St. Croix Valley Magazine December 2021

Local shares his passion at St. Croix Sports

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D E C E M B E R 2 0 2 1 /J A N U A R Y 2 0 2 2 “As you grow older, you will discover that you have two helping hands: one for helping yourself and the other for helping others.” —Audrey Hepburn

DEPARTMENTS 10 — Carving a Champion World Snow Sculpting Championship comes to Stillwater.

12 — Field of Interest Local donors help establish St. Croix Valley Foundation’s environmental fund.

14 — Double Shifts Local shares his passion at St. Croix Sports in Hudson, Wis.

FEATURES 16 — Wine of the Times Sommelier wine buying strategies and cold-climate wine education.

20 — Creating More Lasting Memories The Stillwater Event Center renovation helps carry on tradition.

TASTEMAKERS 30 — Grain Elevators Add a touch of history and new flavor profiles to your menu.

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IN EVERY ISSUE 4 — Editor’s Letter 7 — Noteworthy 24 — On the Town 28 — Gallery 32 — Last Glance

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Photos: Chris Emeott

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FROM THE EDITOR Angela Johnson, stcroixvalleymag@tigeroak.com

Dr. Marc Roehrich Dr. James Erlandson

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’m entering the holiday season with joy in my heart. Joy for having had the opportunity to share local stories about amazing people doing cool things in the St. Croix Valley in the pages of your community lifestyle magazine. I’ve met artists, chefs, restaurateurs, builders, boutique owners, dedicated volunteers and nonprofit leaders. This is a truly beautiful part of the region, and it has been my pleasure to be a regular explorer in and around all the lovely towns that make the Valley so charming and unique.

We spotlight some of that charm in this issue’s collection of articles including the upcoming World Snow Sculpting Championships, the efforts of the St. Croix Valley Foundation and a local business owner and hockey lover! And, because it’s the holidays, we’ve included a feature story about wine to help broaden your knowledge and appreciation for a few new sips. These stories and much more await you in these pages.

And, as we approach a brand-new year, I am also excited to tackle a brand-new challenge. I will be exiting my role as editor of St. Croix Valley Magazine and managing editor for Tiger Oak Media’s collection of community lifestyle magazines for an opportunity that will help me build on all I’ve accomplished. That said, this will be my final issue, but I leave you in good hands. The creative team that has supported me and this publication over the years remains dedicated to connecting and celebrating the St. Croix Valley in 2022 with even more stylish and engaging local stories that you’ve come to love. Being a part of your lives in this creative capacity has truly been my pleasure. Thank you for reading and have a Happy New Year!

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On the Cover Sean Coffey, photo by Chris Emeott

December 2021/January 2022

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PHOTO: LISA BUTH

CALL TODAY!

VOL. 7 NO. 5 stcroixvalleymag.com

publisher SUSAN ISAY

editor ANGELA JOHNSON

managing creative director RENÉE STEWART-HESTER

managing editor HAILEY ALMSTED

copy editor KELLIE DOHERTY

staff writers AVA DIAZ, MADELINE KOPIECKI, DAN AMUNDSON

contributor VIVIAN SHINALL, RENÉE STEWART-HESTER

editorial interns JOHN DEIGNAN, BRYCE HELMBRECHT-LOMMEL, HILARY KAUFMAN, KIRA SCHUKAR

editorial advisory board Meg Brownson, Alfresco Casual Living Pete Foster, Barkers and San Pedro Cafe John Knutson, Catalyst Sports Medicine Ruth Misenko, Seasons on St. Croix Brent Peterson, Washington County Historical Society Sarah Quickel, Enchanté Heather Rutledge, ArtReach St. Croix

@kianagrant

Andrew Sachariason, St. Croix Preparatory Academy

senior managing art director SARAH DOVOLOS

art director ALLISON NOLDEN

lead staff photographer CHRIS EMEOTT

print production director BRITTNI DYE

digital production director

SAY “I DO” TO A VENUE.

DEIDRA ANDERSON

project coordinators ADRIANNA BLACK BULL, LISA STONE

senior account executives BROOKE BEISE, KATIE FREEMARK, CYNTHIA HAMRE, SARA JOHNSON

circulation and marketing KATIE RINGHAND

credit manager APRIL MCCAULEY

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NOTEWORTHY local tips, tidbits & insights

ENTER THE BADLANDS

iStock.com/Zuberka

Outdoor enthusiasts love this famous snow park.

FOR THE PAST F IV E D EC A D ES, the Badlands Snow Park has been a prominent recreation area in Hudson, Wis. Founded in 1970, the resort offers snow activities and relaxation. Currently in its 51st year, Badlands remains a destination for snow tubers ever excited to slide those hills in winter.

This 25-acre resort has seven hills and five rope tows. What makes these hills so much more exciting than elsewhere? The Badlands Snow Park is said to have the tallest, longest and steepest snow tubing hills in the nation, Tickets are required in order to enjoy the resort. It’s best to arrive a half an hour before a shift. Once you arrive, customers must show their purchase receipt email to claim their tickets at the check-in booth.

Every tuber is responsible for knowing when it’s safe to go down a hill and must follow the obligations presented in the Wisconsin Tubing Responsibility code.

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This famed resort doesn’t just offer steep hills for tubing but also chalets for renting. Depending on the occasion, chalets can be available to rent for an evening or an entire weekend. The chalets are popular for weddings, reunions, parties and even memorial services. Overnight chalet renters can sleep in and enjoy a walk across the resort’s beautiful frozen pond.

Whether you’re ready to challenge yourself in snow tubing on the tallest hills or just want to relax in a comfortable chalet for a quiet weekend, email info@ badlandsoffice.com to plan a visit, and discover why this local gem is so highly praised. —JOHN DEIGNAN

The Badlands Snow Park 772 Kinney Road, Hudson, Wis. 715.386.1856; info@badlandsoffice.com

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NOTEWORTHY

RE AD

THE PEOPLE REMEMBER Add this children’s book to your family’s reading list.

Stop in and see us, or order online at valleybookseller.com.

—RACHAEL JOHNSON

TAST E

Shaking Things Up Create personal cocktails using this simple trick.

If I have a party trick, it’s the ability to whip up personalized cocktails on the fly. But it’s much less impressive than you think—anyone who can remember “211” can make a custom cocktail.

A 211 refers to a simple ratio of the three base components of a drink: two parts liquor, one part something sweet and one part something sour. Of course, these are just guidelines; I usually don’t even measure. (it’s also way more entertaining for guests that way.) To make a stronger, less sweet or more tart drink, simply adjust the components up or down from this baseline as desired.

de cassis, triple sec or apple brandy. Flavored cocktail syrups are fun, too.

211 ingredients:

GOOD TO KNOW

2: Base alcohol. Ask your guest which kind of base alcohol they prefer. Gin, vodka, tequila, rum or whiskey?

1: Sweet element. Fresh fruit juices are my first choice here; at this time of year, I love cranberry, mandarin orange and pomegranate. If your fruit is on the sour side (such as grapefruit or cranberry), you can add sweetener—sugar or simple syrup, agave, honey, maple syrup and/or a sweet liqueur like crème

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1: Sour element. My choice is almost always lime for “clear” alcohols and lemon in the case of darker ones.

Directions: Add your choice of ingredients to a cocktail shaker nearly full of cubed (not crushed) ice.

Shake until the drink is thoroughly cold and properly diluted. Strain and serve over ice, or pour directly into a chilled glass.

Prepared cocktail mixers often have sweet/ fruit and sour elements combined in one product; they’re often mixed with liquor in a 1:1 ratio. While convenient, mixers may lack “freshness” and are typically cloyingly sweet.

Offset this by adding a splash or more to taste of fresh-squeezed lemon or lime juice.

Rachael Perron is the culinary and brand director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications.

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Photos: Chris Emeott

Please share this gorgeous book with the children in your life. Author Ibi Zoboi’s first picture book tells the story of the journey of African descendants in America by connecting their history to the seven principles of Kwanzaa: Umoja (unity), Kujichagulia (self-determination), Ujima (collective work and responsibility), Ujamaa (cooperative economics), Nia (purpose), Kuumba (creativity) and Imani (faith). This book is illustrated by Loveis Wise; it’s a breathtaking visual feast full of beautiful poetry and rich history.

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OUTDOORS

Carving a Champion

THE COLD AND SNOWY days of winter usher in a new season of activities and competitions. Hockey games fill up local arenas, skiers and snowboarders hit the slopes, and snowmobilers head to the trails. This year, there’s a new winter competition in town: the Inaugural World Snow Sculpting Championship.

The event will be held in Stillwater starting January 18, running through January 23. Sculptors from across the world will come to the birthplace of Minnesota to compete. Many spectators are also expected. “Lake Geneva, Wis., has held a similar competition and had about 60,000 visitors,” says Robin Anthony, Stillwater Chamber of Commerce executive director. “We’re expecting a lot of people.”

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The event begins on January 18 with a sculpting demonstration, which will be open to the public. On January 19, teams begin sculpting at 9 a.m. That evening, the opening ceremonies will be held, and all of the teams will be introduced.

Tickets will be sold for this day.

Teams, compromised of three members, can work on sculptures at all hours of the day with the exception of January 21. Teams can work as late as 3 a.m. that day to ensure they get finishing touches on their sculptures. They must be done by 2 p.m. on January 22.

The competition will be judged by the sculptors themselves, but there is also a people’s choice category.

Spectators are encouraged to vote for

their favorite sculpture.

Many countries around the world compete in snow sculpting, including those with traditionally warm climates like Mexico and Argentina.

On January 22, the closing ceremonies will be held at 4 p.m., and the winners of both the judged contest and the people’s choice award will be announced. At 7 p.m., the World’s Coolest Block Party begins. This will be held at the Water Street Inn as a way to celebrate the event.

Anthony expects this event to be a huge boost to Stillwater and the local economy. “Our restaurants and businesses typically have a rough first quarter,” Anthony says. “This will help boost

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Photo: Winter Fun, LLC.

World Snow Sculpting Championship comes to Stillwater.

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You have countless options. that and turn Stillwater into a yearround destination.”

Stillwater was chosen for the event because of the town’s atmosphere and experience hosting events. “They wanted a quaint tourist town that is cold enough to have snow,” Anthony says.

“We’re exactly that.”

The chamber of commerce is working with Green Acres to get a snow-making machine. The entire week before the event will be used for making snow for the teams. The snow will be put into large 10-foot-tall forms in North Lowell Park located next to P.D. Pappy’s. “The snow needs to be firm for carving,” Anthony says. “Volunteers and sponsors will get inside the forms and stomp the snow down to firm it up.”

If people want to volunteer their time to help with the snow or other event-related tasks, or if area businesses want to be an event sponsor, they’re asked to contact the chamber of commerce office at 651.439.4001. Readers can also find more info at greaterstillwaterchamber.com.

There is definitely excitement regarding this event even though it’s no easy task putting it on, and Anthony knows the community is up for the challenge.

“It’ll be a collaborative effort with the city, local business, the community and civic organizations,” Anthony says. “All to bring a worldwide event to Stillwater, Minn.!”

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Story by Ava Diaz

GIVING BACK

Field of Interest CONTINUING TO BETTER the landscape of the region, the St. Croix Valley Foundation created a new Environmental Field of Interest Fund to help ensure a greener future. Seeded by Hudson residents Jim and Judy Freund through a generous $100,000 gift, the couple is leaning into its passion for the

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environment. “When you think about trying to leave a legacy that is going to enhance the St. Croix Valley for families that live here, the environment simply has to be a part of that,” Judy says.

The St. Croix Valley Foundation has helped provide funding for projects to improve the community for over 25

years. By connecting people with programs through a common love for the Valley, the organization encourages people to collaborate with one another to make an impact.

As a part of the wide variety of funds open to contributors, the foundation features a collection of interest funds that

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Can Stock Photo / famveldman

Local donors help establish St. Croix Valley Foundation’s environmental fund.

make it easier for individuals to allocate their donations in a way that is most meaningful to them. Conceptualized by passionate community members, these endowment funds consist of a variety of sectors fit for different interests, such as music, education, health and wellness, the arts and now environmental.

What makes the interest funds so effective is the flexibility. Similar to what St. Croix Valley Foundation president Heather Logelin describes as the difference between a checking and a savings account, the donations attribute themselves to becoming long-term dollars that are reinvested annually in the form of grants to a specific area of focus. “That is the beauty of these field of interest funds is that they really give us, now and in the future, the ability to pivot and direct those resources at whatever the greatest needs are in that broad environmental definition moving forward,” Logelin says.

Fitting under one of two broad points of baseline criteria, programs and organizations seeking grants from this environmental fund must either support environmental education or work to promote, protect and restore the natural resources and character of the St. Croix Valley.

“You don’t want to handcuff the foundation with our idea because the need will change,” Freund says.

Understanding the need to preserve the natural resources of the Valley, Logelin says this fund will help raise awareness for environmental issues and provide a way for more individuals to get involved. “We really think there is an opportunity to connect passionate donors to projects and organizations that protect, restore and educate about the importance of these natural resources,” Logelin says.

Through their willingness to provide a resource for others to get involved, Freund says she hopes opportunities like this will inspire others to make their voices heard. “I would like to think that every citizen sees a role for themselves in trying to create a positive impact,” she says. “Everyone should find their passion and figure out how they can make an impact on their community however big or however small.”

St. Croix Valley Foundation, 516 Second St. Suite 214, Hudson, Wis.; 715.386.9490 scvfoundation.org St. Croix Valley Foundation

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Story by Dan Amundson — Photo by Chris Emeott

SCENE

Double Shifts Local shares his passion at St. Croix Sports in Hudson, Wis.

MOST PEOPLE think working 40 hours a week is more than enough to stay busy.

For Sean Coffey, it’s just the beginning.

Coffey owns and operates St. Croix Sports in Hudson, Wis., and is also a fulltime police officer. Add in kids (a set of triplets in high school) and Coffey has his plate full. “It keeps me extremely busy,”

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he says. “But I love it.”

Sports have always been a part of Coffey’s life. His family got him involved with sports at a young age, but he truly fell in love in middle school when he played baseball for the Minnesota Little Gophers. The team traveled all over the world and played over 100

games a summer. “I was so lucky to have that opportunity,” Coffey says.

“Kids these days just don’t get to do stuff like that.”

Coffey’s passion for sports was passed down to his kids. When they started playing hockey and other sports, he realized the need for a hockey store in the

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Hudson community. That’s when the idea for St. Croix Sports came to him.

“There just wasn’t anything over here,” Coffey says. “People had to drive to the Twin Cities or New Richmond just to get their skates sharpened.”

St. Croix Sports opened in 2014 and specializes in hockey equipment but also has baseball, softball and other sports equipment. It also sells a lot of Hudson Raiders spirit wear. Coffey says it was a risk opening the store, but it’s been worth it. “People don’t like to buy hockey equipment online,” Coffey says. “I opened the store as kind of a service to Hudson.”

It’s not uncommon for Coffey to work 40 hours in a week at the store and another 40 to 50 hours with the police department, but he’s no stranger to long workdays. When Coffey was younger, he worked as a fishing, duck and goose hunting guide for seven years. On days when he had clients, Coffey finished his police shift at 3 a.m., got set up to hunt at 3:30, would hunt until 10, be at home and in bed by 11, and then back to the police station by 3:30 p.m.

His work schedule hasn’t changed much since his guiding days, except Coffey has exchanged sitting in a harvested cornfield surrounded by fake ducks and geese for selling hockey equipment. He considers his time at the store a stress reliever. Coffey constantly deals with people having the worst days of their lives while on patrol, and certain events in the last couple years have added a lot of stress to his job. “In my profession, you need an out,” Coffey says. “If I had a bad day, I can go to the store and talk about sports with people and clear my mind.”

St. Croix Sports has had a positive impact on not only Coffey, but also Hudson and the surrounding communities, and there’s no plan to stop anytime soon. “We go well together,” Coffey says about his business and his community.

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STORY BY Hailey Almsted and Angela Johnson

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PHOTOS BY Chris Emeott

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December 2021/January 2022

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WINE OF THE TIMES Wine can be appreciated all year, but it’s especially apropos during the holiday season. Dinner parties, restaurant gatherings and holiday gift giving tend to make wine top of mind for many revelers. So, with stemware in one hand, we connected with local experts for information to help would-be wine drinkers get more comfortable buying, ordering and gifting wine during the holidays, or for that matter, any time of year. Because, anytime can be wine time.

Sarina Garibović is a certified sommelier and owner of Ženska Glava, a woman owned and operated wine and spirits events business. Garibović became interested in wine and wine education while working in the hospitality industry and used her education to help create restaurant wine lists and teach servers how to make wine more approachable without over-simplifying. She also founded a nonprofit with fellow sommeliers call Twin Cities Somms. We asked Garibović what to look for in a wine best suited to your occasions. She says, “As a somm, what we’re thinking about is what do you usually like to drink? What flavor profiles do you already appreciate? If you love a California pinot noir, you probably like fruity wine with some acidity. Also, price is a factor for everyone, so we might ask which producers you enjoy in order to see what you’re used to paying; because you might not love a fantastic wine if you feel like you’ve overpaid!” For the adventurous types who prefer to try new things and for whom it doesn’t matter if those things align with what you already like, then Garibović tends to suggest wines from underrepresented regions like Slovenia because, “It can be good and also be a better value.”

Most importantly, Garibović encourages people to ask the staff at any restaurant or wine seller. They should know about the wines they offer. She says, “Don’t be afraid or embarrassed to ask questions, because a little bit of knowledge can go a long way, for example knowing things like more fruit character typically comes from a warmer climate where there is riper fruit and more sugar and higher alcohol.

Knowing a little bit about how grapes are grown can go a long way.”

We dove deeper into our wine glass and asked Garibović’s opinion about some common wine varieties.

REDS:

Cabernet Sauvignon — In a restaurant setting, if guests say they frequently enjoy cabernet sauvignon

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from the Napa Valley, that gives a lot of information about the character of the fruit they may expect, whether they expect the wine to undergo barrel aging as well as the price they are accustomed to spending on a bottle. The land in Napa Valley is quite expensive and new oak barrels are used to produce many cabernet sauvignons in the area, all leading to a higher cost for the finished wine.

Merlot — Merlot used to be quite popular but has since fallen out of favor with many drinkers, arguably due to the popular movie Sideways, which created a preference for pinot noir. This makes merlot, a delicious wine worthy of frequent enjoyment, on par with a passion project for many producers. Much like cabernet sauvignon, merlot is a wine with grippier tannins, lots of ripe black fruit character and pairs well with weightier dishes like steak.

Pinot Noir — Pinot noir is a hugely popular grape variety that can express itself in wildly variable ways due to factors such as climate, soil type, aspect and aging methods. Typically, pinot noir coming from a cool place like Burgundy, the Loire Valley and Oregon will have a lighter body, show high toned red fruit and herbs with more acidity while examples from California will express themselves with richer fruit, a fuller body and more subdued acid. If you love pinot noir from Burgundy or Oregon but find the offerings restrictive due to budget, try gamay from the same places, which can offer similar qualities with a typically more affordable price tag.

Malbec — Originating in France where it is known as cot, it has really exploded in popularity and low cost examples are practically ubiquitous. The issue with malbec occurs when the cheap examples available in grocery stores cannot be found on wine lists and are instead replaced by higher quality examples at surprisingly high prices. This is because though malbec originated in France, it is now produced primarily in Mendoza, Argentina, where it can vary greatly in quality depending on where it is grown and the methods used to produce it. Stick to affordable examples when buying retail for everyday wines, but talk with your server in a restaurant for help finding a great example or another wine that matches your preferences.

Zinfandel — It can be misunderstood because of the

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way the grape bunches ripen on the vine. Unlike other red grapes, which ripen at relatively the same speed, becoming darker and concentrating sugars over time, zinfandel can have a bunch of grapes with green grapes, ripe grapes and raisins all at the same time. In the finished wine, this can mean a range of fruit character and perception of body and texture.

More and more, producers are aiming for a more balanced zinfandel rather than pushing the limits of harvest time to get the most ripe fruit, which has in the past contributed to the perception of zinfandel as a big, jammy wine. The rich and ripe style can be great for pairing with weightier and more intense dishes, just talk to your wine pro to find out which example might be right for you and the occasion.

WHITES:

Sauvignon Blanc — Garibović says, “Sauvignon blanc is so popular, and in so many people’s comfort zone, that at times it can be hard to guide guests to any other wine on the menu.” It’s refreshing and crisp but also has a uniquely green character, like bell pepper or a gooseberry quality. It pairs well with vegetable dishes or foods with an herb component. Most folks like the crispness and fruity quality of many New Zealand sauvignon blancs, but there are other options like Sancerre from the Loire Valley in France or Styria in southern Austria that are worth trying.

Riesling — Known as the darling of somms; “We all adore it,” says Garibović. Due to the popularity of Liebfraumilch in the ‘80s (Blue Nun), there is a common idea that all riesling is sweet, creating a wellknown and oft examined difficulty of selling the wine in many settings. If you like a high acid, high tone, crisp, electric white wine, you cannot find a better option with lime, lemon, apricot flavors. Though even riesling with sweetness shouldn’t be discounted, due to its high acidity, the sugar is easily balanced and sometimes practically imperceptible. Riesling is also versatile in food pairing; turn to a dry example for salads with a vinaigrette, weightier and more concentrated bottles for spicy dishes and the classically sweet styles for fruit tarts and many other desserts.

Pinot Gris — Same as pinot grigio, both are wonderful, crisp and neutral with a fresh style. Gris is from France and expresses itself differently, a little richer and with a golden hue. A bottle of gris is a wine for a table of four because it pairs with most everything.

Chardonnay — Known as a love it or leave it variety, climate and winemaking have a great impact on chardonnay as a finished wine. A fairly neutral grape, tending towards a high toned, chalky, minerally wine from cool climates like Chablis, and riper apple, and even tropical fruits when grown in a warm place like Napa, chardonnay can be many things. Chardonnay can be a wine of process like lees stirring (to create

18

creaminess), malo lactic conversion (the source of that buttered popcorn aroma) and oak usage (vanilla aromas and flavor) are employed. So, it’s important to ask, “Where does it come from and how is it made?”

Cost can be a window into style as well, since extending time before bottling and the use of new oak barrels create a lot of expense for winemakers.

GOPHER STATE GRAPES:

In cold-climate Minnesota, which boasts just 80 wineries, fruity frontenac varietals and sweet la crescent take the lead.

Unlike in warmer-climates, Minnesota produces cold-hardy and disease-resistant wine grapes. At the University of Minnesota’s (UMN) Minnesota Agricultural Experiment Station, one of the top grape research programs in the country, more than 12,000 experimental vines are cultivated on 12 acres of land.

Matthew Clark, assistant professor of grape breeding and enology and the Minnesota Landscape Arboretum’s director of research, says, “At the University of Minnesota, our grape breeding project has focused on developing new varieties of grapes …

[It’s] focused on bringing in genetics through breeding methods of high-quality wine grapes that people are familiar with and bringing in the cold to learn

December 2021/January 2022

stcroixvalleymag.com

WE DO EVERYTHING! what varieties can grow here.”

Clark says Minnesota’s short growing season and severe winters contribute to how long grapes are on the vine, which plays a major role in flavor and aroma development. “The grapes in Minnesota do quite well with our short season because they’ve been selected and adapted for those environments,” he says.

At the UMN’s experiment station, cultivating a new wine variety takes an average of 20 years. The enologists use traditional breeding methods to crossbreed the grapes to bring out the traits they are interested in. “This year, we are planning to make 50 crosses [and] from that we will target 5,000 seeds to grow next year,” Clark says.

Genetic testing for specific traits and disease resistance follows; and after the vineyard produces fruit, three to five years later, the enologists taste it and determine if it is worth evaluating for a second time.

“In many cases, the answer is no.

Things that perform well is one in a thousand vines,” Clark says.

To produce a new variety, the station relies on university collaborators, such as nurseries, to test the vines. Once there is a new variety released, the station works with growers to produce the vines, nurseries to propagate the vines and licensees to sell the vines.

“We certainly grow different varieties,” Clark says. La crescent is one variety, which has a high aromatic and is compared to moscato. “We often hear people say that wines in the Midwest are sweet … One reason we might see more sweet wines in the Midwest is because the grapes have a higher acidity.”

Residual sugar, found in wines with a good balance of sugar and acid, can offset the tartness in wine grapes and, in turn, create sweeter wines. Clark says the program is focusing on developing new wine grapes with lower acidity, with the goal of producing more dry wines.

The most recent variety, itasca, released in 2017, features lower acidity and high sugar levels. The variety outperformed everything in its class and survived the 2013–14 polar vortex; “It received an A+ grade,” Clark says. The white wine has been a best-seller among the UMN’s varieties.

Currently, over 100 selections are being tested for cold hardiness and disease resistance, as well as viticultural traits.

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C R E AT I N G MORE LASTING MEMORIES THE STILLWATER EVENT CENTER RENOVATION HELPS CARRY ON TRADITION.

Photos: Stillwater Event Center

Story by Ava Diaz

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December 2021/January 2022

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Creating lasting memories for over 30 years, the Stillwater Event Center, formerly KC Hall, has undergone renovations to create a more accommodating atmosphere for every occasion. As a business that is rooted in passion, tradition and togetherness, the center is home to a lifelong family treasure, Scheel’s Catering. Assisting his mother with the business since he was 11 years old, owner Todd Scheel says that the event company has always been a part of who he is.

After spending 16 years in corporate human resources and seven years in restaurant management, while simultaneously balancing the family business part-time, Scheel decided to take on the catering business fully in 2014. Firing up Scheel’s Catering through the commercial kitchen of KC Hall, Scheel put his focus 100 percent on food. Specializing in personalized menus from scratch, Scheel’s offers a completely customizable process that includes the option of recreating family recipes on a larger scale. “It’s [the clients’] special event, so I do everything that I can to make things from that initial phone call,” Scheel says.

Getting a taste for in-house catering for a variety of occasions, Scheel says he didn’t know he wanted to merge his business with event planning to create a fullservice company until the opportunity presented itself. With a vision for where he could take his business, Scheel took over the lease of the former KC Hall’s entire 4,000-square-foot space in June 2020, thus creating Stillwater Event Center. “This is something that I saw initially that we wanted to do, and now we are able to bring things into fruition and have a beautiful space for individuals, and I’m ecstatic,” Scheel says.

Without having to relocate or build a new kitchen, Scheel was able to jump right into renovations to freshen up the space. “What is awesome about this space is not only that it is beautifully remodeled, but it is still to a point [that clients] can still transform it to whatever space they want it to be,” Scheel says. “It is really a space that can house any type of function that someone wants to have.”

RENOVATED ELEMENTS • New glass door entryway • New flooring and ceilings • New indoor and outdoor seating options • Freshly painted walls, doors and trim • TV feature with the option for

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guests to customize the screen with pictures, messages or videos Professionally framed images of Stillwater taken by local photographer and owner of the Stillwater Art Guild Bob Lyksett A bridal room equipped with new light fixtures and flooring; a kitchenette with a countertop, sink and mini fridge; a bathroom and a makeup counter with plenty of lighting and outlets; and new chairs Energy efficient LED lights and sconces with three controllable dimmers Increased patio space paved with over 1,000 new pavers A restained and updated fence An outdoor pergola that suits over 100 guests A full functioning bar (still in the works)

PARTY TIME

After their wedding at the Minnesota State Fair Grounds was canceled due to COVID-19, Amanda and Joshua Boss were on the search for a replacement option that was not only convenient but affordable. With experience using Scheel’s Catering for prior events, Joshua says it was a natural fit due to the value and the amazing food.

As one of the first weddings in the newly

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renovated space, the Bosses settled on an outdoor rehearsal dinner, ceremony and reception at the center over Labor Day weekend last year. Using the patio to create the event of their dreams, they converted the ceremonial area into a dance floor, provided seating and an exquisite dining experience for over 100 guests and captured the fun with their interactive photo booth. “[The event center staff ] were super accommodating, and their family members were a part of the event, and we felt like everyone there was having a good time and enjoying themselves, so it made it a really fun night,” Joshua says.

Taking an unconventional route with their cuisine, Amanda and Joshua opted for a classic holiday cookout with handmade burgers, specialty brats, baked beans and from-scratch potato salad for their rehearsal dinner. “It was a little different, but it was still delicious and fun,” Joshua says. As for the reception, they chose stuffed chicken breast with flavorful gravy, roasted veggies and potatoes, a fresh salad, Scheel’s signature petty pan rolls (bread infused with Italian seasoning) and pie for dessert. “People pulled us aside and said that was an amazing dinner, especially in times of COVID when people aren’t used to going out to eat much. I think they were just blown away at how they

were able to pull it off while still making it delicious and fresh and wonderful.”

For Scheel’s Catering client Becca Mader, her laid-back wedding aesthetic featured a taco bar for the reception.

Equipped with a variety of options, the buffet-style spread featured beef, chicken and tofu; and classic taco fixings (i.e., tortillas, fajita veggies, cheese, lettuce, sour cream, salsa, tomatoes) that included gluten-free, dairy-free and vegan-friendly options for guests with dietary restrictions.

“I simply cannot say enough about how great he was throughout the whole process, [they are] super communicative, responsive, accommodating, helpful and kind,” Mader says. “It was a great mix of being open to what we wanted while still offering us suggestions on how things could be better without imposing on how he would want the event to turn out like.”

Stillwater Event Center 1910 South Greeley St., Stillwater 651.430.3274; stillwatereventcenter.com Stillwater Event Center @stillwatereventcenter Scheels Catering 612.281.5695; scheelscatering.com Scheel’s Catering

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www.stillwatergazette.com

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ON THE TOWN things to see and do in and around St. Croix Valley

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December 2021/January 2022

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BY VIVIAN SHINALL

CELEBRATING FROM HOME Make New Year’s memories from home this year with these tips. you can’t ring in the new year from the comfort of your own home?

Pop the Champagne or the sparkling apple cider, and be merry with these family-friendly New Year’s activities.

WH O SAYS

MAKE IT A FORMAL AFFAIR

Just because you’re at home doesn’t mean you need to be in sweats. Make the night feel special by having everyone dress in their best black-tie attire (sparkles encouraged).

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DO HOURLY ACTIVITIES

Each hour on the hour leading up to midnight, play a fun game to ramp up the anticipation. The possibilities are endless, think Minute To Win It style (cup stacking contests, egg-spoon races, trivia games, etc.).

MAKE DINNER AN EXPERIENCE

Let the family pick from a buffet of goodies without breaking a sweat making dinner. Instead of a traditional meal, opt for a night of appetizers. Think pigs in a blanket, shrimp cocktails and whatever small bites that catch your eye.

COLLECT YOUR THOUGHTS

Encourage your family to sit down and think back on the year. What went well?

What are you grateful for? What are you looking forward to in the new year? While New Year’s resolutions are often quickly forgotten, entering the year thoughtfully can set you off on the right foot. iStock.com/RgStudio

CHEAT THE COUNTDOWN

For families with younger kids (who may not know about time zones yet), turn on the countdown from New York to give them the full countdown experience, while still being in bed at a decent hour. Added bonus, you can celebrate the real countdown in peace.

25

ON THE TOWN

LOCAL EVENTS

Jack Frost Jubilee Craft & Gift Show 12/5 Find all sorts of things, including embroidery, crocheted items, lights, metal art,

Agave Kitchen 501 2nd St, Hudson, WI 715-381-0099

Open Daily 10:30am – 2:00 am

Agave 2 GoGo 606 Brakke Dr, Hudson, WI 715-749-3333 Open Daily 10:30am – 9:00 pm

wood signs, cosmetics and wellness products, art, bakers, candy makers, jams and jellies and more. While shopping, have a snack and a drink, and enjoy the holiday spirit. 10 a.m.–3 p.m. Ideal Hall/The Scandia Creamery Banquet Hall, 21279 Olinda Trail N., Scandia; Facebook: Ideal Hall/The Scandia Creamery Banquet Hall

Stillwater Holiday Craft & Gift Show 12/11–12 Whether you are just perusing the goods or looking for some last-minute gifts,

AREA EVENTS

this is a wonderful place to do so. Even enjoy free coffee and cookies and a cash bar while you shop. 10 a.m.–4 p.m. Dec.

11 and 10 a.m.–2 p.m. Dec. 12. Oak Glen Golf Course and Banquet Facility, 1599 McKusick Road N.; oakglengolf.com

Old-Fashioned Holiday Bazaar 12/2–4 Enjoy holiday shopping, joyous music and tasty treats at the Landmark Center’s 43rd annual holiday bazaar.

Twin Cities Guitar Duo

This event includes 75 booths with one-

12/12

of-a-kind, handcrafted gifts, such as

Join Joseph Hagedorn and Maja

paintings, woodwork, décor and more

Radovanlija, members of the Minneapolis

created by local artists. $5. 10 a.m.–

Guitar Quartet, as they play guitar in an intimate candlelight setting. Tickets to the

event are available at the door. 4:30–6 p.m. $10–$40. Marine Village Hall 121 Judd St., Marine on St. Croix; marinecandlelightseries.org

ST. CROIX VALLEY MAGAZINE

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Holiday Open Haus 12/4–5 The Germanic American Institute is kick-

Nashville Nights Series Featuring Tommy Howell with Michael Shynes!

ing off the holiday season off early with

1/14/22

vendors and a variety of festive activities.

You may recognize him as “Ponyboy”

All ages. Free. 11 a.m.–4 p.m. Germanic American Institute, 301 Summit Ave., St. Paul; 651.222.7027; gaimn.org

its annual two-day celebration. The event features authentic German food, local

from The Outsiders, but actor C. Thomas Howell is adding singer and songwriter to his repertoire. With the doors opening an

Contact Sara Johnson

612.927.3008 sara.johnson@tigeroak.com

hour before the show starts, feel free to

Let’s Make Stuff! Scratch Art

enjoy some beverages. 7–10 p.m. Ticket

12/12

prices vary. JX Venue, 123 Second St., N.; tommyhowellmusic.com

Oakdale library is hosting a creative art class for adults. Guests are invited to get

December 2021/January 2022

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iStock.com/RomanBabakin

advertise with

7 p.m. Dec. 2-3 and 10 a.m.–5 p.m. Dec. 4. Landmark Center, 75 Fifth St. W., St. Paul; 651.292.3225; landmarkcenter.org

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Learn more at woodburymag.com Stillwater Holiday Craft & Gift Show

crafty and create scratch art on black tempera painted paper. Use your imagination to draw a unique illustration. Register

OPENING SOON IN HUDSON! 2113 Coulee Road, Hudson, WI 54016

online. Free. Oakdale Library, 1010 Heron Ave., Oakdale; 651.730.0504; washcolib.org

Afternoon Tea Through 12/30 Spend your afternoon enjoying traditional afternoon tea in the beautiful lobby of the St. Paul Hotel. Tea is served with sandwiches and sweets, and there is a pianist for entertainment. $60. 1–3 p.m.

The St. Paul Hotel, 350 Market St., St. Paul; 651.228.3860; saintpaulhotel.com

To have your event considered: email stcroixvalleymag@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

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GALLERY Photos from Chelsea Dyck

Sweet Snaps

Marty and Chelsea Dyck of Stillwater had a blast marking off all 25 Ice Cream Bingo spots with their children, Gus and Mav. Ice Cream Bingo was originally published in the June/July 2021 Best of St. Croix Valley issue of St. Croix Valley Magazine, which features the best spots to get a scoop in the Valley.

To have your event considered: send date, time, location, photos and contact information, and a brief description of the event, to stcroixvalleymag@tigeroak.com.

28

December 2021/January 2022

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21-WQ-00593 (03/21)

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TASTEMAKERS

Grain Elevators Add a touch of history and new flavor profiles to your menu.

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December 2021/January 2022

stcroixvalleymag.com

FO U R TO KNOW Information is provided by The

Story by Renée Stewart-Hester

Whole Grains Council. Recipes can

Photos by Chris Emeott

be found at wholegrainscouncil.org.

A m arant h: Technically a pseudograin, it’s a staple of the Aztecs, with a long history in Mexican and Peruvian cuisine. It’s served as

WHY DOES PASTA G ET SO MUCH OF THE CU L IN A RY G LORY ? Granted, it transforms

dishes, comes in shapes galore and has “comfort food” written all over it. As we’re in the midst of high cooking season (for holiday entertaining purposes, a dose of hygge or otherwise), let’s take a closer look at grains—including some emerging trend-makers and recipes to keep you ahead of the grain game. *Reader tip: Stick with the article until the end. We’ve got a kernel of info for you that might just put everything you know about a certain homegrown grain right on its head!

Who better than Caroline Sluyter, The Whole Grains Council program director, to clear up some grainy questions?

What constitutes a whole grain? A grain that is whole contains all three edible components (bran, germ and endosperm) in their original proportions.

What are refined grains? Grains that are missing some portion of their original kernel are considered refined grains.

Typically, when grains are refined, some or all of their bran and germ are removed.

Since most of a grain’s nutrients and flavor are found in the bran and germ, refined grains are both less nutritious and less flavorful than whole grains.

Is there such a thing as “faux grains,” meaning not from the Gramineae family? Quinoa, amaranth

and buckwheat are pseudocereals.

While they are not in the Poaceae (or Gramineae) botanical family, they are generally considered grains alongside true cereal grains because their nutritional profile, preparation and use are so similar.

Is there an emerging grain trend we should know about? … there are

five clear frontrunners when it comes to growing popularity. Perhaps the most illustrious of all is quinoa … [It] is now included in more than 10 percent of all [Whole Grain] Stamped products.

Sorghum has also made impressive gains with its prevalence increasing more than

threefold in 10 years. The other top contenders are millet, amaranth and teff.

What are the top five grains that offer the most nutritional benefits?

There is no “healthiest” grain, just as there is no healthiest vegetable. You’ll never hear a doctor tell you to stick to carrots and spinach, even though they both have great nutritional attributes.

Just as variety is key when eating fruits and vegetables, the best way to take advantage of the health benefits of whole grains is to eat a wide variety.

Every grain has a little something different to offer.

Which grains serve as protein and fiber powerhouses? ... most whole

grains qualify as a good source of protein (providing at least 10 percent of the Daily Value for protein per serving).

The pseudo-cereals (quinoa, buckwheat and amaranth) are all “complete” protein sources, which means they contain significant amounts of all nine essential amino acids.

Whole grains are somewhat famous for their fiber content. Again, you’ll find that almost every grain variety qualifies as either a good source of fiber (providing at least 10 percent of the Daily Value for fiber per serving) or excellent source of fiber (providing at least 20 percent of the Daily Value for fiber per serving).

How can we incorporate more grains into our diets? Making easy swaps, by

substituting in whole grain versions of foods you already eat is certainly one of the easiest ways to increase your whole grain intake without having to think too hard about it. Use whole grain bread instead of white bread, brown rice (or farro and quinoa) instead of white rice, and whole grain pasta instead of white pasta. When baking, try substituting half of the all-purpose flour in your recipe with whole grain flour. Many consumers new to whole grains are quite pleasantly surprised at the wonderful depth of flavor you get by using whole wheat or whole spelt in place of white flour.

breakfast porridge in Latin America and Southeast Asia. In Mexico, it’s also served popped with honey as a sweet snack called allegria. Flavor Profile: Peppery with a sweet, grassy aroma and pairs well with squash, corn, sesame, cinnamon, vanilla and chocolate. Gluten-free.

Mi l l et : This is one of the leading staple grains of India and was also used in ancient Chinese noodles before wheat was domesticated.

Nutritious millet is also important to the cuisines of South America, Russia, the Himalayas and Africa.

Flavor Profile: Buttery and pairs well with mushrooms, herbs, warm spices, scallions and squash.

Gluten-free.

Sorghum : Also called milo, it is believed to have originated in Africa, where it remains an important cereal grain and is naturally drought tolerant. Flavor Profile: Sweet with hints of corn or wheat flavor and pairs well with Southern ingredients (bananas, berries, bourbon, dates, figs, ham, peanuts, pecans and warm spices).

Gluten-free.

Tef f : This tiny (less than 1mm) grain, named after the Amharic word for “lost,” is native to the Horn of Africa, where nomads could carry enough teff seed in their pockets to sow an entire field. Flavor Profile: Slightly sweet taste with undertones of cocoa and hazelnut and pairs well with chocolate, dark fruit, nuts, pumpkin and seeds. Gluten-free.

*Wild Rice: You’ve had it in hotdishes, but have you ever in your wildest rice dreams considered popping it? Yes, you can pop wild rice like popcorn. Just heat it in a little oil, and shake it until it pops.

Salt to taste. (thespruceeats.com)

31

LAST GLANCE

Story by Hailey Almsted — Photo by Michael Huber

FIRST PLACE: CITY LANDMARKS

Stunning Stillwater Photographer showcases a unique view of Stillwater.

W E R EG UL A R LY F EAT UR E photo

submissions from our Lens on St. Croix Valley photo contest in the pages of St. Croix Valley Magazine and online. This month, we asked Michael Huber to tell us about his 2020 photo contest winner, Calm Morning in Stillwater.

Where was the photo taken?

It was taken from about 60 feet above the river using my DJI Mavic 2 Pro quadcopter.

32

What inspired the shot? I wanted to show the historic bridge from a different vantage point.

I noticed that the air was calm, and there were interesting clouds in the sky, so I packed up my gear and headed to the riverfront.

What’s your favorite thing about this photo? Besides the unique vantage point, I like how a boat is passing through and framed by the bridge.

December 2021/January 2022

stcroixvalleymag.com

being a good

neighborhood grocer starts by being

a grateful one

When you put as much food on as many holiday tables as we do, you learn a thing or two about giving thanks.

So we’d like to take this opportunity to say thank you – for shopping here, for working here, for growing and making great products and selling them here. Thank you.

Thank you for your time and dedication to quality and service. Thank you for your passion, knowledge and

11 Twin Cities Locations

expertise. Thank you for your friendship and loyalty.

Thank you for every email and call, for every like and share. For each and every way you’ve been a part of Kowalski’s this year, we thank you most sincerely.

It is an honor to be your grocers at this time of year and all year long.

May your holiday season be full of happiness, kindness and, most of all, the joy of good food.

kowalskis.com

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At the brand new Twin Cities Orthopedics in Stillwater, we’ll help you get back on track after an injury or find relief from pain that’s slowing you down. Drop by our Urgent Care, open 8–8 daily. Or see a specialist with no referral needed in most cases. It’s time to take the first step.

LESS PAIN. YOUR GAIN. TCOmn.com

Alaina, Stillwater Hockey Captain & D1 Athlete