CHAR-CUTE! White Bear Lake local embarks on a charcuteriemaking venture
Plus: High-end wine cellars help homeowners express themselves
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NOVEMBER/DECEMBER 2021 This month, we celebrate family, food, wine and upcoming celebrations. So, set the tables and send out the cards, the holidays are here!
DEPARTMENTS 10 — Char-cute! White Bear Lake local embarks on a charcuterie-making adventure.
12 — Buttery Bites Dueling Grandma’s Shortbread is great for gifting.
14 — Catering Creations Dinner and a show at Stonehouse Catering in White Bear Lake.
FEATURES 16 — Let’s Talk Turkey Dig into some turkey trivia this Thanksgiving.
20 — Wine About It High-end wine cellars help homeowners express themselves.
TASTEMAKERS 28 — Wine of the Times
IN EVERY ISSUE
PAG E 2 8
Bruce Bushey and Janet Richards PAGE 8
4 — Editor’s Letter 7 — Noteworthy 25 — On the Town 32 — Last Glance
Photos: White Bear Lake Center for the Arts; Chris Emeott; The Olive Branch Oil & Spice Company
Sommelier wine buying strategies and cold-climate wine education.
A lifestyle with a grateful heart
AT S A I N T T H E R E S E O F W O O D B U R Y
BENEFITS SENIORS CAN EXPERIENCE WHEN THEY PRACTICE GRATITUDE, ALONG WITH CULTIVATING MORE GRATITUDE IN LIFE. Builds Self-Esteem
Increases Spiritual Connection
Practicing gratitude helps seniors stay grounded, reminds them that they are valuable, and reduces social comparison.
For many seniors, practicing gratitude reminds them of their true identity and fills them with hope and faith.
Practicing gratitude leads to better sleep, less depression, and helps with chronic illness.
Grateful people are more likely to recall past experiences in a more positive manner. They savor the good times and are better equipped to cope when hard times come their way.
Strengthens Relationships Gratitude increases social connections and strengthens current relationships. Feeling connected socially, seniors feel less isolated and lonely.
A grateful heart is a healthier heart, APA 2015
Experience the gratefulness:
65 1 . 2 0 9. 91 2 8
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White Bear Lake Area Schools
FROM THE EDITOR Cheryl Brunkow, guest editor, email@example.com
Join us for the 2021-22 school year! Choose from 2 options: - Traditional in-person school - Distance Learning Academy
Why Be a Bear? Our students benefit from:
• Safe, nurturing and challenging environments. • Differentiated instruction. • Hands-on learning. • World language experiences. • Focus on academic, social and personal development of all students. • College-level courses and Career Pathways opportunities. •
Enrollment info at isd624.org/enroll
aving lived in White Bear Lake since the age of 2, it’s safe to say that I’m a fan of this town. My Canadian-born parents built their first and only home here in the ’60s, a singular house sprouting up in an expansive, open field. Other homes eventually filled our street, populating it with instant playmates. The block across the street from us remained undeveloped until I was a teen, giving me and my two sisters a place for grand adventures. When my husband and I were expecting our first child and looking for a home, we spent six months searching for the place where we’d become a family of three. Part of the struggle was our piddly little budget. The other struggle: location. After a day of traipsing around the Twin Cities touring places that just “weren’t right,” our Realtor finally asked what we were looking for that we didn’t see. I said, “Well, you know that little neighborhood in downtown White Bear Lake, where all the houses are old and charming? That’s where I’ve always dreamed of living.” A place popped up for sale a mere block from the lake, and we made an offer sight-unseen on a little house on Sixth Street. Our offer was accepted! It had eyebrow windows, an eat-in nook in the kitchen, oak floors and all original 1920s trim. It was the perfect place to raise our kids. As our family grew, we fell into the smalltown rituals I craved—biking to the farmers market, the local library and the fiveand-dime store (White Bear Variety, we miss you!). Walking to the beach closest to our house, having friends over for barbecue and then parking lawn chairs on Lake Avenue to watch the Manitou Days parade pass by. My son Justin even won the Manitou Days button drawing contest one year and got to ride in the parade. We eventually outgrew our adorable little house downtown and moved to another White Bear Lake home, but fortunately, we could bring our memories with us. You get the picture—I’m in love with this city! So when I was offered the guest editor spot for White Bear Lake Magazine, I jumped at the chance. Now, I get to tell you where to go with family and friends (page 14), what you can do (page 10), and give you great recipe ideas (page 16), all so you can create wonderful memories with your family and friends this holiday season.
• e-Newsletter - The Community e-Newsletter is sent out weekly, with alternating text and video editions. Subscribe by emailing firstname.lastname@example.org. • stay social - Join White Bear Lake Area Schools’ social media circles - Facebook, Twitter and YouTube for 624 Fact posts and video share-outs.
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On the Cover Fig&Bleu, photo by Chris Emeott
Photos: Betty Austring, Cheryl Brunkow
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VOL. 10 NO. 6 whitebearlakemag.com
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editor CHERYL BRUNKOW
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editorial interns JOHN DEIGNAN, HILARY KAUFMAN, KIRA SCHUKAR
editorial advisory board Ken Galloway, Galloway Culinary Ashley Filipp Harness, White Bear Area YMCA Lauren Robbins, Wild Tree Psychotherapy Elishia Robson, Lakeside Floral
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For complete details visit uniondepot.org/holiday 5
A Warm Welcome Dermatology Consultants welcomes Nikoo Cheraghi, MD, to our practice. Dr. Cheraghi specializes in Mohs surgery for skin cancer. She will see patients at our Vadnais Heights, Eagan and Woodbury offices.
We would also like to welcome our new esthetician, Michelle Martinson, to our Vadnais Heights team!
Visit us at DermatologyConsultants.com to request an appointment online or call 651-209-1600. Dermatology Consultants partners with most Minnesota healthcare networks.
Michelle is licensed as an Advanced Practice Esthetician and provides services including skin care consultations, facials, clinical peel treatments, facial waxing and our popular DiamondGlow treatment. NIKOO CHERAGHI, MD
Vadnais Heights Office 3555 Willow Lake Blvd., Suite 240
NOTEWORTHY local tips, tidbits & insights
WHEN IT COMES TO HOLIDAY MEALS, I’M JUST HERE FOR THE SIDES.
Photo: Kowalski’s Market
I DON’ T MIN D T U R KEY, HA M , ETC ., but these
traditional holiday offerings are just never as exciting to me as practically anything else on the table. Side dishes have all the fun—they’re more interesting to look at, have more texture and offer complicated layers of flavor that turkey simply doesn’t (not even with gravy on it). Arguably, that’s the critical purpose of a side dish— to provide the crispy, crunchy, creamy mouthful a main dish doesn’t. When a center-of-plate recipe feels a little “one-note,” sides can provide the salty, sweet, spicy, bitter or sour flavors it’s missing. The best sides also provide temperature contrast—a sometimes overlooked element of the taste experience. I get excited this time of year, when Brussels sprouts are in season, because it gives me a reason to make one of my all-time favorite and most party-perfect side dishes. Napa Valley Brussels Sprouts is my interpretation of a dish I first tasted at Michael Chiarello’s restaurant,
Bottega, in Yountville, Calif., almost 10 years ago. More than simply roasted Brussels sprouts, the dish featured a velvety, citrusy grapefruit butter sauce plus syrupy balsamic, crispy bits of salty pork and crunchy nuts with pomegranate seeds and grapefruit segments that positively burst in your mouth. It was a masterpiece. Bitter, sweet, tart, salty, fruity, nutty and roasty with a mélange of meaty, crunchy, silky and juicy textures. And did I mention gorgeous? It was stunning to look at. When I returned home after my trip, replicating the dish was at the top of my to do list. And even if I haven’t remembered it with perfect accuracy, I remember it as being absolutely perfect. Find Perron’s recipe for Napa Valley Brussels Sprouts on our website at whitebearlakemag.com. Rachael Perron is the culinary and brand director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications.
S CE NE
EATS AND ITEMS IN WHITE BEAR LAKE Visit EAT! Kitchen and Pantry Store for lunch or to stock up on kitchen gadgets.
EAT! Kitchen and Pantry Store eatwhitebear.com Eat at Banning & 5th and Eat at Home
Tastes from Abroad Brought Home Visit The Olive Branch Oil & Spice Company for high-end international olive oils and vinegars and ties to community.
It was their culinary experiences while traveling abroad that inspired Bruce Bushey and Janet Richards to open The Olive Branch Oil & Spice Company, where they offer international olive oils, Italian balsamic vinegars, spices and seasonings. “[After] traveling through Europe and tasting olive oils along the way, we knew there were better products out there,” Bushey says. “We decided we would bring an olive oil store to White Bear Lake.” In June 2018, the couple decided to retire and sold the store to an employee. In September 2020, Bushey says, “Our landlord called us and asked if we would consider coming back ... Had it been any other city
than White Bear Lake, I doubt very much that we would have done it.” Coaxed out of retirement, the owners returned and reopened shop. If you’re looking to sample a particularly fragrant olive oil, Bushey recommends the Mediterranean Medley, an oil flavored with oregano, garlic, rosemary and basil. —HILARY KAUFMAN
The Olive Branch Oil & Spice Company 4770 Banning Ave. 651.653.2207 theolivebranchmn.com The Olive Branch Oil Spice Company
Photos: Tate Carlson
At EAT! Kitchen and Pantry Store, there’s something for everyone. Spouses and co-owners of the little corner café and kitchen store next door, Shawn and Barbara Smith provide the White Bear Lake community both American-style lunches and hand-picked kitchen tools. Shawn oversees the restaurant. Having grown up on a farm, working in the food industry is second-nature to him. Barbara manages the store, selling quality cookware, useful kitchen utensils and dining accessories. Their daughter Sam also fills in as needed in the restaurant or store. Whether serving seniors lunch or helping a bride-to-be with her wedding registry, the Smiths enjoy working together. “[Barbara] picks the gadgets, and I find a way to put them on the shelves,” Shawn says. “We’re partners in everything.” —HILARY KAUFMAN
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ANCHOR COFFEE HOUSE FINDS A HOME Stop by for a hot cup of coffee and a warm welcome.
Bradley and Heather Atkinson, store owner and operators of Anchor Coffee House, began their business as a mobile coffee shop back in 2015. As its popularity grew and patrons began asking where their café was located, the Atkinsons knew it was time to transition into a traditional storefront. The White Bear Lakebased couple chose to set up shop in its beloved hometown. The cozy little shop offers big variety in caffeinated beverages. Options range from the White Bear Lake latte, made with maple syrup and cinnamon to the classic London Fog— steamed milk and Earl Grey tea. As the coffee drinks are made with freshly-roasted coffee beans, even a simple cup of java is rich in flavor. While the coffee shop is local to White Bear Lake, the beans come from Northwoods Roasteries in Lindstrom, Minn., owned by family friend John Renaker. “The Anchor Coffee House is a stand-alone store,” Atkinson says. “However, we affectionately think of it as Northwoods ‘brother’ shop.” —HILARY KAUFMAN
Anchor Coffee House thecoffeebarmn.com Anchor Coffee House @anchor_coffee_house
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Story by Madeline Kopiecki — Photo by Chris Emeott
Char-cute! White Bear Lake local Samantha Bonnett embarks on a charcuterie-making venture.
LOCAL BUSINESSES OWNER
Samantha Bonnett readily admits that she’s still fairly new to the charcuterie scene. “I didn’t really have too much experience with charcuterie before I got the idea of starting my business,” Bonnett says. In fact, it was around this time last year when she created her very first charcuterie board. “I just really liked doing a lot of appe-
tizers and entertaining-type things for my family,” Bonnett says. So, although she isn’t sure how she initially got the idea in her head, Bonnett decided to dabble in a festive meat and cheese board right before the holidays in November 2020, and her first charcuterie board was a smashing success. The next day, Bonnett was scrolling through Instagram and saw a post by
someone, who had ordered a charcuterie box in another state. “I was like, ‘Oh my gosh, people really do this,’” she says. “Something kind of clicked, and I was like, ‘Yeah, I’m doing this.’ I started my business that way.” Fig&Bleu specializes in custom charcuterie box creations, from picnic boxes for two to boards sized for entertaining a crowd, and everything in between. From
first-timers to foodies, Bonnett says she has been making boards and boxes for all types of customers and learning a lot along the way. “I like to be creative in general,” Bonnett says. Oftentimes, she’s found social media to be a great source for artistic inspiration, and that turned out to be the case for charcuterie, too. “There’s a big community of charcuterie businesses where I got a lot of ideas from,” she says. Client customizations have also been a big source of inspiration, with Bonnett getting the opportunity to explore new combinations and try different things. “I have a set menu [of ] pretty much just classic staples for every charcuterie board,” she says. But she also accommodates customer preferences and special requests. “No two boards are ever the same,” Bonnett says, explaining that seasonality and her own whimsy often come into play when creating a charcuterie box or board. “Somebody might order this week from me and get a cheddar, a brie and a manchego or something, and next week I’ll just be like, ‘No I don’t feel like that. I want to do this, this and this.’” Along with seasonal fruits, Bonnett says that, as a small business, she likes to support other small producers when sourcing board accouterments, like honey and jams. “Farmers markets and social media [have] been huge for that too, for finding people near me,” she says. “And small grocery stores that feature local companies, that’s another way that I’ve found [small business sources].” For the holidays, Bonnett says she expects to offer holiday-themed boards, with styles like candy cane shapes and wreaths. She also aims to offer a few seasonal specialties that feature her favorite combination of sweet and savory. “On my boards, I like to do sugared or sweetened nuts,” Bonnett says. Last year, she also included sugared cranberries as a fun, festive touch. To see some of Bonnett’s latest creations or learn more about the ordering process, you can follow her on Instagram @figandbleu. Fig&Bleu Fig&Bleu
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Story by Cheryl Brunkow
TA S T E
Buttery Bites Dueling Grandmas Shortbread is great for gifting.
together like peanut butter and jelly, bacon and eggs, and cake and ice cream. So when lifelong foodie Ken Velky was itching to ditch his desk job and get back into the food biz, he started toying with mass producing his Grandma MacKenzie’s shortbread cookie recipe, a treat that had always been a family favorite. But his Scottish grandmother wasn’t the only shortbread aficionado in his family. His mother-in-law, Grandma (to his kids) McIntyre, had a recipe she called Millionaires Shortbread that was pretty swoon-worthy, as well. Her buttery confections were topped with caramel and chocolate, making a basically butter cookie even better. Velky, a White Bear Lake resident, has been giving food gifts to family and friends around the holidays for years, often gifting his über popular shortbread. With his Grandma MacKenzie’s recipe for a shortbread base, he added Grandma McIntyre’s toppings to make an ampedup version of Millionaires Shortbread. When he decided to dive into food fulltime, both the product and the name for his new business were obvious. Dueling Grandmas Shortbread was born. That’s the short(bread) story. Now to fill in all the delicious details of how he got from dreaming to doing. For her October 2020 wedding, Velky’s niece didn’t want a wedding cake—she wanted Uncle Ken’s Millionaire’s Shortbread instead. It was a hit with the guests, who enthused, “You could sell this stuff!” That encouragement and a serendipitous chat with wedding caterer Molly Behymer (owner of Creative Catering) about renting professional kitchen space were timely for Velky.
Photos: Dueling Grandmas
COOKIES AND GRANDMAS. They go
PIES FOR THE HOLIDAYS
Call Ahead to Reserve Your Pies!
That fall, in the middle of the pandemic, Velky was taking stock of more than just car inventory (his day job). He really wanted to pursue his dream of doing something with this amazing shortbread and turn it into a business. So on October 31, he quit his job. On November 1, he started Dueling Grandmas. He rented kitchen space in Little Canada from Behymer and launched a website. His wife works in marketing, so she helped with social media and other details to get him up and running. All their efforts paid off, and he was able to sell what he needed to that first holiday season. His college-age twins now tell friends their, “Dad quit his job to make cookies.” And he did. Velky, the self-titled chief operating grandma, bakes all his own artisan goods and uses the best quality elements for these high-end treats. All the ingredients are homemade—he makes his own caramel, toasts the almonds and uses fresh lemon zest. That’s what makes Dueling Grandmas Shortbread so delectable, the perfect gift for the holidays, birthdays or any other special occasion. Give as gifts, or treat yourself. Try the one that started it all, Millionaires Shortbread, up the ante with the Billionaires Shortbread (peanut butter and another layer of chocolate are added to the millionaires mix), or enjoy a seasonal flavor such as Orange Cranberry. Can’t make up your mind? Try a Granny Pack with a sample of everything. You may just be uttering, “Amazing” and “OMG” with the rest of Velky’s super-satisfied customers.
Apple, Pumpkin, Mincemeat, StrawberryRhubarb, Dutch Apple, Apple-Pecan Pies ... from Pine Tree’s own recipes. Great selection of apple gifts, too!
Pine Tree Apple Orchard
651.429.7202 | www.pinetreeappleorchard.com North of White Bear Lake off East Hwy. 96
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Dueling Grandmas; duelinggrandmas.com Dueling Grandmas
Learn more at whitebearlakemag.com 13
Story by Dan Amundson — Photos by Tammy Brice Creative
Catering Creations Enjoy dinner and a show at Stonehouse Catering in White Bear Lake.
LISA STONEHOUSE KNOWS HER WAY AROUND THE KITCHEN. Her
mother’s cooking skills, or lack thereof, forced Stonehouse to learn how to make meals her and her brother would enjoy at a very young age. Over the years, those skills have served her well—and put her on the path that led to opening Stonehouse Catering. Things started out small as she catered from her home in Shoreview. As the business grew, she moved into a commercial kitchen in Little Canada. Then in 2018, Stonehouse purchased the old North Oaks Car Wash building and turned it into a private kitchen with dining space, giving Stonehouse Catering a new home and the ability to try something a little different. The new venue seats 50 people and can be rented out for small private events.
Stonehouse Catering is also the preferred caterer for Kellermen’s Event Center and 7 Vines Vineyard. Stonehouse began doing mostly corporate events (still their bread and butter), but they’re branching out into a variety of events. “Now that we’re coming out of the pandemic, we’re starting to get a lot of weddings and other events,” Stonehouse says. “But corporate events are still big for us.” Stonehouse’s approach to food service is unique. “We’re not just trying to feed the masses,” she says. “We’re a scratch kitchen with our own executive chef.” Chef Adam Johnson, a working chef for over 15 years, is part-owner. He’s worked for a few Twin Cities restaurants and also served as private chef for the Pohlad family in its suite at Target Field. He joined the Stonehouse staff in 2018.
With the 2020 plans derailed by the pandemic (like many food-related businesses), Stonehouse Catering is finally able to sell ticketed events hosted at its venue. Customers can purchase a ticket in advance for an evening with a set menu and run a drink tab in addition to the ticket price. The open floor plan and bar-area seating give customers full view of the kitchen, where they can watch Johnson, and sometimes Stonehouse, cook. “These events offer a way for people to enjoy a nice evening, eat some good food and check us out,” Stonehouse says. “They get to see much of what happens behind the scenes in a commercial kitchen.” All of the sauces and salad dressings are made in-house. During the holiday season, Stonehouse puts together gift baskets stuffed with the house-made
sauces and dressings and other culinary delights. In the past, baskets have included caramel corn, candied pecans and seasoning blends. The seasoning baskets include a recipe customers can follow using the spices. Baskets can be purchased online at stonehousemn.com or at the White Bear Lake location. Looking to book Stonehouse Catering for an event? The contact form is online. Keeping things personal is important to Stonehouse. “People start out as clients, but over time they turn into friends,” Stonehouse says. “Relationships are just as important to me as the food.”
Stonehouse Catering; stonehousemn.com stonehousecateringmn @stonehousecateringmn
Sto ry by A ngela Johnson
L E T ’ S TA L K T U R K E Y : D I G I N TO S O M E T U R K E Y
You know it’s coming. Grocery stores are already battling to offer the lowest price per pound on turkey in preparation for the Thanksgiving holiday. This annual celebratory feast serves as an expression of gratitude and helps us bond with loved ones around a bountiful table of nostalgia-inducing dishes. And, at the center of most Thanksgiving banquets or buffets is that iconic centerpiece—a juicy, golden-skinned turkey. It’s said that this North American bird was hunted during the autumn of 1621, the
year of America’s first Thanksgiving, and it’s been the most popular main dish ever since Abraham Lincoln declared Thanksgiving a national holiday in 1863. It’s not surprising that turkey is tops on American tables, since the U.S. produces the most turkeys of any country in the world, followed by Brazil and Germany. Americans consume approximately 46 million turkeys around Thanksgiving and downed around five billion pounds of turkey in all of 2019. That’s 16 pounds per person! Come
closer to home and you’ll discover that Minnesota has the largest number of independent turkey farmers in the nation with over 600 turkey farms and stakeholders making Minnesota the turkey capital of the U.S. According to the Minnesota Turkey Growers Association, Minnesota turkey farmers raise between 40 and 42 million birds every year and the industry generates over $1 billion dollars in economic activity and provides more than 26,000 jobs in the state. Minnesota Turkey Growers
TRIVIA THIS THANKSGIVING.
Association executive director Sarah Anderson says of the 600 turkey farms in Minnesota, “Some are multi-generational families. One farmer is a sixth generation turkey grower. Imagine that, growing turkeys since the civil war era. Most are family operations with farmers, who live with their flocks. This is not a hobby for them but their livelihood,” and so they’re dedicated to delivering high quality. Quality continues with Minnesota’s three locally-owned operators who bring the turkeys from farm to table. According to the Minnesota Turkey Growers Association’s website, “Jennie-O Turkey Store based in Willmar, Minn., allows consumers to trace their whole turkey back to the farm. Turkey Valley Farms is a grower-owned operation in Marshall, Minn., and is known for packaging as many as 100 private labels, as well as antibiotic-free and free-range birds, and Northern Pride in Thief River Falls, Minn., is a cooperative of independent turkey farmers who, among other products, specialize in free-range, antibioticfree and organic turkeys.” Anderson points out that there is U.S. Department of Agriculture (USDA) presence at each processing facility to ensure standards are met. (This monitoring could also be done by the state government so long as the consistent, stringent guidelines are met.) Did you know that it’s illegal to raise turkeys with added hormones? So, you need not worry about that even if you don’t purchase an organic bird. For those who prefer to shop organic, Anderson says, “There are federal government USDA guidelines for organic certification for poultry, and no farmer can just slap an ‘organic’ label on their product. When it comes to organic, feed is the big thing. Also, no hormones or steroids. No antibiotics is another big thing [for organic certification], although many farmers provide that.” Want to go beyond organic and purchase a free-range turkey? According to Jayson Lusk, department head and distinguished professor of agricultural economics at Purdue University, all turkeys are raised cage free, mostly in large open barns. But free-range turkey farming is also practiced in Minnesota. Anderson says, “You can take a fun trip with the family on a Saturday before Thanksgiving to visit a grower called Ferndale Market in Cannon Falls, and pick
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T U R K E Y C H A L L E N G E : M ATC H T H E W O R D W I T H T H E D E F I N I T I O N WATTLE BEARD CA RUN CLE S N OOD
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R ECOM M EN D E D R ECIP E FOR YOU R TH ANKSG I V I N G TU RKE Y LEFTOV E RS! (courtesy jennieo.com)
Waffled Stuffing Turkey Sandwich
Ingredients: 2 cups leftover stuffing 1 egg ½ cup chicken broth Non-stick cooking spray, as needed ½ cup leftover mashed potatoes, warmed 4 oz. leftover Jennie-O® turkey, warmed 6–8 leftover steamed green beans, if desired 2 Tbsp. cranberry sauce ½ cup turkey gravy, warmed
In a large bowl, combine stuffing, egg and chicken broth until stuffing is moistened. Prepare a waffle iron for medium heat. Spray with non-stick cooking spray. Distribute stuffing evenly into prepared waffle iron. Cook waffles 10 minutes or until crisped and browned or according to manufacturer’s instructions. Spread mashed potatoes on two waffles. Divide turkey, beans and cranberry sauce on top of each. Drizzle with gravy. Top with remaining waffles.
out your own free-range turkey, not unlike picking out your Christmas tree. Several processors also specialize in free range, antibiotic free turkeys. Most anything you prefer is available and grocery labels should [indicate what you’re getting] since it is regulated by the government.” Another fun fact Anderson shared is that some grocers provide turkeys labeled with a QR code that lets consumers track which farm raised that particular bird. The QR code can also provide a bio about the farm family for a peek into who cared for that bird. “Some folks from the East Coast con-
tacted us about a bird they got from Minnesota,” says Anderson. “This is so great because it brings home the fact that the food you eat came from a farm and that your purchase is supporting a family farm.” We asked Anderson if she thought organic or free-range turkeys tasted better. Or, for that matter, does a fresh versus a frozen turkey taste better? Or do smaller turkeys taste better than larger birds? Inquiring minds want to know! She says everybody has a different palate, and she’s tried every type of turkey; toms versus hens, etc. Hens are typically
Answers: 1. Beard 2. Caruncle 3. Snood 4. Wattle
TUR K E Y T RI V I A FO R YOUR T HA N KS GI V I N G TAB L E: • O nly male turkeys gobble. • The most common breed of turkey we eat today is the Broad Breasted White. • Surprisingly, November is not National Turkey Lovers Month. It’s June!
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smaller. Toms are raised to larger weight and are mostly used for deli meat. “But I’ve found that it all comes down to prep work,” says Anderson. “Make sure your bird is brined. I use the Alton Brown turkey brining recipe and have never had a bad turkey.” (FYI: This writer has used the Lunds & Byerlys bottled turkey brining seasoning blend with much success.) How you cook the bird also matters. Because no matter how you cook it, overcooking makes for tougher meat. And, for food safety, be sure to get your turkey to 165 degrees F throughout. But enough talking turkey, let’s eat!
Story by Cheryl Brunkow Photos by Spacecrafting
Wine About It HIGH-END WINE CELLARS HELP HOMEOWNERS EXPRESS THEMSELVES.
Hearing “wine cellar” might conjure old movie images of a candlelit trip down dark, musty stairs to a crumbling stone cave. That was then; this is now. Hagstrom Builder has been building custom homes since 1962, and it’s seeing a fresh, new trend in wine cellars. The biggest change is these rooms are moving up in the world—literally—from the basement to the main floor. Displaying a collection of spirits has become a form of art, and Peter, Erik and Nils Hagstrom are getting creative to elevate their clients’ collections to showstopping levels of artistry. The old cave-style wine cellar is better for storing wine, but that doesn’t work for those who want to have their wares visible from the main floor entertainment area, or if the goal is to have one’s expansive (and expensive!) collection be the first thing visitors see when entering a home. Peter Hagstrom, president of Hagstrom Builder, says the wine cellars that the company puts in homes range anywhere from $15,000 to $200,000, and wine collection has become like car or art collections. It’s another form of personal expression when clients builds their dream homes. To help this premier home builder catch the vision for their vino, clients share Pinterest posts and pictures from restaurants, houzz.com and homes of friends. Usually, a wine cellar is an afterthought, and it’s tricky to incorporate it into an existing home’s structure. With some
high-end building projects, they are able to make the wine cellars the architects’ first considerations, not the last. Nils Hagstrom, project manager, says the biggest challenge in building a custom wine cellar lies in the coordination of a variety of industries as they move into the actual build. “All the different trades have to come together for this. The quality of the craftsmanship is of utmost importance, so there’s close collaboration between steel fabricator, millwork, HVAC and electrical,” he says. To jump start the coordination for a client project in Pine Tree Lake near Dellwood, wine cellar consultant Jeff Hagen was brought into the process. “The core goal is how to maintain the necessary temperature in a way that doesn’t negatively affect the rest of the house,” Hagen says. Hagstrom Builder has found that exploring nuances with Hagen before starting cellar designs helps ensure the end product fits the owner’s needs and desires. (Hagen is the only professional wine cellar consultant within a 1,000 mile radius of the Twin Cities.) Hagen first asks clients, “What do you collect?” His next questions, “How often do you turn over your wine inventory? Are you keeping bottles for 30 years or drinking within five?” Answers determine whether or not a cooling system, room insulation and vapor barriers are needed, which can triple the cost of a cellar. He says wine is safe in the ambient temperature of a typical
Minnesota basement if the wine will be turned over within a few years. (Not so in Florida!) Then he needs to determine the make up of the client’s collection—normal 750ml bottles, splits (which are half the size), magnums (that are twice the size of average bottles) and beyond. Once the nature of the collection is known, then custom racks can be designed. For example, a pinot noir bottle has low shoulders and is fatter than a Bordeaux bottle—the original standard shape and size for wine bottles—so a rack needs to accommodate specific inventory bottle widths. Then bottle thickness and weight comes into play. The Champagne bottle has significantly thicker glass, so it needs slightly more structural support. Hagen also asks clients
general questions about collection versus consumption. In the Pine Tree Lake home, a separate cellar was created for Champagne and other wines that are best served chilled to have on hand for immediate use, and the larger section of the cellar is for long-term storage in 55 degrees. To make the lighting a design statement in the Pine Tree Lake home, grooves were cut into the underside of wood bottle racks for LED strip lights. The metal framework, necessary to support the weight of the wine, was custom built, as well, to give the cellar a unique, custom look. The final touch was the zinc-topped table, a nod to classic bar tops in Paris, centered under a stunning light fixture—all for opening and tasting on the spot.
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ON THE TOWN things to see and do in and around White Bear Lake
Raku firing in an outdoor kiln, part of WBCA’s clay program
RENOVATION AND REOPENING OF WHITE BEAR CENTER FOR THE ARTS Remodel provides new spaces and opportunities for community.
Photo: White Bear Center for the Arts
T H E W H IT E BE AR CENTE R FO R TH E ARTS
has expanded its space. Stemming from an initial need for more parking and additional square footage for the popular clay classes, the center has added to its atrium space, gallery and created two rooms dedicated to clay classes. Such additions will only increase the community opportunities available at the White Bear Center for the Arts. “We’ve always looked at the art center as a community center with art at the core, versus an art school that serves the community,” says Suzi Hudson, executive director of the White Bear Center for the Arts. “Thinking of it as a community center [highlighted] the importance of having a welcoming space for the community to come and gather.” One key aspect of the expansion is the focus on accessibility. The five-acre campus is a “walking labyrinth,” Hudson says. However, the old site
was not wheelchair accessible. Now, both indoor and outdoor spaces will be fully wheelchair accessible all year-round. Not only will the physical space be more accessible, classes and gallery shows will be easier to navigate, too. “All of our exhibitions going forward will also be available virtually,” Hudson says. “We’ll continue to offer a certain percent of classes virtually and explore what the community needs from us as we resume in-person activities.” The grand reopening took place the week of October 11 with a series of daily outdoor and indoor events, as well as live music. A community open house was held on October 16, and featured an artist’s market, a labyrinth rededication and wood fired pizza. “As excited as we are about the shows that are coming and the classes, it’s really about the people and getting the life of the community back to the [Center for Arts],” Hudson says. —HILARY KAUFMAN
ON THE TOWN
Compiled by John Deignan, Hilary Kaufman and Kira Schukar
Live Music with R.I.D.E 11/24 Join Washington Square in celebrating its Thanksgiving tradition! On the night before Thanksgiving, Washington Square will be hosting R.I.D.E for live music. Free. 2–3 p.m. Washington Square Bar and Grill, 4736 Washington Square; 651.407.7162; washingtonsquareonline.net
Ar-Dale Dancers 12/12 Get movin’ and groovin’ at the Double Your Fun Square Dance show. With multiple performances, a potluck and a donation drive for Toys for Tots, it’s sure to be a good afternoon. Free.
2–4:45 p.m. White Bear Lake Armory, 2228 Fourth St.; squaredancemn.com
Holiday Concert 12/20 Celebrate the holiday with an evening performance from the Encore Wind Ensemble. Conducter Jerry Luckhardt
PERFECTLY UNIQUE WINTER SNOW CRAFT AND GIFT SHOW
leads the ensemble, and select performances include a few favorites such as The Polar Express, Have Yourself A Merry Little Christmas and more. All ages. Ticket prices vary. Hanifl Performing Arts Center, 4941 Long Ave.; encorewinds.com
Shop for friends, family, coworkers, neighbors or yourself at the fourth annual Perfectly Unique Winter Craft and Gift Show. From handcrafted exhibitors to small businesses, including crocheted items, lights, metal art, cosmetics and more, enjoy a day of shopping,
food and fun. All ages. Free. White Bear Lake South Campus High School, 3551 McKnight
Road N.; craftshowsmn.com
MN Christmas Market 11/14 Checkout the MN Christmas Market, a holiday shopping event that highlights handcrafted brands from chari-
JBF Toy and Holiday Sale 11/19–11/21 Just Between Friends is hosting its holi-
table vendors. All ages. $1 at the door. 9 a.m.–5 p.m. Quincy Hall, 1325 Quincy St. NE, Mpls.; fightforsomething.com
day consignment sale, featuring winter
apparel, shoes, fleece pajamas, games,
Join the community for the annual
puzzles, snow toys, books and more.
Winter Farmers Market and shop from
It will collect food shelf and toy dona-
The historic trolley along the Como-
local businesses. Up to 20 local vendors
tions for the White Bear Lake Lions Club.
Harriet line will last 25 minutes and
will be selling goodies that you don’t
All Ages. Free. Nov. 19–20, 10 a.m.– 7 p.m. Nov. 21, 9 a.m.–2 p.m. White Bear Lake Armory, 2228 Fourth St.; twincitiesmetro.jbfsale.com
give each guest a chance to visit Santa.
want to miss. All ages. Free. 10–11 a.m.
Tamarack Nature Center, 5287 Otter Lake Road; fiddleheadfarmmn.com
All ages. $5. Noon–3:30 p.m. Minnesota Streetcar Museum, 4200 Queen Ave. S., Mpls.; 952.922.1096; trolleyride.org
To have your event considered: email firstname.lastname@example.org by the 10th of the month three months prior to publication. Due to the fluidity being experienced in the current environment, 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.
Watch Local WEEKDAYS 3PM 27
Wine of the Times Sommelier wine buying strategies and cold-climate wine education. Story by Hailey Almsted and Angela Johnson
WIN E C A N BE A P P R EC IAT ED A L L Y EA R -LON G , but it’s especially apropos
during the holiday season. Dinner parties, restaurant gatherings and holiday gift giving tend to make wine top of mind for many revelers. So, with stemware in one hand, we connected with Sarina Garibović, a certified sommelier and owner of Ženska Glava, a woman-owned and operated wine and spirits events business. We asked Garibović’s opinion about some common wine varieties. R E DS
Cabernet: Climate is a big indicator of what
you might like. If you like cabernet from Napa, that gives lots of information because the land in Napa is expensive, so the wine can be more expensive. Moreover, it’s aged in new oak and that process can be really expensive; it also gives the wine a vanilla character.
Merlot: This used to be very popular but has fallen out of favor. That means, you should get a good deal because of the current lack of interest. Most like Bordeaux; look for right bank for a really great merlot, otherwise look for smaller producers because they love the variety despite it being out of favor. Thicker grape skins means more tannin and a deeper black fruit character. It pairs well with steak or dishes with lots of butter.
Photos by Chris Emeott
Pinot Noir: Still popular because of the 2004
film Sideways, this one can be tricky. It’s difficult to grow and there can have a huge difference depending on where the grapes are grown. California pinot noir is more fruit forward and not quite as high tone or herbaceous. Pinot noir from Oregon is also popular. If you like pinot noir, but it seems too expensive, go for something like Gamay, which is comparable but not exactly the same.
Malbec: This is the opposite of merlot and
has exploded in popularity. Many people like the rich versions, which tend to be overripe. Affordable versions are available but popularity means many (maybe too many) are made to accommodate demand. Garibović says, “It’s devastating to see people order it in restaurants.” That said, she suggests you don’t order a malbec at a restaurant that you typically buy at the store for $8. “It won’t taste the same and will cost more. Instead, consider choosing a California pinot noir or ask for a recommendation.”
Zinfandel: This can be a very misunderstood wine. The way it ripens on the vine is very unique, it ripens unevenly. So, when the grapes are picked, there are different characters in the finished wine. Flavor tends to be big, jammy, rich and high in alcohol although producers are trying to create more balanced styles. Ask for a ripe, richer variety to pair with food or request a balanced, lighter, high-toned version.
Wine Terminology Enology The science that deals with wine and wine making Hybridization A hybrid grape are grape varieties that are the production of two or more grapes Residual sugar The amount of grape sugar left in wine after the fermentation process is complete Tannin A natural compound, which adds bitterness and astringency to wine, mostly found in red wine Terroir The French word meaning “earth,” describing the natural environment where a wine is produced; includes the soil, climate and topography Viticulture The science and cultivation of grape vines (Viniculture is specific to grapes for winemaking.) Zymology The science of wine fermentation
Zenska Glava zenskaglava.com
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WHITES Sauvignon Blanc: Garibović says, “This is so
popular, it’s hard to sell any other wine on the menu.” It’s refreshing and crisp but also has a uniquely green character, like bell pepper or a gooseberry quality. It pairs well with vegetable dishes or foods with an herb component. Most folks like the crispness, but there are other options like sunsaire or from southern Austria, instead of always ordering sauvignon blanc from New Zealand.
Riesling: Known as the darling of somms; “We
all adore it,” says Garibović. Many believe it to be sweet, but unless you’re buying Blue Nun, which is not really a riesling, this wine variety is not too sweet. If you like a high acid, high tone, crisp, electric white wine, you cannot find a better option with lime, lemon, apricot flavors. But, you can find some rieslings with a bit of with sweetness that make a good aperitif.
Pinot Gris: Same as pinot grigio, both are won-
derful, crisp and neutral with a fresh style. Gris is from France and expresses itself differently, a little richer and with a golden hue. A bottle of gris is a wine for a table of four because it pairs with most everything.
Chardonnay: A love it or leave it variety. Climate
and technique also impact chardonnay which tends to be high toned, chalky, minerally and neutral or, if it’s from a warm place, you get pineapple flavors with lower acid and a vanilla character, all of which makes it seem richer and creamier. Technique could cause even more richness and creaminess. So, it’s important to ask, “Where does it come from and how much does it cost?” There is a wide range of cost that is not necessarily associated with quality.
WHITE BEAR LAKE MAGAZINE
Contact Katie Freemark
Story by Hilary Kaufman — Photo by Lauren Meyer
FIRST PLACE: ACTIVITIES & EVENTS
Lens on the Lake Get to know a winner in our annual photo contest. ON A SUNNY W I N T ER DAY,
Lauren Meyer, who placed first in our 2020 Lens on the Lake Photo Contest, snapped her winning photo. We spoke with Meyer about Day at the Beach (Memorial Beach in Winter), to find out what inspired her to get this shot. Where was the photo taken? Memorial Beach on White Bear Lake
What inspired the shot? The weather conditions were perfect
to make this portion of the lake smooth and clear. It was a wonderful day to skate! I’m always mesmerized by the cracks in the ice and being able to see the rocky bottom (It also terrifies me!), so I had to snap a shot of the moment.
skates, so this was taken on an old school iPhone 6.
What’s your favorite thing about this image? I love all the skate lines and cracks in the ice.
What prompted you to submit your photo to White Bear Lake Magazine? A friend of mine knew I enjoyed taking pictures around White Bear Lake and told me I should submit one of my photos.
What type of camera do you use? I typically use a Nikon D5600 but didn’t trust myself with it on
Do you typically take photos like this, or is this out of the norm for you? I love nature photography, it’s something I’m working on improving!
when buying a
there’s more to consider than
fresh frozen or
When it comes to selecting a turkey for your holiday table, there’s more to turkey than “fresh vs. frozen.” This season, Kowalski’s is proud to partner with Ferndale Market of Cannon Falls to offer free-range and antibiotic-free turkeys, now under Kowalski’s own label. It’s only fitting that Kowalski’s would have its first private-label turkey partnership with Ferndale, a company that shares our deep connections to Minnesota as well as sustainable, humane farming and strong community values. Nearly 70 years ago, Dale Peterson settled in Cannon Falls, Minnesota, to do what he knew best: raise turkeys. In the early years, he shared a residence with incubators, and the sound of day-old turkeys
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routinely filled his home. Dale’s wife, Fern, had grown up raising turkeys, too. Fern was an avid advocate for the environment and believed that everybody had a role to play in preserving our earth. Through the years, the legacy of Fern and Dale has guided this family farm’s mission, and Ferndale Market is named in their honor. The Ferndale tradition has continued for three generations, with Dale’s grandson John and John’s wife, Erica, running the business alongside Dale and Fern’s son Dick and his wife, Martha. They continue to treat customers as family and care deeply for both the land and their turkeys. Find Kowalski’s Free Range Turkey in the Meat Department or preorder online at shop.kowalskis.com for pickup at your local market.
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