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c CONTENTS
SEPTEMBER/OCTOBER 2020
Glass art by Jon Offutt | Photography by Zainah Haider
VOLUME 11, ISSUE 5 FEATURE 38 SHOWCASE Building a lake home from long distance seems an impossible task, but not for these homeowners. DEPARTMENTS 14 ELEMENTS Dining at home more frequently? Beautiful and efficient kitchen lighting is more important now than ever. 22 KITCHEN What’s new this year in kitchen design elements? Step aside white and let color take center stage. 34 ORGANIZATION A place for everything and everything in its place. Kitchen larders are becoming our best friend. 8 | SEPTEMBER/OCTOBER 2020
48 TRENDS Designer Bill Tweten shares his personal favorites in stunning kitchen design elements. 54 TRAVEL Bailey Hovland takes us to Paris to unveil the beauty from architectural icons to flavorful Bordeaux.
ADDITIONS 10
Musings
12
Contributors
71
Wine Wisdom
72
Reflections
62 CUISINE Harvest is an exciting time for Chef Granville Wood. Learn delicious tips to enjoy its bounty. 68 INGREDIENTS It’s all in the family. Fargo natives Craig and Lauren Carlson switch it up and the result is delicious.
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Be Spontaneous. If you’ve been longing to be out hiking or biking a trail and enjoying the outdoors, North Dakota has several state parks within easy driving distance. Tomorrow morning, you could be at Pembina Gorge State Recreation Area, Turtle River State Park, Fort Ransom State Park or Icelandic State Park while the morning light is still golden — and be home by sunset. Visit us online to plan a day in a state park. LegendaryND.com
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
Photography by Terri Ferragut
F
all is an exhilarating time of year, a favorite of mine — a season of change once again. We all settle back into that familiar span of time that brings nature’s colorful splendor to our trees and the smell of wood smoke on the wind as the weather begins to chill. There is also change in the wind. The year 2020 has touched all our lives in one way or another, some positively and some perhaps in a negative manner. We have altered our patterns of living for the good of all, yet we still seek some sort of equilibrium in our lives. I think we can all relate. To date, spending more time at home is probably a valid statement in our lifestyles of today. One constant is our kitchens and gathering in them. They are a place of comfort and a place of balance we can always count on. They provide us with sustenance and a sense of well-being — a place of security and familiarity. We do love our kitchens. Spending more time at home has, without a doubt, made chefs out of all of us! In our fall issue, we are excited to delve into the physical anatomy of a kitchen — the bones that equip us to make the kitchen experience a great one. In talking with area designers, we offer you expertise we think will make your “Kitchen Encounter” a positive one. From trends to sage advice that transcends the test of time, we hope our endeavors will be a beautiful, informative and timely source of information to help create or transform the most hallowed and comforting space in our homes — our kitchen. We do this all for you. Enjoy the read!
Terri Ferragut
Associate Publisher Editorial Director terri.ferragut@gmail.com terri@inspiredhomemagazine.com
10 | SEPTEMBER/OCTOBER 2020
Susan Walker Director of Operations Scott Drzewiecki Contributing Photographers Jill Ockhardt Blaufuss Lauren Ferragut Carlson Zach Davis Contributing Writers Jill Ockhardt Blaufuss Lauren Ferragut Carlson Dayna Del Val Bernie Erickson Terri Ferragut Bailey Hovland Bill Tweten Granville Wood Copy Editor Keri Guten Cohen Social Media Director Bailey Hovland
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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. JILL OCKHARDT BLAUFUSS Jill Ockhardt Blaufuss is a photographer for architecture and interior design. Her clients range from designers to builders, both commercial and residential. Her experience in marketing and portrait photography is wide ranging and has been the photographic component for several Addy award winning projects. Jill enjoys time spent with her large, blended family of seven in rural Minnesota, as well as pinochle, public radio, cooking and travel. BERNIE ERICKSON Specializing in helping his clients make small changes with maximum impact, Erickson is a residential real estate agent in Fargo-Moorhead.
12 | SEPTEMBER/OCTOBER 2020
LAUREN F. CARLSON Carlson, a Fargo native and geologist, is a research assistant at Cornell University at the New York Agricultural Experiment Station, where she conducts field work and data collection for the study of shrub willow as bio mass. She enjoys cooking, baking, running, renaissance art and writing.
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.
DAYNA DEL VAL Del Val is the President & CEO of The Arts Partnership in Fargo, ND. She is a professional actor and passionate arts activist as well as mom to a fabulous violin playing engineer and wife to a plant cell wall biochemist. She enjoys travel, reading and high teas.
BILL TWETEN As a child I was always drawing floor plans and building them out in my basement. After exploring careers in music education and church organist work, I decided to go back to college for interior design as a kitchen and bath specialist. For over 30 years I have loved reconfiguring floor plans and creating warm and inviting spaces.
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.
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.
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e ELEMENTS
Brox modular lighting by Tech Lighting lets you build your own system with light bars that can be snapped together into your own personalized sculptural light and art piece. A perfect way to light your dining experience.
See the light BY TERRI FERRAGUT | PHOTOGRAPHY COURTESY OF TECH LIGHTING
14 | SEPTEMBER/OCTOBER 2020
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From breakfast or an elegant dinner to a midnight snack, proper lighting will add enjoyment to every experience.
An artisanal work of class, the Karam, with its oversized scale, is textured and painted by hand to create its rough architectural beauty. It makes an ideal choice for dining room lighting or kitchen island task lighting.
W
hether it’s a weeknight in with the family or a gathering with special friends, we inevitably end up huddled together in the kitchen/dining area no matter what the occasion. This space feeds our bodies and souls — and reflects ourselves. It is no wonder the kitchen ends up at the top of the to-do list when it comes to updating our homes or remodeling. Serving as an area for cooking and a space for entertaining, its lighting and control of it is important. As with any space, we can break down lighting essentials into three
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main categories: ambient, task and accent. Let’s take a look. Ambient Lighting This is the basic component that makes a room usable. In short, think of where your feet will be, and you’ll want to ensure that space is lit. As in other rooms, this is lighting that originates from the ceiling. Recessed lighting is the current trend, but you may also consider flush-mount fixtures or track or rail systems. The key is to provide a consistent light layer, and recessed lighting accomplishes this
efficiently. In the kitchen, you’ll want to focus on areas that aren’t covered by other fixtures like pendants or under-cabinet lighting. With a galley-style kitchen or walkways created by an island, a single row of appropriately spaced recessed lights will serve as ambient lighting. If your kitchen hugs the walls, use a grid pattern to ensure even illumination. Recessed lighting not an option? Flushmounts are effective if you choose locations that provide even lighting throughout the space. Trouble moving power around on the
INSPIRED HOME | 15
ceiling? A track or monorail system will work, but make sure the lights do not create too much glare by choosing a wide beam spread. This will keep the light from looking like an art gallery. Task Lighting This is one of the most critical types of light in the kitchen. Your workspace, generally the countertop, is where you’ll spend most of your time. A badly cast shadow where you need to use your knife skills can be inconvenient and dangerous. Another important area for kitchen task lighting is under the cabinets. Under-cabinet lighting is the best thing you can do to improve the functionality and environment of a kitchen. If you have open shelving or no overhead cabinets, smaller, multiple 16 | SEPTEMBER/OCTOBER 2020
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THE {FULL} LIFE CONTINUES
At Touchmark, your f riends are always nearby. We take care of the shopping, cooking, cleaning; you enjoy time to do the things you love f rom the safety of home.
Talisma has three distinct layers of handmade glass created by artisans in Venice, Italy. First, transparent glass, second is frosted and third is either white, smoke or black, creating perfect style for task lighting.
The organic glass of the Audra Grande pendant is artfully molded by European artisans to create a beautiful silhouette through which your choice of LED light or halogen light is diffused — the perfect scale for kitchen islands.
We are thrilled to begin our careful process of phased reopening, allowing us to continue to enrich people’s lives in creative ways as we navigate a new global normal. Residents are encouraged to socialize in common areas again, visit with spouses in other neighborhoods, see loved ones in designated outdoor places, access Health & Fitness and outdoor spaces, volunteer in the community, go to the on-campus salon, and more while remaining physically distant and wearing masks! Call now to learn more and schedule your virtual tour. TOUCHMARK AT HARWOOD GROVES FULL-SERVICE RETIREMENT COMMUNITY 701-552-9559 • TOUCHMARKFARGO.COM 2023298 © Touchmark, LLC, all rights reserved
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INSPIRED HOME | 17
Elegant and sophisticated in design, the Mini Ella pendant is hand-blown into a sculpted teardrop-shaped glass shade. When lit, the serene beauty of this pendant is enhanced by the contrast of the opal glass diffuser — ideal for kitchen island task lighting.
Sophistication meets simplicity in the Summit pendant by Tech Lighting. This sleek spun-metal cone adds subtle drama while adding a punch of task lighting onto surfaces below. Available in three graduated sizes, it’s ideal for kitchen island task lighting and dining room lighting.
18 | SEPTEMBER/OCTOBER 2020
This gallery area of the kitchen receives ample and hardworking lighting from this flush mount fixture. Although compact, this style can provide diffused, yet powerful and easy illumination.
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directional sconces or down-lit pendants can be incorporated for both task illumination and design statement. Kitchen Accent Often crossing into the category of ambient lighting, you can “play” a little here. More of a design factor than ambient and task lighting, popular places for accent lighting are above exposed countertops like an island, kitchen sinks or eating tables. For islands and peninsulas, select fixtures that scale correctly to the workspace. Leave ample clearance on each exposed side of the work surface so you won’t hit your head! A general rule of clearance is 30 to 36 inches between the surface and fixture, depending on the height or the diameter of the fixture. Pendants or sconces provide handy accent light over a kitchen sink. This is your chance to pop a practical little piece of jewelry into the room. Focusing on the right layers of lighting will help you make the most of your kitchen and dining spaces. From breakfast or an elegant dinner to a midnight snack, proper lighting will add enjoyment to every experience.
Simplicity and sophistication embody the characteristics of the Lexington Pendant by Tech Lighting. The large fabric shade is suspended from a round canopy and features a glass diffuser for a non-offensive glare-free wash of light. Ideal for kitchen islands.
4401 12th Ave. N / valleylandscaping.com / 701-232-7782
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INSPIRED HOME | 19
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PRODUCTS With A Purpose. ADS With A Purpose. From TriNova Wipe down your countertops daily with TriNova® Granite Cleaner. Daily:
Acidic cleaners can damage the sealant on your countertops. TriNova® Granite Cleaner has a neutral pH formula that makes it a safe, yet powerful option for all your stone surfaces.
Weekly:
Give your countertops a thorough cleaning. Make sure to get the backsplash and remove all the items off the counter when cleaning.
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Use a topical Granite Sealer to ensure your countertops are protected. Stone is porous, using a Granite Sealer will help keep the stains out!
WATER TEST: To test if your granite needs sealing, do the water test. Put a couple drops on the surface of your countertops, if it lays on the top of your granite it’s sealed. If it soaks in, you need to reseal.
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k KITCHEN
Kitchen Detail BY TERRI FERRAGUT | KITCHEN IMAGE COURTESY DURA SUPREME
W
hile following trends may feel like a fleeting endeavor, in kitchen design they often stand the test of time. From millwork to backsplashes, color palettes and design styles, we asked top designers for their thoughts on trends that are most popular for 2020. Take a look at what we learned!
22 | SEPTEMBER/OCTOBER 2020
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Mission Complete: Customized hood | Open shelving | Calcutta marble | Two-toned cabinetry, Hickory and Gale Force gray | Mix & match gold hardware | Hidden storage
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INSPIRED HOME | 23
Love the Blues White kitchens still remain popular, but it’s official. The blues have it! Blue and all its beautiful calming variations has kept center stage for the kitchen in cabinetry, wall color and tile. Muted shades of blues, blue green, navy and green hues are increasingly making their appearance.westernproducts.com
Double the Fun We love this one! For expanding a kitchen’s function and maintaining traffic flow, double islands in the kitchen are an integral feature. They’re beautiful, hard working and a convenient way to divide the area between meal preparation and serving or gathering. westernproducts.com
Bring on the Stone Age It’s the return of marble — Calcutta marble and lots of it! Boldly veined, this marble is taking center stage with designers. Using a marble slab backsplash with a matching countertop is easy to maintain, adds drama and achieves a clean, bold look. stonecountertopoutlet.com
24 | SEPTEMBER/OCTOBER 2020
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Now You See It, Now You Don’t Creative and cleverly hidden storage solutions are on the rise. Smart storage is essential for keeping clutter at bay and making the most of available space. From a coffee bar built into a full-height cabinet to narrow spice storage drawers, think vertically to max out storage. durasupreme.com
Steel the Kitchen Conversation Forget the ordinary. Custom-designed kitchen hoods are increasingly popular in our kitchens. This hood shown in steel becomes a beautiful focal point, center stage. Brushed steel banded with high shine adds elegance and visual interest. Copper, brass and zinc are optional metals. jwkitchens.com
A Little Compassion Goes A Long Way. September 4 - October 19,
2020 Stressless® Magic shown in Paloma Sparrow Blue
Stressless® Mary 2 Seat Sofa shown in Paloma Copper
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If you want to help the ones who are struggling but you’re not sure how, here’s something you can do right now that will surely be appreciated. Give $50 or more to charity, and we’ll give you hundreds off most Stressless® recliners, sofas and office chairs. Donate $50 or more to charity and we’ll give you $400 off Stressless® Mayfair in all Paloma leather colors, $300 off most other Stressless® recliners and ottomans (including Stressless® recliners with Power and Stressless® office chairs) and $200 off every Stressless® sofa seat as appreciation for your donation.*
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INSPIRED HOME | 25
Matte Black Rues the Day
The popularity of black is undeniable. Glamour and luxury meet in your kitchen space with Lenova sinks. Tough-minded durability and functionality blended with striking beauty. Crafted in stainless steel, the pull-down faucet features a two-function spray and an 360˚ effective swivel spout. lenovasinks.com
Better in Black
The “Cairn” farmhouse kitchen sink with faceted motif offers beauty to all kitchen interior design styles. Made of Kohler Neoroc, a composite material designed for durability, it resists scratches, stains and fading and is highly heat and impact resistant. Shown in rich Matte Black. kohler.com
Be Bold with Tiles
Add a signature style to your kitchen with the Cursive Collection by Crossville. Create patterns with triangles, circles, half circles and more. Available in nine colors including Golden Rod, Rose Gold and Iris. Watercolor effects on the edges create a handmade appearance. crossvilleinc.com
26 | SEPTEMBER/OCTOBER 2020
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Glamorous in Gold
Faucets and sinks are now available in plethora of beautiful golden metallics. This faucet-sink combo from Grohe proves that kitchen sinks and faucets have definitely moved up on the scale of importance. Beauty and function combine for the most demanding cooks. grohe.com
Hello, Yellow!
Right on track with the latest design trends that favor pops of color, Midas Yellow is just in time. Italian-made Ruvati is an industry leader in high-performance sinks. Made of 80% crushed natural granite, they are nonporous, resistant to stains, bacteria and extreme temperatures. ruvati.com. See locally at Northern Stone showroom, Fargo. northernstone.com
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Additional terms and conditions apply. ®/™ © 2020 KitchenAid. All rights reserved.
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INSPIRED HOME | 27
Powerful Marriage
Quantum by Falmec is an award-winning induction cooktop that features a powerful built-in range hood. Excellent cooking performance with nine cooking levels, high-suction efficiency and maximum silence creates a professional cooking system perfect for any cook in the kitchen. falmec.com
Never a Yawn Your energy level will remain high in a kitchen stocked with the elevated performance of Smeg Italian kitchen appliances. From toasters to refrigerators, these quality kitchen elements meld high technology and style, resulting in amazing culinary additions to your kitchen. smegusa.com. See locally at Creative Kitchen, Fargo. creativekitchenfargo.com
28 | SEPTEMBER/OCTOBER 2020
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NEW BEGINNINGS – LOVE WHERE YOU LI VE
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For Love of Larders BY TERRI FERRAGUT | PHOTOGRAPHY COURTESY DURA SUPREME CABINETRY
A
n old-school refrigeration method currently undergoing a chic renaissance is the larder, a European term for the American “pantry.� The earliest recorded use of a larder was 1305; they cooled food for more than 600 years until the refrigerator was invented in 1913. During the Middle Ages, food was
30 | SEPTEMBER/OCTOBER 2020
purchased in bulk, so storage rooms were needed for different types of food. The larder was originally a cool room or cellar for storing food, especially meats that were placed in large barrels sealed off from air with lard for preservation. Essentially, a larder is a large, sometimes walk-in cupboard used for storing food.
Cold larders rely on adjustable vents that lead outside of the home to both cool the temperature and air out food products naturally. Cold pantries are still popular across Europe, where some believe modern refrigeration alters meats and cheeses. Most produce is actually happier in a cool room as INSPIREDHOMEMAGAZINE.COM
Enjoy Life.
Your Brunsw ick Billia rds dealer f or near ly 52 year s. Model Shown: De Soto
Larders with hidden storage. Dura Supreme Cabinetry: Dempsey door style in Gale Force blue finish — Craftsman door style in Hickory finish with a Morel finish. Granite backsplash: Calcutta.
Model Shown: Oakland II
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2420 S University Drive • Fargo, ND opposed to a refrigerator, as are eggs, bread and hard cheeses. The natural cooling process can also preserve dry goods like spices and grains for longer periods of time. Stateside, a modern rebirth of the traditional larder has become an increasingly beautiful kitchen staple. As a stand-alone unit, it’s a cross between a kitchen cupboard and storage INSPIREDHOMEMAGAZINE.COM
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INSPIRED HOME | 31
This larder cabinet is designed as a beverage center with apothecary drawers used for housing beverage stir sticks, sugar packets, creamers and other coffee and home bar supplies.
room. Larder styles vary, but what they all have in common is the ability to store a range of food or kitchen wares in a combination of drawers, shelves and pullouts. Today’s kitchens are homes for many essential appliances and cooking tools, which highlights the need for updated organization. Sandy Kloncz, lead designer for Dura Supreme, says there are two primary concerns most homeowners have about their kitchens. “If you said, ‘keeping things clean’ and ‘keeping things organized,’ then you would be in sync with the hundreds of homeowners I have come into contact with throughout my years as a designer,” Kloncz says. “There is a growing trend now toward ‘centers,’ which are geared toward addressing both of these important concerns.” These areas are specifically designated spaces in the kitchen designed for particular functions. Baking, beverage and breakfast centers are popular because everything you need for a specific purpose is all contained in one space, saving time prepping/gathering
Beneath the larder, two-tiered storage reveals a perfect place for coffee pods, tea bags, stir spoons and other beverage supplies. Convenience to start your day! Two roll-out shelves create the perfect breakfast center. Power for a toaster and divided storage to organize all the daily pantry items fulfill household needs for their morning routines.
32 | SEPTEMBER/OCTOBER 2020
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A wine rack houses your favorite wines and a glass rack and shelving provide optimal storage for barware. A power supply in the back helps power blenders or other small appliances.
Roll-out shelves make the operation of appliances easy and a cinch to tidy up. Pocket doors cleverly hidden, allow the bar to remain open — easy to access for you and your guests.
naturally fresh Hildebrant Farm
“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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INSPIRED HOME | 33
Beneath the counter, a drawer and roll-out shelves in various heights provide easy access storage for pantry items — baking accessories, rolling pins, mixing bowls, and more. Calling all bakers! This is every baker’s dream — the ultimate hub. A wide roll-out shelf stores your KitchenAid mixer, making it easy to use and put away. Shelves and apothecary drawers store tools, ingredients, mixing bowls and treasured recipe cards.
before and putting away/cleaning after. A beverage center performs as a highly functioning coffee station or a complete home bar setup. A storage center larder may be used as a handy breakfast station or as an efficient baking center to keep prep and cleanups quick and easy. Resting at countertop level, the larders are designed as combined work areas and storage. Options such as pocket doors or power stations for operation of small kitchen appliances create highly effective workspaces, with appliances housed discreetly behind the cabinetry. As homeowners seek more kitchen storage solutions to keep countertops clutter-free while maintaining everyday items close at hand, the need for specified kitchen storage centers is increasing. With customized, detailed organization married to beautifully designed cabinetry, you need to love a larder of your very own! The island positioned close to the baking center provides even the most demanding chefs an area to work efficiently. Close access to all items needed to create the perfect menu for guests is a welcomed must.
34 | SEPTEMBER/OCTOBER 2020
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Q&A
Can I select my carpet, appliances and paint colors? Yes, within cost allowances provided. Will FEMA require flood insurance? No. The property is above base flood elevation established by FEMA. Q. Can I add a full basement, another garage stall or two and a 3rd bedroom? Absolutely.
Open Floor Plan | Vaulted Ceilings Custom Cabinets | Custom Closet Systems Oversized, Heated Garage with Wide (18 ft.) Overhead Door Fireplace | Oversized Windows for Abundant Natural Light Home Security System | WIFI Controlled Thermostat WIFI Garage Door Opener | Outdoor Patio Wheelchair Friendly Plans | One Level Living
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DIRECTIONS
From 52nd Ave. S (East of I-29), go south on 31 St. S. After about 1 mile, turn left on Maple Leaf Loop south. facebook@BrekkeCustomHomes
The Kalos’ practical, one-level living design of their rambler home has added curb appeal with white-framed black windows and attention-grabbing dormers and gables. Composite slate shingles, siding with two shades of gray, stone veneer, and the warm wood tones of the doors and pillars are beautiful in their own right, and provide cohesive texture when mixed together.
Long Distance Design STORY & PHOTOGRAPHY BY JILL OCKHARDT BLAUFUSS
Comfort and warmth bathe this open concept kitchen. The pitch of the vaulted ceiling integrates with the horizontal line of the cross beams creating a stunning architectural design experience.
One challenge in building remotely is the task of visualizing not only the design factors, but also the material samples you need to choose from.
Simple, warm and functional, the Kalos chose a free flowing and open design concept for their interiors.
I
t is said that practice makes perfect and, in 29 years of marriage, Jeff and Trina Kalo have now built a total of six homes together. With that kind of practice, you can bet they’re both well-versed in understanding what they needed as a family from their home, considering both function and style. So when it came time to build their new lake home on Ottertail Lake in Minnesota, almost four hours from their home in Sioux Falls, South Dakota, even though proximity to the job site wasn’t on their side, familiarity with the process of creating the perfect lake home sure was. One challenge in building remotely is the task of visualizing not only the design factors, but also the material samples you need to choose from. “It was a lot of looking
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at pictures, working to understand blueprints, picking out designs and swatches,” Trina Kalo says. But she credits her husband Jeff ’s ability to easily visualize design components in making those big final decisions. As chance would have it, the Kalos’ sixth home was designed and built by Gregg Larson, a longtime friend of the family who grew up neighbors to the Kalos in his teens. “Mr. Kalo was an avid hunter, and I begged my way into a few hunting outings,” says Larson, owner of GRL Homes. “His idea of fun was doing as much physical labor as humanly possible while doing all daily tasks. I would walk over and bug him with the game of 10,000 questions.” Larson grew older and the Kalos eventually moved away, but they stayed in touch. Larson currently runs the construction and
hotel development side of Dakota Legacy Building, and he fell in love with designing and building custom homes on the side. “My background of developing hotels puts a lot of really cutting-edge ideas in front of me that I can reflect on,” Larson says. “Adding that to having had the opportunity to design nearly every lake home in my lake shore development has given me confidence more than anything.” It was a powerful pairing then for Larson to join up with the 34 years of expertise at Poss Woodworks and Design in Fargo. Owner Sheldon Poss and his team collaborated long distance with the Kalos to design all the cabinetry and shelving throughout the home plus the wood beam work. “Aside from the necessary in-person visits, much of the communication was over texts, emails and INSPIRED HOME | 41
It is a home designed around comfort and intimacy.
“We didn’t want anything too ornate, just comfortable,” Trina says. The floor-to-ceiling fireplace, with varying tones of warm and light stone, is prominent without overpowering the space.
With the higher vantage point on the banks of Ottertail Lake, the Kalos enjoy a captivating view that is the focus of the design of the open-concept kitchen, living and dining areas.
Ruby, the family dog, enjoys at least two walks a day with Trina when the Kalos are at the lake. “When Friday comes, it’s so nice to just turn off the monotony of the work week and relax,” she says.
phone calls, and it worked,” Poss says. Clara Erickson, a design specialist for Poss during the Kalos’ build, helped them through some big decisions. “Clara is a real gem,” Trina says. “She always gave 100 percent to me.” Erickson quickly gained an understanding of the Kalos’ style and had an unobtrusive way of giving her opinion about different material options. “She was just spot-on with everything,” Trina says. “And when it came to communication, she got back to me most INSPIREDHOMEMAGAZINE.COM
of the time within the hour.” Erickson says, “The Kalos were unassuming and down to earth. They were flexible and open to suggestions, while still communicating their preferences with kindness.” She defines the Kalos’ design aesthetic as simple, warm and functional. They wanted the interior designed within the parameters of an openconcept rambler. With a lofty, vaulted ceiling over the living, dining and kitchen areas, Trina says
a challenge arose when considering how to get lights over the kitchen island. Larson stepped in with an idea of adding a pergolastyle beam feature over the kitchen. “With the main ceiling so high, the kitchen gave the best area to give separation and create coziness,” Larson says, citing the strong collaboration with Poss in figuring out the logistics of the feature. “Poss did a wonderful job taking that concept to reality.” Great importance was placed on the kitchen INSPIRED HOME | 43
The Kalos primarily cook and dine outdoors on their stone paver patio. In the evening, they love to move to the three-seasons room and use the retractable screens to keep the room bug-free while enjoying a fire in their much-used outdoor fireplace.
as a casual gathering space. And the outdoor patio and grill area, with its stunning view of the lake, was given the treatment as a livable extension of the house. “We love to hang out on the patio before and after our meals, just watching boats go by or people windsurfing or paddle boarding,” Trina says. The Kalos are avid hunters and fishers, and Trina says dove, deer, pheasants, goose and duck are most often on the menu. “Ninetynine percent of our meals are wild game, 44 | SEPTEMBER/OCTOBER 2020
and there isn’t any meat we don’t cook on the grill,” she says. “We have almost all of our meals on our patio, and if it’s too windy we go into the three seasons room.” The Kalos’ three season’s porch features a grand stone fireplace and automatic screens that allow them to enjoy outdoor living bug-free. It is a home designed around comfort and intimacy. They created not one, but two master suites — one for themselves and one on the opposite end of their home to give guests a
true retreat when they visit. “We’re not ‘have 20 people at our house’ type of people,” Trina says. “We prefer more intimate gatherings. We take in the lake atmosphere, go fishing, hang out down by the dock, jet ski or paddle boat.” When packing up to return home to Sioux Falls, the Kalos only have to glance through their grand set of windows to view the fading sunset over the lake and to know that the tranquility of lake living is just another Friday away. INSPIREDHOMEMAGAZINE.COM
Phyllis and Sheldon Poss, owners Poss Woodworks and Design, Fargo
Contractor: GRL Custom Homes, Gregg Larson, owner, project manager Cabinetry: Poss Woodworks and Design, Fargo Landscaping: Lake Shore Services, Fergus Falls, MN
Gregg Larson owner/project manager, GRL Custom Homes
“Lakeshore services built a beach area for us so we can utilize every part of the lake side of our lot,� Trina says. The shoreline landscaping provides a stone staircase and two levels of rock barriers to create a platform for beach chairs and a relaxing space by the water.
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INSPIRED HOME | 45
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t TRENDS
Kitchen Encounters
48 | SEPTEMBER/OCTOBER 2020
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Bill Tweten, Kitchen designer, CMKBD, Western Products, Inc.
STORY BY BILL TWETEN
W
hat’s new in undoubtedly one of the most important areas of our home? We asked designer Bill Tweten of Western Products that exact question. Recently returning from KBIS (the Kitchen & Bath Industry Show), he was enthusiastically armed with fresh kitchen design ideas you’ll want to know! Natural stone is displayed beautifully on countertops and on backsplashes in this contemporary kitchen. Calcutta marble with its pronounced veining offers a clean, fresh look for this kitchen. Another plus? Efficient use of materials. Images courtesy Thoen & Associates.
Light it up! Hide LED lighting everywhere. Illuminate drawer interiors, recessed into floating shelves, run vertically along glass cabinets interiors, light toe kicks or anywhere else your imagination takes you.
Create a statement in your kitchen with lighting that draws a wow from your guests. The Zhane suspension is ultra-modern in design and produces a glare-free wash of light. Elegant and hard-working, it's perfect for kitchen task lighting.
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Open Concept It is interesting to see a developing trend of kitchens becoming a “stand-alone” room. This “open concept” with the kitchen/dining/ living room all in full view, might not be for everyone. Some clients still prefer some separation with the kitchen “out of view” from the other living areas. If the kitchen is in full view, adding a butler pantry to hide much of the countertop clutter is a popular addition. Another fun trend is to have two islands. This expands the kitchen’s functions and maintains traffic flow by dividing meal prep areas from serving areas. Mix It Up with Color Kitchens continue to transform and evolve in interesting ways. White kitchens
are still popular for 2020, but more color is being incorporated into the all-white color scheme. Color may be added as accents or larger blocks of contrasting cabinet tones. Darkstained islands, navy painted base cabinetry with white uppers, black painted cabinetry in the mix, golden bronze hardware, largescale patterned backsplash tiles and darker flooring — all add power. Cabinetry finishes are warming up — warm grays, brown and earthy tones on the trend. A preference for matte finishes over shiny, different textures and a mix of hardware to add interest is gaining ground. Soft-hued cabinetry colors like light green, greige or pale blues with natural wood, bamboo or rattan accents are creating a stunning effect. Color can greatly transform how you feel about a space. Welcome Walnut Darker cabinetry is definitely trending back in — especially walnut! Darker-toned cabinet stain, black painted cabinetry and dark countertops give a more luxurious feel to the kitchen, especially when mixed with the new honey bronze hardware tones available. INSPIRED HOME | 49
Crystal Cabinets brings you this transitional beauty. The hidden baking center displays Encore doors in Bisque Matte and double islands boast Cold Spring Venatino marble —a perfect space for even the most novice baker. Images courtesy Thoen & Associates.
Welcome walnut! Darker cabinetry is trending back. Darker-toned cabinet stain, black painted cabinetry and dark countertops give a luxurious feel to the kitchen. The new honey bronze hardware compliments the darker finishes perfectly.
Think beyond choosing between bake or broil. Combination steam ovens open an entirely new world of culinary possibilities by combining the precision of convection with the health benefits of steam. subzero-wolf.com. Locally, rigels.com.
50 | SEPTEMBER/OCTOBER 2020
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Trending color is not only for cabinetry, paint and tile. Welcome color to your appliances to add a pop of wow! With the DacorMatch Color System, choose any color imaginable.
Marble — and Lots of It! The classic Carrara marble pattern is being replaced by Calcatta, which has more pronounced veining. Backsplashes using the same material as the countertop stone or quartz offer a fresh, clean look, streamlining the number of materials in a kitchen. One of my favorites — using a natural stone slab on the backsplash to create a beautiful effect behind open shelving! Light It Up Select decorative lighting that makes a “statement” and hide LED lighting everywhere. LED lighting strips can illuminate drawer interiors, can be recessed into the bottom of floating shelves, run vertically along glass cabinet interiors, light toe kick spaces and anywhere else your imagination finds space for this very sleek, low-profile lighting solution. Cook with Class Appliances are heading toward more slate finishes, black stainless, matte black and colors! Stainless has been the color of choice for two decades and that is slowly changing to other newer finishes. Now, even aqua- or saffroncolored ranges are available! The poppy, olive green and harvest gold appliances of INSPIREDHOMEMAGAZINE.COM
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the ’70s may creep back in, which would be fun if they would last 30 years like the old ones did! Another very important trend are custom hoods, covered in every imaginable way. We are seeing incredible things in hood materials and design, which create a great kitchen focal point. Help has Arrived Steam ovens are all the rage! I’ve had many new kitchen owners selecting steam ovens to place over their single wall oven. Induction cooktops are gaining over electric and gas cooktops, and the sinks with twotiered designs with multiple accessories are incredible. Four-door refrigerators, faucets with a classic, timeless design — all make the kitchen your most appreciated space. Keep It Simple If you are planning a new kitchen, take advantage of the latest designs and technology. They will change your world. With that in mind, a sleek simplicity is being seen in many of today’s new kitchens. Keeping things simple allows the materials to speak for themselves. The most important thing? You are going to love your new kitchen!
For more information on making your kitchen beautiful, contact: Bill Tweten, CMKBD Lead Designer Western Products, Inc. 474 45th St. S. | Fargo, ND 701-280-5996 (direct) 701-232-6666 (fax) billt@westernproducts.com westernproducts.com
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With an incredible view of the Eiffel Tower, the Jardins du Trocadéro was the perfect place to take a cliché yet classic photo with this Parisian icon.
TRAVEL
The Rhythm of Paris
The Galeries Lafayette, a mall that houses only the highest brands (hello Dior, Balenciaga, and Chanel), showcases these vintage ads on the way to their roof’s panoramic view of the city.
STORY AND PHOTOGRAPHY BY BAILEY HOVLAND
T
he French language has a soft rhythm that’s easy to fall into. It seamlessly blends with the daily sounds of Paris: the steady foot traffic against the cobblestone, an accordion player on the corner tirelessly working his way through “Le Mer,” the fluttering of pigeons as they dive to avoid bicyclists, mopeds and Chanel pumps. And although my French was limited to the “pardons” muttered trying to get off the Métro and the “merci beaucoups” offered apologetically to the waiter who patiently watched me read the menu list five — no, six — times, it was a language I loved listening to.
54 | SEPTEMBER/OCTOBER 2020
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INSPIRED HOME | 55
A winding path leads the way to the top of Sacré-Cœur, the Basilica of the Sacred Heart of Paris.
The Sacré-Cœur houses many incredible features, like the ornate Apse mosaic, and is rumored to be the home to the Sacred Heart of Jesus Christ.
56 | SEPTEMBER/OCTOBER 2020
The Église Saint-Paul-Saint-Louis mixes Italian design and French Gothic features with Dutch high ornamentation (seen in this sculpture of Jesus).
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Each passerby picked up the cadence that the last had left, adding a rhythm to our late lunch. We were sitting out on the terrace of Au Canon des Invalides, the Eiffel Tower visible a few blocks away over my right shoulder. I had flown to Paris to visit Kat Nicholson, a Maryland native and fellow Concordia graduate. She was finishing her master’s degree in international affairs at the American University of Paris and had generously agreed to be my hostess and tour guide for the week. And, as it was my first trip overseas, we had plenty of touring to do. Of course, I wanted to see all the tourist staples: the Eiffel Tower, the Arc de Triomphe, Notre Dame and the Louvre. We had checked off the Arc de Triomphe almost immediately, as Kat’s apartment was just a block and a half away from the iconic arch. And, over the ensuing days, we checked off most of the main monuments. I posed in front of the Eiffel Tower, climbed the steps to the Sacré-Cœur and looked out over the city from atop the Galeries Lafayette. We wandered through the cobblestone streets of Montmartre and explored the Moulin Rouge neighborhood. And, despite how strikingly beautiful each architectural feat and Parisian district was, nothing could compare to the food and fashion. In the mornings we would visit local
"La Joie de Vivre,” a statute group of artistic muses carved of stone by French illustrator and sculptor Léon-Ernest Drivie, is one of the many sculptures in the Jardins du Trocadéro.
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The statue on top of the Sacré-Cœur overlooks the entirety of Paris, seeing all from its perch.
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INSPIRED HOME | 57
Home Builders Association of Fargo-Moorhead presents
The Arc de Triomphe honors French soldiers who died in the French Revolutionary and Napoleonic Wars, a distinct feature of the Champs-Élysées, Paris' famous boulevard.
September 19-20 & 26-27
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pâtisseries where I ordered warm almond croissants, a breakfast from which my tastebuds still have not recovered. In the afternoons, we would sip espressos and chat, planning our nightly escapades. And, in the evenings, we would sit out on restaurant terraces, splitting an order of French fries over German beer. Each new culinary experience was a journey itself. And the way Parisians dressed? Colors were kept to a minimum, used only to make a statement. Black was the norm. Every woman wore dark skinny jeans accented by fashionable trench coats, minimalist gold jewelry and heels. I had never felt more like I belonged. Yet every adventure must come to an end. On my last day in Paris, after a morning of walking along the Seine, touring the Tuileries Garden and admiring the architecture of the Louvre, we had decided to accomplish one of the last items on my list: finding an authentic French charcuterie board. We came across a lovely cafe in the 7th arrondissement, where we could split a bottle of wine and charcuterie board for less than 30 euros. It was an easy decision. We enjoyed an earthy bleu cheese, its sharp bite softened by the full-bodied flavor of our Bordeaux. The waiter supplied an endless stream of sliced baguettes, teasing lightly about how we had not eaten enough of the pâté. Pigeons hovered at our feet, scattered by the constant foot traffic. Passersby drifted by, talking about the weather, the events of the day and their evening plans. And, so, we sat on the cafe terrace and listened to the rhythm of Paris go by. INSPIREDHOMEMAGAZINE.COM
Seen from the roof of Galeries Lafayette is the Palais Garnier, which houses the Opéra National de Paris, the primary opera and ballet company of France.
The Louvre is among the world's best art museums, containing masterpieces by famous artists, from Michelangelo to Leonardo da Vinci — and even hosted Beyoncé in one of her 2018 music videos.
We enjoyed an earthy bleu cheese, its sharp bite softened by the full-bodied flavor of the Bordeaux.
Cafe Au Canon des Invalides is tucked away on a small side street in the 7th arrondissement of Paris, offering a calm and quaint atmosphere.
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INSPIRED HOME | 59
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c cuISINE
Harvest Haul STORY BY CHEF GRANVILLE
Fall is a time when our counters are covered with flavorful bounties of our gardens. Chefs and home gardeners enjoy "capturing" summer flavors in a bottle or jar.
Fantastically juicy sweet vine-ripened tomatoes cover kitchen counters along with peppers, and last harvest corn.
One of the most wonderful aspects of fall is sharing home grown produce with family and friends.
A
t this time of year, kitchens are heaving with canning and pickling jars as home gardeners and chefs try to catch summer flavors in a bottle or jar. Fantastically juicy, sweet vine-ripened tomatoes cover kitchen counters along with peppers and lastharvest corn. There is a simple beauty to this dance as it involves family and friends sharing traditions and unique flavor combinations, following generational recipes and techniques while inviting new takes and tastes. One of the most wonderful aspects of this autumn ritual is the sharing. The generosity is genuine, and it’s also a subtle nudge for bragging rights and compliments. Everyone deep down wants a blue ribbon for their efforts — and rightfully so. Tomatoes are my thing. I shake with anticipation every summer waiting for those
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first “real vine-ripened” tomatoes. Introducing their thick meaty slices to Mr. Bacon and Miss Lettuce is a ritual in my house. Warm toast, creamy mayonnaise — it is a sandwich fit for kings and queens. I will put up a few jars of tomato salsa, both yellow and red. Each has a different flavor profile, but my new focus is intensifying those flavors by using two different techniques. I start by cutting those large beauties into quarters, de-seeding them and then lightly salting them with kosher salt and a sprinkling of coarse black pepper. Then I place them on a rack set in a sheet pan and dehydrate them at 140 degrees for a day or two in my oven, which has a dehydrating setting. You can use a regular oven, but it will take longer without the convection airflow. The aim is not to dry them all the way but to concentrate the flavor by pulling all that juiciness back
“Cooking is a philosophy not a recipe unless its pastry, and then its chemistry” Marco Pierre White
into the flesh while maintaining nutrients. Once they are at this stage, I will vacuum pack them, which furthers the concentration process, and then I freeze them. I do the same process with others, skipping the dehydration step. Now I will have highly concentrated tomatoes that still have shape and form that I can use in a variety of ways all through the winter without all the fuss of canning. OK, yes, there is more, much more. Let’s not put away the grill or smoker yet as there is more fun to be had. INSPIRED HOME | 63
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Wine Time!
There comes a time in a cook’s life when you have developed your personal taste panels, technical skills and a certain way you approach food. You have cooked enough recipes to the point they are just guidelines as you follow your own instincts. In cooking it is easy to adjust, add a little of this and some of that, not so in baking and pastry. As an example, tomato soup has been a staple of American households for decades. At some point, some cook said, “Let’s toss a bunch of fresh basil in it.” Voila, tomato basil soup becomes a new staple. But wait, then another cook or perhaps the same one said, “Let’s add some roasted red peppers to the tomato basil soup” and now we have roasted red pepper tomato basil soup. Unleash your inner chef, take a favorite dish and spin it. Looking at my bounty from the farmers market, I map out a game plan for each.
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Charring vegetables creates a perfect smokiness. Add to soups, sauces or a variety of dishes for extraordinary flavor.
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Dehydrated strawberries, dried and ground into powder will add the refreshing taste of summertime to any recipe.
Add a flavorful wow to dishes with the distinct taste of red peppers, dehydrated, dried and ground into powder.
Gently smoked tomatoes, red peppers, jalapenos and yellow onions- a perfect start for something great.
“You can make a pastry chef into a good cook but, you cannot necessarily make a good cook into a pastry chef.” Granville Wood
Here are a few more plans for all those lush tomatoes. First, I will gently smoke a number of tomatoes, red peppers, jalapenos and yellow onions. These will become a base for my smoky BBQ sauce, along with the usual suspects: vinegar, sugar and more. I will make one chunky, which I use as a BBQ condiment with a steak or grilled chicken, and I will blend some into a smooth, more traditional one for basting my grilled items. Next is a grilled red pepper relish. Grilled red peppers with a hint of smoke, charred so the skin peels off, are finely diced along with onion and garlic, also finely diced. This is cooked down slowly with a touch a sugar and splash of apple cider vinegar until it
becomes jammy, then it is finished with fresh herbs of your choice. Basil, cilantro, parsley, chive or maybe a little of each. Adjust the seasoning to your taste and you have a nice an accompaniment to a grilled chicken or even a mild cheese. I make a similar version with tomatoes for a heady tomato basil jam that rocks a grilled cheese sandwich. Here is another pantry staple for the long winter, hot tomato chili oil, which is amazingly simple to make and a great finishing touch for a pasta dish or drizzled over grilled fish or chicken. Also try grilled corn relish or salsa, roasted North Dakota sweet potatoes and, of course, powders. Think about the money saved and pure flavors you have captured. I love sweet potatoes and North Dakota
Red pepper relish—a perfect partner for grilled chicken or a heady topping for a grilled cheese sandwich.
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grows some of the best. I roast them until just tender and then split them in half. I brush the flesh side with melted butter and season with salt and pepper. When cool, I vacuum pack them and freeze. In the dead of winter, out they come. I sear them flesh side down to caramelize, and then I pair them with roasted salmon and wilted kale. Powders have endless possibilities. Charred carrots, smoked mushrooms, roasted beets, whatever you fancy. Dehydrate until completely dry and grind to a powder with a little kosher salt and then store in an airtight jar. Use them like you would a spice to put that wow factor in your food. Enjoy playing in the kitchen with all of summer’s treats.
Find us on Pinterest for some of Chef Wood’s all- time favorites! INSPIRED HOME | 65
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Good Bread
STORY AND PHOTOGRAPHY BY LAUREN FERRAGUT CARLSON
68 | SEPTEMBER/OCTOBER 2020
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Pastries, cakes, cookie, bread—anything with yeast was my domain.
Fresh, homemade bread slathered with Irish Kerrygold butter — it just doesn’t get any better.
F
or years I have been the baker-in-chief at the Carlson household. Pastries, cakes, pies, cookies, bread- anything with yeast was my domain. I bake for fun, I bake for my side-gig, I sometimes bake for no reason other than wanting to and then I give away the goods to friends and co-workers. This is how our kitchen-life carried on for the 15 years we’ve been together. On the night I told Craig I was pregnant he took it upon himself to help out by cooking dinner every night. And that he did! I sort of assumed this would end after I had the baby because 9 months is a long time to cook exclusively. Cooking was something we did together, our hobby. But after the baby came
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he just kept on cooking. This is around the time he began his foray into yeasted food adventures. One night he was making steamed bao, a Chinese steamed bun—inside was tender pork loin. Unlike traditional Asian dumplings, bao are yeasted and their rise is a result of steam. He made eighteen bao, but still had quite a bit of dough left over. He decided to shape the dough into a small loaf and bake it like bread. The result was the best homemade sandwich bread I have ever tasted. For years he had been asking me to figure out how to make really great sandwich bread. And the truth be told, I never quite figured it out despite trying dozens of different recipes. He accomplished it on a
whim and on one try! To this day, he calls it “good bread” and makes it at least once a week. Good bread is a slight misnomer. I think it is superior bread. I never grew up with Wonder bread, but I’ve heard about its legacy. I think my husband’s “good bread” is something quite similar. It is soft, moist, spongy—the quintessential sandwich bread. A few times of month he throws in Kalamata olives, which ups his sandwich bread game a lot. A toasted slice of it with some ricotta, tomatoes, and basil is the perfect, quick and healthy lunch. And it is packed with nutrition. So, for now and for the unforeseeable future, in our household, we’ll be sharing our yeast stores. INSPIRED HOME | 69
Let your mixed wet ingredients stand for 7 minutes until yeast is alive and frothy.
Slowly combine, adding the dry ingredients into the wet. Attach the dough hook.
Olives are totally optional, but we love them. They add a great briny bite to bread.
Knead for a few minutes. Add additional flour sparingly until the dough does not stick to your hands.
The warmer the room, the faster your dough rises. A cooler room means slower growth and more flavor.
There is a technique to kneading, but it is quite simple. If my husband can do it, so can you.
Place "loaf" shape into a buttered 9"x 5" pan. Allow the dough to rise for one hour. Bake at 375 degrees.
70 | SEPTEMBER/OCTOBER 2020
Allow the bread to cool before slicing.
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Good Bread WET INGREDIENTS: ½ cup whole milk ⁄3 cup warm water
1
1 tbs active dry yeast 2 tbs melted butter 1 tbs olive oil 2 tbs sugar ¼ tsp salt DRY INGREDIENTS: 2 ½ cup bread flour + more for dusting 2 tbs sugar 1 tsp baking powder ¼ tsp kosher salt Optional: 1 cup Kalamata olives, drained, pitted and coarsely chopped
METHOD Use a stand mixer with a dough hook. Warm the milk in the microwave for 30 seconds and add it to the stand mixer bowl, along with the rest of the wet ingredients. Briefly hand mix with a whisk. Let stand for 7 minutes, until the yeast shows you it is alive and frothy. Mix all the dry ingredients in a separate bowl. Put the dough hook on the stand mixer and turn to the lowest speed setting. Slowly add the dry ingredients to the wet. When the dough comes together, mix until somewhat smooth – usually 5 or so minutes. Add the chopped olives. A bit of manual mixing with your hands will help incorporate the olives. Take the dough out of the mixing bowl, and place it on a floured surface. The dough will be wet, and may need up to ¼ cup of additional flour. Knead by hand for a few minutes and add a little flour, sparingly, until the dough stops sticking to your hands. Form the dough
into a ball, and place in a clean, lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot for 1 hour until doubled in size. Punch down the dough and knead for another minute. Shape into a ball then form it into a “loaf” shape and place in a buttered 9” x 5” pan. Let rise for one hour. Bake at 375 degrees for 40-50 minutes until the top of the loaf is a nice dark brown. Let rest. As tempting as it is to cut into warm bread doing so releases all the moisture. I typically make bread at night and let it cool overnight. Enjoy!
Wine Wisdom
Martha Stoumen Zinfandel Dry farmed and organic, this single-vineyard Zinfandel hailing from Mendocino County is full of great flavors that remind me of fall. Spiced plum and black tea notes lead to a perfectly rounded mouthfeel with gradual tannins. Great for curling up with your favorite charcuterie or enjoy it with any roast meats.
Chelsey Malstrom, Seven Sisters Spirits, Detroit Lakes, Minnesota
Corte Armano Valpolicella Ripasso The word “Ripasso” means re-passed in Italian, which is fitting for this wine. Not only are these grapes hand-picked, but, after their 10-day maceration, they are also put on racks and stored for up to a year. They then re-pass or press the fruit again six months before bottling. This process gives way to a bright ruby red wine, full bodied and silky smooth. It’s very luscious and goes great with hard cheeses or perfect with roast lamb.
Cheers! Chelsey Malstrom
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INSPIRED HOME | 71
r REFLECTIONS
Assorted art pieces from Fermie Studios, SRJ Ceramics, Catie Miller and MSUM art students.
In support of form AND function STORY AND PHOTOGRAPHY BY DAYNA DEL VAL
M
Ceramic mug by artist, Catie MIller.
72 | SEPTEMBER/OCTOBER 2020
y husband and I have started a daily livestream on social media about his fall into alcoholism and our joyful journey back to sobriety. We record it in the mornings, so we always have big mugs of something hot to drink — coffee for him and milky black tea, often sent by my mother-in-law from England, for me. I noticed after the first couple of episodes that we were using these generic, made-in-China mugs that have no special significance beyond being big — an absolute requirement for me particularly because I drink so much tea. Many of you know that my day job is to represent the arts. We literally have turned the phrase #SupportLocalArt into our unofficial mission statement. And ceramic artists are a big part of our partnership. I had INSPIREDHOMEMAGAZINE.COM
It’s so much more fun to drink out of something that is not only one of a kind but that is made by someone I know. some locally made mugs, but they weren’t the right size for what we needed. So, I put out a call to the many local ceramic artists and started buying one from each of them. Now when we get on, I can show off and introduce these artists and their usable art to our audience. It’s so much more fun to drink out of something that not only is one of a kind, but that also is made by someone I know. I can see their design minds at work in the shape of the handle. I can recognize their style in the design patterns. I happily think about each of them as I peruse my selection in the morning and pick out my cup for the day We have plates, cups, pitchers, bowls and platters from a number of local artists, too. Some I bought, some were gifted to us, and some I commissioned. My husband and I have made a commitment to purchasing ceramic art when we travel. It’s so fun to be able to talk about various pieces on the table, to remember the trip and the artists, if we were lucky enough to meet them in person. For anyone wanting to support local artists, this is an excellent way to do it because you need all those things anyway. You’re going to drink out of mugs and cups and eat off plates — why not have a great story to tell around them? Why not decorate your tables with an eclectic conversationstarting series of locally made pieces? It’s true they often cost more than a big box purchase, but there’s a human component to these items. There’s an artistry that can’t come from mass-produced items. And there’s the wonderful knowledge that you are supporting a local small business, too. The one challenge is to not treat them as too precious. You have to use them and be prepared to break them, just like all your dishes. But then you get to go back and make another purchase. And the cycle and the story collecting continues. 73 | SEPTEMBER/OCTOBER 2020
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