Dining spot’s second location settles into Minnetonka neighborhood
Photo Credit: Chelsie Lopez Productions
Dessert on Wheels, page 20
Photo: Chris Emeott
“Springtime is the land awakening. The March winds are the morning yawn.” —Lewis Grizzard, American writer and humorist
14
Don’t You (Forget About Me) Podcasters remember iconic 1984 movie during a live podcast.
16
Clear Focus
Wayzata Rotary Club is anchored in the community’s history and future.
18
Early Inspiration, Long-term Impact
Wayzata’s Melissa Leick offers valuable perspectives to support Children’s Theatre Company leadership.
FEATURES
20
Dessert on Wheels
Ice cream sandwich cart adds fun twist to special events.
24
Brick by Brick
Two local girls help build a brick oven in Costa Rica for a family in need.
30
March Madness … but Nicer
Take basketball watch parties from a toss-up to a slam dunk. TASTEMAKERS
38 Heather’s 2.0
Dining spot’s second location settles into Minnetonka neighborhood.
from the EDITOR
The memory is embedded in my mind. It was about this time of year. We had just moved to the Twin Cities—for the second time. I sat one evening at our kitchen table with community education and park and recreation catalogues opened to dog-eared pages and registration forms stacked and divided per child. I considered. I planned. I registered. And I submitted payments. A lot of them. I sat back and thought, “What am I doing?” Why was I shelling out so much money to keep three little boys entertained and occupied for the summer at camps for this and programs for that? Those kids were being given a lot of opportunities, but what were they giving? Was I missing an even more important opportunity for them during summer break?
Along with the camps and programs, which were amazing (Hands down, I’d sign them up all over again!), I found ways for the kids to volunteer that summer and many summers and school years after that. Calling bingo at a senior center, organizing a church library, running movies at a senior living facility and serving weekends at a respite program were just some of the service areas.
So many young people in our community volunteer in a host of ways, and it’s so gratifying to learn about those acts of volunteerism. Bravo! In keeping with our commitment to showcase local students doing good, read on page 24 about how Abby Stovern of Orono and Rosie Carnivale of Independence served others in need. (Our annual Senior Spotlight articles each August also showcase amazing acts of service. Find those stories at lakeminnetonkamag.com.)
The inspiration to volunteer can be planted during one’s younger years, and, hopefully, it continues to grow as it does with Rotarians. On page 16, we continue our series about local Rotary organizations with an article about the Wayzata Rotary Club. “We’re not afraid to dream big and set bold goals,” says Anita Rieder, past club president. And sometimes the impetus for dreaming and goal setting can start over a child’s summer break!
What’s one of your goals?
ON THE COVER
Renée Stewart-Hester renee@localmedia.co
Be sure to visit lakeminnetonkamag.com to view the Best of Lake Minnetonka finalist list in our annual Readers’ Choice Poll, starting March 1. The winners will be announced in our July issue and on our website.
Photo: Chris Emeott
Heather Asbury , Photo by Chris Emeott, page 38
MINNETONKA
VOL. 19 NO. 11 lakeminnetonkamag.com
PUBLISHER
Susan Isay
EDITOR
Renée Stewart-Hester
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
Andrew Akhaphong, Hollie Blanchard, Jan Cook, Laurel Famigletti, Alison Feik, Lynette Kalsnes, Spencer Olson, Rima Parikh, Molly Rivard, Raela Schoenherr, Lisa Stevens and Katie Tomsche
DIGITAL INTERN
Alexandra Tostrud
EDITORIAL INTERN
Findlay Drabrant
EDITORIAL ADVISORY BOARD
Mary Cornelius, Minnetonka Schools ; David Decker, House Novel ; Sue Gartner, Crown Warehouse & Delivery Service ; Kelly Olsen, Olsen Global ; Michele Phillips, blogger, writer and photographer ; Anna Skemp, Greater Wayzata Area Chamber of Commerce ; and Amanda Zielike, House Novel
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
This photograph was captured in Omaha, Nebraska, at La Buvette, which translates to buffet in French. The viewer is invited to feel the reverence for the art of savoring food, wine and friendship, creating memories that linger long after the dishes are cleared.
Hollie Blanchard is a founder and art concierge with The Art Girls. View more at artgirlsmpls.com. Art Girls Minneapolis @artgirls_mpls
Title: La Buvette
Medium: Photography
Artist: John Christenson
A Plateful of Memories
Welcome contributor Rima Parikh, owner of Wayzata’s The Thinking Spot, which focuses on STEMrelated books and games for curious minds of all ages. Learn more at lakeminnetonkamag.com.
In Bite by Bite, poet and essayist Aimee Nezhukumatathil explores the way food and drink evoke asso ciations and remembrances. It is a lyrical book of short essays about food, offering a banquet of tastes, smells, memories, associations and marvelous curiosities from nature.
Of its 40-odd mini essays, many are about a variety of fruits, almost guaranteeing there’s one in there you haven’t yet heard of, including apple banana, mangosteen, pawpaw and other seemingly random food items.
St. Patrick’s Day Flip
Along the way, travel the world with stops in French Polynesia, Greece, Hawaii, India and the Philippines. Each essay ties the food with a humorous personal reflection, making it thoroughly enjoyable to read and explore how foods are so central to our identities, heritage and memory.
In addition to gracing your shelves, this beautifully illustrated and designed book also makes an ideal gift for the foodie in your life.
Read more at thethinkingspot.us.
As we lean into this month’s St. Patrick’s Day and this issue’s food theme, let’s try a recipe, which celebrates—the potato. Whether served with bacon and eggs or as a hearty snack, this Irish Boxty recipe has a perfectly crisp exterior and soft interior.
Boxty (Irish Potato Pancakes)
» ¾ cup russet potatoes, mashed
» ¾ cup red potatoes, shredded
» 1 cup all-purpose flour
» ¾ tsp. baking soda
» 1 cup buttermilk
» 1 ½ tsp. chives, chopped finely
» salt, to taste
» pepper, to taste
» butter for frying
» bacon, optional
» cheddar cheese, optional
Add the mashed and shredded potatoes to a medium bowl. Using a spatula, mix in the flour and baking soda. While mixing, slowly add the buttermilk. Mix in the chives, salt and pepper, and optional ingredients, if using. Melt the butter (roughly 2–3 Tbsp., depending on the size of the pan) in a heavy-bottomed sauce pan or Dutch oven over medium heat. Once the butter begins to froth, add a spoonful of batter to the pan. Fry on each side for 2–3 minutes or until golden. Flip; fry the remaining side for 2–3 minutes.
Tonka Bay’s Spencer Olson continues to expand his cooking repertoire. Taste more at thewoodenspoonchefs.com.
Minnetonka Beach’s Ma Kloss
For decades, Minnetonka Beach was home to Annie Kloss, known by many as “Ma,” the town’s legendary entrepreneur and proprietor of Kloss Tavern.
A savvy businesswoman, Kloss weathered the Great Depression with an iron will and a warm heart. Her tavern became a welcoming place, founded in her front yard, following her husband’s death and the repeal of Prohibition in 1933. With hearty breads and steaming soups, made with her garden ingredients, Kloss’ generosity was her hallmark; she never turned away a hungry visitor.
After World War II, the tavern doors were thrown open each year on Kloss’ birthday, a tradition that continued until shortly before her death in 1974. The community she loved was invited to celebrate with a menu of her favorites, featuring a lake-style smorgasbord of baked beans, homemade pickles, potato and egg salads, and ham and roast beef sandwich delights.
Kloss credited her ability to cook for a large group to her early married days, managing the family’s boarding house where she daily fed 25–50 men, plus her six children. Quick to share that she never used a formal recipe, patrons recalled everything that Kloss created always turned out delicious.
Liz Vandam is a member of the Lake Minnetonka Historical Society, which tells the story of Lake Minnetonka by collecting, preserving and sharing its history. Discover more at lakeminnetonkahistory.org.
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Kloss Tavern Minnetonka Beach c. 1960s.
Don’t You (Forget About Me)
Podcasters remember iconic 1984 movie during a live podcast.
By Renée Stewart-Hester
John Bender, Andrew Clark, Brian Johnson, Allison Reynolds and Claire Standish served detention, and many of us had a big screen view of their teenage angst on that sequestered Saturday in the Shermer High School library. For a fair amount of Generation Xers, The Breakfast Club was a seminal movie, and podcasters Kelly Jo McDonnell and Jason Anderson are marking the March 24 detention day with a live podcast of Latchkey Logic from the BLVD Kitchen & Bar in Minnetonka.
“Generation X does not have a national holiday, so why not March 24 because on that date back in 1984 is when The Breakfast Club kids were in detention?” Minnetonka’s McDonnell says.
The duo launched the weekly podcast in April 2024 as a natural outgrowth of McDonnell and Anderson’s interest in all
Photos: Cy Dodson, Triumph Pictures
Kelly Jo McDonnell and Jason Anderson
things Generation X. It’s recorded at Triumph Pictures Studios in Minnetonka with topics including fashion, malls, music, prom season and so much more.
The podcast is also a natural fit for McDonnell, who for about 30 years has worked as producer and writer for Ron Schara Productions (Minnesota Bound on KARE 11). Her work has also appeared on FanDuel, NBC, The Discovery Channel, The History Channel and other networks, and she’s a six-time Emmy award-winner.
“At my day job, I produce podcasts (Minnesota Bound for Talk North), but it took my buddy [Anderson] to mention to me that we should host our own [podcast]. We are always gabbing about Gen X music and fashion, so why not make it official and fun?” McDonnell says. “As luck would have it, my hubby, Cy Dodson, had just bought some podcast broadcast equipment and wanted to test it out. We were the guinea pig podcast for him.”
The duo recorded the debut episode, Gen Xtroverts, on the fly. “It was as raw and authentic as you can get but with first class production, so go figure,” she says. Guests are welcome on the podcast. One of their favorite guests is former Minnetonka resident and author Mia Mulrennan, who is researching a book on Generation X. The author’s first book is Passed Over and Pissed Off. “It’s fascinating to hear research explaining why we are the way we are,” McDonnell says.
For some, recording podcasts can be challenging, since there’s no immediate feedback and reaction from an audience. McDonnell doesn’t find it to be an issue. “I work in TV, so I’m used to no immediate reaction. At least, I don’t see it real time,” she says. “We see plenty of reactions on social media though. [Anderson] and I love to see people commenting through Spotify and Apple podcasts. That’s when it hits home—Hey, people are listening!”
Latchkey Logic can be found wherever podcasts are offered.
What: Live taping of Latchkey Logic
When: 5 p.m. March 24
Where: The BLVD Kitchen & Bar, 11544 Wayzata Blvd., Minnetonka; 763.398.3200; blvdkitchen.com
What Else: Entry tickets are $5 and will include free beer, snacks and more.
PHILANTHROPY
Clear Focus
Wayzata Rotary Club is anchored in the community’s history and future.
By Renée Stewart-Hester
One could say Rotary offers a chance to come full circle. When Elle Miller was a high school student, she received a scholarship from the Orono Rotary Club. Flash forward: When she moved back to Minnesota in 2022, she wanted to join a professional organization, which focused on service. “I reached out to the Wayzata Rotary Club [WRC] and attended my first meeting,” Miller says. “I quickly felt that the club was a good fit. I liked how WRC
brought together people from all areas of the community. Our club members are business owners, civil servants, lawyers, real estate agents, insurance brokers, etc. [WRC] had a clear focus on service and friendship, and the members genuinely enjoyed each other’s company.”
Founded in 1948, WRC consists of over 45 members who are dedicated to service, fellowship and the well-being of Wayzata. And members benefit, too, from being part of the club. Professional networking (Members represent a cross section of the community.), global citizenship (One of Rotary’s highest objectives is to build goodwill and peace throughout the world.) and service opportunities (Services address education, environmental protection, diseases and local community growth.).
Additionally, WRC maintains the Wayzata Rotary Charitable Foundation, supporting community grants to local organizations, including Bolder Options, Friends of the 261, Hammer Residences. Hope Chest for Breast Cancer, Interfaith
Outreach & Community Partners, Wayzata Conservancy and Wayzata Sailing.
To fund those efforts, WRC hosts its largest fundraiser, Music by the Lake, a six-week summer concert series held at the Wayzata Depot. “This concert series would not be able to be successful without the support of local businesses, who sponsor this event, so we are able to offer free concerts to the community,” Ben Hovland says. “To date, the Music by the Lake Concert Series has raised around $75,000 (around $15,000 annually).”
“Our club also started the Wayzata Memorial Education Foundation 501(c) (3) in 1961 as a fund to support scholarships to Wayzata High School seniors,” Miller says. “Today, we generally give away around 15 $1,000 scholarships each year. Most of this money comes from investments and club donations.” Miller goes on to say, “We also join with other Rotary clubs to support joint service projects. Past projects include supporting clean water initiatives in Honduras and preventive medical services in India.”
Left: Rotarian Mark Lauffenberger talks with a longtime Depot Museum volunteer during Music by the Lake. Right: Rotary volunteers sort donations at Interfaith Outreach & Community Partners, which the club supports.
While garnering financial support for its endeavors and volunteering for a host of local and global efforts, allocating time to be a Rotarian can take some intentional effort of its own. “Our lives are so busy these days—often filled with a long list of things that are largely about ‘me.’ Rotary provides such a great path to get outside ourselves and to serve others and to carry out that service with others in our community for people in our community,” says Paul Carr, club president. “There is such connection in that! And when a group of good people, such as those I know in Rotary, all get together to help others, it is always a lot of fun and great fellowship as well.”
portal.clubrunner.ca/3873
Wayzata Rotary Club @wayzatarotary
rotary.org
Rotary International @rotaryinternational @rotary
MEETING NOTES
When: 11:45 a.m.–1 p.m.
Where: Wayzata American Legion, 949 Wayzata Blvd.
THE START
Paul Harris, a Chicago attorney, formed the Rotary Club of Chicago in 1905, so professionals with diverse backgrounds could exchange ideas and develop lifelong friendships, according to rotary.org. Eventually, Rotary’s reach included humanitarian service, including efforts to eradicate polio; improve international water, sanitation and hygiene; support educational and training efforts around the globe and so much more. Today, there are an estimated 1.4 million members.
Early Inspiration, Long-term Impact
Wayzata’s Melissa Leick offers valuable perspectives to support Children’s Theatre Company leadership.
By Rachel Schuehle
Each year on March 27, theater lovers around the world celebrate World Theatre Day—a chance to honor and recognize the theater arts in all forms and the professionals and patrons who support the arts. From the youngest children to the
young at heart, the theater serves as a welcoming, creative space.
The Metro is home to several theater groups, including Children’s Theatre Company (CTC) in Minneapolis. For more than 50 years, CTC has created shows filled with wonder and joy and inspires over 250,000 audience members annually. A successful theater company certainly can’t function without a talented and committed cast, crew, staff and board of directors, supporting its mission.
One of the newest members of the CTC board of directors, Melissa Leick of Wayzata, joined hands with other theater enthusiasts and put her corporate knowledge to work for the advancement of the performing arts. As senior vice president of human resources at Cargill, Leick knows a thing or two about business, organizational success and people. As a part of the CTC board of directors, Leick and her peers are central to supporting the organization behind the curtain. “We are brought in to be of service to the organization, utilizing our experience and expertise to support CTC,” she says. “We can provide valuable perspectives to support the leadership.”
But Leick’s connection to CTC didn’t start in the boardroom. In fact, she was first exposed to the company as a middle schooler when an actor from CTC hosted a workshop for her seventh grade class. From there, Leick attended a CTC class and quickly fell in love with the theater. “Theater gave me a feeling of belonging,” she says. “I felt like I could be myself.”
Top: Melissa Leick, Children’s Theatre Company board member.
Bottom: De’Anthony Jackson and Mars Niemi in the World Premiere of Michi Barall’s Drawing Lessons at Children’s Theatre Company.
The foundation of World Theatre Day is supported by five objectives:
• Promote theater in all its forms across the world.
• Make people aware of the value of theater in all its forms.
• Enable theater communities to promote their work on a broad scale, so that governments and opinion leaders are aware of the value and importance of dance in all its forms and support it.
• Enjoy theatre in all its forms for its own sake.
• Share the joy for theatre with others.
To learn more, visit world-theatre-day.org.
These early experiences paved the way for Leick’s continued passion and admiration for the performing arts. From enjoying her time on stage to helping behind the scenes, Leick’s decision to join the CTC board brings her story full circle.
“I’m able to give back and serve an organization that imprinted on me at a young age and had a long-term impact on my interests,” she says.
“The arts are so important because they help us understand the human experience, foster critical thinking, cultivate creativity, enable deeper cultural understandings and provide a way to connect with others through shared experiences,” she says.
Children’s Theatre Company, 2400 Third Ave. S., Mpls.; 612.874.0500; childrenstheatre.org
Children’s Theatre Company @childrenstheatrecompany @childrenstheatr
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minnetonka
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The residence offers the perfect blend of comfort and convenience and is just minutes from Wayzata Bay/Lake Minnetonka. Spacious and designed for easy living and entertaining, the warm and inviting atmosphere is ideal for cozy nights in, or memorable gatherings with family and friends. An ideal floor plan with three bedrooms on the main level including a luxurious master suite featuring a private en suite bathroom; a peaceful retreat after a long day. Experience the tranquility and convenience of Lake Minnetonka area living.
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Kaley and Shanan Lau
Dessert on Wheels
Ice cream sandwich cart adds fun twist to special events.
Written by Emily Gedde — Photos by Chris Emeott
Kaley Lau has always been inspired by creative, delicious food and beautifully designed spaces. When the Excelsior resident started dating her now husband, Shanan Lau, the couple dreamt of starting a business fueled by a mutual admiration of creativity. When the couple were gifted an ice cream maker for their wedding in 2018, a longtime dream started to take shape.
The duo now owns and operates Honey + Milk, an ice cream sandwich cart that features custom, handmadefrom-scratch ice cream sandwiches.
“I’ve always been a big baker, so this idea of ice cream sandwiches just naturally came together,” Kaley says. “We started making tons of ice cream for our friends and family and making up our own recipes.”
Kaley says she has been the designated baker in her family since she was young. After college, she started baking more for friends and loved trying new recipes and techniques but didn’t have any specific goals or business ideas in mind at the time. “I studied communication in college, and Shanan studied chemistry, so our education backgrounds were
not specifically tailored toward the food or events industry,” she says. “I do think we lean heavily on both of those majors at times. It’s really fun to see the surprising ways that happens.”
When Honey + Milk launched, everything was made from scratch, including the ice cream. With the addition of mini dessert catering (see sidebar) to the business two years ago, it was time to simplify the process to make it manageable, especially while raising their children, Ava, 5, Sophie, 3, and Caleb, 5 months. “That’s when we decided to source our ice cream from an amazing local creamery Sweet Science Ice Cream,” Kaley says. “Their ice cream is incredible, and most of their flavors happen to be gluten free. So now, we make everything ourselves from scratch, except for our ice cream.”
Six years into the Honey + Milk endeavor, Kaley says creating a fun service element for events is one of her favorite parts about running the business.
“You don’t often attend a wedding [for example] and have a chance to customize your dessert,” she says. “I
think ice cream sandwiches hit the perfect mark of being classic and nostalgic, while also being a fun and surprising dessert for an event. I think the service element of our cart is also a really fun and unique experience for guests.” (Honey + Milk was included in the Tastemakers section of Lake Minnetonka Magazine’s February debut wedding issue.)
Kaley says when Honey + Milk is booked for an event, clients set the ice cream and cookie menu ahead of
MINI BAR
While catering events is the bulk of its business, Honey + Milk occasionally offers smaller custom orders for pick up and pop-up market events. It also offers a mini dessert catering service that features bars, cake truffles, dessert shooters, macarons and more.
time. During the event, guests create their ideal flavor combinations. “We scoop and assemble it for them on the spot,” she says. “It’s such a fun and unexpected guest experience.”
Some of the most popular cookie and ice cream choices are Chocolate Chip and Vanilla Bean; Chocolate Chip and Cookies and Cream; Chocolate and Peanut Butter Crunch; and Snickerdoodle and Berry Crumble. “My personal favorite is Chocolate Chip Cookies and Cookies and Cream Ice Cream, but there are so many good options,” Kaley says. “Everyone has different tastes, too, so there is something for everyone on the menu.”
(Coming in 2025, an affogato option will be added to the ice cream sandwich cart menu.)
honeyandmilkmn.com
Honey + Milk
@honeyandmilkmn
Photo: Chris Emeott
Written by Findlay Drabant
Two local girls help build a brick oven in Costa Rica for a family in need.
BRICK
BRICK by
During the summer before high school, students might fill their days in a host of ways: attending captains’ practices, meeting up with friends, taking classes or even working. But current freshman at Orono High School Abby Stovern of Orono and Rosie Carnivale of Independence embarked on a unique adventure last June—and it included bread, bricks and befriending a family in Costa Rica.
Accompanied by their mothers, April Stovern and Kate Carnivale, and Excelsior native and 1985 graduate of Minnetonka High School Nancy Alvarado, founder and president of the Minnesota nonprofit Bricks to Bread, the girls spent 10 days in Costa Rica, building a brick oven from the ground up—and they’d do it again in a heartbeat. “It was a really eye-opening experience, especially at such a young age,” Rosie says.
Bricks to Bread provides impoverished families in South America with a source of income by way of ownership of a brick oven for baking bread and other baked or dried food items. The group sends out teams of up to 14 volunteers to build each
Left: Rosie Carnivale and Abby Stovern stand in front of the Bricks to Bread bread oven in St. Louis Park. The oven serves as a visual learning tool and reminder of the group’s mission.
Top right: While in Costa Rica, Rosie Carnivale and Abby Stovern build an oven, which will be heavily used long after they return home to Minnesota.
Bottom right: Xiomara is ready to bake her goods while using the oven, which was built with the help of Rosie Carnivale and Abby Stovern.
Bottom:
and
brick oven, and the families work to support themselves by selling products prepared out of the oven.
Recipients are chosen through the help of in-country coordinators who work with service programs to identify families in financial need. Since it was founded in 2016, Bricks to Bread has built 17 ovens in Costa Rica, one in Honduras and another in St. Louis Park, which is used for fundraising purposes and offers a great way to illustrate the group’s mission to potential volunteers and donors.
These builds aren’t cheap—the materials for an oven alone cost $3,500. Alvarado’s teams also construct industrial kitchen structures in addition to the ovens and provide seed funding to support what it takes to get the operations going.
Photos: April Stovern; Kate Carnivale
Top: Each stage in the building process takes many hands and attention to detail.
Volunteers
a local family gather together while working on constructing an oven.
To ensure a strong start, the nonprofit provides support to the set ups for up to three years after they’re built. Money to support the efforts comes from donations, sponsors and fundraisers, including Oktoberfiesta with unlimited soft pretzels—hot from the Bricks to Bread oven—grilled brats, craft beer, other spirits, dessert and more. And biweekly bread sales out of the St. Louis Park location also add to the fundraising.
For their part, Abby, 15, and Rosie, 14, raised $10,000 to fund their build. Some of that money came from baking and selling bread baked in the St. Louis Park oven, and they also held a pizza party, which was attended by family and friends.
While in Costa Rica, when they weren’t building the oven, Abby, Rosie and their mothers spent time with the family that would receive the fruit of their efforts. The family included Xiomara and her husband, José, and their children Maria,
12; Junior, 10; Alex, 8; and Yumara, 2. While there was a language barrier, the group was still able to communicate enough to play cards and other games together. Each day, Abby and Rosie brought gifts for the children, including bubbles, candy, coloring books, friendship bracelet materials and glow sticks.
Mealtimes were shared in the family’s home, the group taking turns preparing food. “The joy of watching this family interact with each other and with us was so incredible to watch,” Kate says. Additionally, Abby and Rosie visited Maria’s English class, and students asked the girls (in English!) about their favorite animals, colors and food. In kind, they did their best to respond in Spanish.
With all the good work completed and friendships established, it came time for Abby, Rosie and their mothers to return to Minnesota. “Saying goodbye to the family was really hard,” Abby says. “By the time we left [Costa Rica], it felt like we had known [Xiomara’s family] for years,” April says. “We have this lifelong friendship.” Thankfully, technology allows for easy communication among the trip’s volunteers, including some of Alvarado’s permanent volunteers in Costa Rica, via a group chat with Xiomara and José, who share photographs of goods they’re baking.
Notably, the program’s positive effects go far beyond creating a steady income
for families; they can impact the health and wellness of the recipients of the ovens. Before she owned a brick oven, Xiomara baked food for her family, using a rudimentary structure. It produced toxic fumes, which were unhealthy for not only Xiomara, but the family, too.
Women in impoverished communities experience a disproportionately high risk of lung disease, which can be caused by
Top left: Eager appetites at mealtime.
Top right: Kate Carnivale, Nancy Alvarado and April Stovern share a happy moment.
Bottom: Rosie Carnivale and Abby Stovern enjoy some downtime with Junior, Alex and Yumara.
the inhalation of toxic fumes produced by makeshift ovens like Xiomara’s, according to the World Health Organization. Bricks to Bread strives to combat that health risk by providing properly ventilated ovens.
What’s more, the disadvantaged communities where Bricks to Bread builds its ovens are often food deserts, meaning there is limited availability of healthy foods for the people who live there, Alvarado notes. With the help of these ovens, however, communities gain easier access to food.
There are other encouraging byproducts of the program. Alvarado says that by baking and selling their food, women, specifically, gain leadership skills, which can give rise to their confidence and move them to join groups, such as a city or town council. That example of empowerment can be witnessed by another group of emerging businesswomen. “The women become wonderful role models for the young girls in their communities,” Alvarado says.
Speaking of young girls in a community, Abby and Rosie remain involved with Bricks to Bread, baking and participating locally. To learn more about donating or volunteering, visit brickstobread.org.
Bricks to Bread, 3870 Yosemite Ave. S., St. Louis Park; info@brickstobread.org
Bricks to Bread @brickstobreadorg
MARCH MADN E S S … BUTNICER
Interest in basketball, specifically women’s collegiate match ups, has ramped up over the last couple of years. This month can be a downright hoops nirvana for fans of men’s and women’s basketball with the NCAA’s tournament, March Madness, hitting the court.
If basketball fandom can elevate its numbers, why can’t tournament watch parties ramp it up a notch? We recruited Excelsior’s Tasteful Tables Luxury Picnics & Events, Fig & Ivy Charcuterie, Wayzata’s The Thirsty Whale Bakery and Lunds & Byerlys for their expert
suggestions for making game-day celebrations a win-win.
“One of the best ways to elevate parties is opting to use real plates instead of disposable ones, real drinkware, table runners, plush blankets and floor pillows to relax on while viewing,” says Katrina Olson, co-owner of Tasteful Tables Luxury Picnics & Events.
“I think starting with a neutral base is a great way to start planning,” Olson says. “It’s less overwhelming for expert party planners or newbies alike. You can keep it as simple as layering your team’s
“Buffet is definitely the way to go if you, as the host, want to enjoy the game as well,” says Sarah Navarro, co-owner of Tasteful Tables Luxury Picnics & Events. “Depending on the amount of space you have, you can set all the food out for guests to enjoy throughout the whole game as they wish. Or, for smaller spaces, you can start with setting out the appetizers and main course food options and then switch to the dessert spread during halftime, so you do not miss any of the action.”
TAKE BASKETBALL WATCH PARTIES FROM A TOSS-UP TO A SLAM DUNK.
colors on the tablescape with a table runner and pops of color with flowers. Alternatively, if you want a bolder look, you can add on more theme-colored elements like colored cloth napkins and colored glass drinkware.”
Speaking of color use, Sarah Navarro, co-owner, suggests using a neutral color base with strategic pops of your favorite team’s colors to give a gathering a more elegant and tasteful feel. “It also means you can use the same base elements (plates, pillows, napkins) for multiple occasions. Just change the pop of color to coordinate with the team you are rooting for,” she says.
Olson suggests other fun ways to incorporate those team colors, including signature cocktails/mocktails and basketball-themed charcuterie boards. She says displaying team-colored flowers, candles and more, “also add a stylish spin to the watch party.”
How about party attire? “Ask guests to dress up,” Navarro says. “Instead of wearing their favorite team jersey or T-shirts, they can wear a dress or more formal wear in their favorite team colors. This both elevates your party and incorporates team colors for the theme.”
“Luxury is all about the details. Small things like adding a display sign at the door to set the party mood and having printed game day menus or tent cards will go a long way,” Navarro says, reminding to add your team’s logo or mascot to the invitations, and use a special event name for your party (ex. Fabulous Final Four, Elegant Elite Eight, etc.), and incorporate that theme into your invites.
“If you’re not too pressed for time, you
Left page: Start with a neutral base for a tablescape, and layer in your team’s colors. Use real glassware and silverware, avoiding paper or plastic dining services.
Top: Enhance the gathering with a custom floral centerpiece or bouquets in your team’s colors, similar to this absolute stunner by Lilia Flower Boutique in Excelsior. Flowers always bring a sense of celebration and thoughtul design to any celebration.
Bottom: Cozy viewing areas and custom signage serve as welcoming, festive decor touches.
NCAA WOMEN’S TOURNAMENT
Selection Sunday
March 16
First Four
March 19–20
First Round
March 21–22
Second Round
March 23–24
Sweet 16
March 28–29
Elite Eight
March 30–31
Final Four April 4 at Amalie Arena in Tampa, Florida
NCAA Championship Game April 6 at Amalie Arena in Tampa, Florida
NCAA MEN’S TOURNAMENT
Selection Sunday
March 16
First Four
March 18–19
First Round
March 20–21
Second Round
March 22–23
Sweet 16
March 27–28
Elite Eight
March 29–30
Final Four
April 5 at the Alamodome in San Antonio, Texas
NCAA Championship Game April 7 at the Alamodome in San Antonio, Texas
Lunds & Byerlys’ punch is ideal for pregame and postgame celebrations. Guests enjoy tucking into nummy cups of salty meets sweet. Fig & Ivy Charcuterie presents a winning combination of brie, Cotswold and Gouda cheeses, fruit, gherkin pickles, Italian dried salami, pretzel sticks, smoked almonds and chocolate-dipped biscuit sticks. (Trust us. These are delicious.)
To add a citrus punch to the party, Katie Tomsche, the content manager Lunds & Byerlys, has a couple of tart and bright ideas.
Low-ABV Berry Lemonade Cocktail
This drink is as refreshing as they come. Lemony and tart with complex undertones and a delightful pucker, it goes down swimmingly. It’s perfect for any gathering.
Riesling Campari Punch
This very modern, low-ABV cocktail has big-time ’70s vibes. It’s bright and beachy with a bold citrus flavor, and it’s got the groovy orange color. The ingredient list is breathtakingly short, and prep is practically nonexistent.
For the complete recipes, visit lakeminnetonkamag.com.
can also add some fun themed stations like a gourmet popcorn station, DIY cocktail bar or themed photo booth,” Olson says.
Once the stage has been set, it’s time to bring in the nibbles. Laura Norton, owner of Fig & Ivy Charcuterie, which launched in 2021, shares her thoughts on creating the best graze tables or charcuterie set ups. “Creating a charcuterie board or cups is all about balance,” she says. “Think about themes, colors, textures, seasonal items. Make your boards full and colorful—we eat with our eyes first!”
Creating the right blend of items takes some forethought. “Choose a variety of cheeses with different milk types,” Norton says. “Add charcuterie meats, and fill in with seasonally available fruits, nuts, crackers, jams/honey, etc. … Don’t be afraid to try something new.”
Once the decision has been made what to serve, it’s time to take the blank serving canvas and turn it into a delicious masterpiece. “Don’t be afraid to overlap foods, and make sure to fill in all the holes in your board/cup,” Norton says. “Let creativity be your guide—this is your art.”
While creative and inspired boards and cups are wonderful additions, food safety tops the list. Be cautious about cheeses and meats that are left out at room temperature
for more than two hours. And monitor other food items, including dips and sauces. What’s a party without dessert? The Thirsty Whale Bakery’s co-owner Luke McGregor suggests that the dessert serve double duty. “Offer a cake or dessert centerpiece. A beautifully decorated cake serves as a stunning focal point,” he says. Other display ideas include using tiered cake stands or dessert trays to attractively display bakery goods. “Adding colorful flowers or seasonal decorations can make your dessert table a party highlight,” he says—or add in your team colors or mascot to add some fandom flare.
When deciding on cake options, for example, McGregor suggests choosing a flavor that appeals to most guests, like vanilla, chocolate or a seasonal option. Set up a DIY station with small plain cupcakes or mini cakes, frosting, sprinkles and toppings. “Let guests create their own personalized treats for a fun, interactive dessert experience,” he says.
Graciously include at least one glutenfree, dairy-free or keto-friendly cake or dessert option, so all guests feel welcome to indulge. “This ensures everyone can enjoy a sweet treat regardless of dietary restrictions,” McGregor says.
To learn more about the featured businesses, visit lakeminnetonkamag.com.
The Thirsty Whale Bakery, 750 Lake St. E., Wayzata; 952.209.2086; thirstywhalebakery.com
Thirsty Whale Bakery @thirstywhalebakery
While the primary role of dessert at a function is to serve as the final pièce de résistance, it can also star as a main decor element, adding visual interest to a serving station. And this three-tier cake is top tier when it comes to flavor. So! Good!
Flavor,
color and texture arrive by way of a Buddha Bowl.
Dining spot’s second location settles into Minnetonka neighborhood.
Written by Emily Gedde — Photos by Chris Emeott
Heather’s
Heather’s, a neighborhood eatery, serving tasty mealtime staples and more, opened its Eden Prairie Road location in the fall, and owner Heather Asbury has received a welcoming nod. “It seems to be well received by the neighborhood, and we’re seeing a lot of repeat customers,” she says. “I love to greet people and tell them who we are.”
Heather describes her restaurant as bright, fresh and approachable. Dishes are freshly made from scratch, and the menu offers a variety of rotating options. “I like to change things up with my menu often,” she says. “It gives people a reason to come back.”
And diners can return for breakfast, lunch, dinner or a little mid evening nosh. We took a
2.0
peek at the menu (at the time this article was written) and found plenty of underscore-worthy bites. Heather’s gives breakfast standards a twist with an appearance by Cacio e Pepe, which typically doesn’t arrive to the table until lunch or dinner, but here it comes by way of Spinach Toast (honey wheat bread with chili crunch, an over-easy egg, pecorino cheese, sauteed spinach and black pepper-green salad).
A lunch and dinner burger option gives a nice, friendly wave to the neighborhood with the Glen Lake Burger (local beef, dill pickles, honey mustard, lettuce, maple-pepper bacon, tomato and white cheddar cheese all cozied up in a country white bun). Heather’s prides itself on options, and cooking up a variety of
dinnertime proteins is a win for diners (braised beef, chicken, salmon, steak, tofu and walleye). To note: The menu changes, so check it online or be open to other options upon arrival.
The success in offering a rotation of menu items was something Heather first started doing at her first Heather’s location on Minneapolis’ Chicago Avenue. That method is partly attributed to timing of that restaurant’s opening—during the peak of COVID-19. With very few restaurants fully operating at the time, Heather’s featured new items to encourage diners to make return visits. It ended up working in her favor, teaching her a new business strategy. “If I would have tried to plan it, it would have never been that way,” she says. “I was so new; I couldn’t make plans ... and that helped me become who I am today.”
That initial foray into restaurant ownership was also influenced by Heather’s experience in the restaurant business. While working at Uptown’s beloved Lucia’s Restaurant, she learned early on how to run a successful farm-to-table business from owner, Lucia Watson. “After Lucia’s closed, I didn’t really know what I was going to do with my life and ended up in the catering world,” Heather says. As a chef by trade, Heather often catered for friends and family. “I went to school at [The Culinary Institute of America] in New York and was a chef for many years,” she says. “It felt like a good fit to get into the catering world.”
While it was Heather that drew herself into the food world, it was her brother and real estate agent, Andrew Asbury, who discovered an ideal Minneapolis location for her first restaurant. “In my mind, it was going to be a tiny corner restaurant where I knew everyone’s name and cooked what they wanted,” she says. But success had other things in mind.
Above: Not all fried chicken sandwiches are created equal. At Heather’s, it stands above the rest.
Below: This elegant croissant is layered in flavor and, naturally, buttery sheets of goodness.
Right: Heather Asbury is making her mark with her second venue.
As Heather’s worked through the pandemic and into today’s new normal, Heather and Andrew were on the lookout for a commercial kitchen, which could support more catering endeavors. The Minnetonka location presented itself as a solution and opportunity. “I am always open to opportunity,” Heather says. “So, if it feels right, I come from a place of saying, ‘Yes.’”
Heather quickly learned the neighborhood needed another restaurant, so she invested in the building, making it more than just a commercial kitchen, and the location grew into its current incarnation as restaurant with bar and take-out services and marketplace-style offerings, including deli salads and specialty food items. “I’ve never worked in a full bar, and that’s been interesting, and I’m still learning a lot,” Heather says. “It’s exciting to watch how it shifts the dynamic.”
What’s next for spring? With Easter and Mother’s Day sitting on the calendar’s April and May pages, “We’ll do full take-out options or have dine-in reservations,” Heather says, adding catering season is starting to ramp up. “We’ll go to your home. We’ll go to your wedding venue. We’ll do it all,” she says.
Heather’s
5445 Eden Prairie Road, Minnetonka; 952.254.4800; heathersmtka.com
Heather’s Minnetonka @heathersmtka
Left: Frittata with asparagus, Gruyère cheese and leeks is wonderfully paired with fresh greens.
Below: Embrace the season with this Spring Salad, welcoming asparagus, candied almonds, dill, goat cheese, peas, raspberries and Lemon-Shallot Vinaigrette.
Your Order is Ready
While dining out for holidays or special occasions offers its advantages, eating at home with one’s best dining ware and the comforts of home has its benefits. Whether ordering a full meal or just the side dishes, Heather’s offers a lovely takeout menu for Easter meals.
If you want to serve the holiday meal shortly after the egg hunt concludes, consider brunch with Frittatas (asparagus, Gruyère cheese and leeks or Fischer Farms sausage, cheddar cheese and sauteed peppers and onions). Don’t forget to order bacon, fruit salad and croissants.
Feel all the spring feels with a Spring Salad (asparagus, candied almonds, dill, goat cheese, peas and raspberries dressed with a Lemon-Shallot Vinaigrette).
Get the entrée covered with a Maple Orange Glazed Fischer Farms Half Ham, Fischer Farms Ham Steak, Lamb Stew and Spring Vegetables, Horseradish Cream and Pappardelle Noodles.
Hit the sides with Glazed Carrots with Fresh Dill, Mashed Potatoes, Cheesy Potatoes, Green Beans with Lemon Butter and Toasted Almonds, and Deviled Eggs with Dill and Capers.
Need sweets? Heather’s is offering Carrot Cake and Easter Bunny Cupcakes (of course!) muffins, pie, roulade and scones.
Order by April 15. Pick up April 19 or 20 (Easter Sunday).
CLASSIC PRODUCTION REVS UP ITS RUN ON STAGE
To celebrate World Theatre Day on March 27 (or the days before and after!), theater goers needn’t go far for a taste of live stage performances. And if there is any story that lends itself to musical theater, it’s Grease, showing now through October 4 (times vary) at the Chanhassen Dinner Theatres, 501 W. 78th St., Chanhassen. While notably set during the 1950s, the show’s themes resonate with generations of teenagers with tales as old as time—love, peer pressure and all the excitement and travails that go along with high school life. Take a trip to Rydell High, and bop along to the rhythms of Greased Lightnin’, Summer Nights, We Go Together and a crowd favorite Beauty School Dropout.
With music and lyrics by Jim Jacobs, Warren Casey and John Farrar and book by Jacobs and Casey, the production hits on all cylinders to create the essence of the time period while staying relevant to today’s audiences. Come for the musical but arrive even earlier for drinks, dinner and dessert. —Renée Stewart-Hester
For additional information, call 952.934.1525, or visit chanhassendt.com.
Compiled by Editoral Staff
LOCAL EVENTS
Through 03.09
The Prom: School Edition
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Reflections Dental Studio 872 Highway 55 Suite 100 763.363.1006 reflectionsdentalstudio.com
Top Shave Lounge has got you covered. Book your appointment online or stop in for quality products.
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The careers of four eccentric Broadway stars are struggling, and they are on a quest for a new stage to shine bright. They find themselves in Indiana in the midst of high school drama. Determined to transform lives and put themselves back in the limelight, the Broadway celebrities jump into the fray. Content is PG-13. Prices vary. Times vary. Blue Water Theatre Company, 605 Rice St. E., Wayzata; 952.855.9147; bluewatertheatre.com
03.15
Luck O’ the Lake Celebrate in downtown Excelsior, and run, walk or cheer on participants at Luck O’ the Lake, an annual chipped and timed race. The after-race party is set for noon and will include a magician and Irish dancers. Excelsior Brewing Co. will host bands all day for a St. Paddy’s extravaganza. All ages. Prices vary. 9 a.m. 1-mile race, 9:30 a.m. 5K and noon party. Downtown Excelsior; excelsiorlakeminnetonkachamber.com
MAPLE SYRUPING
Calling all Scouts. Discover the art of tapping maple trees in the sugar bush and boiling the sap into syrup. The activity fulfills some scouting badge requirements. Reservations are required two days prior to the event. Ages 6–17. $6. 3:30–5 p.m. Baker Outdoor Learning Center, 4001 County Road 24, Maple Plain; mnthreeriversweb.myvscloud.com
03.23
Spring Concert
The Minnetonka Concert Band offers a variety of musical experiences, including its annual spring concert, bringing joy to audiences. All ages. Free. 3–4:30 p.m. Arts Center on 7, 18285 MN-7, Minnetonka; musicassociation.org
03.31–04.04
Adventure Week
Consider Adventure Camp at Camp Fire Minnesota over spring break. Campers will be treated to archery, arts and crafts, nature lessons and more. Ages 5–12. $375. 8:30 a.m.–4:30 p.m. 3300 Tanadoona Drive, Excelsior; campfiremn.org
AREA EVENTS
03.10 and 03.17
Kickin’ It Irish
The returning production features Dublin native, Cormac Ó Sé and the O’Shea Irish Dancers. The program highlights traditional and contemporary Irish step dancing. 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
To have your event considered: email lakeminnetonkamag@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.
Lens on Lake Minnetonka
Dog walking can net perfect picture-taking adventures.
Photographer: Lucas McGary
Title: First Sign of Spring
Equipment: Cellphone
Location: Purgatory Park, Minnetonka
Category: Seasons Award: First Place
We welcome back one of our youngest photo contest contestants, Lucas McGary, 13, whose First Sign of Spring placed first in the Seasons category. His image illustrates what many winter weary folks keep their eyes peeled for—those first sprigs of green or pops of color, emerging from thinning blankets of snow.
Lucas, a seventh grader at Minnetonka Middle School, made his discovery while walking his dog, a 3-year-old shepherd mix. The Deephaven resident seems to be one who enjoys learning more about his discoveries. What plant was peaking up through the snow in his photograph? “We looked up the plant species and learned it is called Haircap Moss, a type that prefers swampy habitat,” Lucas says. “The bright white snow made the moss look even more lush, and it really felt like spring.”
“I enjoy taking pictures when something catches my eye, usually nature,” Lucas says. And where might that be? “Anywhere we walk the dog,” he says. “My favorites are Big Island and Purgatory Park.”
—Renée Stewart-Hester
To view other Lens on Lake Minnetonka photo contest winners, visit lakeminneotnkamag.com.
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