Legacy of the Anderson family’s love of barbecue carries on to the third generation
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MARCH 2024 “Neighborhoods are the collective participation of the neighbors. Getting to know each other [on] more meaningful levels, especially culturally, creates stronger neighborhoods and a sense of belonging.” —Iman Ebadi, Chaharshanbeh Suri festival attendee (page 28)
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D E PA RT M E N TS
16 Hot Take Popular coffee cart evolves into charming neighborhood shop.
20 On the Cutting Edge Full service knife shop offers sharpening, shopping and classes.
22 Par for the Pour Golf-inspired canned cocktail blends flavor and fun.
26 Bursting With Flavor Locally owned Niko Niko Boba makes sippable treats for all to enjoy.
specializing in
TREE-MENDOUS TRANSFORMATIONS 612-926-2654 • sunnyside-gardens.com
F E AT U R E S
28 Over the Fire Festival, food and friendship bring a neighborhood together.
32 Revolutionizing Refreshment Local nonalcoholic wine company gains a foothold.
TAST E M A K E R S
38 Mouthwatering Success Legacy of the Anderson family’s love of barbecue carries on to the third generation.
Photo: Chris Emeott
IN E V E RY ISS U E
8 13 44 48
Editor’s Letter Noteworthy On the Town Last Glance
7
Re-imagining your NEXT ...
FROM THE EDITOR Feroza Meht a — feroza@localm edia.co
Ilya Zderchuk 612.703.5130
On the Cover James Anderson, photo courtesy of Old Southern BBQ, page 38
Jacob Smit h 612.867.5667
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Find more stories & photos online. Plus, tag us in your Edina pics! Edina Magazine @edinamag @edinamag
March 2024
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Photo: Chris Emeott
We are fortunate to be surrounded by a culinary landscape that is as diverse as it is delicious. Edina boasts an array of wonderful restaurants, charming coffee shops and thriving food-related businesses that contribute to the vibrant tapestry of our community. In this issue, which is all about food, immerse yourself in the aroma of freshly brewed coffee as we unveil how a couple transformed their beloved coffee cart into a neighborhood hub (page 16). We also meet James Anderson, the son of Dave Anderson of Famous Dave’s, and we learn how he is keeping tradition alive as a third-generation barbecue enthusiast (page 38). Food has a magical way of bringing people together, creating moments of connection. Another tie that binds is celebrating cultural events. We have a delightful story about one woman’s joy in bringing a Chaharshanbeh Suri—a Persian fire jumping festival—to Edina. This captivating event transcends cultural boundaries and is a true testament to the power of community (page 28). These stories show how we can build connections through sharing— whether it’s over food or over traditions we hold dear. We hope this issue inspires you to savor the unique flavors that make our city exceptional.
The Cedar Roof Man
Five signs your cedar roof may need some TLC
STRAIGHT TALK FROM STEVE KUHL
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VOL. 19 NO. 8 edinamag.com
PUBLISHER Susan Isay EDITOR Feroza Mehta MANAGING CREATIVE DIRECTOR Renée Stewart-Hester MANAGING EDITOR Hailey Almsted DIGITAL EDITOR Madeline Kopiecki COPY EDITORS Kellie Doherty, Sherri Hildebrandt STAFF WRITERS Kelly Cochrane, Mollee Francisco, Emily Gedde, Meredith Heneghan, Daniel Huss, Jennifer Pitterle, Rachel Schuehle, Josie Smith, Kristie Smith CONTRIBUTING WRITERS Tina Bohrer, Taylor Ellingson, Maureen Millea Smith, Jasmine Brett Stringer, Laura Westlund EDITORIAL INTERNS Findlay Drabrant, Morgan McFadden, Emma Mehl
Your Care. Your Choice. We are a community of care – dedicated to you. As the Twin Cities’ largest and most experienced cancer treatment provider, we know that treating cancer calls for more than compassion. It means giving our patients access to more than 100 cancer care experts, evidence-based treatment paths, close-to-home locations and comprehensive services to support the whole person. Our compassionate team works tirelessly towards
EDITORIAL ADVISORY BOARD Alison Perrier Briggs, Edina Community Foundation; Daphne Edwards, Edina Public Schools; Greg Hoyt, Rustica Bakery; Shelly Loberg, Edina Chamber of Commerce; Rebecca Sorenson, 50th & France Business Association; Jasmine Brett Stringer, Carpe Diem with Jasmine SENIOR MANAGING ART DIRECTOR Sarah Dovolos ART DIRECTOR Allison Nolden ASSOCIATE ART DIRECTOR Jamie Klang GRAPHIC DESIGNER Yaz Lo LEAD STAFF PHOTOGRAPHER Chris Emeott PRODUCTION DIRECTOR Brittni Dye PRODUCTION MANAGER Lisa Stone PRODUCTION COORDINATOR Mimi Coz SENIOR ACCOUNT EXECUTIVES Cynthia Hamre, Mary-Catherine Hartel, Sara Johnson, Abbie Kinn, Kathie Smith
one common goal – fighting cancer.
PRESIDENT Pete Burgeson To subscribe to Edina Magazine, please visit localmedia.co. For customer service inquiries, please contact hello@localmedia.co, or call 612.208.6248. ©Local LLC 2024. All rights reserved.
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Meet
Feroza Mehta Editor Q: What is the best part of your job?
A: The most rewarding aspect of my job is the opportunity to connect with individuals from all over Edina. Sharing their stories allows us to contribute to the rich tapestry of our city. Q: What are you reading right now?
A: I am an avid reader who reads four to five books at a time. It was instilled in me during high school when I was an International Baccalaureate student … There is one book in each part of my house. I’m currently reading the fourth Percy Jackson novel, The Battle of the Labyrinth; Tom Lake by Anne Patchett; Searching for Nora by Wendy Swallow; London: A Guide for Curious Wanderers; and Team of Rivals: The Political Genius of Abraham Lincoln. 12
lo c al tip s, tidb its & insi ght s
N OT E WO RT H Y
HEAL
SPRING INTO ACTION March is Colorectal Cancer Awareness Month. As a gastroenterologist, I’m always eager to share information about how colorectal cancer screenings save lives. Here are three things to know: 1. Colon cancer screenings help find cancer in people with no symptoms. Many people don’t experience symptoms in the early stages of cancer, so screening might be the only way to know if you have it. This matters because the sooner you start treatment, the more likely you are to be cured. 2. Getting older increases your risk of colorectal cancer. Most colorectal cancers are found in people over 45 years old, and that’s why screening is recommended for everyone between the
GROW
ages of 45 and 75. If some-
Bring the Outdoors In
one has a family history of colorectal cancer, I often recommend starting sooner. 3. You’ve got screening options. A colonoscopy is
Warm days are around the corner, and many
and monsteras. Ferns and snake plants are
the best way to check the
of us crave instant happy gratification. Sunny
good for adding oxygen, and eucalyptus and
lining of your colon for signs
destinations of spring break aside, ignore any
mint add a fresh aroma and keep bugs away.
of precancers and cancers.
Tiptoe through your local nursery’s indoor
And since we’re able to get
section and garden club sales to see what is
a good look, you probably
Add a punch of fresh green life with a
best for your indoor creativity. Couple that
won’t need another colonos-
plant accent in the bathroom, kitchen or din-
with a fun colored pot, or keep a neutral pot
copy for 10 years. Another
ing table. You will find forced tulips and daf-
and change out color with a themed ribbon
screening option is the FIT
fodils even at your local grocery store, but the
or fabric, depending on the season.
test, an annual stool test you
snow remaining on your lawn and bring the springtime indoors.
flowers are fleeting.
Photo: Maire Katyal
Terrariums can be dried or self sustaining.
These cheery solutions will tide you over
do at home. This test checks
until the days we can finally go outside to
for blood in your stool, which
Make your own with grandma’s old punch
warmer weather. Another bonus of indoor
can be a sign of precancers
cups and vases covered with a glass plate, or
greenery—a respite from weeding, ragweed
or cancers.
go modern with hanging teardrop styles. Mix
allergies and mosquitoes.
and match, and move them around the house without a worry. Create a cluster or solitaire to draw the eye. Moss, sedum and tougher, more forgiving plants are the way to go. Look for friends splitting their spider plants
March 2024
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Maire Katyal is co-president of the Normandale Garden Club, part of the Edina Garden Council. Grow more at edinagardencouncil.org.
David Stolpman, MD, is a gastroenterologist at Park Nicollet Digestive and Endoscopy Center. Learn more at healthpartners.com.
13
N OT E WO RT H Y
EXPLORE
Discover Italy From the Comfort of Home
I N I T I AT I V E S OF EDINA
BELOVED WRITING CONTEST RETURNS
As our Minnesota winter drags on, how
museums and even private kitchens and
about an escape to Italy—without leaving
homes, presenting personal views of Italian
the house? Esperienza was founded by Edina
life. Esperienza’s language classes welcome
resident Anna Bonavita to connect people
all levels. Small groups and fun activities
who share an interest in Italy.
encourage consistent progress in speaking
“Esperienza is all about bringing people together, travelers and locals, for a truly
and understanding Italian. Esperienza’s special tours immerse travel-
authentic and intimate experience of rural
ers in cuisine, language and art. Itineraries
It’s that time of year again
Italy,” Bonavita says. “Our mission is to create
include meals in chefs’ homes and time with
where local authors of poetry
opportunities for genuine human connection,
artists in their studios.
and prose dust off their pens,
joy and creativity in this beautiful landscape.”
pencils and keyboards and
Esperienza offers entertaining and lively
With Bonavita’s comprehensive knowledge of Emilia–Romagna and Esperienza’s unique
write for the change of prizes
options to learn about Italy, its food, art,
programs, your interest in Italy could soon
and recognition. Yes, the third
language and people. There is a mixture of
become a passion.
annual Edina Reads Writing
online and live events as well as travel oppor-
Contest is upon us.
tunities. Bonavita focuses on the region of
Anyone ages 5 and older
Emilia–Romagna in northern Italy, featuring
who lives, attends school or
villages and rural areas that are not common
religious services or works in
tourist destinations.
Edina can enter. The contest is
Esperienza Virtuale engages chefs, art-
Contributed by Laura Westlund, an arts writer and editor in the Twin Cities and an art hound for Minnesota Public Radio. Esperienza; 612.232.6951; esperienza.org
a part of the Edina Community
ists, farmers and other area residents in
Foundation’s Edina Reads
monthly interactive online programs. There
Esperienza Italia
program, established in 2005
are visits to galleries, vineyards, restaurants,
@esperienza_italia
as a community-wide initiative to encourage reading, lifelong learning and thoughtful conversation. The contest has grown since its beginnings, attracting hundreds of submissions. Anywhere from 34 to 54 authors are recognized annually, and winners may share their entries at an event each spring. With titles ranging from A Strange Day in July to Stinky Brothers to In the Shadow of the Moon, authors bring creativity to their submissions. Submissions for the 2024 contest will be accepted through March 18. The event Photo: Pamela Diamond
to showcase winning entries is April 15 at the Southview Middle School Auditorium.
Contributed by Tina Bohrer on behalf of the Edina Community Foundation. Learn more at edinacommunityfoundation.org.
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2/7/24 3:05 PM
l o ca l t i p s , t i d bits & in sig h ts
READ
PRIZEWINNING AND THOUGHT PROVOKING
Last fall, one of my book clubs read Demon Copperhead by Barbara Kingsolver; it won one of two Pulitzer Prizes given for fiction in 2023. Damon Fields is born in Lee County, Virginia, in a trailer in the 1990s. His mother is 18 years old, a drug addict and a foster care dropout. While his mom is in rehab, their neighbors, Mr. and Mrs. Peggot, look after Damon as does the first of his many social workers. The Peggots also parent a baby grandson, Matt, whose mother is in prison. Damon has his father’s wiry copper col-
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ored hair, dark skin and green eyes. It does not take long for Damon to become Demon Copperhead. His red hair and the snakes one learns to identify in the South make the nickname perfect for him in the eyes of people who live in Lee County. Matt soon becomes Maggot. Demon and Maggot
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come of age as the opioid epidemic rages through Appalachia and, eventually, the rest of the United States. This compulsively readable novel is narrated by Demon. Like the England of Dickens’s David Copperfield, the worst of America’s problems beset Lee County.
Maureen Millea Smith is a retired librarian and Minnesota Book Award winning novelist.
Terms and Conditions May Apply
Terms and Conditions May Apply
15
THE MENU
Photo: Chris Emeott
Hot Take Popular coffee cart evolves into charming neighborhood shop. By Daniel Huss
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March 2024
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bonfe.com 8,000+ Reviews
IT’S CLICHÉ , but Zach and Sara
Zschernitz of Edina Coffee Roasters literally put the cart before the horse. In their case, they put the coffee cart before the coffee house. Before opening their Edina Coffee Roasters on Cahill Road, the husband and wife team ran a portable coffee cart. Coffee had been their dream ever since they met as ministry students in 2006. “We talked about getting into the coffee business all the time,” Zach says. “The early 2000s was the renaissance of the coffee industry. I grew up working at Caribou and Dunn Brothers as everything was happening.” He then was the head of coffee for The Lynhall, but then COVID-19 happened. “I was laid off, and Sara wasn’t working,” Zach says. “Sara looked at me and said, ‘Why don’t we do what we had always talked about?’ I looked at Sara and said, ‘You want to do that now?’” She did. Sara grew up sharing coffee with her grandparents and their friends. “Coffee was their tradition,” she says. “It was special.” From the start, Edina Coffee Roasters wanted to be that kind of special. “We want to be about great hospitality, and we want to be about great coffee,” Zach says. So Zach and Sara roasted their own beans, and they brewed and served their own coffee. They were so good at it that their coffees can be found on the shelves of Lunds & Byerlys. They even designed their own packaging. They also popped up at art fairs, farmers markets, athletic events and private businesses. Connections made at the pop-ups, in turn, led to wholesale partnerships. It even led to the discovery of the shop’s location. It was at a pop-up where Zach met Jyotiee Kistner, co-owner of Muddy Tiger. Like Edina Coffee Roasters, Muddy Tiger was a food truck, which recently opened a shop in the Cahill area. (Read
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Photos: Chris Emeott
Zach and Sara Zschernitz are the proud owners of Edina Coffee Roasters, which opened its doors in November 2023.
Latte
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4629 Browndale Ave – Edina “Coffee brings people together.” Sara Zschernitz, Edina Coffee Roasters
more about Muddy Tiger on edinamag. com.) It was Kistner who told Zach about the space. At the time, a brickand-mortar store was not on his radar. “I remember telling one of our employees that the plan was to open a shop in two to three years,” Zach says. “Two weeks later, I told her about this place.” They got the keys to the shop in September and had a grand opening in November. Their location on Cahill Road was long considered a coffee desert. The closest coffee shop is about a mile away on Industrial Boulevard. A text from a neighbor, who had just sold their house, reads, “We’ve been talking about the need for a coffee shop in this area for seven years, and now you come?” Zach said the neighbors, moms in particular, have been more than supportive. “I’ve seen the Facebook threads,” Zach says. “They talk about the need for a neighborhood coffee shop, and they talk about how they have to support it.” Sara remembers working a soft-opening shift with Zach on one of their first Saturdays. “I looked out over the front of the shop and saw that all the tables were filled,” she says. “Coffee brings people together. It’s what we talked about when we were back at school.” Edina Coffee Roasters, 7031 Cahill Road; edinacoffeeroasters.com Edina Coffee Roasters @edinacoffeeroasters
$1,499,000 This red brick Georgian colonial sits on a large corner lot in the historic Country Club neighborhood. Wonderful entertaining spaces with all new windows, flooring, countertops & a newly finished lower level. Some additional amenities include; 5 bedrooms all upstairs with a spacious master suite and bedroom ensuite, two staircases, main floor office, attached garage & a nice backyard. Lower level features a family room with fireplace & wet bar, exercise room and bath. Enjoy views of the creek/Mill Pond with walkability to 50th & France and the city lakes.
JOHN MCWHITE (612) 805-1577 JohnMcWhite.com
19
ENLIGHTEN
On the Cutting Edge Full service knife shop offers sharpening, shopping and classes. By Rachel Schuehle
JOSEPH RUETER grew up with an active imagination and always sought to understand how things worked. Into adulthood, Rueter was an inventor, who specialized in finding solutions to problems. He noticed opportunities, even in industries such as advertising and software. But in 2020, when he found himself cooped up at home due to COVID19-related restrictions, he turned to
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cooking. What he found, unfortunately, was very dull. Knives, that is. “I went looking for a solution to get my knives sharpened … and I couldn’t find it,” Rueter says. “It didn’t exist. I thought, here’s an industry that the internet hasn’t impacted and that isn’t niche.” With no method to get his tools back to working order, Rueter jumped into action to create the solution himself.
After testing the waters with a mail order knife sharpening service, Vivront (French for “they will live”) first opened its doors in Wayzata in November 2022. A year later, Vivront closed its Wayzata doors to reopen on 50th and France in Edina. Knife sharpening is only one of the services Vivront has to offer. Guests are able to continue mailing their knives
March 2024
edinamag.com
Photo: Vivront
Unsheathing elegance, one blade at a time.
KNIFE KNOW-HOW Keeping knives in working order isn’t only about securing a finer slice-and-dice method. Rueter offers some expert advice on how to keep our knives in shape. How often should knives be sharpened? Joseph Rueter: It depends on how often and how hard they’re used. Is there a special way to test the sharpness of a knife? JR: Attempt to cut some thin paper with the knife. Does it cut more than it tears? Does it hang up in certain spots, or does it cut uniformly all the way across the blade? If it hangs, tears or is not uniform, then it would likely benefit from service. What can we do at home to keep our knives in top shape? JR: ... honing regularly, protecting edges when cleaning and storing them, and cutting on cutting boards instead of plates, pans, glass or marble. —Daniel Huss & Renée Stewart-Hester
or drop them in the drop box on site. Customers can rent loaner knives while theirs are out of commission. In addition, the shopping space for knives, cutting boards and gifts has expanded and is equipped with tons of raw veggies for guests to slice and dice before purchasing a knife. There’s even an option to have a knife fitting (like a shoe fitting) to ensure proper size and comfort prior to purchasing. Lastly, Vivront hosts knife-specific classes, including basic skills, introduction to kimchi and introduction to Japanese knives. Whether a Michelin star chef or a newbie in the kitchen, Rueter aims for each customer to leave the store feeling confident and equipped. Good quality (sharp) knives are the linchpin of successful cooking. Joy in the kitchen just comes naturally after that. Vivront, 4948 France Ave. S.; 952.222.5336; vivront.com Vivront @vivront_
@vivront_ @vivront
21
PORTRAIT
Par for the Pour Golf-inspired canned cocktail blends flavor and fun. By Daniel Huss
DOUG DEGROOD has a keen sense of
humor. The veteran advertising agency executive also knows his way around the golf course. What better way to blend his talents than with the creation of Back Nine Beverages and the jewel in the company’s crown—a tongue-incheek line of ready-to-drink canned cocktails called Doogie McShank’s. “I know golf, and I know country clubs. I thought the idea was something I could have fun with,” deGrood says. “I saw the white space and had some experience with the category from my ad agency days.” Fun and humor are key ingredients in the brand. The McShank’s name is a play off a bad golf shot. Posters tacked on to trees off random fairways read, “Looks like you could use one of these.” Doogie McShank’s Vodka Bootleg is patterned after a cocktail of the same name made famous in local country clubs. It is a mix of vodka, soda, natural lemon, lime and mint. “I shared my homemade recipe with the people I was working with,” deGrood says. “We tried a few varieties before they came back with three formulas. One was the clear-cut winner.” The Vodka Lemonade Tea is a companion piece. “Tee time meets tea time,” deGrood says. “There’s a vodka lemonade tea out there, but this one is a little more sophisticated.” Both drinks feature premium vodka and are lightly carbonated, gluten free and have no artificial flavoring. The first Doogie McShank’s Vodka Bootleg was canned in October 2022. The first case was shipped that same year, and the first product sampling took place right before Thanksgiving. It’s sold in more than 80 liquor stores and featured at more than 30 golf courses, including Interlachen Country Club, Hazeltine National Golf Club and the Minikahda Club. “We missed the ’22 golf season, but if it’s going to be successful, it
Doug deGrood serves up a perfect blend of personal style and spirits with his new beverage brand.
22
March 2024
edinamag.com
“The idea was something I could have fun with.”
Photos: Chris Emeott
Doug deGrood, founder of Doogie McShank’s
has to be successful in liquor stores,” deGrood says. Chandra Rivkin, assistant manager at the Edina Liquor Grandview store, says both Doogie McShank’s offerings have been popular. “We’ve done several in-store tastings with Doug and his partner,” Rivkin says. “We’ve had sellouts, which is not always an easy feat.” So far, it appears McShank’s swing at the ready-to-drink market has found the fairway.
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Doogie McShank’s; mcshanksbev.com McShank’s
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Ginna Raming 952.210.8342
Mark Granlund 612.803.8129
Mary Krieter 612.719.0665
Jane Larson 612.720.1048
Heidi Barcelow 612.232.9777
Keenan Olson 952.240.4903
Scott & Michele Skjei 612.414.3213
Sarah Ficher Johnson 6800 SalesManager 952.927.1100
Keith O’Brien Mortgage
Chad Johnson Mortgage
Gary & Susan Wahman 952.334.4663
Kim Schaak Melin 952.201.4758
Jude Dugan Olson
952.927.1186
Tom & Erick Ries 952.393.6600 952.994.7600
NMLSR ID: 681623
NMLS # 662143
612.325.2634
651.260.6577
6800 SALES
50TH & FRANCE
6800 Sales Office 6800 France Avenue Suite 200 Edina, MN 55410 952-927-1100
Amy & Alli The Deckas Group 612.735.7430
Sandy Remes 612.791.1094
Kristine Townsend 612.275.9092
Brian Ehlers 612.868.3828
Cari Ann Carter
Debra Perry 651.707.5857
Dave Anderson 612.750.2209
Dave Johnson 612.889.7793
Sylva Zoraqi 612.710.8081
Grant Lahn 320.292.3754
Maggie Taylor 917.710.5891
612.926.9999
Megan Brinkman 612.802.5057
Judd Sampson 50th & France Sales Manager 952.920.1960
John Everett 952.221.5464
50th & France Sales Office 4999 France Avenue South, Suite 250 Minneapolis, MN 55410 952-920-1960
Linda Smaby 612.325.7972
VENTURES
Bursting With Flavor Locally owned Niko Niko Boba makes sippable treats for all to enjoy. By Meredith Heneghan
A SIP OF A TASTY DRINK or bite
Photos: Niko Niko Boba
of a sweet treat has the power to make us smile, giggle, even do a little dance. At Niko Niko Boba in Southdale Center, that joy is exactly what they’re after. Cindy Quan, Niko Niko Boba’s operations manager, says, “It’s a dessert, but also a drink. Tiny little treats that you can sip and eat. How fun is that?” Including Edina, there are nine locations across the state, and two more coming soon. The stores were formerly Chatime franchises, but Niko Niko owners Jonathan Chong and Yenni Chen have recently taken these stores independent, creating a fresh locally owned boba empire in the Twin Cities. Niko Niko’s signature bright colors and cute branding are undeniable and recognizable. Quan says, “We love how this new brand reflects the happiness we feel at doing what we love and sharing that spirit of fun with others.” Chong, Chen and Quan have worked together since starting with Chatime in 2012, and are excited that the independent landscape offers more creative freedom. “Something cool happened along the way,” Quan says. “We found that we are very good at crafting oneof-a-kind recipes that are uniquely ours here in Minnesota, and this transition allows our team the freedom to create and explore all aspects of a boba brand.”
Top: Tiger Latte and Oreo Cookie Crunch Bottom: Tiger Latte, Strawberry Green Tea, Oreo Cookie Crunch
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March 2024
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Boba is not just a sweet treat, it’s an expressive endeavor. What’s on the menu can be adjusted and riffed on to the customer’s taste. But it helps to start with something unique. Two specialty Niko Niko drinks have quickly become customer favorites. One is the Mango Dragon Sweet Cream: a pairing of mango, dragon fruit, jasmine green tea and topped off with sweet cream. If you’re in the mood for a milk tea, Niko Niko’s Biscoff Cookie Crunch is made of black milk tea shaken with Biscoff cookie sauce and topped off with sweet cream and cookie crumbles. After more than a decade in the boba business, Niko Niko has its system down to a tea, and despite the new name and rebranding, its mission and service remains the same. “It’s always been about working closely together as a tight-knit team, dreaming up these unique flavors and pouring our hearts into crafting boba drinks that our community can enjoy,” Quan says. “We’re still doing what we’ve always done— just now under our very own name.” Quan says this is just the beginning. “More recipes, unique store experiences, exciting partnerships with other local businesses—it’s all on the horizon. The thrill of exploring these new possibilities is what excites us the most,” she says. “It’s more than just the aesthetics—it’s the connections we make. Whenever we share our story with folks, their reactions are incredible. They’re genuinely surprised and excited for us.”
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@nikonikoboba Les Jones Roofing | 941 W 80th St, Bloomington, MN 55420 | lesjonesroofing.com
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Over the Fire WRITTEN BY JENNIFER PITTERLE
FESTIVAL, FOOD AND FRIENDSHIP BRING A NEIGHBORHOOD TOGETHER.
When she was a teenager in Toronto, Ghazaleh Dadres was always immersed in global cultures. “There is really a mosaic of cultures in Toronto, and that has always been fascinating to me,” Dadres says. “I enjoyed participating in other people’s joyous occasions. Wherever I’ve lived, I’ve always tried to bring the community together.” Dadres was born in Iran and lived there until her family moved to Toronto when she was 12. Twenty years later, she and her husband, Mani Mirzasadeghi, moved to Edina, where their two children—ages 12 and 14—attend South View Middle School and are growing up blending their Iranian and American cultures. “When we started making friends in Edina, the majority of them were long-term Edina residents and most of them were white,” Dadres says. She wanted to bring the multicultural Edina community together. When her family observed Noruz, the Persian new year celebration around the spring solstice, she casually invited neighbors and friends to stop by. “The holiday is just about saying hello, wishing each other a new year and moving on to the next house,” she says. She made handouts to explain the traditional elements of the Noruz table, and even noted the parallels to Christian Easter festivities. “A lot of it is about rebirth, growth and renewing,” she says. A few years later, after the success of her Noruz tables, Dadres was inspired to try something new: a Chaharshanbeh Suri celebration. The traditional Iranian and Persian festival takes place on the night of the last Tuesday of the old year, before Noruz. Participants gather to take turns jumping over a small fire, casting off the old year and
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ushering in the new. “As you jump, the chant goes something like, ‘May all of my paleness and all of my ailments be transferred to you, the fire, and may I get all of your glow, heat and energy, and carry it into the new year,’” Dadres says. She was encouraged by her friends in the South Cornelia Neighborhood Association to organize a
Ghazaleh Dadres
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“was an amazing experience,” Ebadi says. “It was very heartwarming.” Both Johnson and Ebadi say the need for cultural celebrations—and the bringing together of neighbors—has never been greater. “They spark conversations about other cultures and beliefs that we wouldn’t feel as comfortable discussing elsewhere,” Johnson says. “They provide an opportunity for our children to create lasting friendships and build a culture of acceptance and inclusion.” “Neighborhoods are the collective participation of the neighbors,” Ebadi says. “Getting to know each other [on] more meaningful levels, especially culturally, creates stronger neighborhoods and a sense of belonging.” Dadres’s skill for community-building has gone beyond just her own Iranian traditions. As the cultural chair for the neighborhood, she’s also helped bring Cinco de Mayo, Diwali and Lunar New Year festivals to the city. She also organized a fundraiser in 2021 to help Afghan refugees, who had recently come to Minnesota, celebrate Yaldā Night, a traditional winter solstice festival celebrated across the former Persian Empire, which stretched from modern day Iran all the way to India. Many traditions in those countries are similar to this day, including Yaldā. “We were able to provide the basic foods of the celebration to the newcomers, so they could have
Photo: Ghazaleh Dadres
Chaharshanbeh Suri festival right here in Edina. For the first Edina festival in 2018, the group used the warming house at Cornelia School Park to set up tables for food and built several small fires in the park where kids and grownups alike could take part in the joyful jump. “Ghazaleh had volunteered to lead our cultural diversity committee, and I was excited to support her,” says Marie Johnson, chair of the South Cornelia Neighborhood Association. “Growing up in a Minnesota suburb, I had very little exposure to other cultures and traditions. We were very interested in learning about their traditions and celebrations.” Dadres says she is grateful for Johnson’s support. “Marie really let me build up the courage to say, ‘Yes, let’s do this,’” Dadres says. “Of course, it was received with open arms and welcomed. Once you have a group of people, who have a common goal, it becomes a grassroots movement. This was easy.” Dadres and her neighbors spread the word primarily on social media and were floored to have almost 500 people attend the festival, from Edina and beyond—including folks with and without Iranian heritage. “We have food and bring people together. What more could you ask for?” Dadres says. It’s now become a popular annual tradition (briefly interrupted by COVID-19, of course). Iman Ebadi attended the Chaharshanbeh Suri celebration for the first time last year. The festival
Left: A woman watches a young girl jump over the fire at the 2023 Chaharshanbeh Suri event. Middle and Right: Community members at the first event in 2018.
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A Noruz table features seven items that start with the Persian letter for S. Sabzeh (wheatgrass), Samanu (wheat germ pudding), Senjed (dried oleaster), Seer (garlic), Seeb (apple), Sumac (crushed spice) and Serkeh (vinegar).
Foods of the Festivities a tiny taste of home,” Dadres says. Volunteers from across Edina provided pomegranates, watermelons, nuts and battery-operated candles to each refugee family for Yaldā. In her role as an enthusiastic facilitator of Edina’s multicultural celebrations, Dadres has found an important purpose. “So many in our society are becoming individualized,” she says. “[The pandemic] didn’t help our social closeness and breaking those barriers of loneliness. On the night of Chaharshanbeh Suri, my children don’t ask for their electronics because their hearts are full. They spent a couple of hours playing outside with their friends in the dark.” Chaharshanbeh Suri festival is held on March 12. Watch local news outlets, and visit southcornelia.org for more information.
Although Chaharshanbeh Suri happens after dark (and after dinner), Iranian Americans often supplement the traditional snacks—nuts and dried fruits—with heartier fare for their celebrations. There’s Ash Reshteh, a traditional Persian noodle soup that features kashk (sundried yogurt or whey), and Lubia Polo, a rice dish with meat and green beans in a rich tomato sauce. Noruz, the new year celebration, dictates more specific foods that have symbolic significance. Right at the moment before the year turns—at 365 days, six hours and nine minutes—Persians eat a rice dish, Sabzi Polo ba Mahi, and a vegetable frittata, Kookoo Sabzi. After the new year has begun, a rice dish with noodles is served. “The length of the noodles represents one’s taking the reins on all matters of life in their own hands,” Dadres says. Visit edinamag.com for an Ash Reshteh recipe from Ghazaleh Dadres.
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Local nonalcoholic wine company gains a foothold.
Photo: xxxxxxxxx
Written by Kristie Smith — Photos by Chris Emeott
REVOLUTIONIZING
Photo: xxxxxxxxx Glassware: Olio Vintage
@olio.mpls
Refreshment
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T
here’s no doubt the right wine or cocktail complements a beautiful meal. The fragrance, the notes that hit the palate, the sweetness or acidity all play a role in that perfect pairing of a glass of wine, with a beautiful filet of fish or a stout, heavy, pasta sauce. But what about those who do not drink wine but miss the experience? “Dry Wit wines are thoughtfully balanced,” says Adam Schepker, sommelier and bar manager at Terzo, a restaurant in Linden Hills. Terzo stocks a nonalcoholic (NA) wine, Dry Wit, which is based in Edina. “The noticeable acidity and salinity help accentuate more subtle flavors like linden flower and bay leaf,” Schepker
says. He recommends the Salinger for its floral and crisp accents as a pairing with something salty and light. “The Bruce, with its savory, peppery quality stands up to rich tomato sauces or red meat,” he says. Those flavors were the brainchild of Dry Wit co-owner, creator and Edina resident Peder Schweigert. He was inspired by the creative energy in the NA space coming from Denmark, Sweden and the United Kingdom. “Someone once said to me, ‘Wine at its best is the story of a vineyard,’” Schweigert says. “When you move into the NA wine market, you lose that so we decided to start with an additive process.” Schweigert started with what he and his partner liked and developed
Photo: xxxxxxxxx
Peder Schweigert
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Photo: xxxxxxxxx
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WHERE TO FIND
Dry Wit By the glass at Terzo and Broders’ Pasta Bar
Photo: xxxxxxxxx
In local retailers including France 44, Haskell’s, Marigold and many other locations, which are listed on the Dry Wit website.
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“IT DOESN’T MEAN YOU HAVE TO STOP
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fermentation, they began with complex flavors, like the Eastern white pine, linden flower or bay leaf. “We only have one botanical per bottle,” he says. “Being in Edina, you almost never appreciate how subtle and almost quaint the linden tree is. It’s that sweet, grassy aroma you smell when you walk in the fall.” Schweigert was classically trained in a 3-Star Michelin restaurant in Chicago and returned to the Twin Cities 15 years ago to manage and bartend. He says he used botanicals like bay laurel for 20 years in the cocktails he created. And to help his NA wines with flavor, he collects grapes that are harvested before the sugar has developed, allowing for the acidity to pull the heavy load of palate cleansing while complementing the flavors found in a meal. “The vast majority of people who buy our stuff are people who drink and are looking for ways to drink less,” Schweigert says. “It doesn’t mean you have to stop exploring flavor.” With or without alcohol, there is always something to toast. Dry Wit; drywit.com
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TA S T E M A K E R S
Mouthwatering Success Legacy of the Anderson family’s love of barbecue carries on to the third generation. Written by Emily Gedde
BARBECUE PASSION The passion, or maybe addiction, of creating good barbecue started with Anderson’s grandfather, Jim, a native of the southeastern corner of Oklahoma. Anderson speaks fondly of his grandfather and his love of cooking. Barbecue entered the second generation of the Anderson family with Dave, who Anderson says would be up smoking meat into the late hours of the night. He would wake up for school having to push barbecue ingredients
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out of the way during breakfast at the dining room table. “The most memorable was corned beef hash night,” he says. “I’d go to school smelling like corned beef … The ladies didn’t always like that right away in the morning.” Anderson spent most of his adolescent and young adult years bussing tables and washing dishes at the first Famous Dave’s. All arrows of the Anderson family legacy pointed to Anderson taking his place in the barbecue spotlight. However, he admits he wasn’t always sure that would be the route he planned to take. “Don’t get me wrong, I’ve always loved barbecue,” he says. “My answer to the question, ‘What would your last meal be?’ has always been a rack of ribs. A high-quality, good rack of ribs. But did I plan to do what I’m doing now? Not necessarily. There was a time I wanted to become my own man.” At the end of the day, he says he loves food—good food. “Am I surprised I’m in the restaurant business? No. Was it the original plan? No. But I love it. It’s a natural fit,” he says.
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Photo: Old Southern BBQ
JA M ES A N D ER SON has been to New York City, but he’s never seen the Statue of Liberty. He’s been to Boston, but he’s never been to Fenway Park. Anderson has, however, been to several of the best barbecue hotspots those famous cities have to offer. That’s because Anderson is a thirdgeneration pitmaster, who has spent a lifetime surrounded by barbecue and all the camaraderie that comes with it. He is the co-owner of Old Southern BBQ Smokehouse and the son of Dave Anderson of Famous Dave’s. He knows what it takes to tantalize taste buds.
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A barbecue platter from Old Southern BBQ.
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James and Colleen Anderson at Old Southern BBQ in Minneapolis.
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in digital format! Never miss an issue of Edina Magazine with free, anytime access to our digital editions. Full screen viewing on your digital device allows easy cover-to-cover reading. Share your favorite Edina Magazine articles with friends and family.
Learn more at edinamag.com
Photo: Old Southern BBQ
OLD SOUTHERN BBQ SMOKEHOUSE Where Anderson created his own niche in the industry is his passion for hospitality. The entrepreneur always had a knack for the people side of the business, traveling around the country training and speaking on the qualities of strong leadership, team building and creating a positive culture. In 2011, Anderson, a member of the Lac Courte Band of Ojibwe, was approached during a Native American business conference and asked to bring the taste of home to troops by creating ribs to serve in the Middle East. “We created Old Southern BBQ Ribs, using family recipes as a Native American-owned company,” he says. Three years later, the original Famous Dave’s in Hayward, Wisconsin, burned down, destroying a building full of memories and nostalgia and leaving the community without their beloved barbecue joint. “That was a tough time for our family, and we wanted to make sure barbecue lived on, near our reservation,” he says. The next year, Jimmy’s Old Southern BBQ Smokehouse opened, restoring barbecue to the area and paying tribute to his grandfather, Jim. “He’s where the Southern in Old Southern BBQ comes from,” Anderson says, of Jim’s upbringing in Oklahoma. “Our restaurant is paying homage to my grandpa and his love of smoking meat and southern cooking.” BARBECUE SAUCE AND WHITE CLOTHING In 2019, Anderson and his wife, Colleen, took over operations of Old Southern BBQ and now own and operate four Twin Cities locations, plus the seasonal restaurant in Hayward. “We are really proud of what we do,” Colleen Anderson says. “Barbecue is one of those things that has a real cult following, in the best way.” And nothing says they’re doing
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Photo: xxxxxxxxx
Turn up the heat on flavor with Chicago Fire BBQ Sauce. It’s a spicy zing for the tastebuds.
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Dental care just down the street
Photo: Old Southern BBQ
something right better than mixing white clothing and barbecue sauce. “There’s no better feeling than someone booking their wedding because they like coming to our restaurant,” she says. “What a high honor that validates why we do what we do.” SUPPORTIVE DAVE As Old Southern BBQ continues to grow and evolve in the barbecue world, the obvious question is: Is Famous Dave himself supportive of his son and his restaurants? Absolutely. “He loves Old Southern BBQ,” Anderson says of his father. “What’s great about my dad, he expresses his appreciation, support and respect for everyone. He always goes to other places and sees what they have to offer.” Anderson says it’s an important quality to have and creates a growing link between pitmasters whether they’re family or meeting for the first time at a barbecue competition. “I love tasting other people’s food and giving credit where credit is due,” he says. “One of the most important things you have is your reputation. I respect anyone who is out there in the pit and putting out great food the right way. That’s what we want to do in our restaurant, as well.” At the end of the day, the Andersons take pride in creating an experience that makes their restaurant a go-to spot over any famous landmark. “The positive ambiance of walking into your neighborhood barbecue joint is something that is very important to me and my family,” he says. “It isn’t just about me. It’s about our team and the legacy of the Anderson family.” Old Southern BBQ, 4501 France Ave. S.;
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CREATE. LAUGH. LEARN.
Your child will grow and develop through a research-driven, relationship-oriented, play-based learning curriculum. Serving infants through Pre-K children. Two Edina locations. Family- and Locally-owned since 1976.
612.236.4827; oldsouthernbbq.com Old Southern BBQ Smokehouse @oldsouthernbbq
www.EspeciallyforChildren.com | 952.857.1100
Child Development Centers
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O N T H E TOW N
HOP INTO SPRING FUN
Compiled by Findlay Drabrant and Hailey Almsted
LOCAL EVENTS
NOL AN M A IN S at 50th & France has slowly morphed into our city’s celebra-
tion station. Easter on the Plaza is a delightful springtime family adventure. In addition to an egg hunt in participating area businesses, there are a myriad of activities to keep young ones occupied. Children will be delighted to meet the Easter Bunny. Green thumbs can be nurtured by planting bulbs that can be taken home and placed in the garden. The event is an ideal way to capture the essence of spring. —Feroza Mehta All ages. 10–11:30 a.m. March 30; Plaza at Nolan Mains, 3945 Market St.; 50thandfrance.com
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The Spongebob Musical: Youth Edition 03/07–03/09 Valley View Middle School Thespians bring the beloved characters of Bikini Bottom to life. Set against the backdrop of a volcanic eruption, SpongeBob and his friends must band together to save their underwater home. All ages. Times vary. Prices vary. Edina Performing Arts Center, 6754 Valley View Road; vvmsthespians.com
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iStock.com/vNataliaDeriabina
Family delights at Easter on the Plaza.
l o ca l t h i n g s to se e a n d d o
2024 Connecting With Kids Leadership Breakfast 03/08 The Edina Community Foundation honors a group of adults and students, who serve, uplift and empower youth in the community. 7:30 a.m. Price varies. Edina Country
Club, 5100 Wooddale Ave.; 952.300.2378; edinacommunityfoundation.org
Movie Night at the Amphitheater 03/08 The monthly Movie Night at the Amphitheater is showing Rock Dog 3: Battle of the Beat. All ages. Movie is included with admission. 5:30–7:30 p.m. Edinborough Park Amphitheater, 7700 York Ave. S.; edinamn.gov
Charcuterie Workshop 03/11 Learn the art of charcuterie at this workshop presented by From the
The City of Edina applauds Paragon Pilates & Physical Therapy for being a Green Business! The studio on Vernon Avenue is committed to sustainability, making their own cleaning products instead of using commercial products harmful to the ecosystem, purchasing equipment from other companies committed to operating on a low-carbon footprint and using local vendors whenever possible to avoid the use of packaging materials and shipping emission. The City of Edina is committed to reaching its Climate Action goals and is interested in recognizing businesses like Paragon Pilates doing their part. For more information or to apply to be a Green Business, visit BetterTogetherEdina.org.
Diner. A palm leaf plate and food are provided. All ages. $80. 6 p.m. Wooden Ship Brewing Company, 3300 W. 44th St.; 612.354.3300; fromthediner.com
Sunrise Edina Business Breakfast 03/15 Join fellow professionals in networking and breakfast. This event is hosted by the Edina Chamber of Commerce. Ages 18 and
older. Members $20, nonmembers $25. 7:30– 9 a.m. Edina Country Club, 5100 Wooddale Ave.; 952.806.9060; edinachamber.com
Spring Egg Hunt 03/30 Join the City of Edina for the annual egg hunt and get photos with the giant Bunny. Registration is required. Ages 1–6.
$7. Half hour time slots available at 10, 10:30 or 11 a.m. Braemar Golf Course, 6364 John Harris Drive; 952.927.8861; edinamn.gov
AREA EVENTS
Nordic Village 03/01–03/31 The Four Seasons Hotel Minneapolis is offering a cozy winter dining experience with seasonally decorated cedar cabins available to rent for dinners, private
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O N T H E TOW N
Photo: Jeremy Daniel
Hairspray
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l o ca l t h i n g s to se e a n d d o
events and buyouts Wednesdays through Sundays through March 31.
All ages. Prices vary. 5 p.m. Four Seasons Hotel Minneapolis, 245 Hennepin Ave., Mpls.; 612.895.5700; fourseasons.com
Big Ten Women’s Basketball Tournament 03/06–03/10 See one of the biggest postseason events in women’s basketball at the Target Center. All ages. Ticket prices vary. Times vary. 600 First Ave. N., Mpls.; 612.673.1300; targetcenter.com
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Hairspray 03/12–03/17 The Tony Award-winning musical comedy Hairspray is back on tour. This production features 16-year-old
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Big Ten Men’s Basketball Tournament 03/13–03/17 Experience the excitement of seeing some of the nation’s best NCAA Division I basketball teams play at the Target Center. All ages. Prices
vary. Times vary. 600 First Ave. N., Mpls.; 612.673.1300; targetcenter.com
Giselle 03/23–03/24 The Metropolitan Ballet of Minneapolis and St. Paul presents Giselle, the story of a young girl in the 19th century whose heart is broken when she discovers the man she adores is engaged to someone else. All ages. Prices vary. Times
vary. Northrop Auditorium, 84 Church St. SE, Mpls.; 612.625.6600; northrop.umn.edu
To have your event considered: email edinamag@localmedia.co by the 10th of the month three months prior to publication. Please note that some events/ dates and even some business operations may have changed since these
The Goddard School’s safe, flexible and caring environment gives your child the space to take chances, make connections and experience authentic learning so they can become school-ready, career-ready and life-ready.
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pages went to print. Please visit affiliated websites for updates.
LAST GLANCE
Bee Enchanted Breathtaking moment captured in the morning light.
Sunsets and sunrises are so beautiful in Minnesota that Mark Bergeron grabbed his camera in hopes of capturing the perfect image in the morning’s favorable light. “I happened across a busy bee, enjoying the tasty nectar of our backyard flowers,” Bergeron says. He added he liked “the intent and focus of the bee, just going about its business, savoring the flower.” The shot was extra special to him because of the equipment used. “With a full manual lens, I was also just happy to capture a moving bee in focus,” he says. —Feroza Mehta
Photographer: Mark Bergeron Title: Busy Bee!
Equipment: Leica M10R and Summicron APO 35/f2 Category: Plants and Animals Award: Runner up
To view other Images of Edina photo contest winners, visit edinamag.com.
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