Edina - November 2024 by Local

Outsourcing Thanksgiving

Take the stress out of preparing the big meal with a little help from neighborhood businesses

NOVEMBER 2024

“When you live in a beautiful state of gratitude, you will find you actually have more to give. You no longer focus on what you lack, and you no longer feel like you don’t have enough. In this state, you will always find ways to share your abundance.” —Tony Robbins, motivational speaker and life coach

Photo: Chris Emeott

Sweet Memories, page 42

from the EDITOR

Aunt Kim is the Queen of Thanksgiving. Every year, she’d throw open the doors of her suburban Chicago home to a whole flock of Mehtas. She is famous in our family for cooking a delicious turkey in the oven and throwing a second turkey into the deep fryer. It’s a Mehta family tradition to have two birds, a ton of gravy (You haven’t lived until you’ve tasted the gravy from a deep-fried bird.), an absolute abundance of mashed potatoes and delicious stuffing.

But what if we aren’t all like Aunt Kim? What if we simply have too much on our plate that we can’t possibly fathom cooking? My son is a Thanksgiving baby, and we celebrated his first birthday very close to the holiday. I was so exhausted from the first year of motherhood, and I also had another baby on the way. I couldn’t even begin to think of how to cook an entire meal for my extended family who were descending upon Edina. I was walking through Lunds & Byerlys when I saw a giant sign advertising that it caters Thanksgiving. I ordered their biggest meal. My brother-in-law, Khushroo, is an amazing cook, so he took over my kitchen and served the entire meal. He said it was the simplest thing he ever made. And it was delicious, easy and foolproof. No prep. That was 15 years ago. I still outsource our Thanksgiving meal. We’ve tried them all. And I’ve zeroed in on my favorites (page 28).

If you’re the type who couldn’t dream of outsourcing Thanksgiving, we chat with local chef Zoraida Marquez, whose rich Venezuelan background and two decades in Minnesota have resulted in an amazing cornucopia of recipes (page 22). And if you’re like me and love to listen to something while cooking, we have a list of local podcasts to keep you company in the kitchen (page 20).

And while we reflect upon and celebrate our gratitude, don’t forget to have a moment of silence on November 11 for Veterans Day. I will remember my grandfather, who served in the Royal British Navy during World War II.

May you all have a wonderful Thanksgiving full of joy, family, unity, friends, gratitude and love.

Feroza Mehta feroza@localmedia.co

On the Cover

Outsourcing Thanksgiving, Photo by D’Amico Catering, page 28 See what we’re doing behind the scenes and around town! Edina Magazine @edinamag @edinamag

Photo: Chris Emeott

Re-imagining your NEXT

VOL. 20 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 and Sherri Hildebrandt

STAFF WRITERS

Kelly Cochrane, Mollee Francisco, Emily Gedde, Meredith Heneghan, Daniel Huss, Jennifer Pitterle and Rachel Schuehle

CONTRIBUTING WRITERS

Alison Perrier Briggs, Sarah Davis, Taylor Ellingson, Daniel Green, Maire Katyal, Megan Maynor, Twila Singh, Maureen Millea Smith, Kelly Smith, Jasmine Brett Stringer and Laura Westlund

DIGITAL INTERN

Alexandra Tostrud

EDITORIAL INTERNS

Tia Benson and Findlay Drabant

EDITORIAL ADVISORY BOARD

Alison Perrier Briggs, Edina Community Foundation ; Daphne Edwards, Edina Public Schools ; Greg Hoyt, Rustica Bakery ; Shelly Loberg, Edina Chamber of Commerce ; Rebecca Sorenson, 50th & France Business Association ; Jasmine Brett Stringer, Carpe Diem with Jasmine; and Kelly Vickers, Zimmer Design

SENIOR MANAGING ART DIRECTOR

Sarah Dovolos

ART DIRECTOR

Allison Nolden

ASSOCIATE ART DIRECTOR

Jamie Klang

GRAPHIC DESIGNER Yaz Lo

LEAD STAFF PHOTOGRAPHER

Chris Emeott

PRODUCTION DIRECTOR

Brittni Dye

PRODUCTION MANAGER

Lisa Stone

PRODUCTION COORDINATOR

Mimi Coz

SENIOR ACCOUNT EXECUTIVES

Laura Bjorgo, Cynthia Hamre, Mary-Catherine Hartel, Sara Johnson and Lauren Warner

PRESIDENT Pete Burgeson

612.208.6248.

EMBRACING THE SEASON OF GRATITUDE

IN THE HUSTLE of our daily lives during the holiday season, we often overlook the simple yet profound practice of gratitude. We are constantly moving from one thing to another, balancing turkeys, family gatherings and school breaks. It can be easy to lose track of the true meaning of this season. In an effort to help you remain grounded during the holidays and infuse daily gratitude into your life, here are four daily practices.

1. Start your mornings by jotting down three to five things you’re grateful for. This simple act of a daily gratitude list can significantly boost happiness and compassion.

2. Practice being present in the moment with something small like enjoying the crisp November air or slowly sipping a hot cup of morning coffee.

3. Extend your gratitude. Take time to reach out to someone, and let them know how much they mean to you in the form of a heartfelt call, text or letter.

4. Give back. Reflect on your blessings, and share what you have with someone else through volunteering, donations or supporting your community in any way that feels right.

Honor this month of gratitude by sowing seeds of positivity and kindness. Even the smallest gestures can spark immense joy and transformation in our lives and help root us in the beauty of the everyday moments.

Contributed by Kelly Smith, the founder of Yoga For You and the host of the podcast Mindful in Minutes.

Creating Informed Citizens

Elections result in new government officials and revised legislation, but one constant through political change is the League of Women Voters (LWV), a nonpartisan organization dedicated to citizen participation in government and the promotion of democracy. The local chapter, League of Women Voters of Edina (LWVE), has been vital in our community for decades. It emphasizes the importance of voter education and participation, especially in local elections.

LWVE sponsors candidate forums for municipal, county and state elections,

such as city council, school board and the Minnesota legislature. These forums are available to view online after the public events, serving as a resource for voters prior to elections. LWVE also coordinates voter registration throughout the city and has a presence at many community gatherings, providing information on voting, candidates and the political process.

Annual membership in the LWV is open to all genders, age 16 or older and includes national, state and local levels of the organization. The Edina chapter has more than 150 members. It meets

regularly on Zoom and in person for presentations by a variety of speakers. It also offers opportunities to plan local activities, join a book group or focus on research and communication about a specific policy or community concern.

For more information or to become involved in LWVE, go to lwvedina.org or write lwvedina@gmail.com.

Contributed by Laura Westlund, an arts writer, editor and Art Hound for Minnesota Public Radio.

Photo: Laura Westlund

Left to Right: Colleen Feige, president of League of Women Voters of Edina; Mary Stanton, volunteer; Nancy Reed, secretary; and Susan Clark, vice president and voter service chair.

Money Problems

When Henry Franken’s father dies from a heart attack, it tears an emotional hole into his life. His widowed father had raised him. As a boy, Henry did not fully understand that his father amassed his wealth through real estate development in New York and New Jersey. Only in college did he learn what other people thought of his dad.

Two weeks after his father’s death, attorney Judith Guncheon, Henry’s godmother and his father’s closest friend, calls Henry to tell him he needs to return to New York, thus ending his life in Los Angeles. Henry will now lead his father’s company with Judith’s assistance. He lives in the penthouse of L’Hermitage, a recently renovated building that his dad owned and loved. When the building’s manager, Charlotte Marbury, sees Henry approaching the lobby desk, she assumes that he is the new doorman sent by the employment service. Charlotte upbraids Henry for his tardiness and mumbling as she hands him the paperwork for the doorman job. Henry completes the forms under a fake name of Franklin Hanratty.

Thus begins Doorman Wanted, Glenn R. Miller’s delightful and funny debut novel. It is a gentle read about the perceptions and misperceptions of what money can and cannot do. As Franklin becomes a beloved and excellent doorman, the never-seen and mysterious “Henry Franken” of the penthouse becomes a bewildering irritant to Charlotte and a frustration to Judith.

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

VENTURES

Hostess With the Mostest Entrepreneur shares her

journey to create Giften Market.

By Tia Benson

MARTHA KRUEGER is a self-proclaimed serial entrepreneuer, who makes custom and premade gift boxes for all occasions. “I had the idea stewing in my head for maybe four or five years,” she says.

Krueger’s inspiration was born of necessity. Anytime she needed to send a gift for a birthday or another special occasion, she would search high and low and couldn’t find the perfect item.

“It was out of personal frustration surrounding finding unique and thoughtful gifts for friends and family across the country,” that she founded Giften Market, she says. She launched her company in May 2020 right around Mother’s Day, which was also in peak COVID-19 lockdown.

Giften Market’s office and warehouse are located in west Edina. “We feel like we just kind of lucked out as we were looking,” Krueger says. “It’s a hybrid office warehouse space on Cahill Road, and when I toured it I thought, ‘Oh, this is just the perfect setup, the perfect location.’”

It’s also the perfect business for her. “I personally love creating things from scratch, kind of seeing a problem and coming up with a creative solution,” she says.

Krueger says her goal is to make products aesthetically pleasing and

Top and bottom left: Giften Market has more than 800 items to choose from. This is just a small sample of items for the holidays.

Bottom right: Martha Krueger, founder and CEO of Giften Market.

Photos: Giften Market; Madeline Elli Photography

cohesive. She says her “aha moment” happened rather quickly when bigname corporations started making orders—even though it was still a small startup.

“When I started seeing some of the company names like New York Times, Sesame Street, Twitch, Facebook, Pinterest, General Mills, UnitedHealth Group, I thought, ‘Wow, I think we’re really onto something here,’” she says.

Giften Market has two main box categories: Build Your Own (BYO) and Ready-to-Ship. With the BYO, customers can curate their gift boxes to include any of the 800 plus items on the Giften website, from self-care to sweet treats.

“What’s cool about the BYO is you can really control the price point,” she says. “Some people spend $50, [and] we’ve had people spend closer to $400.”

Krueger also says that many customers love the process of being intentional about their shopping and product selection. A corporate gift option allows companies to customize a gift box with a logo, colors and design.

Krueger says she always takes customer feedback into account. She’s made unscented chemotherapy boxes for cancer patients who are sensitive to smells. Giften also brought in a candle and skin care company last year and produces candles on-site, as well as manufacturing bath salts in-house.

Krueger says, “Above all, I want to make sure [our boxes have] things that people will actually use and enjoy.”

Giften Market, 7483 Cahill Road; 952.260.7499; giftenmarket.com @giftenmarket

“I personally love creating things from scratch, kind of seeing a problem and coming up with a creative solution. ”

Martha Krueger, founder and CEO of Giften Market

ARTS & CULTURE

Quite the Find

Debut novel tackles the “irony of the Iron Range.”

By Daniel Huss

TIMOTHY DUFF remembers it well.

“November 2010, a couple days before Thanksgiving,” says Duff. “I had this vivid dream, and when I woke up, I wrote down as much as I could remember.”

That dream was so clear, that Duff, whose pen name is T.D. Duff, spent the day pondering character development and scripting. The result is his debut novel, The Find

The story follows a character named David Chisholm, the manager at Oliver Mining operations, who stumbles upon a precious metal discovery. The year is 1934, and the deposit is located in a remote, unknown section of Oliver Mines. Chisholm goes on to convince U.S. Steel to sell the parcel for $10,000. The deal, however, comes with the stipulation that operations on the purchased area can’t begin for 50 years. Chisolm shares his secret with his youngest daughter, Mary. He tells no one else.

Needless to say, lots can happen in 50 years. Some of it good, and some of it evil-to-the-core bad. “The ploy in this is that they discovered it, but it was taken away,” Duff says.

Is that how it ends? “I’m not going to give it away,” says the author.

Photos: Chris Emeott; Timothy Duff

Timothy Duff

The Ties That Bind

The love of the Iron Range and the Boundary Waters Canoe Area are in Duff’s blood. “My mother was born and raised in Ely,” he says. “I can remember my uncle talking about a discovery. It was either gold or nickel. Claims like that were actually quite common and were often made after a few cocktails at a bar someplace.”

“I’ve seen the horrors, and I’ve seen the ugliness of money making,” says Duff, who spent part of his career on Wall Street.

On how this relates to The Find, Duff writes in his book, “The meek shall inherit the earth, but not the mineral rights.”

Quick Start

The book was published by Olympia Publishers in April. Fifteen thousand copies were sold over the first six weeks. “They’ve all been four and five-star reviews,” Duff says.

As for his favorite review, Duff’s agent gave him a phone number to call, yet he wouldn’t say who would answer. “I called the number, and the guy who answered said his brother wanted him to call,” he says. “His last name was Zimmerman.”

Zimmerman as in David Zimmerman, Bob Dylan’s younger brother. He lives at Dylan’s property along the river in Hanover. “Bob Dylan is from the Iron Range,” he says. “He not only liked the book, but really liked the ‘irony of iron ore’ line.”

Next Chapter

The Find found Duff while he was in the middle of writing another novel, called The Surf. “It’s a 70-year chronology that coincides with the famous Surf Ballroom located in Clear Lake, Iowa,” he says. “Chapter headers are lines from Don McLean’s [American Pie].” Buddy Holly, Ritchie Valens and JP “The Big Bopper” Richardson gave their last performances at the Surf before dying in a plane crash. “The book is kind of a history for baby boomers,” Duff says.

Duff spent his formative years in Mason City, Iowa. His family moved to Edina and lived on Lake Cornelia. After graduating from Edina High School, Duff moved to Boston before moving back to Minnesota. Today, Duff calls Tonka Bay his home.

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PHILANTHROPY

Day Brightener

Teen cancer survivor turns personal experience into hope.

By Jennifer Pitterle

EDINA RESIDENT Annika Olson is using her own harrowing health experience—being diagnosed with cancer as a high school freshman—to make life brighter for other sick kids. Annika, a senior at Benilde-St. Margaret’s (BSM)

in St. Louis Park, is now cancer-free, but she says the long days of anxiety and isolation during her treatment were difficult. “During that time period, I was at home, and my friends would come to visit me. It was the only way I could see them, since I wasn’t able to go to school,” she says. Her best friend and fellow BSM senior, Katie Berthoud, helped organize visitors and often brought gift bags, filled with comforting items like blankets, stuffed animals and art supplies. “It wasn’t even the stuff itself,” Annika says. “But just knowing that I had people around me who cared. That was really helpful.”

After a year or so, when her cancer was in remission, Annika couldn’t shake what she calls “survivor’s guilt.”

“I was struggling a little bit and wanted to give back to kids who were in the same situation I had been,” she says. She reached out to one of the coordinators at M Health Fairview Masonic Children’s Hospital, where she’d been treated, to see if she could put together some care package bags for patients. The answer was, “Yes!” Soon, it was time to expand her vision and get others involved. Annika and Katie officially launched their BSM club, Caring for the Courageous, in May 2023. The club organizes fundraisers and creates and delivers gift bags for children hospitalized in the Twin Cities. And the mission is personal for both young women. In addition to walking alongside her best

Photo:

Left to right: Benilde-St. Margaret’s students Annika Olson and Katie Berthoud drop off care packages full of art supplies, stuffed animals and needed items to Children’s Minnesota Hospital-Minneapolis.

Benilde-St. Margaret’s Caring for the Courageous club will carry out groceries for customers and assist in the store. All money raised will go directly toward gift bags for kids in pediatric hospitals around the Twin Cities.

Caring for the Courageous Holiday Fundraiser; Noon-4 p.m. November 23. Kowalski’s Markets, 324 Southdale Center.

friend during her cancer treatment, Katie also shares a connection to the Ronald McDonald House. Her parents and brother lived there while he was coping with health problems as an infant. Caring for the Courageous now counts the Ronald McDonald House among its local beneficiaries.

In just over a year, Annika and Katie have grown the club to more than 225 members. Annika is president and Katie serves as vice president and manages social media. They hold fundraisers a few times a year at local stores like Kowalski’s Markets, Jerry’s Foods and Lunds & Byerlys.

When it’s time to put together gift bags, Annika says club members reach out to their beneficiaries to find out what their current patients need. The club then orders gift items, like stuffed animals, fidgets and craft supplies, and meets as a large group to assemble the bags. They often craft handmade fleece tie blankets to add to their care packages.

As they look ahead to graduation, Katie plans to study marketing and business. And Annika? “After my cancer experience, I’m going to do premed,” she says.

To learn more about Caring for the Courageous or to make a donation to the club, visit bsmschool.org.

Caring for the Courageous at Benilde-St. Margaret’s, 2501 MN-100, St. Louis Park; 952.927.4176; bsmschool.org

Benilde-St. Margaret’s @caringforthecourageous

Minnetonka

Written by Kelly Cochrane

EAR CANDY

Podcasters create programming gems for your listening pleasure.

At a time when multitasking has become a way of life, it can feel as though any and all down time needs to be filled. In many cases, podcasts can fit the bill. What some of us might not know is that Edina is a hotspot for podcast creation. Between hosts, producers and studios (some of which are dining rooms), you can generally find a podcast with an Edina connection. We perused through the plentiful selection and found three for you to consider for your next listening session.

Zo-Co-nversations

Hosted by Erin Zosel and Drew Coleman, who are actually partners in a real-estate business, Zo-Co-nversations launched in March 2023. The podcast is much more about the friendship between the partners than about their business relationship.

“The podcast started in a dining room and is now recorded in a real studio with a real neon sign,” Zosel says. “It’s fun, light, and we don’t take ourselves very seriously. We just have fun.”

Each episode focuses on some part of Edina life. “We listen to what people want and then go from there,” she says. “As small business owners ourselves, we tend to gravitate toward other small businesses.” Zo-Co-nversations can be found on Spotify or anywhere you get your podcasts.

Zo.Co.nversations; zoselandcoleman.com/vlog; Zosel and Coleman

@zosel_coleman_group

Erin Zosel and Drew Coleman

Erin Zosel and Drew Coleman

Hyperbole

Dynamic duo Amy Zaroff and Danielle Arlowe started Hyperbole in 2018, and it serves as a nod to the best and worst of everything that has happened in the week. They touch on pop culture, news and hashtags and serve up some fun interviews.

“We do it to add light and laughter in an otherwise stressful and trying world,” says Arlowe, an Edina resident. With over 125 episodes, the duo is still going strong. “We love being together and belly laughing (even virtually),” she says.

Arlowe and Zaroff believe strongly in giving back to the community and have sponsored Morningside After Dark for many years. You can find their zany episodes on Spotify, Hyperbole.fun or anywhere you subscribe to podcasts.

Hyperbole: The Best Podcast Ever; hyperbole.fun @hyperbolepodcast

Hornet Buzz and Always a Hornet

Former Edina High School (EHS) teacher Tom Connell and former girls’ varsity soccer head coach Katie Aafedt host Always a Hornet, a feature launched in October 2023. It’s part of the Hornet Buzz podcast. The focus is on Hornet athletes and where they are now. Their first guest was KFAN producer Justin Gaard, who is an EHS graduate.

With the first season under his belt, Connell is ready for season two to get started. “I saw this podcast as a great opportunity to stay connected to the Edina schools and sports community. I know firsthand how much pride people in Edina have in their schools, students and alumni, and I am glad to be involved in telling just a small

piece of that story,” he says. “I also love reconnecting with some of my former students or some of the alums I ... have not spoken to for years.” You can find Hornet Buzz on Spotify or anywhere you subscribe to podcasts.

Always a Hornet; alwaysahornet.org

Tom Connell and Katie Aafedt

Danielle Arlowe and Amy Zaroff

Written by Mollee Francisco — Photos by Chris Emeott

A Delectable Journey

How a chef’s childhood passion evolved into a flourishing catering and home chef venture.

Thanksgiving was the first holiday Zoraida Márquez celebrated after moving to the United States from her native Venezuela in 2003. And while she was excited to see what America was like, Thanksgiving didn’t exactly make the best first impression. “It was freezing cold, and I had married into a typical Minnesotan family, so there was turkey with gravy, some sort of cranberry jelly and a green bean casserole,” Márquez says. “I had never seen anything like this before. It was culture shock for sure. Everything was very rich, very bland or very weird.”

Twenty years later, Márquez has become a Thanksgiving fanatic.

“I love it all now,” she says. On her Thanksgiving table, one can find wild rice cranberry casserole, cranberry sauce, homemade macaroni and cheese and an organic turkey, stuffed with onions, garlic, sage, rosemary and thyme and basted with a mixture of orange juice and white wine. “It’s my favorite meal to cook,” she says.

That’s saying a lot now that Márquez has made a career out of cooking. The 43-year-old Edina resident started her own catering business eight years ago. Zoraida’s Kitchen is the culmination of a longtime dream. “I love cooking food and making people happy,” she says.

Zoraida’s Kitchen offers in-home personal chef services, private party/ special events catering and weekly meals. “I want you to clean the plate, and I want you to ask for more,” she says. “That’s my goal.”

Drawn to the Kitchen

Márquez’s love of food and cooking can be traced back to her childhood, growing up in the Andes Mountains

of Venezuela. She was born and raised in Merida, a city that sits on a plateau in the Chama River valley in the northwestern part of the country. “It was a very organic childhood,” she says.

Surrounded by a bevy of grandparents, aunts, uncles, siblings and cousins, Márquez says most of her life was oriented around family and feeding them. “I was always watching my grandmothers cooking,” she says. “Breakfast, lunch, dinner. Every day. They would literally live in the kitchen.”

Márquez wanted to be right there beside her grandmothers as they plucked fresh fruits and vegetables from the garden, maybe a chicken from the yard, and whipped up delicious meals for the family. “I would always ask them what they were doing,” she says. “I had this little notebook, and I started writing down their recipes.”

And when her grandfather fell ill and the family was busy traveling back and forth to visit him in the hospital, Márquez took over the family meals. She was about 10 years old at the time

Zoraida Márquez

and had to prepare lunch and dinner for her four younger siblings. “I loved being in charge of the cooking,” she says.

A New Life in Minnesota

Márquez attended college at the University of Los Andes in Merida. There, she met and fell in love with an American man from Minnesota. “It was a beautiful love story for a few years,” she says. They married, and in 2003, they moved to the U.S. Her daughter was 4 months old at the time. “I was very attached to my family,” she says. “It was really hard to say goodbye.”

Once they settled in Minnesota, Márquez started attending business school at the urging of her husband, but she couldn’t ignore the call of the kitchen. Márquez and her first husband ended up divorcing, and she decided it was time for a radical change. “I discovered a whole new me,” she says.

Márquez started working at restaurants, first Al Vento in South Minneapolis and Arezzo in Edina. She wasn’t hired to cook but always found herself drawn to the chefs. “Finally, I said I’m going to do what makes

me happy,” she says. She enrolled in The Art Institutes International Minnesota. “I wanted to actually study cooking,” she says.

As she put herself through culinary school, Márquez continued to work in the field, including stints at a catering company in Minneapolis as well as Heidi’s in Uptown under celebrated chef Stewart Woodman.

Mouthwatering Word of Mouth

Márquez eventually remarried to Dwight Bonewell. He and her daughter from her first marriage, Maria Anderson, encouraged Márquez to follow her cooking dreams. So, she started putting the word out that she was starting her own catering business. Before long, a friend hired her. Since then, word of mouth has been the primary driver of her business with friends telling friends and keeping her busy in the kitchen. “I love to do parties,” Márquez says. “Private dinners are my favorite. They get my adrenaline pumping.”

Márquez says she has received amazing support from the community since launching Zoraida’s Kitchen.

Top left: Homemade macaroni and cheese is comfort food at its finest. The creamy and cheesy side dish is perfect for any occasion.

Top right: This organic turkey is the star of Márquez’s Thanksgiving table. It is stuffed with onions, garlic, thyme, rosemary and sage. The turkey is basted with a mixture of orange juice and white wine.

Bottom: Zoraida Márquez in the kitchen with her sisters, Gabriela Márquez (left) and Yustin Marioly Márquez (right).

“I feel so thankful,” she says. “I keep working for amazing people.”

“I love cooking food and making people happy.”

Zoraida Márquez, owner of Zoraida’s Kitchen

While she would love to have a restaurant of her own someday, working in various restaurants over the years and talking to friends with restaurants has convinced Márquez of one thing: “It’s a lot of work,” she says. “I’m content, happy with what I have right now. I love spoiling my clients.”

The hallmark of Márquez’s cooking is using the freshest ingredients possible. “Simplicity for me is key,” she says. “I want to bring my childhood with me every day.”

Márquez doesn’t limit herself to Venezuelan cuisine, although she is always happy to prepare a traditional dish from her home country. Márquez

has a broad palate and offers a diverse menu with a variety of cuisines from Mediterranean and Thai to Mexican and Italian. “I love to travel a lot,” she says. “Anthony Bourdain is my hero.”

Márquez loves to bring the flavors of her travels home and incorporate them into her cooking. “I want to master Indian cuisine next,” she says.

“I hope people see who I am through my food,” she says.

For Marquez’s recipe for a signature Thanksgiving side dish, visit edinamag.com.

Zoraida’s Kitchen; 612.655.1355; zoraidaskitchen.com @zoraidaskitchen

Bottom left: D’Amico’s salads are always creative. Diners will enjoy mixed greens with candied apples, toasted walnuts and a hard cider vinaigrette.

Bottom right: The meal also features a classic pumpkin pie made by executive pastry chef Leah Henderson.

Top: D’Amico at Home provides a fresh herb kit to decorate your meal. It adds a touch of homemade pizzazz.

Written by Feroza Mehta

OUTSOURCING THANKSGIVING

Take the stress out of preparing the big meal with a little help from neighborhood businesses.

I believe planning a Thanksgiving meal is truly a labor of love, but let’s be honest—the logistics of pulling off the perfect feast can feel a little overwhelming. Last year, Edina Magazine suggested outsourcing dessert to ease the stress of holiday prep. This year, let’s take it a step further by ordering the entire Thanksgiving feast. I’ve been outsourcing my Thanksgiving meal since 2009. Here are my favorites.

LUNDS & BYERLYS

My first outsourced Thanksgiving feast was from Lunds & Byerlys, which offers plenty of options from a classic meal for three to five people and a larger option that serves eight to 10 diners. All turkey dinners come with side dishes, buns and dessert.

“It’s a chef-crafted, heat-and-serve turkey dinner with all the sides and fixings,” says Katie Tomsche, content manager for Lunds & Byerlys. “These dinner orders are placed in our deli department in person or via phone and can be picked up right before Thanksgiving.”

The smaller meal features a fully cooked, all-natural turkey breast. The larger one has a fully cooked, all-natural whole turkey.

Customers can also purchase a gourmet turkey dinner through Lunds & Byerlys Catering at catering.lundsandbyerlys.com.

Lunds & Byerlys, 7171 France Ave. S.; 952.831.3601; and 3405 W. 50th St.; 952.926.6833; lundsandbyerlys.com @lundsandbyerlys

D’AMICO

D’Amico is a Twin Cities institution. D’Amico at Home offers a delicious Thanksgiving dinner for six, featuring an array of carefully crafted dishes. The meal includes fresh salads, a variety of flavorful side dishes and herb-roasted turkey breast and thighs served with gravy. To top it off, enjoy a classic pumpkin pie made by the company’s executive pastry chef Leah Henderson. A garnish kit with fresh herbs and citrus is also provided to enhance the meal with a homemade feel. All dinners are available by preorder only and must be picked up in advance. A time, date and location for pick up will be given when orders are placed.

D’Amico Catering; order.damicocatering.com @damicocatering

KOWALSKI’S MARKETS

Kowalski’s is the newest addition to the grocery store scene in Edina. I ordered its Thanksgiving menu when my family lived near the Uptown location. Its deli has several options for a full Thanksgiving meal. The small dinner serves four to six diners and the large 10 to 12 people. Both options include a fully cooked turkey, mashed potatoes, gravy, cranberry sauce, stuffing, maple roasted sweet potatoes, green beans, pies and rolls. Kowalski’s also has a meal for two that features turkey breast, mashed potatoes, gravy, cranberry relish, green beans and stuffing. And if you’re feeling extra adventurous

or whimsical, there is a “sides-only” meal that serves 10 to 12 people.

“Sides-only meals and à la carte sides are great choices for customers who prefer to order their raw turkey from the meat department,” says Rachael Perron, Kowalski’s culinary and branding director. “We also offer an ovenready bird in the meat department that is very fuss-free (no cleaning the bird and only minimal prep required).”

Online ordering began in mid-October. Perron also says that meals sell

out early every year. She recommends ordering sooner, rather than later.

Kowalski’s Markets, 324 Southdale Center; 952.697.4200; kowalskis.com Kowalski’s Markets @kowalskis_markets

WHOLE FOODS

I always found Whole Foods’ Thanksgiving menu to have a wide variety of options. I’ve ordered à la carte and several entire meals over the years.

“We have a wide range of meals for our customers with everything from turkeys to ham,” says Chelsea Bue, team leader of the Edina kitchen. Meals for four to eight people include a classic roast whole turkey, sea salt and cracked pepper green beans, mashed potatoes, gravy, traditional herb stuffing and cranberry orange sauce. The meal for 12 diners includes all of the above and butternut squash soup with brioche buns and a maple bourbon ham with brown sugar citrus glaze.

Photos: Lunds & Byerlys; Sohil Goorha

Lunds & Byerlys has options for three to 12 diners. The small meal features turkey breast and the larger meal has a fully cooked turkey. Orders can be placed in the deli department.

Last year, the Edina location also featured a salmon option. And back by popular demand, Whole Foods offers a vegan menu. Last year’s roasted vegetable en croute was a huge success. “It was delicious,” Bue says.

Whole Foods also has cooked turkeys. Customers can also purchase a bundle of side dishes. The most popular is the classic sides package that includes green beans, mashed potatoes, stuffing, gravy and cranberry orange sauce.

Order online or in person. Pick up dates vary.

Whole Foods, 7401 France Ave. S.; 952.830.3500; wholefoodsmarket.com @wholefoods

RAAG PROGRESSIVE INDIAN CUISINE

If you’re looking for a way to push the envelope, Raag’s takeout meal for four diners will hit the spot. I tried it last year and found it to be a pleasant mix of East meets West—which is just what the Indian fusion restaurant

If you are looking for something different for your Thanksgiving table, Raag Progressive Indian Cuisine serves up a vibrant twist on tradition. This feast is a unique Eastmeets-West culinary experience.

Dental care for the entire family

Our dentists offer the utmost care to moms, dads and kids of all ages.

Park Dental offers two Edina locations for your convenience.

Schedule an appointment today.

always aims to deliver. The centerpiece of the meal is a whole, roasted tandoori chicken.

“It was very well received last year,” says Sohil Goorha, owner of Raag.

Sides for the main course are a cauliflower and pea stir fry. Raag’s spin on mashed potatoes is its tadka mashed potatoes with gravy. The potatoes are tempered and served with a makhani gravy—the sauce used in butter chicken and butter paneer. And for the vegetarians, there is also a pumpkin and cheese ravioli.

But the meal wouldn’t be complete without a twist on pumpkin pie. Raag’s version is a pumpkin halwa

pie. Think pumpkin pie with a hint of cardamom and jaggery (a natural sugar from Asia with a flavor between caramel and molasses).

The meal also comes with naan, vegetable rice pilaf, a salad and mushroom and cheese pinwheels. Order online or over the phone. Pickup dates vary.

Raag Progressive Indian Cuisine, 3812 W. 50th St.; 952.405.8367; raagindiancuisine.com @raagindiancuisine

Menus and availability are subject to change. We suggest reaching out to vendors directly for the latest updates.

Kowalski’s has a range of turkey dinners available. It also has a sidesonly package, which is perfect for those who want to cook their own turkey, or are just in the mood for indulging on side dishes.

Photo: Kowalski’s Markets

SECRET SAUCE:

HOW TO SERVE UP STORE-BOUGHT WITH A HOMEMADE TOUCH

Here are some tips for making your outsourced meal feel as if you made it all yourself.

Use Your Serveware: Transfer everything into your own bowls, serveware and platters. Items that have to be cooked can go into your baking dishes. This can be tricky if there is an elaborate presentation on the top of the dish, especially the green bean casserole. While the dish is still cold, use kitchen scissors to cut the sides off aluminum containers, and carefully slide into your baking dish.

Refresh: Add fresh ingredients to make dishes look homemade. For example, add a sprinkle of fresh herbs to mashed potatoes.

Adjust the Timing: Reheat the food strategically so everything comes out hot at the same time, as if you’ve been cooking all day. Most of these meals come with a how-to guide that ensures all dishes are ready to eat once your family sits down at the table.

Create a Cozy Ambiance: Set the table beautifully with linens, candles and a festive centerpiece.

Stash the Evidence: If you’re keeping your store-bought meal a secret, hide any packaging well before your guests arrive. (My coworker threw away all takeout containers into her large garbage bin even though Garbage Day wasn’t until Tuesday.) Out of sight is out of mind, and it helps to keep the illusion intact.

Control the Narrative: Mention that you’ve had some help with the meal if needed or that you focused on making the event special in other ways, like creating the perfect atmosphere or picking the best wines to pair with the meal.

Breathe: Don’t feel guilty. The fact that you managed to get a scrumptious meal on the table is more than enough.

HolidayGift Guide

Harriet & Alice, 3922 W. 50th St. Suite 105, Edina; harrietandalice.com

The Petal, 5029 France Ave., Edina; thepetal.com

2. THE PETAL BOUQUET AND FLORAL ARRANGING CLASS Seasonal Bespoke Floral: $140 Come flower with The Petal at a monthly floral design workshop! $150 per class.

1. HARRIET & ALICE YARN BUNDLE AND LEARN TO KNIT CLASS

Della Q Makers Canvas Tote $143, Lykke Needles $120, Skill Set Boo $21, Clover Single Point Needles $6.25, Yarn $16–$35 per skein. Learn to knit classes $65.

50TH & FRANCE HOLIDAY GIFT EXPERIENCE

3. COCCINELLA GIFT BOX AND CULINARY EXPERIENCE

Coccinella, 4946 France Ave., Edina; coccinellastore.com

4. GRETHEN HOUSE SWEATER STACK AND STYLING SESSION

Sweater Stack $205–$445 each.

An expert stylist will help you complete the look for free!

Grethen House, 4930 France Ave., Edina; grethenhouse.com

5. SENTI PERFUME AND PRIVATE SCENT SESSION

“Reglisse Noire” 50 ml Fragrance from Grasse FR $125.

Enjoy a private after-hours scent session with friends! Up to eight people. $100. SENTi, 3922 W. 50th St. Suite 104, Edina; shopsenti.com

SWEET IVY

1. IVORY FOX FAUX FUR VEST by Fabulous-Furs. Over 20 styles available.

2. EARMUFFS by Emu Australia sold in three colors.

3. MODERN CASHMERE SWEATERS by Pure Amici.

4. SPARTINA 449 TRAVEL ORGANIZER AND JEWELRY CASE

5. SPARTINA 449 COIN PURSE. A fabulous complement to any gift card.

6. NO TARNISH GOLD-FILLED JEWELRY by Enewton and Winifred design.

7. BAREFOOT DREAMS APRÈS SKI SWEATERS for the family. Full line of Barefoot Dreams for infant through adult.

1. WINTER APPAREL abounds for all your littles.

2. BAREFOOT DREAMS INFANT – TODDLER JOGGER SET.

3. EMU AUSTRALIA WINTER BOOTIES for infant and toddler.

4. MAILEG TOYS made in Denmark are shared, cherished and played with by children of all ages.

Galleria, 3510 W. 69th St., Edina

for HER

1. ENEWTON BRACELETS

Create your own stack!

Designed for everyday wear. Starting at $36.

General Store of Minnetonka, 14401 Highway 7, Minnetonka; generalstoreofminnetonka.com

2. SPALON MONTAGE GIFT CARD

Receive a $25 promo gift card complimentary with the purchase of a $175 gift card.

Available for a limited time.

Spalon Montage, 600 Market St. Suite 270, Chanhassen; 952.915.2900; spalon.com

3. NK IMODE SILK CHEMISE

Elegant slip in 100 percent silk charmeuse. Available in XS-XL. $194.

Flirt Boutique, 3927 Market St., Edina; 651.698.3692; flirt-boutique.com

4. PLATINUM DIAMOND RING AND ETERNITY BAND

Exquisite diamond ring and eternity band made by Wayzata Jewelers. Call for pricing.

Wayzata Jewelers, 1250 Wayzata Blvd. E., Wayzata; 95.473.2131; wayzatajewelers.com

1. WOMEN’S LILA 1/2 ZIP SWEATSHIRT

Brighten up your winter days with the Women’s Lila 1/2 Zip Sweatshirt. $65. sota clothing, 6518 Walker St., St. Louis Park sotaclothing.com

3. GENESIS RF MICRONEEDLING

Increase collagen while targeting sagging, wrinkles and acne scars. Dermatology Specialists, 3316 W. 66th St. Suite 200, Edina; 952.920.3808; dermspecpa.com

2. TRACKSUIT

Elevated look for pickleball and casual outings (also in pink). $198. Saltie Rose; saltierose.com

for THE FOODIE

4. MR. PAUL’S SUPPER CLUB GIFT CARD

Give a gift card to the vibrant supper club with the flavors and spirit of New Orleans located in the heart of Edina on the corner of 50th & France.

Give and you shall receive! Holiday special: Buy a $100 gift card for a friend, receive $25 for yourself!

Mr. Paul’s Supper Club, 3917 Market St., Edina; mrpaulssupperclub.com

5. MOTHERSHIP PIZZA PARADISE GIFT CARD

Gift card to the new Pizza and Pasta spot located on 51st & France Ave. brought by the owners of Mr. Paul’s Supper Club. Enjoy delicious pizza, handmade pasta, cocktails and more.

Give and you shall receive! Holiday special: Buy a $100 gift card for a friend, receive $25 for yourself!

Mothership Pizza Paradise, 5057 France Ave. S., Mpls.; mothershippizza.com

6. 127 BLEND

Experience the difference with our premium organic and savory 127 Blend. (net wt. 2.5 oz–72 g) $12–$15.

Here’s The Deal Spice Company; heresthedeal.co

7. GROUND CINNAMON

Vibrant and pure organic Vietnamese cinnamon—taste the excellence. (net wt. 1.6 oz–45 g) $15.

Here’s The Deal Spice Company; heresthedeal.co

Left: A pecan pie is nestled in an array of pastries and treats, including kouign-amann, sourdough chocolate chip cookies, and molasses cookies.

Right: Michelle Grey

Sweet Memories

Cakejam creates breathtaking treats by using a blend of tradition, taste and wholesome ingredients.

Written by Feroza Mehta — Photos by Chris Emeott

Michelle Grey is one of those lucky people who grew up surrounded by bakers and cooks. First, it was her grandfather Robert Dahlberg who would create birthday cakes and other wonderful baked goods from scratch in his St. Anthony kitchen. Then it was her father who took to the kitchen to cook. Because of them, she developed a deep love of baking. To this day during family trips up to their cabin, her father cooks, and she bakes. But what drives her is the memory of Dahlberg.

“He took it up in his retirement,” Grey says of Dahlberg’s passion for baking. “He would pull recipes from all my grandma’s ’80s magazines and say, ‘Oh, I think I’m going to try this today.’

It was always lots of fun.”

Inspired by those cherished memories, it was only a matter of time before Grey tried her hand in the culinary arts. “I’ve always been a baker and enjoy cooking. It’s always been something I do: making birthday cakes for the family, making desserts for all holidays,” she says.

Then, during COVID-19, she was at home with her kids and started to make

sourdough bread and more labor-intensive pastries such as kouign-amann

“I had people asking me if I’d consider selling. I had friends and family asking for things. I thought, ‘Maybe this is something I should try,’” she says.

Three years ago, Grey decided to leave her career as a quality assurance manager for websites and apps to pursue her lifelong passion for baking. She bakes from home under Minnesota’s Cottage Food Law. Cakejam not only pays homage to Dahlberg’s legacy but also serves as a testament to the power of family traditions in shaping one’s dreams and ambitions. She is constantly searching for what her customers like and want to buy. She discovered they enjoy her bread.

“Her sourdough is my family’s favorite,” says Megan Norman, a Cakejam customer. “I have ordered many of her different breads, special holiday boxes, cakes and more. Everything is delicious and full of flavor. Michelle is using good and fresh ingredients.”

Grey is obsessed with placing only the best ingredients in her baking. “It’s important to me what we put into our

bodies, food-wise,” Grey says. “I’m the parent who’s always telling my kids, ‘Make sure it’s organic. If you’re going over to a friend’s house, don’t drink three cans of soda, just drink one. Don’t go crazy.’ Don’t get me wrong, we still have [cheese crackers] and the occasional box of [fruity cereal] in the house; I’m not evil. I really try to limit the junk food in the house. Everything I bake with is organic. I try to make all the jams. Anything extra, I make from scratch. I’ll make big batches of jam and put them in the freezer.”

Grey says as she got older, she developed a dairy intolerance. While she still uses butter and Greek yogurt in many of her recipes, she substitutes with dairy-free or lactose-free items. Grey also has gluten sensitivity, which

prompted her to undergo hours of research to find local ingredients that are wholesome and digestible. She found Minnesota’s Sunrise Flour Mill.

“They are what you consider gluten sensitive with an organic grain,” she says. “It’s milled in the European style. A lot of people can process it better. It’s what we use exclusively in our house, and I use it exclusively in all my baking. Unless I’m baking something that is entirely glutenfree, I use something else.”

In addition to bread, she also makes breakfast pastries. People who sign up for her bread subscription service receive one loaf of bread and two pastries. Customers can pick up items on Friday evening or elect for free delivery in Edina on Saturday mornings.

For the holidays, Cakejam offers

a pecan pie, gift boxes of six and 12 cookies and chocolate cake. For Grey, her work is fulfilling. And while she strives to bake new recipes, she sometimes uses Dahlberg’s recipes. She has them saved in her kitchen, his notes written on every page. “He was very methodical in his process,” she says. “He tweaked them over the years. There are so many notes on the pages about weighing the products.”

Baking was Dahlberg’s gift that he shared with the world, just as it is hers. “I look at it as my love language,” Grey says. “I like baking for other people. I like seeing that finished product. I like seeing the enjoyment.”

Cakejam, 5221 Abercrombie Drive; cakejam.kitchen.

Left: Grey’s wide variety of bread is becoming popular at farmers markets. She even offers a monthly bread subscription service. This is just a sample of her creations: focaccia, sourdough boule and Bundt cake.

Right: Grey treasures her grandfather’s handwritten recipes.

Michelle Grey’s Pumpkin Pie

Michelle Grey first made a pumpkin pie with her grandfather while she was in college. They baked the pie from scratch, using sugar pumpkins from a specialty grocery store. The recipe they found was meticulous and took two days to complete. She has since gotten it down to an art. Grey suggests using organic ingredients, when possible.

Pie Crust

• 21 gingersnaps (The hard, crunchy kind work the best.)

• 1 1/2 cup pecans

• 1/4 cup sugar

• 1/4 cup (1/2 stick) butter, melted and cooled

Pie Filling

• 1 15 oz. canned pumpkin

• 1/4 cup maple syrup

• 1/2 cup brown sugar

• 1 1/2 tsp. pumpkin pie spice

• 1/2 tsp. salt

• 1 1/3 cup whole milk

• 3 eggs

• 1/2 tsp. vanilla

Heat oven to 350 F. In a food processor, combine gingersnaps, pecans, sugar and cooled butter. Blend until well combined. Press into a 9-inch pie plate. (If the crust doesn’t go all the way up the sides of your pie plate, that’s OK.) Bake the crust for 8–12 minutes until it turns light brown. Set aside to cool while you make the filling. In a medium size saucepan over medium high heat, stir together pumpkin, maple syrup, spices and salt. Bring to a simmer while stirring constantly. Reduce heat; cook, stirring constantly until thick, dark brown and fragrant, usually 3–5 minutes. Let cook for a few minutes; scrape into a blender or food processor, and blend for 1 minute. Add milk, and process again for 1–2 minutes. Add eggs and vanilla one at a time; blend until all is incorporated. Pour the mixture onto the crust. (If there’s extra filling, place it in a small ramekin and bake alongside your pie.) Bake at 375 F for 50–60 minutes until the center is set and there is some cracking on the top of the pie.

SALUTING SERVICE

Rotary clubs host luncheon to honor Veterans.

EDINA MORNINGSIDE ROTARY, along with six other Rotary clubs in the southwest Metro, is hosting its annual Veterans Day Luncheon at the Edina Country Club. The event honors all those who served in the U.S. armed forces.

The program includes live music and a guest speaker. Registration is required. More information can be found at edinarotary.org. —Feroza Mehta

Veterans Day Luncheon

Cost varies. 11:15 a.m.–1:15 p.m. November 14.

Edina Country Club, 5100 Wooddale Ave.; edinarotary.org

Compiled by Tia Benson and

Findlay Drabant

LOCAL EVENTS

Edina Dance Team Kids Clinic 11/02

Bring your children to dance with the Edina High School Dance Team. Kids will learn and perform a routine, meet the dancers and receive a T-shirt. Ages 4–12. $40. Noon–2:30 p.m. Edina High School Activity Center, 6754 Valley View Road; edinadanceteam100@gmail.com; eventbrite.com

EHS Thespians Production

11/08–11/10

Inspired by Alice’s Adventures in Wonderland, join the Edina High School Thespians as they perform Alice by Heart for one weekend only. All ages. Times vary. Edina Performing Arts Center, 6754 Valley View Road; 952.848.3800; ehsthespians.com

Diwali Celebration

11/10

Join the Edina Asian American Alliance, South Asian Society and Asian American Pacific Islander Student Union for the first annual Diwali event. Celebrate the festival of lights with lassi, chai and a variety of South Asian snacks. There will also be crafts and activities. Registration is required. All ages. $7–$10. 1:30–3:30 p.m. Southdale Library, 7001 York Ave. S.; edinaasianamericanalliance.org

Edina Art Fair

11/15–11/17

Find the “Art of Connection” at the fall edition of the annual Edina Art Fair, featuring more than 250 artists. All ages. Free. 50th and France, 3902 W. 50th Ave. Suite C; 952.491.0001; 50thandfrance.com

Paint & Sip

11/19

No experience is required at this handson, acrylic deer painting class. Cost includes supplies and one drink. Ages 21 and older. $40. 6 p.m. Wooden Hill Brewing Company, 7421 Bush Lake Road; 952.960.9663; your-bearded-artist.com

Small Business Saturday and Tree Lighting 11/30

Celebrate small businesses and kick off the holiday season with the community. All ages. Free. 3–5 p.m. 50th and France, 3902 W. 50th Ave. Suite C; 952.491.0001; 50thandfrance.com

AREA EVENTS

First Fridays Art Crawl 11/01

On the first Friday of every month, tour the galleries, studios and artist lofts that make up St. Paul’s historic Lowertown. All ages. Free. 5–9 p.m. Calendula Gallery, 275 E. Fourth St., St. Paul; 612.849.8083; calendulagallery.com

Havoc at the Pavek 11/02

The Pavek Museum of Electronic Communication hosts a spooky, monster-filled escape room with STEM activities. All ages. Free. 10 a.m.–5 p.m. Pavek Museum, 3517 Raleigh Ave., St. Louis Park; 952.926.8198; pavekmuseum.org

Turkey Day 5K 11/28

Race through the streets of downtown Minneapolis at this festive fun run. All ages. $54–$60. 8 a.m. Fourth Street and Hennepin Avenue, Mpls.; 651.289.7700; tcmevents.org

To have your event considered: email edinamag@localmedia.co by the 10th of the month three months prior to publication. 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.

The Goddard School’s safe, flexible and caring environment gives your child the space to take chances, make connections and experience authentic learning so they can become school-ready, career-ready and life-ready.

The Goddard School in Edina 7201 Washington Ave. S. 612.438.2288

goddardschool.com/schools/mn/edina/edina

Snow Bird

Feathered friend enjoys winter’s embrace.

“The photo of the Chickadees in Snow was taken during one of the first snow falls of the year in my backyard,” says amateur photographer Linda Scott. “My favorite part of this photo is the variety of the bird’s fluffy feathers [and] the morning light and fresh snow, combined to show the personality of the little bird.” —Tia Benson

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

Photographer: Linda Scott

Title: Chickadees in Snow

Equipment: Sony a7 III with f2.8/70–200 lens

Category: Plants and Animals

life. at your summit.

At the core of our care lies the profound understanding that you are on a journey to reach your full potential, to realize your goals and dreams, to reach your summit——no matter what that summit may be. It is this understanding that drives us to provide the highest standard of excellence through every injury or aching joint and muscle that may stand in your way.

IMMEDIATE CARE AT OUR ORTHOPEDIC URGENT CARE IN EDEN PRAIRIE