Dockside - Early Summer 2011 by Big Fish Works

Summer 2011

Boldly going

outside:

Outdoor living trends Dockside Edibles:

Local and

Organic

Season Preview:

Find your fun close to home this summer

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The Best Events…

DOCKSIDE Publisher:

Jennifer Sorenson jsorenson@swpub.com

Editor:

Angelo Gentile agentile@swpub.com

Designer:

Brian Sorenson bsorenson@swpub.com

Are On Lake Minnetonka & Mississippi River!

Contributors this issue: Vicki Bont, Amy Lyon, Sarah Tieck Advertising Sales: 952-345-6577 Dockside is published quarterly by Southwest Newspapers. For advertising information, call 952-345-6577. For general comments and questions, send e-mail to agentile@swpub.com or call 952-345-6676.

2011 Public Cruise Schedule!

• Mon-Wed-Fri 11:30 a.m.–1 p.m. Narrated Sightseeing Cruises $13.50 • Tuesday Night Happy Hour & Pizza Cruise “Free Pizza” $25.50 • Sunday Brunch, 11 a.m.–1 p.m. Includes Brunch, Sodas, Juices & Coffee! $30.50 • Children under 10—50% OFF • Reservations Required Sightseein

g Special $ 3 per perso n

On the Cover: Welcome to summer and outdoor living. This inviting scene from TimberTech (see Timbertech.com) shows how decks have evolved. Decking is no longer a lumber business, it’s a lifestyle and home design business. Read more about trends in outdoor living starting on page 16. Photo courtesy of TimberTech.

Use Code DC 0311.

ABOUT DOCKSIDE MAGAZINE We love our lakes in Minnesota, in every season. Dockside Magazine covers lake life all year round. Publishing four times a year, the magazine invites readers to enjoy an engaging mix of features covering lifestyle-related stories and recreational-oriented topics, capturing the passion we have for playing and living on our gorgeous Minnesota lakes. We focus our attention on Lake Minnetonka, Prior Lake, and all of the scenic lakes in our southwest metro region. Welcome to life on the lake.

952.474.8058

To advertise, contact Bob Suel, 952-345-6577, bsuel@swpub.com. 216423

www.TwinCitiesCruises.com Dockside ◆ Summer I 2011

departments

features

Launch

5 Giant regatta this August; strawberry season is here; walleye stamp; more

Fashion Season Preview

Hometown Fun This summer, try these options for finding fun closer to home.

Dockside Edibles

8 Lake Lifestyles

Eating Local, Organic Feast your way to a healthier lifestyle.

Lake fashion essentials Explore hot fashions fit for the lake.

Boldly going outside Outdoor living trends for 2011.

Visit us online at www.docksidemagazine.mn

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Dockside ◆ Summer I 2011

Launch

News • Ideas • Tips Largest state sailing event in 129 years The Minnetonka Yacht Club (MYC) will host the Zinn Family Realtors 2011 Inland Lake Yachting Association’s (ILYA) Annual Championship Regatta Aug. 11 through Aug. 21, event planners recently announced. The 11-day regatta, which actually started in the Twin Cities in 1897 on White Bear Lake, boasts some of the top champion sailors in the world, including America’s Cup sailors, Olympic medalist sailors, and Olympic-team and Junior National-team head coaches. The event, which organizers say is the largest sailing event of its kind in Minnesota in 129 years, will bring more than 200 boats and 1,000 sailors to Lake Minnetonka. “We’re thrilled to be hosting this event for the first time in 10 years,” says Rick

Kotovic, 2011 event co-chair and member of the MYC. “It’s a testament to the commitment, rich history and unmatched enthusiasm Minnetonka Yacht Club has for the sport of sailing.” Event planners also promise great opportunities to watch the races. “The excitement and views from the starting line and mark roundings are unforgettable for sailors and non-sailors alike,” says Tony Jewett, co-chair of the event and a member of the MYC. Spectator boats will be available for fans to watch and experience the competition throughout the event. Event sponsors include: Zinn Family Realtors, Regan Investments Inc./Erle Savage III, The Brost Clinic, Dimension Polyant Worldwide, Ameriprise Financial Wayzata/ Paul Rampetsreiter, General Mills, Agency Trading Group, National Class A Scow Association (NCASA), and Boyer Building Corp. For more information, visit www.ilya.org.

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Dockside ◆ Summer I 2011

Berry Healthy Spinach Salad

Strawberry season is here June in Minnesota is all about that beloved red berry–the strawberry. From smoothies to shortcakes to right off the vine, strawberries are best served fresh. Here are some area U-Pick farms to find delicious early summer berries. ■

Klingelhutz Berries, Waconia, open early June to July, 7 a.m. to 1 p.m., (952) 4422515

■

Emma Krumbee’s Apple Orchard and Farm, Belle Plaine, June through fall, (952) 873-3006, emmakrumbees.com

■

Smith’s Berry Farm, Brooklyn Park, seasonal hours, (763) 424-1494

■

Bauer Berry Farm, Champlin, mid-June to early July, 7 a.m. to 1 p.m., (763) 421-4384, bauerberry.com

■

Apple Jacks Orchards, Delano, mid-June to July, (763) 972-6673, applejackorchards.com

By Doug Roese, Lakewinds Natural Foods Ingredients 3 oz. baby spinach, soaked in icy water and spun dry 2 oz. red onion, thin slivers 1/2 pint blueberries 1/2 lb. strawberries, hulled, cut small ones in half, large ones in quarters pinch salt 2 tablespoons chopped pistachio nuts Dressing: 1/4 teaspoon salt 1 tablespoon apple cider vinegar 2 tablespoons frozen orange juice concentrate 3 tablespoons extra virgin olive oil 1/4 teaspoon toasted sesame oil 1 tablespoon firmly packed, minced spearmint Combine veggies and fruit in bowl and mix gently with a pinch of salt. For dressing, dissolve salt in vinegar, then mix in orange juice. While whisking constantly, slowly drizzle in the olive oil. Finish with sesame oil and spearmint. Dress salad, tossing gently. Arrange on plates and sprinkle with pistachios. Yields two servings. Check out more recipes at Lakewinds.com.

Source: Minnesota Grown Directory

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Dockside ◆ Summer I 2011

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Gas savings

Stamp supports walleye conservation

Though gas prices are expected to remain high this summer, don’t forego your lake fun. Here are six gas-saving tips from Boat Owners Association of the United States for your favorite watercraft:

Anglers can support the Minnesota Department of Natural Resources walleye stocking efforts by purchasing the 2011 walleye stamp, created by artist Stuart Nelson of Cloquet.

■

Lighten the load. Clear out the junk you’ve been storing on your boat over the winter.

■

Get a tune-up. Annual tune-ups will make sure your boat is running efficiently.

■

Check the prop. A dinged propeller could prevent your boat from traveling at its peak performance.

More than 32,000 anglers bought the 2010 stamp. Proceeds were used to purchase 200,000 walleye for stocking and improve an important walleye rearing pond.

■

Paint the bottom. A fresh coat of paint will make it difficult for any gunk to attach to the hull.

A walleye stamp validation costs $5. For an additional $2, the DNR will mail the actual stamp to anglers as a collector’s item.

Check the trim tabs. Unbalanced boats chew up gas.

“It’s never too late to snag a walleye stamp,” said C.B. Bylander, outreach section chief for the DNR. “They are available year-round and can be purchased days, weeks or even months after you’ve bought your fishing license.”

■

Source: Boat Owners Association of the United States

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Dockside ◆ Summer I 2011

Dockside Edibles

Eating Local, Organic

Photos courtesy Lakew inds

Feast your way to a healthier lifestyle By Amy Lyon 8

Dockside â&#x2014;&#x2020; Summer I 2011

hoosing locally grown and organic foods has graduated from being a trendy option to being a popular lifestyle choice. So much so that the only area of grocery store growth over the last year in Minnesota has been in the area of natural and organic foods.

and support their local community, so they buy locally,” says Giedd. “As for organic, many people want to avoid produce sprayed with pesticides. You certainly have to wonder what the long-term effects are of chemicals on people and on the environment.”

“The sale of other goods has remained flat,” says David Giedd, who has worked in health food co-ops since 1997 and was recently hired as general manager of Long Lake’s new Harvest Moon Co-op. “Demand is going up for products and, in response to that, supply has been going up, which is ultimately lowering the prices of organic and locally grown food.”

From a meat standpoint, Greg Dick, meat and seafood manager at Lakewinds Natural Foods, thinks it’s important to understand the conditions under which animals are raised.

The beauty of choice So what is it that’s making consumers choose mushrooms from nearby River Falls, Wis., over those flown in from Mexico? And why do organic selections appeal to some shoppers more so than conventional foods? “Some people want to take oil miles off of their food

“It’s possible to eat certified organic beef from cows raised in a feed lot, who are gorging on certified organic grains, but not getting the benefits of a sustainable model,” said Dick. “Certified organic doesn’t always address care levels.”

Where to get the goods Grocery stores Few differences exist between traditional and co-op grocery stores on an operational level, according to

Dockside ◆ Summer I 2011

A Great Day on the Lake starts with…

East fresh, eat healthy Here are two fresh and healthy recipes from Lakewinds Natural Foods, which has locations in Minnetonka and Chanhassen.

Fish and fruit! Salmon and Fruit Kabobs 1 salmon filet 1 pint strawberries 1 whole pineapple 2 cups Veri Veri Teriyaki Sauce Skin and cut filet into cubes. Toss with Teriyaki sauce. Clean the strawberries, leaving the green tops on and leaving them whole. Cut pineapple into cubes. Assemble kabobs with strawberry, salmon and pineapple cubes. Over high heat, place the kabobs on the grill and close the top. Turn kabobs gently so the salmon does not fall off. Kabobs should be done in approximately 8 minutes.

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Recipe by CeCe Helsper; Lakewinds Natural Foods

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Pulled Pork Roast on the Grill 2 Tbsp salt 2 tsp pepper 2 tsp paprika 2 tsp garlic powder 2 tsp chili powder 1 tsp cumin 1 tsp coriander 1Tbsp thyme 1/3 cup mustard

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Prepare the grill for indirect grilling. If using a charcoal grill, add no more than 20 briquettes or charred wood, and divide evenly on both sides of the grill. If using a gas grill, turn on one burner to lower heat and place the roast at the opposite end of the grill. Optional: you may add soaked wood pieces to add a smoky flavor to your roast. Mix the dry ingredients: salt, pepper, paprika, garlic powder, chili powder, cumin, coriander and thyme together in a small bowl. Spread the mustard over the entire roast to coat evenly. Then rub the dry ingredients over the roast and coat evenly. Place the pork roast in the center of the grill and cover with vents open. After approximately 1 hour, check the coals to add additional briquettes or charred wood to keep the temperature 180 degrees. Slowly cook the roast for a minimum of 3.5 hours extending as long as 4.5 hours until the internal temperature reaches 350 degrees and the exterior of the roast is tender.

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Dockside ◆ Summer I 2011

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Recipe by Greg Dick; Lakewinds Natural Foods

Giedd. “Both buy food to sell to people and we’re held to the same USDA standards,” he says. “The difference is that with a natural food co-op, the ownership is the community versus a large corporate structure far, far away.” In the Lake Minnetonka area, Lakewinds Natural Foods has been in the community for 30 years and has two locations in Minnetonka and Chanhassen. Harvest Moon in Long Lake opened in June of 2010. South of the river, Valley Natural Foods has been in business for 35 years in Burnsville, and Mazopiya, a natural food market, opened in January in Shakopee. Membership is available at each of the co-ops and benefits include discounts and special offers; however, membership is not required to shop. A large number of other co-ops are scattered throughout the Twin Cities metro area. Farmers’ markets In the summer, the St. Paul Farmer’s Market comes to Burnsville on Thursdays and Saturdays, and to Savage on Sundays. Chanhassen, Excelsior, Hopkins, Minnetonka, Prior Lake and Shakopee also host summer farmers’ markets. For more information on days and times, visit www.stpaulfarmersmarket.com or the Minnesota Farmers’ Market Association site at www.mfma.org. Mazopiya offers the Mdewakanton Wozupi Farmers’ Market on Thursdays from 9 a.m.-1 p.m. featuring a greenhouse, root cellar, orchard and barn.

Community-supported agriculture Consumers who are intrigued by the idea of preparing meals based on in-season items might explore the benefits of a community supported agriculture (CSA) farm. Members receive weekly deliveries of sustainably-grown produce during the growing season. Depending on the farm, food rations are delivered to a designated store or location, or members pick up their produce at the farm. A list of farms that deliver to the Twin Cities area can be found in the CSA Farm Directory at www.landstewardshipproject.org/csa.html. Minnesota Grown The Minnesota Department of Agriculture and Minnesota Grown have partnered to create the website www.minnesotagrown.com, which allows users to type in their zip code or the product or service they’re searching for, and pull up the nearest stores and farms. Free directories can also be ordered on the site. Education Lakewinds Natural Foods, Mazopiya and Valley Natural Foods each offer classes on subjects ranging from cooking for special diets and using herbs to gardening, composting and urban chicken farming. “Locally grown and organic are not necessarily mutually exclusive,” says Dick. “Consumers should take into consideration the conditions and standards under which animals and plants are raised. Education really is the key.” Amy Lyon is a Prior Lake-based freelance writer.

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Season Preview

Hometown Fun

This summer, try these options for ﬁnding fun close to home

Try some close-to-home outings this summer. Photos this page: Cottagewood Store, Lord Fletcher’s aerial view, Carver County Fair. Facing page: Art item from Excelsior’s Art on the Lake; Chanhassen Red Birds baseball.

By Vicki Bont 12

Dockside ◆ Summer I 2011

This summer, try some events and activities that are almost right at your dock or doorstep. Gather friends or family and go! Ditch the inboard or outboard. Paddle a high-end racing kayak or a PUPS, a stand-up surf board with a long paddle that everyone came home talking about after their tropical spring break. Rent both, plus kayaks suitable for beginners and a free orientation lesson for all at Tommy’s Trolley in Excelsior. Contact 952-220-0101, tommy@tonkatrolley.com, www.tonkatrolley.com. Cheer for a local team. Almost every town, big and small, boasts an amateur baseball team. Spend a very relaxing evening rooting for your real home team. Check out two amazing venues: the Chaska Cubs’ 51-year-old wood stadium or the Chanhassen Red Birds’ retro facility. Focus on art. Located on Excelsior’s peninsula between two of Lake Minnetonka’s bays, the June Art on the Lake event is one of the top Midwest art shows. The juried entry keeps the quality of the work exceptional and fresh—in other words, no crafts. Even the food vendors are uncommon, with organic

food, oven-fired pizza, and a coffee cart. The event occurs Saturday and Sunday June 11 and 12 in Excelsior Commons Park. Tip: Using the free shuttle buses is a must. Visit www.excelsiorartonthelake.com. Drive and Browse. Early summer is a great time to tour the roadside stands that appear around the lakes. Finding nearby locally grown produce can get you on track to a healthier diet. For a printed guide to roadside stands, request online a free Minnesota Grown Directory from the Minnesota Department of Agriculture. Finish your excursion with a visit to Deephaven’s Cottagewood Store. Dating back to 1893, this community-owned general store still sells dime candy and much more at the original marble counter. Nautical and cottage-themed furniture and accessories also fill the store. Open May 1 to Halloween, contact 952-470-8400, www.cottagewoodusa.com. Dine with the lake crowd. If seeing the most fabulous views of the areas’ lakes while being seen is your style, here is what’s happening at three lakeside eateries. Lord Fletcher’s still commands the scene in Spring Park on Lake Minnetonka. From the deck enjoy the special-price hamburgers, 11 a.m. to 9 p.m., and view the yachts tying-up, or watch the sand volleyballers. Or go inside for a more romantic atmosphere and feast on the $15 live Maine lobster with drawn butter dinner, 4 to 9 p.m. on Weds. Call 952-471-8513 or visit www.LordFletchers.com.

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away. When the sun sets, the family friendly feature, “Dumb and Dumber,” will light up the screen at 9 p.m. Put down your anchor early on Friday, June 24, though, because they are expecting more than 200 boats.

Lake Waconia’s popular Lola’s Lakeside is “bent on making their mark” in their fourth season, according to General Manager Chris Seiple. Lola’s is introducing more New England-style fish and seafood dishes. With 36 tables facing/or on the deck, Lola’s has fabulous views and gorgeous sunsets. Call 952-442-4954 or visit www. lolaslakehouse.com.

Be dazzled by fireworks. Watch the fireworks above your boat on Lake Waconia this Fourth of July/Independence Day as you spend the evening with a couple hundred other boaters anchored strategically around the Coney Island launch point. The spectacular fireworks display is mustered through donations. Always check the Waconia Chamber of Commerce website before launching, www.destinationwaconia.org.

Though Excelsior’s Maynard’s is a perennial favorite of Lower Lake Minnetonka, Manager Jack Stevens says they’re not depending on the great view. Maynard’s has added an outdoor stage for live music Thursdays, Saturdays, and Sundays, beginning in early June. Diners can enjoy the sounds from the deck with the new items on the outside menu that include grilled salmon with shrimp tacos and buffalo wraps. 952-470-1800, www.maynardsonline.com.

Celebrate the festivities. To commemorate 100 years, the Carver County Fair will bustle with more activity than ever. The display tents and barns will be chock full, the midway will scream with rides, and games will abound. The grandstand will feature the likes of Johnny Holm and Hair Ball, plus the rodeo and Demolition Derby. For fun for all ages, Aug. 10-14, see www.carvercountyfair.com.

Watch on the water. Summer wouldn’t be complete without outdoor movies, and many of the merchants of Lake Minnetonka sponsor the Boat-In-Movie once a year off Big Island in Cruisers’ Cove. Marine Max’s Mike Anderson says a 40-ft. screen is placed on a barge with an FM transmitter broadcasting the movie audio up to a half mile

Host. Invite friends over for a deck or dock party. Surprise them with new takes on old-fashioned vegetables right from your backyard. Start with asparagus spears for appetizers and end with a rhubarb meringue dessert that might convert even the most ardent foe (see recipes on facing page).

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Rhubarb Meringue Dessert

from Heather Vermeulen

2 cups all-purpose flour 2 tbsp. sugar 1 cup cold butter

Prosciutto Wrapped Spears from Linda Meschke

Filling: 2 cups sugar 1/3 cup all-purpose flour 1 tsp. salt 6 egg yolks, beaten 1 cup whipping cream 5 cups sliced fresh or frozen rhubarb

2-2 ½ lbs of fresh asparagus 8 oz. of sliced prosciutto 3-4 oz. of spreadable herb cheese Caesar dressing (for dipping) Trim ends off asparagus spears and

wash thoroughly

Meringue: 6 egg whites ½ tsp. cream of tartar 3/4 cup sugar 1 tsp. vanilla extract

Blanch asparagus Refrigerate asparagus about an hour

prior to wrapping

Cut sliced prosciutto into about six

strips per slice

Spread herb cheese onto each strip

of prosciutto

of the prosciutto cheese ends and wrap

Lay asparagus on one towards the tip of the asparagus

In a bowl, combine the flour and sugar; cut in butte r until crumbly. Press into a greased 13” X9”X2” baking dish. Bake at 350 degre es for 20 minutes. Cool on a wire rack while preparing filling. In a bowl, comb ine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350 degrees for 50-60 minutes or until set. In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving.

Vicki Bont is a Victoria-based freelance writer.

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Lake Lifestyles

Boldly going

Outdoor Living Tr 16

Dockside â&#x2014;&#x2020; Summer I 2011

outside

rends: Summer 2011 By Sarah Tieck17 Dockside â&#x2014;&#x2020; Summer I 2011

Firepits are hot—yes, pun intended—and they come in all shapes and sizes, including the one on pages 16 and 17, made by Wadena, Minn.-based Homecrest. Patio furniture remains a staple of outdoor living too, including the table and chairs pictured below, also made by Homecrest. Visit Homecrest.com for more information.

ife is sweet when you can be outside, soaking up the sun’s rays. Take full advantage of your outdoor landscape this summer and make effective use of your outdoor space. Here are some new ideas for 2011.

Sit back and enjoy the view A row of Adirondack chairs facing a lakeshore perfectly says “ah, life on the lake.” With that in mind, some people are breaking away from ever-popular outdoor rooms and creating simpler spaces that make the most of the setting, says Sarah Kinbar, of goodgardenideas. com and former editor-in-chief of Garden Design. “The trend I am seeing in outdoor rooms is the ‘outdoor un-room,’” she explains. “Highly-structured outdoor rooms have been popular for the past 10 years, but we are turning a corner and portable seating areas with unfettered views are the new big thing.” This approach is accessible and low maintenance, capitalizing on flexibility and the idea of making the most of what you have. Kinbar says it can be as simple as placing a hammock near a tree; or two chaise lounges or a patio table at a particularly pretty spot in your yard. “There are no hedges or other garden elements between you and nature. Its just you, your seat, and the view.”

Photo courtesy: Homecrest

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Earthy, natural colors are popular for a variety of products, including these pillows from the Perennials collection fabrics by Restoration Hardware.

Think GIY—Grow-it-Yourself There’s nothing quite like snipping a sprig of rosemary to season your grilled chicken and serving it alongside a salad of carrots, cherry tomatoes, romaine, and basil that you grew in your own garden plot. This may be as simple as some potted herbs on the deck or a more elaborate garden in the yard. “Edible gardening is huge now,” Kinbar says. “People love growing their own grub, but it takes a lot of work. There’s no easy way to grow vegetables — daily attention is required, and people are willing to make that investment.” Interestingly, the combination of this focus on edible gardens and our busy lives means less time for other parts of the garden. “That time spent in the veggie garden takes away from other gardening activities, so there is more open-mindedness about low-maintenance outdoor living,” Kinbar says.

And, Shar Seter, design director of Homecrest Outdoor Living, the Wadena, Minn.-based patio furniture manufacturer, points to neutrals as a base for pops of color such as greens, yellows, oranges, and purples. “For 2011, warm grays are the new neutral,” she says. “Soft gray allows the consumer to place vibrant colors or subtle colors on seating pieces that match their personality.” Durable, all-weather fabrics that can hold up outdoors remain popular, but every year Photo courtesy: Restoration Hardware

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they seem to get more delicate and elegant. “Outdoor fabrics offer the luxury of indoor fabrics. . .and still retain the inherent qualities necessary for sun resistance, mold and mildew resistance, and clean ability,” Seter says.

Firepits can be big or small, like the Homecrest firepit (also seen on pages 16-17), or a giant outdoor fireplace and chimney, from Belgard Hardscapes. The materials to build this outdoor “room” are available from Hedberg Landscapes & Masonry Supplies in Plymouth (Hedberglandscape.com).

Warm connections On decks and patios, you’ll see lots of arrangements that look perfect for a late-night glass of wine with friends. Buy a set or mix and match what you have with a few purchases to create your own. The key is to design the space around comfortable conversation, rather than comfortable dining. Plus, a fire element at the center of such spaces are everywhere this year. “Having a firepit in your outdoor room invites conversation and creates memories,” Seter says. These elements are readily available and easy, easy, easy to install. Though people used to have to custom-make some patio elements, now there are pre-assembled pieces or kits available. “People are starting to buy outdoor living elements almost like you buy furniture,” says Tina Plant, chief marketing officer at Hedberg Landscape and Masonry.

Photo courtesy: Belgard Hardscapes

Going green Photo courtesy: Homecrest

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Green products continue to be popular. One way to be green is to purchase alternative decking products, such as TimberTech planks — some have 25-year warranties, so you may ultimately save some money and trees. With lakeshore homes and regulations dictating some design choices, there are now products to help manage stormwater runoff and also make the most of natural water sources. Some patios are being built using technology that is green and smart, such as permeable pavers. “These allow the rain that falls on them to soak into the ground,” Plant says. And, there are also some landscaping options such as rain gardens, rain barrels, and rainwater harvesting systems that will help manage rain and recirculate water.

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The simple rectangle decks off the back of a home are no more. Today’s decks are often custom-made with multiple levels. Most are designed for entertaining and escape. Also, homeowners are investing in composite planks and railings resembling wood. Fasteners are hidden. Materials are made to be low-maintenance; and they don’t stain or fade, ensuring an investment in a deck lasts longer. Homeowners are using lighting elements, metal railings, and even deck design to add style, comfort, and safety. Sarah Tieck is a Burnsville-based freelance writer.

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