Issuu

A New Chapter on Home Ice Ryan Carter reinvests in the community that raised him

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THE

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LOCAL PARTNER: The Board Loon This holiday board was designed and photographed by one of our favorite local content creators, cheese enthusiast Kelsey Bassett. Be sure to visit her website theboardloon.com for more inspiration!

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O F E N T E R TA I N I N G Our Cheesemongers are happy to help you curate a one-ofa-kind assortment of seasonal cheeses and accompaniments from around the store.

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CONTENTS Home for the Holidays, page 26

8 A Global Flavor of Love Mimi Selam Asfaha shares her passion for cooking by offering classes.

12 Zephyr Spirit Mahtomedi’s district-wide holiday service project supports families in need.

14 A New Chapter on Home Ice Ryan Carter reinvests in the community that raised him.

21 Winter Whimsy ’Tis the season to create your own holiday magic.

26 Home for the Holidays Members of our Editorial Advisory Board share seasonal recipes. Editor’s Letter Noteworthy On the Town Last Glance

Photo: Chris Emeott

4 6 30 32

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F R O M T H E E D I TO R

I’ve always loved decorating for important events. It began with birthdays in my childhood—waking up early to pin up handmade signs and tape colorful streamers throughout the house to surprise family members. Now, it’s just a part of who I am, a reality that came full circle at my family’s annual gathering last Christmas. As my extended family has grown, it has necessitated a change in venue from my grandparents’ home to a nearby community hall. When I discovered our holiday festivities would take place in a grand—but undecorated—space, I took it upon myself to liven up the occasion. The week of the event brought hours of sourcing materials for window adornments and creating long paper chains to criss-cross the ceiling. And it was all worth it to see my family enter the space with looks of wonder and delight. For me, there’s almost as much magic in creating these decorations as there is in enjoying them—especially when you can share the crafting experience with loved ones. Visit page 21 for some holiday garland inspiration. Mary Lukas Pierce, an area photographer and homeowner, hosted our team at her bungalow for the photo shoot. She, too, takes seasonal decorating quite seriously, so we were honored to be welcomed into her home with our take on classic holiday decor. I hope the feature inspires you to gather around the table with friends and family to make beloved memories. As we set the seasonal table, it’s nearly time to select the menu for winter’s gatherings. Our magazine’s Editorial Advisory Board pulled together some of their favorite comfort foods for sharing. From Oysters Rockefeller to Amish Friendship Bread, they’ve come up with a beautiful selection of unique dishes that are sure to impress. Also in this issue, local hockey legend Ryan Carter begins a new chapter as the head coach of the girls hockey team at White Bear Lake Area High School. Having coached his three daughters at the 10U and 12U levels, Carter shares his excitement about stepping into this role on page 14. I wish you a fun and fulfilling holiday season,

Zo e Ya te s

Photo: Chris Emeott

zoe@localmedia.co

C E L E B R AT I N G T H E W H I T E B E A R L A K E A R E A S I N C E 2 0 1 2 .

O n t h e Cove r:

P ho to by :

Ryan Carter, page 14

Chris Emeott

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Fin d u s on lin e: White Bear Lake Magazine

@whitebearlakemag

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White Bear Lake Area Schools VOL. 14 NO. 2 November/December 2026

PUBLISHER Susan Isay EDITOR Zoe Yates MANAGING CREATIVE DIRECTOR Renée Stewart-Hester MANAGING EDITOR Hailey Almsted DIGITAL EDITOR Madeline Kopiecki COPY EDITORS Kellie Doherty and Sherri Hildebrandt STAFF WRITERS Kassondra Burtis, Stacy Dahl, Findlay Drabant, Emily Gedde, Maura Keller and Alexandra Tostrud CONTRIBUTING WRITERS Angie Hong, Sara Markoe Hanson, Kelly Neeb, Rachael Perron, Katie Tomsche and Kia White DIGITAL INTERN Kate Overend EDITORIAL INTERNS Catherine Chapman and Isabella Kunc EDITORIAL ADVISORY BOARD Staci Andro, Hazel & Goose; Greg Bartz, White Bear Rotary; Gloria Drake, White Bear Rotary; Nathan Reed, Hammer & NER; and Alice Seuffert, Mahtomedi Public Schools SENIOR MANAGING ART DIRECTOR Sarah Dovolos ART DIRECTOR Allison Nolden ASSOCIATE ART DIRECTOR Jamie Klang GRAPHIC DESIGNER Yaz Lo LEAD STAFF PHOTOGRAPHER Chris Emeott PRODUCTION DIRECTOR Brittni Dye PRODUCTION MANAGER Lisa Stone PRODUCTION COORDINATOR Mimi Coz SENIOR ACCOUNT EXECUTIVES Lauren Bjorgo, Cynthia Hamre, Wendy Hendricks and Sara Johnson ACCOUNT EXECUTIVES Rochita Chatterjee, Alyssa Grages and Gina Neumann

PRESIDENT Pete Burgeson To subscribe to White Bear Lake Magazine, please visit localmedia.co. For customer service inquiries, please contact hello@localmedia.co, or call 612.208.6248. ©Local LLC 2026. All rights reserved.

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N OT E WO RT H Y

Celebrate Creativity The holiday season is a time to gather, connect and celebrate the creativity around us. The White Bear Center for the Arts (WBCA) Members Exhibition brings the community together with a colorful showcase of artwork, featuring a variety of artistic styles and mediums. The show is a chance for students to share their classroom accomplishments. Visitors are invited to step in from the chill, explore the gallery and enjoy the inspiration created by local artists.

Lauren Anderson is the marketing and development associate at WBCA. Learn more at whitebeararts.org.

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’Tis the Season for Salad A crisp, chewy salad offers a welcome contrast to the rich, comforting dishes that typically dominate holiday tables. A few smart swaps can transform a light summer favorite into something perfectly suited to this time of year. Roasted seasonal vegetables add caramelized sweetness; nuts and seeds add welcome crunch; and grains, like bulgur, farro, quinoa and wheatberries, add a satisfying chewiness, nutty flavor and plenty of good-for-you nutrition. Here are a couple of easy ways to give your go-to salads a coldweather upgrade. Cheeses: As the seasons change, richer and more complex cheeses step into the spotlight. Aged Gouda, nutty Parmesan and Roquefort bring bold flavor and depth, picking up where summertime favorites like feta and fresh mozzarella leave off. Dressings: This time of year, bright summer vinaigrettes give way to dressings that feature

aged balsamic, warming spices like ginger or curry, or a touch more sweetness. Kowalski’s Signature Poppyseed Dressing and Steakhouse Blue Cheese Dressing are especially good partners for the bolder flavors of the season. Fruits: Say goodbye to watermelon and nectarines. Crisp apples, juicy pears and jewellike pomegranate arils bring crunch, sweetness and tartness that pair especially well with tangy cheeses and richer dressings. Greens: Heartier greens, like chard, kale and spinach, bring more flavor, texture and staying power than water-rich favorites, including iceberg and romaine. Their pleasantly bitter notes also pair beautifully with the richer ingredients of the season.

Rachael Perron is the culinary and branding director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications.

Photos: White Bear Center for the Arts; iStock.com/bhofack2

More than an art display, this annual tradition is a chance to share in the joy of creativity and make meaningful holiday memories. All are welcome at the exhibition’s Community Reception from 4–8 p.m. December 3. Come wander, connect and celebrate the artistic spirit of our community.

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® The Elements of Baking Holiday baking is complicated with my family’s various dietary needs, but I still want to make sure that everyone enjoys some cozy holiday treats. Enter Katarina Cermelj, a chemist and baker, who has completely transformed my confidence in “free from” baking with her book, The Elements of Baking. Cermelj includes great information on the chemical reactions of different ingredients and a section of rules for adapting any recipe to accommodate dietary needs. If the scientific information isn’t for you, you can skip straight to the recipes. Each is formatted as a choose-your-own-adventure; there’s a base recipe, with adjustments listed for dairy-free, egg-free, gluten-free, vegan and gluten-free/ vegan. With clear instructions and great photos, Cermelj makes it easy to follow the path you need. Everything I’ve baked from this book has turned out amazing!

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A Global Flavor of Love Mimi Selam Asfaha shares her passion for cooking by offering classes.

Photo: Chris Emeott

By Emily Gedde

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Photo: Chris Emeott

Cooking classes can be intimidating—especially if they include new or different cuisine. Participants may be unsure of what to expect or worried they won’t appreciate the food. But when Mimi Selam Asfaha, known as Chef Mimi to her students, is at the head of the class, any nerves quickly go away. Chef Mimi says that within minutes of taking her class, attendees are laughing, rolling dough, chopping ingredients and learning more than just how to follow a recipe; they’re forming friendships and an appreciation for their capabilities. “After people take one of my classes, they almost always come back to try another one,” she says. The chef offers classes for people of all ages through White Bear Lake Area Schools Community Education & Recreation. Her classes include dishes from her Ethiopian roots and handmade pasta to other fan favorites like Jamaican Jerk Chicken and Dubai Chocolate Pistachio Cookies. Even before she was Chef Mimi, she had a fascination with food. “I’ve been cooking basically my whole life,” Chef Mimi says. She grew up in Ethiopia and traveled often as a child for her father’s work with the United Nations. During these travels, she was exposed to different cuisines and cultures. She finally turned the hobby into a profession in 2017. Now, Chef Mimi is in high demand. Beyond community education, she also teaches in-home cooking classes, workshops for corporate or leisure events, summer camps and more. She has also appeared on local news programs, donning her Habesha Kemis—a traditional, handwoven garment worn for celebrations, accompanied with gold or silver jewelry—to highlight her roots alongside her recipes. “I love all the people I get to meet and [to] watch them try new foods,” Chef Mimi says. “I knew this is what I was meant to do.” whitebearlakemag.com

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Open Nov. 19 - Dec. 19 Check website for times.

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I get to meet and [to] watch them try new foods. I knew this is what I was meant to do.” Mimi Selam Asfaha

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Cooking offers connections between Chef Mimi and her audiences, whether they’re right in front of her or on the other side of a screen. Recipes that involve making pasta by hand have become especially popular, leaving students eager for more. “I love when curiosity takes over for people in my classes, and they want to try new things,” she says. Looking ahead, Chef Mimi plans to create new classes and has her sights set on a lifelong dream of opening her own restaurant, as soon as she finds the right location. “I would

offer classes there too,” she says. For those interested in trying a cooking class, her advice is simple: Try. “You do not have to be a good cook or even know how to cook,” she says. “Just come with an open mind.” For Chef Mimi and the flavors she fuels, cooking has a way of bringing people together in the kitchen and beyond. Mimi’s Cooking Class mimiscookingclass.com Mimi’s Cooking Class

Photos: Chris Emeott

“I love all the people

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Left: In Mimi Selam Asfaha’s cooking classes, participants of all ages learn to make egg rolls and use new flavors such as berbere and cardamom. Right: Join one of Chef Mimi’s cooking classes, and learn how to make a variety of new dishes from different cultures, including Ethiopian, Italian and more.

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Zephyr Spirit Mahtomedi’s district-wide holiday service project supports families in need.

The act of giving and receiving gifts is a beloved aspect of this season for many families. Wrapped with love and opened with glee—presents are a way to share the holiday magic among family and friends. At Mahtomedi Public Schools (MPS), the district-wide Zephyr Service Project ensures all area families can experience this joy. The entire school community—from elementary and middle school students to high schoolers and staff—participates in an effort that has grown to serve nearly 150 students each year. “Anyone can need support at any time … This program shows that our school community really rallies around each other when people need support,” says Alice Seuffert, director of communications at MPS. “There’s no questions asked. You’re a part of our community, and [if] you need help right now, we’ll be there for you.” This holiday season’s efforts run from November 2 to December 4 and follow a record year of giving in 2025, which saw the school community come together to donate 400 books, nearly 400 toys, $2,400 in gift cards for teens, and $8,500 for clothing and essentials. Every school in the district has a specific mission. Early childhood, preschool and Wildwood Elementary School students and staff are responsible for collecting new children’s and young adult books. O.H. Anderson Elementary School students and staff gather new toys and puzzles. Mahtomedi Middle School students and staff collect financial donations from the school community for the purchase of specialized gifts and

Top: Collection boxes for the hat and mitten drive are placed at local businesses, including The Wild Bean. Bottom: The Mahtomedi High School Student Leadership Council is responsible for wrapping and packing the gifts.

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Photos: Alice Seuffert, Mahtomedi Public Schools

By Zoe Yates

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GET INVOLVED The community is invited to participate in the Zephyr Service Project. Books, children’s toys, fiscal donations

HELPING CLIENTS MOVE FORWARD IN LIFE. IT’S ALWAYS A JOY TO SERVE YOU.

and gift cards for teenagers can be dropped off at the Mahtomedi Public Schools District Office, and winter hats and mittens can be placed in collection boxes at select area businesses.

essentials. Mahtomedi High School (MHS), Passages Transition Program students and staff, and the Mahtomedi Area Educational Foundation collect gift cards for young adults. Then, district staff collect gift wrap and gift bags. “For the families who are interested in receiving support, it’s just a Google Form, and everything is kept confidential,” Seuffert says. Families are asked to share information about their children, including specifics about what they love to do and toys on their wishlist. “It allows us to really [get] some personalized gifts for each of those families,” she says. With the cash donations, middle school students head to Target to shop for each family’s specific needs. Then, the MHS Student Leadership Council gathers to wrap all of the gifts. “It’s a celebration,” Seuffert says. “They are so thoughtful in how they’re putting these gift packages together.” Each family is assigned a date and time to confidentially pick up their package. Recent event updates include a greater focus on gift cards for teens and the addition of a winter hat and mitten drive. One mother shares about her experience: “An unexpected job loss made the holidays very uncertain, and this [made] Christmas morning perfect. I appreciate so much the attention to detail with the gift selections. I would have picked every one of them out myself.” The Zephyr Service Project has become as beloved by students as it is by the families who benefit from it—demonstrating the power of generosity to bring people together. “That’s kind of [the] beauty of this project—there’s so many student hands and staff hands involved in this to support others,” Seuffert says.

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A NEW CHAPTER

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Photo: xxxxxxxxx

Photo: xxxxxxxxx Photo: Chris Emeott

Ryan Carter

Ryan Carter reinvests in the community that raised him. Written by Kassondra Burtis

Photo: xxxxxxxxx

For many National Hockey League (NHL) players, hockey dreams end the day athletes hang up their professional skates. For Ryan Carter, that dream is evolving—and continues in his hometown, where he is stepping into a new role this season as head coach of the White Bear Lake Area High School (WBLAHS) girls hockey team. Born and raised in White Bear Lake, Carter’s journey began on his neighbors’ backyard rink, where he first learned to skate and play hockey. As his interest and skill in the sport grew, he knew to take it one step at a time. “Playing in Minnesota prepared me in the sense that I had a very simple mindset: Be good where you are, and you’ll likely make the next team,” Carter says. In WBLAHS’ boys hockey program, Carter quickly became a standout player. He helped the team advance to the state tournament during his junior year and was a finalist for the Minnesota Minute Men Mr. Hockey Award his senior year. “He wasn’t a ‘rah-rah’ guy,” says Bill Butters, Carter’s high school coach. “He just let his game play out through his leadership skills. He let his game speak for itself, and I think that’s why he succeeded at every level he was at.”

ON HOME ICE 15

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Photos: Ryan Carter

After graduating from high school in 2002, Carter played two years of junior league hockey with the United States Hockey League’s Green Bay Gamblers, followed by two years at Minnesota State University, Mankato. Then, he was off to the NHL, where he played over 500 games. He won the Stanley Cup with the Anaheim Ducks in 2007, and also played with the Carolina Hurricanes, Florida Panthers and New Jersey Devils before finishing his NHL career with the Minnesota Wild in 2016. Carter felt a bit lost in the years followed his retirement. “I had three kids at the time, and [I was] like, ‘What am I going to do now?’” he says. “I remember getting asked what I like to do and what my skills are. I knew they were looking for answers like: ‘I’m a people person,’ or ‘I’m really good at spreadsheets,’ or ‘I like selling things,’ but I really didn’t have any of those answers … I’m good at forechecking and skating and playing hockey. I’m good at working out and training. That’s what I’m good at.” In 2019, Carter was offered an on-air broadcasting job with the Minnesota Wild. In this role, he offers color commentary for the team’s exclusive multimedia TV network, providing analysis and insights into the game. He also co-hosts the Wild’s official podcast, Wild on 7th. The position has allowed him to remain involved in the sport he loves while also being present with his family. Away from the broadcast booth and podcast studio, Carter has found his way back to the ice in new ways. As a 10U and 12U coach with White Bear Lake Area Hockey Association, Carter has coached his daughters Maggie, Natalie and Lily. Moving to a higher level wasn’t on his radar, so when the coaching opportunity at WBLAHS arose, he was initially surprised. After talking with his family, they all decided it was the right next step “I’ll be very careful, but also very vocal, about goal-setting with the girls,” he says. “What you have to achieve is right in front of your own nose, and the opportunity is daily. But you have to set massive goals for yourself, or you might not achieve your true potential.”

Top: Ryan Carter, his daughters Lily and Natalie, and his wife, Erin. Bottom: Ryan Carter and his daughter, Maggie.

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FROM HOCKEY TO HONEY

Despite having “NHL alum” and “TV personality” on his résumé, Ryan Carter’s home life looks much like that of any of his neighbors. “We have grandparents helping watch the kids; we are eating on the fly,” he says. But I wouldn’t have it any other way.” Carter’s beehives may be an exception to the rule. His interest in apiculture began during COVID19, when Carter “watched 80 hours of beekeeping videos, read a beekeeping book, and I came upstairs and said to my wife, ‘Hey, honey, I’m a beekeeper now,’” he says. The Carter Family Apiary placed fourth in the light amber honey category at the 2025 Minnesota State Fair and is often available for purchase at The Wild Bean in Mahtomedi.

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Photos: Ryan Carter

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Top: Ryan Carter currently works as a television color analyst for the Minnesota Wild, as well as a co-host of the team’s official podcast, Wild on 7th.

Photos: Ryan Carter

Bottom: Ryan Carter pictured with his father, Mike Carter, and mother, Dana Jacobs.

Butters is looking forward to seeing Carter at the helm. “Ryan Carter is a man of highest integrity,” he says. “He won’t demand things verbally; he’ll just be the first guy on the ice, he’ll help kids get better, and he’ll expect them to want to get better.” For Carter, continuing to coach in his community was an important factor in the decision to take the post. “I wouldn’t be coaching anywhere other than White Bear,” Carter says. “It’s a tight community, and that’s why coaching was intriguing. I know a lot of the families, and I get to coach second- and thirdgeneration people [who] coached me. I’ll be coaching their grandkids, and it’s really cool.” Brian Peloquin, director of student activities at WBLAHS, says,“The thing that hit home the most for me was that he had a passion for our community. He spoke specifically about building meaningful relationships, putting the student-athletes at the forefront of his leadership and creating a culture of family and success.” Carter’s experience grinding through the ranks to earn a spot at the highest level of his sport is something Peloquin doesn’t take lightly. “It allows our students to see and get to know someone from their community [who followed] the path and dream that they currently have,” he says. “To be able to be coached by someone who was in their shoes and understands the journey is powerful.” Carter is excited about the opportunity to coach at his alma mater. “It’s a reinvestment in the game,” he says. “I took a lot from the game for a long time as a player, and now I’m in a spot where I can provide some of those things for people. I feel that it’s an honor to be able to do that.” White Bear Lake Area High School Girls Hockey wbl-hs-girls-hockey.com @wblgirlshshockey

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’Tis the season to create your own holiday magic.

Winter Whimsy Written by Zoe Yates Photos by Chris Emeott

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oliday magic isn’t inherent to the season: It’s created. Lasting traditions, shared meals and nostalgic winter activities are key to the season’s festive energy. Yet, it’s the little things—like decorating homes for the holidays—that bring whimsy into the everyday. This winter, we’re sharing some of our favorite homemade holiday garlands. From fresh evergreens and popcorn on a string to reusable fabric chains and ribbons, creating your own holiday decor is a sure way to step into the spirit of the season. Fabric Chains

While paper chains are an easy and delightful addition to any festivity, storing them is not as straightforward. For an alternative that is

elevated and long-lasting, use scrap or purchased materials to create these fabric chains. Start with a selection of rigid upholstery fabric cut into 4x9-inch strips. Fold the strips over, then sew the edges or use fuse tape to bond the layers with an iron. For chains that can be easily stored, apply Velcro to the ends of each piece, and assemble the chain. Alternatively, fabric glue works for a more permanent bond. Ribbon Star Garland

The symbolism and prominence of stars feel stronger in winter’s night sky. All you need is sturdy fabric or paper and an abundance of ribbon. We chose red ribbon as the focal point, and selected neutral materials for the stars. Start by cutting stars with two parallel 1-inch slits through the center. String these

stars onto two lengths of ribbon (cut to suit your window, doorway or mantle), and tie pairs together at the top with a bow, securing at the corners with a Command Strip or tack. Popcorn Garland

For something that looks so simple, a successful popcorn garland requires a few essential steps. First, use air-popped popcorn (no butter or oil), and leave it out until stale. Select a small, pointed needle (A small tapestry needle is a good option for kids.) and some thread or waxed dental floss, and begin! This process can be arduous, but it is made all the better with company and your favorite holiday movie. Cranberries and cinnamon sticks can add color and texture to your garland, if desired.

Haus Theory Sparkle Palm Star Garland $17.99, Haus Theory Quilled Snowflake Ornament $4.99

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Editor’s Tips for

Holiday Gatherings

My family has a new tradition of making holiday wreaths at our Thanksgiving. I provide abundant grapevines and greenery from the forest on my land, and the whole family supplies ribbons and dried florals for adornment. Then, we enjoy crafting and conversation while working up an appetite. The result—lovely wreaths to adorn our doors all season long— is just as sweet as the time spent together. —Zoe Yates

Add some whimsy to the traditional staircase garland with a unique twist on the bow trend. Using ribbons in your chosen color palette, create loose bows and space them evenly across your garland

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What could be better than heading into the woods on a bluebird winter morning to forage for greens? Creating a fresh garland with evergreen boughs is as simple as harvesting (or purchasing) the greenery and obtaining green craft wire or sturdy twine. Choose a thicker and stiffer evergreen, such as fir, to create a strong base. Use daintier greens, like cedar, pine and hemlock, to intersperse for character. While spruce can be beautiful, it’s better to avoid it for this project due to its sharp needles. When you’ve collected your materials, 24

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cut the wire or twine to your desired length (plus a bit extra), and lay your greenery out until you’re satisfied with the layering and orientation. If you’re working with leggy evergreens, feel free to cut the branches into smaller pieces, and use wire to wrap several small “bouquets” of greens. Then, working slowly, use the wire to attach the boughs or bunches into a garland. To finish, use wire or twine to create loops at the ends of the garland for easy display. Adorn with decorative elements of your choice. Ribbons work well and contribute to the cascading effect.

Many hands made this photoshoot possible. We want to extend our gratitude to Jae Marshall for garland creation, Haus Theory for supplemental decor, Rose Mille for the ribbons and Mary Lukas Pierce for the use of her home and beloved ornaments.

Photo: xxxxxxxxx

Evergreen Garland

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@maxsjewelry

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whitebearlakemag.com

10/1/2026 3:14:56 PM

Photo: xxxxxxxxx

Members of our Editorial Advisory Board share seasonal recipes.

Written by Zoe Yates — Photos by Chris Emeott

Home for the Holidays There are few things better than shared recipes, especially those that have been well-loved by others in our community. For our entertaining issue, members of our Editorial Advisory Board came together to share cozy recipes that hold a place in their families’ holiday traditions. We hope you find something new to sample and share during this festive time.

Oysters Rockefeller “One of our family’s Christmas favorites is making Oysters Rockefeller. It’s a scrumptious appetizer, served on a scallop shell, that practically melts in your mouth. It’s the kind of holiday treat you secretly hope the children don’t eat so you can have one more for yourself! The moment I see them, it instantly reminds me of Grandpa Don walking around the corner with them served on a platter and a huge smile on his face!” —Staci Andro, Hazel & Goose

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Gloria Drake’s Pomegranate Cheese Ball is a showstopper at holiday gatherings.

• 2 dozen oysters, shucked (Kowalski’s Markets often have shucked oysters.) • ¼ lb. butter • 1 shallot, minced • 2 cloves fresh garlic, minced • 8 oz. fresh baby spinach, chopped • ½ tsp. salt • ½ tsp. pepper • 1 cup white wine • juice from 2 lemons • ½ Tbsp. lemon zest • 1 cup broth (seafood or chicken) • ½ cup heavy cream • ½ tsp. Tabasco sauce • 8 oz. white cheddar cheese, shredded • 2 cups Parmesan cheese, grated • 2 cups Panko breadcrumbs • 2 dozen scallop shells Over medium heat, melt 2 Tbsp. of butter in a pan. Add shallots and garlic, cooking until translucent. Add spinach, salt and pepper, and cook until most of the water has evaporated. Add white wine, lemon juice and lemon zest, and cook until the liquid is reduced by half. Mix in broth, heavy cream, Tabasco sauce, remaining butter and shucked oysters, straining oysters if necessary to avoid 27

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adding too much liquid. Reduce heat to low. Add about half of the white cheddar cheese and about half of the Parmesan cheese, then stir until melted and combined. Mix in about half a cup of Panko breadcrumbs to help thicken the consistency as needed. Preheat the oven to 375 F. (Use the broiler if you prefer.) Place scallop shells on a baking sheet lined with aluminum foil. Spray a light amount of cooking spray onto scallop shells. Fill each scallop shell with the oyster mixture, ensuring there’s one oyster in each shell. Mix the remaining white cheddar cheese, Parmesan cheese and Panko bread crumbs in a small bowl. Cover scallop shells with the cheese and breadcrumb mix. Bake for 15–20 minutes until golden brown. Enjoy! Tip: If making ahead, cook only until shells begin to brown. Cool and freeze, or store in the refrigerator until ready to cook, cooking for an additional 10–15 minutes until golden brown.

Pomegranate Cheese Ball “I make this cheese ball every year around the holidays. It is a showstopper at holiday gatherings. Typically, cheese balls are average at best. This one is exceptional. It is the pomegranates that make it extra special and so festive.” —Gloria Drake, White Bear Rotary • 8 oz. cream cheese, softened • ½ cup green onions, sliced • ¼ cup mayonnaise • 1 Tbsp. garlic powder • ⅓ tsp. black pepper • dash of Creole seasoning • dash of hot sauce • 4 oz. cheddar cheese, shredded • ¼ cup raspberry-pepper jelly, warmed slightly to allow it to pour with ease • ½ cup fresh pomegranate seeds

Amish Friendship Bread “In the late 1970s, my dad was given sourdough starter and a recipe for Friendship Bread by his sister who lived in Iowa. She got hers from a relative who claimed it had San Francisco origins. Intrigued, he began to bake sourdough bread, keeping the same starter alive for the past 50-plus years. He’s been bringing his Friendship Bread to our family holiday gatherings that we have hosted for decades. It’s a very traditional family treat!” —Greg Bartz, White Bear Rotary • 1 cup sourdough starter • 3 large eggs • 2 cups all-purpose flour • 5 oz. instant pudding mix, any flavor • 1 cup canola oil • 1 cup brown sugar, plus more for topping • 1 cup milk • 2 tsp. ground cinnamon, plus more for topping • 1 ½ tsp. baking powder • ½ tsp. baking soda • ½ tsp. vanilla extract • ½ tsp. salt • craisins, nuts or raisins, optional Preheat the oven to 325 F. Spray two loaf pans with nonstick cooking spray, and set aside. To a nonmetal bowl, combine all ingredients. Stir just until combined. Divide the batter evenly between the 2 greased pans. If you prefer a sweeter bread, in a small bowl, combine ¼ cup sugar and 1 tsp. cinnamon. Sprinkle the top of each loaf with the cinnamon-sugar mixture. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for ½ hour before removing from pans.

Wild Rice Soup “When your house is filled with family and friends during the holidays, this soup is the perfect cozy winter meal to gather around and share. Equally great for Minnesotans and those visiting from out of state, it showcases wild rice with a delicious twist. I love the flavors of smoked salmon and coriander spice, and I especially love sharing this recipe when we have guests during the holidays.” —Alice Seuffert, Mahtomedi Public Schools • 4 Tbsp. butter • 1 cup yellow onion, finely chopped • 1 tsp. ground coriander • 1 tsp. garlic salt • 2 tsp. Italian seasoning (I like Kowalski’s Bold Italian Seasoning.) • 1 tsp. ground black pepper • ½ cup flour • 32 oz. chicken stock • 2 cups sweet potatoes, finely cubed • 2 cups wild rice, cooked (Try Canoe Cooked Wild Rice.) • 8.5 oz. smoked salmon, skin removed (I like the Northern Waters Smokehaus Salmon with pepper and coriander.) • 1.5 cups frozen spinach • ½ cup fresh dill, chopped • 2 cups half and half • Additional smoked salmon and fresh dill, garnish In a large stockpot, melt the butter, and sauté the onion until softened. Add coriander, garlic salt, Italian seasoning and black pepper. Blend in flour. The flour mixture should stick together and be clumpy. Gradually, add the stock, and whisk into the flour mixture until combined. Add sweet potatoes and cooked wild rice. Bring the mix to a boil. Once bubbling, cook for 10–15 minutes or until sweet potatoes are soft. Turn the heat down to low, and add smoked salmon, spinach and dill. Add half and half, and turn the heat up to warm the soup. Continue stirring. Let stand for 10–15 minutes to thicken. Photo: xxxxxxxxx

In a bowl, mix the cream cheese, green onions, mayonnaise, garlic powder, black pepper, Creole seasoning and hot sauce. Stir in shredded cheese, and form the mixture

into a ball. Place the cheese ball on a serving dish, and pour raspberry-pepper jelly over the top. Garnish with pomegranate seeds, and serve with assorted crackers. Enjoy!

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whitebearlakemag.com

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Wild Rice Soup holds many of the season’s standout flavors.

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10/1/2026 3:15:11 PM

O N T H E TOW N

Homes in Hugo’s Adelaide Landing neighborhood are often decorated with creative themes inspired by Christmas classics.

Lighting up Adelaide Landing A neighborhood’s holiday tradition encourages festive cheer and community giving.

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books, movies or songs. Examples include Blue Christmas, How the Grinch Stole Christmas and National Lampoon’s Christmas Vacation. “Some houses have signs in their yard with a QR code, so as you’re driving through, you guess what the theme is and then scan the QR code, and that gives you the answer,” Chris says. These QR codes also include a link to Hugo Good Neighbors Food Shelf, and visitors to the neighborhood are encouraged to donate to the area nonprofit. To find the lights, navigate to 130th Lane North in Hugo. Updated information can be found on the Adelaide Landing Lights Facebook page. —Catherine Chapman

Photo: Chris DuFresne

What began as a bright idea during COVID-19 has become a lasting holiday tradition in Hugo. It all started when Chris and Amie DuFresne encouraged their neighbors in Adelaide Landing to decorate their homes with holiday lights to bring joy to families during social distancing. “We wanted to live in a neighborhood where people knew each other and not just wave to each other, but talk to each other,” Chris says. As the neighborhood grew, so did the glow. From the day after Thanksgiving to New Year’s Day (from sunset to 10 p.m.), the neighborhood shines with festive lights and decor. Some homes feature creative themes inspired by Christmas

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10/1/2026 3:15:14 PM

11.11

Veterans Day Celebration Honor those who served at this celebration with the American Legion Kramer-Berg Post 507 from 5–8 p.m. at Mahtomedi Veterans Memorial Park.

communityed.mahtomedi.k12.mn.us

Vadnais Heights | 651.653.9871 Little Canada | 651.484.4931 childrensdiscoveryacademy.com

Children’s Discovery is a local, family-owned child care center. Our mission is to serve families through the exceptional care and education of children. Discover the difference today!

11.26

Fast Before the Feast From 7–9:30 a.m. at White Bear Lake County Park, runners of all ages can partake in a tradition that supports local food shelves and neighbors. The event includes a kids half-mile fun run, 5K or 10K distances.

mmraces.com 11.20–12.13

White Christmas Celebrate the holidays with the beloved, family-friendly musical White Christmas. Performance dates and times vary.

lakeshoreplayers.org 12.06

Holiday Craft and Gift Market Visit this ninth annual market to find embroidery, photography, sweet treats, woodwork and more from 11 a.m.–4 p.m. at Mariner Middle School.

facebook.com/perfectlyuniquecraftshows 12.12

Jingle Bear 5K Dress in your most festive wear for this holiday 5K race that kicks off the White Bear Lake Winterfest from 7:30–9 a.m. at Memorial Beach. mmraces.com 12.31

New Year’s Eve Prince Tribute From 7:30–9:30 p.m., visit the Lakeshore Players Theater for a concert experience that brings Prince’s legendary music to life.

lakeshoreplayers.app.getcuebox.com

Compiled by Catherine Chapman and Isabella Kunc To have your event considered: email whitebearlakemag@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.

@WHITEBEARLAKEMAG

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10/1/2026 3:15:15 PM

LAST GLANCE

Frozen Lake Sunset Dellwood resident Terry Ward captured this peaceful image on White Bear Lake in what he describes as a “brief and rare magical window before the first snowfall, when the frozen lake became a giant natural skating rink.” Looking toward Manitou Island, Ward used his iPhone 13 to compose the scene. “I searched for the largest crack in the ice that seemed to point directly at the setting sun, adding both interest and a sense of direction to the foreground,” Ward says. —Catherine Chapman

LENS ON THE L A KE Photographer: Terry Ward Title: Sunset Hockey Equipment: iPhone 13 Location: White Bear Lake Category: Places Award: First Place

To view other Lens on the Lake photo contest winners, visit whitebearlakemag.com.

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whitebearlakemag.com

10/1/2026 3:15:18 PM

THE BUZZ

Our pizza speaks for itself, but countless others have spoken out on Pezzo’s behalf. And, with more than a dozen “Best of” awards you don’t have to take our word for it:

If dining out is one of your family’s holiday traditions, or if you’re looking to start one, Pizzeria Pezzo is the perfect place. In addition to awardwinning deep dish and coal-fired pizza, Pezzo has some of the best salads, pastas, sandwiches and appetizers in town, plus a great selection of pizzaperfect wines and beers. Pezzo is owned and operated by the Kowalski family; it’s the ideal restaurant partner for their store brand. “We love creating beautiful, inviting spaces and serving delicious food that makes people feel at home,” says owner Kris Kowalski-Christiansen. “It’s what we’ve been doing in our stores for over 40 years.”

ANNUAL GIFT CARD SALE The Pizzeria Pezzo gift card holiday sale is back! From 12/1 through 1/3 buy $100 of gift cards and get a $20 gift card free, for use on a future visit.

2143 4th St, White Bear Lake (across the street from Cup & Cone)

“seriously legit” – Stephanie March September 2017 mspmag.com

“One of the 25 Best Pizzas in Minnesota!” – August 2019 enjoytravel.com

Our deep dish even made MSP Magazine’s list of “the Cities’ Most Perfect Pies”: “For all you fiends yearning for Chicagostyle deep-dish, Pizzeria Pezzo is the place, and the Bucktown – made with extra sausage, extra mozz, extra sauce, extra everything – is the pie.” August 2026 mspmag.com

the “Best Deep Dish Pizza in the Twin Cities”

– February 2020 MSP Business Journal

“the absolute best deep dish pizza I’ve had, even better than many of my Chicago favorites.” – Jason DeRusha February 2023 Minnesota Monthly.com

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10/1/2026 3:15:19 PM

S T R E P EX . N O I T O IN M S R E D A LE . E R A C IN

Pictured above: Dr. Robert Anderson

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At Summit Orthopedics, we’re proud to be Minnesota’s only top-ranked orthopedic and spine outpatient surgery center as recognized by U.S. News & World Report. And while our expertise sets us apart, it’s how we care for people that defines us. Even after thousands of procedures, we treat each patient like the only one.

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White Bear Lake - November 2026