SaVour

SAVOUR

SUMMER 2023

THE JOY OF LIVING MAGAZINE

CAT MUSEUM'S BREATHTAKING COLLECTION

A TRULY UNIQUE LOCAL BAR AND GRILL

GASTHAUS RESTAURANT REOPENS

Page 10 & 11

Page 14

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Before

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Thank you for supporting

LOCAL BUSINESSES

for supporting

LOCAL BUSINESSES

for supporting

PreferredKitchens.com 4706 Hwy. 61 White Bear Lake, MN 55110 | 651-429-1212

LOCAL BUSINESSES

Minnesota License #BC225445 Wisconsin License #1371496

FOR PROOF ONLY - PROOF 1

PreferredKitchens.com 4706 Hwy. 61 White Bear Lake, MN 55110 | 651-429-1212

This proof does not reflect the image quality of the final printed piece. Photos or images may appear fuzzy due to the low-res format of this file.

Please review CRITICAL information such as address, phone, and website.

4 SAVOUR SUMMER 2023

768179

Magazine(s) Ad will run: White Bear Lake Magazine, July 2022 Ad Size: Full Page Bleed 8”x10.75” Minnesota License #BC225445 Wisconsin License #1371496

Content From the SAVOUR TEAM SAVOUR SUMMER 2023

P

atios are a key part of enjoying the gorgeous summer days. After being cooped up all winter, many people rush to soak up as much of the sun’s rays as they can. In the state of over 10,000 lakes, patios are a natural choice for this.

Not only do they offer sun, but also refreshing drinks and food cooked outside of your home kitchen, which means less dishes. Local

restaurants like Rudy’s Rooftop and Washington Square offer beautiful oases for community members looking to settle down after a long day out or even for a quiet lunch. In this issue, we will also discuss Washington Square’s latest patio plans after being put under new ownership. Summer barbecue coming up? The Savour team has you covered. We have hand-picked some recipes

for you to bring to any type of event this season. Wishing all of our readers a delightful and lively summer.

— With sincere gratitude, the SaVour team

Cover photo by Paul Dols SAVOUR MAGAZINE Vol. 10, No. 3 COPYRIGHT © 2023 PRESS PUBLICATIONS Material may not be reproduced in whole or part in any form whatsoever.

CAT Museum: Highlights Collection

Rudy's Rooftop Restaurant Page 6 & 7

Pages 10 & 11

Publisher Carter Johnson

Traditional Creamy Potato Salad

Managing Editor Shannon Granholm

Prost: Gasthaus Has New Owner

Page 17

Editor Noelle Olson

Page 22 & 23

Writer/Intern Merrina O'Malley Photographer/ Photo Editor Paul Dols General Manager Patty Steele Marketing Director Randy Roberts Advertising Brad Solem Production Designer Zoey Nguyen 6

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10

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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

DISCLAIMER: Paid advertisements appear in Press Publications’ publications, including print and other digital formats. Press Publications does not endorse or evaluate the advertised product, service, or company, nor any of the claims made by the advertisement. Advertising does not influence editorial decisions or content. Press Publications reserves the right to refuse, reject, or cancel any ad for any reason at any time without liability.

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5

Relaxation and celebration on Rudy's Rooftop patio

By Merrina O'Malley | Photos by Paul Dols

R

udy’s Rooftop provides the perfect space for celebrating and enjoying the Minnesota summer with friends, neighbors, and family.

Since opening in 2003, Rudy’s Redeye Grill has been a big part of the White Bear Lake community. After developing their rooftop, it did not come as a surprise that it was just as successful as the original restaurant.

Rudy’s patio can be distinguished by its rooftop location that can be accessed via an elevator or a spiral staircase on the exterior of the building. It separates itself from the main location by providing a different

6 SAVOUR SUMMER 2023

ambiance and menu to restaurantgoers.

Before the addition, owner Bill Foussard and his partner JoAnn Schaber encountered numerous obstacles, with one of the biggest being their kitchen. “At one time we thought we would bring all of your food from the main kitchen,” he said.

“But then we thought there’s no way.”

Rudy’s Rooftop and Grill is unique in that it has two separate cooking areas. According to Foussard, it would have been impossible to support both the patio and the main restaurant with only one kitchen.

During a dinner service, it is normal

to see back of house employees rushing between grills and cutting boards in either kitchen. “During the night, both kitchens are rockin’.”

Foussard said.

Despite its small size, the upper cooking area turns out an impressive amount of summer fare. Ranging from simple handhelds to steak, the rooftop offers food for all types of occasions. Their most famous is their savory Rudy’s Pan-Fried Walleye, a filet lightly covered in cracker crumbs, fried, and served sprinkled with slivered almonds and herb butter.

Rudy’s Rooftop is the perfect place for celebratory drinks or just a family

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meal. Whatever the event, the friendly restaurant staff will have you covered.

Upon entering the cozy rooftop patio, you will be greeted with smiles, hellos, and a neighborly atmosphere. “It’s warm, it’s comfortable, and it’s quaint with all of the greenery and flowers.” said Foussard.

Visitors will be greeted with a charming stone fireplace, bright umbrellas, and a horseshoe bar.

Restaurant goers can be seen drinking

one of the rooftop’s many twists on the classic martini, the most popular being the “Rudytini.”

Patios are the perfect place to take advantage of the beautiful lake community weather that White Bear Lake has to offer, and Rudy’s does just that. Their unbeatable hospitality and wide array of comfort grill food creates the perfect atmosphere for strangers to feel like neighbors and neighbors to feel like family.

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9

New exhibit opening at the Cafesjian Art Trust (CAT) Museum

A

golden bejeweled armadillo and a giant box of fries will be a few eye-catching pieces on display at the CAT (Cafesjian Art Trust) Museum’s newest exhibition in Shoreview running through Oct. 14.

Highlights of the exhibit will feature works that collector Gerard Cafesjian acquired over his lifetime, including pieces by Sam Gilliam, Jennifer Bartlett, Libenský/Brychtová, Lynn Chadwick, William Morris, René Lalique and more. Showcasing variety in both style and medium, visitors can anticipate an array of paintings, glass sculptures, decorative works

10 SAVOUR SUMMER 2023

Highlights of the Collection Image Credits (in order): 1. Asprey & Co., enamel and gem-set armadillo automaton, 1991 Gold, diamond, emerald, enamel

2. Hiroshi Yamano From East to West Scene of Japan #82, 2012 3. Ann Wolff Blues, 2006 4. Henry Moret Le Soir a Quessant, c. 1856-1913 5. Sam Gilliam Pantheon IX, 1983

and prints drawn from the more than 3,000-piece permanent collection.

The CAT is a museum and educational center displaying the private collection of art lover and philanthropist Gerard Cafesjian. The CAT, supported by a private nonprofit 501(c)(3) foundation, is located at 4600 Churchill Street in Shoreview.

To make reservations to visit the exhibit, visit cafesjianarttrust.org.

Photos by Cafesjian Art Trust Museum

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2Offer valid on qualifying purchases made 02 May 2023 through 31 July 2023. Subject to approved credit on a Revolving Plan account, a service of John Deere Financial, f.s.b. For consumer use only. No down payment required. 4.9% APR is for 60 months only, regular Revolving Plan rates will apply after that. The regular Revolving Plan rate, which varies over time, is currently 23.0% APR (as of 01 May 2023). Available at participating U.S. dealers. Prices and models may vary by dealer. Offer available on new equipment and in the U.S. only. Prices and savings in U.S. dollars.

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Dogs, brews, and live music at

Washington Square

By Merrina O’Malley Photo by Paul Dols

14 SAVOUR SUMMER 2023

S

ince opening its doors in 1996, Washington Square has grown to be a popular restaurant amongst locals and visitors alike.

Despite its seniority, Washington Square presents a contemporary look with its minimalist, earth-toned furniture and decor. The rock flooring that stretches from inside to out is another unique feature that is sure to catch your eye.

“They can be in their flip-flops, bring their dog, and just enjoy their experience.” Said CEO Shawn Skrip.

In the summer, its patio offers a menu of classic grill food and an extensive list of brews with many coming from local Minnesota sellers.

Washington Square’s street-level patio also makes the space perfect for bringing along a furry friend. On Thursdays, Saturdays, and Sundays, Washington Square also features local bands.

Since being handed over to a new ownership team in March, the restaurant has taken on lots of

exciting new initiatives to improve upon and continue their reputation of being the neighborhood bar and grill destination.

“We are eventually going to be adjusting the center and having a fire pit.” said Skrip.

Additionally, the restaurant plans to introduce trivia and an even larger patio that will sprawl out into the streets of historical downtown.

Washington Square has recently expanded its hours for Late Night, which will be offered Friday and Saturday 9 p.m. to 12 a.m. and Sunday to Thursday 9 to 10p.m.

In the next year, visitors can also expect the addition of a rooftop patio. “We just want to make it bigger and let more people enjoy it.” said Skrip. “And not be limited to how many people we have room for.”

In the hot midwest summers, Washington Square provides a modern patio for visitors to enjoy live music and cocktails with friends, family, and dogs.

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Retro-Style Potato Salad Servings: 8 people

Ingredients • 8 medium-size Yukon Gold potatoes • 1/2 cup sour cream • 1/2 cup mayonnaise • 2 tbsp. distilled vinegar • 2 tbsp. Kowalski's Garlic Dill Mustard • 1 tbsp. granulated sugar • 1 tsp. paprika, plus more for garnish • 3 hard-boiled eggs, roughly chopped • 2 celery stalks, diced, leaves reserved and chopped for garnish • 2 green onions, trimmed and sliced, plus extra for garnish, if desired • kosher salt and freshly ground Kowalski's Black Peppercorns, to taste

Directions 1. Preheat oven to 350°.

2. Place potatoes on a rimmed baking sheet lined with parchment paper; roast until cooked through and fork-tender (about 45-50 min., depending on size).

3. Let potatoes cool completely to room temperature.

4. Peel potatoes; dice into 1/2" cubes.

5. Transfer diced potatoes to a large mixing bowl; set aside.

6. In a medium mixing bowl, whisk together next 6 ingredients (through paprika); pour over potatoes and stir to coat.

Recipe provided by Kowalski's Markets

Switch-Up Keep the peel on the potatoes for an extra serving of fiber and beneficial phytonutrients.

7. Add eggs, celery and onions; gently toss to combine.

Tasty Tip

8. Season with salt and black pepper to taste; cover and store in the refrigerator for 1 hr. or up to 5 days.

Baked or boiled waxy potatoes, such as red and fingerling potatoes, can also be used for this recipe. Boil potatoes whole to prevent them from falling apart.

9. Garnish with celery leaves, green onions and paprika before serving.

PRESSPUBS.COM/SAVOUR

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18 SAVOUR SUMMER 2023

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PRESSPUBS.COM/SAVOUR

19

Easiest Fresh Lemonade Servings: 4 people

Ingredients

Directions

• 4 cups ice-cold water

1. In a pitcher, combine water, simple syrup and juice; stir well.

• 1 cup Kowalski's Simple Syrup • 1 cup Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department) • 4 lemon slices, for garnish • Ice

Recipe provided by Kowalski's Markets

20 SAVOUR SUMMER 2023

2. Serve over ice with lemon slices for garnish.

Directions 1. In an extra-large mixing bowl, combine first 8 ingredients (through almonds). In a 4-cup measuring glass, combine remaining ingredients except onions.

2. Microwave honey mixture until melted and smooth (about 2 min.); remove from microwave and stir.

3. Drizzle honey mixture evenly over snack mix in bowl; toss to coat completely and evenly.

4. Immediately divide snack mix between 2 baking sheets lined with parchment paper; bake in a preheated 250° oven for 80-90 min., stirring every 10-15 min.

Rotate and turn pans halfway through baking.

5. Watch carefully in the last 15 min. to ensure that the honey doesn’t start to burn, as this can happen quickly; remove from oven early if necessary.

Recipe provided by Kowalski's Markets

Hot Honey Cocktail Snack Mix

6. Cool cocktail mix completely on pans (mixture will crisp further as it cools). Store in an airtight container for up to 1 week.

Servings: 16 people

Ingredients • 2 1/2 cups General Mills Rice Chex cereal • 3 1/2 cups General Mills Corn Chex cereal • 2 cups bagel chips or Melba toast • 2 cups pretzel sticks • 2 cups Nabisco Triscuit Minis • 2 cups Cucina Viva Rosemary Crostini • 1 cup salted crunchy chickpeas • 1 cup rosemary Marcona (Valencia) almonds

• 1/2 cup hot sauce • 1/2 cup Kowalski's Pure Honey • 7 tbsp. Kowalski's Unsalted Butter • 2 tbsp. Worcestershire sauce • 2 tsp. kosher salt • 1 tsp. garlic powder • 1 tsp. onion powder • 3/4 tsp. freshly ground Kowalski's Black Peppercorns • 1/4 tsp. cayenne pepper • 1 cup French fried onions

PRESSPUBS.COM/SAVOUR

21

Gasthaus Bavarian Hunter restaurant gets new owner, keeps German tradition

By Noelle Olson Photos by Paul Dols

22 SAVOUR SUMMER 2023

J

immy Martin is honored to become the new Eigentümer of the Gasthaus Bavarian Hunter restaurant in Grant.

“While everybody else was kind of taking a look at it I thought it has to be the right person and I didn't want it to get screwed up so I figured I ought to jump in,” Martin, of Lake Elmo said. “I intend for it to operate the same as it always has been. It’s important that it remains the same for the community.”

Martin said the recipes that were on the Gasthaus menu for 50 years will be back, including wurstprobern — a sausage sampler of sliced bratwurst and knackwurst pieces served with sauerkraut and pickles, kartoffelsalat — warm vinegar and bacon potato salad, and rostbraten — slow roasted shortribs smothered in beef gravy.

When customers walk into the Gasthaus they’ll find the same beer stein collection, cuckoo clocks, deer-antler chandeliers and staff in lederhosen.

Kim and Jim Larsen, of West St. Paul are longtime patrons of the Gasthaus.

“We had our Volkswagen Christmas party at the Gasthaus for 20 years where we had some beer and a nice German meal in the meeting room downstairs,” Jim said. “Sixty people usually attended the party and the last two years we had to go somewhere else.”

“We are ecstatic that it's open and staying the same,” Kim added.

Customers Mark and Ann Skoog, of Stillwater, are also excited about the reopening.

“We would bike here a lot and stop in to have a beer or something to eat,” Ann said. “A lot of other people stop here while biking the Browns Creek Trail. It's just beautiful here with all the pine trees.”

Brian Reier was a bartender at the Gasthaus for over a year until it closed. He said he was happy when Martin bought the restaurant and is looking forward to tending the bar again.

“Every Thursday my dad and sister would come in and we would sit at the same table,” Reier said.

“I missed the camaraderie of the place. You know everybody that's in here and it's such a great atmosphere.”

According to a press release from the restaurant, Gasthaus was founded by Bavarian native Karl Schoene and his wife Elizabeth in 1966. Their German-born son Carl Jr. grew up in the business and became heavily involved in its operations after his mother’s passing in 1971. Carl Jr. later took over the business in 1986 upon marrying his wife Kim (Wlaschin). After the passing of Karl in 1998 and Carl Jr. in 2003, Kim continued the Gasthaus’ traditions and festivities, including Waldfest, Oktoberfest, and Christkindlmarket. She later remarried Dan Quade in 2005 and the two operated the Gasthaus until their decision to retire in 2021 closed its doors.

“From the schnitzels and potato salad recipes brought from the old country by Elizabeth to the beer and wine once imported from Bavaria

by Karl,” Martin said in a press release from Gasthaus. “I intend for the Gasthaus to operate the same as it always has been. The traditional Bavarian hospitality, authentic cuisine and old-world customs that Minnesotans and Wisconsinites have come to cherish and love has been preserved all these years by Kim and Dan. It’s an honor to be chosen by them as the next steward of these traditions.”

The Gasthaus Bavarian Hunter is located at 8390 Lofton Ave. in Grant. Hours are 11 a.m. to 8 p.m. Wednesday through Sunday.

For more information go to www. gasthausbavarianhunter.com or call 651-4397128.

PRESSPUBS.COM/SAVOUR

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