Door County Living - Autumn 2025 by Door County Pulse

CARE

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Bold Looks

for laid-back living

rugs - lighting - accessories

interior design - wall art

accent furniture & more

editor Myles Dannhausen Jr.

copy editor

Sam Watson

creative director

Katie Hohmann

design associate

Renee Puccini

sales director

Jess Farley Nielsen

sales manager

Stephen Grutzmacher

inside sales manager

Claudia Rudzinski

courier

The Paper Boy, LLC

distribution experts

Todd Jahnke, Gavin Jahnke, Dan Farrell

office manager

Ben Pothast

public notiices & digital content coordinator

Kait Shanks

chief technology officer

Nate Bell

contributors

Writers: Sally Collins, Eleanor Corbin, Anders Erickson, Jess Farley-Nielsen, Tom Groenfeldt, Charlotte Lukes, Jeff Malmgren, John Mielke, Kevin O’Donnell, Craig Sterrett

Photographers: Remy Carmichael, Katie Hohmann, Brett Kosmider, Kayla Larsen, Larry Mohr, Kevin O’Donnell.

publisher

David Eliot

owners

David Eliot and Myles Dannhausen Jr.

Door County Living, Inc. 8142 Hwy 57, Baileys Harbor, WI 54202 920.839.2120 info@doorcountyliving.com doorcountypulse.com

Volume 23 Issue 3

35,000 copies (17,047 mailed)

Door County Living, celebrating the culture and lifestyle of the Door peninsula, is published five times annually by Peninsula Publishing & Distribution, Inc., 8142 Hwy 57, Baileys Harbor, WI 54202.

To order a subscription, please mail a check for $25 to Door County Living, 8142 Hwy 57, Baileys Harbor, WI 54202. If you would like to advertise, please visit doorcountymarketing.com.

Getting Spooky Halloween is now a happening on the peninsula 18 FESTIVALS

Four Decades of Pumpkin Patching

It takes a village to put on Egg Harbor’s big autumn celebration

A Tower of History Maritime Tower is more than a stunning view.

A Fine Take On Art Art for the home at Fine Line Designs 33 CAMEO

Eric Hyde does it all to pave new paths for state parks

When Fishing is the Family Business

Four families tied to the lake for generations.

the Perfect Fit On Deck evolves

At Home in the Harbor Bennetts make Harbor Fish Market their Own

A Pearl of the Peninsula Monique McClean curates a vibe at Pearl Wine Cottage

Riding

Amazing Amanitas Charlotte Lukas on some of our fascinating fungi.

fishing is one of the county’s oldest industries, but just a few families continue

tradition. From bottom Charlie Henriksen, John Koessl, Chip Dickelman and Will Henriksen bring in the nets on Lake Michigan. Photo by Jim Legault.

good clothes open all doors

HENRIETTE STEFFENSEN Copenhagen

CONTRI

SALLY COLLINS contributes regularly to the Peninsula Pulse and Door County Living. She’s also the author of Muddled Cherries, a novel inspired by her time working in the local restaurant industry.

ELEANOR CORBIN is a reporter at the Peninsula Pulse. She bakes up a storm and jams to riot grrrl tunes at her home in Sturgeon Bay.

Writer and editor MYLES DANNHAUSEN JR. has been searching out stories for Door County Living since 2005. He lives outside Sister Bay with his wife and three children.

ANDERS ERICKSON is a Gibraltar High School graduate who has honed his cocktail knowledge behind the bar in Chicago for more than 20 years. He lives on the city’s north side with his wife, Azusa Inaba.

TOM GROENFELDT of Sturgeon Bay writes about financial technology for Forbes. com and The Financial Brand in addition to writing profiles of Door County artists for the Peninsula Pulse.

JESS FARLEY NIELSEN lives in Jacksonport with her husband, son, and dogs Berndette and Elwood Blues. Feeding friends and family feeds her soul.

KATIE HOHMANN is the creative director of the Peninsula Pulse and Door County Living, and when she isn’t sitting at her desk, she’s standing at it.

Since the passing of her husband, Roy, in 2016, CHARLOTTE LUKES writes to fulfill his mission to help educate and inspire readers to learn, care for and protect our native species and the natural world.

BUTORS

JEFF MALMGREN has lived the cliche of leaving Illinois for Door County. Gibraltar classrooms taught him to love writing.

JOHN MIELKE worked in communications at Fortune 500 companies and at UWParkside. He and his wife, Patti, and their poodle, Riley, live on Rileys Bay. Together, they enjoy exploring all Door County has to offer.

KEVIN O’DONNELL is an award-winning author and professional photographer, a YouTube creator and story-teller who lives in Clay Banks.

Outdoor enthusiast CRAIG STERRETT of Egg Harbor has more than three decades of journalism experience and a passion for the links.

SAM WATSON is an editorial assistant for the Peninsula Pulse. The UW-Madison grad lives in Baileys Harbor with her partner and three cats. When she’s not working, she likes to crochet and watch bad horror movies.

BEHIND THE LENS

The images on these pages are created by six local photographers, each with a unique perspective on the scenes and lifestyles of the county.

KAYLA LARSEN, BRETT KOSMIDER, LARRY MOHR, KEVIN O’DONNELL, REMY CARMICHAEL, AND KATIE HOHMANN strive to capture the people of the peninsula in their element and the scenery that takes our breath away.

Per • sis • tence

Firm or obstinate continuance in a course of action in spite of difficulty or opposition.

Persistence. It’s not a flashy trait. If you asked 100 16-year-olds what words they wished people would use to describe them one day, I doubt any would choose that word. And until a few years ago, I wouldn’t have listed it as one of the top attributes I’d look for in a friend, associate or employee.

It was only after this issue came together that I realized it was a trait that connected so many of the people and topics in this issue of Door County Living.

When we look at big projects in our community, we typically focus on the dreamers and visionaries, or the vision itself. But as I’ve aged, my perspective has grown wider, and I’ve realized that dreams only get you started.

For two decades, I’ve watched efforts to build bike trails in Peninsula State Park falter, but Brian Fitzgerald has kept coming back to the table. He started advocating for trail improvements there when he had toddlers, and many times, hit roadblocks that would have excused him for throwing in the towel. This fall, he’ll see 16 miles of world-class trails completed, and though his youngest child will be finishing up college when it’s done, he’s still working and riding for an amenity we’ll soon be taking for granted.

Fitzgerald stuck with it long enough to find another persistent partner in Superintendent Eric Hyde, who has approached his role in managing Peninsula, Newport and Rock Island State Parks with a goal to improve access and facilities. Those efforts usually start with a “no,” but Hyde doesn’t balk at sending ideas back up the ladder. The result is millions

of dollars in facility improvements at the park and improved revenue streams.

The Door County Maritime Museum’s Lighthouse Tower is a story of persistence as well, taking more than two decades to go from dream to reality, completed in large part thanks to a board of directors that wouldn’t let the idea die.

The community festivals we love don’t happen without the persistence of a select few, and even the hugely successful Pumpkin Patch Festival has relied heavily on the same cast of volunteers for much of its existence.

Writer and photographer Kevin O’Donnell exhibits his persistence in another fashion. When he thinks, “that could make a great photo,” it sets in motion weeks to months of research and preparation to find the perfect light and time to make his photograph. The result is photos like the one of Wequiak Falls on page 80.

Then there are the fishing families. The lake was once full of commercial fishing boats, but only a few have stuck it out through the highs and lows of the industry. Four of them – the Weborgs, Henriksens, Hickeys and Voights– have found ways to keep one of the peninsula’s oldest industries alive long enough to pass the baton to the next generation.

So as you flip through the pages of this issue, consider it an inadvertent thank you to the persistent ones. Door County living is better for them.

– Myles Dannhausen Jr.

Indoors

TUSCAN WINE BAR

Getting

Spooky

For years Halloween was a somewhat subdued holiday in Door County, despite the popularity of the Haunted House at Thumb Fun Amusement Park.

But with each passing year the peninsula gets more spookily inspired, with entire communities decorating storefronts and parks to make way for ghouls and goblins of all ages.

Sturgeon Bay hosts the largest gathering of monsters during Thrills and Chills on Oct. 25, when hundreds of costumed kiddos parade down 3rd Ave. to Martin Park. Fish Creek hosts JackO-Lantern Days Oct. 25, when kids swarm old downtown on the 25th and a haunted trail in the tradition of old Thumb Fun grows into the woods in Fish Creek Park in the evening.

There are also trick-or-treating events and kids parties all over the peninsula on Halloween proper. Plus, Northern Door Pride’s annual Halloween Party at the Sister Bay Village Hall is a must for adults to show off outfits of their own. Get the complete rundown of Halloween events at DoorCountyPulse.com/halloween.

Top Brave souls embark on the Fish Creek Haunted Trail.

Clockwise from top left Going Glam at the Northern Door Pride Halloween party | Firefighting games at the Gibraltar Fire Department kids party. | Thrills and Chills in Sturgeon Bay. | Dressing up in Baileys Harbor.

Photo by Kayla Larsen.

A Magical Place

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Enjoy our selection of gourmet lavender treats at Le Café then sip one of our signature drinks as you soak up the view from our wine and beer bar THE DISTILLERY

LAVENDER

of Pumpkin Patching 4Decades

by CRAIG STERRETT

Egg Harbor’s biggest, most famous event doubles as a major fundraiser.

That has not changed since Pumpkin Patch, which started small in 1984, grew into a major attraction in the 1990s. What has changed through the years are the format and footprint of the festival, and the cadre of workers and volunteers needed to prepare for, entertain, feed and clean up after tens of thousands of people in town

for the Columbus Day weekend event.

“It was always a fundraiser for the Egg Harbor Business Association (EHBA),” said Kathy Navis, who served on the EHBA Pumpkin Patch committee from 1989 into the early 2000s. She recalled the steady growth of crowds and revenue for the business association, eventually bringing in $30,000 in revenue each year – “which was really a lot of money at that point. It paid for at least 50% of the Egg Harbor Business Association’s expenses.”

Those expenses range from operating smaller events and activities to covering salaries for the EHBA marketing and visitor center staff to paying for brochures and promotional materials.

Kathy Navis provided this blast from the Pumpkin Patch past, a circa-1990 photo of a scarecrow contest competitor outside of the building that would later become her Greens ‘N Grains store. Submitted.

Left Kathy Navis, Kaaren Northrop and Pam Seiler at Pumpkin Patch in the 1990s. Submitted. Top and Right Main Street Market makes consistently great entries into the scarecrow contest. Submitted.

Pumpkin Patch Festival

Oct. 11-12, 2025

Enjoy live music, food, a kids’ carnival, arts and crafts and much more throughout the village of Egg Harbor in one of the largest fests of the year.

Pumpkin Patch started quite simply.

“In the early days, it was a scarecrow competition,” Navis recalled.

The event was small when the late Gloria Hansen, with help from energetic

businesspeople such as Christine Tierney, started hosting it on a Saturday afternoon only at the Cupola House, which Hansen had restored.

The festival grew as Harbor View Park expanded, said Don Helm, who helped organize the event in the 2000s and 2010s. The village acquired and demolished the home of artist Robert Pence, as well as the home of mechanic and all-around Mr. Fix-it Harvey Haen, whose garage became the home of the Chocolate Chicken and Mezzanine.

The venue expansion allowed them to move the band stage and tent uphill to the middle of the park; to provide a storyteller, children’s rides and facepainting at the bottom of the hill; and to add a second EHBA-fundraising beer tent.

family members and friends did most of the work.

“Kathy’s [Navis’] entire family would come up and rent rooms at The Landing. None of them had businesses here, so they just worked,” Northrop said. “My family, we had to work at the store, but we all went down to the park, too. Pam Seiler’s family would pitch in, and Robert Pence.

“He made the world’s hottest chili. Hardly anyone could eat it without sweating bullets,” Northrop said of Pence, the late artist and gallery owner whose home bordered Harbor View Park.

“We added bands in the park and food in the park pretty early on; so we would have two bands a day, and then we started serving corn and brats and beer in the park,” Navis continued.

For Northrop, Navis and the families that lead the effort in its early years, it was often a family event, with everyone pitching in to cook, set up and break down the festival.

Pumpkins, chili and caramel apples are staples of the festival. Left photo by Rachel Lukas.

Above photo by Len Villano.

Minions have been a festival regular for many years.

Photo by Len Villano.

The scarecrow contest has long been a staple of Pumpkin Patch, with businesses often using current events as inspiration. In 2016, the death of Prince inspired this scarecrow tribute to the musician. Photo by Len Villano.

FESTIVALS

“Main Street Market made the chili. My mom heated it in the park,” Navis went on. “We had a 15-gallon kettle. My mom got into it. She bought a witch’s hat and bought like a 5-foot-high wooden spoon, and she would stand there stirring with her witch’s hat on.”

By the mid-1990s, success brought hurdles. The event was so popular that businesses were too busy to fill all the volunteer needs. Clothing store owner Lisa Van Laanen, as well as the owners of the Trio restaurant, recruited customers to work at the EHBA food stand and beer tent. In return, those businesses gave souvenir T-shirts to volunteers.

During the early 2000s, festival leader Don Helm found other creative ways to staff the event, such as recruiting Sevastopol High School students to help and sharing a portion of foodsales profits with nonprofit organizations that provided volunteers.

“Now it’s basically all volunteer groups and you see very few of the business owners down there working,” Helm said. “That’s kind of sad in a way, but I understand it.”

But it also means the event can generate important funds for all kinds of nonprofits and youth projects and pull local families into the event from throughout the peninsula. Pumpkin Patch has grown so large that the village now closes Highway 42 traffic on Saturday to accommodate the crowds.

But crowds are only one way to measure the event’s success. From supporting the business association, to showcasing the village, to filling rooms across the county and finally, to supporting dozens of nonprofit organizations, the tentacles of Pumpkin Patch stretch far beyond a weekend in October.

A Fine Take On Art

TOM GROENFELDT and photos by LARRY MOHR

Clockwise from top left "Finders Keepers" Pam Murphy | (Painting) “Veil of Uncertainity” Janice Rangel. | "Baby Blue Eyes" Martha Fieber | (Painting) "Enchanted Waters," Debra Reid Jenkins | Table (under painting): "Table" Sekoya

Shari Gransee moved fluidly around the gallery she directs – Fine Line Designs in Ephraim – while gesturing to the bright landscapes on one wall.

“That’s Richard Patt,” Gransee said. “We’ll be celebrating his 90th birthday in August for his last featured exhibit. We found him at the Townline Art Fair [an annual Fine Line event], where he exhibited abstract paintings. We weren’t really to that point yet with the gallery

Like the featured artists, the gallery itself has evolved over the 25 years Gransee has worked there. She’s regularly surprised at the work artists deliver in the spring.

“It’s always amazing how none of these artists ever talk to each other, but when they bring the work in, somehow it all goes together,” she said.

Patt and Chicago artist Darren Jones are two of the prominent abstract painters the gallery exhibits in a second building – a former woodworking shop with vaulted ceilings and bright white walls, a look as contemporary as the art.

Fine Line complements its paintings with wood, ceramic and glass sculptures, plus a few pieces of custom

“We ask them to tell us about their pieces, and we listen”

Gransee tries to hang three or four works by each artist so visitors can get a sense of their approach and style.

“Customers deserve to see a body of work, not just one example,” she said.

Having been in business for 25 years, Gransee understands the difference between a gallery and a museum.

Galleries, which don’t charge an entry fee, exist by selling art. That often involves explaining the artist’s choices, the piece’s design, and how the materials affect the final product. Galleries pay artists for their creations and relay feedback and encouragement from appreciative buyers.

Some Door County gallery owners have art degrees, but not all, and it doesn’t seem to make a difference in their business success or the quality of the work they show.

“You don’t necessarily have to have a degree in art history to run a gallery,” Gransee said. “I’m a communications major. I never grew up around the arts. I have zero artistic ability. But what I can do is communicate with people.”

Every season when artists deliver their work, she asks them to spend some time talking about it.

in ‘04, so he was kind of our first real, out-of-the-box, non-traditional artist. But he sold very well.”

About 10 years ago, Patt applied his bold colors to a new subject – Wisconsin barns. Now his Barns in the Wisconsin Landscape paintings are popular in galleries across the country. But Patt’s August show will feature abstract paintings – a return to his roots.

artist-designed furniture, often with inlaid contrasting woods and sleek shapes. The mix is meant to suggest how the various art pieces can fit together in a home, an alternative to hanging paintings alone on stark white walls as some New York and London galleries do.

“Some of these New York galleries, they just have these big white walls with very large contemporary paintings,” Gransee said. “And maybe they’ll have one bench underneath, but they have nothing to accessorize it or warm it up. That might be the only way they know how to do it, but this is the only way that I know is to show what it could look like in someone’s home.”

“We ask them to tell us about their pieces, and we listen,” she said. “We spend a lot of time with each artist, and those stories pay off. When it comes to tipping the scale for a customer to buy or not, they can make a connection with the artist. We let them know where the artist is from and try to provide some insight into their mystery.”

Gransee started working in the gallery, owned by her mother-in-law, Connie Hatch, in 2001. She then bought the business, but not the property, in 2007.

The entryway to the gallery is lined with glass garden art, brightly colored panels about three feet high by Appleton artist Susan Rezin. Fine Line maintains a balance of work – abstract and contemporary, traditional and realistic, painting, ceramics and sculpture –across a range of price points. It also sells some artistic home accessories like sculpted glass cherries and jewelry,

Shari Gransee takes a homey approach to displaying art at Fine Line.

vases, fancy ash trays, or wind chimes.

Galleries need a wide range in their products and prices, Gransee said.

“Galleries don’t sell $5,000 paintings every day,” she said. “Thank God for women and jewelry. Galleries need gifts to be successful. People need to take something home.”

Lower-priced items not only generate sales but also create a memory of the gallery and offer the opportunity to get a customer’s name and email.

Artists and galleries can operate in multiple streams, running the physical gallery, a gallery website for viewing

and often direct sales, and online sales sites like Etsy.

Rezin’s work, for example, is available at seven Wisconsin galleries and through Etsy. Another Fine Line artist, Pamela Murphy, creates striking, often multi-layered paintings from vintage photographs and shows at Gallery MAR in Park City, Utah and Rice Polak Gallery in Provincetown, Massachusetts. The latter shows her work on its own gallery website and Etsy.

“A gentleman asked me this morning when we were going to have our first

digital show,” Gransee recalled. “I told him I hoped never.”

She wonders whether the new generation of artists will want to work through galleries and pay the commission, typically 50% of the sale, that they require to operate.

“Many artists don’t want to run a business,” Gransee said. “Running a gallery is a lot of work. They think that art fairs and social media platforms are the way to show and sell their artwork. It will be interesting to see how that transitions.”

In the meantime, she is enjoying running the business.

“It’s a great place to come to work every day,” Gransee said. “It’s kind of hard to be in a bad mood here.”

Clockwise from top left The view through the courtyard at Fine Line Designs gallery. | "Small Walking Octopus" Michael Hopko | (Painting) "Ephraim Horizons" David Sear | (Cabinet) "Beautiful Day" Michael Beaster

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Riding World-class mountain bike trails come to Peninsula State Park

by JEFF MALMGREN

For years, Peninsula State Park only had a hodgepodge of “off-road” bike paths, rather than trails specifically for mountain bikers.

They consisted of decades-old horse paths, old logging and maintenance roads and cross country ski trails with terrain that seemed monotonous for mountain bikers like Brian Fitzgerald, a long-time advocate for new trails in the park.

“It’s not the topography mountain bikers like to see,” said Eric Hyde, the superintendent of northern Door County’s state parks. “Most want to have different challenges.”

And now they do.

Phase One of a new 19-mile mountain bike trail system finished in October. To the delight of riders, the $1.2 million project features jumps, drops, ruts, berms and rock gardens, as well as bypass paths for beginning riders.

Slow Progress

Peninsula’s new trails developed at a snail’s pace.

It’s a decades-long concept finally in progress but the obstacles haven’t ended. The trails’ planned path recently changed, almost poetically, due to Callused Vertigo snails that reside slightly north of Middle Road in the park.

Albeit a quite tiny problem, preserving the snails’ home was one of the many challenges trailblazers faced in designing and implementing the winding paths of their three-phase project. In mid-May, project managers learned that about 500 feet of their trail system would affect land inhabited by those federally endangered snails. So they rerouted part of their Phase Two trails to satisfy the Wisconsin Department of Natural Resources (DNR), which must approve such projects.

“There are a lot of sensitive areas in the park so the DNR came in and set those off limits,” said Fitzgerald. “There’s a lot that goes into it, respecting the natural areas.”

Hyde works with biologists and the DNR on ecological and environmental reviews of the park. That includes surveying for threatened or endangered

species with methods such as bird calling to identify nests.

Hyde’s work helps determine the route of the trails, designed by the renowned Rock Solid Trail Contracting team, based in Copper Harbor, Michigan and Bentonville, Arkansas.

“They’re one of the top trail building companies in the country,” said Fitzgerald, the owner of Ephraim Clayworks. “Rock Solid is very familiar with working with the DNR. So they know the routine. For some other builders it could be a red flag that there could be a lot of stops and restrictions, but that’s Rock Solid’s specialty.”

A Passion Project

Fitzgerald moved to Door County in 1993 and found that Wisconsin had a scarcity of quality mountain bike trails.

So he eventually began advocating for trail improvements in Peninsula State Park. For nearly 15 years he would bend the ear of six different Peninsula superintendents until, finally, on Oct. 25, 2024, he helped cut a ribbon that opened a 4-mile Blue Loop as part of the mountain bike trails’ first phase. Hyde stood beside him for the ceremony.

“I’m not really a mountain biker,” Hyde said, “but I know there’s really a need here. The community has been [calling for that] for decades now.”

No one has more zeal than Fitzgerald, a board member of Friends of Peninsula State Park, the nonprofit group that helps fund many improvements to the park.

“It very much is a passion project,” said Fitzgerald, who moved here from Duluth, Minnesota, which he calls the

Brian Fitzgerald has spearheaded the effort to build new trails in Peninsula State Park. Photo by Rachel Lukas.

High

“silent sports mecca” due to its abundance of mountain bike and ski trails.

He hopes Peninsula’s new trails will similarly become a destination for bikers.

“We know it’s going to draw tourists,” he said. “There’s been enough studies that [show] if you build mountain bike trails, the economic impact is enormous.”

Anecdotally, the trails have already gotten a lot of use, Fitzgerald said. He spotted one riding group of three families from Kewaunee that included nearly a dozen children under age 12.

“It’s very rewarding to see young kids getting out [biking] because I think it’s life changing,” he said. “I really do.”

That’s one reason Fitzgerald lamented the lag in Peninsula’s progress.

“Wisconsin, in so many ways, is 20 years behind” other Midwestern states, he said. “Minnesota, Michigan – they’re so far ahead with the trail systems.”

He hoped to help Peninsula catch up after he moved to Door County, but large projects such as trail building can take a long time to materialize.

“It was a joke with my friends: ‘Next year’s the year,’” Fitzgerald said with a laugh. “That kept going for about 12 years. It’s been a long, slow process. But right now, to have the support we have, has been absolutely amazing.”

A rider finds his line down one of the new rock features on the trails. Photo by Brett Kosmider.

A new mountain bike trail system was largely unrealistic unless the DNR included the project in its regional master plan, a periodic guide for management and use of state properties. That finally happened in 2018 after the state sent a representative to collect data and evaluate the park’s needs.

Mountain bike trails stood out. Thus Fitzgerald’s dream could finally commence.

“There has been no one that has worked harder and longer, going back years, [than] Brian,” said Bill Pennoyer, a fellow Friends of Peninsula board member. “His knowledge of mountain bike trails was crucial to securing the top mountain bike trail firms, advising on the trail details and taking advantage of the park’s natural amenities, not to mention the ability to secure major donations.”

With the 8-mile Phase One complete, the Friends group then raised $500,000 by the end of May for an 11-mile Phase Two, with their final goal at $740,000.

“Support from the community, that’s what’s getting this done,” Fitzgerald said.

The new trails span only 18-40 inches in width so they have minimal impact on the landscape, while the old paths were 6-10 feet.

“They’re not cutting down any mature trees,” Fitzgerald said. “They’re picking natural lines with rocks.

“It’s more subtle than people think,” he said. “If we were to not maintain the trails or blow leaves off trails you wouldn’t see where they are. It’s impressive.”

Phase Three of the project will include a fire pit, shelter and bathrooms at the lot 5 trailhead, while Phase Two was set to begin in August and end by Thanksgiving after the recent completion of the Phase One trail system.

“It’s wearing in quite nice,” Fitzgerald said after he biked during Memorial Day weekend. “There’s been a lot of use.”

“The word is already out,” he said. “In my 33 years living here I’ve never seen so many people out with a mountain bike. So it was exciting to see. I absolutely love Peninsula State Park.”

One of the prerequisites of the trailbuilding assignment was to carve a lean path. Rock Solid does the work with a combination of nimble machines made specifically for small spaces and traditional hand-tools to make trails that blend into the woods. Photos by Brett Kosmider.

The

Door County YMCA where families and individuals of all ages learn and grow together!

The Door County YMCA where families and individuals of all ages learn and grow together!

At the Y, we know we aren’t simply in the community, a part of it, and when we strengthen others we strengthen ourselves.

At the Y, we know we aren’t simply in the community, but a part of it, and when we strengthen others we strengthen ourselves.

This is Y.

At the YMCA...

• Parents find a safe, nurturing environment for their children to stay active, be engaged, and learn positive values.

• Children and teens play and develop self-confidence while feeling accepted and supported.

• Adults connect with friends, pursue interests, and learn how to live healthier.

• All people are supported on their health and wellness journey.

• People from all backgrounds and walks of life come together to volunteer and help strengthen their community.

The Door County Y - a non-profit organization that strengthens the foundations of our community through youth development, healthy living, and social responsibility.

Thank you to all our generous donors and volunteers who help us move our mission forward!

This is Y.

Dirty Work

Eric Hyde does it all to pave new paths for parks

by JEFF MALMGREN

Alittle more than a year after he became superintendent of northern Door County’s three state parks in November 2020, Eric Hyde stood in the middle of a Peninsula State Park road using a leaf blower to expel dirt and asphalt debris from a pothole that needed filling.

Managing the park, it turns out, isn’t always as glamorous as Hyde’s role of overseeing the final stages of construction for the new Eagle Tower, a majestic $3.5 million project completed in 2021.

Some roads leading to that tower were decrepit. So Hyde, a 39-year-old Grafton native, helped repair potholes and clean restrooms when he had a staff shortage early in his tenure as superintendent.

“First and foremost, [he has a] commitment to getting things done,” said Bill Pennoyer, who collaborates with Hyde as a board member for Friends of Peninsula State Park. The nonprofit helps fund many of the park’s projects, including $750,000 for the new tower.

When Hyde took over as superintendent, Eagle Tower construction had already nearly finished, but he has since amassed his own ambitious list of projects for Peninsula, Newport and Rock Island state parks.

That’s “because I’m an active outdoor enthusiast,” said Hyde, who received the 2023 Wisconsin State Parks Trailblazer Award and Friends of Wisconsin State Parks Hero Award for Outstanding DNR (Department of Natural Resources) Land Manager. “I care about what people want to see and I want to make sure parks stay relevant in the future.

“Funding can be volatile,” he said, “and if we don’t have people using the

parks, we’re not going to have further generations that vote for [funding.]”

His list included a people-pleasing $3 million project to repave nearly six miles of long-neglected Shore and Bluff roads in Peninsula in 2023.

“The roads were horrible,” Hyde said after he and his staff patched potholes like a whack-a-mole game for more than a year. “I heard a lot of that when I got up here.”

Future plans include repaving many parking lots and campground access roads throughout the park. Peninsula has also done necessary restroom renovations and begun to overhaul its waste treatment system and miles of sewers.

Restroom and road traffic have both risen recently, with Peninsula hosting more than 1.2 million visitors each year since 2020, including 1.35 million in 2024. That’s more than a 30% increase from the approximate 937,000 visitors

Eric Hyde has helped guide a wide range of improvements at Peninsula State Park. Photo by Remy Carmichael.

Angela Lensch Gallery

in 1996, which Hyde credits, in part, to Eagle Tower and its new 850-foot ramp.

“There’s not many like it in the world,” the superintendent said. “It was definitely a cool project to join.”

Other recently completed projects in Peninsula – Wisconsin’s second-most visited state park, behind only Devil’s Lake – include a new playground area at Nicolet Bay Beach and a remodeled White Cedar Nature Center, which now features an outdoor amphitheater. He has also helped push through a 16-mile mountain bike trail project, working

with the Friends group and Rock Solid trail builders.

“The community has been requesting that for decades now,” Hyde said.

Meanwhile, on Rock Island, Hyde plans to replace the dock after doing restoration work on Thordarson Boathouse and adding an educational seating area and a ramp (Hyde has made increased accessibility a priority throughout his parks). At Newport, he’s excited to build a 100-seat outdoor amphitheater, an observation deck overlooking the lake and an accessible boardwalk.

He also has plans for multi-modal trails in Peninsula that will run along state Highway 42 from Fish Creek to Ephraim, and he hopes to better manage invasive species across the vast 3,800 acres of the park.

Helping Hands

When Hyde moved to Door County, he was surprised to learn that many locals avoid Peninsula State Park during the summer tourist season.

“You go to Newport to get away from the crowds,” he said.

Thordarson Boathouse at remote Rock Island State Park received a much-needed facelift last year. Photo by Myles Dannhausen Jr.

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Now a seasoned expert, Hyde backpacks in Newport once or twice each year with his wife, Natalie, and his dog.

“You can hike along the beach for more than a mile without [encountering] private property, which is pretty rare,” he said.

Hyde quickly realized the appeal of Rock Island, too.

“A super unique experience,” he said. “The variety between the three parks is awesome.”

As he learned about the parks, Hyde learned to appreciate the unusual fundraising resources available in the county, largely thanks to organizations such as Friends of Peninsula State Park, Friends of Rock Island State Park and Newport Wilderness Society.

“It’s not like that around the state where we have passionate people [financially] capable of making an impact,” he said. “We’re fortunate to have the means to fundraise.”

Those groups also help Hyde with project planning and grant applications, Pennoyer of Friends of Peninsula said.

“Eric has been tremendous in identifying needs, working closely with the Friends group and coordinating with the DNR to make the projects become a reality,” said Pennoyer, a retired architect who lives in Fish Creek.

While the county’s parks receive state funds for projects – including a recent $20 million investment for Peninsula over four years – Wisconsin is the only state in the country that has selffunded operating budgets for its state parks. That includes paying for staff, equipment and supplies.

Peninsula faced a staffing shortage in 2022 as it offered seasonal employees only $14-15 per hour. Erika

“We just weren’t competing with other employers,” Hyde said. “And there’s a lot of work to do and not enough hands.”

He ended up helping fill those potholes and clean those restrooms himself, feats that ideally require six employees cleaning for 3-4 hours every morning.

Hyde solved that staffing problem by increasing pay to $18-20. He now has eight full-time employees at Peninsula and two at Newport, with 20-22 seasonal employees expected from May to October.

Even with a full staff, near the start of each summer, Hyde tries to go out with each group of restroom cleaners.

“I’m not going to ask the seasonal staff to do something I’m not going to do,” he said.

GILLS ROCK POTTERY

our 46th season.

Campaign Encore!

Door Community Auditorium’s ENCORE! Campaign supports the creation of a new multi-purpose venue, education center, and gathering hall. With the working name of “The Annex,” the second facility will expand our offerings, deliver greater value to our audiences, and feature:

• Indoor and outdoor performance and gathering spaces – perfect for unique community events, salon-style or cabaret concerts, chamber music, jazz, lectures, or films, showcasing student, community, regional, and national talent

• The pairing of cultural events with food and beverage including occasional beer and wine service (the new venue is off campus and owned by DCA, not Gibraltar Schools)

• Music practice rooms for instrumental instruction not offered in the school

• A full catering kitchen for improved artist hospitality and catered special events

• Offices and collaboration space for DCA staff and other nonprofit organizations

• Expanded restroom and parking capacity, usable for DCA Mainstage events

• Solidification and preservation of this Fish Creek corner as an arts and education hub

When

Fishing

Is the Business Family

by JOHN MIELKE

Charlie Henriksen, John Koessl, Chip Dickelman and Will Henriksen bring in fish on Lake Michigan.

For more than a century and a half, commercial fishing has provided a livelihood for Wisconsin families. But working on the water and ice in all types of weather, lifting heavy nets, preparing hundreds of pounds of fish for market, and navigating an uncertain natural resource is not for everyone.

The Henriksens, Hickeys, Voights and Weborgs are among those still at it today in Door County.

Charlie’s Smokehouse

Most mornings, the alarm clock gets Chris Voight out of bed at 3:30 am – just like it did for his grandfather, Ray, and his dad, Charlie. That means it’s time to rekindle the maple fires and smoke the fish.

Maple wood – about 15 cords from Door County each year – plus fresh fish and a family brine mixture are what keep customers coming back to Charlie’s Smokehouse in Gills Rock for tasty salmon, trout and whitefish.

“They’re such wonderful customers,” Charlie Voight said. “It’s like family. It’s been the same since when my dad had it.”

In the summer of 1932, Ray Voight started smoking fish in a small shack on the dock. The original smokehouse is still there, but today it’s a Scandinavian gift shop; to handle the increased demand, three new smokehouses have taken its place.

Other parts of the production process have changed too – the wooden paddle that once stirred the brine is now a metal one, and the smoked fish that were once available only in summer are now available year-round.

But the heart of the operation remains, with more than 90 years of Voight family experience keeping the brine mixture and maple smoke just right.

Charlie was in grade school when he first started helping his dad, who also owned businesses in Skokie, Illinois and Sarasota, Florida. After graduating high school in 1958, Charlie joined the Navy, then earned degrees from Florida State University and what is now the

University of Wisconsin-Oshkosh. But the summers always brought him back to Door County.

When Ray passed away in 1974, Charlie and his wife, Bonnie, took over. That wasn’t the plan originally.

“During college, I had some aspirations of going into the Foreign Service or something like that,” said Charlie, who majored in political science and history.

“Back then, you had to have two languages and I couldn’t even get Spanish down. So, that pretty much took care of that. It didn’t make any sense to go out and do anything else, because what better place to live than here? And Dad owned an awful lot. You don’t want to throw that away.”

As Charlie told the story, he looked at his son, Chris, and asked: “Sound familiar?”

Like Charlie, Chris and his brother, Eric, started helping their father when they were kids. Even though it meant getting up early for the first part of the smoking process, it was a terrific way to spend time with their dad. As the boys became more involved with church and school activities, winters in Florida became winters in Door County, and smoking fish turned into a 12-month operation.

he is “still being a kid.” Garrett, the middle child, is pursuing an electrical engineering degree, much like his great-uncle, Jim. And Nick, the oldest, is ready to keep the maple fires burning.

The fourth generation of Voights will no doubt be serving fourth-generation customers as fans of Charlie’s Smokehouse return year after year.

Ultimately, Eric chose a different career path. Chris stayed in the family business, but not before earning a business degree from UW-Oshkosh.

“Dad said, ‘You should have something to fall back on,’” Chris said. “I always planned to come back here.”

As for the future of Charlie’s Smokehouse, Chris and his wife, Jill, have three sons. Robert, the youngest, is 12. He helps out, but Chris says

“I think it’s the freshness [of the fish], because we’re smoking every day,” Charlie said when asked what makes customers return. “And it’s the way we do it. You hear so often, ‘You do it the old-time way.’ We do.”

Weborg Fisheries

A few feet down the shoreline from Charlie’s Smokehouse is Weborg Dock. The Weborg family tradition of fishing the waters of Green Bay and Lake Michigan dates back five generations to the mid-1800s.

Charlie Voight (center) with his grandson Nick (left) and son Chris (right).

Mark Weborg is part of the fourth generation, and he always thought he would end up in the family business. But when he graduated high school, Mark took a job at Sears in Green Bay.

“After working there a couple months, I already knew this was not for me,” he said. “I just couldn’t take being inside.”

Mark quickly returned to family fishing. But because his dad, Marvin, and his partner were already working the Weborg boat, Mark and brother Jeff traveled south to the Windy City, where they leased a boat and fished mostly for perch and chubs.

“We fished out of Chicago for five months, which was – hmmm – quite an experience,” Mark said. “You never know what you’re going to find floating in the river on the way out in the morning.”

The first winter back in Door County, Mark and Jeff “borrowed” their dad

and his partner’s boat to retrieve an ice-fishing rig when the ice went out unexpectedly early.

“We got stuck in the ice and the boat went high and dry,” Mark said. “I walked to shore sliding around, and my brother stayed in the boat. We were lucky.”

Turns out his dad’s partner was not happy the boys had taken the boat without asking. He wanted out of the fishing partnership and from then on it was Marvin, Jeff and Mark.

Marvin died in 1993, the same year that Mark’s son-in-law, Jim Laughlin, joined the business along with James Rice.

The Weborg family lost Jeff in 2014. Today his son, Eric, is also part of the team.

Mark says the best part of the job is the fishing.

“Most people work all year to get a week’s vacation to go fishing,” Mark said. “We get to work all year fishing every day. It’s a great living. It’s just fun.”

Baileys Harbor Fish Company

Like the Weborgs, the Hickey family can trace its fishing roots back to the 1800s. First it was Martin Hickey Sr., followed by his sons, William and Martin Jr., in the early 1900s. Then William’s sons, Dennis and Jeffrey, got involved in the 1960s.

Today, Dennis’ daughter Carin Stuth and her husband, Todd, carry on the Baileys Harbor Fish Company tradition.

“We were involved at an early age, much like a farm family,” Carin said. “You have to have the family help in order to get the job done.”

Opposite | 1 Mark Weborg takes a break on his boat while fishing in 1978. Photo by Jim Legault. | 2 Whitefish smoking at Charlie’s Smokehouse. Photo by Brett Kosmider. | 3 Kristie, Charlie and Will Henriksen. Photo by Remy Carmichael. | 4 Henriksen’s whitefish spread. Photo by Remy Carmichael. | 5 Charlie’s Smokehouse. Photo by Remy Carmichael. | 6 Henriksen’s storefront. Photo by Remy Carmichael. | 7 Baileys Harbor Fish Company. Photo by Remy Carmichael.

Dennis Hickey pulls in nets on Lake Michigan in 1978. Photo by Jim Legault. Right Todd and Carin Stuth (Dennis’s daughter) have continued to grow the family business. Photo by Remy Carmichael.

After high school, Carin headed to the UW-Madison.

“If you asked my graduating class at Gibraltar High School, they’d say, ‘She’d never be back here,’” Carin said.

But things change. Carin met Todd one summer while he was working for her dad. After they graduated from college, the couple helped out in the family business, but each had their own career – Todd’s in construction and Carin’s in banking. Getting involved full-time at the Fish Company was not something Carin really expected.

But when raising a family, having a fulltime career and helping out evenings and weekends became a little too much, she chose the family business, where she enjoys working with her loved ones and connecting with the community.

“We do a lot of educating every day about what we do,” Carin said. “We love to tell our story.”

Todd came on board full time in 2002, when the Baileys Harbor Fish Company received its first contract to provide gear and crew for fishery assessment in the western U.S.

Protecting fishery resources is a family priority. In the mid-1980s, Wisconsin Governor Tony Earl appointed Dennis as an adviser to the Great Lakes Fishery Commission, a position he still holds today. Todd is also on the board.

Dennis is confident the Baileys Harbor Fish Company is in good hands for years to come. Carin and Todd have three sons: Finn, Trygg and Gunnar.

“They’ll be good fishermen, I’m sure of that,” Dennis said of the next generation.

Henriksen Fisheries

Henriksen Fisheries has been catching fish for more than 40 years, but the fishing story actually begins in the resort business.

Charlie Henriksen’s parents purchased the Hotel Disgardin in 1972. Charlie helped around the property and later managed the resort.

“I just loved it here,” he said.

To fill in some winter downtime, he began ice-fishing with a friend.

“We were setting nets under the ice,” Charlie said. “It was a big deal up here for a long time.”

A year and a half after his father’s death in 1974, Charlie bought the resort from his mom and even opened a restaurant. Through it all, he continued to fish.

Fresh smoked fish at Baileys Harbor Fish Company.

Photo by Remy Carmichael. Carin and Todd Stuth process fish. Photo by Remy Carmichael.

Dennis Hickey (left) processing fish in 1978. Photo by Jim Legault.

“I like to go for a boat ride in the morning,” Charlie said.

So does another Henriksen, Charlie’s son, Will – even back when he was strapped in a car seat. Much later, Will gave college a try, but returned to Door County after his first semester.

“When I was in high school, my dad actually started downsizing the business, not knowing if I was that interested,” Will said.

But next thing you know, father and son were talking about building another boat. Charlie found a 45-foot ChrisCraft Roamer that, with some work, could be converted to a trap-net boat. Charlie knew Will was serious when he offered to ride along to Maryland to see the boat, even though it meant missing a Green Bay Packers home playoff game.

The converted Roamer is still catching fish today. In 2021, the family expanded their business, opening Henriksen’s Fish House just south of Ellison Bay to provide retail customers with a variety of fresh and smoked fish products.

Charlie gives back to the industry, serving as president of the Great Lakes Commercial Fishing Association and chair of the Lake Michigan Commercial Fishing Board.

As with the other families, fishing keeps the Henriksens connected to the Door County community.

“A lot of the satisfaction is supplying the local businesses with a fresh, local product,” Will said. “What I do helps support my friends and community members.”

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At Home

in the Harbor

The Bennetts make Harbor Fish Market their own

by TOM GROENFELDT

Many Door County visitors dream of moving to the peninsula and opening a storefront or restaurant, but not everyone who takes the plunge understands the dramatic seasonal swings of the county’s business climate.

Scott and Sarah Bennett did.

The two came to Harbor Fish Market and Grille after 15 years each in corporate life in the Sheboygan area, working jobs seemingly designed to prepare them for running a restaurant.

Sarah started her career at Kohler in business and accounting, then switched to The Vollrath Company – a manufacturer of cooking supplies and equipment – as its marketing director.

An enthusiastic cook, she also knows the business side of food.

“I worked for Colorado Food Service, so I have a lot of the back-of-house food service, supply and manufacturing knowledge,” Sarah said.

Scott worked with high-end specialty foods at Kohler’s Woodlake Market,

then as a sales manager at Milwaukee’s Allstate Liquors for northeastern Wisconsin for 10 years – so he was quite familiar with the ebbs and flows of the peninsula’s hospitality business. Harbor Fish Market was one of Scott’s accounts.

He and Sarah were spending so much time in Door County that they bought a cottage in Baileys Harbor.

“We didn’t have a super romantic idea of what it [living in Door County] was going to be like,” she said. “Yes, there have been some surprises, more building-related than people-related. But overall, I feel like I am doing what I was meant to be doing. This is our first restaurant, but my passion hobby has been food.”

The restaurant is best known for its lobster boils, which feature a 1.5- to 2-pound Maine lobster, a cup of lobster bisque and mussels. Scott said the restaurant can ride out fluctuations in lobster prices because it buys so much that it gets good treatment from its supplier.

“We can plan ahead with the 500-gallon lobster tank [in the back of the restaurant], and we can sit on them for a little bit longer without fluctuating our pricing,” he said. Sticking with the same suppliers means consistent quality.

Scott Bennett mans the pot during a lobster boil at Harbor Fish Market and Grille. Photo by Brett Kosmider.

Diners soak in the view of Lake Michigan for breakfast. Photo by Katie Hohmann.

“For instance, we keep our Chilean sea bass with one vendor,” Scott said. “We don’t want to get into a situation where we try to source from different vendors because their quality control is different. It’s not going to be the same experience for our customers. It’s going to be different for the kitchen to handle. We want to take all of those variables away so we know exactly, every time, this is how it’s going to look, this is how it’s going to taste, this is how it’s prepared.”

That last element falls on Executive Chef Curtis Massad, who has worked at Harbor Fish Market for 6 years, and Kitchen Manager Dan Karpinski, who has put in 17 years on the job.

“Those two guys run the kitchen,” said Sarah. “They do a great job and they have a wealth of experience cooking.”

Joining the restaurant world is a lifestyle choice, something the Bennetts and their two children clearly know well. When they bought the restaurant, they also moved their family into the apartment upstairs.

“We were excited about this restaurant as a year-round opportunity,” Sarah said. “While previously, it had been a seasonal restaurant, we’re very dedicated to the community, and we have kids at Gibraltar, so we are invested in being here year-round.”

In their day-to-day routine, Sarah focuses on the back end of the business, while Scott looks after customer experience and bar management.

“We don’t really cross over each other’s realms too much,” she said. “So it’s really a great marriage of skill.”

The Bennets have held onto much of what Harbor Fish Market has long been known for, but Sarah is keen to change some impressions.

“I feel people always think of us as a higher price point to wine and dine for celebrating an anniversary or a birthday,” she said. “Most definitely you can do that here, but we also have a lot of great things for people who are just looking to go out for a drink with friends.”

That includes small plates and drink specials at the front bar and lounge, and pop-up menus featuring flavors from different cuisines. They’ve also noticed a growing interest in nonalcoholic drinks, from NA beer to alcohol-free wines and cocktails.

For Scott and Sarah Bennett (back row), leaving corporate careers for the restaurant life meant moving upstairs of the restaurant with their daughters Jade (left) and Grace, and happily immersing themselves in the local community. Photo by Brett Kosmider.

“Scott and I both live a nonalcohol lifestyle,” Sarah said. “I really enjoy that, and we want to share that with a lot of other people so they can still feel a part of their social gathering.”

Now, settling into their third season, the Bennetts are immersing themselves in the school their kids attend and the Baileys Harbor business community that has evolved so much in the last decade.

Long known as the quiet side, Baileys Harbor now makes its fair share of noise – and food. Eateries in the town include recent additions like the brewery Sway, the coffee shop Roost + Banter, Inland Pizzeria, the evolving Augusta Club and the Chives food truck court. Then there’s old staples like Cornerstone Pub and the Blue Ox, both of which have added more outdoor seating.

“Baileys Harbor has a lot of beautiful water and natural parks, and it is an easy, walkable town,” Scott said. “You can spend the day here with your family and you don’t have to leave the town to hit the beach, take a hike in the woods and grab food at many different types of restaurants.”

And the Bennetts find themselves in the center of it all.

Amazing Amazing

by CHARLOTTE LUKES

photos by ROY LUKES

One of the most poisonous species of wild mushrooms is in the Amanita genus. It is quite common in our area during wet summers and autumns. This white mushroom, with a smooth cap, white gills and stalk, is similar to some edible species.

Destroying angel is the common name; Amanita bisporigera (ah-ma-NEE-ta by-spor-eh-JER-a) is the scientific title. Years ago, it was thought to be Amanita virosa or A. verna, but DNA studies showed those two species are only found in Europe.

The Amanita genus is known to include some good edibles but is notorious for harboring the deadliest species. The destroying angel in eastern North America, and A. ocreata in the West have smooth white caps when fresh. The western variety may develop a brownish cap center with age.

The other deadly Western species is Amanita phalloides. It has caused numerous deaths in people who immigrated to the western US from Laos and Vietnam and picked the

deadly Amanita because it looked like those that they ate in their home countries. These Amanita species cause 90% of mushroom-related deaths.

In my 52 years of studying Door County fungi, I have found 12 species of Amanitas. I keep records of the dates and places where they were seen. Each species has descriptions, including size of cap and stalk, colors and color changes, surface textures, types of partial veils and base of stalks.

The Amanita genus of gilled, stalked fungi has often been called the aristocrats of mushrooms. Most are quite stately and some are very colorful and fun to discover and photograph.

They are distinct due to the membrane called a universal veil. It surrounds the emerging mushroom and can leave particles on the cap in some species. Most also have a partial veil, which breaks away from the margin of the cap underside as it opens and leaves a skirt-like ring hanging from the top of the stalk.

The aspects of this tissue and the shape of the base of the stalk are important

Frost’s Amanita has a distinct, deep yellow stalk and yellow universal patches left on top of the cap.

identifying features. The deadly white Amanita has a large, round bulb and sometimes a sheath of the veil encompassing it like a sac. It is delicate tissue and can remain in the soil if not carefully removed.

A few species of Amanitas do not have a partial veil under the cap. Those used to be in a different genus, Anamitopsis.

The DNA study done over the past 25 years has revealed that there are about 500 known Amanita species of a suspected 900 to 1,000 worldwide. Many are poisonous, some are edible and quite a few others have not been tested.

The destroying angel is found in mixed woods but more often in damp conifer forests. I have seen it from the third week of August to the middle of October in the Door County Land Trust’s Sturgeon Bay Ship Canal Nature Preserve, Logan Creek Preserve, Whitefish Dunes State Park, The Ridges Sanctuary, Toft Point, Mink River Preserve, Newport State Park and the southwest part of Washington Island.

Amanitas Amanitas

Of the several toxins in this deadly mushroom, the most lethal is amanitin. Other mushrooms that have typical gastrointestinal poisonings cause nausea, vomiting and diarrhea within one to three hours. But the effects of amanitin don’t appear until 6 to 12 hours later, and then it is already beginning to destroy the liver and kidneys. Many people don’t relate this illness with the mushroom due to the delay of symptoms.

This toxin is found in a few other species of Conocybe, Galerina and Lepiota. It is so important to be 100% sure of the identity of any mushroom you plan to eat.

I tell foragers to keep one raw mushroom wrapped in waxed paper in the refrigerator to take to the emergency room if they become ill. Then the doctors can try to identify the toxin in it.

Most of the other species with amanitin toxins are small and normally not collected. But young toddlers in the “grazing stage,” where they put

everything they find into their mouths, can die from ingesting these small raw mushrooms.

Some Amanita species in our area are quite colorful. The fly Amanita is deep orange to yellow on the cap with a white stalk. This is the one you may see in children’s coloring books with a deep red cap with white spots. That particular variety only grows in the Rocky Mountains and in Europe. Ours are never that deep red color.

I have found the fly Amanita in wet years from early July up to mid-October. It’s been seen in Potawatomi State Park and many other areas all the way north to Washington Island.

During the very wet autumn of 2016, we found the fly Amanita, Amanita muscaria, var. guessowii, growing in the Door County Land Trust Kangaroo Lake Preserve. The mature cap was 8 inches in diameter and it stood 10.25 inches tall – the biggest one I had ever seen.

Another beautiful species is Frost’s amanita. The spots of the universal

veil that cling to the bright orange cap are yellow, not white like on the fly Amanita. Its stalk and bulb are also a deep yellow.

One species I have not seen as often is the cleft-foot, Amanita brunnescens. The cap begins life with a dark brown color and eventually fades to tan.

Only a few scattered patches of the universal veil cling to the smooth cap. However, when carefully digging out the base of the stalk from the soil, you will see pie-piece wedges cut from its perimeter. That’s how it got the name cleft-foot.

When you are learning to identify mushrooms, it is vital to get the entire stalk out of the ground. The deadly Amanita has distinctive features that may be missed if you just cut the stalk at ground level.

That’s how poisonings happen. People think they are picking the edible meadow mushroom or a similar Agaricus species. Remember, if in doubt, throw it out!

The deadly white Amanita has a partial veil and a large basal bulb, which was hidden in the soil.

Photo

A Tower of

History

by JOHN MIELKE

The city’s West Waterfront has been transformed by the addition of the Jim Kress Maritime Lighthouse Tower, the west waterfront promenade (foreground) with access to the Tug John Purves, and the Door County Granary (not pictured) to create history hub between the city’s downtown bridges. Photo by Juergen Beck, Freedom Light Productions.

There is a place in Door County that’s hard to miss – after all, it’s 10 stories tall. It’s also full of maritime history, with incredible views of Sturgeon Bay and beyond. Whether you’re a visitor or a resident, the Jim Kress Maritime Lighthouse Tower at the Door County Maritime Museum in Sturgeon Bay needs to be on your gotta-do-it list.

Kevin Osgood, president and CEO of the Door County Maritime Museum, says that while a great deal of learning happens in the museum, the real excitement comes when he and his staff see visitors who are inspired to learn even more.

The Door County Maritime Museum was founded in 1969 near Gills Rock in northern

Door County in part because of the area’s shipwrecks. Years ago, it was not uncommon to see recreational divers and would-be treasure hunters packing the trunks of their cars with artifacts from more than 270 doomed vessels submerged in the treacherous waters off the peninsula.

“There was an obvious need to preserve Door County’s maritime history,” said Sam Perlman, deputy director and development manager at the Door County Maritime Museum. “That’s how the museum got started.”

Today, all shipwreck sites in Wisconsin waters are owned by the state, making it illegal to remove artifacts from or otherwise tamper with the sites.

Information on the geology and geography that makes our peninsula unique is found on the ninth floor. Photo by Remy Carmichael.

The role that maritime commerce played in the growth of the county – from shipbuilding to commercial fishing – is displayed on the sixth floor. Photo by Remy Carmichael.

Photo by Juergen Beck, Freedom Light Productions.

The Door County Maritime Museum expanded south to Sturgeon Bay in 1997, with plans to include a tower. It was eliminated from the original plans due to cost, but board members didn’t let the dream die. The Sturgeon Bay museum location is surrounded by city property, so the only way to grow was to go up.

“Our former board chairman, [the late] Bill Harder, really grabbed onto this concept of building this tower, creating this landmark destination for the West Waterfront and for the city of Sturgeon Bay,” Perlman said.

But the tower offers more than stunning views from its 10th-story observation deck; each floor includes interactive exhibits that tell the story of Door County. After a brief video presentation setting the stage for the experience, it’s time to take the elevator to the observation decks.

The top floor of the tower features an ode to the city’s working waterfront (top) and amazing views of the city and canal (below). Photos by Remy Carmichael.

Kids and adults can try their hands at the helm of a schooner. Photo by Remy Carmichael.

CULTURE

From the Top

Your tour starts with a brief ride to the enclosed observation deck, where interactive screens provide visitors with information about Sturgeon Bay’s working waterfront, its three bridges, the shipping canal and distant islands. A large compass rose is part of the observation-deck floor to help you get your bearings.

In good weather from late spring to early fall, visitors can climb a flight of stairs and experience the outdoor Baumgartner Observation Deck. The views are just as stunning, but with a breeze.

The maritime stories of Door County continue floor by floor, with in-depth information about the Our Rocky Peninsula (9), People of the Water (8), Navigation (7), Commerce (6), Shipbuilding (5), Recreational Boating (4), Life Underwater (3) and of course, Shipwrecks (2).

“One of the major themes of the tower experience, and really of the museum, is the global impact that Door County has had for generations,” Perlman said. “We like to say that all of Door County history ultimately is maritime history. Everyone who has ever come here has come here by or because of the water.”

Since the tower and exhibits opened, the museum has experienced a 50% increase in attendance.

“We want to see that grow,” Perlman said. “We still encounter plenty of people, plenty of local people who say, ‘Oh yeah, I haven’t been there yet.’ So, we really want people to recognize that it’s not just an observation tower, it is a vertical museum.”

Perlman said that visitors who are more “headline scanners” should plan on about an hour to complete the tower. To dive deeper, Perlman suggests at least a couple of hours.

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920.854.9352 wisconsinhistoricalmarkers.com GOOD TIMES GREAT LAKES

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Everyone has a story to tell...and whatever your skill level, our classes can help you express yourself in a poem or memoir, or retell your story as ﬁction.

Or enjoy the fall foliage on our Writer’s Walk — 59 acres of trails that are the quiet spirit of Write On, Door County.

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Washington Island Literary Festival

September 18-20 | Washington Island Register now to join ﬁve award-winning authors for three days of workshops, readings, and more. One-day options available.

Race to the Finish

November 10-14 with Toya Wolfe

This week-long intensive takes a deep dive into ﬁction writing with a step-by-step guide to draft your story fast.

The Art of Telling True Stories

November 10-14 with Paula Carter

Explore the fundamentals of personal narrative and memoir writing and discover how to make your story come to life.

Finding the Perfect Fit

by MYLES DANNHAUSEN JR

On Deck Clothing Company has been a staple in Door County for 38 years, but founder Mitch Larson isn’t one to get complacent. Six years ago, he gave his Sister Bay store a massive facelift, and in 2020, he was named Door County Economic Development Corporation Entrepreneur of the Year.

This year Larson shifted again with the opportunity to become one of the first retailers in Wisconsin to carry L.L. Bean, a line that has long been available only through its catalogs and websites.

“I’ve been trying to find something affordable, and of high quality, to fill a hole in our stores for about 10 years,” Larson said. That search took him on an exploration of the retail scene across the lake in Michigan, where he came upon a chance to do something much bigger at a store called The Outpost in Holland.

“They were carrying L.L. Bean,” Larson said. “They had been selected as a sort of trial wholesaler, and when I heard

L.L. Bean found Door County a seamless fit for its brand, which has been rooted in the outdoors since its founding in Maine in 1912. Submitted.

that, I jumped at the chance to start the process to do it at On Deck.”

L.L. Bean fits perfectly on the peninsula, Larson said. The company began as an outdoor brand in Freeport, Maine in 1912, and ties its products to

stores in areas with parks, trails and year-round outdoor opportunities –areas like Door County.

“L.L. Bean is all about being outside,” said Larson, who loves to hit the trails on his mountain bike when he’s not in the retail offices, and hits the slopes at his second home in Lake Tahoe. “That’s why people come to Door County. It is a perfect fit. This county works because people are here for the natural beauty.”

General manager Mert Larsen (no relation) has been at On Deck for 13 years, and said the addition of L.L. Bean opens doors.

“We’ve always wanted to make a larger footprint with young kids in addition to our other offerings, and now we can do that,” said Larsen, who Mitch Larson called “the backbone of the business.”

For decades, the peninsula struggled to attract young adult and family visitors, growing a reputation as a destination

“That’s why people come to Door County. It is a perfect fit. This county works because people are here for the natural beauty.”

for retirees. But Larson has seen that change rapidly in the last decade.

“There are more families here than ever, and this is an opportunity to appeal to them,” he said.

Once-quiet sidewalks are often filled with the bustle of bachelorette parties, teenage beach-goers, and moms and dads pushing babies in strollers. This all helps to broaden the base a retailer must appeal to.

“If you’re 18 or 94, you can shop here,” Mert Larsen said.

A Rooted Pairing

Larson’s family roots are just as deep in Door County. His grandparents, Wenzel and Mary Bunda, started Bunda’s

department store in the late 1800s in the same location he now owns in Sister Bay. But Larson’s first job was in the cherry industry, not retail, as he managed his father’s cherry processing plant in Egg Harbor.

By the time his father sold the plant to Seaquist’s Orchard, Larson had begun dabbling in a clothing store with an old friend, Jon Ostran, in Egg Harbor and Sister Bay.

“Jon took me to clothing shows, taught me the business,” Larson said. “We started in Top of the Hill Shops in Fish Creek and pretty soon, I was all in.”

Over time, he turned his sights to prime intersections, opening stores in downtown Fish Creek, Sister Bay and

Sturgeon Bay. Larson’s strong local ties come through in his dedication to historic renovations of those locations. Inside, Larson designs his stores with experience in mind.

“It should be entertaining to be in one of our stores,” he said. “We have unique props and antiques in all of them.”

Those include original Chris Craft wooden boats, motorcycles and historic images of the community. It’s all maintained by a dedicated staff that keeps the stores open nearly every day, all year.

“The growth and success of this business is the team I’ve had for so long,” he said. “You gotta keep changing and evolving, and that’s what we do.”

Mitch Larson takes great pride in the appearance of his stores. Left In 2019 he renovated his Sister Bay location to mimic the look of Sister Bay’s earliest storefronts. Submitted. Middle His grandfather’s department store, Bunda’s, stood in the same location. Submitted. Right Larson inside his Fish Creek store. Photo by Len Villano.

A Pearl of the Peninsula

by SALLY COLLINS

photos by BRETT KOSMIDER

Pearl Wine Cottage might feel like a secret – tucked in a nook of Ephraim’s Church Street – if not for the steady stream of locals and in-the-know visitors who return season after season. Beneath the patio’s white and navy umbrellas and inside the airy cottage, guests linger over a glass of wine –families and friends, a couple celebrating an anniversary, a woman reading, or the mother and daughter who keep a menu on hand and return throughout the season until they’ve tried each glass carefully selected by owner Monique McClean.

“I always loved wine. It’s convivial, it’s celebratory. It’s a thing that brings people together,” said McClean, who opened Pearl with her husband, Lars Topelmann, in 2019. She wanted to create a space to share her love and knowledge of European wines – “a space I would want to go to,” she said.

Monique McClean and Lars Topelmann enjoy a drink at Pearl.

A Love of Wine

This love of wine began in Key West, Florida, after McClean earned her undergrad degree from Florida State University.

“One of my roommates had studied abroad in Florence. She loved Italian wine and we’d go to Fausto’s and buy really bad Carlo Rossi jug wine,” she said, laughing. Another roommate introduced her to a wine representative for a German company. “He did a tasting for us and I was like, ‘Wow. This is really interesting!’”

The fascination with wine remained as McClean moved to the Midwest and pursued a graduate degree at The Art Institute of Chicago. While attending an art exhibit, she met Topelmann, an Ephraim native, living in the city as a commercial photographer. The first summer they dated, he brought her to Ephraim.

“I thought, ‘You grew up here?’ It looks like a little fairy village.’” remembered McClean.

Life carried them to Portland, Oregon, where McClean worked as an art therapist and Topelmann continued commercial photography (and windsurfing – just like he did growing up in Door County). They had two boys – Karsten and Finn. While the photography business grew, McClean handled the studio’s operations and administrative tasks, exploring her interest in wine. She took classes through Wine & Spirit Education Trust “just for fun,” she said, passing Levels 2 and 3, which included multiple choice questions, an essay, and taste evaluation.

Eventually, she turned her love of wine into a career, starting as a wine steward for the European market purveyor Pastaworks, which expanded to Providore Fine Foods.

“I really learned about wine then,” McClean said. Not only was she meeting the many wine makers of the Willamette Valley, but international wine makers and representatives coming through on their way to Seattle or San Francisco.

At Pearl Wine Cottage, a carefully curated wine selection is paired with the relaxing ambiance of a French sidewalk cafe.

McClean’s education and appreciation representatives of small, family-owned Italian wineries, hosted her and other wine professionals on a seven-day trip throughout Italy. She met winemakers, heard their stories, explored their

making wine for hundreds of years,

that. And we didn’t want to do fine dining. I just wanted it to be casual.”

They decided to offer wine, of course, as well as cheese spreads, bar nuts, simple sandwiches, macarons, a few beers and non-alcoholic beverages like lavender lemonade. They tossed business names around “for the longest time,” McClean said.

The wine list offers options ranging from $10 to $24 by the glass, with a reserve list for those celebrating something special. Selections are adjusted mid-season to keep things fresh, but some favorites have earned permanent status – like the Adami Prosecco, which McClean first tasted on her trip to Italy, and the Grenelle Rosé, which caused “almost a revolt,” she said, laughing, when she tried to swap it out.

In 2016, Topelmann’s mother, Ellen, a well-known local artist and gallery owner along with her husband, Karsten, needed care. He returned to the county for six weeks and brought up with McClean the idea of moving home, suggesting that they turn one of his father’s cottages into a wine shop.

But Ephraim, once a dry community, had only recently begun allowing onpremises alcohol sales, and regulations were still in flux. When a wine shop proved unfeasible, they pivoted to the idea of a small restaurant and began

100-year-old building that once served as the village’s butcher shop. After months of work, with some help from local professionals like Taylor Miller and Anschutz Plumbing, the building was

At first, “we didn’t know what we were doing,” admitted McClean. “I had worked in restaurants as a kid, but I’m not a chef. I didn’t want to get into all

“We came up with all sorts of ideas. And then it just dawned on me that Lars’s mother used to say Ephraim was the pearl of the peninsula. So we thought, oh – Pearl. It’s nice to have Ellen kind of be a part of this too.”

They opened in August 2019 with a few tables inside and a couple outside, but the pandemic forced them to add more outdoor seating, which soon became a defining feature of the space’s relaxed, European charm.

Thoughtful Sips

European wines are McClean’s specialty.

“Wisconsin is really lucky. We have some really good distributors,” she said. They offer her what she wants to pass on to her customers: selections from small, sustainable, organic and biodynamic producers.

“I love it when they’re family-owned, even better when they’re womenowned,” she said.

“I taste everything,” McClean said, often collaborating with other local experts like Kendall Johnson at Waterfront Restaurant in Sister Bay. “It’s really fun because other people are into different things or have different palates.”

She partakes in tastings with her dedicated staff (which includes a family member or two) as well. She credits them for Pearl’s success and reputation.

“I’m so lucky, so grateful,” she said.

And the camaraderie doesn’t stop there.

“All the business owners up here really support each other,” McClean said, mentioning nearby establishments like Chef’s Hat and the former Trixie’s (soon to be La Sirena).

She and Lars have created, with the help of others, more than a gathering space – a quaint, character-filled cottage where guests are welcomed to relax and make memories.

“Oftentimes when we leave at night, we say, ‘Goodnight, little Pearl,’” McClean said. “It just feels like she’s an entity in some ways.”

Falling for I

t’s an idyllic late fall Saturday in the Door – colors are in full flame on the trees, the air is crisp and college football is on the schedule and…wait, what are all these people running from?

Don’t worry, it’s just a couple of thousand participants in the Fall 50, and though many are in costume there’s nothing to be afraid of. On Oct. 25 more than 2,000 runners will gather near the tip of the peninsula in Gills Rock to run one of the country’s most beautiful road courses from Gills Rock to Sturgeon Bay. About 100 of them will do the whole run solo, the rest will run in teams of 2-5 runners, leapfrogging each other down the peninsula in cars as runners complete their legs in the long march.

If runners lack motivation to keep going through hours of pounding the pavement, the scenery does some heavy lifting, with the course winding through canopies of orange and red on Garrett Bay Road, Peninsula State Park and Cottage Row (among many other stretches) with the bustle of Sister Bay, Ephraim, Fish Creek and Egg Harbor to bring added energy. Then at the finish line at Sturgeon Bay’s Sunset Park, a massive post-race party complete with DJ, dancing, costume contest, unlimited pizza and beer awaits.

But to join the fun on a team, you have to be quick – the Fall 50 relay has sold out in mere minutes some years. Learn more at fall50.com.

Fall 50

2006 after taking a drive from the tip of the peninsula, when he realized it was almost exactly 50 miles from Gills Rock to Sturgeon Bay. He gets in on the costume party fun himself as Willy Wonka in 2024.

Sean Ryan launched the

Photo by Brett Kosmider.

Solo runners start in the darkness of early morning in 2024. Photo by Brett Kosmider.

Team costumes are a hallmark of the Fall 50, and an amusing site for motorists passing the race. Photo by Brett Kosmider.

The Fall 50 has twice hosted the United States 50-mile Road Race Championship. Photo by Brett Kosmider.

Sept. 20

Door County Brewing Co. Hey Hey 5K, Baileys Harbor 5K fun run in Baileys Harbor that starts and ends at the Door County Brewing Co. taproom. Get great swag including a free beer and an awesome shirt! heyhey5K.com

Oct. 11

Potawatomi State Park Run Wild, Sturgeon Bay Quarter marathon, 5K run/walk, and 1/3mile Smokey Bear Run. www.runwild.org/run-wild

Oct. 25

Fall 50, Gills Rock to Sturgeon Bay 50-mile solo and relay run from the tip of the peninsula at Gills Rock to the base at Sawyer Park in Sturgeon Bay. Includes prizes for best team name and costume, and a huge post-race party with pizza and beer. fall50.com

Nov. 8

Pen Park Trails Fest, Fish Creek Third edition of a new running experience featuring a 14K and 30K course in Peninsula State Park. penparktrailsfest.com

Nov. 29

One Barrel 2.62 Run, Egg Harbor

A 2.62-mile run through Egg Harbor’s back roads. All runners get a One Barrel Run knit hat and a beer at the finish line! onebarrelrun.com

Dec. 7

Northern Door YMCA Ugly Sweater Run, Fish Creek A 5K fun run/ walk.

May 2, 2026

Door County Half Marathon and Nicolet Bay 5K

Peninsula State Park, Fish Creek

13.1 mile run, 5K

Hailed as one of the best runs in the Midwest, runners enjoy a closed USATFcertified road course that takes you

Door County!

There are few ways better to get to know some of the county’s most beautiful roads and trails than by running them in one of the county’s many runs, walks and relays. The following runs will introduce you to new roads and scenery with hundreds of your fellow running friends from Algoma to Washington Island. Lace them up and run Door County this fall!

along the shore, through the woods, and atop the bluffs of Peninsula State Park. Finish with music, beer and friends at Nicolet Bay. doorcountyhalfmarathon.com.

May 9, 2026

Blossom Run, Egg Harbor 2-mile and 5-mile courses, plus a 1-mile option for kids 12 and under. doorcountyymca.org/events/blossomrun-2

May 23, 2026

Maifest Lake to Lake Race, Jacksonport 10K run and 2 mile fun run. runsignup.com/Race/WI/Jacksonport/ JacksonportMaifest

June 6, 2026

Door CANcer Run/Walk, Sevastopol First 2-mile and 4-mile run. doorcancer.com/runwalk/

June 20, 2026

Crossroads Trail Run Sturgeon Bay 10K, 5K, and 2K trail run through the woods, meadows, and orchards in and around Crossroads at Big Creek. crossroadsrun.com

Hey Hey 5k Run. Photo by Rachel Lukas.

Pen Park Trails Fest. Photo by Brett Kosmider.

by KEVIN O’DONNELL

Iscouted Wequiock Falls (pronounced WIK-wee-ock) for a photo opportunity during every season – from summer’s gaudy overgrowth to the dry creek bed stretches of autumn, from winter’s desolate stand of frozen columns to the onset of spring when the snowmelt sheds itself in effusive, chocolatey volume. I concluded that I would attempt a “glamor shot” of this enchanting ravine’s essence in the moonlit, pre-dawn hours of late spring.

Mid-May is when the rivulets of water finally run clear – when bright green buds emerge on the tips of tree branches, adding color to the still-visible dusky canyon walls free of summer’s chaotic undergrowth, velvety moss and curly lichen. And most importantly, beneath the blush of the Flower Moon dangling in the western sky, its pale cast bouncing off the east wall, infusing the flume with drifting shadows and a subtle Gaussian blur.

My middle-of-the night excursion lasted four glorious hours. Cradled in the solitude, the warm embrace of this ancient chasm transported me back in time. I felt cleansed by the moonlight, refreshed by the petrichor of the awakening earth and invigorated by the negatively charged ionic air.

Capturing a panoramic composition of Wequiock Falls only came to me in the stillness and silence of that night. It was a fantasy vision, one that may have existed before the arrival of the first indigenous tribes, before the first French explorers, before the first Belgian settlers, and long, long before it was marred by the callus hand of man; before the pouring of the now graffiti-covered concrete bridge that straddles

overhead; before the addition of the busy 4-lane divided highway that runs within 100 feet of it; before countless visitors trampled its carpets of bracken, carved their initials into its trees and discarded their trash along its banks; and before the cacophony of noise all these things bring with them; before, before, before...

For the last 11,000 years, Wequiock Creek has been persistently cutting a gorge into these red banks at the southwestern edge of the peninsula, exposing the most ancient bedrock of the Niagara Escarpment, Scales Shale, in the process. At 650 feet in length and about 100 feet wide in places, it may seem like this is a classic case of underachievement. In reality, it is but a blink of an eye in geologic time.

The 35-foot descent into the ravine reveals a fascinating 440-million year window into Earth’s history, epoch upon epoch – stacked – like the layers of a cake. The composition of the strata that forms the underlayment of green shale and limestones erodes more readily than the dolostone above it, creating a cantilever and a protruding lip over which the creek falls. Its 25-foot plunge scours the gorge as it retreats 3/16” per year. The flowing water, the mortar and pestle effect of the plunge pool, groundwater seepage and freezethaw cycles all contribute to the walls’ crumbling and collapse. Its random talus line the creek bed. Over time, this too, is worn away, carried a mile downstream and deposited into the bay of Green Bay. Wequiock is a name handed down from the area’s Oneota peoples to the first French explorers and derived from the Ojibwa word Wikkway, meaning “it forms a bay.”

Paradise at

Fred Peterson (far right) entertaining a group of friends aboard the Utopia, the schooner he designed and built that became a fixture on the water in Sturgeon Bay for decades. In the background is an image of the original blueprints for the boat. Image and blueprints courtesy of the Door County Maritime Museum archives.

Sea

New

owners

of schooner Utopia

aim for perfection again

by CRAIG STERRETT

Not long after founding Peterson Boatworks in Sturgeon Bay in 1933, Fred Peterson formulated a dream to circumnavigate the globe on a vessel built at his shipyard, but during World War II, PBI workers were far too busy with military ships to build a schooner for the boss. When the war ended, he brought his dream back to the surface, building the Utopia and retaining a nucleus of skilled workers.

Peterson Boatworks became Peterson Builders Inc. (PBI), one of the city’s leading employers for decades, and the Utopia

became a fixture sailing near Sturgeon Bay, in Chicago-toMackinac Island races or moored on the point off of Utopia Circle until Peterson’s son, Ellsworth, donated it to the Inland Seas Seas educational association in 2016.

Door County Museum Deputy Director of Development Sam Perlman said the Utopia has historical significance not only as an iconic Sturgeon Bay product but also as one of the most famous Wisconsin vessels still sailing on the Great Lakes. Now, it’s getting a new life.

Just A Little Side Project

Ellsworth’s widow, Carla Peterson, said she loved sailing on the Utopia with her late husband, as well as helping host admirals, governors, presidential candidates and friends. An avid maritime museum supporter and meticulous keeper of PBI and Peterson family

history, she said most contracts for naval vessels halted at the end of WWII.

Fred wanted to keep his sons, Bob and Ellsworth, in Sturgeon Bay and working in the family business. The Utopia project helped fill the gap until business picked back up, and Ellsworth later helmed PBI to new heights building ships for navies from the Americas to Greece, Turkey, Saudi Arabia and beyond.

The blueprint title box for the Utopia did not include the ship name. The sail plan and blueprint simply labeled the schooner as a “World Cruiser,” and Fred took advantage of PBI’s versatile capabilities to build the vessel for stability, strength and comfort. As well as constructing steel-, fiberglass- and aluminum-hull vessels, the firm was uniquely capable of building heavy ships with wooden hulls. PBI built

Utopia

Completed: 1946, Sturgeon Bay.

Description: Two-masted staysail schooner. Length – 65 feet; spared length – 77 feet; draft – 8 feet. Beam (width) – 18 feet. Sail area – 2,500 square feet. Auxiliary power - twin screw dual 353 GM diesels. Tank capacities – 10 tons fresh water: 5 tons fuel.

Mileage – has traveled approximately 70,000 sea miles, including two around-the-world tours. Learn more at utopia1946.com.

everything from fire boats and naval rescue ships to vessels designed to search for and destroy floating mines, which needed wooden hulls so they would not attract magnetized mines.

Using those skills, from 1945 to 1946, PBI built the 65-foot-long staysail schooner with thick wooden hull planks for warmth and a steel double bottom for strength. Carla described the schooner as “beamy” – wide, at 18 feet – which added comfort and stability in rough seas. She loved entertaining and hosting up to 12 guests overnight in the cabin, which had roomy berths, comfortable seating areas and a galley with a stove that tipped on davits to stay level at sea.

“There wasn’t anything not to love about her,” Carla said. “I always said it’s paradise at sea.”

Fred named the schooner Utopia because he saw it as the perfect ship to sail around the world at a leisurely pace, which he did twice.

Rescue Mission

Now, a new set of owners has a dream to make the historic ship once again fit for world cruising. One of them, Jeff Rochon, now in his 70s, used to deliver ships and boats for Marinette Marine. He often stopped in Sturgeon Bay and fell in love with the Utopia during his many visits with Ellsworth.

“He said that his dad’s goal was to build the most seaworthy sailing vessel possible,” Jeff said. “She’s very heavily built. Lots of steel. Where the

Photo and blueprints courtesy of the Door County Maritime Museum archives.

masts go through the deck, there are huge steel plates welded in.

“Pretty much the most extreme conditions you can imagine, that vessel has been through,” he continued.

Though the schooner was mothballed for a couple of years and sustained some rot, Jeff said he; his wife, Mickey Judkins; his sister, Jill Rochon; and his brother-in-law, Michael Morris have the will, the skill and the plan to make the sailing vessel fit for longdistance sailing, if not a world tour.

“The vessel would be capable of it mean finding the right group of people,” Jeff said. “It takes a crew of three people who really know what they’re doing to sail her. But it’s a lot more fun if you have more people – a half dozen. It makes it less work for everybody.”

For now, the new owners enjoy day sailing from the Utopia’s mooring near the and the maritime museum in Manitowoc. They also plan to charge admission as a dockside attraction.

“I like that we’re preserving a piece of Wisconsin history, and Jeff is making sure she is having the repairs that are needed so she has another chapter of her life,” Mickey said.

Jeff handles the woodworking, which requires skill, patience and creativity. With hardly any straight boards, the vessel has many curved corners that require attention. Meanwhile, Michael has the ongoing task of updating electrical and mechanical systems.

Jeff said the nonprofit organization Inland Seas greatly prolonged the Utopia’s life by hiring Seefeld Boatworks of Suttons Bay, Michigan to replace six boards on the starboard side of the lower hull and four on the port side.

“That, in my opinion, breathed another 50 years of life into this vessel,” Jeff said. “Those people were tremendous stewards.”

Soon after those repairs, COVID-19 restrictions hindered onboard educational visits. Inland Seas mothballed the Utopia. Jeff had spent many hours aboard the schooner with Ellsworth before Mr. Peterson donated Inland Seas to the organization. When he learned Inland Seas was not using the schooner that he appreciated so much, he saw an opportunity to acquire her in 2023.

Tall ships like the Utopia require constant attention and investment, and many rely on endowments or nonprofit status to maintain funding long-term, Jeff said. For now, the team hopes to raise funds as a dockside attraction, but they could pursue other tourism-based or nonprofit options.

Bottom The late Ellsworth Peterson hung blueprints of some of the boats built at Peterson Building Incorporated above the desk at his home in Sturgeon Bay. Among them is a blueprint of his father’s famous Utopia. Photo by Len Villano.

“We’d like to set it up so it can go on when we are not around anymore,” Jeff said. “On the one hand, there’s a lot of labor and expense. On the other hand, there’s the joy of sailing something like this, which is just a spectacularly beautiful thing.”

Top Fred Peterson at the wheel of Utopia with his son, Ellsworth Peterson. Photo courtesy of the Ellsworth Peterson family.

PO PELKA TRENCHARD

Yooper Food

by

JESS FARLEY NIELSEN with baking help from ELEANOR CORBIN and photos by KATIE HOHMANN

Cultures around the world have evolved their own culinary versions of a savory hand pie. Italians have the calzone; Poland has the pierogi; China and other parts of Asia, the steamed bun; Mexico and Central America, the empanada. And in the United Kingdom, Cornwall to be exact, the modern-day pasty was created.

I was introduced to pasties as a child in the Upper Peninsula (UP) of Michigan. Pasties are simple, delicious, contained meals – meat and potatoes at their best, the ultimate cold-weather comfort food.

Historically, pasties were a workingclass meal. Fresh-baked pasties would hold their heat in a miner’s tin lunch box, sustaining the workers through the day until they would arrive home for supper. The UP was rich in minerals and historically had lots of mines. The mines have mostly closed, but the pasty stayed and is now a celebrated food of the region.

Retired Pastor Michael Brecke, who happens to be a pasty aficionado, taught a pasty-making class at The Clearing back in 2013. He grew up in a family that made pasties on winter Sundays for dinner and for his father’s lunches throughout the week.

“People romanticise pasties, when really they were a poor person’s meal,” he said. “Pasties were a great way to

use up what you had on hand.”

I love the idea of a Sunday culinary family project. Make enough food for dinner that night and put up the rest for future meals. For all of you out there like me, always on the run and chasing your kids from one activity to another, premade pasties are an easy way to get a home-cooked meal on the table, lickity split.

Traditionally, pasties incorporated ground beef, lamb or pork, potatoes and onions. Folks debate whether to add rutabaga. I say yes! I also like to include other fall root vegetables like parsnips, carrots, turnips, beets – basically whatever you have on hand. You can easily make vegetarian pasties, and some folks like to add cheese (not traditional, but hey, we live in Wisconsin).

The biggest debate of all when it comes to the pasty is what you should dip it in: ketchup, gravy, some other kind of sauce or nothing. Yoopers fiercely stand behind their opinions on this topic. While I was offered ketchup with my pasties growing up, many prefer gravy. I recommend you offer up all the dipping options when you invite guests over for a pasty dinner.

Although pasties are not of Wisconsin origins, they do pair perfectly with a cold beer and an autumn Packers football game.

Pasty Fillings Ways

Dice all the ingredients small and be sure everything is consistent in size.

3 Traditional Cornish Pasty

Yields 12 pasties

• 1 lb. ground beef

• 1 lb. ground lamb

• ½ large yellow onion

• 4-5 medium golden potatoes, skin on

• 1 large or 2 small carrots

• ½ large rutabaga, peeled

• Fresh herbs (parsley, sage and thyme), chopped

In a large skillet, brown the meat and onion. Add the potato, rutabaga and carrot partway through. Continue to stir while the meat cooks through. Turn off the heat and leave on the stove to cool. Drain off any extra fat. It is okay if the potato and rutabaga are still firm, as they will finish cooking in the oven later. Stir in the fresh herbs and salt/pepper to taste.

Roasted Root Vegetable

Yields 12 pasties

• 4-5 Yukon or red potatoes

• 1 large carrot

• 4 small beets, peeled

• ½ large rutabaga, peeled

• 1 sweet potato. peeled

• 3 cloves of garlic, diced

• Fresh herbs (rosemary and thyme)

• Olive oil, to drizzle

• Feta cheese, crumbled

Preheat oven to 375°F. Place all the diced ingredients into a large bowl. Add the drizzle of olive oil and toss until everything is coated. Add the herbs. Spread the root vegetable mixture onto a sheet pan and roast in the oven for approximately 30 minutes. The goal is to par-bake – they will finish cooking in the assembled pasty. Allow the filling to cool before assembly. As you are assembling this variety, add a crumble of feta cheese to each pasty before you crimp the crust.

Potato Curry

Yields 12 pasties

• 4-5 Yukon or red potatoes

• 1 large yam

• 1 medium red onion

• 1 large carrot

• 4 garlic cloves

• Small bunch of kale

• ½ cup of raisins or dried cherries

• Fresh herbs (Thai basil and mint)

• Curry powder. You can use a storebought blend or make your own using a combination of:

• 2 Tbsp turmeric

• 1 Tbsp coriander powder

• 1 tsp cayenne pepper

Place all the diced ingredients into a large bowl (minus the raisins). Add the drizzle of olive oil, herbs and curry powder and toss until everything is coated. Spread the root vegetable mixture onto a sheet pan and roast in the oven for approximately 30 minutes. They will be al dente and will finish cooking in the assembled pasties. Add the raisins, and allow the filling to cool before assembly.

Michael Brecke’s PastyMaking Tips

Make sure the crust is rolled out thin. The big mistake people make is making the crust too thick. It results in a soggy/doughy texture on the inside.

Use high-end, low-fat ground meat, and make sure to drain the fat.

The special ingredient is love. Don’t skimp on it.

If you want to learn from the best of the best, try a pasty from Joe’s Pasty Shop in Ironwood, Michigan.

Pasty Crust

by ELEANOR CORBIN

Yields roughly 6 pasties. Make two batches rather than doubling the recipe, which could make the flour difficult to work with.

• 2 1/3 cups bread flour

• 1 tsp granulated sugar

• 1 tsp table salt

• 1 tsp apple cider vinegar

• ¼ cup vegetable shortening (cold)

• ¾ cup unsalted butter (cold and diced)

• ¼ cup and 1 Tbsp ice cold water

1. Mix flour, sugar and salt in a large bowl.

5. Wrap dough in plastic and flatten into a disk using a rolling pin. Chill for at least two hours up to a couple days. If you let the dough sit in the fridge for longer than a couple of hours, let it sit at room temperature for about 15-20 minutes before rolling.

2. Add diced butter and use your hands to “cut” the fat into the dry ingredients. Make a pinching motion to break the butter up into smaller pieces.

3. Once butter chunks are about half their size, add spoonfuls of shortening and continue to break up the mixture until the largest clumps of fat are about pea-sized.

4. Combine ice water and vinegar and sprinkle over ingredients. Use your hands to mix the dough until it comes together in a ball.

Assembling the Pasties:

1. Preheat the oven to 375°F.

2. Roll out the dough following the instructions above to an 1/8inch thickness.

Your dough is now ready to use.

Crust tips:

• Try to work the dough as little as you can. In order to keep the crust light and tender, you want to develop as little gluten as possible. The more you work the dough, the more gluten forms, making it tougher. For this reason, I would also only recommend re-rolling out dough scraps once.

• Keep your fats cold. Another reason this shortcrust is so tender is how the fat is

incorporated into the dough. If you look closely at good pie dough uncooked, you can see small chunks of butter marbled throughout. These will melt in the oven to create that iconic flaky texture.

• Help your future self roll out the dough. Chilling dough in a neatly wrapped disk will help you roll it out into a nice, even shape when the time comes. Use your hands to pat the sides of the wrapped dough into shape before setting it in the fridge.

Recipe Origin: This recipe is a variation on my mom’s savory pie crust recipe with minor alterations to make it more suitable for a hand pie.

3. Using a small plate (6 to 8 inches in diameter) as your guide, cut out circles.

4. Rub water around the edge

of the circle. This will help seal the pasty.

5. Add approximately 3 Tbsp of filling to one side of the circle, fold the other side of the dough over and crimp together with a fork or your hands.

6. Slice vent holes in the top of each pasty.

7. Whisk together an egg and a splash of milk until well blended to make egg wash. Brush egg wash on each pasty.

8. Bake your pasties on a parchmentlined sheet pan. They will take 30-45 minutes and are done when the crust is golden.

9. Eat fresh out of the oven or cool on a baking rack and freeze to be enjoyed later

A Toast to Hotel Bars

by ANDERS ERICKSON and photos by AZUSA INABA

From front desks to dining rooms, Door County knows how to welcome people. And in a community where hospitality is second nature, it’s only fitting to raise a glass to the hotel bar.

These establishments once defined luxury service, offering guests more than a place to sleep, but also a drink to remember. Many drinks we now consider classics were created in the world’s finest hotels.

Here are three that have stood the test of time.

SUFFERING BASTARD

Shepheard’s Hotel, Cairo

The Suffering Bastard, or Suffering Bar Steward, was born at the famous Shepheard’s Hotel in Cairo, Egypt. Bartender Joe Scialom mixed cocktails for diplomats, celebrities and the occasional spy, but in 1942, he created this one as a hangover cure for British officers stationed in North Africa.

It’s a split base of gin and your choice of bourbon or brandy, brightened with lime and a spicy kick from ginger beer and aromatic bitters. Think of the Moscow mule, but with a bit more character.

• 1 oz (30 ml) London dry gin

• 1 oz (30 ml) bourbon or brandy

• ¾ oz (22.5 ml) fresh lime juice

• ¼ oz (7.5 ml) rich Demerara syrup (2:1)

• 2-3 dashes Angostura bitters

• 3 oz (90 ml) ginger beer or ginger ale

• Mint sprig and orange slice for garnish

Shake the gin, spirit of choice, lime, syrup and bitters with ice. Strain into a collins glass over fresh ice. Top with ginger beer and garnish.

QUEEN’S PARK HOTEL SUPER COCKTAIL

Queen’s Park Hotel, Trinidad

The name might be a mouthful, but the Queen’s Park Hotel Super Cocktail is as thoughtfully balanced as it is easygoing. Once the crown jewel of Port of Spain’s hospitality scene, the hotel is long gone, but its spirit lives on in this drink.

Sweet vermouth and Angostura bitters (a local icon) bring depth to a bright base of rum, lime and a quality pomegranate grenadine.

Homemade is best, and if you’ve never tried making it, now is your chance.

• 1.5 oz (45 ml) gold rum

• ½ oz (15 ml) sweet vermouth

• ½ oz (15 ml) grenadine*

• ½ oz (15 ml) fresh lime juice

• 2 dashes Angostura bitters

• Lime twist for garnish

Shake all ingredients with ice. Double strain into a chilled cocktail glass. Garnish with a twist of lime.

*Homemade Pomegranate Grenadine

• 450 g granulated sugar

• 300 g 100% pomegranate juice

• 20 g pomegranate molasses

• 5 ml (~2 g) rose water

Gently heat sugar, juice and molasses until the sugar dissolves. Remove from heat and stir in rose water. Cool and bottle.

VIEUX CARRÉ

Hotel Monteleone, New Orleans

Travelers once stepped into grand hotel lobbies in search of a good drink and a warm welcome. Today’s visitors come to Door County for experiences just as memorable. These classic cocktails are a toast to that spirit - elegant, approachable and rooted in hospitality.

Created in the 1930s by Walter Bergeron at the Hotel Monteleone’s Carousel Bar, the Vieux Carré is often called the Manhattan of New Orleans. It’s a bold, spirit-forward cocktail softened by the herbal sweetness of Bénédictine.

The name means “Old Square,” a nod to the French Quarter where the Carousel Bar spins at a steady one revolution every 15 minutes. It’s just fast enough to throw off your sense of time, and slow enough to keep your drink upright.

• ¾ oz (22.5 ml) rye whiskey

• ¾ oz (22.5 ml) cognac (or brandy)

• ¾ oz (22.5 ml) sweet vermouth

• ½ oz (15 ml) Bénédictine DOM liqueur

• 2 dashes Peychaud’s bitters

• 2 dashes Angostura bitters

• Lemon twist for garnish

Combine all ingredients in a mixing glass. Stir with ice until chilled and strain into a cocktail glass. Garnish with a lemon twist.

September 13th, 2025

RESTAURANT GUIDE

Restaurants are listed in alphabetical order by town. Information is subject to change. Contact individual restaurants for hours of operation. Inclusion in this directory should not be considered an unqualified endorsement by Door County Living. Restaurants are encouraged to email us with up-to-date information at info@doorcountyliving.com.

(920) 560-0103

L D $$ J (

Harbor Fish Market & Grille

8080 Hwy 57 (920) 839-9999

$$$ B L D J { ( T

A full-service restaurant in the heart of Baileys Harbor. Distinctive waterfront dining with a casual upscale vibe. Seasonal, pet-friendly garden seating.

BAILEYS HARBOR

AC Tap

9322 Hwy 57 (920) 839-2426

$ L D J T

Baileys 57

7998 Hwy 57 (920) 839-2114

$ B L T

Chives Restaurant 8041 Hwy 57 (920) 839-2000

$$$ L D T (

Cornerstone Pub & Restaurant

8123 Hwy 57 (920) 839-9001

$$ B L D J T {

Coyote Roadhouse 3026 Cty E (920) 839-9192

$$ L D J T {

Located on the shore of Kangaroo Lake offering a full-service bar, appetizers, lunch and dessert selections in a casual and comfortable setting. Children’s menu available. Family friendly. DCBC Eats 8099 Hwy 57 (920) 239-8181

$$ L D Gatsby’s Grille 7680 HWY 57

Inland Door County 8085 Hwy 57 (920) 717-6116

$$$ B L JT

PC Junction

Corner of A and E (920) 839-2048

$ L J {

Pizza Czar

Corner of A and E (920) 839-2048

$ D J { Roost + Banter

8093 Hwy 57 (920) 839-0060

$$ B L {T

Located on the corner of 57 and Howard, Roost + Banter offers a full coffee and

Rishi tea menu with breakfast sandwiches and bagels. Our lunch has sandwiches, salads, and soups with vegan and gluten free options available. Indoor and outdoor seating with a great view, Open daily year round.

Sway Brewery & Bakery 2434 Cty F (920) 241-2562

$ B { T The Blue Ox 8051 Hwy 57 (920) 839-2271

$ L D { The Thirsty Cow Taphouse 7899 Cty A (920) 839-9991

$ L D T

Top Deck Restaurant & Bar 1420 Pine Dr. (920) 839-2331

$$$ B D J { ( Vino! Vino! at Stone’s Throw Winery 3382 Cty E (920) 839-9760

$$ L D T Vino! Vino! Is a

contemporary Tuscan wine bar and tapas experience. Join us for great wine and fresh food in an atmosphere of friendly, casual elegance.

BRUSSELS/LITTLE STURGEON

Chaudoir’s Dock 10863 Cty N (920) 493-7075

$$ L D { Gilmo’s Bar & Bistro Wavepoint Marina Resort, 3600 Cty CC (920) 824-5440

$$ L D J T { ( Idlewild Pub & Grill 4146 Golf Valley Dr. (920) 743-3334

$$ L D { Joe Rouer’s Bar E1098 Cty X (920) 866-2585

$ L D T { Rouer’s Grand Slam 9710 School Road (920) 493-6556

$$ L D

Rouer’s Roadhouse 8649 Cty C (920) 824-5100

$ L D Sawyer Harbor Pub & Grill

36963 Cty Rd. M (920) 493-6558

$$ L D T

Sunset On Riley’s Point 6952 Cty M (920) 824-5130

$$ D J T { The Belgian Delight 1100 Cty C (920) 825-1111

$$ B L D (

CARLSVILLE

Carlsville Roadhouse 5790 Hwy 42 (920) 743-4966

$ L D T Door County Coffee Co. 5773 Hwy 42 (920) 743-8930

$ B L J T { Rusty Tractor 6216 Hwy 42 (920) 743-8704

$ B Wild Man Pizza 5781 Hwy 42 (920) 868-0953

$$$

EGG HARBOR

Big Easy Bagel & Beignet

7755 Hwy 42 (920) 868-9600

$ B L T {

Burton’s on the Bay 7715 Alpine Road (920) 868-3000

$$$ B L D

Burton’s on the Bay is an upscale waterfront restaurant within the Alpine Resort that offers delicious daily cuisine with stunning views of the bay. Both indoor and outdoor dining options are available. Burton’s on the Bay is open May-October, serving breakfast, lunch and dinner. Hours of operation change with the season. Visit alpineresort.com or call for restaurant hours..

Burton’s on the Green 7670 Horseshoe Bay Road (920) 868-3000

$$ B L D J

Burton’s on the Green is Alpine Resort’s golf course clubhouse restaurant offering delicious cuisine crafted by

the culinary team of Burton’s on the Bay. Burton’s on the Green is open year-round, serving breakfast, lunch and dinner. Hours of operation change with the season. Visit alpineresort.com or call for restaurant hours.

Carrington 7643 Hillside Road (920) 868-5162

$$$ D J T { (

Casey’s BBQ & Smokehouse 7855 Hwy 42 (920) 868-3038

caseysbbqand $$ L D J T

Matthew Peterson established Casey’s BBQ & Smokehouse in 2008. Matthew, a Door County native, wanted to put a Door County twist on Southern-style BBQ by using cherry wood to give our meats a rosy cast with a delicious, mild smoked flavor. Also offering a fabulous fish fry, locally famous burgers and many other tasty treats.

Cupola Cafe 7838 Hwy 42 (920) 868-2233

$$ B L T

Fika Bakery & Cafe 4614 Harbor School Rd (920) 868-5105

$ B L {

Fireside Restaurant

7755 Hwy 42 (920) 868-4800

$$$ D J T

Greens N Grains Deli 7821 Hwy 42 (920) 868-9999

$ B L J {

The Greens N Grains Deli features a selection of vegetarian, vegan, gluten-free and raw-food cuisine. The deli also features a juice bar with freshly pressed veggie juices, fruit smoothies, a healthful bakery, tea bar and organic coffees.

Log Den 6626 Hwy 42 (920) 868-3888

$$ L D J T { (

MacReady Artisan Bread Company 7828 Hwy 42 (920) 868-2233

$ L D J T {

Mezzanine 7821 Horseshoe Bay Road (920) 786-7698

$$$ B L D

Pizza Bros 4633 Market St. (920) 868-5257

$$ L D

Salute Wine and Beer Lounge 7778 Hwy 42 (920) 868-3247

Shipwrecked

Brew Pub

7791 Hwy 42 (920) 868-2767

$$$ L D J T {

Stone Hedge Golf and Pub 4320 Cty E (920) 868-1861

$ L D

The Orchards at Egg Harbor 8125 Heritage Lake Road (920) 868-2483

$ L J { Village Cafe 7918 Hwy 42 (920) 868-3342

$$ B L J { Villaggio’s Steak House 4655 Cty Rd. E (920) 890-2190

$$$ D J (

ELLISON BAY

Blue Bear 12029 Hwy 42 (920) 854-3284

$$ B L D

Featuring a locally sourced menu created from scratch in our kitchen.

Offering an extensive selection of both gluten-free and vegan options. Full bar with craft cocktails, local beers, sustainably sourced wine and specialty coffee drinks.

Brew Coffee 12002 Hwy 42 (920) 421-2739

$ B L T { Della Porta 12029 Hwy 42 (920) 854-9400

$$ D

Authentic southern Italian cuisine.

With 20 years of experience cooking in the finest restaurants, our chef is excited to present their vision to you and all our guests. We refuse to compromise on quality in our restaurant. That’s why we source our fresh ingredients from local

farmers markets. No matter what time of year, you can be sure you’re eating the best of the season.

La Piazza 12029 Hwy 42 (920) 264-0895

An outdoor Italian wine bar. Stop for a drink, stay for the food! A selection of Italian small plates including great gluten-free & vegan options – until 10 pm. Plus wood-fired Pizza Napoletana and desserts. Over 48 Italian wines, from Northern Italia to the southern islands of Sicilia & Sardegna we have a wine for you to enjoy, all estate grown. And, of course, signature cocktails and beer.

$$ L D

Mink River Basin 12010 Hwy 42 (920) 854-2250

$$ B L D J T { ( Osteria Tre Tassi 11976 Mink River Rd.

$$$ D T (

Blue

Rez & Menu: DellaPortaDC.com 920.633.4014

della Porta dellaporta_dc

EPHRAIM

Anatolia 9922 Water Street, Unit 7 (920) 633-4011

$$ L D

Bad Moravian

3055 Church St.

$$ D T

Chef’s Hat

3063 Church St. (920) 854-2034

$$ B L D J T { ( Cultured

2570 Cty Q (920) 512-3821

$ B L T

Good Eggs

9820 Brookside Lane (920) 854-6621

$ B L {

Klaud’s Kitchen 10420 Water Street (920) 854-3005

$ B L D J { La Sirena

9996 Pioneer Ln

$$$ D J {T(

Old Post Office Restaurant 10040 Hwy 42 (920) 854-4034

$$ B D J { (

Pearl Wine Cottage

3058 Church St.

$$ D { Prince of Pierogi 9922 Water St, Unit 6 (920) 421-8619

$$ L D {

Peninsula State Park Clubhouse

Restaurant 9890 Shore Road (920) 854-5791

$ B L

Sip 10326 N. Water St. (920) 857-5602

$$ B L D T {

Summer Kitchen 10425 Water St. (920) 854-2131

$$ B L D J { (

Located between Ephraim and Sister Bay. Door County’s only garden restaurant, Summer Kitchen, is open for breakfast, lunch and dinner. Well known for its soup bar and homemade pies - in addition to the extensive menuSummer Kitchen also serves authentic Mexican food.

Sunset Harbor Grill 10018 Water St. (920) 854-6565

$$ B L D J

Wilson’s Restaurant 9990 Water St. (920) 854-2041

$ L D J {

FISH CREEK

Alexander’s of Door County

3667 Hwy 42 (920) 868-3532

$$$ D J T { ( Backroads Deli 3903 Hwy 42

$$ L J

Barringer’s Restaurant

1 N. Spruce St. (920) 868-5445

$$$ L D { T ( Bayside Coffee The Shops at the Bayside (920) 495-8338

$ B L J

Fish Creek’s only waterfront cafe. Beautifully situated across the street from the town dock. Outdoor seating with a view. Featuring piping hot or iced Colectivo coffee, espresso drinks and Rishi teas, breakfast and lunch sandwiches, salads and bakery. Open May-August. Bayside Tavern 4160 Main St. (920) 868-3441

$ L D J T

For an unpredictably great time, visit Fish Creek’s favorite tavern. Serving

cocktails, beer and our famous Bayside Coffee. Our shortorder menu features hearty house-made soups, sandwiches, burgers, housemade pizza, Friday fish fry and Smilen Bob’s chili. Open daily year-round! Blue Horse Beach Café 4113 Main St. (920) 868-1471

$ B L J T { CUT

4135 Main St. (920) 333-8813

CUT isn’t just a restaurant; it’s a statement. A bold, multi-level dining and event destination where fire fuels every flavor and experience. From high energy lounges to seductive dining spaces, every detail is designed to impress. We cut through the ordinary to create an experience that lingers, a space that captivates, and a fire that never fades.

English Inn 3713 Hwy 42 (920) 868-3076

$$$ D J T (

Fish Creek Market

4164 Main St. (920) 868-3351

$$ L Hill Street 4149 Main St. (920) 868-5282

$$ L D T

Julie’s Park Cafe & Motel 4020 Hwy 42 (920) 868-2999

$$ B L J { ( Kettle Black Fish Boil 4158 Main St. (920) 868-5215

$$ D ( Loft 4170 Main St. (920) 868-5242

$$ L D J { Not Licked Yet 4054 Hwy 42 (920) 868-2617

$ L D {

Pelletier’s Restaurant Founder’s Square (920) 868-3313

$$ B L D J { (

Shiny Moon Café 4164 Main St.

$$ B L T

The Cherry Hut 8813 Hwy 42 (920) 868-4450

$$ L D J {

Welcker’s Lounge 4192 Main St. (920) 868-5037

$$$ B L D ( White Gull Inn 4225 Main St. (920) 868-3517

$$$ B L D J T ( Serving breakfast, including the famous cherry stuffed French toast as featured on Good Morning America, as well as a full menu daily. Featuring fish boils in the summer, fall and select winter nights, along with candlelight dinners. Reservations recommended for dinner.

Wild Tomato Wood-Fired Pizza & Grille 4023 Hwy 42 (920) 868-3095

$ L D J T {

FORESTVILLE

The Bullpen 213 W. Main St., #9691 (920) 856-6199

$$ L D T The Hen House Bar & Grill 131 W. Main Street (920) 856-6950

$$ L D T

GILLS ROCK

Shoreline Restaurant 12747 Hw. 42 (920) 854-2950

$$$ D (

JACKSONPORT

Bistro 57 6313 Hwy 57

$ B L {T

Island Fever Rum Bar & Grill

Cty V and Hwy 57 (920) 823-2700

$ L D J T {

Little Bit of Coffee 6332 Hwy 57 (920) 823-2408

$ B D Located in Jacksonport at the Square Rigger Lodge, you will find us serving delicious coffee, quiche and baked goods. Serving small plates Tuesday and Thursday night. Come for the coffee and linger for the great water view!

Scotty’s Grub + Pub 6269 Hwy 57 (920) 818-0178

$$ L D

SISTER BAY

Al Johnson’s Swedish Restaurant 10698 N. Bay Shore Dr. (920) 854-2626

$$ B L D J T

Base Camp Door County 10740 N

Bayshore Dr. (920) 421-0733

$ B L

Boathouse on the Bay 10716 N. Bay

Shore Dr. (920) 854-3223

$$$ L D J { Flip-flop into Boathouse on the Bay for outside seating and majestic marina and sunset views. Stay for the people, great food and specialty drinks. With patio seating, the upstairs Fly Bridge Bar, and dining with floor to ceiling windows, you can’t miss the beautiful panoramic views.

Carroll House 2445 S. Bay Shore Dr. (920) 854-7997

$ B L J

CHOP 2345 Mill Road (920) 854-2700

$$$ D J T { ( Door County Creamery 10653 Bay Shore Dr. (920) 854-3388

$ L D {

Door County Ice

Cream Factory 11051 Hwy 42 (920) 854-9693

$ L D J { Try premium ice cream made right here in-store! Choose from 30 flavors, a long list of sundaes and other specialty ice cream offerings. Enjoy one of 15 sandwiches made to order, homemade pizza, soups and salads- you’ll find something for everyone!

Dovetail Bar & Grill

10282 Hwy 57 (920) 421-4035

$$ L D J

Fat Belly 10621 N. Highland Rd (920) 854-3500

$$ L D {

Goose & Twigs

Coffee Shop 2322 Mill Road (920) 854-3212

$$ B L {

Grasse’s Grill 10663 N. Bay Shore Dr. (920) 854-1125

$$ B L D J {

Happy Coffee 10678 S. Bay Shore Dr., Building 2

$ B L J T {

Husby’s Food and Spirits 10641 N. Bay Shore Dr. (920) 854-2624

$ L D J T { LURE

Intersection of Hwys 42 and 57 (920) 854-8111

$$$ D J T { ( McEvoy’s Culinaria & Catering 2602 S. Bay Shore Dr. (920) 854-8029

$ L D T { Northern Grill & Pizza 10573 Country Walk Dr. (920) 854-9590

$$ L D J {

One Star Burger & Dogs 10440 Orchard Drive

$ L D

Pasta Vino 10571 Country Walk Dr. (920) 633-4037

$$$ D

Rad House Cafe 10580 Country Walk Ln Unit 10.

$ B L J { Roots Kitchen 2378 Maple Dr. (920) 854-5107

$ L T {

Savor Barbeque & Taphouse 10635 N. Bayshore (920) 365-2748

$ L D { Sister Bay Bowl 10640 N. Bay Shore Dr. (920) 854-2841

$$ L D J T

Famous for its Friday-night perch fry and its prime rib, this throwback to yesteryear is located in the heart of Sister Bay, open yearround. Featuring a full dining room, grill and bar, plus Northern Door’s only bowling alley.

Stabbur Beer Garden at Al Johnson’s 10698 Bay Shore Dr. (920) 421-4740

$$ L D { Sub Express at Sister Bay Mobil 2579 S. Bay Shore Dr. (920) 854-6700

$ B L D J T { The Cleat 10961 Hwy 42 (920) 854-3200

$ L D J T

The Waterfront 10947 Hwy 42 (920) 854-5491

$$$$ D

Thyme Restaurant + Catering 10339 Hwy 57 (920) 421-5112

$$ L D { J T ( Thyme Restaurant, tucked into a quiet meadow in Sister Bay, delivers a farm-to-table dining experience, featuring inventive dishes crafted from fresh, locally sourced ingredients. The inviting yet refined atmosphere includes an open kitchen, a stylish bar, and a spacious patio for seasonal outdoor dining. Open yearround, Thyme also offers a one-ofa-kind setting for private events, with its distinctive hoop house venue and beautifully designed property.

Wild Tomato WoodFired Pizza & Grille 10677 N. Bay Shore Dr. (920) 854-4685

$ L D J T {

ZaZa’s Pizzeria 10553 Country Walk Dr. $$ L D

STURGEON BAY

5th and Jefferson Café

232 N. 5th Ave. (920) 746-1719

$ B L D { Betsy Ross Family Restaurant

239 Green Bay Road (920) 743-811

$ B L D Birmingham’s 4709 N. Bay Shore Dr. (920) 743-5215

$$ L D J T

Blue Front Café

86 W. Maple St. (920) 743-9218

$$ L J T ( Brick Lot Pub & Grill

253 N. 3rd Ave. (920) 743-9339

$ L D J T

Brygga Plates & Pours 107 N. 1st St. (920) 746-0700

$$$ B L D J T{( Cedar Crossing Restaurant & Bar

336 Louisiana St. (920) 743-4200

$$$ B L D J T (

Chaser’s Sports Bar & Grill

1217 N. 14th Ave. (920) 743-6997

Cherry Lanes Arcade Bar

127 N. 4th Ave. (920) 818-0093

$$$ D

Corner Café

113 N. 3rd Ave. (920) 743-1991

$ B L J T (

Crate — Sushi & Seafood

136 N. 3rd Ave. (920) 818-1333

$$$ D T { (

Door County Fire Company

38 S. 3rd Ave. (920) 818-0625

$$ L D J T

Door County Sandbox 1023 Egg Harbor Rd. (920) 818-0134

$ L D

Drömhus 611 Jefferson St. (608) 333-4553

$ B L D T {

Elmo’s Woodfired Pizza 143 N. 4th Ave. (920) 818-0408

$$ L D T

Fatzo’s 46 Green Bay Road (920) 743-6300

$ L D J T { Get Real Café 43 S. Madison Ave. (920) 818-1455

$$ B L D

Gloria’s Authentic

Mexican Restaurant

23 W. Oak Street (920) 818-1733

$$ L D J T

Greystone Castle 8 N. Madison Ave. (920) 743-9923

$$ L D J T

Hidden Bridge Pub 2049 Cty S (920) 743-4807

$$ D

Hoffman’s Red Room

66 S. 3rd Ave. (920) 743-3913

$ L D T

Kick Coffee 148 N. 3rd Ave. (920) 746-1122

$ B L T {

Kinara Urban Eatery

25 N. Madison Ave. (920) 743-8772

$ L D T

Kitty O’Reilly’s Irish Pub

59 E. Oak St. (920) 743-7441

$$ L D J T {

Lodge at Leathem Smith 1640 Memorial Dr. (920) 743-5555

$$ L D J T { (

Lolo’s 231 Michigan St.

$ B L T

Melt Bistro 2189 Cty DK (920) 825-7272

$ B L T {

Melt Bistro (inside Renard’s Cheese) serves delicious, homestyle comfort food with an elevated twist. Menu items are made to order from scratch using only the freshest ingredients. Many selections feature our own handcrafted artisan cheeses. Pizza, hot and cold sandwiches, mac & cheese, soups, salads, a wide selection of alcoholic and nonalcoholic beverages, Chocolate Shoppe ice cream and more. Breakfast is available all day. Open daily year-round. View our menu at RenardsCheese.com.

Mill Supper Club

4128 Hwy 42/57 N. (920) 743-5044

$$$ D J T

Morning Glory by the Bay

306 S. 3rd Ave. (920) 818-0711

$$ B L

Morning Glory Restaurant

7502 Hwy 42 (920) 743-5355

$ B L J

Nightingale Supper Club 1541 Egg Harbor Road (920) 743-5593

$$$ D J T

With a rich history dating back to the earliest 20th century, join us for dining, classic vibes, and great tunes.

Old Mexico

901 Egg Harbor Road (920) 818-1500

$$ L D J T {

Poh’s Corner Pub 164 N. 3rd Ave. (920) 743-3938

$ L D T

Prince of Pierogi 846 Egg Harbor Rd.

$ L D

PTY’s Kitchen

50 S. 3rd Ave. (920) 818-1300

$ L D T

Samuelson’s Creek Pub & Grill

1009 S. Oxford Ave. (920) 743-3295

$$ L D J T (

Scaturo’s Café 19 Green Bay Road (920) 746-8727

$ B L J T { (

Wed. Aug 27 Bay City Swing Fri. Aug 29 Big Mouth & The Power Tool Horns Sat. Aug 30 Crankin Yankees Wed. Sept 3 Dorothy Scott & The Peacekeepers Wed. Sept 10 Swingin’ Door Big Band Wed. Sept 17 The String Benders Wed. Sept 24 Cathy Grier & The Troublemakers

Oct 10 Big Mouth & The Power Tool Horns Sat. Oct 11 Bad Habitz

Sonny’s Italian Kitchen & Pizzeria

129 N. Madison Ave. (920) 743-2300

$$ L D J T (

Sunrise Food & Drinks 1463 Egg Harbor Rd. (920) 818-0157

$ B L T

Sturgeon Bay

Yacht Club

600 Nautical Dr. (920) 743-6934

$$$ L D (

The Gnoshery 23 N. 3rd Ave. (920) 818-0727

$ B L D TJ

The Gnoshery is the county’s premier board game cafe. Filled with fun, games and great “Gnoshables” –food and drink that make your experience a truly memorable one!

The Spot Downtown 229 Louisiana St. (920) 818-0124

$$ B L D J T {

Trattoria Dal Santo 147 N. 3rd Ave. (920) 743-6100

$$$ D T (

Waterfront Mary’s Bar & Grill

3662 N. Duluth Ave. (920) 3690

$$ L D J T {

VALMY

Donny’s Glidden

Lodge Restaurant 4670 Glidden Dr. (920) 746-9460

$$$ D J T { (

Institute Saloon 4599 Hwy 57 (920) 743-1919

$ L D T

The Hitching Post 4849 Glidden Dr. (920) 818-1114

$$ B L D J (

Valmy Happy Hour 4418 Whitefish Bay Road (920) 743-6236

$ L D J T

WASHINGTON ISLAND

Albatross Drive-In 777 Main Rd. (920) 847-2203

$ L D {

Bread & Water Café 1275 Main Road (920) 847-2400

$$ B L {

Cellar Restaurant at Karly’s Bar and Dance Hall 1265 Main Road (920) 847-2655

$$$ L D J T { (

Hotel Washington 354 Range Line Road (920) 847-3010

$$$ D T { (

Island Pizza

At the ferry dock (920) 847-3222

$ L D

Jackson Harbor Soup 1904 Indian Point Road (920) 847-2589

$ L {

KK Fiske Restaurant 1177 Main Road (920) 847-2121

$ B L D T

Le Café and The Distillery at Fragrant Isle Lavender Farm 1350 Airport Road (920) 847-2950

$ B L {

Enjoy Le Cafe’s selection of gourmet lavender treats such as fresh croissants, baguettes, cookies, chocolates, ice cream, signature

sandwiches and salads, famous macarons and more. Sip signature drinks from The Distillery wine and craft beer bar, and signature sandwiches while overlooking the lavender fields and gardens. Visit Fragrant Isle– “A Magical Place” Nelsen’s Hall Bitters Pub 1201 Main Road (920) 847-2496

$ L D T { Red Cup Coffee House 1885 Detroit Harbor Road (920) 847-3304

$ B L Sailor’s Pub 1475 South Shore Dr. (920) 847-2105

$$$ D { ( The Point Grille 164 Green Bay Road (920) 421-3663

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