Lake Minnetonka - March 2024

HOME MOVIES Chef Andrew Zimmern discusses why film and food are a winning combination— on and off the big screen

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Let’s face it. Cedar roofs look great but owning one is a little scary. “Has it been damaged by hail?” “Will it blow off in a storm?” “I hear something chewing up there!” But despite what you may hear, your cedar roof is still one of the most beautiful and long-lasting products on the market. The only catch is you have take care of it.

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In fact, Kuhl’s Contracting is looked to for the evaluation and restoration of cedar roofs by more insurance companies, home inspectors, realtors and architects than any other company in Minnesota. Not to brag, but we are pretty awesome. Don’t take my word for it. Check out our talents at www.kuhlscontracting.com. Or ask around. We have probably done work for someone you know.

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MARCH 2024 “There is certainly a satisfaction in producing a good loaf of bread, as there likely would be with any personal project, craft, art, music.” —Jim Lind, Minnetonka, page 30

PAG E 3 0

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GRIEGER GROUP WHEN SUCCESS MATTERS

D E PA RT M E N TS

18 Students Reach for the Sky Aviation program takes high schoolers to new heights.

20 In the Swing of Things Women teach others how to listen to their intuition.

24 Balancing Act Melinda Norman’s unique, handmade candies are the perfect springtime treat for a party spread.

F E AT U R E S

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Located in the coveted Highgate/Sparrow Road neighborhood, this charming ranchstyle home has three main floor bedrooms and sits on .61 acres. Convenience and tranquility coexist in this location which is private, but close to the elementary, middle, and highschool, shopping, and downtown Excelsior and Wayzata.

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This handsome home is immaculate, and pride of ownership is everywhere. Deephaven Elementary.

Ideal location close to elementary, middle, and high schools, Lake Minnetonka, Carson Bay boat launch, swimming beaches, Lake Minnetonka Regional Trail, shopping, restaurants, and more!

Set two blocks from Lake Minnetonka and two blocks to Deephaven’s flagship Thorpe Park this charming home was designed, crafted, and lovely cared for by the current owners. Huge windows flood the space with natural light; a perfect blend of luxury, convenience, and natural beauty. Just a short distance to downtown Excelsior and Wayzata!

28 From Plant to Plate Chef brings her bona fides from Twin Cities “locavore” restaurants to a new role.

30 Slices of Victory It’s not too early for these bakers to practice their contest skills.

36 Home Movies Chef Andrew Zimmern discusses why film and food are a winning combination— on and off the big screen.

TAST E M A K E R S

44 Feeding Kitchen Curiosity Program encourages the enthusiasm and natural desire young chefs have for cooking.

G G

Photo: Chris Emeott

TRUSTED REAL ESTATE EXPERT IN E V E RY ISS U E

8 13 52 56

Editor’s Letter Noteworthy On the Town Last Glance

612.382.4952 M A R KG R I E G E R @ C B R E A LT Y. C O M G R I E G E R G R O U P. C O M

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FROM THE EDITOR Renée Stewart- Hester — renee@localm edia.co

Photo: Chris Emeott

Dinner and a movie—is there a better couple when it comes to date night or even a quiet evening at home—alone or otherwise?

As we celebrate our food issue, it seems only fitting to share with you an important way food has woven its way through my family. You might know by now that, thanks to my dad, I enjoy movies, mostly from the late 1930s through the 1960s, but there is a handful of films that came out later than that time frame that hit my must-see list.

At least one of my children is also an “old movie” fan and TCM channel devotee. (Summer Under the Stars and 31 Days of Oscar are my favorite programming slots!) But my oldest son and his wife have taken movie watching to a new level—culinaryily speaking. As they work their way through the American Film Institute’s Top 100 list, my daughter-in-law cooks a dinner that corresponds with that night’s film choice, while my son comes up with a similarly themed cocktail. I certainly relish in their Instagram-worthy creations.

The dinner and a movie combo certainly isn’t new, and at least one person who you might be very familiar with also enjoys cooking up some film inspiration. On page 36, you’ll find my interview with local Andrew Zimmern, known around the foodie world as an award-winning chef, TV personality and goodwill ambassador for the United Nations World Food Programme.

In the article, you’ll discover how Zimmern enjoys stirring the dinner pot while viewing all types of films at home and in the company of guests. I take a special look at his appreciation for a film duo that brings together Marlon Brando, James Caan, Robert De Niro, Robert Duvall, Diane Keaton, Al Pacino and “Fredo” as they take viewers into the Corleone la famiglia. (Do you “hear” the swell of the theme song?)

Buon appetito,

On the Cover Andrew Zimmern, photo by Chris Emeott, page 36 See what we’re doing behind the scenes and around town!

Lake Minnetonka Magazine @lakeminnetonkamag @lmtkmag

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Tour Our Spring Parade of Homes & Remodelers Showcase Open for touring every weekend March 8th - April 7th 50 Indian Hills Drive, Circle Pines (main-level remodel & addition) 2700 White Oak Circle, Orono | 126 Benton Avenue, Wayzata 4010 Haven Woods Court, Eagan | 1883 Symes Street, Long Lake

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PUBLISHER Susan Isay EDITOR Renée Stewart-Hester MANAGING CREATIVE DIRECTOR Renée Stewart-Hester

New Location, Same Great Care!

MANAGING EDITOR Hailey Almsted DIGITAL EDITOR Madeline Kopiecki COPY EDITORS Kellie Doherty, Sherri Hildebrandt STAFF WRITERS Kelly Cochrane, Mollee Francisco, Emily Gedde, Meredith Heneghan, Daniel Huss, Jennifer Pitterle, Rachel Schuehle, Josie Smith, Kristie Smith CONTRIBUTING WRITERS Hollie Blanchard, Laurel Famigletti, Alison Feik, Tracy Hvezda-Lehtola, Sarah Jackson, Dan Keegan, Spencer Olson, Kirsten Pardoe, Aaron Person, Raela Schoenherr, Lisa Stevens, Katie Tomsche, Liz Vandam EDITORIAL INTERNS Findlay Drabrant, Morgan McFadden, Emma Mehl EDITORIAL ADVISORY BOARD Brooke Beyer, Wayzata Area Chamber; Laura Bray, Friends of the Excelsior Library; Mary Cornelius, Minnetonka Schools; David Decker, House Novel; Kelly Olsen, Olsen Global; Michele Phillips, blogger, writer, photographer; Amanda Zielike, House Novel

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Title: Bagpiper Medium: Acrylic on 100 percent cotton heavyweight paper Scale: 30x22 Artist: Richard Merchán

VIEW

GREEN NOTES Guinness beer, the band U2, Waterford crystal and poet Oscar Wilde are synonymous with Ireland, and music is also an integral part of Irish culture. I can almost hear the long drawn out notes of this bagpipe, narrating a poetic ode.

Hollie Blanchard is a founder and art concierge with The Art Girls.

View more at artgirlsmpls.com.

Art Girls Minneapolis @artgirls_mpls

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N OT E WO RT H Y

TA S T E

Brunch is Served Are you searching for simple recipes for a special occasion, including a springtime holiday event or bridal or baby shower?

Look no further.

This Berry Brûlée Galette comes together quickly with puff pastry and pantry staples. The crust is flaky, buttery and light as a feather, and the sweet-tart berries are bursting with bright flavor.

Less expected than an egg bake and far

Berry Brûlée Galette

faster to make than a quiche, this savory Bacon Camembert Dutch Baby looks and tastes like a decadent treat while offering the same comforting flavors and hearty textures as a brunch staple. It pairs perfectly with leafy greens, bacon and fruit.

To view the complete recipes, visit lakeminnetonkamag.com.

Katie Tomsche is the content manager for Lunds & Byerlys.

Taste more at lundsandbyerlys.com.

Bacon Camembert Dutch Baby

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l o ca l t i p s , t i d bits & in sig h ts

MOVE

BEFORE AND AFTER Whether you are preparing for the Luck O’ the Lake race (see page 52 for details) or an upcoming event, bookend your run with a warm-up and cool-down to help your muscles perform optimally and recover.

As you begin to warm up, your blood vessels dilate, leading to increased blood flow. This primes your muscles with oxygen, allowing them to perform at their best.

The blood flow increases the temperature in your muscles, preparing them to become more flexible. Remember, allow your heart rate to increase at a gradual pace.

Ease into this warm-up: 1. Allow five to 10 minutes of light aerobic exercise (briskly walking, slowly jogging or cycling on a stationary bike).

2. Dynamic stretches are a great addition and should be done at an easy pace.

They are not static stretches but more fluid in motion (walking lunges, jumping jacks or opposite toe touches).

3. Jog slowly, building up your speed.

Your breath is an indicator of your pace.

Getting out of breath too fast could mean that you are pushing too hard.

Cool Down: This keeps blood flowing throughout the body. When you suddenly stop, you can experience lightheadedness, caused by a rapid drop in heart rate and blood pressure.

Dial it Back: 1. Jog or walk for five to 10 minutes. Your breathing and heart rate should gradually return to normal.

2. Work on static stretching when the muscles are warm, allowing your joints to move through a fuller range of motion.

Focus on stretching your hip flexors, quads and hamstrings and glutes.

3. Drink water or an electrolyte-infused

Photo: Lunds & Byerlys

drink to rehydrate your body.

Take notice of how you felt after your workout when incorporating these techniques.

The goal is to have an injury-free, rewarding and fun running season.

Laurel Famigletti, owner of EndorP.H.I.T, offers virtual group fitness classes, in-home training and virtual nutrition coaching.

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N OT E WO RT H Y

READ

BRAINY BOOKS Let’s get down to the science of it when

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it comes to celebrating March’s Women’s History Month. For readers interested in learning more about the impact women have had in the world of STEM, Rima Parikh, owner of The Thinking Spot bookstore, has some page-turning ideas.

For Adults: » A Portrait of the Scientist as a Young Woman: A Memoir (Lindy Elkins-Tanton) » Hedy’s Folly (Richard Rhodes) » In the Shadow of Man (Jane Goodall) » Lab Girl: A Memoir (Hope Jahren) » Of Time and Turtles: Mending the

Doctors Mike Skramstad, Megan Pint, Brianna Hammer, and Mike Longlet

World, Shell by Shattered Shell (Sy Montgomery and Matt Patterson) » The Future of Science is Female (Zara Stone) » The Six: The Untold Story of America’s First Women Astronauts (Loren Grush) » The Woman All Spies Fear (Amy Butler Greenfield)

For Children: » Code Breaker, Spy Hunter (Laurie Wallmark and Brooke Smart) » Evelyn the Adventurous Entomologist (Christine Evans and Yasmin Imamura) » Hedy Lamarr’s Double Life: Hollywood Legend and Brilliant Inventor (Laurie Wallmark and Katy Wu) » Queen of Leaves: The Story of Botanist Ynes Mexia (Stephen Briseño) » Reaching for the Moon (Katherine Johnson)

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Life-Saving Invention (Carrie A. Person and Nancy Carpenter) —Renée Stewart-Hester Visit lakeminnetonkamag.com to read our August 2022 article about the Wayzata bookstore.

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The Thinking Spot, 3311 County Road 101 Suite 4, Wayzata; 952.217.5682; thethinkingspot.us

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l o ca l t i p s , t i d bits & in sig h ts

DISCOVER

Coffee Grounds How did Charles Curtis Coffee, D.D.S., a fifth-generation Irish American with a rich singing voice and a successful dental practice in Minneapolis, have a Lake Minnetonka channel bridge named after his family? The patriarch of the Minneapolis Coffee family has his wife’s good fortune to thank.

Ginny Coffee, daughter of pioneers Lydia and Isaac Webb, inherited prime acreage purchased in the 1860s, straddling the western shores of Crystal Bay and the northeasterly side of West Arm. It was Ginny who introduced the Coffee family to the summer splendors of lake life and where she and Charles built their Crystal Bay retreat they named the Coffee Grounds.

While Charles tended to his patients and performed with his church’s men’s quartet and the Apollo Club of Minneapolis, Ginny Photo: Lake Minnetonka Historical Society

polished her social skills with gatherings at their lake home. In 1903, when the wooden bridge, spanning between the Coffee property and the channel connecting Crystal Bay and the West Arm, needed replacement, Charles and Ginny financially supported adjusting the Coffee Bridge’s northern approach on Shadywood Road that is familiar today.

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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ENLIGHTEN

Students Reach for the Sky Aviation program takes high schoolers to new heights.

By Meredith Heneghan

TAKING FLIGHT has recently gotten easier for high school students in Minnetonka. A new opportunity in Minnetonka High School’s (MHS) Momentum program could be a source of inspiration, excitement or even a career for students interested in learning more about aviation.

“I got to get into the plane, taxi to the runway and then I got to take off,” says junior Camille Peck of her first experience flying an airplane, just weeks after the 2023–2024 school year started. As soon as the aviation program launched, students were interested—very interested. Superintendent David Law says that nearly 200 students signed up for the first offering of Aviation I—much more than school officials expected.

One of the goals of the Momentum program is to provide high school students with high-quality programming that is not necessarily pointed toward a traditional college track. Looking at the highest-need areas in the workforce is one way to set students up for success. “There’s a huge need for pilots and people in the aviation industry moving forward,” Law says.

The demand for professionals in this field has changed some requirements for employment, too. (Some businesses no longer require pilots to have a fouryear degree.) Additionally, Minnesota is a hub for Sun Country and Delta airlines, potentially making it a fruitful place to start in this industry.

Law is aware that not all students are

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going to end up being pilots. Regardless, the value of this program still stands strong. “One of the things we try and do in high school is give students some inspiration,” he says. Providing students with exposure to something they wouldn’t have had the chance to learn otherwise is part of the goal of offering this type of program.

Carl Berquist, a 1977 MHS graduate and owner of Aloft Aviation, gave Aviation I students exactly that exposure when they got to take discovery flights, which were their first flight with a certified instructor. After practicing with simulations, they got to take off—for real. Law even was able to try it out. He calls it an “unbelievable opportunity.”

The aviation program has already provided some valuable information

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An airplane takes off at the Airlake Airport in Lakeville during the Momentum Aviation site visit.

Below: Minnetonka High School junior Camille Peck participates in a discovery flight with Aloft Aviation. During the discovery flights, pairs of students flew with a certified flight instructor around the southern Metropolitan area.

about who is interested in this type of program and why it is important.

Nationally, only 6 percent of pilots are female, but in MHS’s aviation program, 20 percent of the students are female, and it also represents all sorts of students, 10 percent of whom receive special education services.

Law says that Aviation I is successful because it’s for everyone.

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Minnetonka High School, 18301 Minnesota-7, Minnetonka;

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952.401.5700; minnetonkaschools.org Minnetonka Schools

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Terms and Conditions May Apply

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In the Swing of Things Women teach others how to listen to their intuition.

By Mollee Francisco

20

SHARON PAWLAK KNEW there was something special about Lana Gendlin Brooks and Karina Muller from the moment she laid eyes on their HeartCentric Divine Creations booth at an event for Hope Chest for Breast Cancer, which helps address financial needs for breast cancer patients and their families. “I could just read the energy, and it was positive,” she says.

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Photos: Chris Emeott; HeartCentric Divine Creations Props: The Foundry Home Goods @thefoundryhomegoods

A R T S & C U LT U R E

156 Lake Street, Excelsior, MN 55331

As a health coach, the Minnetonka Beach resident was no stranger to the idea of intuition or the process of connecting with it, but she was drawn to the eye-catching pendulums Gendlin Brooks and Muller have created to help people tune into their own intuition.

“I was visually energized,” Pawlak says.

“I love beautiful things.”

Gendlin Brooks and Muller use crystals and gemstones to handcraft one-of-a-kind pendulums that they say can be used with a person’s energy to tap into the subconscious. “We’re on a mission to bring them to the masses,” says Gendlin Brooks of Minnetonka.

“The pendulum is an ancient tool,” says Muller of Long Lake. “A valuable and useful tool.”

“It’s the tool; you’re the vessel,” Gendlin Brooks says. She explains that the pendulum works via ideomotor reflex. According to her, when a question is posed by the pendulum holder, the subconscious sends signals to the arm triggering tiny, imperceptible movements that sets the pendulum swinging in a certain motion. Any weight on a string can be used as a pendulum.

Pawlak says she uses her pendulums in a “variety of different situations,” posing questions about everything from her relationships to her business endeavors. For the most part, the pendulum confirms what Pawlak’s intuition has already told her. “It helps me knowing I’m on the right path,” she says.

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Lana Gendlin Brooks and Karina Muller

The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations.

Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Affiliated real estate agents are independent contractor sales associates, not employees. ©2021 Coldwell Banker. All Rights Reserved. Coldwell Banker and the Coldwell Banker logos are trademarks of Coldwell Banker Real Estate LLC. The Coldwell Banker® System is comprised of company owned offices which are owned by a subsidiary of Realogy Brokerage Group LLC and franchised offices which are independently owned and operated. The Coldwell Banker System fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. 2125C5-DC_MN_12/21

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Gendlin Brooks has asked her pendulum small things, from what drink to order or what paint color to use all the way to major life decisions.

There are no limits to what one can ask, but Gendlin Brooks and Muller recommend that users approach the experience with an open heart, ready to consider all the possibilities. “Make it about yourself and your own highest good,” Muller says.

Learning to tap into your intuition is a practice, Gendlin Brooks and Muller say, but it can provide powerful clarity. “When we source our

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own answers, we’re more likely to act on them,” Muller says. “Intuition is really your superpower.”

Gendlin Brooks and Muller have seen interest in their pendulums grow tremendously, since they started selling them as part of their HeartCentric Coaching Collaborative business.

“People are so hungry,” Muller says.

“They want to learn.”

The women sell their pendulums at events and can be booked for speaking engagements as well as for Pendulum and Prosecco parties. (They also wrote Pendulums & Intuition, available at

llewellyn.com.) Pendulums range from $88 to $150 (which can also be purchased on the website), and custom orders are accepted. “We don’t really sell the pendulums,” Muller says.

“They sell themselves.”

Pawlak’s first pendulum purchase was named Purple Rain and featured silver beads, purple crystals and blue sandstone. She later selected a second pendulum called Healing Circles with a large piece of quartz and a series of circles. “They’re beautiful,” she says.

Gendlin Brooks and Muller love watching people find a pendulum that

March 2024

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speaks to them. “We trust that the right ones will find the right hands,” Gendlin Brooks says. “It never gets old to see someone connect.”

Teaching someone to use one brings even more fulfillment for the duo.

“This is what feeds us,” Muller says.

“We’re so hooked on helping people lead a joyous, happy life.”

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THE MENU

Balancing Act Melinda Norman’s unique, handmade candies are the perfect springtime treat for a party spread.

Photo: Chris Emeott

By Meredith Heneghan

THERE’S SOMETHING MAGICAL

about biting into a sweet treat that brings you back—even if you’ve never tasted the flavor before then. Melinda Norman of Burnt Sugar Confectionary has that Old World touch, making candy that’s nostalgic and familiar out of her Long Lake commercial kitchen since 2020.

Norman hasn’t always been a candymaker, but she has always been heading in that direction. She says, “I knew from a very young age that I’d be doing something with food.” For the most part, it’s baking that drew her in, and she grew up making cakes for her high school friends on special occasions.

“I’m drawn to the sweeter side of the food world,” she says.

After culinary school and a career in restaurants and as a pastry chef, Norman decided it was time to shake things up a bit. There was an entry point in the market for confections that aren’t chocolate based. “Coming from an Italian family, we always had a lot of nougat and more European-style treats, and I’ve always had an appreciation for those,” she says. “Those Old Worldstyle, handmade candies—there wasn’t a lot of that out there. ” A central point of Norman’s unique style is making sweets that aren’t too sweet. “What attracts me to the

“I’m drawn to the sweeter side of the food world.”

Melinda Norman, Burnt Sugar Confectionary

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Photos: Chris Emeott

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old-fashioned style candies is that the sweetness is there but not so overwhelming,” she says. “I like balancing the sweetness with other flavors.”

That’s where the name Burnt Sugar comes from, too. She says, “Burnt sugar adds almost bitter undertones, so you’re not just tasting sugar on sugar. I’m looking to give people a multilayered candy-eating experience.”

One of her specialties that offers this dynamic eating experience is torrone.

She says, “Torrone is a honey-based candy with nuts, fruit and citrus peels.

I like to work with the balance of flavors there. While you’re still getting a sweet treat, it doesn’t feel quite as sinful as eating a mass-produced candy.”

Torrone is perfect for celebratory party spreads, too. Norman gives one idea for its presentation, saying, “The torrone looks awesome on a charcuterie board. It’s got the dried fruit and nuts in there and looks really pretty.”

She makes a point to acknowledge that candy on a charcuterie board might be a surprise for some and notes that hosts should label it, so guests know it’s a sweet treat.

Springtime holidays and gatherings can bring guests together over food, and Norman has the perfect treat that brings a pop of fun and sweetness to the table.

“I always recommend my Strawberry Elderberry Meringues,” she says.

“They’re a perfect little Easter treat because they’re really light and crispy and the perfect balance of fruity and floral with a little bit of tartness. The colors are lovely, a mix of pastel pink and cream. It just screams spring.” Her meringues are ideal for any crowd, too, because they’re gluten- and dairy-free options. “It’s great for when you have a sweet craving and you want a little something sweet,” she says. “Eating just one or two of those satisfies your sweet tooth without being overpowering.”

Find Burnt Sugar Confectionary products at burntsugarmn.com or at select markets and shops around the Twin Cities.

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From Plant to Plate C he f b r i n gs h er bo n a fid es from Twin Cities “ l o cavo re” restau ra nts to a new role.

If there’s one person whose career can tell the story of the Twin Cities farm-to-table food scene over the past 30 years, it might be Beth Fisher. The lake-area chef and culinary instructor—who grew up in Deephaven— has played a key role in the kitchens of a hefty handful of acclaimed local restaurants, from Lucia’s (now closed in Minneapolis) and Wise Acre Eatery to Thirty Bales, with plenty of stops in between.

Over the past year, Fisher has donned her apron in a new setting: the Minnesota Landscape Arboretum’s Farm at the Arb, where she’s launching a first-of-itskind, “plant-to-plate” culinary curriculum for arboretum guests. “I’ll be bringing in chefs from around the state who want to cook with us,” Fisher says. “We’ll have chefs’ series classes, a few fundamental classes and lots of fun stuff in the future.”

Fisher works with the arboretum’s agriculture experts to plan crops for the recently opened Myers Education Center, which includes Fisher’s hightech kitchen/classroom. Also at the farm are edible gardens, a pollinator center and other venues that showcase Minnesota’s food heritage. “I hope visitors learn how important the state’s agriculture is to us, the nation and the world,” Fisher says. “We want to tell them about the crops of the future, and I’ll be able to teach them how to use those things.”

Fisher’s resumé seems tailor-made for her new role at the arboretum; she was a locavore before the movement was hip. Her childhood was spent boating on Lake Minnetonka and exploring nature. “I’d get my tackle box and fishing pole, walk down the railroad

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tracks and throw my line in the water and catch sunnies all day,” she says. “It was an idyllic childhood.”

She graduated from Minnetonka High School in 1982 and went on to the University of Minnesota, where she soon found a job as “the popover girl” at the former Winfield Potters restaurant. “I thought it’d be a good weekend job,” Fisher says. The restaurant offered her first glimpse into the kitchen—and she loved it.

Next, Fisher worked her way to the kitchen at Lucia’s, a staple of the Uptown food scene, founded by Lucia Watson. “I didn’t have enough experience when I first met Lucia,” she says. “I went and worked at a lunch spot and got really fast line-cooking lessons.”

After a few hops, Fisher stayed at Lucia’s for 12 years.

She departed in 2000 to launch her own catering business—with the support of loyal customers from Lucia’s—and did just about everything herself. “I’d snail mail a menu, we’d adjust it and then I’d show up with my bus tubs and cook in clients’ homes,” Fisher says. “We had fun.”

Her partner, Caroline Glawe, joined the team as a wine expert, and they continued to work together as culinary and wine consultants for eateries all over the Metro, including for notable spots like Thirty Bales (Hopkins), Rustica Bakery (Minneapolis) and the notoriously beloved French Meadow (Minneapolis).

Another of Fisher’s passions—gardening—took them in a new direction a little over a decade ago.

“I emailed [Scott Endres and Dean Engelmann] of Tangletown Gardens,” Fisher says. “They had bought the custard shop across the way and needed someone

Photo: Jason Boudreau-Landis

W R IT T EN BY JEN N I F E R P I TTE R L E

LOCAL LOVE

Beth Fisher

When visitors come to the Lake Minnetonka area from out of town, where does kitchen veteran Fisher take them out for dinner? “Daniel Del Prado is taking over the world,” she says of the local chef whose star continues to rise. “I love his food and his flavors, and I think it’s been really fun to watch him open his restaurants in the suburbs.”

Separated by just a few blocks on Lake Street in Wayzata, Del Prado’s Josefina showcases Italian flavors, while his Macanda offers Latin American dishes with a dose of the region’s magical realism.

MINNESOTA LANDSCAPE ARBORETUM’S FARM AT THE ARB 3210 W. 82nd St., Chanhassen; arb.umn.edu Minnesota Landscape Arboretum @mn_arb

to run it. We met the next morning, and we were a good match.” Fisher, Glawe, Endres and Engelmann opened Minneapolis’ Wise Acre Eatery, which featured a farm-to-table menu, devised by Fisher, using crops from Tangletown’s gardens and farm.

As she was reaching the post-COVID-19 phase of her career, Fisher was consulting a bit and puttering around her own home garden. She decided she’d focus more on growing things and less on food. “I applied to a different position at the arboretum,” she says. The arb’s director of education, Tim Kenny, saw her resume and invited her to see the Farm at the

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Arb. “I met with Tim and saw the space and was just quite blown away by it all,” Fisher says.

Now, as she’s spent the past several months settling into her new role as the culinary programmer and instructor, she’s full of ideas. “Supporting local farmers has always been at the core of who I am as a chef,” she says.

“Beth is a great fit for the education team,” Kenny says. “The new kitchen classroom at the farm is where the magic happens when engaging our visitors and guests in the soil-to-plate story. Beth brings that story to life in an engaging and delicious way.”

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slices of victory It’s not too early for these bakers to practice their contest skills.

Written by Renée Stewart-Hester — Photos by Chris Emeott

Left: Jim Lind has an large display of award ribbons alongside his blue ribbon-winning Cinnamon-Raisin Bread and Posies Dinner Rolls.

Right: Jim Lind

As of March 1, there are 174 days until August 22. What does this matter? Well, if you feel the 12 days of Christmas play second fiddle to the 12 days of the Minnesota State Fair, then you’re counting the days until the Great Minnesota Get-Together swings open its gates.

And, if you’re like Minnetonka’s Jim Lind and Kim Narveson, you might be pulling out mixing bowls and firing up your oven to practice your baking skills in order to enter loafy goodness into the fair’s food competitions.

Last year, Lind, who started competing at the state fair in 2000, secured 10

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ribbons out of 15 yeast bread entries, bringing his ribbon tally to 97. He explains that there are two baking competitions at the state fair—“... the more prominent being at Creative Activities but also popular is the Honey Foods (honey only as a sweetener) competition in the horticulture building,” he says. Lind’s blue ribbons came for his Cinnamon-Raisin (honey foods competition), Sourdough-Rye and Whole Grain breads.

“I honestly cannot recall a day that I decided to start baking bread, but I believe that the fair competitions were a motivator,” Lind says. “I don’t recall

ever missing a year at the fair in my lifetime (except 2020).”

Practice (and more practice) really does make perfect when it comes to preparing for the state fair. “Any loaf that doesn’t meet my expectations is given the unfortunate title of ‘reject,’ and my friends and family love rejects,” Lind says. Of the 15 entries he made to the fair, they came by way of 25 bread loaves and 54 dinner rolls that he baked during the run-up to the fair’s delivery day.

“I just have to count on everything tasting good (I can’t slice into a loaf to taste before I deliver.), but I’ve had a

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Kim Narveson’s Gingerbread recipe received a firstplace ribbon.

Kim Narveson’s baking skills have netted an impressive array of award ribbons.

lot of practice with these recipes,” Lind says. “What I need for the fair is a visually appealing entry with good color, sheen and shape on the outside. Once I get that, I just hope the judges appreciate what’s inside—sometimes, they do.”

Speaking of what judges appreciate, there’s a synonymous name when it comes to baking and the Minnesota State Fair—Marjorie Johnson, winner of more than 2,500 state fair ribbons.

Lind once asked her how she managed to bring so many entries to the fair that were fresh and award-winning.

“She said that she couldn’t do it if she didn’t freeze her baked goods, sometimes for quite a while before the fair,” he says. “When properly wrapped

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before freezing and properly thawed before delivery, they come across as fresh baked. That’s when I invested in a chest freezer.”

As he preps for August, Lind will review last year’s judges’ scoresheets, which review appearance, taste, texture and conformity to rules. “Based on that, I will make notes about what I may change,” he says. This year, Lind hopes to tip the kitchen scale at 100 ribbons.

“While that’s not remotely close to Marjorie’s rarefied space, it’s a good mark for me,” he says.

At the 2023 state fair, Narveson’s Gingerbread garnered a first-place finish. (Her Carrot Cake, Grape Jelly, Plum Jam and Snack Mix also earned

first-place finishes, and other entries also received ribbons.)

Narveson recalls her early days in the kitchen. “I have been baking since I was a little girl with my mom,” she says. “I started making yeast breads about 34 years ago. My mom didn’t like working with yeast, so I had to teach myself. I also like making bars, brownies and quick breads.”

Narveson has participated in the Minnesota State Fair since 1999 after competing in Waterloo (Iowa) 4-H as a teen and at the Sheboygan (Wisconsin) County Fair from 1987 to 1998. “We moved to Minnesota in 1999 and decided to test the waters at the Minnesota State Fair,” she says. “It has

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O D TH 1- EL 4 U P OP R M E –S N U N

M

INNOCENT FOOD FUN “During the holidays, my wife makes a wonderful chicken liver pâté. I take one of my baguettes, slice it thin and place it on a baking sheet. Brush the slices with olive oil, lightly sprinkle on kosher salt and coarse ground pepper and bake until golden brown to make crostinis—serve with Rita’s pâté and cambozola cheese. Heaven on Earth! The chewy bread is the base.

What’s on top is the guilty pleasure.”

—Jim Lind “While I am also a ribbon winner with jams and jellies, my guilty pleasure is that I love buttered white toast with cinnamon sugar!” —Kim Narveson

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always been a good experience.”

Those experiences have been so good that Narveson is planning for this year. “I start getting serious about entries usually in February,” she says. “The years I can’t decide and start later, I don’t do as well. Plus, if I don’t start baking [by] early spring, my coworkers start asking when I am starting to practice bake.”

Most of Narveson’s recipes yield two to four loaves. She assesses their viability for submission. “Are the tops evenly browned and nicely domed? Are there

Posies

White Honey Bread

PICK A POSIE OR A LOAF Lind recommends celebrating springtime by baking flower-shaped dinner rolls. This recipe has resulted in seven total ribbons (three blue ribbons).

“Unlike some more elaborate dinner roll shapes (ie: knots or crescents), these are handled minimally, which results in a more tender roll,” he says.

Regardless of the time of year, White Honey Bread can be a staple at any meal. “I feel as though this is a simple recipe that works all the time,” Narveson says.

Visit lakeminnetonkamag.com for the recipes.

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any obvious holes? Which loaf is the most attractive?” she says.

This year, she plans to remain in the canning and baking lanes, hoping to add more cake and bread to her repertoire.

It appears that interest in bread baking continues to rise, and novices should note that Narveson doesn’t find the kitchen endeavor to be overly difficult. “Even if it doesn’t look perfect, it always tastes good,” she says. “The neighbors [and coworkers] never mind taste testing my not-soperfect loaves.”

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HOME MOVIES CHEF ANDREW ZIMMERN DISCUSSES WHY FILM AND FOOD ARE A WINNING COMBINATION—ON AND OFF THE BIG SCREEN.

While growing up in New York City, Andrew Zimmern discovered a new passion in the early 1970s— and it had little to do with food. “I was obsessed with The Godfather and The Godfather II [films],” he says. “I’ve watched them endlessly every year, usually during the space between Christmas and New Year.

There’s always a day where it’s dedicated to watching the two of them back-to-back.”

Here’s where Zimmern, an Emmy Award winner and four-time James Beard Foundation Award-winning TV personality, takes movie watching to the next satisfying level. “I do a lot of entertaining based around movies because I like screening movies in my house and building a dinner around them. The Godfather dinner is an annual event,” the Orono resident says.

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Between viewing the two films, “I lay out a big meal with all kinds of Italian goodies,” Zimmern says. “It’s my own version of Feast of the Seven Fishes, but I call it Sleeps with the Seven Fishes …”

What’s on the menu? There are plenty of options, since Zimmern’s been serving up his film-centric feast for years. “I do my sauce, and I make meatballs and sausages and all the rest of that stuff—big antipasti spread with prosciutto, mozzarella, roasted peppers and anchovies …

I do a risotto with shrimp and clams, and sometimes I put a little squid ink in there if I happen to have some … I typically will roast a leg of lamb or a rack of lamb with rosemary and serve spinach that is sautéed with golden raisins and pine nuts …”

If that weren’t enough, a trip to the

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Photo: Chris Emeott

Written by Renée Stewart-Hester

Andrew Zimmern

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Almond and Orange Cake With Poached Plum Compote

SCENE STEALERS The role that food plays in movies can include serving as a subtle backdrop or a simple prop, but it can also take on nuanced and critical spaces within a film.

In the case of The Godfather Part II, notice oranges in a scene—and expect death or the threat of death to follow. Character Hyman Roth’s birthday is celebrated in Havana with a cake, frosted with an image of Cuba. The camera returns time after time to show the cake being sliced into pieces—the overthrow of the government was underway. “And so you know, it’s a very heavy-handed metaphor, but I love it. I’m there for those,” Zimmern says.

Why do filmmakers feature food in these ways? “Very broadly, everyone can relate to food, right? And what’s being served,” Zimmern says. “If you use other

cultural references, music for example, not everyone gets your reference ...”

It’s interesting to discover that Zimmern’s favorite food scene comes by way of quiet simplicity—no crowded restaurant scene, no boisterous family dinner table—just relatable food in a relatable space with relatable familial circumstances. “So there is a scene in Big Night [1996], and it comes at the end of the movie, where one would imagine that there would be great sadness,” Zimmern says. “Things did not work out very well for the two brothers, and they’re sort of, in a sense, back at the beginning with their little restaurant, and there’s no words spoken.”

Stanley Tucci (as Secondo) makes a simple meal of eggs and bread for his brother (Tony

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Photo: Andrew Zimmern

food market can inspire Zimmern to offer branzino, roasting fish with olive oil and lemon, or colder weather might dictate heating up some Italian wedding soup. “That very simple, typical Italian food,” he says.

Speaking of weddings: What’s an Italian dining experience and celebration without dessert? This time, leave the cannoli (IYKYK). To conclude the meal, Zimmern has baked an almond cake, served with whipped cream— giving a nod to character Connie Corleone’s wedding (the opening scene in The Godfather).

Director Francis Ford Coppola’s acclaimed film duo isn’t the only cinematic invitees to Zimmern’s food-meets-film evenings at his home. While a fair number of movie viewers are happy to sit with an overpriced and over-buttered bucket of popcorn at the theater or a jumbo box of this ’n’ thats at home, Zimmern relishes serving his thoughtfully constructed version of dinner and a movie.

What’s his motivation? To start, dinner for dinner’s sake isn’t always enough to satiate Zimmern’s hosting appetite. “First of all, you invite people for dinner … you have dinner … they go home. I like to spend time with my friends,” he says. Framing the evening around a movie is more enjoyable for him. “You know, we’re just sitting on the couch giggling and watching their favorite film,” he says, calling it “building an experience.”

Those experiences aren’t just about cooking for The Godfather films. When viewing Tampopo (1985), Zimmern’s cooking Japanese food. If Eat Drink Man Woman (1994) is on the docket, so is Chinese fare. And on the list goes. (If you think Zimmern only engages in conversation deep dives into culinary topics—get him started on movie chat, and he’s gone, traveling down branching avenues of themes, genres, actors and filmmakers. And any fellow film lover should be happy to go along for the ride.)

ACADEMYWORTHY ANNIVERSARY

Subscribe to your community’s magazine or purchase additional copies at localmedia.co

This year marks the 50th anniversary of the release of The Godfather Part II, which premiered on December 20, 1974.

The film is the first sequel to receive an Academy Award for Best Picture, along with several other nominations and wins.

(The 96th Academy Awards, presented by the Academy of Motion Picture Arts and Sciences, is set for March 10.)

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Shalhoub as Primo). “The simple act of sharing some eggs together lets you know, in a way, that … everything’s going to be OK,” Zimmern says. “They’re gonna figure it out, and that’s why it’s my favorite food scene in any movie because it’s the most realistic, touching and emotionally connecting moment …”

Zimmern can follow the food thread in movie after movie, but Big Night stands out to him, regardless of how many times he views it. “[It’s] the one that always grabs me, continues to every time I see it, because it perfectly defines how we come back together over food,” he says. “Without that [final] scene, you would imagine that the brothers don’t make it, but in fact, you see all the possibilities and all of the optimism.”

And for the fortunate among us, food does indeed—on and off the big screen—offer bounties of possibilities and optimism.

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“You know how some people love to quote Sun Tzu’s The Art of War, I use a lot of The Godfather references as I navigate life.

It’s sort of that ‘everything you ever needed to know I learned from The Godfather movies.’”

Photo: Chris Emeott

ANDREW ZIM M ER N

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in digital format!

CINEPHILE CHEF Zimmern is a self-admitted list maker, so what movies make his all-time favorites list?

Never miss an issue of Lake Minnetonka Magazine with free, anytime access to our digital editions. Full screen viewing on your digital device allows easy cover-to-cover reading. Share your favorite Lake Minnetonka Magazine articles with friends and family.

Learn more at lakeminnetonkamag.com

• Chinatown (1990): “… one of my favorite movies of all time.”

• The Godfather (1972) and Part II (1974) (obviously!)

• 2001: A Space Odyssey (1968): “I think [director Stanley] Kubrick is brilliant.”

• Citizen Kane (1941): “As clichéd as it is, it’s absolutely one of the best movies ever made.”

• Seven Samurai (1954) • Throne of Blood (1957) • Any film with late actor Toshiro Mifune • Federico Fellini’s La Dolce Vita (1960) or Amarcord (1973) • Cinema Paradiso (1988): “… the most underrated.”

• There Will Be Blood (2007): “… amazing.”

• Singing in the Rain (1952) • Goodfellas (1990) • “I mean, you gotta toss a [Alfred] Hitchcock in there.”

• Director John Ford: “He’s a great one, and I think he transforms John Wayne as well,” referring to The Searchers.

• “You know, it’s hard not to include some [Steven] Spielberg movies.

I mean, is Spielberg’s best movie Jaws (1975)?”

• “Maybe the Star Wars movies have to be in there.”

• “I’m a big [Quentin] Tarantino [fan], whether it’s Pulp Fiction (1994) or all the way up to Once Upon a Time in Hollywood (2019).

I think his movies are genius.”

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PALATE PLEASERS

ZIMMERN SHARES SOME OF HIS GO-TO RECIPES FOR HIS ANNUAL MOVIE NIGHT.

Sunday Sauce With Meatballs and Sausages “Need I say more? Even [characters] Tessio and Clemenza would approve. A must for your repertoire.

A classic ragu and quicker than using pork shoulder or other long braising meat cuts that require longer cooking and take the acidity out of my sauce. This batch feeds a crowd, ideal for eight to 12 people and the centerpiece of a great day spent watching The Godfather, parts 1 and 2.”

Find the complete recipe at lakeminnetonkamag.com.

The following recipes can be found at andrewzimmern.com.

Risotto Milanese With Shrimp and Clams “A classic risotto is often a part of my Godfather menu or for the Feast of the Seven Fishes. For The Godfather dinners, I typically do a classic Milanese Risotto. For Risotto With Clams and Shrimp, I add a few dozen clams about half way through the cooking process and allow their liquid to help hydrate the rice. About 3 or 4 minutes before serving, I add about 18 shrimp, peeled and deveined, split lengthwise, so they curl and cook quickly. You get extra points for adding a teaspoon of squid ink and making it black-gold in color. There are levels to this stuff.”

Seared Calamari Salad With Mint “You need a dish like this in your repertoire. I make it and leave it out at room temperature until it’s devoured. That typically isn’t a long time.”

Connie’s Wedding Cake (AKA: Almond and Orange Cake With Poached Plum Compote) “In the opening act of The Godfather, Connie, Don Corleone’s only daughter, is getting married as the don is conducting some business in his office. A few scenes later, the wedding cake, an over-the-top tiered monster, a cathedral of a cake, gets sliced. I don’t make that, but I do need a cake that reminds me of southern Italy, and this Spanish almond cake is the one that everyone in my family calls Connie’s Wedding Cake …”

Zimmern is the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, MSNBC’s What’s Eating America, Magnolia Network’s Family Dinner and The Zimmern List. Discover Zimmern as a judge on Iron Chef: Quest for an Iron Legend on Netflix, The Silos Baking Competition on HBO Max and teaching live fire cooking on Outdoor Channel’s Andrew Zimmern’s Wild Game Kitchen. He is a goodwill ambassador for the United Nations World Food Programme, continuing his commitment to fight global hunger and reduce food waste.

To learn more about Zimmern, his career and philanthropy, visit andrewzimmern.com.

Andrew Zimmern chefaz @andrewzimmern @chefaz

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showcase local people, places and events.

Photo: Andrew Zimmern

Sunday Sauce With Meatballs and Sausages

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TA S T E M A K E R S

Feeding Kitchen Curiosity Program encourages the enthusiasm and natural desire young chefs have for cooking.

Written by Kelly Cochrane — Photos by Chris Emeott

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Taking a cue from the MCE cooking class, Brittni Dye and her daughter, Ellie, 3, and Mimi Coz and her daughter, Olivia, 7, practice making empanadas.

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March 2024

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AS COOKIN G A N D BA KI N G

competitions for people of all ages continue to rule the airwaves, viewers are discovering new ways to make family meal prep fun, exciting and all inclusive. As a result, more kids are visiting the kitchen to create meals— for themselves and the rest of the family. Thankfully, hands-on instruction is available through Minnetonka Community Education (MCE).

Young chefs can create their own cooking experiences at the Chef’s Academy through MCE thanks to chef Paula Slagle, creator and instructor of the academy. In 2016, Slagle pitched the idea for the children’s cooking series. Fast forward to today, and she finds herself teaching 12 sessions throughout the summer.

Chef’s Academy classes are conducted throughout the year and are geared toward kids in grades 1–5.

Classes encompass everything from specific cooking techniques to the impact fresh, healthy food has on our lives.

But there is a very clear and consistent

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focus to each session, no matter what the theme, and that is to “encourage the enthusiasm and natural desire young chefs have for cooking and sharing the food they make,” Slagle says.

The classes have become wildly successful not only because the celebrity chef food culture has engaged the imaginations of young chefs, but

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parents find them beneficial, too.

“Children eat with their eyes first, and then they get to smell and taste the food they prepare,” Slagle says.

She suggests encouraging children by “letting their natural curiosity take the lead,” rather than imposing our own food likes/dislikes on them.

Many parents have experience with

a child, who doesn’t like something on the family dinner menu, whether it be tomatoes, beans, chicken or maybe even the green color of the gelatine.

Take that same child and involve him/ her in the prep and cooking of a meal, and the reaction to the food on the table could be quite different. Involvement can be the secret ingredient!

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Empanadas This recipe was part of the Cinco de Mayo theme during MCE’s Chef’s Academy.

Dough • 2 cups all-purpose flour • ½ tsp. salt • 2/3 cup shortening • 6 Tbsp. water Sweet Filling • 2 ½ cups apples, peeled, cored and sliced • 1 cup sugar

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• 1 tsp. ground cinnamon • ½ tsp. ground nutmeg Savory Filling • 1 yellow onion • 1 green bell pepper

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• 1 Tbsp. olive oil • 8 oz. tomato paste • ½ cup water • 1 Tbsp. white vinegar • 1 lb. lean steak, cut into 1-inch cubes Dough: In a medium mixing

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bowl, combine flour and salt. Cut in the shortening until the pieces are the size of small peas. Add a

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small amount of water to slightly moisten. Form dough into a ball, and roll out the dough to about 1/8-inch thick. Cut into 4-inch cir-

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cles, and lightly flour both sides of the circles.

Sweet Filling: In a saucepan, combine fruit, sugar, cinnamon and nutmeg. Heat over medium heat until hot, thoroughly mixing.

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Savory Filling: In a medium skil-

R E S I D E N T I A L M E M O RY C A R E

let, sauté the onion and green pepper in olive oil. Add tomato paste, water and vinegar; cook for 20 minutes. Add meat; coat thoroughly with sauce. Cook until meat is cooked through.

Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top; press to seal. Bake at 375 degrees F until golden brown.

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Join our team.

We are looking for certified nursing assistants and home health aides to join our team.

We offer flexible schedules.

Contact Cari Doucette at 952.443.6113 or cari@giannahomes.org for more information.

Serving Individuals who have Alzheimer’s Disease and other forms of Dementia in Minnetonka and Plymouth www.GIANNAHOMES.org 49

Photos: Minnetonka Community Education; Paula Slagle

Cooking up ownership and pride in what is placed on the dining table is an outgrowth of MCE’s Chef’s Academy.

This summer, Chef’s Academy will offer new theme sessions, coupled with returning favorites, such as French Bakery, Food Network Week and Foods on a Stick. More information can be found at minnetonka.ce.eleyo.com.

Minnetonka Community Ed @minnetonka_community_education

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Tips to Engage Young Chefs From Paula Slagle

YOUR NEIGHBORHOOD FAMILY DENTIST

The one practice for all your needs.

Comprehensive, aesthetic dentistry for the whole family.

Start early.

Kindergarten and first grade are good times to start cooking with your children.

101 Lake Street West Suite 220 Wayzata, MN 55391 952.475.2464 westsidefamilydentistrymn.com

Choice is key.

Let each young chef choose the recipe and research what is needed to create it.

Take kids grocery shopping.

Let them see how you do things at the grocery store. This will also get them interested in the all the ingredients that are available at the store and get them familiar with what a pantry encompasses.

Visit gardens and farmers markets.

Farm-to-table is a real thing, and the chefs teaching the [MCE] classes will often discuss the ingredients found in their own gardens.

Travel to food destinations.

It can be a new country or a different kind of restaurant than your family is used to.

Let kids order what they want.

You might be surprised.

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LUCK O’ THE LAKE RUN G E T R E A DY TO G E A R U P IN GRE EN!

The Excelsior-Lake Minnetonka Chamber is bringing its Luck O’ the Lake race to Excelsior for the 12th year running to fundraise for the community. Runners, volunteers and spectators alike can look forward to a fun day of dancing, activities, drinks and music, alongside the race itself.

There are two options for those looking to run: a 1-mile, short-track race

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or the full 5K. Participants can expect a trek up Minnetonka Boulevard into Greenwood for the long route or to Excelsior Boulevard and back for the short route.

Both races start and end at Excelsior Brewing Co., which is hosting an entertainment lineup, including a magician and dances from Rince na Gréine Irish Dance, along with providing a beer ticket to goers (21 years and older).

The race is open and welcome to all ages, and volunteers are encouraged to sign up until the day of the event, which is expected to host more than 1,000 event goers. —Morgan McFadden All ages. $45. 8 a.m.–noon.

Excelsior Brewing Co., 421 Third St., Excelsior; 952.686.6046; excelsiorlakeminnetonkachamber.com

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Photo: Emily John Photography

Annual event is at the starting line.

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

Car Accident Injury Specialists for over 35 years.

Back Pain • Neck Pain Headaches • Sciatica Knee Pain • Shoulder Pain

Compiled by Findlay Dabant and Hailey Almstead

LOCAL EVENTS

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Family Story Time

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03/02, 03/09 and 03/16 Ridgedale Library welcomes children of

play. All ages. Free. 10:30 a.m. Ridgedale

Library, 12601 Ridgedale Drive, Minnetonka; 612.543.8800; hclib.bibliocommons.com

OF

’21

WINNER

BEST OF

’22

1421 East Wayzata Blvd. Wayzata, MN 55391

all ages and their caregivers for an afternoon of reading, rhyming, music and

WINNER

BEST

Shawn Sailer D.C., Caroline Brost-Sailer D.C., Ryan Elton D.C., Barbro Brost D.C., Tyler Knutson D.C., Aarti Goyal D.C.

952.473.9637 • TheBrostClinic.com

Crafternoon 03/06, 03/13, 03/20 and 03/27 Bring your knitting, crochet, quilting or embroidery projects to Wayzata Library, and craft with the community at this recurring event. Ages 18 and older. Free. 2 p.m.

Wayzata Library, 620 Rice St., Wayzata; 612.543.6150; hclib.bibliocommons.com

Annie 03/06–03/10 Good Works Community Theater presents Annie, a rags-to-riches musical tale about a plucky orphan girl in Depression-era New York City. All ages.

Free. Times vary. Wayzata Community Church, 125 Wayzata Blvd. E., Wayzata; 952.473.8877; wayzatacommunitychurch.org

The Early History of Excelsior 03/11 Swing by Excelsior Brewing Co. to learn about the origins of Excelsior from historian Scott McGinnis with the Lake Minnetonka Historical Society.

A $5 contribution is appreciated but not required. All ages. 7 p.m. Excelsior

4177 Shoreline Drive Spring Park, Minnesota 55384 612.401.5542 www.minnetonkaedgewater.com

Brewing Co., 421 Third St., Excelsior; 952.474.2115; lakeminnetonkahistory.org

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O N T H E TOW N

Comprehensive Healthcare Services for Every Woman

Hairspray

When it comes to your health needs, Premier Women’s Health of MinnesotaOBGYN West is your dedicated partner.

Our comprehensive gynecological, obstetric, and specialty care services are designed to meet you wherever you are in your life—whether you’re starting a family, switching birth control methods, entering menopause, or anything else.

Request an appointment with one of our providers today to discuss the services that are right for you.

952.249.2000 premierwomenshealthmn.com/locations

Express Concert: Ravel’s Le Tombeau de Couperin 03/22 Marvel at the talents of the Saint Paul Chamber Orchestra during this 60–

Meet

75 minute concert. All ages. $0–$28.

7 p.m. Wayzata Community Church, 125 Wayzata Blvd. E., Wayzata; 952.473.8877; wayzatacommunitychurch.org

AREA EVENTS

Nordic Village 03/01–03/31 The Four Seasons Hotel Minneapolis is offering a cozy winter dining experience with seasonally decorated cedar cabins, which are available to rent for dinners, private events and buyouts Wednesdays through Sundays through March 31. All ages. Prices vary. 5 p.m. Four

digital editor Q: How do you like to unwind?

A: I love finding new recipes to try, particularly homemade ingredients such as quick pickles, red pepper flakes and homegrown herb blends.

Q: What’s currently sparking your interest?

A: I’ve been experimenting with growing different herbs with my AeroGarden. I’m well versed with staples like basil and thyme, but currently I’m trying out chervil and marjoram.

(Which, of course, also leads to new recipes to try.)

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Seasons Hotel Minneapolis, 245 Hennepin Ave., Mpls.; 612.895.5700; fourseasons.com

Big Ten Women’s Basketball Tournament 03/06–03/10 See one of the biggest postseason events in women’s basketball at the Target Center. All ages. Ticket prices vary. Times vary. 600 First Ave. N., Mpls.; 612.673.1300; targetcenter.com

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Photo: Jeremy Daniel

Madeline Kopiecki

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

Hairspray 03/12–03/17 The Tony Award-winning musical comedy Hairspray is back on tour.

This production features 16-year-old Tracy Turnblad, who takes on 1960s Baltimore, hoping to be featured on a popular TV show. All ages. $44–$162.

Times vary. Ordway, 345 Washington St., St. Paul; 651.224.4222; ordway.org

Big Ten Men’s Basketball Tournament 03/13–03/17 Experience the excitement of seeing some of the nation’s best NCAA Division I men’s basketball teams play at the Target Center in Minneapolis. All ages.

Prices vary. Times vary. 600 First Ave. N., Mpls.; 612.673.1300; targetcenter.com

Hot Dash 03/23 Tackle the cold in true Minnesota fashion, and race around the Mississippi River with Twin Cities in Motion. This event will have a 5K and a 10K and a free kids race, and runners will

Improve your water quality, restore water oriented activities and increase the value of your property by controlling aquatic nuisance weeds this year.

Aquacide products will help manage your recreational lake or pond to make the most of your property’s potential.

LMSS offers excellent sailing instruction for sailors of all ages and abilities with recreational sailing programs, Learn to Race classes, Advanced Race Teams and Middle/High School sailing.

Aquacide Company Serving Minnesota Lakeshores 800.328.9350 killlakeweeds.com

Lake Minnetonka Sailing School 19802 Minnetonka Blvd. office@lmss.us lmss.us

Whether you’re looking for the perfect gift or an amazing grooming experience, The Top Shave Lounge has got you covered. Book your appointment online or stop in for quality products.

We pride ourselves on our exceptional services; a pre-power wash, a soft-touch tunnel and a manual towel dry.

Become Unlimited starting at just $28 per month.

The Top Shave Lounge 12993 Ridgedale Drive Suite 134 612.284.7227 thetopshavelounge.com

Wayzata Bay Car Wash 143 Lake St. E. 952.473.4033 wayzatabaycarwash.com

have access to post-race food, a free beer, pull tabs, bingo, meat raffles and more. All ages. $0–$54. 8:45 a.m.

NE Main Street and Third Avenue NE, Mpls.; 651.289.7700; tcmevents.org

Giselle 03/23–03/24 The Metropolitan Ballet of Minneapolis and St. Paul presents Giselle, the story of a young girl in the 19th century whose heart is broken when she discovers the man she adores is engaged to someone else. All ages. Prices vary. Times

vary. Northrop Auditorium, 84 Church St. SE, Mpls.; 612.625.6600; northrop.umn.edu

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.

LAST GLANCE

Lens on Lake Minnetonka Backyard creatures subscribe to #DineLocal.

“The bunny was completely OK with me standing there,” says Ann Beadle-Reinitz, who took the photo of the gentle soul as it dined in her backyard.

The Mound resident is drawn to the rabbit’s eyes, which she describes as “clear and bright as day.”

For those interested in local photography, BeadleReinitz recommends visiting Surfside Park on Commerce Boulevard in Mound and Noerenberg Memorial Gardens along North Shore Drive in Wayzata. —Renée Stewart-Hester

Photographer: Ann Beadle-Reinitz Title: Morning Visitor

Equipment: Nikon D500 with Tamron 150–600mm lens at 600mm Location: Mound Category: Wildlife Award: Honorable Mention

To view other Lens on Lake Minnetonka photo contest winners, visit lakeminnetonkamag.com.

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