Savour Magazine

SAVOUR

AUTUMN 2022

THE JOY OF LIVING MAGAZINE

ANYTHING BUT RABBIT FOOD

STILLWATER SUPERHOST

THE FLAVOR OF FALL

18 & 19 | THE WILD HARE REDEFINES PLANT-BASED EATING

6 | A STAYCATION ON THE ST. CROIX

7 & 22 | PUMPKIN-FLAVORED DELIGHTS FROM KOWALSKI’S

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I

Cover photo by Kelsey Bassett

SAVOUR MAGAZINE Vol. 9 No. 4 COPYRIGHT © 2022 PRESS PUBLICATIONS Material may not be reproduced in whole or part in any form whatsoever.

n preparation for this issue, our photographer Paul Dols and I attended a charcuterie class hosted

by Kelsey Bassett (The Board Loon), the subject of our main feature.

Kelsey did such a good job instructing everyone on how to aesthetically place bits of cheese and meat on our boards.

I couldn’t help but think, am I a grown adult playing with my food?

In my research for our charcuterie feature, I saw some sentiment calling charcuterie boards “adult Lunchables” and adding a glass of wine with a cheese board is the grown-up equivalent of a Capri Sun. I pondered this while I folded little salamis into a beautiful rose.

Charcuterie is just another way of looking at playing with our food, just

a more socially acceptable way for a grown adult to have fun with a meal.

There are many ways the stories in this fall edition include a twist on a classic. From Kowalski’s, we have two desserts that revive the tried and true pumpkin spice flavor that many of us enjoy in the fall. Then we take a visit to Stillwater’s The Wild Hare where we try out bar food favorites with a veggie twist (it’s good, I promise). And then just down the street, we visit a traditional Stillwater loft with a dose of modernism from an Airbnb Superhost.

It’s all about redoing some of our favorite things and making them even better.

— With sincere gratitude, the SaVour team

SAVOUR

THE JOY OF LIVING MAGAZINE

Publisher Carter Johnson

6 ������������������������������������������������������������������������������������������������������������������������������������������������� Stillwater Superhost

Managing Editor Shannon Granholm

7 ��������������������������������������������������������������������������������������������������������������������������������������������������� Delightful Desserts

A secret getaway on the St. Croix

Pumpkin Panna Cotta from Kowalski’s

Editor Corinne Stremmel

12 ������������������������������������������������������������������������������������������������������������������������������������������ Ending Fall “Boardom”

Photographer/ Photo Editor Paul Dols

18 & 19 ............................................................................................................................ Vegan Fare & 90’s Flare

Marketing Director Patty Steele

Charcuterie with The Board Loon

Going veggie-first with The Wild Hare

22 ����������������������������������������������������������������������������������������������������������������������������������������������������������������� PSL Season Pumpkin Spice Poke Cake from Kowalski’s

Advertising Brad Solem

Production Designers Laurie Ericson Zoey Nguyen Mary Peterson SaVour Magazine connects our readers and local businesses through personal stories and compelling images. We foster shared ideas to highlight creativity, the beauty of nature and perseverance.

Our mission is to humanize the economic and community impact of supporting local merchants.

The majority of content is paid for by our advertisers.

4779 Bloom Avenue, White Bear Lake, MN 55110 (651) 407-1200 presspubs.com/savour | savour@presspubs.com DISCLAIMER: Paid advertisements appear in Press Publications’ publications, including print and other digital formats. Press Publications does not endorse or evaluate the advertised product, service, or company, nor any of the claims made by the advertisement. Advertising does not influence editorial decisions or content. Press Publications reserves the right to refuse, reject, or cancel any ad for any reason at any time without liability.

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What it’s like to be a Stillwater Superhost

By Corinne Stremmel

Up a secret set of blue ombre steps in downtown Stillwater, lies two getaways that have earned Jenny Javitch the esteemed title of Superhost.

“I want my guests to just be excited to be here,” Jenny said. “I want them to have a space where they can enjoy the town.”

The downtown lofts date back to 1887, but when Javitch and her husband, Alon, opened up their Airbnb in 2018 they added their own modern touch.

“When we found the property four years ago, we thought it would be perfect for an Airbnb since it’s right on Mainstreet next to the bars and restaurants.

And it has a great view of the river,” Alon said.

The couple secured the

JENNY JAVITCH

two lofts and transformed them into their respective escapes. The first one, titled “Downtown Loft Getaway ‘’ is a modernstyle loft where guests can catch a full view of the St. Croix River from either the living room or the rooftop deck.

The other, called the “Main Street Retreat,” is a Minnesota-themed loft that includes the preserved

historic windows from the original 1800s building.

Both lofts have a spacious full kitchen.

“Stillwater is a great destination that’s close to the metro. It’s perfect for an overnight trip,” Jenny said.

When it comes to styling her lofts, Javitch is drawn to modern furniture that stylishly juxtaposes the historic brick walls and

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Jenny’s eye for design and attention to detail has earned her the status of Superhost.

To become a Superhost, hosts must complete at least ten trips for three reservations that total at least 100 nights, maintain a 90% response rate or higher, maintain a less than 1% cancellation rate (with some exceptions) and maintain a 4.8 overall rating on Airbnb.

“I think it can be an important vetting step at Airbnb for an extra level of assurance for guests,” Jenny said.

And like any good host, Javitch knows how to make her guests feel right at home, even while on vacation.

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Pumpkin Panna Cotta MAKES 6

Ingredients 1/4 OZ unflavored

powdered gelatin

1/4 CUP(S) cold water 1 3/4 CUP(S) heavy

1/4 TSP. ground nutmeg 3/4 CUP(S) canned pumpkin purée

1 TSP. Kowalski’s Organic

cream

Madagascar Vanilla Extract

3/4 CUP(S) whole milk

1 1/2 TBSP. Kowalski’s Pure Maple Syrup, more or less, to taste

6 TBSP. dark brown sugar 1 TSP. kosher salt 3/4 TSP. ground ginger 1/2 TSP. cinnamon

1/2 handful Kowalski’s Honey Roasted Pecans, chopped (optional)

Directions 1. Whisk gelatin with water and set aside.

2. In a large saucepan over medium heat, whisk next 7 ingredients (through nutmeg); cook until mixture almost comes to a boil.

3. Remove from the heat; whisk in gelatin mixture, pumpkin and vanilla.

4. Strain through a fine mesh strainer into a large spouted measuring glass or pitcher; discard solids, if any.

5. Pour evenly into 6 (6-8 oz.) ramekins; refrigerate until firm (4-48 hrs.), covering with plastic wrap once cool.

6. To serve, dip the bottom of each ramekin in hot water up to the rim, then run a knife around the edge; invert onto a serving plate.

7. Serve drizzled with syrup and sprinkled with nuts.

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Salami rose

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Thyme garnish

THE ANATOMY OF A

Cheese Board

Ending fall “Boardom” with The Board Loon

By Corinne Stremmel

M

eats and cheese are having their moment.

In the past few years, it’s been hard to avoid elaborately curated charcuterie boards popping up on one’s social media feed.

Charcuterie isn’t anything new.

It’s a French term meaning “flesh” (chair) and “cooked” (cuit) that dates back to ancient Rome. But if you’ve been on social media lately, you might know that charcuterie is having its own renaissance.

Savvy, cheese-oriented entrepreneurs like White Bear Lake native, Kelsey Bassett, have latched onto the trend.

Bassett a.k.a. “The Board Loon” has a growingly familiar experience launching her business around the time of the pandemic.

“I really think the evolution took off because of COVID, ” Bassett said on her transition from casual charcuterie marker to full-on salami folding guru.

Bassett first started making boards in 2015 while she was leasing apartments in Woodbury.

She was in charge of various events at the apartments and began making the boards for her residents.

She had enough talent for food styling that folks began encouraging her to start selling the boards, but 2020 was really the year her business took off in an unexpected way.

“It was all about timing for me.

I didn’t expect the business to blow up like it did,” Bassett said.

“People were on their phones more so people were more intrigued by [charcuterie].”

While more folks were stuck inside scrolling during early pandemic days, they were seeing other bored people aesthetically placing meats and cheeses to be posted online.

Bassett saw there was a demand to copy what people saw on Instagram, so she stopped selling her boards and pivoted to teaching online classes full of tips and tricks to craft an Insta-worthy board.

Cut to today and Bassett has a loyal following of 100k followers on Instagram.

“I once had someone from New York who was visiting Minneapolis and their one bucket list item was to take one of my classes, just because they followed me on Instagram.”

Bassett now teaches online and in-person classes at wineries and breweries in eastern Minnesota.

Attending one of Bassett’s classes feels a bit like going back to grade school art class, with Bassett as the highly skilled teacher, showing her students how to work with colors, shapes and textures.

She makes it easy for beginners to put together a professionallooking board while throwing in tips and tricks for her students to recreate a beautiful board at home.

And Bassett is kind enough to add a few more ingredients than necessary for students to nibble on cheeses and candied nuts during class.

A board from Bassett’s class feeds about two to five “or could be dinner for one, depending on how hungry you are,” Bassett noted.

Students learn the essentials

of anchoring their board with dishes of nuts and cornichons and techniques like using the rule of three to balance out different colors on the board.

“I like to use cheese from three different milk sources,” Bassett adds.

Manchego from sheep’s milk, Brie from a cow and Chevre from a goat add a bit of complexity to the board that Instagram scrollers may not know until taking Bassett’s class. Learning the proper way to fold salami (seriously) is a staple in her class.

“The board must have meat on it for it to technically be a charcuterie board,” she adds.

Carefully guided by Bassett, her students come out of class with some new food styling knowledge and a gorgeous charcuterie board fit for holidays and dinner parties.

“I’m helping them learn a lifelong skill,” Bassett said, a sentiment that fits with The Board Loon’s goal to teach folks to be the “hostess with the mostess.”

“I love to see people’s expressions when they’re like ‘I did that.’”

Classes are open to people of all ages and they can sign up on Bassett’s website.

“I’ve been surprised with how receptive people are,” Bassett said.

Her classes have been known to sell out within hours of going online.

And with her teaching skills and some food incentives, Bassett makes it easy for anyone to snap a cute photo of their board and hop on this trend.

presspubs.com/savour 13

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2Offer valid on qualifying purchases made between 03 August 2022 to 28 October 2022. Subject to approved credit on a Revolving Plan account, a service of John Deere Financial, f.s.b. For consumer use only. No down payment required. Interest will be charged to your account from the purchase date at 17.90% APR if the purchase balance is not paid in full within 9 months or if your account is otherwise in default. Available at participating U.S. dealers. Prices and models may vary by dealer. Offer available on new equipment and in the U.S. only. Prices and savings in U.S. dollars. 3Offer valid on qualifying purchases made between 03 August 2022 to 28 October 2022. Subject to approved credit on a Revolving Plan account, a service of John Deere Financial, f.s.b. For consumer use only. No down payment required. 4.9% APR is for 60 months only, regular Revolving Plan rates will apply after that. The regular Revolving Plan rate, which varies over time, is currently 18.5% APR. Available at participating U.S. dealers. Prices and models may vary by dealer. Offer available on new equipment and in the U.S. only. Prices and savings in U.S. dollars.

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50 years of Associated Eye Care:

Putting the Patient Experience First

F

experience, Associated Eye Care is moving into or 50 years, Associated Eye Care has been a three new offices in Lino Lakes, Minnesota, and New leading provider of quality eye care in Eastern Richmond and Hudson, Wisconsin in the first quarter Minnesota and Western Wisconsin. of 2023.

With locations in Stillwater, Woodbury and Hugo, The new Hudson office will be in a three-story Minnesota and New Richmond and Hudson, Wisconsin, multispecialty medical building currently being built Associated Eye Care serves patients of all ages.

by Hudson Physicians. “Because this building will Associated Eye Care was incorporated in 1972 and have a large ambulatory surgery center, we will be able has always made a primary goal of putting its patients to provide surgical services to our first.

Western Wisconsin patients there, “Associated Eye Care is owned which should be a huge convenience by the doctors that you see when for them,” said Schwartz you come in for a visit.” Dr. Gary S. The new offices being built in Schwartz, president of Associated Lino Lakes and New Richmond will Eye Care said. “The doctors who are replace their current Hugo and New treating you are also the ones making Richmond offices, allowing for a the business decisions, like where to more updated and consistent clinical open new offices, and what is the best experience among all its clinics. equipment to purchase to ensure our During his 27 years with patients receive not only the best Associated Eye Care, Dr. Schwartz results but also the best experience” knows how rewarding it is to have Associated Eye Care provides positive, long-term relationships services for patients of all ages, from with his patients. “Half of the babies with wandering eyes, to teens doctors at Associated Eye Care have being measured for glasses or fit for been there for over ten years, and contact lenses, to people in their a handful of us have been there for 20’s-50’s for LASIK, to older patients more than 25. This type of provider needing treatment for cataracts, Gary S. Schwartz consistency has led to some very glaucoma and macular degeneration.

President of Associated Eye Care strong doctor-patient relationships What sets Associated Eye Care that make what we do rewarding for both doctors and apart from most other eye care providers is its focus on patients.” providing the best experience possible for every patient.

A doctor-owned business model that focuses on “We want our patients to say more than, ‘I got a the patient experience has differentiated Associated good pair of glasses’ or, ‘I see great after my LASIK.’ Eye Care from other eye care providers for the last 50 It is important to us that they feel they had a great years. experience too. That’s something we’re always striving They have a vision for the future to keep excellent eye to improve,” said Schwartz. care in the community for years to come.

To continue its focus on a superior patient

‘We want our patients to say more than ‘I got a good pair of glasses.’ We want them to have a great experience.

That’s something we’re always striving to improve.’

16 SaVour

1972–2022 1972–2022

Celebrating50 50years yearsof of Celebrating 1972–2022 eye care careto to theTwin TwinCities Cities eye the 50 years of andCelebrating WesternWisconsin Wisconsin and Western eye care to the Twin Cities and Western Wisconsin

Laura Capelle, FAAO Laura Capelle, OD,OD, FAAO

AlanDownie, Downie,MD MD Alan

Laura Capelle, OD, FAAO

Ryan Fedor, Fedor, OD OD

Alan Downie, MD

Ryan Fedor, OD

Jacob Lang, OD, FAAO Ann Hickson, OD Ann Hickson, OD Jacob Lang, OD, FAAO Ann Hickson, OD Jacob Lang, OD, FAAO

Susan Schloff, MD

Susan Schloff, MD Susan Schloff, MD

Gary Schwartz, MD, MHA

Gary Schwartz, MD, MHA Gary Schwartz, MD, MHA

SeanOD LaVallie, OD Sean LaVallie, Sean LaVallie, OD

Brian Tienor, MD

Brian Tienor, MD Brian Tienor, MD

Adam DODO AdamGoddard, Goddard,

Adam Goddard, DO

MD, MPH JeffreyJeffrey Lynch,Lynch, MD, MPH Jeffrey Lynch, MD, MPH

Jesse Vislisel, MD

Jesse Vislisel, MD Jesse Vislisel, MD

Nicole Harris, OD OD Nicole Harris, Nicole Harris, OD

DavidPark, Park,MD MD David David Park, MD

Charlie Wu, MD, MSBA

Charlie Wu, MD, MSBA Charlie Wu, MD, MSBA

Glaucoma | Pediatrics | Retina

2022

of the Press The Citizen

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17

Anything but rabbit food: redefining bar food at The Wild Hare

P

ut together a 90’s dive bar atmosphere and vegan fare, and you get The Wild Hare in downtown Stillwater.

The dive bar, complete with 90’s pop culture references from the dining room, to the back hallway, to even the restroom opened in early 2022 with a plant-based vision.

Owners Darish and Sarah Moslemi didn’t want to make their customers pick between

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healthy meals and delicious burgers, so they found a way to do both. The two say it’s a love story with compromise right at the center.

“A lot of the inspiration came about because Dar and Sarah are very health conscious and they wanted to merge and say how can we integrate plant-based dining and gluten-free dining in a way that’s really palatable and really approachable,” Regional

By Corinne Stremmel

Manager of the Wild Hare, Marcus Clark said.

Instead of relegating vegan options to a dark corner of the menu, vegan, vegetarian and gluten-free dishes are front and center at The Wild Hare.

Nearly everything on the menu can be adjusted to fit the customer’s dietary preferences.

“We have a lot of lean stuff like the caulafel burger, but you can sub a meat patty with a gluten-

‘ It’s good to give people some of those goodies that they maybe haven’t been able to indulge in for a long time.’

Marcus Clark

Regional Manager of The Wild Hare

PHOTOS BY PAUL DOLS

free bun and vice versa,” Clark said.

When crafting the right plant-based patty, Chef Dan Cunningham spent the time figuring out what worked for their in-house patty.

“It’s the commitment that makes this burger different,” Clark said. “We could’ve gone and ordered a pre-made patty from another place and dressed it up, but we wanted to make something a little more homegrown.”

That house-made patty is a happy agreement of cauliflower and falafel, or “caulafel” Chef Cunningham worked out a Mediterranean flavor combination with tapenade for a bit of tang and creamy tzatziki sauce, all topped with tomato, lettuce and onion and served with a side of The Wild Hare’s signature gluten-free fries with Moroccan seasoning.

“We like to pack a lot of flavor in each menu item,” Clark said.

As for sides at The Wild Hare, patrons

have the option of going with classic chicken wings or going vegan with their cauliflower wings.

“We really wanted to do good chicken wings and we don’t have a ton of chicken wings in downtown Stillwater, and we wanted to find a way to do vegan wings.”

Wings flavors range from traditional buffalo to spicy Szechuan, or Moroccan dry rub, paired with vegan and vegetarian dipping sauces like spicy harissa aioli or cool, creamy bleu cheese.

“I really love how it’s all come together,” said Clark of the restaurant. “Our staff is fantastic too.”

“It’s good to give people some of those goodies that they maybe haven’t been able to indulge in for a long time,” Clark added.

Clark notes that folks come in saying they haven’t had a cheese curd or a French fry in years because of their dietary restrictions, but The Wild Hare is changing that.

This is one compromise that’s packed with flavor.

presspubs.com/savour 19

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Pumpkin Spice Latte Poke Cake SERVES 12

Ingredients 16 OZ. Kowalski’s

Buttermilk Pancake & Waffle Mix

15 OZ. pumpkin purée

(not pumpkin pie filling)

⅓ CUP canola or

vegetable oil

1 large egg 2 TBSP. Pumpkin Pie

Spice

2 CUPS half-and-half 15 OZ. sweetened condensed milk

1 TBSP. instant espresso powder

8 OZ. prepared whipped cream

½ CUP toffee bits (not chocolate-covered toffee bits) ½ CUP mini chocolate

chips

1 JAR (9 OZ.) Kowalski’s Sea Salt Caramel Sauce, slightly warmed

Directions 1. Preheat oven to 350°.

2. In a large mixing bowl, add pancake mix, pumpkin, oil, egg and spice. Using a hand mixer, beat on high for 3 min., stopping halfway through to scrape the sides of the bowl (mixture will be thick).

3. Transfer batter to a greased 9x13” pan; spread evenly.

TASTY TIP: Kowalski’s Pumpkin Spice Pancake & Waffle Mix, available seasonally in the grocery department, may be substituted for Kowalski’s Buttermilk Pancake & Waffle Mix. Reduce pumpkin pie spice to 2 tsp.

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4. Bake in preheated oven until a toothpick inserted in the center comes out with a few moist crumbs attached (40-50 min.).

5. When cake is done, remove from oven and set aside to cool for 5 min. Meanwhile, in a medium mixing bowl,

whisk together halfand-half, condensed milk and espresso.

6. Use the handle of a wooden spoon to poke approx. 25-30 evenly spaced holes into the cake about 1” apart.

7. Pour espresso mixture slowly over the cake; cool in the refrigerator for 10-15 min.

8. Remove cake from refrigerator; spread with whipped cream.

9. Sprinkle cake with toffee bits and chocolate chips; drizzle with caramel sauce.

10. Return to the refrigerator; refrigerate for 2 hrs. to overnight before slicing and serving.

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