnished with apple slices as desired.

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November 2023

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barre3 Edina 2952 W. 66th St. 612.353.4535 barre3.com/edina

CHRISTINA B. JOHNSON

Artist

Refresh your home with custom artwork. Christina B. Johnson has been sourcing clients with her colorful paintings since 2018. Shop her work at Edina-based Foxwell Shoppe and At Home & Co., or contact Christina for a consultation.

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LAST GLANCE

The Restorative Power of Bredesen Park Photo captures juxtaposition of tranquility and intensity.

Stephanie Thomas walks through Bredesen Park almost every day. During one autumn walk, she couldn’t help but stop and photograph what she saw. “I noticed how the warm orange of the bench created a striking contrast with the cool blue sky—that fresh sky we see in the fall after we’re finally done with summer’s high humidity,” Thomas says. “I like how the photo draws me in and takes me down the path, making me feel as if I’m in the park. The photo makes me feel calm and energized at the same time—and that’s the restorative power of Bredesen Park.” —Feroza Mehta

Photographer: Stephanie Thomas Title: The Restorative Power

of Bredesen Park

Equipment: iPhone 12 Pro Category: Places

Award: Honorable Mention

To view other Edina photo contest winners, visit edinamag.com.

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