CBJ's Lure 3.2018

LURE
KITCHENS
with style
Corridor restaurants
go farm to table
TAKE A TOUR OF A
MODERN FARMHOUSE
Container
Gardening
SALVAGED ITEMS
BECOME ART

FROM THE EDITOR
Lure of the garden
During a snowstorm in early February, my son wistfully sighed, “spring can’t get here fast
enough.” As winter winds down, we are certainly looking forward to longer days, warmer
weather and the beautiful Iowa landscape coming to life again.
Like many of you, I have been planning my garden and outdoor spaces ever since the
final harvest last fall. I planted my first garden in many years last spring, filling it with
a variety of plants and seeds. I look forward to using what I learned to help guide my
planting decisions this year.
Local gardening guru Cindy Hadish talked to several experts
about how to plan and plant a container garden, taking a look at
suggested plants and the containers themselves (pages 16-23).
Expanding on the growing theme, Cindy also reached out to several
local producers who provide fresh food to area restaurants to learn
more about the win-win partnerships (pages 36-38).
Now that you have your garden planned, you’ll need an
efficient space to work with all of that fresh, tasty produce. This
month, the Lure staff takes a look at several high-design kitchens
in the Corridor.
When Army veterans Ben and Jennie Wunderlich built a new
house near Iowa City, they knew the kitchen would be a hub of
activity for their family. Writer Tricia Brown and photographer
Brian Draeger give us a tour of the Wunderlichs’ kitchen, which is
anchored by a big, blue island (pages 4-9).
Tricia and Brian also stepped inside Mitchell and Kelly Manning’s renovated kitchen
in their 1900-era farmhouse north of Iowa City (page 10-15). While they wanted to
preserve the rustic charm of the home, they added modern touches such as sleek black
appliances complemented by black hardware on the white cabinets.
Some of you may be familiar with Nina Swan-Kohler’s cooking classes held at her
Robins home on a regular basis. Writer Ruth Paarman paired up with Brian to give you
a closer look at how Nina pulls off the classes and runs her culinary business from her
ample main kitchen with plenty of seating, and a second kitchen providing additional
preparation space (pages 24-29).
As in the last issue of Lure, Ruth and Brian illustrate how salvaged items can be
transformed into interesting home décor. This time around, they talk to artists who take
simple items like cups or even scrap metal to make unique garden art (page 30-35).
We hope you enjoy our spring issue and find inspiration to get out and garden. We’re
already hard at work planning our summer issue, which will be out in early June. We’re
looking at patios and pools that provide a perfect getaway from the hustle and bustle of
work and everyday life. If you have any ideas you would like to share, drop me a line at
(319) 665-6397 ext. 309 or angela@corridorbusiness.com.
Angela Holmes
Editor
SPRING 2018
Chief Executive Officer
& Publisher
John F. Lohman
Vice President
Aspen N. Lohman
Chief Operating Officer
& Associate Publisher
Andrea Rhoades
Magazine & Special Projects Editor
Angela Holmes
Writers
Tricia Brown
Cindy Hadish
Ruth Paarman
Photographer
Brian Draeger
Graphic Design Manager
Becky Lyons
Graphic Designer
Julia Druckmiller
Magazine Media Consultant
Judith Cobb
Chief Content Officer
Adam Moore
CBJ Media Consultant
Kelly Meyer
Event Marketing Coordinator
Ashley Levitt
Event Media Consultant
Rhonda Roskos
Marketing & Distribution Manager
Jean Suckow
TAKE A TOUR OF A
MODERN FARMHOUSE
LURE
KITCHENS
with style
Corridor restaurants
go farm to table
Container
Gardening
SALVAGED ITEMS
BECOME ART
ON THE COVER
Ben and Jennie Wunderlich's kitchen in their
new home southwest of Iowa City provides
ample space to cook, entertain and even do
homework on its big, blue island. Read about
their fun and functional kitchen starting on page
4. Inset: This colorful Calibrachoa Calipetite
is just one of many options for container
gardening. See more, starting on page 16.
Contents are registered to Corridor Media
Group. Reproductions or other use, in whole
or in part, of the contents of the publication
without permission is strictly prohibited.
2345 Landon Road, Ste. 100
North Liberty, IA 52317
319.665.NEWS
www.corridorbusiness.com
2 LURE SPRING 2018

CONTENTS
4
Functional & Fun
Ben and Jennie Wunderlich
10
Modern Farmhouse
Mitchell and Kelly Manning
16
Container Gardening 101
Brighten small spaces
4
20
Pots that Pop
Local experts talk container trends
24
Classy Kitchen Cachet
Nina Swan-Kohler
30
Pizzazz and Personality
Salvaged items become art
16
36
Fresh Flavors
Restaurants source local ingredients
24
LURE SPRING 2018
3

Functional&Fun
Kitchen’s Open Floor
Plan Suits Active Family
BY TRICIA BROWN PHOTOS BY BRIAN DRAEGER
4 LURE SPRING 2018

When Ben and Jennie
Wunderlich were
designing their new
home to be built on
seven acres southwest
of Iowa City, Jennie paid
special attention to the
view she would have
while standing at their
kitchen sink.
The island topped with blue
quartz is the focal point of Ben
and Jennie Wunderlich’s kitchen.
Through the west-facing windows is a
picturesque view of the Iowa countryside —
rolling hills and pasture where a neighbor’s
Angus cattle sometimes graze.
But it wasn’t the view that was most important
to the couple when building their home, which
was finished in May 2017. It was the kitchen.
It sounds so cliché, Jennie admits, but they
wanted an open floor plan and a space that
was functional for their family of five, including
three children: Samantha, 9; Gwen, 7; and Cal, 4.
The finished product is anything but cliché.
At the center of it all is a roughly 10-foot-by-
5-foot island topped in a jumbo slab of blue
quartz — the largest piece of quartz they could
get without a seam.
“I wanted a giant island. People walk in and
the first thing they comment on is the island,
because not only is it huge, it’s blue,” Jennie
said. “It sort of goes to being in the Army; we
have a lot of patriotic things, so I love that.” >
LURE SPRING 2018
5

Back to the Family Business
Ben and Jennie met while attending college at West
Point. As commissioned officers in the U.S. Army, they
both saw active duty in Afghanistan and Iraq. Between
the two, they deployed six times in four years before
returning to the Iowa City area to join Jennie’s family
business, PSC Distribution, formerly known as Plumbers
Supply Co., and the Studio H2O showroom on
South Riverside Drive.
Having their hands in the construction and design
industry was a big help when building their dream
home, Jennie said.
“Being able to go to work every day and bounce
ideas off on our team made it so much more exciting,”
she said. “And my husband, he was great. He had opinions
on maybe three things and the rest he said, ‘Have
fun.’ I really wanted functional, yet fun.”
When they host larger groups, there’s plenty of
space for everyone to gather around the island as Jennie
intentionally left plenty of space between the surrounding
cabinets — almost four feet, to be exact.
“I wanted a wider walkway than normal,” she said.
“When everyone is hanging out there, we’re not tripping
over each other.” >
Above: Jennie and Ben Wunderlich help daughters
Samantha and Gwen with their homework at the
kitchen island. Left: The kitchen overlooks the rolling
hills of the rural Iowa City countryside.
6 LURE SPRING 2018

Personal Touches
The functional yet fun theme is everywhere
you turn — from strategically placed electrical
outlets, to a drawer that hides kitchen utensils
upright in stainless canisters.
The theme extends to the real showpieces
of the space, the farmhouse sink, the door of
the walk-in pantry and the marble backsplash.
The sink, which was purchased through
Studio H2O, is hammered copper with brushed
nickel plating. The nickel overlay was in keeping
with the stainless steel and gray theme. The
hammered effect is perfect for their active family.
“The hammering hides things,” she said.
“We are tough on things, tossing dishes in the
sink on our way out the door. I needed something
that if my kids drop a cereal bowl in here,
the cereal bowl will live.”
The white marble backsplash from Sobaski
Abbey Carpet & Floor in Iowa City is truly a
focal point. Its arabesque pattern is eyecatching
and complements the white quartz
countertops, white cabinets and stainlesssteel
appliances.
The walk-in pantry meets the family’s need
for lots of storage space, and does the trick by
hiding things such as seldom-used appliances
and non-perishables behind a rustic barn
board door that slides on an overhead track.
The wood was salvaged from a barn in Eastern
Iowa, and was retrieved by the Wunderliches
themselves.
“We drove to Dubuque, all three kiddos in
the back of our suburban, and the entire barn
door,” Jennie said. “It was over all the kids’
heads and we drove back like that. We could
barely see them peeking out.”
After using the kitchen for almost a year,
Jennie can’t think of anything she would change.
“We’re fairly easy to please. Maybe that’s
from deploying a lot or that we feel really
blessed to be alive,” she said. “We’re so thankful
to be here. This is a dream come true, a gorgeous
house, but in the big scheme of life it’s
just a house. We’re raising our kids here, we’re
making memories here. I absolutely love it.” |
The white marble backsplash complements
the white quartz countertops, white
cabinets and stainless steel appliances.
LURE SPRING 2018
7

Kitchen
Appliance
Innovations
Is your dishwasher dripping? Are
you ready for a remodel? We asked
Corridor experts about the latest
options in kitchen appliances.
Smart Kitchens
You’ve heard of smart refrigerators,
but soon the whole kitchen will
be Wi-Fi-enabled. According to
Craig Knapp of Home Appliance
Center in Cedar Rapids, there will
be microwaves that scan frozen
meals and automatically cook them
to perfection. There are already
dishwashers that can help track and
order dishwashing tabs.
Black Stainless
The new color in town is black
stainless with a smudge-proof option,
while black slate offers a matte finish.
Knapp says sleek black metallic
dishwashers have been best sellers
at Home Appliance Center.
Induction Cooking
Knapp says induction cooking, in
which the cooking vessel is heated
rather than the cooking surface, is
gaining traction. “You can boil water
faster, but you can simmer with it,
too. It only heats the metal pan.”
Third Rack
According to Steve Langridge
of Slager Appliance in Iowa City,
certain dishwashers feature a
third upper rack for utensils and
silverware. “The dividers in this tray
keep the spoons from spooning,
and it can be removed to make
room for large items,” he said.
A drawer storing utensils and the
pantry’s rustic barn board door are
highlights of the Wunderlich kitchen.
Door in Door
Langridge notes that door-in-door
features are popular for family
refrigerators because they make it
easy for kids to access beverages
without opening the whole door.
Adults appreciate the coffee
brewing option in the door that is
available at Slager Appliance.
Compiled by Ruth Paarman
8 LURE SPRING 2018

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LURE SPRING 2018
9

modern
FARMHOUSE
PHOTO KELLY MANNING
Mitchell and Kelly Manning remodeled the
kitchen in their 1900-era farmhouse with
an open modern open layout finished with
vinyl plank flooring installed diagonally.
10 LURE SPRING 2018

Kitchen Remodel Brings
1900-Era Home To Life
BY TRICIA BROWN PHOTOS BY BRIAN DRAEGER
LURE SPRING 2018
11

Renovating a 1900
farmhouse was
a worthy project
for newly-married
couple Mitchell and
Kelly Manning, who
purchased an acreage
just north of Iowa City
that sat vacant for 10
years before they took
possession in May 2017.
After living with Kelly’s parents for eight
months, the Mannings were excited to
move in to their “modern farmhouse” in
January and begin using their new kitchen,
which is the focal point of the home.
After demolishing the old kitchen
themselves, the couple had a clear and
shared vision for the space. It included
knocking down a west wall to open the
kitchen and living room area, vaulting
the ceiling above the front door and doing
away with wall-to-wall cabinets.
“It felt like it was never ending some
days,” Mitchell said of demolition. “Finally,
we stopped and said, 'we need to get
someone here to put this back together.'”
That’s when McCreedy-Ruth Construction
took over, and the Mannings
focused on making decisions about
details such as countertops, cabinets,
appliances and flooring. >
Mitchell and Kelly Manning choose a
farmhouse sink along with modern touches
like deep gray quartz countertops and a
gray and white marble backsplash.
12 LURE SPRING 2018

LURE SPRING 2018
13

Fascinating
Finds
As Mitchell and Kelly tore out walls
and pulled up old flooring at the start
of the remodeling project, they found
several interesting items left behind
either purposefully or accidentally by
the home’s former occupants.
Above an arched doorway was a
stack of books that appeared to be a
time capsule of sorts. Other items included
old papers and manuals, and
old children’s toys buried in the yard.
“It’s fun to see the history of the
house and the families that lived
here,” Kelly said. “I don’t think it had
that many owners.”
But one item in particular holds
special meaning to the couple.
Inside the wall near the staircase,
Mitchell found a promotional coin
from a former Iowa City business
called Lubin’s Drug Store.
“I didn’t think anything of it at the
time and put it in my pocket,” Mitchell
said.
Later, he showed the coin to Kelly’s
parents who suggested it would be
interesting to find out where in Iowa
City the store was located.
Lubin’s Drug Company was located
at 118 E. Washington St. in the
1950s and ’60s.
“What’s at that address now is Bo
James Bar, and that’s where Kelly and
I met for the first time,” Mitchell said.
One side of the coin reads: “Keep
me and never go broke.”
“It’s a good luck charm,” Kelly said.
- Tricia Brown
Modern Touches
Knowing they wanted to stay true to the modern farmhouse aesthetic, Kelly said
their overall vision for the space came from the home design website, Houzz.com.
The black KitchenAid appliances were one of the first purchases they made
early in the project. They selected deep gray quartz for the countertops and a white
ceramic farmhouse sink. The custom-made cabinets are painted light gray and
feature black hardware. The gray and white marble backsplash ties together the
whole room.
“It really was the finishing touch,” Mitchell said of the backsplash. “Before the
backsplash was installed, it felt like something was missing. When it was in place,
we knew we were finally done.”
Kelly said the original plan was to hang shelves instead of overhead cabinets,
but they have since changed their minds.
“We’re rethinking that right now,” she said. “We like the backsplash so much we
don’t want to cover it up.” >
The Mannings opened up their kitchen
space to the living room area by
knocking down a wall and installing the
same flooring throughout the rooms.

Flooring Connects Rooms
Ironically, the flooring was the most difficult decision
for the couple, who both work at Sobaski
Abbey Carpet & Floor in Iowa City, a local business
owned by Kelly’s family.
“Having so much time to pick out something
and having so many options made it challenging
for us,” she said.
Ultimately, they landed on a light-colored
vinyl plank with gray undertones that had just
arrived at the store.
“This is a brand-new style that came in right
as we needed to make a decision and we really
like it. We like that it’s a little bit rustic to keep
the farmhouse feel,” Mitchell said.
The floor will stand up to the wear and tear of
two dogs and is waterproof. However, what makes
it such a striking feature is that it is installed diagonally
throughout the main living space.
“Part of it is it’s a neat design aspect,” Kelly
said. “But we did it also because this is an old
farmhouse and a lot of the walls aren’t quite
straight. The floor helps hide that.”
While they are still getting used to their new
kitchen and putting things in their proper places,
the Mannings say they are thrilled with the
finished product.
“I can’t think of anything we would have done
differently,” Kelly said. |
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provides a quaint
space to enjoy a meal.
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LURE SPRING 2018
15

Container
101
Gardening
BY CINDY HADISH
COLEUS FRENCH QUARTER
PHOTOS NATIONAL GARDEN BUREAU
16 LURE SPRING 2018

Brighten up
small spaces with a
splash of color
ANGELONIA ARCHANGEL CHERRY RED
Container gardening is perfect for
aspiring green thumbs, including
apartment and condo-dwellers who
don't have space for a garden.
A sunny deck, balcony, porch or patio offers enough room for
planters that can be filled with flowers, herbs and even vegetables
or small fruiting plants.
Start with a goal. Do you want to grow some of your own
food or is it for aesthetics only? Even fruits and vegetables offer
their own form of beauty, such as the foliage of sweet potatoes
and the blossoms of strawberries.
One easy introduction to container gardening is to plant
herbs that look attractive and can be regularly harvested during
the growing season, right outside your door.
Containers should be large enough to accommodate the
growth and root systems of the plants. Even perennials – plants
that come back each year – can be grown in containers, but
Iowans need to move those into a protected space during winter
and they should eventually be planted in the ground before they
become root-bound in the planter.
Seed packets often offer guidelines on the height of the
plants, along with tips, such as planting depth, seed spacing and
sunlight requirements. If you choose to start with seedlings or
starter plants purchased at garden centers or plant sales, oftentimes,
the tag will include that information or an experienced
gardener will offer advice. >
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LURE SPRING 2018
17

Tips for Container Gardening
n Start with a clean planter that has holes in the bottom for drainage.
n Newspaper, gravel or coffee filters can be placed in the bottom to keep
soil from draining out of the holes. For particularly large containers,
mulch or foam packing peanuts can be used as filler to keep the
container light and easier to move.
n The preferred potting "soil" is actually commercial potting mix
purchased at garden centers, which is lightweight and free of disease
organisms and weed seeds. Many have nutrients already added.
n If you prefer to make your own, use equal amounts of garden soil,
sphagnum peat moss and perlite.
n Choose your plants. A longstanding "rule" for container planting
uses a "thriller" – an attention-grabbing taller, spiky plant – "spillers"
– a few trailing plants that spill over the sides of the planter – and
"fillers" – two or more medium-sized mounding plants that fill in the
space between the vertical and trailing plants.
n Start planting in the center and work your way out. Give the
container a thorough watering once planted and check the soil daily
to ensure the plants have enough water. Containers generally dry
out faster than gardens.
n Most plants, especially vegetables, require full sun, while others are
shade-tolerant.
n Using various-sized containers that are grouped together can add
interest, color and flowers to help bees and butterflies.
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18 LURE SPRING 2018

Suggested Plants
for Containers
n Calibrachoa, often called million bells,
look like miniature petunias that bloom
from spring until frost.
n Coleus is known for its foliage in a wide
range of colors.
n Caladium is another colorful foliage
plant, this one growing from tubers that
can be over-wintered indoors.
n Pansies and violas are bloomers that are
excellent for early spring or fall.
n Coral bells, or heuchera, are perennials
with both beautiful foliage and bell-like
flowers.
n Trailing verbena sports tiny blossoms and
can serve as an excellent "spiller" plant.
n Persian Shield has an almost iridescent
purple/pink foliage that can serve as a
"thriller" or "filler" plant.
n Angelonia has delicate spikes of blossoms
that can be a great "filler" plant.
n Ornamental pepper plants are easy to
grow and provide quirky shapes and
colors in the peppers that contrast with
dark green foliage.
n Marjoram, rosemary, sage and thyme are
among the herbs that provide flavor for
your favorite dishes, while their flowers
are favorites of bees.
n Leaf lettuce and Swiss chard are among
the vegetables that can easily be grown
in containers. Several of the plants can
be grown in a 1-gallon container.
n A single pepper or eggplant can be
grown in a 2-gallon container, while a
4-gallon container is needed for a single
tomato plant.
n Suggested tomato cultivars for
containers include ‘Bush Early Girl,’
‘Better Bush,’ ‘Celebrity,’ ‘Patio Hybrid,’
‘Patio Princess,’ Sweet ‘n Neat Scarlet’
(cherry) and ‘Sweet Zen’ (grape).
n Most cucumbers, melons and squashes
are not well-suited for containers, but
bush-type cucumbers and summer
squash can be grown in planters.
Cucumber cultivars suitable for
containers include ‘Spacemaster,’ ‘Salad
Bush,’ ‘Pickle Bush,’ and ‘Patio Snacker.’
Summer squash, such as ‘Zucchini Elite,’
‘Gold Rush,’ ‘Sunburst’ and ‘Patio Star’
can also be grown in containers.
ORNAMENTAL PEPPER ONYX RED
VERBENA OBSESSION TWISTER RED
Sources: EarlMay.com; HomegrownIowan.com;
Richard Jauron and Greg Wallace of Iowa State
University Extension & Outreach and Linn County
Master Gardener Becki Lynch
TOMATO PATIO CHOICE YELLOW

Pots that Pop
Area Experts Talk Container Trends
BY CINDY HADISH
Corridor garden centers
are seeing an increased
interest in container
gardening, both for practical
purposes and aesthetics.
Lucy Hershberger, owner and founding partner of Forever Green
in Coralville, said part of that interest comes in growing fresh
produce in pots – such as tomatoes and cucumbers – while another
trend involves changing containers with the season.
"As people get busier and have less time to spend gardening,
they seem to be focusing on getting more for the time they
spend, so having containers around the patio or front door
makes sense," she said.
Containers have come a long way from the orange/brown
terra cotta pots of the past. Here are some of the popular choices
from Corridor garden centers and nurseries:
Forever Green
125 FOREVERGREEN ROAD, CORALVILLE
PHOTOS LUCY HERSHBERGER
Lucy Hershberger, owner: "While the flowers may be the
stars, the containers set the style. Glazed pots used to be
the only nice-looking option and are still the most popular.
But we are seeing a lot more people who want a modern
look using the higher end plastic and cement-based
composites, which are lightweight and frost-resistant. They
can get more sizes, shapes and textures on those materials
than you see on clay or glazed, so they suit different styles."
20 LURE SPRING 2018

Earl May Nursery
& Garden Center
5155 NORTHLAND AVE. NE, CEDAR
RAPIDS (AND OTHER LOCATIONS)
Traci Olson, store manager: "(Manufacturers) are coming
up with new things all the time. Some look like concrete, but
they're plastic and are easier to move around because they
don't have the weight." She points to the Crescent line of
pottery, which can be special ordered in different colors; Tru
Pottery, offered in different patterns and textures and Japi,
which she describes as "pretty stylish. People really like it."
PHOTO CINDY HADISH
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LURE SPRING 2018
21

Iowa City Landscaping
& Garden Center
520 HWY. 1 WEST, IOWA CITY
Laura Schmitz, garden center manager: "We sell a lot of
glazed pottery," while a "dark basalt" line in terra cotta
pots by Ceramo USA is among other planters gaining in
popularity. "It's a different choice for more of a traditional
look. It's very versatile."
PHOTOS CERAMO USA
Pierson's Flower Shop
& Greenhouses
1800 ELLIS BLVD. NW, CEDAR RAPIDS
Al Pierson, owner: "Pacific Home and Garden
imports glazed ceramic; some have more
of a stone feel. The glaze is colorful and
consistent, with different patterns and finishes.
A tall ceramic pot is really popular now. In
front of a house, it makes a big statement."
PHOTO PACIFIC HOME AND GARDEN
22 LURE SPRING 2018

Culver's Garden Center
and Gift Shop
1682 DUBUQUE ROAD, MARION
Jennifer Shull, business development
manager: "Our customers love finding
statement pieces to add to their homes. With
pottery, the color is always there, whereas
flowering plants may not always be showing
color. You can add a green fern to a stunning
planter and still have brilliant color."
PHOTOS CULVER’S GARDEN CENTER
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LURE SPRING 2018
23

Classy
Kitchen
Cachet
Two Kitchens Make Teachi
BY RUTH PAARMANN
24 LURE SPRING 2018

ng Cooking Classes a Breeze
PHOTOS BY BRIAN DRAEGER
Nina Swan-Kohler’s main kitchen
in her Robins home provides
ample space and seating to host
a variety of cooking classes.
LURE SPRING 2018
25

When Nina Swan-Kohler and
her husband, Ron Kohler,
built a new home in Robins
in 2005, the idea of hosting cooking classes was
a twinkle in Nina’s eye, but a second kitchen
was already on her wish list.
The forward-thinking public relations professional
specializing in food clients knew that
a second kitchen would enable her to do more
recipe testing for her home-based business.
Today, the couple’s two kitchens continue to
provide excellent functionality for their personal
use as well as for cooking classes for the
public and corporate team-building.
Making it Her Own
Nina began the kitchen design process alongside
Primus Construction with her personal
needs and preferences in mind.
“I wanted a nice big kitchen with lots of counter
space, a modern look and a triangular working
space,” she said. “I knew that I wanted red,
black and cream, but it took me a while to figure
out how to make the colors come together.”
They selected light maple floors, and Nina
decided on black cabinets. Maraschino red
Avonite counters add a showy touch on the
back portion of the kitchen, while cream Formica
counters with a red beveled edge reflect color
and personality — without a huge expense.
“I love the solid surface, but I didn’t want all
red counters,” she said. Not a fan of granite, she
chose Formica for durability, affordability and
design. “After 12.5 years of use, we don’t have any
major scratches, partially due to the fact that we
always use chopping mats when cutting foods.”
For storage, ebony-colored Brookhaven cabinets
were customized with a cutout red circle.
The cabinetry offers numerous storage drawers
with built-in dividers. As a baker, Nina also
wanted a baking station with a lower counter,
with proximity to baking supplies and a pullout
mechanism for her large stand mixer.
“It's so nice to be able to pull out the mixer
when I need it and push it out of sight when not
needed,” she said. >
Above: Nina Swan-Kohler passes a dish through
a window from the second kitchen to the dining
room. Left: This Fisher and Paykel DishDrawer
dishwasher saves space in the kitchen.

Cooking Class Functionality
“People love being in the kitchen, and I love
having people in my kitchen with me sitting at
my counter, but not necessarily in my working
space – unless they are helping me cook,” Nina
said. “That was a key element to the design of
the main kitchen.”
But the second kitchen is essential, too.
Nina spends eight to 10 hours preparing
for each “Cooking in the Kitchen with Nina”
class, including time for marketing, grocery
shopping, setup, instruction and cleanup. The
separate kitchen provides ample counters,
storage and appliances to make everything
more efficient.
“I can set up prep trays for my classes well
in advance of my classes in my second kitchen,
but we still have our personal space,” she said.
“When we entertain friends, I use my second
kitchen to plate up foods, etc., keeping the
mess out of our main kitchen.”
This kitchen features a range, dishwasher,
microwave and built-in refrigerator. Tons of
cabinets line the space and two pantries provide
food and cookware storage.
For “Let’s Take a Whisk” team-building
cooking classes, some participants cook in
the second kitchen, while other teams use the
main kitchen. A pass-through window from
the second kitchen to the dining room adds an
element of surprise to these events. >
The second kitchen provides
Nina with the space and
equipment to prepare for
her cooking classes.
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LURE SPRING 2018
27

Great
Gadgets
In conjunction with her cooking classes,
Nina Swan-Kohler owns a small kitchen
equipment and gadget boutique. We
asked her for a sampling of must-haves.
Herb Mill, $24
Anyone can
chop herbs to
perfection with a
twist of the wrist.
Pastry Board
& Cloth, $28.50
Get at pie crusts
and pizza dough
from every angle
with this easy-tomanipulate
pastry
board.
Jarkey, $5.50
If you have trouble
opening jars, this
Jarkey is the tool
for you. Gently pop
the lid and open
your jar with ease.
Garlic
Press, $22
No peeling, no
sticky fingers.
Simply crush garlic
and swipe it right
into the pan.
Pastry
Blender, $10
With a built-in tine
cleaner, you never
have to deal with
clumps again.
For more information, visit: www.cookingwithnina.net
28 LURE SPRING 2018

The Right Choices
As a culinary pro, Nina is frequently asked about
her appliance choices. The most frequently asked
question is about cooktops: Why an electric glass
cooktop? Why not gas?
“I’m happy with my electric cooktop,” she said.
“I had the opportunity to ask the head of appliance
testing at Good Housekeeping for her recommendations.
She told me that based on their testing,
electric and gas cooktops are equally efficient, so it
was an easy choice for me to make.”
Nina recently replaced her original four-burner
cooktop with an LG model that has five burners.
Fisher and Paykel DishDrawer dishwashers were
a fairly new concept when the house was built. Nina
loves being able to do smaller loads at a time.
She also likes having two convection ovens. “The
advantage is shortened baking time and more even
browning, plus it provides a better crust and more
rise to baked goods,” she said.
Nina is currently a field tester for Blue Star builtin
refrigerators. With full-width shelves, the fridge
in the second kitchen can hold very large ingredient
trays and lots of foods and beverages.
Her advice to anyone considering a kitchen remodel
is to keep an open mind about what you like
and your “must-haves.”
“Just because everyone else has something
doesn’t mean you have to have it. Make your own
statement.” |
Nina prefers electric cooktops
which are easy to clean and just
as efficient as cooking with gas.
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LURE SPRING 2018
29

Pizzazz And Perso
Salvaged Items
Become Garden
Art in the Hands of
Creative Crafters
BY RUTH PAARMANN
PHOTOS BY BRIAN DRAEGER
You can make garden art out of almost
anything – teacups, metal steamer baskets,
gourds, silverware or even rusty farm implement
parts. With a little ingenuity and
skill, old objects can be transformed into
useful birdfeeders, candle holders, wind
chimes and just plain beautiful garden art.
For the Birds
Robbie Hinz, of Miss Daizey’s Garden
Creations in Wheatland, began her journey
into creating birdfeeders and birdhouses
about four years ago.
“I started saving things and made some
of the glass flowers out of plates for the
girls at work. Then, I made bird feeders,
and they loved them. Everyone started
asking for them.”
Robbie’s basement is filled with glass
and metal dishes, pots and pans and metal
parts she found at antique stores and flea
markets. She also combines new chicken
feeder parts with old mason jars to create
birdfeeders. >
Ryan Halbur, owner of Iowa Creations,
works in his Independence shop. The
scrap metal artist creates garden art,
such as this fish, out of everything from
railroad spikes to bike chains.
30 LURE SPRING 2018

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And then there are the gourd birdhouses. One year, she
thought it would be fun to grow a couple of gourd plants. She
ended up with 2,000 gourds of all shapes and sizes, so she
picked up a paintbrush to make colorful birdhouses.
Clarissa Osborne of Outside the Box in Belle Plaine creates
birdfeeders out of china, as well as wind chimes out of silverware
and trellises from rusty garden tools.
“I had the idea for the trellis, and my husband made it for me.
If I don’t know how to do it, he can,” she said. “For example, I
have the patience to drill the teacups, but not the silverware.”
She looks for “anything with an interesting shape” for
birdfeeders and matches that item with a plate. Wind chimes
take shape from a few pieces of old silverware strung from
upside-down colanders, candleholders and fruit baskets. >
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www.facebook.com/IowaCreations
Miss Daizey’s Garden Creations
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LURE SPRING 2018
31

Get a Reaction
Scrap metal artist Ryan Halbur, of Iowa Creations in Independence,
believes good art incites a reaction.
“If it makes people stop and take a second look or laugh,
that’s what I want,” he said. “People look at metal art and
they don’t just see a pig, they see a propane tank or bicycle
wheel. The individual pieces bring up memories. The effect
goes beyond the first impression.”
After welding metal stems for his mom’s glass plate
flower project about eight years ago, Ryan began creating
his own scrap metal sculptures. After he decided to leave
the ethanol industry to focus on family, he began working
more on his metal art, eventually focusing on it full time.
“I’ve been dismantling stuff as long as I can remember. I
never took an art class. I can’t draw or paint, but I can build
anything you want out of metal,” he said.
Ryan creates people, animals and abstract art out of
everything from railroad spikes to bike chains. He even used
a bedpan to make a scrap metal duck. His silhouettes, 3-D
ducks and cattails and much more come in a wide range of
sizes and prices.
“I salvage pieces out of scrap yards, construction sites
and metal shops and go to auctions and farms. Some of it
gets dropped off at my door,” he said. “I’ve come across pieces
that I didn’t even know what they were.” >
Ryan Halbur creates interesting art from scrap
metal in his Independence shop, including this fish.
32 LURE SPRING 2018

DIY Tips
n Special drill bits are required
for glass/ceramic and metal
n With drilled items, rubber
washers ensure water tightness
and prevent cracking
n Industrial glue can provide
sufficient holding power for
glass items
n Look for items with interesting
shapes at:
• Metal salvage yards
• Thrift stores
• Flea markets
• Construction sites
• Metal fabrication shops
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LURE SPRING 2018
33

Planning for Garden Art
Incorporating art into a garden or landscape should be fun. Ryan’s
customers are a testament to that.
“One customer has a large yard that is broken into themes. One
part consists of barnyard animals with a windmill, cow and pig and
another part contains my metal insects,” he explains. “In Anamosa, I
designed a custom abstract piece to fit in with the natural lines in the
customer’s yard. It needed to fit physically and with the style of their
yard.”
At Robbie’s country home in Clinton County, feeders and birdhouses
hang off a crossbar and an old wagon. Tree limbs, shepherd’s
hooks and deck railings would work, too.
“I hang them all over my yard, and I do different types of birdhouses
and feeders so they can be in different places,” Robbie said.
Her customers stick teacup feeders in flower gardens and borders.
Some use them near their fire pits to hold citronella candles. |
Top: A pig created from scrap metal by Ryan
Halbur of Iowa Creations. Left and page 35: Clarissa
Osborne of Outside the Box in Belle Plaine makes
birdfeeders out of everything from basins and bowls
to china and crystal. PHOTOS CLARISSA OSBORNE
34 LURE SPRING 2018

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n Glass/ceramic may last longer
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n Wash glass/ceramic items
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n Coat painted metal items with
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LURE SPRING 2018
35

Fresh Flavor
BY CINDY HADISH PHOTOS BY BRIAN DRAEGER
Restaurants
Source
Ingredients
From Local
Producers
Lois Pavelka is shown at Pavelka's
Point Meats in rural Mount
Vernon. PHOTO MARY MATHIS
Take one bite into a
smoked pork belly slider
at the Quarter Barrel
Arcade & Brewery and
it's obvious this isn't your
typical "bar food."
Quarter Barrel at 616 Second Ave. SE, Cedar Rapids, is
among the Corridor restaurants making a conscious effort
to locally source their ingredients to provide higher quality
menu options and support local producers.
"These chefs are all fun to work with and value
knowing the farmer," said Lois Pavelka, of Pavelka's Point
Meats in rural Mount Vernon, which provides pork and
beef to Quarter Barrel, as well as to places such as Salt
Fork Kitchen in Solon, Kalona Brewery in Kalona and El
Banditos and Orchard Green in Iowa City.
For Pavelka, farmers markets make up a larger share
of income, but restaurants round out the farm's financial
picture, with 30-40 percent of sales in a given year.
The same is true of Donna Warhover of Morning Glory
farm near Mount Vernon, who uses a Community Supported
Agriculture (CSA) model as the farm's primary
source of income, along with farmers markets.
"The advantage of selling to local restaurants is that
my CSA customers pay for their shares in the beginning
of the season – what I need for purchasing seeds,
equipment, etc.," Warhover said. "The restaurants offer >
36 LURE SPRING 2018

ADAMS TILE & STONE
Donna Warhover at Morning
Glory farm in rural Mount Vernon.
PHOTO DIANE ROTELLA
additional income throughout the season."
Those restaurants also can help by using
large quantities of a given food when those
become available.
For example, a bumper crop of green beans
hand-picked by Warhover and her small crew
on the 3-acre farm didn't go to waste when the
chef at Cornell College in Mount Vernon was
able to use bushels of the beans.
Cornell also bought hundreds of pounds of
onions, cases of peppers and cabbage, and large
quantities of kale and herbs.
Other restaurants that have purchased produce
from Morning Glory include Nodo in Iowa
City, Rapid Creek Cidery at Wilson's Orchard,
and the Greyhound Deli and Mercy Medical
Center, both in Cedar Rapids. >
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LURE SPRING 2018
37

Community Focus
Quarter Barrel in Cedar Rapids is another customer
for Morning Glory, buying garlic scapes
and arugula on occasion.
"When my wife and I decided to open the
Quarter Barrel, the goal wasn't to just be another
restaurant," co-owner Chris Ellis said. "We
wanted it to be community-focused and I found
a chef who shared those sentiments."
Ellis is a vegetarian, and while Quarter
Barrel's menu includes vegetarian and vegan
options such as the "Holy Shiitake!" specialty
pizza, he said the only way he felt comfortable
serving meat "is to know that the animals are
raised as humanely as possible."
"Sourcing locally and developing relationships
with our farmers is the best way – the only
way – to do this with any confidence," he said.
Head Chef Andrew Hoffmann was the perfect
fit for that vision.
Hoffmann and sous chef Josh Carter both
spent their youths on Iowa farms, a background
that influenced their perspective as chefs.
"That's where our passion for food comes
from," Hoffmann said. "Buying this quality of
food makes our job easier, because we're working
with amazing products."
A whole slab of pork belly from Pavelka's
Point Meats is smoked in-house over spent
grains from Quarter Barrel's brewing process
to create the mouth-watering pork belly slider,
with local micro-greens added from Organic
Greens in Kalona.
Tomatoes used at Quarter Barrel often come
from gardens grown by Hoffmann in Mount Vernon
and Carter in Cedar Rapids, as well as eggs
that come from their backyard chickens.
"I love every aspect of food," Mr. Carter said.
"Cooking it, growing it and eating it."
Head chef Andrew Hoffmann, left, adds ingredients to a squash special at Quarter
Barrel, as sous chef Josh Carter looks on.
Squash from Jupiter Ridge in northeastern Iowa served as the main ingredient for this
winter weekend special at Quarter Barrel, along with locally sourced micro-greens.
Cost Effective
Hoffmann said sourcing local ingredients can be
more time-consuming than ordering from one
provider, but isn't necessarily more expensive
when a farmer has an abundance of a certain crop.
"It may not be what I planned on making," he
said, "but they can pick it and bring it to me the
next day, so the nutrient level is higher and it's
not being shipped in from California, so the shelf
life is longer."
Sourcing locally also helps keep money in the
local economy, Hoffmann noted, and supports
startups, such as Jupiter Ridge in northeastern
Iowa, which provides mushrooms and vegetables
to Quarter Barrel. Squash from Jupiter
Ridge was even being served in the depths of
Iowa's frigid winter.
"It is difficult, but not impossible," he said
of finding local produce year-round, citing
hoophouses, greenhouses and other means of
extending the growing season. "Farmers have a
lot of ingenuity and perseverance." |
38 LURE SPRING 2018

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