SEPTEMBER
Fall Issue
KITCHEN BY JORDAHL CUSTOM HOMES PHOTOGRAPHY BY JILL OCKHARDT BLAUFUSS
OCTOBER 2021
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c CONTENTS
Vessel Arrangement, Terra Cotta with Majolica Glaze, by ceramicist Stepanie Seguin
SEPTEMBER/OCTOBER
2021
FEATURE 34 SHOWCASE Appreciation of family, lakes and mountains create the perfect combination for these homeowners as they plan and design their new home.
DEPARTMENTS
28 ELEMENTS A tale of two different kitchens designed for two different families and their uniquely different lifestyles. 44 CONVERSATIONS Finding expression through clay, this ceramicist explores the honest and natural properties to tell her story.
14 DESIGN Discover beautiful kitchen design possibilities with a kaleidoscope of options that your family will appreciate for years.
51 HUMOR A small iceberg melts and meanders through the kitchen via beautiful wood floors...recovery plan to the rescue!
22 KITCHEN The winds of change not only signal the arrival of fall, but also trending design essentials you will love.
56 CUISINE The “seasons” of kitchen design come and go, just like our garden produce. Grab those last summerkissed tomatoes while you can!
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VOLUME 12, ISSUE 5 ADDITIONS 8
Musings
12
Contributors
64
Wine Wisdom
62 INGREDIENTS Peach season brings fond memories and delicious German traditions to this local kitchen, year after year.
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m MUSINGS Inspired Home Associate Publisher Terri Ferragut Phone: 701.866.4405 Email: terri@inspiredhomemagazine.com terri.ferragut@gmail.com Find us on
(Inspired Home Magazine) Editorial Director Terri Ferragut Creative Director Terri Ferragut Art Director Susan E. Walker
"A Kitchen Still Life" by Aran Cucine
G
rowing up, I understood the importance of our small kitchen at a very early age. Living on a farm with my parents and four sisters, I realized it was a gathering place not just for cooking and eating, but was also the hub of our lives, as we knew it. Reviewing farming operations, doing homework assignments, preparing food for a sick neighbor, discussing wedding plans or announcing the birth of a baby — everything that mattered in life was orchestrated in that space. When my parents built a new home, the kitchen area expanded, appliances were updated and a fresh new look made our “command central” very well-equipped to handle mostly anything. With their most recent kitchen remodel a few years ago, the kitchen became more beautiful and technically advanced. Today, design options are endless and the availability of newsworthy products to make your kitchen perform with professional ease is an understatement. The new remodel created a comfortable elegance and sophistication. Its hard-working nature reigns but, like every kitchen, its value expands beyond its physical walls. Our kitchens are sacred spaces that transcend time and events, welcoming all who enter. Enjoy reading our Fall Kitchen issue!
Director of Operations Scott Drzewiecki Contributing Photographers Aran Cucine Lauren Ferragut Carlson Jill Ockhardt Blaufuss Zainah Haider Contributing Writers Jill Ockhardt Blaufuss Lauren Ferragut Carlson Bernie Erickson Terri Ferragut Ashley Ferragut Johnson Chelsey Malstrom Debbie Welle Powell Granville Wood Copy Editor Keri Guten Cohen Social Media Director Bailey Hovland
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c CONTRIBUTORS
o t e m o c l e W Every issue we share a fresh and local approach to your home and life.
TERRI FERRAGUT Every issue, we take great pride in presenting this beautiful local home and lifestyle guide we call Inspired Home. From design to great food our goal is to provide you with relevant information you value. Truth of the matter is, without the heart and dedication of this talented and professional team, this publication would not be possible. Issue after issue, their creativity brings Inspired Home to your doorstep or area business. They inspire me. BERNIE ERICKSON Bernie has spent the last decade assisting clients purchase their dream home as well as selling homes for clients that are ready for a change. When he’s not manicuring his lawn to within an inch of its life or obsessing over what color to paint the dining room, he enjoys relaxing at their home in Palm Springs CA, or getting to know the people and the culture at their home in Playa Hermosa, Costa Rica. Sharing life with his husband the past 20 years and 13-year-old Lhasa-Bichon Rocco, he wouldn’t change a thing. 12 | SEPTEMBER/OCTOBER 2021
LAUREN F. CARLSON recently moved back home to Fargo with her husband and daughter after living in Upstate New York for 8 years where she worked at Cornell University as a research technician. There she worked with hemp for CBD/grain/fiber and willow for bioenergy. After having a baby she took some time off to be a mom. She loves knitting, running, cross-stitch, and of course, Scandinavian baking. JILL OCKHARDT BLAUFUSS Jill Ockhardt Blaufuss is a photographer for architecture and interior design. Her clients range from designers and builders, both commercial and residential. When she's not working she enjoys spending time with her family and friends, cooking, traveling and entertaining. BAILEY HOVLAND Before earning an English writing degree at Concordia College, Hovland dreamed of being an interior designer. Now, serving Inspired Home Magazine as a writer and social media director, she has the best of both worlds—pairing the power of words with innovative interior design.
ASHLEY F. JOHNSON Ashley Johnson loves her home city of Fargo. She works as a registered nurse at Sanford Medical Center and shares her happy home with her husband, 2 children and a rescue cat. She loves traveling with her family, cooking, entertaining and good wine. She can’t wait to show her children the world. GRANVILLE WOOD Wood is an international chef who worked in London, Stockholm, Toronto, Vancouver, Palm Beach and Houston before moving to Fargo with wife Susie, a doctor with Sanford Health. Most recently he operated The Blue Goose Café in the Plains Art Museum. CHELSEY MALSTROM Born and raised in Detroit Lakes, MN, Chelsey enjoys all things lakes country. Finding her love for wine working at Epcot Food and Wine Festival in 2012, she was thrilled to move back to Detroit Lakes to help run the family business. Today you can find her at Seven Sisters Spirits, planning events and helping people find the perfect wine. INSPIREDHOMEMAGAZINE.COM
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Creating Kitchens
A traditional atmosphere melds with a bright contemporary flavor in this space. Kitchens are becoming more than just a place to prepare food. Nurturing comfort factors come into play for all who enter. Here a nostalgic nod to shelving for personal mementos that hang over storage drawers reminiscent of apothecaries of yesteryear.
14 | SEPTEMBER/OCTOBER 2021
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BY TERRI FERRAGUT PHOTOGRAPHY COURTESY OF ARAN CUCINE
W
hether it’s a simple yet powerful upgrade or an invested addition that changes the entire landscape with color, personal touches and the best technology in appliances, we can’t wait to share what’s new in store for our beloved kitchens. Inspired Home researched the latest trends and spoke to the area’s most respected designers to bring you current ways of dressing up our most treasured space — our kitchens. Kitchen Color Although shades of white have remained popular, new colors are changing the kitchen landscape. Audrey Newman, designer and owner of JW Kitchens in Fargo, loves the use of color in design. “Colored appliances and cabinetry are very popular, customizing your space to fit your personality,” she said. “We carry a line of indoor and outdoor appliances by Hestan that are available in 12 different color options.” Homeowners are moving toward moody hues in their kitchens. In the past, the color black was rarely used, but people are slowly embracing it and loving it. Likewise, the fear of color is dissipating, resulting in bolder hues in a comforting array. Three-toned color palettes are gaining ground by mixing wood with painted cabinets and bolder colored backsplashes. Cabinetry Different wood tones on the upper and lower cabinets to contrast colors is an exciting element of change. Tall cabinets to the ceiling are elegant and timely. Calm, deep tones with two-toned cabinets, one brighter than the other, are just the beginning. Palettes gaining in popularity include green, be it emerald, hunter, olive, sage or mint. Another change? Glossy cabinet surfaces are greeting a newcomer — matte finishes. They are welcomed for understandable reasons, especially because fingerprints or grease are clearly visible on gloss. Don’t want to spend
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INSPIRED HOME | 15
Contrasting wood backsplashes set the tone for the earthy storage area of this kitchen. Shelves and black wrought-iron railing create beautiful and convenient storage for stoneware, spices and other items that need to be readily available. Cupped matching wood pulls add a big distinction factor.
a lot of time cleaning dirt? Check out the new matte options. Not All About Cooking Kitchens, like the rest of interior design, are warming up. Heritage-inspired kitchens are capturing the imagination of designforward homeowners, incorporating 16 | SEPTEMBER/OCTOBER 2021
furnishings like vintage hutches, plate racks and artwork that might have only hung in a living or dining room before. Kitchens aren’t all about cooking. We long for them to be more livable and inviting — maybe there’s room for comfortable chairs, a fireplace, a place for the kids to do homework while dinner is being made.
Smart Kitchens Say hello to your new kitchen assistants. Faucets incorporated into today’s homes are similar to professional kitchens. With pull-out faucets and high spouts, they look stylish and are hard-working when it comes to cleaning up. “Smart Faucets” operate using voice-activation for multiple tasks including INSPIREDHOMEMAGAZINE.COM
Homeowners are choosing backsplashes to be extensions of their countertops.
Organization has never been so beautiful. This magnetic backlit backsplash looks sophisticated despite its workhorse nature in organizing your kitchen. Perfect storage for knives, spices, storage shelves and much more.
setting water temperatures to flowing exact water measurements. Newman of JW Kitchens emphasizes that “Smart Home Integration” with Wi-Fi connected to your appliances is an absolute time saver. “You can turn on your oven, make a cup of coffee, check how many more minutes are left on your laundry cycle and much more, all from your phone.”
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Beautiful Organization Finding more ways to beautifully organize our kitchens will continue to be an important component in our workspace. Over the past year, the pandemic has given us more time to critique the spaces we have been using, creating total focus on organization. Wellequipped islands serve as charging and storage ports for electronics, concealed storage for appliances, hide-away coffee stations and more. Form and function in planning today’s kitchen is a must. Back Splashes Homeowners are choosing backsplashes to be extensions of their countertops. Although white subway tile is still popular, installing multi-colored tiles is a growing desire for statement backsplashes. Extending quartz countertops all the way up the wall to the upper cabinets and range hood is gaining popularity. Tiling all the way to the ceiling where there are no upper cabinets (often around the sink) is another stunning design trend. Square, textured backsplash tiles will stay popular, but larger tiles and patterned tile are on the rise. INSPIREDHOMEMAGAZINE.COM
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Many design elements converge in this vibrant kitchen. Mixing metals and textures, incorporating three-toned cabinetry colors, textured-cement countertops, no hardware, personalized art, glass inset cabinets — all have a dramatic role to play in making this kitchen complete.
18 | SEPTEMBER/OCTOBER 2021
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These white ash no-pull cabinetry drawers create sophistication with a sleek and self-contained look. Contrasting colors created by the shelving and see-through storage combine to make this space beautiful and functional.
Kitchen Flooring While hardwood flooring is still the first choice for many kitchen floors, ceramic or porcelain tile remain extremely popular — in part by the increased popularity of multipatterned flooring and encaustic-looking tile. Vinyl or resilient flooring is still growing in popularity due to affordability and great improvement in design options.
Udae. Nem fugia quiaerum natiis moluptis vento ex et est, ut et untiaecabo. Parum ad quam harum essi Udae. Nem fugia quiaerum natiis moluptis vento Udae. Nem fugia quiaerum natiis moluptis vento ex et est, ut et untiaecabo. Parum
Mix And Match Metals People are beginning to turn away from a kitchen of solid stainless steel. Mixing different materials on appliances, sinks, faucets, lighting fixtures and cabinet hardware creates a deeper, more dynamic design, which can make the kitchen a cozier, more interesting room to be in. More than ever, kitchen design possibilities are endless. Products present a kaleidoscope of options and talented designers are available to orchestrate a new kitchen space that you love and your family will appreciate for years. Whether new construction or a remodel, enjoy the exciting transformation!
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INSPIRED HOME | 19
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k kITCHEN
Kitchen Detail
BY TERRI FERRAGUT | PHOTOGRAPHY BY ARAN CUCINE
The winds of change not only signal the arrival of the fall season, but are also trending design essentials for the busiest area in your home. The kitchen is the hub of any home, the place where families and friends gather to cook, share stories and enjoy meals together. INSPIREDHOMEMAGAZINE.COM
This high-traffic, high-energy space sets an important emotional pace for you, your family and your guests. Inspired Home set out to discover some key elements that you will label — essential.
INSPIRED HOME | 23
Trios are in.
A welcomed smart kitchen addition.
Here in perfect harmony are kitchen design essentials. A threesome of natural wood countertops, white and cabinetry in Benjamin Moore, Silver Gray, blend to create a kitchen supported by earthy, natural décor elements. benjaminmoore.com
The Sensate Smart faucet by Kohler with voice-activated technology dispenses measured amounts of water at your spoken command. A motion sensor turns water on and off with a wave of your hand. Kohler.com
Rocky Mountain hardware is expertly crafted in America.
Using only the finest art-grade bronze and precision, they are individually cast. Hard-working and durable, they are also sculptural works of art to be treasured in your home for all time. jwkitchens.com
24 | SEPTEMBER/OCTOBER 2021
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Wescott Navy by Benjamin Moore,
metals, woods and tile converge to make this kitchen a beautiful workhorse. Greenery packs an organic punch against the blue and white duet of color. benjaminmoore.com
Walk-in pantries are a home chef’s best friend. With volumes of storage, ingredients, cookbooks, snacks, bigger appliances and pots and pans all have an organized and visible spot to be accessed. Set off the kitchen, this pantry is an efficient workhorse. durasupreme.com
Take your outdoor grilling to the next level with award-winning innovation. These built-in-grills with heavy-duty performance and thoughtful design create your best friend for the perfect backyard barbecue. Available in 12 colors. hestan.com
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INSPIRED HOME | 25
Earthy and enveloping,
Cushing Green by Benjamin Moore in this kitchen brings comfort and warmth to the busiest room in the home. Green tones pervasive in the environment set the tone in this active space with harmony, peace and a sense of calm. hirshfields.com
Beautiful organization in the kitchen is an ever-popular quest made simple by these fine-gauge wire mesh cabinets and open shelving. With proper shelving and functional storage, your kitchen can transform into a space that’s clutter-free and gorgeous. arancucine.com
Beautiful in blue and oh-so-timely with the popularity of cement tiles. With definite European charm, cement tiles add personalityplus to this kitchen backsplash. The integrated blues define a welcoming and relaxed tone to the room. daltile.com
Forward-thinking and practical, this
self-watering system and integrated sink brings beauty and fresh, live herbs within reach. The aromatic smells of fresh herbs, the visual of green plants and the self-satisfaction of self-sufficiency while you cook will win you over. isenbergfaucets.com
26 | SEPTEMBER/OCTOBER 2021
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A new era of kitchen taps equals efficient use of water in the kitchen with three choices of water flow: shallow spray for vegetables, high-arch spout and pull-out L-shaped function spout for horizontal flow. Design meets sustainability. hansgrohe.com
Satin luxury oozes
from the signature ’50s-style Smeg kettle and toaster. Joining the popular pastels line-up is the new Matte Collection. In white, black or champagne, your kitchen will love the technology and style. creativekitchens.com
Large, in charge, look-at-me vent hoods
are coming on strong. From sleek hand-honed stainless to burnished copper, brass and wood, clearing the air has never been so beautiful. arancucine.com
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e ELEMENTS
Kitchen Collectives BY TERRI FERRAGUT | PHOTOGRAPHY BY JILL OCKHART BLAUFUSS
kitchen one
{ Kitchen designs are as uniquely different as their homeowners. In this story, we explore two kitchens for two special families with distinctive design goals in mind. Enjoy! On the farm As sisters, this design duo grew up south of Wahpeton, North Dakota, watching their dad farm — an important part of their lives. “We loved the farm and remain proud to have
current and timeless Sylvia Lunski owner/designer, Design Direction
Amanda Fisher and Alicia Holubok owners/designers, A + A Home Designs
that as part of our family history,” says Alicia Holubok, co-owner/designer, A+A Home Designs. Sister Amanda Fisher, also co-owner/ designer, continued a farming tradition by studying agriculture economics at NDSU while Alicia studied interior design. After college graduation, both married and raised families of their own. Both passionate for design, they started A + A Home Design,
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focusing on cabinetry design, interior design and custom house plans. This new build located on a rural North Dakota farm was a collaboration between Schmit Brothers Construction, Design Direction and A+A Home Designs, which became the impetus for the homeowner’s long-awaited new home. Although the clients are grandparents, the kitchen space “was not to be designed as a ‘grandmother’s kitchen,’” Holubok says. Stylish yet classic, warm and inviting was the goal. Sylvia Lunski, owner and designer of Design Direction in Fargo, agrees: “This homeowners’ goal was to create a home that offered timeless, traditional flavor yet with a fresh updated look.” Good storage and working areas for their busy lifestyle were also high priorities on the design request list. “With input from the homeowner, the cabinet designers, Amanda and Alicia, and I accomplished this goal,” Lunski adds. “We combined different warm wood tones, along with a cream color for the buffet and island, a soft green color for the pantry cabinets and complimentary countertops.” Rich, warm cherry wood cabinets in a nutmeg stain by Crystal Cabinets were chosen for cabinetry. Because beauty and function were top priority in the design, Holubok adds, “We looked very carefully at which drawers would house what kitchen items and which cabinets needed certain accessories, such as cutlery trays, spice racks and a knife block. We also incorporated a custom broom cabinet alongside the paneled fridge and a paper INSPIREDHOMEMAGAZINE.COM
towel holder within the island.” Determined to design a kitchen the homeowners had envisioned, a stunning metal range hood was chosen to contrast the wood cabinets. “Selecting a herringbone patterned tile for the backsplash created a crisp, fresh feel,” Lunski says, adding that “classic light fixtures create a warm glow over the island.” Light fixtures and patterned tile continue throughout the bathrooms and laundry room to carry out the design theme. The client’s desire for a place to showcase their crystal led to Crystal Cabinets custom designing a built-in hutch with arched INSPIREDHOMEMAGAZINE.COM
doors that complement arches throughout the home. A timely design included in the kitchen project was the pantry. Holubok says, “This was a great opportunity to include color. A custom soft green paint was chosen to complement the homeowner’s antique cookware collection.” The pantry location allows for quick access to the kitchen and hides appliances like microwave, toaster and stand mixer. Perfect for entertaining, separation of the kitchen, pantry and wet bar allows for family and guests to avoid congestion at gatherings. Planning, sharing ideas and good
communication all came together to make this long-awaited rural home a welcomed reality. Mission accomplished — a beautiful and thoughtful project, well-executed for a grateful family.
Cabinetry Design: A+A Home Designs Interior Design: Sylvia Lunski, owner/designer, Design Direction Construction: Schmit Brothers INSPIRED HOME | 29
kitchen two
For Cathy Weisser, her new lake home nestled on the shores of Lake Lizzie was a sentimental journey. After her family built a summer cottage there in 1957, every summer was spent at the lake. Weisser’s father, a traveling salesman for Hormel Foods, moved the family from Minnesota to Memphis in the 1960s, but every June he would drive Weisser and her siblings to the cabin to spend summer vacation. In later years, Weisser’s summer job through college was working at the Dunvilla Resort, just down the beach from their cottage. In 1981, Weisser and husband, Rick, purchased
{
current and timeless
Kelli Wegsheid, AIA, architect/owner, Harmonious Architecture
Courtney Lanes, assistant project manager, Terry Welle Construction
their own summer cabin six lots down from her dad’s, an opportunity for their children to grow up on Lake Lizzie as she had. After Weisser’s father died in 2008, the family rented out his cottage every summer, hoping one day to build a year-round retreat on that original site in their retirement. In 2019, that dream took hold when the Weissers contacted Terry Welle Construction, who had built their Fargo home 33 years ago. They were familiar with his building process, knowledge and professionalism. Terry Welle Construction worked with the Weissers from start to finish, beginning with
innovation + functionality
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30 | SEPTEMBER/OCTOBER 2021
Father-Daughter duo: Kaeli Bernier & Dale Wendt
the initial planning meetings with architect Kelli Wegscheid at Harmonious Architecture in Perham. Courtney Lanes, Terry Welle Construction project assistant, guided them through their final decisions, offering product input along the way, always with open communication. A home built for entertaining and capitalizing on lake views were on the couple’s “short-list” for their new adventure. Coastal and bright, the Weissers’ white kitchen’s dark millwork became a connective element throughout the rest of the home. A 10-foot navy blue island is the perfect gathering spot for family and friends. The island was to be one height with no range or sink that might impede movement for large buffets and serving. For Weisser, an avid cook, kitchen design elements such as ample space for food prep, double ovens, a large gas range and walkin pantry were key. The ultimate hosts, the couple’s adjoining bar off the kitchen was designed in a beautiful and functional “now-you-see-it, now-youdon’t” manner. “Together with Josh Humble of Finnu Designs, we came up with a reclaimed wood double-track barn door system to conceal the bar or reveal it to allow full access,” Lanes says. Finishing up the final details of the project was a smooth transition. “Cathy and Rick had a great sense of what they wanted,” Lanes says. Kelli Wegshied, architect/owner of Harmonious Architecture, agrees: “Rick and Cathy were great to work with and Terry Welle was very detailed. The team came together to create a perfect lake home.” The Weissers deemed the process enjoyable and stress-free, and were impressed by Lanes and Welle every step of the way. And for the Weissers? Well, their sentimental journey continues on… INSPIREDHOMEMAGAZINE.COM
Contractor: Terry Welle Construction | Project Assistant: Courtney Lanes | Architect: Kelly Wegsheid AIA, owner, Harmonious Architecture | Lighting: Valley Lights | Landscaping: Valley Landscaping | Cabinetry & Built-ins: Wendt Cabinets | Quartz Tops: Spaulding Stone | Reclaimed Barn Doors: Finnu Designs | Flooring: Floor to Ceiling, Carpet One | Furniture & Window Coverings: Scheels Home and Hardware
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INSPIRED HOME | 31
k Kitchen SmartS
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Life, lake and mountains
34 | SEPTEMBER/OCTOBER 2021
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BY DEBBIE WELLE POWELL | PHOTOGRAPHY BY JILL OCKHARDT BLAUFUSS
O
ver the years, my husband and I have discussed the lifestyle we wanted when we retired. We envisioned sharing our time between living in the mountains of Colorado and spending summers on Big Floyd Lake, where I grew up. For nearly 40 years, we traveled back each summer (now with our children and grandchildren) to enjoy “lake life” in Minnesota and spend time with my mother and family. Today, my mom, two brothers, two sisters and two nieces all have cottages on this lake. It’s a rich life and a big family affair. Our journey started while living in Colorado nearly 40 years ago. I’m a downhill skier, mountain climber and generally an “outdoor adventure gal.” I left Moorhead, Minnesota, after college for the mountains of Colorado and found my happy place climbing all 58 of the 14,000-foot peaks. In 2008, simply tired of heavy traffic every weekend, we purchased land in Breckenridge — a lot with a huge view, knowing one day we would build our home there. We chose an architect from bhh Partners, Planners/Architects in Breckenridge, who had a reputation for designing homes that bring the beautiful Colorado mountains right up to your doorstep. Our priorities in designing our new home included open spaces where family gathers, natural light streams from outdoors and space for our daughters and their families when they come home — a beautiful “magnet” that draws our family together. We love the peaceful views of the mountains; it was important for our home to face them.
Stacked columns of Hudson Ledgestone create a grand entrance in true mid-century modern style. The beauty of this natural stone draws you in and continues its earthy welcome throughout the interiors.
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INSPIRED HOME | 35
The strategic placement of windows with bigger-than-life views of the lake allows the "viewing" of Big Floyd Lake from the front entrance, "through" the home. The natural warmth of wood cabinetry, floors and a ledgestone fireplace create a stunning focal point. These mid-century modern design goals — an open floor plan, scenic views, natural light, minimalist furnishings, flat planes, clean lines and pops of color — became guiding design principles.
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The first floor is open, with large windows that face the mountains. The focal point is the large, centralized kitchen area where we all gather. Interior colors are warm with Douglas fir beams, walnut hardwood floors and knotty alder doors and trim. Wrought iron railings and fixtures accent the interior, creating a comfy mountain-style design. Our “living space” outdoors was expanded by a pergola and fire pit that face the mountains, a backyard patio and a hot tub surrounded by tall evergreens. It’s a peaceful and serene setting. In 2015, I accepted a new job, which
brought us back to Minnesota. Not knowing what the future might bring, we kept our mountain home and moved to Duluth. The North Shore of Lake Superior is amazing and although I loved the mountain biking, crosscountry skiing and hiking, we continued our trips to Big Floyd Lake for family time. While home for Mother’s Day 2016, we noticed a “For Sale” sign five cottages down from my mother’s. We called immediately and, by day’s end, we were proud owners of a double-wide lot with a quirky 50-year-old cabin. Our Duluth home was an airy mid-century modern-style home surrounded by glass and INSPIREDHOMEMAGAZINE.COM
“It’s a rich life and a big family affair.”
A continuing theme of drawing nature inward, flat planes, natural materials and a vibrant pop of color maintain the design goals initiated from the beginning of the building process.
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INSPIRED HOME | 37
The warmth of the walnut grain with contrasting bright-white lacquered cabinets and stainless-steel appliances creates a trio of perfection. Quartz counters and the waterfall-style island exemplify flat planes, clean lines and monochromatic finishes — signature mid-century modern design principles.
An open floor plan was created for an easy and relaxed flow of family and guests, both inside and outside. Natural light floods the rooms, integrating nature with the home’s interiors — an important theme evident throughout the home.
38 | SEPTEMBER/OCTOBER 2021
light. It inspired a new vision for our home on Big Floyd Lake — one that my brother (Terry Welle Construction) would eventually build. Within two years, we were designing our lake home — something different but in keeping with the design concepts of our Colorado home. We researched principles of mid-century modern design, focusing on open living spaces, natural lighting, and integration of the natural materials and beauty around us. With an inspiring picture in hand from Houzz, we called Tony Stoll AIA, principal architect of bhh Partners, Planners/Architects’ office in Perham, Minnesota, for help. Our “inspirational” picture was a modern prairie-style with a beautiful roof line, siding and columns made from ledgestone, and large windows with a signature front entrance and door. Viewing the lake through our home, whether approaching the front door or driving by was important, so creating a wall of large windows lake side with the open floor plan gave us the “see-through” outdoor feeling. Inside, the expanse of windows, fireplaces and the kitchen are key focal points. The living room windows facing the lake bring INSPIREDHOMEMAGAZINE.COM
A side view of this kitchen reveals simplistic, clean and unfettered design principles. Natural wood, monochromatic hues, and form and function prevail, providing comfort and beauty. This is a happy space occupied by a family whose great joy is cooking together..
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INSPIRED HOME | 39
A continued theme of simplistic beauty affords natural materials to shine. Natural lighting, allowing natural views in every room, provides a sense of airiness, continuity and comfort.
a 180-degree view of our lake frontage and surroundings. Awning-type windows allow for cross ventilation and cool lake breezes. Natural light floods the space, revealing the true color of walnut cabinetry and the Hudson Ledgestone fireplace. The fireplace has no mantel or hearth, and the stone is perfect in color and texture — in true mid-century modern style. A second “inspirational” Houzz picture was given to our bhh Partners architect and our Wendt Cabinets designer outlining an open floor plan. Wendt Cabinets created a masterpiece with cabinets accentuating the walnut grain and contrasting bright-white lacquered cabinets and stainless-steel appliances. Quartz counters and the waterfall-style island adhere to the mid-century design principles of flat planes, clean lines and monochromatic finishes. The central gathering space is open to the kitchen, where we enjoy entertaining friends and cooking together as a family. None of this would have been possible without my husband, Bob. With an eye for form and function, he’s a consummate wood turner who loves every aspect of wood. Detail-oriented, he was involved in the elements of building and decision-making, keeping both our homes built on time and within budget. Our adventure of life, lake and mountains continues!
40 | SEPTEMBER/OCTOBER 2021
A charming combination of color and textures unfold in this image. Pictured on the nightstand is a stunning wood-turned vase created by homeowner Bob Powell, an accomplished wood-turner artisan. Scattered throughout the home, Powell’s pieces accentuate his talent in creating ultimate beauty from his natural medium of wood.
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Colorado mountain home.
A grand front view of this modern prairie-style home. With its angular roof line, siding and stately columns of ledgestone, the guiding principles of mid-century modern style are an enticing invite inward to discover the beauty within and beyond. Large windows define a great portion of this home on Big Floyd Lake. Streams of natural lighting throughout every space bring the desired presence of nature into the open floor plan inside. Lake vistas provide unending beauty and peaceful encounters.
Homeowners Debbie Welle Powell and Bob Powell.
Contributors
FLOOR TO CEILING, CARPET ONE: Flooring/Ceramic HEBRON BRICK: Interior/Exterior Stone WENDT CUSTOM CABINETRY: Cabinetry/Built-ins SPAULDING STONE: Granite/Quartz DAKOTA TIMBER CO: Reclaimed Mantle VALLEY LANDSCAPING: Landscaping
Tony Stoll, AIA principal architect, bhh Partners Planners/Architects Perham, MN
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Courtney Lanes, project assistant, Terry Welle Construction
Terry Welle Construction, owner/builder
INSPIRED HOME | 41
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c Conversations
A conversation with professional ceramist
Stephanie Seguin
Place Setting, Red Stoneware with White Glaze, Shown: Dinner Plate, Salad Bowl, Ice Cream Bowl, Ramekin, and 3 Shouldered Bud Vases
44 | SEPTEMBER/OCTOBER 2021
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Arrangement of Small Shouldered Bud Vases, Red Stoneware
BY TERRI FERRAGUT| PHOTOGRAPHY COURTESY OF STEPHANIE SEQUIN
F
inding expression through clay, ceramist Stephanie Seguin explores the honest and natural material to tell her story. We talk with Seguin about her love of the process, beginning with a soft mass with endless possibilities. IH: As an artist, what was your early roadmap that brought you to where you are today? Seguin: I grew up in the Hudson, Wisconsin area and graduated from Minnesota State University Moorhead in 2009 with a BFA, emphasis in ceramics. One of my initial pulls to MSUM was the campus and the promise of a strong art program. I had a wonderful experience as an art student at MSUM with incredible instructors; Kelli Sinner, Chris Walla, Anna Arnar and Jane Gudmundson were some of my most influential instructors.
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I spent six years working and studying at various clay facilities and institutions, allowing me to live in Montana, the Caribbean and even Italy for a summer. I later studied and received my MFA from Pennsylvania State University, which was followed by a two-year Artist Residency at Carbondale Clay Center in Carbondale, Colorado. In the fall of 2019, my husband and I and our pup (a sweet-mannered boy named Sue) moved back to Whitefish, Montana, where we currently live. I work from my home studio and teach various academic and communitybased courses in art and art history. IH: I love the organic nature of your work. Can you speak to what “guides” you or influences you in your work?
Stephanie Seguin, Artist and Educator www.stephanie-seguin-ceramics.com, IG@StephanieSeguinStudios
INSPIRED HOME | 45
Vessel Arrangement, Terra Cotta with Majolica Glaze
Arrangement of Large Shouldered Bud Vases, Red Stoneware
46 | SEPTEMBER/OCTOBER 2021
In Situ Place Setting, Red Stoneware with White Glaze
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Double Trouble Open by appointment Monday -Saturday
Vessel Arrangement, Terra Cotta with Jacques Pink Flush Glaze
Seguin: For years, I explored a multitude of methods, such as slab building and wheel throwing, and surface design, including glazes, underglazes and slips. What I kept coming back to was an appreciation for the work I made that didn’t outwardly show how it was made, work that had a sense of ambiguity to it. For me, this was achieved through coilbuilding, which allows me flexibility in the shape I make while maintaining a sense of curiosity to the final form. Typically, I know what I’m making prior to starting, but using the coil also gives me the ability to move intuitively and change the shape as I go, if I please. I love the look of raw clay and often implement this into my final forms. I use several clay bodies, one of which is heavy in yellow iron oxide, allowing a range of colors dependent on the temperature I fire the clay to. The traditions using terra cotta clay are vast, and I love looking at historical and modern pottery from across the globe. Whether the terra cotta as a final surface was its intention, or the slips or glazes have worn away with time, the iron-rich colors of terra cotta clays intrigue me. I’m also drawn to using non-traditional surfaces in my work. Watered-down latex paint, charcoal, even colored pencils. I like to push the boundaries between what’s traditionally seen as two-dimensional (paintings, drawings) materials and threedimensional materials. In my functional tableware line, I use glazes and underglazes to create playful and modern designs. I consider how the forms will be used and what might be served on or in them. Sunday brunch, a gathering of a family for a birthday or a reunion of friends… I strive for Seguin Ceramics to bring joy to the meals that they serve.
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GALLERY
809 20th Street North, Moorhead, MN
Catch of the Day, by Beverly Benda, 2021
Birches and a Psalm by Barbara Benda, 2021
Pretty Boy by Barbara Benda, 2021
High-heeled Lady by Beverly Benda,2021
Double Trouble Gallery showcases watercolors, acrylics and mixed media collage by professional artist and educator Barbara Benda and twin sister Beverly Benda. This unique home-based gallery features affordable original art for your home or business. Open by appointment Monday through Saturday by email: barbara@barbarabendanagle.com or call 218-443-1126. Private art instruction is also available for ages 12 and up
Art Event Schedule
October 1-2, 12-6pm FMVA Studio Crawl 809 20th St. North, Moorhead, MN November 12-13, 10-5pm Antiques and Variety Market Center Mall, Moorhead, MN December 11, 10-5pm Arts for the Holidays Fargo Civic Center Looking ahead to 2022:
Black Hills Bison by Barbara Benda, 2020
5-Day Beginning Drawing and Watercolor Workshop schedule: Please visit www.barbarabendanagle.com to sign up for email newsletter on the latest information on upcoming workshops. Tentative 2022 dates are January 3-7 and March 14-18.
www.barbarabendanagle.com The Benda Twins Art Store: barbarabendanagle.company.site INSPIRED HOME | 47
Round Dessert Plates, Porcelain with various Glaze and Underglaze
IH: How have your pieces evolved over the years? Seguin: My work has swung back and forth for years, consistently moving between focus on function, arrangement and sculptural installation. In the past three years, I’ve started to see the work begin to balance itself between the two bodies of work. I’m not convinced the two will ever be fully aligned or fully separated but I enjoy the push and pull in the trajectory of my work. As I look back to the work I did as an undergraduate student at MSUM, I can absolutely see the common thread of how one thing led to the next and how each body of work influenced the predecessor. It’s fun for me to realize that an idea that feels new in 2021 was actually something I was already investigating back in 2009. IH: In your work, what gives you the most satisfaction? Seguin: I love to see where my work ends up. It’s so much fun when customers send images of the vessels they’ve purchased, or of meals they’ve shared on my work. It’s great to see the lives my pots lead once they leave me. IH: Who do you credit as an influencer in your life? Seguin: I’m a big fan of the expression “We are the total sum of all our past experiences.” There are so many people who have influenced me. Sinner played an incredible role in my life as a maker and my future career in art. She opened the doors of the possibilities in clay and pushed me to always do more. I can trace so many of my experiences and opportunities back to my time in the MSUM Art Program. IH: Where does your career take you from here? Seguin: This is a period of transition and re-evaluation for so many, and I fall into this category. I can foresee several directions in which my career may go in the next five years — housing, balance between teaching and Scalloped Dessert Plates, Porcelain with various Glaze and Underglaze
48 | SEPTEMBER/OCTOBER 2021
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I love to see where my work ends up. It’s so much fun when customers send images of the vessels they’ve purchased, or of meals they’ve shared on my work.
FARGO MOORHEAD VISUAL ARTISTS
fmva.org
Shifting Balance, Earthenware, Porcelain, Majolica, Wood, Felt, Acrylic Paint, Charcoal
Arrangement of Bottle Vases, Porcelain with White Glaze
making, as well as determining which aspirations feel most relevant. While many options lay ahead, I am constantly reminding myself to move intentionally and with purpose.
OCTOBER 2 & 3, 2021 • NOON – 6 PM ALL STUDIOS ARE OPEN TO THE PUBLIC FREE OF CHARGE
Contact: Stephanie Seguin, Artist and Educator, www.stephanie-seguin-ceramics.com, IG@StephanieSeguinStudios
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INSPIRED HOME | 49
Stone is our World
The Stone Holding Showroom has moved! NOW OPEN! New Location: 3002 39th Street South Fargo, ND
Distributor of LG Viatera & NuStone Quartz St. Cloud, MN 320.251.1540
Monday-Friday 8:00-4:30 Saturday CLOSED
Twin Cities, MN 952.697.3405
Monday-Friday 9:00-5:00 Saturday 9:00-1:00 (Appointment Only)
Stone is our World
Sioux Falls, SD 605.213.3330
Monday CLOSED Tuesday-Friday 10:00-5:00
Fargo, ND 701.364.0940
Monday-Friday 9:00-5:00 Saturday CLOSED
Saturday 9:00-1:00
3002 39th Street South Fargo ND 701.364.0940 stoneholding.com Sarah Dolyniuk Fargo Showroom Lead
h HUMOR
So, what's a little water?
W
ell, it seems I ruined the kitchen floor. The hardwood floors on both the main floor and the second floor were a big selling feature when we bought this house 16 years ago. Nice-looking, easy to maintain and completely timeless. I can’t think of too many types of flooring that have stood the test of time like hardwood. We got a little tired of the glossy golden oak patina that had developed over time and, about 8 years ago, had the main floor professionally refinished by sanding it down, staining it white (not the pickled pine look popular a few years ago) and then sealing with a satin acrylic topcoat. The oak now looked completely unstained, except with
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BY BERNIE ERICKSON
a subtle satin sheen. Did I mention it’s a continuous hardwood floor going from room to room on the main level? Including the kitchen and a half bath. A disagreeable freezer and automatic icemaker changed all that. Every now and then the auto defroster freezes up and a glacier forms behind the back wall of the upright freezer that matches the upright refrigerator. It was another selling feature 16 years ago. Being low on frozen food and long on free time, I decided it was time to put what was left in the 28-year-old freezer in a cooler and turn it off so it could completely thaw out, the icemaker could return to operating and
our refreshing beverages would again be ice cold through this hot summer. A couple of beach towels soaked up the water in the bottom of the freezer and by afternoon everything was thawed out, the food put back and the icemaker doing what it’s supposed to do. I was feeling quite productive and accomplished with all I’d done. Until I came downstairs the next day. The morning sun gleaming on the floor made it look like there were giant wooden ripple potato chips coming from under the freezer and going toward the living room. It didn’t cross my mind the drain pan UNDER the freezer may fill up and begin to INSPIRED HOME | 51
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overflow, allowing water to seep into the wood floor underneath the freezer. Throughout the day and overnight it made its way out from there completely unnoticed by me — until morning when about a dozen boards had swollen and curled enough to look like giant wooden ripple chips. It wasn’t a good look. And it was a bit of a stumbling hazard with the rough edges sticking up in the middle of the walkway between the kitchen and living room. To this day, I cannot recall what set of circumstances required me to purchase a belt sander all those years ago. But, like everything else, I’m sure it started out with the best of intentions. This little touch-up job would certainly be within my do-it-yourself skill set. I paid attention when the floor was redone years ago. I watch home improvement TV shows. And I have my very own belt sander. The professional used a giant sander that had an industrial vacuum cleaner incorporated into it, so there was not a single speck of dust in this entire house when he re-did the main floor. I didn’t have one of those, but I did have a belt sander and a shop vac. Close enough. After bringing the shop vac and belt sander out of hiding in the garage, I went ahead and plugged in the shop vac, laid the hose next to the wooden ripple chips and turned it on. Then I fired up the belt sander I hadn’t used in at least a decade and gently placed it on the floor, mindful to go with the grain of the wood when sanding. I watch TV. What I didn’t do was check the grit of the
Waterproof Showers | Heated Floors | Back Splashes | And More! New address! 1715 27th Street South Moorhead, MN
701.361.8976 | Fargo, ND
52 | SEPTEMBER/OCTOBER 2021
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Every now and then the auto defroster freezes up and a glacier forms behind the back wall of the upright freezer that matches the upright refrigerator.
sandpaper belt. I forgot that was a thing. Turns out I had a rough-grade grit belt on there. Like the kind I would have used to sand rust off metal or something. I’m pretty sure I never needed to do that, but who knows? This was one project that did not require a new wardrobe and equipment, but it would obviously require a fine-grade sanding belt. And I should probably pick up some waterbased wood stain and satin acrylic topcoat while I’m at it. I’d forgotten that important part. An hour and a stop at a drive-through burger joint later, I was ready to tackle it again. This time actually prepared with the supplies needed to complete the job. Running the shop vac with the hose lying on the floor wasn’t quite as neat as the professional job, but it kind of worked. I nicked the hose nozzle with the belt sander and sent it flying across the kitchen a couple of times, but things happen. Touching up the white stain turned out to be more challenging than I’d anticipated. The professional applied a coat so subtle it almost seemed like the wood was fresh from the sawmill, except perfectly smooth with a warm satin sheen. My initial application looked like I’d spilled a quart of white latex paint on the floor. I sure was glad for the belt sander. After a couple cycles of sand and stain, sand and stain, I got the repaired part looking pretty close to the original part. And the satin sheen from the repaired part turned out a little shinier than the rest of the main floor. It will probably soften up over time. I’m thinking of adding a pop of color down here on the main floor. You know, to brighten things up a little. Maybe a new picture on the wall. Or a new rug on the floor. INSPIREDHOMEMAGAZINE.COM
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Thank you, Inspired Home! "Recently, our Inspired Home ad greeted us on the front door of our new client's home.." "I can say with 100% certainty that advertising in Inspired Home brings new clients with each issue. People hold on to Inspired Home like no other. I'm completely sold on Inspired Home." Kris Carlson
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c Cuisine
The summer's bounty, luscious, sun-sweetened and ready to enjoy. Zesty stewed tomatoes and chicken are a harvest meal.
56 | SEPTEMBER/OCTOBER 2021
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Kitchens, then and now
I
remember in vivid detail the first cottage we had just north of Toronto. Nothing fancy, but it was on a lake and was a respite from the stifling muggy heat of the city. The kitchen was a mosaic of different vinyls and linoleum, different patterns from the floor to the chairs and the top of the chrome-legged table where we took our breakfast and lunch. I remember it partly because I wished for a really cold glass of milk, something I would be deprived of until we returned to the city to get ready for school. The cottage — keep in mind this was a while back — came with an ice box. Oh, it looked like a refrigerator with two compartments, a small one on the top and a larger door on the bottom. But it was truly an “ice box.” The top door was where you would put a large block of ice, available at the local gas station around the other side of the lake. The theory behind the workings of this “ice box” was based on the science that hot air rises and cold air drops down. So, as the ice slowly melted cold air would drop down into the lower part of the box, which is why I would be deprived of cold milk with my morning cereal. It was somewhere between tepid and chilled. But we made do and mother spent a lot of time food shopping ( food didn’t last long in the box) and getting ice while my brothers and I frolicked in the lake. It must have been a long summer for Mom, and I am sure she was grateful to get back to the normalcy of our home in the city. It was a summer to remember, as we had recently arrived from England a few years prior and cottage life was new to us. But having a small refrigerator wasn’t, as they were the norm back in the ’50s and even to this day in some villages in England. Without offending anyone, I have to say that when we first moved to Fargo from Houston and were starting to refurbish and renovate our house, in particular the kitchen, we found a remarkable kitchen and bath store that had a surprising array of very upscale stoves and refrigerators. We were pleasantly surprised, even shocked to some extent. I felt like the American tourist who came to Canada in the summer asking, “Where are all the igloos?” Being in the historic Hawthorne District, we couldn’t imagine where these upscale appliances were going in INSPIREDHOMEMAGAZINE.COM
BY GRANVILLE WOOD
Fargo. That was soon answered when we visited friends in some of the new houses being built in West Fargo and other outlying areas. On a recent visit to a big box store to buy a new laptop, we wandered over to the appliance section and there we found futuristic new appliances. The Jetsons had arrived. Refrigerators that not only keep your food cold but could also tell you what was inside without having to open the door. Probably making grocery lists and suggesting menus by what’s inside is not far off. Just falling short of cooking dinner, they do communicate with other appliances. They even have television and radio connections so you can watch television on your refrigerator door. This kind of technology in the right hands could be a game changer in cutting down on food waste in the home. I am sure we will get to the point where the refrigerator will be able to tell you when the lettuce needs to be eaten and
the expiration dates of other goods. Perhaps scanning items in as they are put away will give the fridge the information it needs to inform you that it’s time to eat the grapes or use up that zucchini. The kitchen of the future is here, and I am confident this technology will be in everyone’s home as it becomes the norm and less expensive. What with artificial intelligence, we might even have a maid like Rosie the Robot from the Jetsons to cook and clean that high-tech kitchen of yours. I am good with what I have, a good oldfashioned fridge and gas stove. Besides, doing the dishes can be therapeutic and we should all know what’s in our “ice boxes.” With summer fading in the rear-view mirror, those luscious vine-ripened tomatoes soon will become a memory until next summer. Pick the last of those beauties and let me share a recipe we can put up to carry us through the winter .
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Stewed tomatoes with fresh ginger INGREDIENTS:
METHOD:
3
lbs. ripe plum tomatoes
1
medium onion, cut in strips
Heat the olive oil in a large casserole. Cook the onion slices until soft, but not browned.
¼ cup olive oil Sea or kosher salt Freshly ground pepper Pinch of sugar ½ Tbsp. cornstarch ½ cup chopped parsley 1
Tbsp. celery seeds
BOUQUET GARNI:
C
an these tomatoes for that long Dakota winter. They go great with roast beef as a side dish or braised with thick cut bone-in pork chops or chicken breasts. For the adventurous top a cheesy, buttery polenta with them. Enjoy!
3
peeled garlic cloves, smashed
1
sprig of fresh rosemary
1
sprig fresh thyme
2
one-inch pieces of fresh ginger, peeled and smashed
To make a bouquet garni, place the above items in cheesecloth and tie into a neat package.
Fall has arrived at Melberg’s! Remember us for all your special events of the season
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SERVING YOU FOR OVER 60 YEARS
58 | SEPTEMBER/OCTOBER 2021
16 4th Street North Moorhead, MN 218.233.4971 melbergs@melbergs.biz
Blanch and peel the ripe plum tomatoes by cutting an X on the top of them and plunging them into boiling water. As the skins starts to pull away remove to a bowl of cold water. Drain and slip off the skins. Cut the tomatoes in half lengthwise and add to the onions. Add a pinch of sugar. Season with sea or kosher salt and freshly ground black pepper to taste. Add bouquet garni. Cover and simmer for 20 minutes or until the tomatoes are breaking down. Mix the cornstarch with a bit of water to make a slurry. Stir into the tomatoes. After 20 minutes, add the chopped parsley and celery seed. Turn off the heat. Remove and discard the bouquet garni. Check the seasoning.
Find us on Pinterest for some of Chef Wood’s all- time favorites! INSPIREDHOMEMAGAZINE.COM
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What are
Plum Tomatoes?
Violet Deilke
Call Violet Deilke | 218.236.6000
Casey Anderson
Plum tomatoes are long, plum-shaped,
dense tomatoes grown specifically for making tomato sauce. Bred over hundreds of years, they produce the best tomatoes for sauce and paste. These dense tomatoes generally have an oval shape, but sometimes are pear-shaped or egg-shaped. This oblong shape allows for only two seed compartments, called locules, inside the plum tomato. Fewer locules mean more rich, thick tomato pulp. It also means less work while cleaning out the seed pockets as part of tomato processing. Tomatoes that are mainly pulp with few seeds are referred to as “meaty.” Bright red plum tomatoes also have been bred for market handling and packing, and generally have a longer shelf life. When buying, look for brightly colored skin and gently feel the tomato for plumpness. Plum tomatoes are firmer when ripe unlike most other types of tomatoes. Plum tomatoes are one of five varieties: Roma, San Marzano (a signature variety for Italian cuisine), Ropreco Paste, Amish Paste and Big Mama. It’s usually fairly easy to buy Roma and San Marzano plum tomatoes at the grocery store. Look for the more specialty types at the farmers market — or grow your own!
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i INGREDIENTS
Sweet memories and peaches E
STORY AND PHOTOGRAPHY BY LAUREN FERRAGUT CARLSON
ight years ago, my husband and I moved to Upstate New York, where we both worked for Cornell University (he as a Ph.D. student in plant breeding and genetics and I as a research technician). Being plant and food-loving people, we immediately fell in love with the area, specifically the Finger Lakes. The landscape is carpeted in old-growth forests, punctuated by beautiful lakes and dotted with small farms with very diverse crops. Everything from grapes, plums and berries to apples and peaches. I learned quickly that the foods I grew up eating were nearly unheard of out east. “Lefse? What the heck is that? Swedish… what? Meatballs?” I knew sharing some Midwestern baked goods would be a lot of fun! Since I worked as a research technician at the Cornell University-New York State Agricultural Experiment Station, the abundance of free seasonal produce that we grew and harvested 62 | SEPTEMBER/OCTOBER 2021
was a serious job perk. Strawberries, beets, apples, beans, onions, anything you can think of. Once late August rolled around, it was time for one of my favorites — sweet, juicy peaches. Peaches are something I never really ate a lot of growing up. It wasn’t until I moved to Upstate New York and had access to an abundance of fresh farm peaches that I began incorporating them into my baking and snacking. One day at work, I received an email that said there were free luscious peaches ready for employees to pick up. I ran over with my tote bag and brought home pounds of fragrant peaches! Many I ate fresh and many I froze. Some even made it into peach kuchen. Most of us in the Midwest are very familiar with kuchen, but I had to explain it to my New York friends and co-workers when I offered them some for the first time. I explained to them it is a baking tradition brought by the
German homesteaders when setting their roots in the Dakotas during the 1880s. Before kuchen arrived here, it made its way first to Chile and Brazil, where German immigrants settled in the 1850s. Chilean kuchen often uses strawberries or apples. In Brazil, it is called cuca and is prevalent in areas within German settlements. Kuchen, as we know, is somewhere between a cake, a pie and a custard. Traditionally, kuchen is yeasted, but not all recipes are. Unleavened kuchen brings them closer to a pie-like dessert with a custardy filling. I prefer the yeasted version but, either way, you are left with a gooey, subtly sweet treat. Making kuchen is easy, yeasted or not. The best thing about it, I think, is that it freezes so well. You can easily make two and throw one in your freezer for unexpected guests or when you need a baked goodie for an event and just don’t feel like baking. The recipe I use doesn’t involve proofing the yeast. You simply dump all INSPIREDHOMEMAGAZINE.COM
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the ingredients in a bowl, add wet ingredients, mix and you are set! As far as fruit goes, you can use any fresh or frozen fruit. Peach is quite traditional but there’s something to say about using any seasonal fruit you may have in your kitchen. I bake mine in two 9-inch cake pans, but you could use a 9- x 13-inch pan or individual ramekins — really, whatever size you choose! In a turn of events, my husband, 2-year-old daughter and I moved back to North Dakota this summer. Now, when I make kuchen, the peaches come from Costco, but that’s OK! It’s peach season and I’ve been thinking about the kuchen I made for the first time in New York. At the time, it reminded me of home. Now that we’ve moved back home to North Dakota, the kuchen reminds me of New York and the lifeshaping experiences, people and food we were surrounded by. So many wonderful memories tied up in food. Time to get baking! INSPIREDHOMEMAGAZINE.COM
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Peach Kuchen INGREDIENTS: DOUGH: ½ cup milk 2 eggs 2½ cups flour 1 Tbs. sugar 2 tsp. yeast ½ tsp. salt 1 stick butter 12 ounces peaches, thawed frozen or fresh CUSTARD: 11⁄4 cup heavy cream 3 ⁄4 cup sugar 1 ⁄4 tsp. salt 1 egg 1 egg yolk 4 Tbs. butter Cinnamon for garnish
Wine Wisdom
Singing Tree Chardonnay Winemaker Nick Goldschmidt puts plenty of care into this Chardonnay, only trusting certain vineyards to express the true beauty of each varietal, and this wine is no exception. Beautiful ripe peach, honey and fig flavors jump out of the glass, followed by some very mellow spiced golden apple. This Chardonnay is the perfect pairing for a fall season tasty butternut squash risotto.
Ancient Peaks Zinfandel Chelsey Malstrom, Seven Sisters Spirits, Detroit Lakes, Minnesota
This Zinfandel is a blend of five different vineyard blocks in the Ancient Peaks Vineyard. Each block has a unique growing area and together they blend to create a super-sultry, complex Zinfandel. Lots of bright raspberry and Bing cherry greet you up front, which lead into a beautiful pomegranate, tea and smoked hickory notes. This fall, I would recommend this wine to pair with a hearty brisket on the smoker.
Cheers! Chelsey Malstrom 64 | SEPTEMBER/OCTOBER 2021
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Make sure the butter is room temperature and cut into smaller pieces when you add it to the dry ingredients. Add butter pieces one at a time until all butter is incorporated.
The dough will be done rising in about an hour in a warm kitchen. When you can poke the dough with your fingers and the indentations remain — it's done!
Add flour to your board when rolling out the dough — it may be a little sticky. Press it into your pan. It doesn't have to be perfect! Kuchen should look homemade.
METHOD: DOUGH: Mix dry ingredients in large bowl. Add wet ingredients and mix with stand mixer until dough forms. Add butter in pieces, one at a time, until incorporated. Mix 10 minutes. Place dough into oiled bowl. Cover and let rise on counter for 1 hour. Cut in half. Wrap each half in plastic and chill in refrigerator. Roll each half out to same size as cake pan (9 inches). Place in greased pans. Use your fingers to push dough right to the edge. Cover and let rise 1 hour.
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PEACHES: Sprinkle peach slices with 2 Tbs. sugar and let drain in a colander for 30 minutes to get rid of some of the juice. I like to save the juice and use it in cocktails! CUSTARD: Bring cream to a boil. Whisk eggs and sugar (just before you need them). Add cream to egg mixture to temper, then add back to pan and bring to boil, stirring until thickened. It will not be thick like a pudding but should leave a track on the back of a spoon. Strain.
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Add butter and vanilla. Cover and chill. TO ASSEMBLE: Use a dry 1⁄3 measuring cup to make a well in the center. Add peaches, then pour custard over. Sprinkle with a little cinnamon. Bake in a 9-inch cake pan at 350 for 35 minutes until custard is set, but still jiggles a bit in the center. Cool completely. INSPIREDHOMEMAGAZINE.COM
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“For 37 years, the Hildebrant family farm has proudly served the FM area with fresh, naturally grown fruits, vegetable and flowers.” 4th Street East & Main, West Fargo, ND Trina Hildebrant Kalm, third generation farmer 701.281.1539 | hildebrantfarm.com
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Chelsey Malstrom Seven Sisters Spirits Detroit Lakes, Minnesota
66 | SEPTEMBER/OCTOBER 2021
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