Lake Minnetonka November 2020

Local dairy farmer takes her turn at the (cheese) wheel

The

Grater Good

The sign of success on Lake Minnetonka.

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CONTENTS PAGE

TATE CARLSON

42

4 | NOVEMBER 2020

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NOVEMBER ’20 “It looked like the world was covered in a cobble crust of brown sugar and cinnamon.”

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The Grater Good

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Local dairy farmer takes her turn at the “cheese” wheel.

30

Game On

Switch the narrative on Thanksgiving dinner.

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elcome, November—It seems so much of our lives have taken on a new perspective this year. In some ways, life has become smaller, and choices need to be more deliberate. On the other hand, life’s required us to stretch our thinking and broaden our horizons.

For me, this month elicits a sense of appreciation and anticipation for gathering around our table at Thanksgiving. Several years ago, we purchased a new dining table, one with three extra leaves, to accommodate our growing family—Children.

Grandparents. Aunts and uncles. Nieces and nephews. A plus one, here and there. This year, I don’t know if I’ll need to drop in any leaves. COVID-19 has separated a few of us from each other. Jobs have pulled others away from the area. But no matter how many family members plan to take a seat in Follow us ! our dining room, my anticipation will not be dampSee what we’re doing behind the ened and my thankfulness will not be deterred. scenes and around town!

I encourage you take another (or first time) look lakeminnetonkamag.com at Norman Rockwell’s Freedom From Want, which, Lake Minnetonka Magazine for some, is one of this country’s quintessential @lmtkmag @lakeminnetonkamag Thanksgiving images. The image, along with three other paintings, was published in 1943 in the Saturday Evening Post to illustrate essays on President Franklin Roosevelt’s four freedoms (from his 1941 State of the Union Address). Now, we can do a deep dive into the meaning of the painting in context of then and now. But, for this purpose, I find it meaningful to note that most of the table guests appear to be joyfully looking at each other and not toward the roasted, trimmed turkey, which has made her grand appearance.

Don’t get me wrong. The Thanksgiving menu is a pillar to the day, and I start charting my courses weeks before “the big shop.” This issue features cooking terms to help expand your repertoire; a profile of The Grater Good, which offers swoon-worthy cheese and meat boards; and recipes that switch the narrative—just slightly—for your main Thanksgiving entrée.

Yet, regardless of what fills my serving dishes, I’ll take my cue from Mr. Rockwell— and set my eyes and heart upon those for whom I am fervently grateful.

Until next time,

Renée Stewart-Hester, editor lakeminntonkamag@tigeroak.com

Lake Minnetonka Magazine

ON THE COVER Grater THE GRATER GOOD // GAME ON

Hughes-dental.com

Local dairy farmer takes her turn at the (cheese) wheel

Good

Christine Leonard page 22 TATE CARLSON

lakeminnetonkamag.com

Follow us on Instagram! @Hughes_dental

The

PHOTO BY TATE CARLSON

NOVEMBER 2020

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6 | NOVEMBER 2020

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[ VOL. 16

NO. 6 ]

lakeminnetonkamag.com

publisher

SUSAN ISAY

editor RENÉE STEWART-HESTER

managing editor ANGELA JOHNSON associate editor HAILEY ALMSTED

digital editor ANTHONY BETTIN

copy editor KELLIE DOHERTY

staff writers AVA DIAZ MADELINE KOPIECKI

editorial interns VIVIAN SHINALL

KATELYN STORCH NINA RAEMONT

editorial advisory board JACQUELINE GETTY, Minnetonka Public Schools TRACY HVEZDA-LEHTOLA, Hennepin County Library-Excelsior MIKI HUNTINGTON, Excelsior-Lake Minnetonka Chamber of Commerce CHLOE LAPPEN, Gray Home + Lifestyle MOLLIE MICHURA, The Glow Lounge SAMANTHA CAPEN MULDOON, Community volunteer MICHELE PHILLIPS, blogger, writer and photographer KIM TUCKER, Tucker Thomas Interior Design

senior managing art director

art director

lead staff photographer

production coordinator

SARAH DOVOLOS EMILY HANDY TATE CARLSON ALEX KOTLAREK

production director BRITTANI DYE

project coordinators ANGELA BEISSEL DEIDRA ANDERSON

senior account executives BROOKE BEISE KATIE FREEMARK CYNTHIA HAMRE SARA JOHNSON digital marketing manager

credit manager accounting

president and ceo chief operating officer

KRISTIN MASTANTUONO APRIL MCCAULEY JARED LAWSON

R. CRAIG BEDNAR SUSAN ISAY

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NOTEWORTHY W H AT ’ S G O I N G O N A R O U N D T H E L A K E

Explore

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Writer takes a cue from nature to stay warm.

As the season of cold starts in earnest, I start thinking about how animals stay warm. Of course, many show remarkably good judgment and just leave for warmer climates or dig themselves far enough into the earth to curl up and hang out for half the year in the constant 57 degree temperature the core of the Earth provides.

But the few animals that stay in Minnesota and above ground (deer, rabbits, chickadees, crows, ubiquitous squirrels and the goats in our barn, for example) all utilized tried-andtrue elements to stay warm—fur and feathers.

Both of these adaptations create tiny pockets of air, either between the individual hairs of fur or the layers of down and feathers, creating a kind of insulation.

I know this first-hand. Over the years, I have acquired a set of vintage or second-hand fur and feather garments that keep me warm from head to toe. They include a Soviet-era Russian rabbit fur hat, a decade old down jacket and a pair of hand-me-down Italian goat fur boots.

I certainly understand the move away from fur, especially from wild animals. But the fact that I can hold onto my body heat because of the marvel of thermal engineering that is fur (which still works even decades after it warmed its original owner) fills me with wonder and gratitude.

Anne Marie Ruff Grewal is a writer, editor and environmentalist.

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N OT E WO RT H Y

SIP

Invite Charles Krug to Thanksgiving dinner.

Look no further for your Thanksgiving dinner wine pairing. Consider a great

TRAVEL

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Charles Krug’s sauvignon

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fruit. This wine is cold

you are not alone. Part of our personal mission is

starts with courage—be willing to get out of your

soaked and fermented in

the hope that, one day, we will be a part of the

comfort zone. You also have to have courage to

stainless steel and it boasts

change in our travel dialogue and culture—where

leave your desk—it’ll be okay. And imagine the

loads of fresh citrus fruit

we begin to view travel not as a luxury, but as an

mighty worker bee you’ll be when you get back,

and crisp minerality.

essential part of our health and well-being.

after a little inspiration, creativity and a renewed

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zest for work and life.

earned vacay days to use. For us, travel is not about pretty pictures on Instagram; our enthusiasm for travel is rooted in the studies that show travel improves our productivity in the workplace. We return more creative, better

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humor and heart is on excellent display in this very readable novel that doesn’t shy away from the complications of a flawed family while leaving readers with a smile or tears, or perhaps both, upon turning the last page.

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N OT E WO RT H Y

GROW

I’m thankful for millennials.

Not long ago, I was visiting with extended

woman felt any stigma about therapy or

family at a get-together. I was listening

hesitation to seek the help and support they

to a conversation that my son-in-law and

felt they needed. What a change from my

another young, married millennial male

generation of Gen Xers.

were having. They were discussing how objectionable catcalling was to them.

One of the young men is a delivery driver.

Often, the up-and-coming generation is given a hard time by the generation that came before it. I’ve done my fair share of

He shared how he had to share a route

venting about the ways of the millennials. But,

with an older man, who would make lewd

I’m realizing that they are onto something

comments to women they would see on

with their way of thinking. They see self-care

the route. The younger man asked to be

and support of each other in a very different

transferred, so that he didn’t need to work

way than my generation ever did.

with this man.

As a 50-year-old woman, I’ve never

Gen Xers are the children of baby boomers, the generation of toughen up,

heard two men talking about how horrific

boys don’t cry, and women carry the sole

it is to hear men speak to women in an

responsibility of maintaining the home.

inappropriate way. Listening to them

Millennials have a better grip on equality

chat about how shocked they are when

and inclusivity.

they hear how some “older men” speak

I’ve raised three millennials. What I’m

to women, was surprising and hopeful.

finding interesting as my children share their

Granted, there are still younger men, who

millennial aspirations and views with me, is

think it’s acceptable to make comments or

that they are more evolved as individuals

inappropriate advances toward women, but

than I gave them credit for. We have

I’m seeing more and more of these younger

something to learn from them, as much as

millennials, who are disgusted by it, just as

they have learned things from us.

women have been for eons.

At the same gathering, another

When you are spending the holidays with family this season, take the time to listen.

conversation between two millennial women

You might be surprised at what this up-and-

centered on their recent discoveries in

coming generation is up to.

therapy. Both women openly shared how their therapists have been helping them navigate some of life’s speedbumps. Neither was in therapy for any major issue, just life things. I could see that neither young

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With the success other states had with game farms, Blair felt it was time for one in Minnesota.

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coops and rearing pens. Blair started with ring-necked pheasants, as he felt they could adapt to the weather and habitat. In 1916, native birds—quail and prairie chickens; and pairs of teal, mallard and pintail ducks were added.

The game farm was a success, as pheasants and quails multiplied. The State Game and Fish Commission took ownership of the farm, with the first releases in 1917. Although the island offered good vermin control, there was insufficient space, so the farm moved to a new 200-acre site near Mound in 1920.

By 1924, enough birds had been released for Minnesota’s first pheasant hunting season. Today, the ring-necked pheasant is one of Minnesota’s most iconic game birds. Thanks to Blair, most birds in Minnesota and the Dakotas can be traced back to the original Big Island Game Farm.

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D E PA R T M E N T S

|

TA S T E

Watch Your Language Don’t wing it when it comes to your holiday dinner.

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THERE ARE A FEW

Thanksgiving meal camps, including the Tried and Trues and the Let’s Do Something News. (There’s no shame in sampling from both plates.) For those interested in traveling the culinary road not taken, we’ve collected some cooking vocabulary that can help clear the path to Destination Yum.

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Au gratin vs gratin dauphinoise: au

gratin includes slices of precooked potatoes cooked in cream and topped with cheese; dauphinoise includes slices of uncooked potatoes cooked in cream (Don’t go the boxed route for au gratin potatoes; fresh is best, especially for the holidays.)

ROOFING WINDOWS SIDING GUTTERS

Braising: uses wet and dry heat with food sautéed or seared and finished in a covered pot in low temperature with a liquid.

Brine: a salt solution, typically featuring

fresh herbs and fruit, used to marinate turkey, for example, to provide for moist, flavor-infused meat (Trust us; it’s worth doing to give your turkey an extra trot to the table.)

Compote vs chutney vs coulis: compote features fresh or dried fruit slowly cooked in a sugar syrup; chutney is a combination of fruit, vinegar, sugar and spices; and coulis is simply a fruit (or veggie) puree.

Crimping: the technique of pleating or adding a ruffled edge to pie dough, along the upper edge of the pie plate (It’s all in the presentation, so mastering this is half the battle of making homemade crust.)

Crumble vs buckle vs betty: crumbles are typically stewed fruit and a topping mixture of butter, flour and sugar; buckle is fruit and cake baked with a streusel topping; and betty includes fruit layered

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TA S T E

|

CONTINUED

Hasselback Potatoes

Duchess baked potatoes: fancy-pants

mashed potatoes, which are prepared, piped into decorative, individual swirls and browned (Impress the mother-inlaw with these numbers!)

Galette: a flat, round pastry or bread that

holds a sweet or savory filling.

Giblets: liver, heart, gizzard (part of the

stomach) and neck of fowl (used to flavor gravy, stuffing and soup.)

Gremolata: made with chopped parsley,

garlic and lemon zest (accompanies a protein.)

Hasselback potatoes: arrived thanks to the Hasselbacken Hotel’s restaurant in Sweden; spuds are sliced (not all the way

through the potato) into thin slices (presentation grade: A+).

Kabocha squash: winter squash, also

known as a Japanese pumpkin.

Minced meat: a finely chopped mixture of boiled meat, suet and apples with spices and raisins (Calm yourselves; not all versions include meat.)

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between or on top of bread crumbs or cubes.

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Our entire staff has completed advanced training to become Fear Free Certified. We are trained to recognize stress and fear in our patients and we use special techniques, including lots of treats, to make visits more comfortable for everyone.

Roux: typically equal parts fat (we like

butter!) and flour to start sauces or gravy.

Making Veterinary Visits Less Stressful

Sorghum: used by cooks as a sweetener (Ask your Southern friends about it.) and can be ground into flour and used as substitute for wheat flour Spatchcocked vs butterfly: Same thing!

You just sound more “chefy” if you refer to splitting a chicken by removing the backbone to flatten it for better cooking as spatchcocking.

Spoon bread (typically a soft cornbread served with—a spoon!) vs bread pudding (slices of bread baked with dried

fruit, sugar, spices and eggs)

Stock (made from bones) vs broth

(made from meat or veggies) So if you want to feed your skin, nails and hair, stick to stock—it’s full of collagen.

Providing MEMORY CARE with a LOVING KINDNESS

that respects the dignity of each resident.

Stuffing vs dressing: Here’s where the

dinner table arguments begin. The ingredients for stuffing and dressing are basically the same. What’s different is how they’re cooked. Stuffing goes IN the bird; dressing hangs out in a casserole dish in the oven or a pot on the stove.

Tian: finely chopped vegetables that are

cooked in olive oil then baked au gratin.

Yam vs sweet potato: We’re betting 90 percent of us have been calling these Thanksgiving staples by the wrong name. Often, an item labeled “yam” is actually a soft sweet potato (copper skin and orange flesh); items labeled “sweet potato” are firm sweet potatoes with golden skin and light flesh. Will the real yams please stand up? Real yams have black/brown skin and white, purple or reddish flesh. When in doubt, does it really matter?

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D E PA R T M E N T S

|

BE WELL

Eyes on Wellness

BY VIVIAN SHINALL

SOME MAY THINK THAT older generations are more removed from technology than their younger counterparts, but the seniors at The Pillars of Shorewood Landing prove this theory wrong.

For over a year, this assisted and independent living community has brought new experiences to seniors through WellnessVR, a virtual reality program designed

by Minnesota-based company Visual. “WellnessVR brings a world of relaxing experiences to seniors in a virtual reality headset. The WellnessVR programming includes a vast library of 360-degree content that helps reduce stress and promote well-being,” says Chuck Olsen, CEO and co-founder of Visual.

Using WellnessVR, seniors are able to choose from

three categories of experiences: relax, travel and culture.

In the relax category, seniors enjoy scenes focused on calming nature settings like a beach in Maui or Lake Superior’s North Shore. Travel allows seniors to explore international destinations from the Eiffel Tower to Stonehenge. For those who want to take in more than just the sights, culture presents music, dance and art.

“WellnessVR partners with Minnesota Public Radio, Minnesota Opera and others to bring a variety of cultural experiences to seniors. One fun example is the Improv for Seniors experience from Brave New Workshop,” Olsen says.

Prior to COVID-19 restrictions, WellnessVR was used weekly in group settings, often sparking valuable

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Virtual reality technology helps seniors beat social isolation.

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Your Residential & Lakeshore Specialists

Alex & Ben Dzurik Team@DzurikPropertyTwins.com

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It’s time to make your Holiday Wish List. conversations and reminiscing among residents. Although these group sessions can’t proceed during the pandemic, seniors are able to access this valuable technology in individual sessions.

“Residents enjoy using WellnessVR individually to help with social isolation and stress relief. We’ve been leaning on using WellnessVR more than usual throughout the pandemic,” says Griffin Myslivecek, executive director at The Pillars of Shorewood Landing.

The response from residents to this program is overwhelmingly positive, and a fan-favorite scene appears to be the Duluth Rose Garden, a peaceful vista with a garden and a waterfall.

Not only did the WellnessVR program receive acclaim from its seniors, but it was recognized in the wider community of technological innovation, receiving a LeadingAge Minnesota Innovation Award.

The Pillars of Shorewood Landing, developed by Excelsior-based Oppidan Investment Company, offers a community for independent living, assisted living and memory care and currently housing 105 residents. In addition to Shorewood, there are locations in Highland Park, Minneapolis, White Bear Lake and Mankato.

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GIVING BACK

| ICA brings holiday cheer to the community.

BY VIVIAN SHINALL

FOR OVER 20 YEARS, ICA Food Shelf has given away ingredients and other food items to prepare turkey dinners to families in need throughout the community and is expecting a record giveaway this year.

As some families throughout the nation and this community struggle with unemployment and other repercussions due to COVID-19, the food shelf’s organizers are projecting a sharp increase in the number of people

they serve. “If the legislature doesn’t approve additional funds for people … and if unemployment continues to grow, we are projecting anywhere from a 30 to 50 percent increase in the number of people we’ll be serving in the next couple of months,” says Monika Salden, ICA’s manager of marketing and communications.

In a typical year, the food shelf gives out between 750–800 turkeys along with supplies for a turkey din-

PHOTO COURTESY OF ICA FOOD SHELF

D E PA R T M E N T S

A Day of Joy

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ICA FOOD SHELF 952.938.0729; icafoodshelf.org ICA Food Shelf @icafoodshelf

ner, including fresh produce (carrots, onions and potatoes), as well as “fixings bags,” which have canned goods, stuffing mix, bread and other sides. Although the food will be relatively the same this year, Salden says that the number of meals they give away is likely to reach 1,200.

The event is typically held the Thursday before Thanksgiving at Zion Lutheran Church in Hopkins and Christ Community Church in Excelsior.

(Location adjustments might be made this year.) “It is a day of joy and celebration and abundance. People love to come and see our volunteers, see each other, and take home the fixings for a special meal. This day begins the holiday season for many and makes everyone so happy,” Salden says.

ICA has remained open throughout the pandemic. However, its practices shifted to ensure the safety of clients and volunteers. Typically, clients come to the food shelf and choose their food, similarly to a small grocery store. Now, clients call ahead and drive-up to pick up their groceries. “Many of our volunteers are retired, so they’re in that older category that are more susceptible or more at risk. Many of our clients are in that category as well … people who are in poverty are at higher risk, whether it’s because they have less access to health support or because they’re still working,” Salden says.

ICA plans to rearrange the turkey giveaway to fit COVID best practices. (Visit icafoodshelf.org for more information.)

For those who want to help, ICA is taking financial donations in cash, so that it can purchase the turkeys for this year’s giveaway. Additional needs can be found on the website.

If you are struggling with food insecurity, call ICA at 952.938.0729.

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Written by Renée Stewart-Hester

THE GRATER GOOD

Photos by Tate Carlson

“THERE’S SOMETHING M AG I C A L A B O U T TA K I N G CARE OF SOMETHING T H AT ’ S TA K E N C A R E O F T H E G E N E R AT I O N S B E FO R E M E .”

Between Hydes and Rice lakes off Highway 5 rests the Leonard Family Farm, 160 acres of corn and alfalfa fields and dairy cows. It’s also home to The Grater Good, offering beautifully-created artesian cheese and meat boards, hearty bread baskets and cheese tasting sessions—culled, created and taught by someone who knows a thing or two about dairy. After all, it runs in her blood—and has for generations.

For six generations, Christine Leonard’s family has operated a dairy farm just west of the Twin Cities in Carver County. The family—the 2020 Carver County Farm Family of the Year— will celebrate its farming sesquicentennial next year. “I’ve loved cows for as long as I can remember, and most of my earliest memories are working alongside my family taking care of our land and

animals,” she says.

In 2016, Leonard, 26, earned a degree in food science from the University of Wisconsin-Stout and spent a year as an assistant cheesemaker before returning full-time to her family’s dairy farm. Days are filled with milking 45 cows (twice a day), feeding and bedding the animals and doing other farm maintenance. “Our girls produce around 400 gallons of milk every day,” she says, noting the milk is co-opted with Bongards Creamery, just three miles down the road.

“There’s something magical about taking care of something that’s taken care of the generations before me,” Leonard says.

“But even more than that, it’s the cows. I don’t know if you’ve ever gotten to spend much time with them, but their spots aren’t the only thing that makes them different. They have personalities, they do

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goofy things, and they produce a miracle food. I’m lucky to get to spend my time taking care of them because they take care of me.”

PASS THE PLATTER In addition to her farm work, Leonard launched The Grater Good last holiday season. “Before that, I had been making platters for myself and friends … Last fall, I launched my social media pages and website, just trying to take the step to see if this could really work,” she says.

While the popularity of her platters propelled her forward, like many new businesses, necessity was an active ingredient in opening the business. “The margins that farmers are working with are incredibly tight [May 2020 milk prices were the same as they were in the 1980s], and, in order to keep doing what I love, I had to think outside of the box,” Leonard says.

The business has taken off, and Leonard hopes to add a cheese shop on the farm next summer. “My most popular

[board] during [COVID-19] lockdown has been The Taste platter for two,” Leonard says. “During the holidays, however, my most popular sizes are the The Nibble [serves five-seven people] and The Bite [serves 10-15 people].” She offers larger sizes, including The Nosh and The Feast. “They become a beautiful centerpiece, a delicious appetizer and a great way to support local [business],” she says.

“My platters are a way for me to be able to afford to continue to be a dairy

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farmer,” Leonard says. “The Grater Good was a way for me to share something I love [cheese] in a fun, unique way while supporting my dream of being a farmer.”

But it’s the other slice of her cheese business–the tasting events–that truly taps into her love of dairy.

How well do you know your cheese?

It’s not enough to distinguish between mild and sharp or smooth and crumbly varieties. Sweet, salty, sour, bitter and umami–cheese can wedge into any of the profiles, and Leonard’s cheese tasting

“TAKING CARE OF COWS IN THE SAME PLACE AND ON THE SAME LAND THAT MY GREATGREAT-GREAT GRANDPARENTS DID IS ONE OF THE MOST AMAZING FEELINGS” CHR I STIN E L EON A RD

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CHEERS TO CHEESE Wine and cheese go together like “Yes and please!” On page 10, Kevin Castellano, general manager at Wayzata Wine and Spirits, recommends Charles Krug sauvignon blanc for Thanksgiving dinner, but it also pairs well with cheese. “My favorite to serve with a sauvignon blanc is a fresh goat cheese, like a chèvre,” Christine Leonard says, giving a nod to Singing Hills Farms chèvre and a chevre log from Stickney Hill Dairy.

classes help expand attendees’ knowledge and taste appreciation. You pick the venue, and she’ll bring the cheese.

Personalized cheese classes feature five cheeses to work your palate and a worksheet, which can be used to designate cheeses you did or didn’t enjoy. ​ “A class is a great way to learn about local food and agriculture while having an experience … I take time to both perfectly pair and learn the background story on each cheese I bring,” Leonard says. Typically lasing 1½ hours, classes cover issues related to farming and the farms themselves, the cheese making process, cheesemakers and the milkproducing animals.

“It’s so fun sharing more about how the same four ingredients (milk, rennet, cultures and salt) that make up the base of every cheese can look and taste so different,” Leonard says. “Even the same cheese recipe, made by the same cheesemaker, can look and taste different at the artisan level. Things like what the animal is eating at that point in time, how the weather was the day of the cheese make, how old the cheese is and how the ‘cheese caves’ felt while they were stored can have drastic effects. One of my favorite things is the personality that each batch of cheese gets. Explaining to people how that works and letting them know that they should celebrate that it tastes a little different than the last time they tried it is a truly rewarding experience.”

Cheese, for some, can be a bit befuddling. “I think people are most surprised at the fact that good bacteria and molds are what give cheeses their flavor,”

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THE GRATER GOOD 952.334.3225 thegratergoodmn.com @thegratergoodmn The Grater Good

All of the best resources at your fingertips!

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See all that your community has to offer. lakeminnetonkamag.com

Leonard says. (The mold your cheese might pick up in your refrigerator is not the same as the carefully-picked cultures that give cheeses their varietal flavors.) “Cheesemakers can carefully and purposefully select from a whole catalog of cultures that do things from making a cheese more buttery or caramel flavored to affecting its texture and crumble,” she says.

“These natural processes are what make these cheeses special and aren’t something to be afraid of.”

Not only are the classes ideal for those wanting to expand their culinary knowledge, they make great holiday gifts, too. “They’re an experience rather than another item that just takes up room on a shelf,” Leonard says. “Not only is it a fun memory, but you just might find your new favorite cheese in the process.”

Is the cheese used in The Grater Good made from her farm’s milk?

“Making cheese is something I’m working toward, but I am not quite there yet. Building a creamery is a huge investment of time and resources, but I’m hoping that I will be ready to take on cheese making by 2030 …

The main focus of my business is supporting local when and where I can.

The cheeses I feature are often from creameries in Minnesota, Wisconsin and Iowa. I try to develop a personal relationship with the cheesemakers and farmers because I love seeing their personalities play out in their cheeses. I work direct with these creameries in order to bring the best to my customers.”

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PHOTO BY MICHELE PHILLIPS

Game On

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Switch the narrative on Thanksgiving dinner.

Written by Renée Stewart-Hester

O

PHOTO BY TATE CARLSON

ur more than 10,000 lakes provide bounties of fresh fish—Bass, crappies, Northerns, sunnies (pumpkin seeds are a favorite!), Trout, Walleye and others have made the best shore lunches and dinners for generations of fish lovers.

But, there’s more to the state than meets the angler’s eye.

From tip to tail, it’s about 400 miles, and therein Minnesota offers a wealth of prime public hunting land and some of the best game bird hunting in the nation. Game dinners are legendary, and if you’re lucky enough to be or know an avid hunter, you’ve been treated to prime proteins on your dining plate.

With one of the most-anticipated dinners of the year on the horizon, we decided to switch the narrative when it comes to Thanksgiving dinner.

When tradition (Thanksgiving) meets tradition (hunting), good things happen. We turned to Michele Phillips, a Minnetonkabased food blogger and recipe developer at baconfatte.com, who provided us with recipes for duck, pheasant and Cornish hens (not a game bird)—giving turkey a much needed respite from its in-thespotlight Thanksgiving duties.

What are the “must knows” about cooking with these proteins?

They’re not like cooking chicken.

Their juices often run red, and meat near the bones and joints often remains pinkish—but that doesn’t mean it’s undercooked.

Seasoned wild fowl cooks recommend cooking to slightly lower

temps, then covering and resting the birds to allow them to finish cooking while still retaining more moisture. The most important thing is how the birds are processed (and how quickly).

Farmed birds are processed very efficiently and then promptly chilled or frozen to maintain freshness and flavor. In the field, however, it’s sometimes difficult to process and chill wild birds as quickly. Processing definitely impacts meat quality and flavor, and when people say they don’t care for wild fowl, it’s possible that they’ve previously experienced lower quality meat.

Let’s discuss cooking challenges.

Cooking times, methods and preparations differ considerably. There are many different resources out there, and everyone has different preferences and opinions. Really, the only way to get to know how to prepare wild birds well and to your liking is to practice … Every bird is different, and I’m still practicing, but a general rule of thumb is that the bird is done when the legs separate easily from the rest of the bird.

Michele Phillips

How do flavor profiles differ?

Pheasant and duck have “light” breast/wing meat and “dark” leg/ thigh meat just like chicken, but in comparison, they have a more “mineraly” flavor to some … Every palate differs in opinion about flavors, so it’s difficult to describe, but it’s well worth the experience to try them all for yourself.

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Farmed v. Wild Farmed/ Domestic Fowl This variety has softer, fattier meat with a milder flavor.

Wild Fowl The meat can contain shot. Care should be taken to remove pellets during preparation.

Double-check and remove any feathers or heavily damaged areas. This is leaner, sometimes “tougher” or “gamier” in flavor and can dry out more easily due to lower fat content.

When decorating her Thanksgiving table, Phillips goes for a maximalist approach with fall decor and meaninful dishware.

“Every piece has a story,” she says.

Food photo by Michele Phillips, table setting photos by Tate Carlson

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What are the weight guidelines for purchasing fowl?

Serving sizes always depend largely on appetites and everything else being served, so the following serving sizes offered by Pat Ebnet, owner of Wild Acres Processing, are general suggestions: Grouse: 1½–2 lbs. each Serving size = ½ bird

Quail (Bobwhite): ¾ lb. each Serving size = 1 bird

Duck: Wild mallards average 2-2½ lbs.

Farmed Pekins average 4 lbs.

Serving size = 1 breast or leg/thigh portion per person and up to ½ bird

Pheasant: Wild roosters average 1½-2 lbs.

Farmed roosters average 2-2½ lbs.

Hens average 1¾-2¼ lbs.

Serving size = 1 breast or leg/thigh portion per person, and up to ½ bird

Where did you source the proteins for these recipes?

I’m not a hunter, so I’m thankful that we have some really amazing sources in the Twin Cities for domestic/ farmed birds.

• Whole Domestic Duck and Ground Duck: Wild Acres Processing in Pequot Lakes—the very same Wild Acres we see on restaurant menus throughout the Twin Cities. [Wild Acres is a wholesale seller only, but its products can be purchased retail in various Minneapolis markets.]

• Cornish Hens: Mackenthun’s Meats & Deli in St. Bonifacious • Wild Pheasant: Hunted and impeccably processed by Wayzata’s Caroline Rather, an avid hunter, who is working with a team to create a wild game cookbook.

Do these fowl pair with the standard Thanksgiving side dish lineup?

Sure! Mashed potatoes, corn, squash, Brussels sprouts, carrots, green beans—they’re all wonderful with fowl. To that, I’ll add fresh herbs (thyme, sage and rosemary), earthy mushrooms, onions, garlic and fruits (citrus, apples, pears, grapes, stone fruits and pomegranates), which all pair incredibly well with wild fowl—especially when simply sautéed or roasted.

Many recipes suggest wrapping birds in bacon or prosciutto or drenching them in heavy sauces. That can be a mistake because you can easily lose the unique flavor of the fowl that way. Similarly, side dishes that are too heavy or robust might overpower them. Go for balance, and let these beautiful birds shine.

What’s on your Thanksgiving dinner menu?

There will definitely be more “wild fare” on our table(s) this year that can be enjoyed separately if we must or together if we’re able. I’ll include one of the duck meatball appetizers and a lovely pheasant pâté recipe. Individual pheasant Wellingtons will also be included and, perhaps, duck gumbo, peasant pie or confit and something with lots of fresh herbs that has been grilled and smoked. We love long, leisurely mingling dinners that offer a little bit of everything.

Have you ever not served turkey on Thanksgiving?

We had a completely “wild” menu one year that featured a variety of wild game gifted from friends … We had venison Wellington, duck scallopini, pheasant wild rice soup, tossed salad and roasted veggies. It was a fun departure from the norm but still very much in keeping with the season of harvest and Thanksgiving.

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Fowl Play

Phillips whets our appetites with her delicious descriptions of inspired appetizer, entrée and side dish recipes. The complete recipes, including cook’s notes are available at lakeminnetonkamag. com. Bon appétit!

popular right now, I combined that with butter—which never goes out of style—along with maple syrup to bring in a favorite fall flavor. The sauce is not too sweet and creates an absolutely gorgeous golden-brown glaze.

Ginger Sesame Duck Meatballs with Sautéed Baby Bok Choy This is a family-style appetizer inspired by the fact that many Asian dishes use duck, and the Salad Girl (a fabulous local brand) ginger sesame dressing is used to dress the bok choy greens.

I added fresh ginger to the meatballs, paired with the dressing, and chopped golden raisins to add a hint of sweetness. This can easily be doubled or tripled and would make a great dinner served with rice.

Grilled Cherry-Smoked Cornish Hens (or small game birds) with Vegetables and Smoked Gouda Cream Sauce A menu item at one of our favorite restaurants, Bait & Hook Seafood Bar in Cokato, was so good, I had to re-create it. While grilling and smoking methods vary widely depending on the type of grill used and the type of bird being cooked, this recipe can be adapted in a variety of ways. Any vegetables can be used, but the creamer (baby) potatoes are really wonderful with the Gouda sauce.

Herbed Duck Meatballs with Cherry, Apple, Red Wine Sauce and Toasted Pearl Couscous Sweet and savory fruit flavors pair really well with duck, and I wanted “something different” for an elegant appetizer. It turned out beautifully, and (like the previous meatball dish) can all be made in advance, so it’s great for easy entertaining.

Maple Hot Honey Roasted Duck with Roasted Vegetables Knowing that hot honey is really

Pheasant Wellington with Duxells and Fromage, served with Roasted Heirloom Carrots I’ve made this several times for my family over the years, but I can now say that it has been perfected. The recipe idea came from a friend, who made venison Wellington for a dinner party several years ago. I adapted the recipe idea to suit more delicate pheasant, and am thrilled with the way it turned out.

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Ginger Sesame Duck Meatballs Herbed Duck Meatballs Grilled CherrySmoked Cornish Hens Photos by Michele Phillips

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‘Clients Come First’ for Father-Son Investment Firm

L

ongtime Twin Cities wealth manager Josh Arnold is no longer a one-man band. After nearly 40 years of helping clients manage their assets, Josh was joined by his son Judd in February. Judd, a new father, returned from a nearly 20-year hiatus after stints in New York and Chicago, where he worked for three of the largest hedge funds in the industry.

Josh and Judd’s investment style reflects their combination of Wall Street and Main Street experience. Net of fees, their proprietary client portfolio has generated 2020 YTD returns of 63.2%, and 2019 returns of 46.9%. Since the start of 2018 and 2016, the proprietary client portfolio has generated cumulative net of fee returns of 142.1% / 245.4% vs. S&P 500 returns of 37.7% / 87.8% over the same time periods (refer to the disclosure for additional information, including potential risk of loss).

“We continue to see opportunities in the current market,” Judd says. “Big dislocating events typically create attractive investments for years.”

Josh and Judd are registered investment advisors, which are held to a fiduciary standard of client care.

“Clients come first,” Josh says. “The three generations of our family are the largest clients of the firm. We generate the majority of our income from the returns on our own assets as opposed to fees on our client’s assets. In addition to being fiduciaries, we believe this is the best form of client alignment.”

Josh and Judd regularly meet with clients to provide a first or second opinion.

“My 2-year-old daughter is our youngest client while our oldest is over 90,” Judd says. “Both are planning for the future.”

For help with your investment assets, including your IRA, 401K, 403(b), please call Josh and Judd at their Edina office.

JOSH ARNOLD INVESTMENT CONSULTANT

6750 France Avenue South #325, Edina 952.925.5608

Disclaimer: The above should only be read with the disclosures included on the accompanying pages of the magazine.

Past performance is no guarantee of future success. Investing in public securities contains a multitude of risks – including risk of loss.

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ON THE TOWN W H AT ’ S G O I N G O N A R O U N D T H E L A K E

Celebrating Tradition

ISTOCK.COM/4FR

Excelsior Christkindlsmarkt honors Minnesota’s German heritage.

As a tribute to part of Minnesota’s heritage, the Christkindlsmarkt celebrates German tradition in the heart of Excelsior.

Inspired by the Christkindlsmarket in Chicago, event coordinator Myrle Mackenzie says that the idea to mimic the event was because of the state’s extensive German population.

The weekend-long celebration will feature classic German staples like brats and sausages, Glühwein (hot mulled wine), Kindercocoa, beer and gingerbread; traditional décor, Alaskan reindeer and a sleigh, sales in the local shops and entertainment from puppet shows, balloon artists, magic shows and storytelling. Father Christmas will also make an appearance alongside characters from Disney’s Frozen.

“The whole idea is surrounded around making lifelong holiday memories for the families and for the children,” Mackenzie says.

Safety first

Moving the event from downtown Excelsior to the main commons, the new layout will allow visitors to celebrate in a socially-distant way. With almost four times more space, the village will be comprised of a collection of tents, separated into four booths. Each vendor will be on a separate side. Walking aisles will be 20 feet wide.

Following the governor’s guidelines, the event will require visitors to reserve a timeslot ahead of time in order to regulate capacity. To reserve your spot, visit excelsiorchristmas.com. —Ava Diaz

EXCELSIOR CHRISTKINDLSMARKT The Excelsior Commons on Lake Drive, Excelsior Excelsior Christkindlsmarkt @excelsiorchristkindlsmarkt excelsiorchristmas.com November 27-29

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Compiled by Nina Raemont, Vivian Shinall and Katelyn Storch

O N T H E TOW N

Nordic Julemarket

Cameron Esposito. All ages. Prices vary. Showtimes vary. Woman’s Club of Minneapolis, 410 Oak Grove St., Mpls.; minneapoliscomedyfestival.com

20-22 Nordic Julemarket

The Nordic Julemarket provides a European Christmas experience this holiday season. Listen to traditional folk music as you shop for unique gifts. All ages. Free. Time TBD. Utepils Brewing Company, 225 Thomas Ave., Mpls.; nordicjulemarket.com

21 Wizard Trivia Pub Crawl

6 En Avant! Fall Benefit

In French, en avant means moving forward. This all-day virtual program will celebrate the perseverance of the Twin Cities dance community with performances and exclusive previews of upcoming productions. All ages. Prices vary. Noon–8 p.m. thecowlescenter.org

12 Contemporary Art

Explore contemporary art practices from the 1950s and through today with instructor Selen Ozakhun, a Minneapolis based community education instructor and independent curator of public programs. The class studies the iconic works of Andy Warhol, Cindy Sherman, Jeff Koons, Damien Hirst, Grayson Perry among others. Ages 18+. $10. 6-7:30

p.m.; edina.ce.eleyo.com/course/15005/ adult-fall-2020/online-contemporary-art-styles-ideas-and-artists

NOVEMBER: IN-PERSON

7 MN Christmas Market

‘Tis the season for finding homemade and crafted gifts. Part of the proceeds go to Hospitality House Youth Development. $1. 10 a.m.–5 p.m.

Union Depot, 214 Fourth St. E., St. Paul; 612.716.5480; mnxmasmarket.com

20 Comedy Fest

Hosted at the Woman’s Club of Minneapolis, this event is bound to lighten your spirits. Comedians include Nicole Byer, Whitney Cummings, Charlie Berens and

TO HAVE YOUR EVENT CONSIDERED email lakeminnetonkamag@tigeroak. com by the 10th of the month three months prior to publication.

Due to the fluidity being experienced in the current environment, please note that some events/dates and even some business operations may have changed since these pages went to print. Please visit lakeminnetonkamag.com for updates.

ISTOCK.COM/KNAPE

NOVEMBER: ONLINE

Test your wizarding knowledge at the Wizard Trivia Pub Crawl and win over $15,000 in prizes! General admission tickets include a wristband, koozie and cup, while VIP tickets also include a shirt and wand. Drink with your Hogwarts friends, and see if you have what it takes to win big. Ages 21 and up. Prices vary.

3–9 p.m. Gluek’s Restaurant and Bar, 16 N. Sixth St., Mpls.; itsapubcrawlthing.com

40 | NOVEMBER 2020

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ADVERTISEMENT

Continued: ‘Clients Come First’ for Father-Son Investment Firm CONTINUED…. …Josh and Judd regularly meet with clients to provide a first or second opinion.

“My 2-year-old daughter is our youngest client while our oldest is over 90,” Judd says. “Both are planning for the future.”

For help with your investment assets, including your IRA, 401K, 403(b), please call Josh and Judd at their Edina office.

DISCLAIMER: All written content is for discussion purposes only. Proprietary client portfolio (“PCP”) returns reflect the net returns of an actual client account with a median risk tolerance. Client’s with a lower risk tolerance will typically generate lower returns as compared to clients with a higher risk tolerance. Individual client returns will vary based on a variety of factors including, but not limited to, risk tolerance, income tax considerations given gains/losses against their basis, client directed transactions, time of withdrawals or contributions and the duration a client has been invested in the PCP. The PCP is typically allocated to equities and fiat. PCP returns are benchmarked against the S&P 500 with reinvested dividends, while the PCP does not reinvest dividends – without the re-investment of dividends, S&P 500 returns would have been lower over the disclosed time periods. We believe the S&P 500 is an appropriate benchmark as the PCP is equity based, with larger capitalization holdings. However, when comparing the PCP to the S&P 500, ex-ante and ex-post volatility, GICS sector allocations, correlation and covariance to other securities and commodity markets, as well as BARRA style factor characteristics of the S&P 500 as compared to the PCP may not be analogous over any given time frame or in totality. Investors may benefit from comparing the returns of the PCP to additional benchmarks to further evaluate its past performance and ex-post risk, as well as evaluating if the ex-post risk is indicative of the prospective risk profile. Advisory services are offered by Josh Arnold Investment Consultant, LLC a Registered Investment Advisor in the State of Minnesota. Performance data is unaudited through Aug. 31st of 2020.

PCP outperformance, or underperformance, in any given period may be driven by the PCP having a higher, or lower, amount of actual risk vs. the benchmark as opposed to the realization of positive, or negative, alpha. Past performance is no guarantee of future success. Investing in public securities contains a multitude of risks – including risk of loss. The foregoing is not intended, nor considered, to be an offer of securities, specific performance or a guaranteed rate of return.

JOSH ARNOLD INVESTMENT CONSULTANT 6750 France Avenue South #325, Edina 952.925.5608

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Big Batch Beverages SELF-SERVE COCKTAILS ARE THE SEASON’S BEST GUESTS.

BY NINA RAEMONT

PHOTOS BY TATE CARLSON

The countdown starts now— three months of eat, drink and be merry—with Thanksgiving, December holidays and New Year’s all in the mix. Speaking of mix, how about hosts gift themselves with big batch beverage recipes, which add extra cheer to any gathering?

Signature cocktails have become de rigueur at home events, and we’re not complaining. But standing post at the beverage cart or bar area can take the fun out of any party for the host. By offering big batch beverages, hosts can mix and mingle, rather than mix, serve and repeat.

John Farrell, of Haskell’s Wine and Spirits, and Bill Princeton, of Princeton’s Liquors, offer beverage recipe recommendations

to not only spice up the holiday season, but also to save time and money.

MULLED WINE (Haskell’s)

Here’s a perfect excuse get the slow cooker away from the entrée and into the beverage mix.

Mulling spices are available at most wine stores during the holiday season, but if you can’t find them, put star anise, cinnamon, cloves and allspice in a tied cheese cloth. Add a bottle or two of red wine to your crockpot or slow cooker of choice.

Add the mulling spices. Use the lowest setting, and warm the wine, making sure to not boil or cook the beverage. Serve in your favorite mugs.

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NON-ALCOHOLIC PUNCH

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It’s more than just a cookie...

THE LIBERTINE (Haskell’s)

“Rosemary, bourbon and maple syrup—how can you go wrong?”

Farrell says.

it’s preparing me for my future.

• 2 oz. simple syrup • 2 sprigs fresh rosemary • 4 oz. bourbon • 2 oz. fresh lemon juice • 2 tsp. orange marmalade • 1 Tbsp. maple syrup • 1 Tbsp. fresh orange juice • 1 egg white Boil simple syrup and one sprig of rosemary in a small saucepan; cool.

Discard rosemary, and transfer syrup to a cocktail shaker with bourbon, lemon juice and marmalade. Add ice, shake until chilled and strain into a highball glass filled with ice.

Add maple syrup, orange juice and egg white to the shaker; shake until frothy. Spoon the froth over the top of the cocktail; garnish with remaining rosemary sprig.

NON-ALCOHOLIC PUNCH (Haskell’s)

Cheers to a fruity drink for the tots, teens and teetotalers.

A day before: Using a Bundt cake pan, add a variety of fruits (berries and orange and apple slices)— the more the merrier. Fill the pan with water to cover the fruit; put in the freezer.

The day of serving: In a punch bowl, add 2 liters of Sprite and 2-3 oz. of grenadine syrup; stir together. Take the Bundt pan out of the freezer, remove the ice mold from the pan, and place the ice mold in the punch bowl. The ice mold will not only

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serve as a beautiful centerpiece to your liquified work of art, but it will also keep the drink cold.

GRAPEFRUIT BEER PUNCH (Princeton’s)

Invite a tart and tangy change to your holiday beverage pace.

• 4 cups Cantilever gin • 2 cups fresh grapefruit juice • 5 cups Dreamyard India pale ale, chilled Combine the Cantilever gin and grapefruit juice in a large pitcher or punch bowl. Cover and chill for at least two hours or overnight. Add Dreamyard IPA just before serving, and ladle into ice-filled punch or lowball glasses.

GINGER LEMON HOT TODDIES (Princeton’s)

Offer this soothing, classic beverage with an alcoholic kick.

• 8 cups water • 2 cups fresh lemon juice • 2 cups honey • 5 Tbsp. finely chopped crystallized ginger • 1 (3-inch) piece of peeled fresh ginger, cut into 1/4-inch-thick slices • 3/4 cup Norseman dark rum • 3/4 cup Copper and Kings American brandy

Place water, lemon juice, honey, crystallized ginger and fresh ginger in a 4 1/2-quart electric slow cooker.

Cover and cook on high for four hours. Remove and discard ginger slices. Stir in rum and brandy. Ladle the mixture into mugs, and garnish with lemon rind strips, if desired.

GRAPEFRUIT BEER PUNCH

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Extraordinary Penthouse AT THE WESTIN IN EDINA Imagine your Penthouse Lifestyle from this magnificent property presenting Minneapolis Skyline and Spectacular Sunset Views! Enter your

Grand Living Room offering an architecturally designed 10' ceiling, floor to ceiling windows, wine station, large open sided fireplace & one of four balconies. Cook in the Chef's Dream Kitchen. Enjoy your favorite movies in the Stateof-the-Art Theater offering custom seating for nine. Relax and be inspired in the Library or adjoining Balcony. Luxurious Owner's Suite & Spa Bathroom along with two Expansive Closets. Two additional Bedrooms, Five Baths, Two Offices. Secure. Quiet. 5000 Sq Ft of Exceptional Quality & Exquisite Design.

Four Car Stalls. Two Storage Rooms. Indoor Walk-way to Galleria, offering 70 Shops & 6 Restaurants. 5.295M Video at PenthouseWestin.com Info at PenthouseAtTheWestin.com

TOP 1% IN RE/MAX MN, US & GLOBALLY Multi-Year Winner of Super-Agent Award 612.384.9019 | JulieTrones.com | Realtor, Broker Associate

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LAST GLANCE

A.B.C.

Arrange Beautiful Centerpieces with the help of Lilia Boutique.

BY RENÉE STEWARTHESTER

THE MENU IS COMPLETE. The table is set.

It’s time to place the exclamation point on it all.

We turned to Liz Mattingly, owner of Lilia Flower Boutique, for ideas for creating fall centerpieces with easy-to-source elements.

She says low, wide arrangements work best for dining tables because they don’t intrude on table space or block views.

PHOTOS BY ANNAKO PHOTO

Begin: Make a grid (using tape) over the container’s opening. This helps with design and holds elements in place.

Layer: Develop a layer of greenery, with stems in the water and the greens just popping over the top of the tape.

Branching greens are best, and avoid straight and thin types of greenery.

Add: Use mixed blooms (three bunches of three varieties), and gather more greens.

Design: Arrange in clusters, a group of five at a time. Place the largest blooms alone, like hydrangeas or peonies. Or mirror everything you do on one side on the other. Use remaining blooms to create movement in your arrangement.

Takeaways: • Position (and cut) the flowers at an angle.

• Use different heights of each bloom.

• Fruits and vegetables can add a whole other dimension.

• A good pair of clippers can make flowers last longer.

• Wooden picks, stabbed into produce, act as a “stem” to hold them in place.

• Dried flowers can fill in arrangements.

LILIA FLOWER BOUTIQUE 18172 Minnetonka Blvd., Wayzata; 952.473.0366; liliaflower.com Lilia Flower Boutique @liliaflowerboutique Lilia Flower Boutique

(Dried hydrangeas are a great choice, and grasses are another sure bet.)

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901 Nicollet

Minneapolis

612-338-5950

jbhudson.com

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