Posts Tagged: Iowa

Read the Summer 2017 Inspire(d) Online!

Here’s what’s happening in the Summer 2017 Inspire(d):

Summer Fun List! Local Food Directory • CSA: Hooray! • Crystal Creek Magic • Sum of Your Biz: Impact Coffee • Lansing, Iowa • Paper Project: Gnomebooks! • RAGBRAI Northeast Iowa Edition • and more! Read the whole thing online here!

A note from Aryn:

This is our 50th issue of Inspire(d)!!!! Can you believe it?!

Every time I say the word “fifty” I think of that Saturday Night Live sketch… you know, the one where Molly Shannon says, “My name is Sally O’Malley and I’m proud to say I’m 50! And I like to kiiiick and streeeeetch, and kick! I’m 50!” And she jumps around, all spry and awesome.

I’d like to think Inspire(d) is a lot like her – all spry and awesome, kicking and stretching and proud to make you smile. Oh, and ready to stick around for another 50 issues. You ready for that?

We hope so.

We’ll start off with Inspire(d) #50. It is full of summer awesomeness! I was so excited about all the stories in this magazine, I decided to write three of them! I had a blast chatting with Erin Dorbin and her partner Taylor Harris at Crystal Creek Canyon Lodge near Houston, Minnesota. They’re launching a citizen-artist residency this summer, and we just love their goals and ideas for the project (pg. 14).

Then I got to go another scenic direction in the Driftless Region – on over to Lansing, Iowa, to interview some great folks there for the next in the Inspire(d) Community Features (pg. 48). Plus, we got a sneak peek at the new Driftless Area Education and Visitor Center. It’s totally rad.

I also got to share some ideas for something that I’m really passionate about: bulk cooking! Specifically for this issue, local bulk cooking and figuring out how to get the most out of your CSA – community supported agriculture – share each week. Anne Bohl from Low Oaks Farm in Waucoma, Iowa, worked with me to put together some great tips and recipes (pg. 38).

Speaking of local food, we’re honored to yet again have the Driftless Local Food guide within our pages this summer – check it out on page 33, and then go check out some of your local farmers, producers, and restaurants.

One of our favorite local places to get coffee is Impact Coffee Bar and Roasters. Benji interviewed owners Jeff and Anja Brown for this Sum of Your Business and got to learn even more about this truly family-run business.

Sara Friedl-Putnam put together an awesome guide for folks hitting up the RAGBRAI trail in Northeast Iowa (pg. 58) and Kristin Anderson brings us another amazing paper project: a notebook, er..gnomebook! It’s super cute. Check it out on page 37, and get instructions soon here at iloveinspired.com.

Finally, as promised by G-Gnome (who is so happy to be back on a summer cover), we’ve got some summer fun ideas for all (pg. 30). We hope this is a great summer filled with adventure, happiness, and lots and lots of play.

Thanks for reading and always being Inspire(d) – and inspiring!

Looking forward,

Aryn Henning Nichols

P.S.
October 4 will be our 10-year anniversary, so get ready for some more gushy, “I love you guys” stuff from me in the next issue too! xox

RAGBRAI Fun in Northeast Iowa!

By Sara Friedl-Putnam
Illustrations by Aryn Henning Nichols
Originally published in the summer 2017 Inspire(d)

RAGBRAI is known for its seven fun-filled days, with upwards of 9,000 riders pedaling west to east across the entire state of Iowa. The three days scheduled in Northeast Iowa this year (2017) are no exception. There’s so much fun stuff here, in fact, we thought we’d put together just a few ideas to get folks started (do adventure on your own too!). Have fun, and welcome to the Driftless!

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THURSDAY, JULY 27, 2017

Today’s relatively short 54.6-mile ride should give you plenty of time to explore Cresco and its surrounds before calling it a night.

CRESCO (overnight)

Lovely day out? Discover unique prairie wildflowers and grasses at Prairie’s Edge Nature Center – and relax beside the small waterfalls and sloping pools at Vernon Springs Ladder Dam, Iowa’s first rock-arch rapids project.
Read a fun feature on Cresco here!

Cresco Theatre and Opera House
115 Second Avenue West

Are you looking for someplace fun to rest those weary bones? Look no further than the cushioned seats of this architectural gem of a theatre, opened in 1915 (to a packed house) and added to the National Register of Historic Places in 1981.

Once a popular stop for vaudeville performers, today the 425-seat theatre hosts concerts, stage productions, and, of course, recently released films. The price at the door may be more than the five cents it was a century ago, but the experience is worth every (additional) penny.

Dough and Joe Bakery
114 North Elm Street

A full day in the saddle awaits, so why not start your ride off right with a full dose of carbs and caffeine? This family-owned bakery offers plenty of both, from the latte of the week to cookies and cake pops. But it’s the heavenly cream-filled long johns that helped earn Dough and Joe Bakery the seventh spot on Travel Iowa’s list of best donut establishments in 2016.

FRIDAY, JULY 28

What’s on tap for day six? You’ll climb 2,483 feet as you traverse just about 60 miles of scenic Northeast Iowa terrain. First stop is Decorah, where the town’s annual Nordic Fest promises to be in full swing. Then Ossian, Castalia, and Postville await before you call it a day in Allamakee’s county seat: Waukon.

DECORAH

Outdoor highlights:
One town, three waterfalls! At 200 feet, the truly spectacular Dunnings Spring waterfall is just minutes by bike from downtown Decorah. Out of town but right off the Trout Run Trail (map here!) you’ll find Siewers Spring, located just steps from a popular trout-rearing station. Further off the RAGBRAI path is Malanaphy Springs, near Bluffton but well worth the ride if you have the time and inclination to make it.

Nordic Fest
Water Street and environs

Dish up the kringla, krumkakke, lefse, and lutefisk. Cue up theNordic Dancers and Luren Singers. Each July since 1967, small-town Decorah has put on one big Norwegian celebration, featuring an array of entertainment and, yes, lots and lots of energy-boosting Scandinavian food, most served up by friendly locals from food booths up and down Water Street. Even if you don’t know varme polse from rømmegrøt, hop off your bike, partake in the fun, and take advantage of the opportunity to be a little bit Norwegian for the day.

Oneota Community Food Co-Op
312 West Water Street

Swing by and stock up on some healthy fuel for the road. Locally grown organic produce, piping-hot panini sandwiches, and fresh-baked breads and pastries – this thriving community co-op has them all, as well as shelves stocked with everything from natural peanut butter and sweet potato chips to bulk bins with nuts, dried fruits, and other nutritious treats.

College Drive Breweries:

Toppling Goliath

Small-town Decorah has some big-time beer. Poured inside the modest Toppling Goliath taproom is craft beer so remarkable it’s widely considered among the best in the world. And as locals will tell you, the outdoor patio is tailor-made for kicking back and enjoying popular tap varieties like Pseudo Sue pale ale and Dorothy’s New World Lager.

Pulpit Rock
Just down College Drive you’ll find Pulpit Rock, which opened its doors in a retrofitted laundry / garage in 2015 and has quickly made a name for itself as a destination taproom. Thirst-quenching pale ales, delicious Saftig IPA, and variations of (local) Impact coffee-infused pour-over porter – there truly is something to satisfy even the most discriminating of beer enthusiasts at this adventurous craft brewery. While you’re at it, swing down around the corner on Water Street and hit the Courtyard & Cellar for beer garden or cellar-shade nirvana

What cyclist doesn’t crave ice cream on a hot summer day? Take your pick of soft-serve at the Whippy Dip on College Drive, or hand-dipped Sugar Bowl on Water Street.
Read our “thoroughly researched” Driftless ice cream guide here!

Its nitro cold brew on tap may be perfect for a hot July day, but Impact Coffee Bar also offers a full menu of custom-roasted coffee, pour overs, espresso-based drinks, and loose-leaf teas. Read more about Impact Coffee  in our ‘Summer 2017’ magazine!

EN ROUTE

Need to make a quick pit stop before you hit Postville? Then be on the lookout for Shooters Bar and Grill (Main Street, Ossian) and Susie’s First Chance Saloon (Greene Street, Castalia).

Home to one of the smallest YMCAs in the nation, the small but diverse town of Postville also boasts some memorable restaurants, including the Brick Oven Pizza and Eatery on Greene Street and the authentic (and tiny) Mexican restaurant and carniceria, El Pariente, next door. Not hungry yet? Swing by the city park and relax to the strains of live Mexican music, or check out the music and beer garden downtown.

RURAL WAUKON

Empty Nest Winery
1352 Apple Road

Want to take in the countryside without pedaling? Then check out this off-the-beaten-path winery, established in 2011 by husband and wife team Dave and Pam Kruger. Folks can sit back and relax with a glass of wine while enjoying the picturesque woods, hills, and fields of Northeast Iowa. In addition to its handcrafted pure-berry wines, the Empty Nest will be serving up beer, sangria, and slushies – plus a tasty food buffet – for RAGBRAI riders (or any visitors, really!).

The “Old” Rossville Store
851 Volney Road

There’s nothing more quintessentially Midwest than the supper club. And the homespun “Old” Rossville Store has a reputation as one of Iowa’s best. Be sure to come hungry, though, as large portions of entrees like its popular prime rib come with choice of potato, steamed veggies, AND a trip to a far-from-ordinary salad bar. Be on the lookout for marinated carrot salad, cottage cheese, pea salad, macaroni salad, potato salad, tomato salad, and even chocolate pudding and strawberry ambrosia.

WAUKON (overnight)

W.W. Homestead Dairy
850 Rossville Road

When nearby Luther College needed a dessert (literally) fit for a king, it was this small dairy that got the call. That’s right – in October 2011, King Harald V and Queen Sonja of Norway capped off a luncheon at the college with a helping of W.W. Homestead Dairy’s cinnamon ice cream created just for the occasion. No doubt RAGBRAI riders will be equally pleased by the rich, flavorful ice cream – made with farm-fresh, cream-line milk – served up in dishes, cones, and carryout containers. Or if ice cream’s not your jam, swing by and sample the dairy’s fresh cheese curds, just as sought after by the hometown crowd.

Main Feature Theater and Pizza Pub
38 West Main Street

Pizza. Popcorn. Beer. And, yes, a movie. What more could you ask for after a long, hot day biking Iowa’s back roads? First opened as the Town Theatre in the 1930s, this Main Street fixture was re-invented as a dine-in theatre in 1989. Since then, it’s been welcoming hungry adults and kids for an affordable, one-of-a-kind entertainment experience. Word on the street is that the pizza & movie combination may be going away soon, so catch it if you can!

Steel Cow Gallery
15 Allamakee Street

Her works decorate the sides of barns and the walls of homes, businesses, and galleries throughout the Midwest. Hop off your bike and check out the bovine artistry of Valerie Miller, creator of the popular Steel Cow line of original paintings and canvas prints. 

SATURDAY, JULY 29

Further explore the splendor of the Driftless Region as RAGBRAI ascends 3,200 feet over 44.8 miles. Wind through Waterville, then the Yellow River State Forest, with its 8,500 acres and 25 miles of trails known for rocky outcrops, stunning bluffs, and steep slopes. Gotta stop for a quick drink or bite to eat? Check out Missfitz Bar and Grill or Spillway Supper Club, both in Harpers Ferry, before finally conquering the last 13-mile leg to Lansing, the last stop on RAGBRAI XLV.

LANSING

Driftless Area Education and Visitors Center
Great River Road

Learn more about the Driftless flora, fauna, and other natural features you’ve seen from the seat of your bike. Be among the first to experience the interpretive displays of this just-opened center, which overlooks the mighty Mississippi River and explores the mysteries of the region, including its limestone bluffs, Native American mounds, and algific talus slopes.

Horsfall’s Lansing Variety Store
300 Main Street

Itching to hitch up your bike and head for home? Better press that pause button because no trip to this scenic Mississippi River town is complete without at least a brush through the bargain-stacked aisles of the store known simply as Horsfall’s. Variety is the name of the game at this storied establishment, which celebrates the glory days of five-and-dimes and carries pretty much anything you can imagine. From greeting cards and sunglasses to cookbooks and cat toys, Horsfall’s has it all.

Safe House Saloon
359 Main Street

Kick back, relax, and write the final chapter of your RAGBRAI adventure at this fun local eatery. As its name suggests, the Safe House Saloon offers plenty of beer, both bottled and on tap, craft and otherwise. But you’ll also find beer-battered cheese curds, wings slathered in homemade sauces, and an array of gourmet pizzas with entertaining names like the Naked Cowboy and the Bootlegger to satisfy those hunger pangs before you hit the road back home.

Congrats to all who are making the 2017 trek across the state – we hope you find your way back to the Driftless soon – and please tell all of our friends above that we sent you! Cheers & happy riding!

Anna Bolz / Pastry Chef

 

Inspiring Women Series: Anna Bolz / Pastry Chef
By Sara Friedl-Putnam • Originally published in the Spring 2017 Inspire(d) Magazine

Even though Decorah native Anna Bolz lives in New York City, a metropolis brimming with 8.5 million people, her heart is deeply rooted in community. And each table of diners at Per Se, where Anna holds the title of pastry chef, offers up a different story of community and an opportunity for connection. Anna’s part in the evening’s story comes last – sometimes the literal icing on the cake – through the mouth-watering desserts she and her team of eight concoct at the Michelin three-star restaurant.

Anna takes that role seriously: It’s so much more than an evening afterthought.

“Because all the items are served at the same time, I strive to achieve an ideal balance of flavors, textures, temperatures, and colors,” says Bolz. “I want to ensure that the whole experience offers diners as much sense variety as possible.”

Recent pairings have featured a “bright, cold, and refreshing” hibiscus and pear dessert, pistachio ice cream that’s “rich, luxurious, and garnished with rose,” and a “sweeter, softer, more modern” chocolate dessert.

Anna credits her environment – “the city that never sleeps” – with providing all the inspiration she needs. “I will take a walk and smell the flowers, visit a gallery and see how a work of art is put together, or go out to eat and check out what other people are ordering,” she says. “I live in a very inspiring world, and it’s all about opening my eyes and being receptive to it.”

It wasn’t all that long ago that this small-town girl was learning the restaurant basics at a Water Street eatery in Decorah.

In December 2005, Anna – then a senior music major at Luther College – had her sights set on graduate school in trumpet performance when a part-time job at Hart’s Tea and Tarts morphed into something much bigger. After the restaurant’s chef abruptly quit right before the holiday season, she pitched in to help out.

The experience changed her life forever.

“I realized that while the music room was fun, it also lost its sparkle for me after six or seven hours,” says Anna, the daughter of Lloyd Bolz and Mary Steele, both of Decorah. “The kitchen, in contrast, felt like play – even though I was putting in 14- to 16-hour days, it never felt like work, and I started wondering how far I could push that.”

Quite far, it turns out.

Since 2009, Anna has focused her natural creativity and boundless curiosity on her work at Per Se, the NYC counterpart to Chef Thomas Keller’s fabled California-based French Laundry. Originally hired as chef de partie (section cook), Anna honed her craft under renowned pastry chef Elwyn Boyles, advancing to pastry sous chef in 2011 and then, in 2015, to pastry chef.

Anna has worked hard to earn the respect of her colleagues – she is one of only two women on the restaurant’s executive team, and oversees her own team that’s responsible for Per Se’s palate-pleasing array of desserts. And it’s a good bet she won’t stop there.

“I’m constantly looking at how I can do my job better, help others be better at their jobs, and make an impact on people around me that’s not just about creating beautiful food,” says Anna, who typically arrives at work in the Time Warner Center before noon and rarely leaves before 1:30 in the morning. “My goal is to guide the next generation, collaborate fully with my colleagues, and be a contributing force at this destination restaurant.”

Anna attributes her tireless work ethic to her parents, especially her father, Lloyd, a construction firm owner under whose watchful eye she learned how to swing a hammer and wield a saw.

“My parents taught me very early in life to work for what I wanted,” she says. “I started out doing minor cleaning projects for my dad and eventually graduated to construction.”

Those skills came in handy when, after earning her bachelor’s degree from Luther in May 2006, she decided to spend the next nine months doing construction full-time to save up for the move to New York. The goal: Attend the French Culinary Institute (now the International Culinary Center).

“I had never been to New York,” she says, “but I knew it had a lot of restaurants and a lot of opportunity and thought it would be the best place for me to learn the trade.”

Those instincts proved correct, and, after settling in New York in February 2007, Anna took full advantage of the city’s culinary landscape, spending her days attending classes, her nights “externing” at Jean-Georges (another acclaimed Michelin three-star restaurant), and her weekends plating and finishing desserts at the Porter House steakhouse.

“I was putting in 75 to 80 hours a week among the three,” she recalls. “My friends and family thought I was crazy, but it was what I wanted to do.”

That unbridled passion and undeniable talent didn’t go unnoticed. Johnny Iuzzini, Jean-George’s executive pastry chef, offered her a full-time job at Jean-Georges. (If Iuzzini’s name sounds familiar, there’s a reason – he served two seasons as head judge on the Bravo TV show Top Chef: Just Desserts.) Though Anna had intended to move closer to home after wrapping up her studies, she quickly changed course.

Two years later, when Anna felt it was time to move on, her well-connected boss was right there to help, setting up trials (a working audition of sorts) in the kitchens of two of the city’s top restaurants: Daniel and Per Se.

“Working at Jean-Georges opened up a lot of other options for me,” she says. “Johnny helped me realize what was possible for me in the industry and set me on the right path.”

That path, of course, led to Per Se, where Bolz particularly enjoys the “systematic, detailed, imaginative work” involved in creating the finale of the nine-course, prix-fixe, French-influenced tasting menu ($325+ per person). The menu’s “assortment of desserts” comprises fruit, ice cream, and chocolate treats as well as candies. (Dessert lovers, rejoice! The restaurant also has a five-course dessert tasting menu – $70+ per person – at Salon, its walk-ins-only dining room.)

In February 2017, Anna was one of two pastry chefs recognized by the restaurant-industry magazine StarChefs with its Rising Star Award. And while the accolades are nice, this Driftless native says the best part about her work is that it doesn’t feel like work at all.

“My day is never the same because I respond to what’s happening in the restaurant and the needs of the people around me,” she says. “I love being constantly challenged to be creative, and I honestly cannot imagine doing anything else.”

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Sara Friedl-Putnam loves all kinds of desserts–especially any involving chocolate!–and hopes to one day indulge in a full plate of Anna Bolz’s culinary creations.