Minneapolis Lakes, MN October 2023

Food & Drink Issue

Hello October!

We are fully into the fall season and with that comes our Food and Drink Issue. With dropping temps, fall is the perfect time to change up your own menu, or visit one of the many great local spots in our community. You never have to ask me twice to try a new restaurant or dive into all the fabulous staples that the Minneapolis food scene has to offer. I’ve always bragged to out-of-towners that our city has a pretty good selection of just about any fare you’d want to find. I wish we could cover them all!

For this issue, we opted for a bit of variety. Coffee has become a huge part of our culture – from enjoying a cup at home to making local coffee shops our workspaces, or a fun place to socialize with friends and family. This month, the Minneapolis Lakes team highlights some of our favorites around town.

If you feel like a relaxing night in with a new recipe, Genna Marks shares how to make her Mushroom Toasts with Horseradish Cream and chives. We also touch upon bringing some joy back into the kitchen. Our very own Sarah Knieff writes about great stops to make if you plan to head up to Duluth and the North Shore this fall. We know the beautiful leaves and the food will be worth it.

Last, but not least, we wanted to shed some light on the local non-profit, Cookie Cart. Since 1988, Cookie Cart has been helping to teach life lessons in leadership as well as employment skills to young people of color through on-the-job and classroom experiences in nonprofit bakeries. Relying on support from its neighborly donations, Cookie Cart has volunteer opportunities and ways you can help them continue their mission in the community.

Food is just one of those things that brings us all together, and whether we are sharing a meal with loved ones at home, or enjoying a night out on the town, the time spent is memorable.

As always, thanks for reading, and we hope you enjoy all the flavors fall has to offer!

October 2023

PUBLISHER

Alexandra Patty | alexandra.patty@citylifestyle.com

EDITORIAL COORDINATOR

Sarah Knieff | sarah.knieff@citylifestyle.com

MARKET SUPPORT COORDINATOR

Kassi Miranowski | kassi.miranowski@citylifestyle.com

SALES SUPPORT COORDINATOR

Susan Shannon | susan.shannon@citylifestyle.com

PUBLISHER ASSISTANT

Abigail Wharram | abigail.wharram@citylifestyle.com

CONTRIBUTING WRITERS

Sarah Knieff, Sue Baldani, Genna Marks

CONTRIBUTING PHOTOGRAPHERS

Lucy Hawthorne, Genna Marks, Sarah Knieff

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Whitney Lockhart

LAYOUT DESIGNER Rhiannon Coffman

YEARS

city scene

Where

neighbors can see and be seen.

1-7: Linden Hills residents -- humans and fidos alike -- left with smiles on their faces after attending a Meet and Greet with Secondhand Hounds this past August. The event was hosted by Minneapolis Lakes Lifestyle and Copilot Dog Outfitters. Free pup cups were handed out, and 5 lbs of cat and dog food was donated to Secondhand with every purchase.

Photography by Andrew Vick

Want to be seen in the magazine? Tag your Instagram photos with @minneapolislakes

business monthly

A round-up of exciting news from local businesses.

Welcome to the home of the Honeycrisp!

Located one mile west of the main Arboretum grounds, the AppleHouse is open August-December and sells a wide range of apple varieties locally grown, including yet-to-be-named varieties from the Arboretum’s University of Minnesota research orchards. Visitors can also buy frozen apple pies, pastries, apple cider, packaged gourmet goodies, gifts and — in the fall — pumpkins, squash and gourds. During apple season, the North Star Donuts food truck offers apple cider mini donuts, apple cider slushies and warm apple cider. arb.umn.edu/AppleHouse.

Craft Studio for the Whole Family

Heartfelt is a cozy one-of-a-kind shop nestled in the Linden Hills neighborhood near Lake Harriet. It stocks a unique selection of natural gifts, toys and crafts, and inspiring craft projects to make in the shop. Owner Lisa MacMartin and her cheerful, friendly staff welcome you to Heartfelt, whether you want to shop for gifts, choose a craft kit to take home, or make an appointment to craft in our studio. heartfeltonline.com .

Fall Reads

Comma, a bookshop is an independent bookstore owned by Victoria Ford. “Our focus is on building and deepening connections: creating connections with our readers, deepening connection with our community, and drawing connections between ideas,” she says. “We carry fiction, nonfiction, and young adult books, with a special focus on Minnesota authors.” Stop in this fall to explore their wide selection of cozy, autumn reads. 4250 Upton Avenue S. commabookshop.com .

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/MinneapolisLakes

Coffee Shops Around the Lakes

CAFÉ CERÉS

Café Cerés is a cozy shop with three locations in Minneapolis, offering seasonal fare, baked goods, and beverages. Owner and pastry chef Shawn McKenzie created the menu, drawing inspiration from Middle Eastern spices. The Armatage location – 5401 Penn Ave S. – offers a warm and inviting space with lovely floor-to-ceiling windows. Customers are encouraged to come bask in the natural lighting glow, enjoy a cuppa, and have a family get-together. Order online at Cafeceresmpls.com or browse the menu in-store.

JONES COFFEE

Jones Coffee in Linden Hills is passionate about three things; coffee, its community and providing a space where people can call home. Owner Anthony Jones likes to keep things local by focusing on a traditional specialty coffee espresso menu, locally sourced baked pastries, creative seasonal drinks crafted by his team, and vegan/vegetarian breakfast options. He encourages customers to grab a cup of Jones before heading over to Lake Harriet for a fall walk. The Hills location – 2814 W 43rd St. – is one of three, with its sister coffee shops located in Fulton and Minnetonka. jones.coffee

SPYHOUSE

Since its inception in 2000, Spyhouse Coffee Roasters has grown to include a roasting facility, and seven cafe locations across the Twin Cities and Rochester. While expanding physically, the owners have also expanded their mission. It’s their passion to source, roast, brew, and serve customers exceptional coffee while educating them on the entire process, from origin to consumption. The Uptown location, which is just north of Lake of the Isles, is perfect for a quick coffee for your commute or for hanging with friends. This shop pays homage to early America, complete with exposed brick walls and tin ceilings. 2404 Hennepin Ave. spyhousecoffee.com.

WESLEY ANDREWS

Wesley Andrews started with a hope to contribute small moments of beauty into everyday life. “We wanted a place where the passing of time was a bit easier to forget. We wanted a place where conversations flowed—where the presence of other people, the connection of a shared experience could be the most important thing to notice for an afternoon. A place for optimism and ideas to inhabit us, a place for honesty and simpler times to reign a bit freer. It was a bit of an ambitious plan for one little cafe. But surprisingly, even now, it seems to be working,” the team explains. With every passing customer, Andrews’ employees have watched folks gather, coffees in hand, to connect and indulge in conversation. They encourage everyone to stop in and do the same; take a moment to say hi to new experiences. 111 E 26th St. wesleyandrews.cc

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These Cookies Are Changing Lives

HELPING YOUNG PEOPLE LEARN THE SKILLS THEY NEED TO THRIVE

When Sister Jean Thuerauf invited neighborhood kids into her kitchen to help them with schoolwork and to bake cookies, she had no idea she was starting a legacy that would end up helping thousands of young people in the Twin Cities. When more and more children started showing up, she began running out of space in her kitchen.

Fortunately, with help from her North Minneapolis community, she was able to continue and expand her mission by founding Cookie Cart, a 501(c)(3) organization, in 1988. Cookie Cart teaches life, leadership, and employment skills to young people of color through on-the-job and classroom experiences in nonprofit bakeries.

Today, there are two Cookie Cart bakeries – the original one in Minneapolis, and another in St. Paul, which has allowed Cookie Cart to widen its reach. Three times a year, kids aged 14 to 17 apply for the 30 openings in the spring, 30 in the fall, and 60 in the summer.

“We pride ourselves on being the first job that these young people have,” says its executive director, Cynthia J. Fraction, who joined the organization last year. “We train them on workplace essentials, customer service and everything else they need to know to be successful in this business.”

The training is a two-part process, she explains. “They're learning in the classroom and then they go into the bakery for experiential learning. The people teaching them are what we call our cart captains and our advanced leaders, and most of them, if not all of them, are young people who’ve already gone through the training and have been there for a while.”

To prepare participants for even higher levels of success, the organization also provides two certification classes – a National Career Readiness Certification and ServSafe Food Handler Certification.

For Cynthia, being involved with Cookie Cart fits right in with her own personal mission of helping and educating young people who are seeking opportunities to grow. She actually came across Sister Jean while working for the University of St. Thomas.

“At first, I wasn’t sure why she was speaking as part of Black History Month, but then she began talking about this bakery and how kids came to her home to bake cookies,” she says. “Years later, when I saw an opportunity

to work with Cookie Cart, I just couldn't pass it up. I love it. It's meaningful work and energizing every day.”

As part of her own legacy, Cynthia is looking to expand Cookie Cart. “My goal is to open a center for entrepreneurship,” she says. “We need to be able to create opportunities for communities of color to realize their ideas and their dreams of starting a business, and then being able to sustain it.” There are also plans in the works to open up enrollment for those aged 18 to 24. “I want to grow Cookie Cart as best as I can so that Sister Jean's vision can be fully realized.”

As a nonprofit, Cookie Cart relies on the support of its neighbors to continue its mission, just like it did 35 years ago. “Our biggest support is through donations and grants, which we always need,” says Cynthia. “We also rely on volunteers.”

There are many different ways people can volunteer, depending on their own strengths and backgrounds. “It can be anything from teaching financial literacy to coming in and simply building boxes in the bakery and working with our young people,” she says.

Another way to support Cookie Cart is by attending its fundraisers. Its largest one is the 15th Annual Chef's Dinner, which will take place on Saturday, November 4, from 6 to 9 p.m. at the Union Depot in Saint Paul. Curated by renowned chef and restaurant consultant Pat Weber, this year promises an

entirely new experience that is sure to be enjoyed by all who attend.

“I’m also launching an Executive Director Donor Appreciation Tour so people can see what's going on and celebrate with our young people,” says Cynthia. “We’ll invite people to come to both of our bakeries and be a part of our movement.”

Supporting Cookie Cart, she says, allows communities, businesses, and individuals to be a part of its mission. “It’s helping to continue to create vibrant, self-sustaining communities in places that need it the most.”

Of course, buying its delicious products is another fun way to help. Cookies make a great gift, especially these cookies, which include Hershey’s S’mores, classic and vegan chocolate chip, ginger snap, snickerdoodle and so many more. If people can’t make it to one of the bakeries, they can just order online for delivery across the country.

“I don't think Sister Jean knew that she was starting a cutting edge business, so to be here in this space for me is big,” says Cynthia. “The sisters she knew are still there [Sister Jean passed away in 2016] and are dedicated to this community and working to improve it. That's what she built this business on - helping young people not just sell cookies, but first and foremost to give them an education. That's how we got to where we are.”

To learn more and support its mission, go to CookieCart.org or call (612) 521-0855.

FALL-ING FOR DULUTH’S CULINARY SCENE

Eat and Drink Your Way Through the North Shore

There is nothing better than the fall time in Duluth, Minnesota. Everything sighs in relief, happy to get a reprieve from the hot summer heat. Each resident from the smallest of critters to the highest of hills has a new job to do – begin the transition from one season to the next.

Locals and visitors alike make their way outside to take in all that Mother Nature has to offer.

The air is crisp with a fresh breeze coming off the lake, the ground sings crunchy tunes with every footfall, and the trees showcase their best work yet – leaves in an array of orange, red, yellow and brown.

Store owners change inventory to match the new colors and restaurateurs introduce insightful dishes that incorporate seasonal flavors.

Whether one is new or old to Duluth’s fall scene, everyone knows the best autumn day includes a full itinerary of culinary offerings, all the while taking in a few breathtaking views.

To encourage North Shore exploration, we have planned out a day of delicious foods, rich coffee and tangy ciders for those looking for an escape from the city. Duluth is located just under 2 hours and 30 minutes from Minneapolis.

The first stop on this foodie day is Amity Coffee. One can’t start a day without a good cup of joe and Amity has

got this covered. It’s a family-owned and operated shop, offering a wide variety of lattes, cappuccinos, teas, bakery items and more.

After fueling up for the day, head over to Hawk Ridge Bird Observatory for a scenic overlook. This stop doesn’t include any snacks, but it is a must to see all the fall colors.

Now it’s time for ice cream and lunch. Make your way to Bridgeman’s Restaurant for an extensive menu that serves all-day breakfast, lunch and dinner foods. Don’t forget to try one of their Mega Malts, an over-the-top dessert with fun decorations.

Next is dinner and it’s Italian. Va Bene Caffe’s signature dishes include soup, fresh pasta and gnocchi, creative salads, grilled panini, and steak and fish features. If one thinks the menu sounds great, just wait to see the view. The restaurant is located directly above the Lake Superior Lakewalk, showcasing a spectacular waterfront scene.

As the day comes to a close, end it with a visit to a local taproom. Wild State Cider creates beverages that are made from a custom blend of 100% fresh pressed apples with no added sugars or artificial sweeteners. The taproom is a family-friendly space made for get-togethers and board games. It’s the perfect end to a perfect day.

Itinerary

1 | Amity Coffee

Family-owned shop with a warm and welcoming atmosphere. Stop in for the coffee and stay for comfort. 4429 E Superior St. | (218) 525-7323 | facebook.com/ amitycoffeeduluth/

2 | Bridgeman’s

A restaurant that serves history and epic malts. With ties all the way back to a dairy business in 1883, Bridgeman’s is a fan favorite amongst locals and tourists. 2202 Mountain Shadow Dr. | (218) 727-0196 | duluthbridgemans.com

3 | Va Bene

Fresh Italian food with a view that’s picture perfect. 734 E Superior St. | (218) 722-1518 | vabenecaffe.com

4 | Wild State Cider

Created by two camp counselors, this brewery and taproom was made by keeping adventure in mind. Be wild, stay free. 2515 W Superior St. | (218) 606-1151 | wildstatecider.com

A OF

TASTE FALL

MUSHROOM TOASTS WITH WHIPPED HORSERADISH CREAM AND CHIVES

ARTICLE AND PHOTOGRAPHY BY GENNA MARKS

Genna Marks

Genna Marks has a bachelor’s degree in hospitality. She has over 15 years of experience, working in restaurants, teaching cooking classes, developing and cooking multi-course menus for groups, and creating online content partnering with amazing culinary products. Her curiosity for food began at an early age when she would watch the Food Network after school. Genna’s parents gifted her first cookbook when she was 16-years-old and she has been a forever-student-to-food ever since. Follow her on Instagram, @gennamarks, for new recipes and exclusive content.

I love the smell of fall. The crispy air, the welcomed cool-down from the hot summer months screaming of cinnamon and cloves. The vibrant green leaves have turned a softer, golden color.  The not-so-obvious reason why I love fall is the simple fact that I can turn my oven on again. There is something so gratifying about cooking something all day long and not suffering from the heat it gives off. I consider this recipe to be a perfectly cozy appetizer. Onions and mushrooms that have been sautéed until golden to give a rich depth of flavor, deglazed with sherry vinegar to brighten them, and served on perfectly crunchy bread, with a creamy spread that is warmed by horseradish.  Pairs well with red wine, a campfire, and sweet conversations with friends. Savor every last bit of this gorgeous season.

• Slice mushrooms

• Slice onions

• Chop garlic

• Chop rosemary

• Chop chives

• Slice bread

INGREDIENTS

• 16 oz baby bella mushrooms

• 2 yellow onions

• 2 garlic cloves

• 1 Tbsp rosemary

• 1.5 Tbsp sherry vinegar

• 8 oz cream cheese, softened

• 1 Tbsp Horseradish, prepared

• 1 French bread loaf

• Chives

• Olive oil

• Salt

• Black Pepper

1. Preheat oven to 350 degrees Fahrenheit

2. Drizzle bread with olive oil, and season with salt and pepper. Bake bread until it is golden brown, flipping halfway through.

3. Add 2 Tbsp of olive oil to a saute pan. Over medium heat, add onions and sauté for 5-8 minutes, until translucent. Season with salt.

4. Add in the garlic and sauté for another minute.

5. Add in the sliced mushrooms and chopped rosemary. Sauté for about 10 minutes, season with salt and pepper.

6. Deglaze the pan with sherry vinegar and sauté for another minute. Set mushrooms aside after this.

7. Whip together cream cheese, horseradish, black pepper and ¼ tsp salt until light and fluffy.

3 INSTRUCTIONS PLATE

To assemble the toasts, spread whipped cream cheese to the toasted bread, top with cooked mushrooms and garnish with chives to serve.

“Surety of Sinners”

Tempera and gilding on wood Collection of the Hill Museum & Manuscript Library

ICONS OF THE LATE EMPIRE: STORY & ART

Of all the treasures of Russian religious art, 19th century icons are the least explored. Considered an afterthought of the ancient art by many art lovers, collectors, and art historians of the period, 19th century icons have emerged into the contemporary art scene as artworks of great interest. This incredible exhibition of religious icons awaits you at The Museum of Russian Art.

EXPERIENCE THE EXHIBITION TODAY!

On view through November 26 tmora.org | 612.821.9045

5500 Stevens Ave Minneapolis, MN 55419

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Our Values:

Back into the Kitchen

Bringing Joy

Chef Dennis Prescott Talks Falling in Love with Feeding People and the Connection Food Creates

Find the things that you love.

Whether you know him from the Netflix hit Restaurants on the Edge or from his absolutely mouth-watering food photos as @dennistheprescott on the ‘gram, this former-musician turned internationallyrenowned Chef is an amazingly talented, thoughtful, and globe-trotting force to be reckoned with. When it comes to inspiration for creating experiences around food and your community, as well as creating travel bucket lists to some of the world’s most unique and delicious destinations off the beaten path, Chef ‘Dennis The Prescott’ is a culinary change maker whose feed you’ll want to feast on.

Host for two seasons of the show, Dennis and his two food and design co-hosts travel the world to revive failing restaurants by connecting them to the local culture. Filming included 13 episodes over 9 months that included three in Canada, one in the continental US, one in Hawaii, and others outside of North America, including Hong Kong, Slovenia, Austria, Malta, St. Lucia and Finland.

Take the stress out of food. Feed people because all they really care about is spending time with you. Bring joy back into the kitchen.”

Travel Recommendations for Foodies

“Slovenia borders Italy and Croatia, which is to say there are a lot of shared values in and around food; they have really great cheese, dairy, beef, pasta, but very few tourists, hardly any. So if you love Italy, that kind of specific travel and food experience, particularly Northern Italy, because you can see the Alps from where they are. It’s picture perfect, a beautiful place, and also where orange wine is from.”

Dennis also highly recommends Costa Rica, Hawaii and Finland.

“Most people love the idea of travel, but we tend to pick the same places when we travel, and there is nothing wrong with that, they are amazing for a reason, but when you get off the beaten path a little bit, you learn the difference between vacation and travel.”

In addition to travels, Dennis is a huge advocate for supporting local businesses and the connection grilling in your own backyard can make.

“Grilling is inherently communal. You talk to your neighbors, they smell it, they ask you what you’re cooking; the whole act of it is a community.

One of the most common fears Dennis hears from people cooking and/or grilling at home is, ‘where do I start?’ Dennis recommends cooking the things that bring you joy — things that are on a restaurant menu you can’t NOT order because you’re so pumped that those dishes are on there.

“Find the things that you love. Take the stress out of food. Feed people because all they really care about is spending time with you. Bring joy back into the kitchen.”

events

A curated selection of the most intriguing upcoming events in our area.

OCTOBER 1ST

Jack-O-Lantern Spectacular

MINNESOTA ZOO | 5:00 PM

Gather your family and come explore the glowing trail with thousands of artistically carved pumpkins. This year’s trail will lead you on a magical journey through "Seasons of the Year,” featuring new artists’ creations and plenty of seasonal fun. Secure your tickets today at mnzoo.org .

OCTOBER 6TH

Oktoberfest

MINNESOTA STATE FAIRGROUNDS | 5:00 PM

Twin Cities Oktoberfest, the #4 ranked Oktoberfest in America, is excited to be back for its 13th annual event. Come sample a variety of craft beers, German pretzels and savory pies. Don’t forget your lederhosen! tcoktoberfest.com.

OCTOBER 7TH

Owámni Falling Water Festival

MILL RUINS PARK | 1:00 PM

Owámni means “whirling or falling water” in the Dakota language, making it an appropriate name for this festival along the Mississippi River. This free, family-friendly event, is co-presented by the Minneapolis Park & Recreation Board and the St. Anthony Falls Heritage Board to celebrate indigenous Minnesota culture with music, art, food, and more! minneapolisparks.org .

OCTOBER 11TH

Rocktober

NEW GILD | ALL DAY

Shop Rocktober at New Gild Jewelers, for a carefully curated collection of gemstone jewelry and loose gems October 11 through the 14th. Experience the extraordinary. www.newgild.com

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/MinneapolisLakes

Twin Cities Book Festival

MINNESOTA STATE FAIRGROUNDS | 10:00 AM

This Festival offers bibliophiles all the joys of in-person browsing, meeting writers and publishers, and activities for readers age 1 to 101. twincitiesbookfestival.com .

Twin Cities Film Fest

SHOWPLACE ICON THEATRES | 12:00 PM

TCFF is the gateway for movie lovers into the deep well of American Independent Cinema from across the country. The original film-art that is showcased starkly contrasts the “increasingly formulaic blockbuster that falls flat with sophisticated audiences,” according to its website. For more information, visit twincitiesfilmfest.org.

COCKTAIL CLUB

Enjoy

HAKU LYCHEE MARTINI

ingredients:

• 2 oz. HAKU® Japanese Craft Vodka

• 1 oz. house made lychee simple syrup

directions:

1. Combine ingredients

2. Shake vigorously over ice

3. Strain and serve up in a chilled martini glass

4. Garnish with a lychee