154 Babcock Lane – this former Artisan Tour home is situated on a wooded half-acre in downtown Wayzata with a pool, patio, and inviting entertaining spaces with over 5000fsf. Walk to Lake Street, Wayzata Beach, and restaurants. Features a main-floor guest suite, office, and wine room.
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DREAMING OF LIFE ON THE FARM
Mary Cavanaugh 612-363-2235
Secure a piece of paradise in Greenfield! Gorgeous 64-acre parcel with modern farmhouse, swimming pool and outbuildings. Come bask in the beauty and relax in luxury.
MINNEWASHTA LANDINGS RAMBLER
The Hermann Group 612-221-7561
Creek Hill Custom Homes’ former model offers 3 beds, 3 baths, 3-car garage, and nearly 3,900 sq. ft. Open, sunlit design with walls of windows, pond views, many builtins & high-end finishes. Deeded access to Lake Minnewashta in Minnetonka Schools.
SOLD
Catherine and Keric Seck
612-599-3028
Stunning main level living backing to water and privacy in Waconia.
9255 LYNN WOOD RD
WACONIA $550K
Catherine and Keric Seck
612-599-3028
Discover the perfect blend of privacy, efficiency, and country charm on 2.69 acres in unique earth home. PENDING
UPPER LAKE CHARMER!
Debbie Marty 612-387-7217
Charm & warmth radiate from this special onelevel home! Park-like level lot w/75’ of sandy lakeshore! Bright open spaces, vaulted Great Room, skylights, panoramic views! Hardwood floors, gas FP, updated Owner’s Suite!
FERNDALE NORTH TRADITIONAL
Lezlie and Les Bork
612-396-3887
Great location: end of cul-de-sac overlooking wetlands. 4 bedroom/4 bathroom on upper level, traditional 2 story home on private lot in fantastic neighborhood.
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EDDIE NEAR GM/PARTNER
14
A
18
Let’s
Invite
From
What Should We Bring?, page 36
Photo: Chris Emeott
50th & France ◆ Highland Park ◆ RFMoeller.com
Chris Emeott
from the EDITOR
While tucking in for a chat with a cabin neighbor, I noticed a plaque hanging in her kitchen, just outside of dining room guests’ view: “Be like a duck. Remain calm on the surface and paddle like crazy underneath.” The quote, often attributed to actor Michael Caine, reminded my neighbor—who was brimming with Southern hospitality—to host with aplomb while hustling behind the scenes to make it all happen with apparent ease and poise.
While the signage provides a bit of a giggle, the truth is that hosting, especially during the holidays, can require a juggling act that can delight and amaze guests while leaving the host with a heavy dose of exhaustion and a stack of dirty dishes. Here’s where I struggle. While I embrace preparing and cooking holiday meals, I know that time with my out-of-town family is fleeting, and gathering for each major holiday isn’t a given. When I can, I want to have the freedom to relax and savor the holidays right alongside everyone gathered in our home.
Thankfully, there are ways to continue with holiday traditions while also employing some time-saving strategies that can go a long way in making hosts and guests alike feel festive. On page 22, we share a selection of local markets and restaurants that can help complete your at-home menu—whether you want to order a few side dishes or the entire meal. Turn to page 28 to discover ways to keep meal presentation refined and elegant by setting a lovely table. And for those who are partaking in a shared dining party, Edina Magazine editor Feroza Mehta and I have a Friendsgiving of our own—magazine style—and share some of our favorite easy-to-transport recipes on page 34.
As we prepare for Thanksgiving, our entire team is extraordinarily grateful for our new and loyal advertisers, devoted readers and supportive friends of Lake Minnetonka Magazine. Happy Thanksgiving—may your holiday be filled with good company, good cheer and good food.
Until next time,
Renée Stewart-Hester renee@localmedia.co
Photo: Chris Emeott
VOL. 20 NO. 7
November 2025
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, Jennifer Pitterle and Paige Udermann
CONTRIBUTING WRITERS
Andrew Akhaphong, Hollie Blanchard, Alison Feik, Stephanie Herrick, Jessica Hilde, Lynette Kalsnes, Spencer Olson, Rima Parikh, Molly Rivard, Raela Schoenherr, Lisa Stevens and Katie Tomsche
DIGITAL INTERN
Claire Krieger
EDITORIAL INTERNS
Diane Meyer and Avery Vrieze
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
Today, you might think that the flocks of turkeys roaming your neighborhood or the frozen beauties in the local market harken back to the first Lake Minnetonka Thanksgiving. Think again.
That first Thanksgiving was celebrated in 1853—five years before Minnesota became a state. Proclaimed by Minnesota Territorial Gov. Willis A. Gorman, it was held on December 22 and hosted by the Rev. Charles and Semantha Galpin in their newly built home in Excelsior. The gathering featured 18 adults and 12 children from Excelsior and Chanhassen townships, eating in shifts.
The men were responsible for bringing game but only managed to bag one raccoon, which lasted through the first seating. Semantha saved the day with baked beans, biscuits, butter, cranberry sauce, potatoes and turnips … and more beans. Just a year later, the gathering grew to 100 people. The feast included beef, chicken, fish, grouse, pheasant, pork and venison, ending with pumpkin pies. The evening progressed with music, oration and cakes and puddings.
Lisa Stevens is a board 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.
Shades of Serenity
It’s November, and family/friends are eagerly awaiting to gather around our tables. Original artwork within our abodes add curiosity, and as we break bread together, conversations can be had regarding what is seen or felt through art. In this case, the artist starts with a specific color palette and allows it to organically flow.
Title: Seaside Serenity III
Artist: Joyce Kamstra
Medium: Alcohol Ink on Yupo Paper
Scale: 40”x22”
Hollie Blanchard is a founder and art concierge with Art Girls. View more at artgirlsmpls.com. @artgirls_mpls
Photo:
Cheers to Familiarity
The Lager Queen of Minnesota by J. Ryan Stradal might just be the ideal novel to read during this holiday season as it’s filled with familial ties. Set in Minnesota, the novel features characters that could feel like your relative, neighbor or the people you grew up with.
Two sisters are estranged by an inheritance, and while one goes off to start a successful brewery, the other struggles to make ends meet. Years later, a granddaughter has the opportunity to learn the IPA brewing business from the ground up, becoming a family affair in unexpected ways.
Stradal was born and raised in Minnesota, so the authenticity will resonate with local readers as they follow this family through the decades and the twists and turns of the beer industry.
Raela Schoenherr works in marketing at a publishing company and is a lifelong lover of books and reading.
MINNESOTA Gift Perfect the
Minnesota Fare
Minnesota Hot Dish
Uffda! Box
Creative Memories
Artist Rich Sladek is set to feature his work November 29 to December 7 at the 31st annual holiday boutique at the Gillespie Center, 2590 Commerce Blvd., Mound. (Visit gillespiecenter.org for details.) The Orono resident will include greeting cards, posters, stone coasters and a number of miscellaneous items, including Sladek’s favorite—a Minnesota fish house puzzle.
Sladek is often found at Wayzata Art Experience and James J. Hill Days and has designed the cover art for the James J. Hill Days community guide and Wayzata’s summer and winter banners, which are displayed along Lake Street.
The graphic designer is inspired by 1930s travel posters and his childhood exploits, growing up on Benton Avenue in Wayzata and exploring “everywhere and everything in town,” Sladek says. “My friends and I would attend movies at the Wayzata Theater, ice skate at Klapprich Field, eat at Hart’s Cafe, grab a donut at Olson’s Bakery on our way to caddy at the Wayzata Country Club and hang around The Depot—all of which I have now produced illustrations of.”
“Wayzata holds a unique nostalgia for me and a lot of the people that grew up here, so I try to depict how simple life was in a town that has grown so much,” Sladek says. “One illustration led to another, and now my art showcases lakes, water towers, unique landmarks and golf courses from all over Minnesota and beyond.”
Find Sladek’s work at various local retailers and on image-quest.com.
—Renée Stewart-Hester
Artwork: Rich Sladek
Breakfast Fare
With such focus on holiday main menus, don’t forget about breakfast, and these homemade English muffins might become a year-round staple. Whether coated with butter, jam or jelly, a warm English muffin is a great addition to any breakfast. After making this recipe, be advised that store bought English muffins might not compare, since these are fluffy and more flavorful. Note: With such few ingredients, it is essential that only the best ingredients are used.
Find the complete recipes at lakeminnetonkamag.com.
English Muffins
» 2 ½ cups bread flour
» 2 tsp. granulated sugar
» 3/4 tsp. salt
» 1 ¼ tsp. instant yeast
» 1 ½ tsp, unsalted butter, at room temperature
» 1 cup 2 percent milk
» cornmeal
Honey Cinnamon Butter
» 1 stick butter, softened
» 1/8 cup honey
» ½ tsp. cinnamon
» ¼ tsp. ginger, freshly grated
Spencer Olson of Tonka Bay continues to expand his cooking repertoire. Taste more at thewoodenspoonchefs.com.
Party Tricks
A local educator brings chemistry, physics and fun to life for budding scientists.
By Jennifer Pitterle
Billie Pace-Graczyk-Melson’s passion for science has truly been lifelong. “Thanks to my mom, who was a science teacher, my sisters and I spent our summers turning the backyard into a mad scientist lab,” the Orono resident says. She studied biochemistry, molecular and cell biology at Drake University, Des Moines, Iowa, and eventually got her master’s degree in education from Minneapolis’ Augsburg University. “I thought I should mix my science nerdiness with this love for teaching,” she says.
Billie landed in Robbinsdale Area Schools, teaching science at Sanburg
Middle School, FAIR School Crystal and Armstrong High School and was named Robbinsdale Teacher of the Year in 2019. And like many families, she and her husband, Taj Melson, were overwhelmed by childcare costs for their three children. “We made the tough call for me to leave teaching and stay home,” she says. “I loved being home with my pint-sized tornadoes, but I missed the thrill of the classroom and the utter delight of teaching science.”
When a friend asked if Billie would host a science-themed birthday party for her son, she hesitated—briefly. “Her faith
in my science wizardry convinced me to give it a whirl,” she says. “It was a blast.” Word spread quickly, and she was soon being asked by neighbors and friends to host science parties and workshops for kids all over town. The STEM Lab of Minnesota was born.
Billie and a few part-time helpers host private parties, science classes and summer camps that incorporate fun experiments. “Kids’ ability to question, problem solve and learn is inspiring,” she says. “You have to provide opportunities for exploration and experimentation that don’t involve a screen.”
SHED SOME LIGHT
“Cyanotype printing, also known as sun printing, is a simple and enjoyable method for creating images using UV light. It’s also a wonderful activity to encourage kids to explore the outdoors as the seasons change,” says Billie Pace-GraczykMelson of The STEM Lab of Minnesota. “Children will likely find it fascinating to experiment with different exposure times and the shapes of the objects.”
» cyanotype paper (available online)
» natural objects (feathers, flowers, leaves and twigs)
» cardboard or a baking tray
» bucket or large container
» water
Collect the natural objects, keeping the size of the cyanotype paper in mind when making your selections. Place cyanotype paper on a piece of cardboard or a baking tray. Arrange the chosen objects on top of the paper. Carefully, move the tray with the paper and objects into direct sunlight outdoors. Allow it to expose for 5 to 60 minutes. (The longer the exposure, the deeper the resulting blue color will be.) The areas exposed to the sun will develop into a distinct Prussian blue, and covered areas will remain white. Prepare a bucket of water for rinsing the cyanotype paper after it has been exposed to the sun, halting the developing process.
Note: Keep the cyanotype paper in its protective bag until you have gathered all the materials and are ready to create a print. (Exposure to light will affect the paper’s ability to develop correctly.)
The STEM Lab of Minnesota birthday parties are mobile, and the team travels to the guest of honor’s home or party venue, showcasing themes from Crazy Chemistry and Super Science to Dinosaur Dig and Sparkle Science. “Kids are spellbound,” Billie says. “Meanwhile, we handle all of the setup and cleanup, so parents can sip their coffee and enjoy their child’s big day.”
The STEM Lab of Minnesota thestemlabmn.com @thestemlabmn
Sixty-three Years and Counting
Mound-Westonka Rotary Club has deep roots in the community.
By Renée Stewart-Hester
Every Rotarian has a story to share about what led them to become a member. For Jim Backlund, his begins after a 32 year career in computer engineering and a move with his wife, Theresa Backlund, to the Lake Minnetonka area. Jim was no stranger to these parts, having lived in Deephaven and graduating from Minnetonka High School (1979).
“… I wanted to meet new people and get involved in the local community,” says Jim, public image chair. “Rotary was a terrific way to meet those goals … [It] allows ample opportunities to give back in ways that are also personally fulfilling.” He’s also gained a new perspective regarding the community’s varied needs. “… that are not always obvious,” he says.
Established in 1962, the MoundWestonka Rotary Club, with up to 20 members, has been serving those local needs and assisting in global
humanitarian efforts. “This small but vibrant club prides itself on being active at the local, state and international levels,” Jim says. “We have a nice mix of members from early career to active retirees. Occupations range from law, banking, real estate, educators, entrepreneurs, technology, nonprofits and business leaders.” A majority of the members live in the Minnetonka Beach, Minnetrista and Mound areas, but several attendees live outside the area but have work or business ties to the community.
“It’s a low time commitment with such high community reward,” Jim says of Rotary participation.
Rotarians clearly know how to serve and throw a great community event. In 2013, the Mound-Westonka club launched Tonka Brew Fest, a successful gathering and fundraising event. In its first 10 years, the sellout crowds have
The Mound-Westonka Rotary Club hosts an annual December holiday luncheon at the Lafayette Club. Community members, such as local business leaders, educators, local nonprofit representatives, mayor/ council members and police/fire teams gather to reflect on community needs and accomplishments. Music is provided by the Madd Jazz singers from Westonka High School.
MEETING NOTES
When: 11:45 a.m.–1 p.m. on the first and third Tuesdays of the month (Note: Wednesdays January–March)
Clubs, with an estimated 45,000 entities, serve to bring people of all ages together in service to enact change in their communities and the world, not to mention themselves. This series has focused on local Rotary Clubs, which support a wide range of projects and endeavors.
Rotary International works to support worldwide Rotary Clubs through the coordination of global programs and initiatives.
The Rotary Foundation provides funding support for the organization’s humanitarian efforts, which span the globe on local and worldwide levels.
enjoyed great beer from Minnesota craft breweries, food, live music and lots of fun. The event has raised over $100,000 for the Rotary club. (Visit page 46 for details for this year’s event.)
Funds are used for an array of projects, including: the Be Like Tommy Project, City of Mound Music in the Park, Christmas Adopt-A-Family, Community Education donations, disaster relief supplies, Eagle Scout projects, the Eli Hart Memorial Playground, food shelves, high school scholarships and school supplies, Mound Harbor District improvements, Rotaract (within Mound-Westonka High School), Wine to Water Filter, Warm Hands Warm Hearts and more.
All great ideas start with a conversation or, in the case of Rotarians, a meeting. “Each meeting features special guest speakers, food, fellowship and fun,” Jim says. “We welcome you to visit our club and consider helping us make the community and world we live in a better place.”
tonkabrewfest.com
Tonka Brew Fest
portal.clubrunner.ca/6739
Mound-Westonka Rotary Club
rotary.org
Rotary International
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Let’s Dish celebrates two decades and expands its ready-to-bake options.
Written by Jennifer Pitterle
Photo: Chris Emeott
Swedish Meatballs With Egg Noodles are a top contender when it comes to naming an all-time favorite comfort meal for holiday celebrations and weekday mealtime menus. We vote for seconds of this classic dish.
When the holiday season kicks into high gear, the heat is on—especially in the kitchen. Meal preparation can feel like it’s on a never-ending rotation. Cooking food for a celebration here or there is manageable, but when faced with the deluge of other holiday preparations, even making daily meals can be overwhelming.
Having extra help in the kitchen is invaluable. Let’s Dish launched in 2003 with a handful of meal-preparation locations. Co-founder and CEO Darcy Olson has seen two generations of families enjoy Let’s Dish. “We get to hear so many stories,” she says. “People have said our meals have made it much easier for their kids to help out in the kitchen or for them to grow in their careers because making dinner is an equal partnership.”
More than two decades later, Let’s Dish has adapted to families’ changing needs. Instead of assembling meals themselves, customers can shop in the stores or order online to pick up fully prepped kits (over 100 appetizers, mains and desserts), and many can go from “freezer to cooked in 30 minutes,” Olson says.
In addition to perennial favorites (like the beloved Cheese Curd Crusted Chicken Ranch Bake), Olson says popular items include Midwestern standbys Swedish Meatballs With Egg Noodles and Skillet Pot Roast and global dishes, featuring Burrito Bowls with barbacoa beef, shredded chicken or vegetables and Chicken and Vegetable Pad Thai. All of this goes to getting three square meals on the table during busy work weeks or preparing for the holidays. “We want to offer a variety of classic comfort foods that you can make really easily,” Olson says. In addition to classic dinners like Family Style Chicken Pot Pie, Let’s Dish offers breakfast and lunch options, featuring Cinnamon Rolls With Cream
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Cheese Icing, Sausage and Hashbrown Breakfast Bake and a variety of sandwiches and wraps. (Grabbing an extra 30 minutes of sleep while your teenagers bake a pan of gooey cinnamon rolls or prep an early lunch? Priceless.)
Apart from daily meals, hosting duties can get a boost. Olson recommends stocking up on easy-to-heat appetizers, including Baked Ham and Swiss Sliders, Bourbon-Glazed Wild Rice Meatballs, Pulled Pork Sliders on Pretzel Buns and Shredded Beef Wellingtons.
Gift-giving has become another significant part of Let’s Dish’s service, offering delivery across five states and free, handwritten gift messages with each order. Olson says delivery boxes have also become a popular option for supporting
parents with new babies, families dealing with illness or elderly individuals who struggle with cooking—something her own family knows well. “My mom isn’t able to cook anymore, so my dad, at 89, does all of their cooking,” Olson says. “Let’s Dish has been a big help with that.”
While Olson witnesses the importance of convenient meal preparation in her own family, she has spent her entire career in the food industry and loves seeing the impact of wholesome, easyto-make food for busy families. “I’ll see women who were young moms back when Let’s Dish started, and now they’re buying meals for their new grandkids or their college students,” she says.
This summer, a new partnership between Target and Let’s Dish brought
Photos: Chris Emeott
Left: Darcy Olson, co-founder and CEO, and Katie Suttenberg, COO, are at the helm of Let’s Dish, which continues to evolve to meet the needs of customers.
Right: Cheese Curd Crusted Chicken Ranch Bake brims with flavor.
the company’s beloved meals to the freezer aisles of Metro Target locations. When Target reached out about the collaboration, Olson and her team leapt at the opportunity to expand the reach of their accessible meals. “It’s pretty surreal and has really meant a lot to the company,” she says.
As of this writing, nine of Let’s Dish’s popular three-serving-size meals are in 25 Target locations. “We’re really excited to continue to grow with Target,” Olson says.
Find Let’s Dish at Target, 4848 County Road 101, Minnetonka, and more at target.com.
Let’s Dish letsdish.com @letsdishmn
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Dinner is Served
Invite delicious take-out options from local markets and restaurants to Thanksgiving dinner.
Written by Emily Gedde and Renée Stewart-Hester
As long as the regulars or interesting fresh takes make the menu list, does it matter where the turkey was basted and roasted or where the potatoes were mashed and cooked? We think not! If ordering from a local dining establishment or grocer makes hosting Thanksgiving (or any special event) a touch easier, then why not make the most of what some local businesses have to offer?
Let Birch’s on the Lake Brewhouse & Supperclub prepare your “big meal” with its to-go Thanksgiving dinner with the traditional fixings, including turkey, mashed potatoes and salads that feed four to six people. Add in a seasonal pie. To-go meals must be preordered by November 21 and can be picked up from noon to 4 p.m. November 26. Order online at birchsonthelake.com, or call 952.473.7373.
Order from Hazelwood Food and Drink in Excelsior (Tonka Bay) where options include rotisserie turkey breast, cran-strawberry sauce, dinner rolls, fire-roasted creamed corn, green bean casserole, hand-mashed potatoes and stuffing. Order bread pudding or pumpkin cream pie to round out the meal for four to six diners. Hoping to feed more?
Kowalski’s Markets is known for its ability to transform shopping lists into bountiful mealtimes, including during the busy holiday season when recipes can call for a dash of assistance.
Extra sides can be added for an additional fee. Order by calling 952.222.4000 no later than November 23 to reserve your pickup time on November 25 or 26. Visit hazelwoodfoodanddrink.com.
Consider Heather’s in Minnetonka that offers a complete Thanksgiving meal, featuring a whole oven-ready turkey, cranberry sauce, salad kits and traditional stuffing with pies for dessert and more. Whether you want extra gravy or a convenient salad to bring as a guest, order as much or as little as you need. Heather’s chefs brine the turkeys overnight, fill them with aromatics and rub them with butter, so all that’s left is to sprinkle on the seasoning packet and cook. All other menu items are fully cooked and only require warming, ensuring simple cleanup and execution. All dinners are available by preorder only and must be picked up in advance. To order, call 952.254.4800 before 7 p.m. November 24. Pick up times will be determined at time of ordering. Visit heathersmtka.com.
Kowalski’s Markets in Excelsior offers three different meals. The dinner for two includes roasted turkey breast, cranberry relish, green beans, mashed potatoes with gravy and sage and onion
stuffing. For four to six diners, consider a whole Ferndale turkey, cranberry relish, green beans, roasted maple sweet potatoes, mashed potatoes with gravy, stuffing and rolls with a pumpkin pie. For a larger group of 10 to 12, the order includes items from the four to six meal, plus an extra pecan pie. Not wanting to commit to an entire dinner? Kowalski’s Markets sells oven-ready raw turkeys for customers to order and cook at home. The deli department features Thanksgiving side dishes for customers preferring à la carte style. To order, visit kowalksis.com, call 651.313.6870 or stop in at Kowalski’s deli counter. Orders are first come, first served and can be picked up November 25 or 26. Visit kowalskis.com.
Make your way to Lunds & Byerlys for a dinner option that includes a fully cooked turkey breast, cranberry-orange relish, creamless sweet corn, green bean casserole, mashed potatoes, poultry gravy, sage dressing and tea buns to feed three to five guests. For dessert, there is an assortment of pies to choose from, including apple, French silk, pecan or pumpkin. If you need an entire turkey for up to 10 diners, Lunds & Byerlys offers a fully cooked whole turkey, the same sides and choice of two pies. The
Photos:
The Grocer’s Table;
Heather’s
Bottom
Bottom Right: Birch’s
meals include step-by-step reheating instructions, nutritional information and a QR code to provide digital access to the reheating instructions. Order by November 13. Pick up November 25 or 26. Order online at lundsandbyerlys.com or in person at one of Lunds & Byerlys locations.
Wayzata’s The Grocer’s Table presents a soup-to-nuts Thanksgiving meal, including à la carte offerings. From a list of appetizers to a 15-pound turkey to brunch and libations for
Black Friday, The Grocer’s Table has a full selection. All menu items are precooked and ready to reheat, except for the turkey that is brined for three days and ready to roast. Most items serve six to eight people. Order online at thegrocerstablemn.com, call 952.466.6100 or stop in to place the order if you have questions or need guidance on quantities or have allergy restrictions. Orders need to be placed seven to 10 days in advance and can be picked up November 25 or 26.
Lunds & Byerlys understands the importance of ending a meal with a dollop of sweetness atop any number of its delicious dessert pie options.
MEANINGFUL MEALS
As the season of giving is underway, Birch’s on the Lake Brewhouse & Supperclub continues a food donation tradition started during COVID-19. Birch’s will donate 500 dinners to everymeal.org this holiday season. The dinners are packaged by Birch’s staff volunteers. The team from Every Meal will pick up the meals on December 4 and deliver them to families in need. “We’re in a position where we can afford to donate food, and we’re happy to do that,” says Birch’s owner Burton Joseph.
DISH UP STYLE
If it’s true that we eat first with our eyes, then why not underscore a meal’s visual impact with your best or favorite dinnerware and serving dishes? Simply remove prepared food from containers, and place into oven-friendly or stovetop pans, warmers or the refrigerator until dinner is ready to be served.
Once the food is property warmed or chilled, place it in your serving dishes, and dress the bowls and platters with slices of fresh fruit (apples, citrus, cranberries, figs, pears, persimmons or pomegranates, for example) or sprigs of herbs (bay leaves, dill, rosemary, sage or thyme, for example) adding to the food’s visual appeal—and the I made all of this myself vibe.
To elevate the dining experience even more, consider saving paper plates and napkins for the next day’s leftover buffet. Treat yourself and guests to classic dinnerware and cloth napkins. (Many cloth napkins today are easily washed and dried without the need of wrinklereducing ironing efforts.)
Turn to page 28 for dinnerware inspiration.
TOP THAT!
From holiday celebrations to weekday dining, tableware brings timeless elegance.
Written by
Renée Stewart-Hester
Photos by
Chris Emeott
Preparing a dining table or buffet for life’s special occasions, including Thanksgiving, requires a creative balance that begins with a foundation—setting a lovely and inviting table that expresses to guests, “Join us; we’re thankful you’re here.”
With final cooking preparations and lastminute cleaning tasks at the forefront of the must-do list, building a table tableaux can begin days ahead of guests’ arrivals. For many local hosts, a first step can include a visit to Fox & Willow, which can serve as inspiration for setting a lovely table and creating tabletop milieus that augment any dining experience.
The Wayzata luxury tabletop and fashion boutique is “… where grace and beauty intersect with fun,” owner Shara says. In addition to specialty tableware and décor, it offers expertly curated gifts and even accessories and clothing. Services include business gifting, tablescape design and wedding registry.
Preferred tableware and drinkware brands include Capdeco, Bernardaud, Ginori 1735, La DoubleJ, Mottahedeh and William Yeoward Crystal. “We offer a wide range of linens—at various price points—including La DoubleJ, Pomegranate and several other American designers,” Shara says.
“With each item we curate, we pay attention to enduring style and modern flair, plus consider value and utilization,” Shara says. “Many of the tableware products we carry are timeless pieces that you can collect over time. It’s also important to consider pieces that work with your lifestyle. For example, we have several dishwasher-safe plates and flatware as well as stain-resistant placemats and easy-care table linens that are great options for active families.”
Pages 28–29: For buyers interested in mixing and matching with vibrant colors and lasting design, Ginori 1735’s Oriente Italiano Malachite features beautiful, handcrafted porcelain pieces in gorgeous and coordinating colors, including Albus (white and black), Aurum (white and gold), Azalea (lavender and blue), Castagna (newest/ brown and white), Citrino (yellow and blue), Iris (aqua blue and blue), Malachite (green and blue), Meringa (newest/taupe and white), Pervinca (periwinkle and blue) and Popora (pink and red).
Current pages: With so many options to peruse and purchase at Fox & Willow, where should one even begin?
“Invest in what you love,” Shara says. “If a pattern or style brings you joy but is more than you were thinking to spend, then consider adding only a few pieces at a time.”
Entertaining styles ebb and flow, and there has been a dip in using finer dinnerware, but the proverbial tide seems to be turning as younger buyers return to the notion of the importance of having better dinnerware. “… buyers in general value the strength and durability of better dinnerware vs. dinnerware that has a short lifecycle,” Shara says. “We define ‘better dinnerware’ as pieces that are made by hand [with] quality materials. Fine bone china and porcelain are far stronger and more chip-resistant than stoneware, earthenware and ceramic. It’s a misconception that fine china is fragile and will easily chip. It’s actually one of the strongest materials, durable and often dishwasher safe. If cared for properly, it will last a lifetime.” (See the sidebar for care tips.)
Shara further explains that brands are meeting buyers’ needs for flexibility, authenticity and accessibility. “All the brands that we carry allow buyers to select individual pieces vs. a whole place setting,” she says. “More than ever, it’s easy to mix and match patterns, play with expectations and customize tableware selections. We offer this experience at our store and encourage customers to bring in tableware pieces that they want to refresh with new items.”
Fox & Willow foxandwillow.com @foxandwillowshop
CARE AND KEEPING
To help dishes, glassware and linens look their best for their next entertaining mission, it’s important to ensure they’re properly cleaned and stored.
Most porcelain and fine bone china are dishwasher safe, according to Shara of Fox & Willow. “However, pieces with metallic finishes should be washed by hand with a mild detergent to preserve them over the long-term,” she says. “We also recommend hand washing crystal with a mild detergent to preserve its brilliance. You may also use a crystal cleaner like Restaurant Crystal Clean. Finally, when handwashing, we recommend using a sink mat or towel to prevent chipping.”
“We also sell acrylic and lacquered pieces that require special care to preserve their shine,” she says and suggests using a microfiber cloth and avoiding spray window cleaners. “Only use mild soap and water or specialty products like Brillianize to clean and polish acrylics.” (For linens, Shara recommends washing them in cold water on a delicate cycle.)
When stacking plates for storage, use a pad between plates to prevent chipping or scratches. For glassware and crystal, never stack pieces; store glasses upright to prevent damage to the rims.
Utilizing these tips can go a long way in preserving dining elements not only for their next use but for generations to come.
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WHAT SHOULD WE BRING?
Holiday Orzo Salad
Some recipes know how to behave while traveling for Thanksgiving.
Whether you’re driving a couple of hours, heading across the Metro or just stepping down the street, traveling with a dish to share for a Thanksgiving gathering can cause some travel troubles. Spillage and temperature fails are just the start.
If it’s for Thanksgiving at your family’s, Friendsgiving or an our-family-lives-too-far-away holiday meal with the neighbors, we’ve gathered some special dishes that easily pass the test when it comes to their ability to go from your kitchen to someone else’s house. Afterall, any mealtime potluck begins with, “What should we bring?”
Join us as we have our own Friendsgiving with one of our sister publications, Edina Magazine, as editor Feroza Mehta also offers some recipe inspiration.
For complete recipes, visit lakeminnetonkamag.com.
APPETIZERS
ARTICHOKE WONTON WRAPS
Notes: Continuing with my obsession with artichokes, this recipe wins when it comes to ease of transport, and they are easy for diners to grab, eat and continue circulating. —RSH
» 14 oz. artichoke hearts, drained and chopped
» 1 cup Parmesan cheese, grated
» 4 oz. mozzarella cheese, shredded
» 1 cup mayonnaise
» 2–3 dashes garlic salt
» 3 Tbsp. green onions, sliced
» wonton wrappers
Dipping Sauce
» ½ cup orange marmalade
» ¼ cup honey (I use hot honey.)
» ¼ cup or less Dijon mustard
» red pepper flakes, optional if you use regular honey
CRANBERRY MEATBALLS
Notes: It isn’t a true potluck without a crockpot full of some sort of meatball concoction. This is an easy recipe to make during the busy holiday season because it’s ideal for when you are in a time crunch. When I have a little extra time, I make the gluten-free version, which you can find at lakeminnetonkamag.com. —FM
» 2 ¼ cups barbecue sauce
Written by Feroza Mehta and Renée Stewart-Hester
Photos by Chris Emeott
» 14 oz. whole berry cranberry sauce (The regular jellied or juiced versions tend to make the sauce too thin and runny; the whole cranberries provide the ideal thickness and texture.)
» 28 oz. frozen meatballs
SIDE DISHES
HOLIDAY ORZO SALAD
Notes: For balance, I try to serve a cool or room temperature side dish—along with a warm option—for larger gatherings. This dish presents sweet, salty and savory profiles in one delicious scoop. Bonuses: The pasta gives vegetarian guests a little oomph to their plates, and this is an easy traveler. The recipe is inspired by Diane Morrisey, a newcomer to the cookbook scene. —RSH
» kosher salt
» 1 lb. orzo
» 1 cup almonds, sliced
» 3 oz. baby arugula
» 1 cup pumpkin or sunflower seeds, roasted and unsalted
» 1 cup dried cherries, cranberries or golden raisins
» 3 scallions, thinly sliced
» ½ cup fresh parsley, chopped (Use the remaining parsley for garnish.)
» ¼ cup fresh mint, chopped (I opt out.)
» zest of 1 orange, finely grated
» ½ cup Orange-Balsamic Vinaigrette (Recipe is below.)
» black pepper, freshly ground
Orange-Balsamic Vinaigrette
» 3/4 cup extra virgin olive oil
» ½ cup balsamic vinegar
» zest of an orange, finely grated
» ½ cup fresh orange juice
» 2 Tbsp. pure maple syrup
» 1 Tbsp. Dijon mustard
» 1 garlic clove, minced
» ½ tsp. kosher salt
» ½ tsp. black pepper, freshly ground
Top: Cranberry Meatballs check a couple of boxes as a comfort food mainstay and an easy-to-prepare go-to recipe.
Bottom: Space Is Grace Butternut Squash embraces maple syrup to sweeten the main ingredient’s flavor profile.
SPACE IS GRACE BUTTERNUT SQUASH
Notes: My brother brought this for Thanksgiving in 2009, and it’s been a family favorite ever since. The maple syrup caramelizes, transforming this often-overlooked side dish vegetable into something rich, sweet and almost dessertworthy. —FM
» 3 lbs. butternut squash, peeled, seeded and cut into 1-inch cubes
» 2 Tbsp. olive oil
» 2 Tbsp. maple syrup
» 1 ½ tsp. kosher salt (or 3/4 tsp. table salt)
» 3/4 tsp. cinnamon
» 1/8 tsp. nutmeg
» ¼ tsp. black pepper
» 1 ½ Tbsp. fresh rosemary, chopped
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for them all.
Mini Fruit Pies
DESSERTS
MINI FRUIT PIES
Notes: If ever a holiday calls for pie, it’s Thanksgiving. We mixed it up a bit, ramp ing up the fun factor for the kids at the gathering. (Save this recipe for the Fourth of July, baking blueberry, cherry and strawberry pies to celebrate!) —RSH
» 1 cup blueberries (Apples or strawberries, diced very small, also work, as do canned cherries.)
» 3 Tbsp. sugar (I use monk fruit sweetener.)
» 2 tsp. cornstarch
» ¼ cup water
» 14.1 oz. refrigerated pie crust (You can make your own crust, but …)
» 16 wooden craft sticks, optional
» 1 egg, beaten with 1 Tbsp. water
» finishing sugar, optional
NANAIMO BARS
Notes: If these rich, layered treats appear on the dessert table, they are always the first thing on my plate. With a coconut crumb base, a rich custard cream filling and a smooth chocolate ganache on top, this no-bake classic never fails to impress. It’s a guaranteed crowd-pleaser. —FM
» 1 cup butter, softened, divided
» 5 Tbsp. unsweetened cocoa powder
» ¼ cup granulated sugar
» 1 large egg, beaten
» 1 3/4 cups graham cracker crumbs
» 1 cup flaked coconut
» ½ cup almonds, finely chopped, optional
» 3 Tbsp. heavy cream
» 2 Tbsp. custard powder
» 2 cups powdered sugar
» 4 1 oz. squares semisweet baking chocolate
» 2 tsp. butter
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2025 HOLIDAY GIFT GUIDE
GATHER, GLOW, GIVE
Light Up the Lake, Wayzata’s annual holiday spectacular, welcomes the community.
Connect with neighbors and celebrate the beginning of the holiday season as lights shine and sleigh bells ring once again on Lake Street. The City of Wayzata will host its annual Light Up the Lake event from 4:30 to 6:30 p.m. November 21, inviting event-goers to gather and revel in holiday magic and community.
The free event typically draws more than 500 attendees and features horse-drawn wagon rides, music, a tree lighting ceremony and a dazzling parade of lights hosted by local
public safety departments. Enjoy strolling down lively Lake Street at its most festive, and take part in holiday activities for all ages. Children will be able to welcome reindeer to Wayzata’s winter wonderland, and all attendees can count on staying warm with hot cocoa.
Additionally, the City of Wayzata urges attendees to come together in joy and generosity. Inspiring community spirit, Light Up the Lake will also include a Toys for Tots drive hosted by the Wayzata Police Department, and
Interfaith Outreach and Community Partners is organizing a food drive for nonperishable items.
“This charitable event was created and continues to be to a tangible sign of hope, through the gift of new toys, and helps bring the joy of the holidays to one of our community’s most valuable resources—our children, especially ones who need it the most, during the holidays,” says Jamie Baker, chief of the Wayzata Police Department. For additional information, visit wayzata.org. —Diane Meyer
Photos:
City of Wayzata
Left: The annual tree lighting ceremony flips on the switch to the holiday season.
Right: We can almost hear the clip clop of this horse-drawn wagon ride, making its way down Wayzata’s Lake Street.
Shawn Sailer
The Secret Ingredient to Holiday Magic.
11.08
Tonka Brew Fest
Ages 21 and older can enjoy live music while celebrating the unique flavors of local breweries. Funds raised by the event support a variety of humanitarian causes and community projects supported by the Mound-Westonka Rotary Club. tonkabrewfest.com
11.09
Spirit and Renewal
The Wayzata Symphony Orchestra performs an energetic program of music by Ferrac, Copeland and Schumann. thewso.org
11.23, 11.29–11.30
Birch’s Breakfast with Santa Adults and children alike will enjoy this special holiday buffet. Families can also visit and take photos with Santa Sid as he stops in to dine at the lovely lakeside restaurant. Registration is required. birchsonthelake.com
11.28–11.30
Santa at the Lodge
Bring the family to meet Santa at the beautiful Excelsior Masonic Lodge, and indulge in some holiday cheer with cider, cookies and hot chocolate. excelsiorlakeminnetonkachamber.com
Photo: Mound-Westonka Rotary Club
11.28–12.22
Excelsior Gingerbread Stroll
Starting at Excelsior Bay Books, visit select local shops throughout the weekend in a fun-filled scavenger hunt for gingerbread houses. Participating businesses also offer special seasonal food and drink offers. excelsiorlakeminnetonkachamber.com
11.29–12.01
Jingle Bells Trolley
Take a ride with family and friends on the picturesque Excelsior streetcar, enjoying a taste of small-town history and holiday spirit. trolleyride.org
Compiled by Diane Meyer and Avery Vrieze
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 may have changed since these pages went to print. Please visit affiliated websites for updates.
Tonka Brew Fest
Sunset’s Colorized Show
Gundula Behbahani captured the striking saffron and blue-gray sky over Lake Minnetonka during a spontaneous moment on her way home from work when she decided to stop and enjoy the sunset.
“Afterglow captures the beautiful sunsets we experience on Lake Minnetonka—the colors, the reflection and the peaceful moment after everybody had gone home,” Behbahani says. “I connect with nature through photography, and I love to capture interesting moments with my iPhone. As a nature enthusiast, I focus on nature photography to preserve the fleeting moments before me.” —Renée Stewart-Hester
LENS ON LAKE MINNETONKA
Photographer: Gundula Behbahani
Title: Afterglow
Equipment: iPhone 12 Pro
Location: Carsons Bay
Category: Places
Award: Honorable Mention
To view other Lens on Lake Minnetonka photo contest winners, visit lakeminnetonkamag.com.
