The Luxury Experience You Expect
Welcome to the Gentleman's Issue
It’s hard to believe this is our third issue of Brookfield City Lifestyle. I’m so humbled by the overwhelmingly wonderful feedback we’ve received, whether kind notes and calls of encouragement to thoughtful story ideas. I’ve also had local businesses reach out, excited to be part of the magazine, which makes this publication feel like a true community effort.
If you and your family are anything like mine, the summer season tends to fill up quickly as we try to take advantage of all the activities our community has to offer. We try to soak up as much outdoor time as we can. Whether we’re supporting a local outdoor business, having dinner on a patio, or listening to live music in the park, there are so many ways to enjoy it.
This month, our theme focuses on the Gentleman, and our articles reflect just that. We were lucky enough to go behind the scenes with Jake Dehne at The Elbow Room and learn more about the history behind its longstanding Brookfield location. We also met with Wisco Carts, a local golf cart dealership proud to offer new, used, and fully customized carts for just about every need.
We hope you enjoy everything this issue has to offer—and are looking forward to the warmer weather ahead.
With gratitude,
JESSICA OPAT, PUBLISHER @BROOKFIELDCITYLIFESTYLE
June 2026
PUBLISHER
Jessica Opat | jessica.opat@citylifestyle.com
EDITOR
Erin Treder | erin.treder@citylifestyle.com
STAFF PHOTOGRAPHER
Abbie Miller | info@storiesframed.com
CONTRIBUTING WRITER
Terry Schuster
Corporate Team
CEO Steven Schowengerdt
President Matthew Perry
COO David Stetler
CRO Jamie Pentz
CoS Janeane Thompson
AD DESIGNER Evan Deuvall
LAYOUT DESIGNER Liz Nixon
QUALITY CONTROL SPECIALIST Brandy Thomas
Proverbs 3:5-6
See Beauty From A New Elevation
We are proud to unveil our new state-of-the-art facility. Experience luxury from a whole new level. Radiant Plastic Surgery and Skiin Anti-Aging Lounge invite you to explore our premier destination designed for transformative results in a sanctuary of modern luxury.
Your transformation starts here. Call for a tour and consultation today to start your journey.
Skiin Anti-Aging Lounge
LoveMySkiin.com
262-657-5446
N7 W22026 Johnson Dr. Waukesha, WI 53186
Radiant Plastic Surgery Alex Colque M.D.
262-781-9000 N7 W22026 Johnson Dr. Waukesha, WI 53186
Chris Zajdel
Co-Owner, Skiin Anti-Aging Lounge
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1-7: Elmbrook LAUNCH Program’s Milwaukee Tool Innovation Challenge, Sharon Lynne Wilson Center, March 24, 2026
Photography by Elmbrook Schools' LAUNCH Program
Set your schedule. Make an impact. Build a life you’re proud of.
Behind each of our 200+ City Lifestyle magazines is someone who cares deeply about their community.
Someone who connects people, celebrates businesses, and shares the stories that matter most. What if that someone was you?
Or maybe it’s someone you know. If this isn’t the right time for you, but you know someone who could be the perfect fit, we’d love an introduction.
Markets available nationwide
Learn more at future.citylifestyle.com
business monthly
Shabahang Rug Gallery Continues Family Legacy
At Shabahang Rug Gallery, owner Bruce Shabahang continues a family legacy dating to 1885. A fourth-generation expert, he offers a personalized approach, helping clients find rugs that bring depth, character, and timeless elegance to their homes. The gallery features a curated selection of hand-knotted Persian and Oriental rugs, alongside expert cleaning and restoration services. Clients are invited to visit in person to appreciate each piece’s craftsmanship and enduring, intentional design.
Scan to read more
Swimming Pool Services Named Top Builder
Swimming Pool Services has been recognized among North America’s elite, earning a place on the 2025 Top 50 Builders list by Pool and Spa News. The honor highlights excellence in craftsmanship, service, and industry leadership—and marks multiple consecutive years on the list. For homeowners across southeastern Wisconsin, the company remains a trusted name, known for thoughtful design, quality construction, and creating beautiful, lasting backyard retreats.
Scan to read more
The Ponds of Brookfield Plans Expansion
The Ponds of Brookfield will soon begin its first expansion and renovation since opening in 1998. The highlight is a new 5,200-square-foot addition of modern locker rooms. Fans will also enjoy new stadium bleacher seating to give more spectators a comfortable spot to cheer on their favorite players. A brand-new LED/digital scoreboard system will bring the game-day excitement fully into the modern era, creating memorable moments for everyone in the stands.
Scan to read more
Driven Beyond the Course
WISCO CARTS ARE BUILT FOR EVERYDAY ADVENTURES
ARTICLE BY ERIN TREDER
PHOTOGRAPHY BY ABBIE MILLER
What began as a nights-and-weekends hobby—buying and refurbishing golf carts—has grown into a full-fledged golf cart dealership for George DeGraffenreid and his brother-in-law, Dan Sweeney. Today, the pair is celebrating more than five years in business. Wisco Carts, with two locations in Wisconsin: one in Muskego and another in Milton, offers everything a golf cart owner could want, including new and used golf carts for purchase, trade-in options and parts and service
“If you’re looking for fun, this is it,” DeGraffenreid says. “Many customers buy a golf cart, bring it home and end up using it a lot more than they thought.”
"OWNING A GOLF CART IS A DIFFERENT LEVEL OF FREEDOM—YOU’RE OUTDOORS, YOU CAN BRING YOUR FAMILY AND FRIENDS ALONG, AND IT BECOMES A GREAT SHARED EXPERIENCE."
CHOOSING THE RIGHT CART
Buyers can choose from a range of golf cart configurations, including traditional forward-facing seating or models with rear-facing seats for extra passengers. Options include both gas-powered and electric carts. With seven manufacturers on the floor and a variety of setups available, each purchase is tailored to fit a customer’s lifestyle, preferences, and intended use.
“It really comes down to asking the right questions,” DeGraffenreid says. “Once we understand what someone is looking for, we can point them in the right direction.”
CUSTOMIZING YOUR RIDE
Many of today’s carts come equipped with built-in features like stereo systems and upgraded lighting, making them ready to enjoy right away. Underbody LED lighting remains one of the most requested upgrades, but for some customers, that’s just the starting point.
“We’ve done a lot of customizations for special occasions,” DeGraffenreid says. “We’ve built carts for celebrities. We’ve also partnered with the Make-A-Wish Foundation several times, customizing a cart based on a child’s wish. We’ve also created carts as Christmas presents and birthday surprises.”
EXPLORING THE COURSE AND BEYOND
Golf carts have evolved beyond the course, now falling into the growing category of low-speed vehicles (LSVs). Designed for everyday use, they offer a practical way to get around beyond the fairway.
According to DeGraffenreid, LSVs are street-legal in 46 states and can be registered through the DMV. They’re permitted on roads with speed limits of 35 miles per hour or less, making them ideal for neighborhood driving.
For many owners, they’ve become a convenient and fun way to visit friends, cruise through campgrounds and navigate local streets with ease.
Wisco Carts is located at S80W19025 Janesville Rd., Muskego. Follow them on Facebook @WiscoCarts or visit wiscocarts.net.
THE BUZZ ABOUT BEES
WHY BEES MATTER MORE THAN YOU THINK—AND HOW TO HELP
ARTICLE BY TERRY SCHUSTER
The next time you pop an almond into your mouth or bite into a crisp apple, take a moment to thank a bee. While some people fear them or dismiss them as pests, bees are among the most essential contributors to our food system.
“If they aren’t around, we simply don’t have food,” says Charlie Koenen, a beekeeper, advocate, and president of the Milwaukee Waukesha Beekeepers Association in Brookfield. In fact, he is quick to challenge the way people refer to bees.
“They aren’t just insects,” he says. “They are super organisms.”
Koenen’s passion is rooted in experience. Twenty-five years ago, he walked away from a career selling Apple computers to pursue beekeeping full time, jokingly referring to himself as a “poor beekeeper” ever since. “I do it for the bees in the box, not the money in the honey,” he says.
What he gave up in income, he gained in purpose.
Today, Koenen works at Heritage Honeybee in Sullivan, the nation’s largest distributor of package bees, nucleus colonies, and queens. The bees are sourced from top producers in Georgia, Northern California, and Texas, then shipped to Wisconsin and distributed across the Great Plains, Midwest and the Great Lakes regions for the spring and summer seasons.
Each spring, truckloads of bees arrive at the facility. Koenen and his colleagues carefully sort and distribute the crates, known as nucleus colonies. Beekeepers from across a five-state region place their
Coneflower
Black-eyed Susan
orders months in advance, then travel to Wisconsin between March and May to pick up their bees and begin the season.
At home in Milwaukee’s River West neighborhood, Koenen continues his work as both a beekeeper and educator. He places hives in visible, accessible locations such as church grounds, where people can observe them safely. The goal is simple: reduce fear and build understanding of their importance.
That importance extends far beyond honey production.
In southeastern Wisconsin alone, there are more than 500 species of bees. Surprisingly, only one species, the honeybee, produces honey and survives the winter as a full colony. Most other species overwinter as a single queen and emerge in spring to pollinate.
Aside from bumblebees, the majority are solitary bees. These native pollinators do not live in hives or produce honey, but they are responsible for pollinating much of the region’s native plant life. Many of them nest quietly in the ground, often going unnoticed.
He notes that many homeowners mistakenly assume that bees emerging from their yards or patios are honeybees.
“People see bees coming out of the ground and think they have a hive problem,” Koenen says. “In reality, those are solitary native bees emerging to meet the spring flowers. They are not aggressive, and they play a critical role in pollination.”
Despite their importance, bee populations face growing threats. Unpredictable weather patterns, urban development, chemically treated lawns and the widespread use of non-native plantings all contribute to pollinator decline. Large scale monoculture agriculture also limits the diversity of food sources available to bees.
"If bees aren’t around, we simply don’t have food. They aren’t just insects. They are super organisms.”
Koenen emphasizes that supporting these native bees is just as important.
“The best thing homeowners can do is plant native species,” he says, pointing to plants like purple coneflower, bee balm, milkweed, asters, and goldenrod. He also urges people to avoid pesticides, which can harm both honeybees and native pollinators.
HONEY LOVE
When it comes to honey, Koenen is equally passionate. He believes consumers are often missing out on the real thing.
“Most of the honey in grocery stores is highly processed,” he says. “When people try local honey from a farmers’ market, they often say it is the best they have ever tasted. That is because it is real honey.”
Beyond its flavor, honey is valued for its potential health benefits. It has natural antibacterial and antifungal properties and has been used in treating wounds, skin conditions, and even diabetic ulcers. Some people also believe that local honey can help reduce seasonal allergy symptoms.
BEE ALERT
Interest in beekeeping continues to grow, especially among young people and retirees looking for a meaningful hobby.
For those in Brookfield, getting started requires following local regulations. Residents must submit a notarized application and obtain permission from neighboring property owners, and specific guidelines for hive placement must be followed. The application fee is $70. More information is available on the city’s website by searching “beekeeping” at ci.brookfield.wi.us.
Koenen encourages anyone curious about beekeeping to start by learning. He often recommends educational resources, including a new documentary series on PBS, Paramount, and Hulu called the “Secret of the Bees,” and invites newcomers to connect with experienced beekeepers.
Homeowners can attend a monthly meeting of the Milwaukee Waukesha Beekeepers Association, held the first Monday of the month at 7 p.m. at the Brookfield Public Library, 1900 N. Calhoun Rd. New beekeepers are invited to come at 6 p.m. for introductory sessions. The next meeting dates are July 6 and Aug. 3.
Bee balm
authentic, bespoke travel www.jlj-travel.com v @jljtravel
JLJ Travel handles the research, logistics, and details, designing well-paced itineraries tailored to you.
We'll take it from here.
Whether Fluffy needs his vaccines and a check up, or Mittens is straining in the litterbox, our team is available to get your furry friend taken care of. We typically have same day and next day access, and Walk Ins are always welcome!
Mon-Thurs 8am - 8pm Friday 9am - 7pm Saturday 9am - 5pm Business Hours:
FROM LOCAL ROOTS TO LOCAL FAVORITE
AT THE ELBOW ROOM, FOOD, FAMILY, AND COMMUNITY COME TOGETHER.
ARTICLE BY ERIN TREDER PHOTOGRAPHY BY SAMUEL PERENCEVIC/ THE ELBOW ROOM BROOKFIELD
Jake Dehne likes to say he’s just a Brookfield guy—because that’s where his story begins.
Though he grew up in Waukesha, his connection to Brookfield has always run deep. His mother taught at Brookfield Academy, where Jake and his brother, Seth, attended school from kindergarten through senior year. Each day, he passed the bar and restaurant that is now The Elbow Room— never imagining how central it would become to his life. After his mother’s
games, where she coached, Jake spent time at Buddy’s with his brother, playing in the bar and soaking in the atmosphere. Years later, that familiar place would come full circle, becoming his own—now a popular gathering spot in the Village of Brookfield.
TURNING OPPORTUNITY INTO OWNERSHIP
Jake Dehne owns The Elbow Room alongside his brother, Seth Dehne, and business partner Robert Jude. The trio purchased the business from owner Cee Cee Ceman, who operated it from 2021 to 2024 as C.C.'s Elbow Room, before she closed it for personal reasons. During that time, she made many meaningful improvements, including the popular uncovered outdoor patio. When the business went for sale, Jude saw an opportunity and encouraged Dehne to take a closer look.
At first, the numbers simply didn’t make sense, Dehne recalled. Jude even explored purchasing it with two other partners, but they eventually backed out. “You really had to be a bar and restaurant person to make it work,” Dehne said. In the end, Dehne knew it would be a stretch—but one worth taking.
Fortunately, Dehne and Jude had all of the experience to make it a success, including a hospitality portfolio that includes RWB Milwaukee, Lucky Clover and 90s2K. Paired with Jude’s deep roots in the service industry—including roles with The Bartolotta Restaurant Group, Lupi & Iris and Westmoor Country Club—the two form a powerful duo.
The partners also recently expanded with a second Elbow Room location in Cedarburg, a venture led primarily by Seth Dehne.
BUILDING MOMENTUM—AND FACING THE UNEXPECTED
After taking over, the new ownership team focused on making The Elbow Room their own while also building upon what Ceman had already started. They invested in upgrades they felt were necessary to improve both the customer experience and the business itself.
One of the biggest changes came after their first summer operating the restaurant. They quickly realized the uncovered patio created major challenges. Even the slightest chance of rain—or simply cloudy skies—was enough to keep customers away. And when sudden storms rolled in, there wasn’t enough room inside to accommodate everyone. “We couldn’t fit 60 people inside with their food if rain came through,” Dehne says.
The issue became impossible to ignore, especially since the patio had become a popular gathering place for regulars. The team decided a covered patio was a necessity, not a luxury. After receiving approval from the City of Brookfield, they moved forward with the project—an upgrade Dehne calls a “game changer” for the business.
Just as things were heading into winter and the restaurant was gaining momentum, the team was hit with another unexpected challenge, when Jude’s health suddenly took a turn.
COMMUNITY RALLIES AROUND ONE OF ITS OWN
Late last year, Jude suddenly became ill. What he initially thought was the flu turned out to be far more serious. He was rushed to the hospital, where he was diagnosed with type 2 diabetes and severe complications that caused his body to attack its own organs. Despite everything he’s endured, things are beginning to look more hopeful. After more than 100 days in the hospital, Jude went home in April. Though he still remains in a wheelchair, Dehne said he has already made a visit back to the restaurant. “He had to check on everything,” Dehne said. “It was so good to see him here. We’re hoping to get him back for some offsite events if he feels up to it—and, hopefully, he’ll be back this summer.”
Jude’s health crisis also highlighted the strength of The Elbow Room team and the greater Brookfield community. Dehne quickly launched a GoFundMe to support Jude and his family, raising more than $154,000. He also organized a fundraising event at Wanaki Golf Course in Menomonee Falls in February, which brought in an additional $35,000. “The support—from people
dropping off envelopes to donating online—has meant everything and has helped greatly with medical bills,” Dehne said. Though it will take time, Jude is expected to make a near full recovery.
WHAT TO ORDER–AND WHY YOU’LL STAY
Whether you’re a regular or visiting The Elbow Room for the first time, Dehne has a few menu favorites. At the top of the list is the restaurant’s popular Smashburger, made with premium beef from Pro Football Hall of Famer and Brookfield native Joe Thomas. Raised on Thomas’s farm outside the Madison area, the humane, high-quality beef has become a standout ingredient—and The Elbow Room is currently one of the only local restaurants to serve it.
His other top recommendations include wings and the Birria Grilled Cheese. As for a “sleeper” menu item that doesn’t get nearly enough attention? The Elbow Room’s pizzas.
“Fish fry is also a huge draw, and we're adding perch,” Dehne says. “Fridays are typically our busiest. When the weather’s nice, the patio is packed from day to night. We also feature live music and are expanding it to Fridays, Saturdays and Sundays this summer.”
“The overall vibe is very community-driven,” adds Dehne. “It’s a local, Cheers-type atmosphere with good food, plenty of laughter, and a relaxed energy. We love to donate to our community's charities, schools and sponsor sports teams. It’s intentionally not overly upscale —it’s just a welcoming place where everyone feels like they belong.”
The Elbow Room is located at 2850 N. Brookfield Rd. in Brookfield. Follow them @ElbowRoomBrookfield on Instagram and Facebook. www.elbowroombrookfield.com
From left: Jake Dehne, Joe Thomas, Robert Jude, and Seth Dehne
AN EXCERPT FROM EPISODE 6 OF SHARE THE LIFESTYLE, A CITY LIFESTYLE PODCAST
Photographer: Brittany Dawn Short
Creative Director: Jen Birn
Stylist: Stephanie Coultress O’Neill
Location: Hotel Saint Cecilia, Austin, TX
MIKE JOHNSON HAS BUILT HIS LIFE AROUND ONE QUIETLY RADICAL IDEA: THE STANDARD YOU SET PRIVATELY IS THE ONLY ONE THAT MATTERS.
After eight years in the Air Force, a celebrated run on national television, and a health crisis abroad that sent him deep into supply chains and ingredient certifications most founders never touch, the result is Oshun — a luxury ritual brand built on provenance you can trace and integrity you can verify. In an exclusive conversation for the Share the Lifestyle podcast, Mike shares what it actually takes to build something worth putting your name on. Read the highlights below, then scan the QR code for the full episode.
Q: YOU BECAME A FAN FAVORITE ON THE BACHELORETTE AND THEN LEFT THE SPOTLIGHT. YOU MOVED TO MEXICO, LEARNED SPANISH, THEN COSTA RICA, AND BUILT A COMPANY. WHAT DID THAT EXPERIENCE TEACH YOU ABOUT HUMAN BEHAVIOR?
A: “If you’re a good person going in, that shows. If you’re not, that shows too. I also learned that people form this parasocial relationship with you — they assume things about you. When all actuality, different circumstances bring out different parts of who you are. I was on TV trying to find love. The kindness people were showing after felt a bit fake, because they wanted to be a part of something that isn’t who I am individually, but a part of what they saw on TV. And so I had to get away from everybody and everything and the noise.”
THE QUIET STANDARD:
MIKE JOHNSON
“Too many people have prayed for me. So I’ve got to get up and do the walking.”
— Mike Johnson
Q: YOU JOINED THE AIR FORCE RIGHT OUT OF COMMUNITY COLLEGE. WHAT WERE YOU ACTUALLY RUNNING TOWARD?
A: “There was something in me that was saying: I’m not living up to my full potential. I was being a follower. My uncle said, ‘What’s going to make you become an adult the fastest?’ I said, obviously, the military. The Air Force broadened my thought process more than anything. We’re so caught up in our own perception — when you learn to understand different people’s perspectives, it adds to you in so many ways.”
Q: WITH OSHUN, YOU OWN YOUR MANUFACTURING, YOU EMPLOY A CHEMIST, EVERY PRODUCT HAS A BATCH NUMBER TRACEABLE TO ITS ORIGIN DATE. WHY DID YOU DECIDE TO GO THAT DEEP WITH THE BRAND?
A: “The EU bans 1,100 ingredients in personal care products. The U.S. bans nine. That’s my starting point. Oftentimes, it might be the same ingredient, but it comes from a place where it doesn’t have the highest purity. And 60% of what we put on our skin is absorbed. Every product Oshun makes carries a batch number that goes back to the exact day it was created — I can show you every single supplier, the date, the origin. I own more than one part of the supply chain because that’s the only way I can stand behind what’s in the bottle.”
This conversation is just the beginning. Mike goes deeper into why he’s buying land up north, the family in the Philippines who prayed over his factory floor, and what he’d tell every person ready to stop performing and start building. Scan the QR code for the full, exclusive City Lifestyle interview on the Share the Lifestyle podcast.
MIKE JOHNSON
SUMMER GRILL
RECIPES
ARTICLE BY KATIE BOBROW
THESE DELICIOUS RECIPES ARE LIGHT, BRIGHT AND FEEL LIKE SUMMER
The sun has returned, and grilling season is upon us. With the nice weather comes vegetable gardens and fresh produce, along with the overwhelming desire to be outside as much as possible. We’ve compiled some fresh and light dishes that you can shop for at your local farmers market and whether you’re looking for a quick mid-week meal or something to grill for a crowd on the weekend these dishes won’t disappoint. These pair well together or can stand on their own!
DIRECTIONS:
1. Place skirt steak into gallon freezer bag
2. Combine all other ingredients in bowl and mix. Pour over steak and marinate for 3-4 hours or overnight in the fridge.
3. Bring skirt steak to room temperature by letting it sit out for one hour.
4. Get your grill hot on one side and medium on the other.
5. Once the grill is ready, wipe excess marinade off steak. Starting on the hot side, place skirt steak on grill for 2 minutes per side, attaining a nice sear.
6. Transfer steak to the cooler side of grill and cook until the internal temp is 130°. Let rest for 10 minutes (temp will rise while resting).
7. Carve and serve. This dish pairs well with beans and rice or served as tacos. Following is a chimichurri sauce that compliments it nicely.
*Outside skirt steak is a more tender cut than inside skirt steak, for this recipe outside skirt is recommended. Do not use too much lime as the citrus can cook the meat before putting it on the grill, resulting in a tougher texture.
SIMPLE SKIRT STEAK
INGREDIENTS:
• 2lbs. Outside skirt steak*
• 2 Tablespoons lime*
• 2 Tablespoons finely,
chopped cilantro
• ¼ Cup olive oil or avocado oil
• ¼ White onion, finely chopped
• 1 Tablespoon cumin
• Salt and pepper to taste
CHIMICHURRI
INGREDIENTS:
• ½ Cup parsley, finely chopped
• ½ Cup cilantro, finely chopped
• 2 Tablespoons red wine vinegar
• 3 Cloves garlic, minced
• 1 Red chili (whole or deseeded depending on desired level of heat)
• ½ Teaspoon dried oregano
• 1 Teaspoon salt
• 1 Tablespoon lime juice (optional)
DIRECTIONS:
Combine all ingredients in a bowl. You can make this in the late morning and let it sit for around 4-6 hours, or you can make it the day before and let the flavors meld overnight in the fridge. Just be sure to take it out and get it to room temp before you serve it, as olive oil hardens in the fridge. Serve over skirt steak or tacos.
ROASTED CORN SALSA
INGREDIENTS:
• 2 Ears sweet corn
• 10oz. Cherry tomatoes
• ¼ Cup lime juice
• 1 Finely chopped jalapeno or serrano (whole or deseeded depending on desired level of heat)
• ¼ Cup cilantro, finely chopped
• ½ Cup white onion, chopped
• 2 Cloves garlic, minced
• Salt to taste
DIRECTIONS:
1. Grill corn, you do not need to soak the corn beforehand.
2. Place corn on the grill (inside their husks) over medium heat turning every few minutes.
3. After 10 to 12 minutes shuck the corn and put the cobs back on the grill for 2-4 minutes rotating frequently to achieve that charred look and flavor.
4. Cut the corn from the cob, place in bowl and add all other ingredients. Let the mixture meld for about an hour and serve with tortilla chips or as a taco garnish.
Nice? Is Whiskey On Ice
In speaking to Whiskey lovers (most happen to be men, but do accept me in their brethren as a fellow enthusiast, writer, and educator), I’ve learned a great many opinions on how to drink Whiskey. Specifically, preferences on adding water and ice vary greatly.
A brand ambassador that I had the privilege of listening to recently said the obvious: both dilution and temperature change when you add ice, so if you are going to add something, a little water is best. I personally prefer to use a water dropper, so I can add one drop at a time until I get to the desired taste.
HERE ARE THE DIFFERENCES:
THE BEST WAY TO ENJOY YOUR WHISKEY: ON THE ROCKS, ROCK, NEAT, OR WITH WATER
Rocks: Provides the highest rate of dilution as a lot of ice melts quickly. If you are drinking a barrel proof Whiskey, it kind of defeats the purpose as the distiller didn’t add water as they do in every other type of finished Whiskey.
On the Rock: The single rock, cube, or sphere is the slowest to melt and thought to be the most aesthetic. It’s nice if you want to stretch out your tasting. I often order on the rock if I want my drink to last longer.
Neat: This is the way single malt Scotch is served at a tasting event, in a branded Glencairn or Neat glass so that proper nosing for aromas can be achieved - and a dram of Scotch, smaller than an ounce, fits in them perfectly.
Water: As I mentioned above, quoting the brand ambassador, a little water is better for a fine Whiskey over any kind of ice. Often, if ordered with water, the water is served in a separate vessel on the side so you can add in as much as you want.
Quoting another expert on the subject, Richard Paterson of The Dalmore famously and enthusiastically demonstrates in his Scotch classes how to drink single malt Scotch Whiskey: Paterson fills a lowball glass to the rim with ice, adds Scotch and then ceremoniously throws it over his shoulder onto the carpet of the classroom – because that much ice makes the drink worthless. One more quote, never “add green tea or milk to Whiskey. You can add a little water, but not a lot of ice.”
Ultimately, the reason we add ice can be for aesthetics, to stretch out the time spent on one glass, for cooling, and for dilution. However, the number one reason enthusiasts add water is … drumroll please … because adding a little water actually opens up a Whiskey to show more aromas and flavors.
brookfield
USING THESE TIPS YOU CAN MAKE A DELICIOUS HOMEMADE BARBECUE SAUCE.
A good barbecue sauce is comprised of a variety of the same six components. The key is to discover what style you enjoy most, and don’t be afraid to experiment. Oh, and taste often during the preparation process to adjust if so desired.
SOMETHING SWEET
This can be honey, cola, molasses, preserves, brown sugar, or syrup. This caramelizes as you cook, bringing those smoky, sugary flavors.
SOMETHING TANGY
Think vinegar, mustard, or citrus. This is what brings the zing to your sauce.
SOMETHING SPICY
This provides your heat: a hot sauce is a great choice. A good rule of thumb is to use about 1/2 teaspoon for every cup of sauce you’re making.
SOMETHING LIQUID
It can be beer, water, chicken stock, soda, or wine. Start with about 1/2 a cup and see what happens.
SOMETHING TOMATO
You’ll most likely use ketchup, but you can also use tomato paste.
THE SPICE COMBINATION
This can depend on your liking and taste and can include anything from onion powder to garlic powder to chili powder to allspice to cayenne pepper to mustard powder to liquid smoke to cumin to Worcestershire sauce and more. Start with a teaspoon of salt, and keep tasting as you experiment with your desired spices.
HOMEMADE
BBQ SAUCE
INGREDIENTS
• 2 cups ketchup
• 1 cup water
• 1/2 cup apple cider vinegar
• 5 tablespoons brown sugar
• 5 tablespoons sugar
• 1/2 tablespoon black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon ground mustard
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
DIRECTIONS
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Recipe and information courtesy of Pat Neely and Gina Neely.
events
A SELECTION OF UPCOMING LOCAL EVENTS JUNE
JUNE 6TH
Dog, Dash, Discover 5K Run/Walk
The Corners of Brookfield, 275 High St., Brookfield | 8:00 AM
Leash up and lace up for Discover Brookfield’s 2026 Dog, Dash, Discover 5K run/walk, bringing dogs and their humans together for a morning of movement, community, and tail-wagging fun. This dog-friendly event also supports Wisconsin Adopt a Golden Retriever, helping rescue and rehome golden retrievers across Wisconsin. Registration is $35 in advance or $45 on the day of event.
JUNE 6TH
Brookfield Farmers' Market
Brookfield Central High School, 16900 W. Gebhardt Rd., Brookfield | 7:30 AM
Open rain or shine, the Brookfield Farmers' Market is a Saturday morning staple through October 31, running from 7:30 a.m.to noon each week. You’ll find it set up in the front parking lot of Brookfield Central High School. More details and list of vendors can be found at brookfieldfarmersmarket.com.
JUNE 6TH
The Big Event 2026: An Evening in Bloom for the Arts
Sharon Lynne Wilson Center for the Arts, 3270 Mitchell Park Dr., Brookfield | 4:30 PM
Join us for The Big Event, a lively garden party atmosphere with an open bar, gourmet tasting stations, live entertainment and auction, an inspiring paddle raise, and our highly anticipated awards presentation. Together we’ll raise $350,000 to grow visual arts spaces, educational partnerships, performances, classes, and community programming. For more information and tickets, visit e.givesmart.com/events/MOf/.
JUNE 13TH
Brookfield Kids Fest
McCoy Park, 18985 Wilderness Way, Brookfield | 11:00 AM
Brookfield Kids Fest is a free family fun day, featuring bounce houses, balloon animals, face painting, and stage with live entertainment. A variety of local vendors will have fun activities, games, crafts, and prizes. Fresh grilled food, hot buttery corn, and beverages will be available for purchase from our Village Grill. 11:00 a.m. to 3:00 p.m.
JUNE 17TH
Elmbrook Education Foundation Golf Open
Ironwood Golf Course, W270N6166 Moraine Dr. #3332, Sussex | 9:30 AM
Join us for the 12th Annual Elmbrook Education Foundation Golf Open, presented by Toyota of Brookfield, on Wednesday, June 17, at Ironwood Golf Course. This community event brings together local supporters for a day on the course while raising vital funds for the Elmbrook Education Foundation and the Elmbrook School District’s LAUNCH Program.
JUNE 19TH
Whiskey & Watches
Craig Husar Fine Diamonds, 20100 W. Bluemound Rd., Brookfield | 6:00 PM
Join us for our annual Whiskey & Watches event, featuring watches from Breitling, TAG Heuer, Oris, Seiko, Rolex, Omega, and more. Enjoy a whiskey tasting sponsored by Wisconsin distillery J. Henry & Sons. Call or text 262-789-8585 to reserve your ticket. 6:00 to 9:00 p.m.
