Edina - March 2025 by Local

Restaurateur Daniel del Prado and team open an elevated sports bar at 50th & France

POWER PLAY

Photography by Spacecrafting Photography | Interior Design by Brown Cow Design

MARCH 2025

“Indian food is known to have complex flavors and uses a lot of different spices, so I think people think it’ll be too hard to cook. She’s really good about simplifying and making it easy to follow the recipes.” —Jackie Boucher, Eats With Mish patron (page 18)

Spice Made Simple, page 18

Photo: Chris Emeott

and

Spice Made Simple Eats With Mish unwraps the art of Indian cooking for home chefs.

Probiotics pioneer S.K. Dash promotes a global model of philanthropy with his charitable foundation

Tee Time Reimagined Southdale Center plays host to high-tech mini golf concept.

We honor Edina’s cultural diversity by sharing cherished traditional recipes.

BUILD YOUR DREAM HOME

Wonderful opportunity to custom build your home with a highly skilled, highly respected, and experienced Edina builder; Urban Edge Homes. Your lot or ours! This home site is located on over half an acre in the Highlands neighborhood and overlooks 8 acres of Highlands Park meadows. Photos from recent Urban Edge builds. The possibilities are unlimited! Call today.

612-599-7107

Stephanie.Chandler@compass.com

from the EDITOR

Whether you’re a seasoned foodie or just love discovering new flavors, this issue is packed with everything you need to inspire your culinary adventures. March’s theme is food, and we explore Edina’s vibrant restaurant scene, starting with Dexter’s, the new elevated sports bar from Daniel del Prado. With its sophisticated take on classic comfort food, it’s a must-visit for game night. Added bonus—it’s dog-friendly with a menu for your pups (page 38).

We also shine a spotlight on Thai cuisine with a feature on two local restaurants that we hope will leave you craving bold, fresh flavors (page 14). And if you’ve ever been intrigued by Indian cuisine but found it intimidating, we’ve got you covered. Learn how one Edina resident turned to a Chanhassen chef’s website to master simple, approachable steps for creating flavorful Indian dishes at home with effortless authenticity (page 18).

In celebration of our community’s diversity, we have a story about the Edina Multicultural Initiative and how people from diverse backgrounds are coming together to embrace and honor a variety of religious and cultural festivals (page 16). To join in the celebration, we share recipes that bring the joy of various holidays in March—Purim, Holi, Eid and Ramadan into your kitchen (page 30).

So, grab a fork, and dive into a world of culinary delights. Here’s to savoring every bite, every moment and every connection food brings.

Bon appétit!

Feroza Mehta feroza@localmedia.co

Be sure to visit edinamag.com to view the Best of Edina finalist list in our annual Readers’ Choice Poll, starting March 1. The winners will be announced in our July issue and on our website.

ON THE COVER

and Carla Jones with Daniel del Prado ,

Photo by Chris Emeott, page 38

Photo: Chris Emeott

Spencer

Birchwood Ballet Academy celebrates and showcases dancers’ evolving talent.

Calmness. Support. Unity. When it came to opening Birchwood Ballet Academy (BBA), an exclusive studio in Edina, Victoria McNamara wanted a name that reflected those qualities. She also chose to lean into an homage to our great state, aligning her mission with beautiful birchwood trees, which grow strong with the support of others in a spirit of harmony.

“Nothing could describe our mission more,” McNamara says. “Our teachers and staff work as one to develop dancers to be the strongest, best version of themselves, while they contribute to the beauty and artistry of the forest—our academy.”

McNamara also operates Edina’s Victoria Dance Productions (VDP), home to over 400 dancers. Along with experienced instructors and supportive administrative staff members, VDP has brought dance to the lives of students (6 months to adults) for more than 32 years with a full suite of class styles and genres.

But in McNamara’s mind, it was time to dedicate more to the artistry of ballet. In 2019, she launched BBA. “As VDP continued to grow and develop, we saw where many of our dancers wanted a more accelerated and expansive ballet program,” McNamara says. “We created BBA to meet these dancers’ needs and more. By opening the academy, dancers

from outside of VDP are able to work with our amazing instructors and train in the ballet arts.”

Like VDP, BBA is about life balance. If a dancer wants to take one ballet class a week or if they want to train to be a professional ballet dancer, there is room at the barre for all levels. Multiple classes are offered weekly for various levels for ages 6 and older, including adults, that dovetail with dancers’ ambitions and family/school/church balance.

For interested dancers, BBA offers a competition team, which participates in various ballet competitions across the country, including the Universal Ballet Competition in Denver, Colorado, and Iowa City, Iowa, where they showcased classical ballet variations, contemporary solos and classical ballet ensembles.

VOL. 20 NO. 8 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

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

CONTRIBUTING WRITERS

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

DIGITAL INTERN

Alexandra Tostrud

EDITORIAL ADVISORY BOARD

Alison Perrier Briggs, Edina Community Foundation ; Daphne Edwards, Edina Public Schools ; Greg Hoyt, Gather Venture Group ; Shelly Loberg, Edina Chamber of Commerce ; Rebecca Sorensen, 50th & France Business Association ; Jasmine Brett Stringer, Carpe Diem with Jasmine; Kelly Vickers, Zimmer Design; and Annette Wildenauer, BIG Innovation Lab

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

Galleria Edina serves as an unparalleled shopping and dining destination.

Just off its 50th anniversary, Galleria Edina continues to grow as this area’s premier specialty boutique center with 70 retailers, including seven dining destinations. For those appreciative of distinctive shopping and dining experiences, Galleria Edina offers a carefully curated mix of local and national brands, known for their unique and exceptional products.

Exciting, new offerings at the retail epicenter include celebrityfavorite yoga brand Alo Yoga; children’s wear boutique Littles by Sweet Ivy; Face Foundrie’s new, expanded location; gourmet sweets shop Chocolate Moonshine and iconic activewear brand New Balance. Diners will enjoy CRAVE’s recently remodeled venue, featuring a new outdoor patio and Big Bowl’s recent restaurant refresh.

Opening early this year, Lasérie will invite guests to discover the art of cosmetic micro treatments through an elevated med spa experience.

As it continues to showcase select offerings, Galleria launched a major redevelopment project last year, which will feature a 25,000-square-foot Arhaus showroom and spaces for three additional retailers, including the popular French creperie café Sweet Paris, opening later this year.

“We have a long-standing reputation in the Twin Cities as an unparalleled shopping and dining destination, devoted to a

differentiated experience, and we’re continuously developing ways to surprise and engage our community through unique retail concepts and experiences,” says Rachel Oelke, director of marketing.

This includes the annual Galleria Floral Experience, celebrating the natural tapestry of spring. This year’s 15-day show, Escape to Paradise, is set for March 23–April 6 and invites visitors to enjoy the essence of the tropics through vibrant colors, bold prints and exotic blooms in gardens and installations throughout the center.

More than 20 garden designers, installers and expert horticulturalists from Bachman’s expertly prepare and install the florals and plants, sourced from as far away as California, Florida and South America for this very special event. “We’re always surprising and delighting our community with unique experiences,” Oelke says.

GALLERIA

69th Street and France Avenue, Edina 952.925.4321 • galleriaedina.com

A PERFECTLY TENDER AND GUILT-FREE INDULGENCE

This is a lovely spring dish that showcases that pork does not have to be a high-fat option. It’s lean, tender and a great way to have a high-protein diet that never gets boring.

Roasted Pork Loin with Soy and Thyme

Serves 4–6

» 2 lbs. pork loin, trimmed

» ¼ cup soy sauce (low sodium preferred)

» 2 Tbsp. olive oil

» 1 Tbsp. fresh thyme leaves (or 1 tsp. dried thyme)

» 4 garlic cloves, minced

» 1 Tbsp. honey

» 1 Tbsp. Dijon mustard

» freshly ground black pepper, to taste

» salt, to taste (optional, as soy sauce is already salty)

» 1 lemon

» fresh thyme sprigs

Preheat the oven to 375 F. Create the marinade by whisking together the soy sauce, olive oil, fresh thyme leaves, garlic, honey, Dijon mustard and black pepper in a small bowl. Place the pork loin in a shallow dish or large plastic bag. Pour the marinade over the pork; ensure it is evenly coated. Marinate for at least 30 minutes or up to 4 hours in the refrigerator for a deeper flavor. To sear the pork, heat a skillet over medium-high heat. Sear the pork loin on all sides for about 2–3 minutes per side until golden brown. This step locks in the flavor and gives a nice crust. Transfer the pork loin to a roasting pan or baking dish. Pour any leftover marinade over the pork; roast in the preheated oven for 40–50 minutes or until the internal temperature reaches 145 F for a slightly pink, juicy center. Add 5–10 minutes for a welldone roast. Remove the pork from the oven, cover loosely with foil and let rest for 10 minutes before slicing. Garnish with fresh thyme sprigs, and squeeze a little lemon juice over the pork before serving.

Chef Daniel Green specializes in healthy eating. Find his cookbooks on Amazon.

The Art of Mindful Eating

In 2016, I had a short stint of learning loving kindness meditation alongside a group of monks who had invited me to live with them for a few weeks. During this time, I took a vow of silence, meditated for eight hours a day and lived in a small, makeshift, one-room cabin in quiet and solitude. It was during that time I learned the ritual of mindful eating. For the monks, each meal was an act of meditation and gratitude— a chance to acknowledge every step that brought the food to their plate— from the earth’s resources to the hands that harvested, transported and prepared it. This deep connection with each bite encouraged contemplation and appreciation.

If you’re like me and you find that

many of your meals are half eaten as you run out the door, consider a mindful eating ritual at your next meal. Set aside distractions, and simply observe your food. Notice its colors, textures and aromas. Then take a slow and intentional bite. Savor the flavors. As you chew, think about all the people and processes involved in bringing that food to you. Send gratitude to each of them, honoring the collective effort that sustains you. Observe how this changes the way you approach the act of eating, and consider adopting the ritual as a regular practice in your life.

Kelly Smith is a local yoga and meditation teacher and the host of the podcast Mindful in Minutes.

Spring Into Adventure

Spring is a great time to explore a hobby, learn a new skill or try a fun activity. As light and energy increase, we’re eager for adventure and change. Start planning your garden with a workshop at a nursery or garden club. Research the best plants and arrangements for your outdoor spaces before digging in. Beautiful yards lead to meals and parties alfresco, ideal for classes at Cooks|Bellecour or tastings at Edina Liquor.

If summer travel excites you, now’s the time to take a language class or advance your photography skills. The Spanish Institute, Alliance Française, the American Swedish Institute and National Camera Exchange offer programs to help you make the most of your vacation.

Already missing winter? Take a knitting class at Harriet & Alice, or commit to a fitness course at the Loppet Foundation’s Trailhead at Theodore Wirth Park. You’ll be ready for the trails and slopes by fall. Edina Parks & Recreation offers a variety of activities from golf lessons at Braemar to painting, pickleball and local field trips. Welcome spring with something new and invigorating to warm up your skills and social life.

Laura Westlund is an arts writer and editor who lives in Edina. She is an art hound for Minnesota Public Radio.

Photo: Kelly Smith

The Mighty Red

Kismet Poe is a former goth, high school senior and beautiful brainiac. In her, farmwife Winnie Geist finds the angel who calms her son, Gary, the quarterback of the local high school football team in Argus, North Dakota. He has an attraction to risk.

Argus is nestled near an oxbow of the Red River, a large puzzle piece in the breadbasket of North America. The Argus boys play football for each other, rather than for their lackluster coach. Months earlier, nearly the entire football team was involved in a snowmobiling accident on the Geist’s farmland. The people of Argus whisper about this but never in front of the Geists. Kismet’s mother, Crystal, hauls sugar beets from the Geist’s family farm to the processing plant. Crystal’s husband, Martin Poe,

works as a traveling high school theater instructor. After college, the couple followed sugar beet work to Argus. Crystal worries about Kismet dating Gary, and Martin secretly frets about the developing banking crisis. It is late in fall 2008. Martin has been investing the parish renovation funds for Father Flirty. Their worries and fears are not for naught.

Pulitzer Prize winning author Louise Erdrich has crafted a brilliant, humorous novel in The Mighty Red. She weaves the science of farming, the Shakespearean drama of high school life and the love that mothers feel for their children into this phenomenal book.

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

THE MENU Thai Treasures

Explore authentic flavors that satisfy a a variety of cravings.

By Daniel Huss

Quick—pick one word to describe Thai cuisine. Complex is a strong choice. Healthy and diverse are great contend ers, too. Perhaps, the best choice? Flavor. Thai food, with its harmonious blend of sweetness, sourness, saltiness and spici ness is flavor to the nth degree. We are fortunate to have two amazing Thai res taurants in our area.

Coconut Thai

“What makes Thai food so special is that all the flavors can be found in the same place,” says Apple Richards, Coconut Thai Edina manager.

Thai cuisine offers a healthy balance of vitamins (from vegetables), proteins and carbohydrates—all in one dish. Coconut Thai has been offering Thai cuisine for nearly 10 years at 50th & France.

Coconut Thai is Chef Nong’s second location. Her first restaurant is Nong’s Thai Cuisine in Golden Valley, and her third is Coconut Thai On Grand in St. Paul.

Sriwaluck Topeng, better known as Chef Nong, began cooking with her mother in Bangkok in the early 1950s. She launched her professional culinary career in the 1970s and moved to Minneapolis in 1991. Her family recipes, passed down through the generations, are still at the heart of the restaurant’s menu. Nong’s son, Pallop Ratnasingha, one of the owners of Coconut Thai’s Edina location, prepares the sauces for these treasured family recipes in the early morning hours. Even the chefs don’t know the full recipe secrets. Among the most popular dishes at Coconut Thai are Pad Thai and Drunken Noodles, while green curry and red curry are the top curry choices.

“Masaman Curry (potato, tomato, onion and roasted peanuts) is the most popular curry in the world,” Richards, Chef Nong’s granddaughter, says.

Naviya’s Thai Kitchen

Naviya LaBarge learned to cook in Bangkok, Thailand, and learned about restaurants on Minnesota’s North Shore. Naviya’s husband, Kim LaBarge, was the food and beverage director for Hilton Hotels. In 2004, the LaBarge family moved to Grand Marais to open a new venue. On a whim, a teacher asked Naviya if she would prepare food for a school fundraiser. “It sold out,” Naviya says.

Soon Naviya’s food, to go and only one day per week, was featured at Holiday gas stations in Tofte, Lutsen, Grand Marais and Two Harbors.

It was the talk of the towns. Eventually, that same talk would persuade the LaBarges to move south and open their own restaurant. “We opened in the Linden Hills neighborhood in 2010,”

Coconut Thai’s Pad Thai and Drunken Noodles are menu mainstays.

Deep-Fried Chicken Wings are a popular appetizer at Naviya’s Thai Kitchen.

Naviya says. “We did it together. Kim would take care of the front of the house, and I would take care of the back.”

At Naviya’s, the constant is freshness. “We cook fresh from scratch, and we don’t freeze anything,” she says. “We cut vegetables, cook them today and they’re gone.” Food is prepared with minimal oil and without MSG or food enhancers, on an extremely hot wok. “One hundred thirty thousand BTUs. It’s intense,” she says. “The heat opens the vegetables. Try ours, and you’ll understand why they’re so different.

“Everything is handmade, even the egg rolls. We roll it today, sell it and do it again tomorrow,” she says. “I love making good food.”

Coconut Thai, 3948 W. 50th St.; 952.288.2888; coconutthaimn.com @coconutthai_mn

Naviya’s Thai Kitchen, 2812 W. 43rd St., Mpls.; 612.276.5061; naviyas.com

Cultural Mosaic

A new collaborative honors and celebrates a vibrant array of holidays and festivals.

By Feroza Mehta

The Edina Multicultural Collaborative is embracing the diversity of Edina’s community. It’s a joint effort between the Edina Community Foundation (ECF), 50th & France and various cultural organizations based in Edina. The intention is to celebrate multiple faiths and cultures.

This month along 50th and France, you might notice a park bench with an elaborate, 7-foot-tall metal grate in the shape of an arabesque window. The structure is the work of Russell Hamilton, a local artist. The temporary installation will stay up throughout Ramadan and be removed after Eid. The statue is one small part of the collaborative, and it’s important for the founding members of Edina Muslim Community [EMC], a local nonprofit. Afira Hasan and Zujaja Sadiq are excited to be a part of the collaborative because they say it brings visual representation and belonging. Their temporary art installation is one of the first of

many from different backgrounds that will be popping up year round. “Zujaja and I connected with [all the community organizations] in the spring,” Hasan says.

The idea started in December 2023 when Alison Briggs was decorating the city’s Christmas tree for the annual tree lighting event on 50th & France. “The tree lighting ceremony is meant to have everyone involved in the town,” says Briggs, director of ECF. While she was decorating, she says she remembers her family living in New York City and how there is always a menorah next to the tree at Rockefeller Plaza and in Central Park. “I started thinking, ‘Well, we have a lot more than just Jewish and Christian people in Edina. Why don’t we go talk to other people, too, and make sure we have a platform for them to celebrate holidays that are special?’ At a time when everybody seems to be looking at what makes us different, why don’t we start learning about other people

and what makes us different in good ways and celebrate together?”

Briggs reached out to EMC, Edina Asian American Alliance, AshaUSA, members of Edina’s Jewish community and more. The first display was a 6-foot menorah and a 3-foot dreidel for Hanukkah, which was unveiled on November 30 at the same time as the tree lighting ceremony. That initiative was led by Heather Edelson and Lauren Sundick.

“It’s so meaningful just to know that your community is recognized,” says Sundick. Edelson echoes the sentiment. “It’s nice to feel represented. I think that, especially now with the tensions of the world, this coming together is just so peaceful,” she says. “Whatever is happening in other parts of the world, all of us in Edina are very much connected and supporting each other. And that’s how we want our families and our communities to understand we’re supporting each other.”

Photo: Calvin Hafermann; Elizabeth Blackwell

In addition to Hanukkah, there are plans to celebrate other festivals, including Diwali in the fall and Lunar New Year in 2026. That inclusivity brings joy, says Hasan. “I’m ecstatic,” she says. “I’m just so happy everyone’s coming together to really focus on each other and the overall cause, which is to highlight that there are different groups in the community, and that there is always going to be changes and that we’re all a part of it. It’s not only for people to know, but for new people that come in and see that, ‘Hey, you’re welcome here. Edina is a very open community.’”

Photo: Heather Edelson

Left: Afira Hasan and Zujaja Sadiq discuss the design of a bench with an arabesque grate with artist Russell Hamilton.

Right: Lauren Sundick and Heather Edelson pose in front of the menorah and dreidel.

Spice Made Simple

Eats With Mish unwraps the art of Indian cooking for home chefs.

By Meredith Heneghan

ago, but Sen’s impact on Boucher’s life has been transformative. “She’s been teaching me to cook Indian food,” Boucher says, adding that she appreciates that Sen pulls her out of her comfort zone.

“I can honestly say that until I started cooking Indian food, I didn’t even have turmeric in the house,” Boucher says. “She talked me into getting a bigger pan that I bought for some of the cooking that reminds me of a big old stir fry pan I had a long time ago.”

“What’s great is that Mish inspired me to get out of my comfort zone and try cooking new dishes.”

Jackie Boucher, Eats With Mish patron

Learning how to cook Indian food from Sen has been a surprise. “She’s really good about simplifying and making it easy to follow the recipes,” she says. “I think Indian food is known to have complex flavors and uses a lot of different spices, so I think people think it’ll be too hard to cook. I think because it’s not as traditional for most people to cook Indian food in the U.S., when you do cook it, it’s a real treat. Sometimes, it’s even simple things—my daughter loves mangoes, and she loves the Mango Lassi in Mish’s cookbook.”

Sen lives in Chaska, and her cooking blog, cookbook and online videos have gained a following in the Twin Cities in

“When I came to the country at 21, I only knew a handful of dishes,” Sen says. “And the cookbooks make it look and sound quite hard. Even though I was from the culture, I was overwhelmed. All of these steps, I didn’t even have the patience to read it.”

Motivated by frustration at not being able to cook and eat her familiar foods, Sen started experimenting with recipes. “I realized I took in a lot of the smells. I cook a lot by my nose, by olfactory guidance. When I was 16, I spent a year with my grandparents, so I got sort of an apprenticeship with [my grandmother]. Then I knew that the seeds were there— cooking brought me happiness,” she says. “When I came here and I was struggling,

Savory French Toast sits amid a pot of chutney and a spice box or masala dabba.

what helped me was tasting the food and getting whiffs of the smell, and I would let that guide how I would fix it.”

In 2022, after a career as a teacher and a marketing professional, Sen took her cooking business full time. “This was a good opportunity and an idea that was always brewing inside me, but I never had the time to complete,” she says. Her account grew by 12,000 followers in the first year. “I haven’t looked back,” she says.

Sen’s no-nonsense approach to Indian cooking has captured the interest of people like Boucher. “What’s great is that Mish inspired me to get out of my comfort zone and try cooking new dishes. With Minnesota casseroles, we don’t always cook with different spices or heat levels,” Boucher says. “I appreciate Mish’s cooking because I love the taste of all the spices in Indian food, so I enjoyed changing up what I cook at home.”

Some of Boucher’s favorite recipes from Sen are her Chicken Curry, Chana Masala and the Uthappam. “I’m still learning to make some of the other ones, but those ones I’ve definitely made more than a few times,” she says.

LIFE’S BET TER WHEN YOU’RE PROTECTED UNDER OUR ROOF.

Save up to 23% when you bundle auto and home*

PROBIOTICS PIONEER S.K. DASH PROMOTES A GLOBAL MODEL OF PHILANTHROPY WITH HIS CHARITABLE FOUNDATION. FOR THE C AUSE

Written by Jennifer Pitterle

For many philanthropists, the desire to give back is sparked as they achieve big success and are better able to share the financial fruits of their labors. But for S.K. Dash, M.S., Ph.D., D.Sc., an Edina-based scientist and innovator, the urge to support members of his community who are most in need is simply part of his makeup. “In my life, from day one, I care,” Dash says. Growing up in Odisha, India, Dash was a natural leader and helped his peers find resources to play sports and attend school field trips. “Most people never had money for those things,” Dash says. “I made that available for my fellow students.” Dash came to the United States in 1969 to complete his master’s degree in nutrition at South Dakota State University (SDSU). Even there, far from home, he found himself wanting to lift up other students. “I became the international student president to help as many international students as I could,” he says. “I helped bring about 300 students to SDSU.” He facilitated the journey to SDSU for students from India and other countries, all in the

preinternet age. “We just had to mail things and use the phone. It was very nice to see all those guys who came,” he says. After completing his master’s degree and Ph.D. in nutrition and biochemistry, Dash found himself at the cutting edge of a new field in biology: probiotics. He’d been working with livestock and found that a certain kind of probiotic was healing E. coli infections in pigs. Dash completed some studies to show that probiotics could be beneficial, upping the “good bacteria” in the gastrointestinal (GI) tract—in both animals and humans—and minimizing the side effects of antibiotics. In just a short time, Dash found a manufacturer who could produce his probiotic culture at scale, and business was booming. “Probiotics are strain specific,” he says. “I had the right strain that could work for E. coli and also other bacterial infections; it was broad spectrum.” Over the course of his career, Dash has written two books about probiotics and authored or coauthored more than 40 research articles.

By the end of the 1970s, Dash had been serving as the director of Food and Drug for the state of South Dakota for several years and was still involved at SDSU. In 1979, he officially founded UAS Laboratories to develop and market his probiotics products, quickly becoming known as a pioneer of the global probiotics industry. It was also time for a move to the Twin Cities. He and his wife, Kalpana Dash, originally settled in Bloomington to raise their two sons, Rajesh and Dave Dash. The family moved to Edina several years later. “I joined the Edina Rotary Club and that was one I really liked. We met every week and worked for the community,” he says. Rotary has remained close to his heart—last April, Dash and Kalpana were inducted into the Arch Klumph Society, a lifetime honor for Rotarians who have contributed $250,000 or more to The Rotary Foundation.

Dash—affectionately and alliteratively known as “Dr. Dash” to almost everyone—has had a visible impact via service and philanthropy. Over the past 30 years, he gradually transitioned from the day-to-day work of running his probiotics company to a heavier focus on philanthropy. He now runs the Dr. Dash Foundation, his charitable organization through which he supports dozens of education- and health-related causes around the world. “Helping others and giving means a lot to me,” Dash says. Among many appointments, he’s the chairman of Kalinga Hospital in Odisha, and has helped greatly improve its offerings for medical staff and patients, making it one of the region’s foremost multispecialty health care centers.

Closer to home, Dash is deeply involved with the community. The Minnesota History Center recently named the Dr. Dash Foundation Rotunda in his honor, thanks to his support of the Minnesota Historical Society and its cultural programs. He has also served as the chairman of the Hindu Society of Minnesota and was heavily involved in the building of its temple in Maple Grove, the first of its kind in Minnesota.

Perhaps most incredibly of all, Dash is still involved—in a hands-on way—with all of his projects, even at 81. He travels to India frequently to oversee his various initiatives, including Kalinga Hospital, and says, without a trace of hyperbole, that he still works for 20 hours a day. When he’s home in Edina, he works late into the night, so he can connect with Indian colleagues (there’s an 11-hour time difference). He speaks with familiar fondness of his now-grown sons and his three grandchildren, who live in California. Dash is passionate about helping children and young adults everywhere find educational opportunities and donates dozens of scholarships every year. “If you address kids where they are, they will be with you,” Dash says. “Many, many kids nowadays are volunteering. That’s one very nice thing.”

In a decades-long career that has involved not one but countless “very nice things,” Dash remains tireless in his commitment to serving all of his communities—from Edina to Odisha— and inspiring a new generation of scientists, doctors, cultural ambassadors and philanthropists who are making the world a better place.

To learn more about Dash and his work, visit drdashfoundation.com.

Dr. Dash Foundation

“IN MY LIFE, FROM DAY ONE, I CARE.”

S.K. DASH, PH.D., DR. DASH FOUNDATION

Top: S.K. and Kalpana Dash

Bottom: Kalinga Hospital is one of Dash’s projects in India. In Minnesota, he sponsors scholarships for college-bound students, supports the Minnesota Historical Society and is active in the Rotary Club of Edina.

Puttshack features four different courses of 9-hole mini golf. Screens help guide players through the game. “Trackaball” technology keeps a tab on the score for you. The tee features a black hole upon which you place the ball. Hit once you see the tee light up green.

Tee Time Reimagined

Southdale Center plays host to high-tech mini golf concept.

Written by Mollee Francisco — Photos courtesy of Puttshack

When Krista Peterson was looking for a place to host the annual holiday party for Peter’s Billiards & Home, she needed only take one look at Puttshack’s billiards-themed hole of mini golf before she knew she had found the perfect party match for her family’s business. “Of course, I loved the pool table one,” Peterson says. She thought employees would enjoy it too, along with the air hockey-, Pac-Man- and Tetristhemed holes, and all of the other clever game themes scattered across Puttshack’s four mini golf courses.

Last October, Puttshack opened at the eastern end of Southdale Center, near Kowalski’s Markets, offering customers of all ages a unique, indoor, upscale mini golf experience perfect for everything from date night to a family outing to a large-scale celebration. “Mini golf is all something we know and love,” says Puttshack’s chief marketing officer Susan Walmesley. “There’s a nostalgia to it.”

What sets Puttshack apart from the standard mini golf experience is the technology. “It’s techinfused mini golf,” Walmesley says. “It’s really interactive.” With the proprietary technology built right into the golf ball, there is no need to keep score at Puttshack. The ball is assigned to an individual player and tracks the number of hits made during play, displaying the results on a monitor connected to each hole. The ball also notes any points lost via hazards or acquired via bonus areas. “High score wins,” Walmesley says.

YOUR LUXURY REAL ESTATE ADVISORS

Our top agents provide in-depth market insights, local expertise, and targeted strategies to showcase your property and connect buyers with the lifestyle they desire. Keenan

952-240-4903

Cari

612- 990-6444

John Everett 952-221-5464

Amy & Ali Deckas 612-735-7430

Scott & Michele Skjei 612-414-3213

Megan Brinkman 612-802-5057

David Anderson 612-750-2209

Mary Krieter 612-719-0665

Hopping Across the Pond

Puttshack made its debut in the United Kingdom in 2018. And while there are four locations in England, Edina’s Puttshack is the 16th location in the United States, with many more planned. Edina is the first Puttshack to open in Minnesota although another one is already in the works for Minneapolis.

Jan Worthen heard about Puttshack from a friend in Colorado who had been to one locally and saw there was one opening in Edina. On her friend’s recommendation, Worthen and her husband went to check out Puttshack with another couple. “The design was great,” she says. “It was fun, clean and the food was great.” Worthen says they loved how different the mini golf experience was. “It was innovative … We’d definitely go again,” she says. Not only would they visit again, but Worthen says they’d make it a family affair. “We’ll go back with the kids,” she says.

Peterson had the chance to take her kids, and they love it. “They think it’s super fun,” she says. “I love the fact that it’s a place I can take the kids, and my husband and I also enjoy it,” Walmesley says. “There aren’t many places you can take multiple generations.”

Innovative Design

Krissy Sommerstad hosted her golf-loving husband Paul Sommerstad’s 42nd birthday at Puttshack. Their party consisted of 20 adults — all first timers. “I think everybody loved it,” Sommerstad says. “The sets, themes and displays are all so cool … Everyone was surprised and delighted by the technology of the game. It took us a while to figure it out, but once we did, it made it all the more fun.”

Sommerstad says with each hole’s unique opportunities for bonus points or hazard deductions, there’s a bit of a learning curve, but it’s a fun one. For example, the trivia hole requires players to look at a Minnesota-themed question on the monitor and then putt toward true or false to answer the question. Get it right and score points. Get it wrong and lose points. On the fourth hole, if you can putt your ball under a flashing token to complete four in a row, you’ll earn 10 bonus

points. On the pinball hole, you can collect bonus points by hitting flippers along the way.

“There’s some element of skill. There’s some element of luck,” Walmesley says. And with four courses, there is plenty of variety as well. Not all of the games are unique to each course, but no two courses are the same, enticing players to try multiple courses during their visit.

Peterson has had a chance to play three of Puttshack’s courses and loved that there were two ADA accessible courses. “It seems like almost anyone can play,” she says.

Tee times for the nine-hole courses can be reserved online ahead of time, although walkins are also welcome based on availability. Costs range from $9 for kids under 12 years of age to $14 for adults. Kids are welcome at Puttshack until 8 p.m., when it becomes a venue exclusively for ages 21 and older.

Supertubes are found throughout the course. It’s a green glowing circle that will score extra points and maybe even a hole-in-one.

Food and Drink

In addition to the mini-golf, Puttshack features a full bar and restaurant. “It’s a global concept,” Walmesley says. “Most everything is made from scratch.”

Walmesley says the highlights of the menu include Buffalo Chicken Dip and an “incredible” burger. Peterson had a chance to try the dip and loved it. She says the Pad Thai Chopped and Korean BBQ Bao Buns were also really good. “We were really impressed with the food and drink quality,” Sommerstad says, noting their party menu of heavy appetizers like sliders, flatbread pizza and Caesar salad. “Everything was really good.”

Sommerstad also gave the thumbs up to the Martinis and specialty drinks they ordered. “We have as good a mixologist as we do a chef,” Walmesley says. “We feature 12 craft cocktails and a handful of mocktails.”

In the warmer months, Puttshack opens its doors to an expansive terrace, expanding its already impressive capacity. And for those looking for their own space, Puttshack offers a rentable private dining space with a bar and private course that can accommodate 80–100 guests, depending on the set up.

“I definitely want to go back with the kids,” Sommerstad says. “And other adults.”

330 Southdale Center; 952.900.7888; puttshack.com Puttshack @puttshack

Puttshack

Left: The Spiced Pineapple Mezcal Margarita is topped with a hibiscus sugar rim and features a jalapeño popsicle.

Right: The Atlanta Hot Sandwich features spicy fried chicken.

Written by Feroza Mehta — Photos by Chris Emeott

WE HONOR EDINA’S CULTURAL DIVERSITY BY

TAPESTRY

SHARING CHERISHED TRADITIONAL RECIPES.

March’s calendar is full of a vibrant mosaic of cultural and religious celebrations, each a unique thread in the rich tapestry of our community. What better way to honor these cherished festivities than by exploring the flavors that define them? Through the dishes prepared with love and tradition, we connect to the heart of these special days.

We spoke with citizens of Edina to learn what their

holidays mean to them and the signature dishes that hold a special place in their hearts and at their tables. These stories and recipes invite you to savor the traditions that make Edina’s cultural fabric so beautifully diverse. The common thread of all the holidays of Eid al-Fitr, Holi, Purim and Ramadan is that they rally around community and togetherness. How fitting that we focus on what unites us food.

Keema Samosa

Ramadan

February 28–March 29

Rukshi Tazeen is known for cooking every single dish at her house parties, which usually have upward of 50 people in attendance.

Keema Samosa

“Keema Samosa is a triangular shape and crispy texture with rich spiced flavorful meat filing. It has been one of the main Ramadan traditional snacks during iftar. The savory minced meat filling and crispy pastry helps satisfy the hunger after a long day fast. It can be prepared in advanced and frozen and fried when needed or if a sudden guest arrive or kids are hungry. Keema Samosas are served with sweet spicy tamarind and mint spicy chutney. Growing up in India, samosas with different fillings has been my favorite snack during different festivals, but Keema Samosa was traditionally made during Ramadan by my mom, and she made the best Keema Samosas I’ve ever had.” —Rukshi Tazeen

Purim

March 13–14

Sheri Rosen is an active member of Edina’s Jewish community and is also a renowned home chef, known for her delicious challah and amazing school lunches she packs for her kids.

Hamantaschen

“On Purim ... we exchange small gift baskets of food, called mishloach manot, with friends and family. These are often filled with candy, fruit, snacks and Hamantaschen. Hamantaschen are filled, three-sided cookies and are a traditional part of Purim celebrations. My favorite Hamantaschen recipe is from my great-auntie Na, with a few changes of my own. Hamantaschen are delicious, and they feel special every year because we only make them around Purim time. I love making Hamantaschen with my children and beginning our Purim celebration together in the kitchen.” —Sheri Rosen

Hamantaschen

Holi

March 14

Sayali Amarapurkar and Kamal Aggarwal are active in the community and both are members of AshaUSA, a local charity that promotes mental health awareness in the South Asian diaspora.

Maharashtrian Puran Poli

“Puran Poli is a festive delicacy that brings warmth, sweetness and joy to any occasion. It’s especially cherished during the spring festival of Holi (Festival of Colors). Growing up and even now in my native state of Maharashtra, India, as spring gets near, people chant, ‘Holi re Holi, Purnachi Poli (Here comes the festival of Holi and brings us the sweet treat of Puran Poli)!’ It is a traditional Maharashtrian sweet flatbread, especially popular during festivals like Holi and Diwali. It’s made with a stuffing of chana dal (split chickpeas also known as Bengal gram), jaggery and aromatic spices, encased in a soft, thin dough. The combination of the sweet, spiced filling and the crispy, golden-brown outer crust is simply irresistible!” —Sayali Amarapurkar

Sweet Lassi

“Lassi is the popular and traditional yogurtbased drink from North India that is the centerpiece of Holi celebrations. During Holi, we enjoyed playing with a variety of colors and drink Lassi and eating loads of bhujiya, pakoras and sweet malpuas. No Holi celebration is complete without them.” —Kamal Aggarwal

» 2 cups plain yogurt

» ¾ cup water

» sugar

» cardamom powder

» pistachios or almonds (for garnish)

» ice cubes

Soak the pistachios or almonds in water for 20 minutes. Remove the skin and chop finely. Set aside. Place yogurt in a mixing bowl; add water, sugar and cardamom. Use an electric mixer to

Maharashtrian Puran Poli

Sweet Lassi

Sheer Khurma

blend the ingredients together. You will know it’s ready when the yogurt becomes smooth and frothy. Check the taste, and add sugar to your preference. Pour the Lassi into a glass, and garnish with a pinch of cardamom powder and chopped nuts. Add ice cubes to serve it chilled. If using a blender, you can include the ice cubes when blending and serve chilled.

Eid al-Fitr

March 29–30

Rukshi Tazeen provides us with her favorite Eid recipe, Sheer Khurma.

Sheer Khurma

“Sheer Khurma is a sweet dish. We have to eat something sweet. Every Muslim family will make it on Eid. That’s what we eat before we go to the mosque for prayer.”

—Rukshi Tazeen

POWER PLAY

Restaurateur Daniel del Prado and team open an elevated sports bar at 50th & France.

Written by Jennifer Pitterle — Photos by Chris Emeott

Situated in the bustling 50th & France retail district, a new restaurant concept from Twin Cities chef Daniel del Prado offers a fresh take on neighborhood dining. Co-owned by Del Prado and his business partners, husband-and-wife team Spencer and Carla Jones, Dexter’s balances casual comfort with refined touches, creating a space where anyone—from couples on dates to sports fans wanting to catch a game—feels at home.

From the outset, the trio behind Dexter’s wanted to create something unique for the neighborhood—an accessible, yet elevated dining experience. “The way I describe the concept of Dexter’s is well-executed food, drink and atmosphere but with more of a neighborhood feel,” Spencer says. Dexter’s opened last

August and has been well received by both foodies and walk-in shoppers in need of a bite; around 70 percent of patrons make reservations, while the remaining 30 percent are folks who stroll in from the neighborhood and employees of nearby businesses. Del Prado says it’s an ideal balance.

Filling a niche in the restaurant scene—in this case, the welcoming vibe and familiar food of a sports bar, with refined aesthetics and an elevated menu—is nothing new for Del Prado, whose Twin Cities concepts have earned him a reputation as a local tastemaker. Dexter’s is part of his evolving journey. “I open a lot of places, so my next page is kind of to partner with people,” Del Prado says. He wants to use his resources and kitchen

Left: Spencer and Carla Jones co-own Dexter’s with Daniel del Prado. The sports bar’s namesake is the Joneses’ bulldog, Dexter, who is lovingly held in Carla’s arms.

Right: A popular snack is the Potato Waffle with dill sour cream, served with trout roe.

expertise to help young restauranteurs, like Spencer and Carla, bring their ideas to life.

Del Prado met Carla when she worked at one of his other establishments, Minneapolis’s Martina, several years ago. “Spencer and I also loved going to Daniel’s other restaurants, so we would always see him and say, ‘Hi,’” Carla says. “They approached me and said, ‘We should open a burger place,’” Del Prado says. “I thought they were joking at first.”

But the offhand suggestion quickly came to seem like a great business idea, since a sports bar was something Del Prado had always been interested in. “I’m from Argentina,” he says. “We

don’t have sports bars.” The trio started to brainstorm specifics, and they bonded over their shared love of dogs, including the Joneses’ beloved bulldog, Dexter.

“I’m very shy and reserved, but when I see a dog, they brighten my face,” Del Prado says. He, Carla and Spencer would text back and forth, often sharing photos of their pets, so it was a nobrainer that Dexter himself would be an integral part of the concept of their new restaurant. The logo features an image of Dexter, and the space is adorned with photos of dogs of all kinds. The outdoor patio space at Dexter’s is dog-friendly and even features a special menu for pups, which will debut this spring.

Left: Christian Dean Architecture created the interior design of Dexter’s, which features warm wood and subtle fixtures, acccented greenery. The entryway is decorated with dog portraits.

Right: Dexter, the namesake of this elevated sports bar, eyes the Elote Burger.

Left: The Elote is a burger made with wagyu beef, charred corn, white american cheese, chipotle mayonnaise, jalapeño and cilantro

Top right: Dexter’s has a variety of beer on tap along with a Dirty Vodka martini made with vodka, brine, herbs and garnished with olives.

Bottom right: Cinnamon Dry Rub Wings.

“THE WAY I DESCRIBE THE CONCEPT OF DEXTER’S IS WELL-EXECUTED FOOD, DRINK AND ATMOSPHERE BUT WITH MORE OF A NEIGHBORHOOD FEEL.”

Spencer Jones, co-owner of Dexter’s

Finding the space for Dexter’s at 50th & France was serendipitous, too. Del Prado knew the owners of Agra Culture, the previous restaurant tenant at the location, and they contacted him to ask if he’d like to take over their lease. “We all live close by, and we ... thought that it was a good fit for what we were discussing,” Spencer says.

Although the original concept was intended to be more casual—a true sports bar—the team couldn’t help but get excited about the space and the possibilities it offered. “We wanted to make it look not like a sports bar,” Del Prado says, noting the softer, “more feminine” design touches that distinguish Dexter’s from typical burger joints. They worked with Christian Dean Architecture on the aesthetics, which feature warm wood, understated finishes and soothing pops of greenery.

Culinarily, Dexter’s is Del Prado’s interpretation of what a burger place can be. The menu features traditional fine dining hallmarks, such as oysters and wedge salads, alongside comforting sports-bar fare, like cheese curds and burgers. The Elote burger, highlighting charred corn and chipotle mayonnaise, has proved especially popular during Dexter’s initial run. There are sandwiches—fried chicken and tuna melts, among others—and even a kids’ menu with classics like chicken strips. The dessert menu is as thoughtful as everything else and includes Minnesotamade Little Bird gelato, cakes, shakes and floats.

As Dexter’s continues to earn a following at 50th & France, the owners have big plans for the future. Del Prado is already thinking about expanding the concept. “Eventually, we would like to create more locations like this,” he says. “This is a brand, and we are thinking about expanding.”

Beyond their plans for growth, Del Prado and the Joneses are passionate about contributing to the neighborhood’s growth and vitality. “I love the interaction of different restaurants,” Del Prado says. He points to the North Loop’s transformation from industrial district to food mecca as an example of how restaurants can drive community progress. “I feel like the more, the merrier ... Restaurants can change a neighborhood.”

Dexter’s, 3717 W. 50th St., Mpls.; 612.200.9047; dextersmpls.com @dextersmpls

“My little girl lit up when you visited her hospital room. She is 3 and loves to dance. She went from not willing to get out of bed to dancing during her lesson. Thank you for doing what you do. She loves her special outfit and the ballet shoes you gifted her.”

- Patient’s Mom

TAKING THE PLUNGE

Edina Schools and its Edina Unified program are gearing up for their annual Polar Plunge. This year, two exciting events will take place—one at South View Middle School and another at Edina Performing Arts Center for students of the high school and Valley View Middle School—offering double the opportunity to make a splash for a great cause.

Participants will brave the icy waters to raise money for the Special Olympics and the Edina Unified program, which promotes inclusivity through sports and activities for individuals with visible and invisible disabilities. The Polar Plunge is more than a fundraiser. It’s a celebration of community spirit and support for programs that make a lasting impact. Whether you or a student you know is taking the plunge, donating or cheering from the sidelines, your participation helps champion inclusion and empowerment.

Dive into the fun to help create meaningful opportunities for all. Visit the Polar Plunge event website for more information. —Feroza Mehta

Polar Plunge for Edina Unified. Times vary, March 28. South View Middle School, 4725 South View Lane; 952.848.3700; and Edina Performing Arts Center, 6754 Valley View Road; edinaschools.org and plungemn.org @edinaunified

Last year’s Polar Plunge raised more than $78,000 for Special Olympics and Edina Unified.

LOCAL EVENTS

03.04

21st Century Book Club

Comma, A Bookshop is a quaint bookstore in Linden Hills that hosts several book clubs, one of which features the best books this century has seen so far. This month’s title is The Warmth of Other Suns by Pulitzer Prize-winning author Isabel Wilkerson. Ages 18 and older. Free, registration required. 6–7:30 p.m. Comma, A Bookshop, 4250 Upton Ave. S., Mpls.; 612.922.2211; commabookshop.com

03.08

Create Your Own Mini Fidget

Hands-On Art is a monthly children’s art activity, teaching basic hand-stitching methods to make mini fidgets. Materials provided. Grades 1–5. Free, registration required. 2–3:30 p.m. Edina Library, 5280 Grandview Square; 612.543.6325; hclib.org

03.17–03.18

Release Party

Sunrise on the Reaping is the fifth book in the Hunger Games series by Suzanne Collins. To celebrate, Wild Rumpus Books is throwing a party. In addition to snacks and trivia, there will be a costume contest. All ages. $35.52, registration required. 10 p.m.–midnight. Wild Rumpus Books, 2720 W. 43rd St., Mpls.; 612.920.5005; wildrumpusbooks.com

03.19

Curated Conversations

This in-depth exploration of the artists featured at the Minneapolis Institute of Art is held on the third Wednesday of every month. This session is all about the work of Mary Cassatt, renowned for her contributions to Impressionism. Ages 18 and older. Free, registration required. 1–2:30 p.m. Terrace Room, Arneson Acres Park, 4711 W. 70th St.; edinamn.gov

03.20–03.22

Disney’s Descendants

The Musical Valley View Middle School Thespians present the annual musical, full of comedy, adventure and hit songs from the Disney Channel movies. Teen children of Maleficent, Jafar, Cruella and the Evil Queen leave imprisonment on the Isle of the Lost to attend a prep school with the children of Disney heroes. All ages. Prices vary. Times vary. Edina Performing Arts Center, 6754 Valley View Road; valleyview.edinaschools.org

03.24–03.28

Mah Jongg Boot Camp

Beginning Mah Jongg, a four-day boot camp, promises to get participants ready to play with the best of them. Ages 18 and older. $145, registration required. 10 a.m.–12:30 p.m. Edina Community Center, 5701 Normandale Road; 952.848.3952; communityed.edinaschools.org

Compiled

St. Patrick’s Day Parade

AREA EVENTS

Through 03.23

A Midsummer Night’s Dream

The Guthrie Theater brings one of Shakespeare’s beloved plays to the Wurtele Thrust Stage. Enjoy the timeless, enchanting masterpiece, directed by Joseph Haj. Ages 12 and older. $32–$92. Times vary. Guthrie Theater, 818 S. Second St., Mpls.; 612.225.2224; guthrietheater.org

03.07–03.09

Romeo & Juliet: A Rock Ballet

Twin Cities Ballet of Minnesota presents this world premiere. The classic tale is set to the music of Queen, performed by Mark Joseph’s Dragon Attack, a tribute band. All ages. $46.50–$65.50. Times vary. Fitzgerald Theater, 10 E. Exchange St., St. Paul; 952.452.3163; twincitiesballet.org

03.10 and 03.17

Kickin’ It Irish

The production features Dublin native, Cormac Ó Sé, from the original company of Riverdance, and the O’Shea Irish Dancers. All ages. Prices vary. Dinner at 5:30 p.m. and show at 7:30 p.m. Chanhassen Dinner Theatres, 501 W. 78th St., Chanhassen; 952.934.1525; chanhassendt.com

03.17

St. Patrick’s Day Parade

Celebrate Irish heritage during St. Paul’s annual St. Patrick’s Day Parade. It starts at Rice Park and ends at Mears Park. All ages. Free. Noon. Downtown St. Paul; stpatsmn.org

The

City of Edina applauds Galleria Edina for being a Green Business!

While the annual Floral Experience is a fun celebration of the natural world, the Galleria’s truly “green” initiatives take forms that are less flashy but make a material difference all year round. The shopping center lowered its energy consumption with Solatube skylights and energy-efficient LED fixtures. Galleria Edina has made a considerable investment in electric vehicle charging stations for the public. Mall restaurants have a food waste recycling program, reducing the mall’s landfill contributions and supporting local agriculture by providing farmers with valuable organic material. Several retailers also play a role in securing our collective future by coordinating clothing take-back and recycling programs.

The City of Edina is committed to reaching its Climate Action goals and is interested in recognizing businesses like Galleria Edina for doing their part. For more information or to apply to be a Green Business, visit BetterTogetherEdina.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.

Unfiltered Fabulousness

A last-minute walk around Centennial Lakes results in a breathtaking photo.

Serendipity strikes when we least expect it. For Edina’s Nikole Rutzen, it was a fall day in October when she took a last-minute stroll around Centennial Lakes Park with her daughter, Ellen.

“We just went on a walk in one of our favorite places in Edina. That night we thought, ‘Let’s take a quick lap,’” Rutzen says. As they neared Microsoft, the lake came into view. “We hit the corner, and I thought, ‘Wow, that’s literally a mirror.’ The sky was perfect, and it was a perfect reflection. You had the sun in the background. It was just everything, doubled,” she says.

A resident of Edina for 25 years and an avid reader of Edina Magazine for the last 20, Rutzen is a fan of the Images of Edina contest. “We always look for someone we know and pictures of places that we’ve seen,” she says. When she showed her photos to her kids she says she remembers telling them, “Huh, those actually could be one of those that could be submitted.”

While Rutzen doesn’t call herself a photographer, she notes that she was just lucky enough to witness and record a rare beauty. —Feroza Mehta

Photographer: Nikole Rutzen

Title : Symmetry at Sunset

Equipment: iPhone XR

Category: Businesses

Award: Second Place

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

Ready to find your new best friend?