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AdventureKaren Mischel Takes the Wheel in Viroqua

Take Time for: • Your Mental Health • Your Family • Meal Planning • An Adventure

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2018 PARADE

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Brewing Success at Pearl Street Brewery

Paying It Forward with Children’s Miracle Network

11 Ways to Shine

Running the Grandad Half Marathon

Hiking Alone, Conquering Fears

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THE MAGAZINECoulee Region Women magazine is a local home and healthy living magazine written for Coulee Region women by Coulee Region women. We strive to inspire women personally and professionally and foster families and communities that are happy, healthy, and strong.

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36 APRIL/MAY 2018 www.crwmagazine.com

www.crwmagazine.com APRIL/MAY 2018 37

Located in downtown La Crosse in a renovated

candy factory, The Charmant Hotel is quickly becoming a go-to

destination for locals and out-of-towners alike since opening less

than three years ago.

The luxury boutique hotel features 67 rooms, a restaurant, parlor,

lobby bar and lounge, rooftop terrace and sweets bar. The variety of

dining options is a highlight of The Charmant, and creating a dining

experience unlike any other in La Crosse is the goal of staff.

“A personalized experience” is how Charmant food and beverage

director Michel Gabbud describes how dining should be at The

Charmant. Communication is key, he says. Charmant staff want to

know diners’ names, dietary restrictions, preferences and whether they’re

celebrating a special occasion before they even enter the building.

The Charmant team also aims to keep a laid-back, unpretentious

atmosphere.“There might be a bit of a perception that (The Charmant) is fancy

and only for special occasions,” says executive chef Kevin Micheli.

THE CHARMED LIFEA balance of elegance and ease makes for distinctive dining at The Charmant.

BY JESSIE FOSS

Photos courtesy of The Charmant Hotel

“This is a destination for a variety of occasions, including grabbing a

burger and listening to bands on the weekend.”

Individualized atmosphere

Providing multiple dining and drink options in one location allows

for several atmospheres. The parlor operates as a coffee bar during

the day and a wine and spirits bar during the night. The lobby bar

and lounge offers regional craft and domestic beers, wines, spirits and

cocktails. It also features a modified menu from the restaurant. The

sweets bar has Indulgence Chocolatiers specialty chocolates available

24 hours a day.

The Charmant’s cocktail menu allows for each bartender to have

the opportunity to showcase his or her creativity and skills. Cocktails

change with each season, and with the change, bartenders have the

opportunity to create their own cocktails. The favorites make it to the

menu for patrons to enjoy. Each cocktail includes The Charmant’s

homemade syrups and juices.

Allowing for employee input is something else Micheli says sets

The Charmant apart from other establishments. He says many of the

employees have been at The Charmant from the beginning and are

always looking to “put their own stamp on it.”

French inspired, locally sourced

The restaurant serves breakfast, lunch and dinner and features

rustic French-inspired dishes that are made from as many fresh and

local ingredients as possible. Local suppliers include area Amish and

organic farmers. Micheli says he loves being able to showcase the wide

variety of local foods, which keeps expanding every year.

“You can taste and feel the difference,” says Gabbud of the food.

He applauds Micheli’s efforts to bring in fresh ingredients. “It’s part

of what makes this place so special. Everything is made from scratch.

No shortcuts are taken.”

Micheli, who has been at The Charmant since it opened, says he

played around with food and the menu quite a bit in the beginning.

While the menu still changes—it now includes an expanded pasta

selection—some offerings have become standards. A favorite

appetizer is goat cheese and honey; the honey is supplied by a local

Amish man. The French onion soup has also become a menu staple,

as well as the ribeye.

The roasted chicken with Lyonnaise potatoes is Micheli’s food

recommendation. He says the meal doesn’t have many frills, and its

simplicity is what makes it such a good dish. Gabbud recommends

diners try the wood-fired pizzas, which are served on the rooftop

terrace during warmer months. The terrace is set to open for the

2018 season on April 16 at 3 p.m.

The Charmant’s drink and dining options vary by where patrons

choose to drink and dine. A complete listing of hours of operations

and menus can be found at www.thecharmanthotel.com.

Top left: The Charmant

lounge offers cocktails

and a modified menu. Top

right: The parlor operates

as a coffee bar by day

and a wine and spirits

bar by night. Bottom left:

The sweets bar offers

specialty chocolates

24 hours a day. Bottom

right: The French 75 and

Wisco Old Fashioned, two

signature drinks from The

Charmant, are shared in

recipes on the next page.

| FOOD |

Wood-fired pizzas and good conversation light up the night

on the The Charmant Hotel rooftop terrace.

www.crwmagazine.com APRIL/MAY 2018 41

| HOW-TO |

Golden Rules• Treat people like you want to

be treated• Seek to turn every negative

into a positive• Look at yourself—you can

change what you don’t like• Smiles are free and can

transform someone’s day• Kindness is never forgotten• Ask yourself, "What can I do

to get the best outcome for all?"

• Yelling solves nothing

You can help make the world be a better place—just one small step at a time. Small changes—like the ones given here—can make a big difference in your life and the lives of others, and they’re not that hard to do. Try out these small actions as you go through your day, and soon they will become routine. You never know when one of them will have a profound effect, so give them a try!

Have you ever experienced road rage? If someone frustrates you with slow driving, cuts you off or drives irresponsibly, what is your response? Instead of getting angry, consider: That driver may be confused, lost, in an emergency or simply having a difficult time driving. Stay

calm and gracious, and you might avoid an accident instead of being in one.

Smile when you meet others in any situation. What do you do when someone smiles and greets you? You smile in response. And the moment you smile, you not only brighten someone else’s day, but you have shifted your attitude and made your own

day better, too. This works even when you are on the phone!

While driving, do you find it difficult to merge when a lane is

narrowing? Remember the “zipper technique” and let the

waiting driver merge ahead of you. You’ll still get to your

destination on time, and that driver will appreciate your

kindness. Give them a friendly wave while you’re at it. And if

another driver lets you merge, offer a wave of gratitude, too.

You know that mom: She’s the one struggling at Target with crying kids, an overfull cart and visibly frayed nerves. She might be snapping at her children or on the verge of tears. REMEMBER THOSE DAYS?

Tell her you do. Acknowledge that this is hard, and assure her that it will get easier. Simply letting her know she is not alone, and that you don’t judge her, will ease her burden.

“We’re here for a reason. I believe a bit of the reason is to throw little torches out

to lead people through the dark.” —Whoopi Goldberg

How wonderful it is that nobody need wait a single minute before

starting to improve the world. —Anne Frank

“”

11 Ways to ShineBeing your best self can make a difference in an anxious world.

36 FEBRUARY/MARCH 2018 www.crwmagazine.com

www.crwmagazine.com FEBRUARY/MARCH 2018 37

| FOOD |

ORANGE GLAZED CARROT RIBBONS2 lb. large, long carrots, peeled2 cups orange juice1½ tsp. dark brown sugar, packed2 T butter (¼ stick)2 tsp. honey¼ tsp. balsamic vinegarChopped chives

Run vegetable peeler down the length of the carrots, shaving off long ribbons (you will need about 8 cups of ribbons). Cook in large saucepan of boiling salted water 2 minutes. Drain and gently pat dry. (Can be made 6 hours ahead.) Cover; chill. Stir orange juice and sugar in large, heavy skillet over medium-high heat until sugar dissolves. Boil until reduced to a scant 1 cup, about 5 minutes. Add carrots and butter; simmer until carrots absorb most of orange syrup, about 4 minutes. Add honey and vinegar. Mix gently. Season with salt and pepper. Transfer carrots to serving bowl. Sprinkle with chives.

If fueling your body with fresh, nutritious fare is important to you, you’re in luck. The Coulee Region offers an abundance of organic and locally grown produce at farmers markets, food co-ops and community supported agriculture (CSA) farms.For more than a decade, Small Family Farm CSA owner Jillian Varney has shared the bounty of her farm with people throughout the region. Varney and her husband, Adam, grow 10 acres of organically grown vegetables on their farm in La Farge. Additionally, they raise and market pastured pork and free-range organic chicken.“It is just part of my core values to want to eat good, healthy food and make it available to people,” says Varney.Growing up in Dubuque, Iowa, Varney worked on farms in her teens and early 20s. “I spent about six years as a farmhand, bouncing around the United States, getting different farm experiences,” she says.

She met her husband while working on a farm in La Farge. “We bought our farm in the spring of 2007 and have been doing this ever since.”Farm and familyThere are more than vegetables growing on Small Family Farm.

The Varneys’ not-so-small family consists of two daughters, Ayla, 6, and Aliza, 3, and a son, Arlo, just 2 months old. Raising a family while working a farm is both a challenge and a blessing.

Good Food = Good EnergySmall Family Farm feeds the region with fabulous food.BY LEAH CALLContributed photos

A self-proclaimed workaholic, Varney often works with kids at her side, which doesn’t always go smoothly. In the summer months, she hires child care in the mornings and spends the afternoons with the children. And while there never seems to be enough time in the day, she finds joy in having the family all together on the farm.“I’m really trying to honor that there is this seasonal cycle to our family. I sort of allow the farm to take over and sweep us away throughout the summer and consume most of our time and energy. And then in the winter, I let the family take over and put the farm on the back burner.”

Feeding the communitySmall Family Farm CSA has roughly 450 members. “We pack about 300 quarter-bushel CSA boxes each week,” notes Varney. “Some of those are every-other-week shares.”From June through October, boxes are delivered to more than 35 drop sites across La Crosse, Onalaska, West Salem, Sparta, Viroqua and La Farge. They even go as far as Dubuque, with some stops along the way, and anticipate adding Tomah to the list in 2018. The farm employs four with about 35 Worker-Share participants. The Worker-Share Program allows people to work three-and-a-half hours on the farm weekly in exchange for a CSA box.  

“We get people who might not normally work for us, this really diverse community involvement,” notes Varney. “It really makes our farm feel like a community farm. It comes alive with all these people coming in and out, energized and excited to help on the farm.”

Worker Share participants must commit to 20 weeks throughout the summer. Varney expects that deters some. “We are a little flexible for students. And we almost never turn anyone away that wants to do it.”

Using the whole boxThe boxes are loaded with fresh-picked seasonal veggies. And like most gardeners, the Varneys occasionally try some new varieties just for fun. “We have to be careful not to get too weird; we don’t want to turn people away or intimidate them in the kitchen,” says Varney.

“People want to sign up for CSA farms, and they want to be part of this, but one of the reasons they don’t continue is because they don’t know what to do with this big box of produce.”Varney provides an array of recipes to help on that front. She plans to offer even more recipes and additional how-to videos in 2018, in part to compete with mail-order meal-preparation companies. “These mail-order companies are really good at marketing, and people are paying crazy money to be part of those programs. But it’s not even

local. It’s not organic. We are so much better.”Check out Small Family Farm CSA at www.smallfamilycsa.com.

On beautiful acreage in La Farge, Jillian and Adam Varney grow a variety of vegetables, plus pork and chicken, available through Small Family

Farm CSA. Their small family also includes Ayla, 6, and Aliza, 3. Not picuted (yet) is their son, Arlo.

www.crwmagazine.com JUNE/JULY 2018 27

| HOME |

“Maybe we could build a treehouse.” It was a casual comment made by Tim Leighty to his wife, Samantha, who had just noted the lack of yard space in their new home in Trempealeau. Tim’s offhand remark led to one thing, and then another, and before they knew it, the Leightys were searching for donated materials, being interviewed for a national television show and, finally, relaxing with adult beverages 16 feet above the ground.

Plans get off the groundA few days after Tim made his backyard comment, Sam was

talking with one of her coworkers at Gundersen Health System, who mentioned the Animal Planet show Treehouse Masters was looking to do a segment in this area. With some skepticism, Sam and Tim applied. Three days later, they got their answer: A contract to be a part of the television show was in the mail.

Soon the Leightys were meeting with the show’s host, Pete Nelson, and planning out the 10 days it would take the crew to complete their treehouse. If you’ve watched Treehouse Masters over the years, you know the structures have become more and more elaborate.

While the finished products make great TV, they also are logistically difficult to complete in time for all of the episodes of the season. So on season 10, Treehouse Masters worked with a different concept: Do one elaborate treehouse and another basic one in the same area at the same time. As fate would have it, an elaborate treehouse was being built in De Soto, and Trempealeau was just the right distance to make the two-for-one concept work.

Since Sam and Tim hadn’t thought enough about a treehouse to have many of their own ideas yet, they gave Treehouse Masters complete freedom to do whatever they wanted. “The crew loved it,” says Sam. “They told us the show started with small backyard treehouses and that this is the type of project they enjoy the most. While Treehouse Masters primarily designs and builds treehouses for adults, we have three daughters (8, 6 and 3) who will inevitably use the treehouse, too, so we needed to keep that in mind.”

Used Anew to the rescueThe first call Treehouse Masters made was to Used Anew in Sparta,

a place that specializes in tearing down old barns and repurposing the

UP IN A TREEThe Rustic River Shack is famous in Trempealeau and far beyond.

BY JULIE NELSONPhotos by Pete Nelson, Treehouse Masters

Tim and Samantha Leighty, with Pete Nel-son of Treehouse Masters (center), crafted a one-of-a-kind backyard retreat.

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| FOOD |

ORANGE GLAZED CARROT RIBBONS2 lb. large, long carrots, peeled2 cups orange juice1½ tsp. dark brown sugar, packed2 T butter (¼ stick)2 tsp. honey¼ tsp. balsamic vinegarChopped chives

Run vegetable peeler down the length of the carrots, shaving off long ribbons (you will need about 8 cups of ribbons). Cook in large saucepan of boiling salted water 2 minutes. Drain and gently pat dry. (Can be made 6 hours ahead.) Cover; chill. Stir orange juice and sugar in large, heavy skillet over medium-high heat until sugar dissolves. Boil until reduced to a scant 1 cup, about 5 minutes. Add carrots and butter; simmer until carrots absorb most of orange syrup, about 4 minutes. Add honey and vinegar. Mix gently. Season with salt and pepper. Transfer carrots to serving bowl. Sprinkle with chives.

If fueling your body with fresh, nutritious fare is important to you, you’re in luck. The Coulee Region offers an abundance of organic and locally grown produce at farmers markets, food co-ops and community supported agriculture (CSA) farms.For more than a decade, Small Family Farm CSA owner Jillian Varney has shared the bounty of her farm with people throughout the region. Varney and her husband, Adam, grow 10 acres of organically grown vegetables on their farm in La Farge. Additionally, they raise and market pastured pork and free-range organic chicken.“It is just part of my core values to want to eat good, healthy food and make it available to people,” says Varney.Growing up in Dubuque, Iowa, Varney worked on farms in her teens and early 20s. “I spent about six years as a farmhand, bouncing around the United States, getting different farm experiences,” she says.

She met her husband while working on a farm in La Farge. “We bought our farm in the spring of 2007 and have been doing this ever since.”Farm and familyThere are more than vegetables growing on Small Family Farm.

The Varneys’ not-so-small family consists of two daughters, Ayla, 6, and Aliza, 3, and a son, Arlo, just 2 months old. Raising a family while working a farm is both a challenge and a blessing.

Good Food = Good EnergySmall Family Farm feeds the region with fabulous food.BY LEAH CALLContributed photos

A self-proclaimed workaholic, Varney often works with kids at her side, which doesn’t always go smoothly. In the summer months, she hires child care in the mornings and spends the afternoons with the children. And while there never seems to be enough time in the day, she finds joy in having the family all together on the farm.“I’m really trying to honor that there is this seasonal cycle to our family. I sort of allow the farm to take over and sweep us away throughout the summer and consume most of our time and energy. And then in the winter, I let the family take over and put the farm on the back burner.”

Feeding the communitySmall Family Farm CSA has roughly 450 members. “We pack about 300 quarter-bushel CSA boxes each week,” notes Varney. “Some of those are every-other-week shares.”From June through October, boxes are delivered to more than 35 drop sites across La Crosse, Onalaska, West Salem, Sparta, Viroqua and La Farge. They even go as far as Dubuque, with some stops along the way, and anticipate adding Tomah to the list in 2018. The farm employs four with about 35 Worker-Share participants. The Worker-Share Program allows people to work three-and-a-half hours on the farm weekly in exchange for a CSA box.  

“We get people who might not normally work for us, this really diverse community involvement,” notes Varney. “It really makes our farm feel like a community farm. It comes alive with all these people coming in and out, energized and excited to help on the farm.”

Worker Share participants must commit to 20 weeks throughout the summer. Varney expects that deters some. “We are a little flexible for students. And we almost never turn anyone away that wants to do it.”

Using the whole boxThe boxes are loaded with fresh-picked seasonal veggies. And like most gardeners, the Varneys occasionally try some new varieties just for fun. “We have to be careful not to get too weird; we don’t want to turn people away or intimidate them in the kitchen,” says Varney.

“People want to sign up for CSA farms, and they want to be part of this, but one of the reasons they don’t continue is because they don’t know what to do with this big box of produce.”Varney provides an array of recipes to help on that front. She plans to offer even more recipes and additional how-to videos in 2018, in part to compete with mail-order meal-preparation companies. “These mail-order companies are really good at marketing, and people are paying crazy money to be part of those programs. But it’s not even

local. It’s not organic. We are so much better.”Check out Small Family Farm CSA at www.smallfamilycsa.com.

On beautiful acreage in La Farge, Jillian and Adam Varney grow a variety of vegetables, plus pork and chicken, available through Small Family

Farm CSA. Their small family also includes Ayla, 6, and Aliza, 3. Not picuted (yet) is their son, Arlo.

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