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About the Cover
A kebab-night feast with sweet corn, peppers and chicken—this grill session perfectly encapsulates this issue’s backyard and barbecue theme.
Material may not be reproduced in whole or part in any form whatsoever.
Publisher Carter Johnson
Managing Editor
Shannon Granholm
Editor Logan Gion
Staff Writer
Erik Suchy
Photographer/
Photo Editor
Paul Dols
General Manager
Patty Steele
Production Manager
Mary Peterson
Production Designers
Michael McNamara
William Peter
SaVour Magazine connects our readers and local businesses through personal stories and compelling images. We foster shared ideas to highlight creativity, the beauty of nature and perseverance. Our mission is to humanize the economic and community impact of supporting local merchants. The majority of content is paid for by our advertisers.
4779 Bloom Avenue, White Bear Lake, MN 55110 (651) 407-1200 | savour@presspubs.com presspubs.com/savour
From the SAVOUR TEAM
SAVOUR SUMMER 2025
have a crystal-clear childhood memory of my friends and relatives being over for a summer barbecue. My cousin, armed with a needlessly elaborate squirt gun, had chased me onto the deck.
Logan Gion
YOWCH! Pain pierced my big toe, and I hobbled over to the nearest patio chair. A splinter had punched its way under my skin. A tweezers, disinfectant and a bandage later, I was back outside. Only now, I gingerly stepped across each plank of the deck. What I had once considered safe, I now considered a minefield. Plus, I ran with a limp for the rest of the day. Unable to outrun said
cousin, I got super soaked. This memory is frustrating because, with a sliver of effort, I can see all of the fun things that happened that day too— teaming up with my older sister at the volleyball net, eating melon balls from a hollowed out watermelon my aunt had turned into a pirate ship, playing reverse hide-and-seek with friends I’d known my whole life. That splinter has been a pain in more ways than one.
Life feels full of splinters these days. Products and services often seem to be hiding something. Being an informed consumer is important, yes, but must I be vigilant even when I’m relaxing?
This issue, SaVour is featuring backyard and barbecue stories from businesses that are splinter-free. Proficient Construction, an exemplary contractor from Lake Elmo,
uses eco-friendly materials and designs pieces that address homeowners’ specific needs. We’ve sourced tips from Stillwater’s Pollinator Friendly Alliance on how to craft a backyard that is attractive to all your neighbors, including the friendly fuzzy ones. Writer Erik Suchy, meanwhile, has found locally crafted sauces at a surprising location—Ace Hardware. For those looking to go out for authentic barbecue, we have a profile on familyowned Smokey’s Pub ’n Grill. We at SaVour hope that you run barefoot, headlong towards all your adventures this summer, sure of the steps you take along the way.
Have a blast! …Unless you’remyblastedcousin.
Logan Gion & the SaVour team
Gorgonzola Burgers
Photo Illustration by Paul Dols
Stillwater’s Ace Hardware nails delicious BBQ sauces
By Erik Suchy | Photos Contributed
The next time you’re shopping for nuts, bolts and nails at Ace Hardware in Stillwater, you may also find barbecue sauces and rubs.
The locality of the sauces, according to Location Manager and Store Owner David Harris, is what specifically drives Stillwater customers to buy them. Curt’s Special Recipe, for instance, is locally made in Stillwater. Flavors include original homestyle ketchup and spicy Bloody Mary mix. Croix Valley Foods, based in Hudson, Wisconsin, also has a line featured on Ace Hardware’s wall.
“Our customers here gravitate towards local sauces,” said Harris. “There are other sauces, such
as Meat Church, which have a large online following or a presence and story. Meat Church is one of the largest social presences; their sauces and rubs, we can’t keep them on the shelf. The same is the case for Curt’s or Croix Valley. Folks are looking for not just the sauce but the curation of the sauce, if you can believe it.
My personal favorite sauces are Curt’s Spicy (local to Stillwater), Croix Valley Blue B Que (local to Hudson), and Blues Hog Tennessee Red. Livia’s Seasoning Salt (local to Minneapolis) is my favorite spice of the moment.”
To enjoy foods that pair well with these sauces, one must
have the right equipment to cook them. According to Harris, the first step is to find the right grill that will do that.
“The first decision is to know the medium of fuel you want to use. That’s either going to be charcoal, gas or wood pellet. From there, you can size the grill based on what your forecasted usage is going to be. If it’s just you and your wife, certainly a smaller grill is appropriate. But if you have family and friends and you’re hosting, you’d want to index on the larger-size grills.”
Harris considers these spices and rubs special sellers, bought even outside of grilling season. “The uniqueness of them is that they sell through the summer, into the fall and across the holidays. … They’re a year-round endeavor for sure. My recommendation for sauces and rubs is to experiment and try new things. It’s a great way to add excitement to parties and holiday gatherings.”
Deadline:
savoureditor@presspubs.com
Imagine a world in which the only burgers available are those made by fast-food workers or three-star Michelin chefs. Proficient Construction Owner Rachel Narveson experienced this issue, but in the world of backyard decks. Homeowners could either choose a cheap, run-of-themill option or an opulent, custom option.
“How can we take what we’re passionate about—our design, vision, everything—and come up with something that’s a little bit more affordable, custom and provides good craftsmanship?” Narveson asked. Her solution became Proficient Construction, who has now provided top-tier construction services and tailored project management in Minnesota and Wisconsin for over 20 years. In that time, deck materials and design capabilities have gone through massive changes.
Proficient Construction’s Director of Outdoor Living
Top deck-building talent assembles at Proficient Construction
By Logan Gion | Photos Contributed
Mark King builds many decks using eco-friendly composite materials, specifically TimberTech by The Azek Company. TimberTech’s composite decking is virtually indistinguishable from wood, comes with a 50-year warranty, requires little upkeep or maintenance and is made from recycled plastic and scrap wood.
“I’ve been doing this since 2000,” said King. “I remember when some of the composite, low-maintenance decking came out, and we are light years ahead of what used to be out there.”
King adds that deck footings have advanced as well. Proficient Construction now exclusively uses helical piles, large screws typically put in beneath the ground’s frost line to provide foundational anchorage. “The footings are guaranteed for life in a residential install,” stated King. “I couldn’t tell you the last time I poured concrete.”
Composite decking is also bendable, allowing King to create eye-popping curves. This allows him to design a deck that fits a homeowners’ existing yard without exploding their budget. Proficient can also accomplish unique requests.
“There’s people who are like, ‘We have to build literally around a tree because it’s dead-center in the yard,’” Rachel stated. “We get [requests] maybe once or twice every couple of years on those.”
King recalled a recent installation of a pergola, a deck or garden feature with a slatted roof, that was motorized and louvered. This means that, with the click of a button, the slats can rotate and lock in with each other, shielding those below from harsh sun or directing rain towards the gutters.
No matter what one’s deckbuilding needs may be, there is one common denominator: timing. Senior Project
Manager JT Biegler advised that, though Proficient Construction does outdoor jobs year-round, the best time to call may be during the winter.
“About the time everybody is thinking of … doing some of these projects,” Biegler explained, “everybody else is too.” Starting in the winter is more cost-effective as well because material companies usually hike up their costs in March or April. Much of the planning and even some exterior building can be done with snow on the ground. Plus, those who plan a deck in the winter will already be able to enjoy it in the spring when everyone else is just getting started.
Regardless of the time of year, Biegler stated that excellence is assured, especially because of the team custom building it. “Keep in mind that your deck shows up as a bunch of Legos,” Biegler said. “It matters who puts together those Legos.”
LESS MOWING TIME. MORE ME TIME.
Pick up the pace in your own backyard with the Z700 Series. The 23-27 horsepower engines, mowing speeds up to 10 mph (16.1 km/h), and heavy-duty 48-, 54- and 60-in High-Capacity PRO Mower deck means you’ll spend less time mowing and more time relaxing.
• Toppings, to taste: Prosciutto Crisps (recipe to right), baby arugula and Divina Fig Spread (from the Specialty Cheese Department)
Directions
1. Preheat grill to high heat; clean grill grates.
2. Using clean hands, form beef into 4 patties.
3. Grill burgers over direct heat, covered, until done (about 4 min. per side for medium doneness), turning once. Top evenly with cheese after turning.
4. Remove from heat; tent loosely with foil and let stand for 3-5 min.
5. Serve burgers on buns with desired toppings.
Prosciutto Crisps:
Line 2 baking sheets with parchment paper; arrange 6 oz. very thinly sliced prosciutto in a single layer on prepared baking sheets. Bake in a preheated 375° oven until prosciutto is crisp and slightly darkened (10-15 min.). Remove from oven; let cool slightly (prosciutto will continue to crisp slightly as it cools).
Pollinator Friendly Alliance offers tips to create backyard worth buzzing about
By Logan Gion | Photos Contributed
Caring for one’s lawn is a challenge this far north. Every spring is spent undoing winter’s damage while every fall is spent preparing for it. Summer, then, is a time to stop and enjoy the roses—but how does one ensure those roses are enjoyable, especially to the creatures keeping them alive?
Laurie Schneider is the Executive Director of the Pollinator Friendly Alliance, a grassroots conservation organization out of Stillwater. Below, Schneider provides tips for identifying local pollinators and guidance for creating a lawn that all
community members will love, not just the human ones.
Identifying pollinators
Save the (bumble)bees: Honeybees are not native to North America and are grown for agricultural purposes or beekeeping. The average homeowner in Minnesota or Wisconsin, then, does not have to cater to that particular insect when planning a lawn. These states are home, however, to over 400 native species of bees, including 23 varieties of bumblebees. To simplify—fuzzy equals friend. Many
local bees are also blue, metallic green or rust orange. They build their nests in sandy soil patches or decayed wood and, unless protecting their nest, are docile. “I know very few people that have been stung by a bumblebee,” laughed Schneider. “It’s highly unlikely.”
Only a few wasp types are aggressive: Schneider explained that there are only two native wasps that are aggressive to humans: yellow-jacket hornets and bald-faced hornets. “Probably 90% or more of all other wasps are going to be solitary … they
don’t care about you,” explained Schneider. Minnesota and Wisconsin are home to both Blue and Blackand-Yellow Mud Dauber Wasps, identifiable by their hourglass figure. They pollinate, eat mosquitos and love hunting spiders. If one is stuck in your house, Schneider advised trapping it in an old yogurt container, then releasing it back outside.
Not all pollinators are insects:
Ruby-throated hummingbirds are specifically attracted to tubular flowers, usually red or fuchsia in color. While hummingbirds do enjoy bird baths, they prefer to be misted. Mister attachments to existing birdbaths or independent mister setups are available at most home and garden stores.
Gardening tips
Avoid seeds and sprays with systemic insecticides: Schneider warned that, ironically, horticulture is one of the biggest dangers to pollinators today because many garden flowers and seeds are coated with “neonicotinoids,” or neonics for short. These are pesticides which kill insects indiscriminately, then kill the birds and wildlife that eat those insects. On top of all of that, neonics can poison groundwater supplies and have been linked to neurological issues, birth defects and diabetes. Schneider recommends buying from smaller, local nurseries with staff who can
CONTINUED ON PAGE 14
definitively say they do not use these products. Bachman’s, for instance, has been neonic free since 2014.
Schneider also cautions against insecticide spray bottles found at home and garden stores, which can be 30 times more concentrated than agricultural spray and may contain carcinogens. Neem oil or a simple mixture of dish soap, vinegar and water can kill many garden pests. Just make sure to spray during the evening and not on in-bloom flowers.
Plants can support pollinators even if they aren’t flowers
Pollinators, like humans, need more than food to survive. They need shelter or protection too. While Monarch Butterflies drink nectar from a variety of flowers, they prefer to lay eggs on Swamp Milkweed (not Tropical). Long grasses, meanwhile, make perfect places for Monarchs to hide from dangerous predators or weather.
Plant in color patches: Many native bees are small and prefer short flights. Planting patches of the same colored flower can help pollinators identify food sources easier because they can trust that every flower within the patch will be similar. “They can just go flower to flower,” Schneider described. “They don’t have to go, ‘Here’s one,’ then go 50 feet … for the next one and the another 100 feet for another one.”
Don’t forget rocks:
Hummingbird favorites
Fireweed, coral bells, foxglove, red petunias, honeysuckle vine
Moths and butterflies get many of their nutrients by drinking water at the edge of mud puddles or flat rocks. Including one in a flower bed or garden can address many pollinators’ nonfood needs.
Let nature do the work:
An untidy yard with a clean water source can attract numerous pollinators. “Untidy” could be as simple as a fallen tree, wood chips, or a sandy soil patch. One can even plant around this area, celebrating it rather than hiding it. “By changing [our] perspective and allowing lawns to be less manicured, they can still be beautiful,” revealed Schneider. “My entire lawn is pollinator friendly, and it looks like the edge of a beautiful forest. … It’s not a difficult thing to do.”
Indeed, the largest advantage of attracting local pollinators is that one can use plants that already want to grow here.
Smokey’s Pub ’n Grill: Slow-Cooked to Perfection
By Logan Gion | Photos Contributed
Smokey’s Pub ’n Grill is not easy to find. North of Blaine, west of Forest Lake and across the street from a red-orange Phillips 76 ball, the Memphis-style BBQ joint feels like a hidden, backwoods gem. Yet stellar online ratings, fierce customer loyalty and growing national acclaim have kept Smokey’s hoppin’—even through COVID. Smokey’s success, much like its ribs, has been a long cook, with each staff member a precisely added ingredient.
Owner and Pit Master Chris Leibel explained that he learned basic barbecuing from his father and cousins growing up. “When I was a teenager, I’d go to friends’ houses; they’d make a can of SpaghettiOs. They’d come to my house; I would actually have ribs cooking,” he remembered.
Broadly speaking, American barbecue is divided into Carolina, Texas, Kansas City and Memphis styles. Smokey’s prepares its food
Memphis style, which favors sweet and savory dry-rub ribs that patrons sauce themselves. Chris devoted himself to this method after touring the Memphis restaurant scene. “It’s really about the meat and the love of the cooking that goes into it,” Chris said. He points to a specific experience at Westy’s, a Memphis-BBQ touchstone. “It was busy, and we sat at a table. Strangers we didn’t know [asked], ‘Hey, do you mind if we sit here?’ So I ended up sharing a meal with people we never met before, will never see again, but had this great time with.”
In 2012, Chris and his father-in-law, JT Raymond, bought a 26-foot trailer with a full commercial kitchen and began doing weekend events. “I was talking about retiring,” laughed JT, “and [Chris] went, ‘You want to go look at a restaurant?’ I said sure, and here I am.”
“JT is the face to our customer,”
Chris stated. “It’s a lost art where an owner walks around and touches every table.”
Meanwhile, Owner Jeremy Huspek met Chris while working at Holiday House at White Bear Bowl. Though the historic bowling alley closed in 2014, the two gained restaurantbusiness experience there and an unexpected source of material.
hone in on what you’re good at.” For instance, Smokey’s occasionally caters weddings, but by focusing on BBQ friendly events like graduation parties and fall hay rides, they have grown their customer base and reputation.
“ It’s really about the meat and the love of the cooking that goes into it.
Chris Leibel
“These are the old wood lanes,” Huspek said, rapping his knuckles on a tabletop. “All the tables on our dining-room side are made from those lanes.”
Naomi Krautkramer was former coworkers with Chris’s wife and fellow Smokey’s Owner Katherine Leibel. Krautkramer is now the restaurant’s catering and event manager. “They trusted me … I feel when you do something really well, you don’t have to be like this—“ Krautkramer said while stretching her arms wide. “You can
Smokey’s Pub ’n Grill
JT’s daughter, Staff Member Marie Raymond, mentioned that a reputation for good barbecue occasionally comes with challenges in Minnesota.
“A lot of people come in with a preconceived notion as to what barbecue actually is,” Marie explained, encouraging patrons to venture outside of the traditional red sauces. Her personal favorite is a Carolina vinegar sauce. “I bring the food out, I see my favorite sauces sitting in the caddy and we have a conversation.”
Staff Member Danielle Johnson mentioned the conversations with customers is part of the reason she has worked at Smokey’s for so long. Pointing
Smokey’s staff dishes out their specialty horseradish tacos at Marketfest in White Bear Lake.
to a table with an obituary hanging above it, Johnson explained, “Don … that was his table. He sat there every Tuesday like clockwork, four o’clock on the dot. His daughter flew in from London to meet us because Don had told her so much about all of us.”
Huspek said that the reach of Smokey’s customer loyalty is what surprises him most. “I was in Wisconsin Dells a few weeks ago, and somebody
came up to me, ‘Oh, Smokey’s, I love that place.’”
“Two customers ran into each other on a cruise ship wearing Smokey’s shirts,” Johnson added, “Then came in here together because they became friends.”
Smokey’s Pub ’n Grill may not be easy to find, but customers seek it out because places like Smokey’s Pub ’n Grill are not easy to find. It is authentic, through and through.
Strawberry Season
Starts Mid June - Early July!
mid August to March
Apples, Apples, Apples Apples in pies, apples in Doughnuts, rollovers, muffins, and cider. Enjoy special events and family fun. Corn maze, pick your own pumpkins. C’mon out...this is the place to make you smile.
• Kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste
• 1/2 cup Kowalski’s Raspberry Chipotle Sauce, plus extra for dipping
• Garnishes, to taste (optional): fresh raspberries and fresh herbs (such as parsley, mint, rosemary or thyme)
Directions
1. Microwave 1/2 cup cold water with salt and sugar until water is very hot but not boiling; stir until water is clear and solids are dissolved.
2. In a large spouted measuring glass, combine hot water with remaining cold water; set brine aside.
3. Make 1-2 cuts in the fat around the edge of each pork chop to prevent curling during grilling.
4. Put 2 chops in each of 2 large zipper-closure food storage bags; pour 1/2 of the brine into each bag. Seal bags; let stand at room temperature for at least 20 min. (up to 1 hr.) or refrigerate bags for 1-6 hrs.
5. Remove chops from brine; discard brine and bags. Bring chops to room temperature (about 30 min.).
6. Preheat grill to high heat; clean grill grates.
7. Dry chops with paper towels; season with salt and pepper.
8. Arrange chops on preheated grill over direct heat; grill on one side until dark grill marks form and meat releases easily from grill grates. Flip chops and move away from direct heat; continue grilling on opposite side, with the bone facing the hottest part of the grill, just until pork is slightly pink in the center and reaches an internal temperature of 140° (10-14 min. total).
9. Remove chops from heat; tent loosely with foil and let rest for 10 min. (internal temperature should increase to 145° as chops rest).
10. Toss or brush hot chops with sauce to coat; garnish with herbs. Serve immediately with extra sauce on the side for dipping. MAKES 4
Recipe provided by Kowalski’s Markets
Bayport
When: 3-6 p.m. Mondays through Oct. 13
Where: Village Green Park, 294 N. Third St.
Contact: bcal55003@ gmail.com
Blaine
When: 8 a.m.-12 p.m. Saturdays and 3-6 p.m. Tuesdays through October
Where: St. Timothy's Catholic Church, 707 89th Ave. NE
Where: Washington County Historic Courthouse Lawn, 101 W. Pine St.
Details: Bring a blanket and listen to live music on the lawn. Enjoy root beer floats and ice cream. Visit with variety of vendors offering activities and items for sale.
Contact: 651-275-7075
Lumberjack Days
When: 12-10 p.m. Thursday, July 17, through Sunday, July 20
Where: Downtown Stillwater, 100 Main St.
Details: Get ready for an unforgettable celebration packed with thrilling competitions, live music and community fun. Whether you’re a longtime fan or a first-time visitor, this year promises excitement.
Contact: lumberjackdays.com/contact
Opera on the River
When: 7:30 p.m. Saturday, July 26
Where: Lowell Park, 201 Water St. N.
Details: The Grand Concert is free and open to all—bring chairs, blankets and picnic baskets and enjoy an evening in the park. The evening will take the audience on a trip down a river of music, visiting opera classics. Contact: 612-404-9265
WHITE BEAR LAKE
Music on the Lawn
When: 4-5 p.m. Sunday, July 6
Where: White Bear Lake United Methodist Church, 1851 Birch St.
Details: Jennifer Grimm and Joe Cruz perform jazz, R & B and Latin standards at the free concert series held on the first Sunday of the month during summer. Held indoors if rain. Contact: 651-429-9026 or wblumc.org
Marketfest
When: 6-9 p.m. Thursdays through July
Where: Railroad Park, 4752 Highway 61
Details: Shop more than 130 merchandise and food vendors in downtown White Bear Lake— live music, car show, kids’ activities and more. Contact: 651-243-0114 or info@ marketfestwbl.com
Into Nature Community Reception
When: 6-8 p.m. Thursday, Aug. 7
Where: White Bear Center for the Arts, 4971 Long Ave.
Details: Celebrate the beauty of summertime in White Bear Lake. View works of art painted “en plein air,” or outdoors, around the community. Contact: 651-407-0597 or wbca@ whitebeararts.org
Pops on the Porch
When: 6:30-8 p.m. Thursday, Aug. 7
Where: Fillebrown House, 4735 Lake Ave.
Details: Bring lawn chairs, blankets and a picnic supper. Enjoy the big band sounds of the Moonlight Serenaders. The event is free, but donations are welcome.
Contact: 651-407-5327 or office@ whitebearhistory.org
Craft Table Tuesdays
When: 10 a.m.-2 p.m. Tuesdays through August
Where: Oldies and Goodies, 4717 Clark Ave. Details: Each week, we provide the materials, and you provide the creativity. All ages welcome.
Contact: oldiesandgoodiesmn@gmail.com
Summer Patio Thursdays
When: 6-9 p.m. Thursdays through Aug. 14
Where: 4 Deuces Saloon, 2222 Fourth St.
Details: Live music with no cover charge every week.
Contact: 651-429-9286 or kristin@ kellermanseventcenter.com
X Marks the Spot: A Deeper Dive
When: 11 a.m. Tuesdays through Aug. 29
Where: White Bear Lake Armory 2228 Fourth St., White Bear Lake
Details: Take a deeper look at the ten topics highlighted in the White Bear Lake Area Historical Society’s new exhibit, “X Marks the Spot,” showcasing ten of the places around the lake where history has happened. Through their collection of photos, records and artifacts, the society will peel away the layers of local lore and dive into what they know about each topic.
Contact: office@whitebearhistory.org or 651-407-5327
Midwest Ski Otters Shows
When: 6 p.m. Sundays through August
Where: Little Goose Lake, 4150 Hoffman Road, White Bear Lake
Details: The Ski Otters are celebrating 30 years on Goose Lake. Enjoy a fully scripted, narrated, costumed production of “Otter Time Fitness.” Watch the crazy antics of our water ski fitness gym trying to keep up with technology. Bleacher seating available or feel free to bring a chair.
Contact: skiotter.com/contact
SHOREVIEW
Slice of Shoreview
When: 4-10 p.m. Friday, July 25; 10 a.m10 p.m. Saturday, July 26; 10 a.m.-4 p.m. Sunday, July 27
Where: Island Lake County Park, 3611 Victoria St. N.
Details: There’s a slice of fun for everyone— free petting zoo, slip ’n slide, fire department open house and fireworks.
Contact: 651-490-4750 or sliceofshoreview. com/about-us
Concert in the Commons
When: 7 p.m. Wednesdays through Aug. 6
Where: Shoreview Commons, 4580 Victoria St. N.
Details: These free, open-air concerts draw hundreds of fans to listen to a variety of music throughout the summer. Bring a lawn chair, blanket and snacks. Dogs are welcome if they are well-mannered and leashed.
Contact: 651-490-4700
LAKE ELMO
Shakespeare on Tour
When: 6:30 p.m. Friday, July 18
Where: Lake Elmo Park Reserve, 1515 Keats Ave. N.
Details: Join Starling Shakespeare Company for “Hamlet.” Step into the shadowed halls of Elsinore Castle where betrayal, revenge and ghostly revelations unravel a royal family from within. Guests are encouraged to bring camping or lawn chairs.
Contact: 651-430-8370 or parks@ washingtoncountymn.gov
What’s happening
presspubs.com/savour
Star Watch
When: 8:30-10 p.m. Friday, August 29
Where: Lake Elmo Park Reserve, 1515 Keats Ave. N.
Details: Make the stars your old friends. There will be giant telescopes aimed at Jupiter, Saturn and other great celestial treasures. See and learn the stories behind constellations like the Big Bear, Cygnus the Swan and Pegasus the Winged Horse. Contact: 651-430-8370 or parks@ washingtoncountymn.gov
BLAINE
Bark in the Park
When: 5-7 p.m. Thursday, Aug. 7
Where: Aquatore Park, 9191 Lincoln St. NE
Details: Bring your favorite, leashed fourlegged friend for nail trimming. You and your dog can each enjoy food and ice cream while you listen to music from The Backyard Band. Free dog licenses are available on site from the Blaine Police Department with proof of vaccinations.
Contact: 763-785-6164
Blaine Festival
When: 5 p.m.-12 a.m. Friday, June 27; 10-12 a.m. Saturday, June 28; 10 a.m.-6 p.m. Sunday, June 29
Where: Aquatore Park, 9191 Lincoln St. NE
Details: The Blaine Festival is an annual community celebration with weekendlong events showcasing a wide variety of entertainment with something for everyone. Contact: 763-785-6164
AFTON
Strawberry Festival and Marketplace
When: 10 a.m.-4 p.m. Saturday and Sunday, June 28-29
Where: Afton Town Square Park, 3418 St. Croix Trail S.
Details: This unique community festival honors the long, rich heritage of strawberry crops grown in the area since the 1800s with great food, live music and fun activities for the entire family.
Contact: 701-269-4639 or info@ exploreafton.com
Fourth of July parade
When: 11 a.m.-3 p.m. Friday, July 4
Where: Lakeland Plaza, 370 St. Croix Trail S.
Details: Enjoy food, drinks, music, children’s activities and trolley rides all along Main Street, Afton. The parade, including River City Rhythm Drum and Bugle Corps, will perform at 1 p.m. A free shuttle will run from Lakeland Plaza to Downtown Afton before and after the parade.
Contact: 612-720-6478 or info@ aftonparade.com
HUGO
Twin Cities Tough Mudder
When: 7 a.m.-8 p.m., Saturday and Sunday, June 28-29
Where: Wild Wings Game Farm, 14733 Irish Ave. N.
Details: Test your grit against miles of winding, single-track trails, shoe-sucking mud and all the obstacles you can handle. Threemile, 10-mile and infinity courses await you. Participant and spectator passes available at toughmudder.com/events/twin-cities. Contact: toughmudder.zendesk.com/hc/enus/requests/new
Kids’ music concert
When: 6 p.m., Friday, July 11
Where: Hugo Lions Volunteer Park, 5524 Upper 146th St. N.
Details: Local kindie-rocker Aric Bieganek of the Royal Order of Chords and Keys (R.O.C.K.) will lead you through a fun program of song and dance featuring original songs and rock and roll takes on classic children’s music. Epic dance parties and singalongs are guaranteed. Contact: WashCoLib.org/Events
Fridays with Firefighters
When: 10 a.m.-12 p.m. Fridays, July 11 and Aug. 8
Where: Hugo Fire Department, 5323 140th St. N.
Details: Stop by the station to meet our firefighters, go for a fire truck ride, jump in the bounce house and more.
Contact: 651-762-6362 or jrcompton@ ci.hugo.mn.us
WOODBURY
Performance in the Park: Japanese Drumming
When: 6:30 p.m. Wednesday, July 30
Where: Ojibway Park, 2695 Ojibway Drive
Details: Held at the Woodbury Lions Bandshell in partnership with Washington County Library, this free performance features TaikoArts Midwest’s high-energy performance art that combines music, dance, martial arts, athletics and culture.
Contact: 651-714-3500 or reconline@ woodburymn.gov
Starlight Cinema
When: 7 p.m., Thursdays, June 26, July 24 and Aug. 7
Where: Ojibway Park, 2695 Ojibway Drive
Details: Get ready for the 10th Anniversary of the epic outdoor movie series, featured on a two-story inflatable screen with stadium speakers. All films are rated PG.
Contact: facebook.com/starlightmn
VADNAIS HEIGHTS
Power of 10 performance
When: 6-8 p.m. Wednesday, July 9
Where: Lily Pond Park, 325 Lily Pond Lane
Details: Celebrate summer with a free outdoor concert in your neighborhood. Attendees invited to bring your own chairs or blankets. Power of 10 features dynamic vocalists, awe-inspiring horns and superb rhythm, performing a mix of timeless and current hits.
Contact: 651-204-6060 or katie.everett@ cityvadnaisheights.com
Vadnais Heights Days
When: Monday, Aug. 11 through Sunday, Aug. 17
Where: Community Park, 641 E. County Road F
Details: Enjoy Bingo, children’s activities, a medallion hunt, volleyball tournament and more. Full list of events and details available at cityvadnaisheights.com/459/VadnaisHeights-Days.
Contact: 651-204-6060 or katie.everett@ cityvadnaisheights.com
SUMMERY THAI SALMON SANDWICHES
MAKES 4
Recipe provided by Kowalski’s Markets
Ingredients
• 4 skin-on salmon fillets (approx. 4 oz. each before cooking)
• Kowalski’s Extra Virgin Olive Oil, as needed
• kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste
• sweet chile sauce (such as Thai Kitchen Sweet Chili Sauce), to taste
• 4 Kowalski’s Sweet Egg Buns, split and toasted
• garnishes, to taste: Sriracha mayo (such as Lee Kum Kee brand), thinly sliced English cucumbers and radishes, Bibb lettuce and watercress
Directions
1. Preheat grill to medium-high heat; clean grill grates.
2. Brush salmon lightly with olive oil; season with salt and pepper.
3. Grill fish skin-side down on preheated grill until flaky and opaque throughout (1015 min., depending on thickness of fish), brushing salmon with chile sauce in last few minutes of cooking.
4. Remove salmon from grill, leaving skin behind; serve on toasted buns with desired garnishes.
