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Discovering The Mature Lifestyle Gourmet cooking in Wayzata Page 5

Food•Fun•Entertaining November 2016

November 17, 2016

The 2015 Christmas party committee for St. Edward’s Church Dinner Club are, from left: George and Lu Heeman, Don and Judy Keough, Joan Black, Judy Gyurci, Jeanne Bakken, Bob Gyurci and Norm Bakken. (Submitted photo)

40-plus year dinner club going strong in Bloomington

BY SUE WEBBER CONTRIBUTING WRITER A dinner club in Bloomington has been going strong for more than 40 years. Now, with 65 members, the members of St. Edward’s Catholic Church who belong to the club still gather on the first Saturday of the month from September through April to enjoy good food and good friendships.

“The dinner club is very well established,” said Judy Keough, a 38-year Bloomington resident who serves as its current coordinator. “Three women put it together in 1975 and it immediately grew to 30 couples. It just took off. My husband, Don, and I joined in 1990 and we still feel like new ones.”

The club’s purpose, she said, is to stimulate a love of St. Edward’s, to know the community and become involved in the community. “Everyone in the club volunteers at church and we’re still very active,” Keough said.

Members meet in different homes each month. Six hosts offer their homes each month, and members are divided among the homes.

“It’s a wonderful group,” Keough said.

“Everyone knows everyone so well. I love

the group and I love the people. It’s a wonderful way to get to know people.”

Members take turns acting as the group’s coordinator, said Keough, who is the current coordinator. At the annual Christmas party, a club cipes committee distributes menus and recipes u the for the entire year ahead. “It tells you appetizer, salad, entrée and dessert for each dinner,” Keough said. “Everybody keeps track of what they spend.”

Six hosts sign up to volunteer their homes for each of the Saturdays. If you can’t host on the date for which you signed up, you’re responsible for finding a substitute host.

Callers telephone or email club members two weeks before the dinner to get a tally of who will be attending. Then the coordinators takes the number of “yes” responders, distributes them among the hosting homes, an assigns them a food to bring. If an unforeseen illness or situation arises, the member is still committed to providing the food they were assigned to bring.

“We try for eight guests at each home,” Keough said. “We try very hard to put members with different people every month.”

Dinner Club evenings begin with cocktails from 7 to 8 p.m., and dinner is served between 8 and 8:15 p.m.

Each of the six host sites serves an identical menu on the same night. One dinner club menu at all six homes included pastry crab puffs as the appetizer, spinach salad with warm dressing, roasted new potatoes with herbs, beef tenderloin a la béarnaise, and apple pie cake. Suggested wines were Pinot Gris, Syrah and Cabernet Sauvignon.

Each host is responsible for providing the entrée and the wine and setting the table. Each guest is assigned to bring one item, and is given the recipe for that item.

“The nice part is that you’re told what to bring and how to make it,” Keough said.

Every guest brings his or her own beverage to enjoy with the appetizers.

“We all use our best china and silver,” Keough said. “It can be casual or very special, depending on the host.”

The group’s numbers dwindle a little during the winter, when some members go south.

Now there are members in the club who go back to the early 1970s who have saved every menu and recipe, Keough said. “I’ve kept a lot of the recipes and sometimes make them for the family and special occasions,” she said.

Lorraine Romano and her husband, Marty, 50-year residents of Bloomington, are one of two charter member couples that still belong to the dinner club. She recalls that it started when Roz Nichols and Maryann Isom asked if the Romanos would be interested in forming a gourmet dinner club. The group put a notice in the church bulletin seeking people who would be interested in joining.

“The first meeting of everyone who DINNER CLUB - TO PAGE 6

Page 2 Our Life โ ข Thursday, November 17, 2016

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Our Life • Thursday, November 17, 2016 Page 3

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Golden Valley woman is a Twin Cities ‘foodie’ of renown

BY SUE WEBBER CONTRIBUTING WRITER Sue Zelickson recalls growing up in south Minneapolis, where her pharmacist father owned three drugstores. Her mother, an accomplished pianist, was active at the University Women’s Club.

“She and my grandmother volunteered for various fundraising groups,” Zelickson said.

Cooking with her grandma brought special pleasure, she said.

“I had a grandma who was a fabulous cook,” Zelickson said. “I took the streetcar to her house and cooked with her. She made fantastic caramel rolls. I like to cook, but I could never measure up to what she did.”

She remembers going to the Minneapolis Farmer’s Market and the Great Northern Market, when it was in downtown.

Since her growing-up days, Zelickson, a resident of Golden Valley, has become a Twin Cities “foodie” of renown.

Here’s a partial list of what her accomplishments: • Founder of Women Who Really Cook,

a networking group for females who are pursing careers in the culinary arts.

• Founder of Kids’ Café at Perspectives Family Center in St. Louis Park, a nonprofit human services agency where kids learn to cook, get help with homework and an estimated 70 young people are served dinner each night.

• Co-founder of the Charlie Awards in 2010.

• Food radio show reports on WCCOAM radio since the 1980s.

• Food columnist for Minnesota Monthly Magazine, writing a column highlighting chefs, restaurant owners and cookbook authors.

• Former board member and still helps with events and fundraisers at Cookie Cart, a program providing teens ages 1518 with work and leadership skills through experience and training at a nonprofit bakery in north Minneapolis.

• Started a kids café at the Boys and Girls Club.

• Member of the board for Minneapolis Airport Foundation.

While Zelickson was busily involved with volunteer work years ago, someone suggested that she had a good voice and should be on the radio.

“That opened up a string of things connected to food,” she said. “I love food,” she said. “It opens the doors to so much.”

And she has a passion for farmers markets, including the longstanding one near downtown, plus newer markets in Linden Hills, the Mill City Market, and markets in Golden Valley and Robbinsdale. “I’ve been bringing my four grandkids with me to the farmers market since they were little,” she said The Charlie Awards she cofunded, named after the former Charlie’s Café Exceptionale in downtown Minneapolis, is an annual event that celebrates the outstanding contributions of the Twin Cities area restaurant, food and beverage industry.

The 6th annual Charlie Awards was Nov. 13 at the Pantages Theatre in downtown Minneapolis. The celebration contin-

ued at the IDS Center Crystal Court, featuring appetizers prepared by Minneapolis culinary schools such as the Art Institute International, Le Cordon Bleu, St Paul Culinary, Pro Start and Roots For the Home Team. Immediately following the afterparty, a four-course chefs’ dinner was hosted by last year’s honorees at Windows on Minnesota, on the top floor of the Marquette Hotel.

The Charlie Awards also paid tribute to Minnesota farmers, Zelickson said.

Sue Zelickson of Golden Valley is involved with food through writing Zelickson didn’t about and volunteering with a myriad of Twin Cities endeavors. (Photo dream of such courtesy of Shari Fleming Photography) heavy involvement “All four of our grandkids are cooking,” with food when she was growing up. She and her husband, Dr. she said. A granddaughter, now in college Al Zelickson, a retired dermatologist, lived at Brown University in Providence, Rhode in Beaufort, South Carolina, when he was Island, alerted Sue to Zoodles, which are in the Navy and worked at a hospital on zucchini noodles that can be made with an the Marine base at Parris Island. “I taught inexpensive hand-held spiralizer/shredsecond grade there in a Quonset hut,” she der now on the market. The zucchini is put into the machine and twisted, and the said.

Once they returned to the Twin Cities noodle-like product that emerges is boiled area, Sue’s volunteer work began. Since and topped with a sauce.

“It’s fun when grandchildren are teachthen, she collaborated on and edited more than a dozen cookbooks for non-profits ing you about cooking,” Zelickson said She and her husband have two sons; and other organizations, including the Guthrie Theater, the YWCA, the 1006 Brian followed in his father’s footsteps as Summit Society (the governor’s residence), a dermatologist, and Barry is an entrepreGov. and Mrs. Quie and Gov. and Mrs. neur.

“I have enjoyed and mostly loved all Perpich, Mt. Sinai Hospital, the Sholom the groups and activities that I’ve been Home, and the American Cancer Society.

“One I wrote with five of my gramma involved in these past 82 years,” Zelickfriends to give to our children and grand- son said. “They all have added incredible children, called ‘From Grammas Kitchen,’” experiences in the life that I have and the many wonderful lifelong friends, both old Zelickson said.

Nowadays, she said, “I have more pa- and new, that I cherish, many that I would have never met without reaching out to be pers than food on the table.”

She still cooks, including the stewed involved. Helping others does as much for chicken and the strawberry jam her mom those we help as for ourselves.”

But, she added, “I always leave plenty of and grandma used to make. “I used to do a time for family. That’s where it all began.” lot of entertaining,” she said.

The interest in food is being passed on.

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Our Life • Thursday, November 17, 2016 Page 5

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Wayzata cook honors Greek, Norwegian food traditions

BY SUE WEBBER CONTRIBUTING WRITER Lou Vlahos credits his grandparents and parents for a lifetime love affair with food.

“I came from a family of restaurateurs in West Virginia and Springfield, Ohio,” said Vlahos, who was an only child. “My grandparents were both incredible cooks. I taught myself a lot from their tutelage. My first experience with cooking as a kid was when I made cheesecake at the age of 8.”

He especially enjoys cooking Greek and Mediterranean foods, but also includes French, Italian and Asian dishes in his repertoire. He likes making baklava and giving it away for special occasions and holiday gifts.

“It’s one of my passions,” said Vlahos, a Wayzata resident who is director of missions, communication and membership at Wayzata Community Church.

He enjoys sharing his food creations at potluck dinners, and dinners for rummage sale volunteers. He and his husband, Tom Paulson, director of music at the church, entertain frequently and also have offered a special donation at a fundraiser, as well.

“Last year we donated two Greek dinners with music, and the whole nine yards,” Vlahos said. “Between the two of us, we made a party and raised $1,600.”

Vlahos also admits to making lefse. “My mother-in-law gave me a lefse maker and she and I make it for the family,” Vlahos said. “I enjoy being able to come up with different ways to adapt the recipe. For her, it was always butter and sugar rollups. But I found lefse also works well for a sandwich in the morning, with cheese, sausage and spices.

“She said, ‘That’s heresy. I can’t believe you’re eating it like that.’ But she was smiling,” Vlahos said.

Vlahos is a second-generation Greek, and Paulson is a third-generation Norwegian.

Having an aversion to dorm food in college, Vlahos got a hot plate and toaster oven and made pastichio, similar to a Greek lasagna, he said.

“I called my grandma to ask her what spices to use, and she said, ‘Oh, a Lou Vlahos, left, and Tom Paulson collaborated on a recent dinner party that included artichoke cheese pita (in the big little bit of this, and a pan), crab guacamole (in the white bowl) and marinated lamb chops with calamata olives, lemon and toasted cherry little bit of that.’ So I tomatoes (in the pan in the front). (Submitted photo) learned by tasting.”

Vlahos rememlunches” to take to work the next day.

“People don’t realize they can save time bers working at the family restaurant in “I enjoy it; I enjoy making people hap- doing that,” he said.

Ohio that his mother ran with his aunt, py,” Vlahos said, adding that turning cookWhile Paulson reads mysteries and hishelping in the parking lot and mowing the ing into a serious business sometimes re- tory books, Vlahos prefers perusing the grass. sults in losing the passion. myriad cookbooks he owns. However, “I wanted to cook; I wanted to be a chef, Lamb figures prominently in Vlahos’ when people ask him for a recipe, Vlahos but everyone in my family said ‘absolutely Greek cooking. He purchases a whole said, “I feel like my grandparents. They’d not,’” Vlahos recalled. lamb, has it cut and processed, and stores say, ‘watch me.’ Friends have urged me to He subsequently was married to an Ital- it in one of the two freezers at his home. do cooking videos, but I haven’t gotten ian woman for 27 years and the whole fam- “At the grocery store, I first check to see into that.” ily, including his sons, all cooked, Vlahos what meat is on sale, and then plan menus The two enjoy entertaining. “Our said. based on that,” he said. “I shop for cost and kitchen is always open,” Vlahos said. “We “My ex-father-in-law had an imported fix what fits into the budget. You’ve got to eat well, but we don’t eat a lot. You can do foods and meat store, so I had anything I leave room for wine.” something simple and easy, but it can be wanted at my fingertips,” Vlahos said. “We He calls himself a planner, who uses a done with flair and be good to eat. I make cooked up a storm.”

“Base 7” system. He said he thinks about awesome French toast. You can stuff it, or Since his marriage to Paulson, Vlahos making one basic recipe that can be frozen I’ve made it as a dessert with ice cream and has introduced him to the Greek foods he into seven small batches and used to cook Grand Marnier liqueur.” grew up with. “Feta [cheese] is a staple,” seven different things. A Spanakopita spinComing home after a day at work, he Vlahos said. “He introduced me to lefse ach base, for example, can be used for eggs said he finds it a good challenge to look in and his mom and I make that a lot togeth- Florentine (“beautiful scrambled eggs”), the refrigerator and think about what he er.” or in stuffed chicken, or in a meat loaf (“a can whip together for dinner.

The best man at their wedding is a delicious meat loaf with a cheesy middle”), Between his job and his passion for frequent dinner guest of theirs, and says with artichokes for a baked dip, or in a cooking, Vlahos said he spends his spare he always looks forward to having “Lou sauce with tomatoes served over pasta. time working out.

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Dinner club FROM PAGE 1 signed up was at Roz’s house for Christmas,” Romano said. “We brought hors d’oeuvres and had wine. The following month, we started bringing menus to the host house. I distributed menus to the people who were coming to decide what everyone would bring.”

The initial gourmet club evolved into doing ethnic menus each year. “Then it changed from a gourmet group to a dinner club,” Romano said.

This year, Romano and longtime member Judy Gyurci were in charge of devising menus for the entire year. “We get ideas from cookbooks or magazines, and sometimes use someone’s favorite dish,” Romano said. “I don’t think we’ve ever repeated a menu.”

The entire group gathers for a summer party, usually in someone’s backyard or a party room. And a holiday gathering is held every year at the church. “We try to

make it interesting and fun,” Keough said.

“Our priests are always invited as guests,” Keough said. “All of our priests have been given the chance to come. Some of them have come back even after they’ve been assigned to another church.”

Although most of the members live in Bloomington, some now live in Eden Prairie or Burnsville and still attend the church.

“We’re still open to more people,” Keough said. “We have a wonderful conglomeration of people — doctors, lawyers, pilots, engineers.”

Judy Keough formerly managed private clubs, and Don operated hotels and restaurants. Apart from the dinner club, they joined with 12 other people five years ago to form a wine club that meets every three months.

But the dinner club continues to provide a monthly event that all the members happily anticipate. “We frequently sit at the table until 11 p.m.”, Keough said. The conversations after dinner just go on and on and on. Ninety percent of us are retired, and now the talk is about our grandchildren and our aches and pains.”

How to handle holiday hosting Holiday revelers tend to be busy with social engagements — from corporate parties to cocktails with close friends — between Thanksgiving and New Year’s Day. Chances are, many people will be attending a party or hosting their own this holiday season.

Hosting a holiday get-together can be hard work. But hosts can heed a few time-tested strategies to ensure they and their guests make the most of their time together this holiday season.

Forget perfection — Television, movies and advertisements paint an unrealistic picture of what the holidays should be. Don’t get down if a holiday party that would make Norman Rockwell proud is beyond your capabilities. Rather than trying to plan a picture-perfect holiday party, channel your energy into what you do best. Cook up a holiday feast if you love being in the kitchen, or decorate till you drop if you love to deck the halls. The point of the party is to gather with family and friends, so no need to worry about throwing a perfect party.

Enlist helpers — Ask others to contribute to the party so all of the work is not on your shoulders. A potluck party is a great way to encourage participation. When everyone brings something along and helps, it frees up time to spend together rather than worrying about what needs cooking in the kitchen or whether a last-minute trip to the store is in order.

Downsize —Festive feelings may inspire you to expand your guest list. Social people understandably want to invite all of their circles of friends, but an overwhelming guest list can make hosting more difficult. If you have trouble paring down the guest list, consider hosting separate parties, designating one for family and another for friends.

You can even downsize your offerings to lessen some your load. Rather than spending days in the kitchen making unique apps, stock up on chips, snacks and premade appetizers so you have enough food. If you want to make one or two appetizers from scratch, stick to a handful of tried-and-true recipes and convenience items so you’re not worrying about kitchen-testing new things.

Hire professionals — If you’re simply too busy to handle hosting but still want to invite loved ones, hire some professional help. Hire wait staff to tend to guests during the party, and book a cleaning service to clean your home in the days before the party. Don’t hesitate to have the party catered if you prefer your gathering not be potluck.

Holiday hosting can be a big time commitment, but there are ways to make hosting easier regardless of how busy you are.

Our Life â&#x20AC;˘ Thursday, November 17, 2016 Page 7

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Seniorsâ&#x20AC;&#x2122; pet peeves about dining out â&#x20AC;&#x153;All I make for dinner is reservations.â&#x20AC;? You hear that a lot among older adults these days. More and more seniors are cooking less and eating out more.

For some, itâ&#x20AC;&#x2122;s a regular routine. For others, itâ&#x20AC;&#x2122;s a special treat. For all, itâ&#x20AC;&#x2122;s a guilty pleasure. They all agree that eating out is fun.

But there are some issues.

Most seniors donâ&#x20AC;&#x2122;t like to complain or make waves, but there are a few common pet peeves among older diners. Here are some of the most frequent complaints older folks voice about dining out in todayâ&#x20AC;&#x2122;s restaurants: â&#x20AC;˘ Too much noise.

For seniors, eating out is a social event. They like to talk to each other over the meal. But most modern restaurants are too noisy

Guest column ... by Bob Ramsey for friendly conversations.

The TV and the music are cranked up full blast and the acoustics are lousy. Of course, restaurant owners like it that way. It creates a sense of â&#x20AC;&#x153;happeningâ&#x20AC;? in the establishment and discourages lingering. Besides most millennials would rather text, than talk â&#x20AC;&#x201D; so restaurants keep putting the din back in dinner. â&#x20AC;˘ Too much food.

Restaurant plate portions are overly ample for most seniors. Thatâ&#x20AC;&#x2122;s why many older adult diners take

home â&#x20AC;&#x153;doggie bagsâ&#x20AC;? that neither they nor their dog ever sniff again. The older generation would rather eat less, waste less and pay less. Strangely, restaurant operators donâ&#x20AC;&#x2122;t share this vision. â&#x20AC;˘ Too much overfamiliarity. Many of todayâ&#x20AC;&#x2122;s servers become too friendly, too quickly to suit most seniors. For example, addressing customers (strangers) as â&#x20AC;&#x153;you guysâ&#x20AC;? seems like rushing things to older adults. Seniors just want good service, not another BFF over dinner. â&#x20AC;˘ Too much togetherness. Many restaurants, bars and bistros today are jamming customers together elbow-to-elbow to squeeze in more people and squeeze out more profit. Itâ&#x20AC;&#x2122;s too close for comfort

for older adults. To them, it feels like livestock feeding from a trough, rather than a pleasant dining experience. If youâ&#x20AC;&#x2122;re close enough to cut your neighborâ&#x20AC;&#x2122;s steak, youâ&#x20AC;&#x2122;re too close for older patrons. Seniors want their space.

The list could go on; but these are the prime gripes older adults have about the current restaurant experience.

But food vendors donâ&#x20AC;&#x2122;t need to worry too much.

Seniors wonâ&#x20AC;&#x2122;t let these little annoyances keep them from eating out because they like to â&#x20AC;&#x153;eat,â&#x20AC;? like to â&#x20AC;&#x153;goâ&#x20AC;? and like being â&#x20AC;&#x153;outâ&#x20AC;? and about.

It reminds me of what happened when my daughter took her puppy, â&#x20AC;&#x153;Nyota,â&#x20AC;? to visit the school where she worked. (There should

â&#x20AC;&#x153;For seniors, eating out is a social event. But most modern restaurants are too noisy for friendly conversations.â&#x20AC;? be a special prize for anyone who knows the origin of the pupâ&#x20AC;&#x2122;s name. Do you?)

Anyway, the loving, lovable puppy was a hit.

In a special education class, one boy was particularly drawn to the dog and even laid on the floor to romp with her and let her lick his face.

The problem was that the boy was extremely allergic to dogs. Shortly after the puppy left, he had a violent allergic reaction. For-

tunately, the boyâ&#x20AC;&#x2122;s mother arrived quickly with the necessary medication. All ended well.

Then, the teacher asked the student, â&#x20AC;&#x153;Why didnâ&#x20AC;&#x2122;t you tell someone about your allergy? Why did you play with the dog?â&#x20AC;?

The boy replied simply, â&#x20AC;&#x153;Because it was worth it!â&#x20AC;?

Itâ&#x20AC;&#x2122;s the same with dining out. Seniors will put up with some inconveniences, indignities and injustices â&#x20AC;&#x201D; â&#x20AC;&#x153;because itâ&#x20AC;&#x2122;s worth itâ&#x20AC;? â&#x20AC;&#x201D; especially if a senior discount is involved!

Bob Ra msey, a r esident o f St. Lo uis P ark, is a l ifelong educator, f reelance w riter and a dvocate f or v ital a ging. He can be c ontacted at 952-922-9558 or by email at joyrammini@comcast.net.

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Page 8 Our Life â&#x20AC;¢ Thursday, November 17, 2016

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