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05 2016

Meet the Interns: Anna Stritecky

The 605 Magazine staff if so excited to welcome a new group of interns this summer!

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This week, we get to know Anna Stritecky, a 19-year-old Government and Journalism major from Augustana University.

What’s your dream job?

Anna Stritecky: POTUS

What are your top three favorite movies?

AS: 1. Moonrise Kingdom 2. The Graduate 3. Moulin Rouge

How about your top three favorite bands?

AS: 1. Animal Collective 2. Alabama Shakes 3. John Mayer (A one-man-band, in my book.)

What’s the best vacation you’ve ever taken?

AS: Cuba.

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Aside from your internship, what are looking forward to most this summer?

AS: Getting to spend some time with my crazy-cool parents, since I don’t live with them most of the year.

Coffee or tea?

AS: Coffee, because I’m not a monster.

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What’s your drink?

AS: One virgin strawberry daiquiri, please.

If you could eat one food for a whole year, it would be…

AS: Honey Almond Chicken Pasta from Grille 26 <3.

If you could live in any world city for one year, it would be…

AS: Washington D.C. My house on Pennsylvania Avenue is calling for me.

What’s your favorite activity on a day off?

AS: Biking around Sioux Falls, because this city is awesome.

Are you a dog or cat person – or both?

AS: Dog. I think I’m allergic to cats.

Do you have pets? Who are they?

AS: Gus, my dog.

What’s your favorite South Dakota restaurant?

AS: I have a bias for The Market in DTSF, because I hear a couple of the owners are pretty cool (and my parents).

What’s your favorite South Dakota attraction?

AS: The Devil’s Bathtub in Rapid City. Scary name, scary good fun.

What are you looking forward to most about your 605 internship?

AS: Getting together the 605 Summer Classic! That weekend is my favorite of the summer, now I get a chance to be a part of it.

What’s the number one thing you hope to get out of your internship?

AS: Getting the chance to talk to people that I would have never before. I’ve realized that everybody has a story, and getting to hear each one is awesome.

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Related:

Meet the Interns: Ellie Trebilcock

Meet the Interns: Sean Calhoun

Meet the Interns: Kyle Hallberg

Meet the Interns: Kaylyn Deiter

 

05 2016

Meet the Interns: Ellie Trebilcock

A new group of 605 Magazine interns is about to start making their mark on our website and in our pages.

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This week, we get to know Ellie Trebilcock, a 19-year-old Sioux Falls native studying journalism and political science at U of M Twin Cities.

What’s your dream job?

Ellie Trebilcock: Professional reader.

What are your top three favorite movies?

ET.  10 Things I Hate About You, Austenland, and The Princess Bride.

What about your top three favorite bands?

ET: Florence and the Machine, Marina and the Diamonds, and Taylor Swift.

Tell us about the best vacation you’ve ever taken.

ET: The best vacation I ever took was to Washington D.C., because I’m a super nerd who loves history and government.

Aside from your internship, what are you looking forward to most this summer?

ET: I’m really excited to see the Florence and the Machine in concert this summer. (She’s my FAVORITE.)

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Coffee or tea?

ET: Tea, please.

What’s your drink?

ET: Root beer.

If you could eat one food for a whole year, it would be…

ET: Cantaloupe.

If you could live in any world city for one year, it would be…

ET: London.

What’s your favorite activity on a day off?

ET: Reading.

Are you a dog or cat person – or both?

ET: I can’t choose between cats and dogs. I love them both equally.

Do you have pets? Who are they?

ET: My golden retriever – Josie, my Schnoodle – Lucy, my cat – Ronde.

What’s your favorite South Dakota restaurant?

ET: Grille 26.

What’s your favorite South Dakota attraction?

ET: Chapel in the Hills.

What are you looking forward to most about your 605 internship?

ET: I’m excited to learn from experienced  journalists who will help me develop my skills.

What’s the number one thing you hope to get out of your internship?

ET: When I’m finished with my internship, I hope to be more confident and knowledgeable about the journalism process.

 

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Related:

Meet the Interns: Sean Calhoun

Meet the Interns: Kyle Hallberg

Meet the Interns: Anna Stritecky

Meet the Interns: Kaylyn Deiter

05 2016

Meet the Interns: Sean Calhoun

It wouldn’t be summer in the 605 Magazine office without a new group of interns!

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This week, we get to know Sean Calhoun, a 20-year-old sophomore Writing major at Drake University.

What’s your dream job?

Sean Calhoun: Music journalist or novelist.

What are your top three favorite movies?

SC: The Breakfast Club, Zootopia, and Guardians of the Galaxy.

How about you top three favorite bands?

SC: The Hotelier, Saosin, and Twenty One Pilots.

What was the best vacation you’ve ever taken?

SC: Family trip to Disney World in 2004.

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Aside from your internship, what are you looking forward to most this summer?

SC: Seeing Twenty One Pilots live in Lincoln, Neb.

Coffee or tea?

SC: Neither.

If you could eat one food for a whole year, it would be…

SC: Chicken tenders.

If you could live in any world city for one year, it would be…

SC: Dublin, Ireland.

What’s your favorite activity on a day off?

SC: Browsing the Internet.

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Dog or cat person – or both?

SC: Dogs!!!

Do you have pets? Who are they?

SC: Two dogs (CoCo and Zelda) and a cat (Jazmine).

What’s your favorite South Dakota restaurant?

SC: Phillips Avenue Diner.

What’s your favorite South Dakota attraction?

SC: The Badlands.

What are looking forward to most about your 605 internship?

SC: The people!

Number one thing you hope to get out of your internship?

SC: Experience and fun!

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Related:

Meet the Interns: Kyle Hallberg

Meet the Interns: Ellie Trebilcock

Meet the Interns: Anna Stritecky

Meet the Interns: Kaylyn Deiter

 

 

 

05 2016

Meet the Interns: Kyle Hallberg

We are gearing up for another amazing summer in the 605 Magazine office, and a big part of that is welcoming a new group of interns!

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This week, get to know Kyle Hallberg. She’s a 21 year-old senior at USD, majoring in Creative Writing and Sociology.

What’s your dream job?

Kyle Hallberg: Rock star by night, best selling author by day.

What are your top three favorite movies?

KH: How To Lose A Guy In Ten Days, Jaws, and Peter Pan.

Top three favorite bands?

KH: Jason Mraz, The Lumineers, and Fleetwood Mac.

Tell us about the best vacation you’ve ever taken.

KH: Rapid City with my best friends for State Girls Basketball our senior year of high school.

Aside from your internship, what are you looking forward to most this summer?

KH: Wedding planning and sunshine!

Coffee or tea?

KH: Coffee. Hands down.

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What’s your drink?

KH: Whiskey and Coke.

If you could eat one food for a whole year, it would be…

KH: Any kind of bread.

If you could live in any world city for one year, it would be…

KH: Savannah, Georgia.

What’s your favorite activity on a day off?

KH: Reading outside or hiking.

Are you a dog person or cat person?

KH: Dog.

Do you have pets? Who are they?

KH: Murphy (dog), Millie (cat), Matilda (cat), and Pinecone (hedgehog).

What’s your favorite South Dakota restaurant?

KH: The Wheel Inn in Watertown.

What’s your favorite South Dakota bar?

KH: Carey’s in Vermillion.

What’s your favorite South Dakota attraction?

KH: The Palisades.

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Related:

Meet the Interns: Ellie Trebilcock

Meet the Interns: Sean Calhoun

Meet the Interns: Anna Stritecky

Meet the Interns: Kaylyn Deiter

01 2016

5 Easy Hairstyles to Try

Looking to mix things up in 2016? Try a few (simple) hairstyles brought to you by the crew at Super Cuts.

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A Stacked Bob 

  • If you want a lot of volume, I like to use a powder. Wherever you want your volume is where you put your powder. Just sprinkle in a little and scratch it in.
  • I like to use a comb with a long end so you can get smaller sections with it. You just pull the hair up the width of the comb, and starting at the bottom you just comb down and back-comb. With the side if you want a lot of volume go all the way back to your ear, which sounds weird, but it works.

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  • Take a wider tooth comb and lightly comb through the top and not through the back comb.
  • If you want more poof, push in the hair with your comb and spray. For a harder hold use a harder spray.

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Loose Curls

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  • You don’t really want it to be that spiral curl but want it to be more messy looking.
  • Make sure to always use thermal spray all over your hair before curling for protection.
  • Go with bigger sections, especially if you have a smaller curling iron.
  • Curl away from the face.
  • Use a puddy. Rub gently through the curls for a softer hold.

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Half Bun

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  • Section off the top of your hair with a comb with a long pick.
  • Loosely put a bun in your hair with bobby pins and give it a “knot” look.
  • Lightly pull out your bun/ponytail a little after it’s placed to loosen it up.

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Straightener Curls

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  • Some people think you need a specific straightener to make curls, but you can use any straightener.
  • Heat up the strand of hair, then twist around once and simply pull it down. Compare it to how you would curl a ribbon when wrapping presents.

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Knot Bun

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  • Brush your hair upside down and put in a ponytail.
  • Twist your hair around into a knot bun and place another ponytail over that to secure it.
  • Use bobby pins to secure loose hairs.
  • Hairspray away!

 

For more info, call Super Cuts at (605) 275-2882.

(Thank you to Leah Rasmussen, Sam Westly, Sydney Vangere, and Lakeisha Festa. Images by Liz Painter.)

01 2016

Three Easy, Power-Packed Granolas

Resolve to actually eat breakfast in 2016!

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There’s no excuse to skip if it’s ready to go when you roll out of bed. Make a batch of granola to prep healthy, wholesome yogurt parfaits ahead of time.

 

Basic Honey Nut Granola

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Ingredients:

– 3 C old fashioned oats

– Approx. 1/2 C honey

– 1/2 C nuts and seeds (sunflower, chia, flax, walnuts, pecans, or whatever you like)

– 1 tsp. cinnamon

– 1 tsp. vanilla extract

Directions:

– Preheat oven to 350 degrees.

– Thoroughly combine dry ingredients in a large mixing bowl.

– Drizzle half of honey evenly over mixture. Stir.

– Drizzle the rest of the honey on the mixture and stir until all is lightly coated.

– Stir in vanilla (use a little extra, if desired).

– Use non-stick spray to coat baking sheet with lip.

– Spread granola mixture in a thin, even layer over baking sheet.

– Bake for 20-25 minutes. Granola should turn from pale to golden brown.

– Store in air tight container and refrigerate.

 

Cherry Almond Granola

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Ingredients:

– 3 C old fashioned oats

– Approx. 1/2 C honey

– 1/2 C chopped or slivered almonds

– 1/2 C dried cherries (set aside)

– 2 tsp. almond extract

Directions:

– Preheat oven to 350 degrees.

– Thoroughly combine dry ingredients in a large mixing bowl.

– Drizzle half of honey evenly over mixture. Stir.

– Drizzle the rest of the honey on the mixture and stir until all is lightly coated.

– Stir in almond extract (use a little extra, if desired).

– Use non-stick spray to coat baking sheet with lip.

– Spread granola mixture in a thin, even layer over baking sheet.

– Bake for 20-25 minutes. Granola should turn from pale to golden brown.

– Add in dried cherries after baking.

– Store in air tight container and refrigerate.

 

Peanut Butter Granola 

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Ingredients:

– 3 C old fashioned oats

– 1/3 C creamy peanut butter

– 1/3 C honey

– 2 T light brown sugar

Directions:

– Preheat oven to 350 degrees.

– Pour oats into large mixing bowl.

– Combine peanut butter, honey, and brown sugar in microwave-safe bowl. Microwave for 30 seconds, until runny. Stir until smooth.

– Pour peanut butter mixture over oats and stir until evenly coated.

– Use non-stick spray to coat baking sheet with lip.

– Spread granola mixture in a thin, even layer over baking sheet.

– Bake for 15-20 minutes, until deep, golden brown.

– Store in air tight container and refrigerate.

 

12 2015

Three-Ingredient Signature Drinks

Celebrations should be about spending time with one another, not muddling and measuring. Make your next gathering a little more effortless (and cost-effective) by creating a simple signature drink. Here are four of our favorites that can be made in big batches – featuring no more than three ingredients each!

 

Champagne Sunrise

Perfect for toasting the new year – or as an alternative to the standard brunch mimosa!

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Directions:
– Combine equal parts pineapple juice and sparkling wine.
– For the “sunrise effect” slowly pour a bit of grenadine down the inside edge of the glass, careful not to fully mix.
– Garnish with a cherry.

 

Sparkling G&G 

This simple cocktail is simultaneously tart, sweet, and complex – just like you!

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Directions:
– In a cocktail shaker, combine 1 part gin and 3 parts grapefruit juice.
– Shake to combine.
– Strain over ice into rocks glass.
– Top with Sprite
– Garnish with a lime slice.

 

Lemon Sparkler Martini

This easy twist on the popular lemon drop can be made by the glass or the pitcher. Cheers!

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Directions:
– Combine 1 part vodka to three parts lemonade.
– Strain into martini glass.
– Top with a splash of club soda.
– Garnish with raspberries, a lemon slice, or pomegranate seeds.

 

Grownup Maple Cider

Perfect for an evening of board games and conversation. This will warm your guests from head to toe!

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Directions:
– Pour a gallon of real apple cider into a crock pot or large stock pot.
– Add one cup of maple-flavored whiskey (If you prefer, cinnamon whisky works).
– Stir in 2 T mulling spices.
– Allow to simmer for at least an hour.
– Garnish with a cinnamon stick.

 

Related: 

Throwing a Stress-Free Holiday Cocktail Party 

Delish Delights: K Restaurant Bruschetta Recipes

One Versatile Dough, Three Delicious Cookies

In Season: Holiday Light Decoration

Holidays and Wine: A Perfect Pairing

In Season Web Extra: Grown-Up Hot Chocolate Bar

 

 

11 2015

Meet Our New Music Writer, Bobby Benedict

Here at 605 Magazine, we love our contributors, and welcoming a new regular writer is a rare and exciting thing for us. We are pleased to introduce you to Bobby Benedict!

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Bobby is a Brookings-based musician who recently started his own blog. Look for a new column featuring interviews, reviews, and more from Bobby each month at 605magazine.com. But first, we decided to turn the tables and find out a bit about him.

What are three words you’d use to describe yourself?

Bobby Benedict: Large, boisterous, anxious.

Aside from music, what is your favorite hobby?

BB: I really like comedy, both in performance and in attendance.

What are your three favorite bands and why?

BB: My all-time favorite is going to have to be Blink-182. They get a lot of flack from people at either side of their career, but that magical era between ’99 and ’03 helped form me, musically.

Amanda Palmer is magical to me. Some of her songs tend to ramble a bit, but so do I and I’m so glad I am not the only one who wants to sing to heal. I could listen to her and Neil Gaiman just trade stage time all day long.

My newest favorite is The Menzingers, they are a perfect mix of straight up punk rock and heartland rock and they really know how to use their sound.

What are your three of your favorite local bands and why?

BB: Aside from my own? (Shoutout to The New FM).

Fluid Karma has always been great to me, they aren’t rocketing around the scene trying to get exposure, but they pop up and never disappoint. I could just stand there bobbing my head to their sweet jams all day.

Stay Lucky are my homeboys, you dig? I don’t think there is any other local band currently still functioning that I know more lyrics for. Brian Hoffman knows how to capture what might be going on with him and put it into a melody.

Donnybrook Brawlers are the nicest people on the planet and they play the strangest mix of dark ska punk tinged with funk. They bring energy to a show. And, fun fact: I broke my foot skanking to their music.

Name your three favorite albums and why:

BB: 2014 was a hard year for me, but the album that could soundtrack any hardship I was having and lift me out of a mood was The Hotelier’s Home Like No Place Is There. That album is perfect to me.

Another album that sticks with me is Forgettable by Far From Finished. This is a Boston punk band that never really found a warm and accepting audience going from a fast and loud street punk band into a melodic and introspective rock. This album sounds and feels like going over old scars and picking at scabs but in a cathartic way.

Transgender Dysphoria Blues by Against Me! is a roller coaster full of gut punches. Every Against Me! purest I know has qualms with the way the band went after they released New Wave, but this brought everyone back around with the emotional tension, the cast of musicians behind it, and the brilliant writing that spilled out of Laura Jane Grace after she had almost everything in her life go wrong.

What is your guilty pleasure favorite band or artist?

BB: Most people would usually put some conventional artist here that totally goes against their hipster cred, but I’m going to do the opposite, I’m diving in the weird hole with my guilty pleasure. I love a band of robots named Steam Powered Giraffe. It’s three people that dress up like robots. They created a whole backstory to their robot world and they write and perform music. Their music ranges wildly in genre, but they fold in some great Vaudevillian comedy into the act and seeing them live is a strange treat.

What got you interested in music?

BB: In a listener capacity, I remember taking the turn from N’Sync’s No Strings Attached and whatever Celine Dion CD my mom had around into who I am today when I found Blink-182’s Enema of the State in my sister’s stack of music. From then on it was Blink, Green Day, Foo Fighters, into the 2000s radio emo bands, and now, it’s all history.

In a performance capacity, I’ve got another amusing anecdote. I never wanted to be a performer until I happened upon the singing comedian Stephen Lynch. His songs found 11-year-old me at just the right time and I immediately dug my grandma’s old guitar out from under my sister’s bed and started learning how to play.

What was your first show?

BB: I believe the first show I ever went to was a Red Hot Chili Peppers concert back when I lived in Hawaii. Mind you this was back when By The Way had come out and “The Zephyr Song” was my jam. I was cool, still am.

What was the best show you’ve ever seen?

BB: GWAR!!! I got to see them at Riot Fest back in 2012, that whole festival was a blast, but had I known that would be the last time I would see Oderus Urungus fronting that I would have thrashed in the pit the whole damn set.

Tell us about your own musical endeavors.

BB: I have been a fairly active member of the Sioux Falls music scene with my band The New FM since 2011. We try to keep active still, but everyone except me is all into higher education and science so I have to work with them on that.

When I can’t get the band around, I work as a singer-songwriter under the moniker Sad Giants. If it wasn’t for Wooden Legs Pub up in Brookings keeping their open mic night active I don’t think I’d ever have had the confidence to try to be on my own but now I’ve toured a few times as Sad Giants and it has been exhilarating. 

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What is interesting or special about the South Dakota music scene?

BB: The South Dakota music scene is so insulated and supportive. If it wasn’t for everyone always giving each other a hand once in a while with gear, recording, extra band members, what have you, then I don’t think it would be as strong. That being said, I do think we need to start pushing some birds out of the nest and get our best bands touring and recording more. So many awesome bands break up after I eat up all their songs and then I just have all these lyrics clanging around my head that I wish I could still geek out over.

What are your other hopes for the local music scene?

BB: I want Sioux Falls to be on the radar of bands I like, you know? I think that’s everybody’s dream, but I mean, as an avid music consumer I just want people to think about it. If people consciously don’t want to come here, I wouldn’t blame them, you know? We’re sort of out of the way from other major cities and surrounded by soybeans and corn. I’ve heard so many bands say they were surprised that there was a city out here that had record stores and people and things. I think we just need our all-ages scene to grow for a few more years – and thanks to places like Total Drag, we have that opportunity for now.

What band would you like to see come (or come back) to South Dakota?

BB: The Wonder Years, let’s inject some easycore in these hardcore veins.

What is one defunct band you’d like to see reunite?

BB: WHY CAN’T TOM DELONGE JUST BE WHO I’VE ALWAYS WANTED HIM TO BE.

One local band I want back is Typical Hunks, I don’t know how long they were around for, but I really liked their songs they put out before they disbanded.

Anything else we should know about you?

BB: I’ve always had a hard time answering people’s simple questions about me, especially in South Dakota. People around here are very polite and want to make small talk and be friendly and I am almost the opposite. I want to go all or nothing with my conversations. There’s a reason coming, I swear.

So, people always ask things like, ‘Where are you from?’ or, ‘What do you like to do?’ I have no idea how to answer any of those in less than a million words. I’ve covered the latter question in so many words above, but the former question becomes an agonizing romp through my nomadic childhood from being born in Illinois, to Alaska, to Hawaii, and then back to Alaska, and then to Brookings, and then try to get through all that before someone asks if I’m any of the Native cultures from any of those places and then I’m clarifying that I’m actually Asian, Laotian to be exact, but then I’m also 6’6″ so that gets some reaction, and man I have written way too much in this section.

Anyway, I love strong coffee and weird stuff.

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Want Bobby to review your album or interview your band? Here’s how to get in touch:

Email: idontwannabescene@gmail.com

Instagram:  @sadgiants

Tumblr: idontwannabescene.tumblr.com/

Blog: I Don’t Wanna Be Scene

Twitter: @bobbybenedict

11 2015

Hill City is for (Beer and Wine) Lovers

By Denise DePaolo

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Located about thirty minutes southwest of Rapid City is picturesque Hill City. Tucked among the green-black pines of the Black Hills National Forest, the community is known for its artsy vibe, Old West charm, and of course, its love of good drink.

“Hill City welcomes people,” said Rob Livingston, Naked Winery and Sick-N-Twisted Brewing Company co-owner and self-styled “beerocrat.” “We’re one of the only places in the Hills that stays open all year. We want to get people out of the prairie up to the hills. There’s always something going on.”

“Hill City has such a collection of artists – and wine making and brewing is such a part of that industry here,” said Sandi Vojta, owner of Prairie Berry Winery and head brewer at Miner Brewing Company. “It’s a collaboration of artistic minds and people in this area.”

Peppered along a couple miles of U.S. 385, as one approaches Hill City from the north, are four perfect stops for an afternoon of beer and wine tasting.

Prairie Berry Winery 

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What sets Prairie Berry apart? 

“It’s unique in that it’s a fifth generation family-owned winery,” said Vojta. “Prairie Berry offers things for a diverse group. We have great wine, an event space, and it represents tradition to so many people. We have people who started coming when they were kids, now they’re getting married here. Or when people stop here on vacation and buy a bottle of wine, it represents a piece of South Dakota that they take with them. Our heritage is now part of their heritage.”

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Flagship wines: Red Ass Rhubarb and Calamity Jane 

What to watch for this holiday season: Pumpkin Bog and Cranberry wine 

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Wine tasting: Up to five free tastings

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Food options: Full menu including sandwiches, soups, salads, meat and cheese boards, and desserts.

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Giftable products: Items from the Prairie Berry-made line include compote and jellies, mulling spices, hot chocolate mix, and wine-scented candles. Giftable items include apparel, wine glasses, bottle openers, and more.

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Wine club? Yes

Extra fun: Shares a lawn with sister company Miner Brewing, which holds a summer music series. Check calendar for fall and winter events.

More info: Call (877) 226-9453 // MAP

 

Miner Brewing Company 

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What sets Miner apart?

“What really sets us apart is being able to use the wild fruits, and having the skills of the head winemaker in the brewing process,” explained Vojta. “Also, one of the things we really like to utilize is our well water. When you incorporate your well water into your recipes, they’re your very own. No one else can do that. It’s a style that is unique to your brewery.”

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Flagship beers: Mango Cream Ale and Chokecherry Brown Ale

What to watch for this holiday season: Pumpkin Cranberry Farmhouse Ale 

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Beer tasting: Yes

Food options: Bar nibbles available, but plans are in the works to expand menu.

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Giftable products: Growlers, shirts, hats, decals

Beer club? Coming before the end of 2015

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Extra fun: Large lawn area, board games, summer music series, check calendar for fall and winter events.

More info: Call (605) 574-2886 // MAP

 

Naked Winery and Sick-N-Twisted Brewing Company

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What sets Naked Winery apart?

“We want to remove the ‘pecksniffery,’ we call it. People get intimidated coming into wine. They feel like they don’t know enough about it,” said Livingston. “So we just really want to kick back and make people feel comfortable and have fun. What we want to do is give you an experience that you don’t get anywhere else. We have a lot of fun with the names and double entendres and things of that nature. That makes us a little different. I think we complement the other wineries around, because we are different.”

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How about Sick-N-Twisted?

“With Sick-N-Twisted, we’re very passionate about our beer. We have three guys who want nothing more than to make the best beer possible, and of course, we have fun with the names. We make very big beers, high alcohol beers.”

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Flagship beers: Hop on Top and Naughty Redhead 

Beers to watch for this holiday season: Hot Apple Pie (November) and Coconut Porter (December)

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Flagship wines: Burlesque Blueberry, Penetration Cabernet, and Foreplay Chardonnay

Wine to watch for this holiday season: Witch’s Brew spiced wine for fall

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Wine and beer tasting: Yes. However, Livingston’s answer was more in-depth: “We like to say, ‘At Sick-N-Twisted and Naked Winery, we’re in bed together.’ We do wine tasting and beer tasting at the same bar together.”

Food options: Pizza, sandwiches, and stuffed pretzels prepared in a stone oven.

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Giftable products: Full gift shop includes wine products, coasters, and plenty of double entendre-laden apparel.

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Beer club? Yes

Wine club? Yes

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Extra fun: Spacious porch area. Monthly comedy nights, plus special dinners and events. Check calendar for details.

More info: Call (866) 355-7889 // MAP 

 

Stone Faces Winery 

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What sets Stone Faces apart?

“We are south Dakota’s first winery,” explained sales associate Andy Farriell. “We are bond winery number one. That’s because Eldon Nygaard, our owner, wrote the Farm Winery Act for the state. We use a lot of local grapes. Our winery specifically has a smaller, homier, less corporate feel. We’re a little more relaxed. Our labels are a little more South Dakota-focused.”

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Flagship wines: Full Throttle Cabernet, Tickle Me! Rhubarb Wine, and Buck Naked

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What to watch for this holiday season: Valiant Bad Santa Cabernet and Rudolph Rhubarb

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Wine tasting: Up to four free samples of most wines (port, rum, and vodka samples $5)

Food options: No kitchen, but refrigerated cheeses, crackers, and jellies sold on site.

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Giftable products: Jellies and wine products in gift shop.

More info: Call (605) 574-3600 // MAP

 

 

 

11 2015

Three Make-Ahead Breakfast Casseroles

A hot breakfast on a cold morning is truly a thing of beauty – especially when all you have to do is throw it in the oven. Here are three easy, delicious breakfast casseroles that can be prepped the night before.

Apple French Toast Breakfast Casserole

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Ingredients:

– 4 Standard apples – peeled, cored, and cut into small pieces

– 1 Cup brown sugar

– 1/2 loaf of your favorite French toast bread

– 4 T butter

– 1 tsp. cinnamon

– 1 1/2 Cups milk

– 3 Eggs

– 1 1/2 tsp. vanilla

– 2 T water

Directions:

– Melt butter in large skillet.

– Add apples, cook until slightly soft (3-4 minutes).

– Add brown sugar, cinnamon, and water. Stirring frequently, cook 8-10 minutes.

– Pour apple mixture to 9×13 casserole dish.

– Beat eggs, then beat in vanilla and milk. Set aside.

– Cover apples with single layer of bread slices. Tear bread to fill in cracks, if necessary.

– Pour egg mixture evenly over bread.

– Cover with plastic wrap and refrigerate overnight.

– Preheat oven to 375 degrees.

– Bake for 35-40 minutes, until bread is golden brown and texture is firm.

– Let it sit for 10-15 minutes before serving.

– Run a knife around the edges of the bread. Place platter over casserole dish and carefully flip, so apples are on top.

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Hash Brown and Sausage Breakfast Bake Casserole 

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Ingredients:

– Bag of frozen hash browns

– 16 oz. bag of shredded cheese (we used colby jack)

– 1 lb. Turkey breakfast sausage

– Approx. 2 Cups baby spinach

– 1 Large bell pepper, diced

– 1/2 medium onion, diced

– Salt and pepper

– 6 eggs

– 1/3 Cup milk

– Salsa, if desired.

Directions:

– In large skillet, saute onion for 2 minutes. Add turkey and cook thoroughly.

– Lightly coat casserole dish with non-stick cooking spray.

– Cover bottom of dish with layer of frozen hash browns.

– Sprinkle salt and pepper on hash browns.

– Add layers of spinach, cheese, peppers, cheese, and sausage.

– In medium bowl, beat eggs with milk. Sprinkle salt and pepper into mixture.

– Pour egg mixture evenly over layers.

– Top with final layer of cheese.

– Cover with plastic wrap and refrigerate overnight. 

– Preheat oven to 350 degrees.

– Bake for 45-50 minutes (until knife inserted in center comes out clean).

– Allow to sit for 10 minutes before cutting and serving.

– Top individual servings with salsa, if desired.

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Deep Dish Breakfast Pizza Casserole

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Ingredients:

Crust:

– 2 Cup flour

– 1 Packet (2 1/4 tsp) active dry yeast

– 3/4 Cup warm water

– 1 tsp. sugar

– 1/2 tsp. salt

– 4 T olive oil

– 1/2 tsp garlic salt

– 1/2 tsp dried oregano flakes

Toppings:

– 4 T prepared pesto

– 1 Package bacon

– Approx. 12 multi-colored sweet peppers, diced.

– 1 Medium shallot, diced.

– 8 oz. Shredded Italian blend cheese

– 4 oz. Shredded parmesan cheese

– 5 eggs

Directions:

Make the crust:

– Dissolve yeast in warm water. Wait until it becomes foamy (approx. 10 minutes).

– Meanwhile, mix flour, salt, and sugar in food processor.

– Add yeast mixture and 3 tablespoons of olive oil to dry ingredients.

– Process until a ball is formed.

– Sprinkle garlic salt and oregano on dough ball.

– Remove and knead on floured surface until dough is smooth and no longer sticky. Add more flour, one tablespoon at a time if it remains sticky.

– Coat large mixing bowl with remaining tablespoon of oil.

– Transfer dough to bowl and roll to coat in oil.

– Cover in plastic and leave in warm spot for 1 hour.

While dough proofs:

– Cook bacon and crumble into small pieces.

– Dice peppers and shallot.

Once dough has nearly doubled in size:

– Stretch dough by hand into an oval, or roll out on lightly floured surface.

– Place dough in 9×13 casserole dish and carefully stretch to cover bottom and sides.

–  Spread pesto on the dough.

– Sprinkle half of the bacon on the pesto.

– Layer Italian blend cheese, peppers, cheese, shallot, cheese, and remaining bacon.

– Top with layer of grated parmesan cheese.

– Cover in plastic wrap and refrigerate overnight.

– Preheat oven to 425 degrees.

– Bake for 30 minutes.

– Remove casserole from oven.

– Crack eggs and add one at a time (with yolks intact) evenly to top of casserole.

– Place back in oven for approx. 10 minutes (Egg whites should be firm, but yolks should be a bit wobbly).

– Allow casserole to rest for 5-10 minutes before cutting and serving.

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