Volume 3, Issue 3
The Sweet Life Autumn 2010
SWEETWATERS RESTAURANT & BAR
Sept. 21, 2010
Fall splendor Air is cool. Leaves are crisp. Here at Sweetwaters, we’re settling in for another picturesque autumn in the Chippewa Valley. When the days turn cooler, stop in to warm up in our fireside lounge. Sip a hot drink, sample an Oktoberfest brew or order an entrée designed to highlight the area’s finest cheeses, meats and produce. We look forward to serving you.
Flavors of the season Fine Beverages • Diseño Old Vine Malbec, a vintage 2009 red from Mendoza, Argentina, is our fall wine feature. Old Vine is soft on the palate with a burst of stone fruits. $6/glass or $22/bottle
Featured Entrées • Oktoberfest Platter • Jewels of the Sea • Duck with Marmalade Glaze and Vegetable Couscous • Fuji Fire-Roasted Apple Pork Prime • Tortilla-LimeCrusted Tilapia • Bacon-Wrapped Scallops • Scampi Sweetwaters •
Sweet Rewards Ask your server how you can collect points toward a free gift certificate!
Thanksgiving Day Sweetwaters serves its fabulous Thanksgiving Day Buffet from 10 a.m. to 3 p.m.
Meet the trainer • the expertise of John Balz • A proficient server, John shows the new recruits the ropes. How long have you worked here?
Kiel, Wisconsin. I’m a farm boy. Favorite food at Sweetwaters?
Twelve years.
Blackened Ribeye with melted bleu cheese, medium rare, and Lyonnaise potatoes.
Positions held?
Favorite drink?
Server and trainer. Any family in the area?
That would be a dirty Grey Goose martini.
Wife LeAnn Hillman.
Favorite things to do in town?
Where are you from originally?
I’m an active member of the Elks
Club—biking the scenic trails and visiting local watering holes. Education? Bachelor’s in hotel and restaurant management, master’s in training education. Do you like to cook? Yes. Some of my favorites I’ve made are stuffed walleye … I enjoy grilling steaks ... and participating in an annual soup contest with friends.
Friendly faces • new to the crew at Sweetwaters • Name: Sam Rodebaugh
We’ve invited a few new faces to join our kitchen and dining room teams.
Position: Host Background: Sam is from Milwaukee and is studying at Immanuel Lutheran College in Eau Claire.
Name: Ben Jones Position: Pantry chef Name: Dusty Larsen Position: Broiler chef Background: Dusty last manned the grill at Flat Creek Eatery & Saloon and Angler’s Bar & Grill, both in Hayward. Congratulations! Lewis Nedlund is Sweetwaters’ second intern from Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul, Minn.; after training several months here, Lewis returned to complete his degree. Page 2
Background: Ben’s last culinary gig was at Rosenthal’s Resort on Webb Lake. Name: Katy Schulte Position: Server Background: Katy hails from Hudson and is currently working toward a degree in public relations at UWEau Claire. Join us in welcoming these talented new recruits! THE SWEET LIFE AUTUMN 2010
Party hearty • a holiday planner • If you’re organizing a holiday party for friends, family or coworkers, we’ve got the freshest food and finest service around. But don’t wait too long—our banquet rooms fill up fast during the holidays. Sweetwaters will accommodate groups large and small, from cozy private gatherings to parties of 100 or more. Room setups are arranged by our staff at the host’s discretion; banquets can vary from a formal dinner to a casual appetizer buffet. Open bars and dance floors are also
available; see Dave Preston, restaurant manager, for details. A $50 down payment is required to reserve private rooms and is deducted from the final balance due. After deciding on a date, choose a menu from our extensive list of lunch and dinner buffets, entrèe combinations or à la carte selections. Or, work with our chef to build a personalized menu to your culinary or cost specifications. Our regular lunch and dinner menus are available for smaller groups;
management asks that you do not allow guests to request separate checks. A room fee of $25 may be charged for groups spending less than $200. Our staff will contact the host for a final guest count 48 hours prior to the event; buffet costs are calculated based on projected guest count or the number of guests attending, whichever number is higher. Don’t want to leave the house? Call (715) 834-5777 to ask about our catering services.
They’re right around the corner... Call 834-5777 to reserve a room for your holiday party!
German juice • Oktoberfest brews • Stopping by for our Oktoberfest Platter? Why not enjoy a beer that celebrates Wisconsin’s German heritage? One of the greatest features of the Chippewa Valley is the Leinenkugel Brewery, where revered Wisconsinites Jacob and John Leinenkugel continue their family's five-generation tradition of pouring Old World beers. Of the company’s year-round brews, Sweetwaters carries the classic Leinie’s Original, robust Leinie’s Red Lager and sweet Leinie’s Honey Weiss. Red Lager and Honey Weiss are on tap. We also sell Leinie’s seasonal brews, which vary from year to year. Ask your server for this season’s selections. If you couldn’t make it to Munich for the massive Oktoberfest celebration, get into the Bavarian spirit with our German specialty beers—Beck’s and Beck’s Dark, brewed in Bremen, and Clausthauler, a nonalcoholic beer. This autumn, Sam Adams Oktoberfest is the star of the season. A lively, amber-hued brew, Oktoberfest is the perfect transition from light summer beers to the thick, ponderous ales and stouts of winter. VOLUME 3, ISSUE 3
Beer and brats: loved in Germany, loved in Wisconsin.
Page 3
First opened on December 20, 1985, Sweetwaters Restaurant offered Eau Claire an innovative approach to dining out with casual, comfortable surroundings. Our menus and facilities have been updated since then, but our commitment to quality remains unchanged. We still work hard to provide our guests with the best dining experience in the Chippewa Valley. 1104 W. Clairemont Avenue Eau Claire, WI 54701 Phone: 715-834-5777 Fax: 715-834-3525 Email: info@sweetwatersec.com www.sweetwatersec.com
For information or reservations, call 715-834-5777. E-mail us at info@sweetwatersec.com if you’d like an online subscription to this newsletter.
Department of savings • sweet autumn specials •
Complimentary flatbread with purchase
Complimentary beverage with purchase
of two dinner entrees.*
of one lunch buffet. Choices include coffee, tea or soda.*
* Expires Dec. 20, 2010. Good for one free appetizer with purchase of two regularly priced dinner entrées. Coupon may not be duplicated. See server for details.
* Expires Dec. 20, 2010. Present coupon when ordering. Coupon may not be duplicated. See server for details.
Secrets of good living • maximizing the harvest • Harvest vegetables bring the goodness of the garden to those cold, wintry days. Pumpkins, squash and root vegetables taste delicious, but what you may not know is they also pack a powerful boost for the immune system—just in time for peak flu season. Winter squash, acorn squash and butternut squash are rich in vitamins, calcium, potassium and minerals. According to television health guru Dr. Oz, butternut squash has such a dramatic impact on the immune system that some types of cancers respond to it. Stomach pain after eating squash soup, for example, alerted one woman to her lymphoma. Pumpkins are also rich in vitamins, minerals, potassium and beta-carotene. Consumption of pumpkin seeds and pumpkinseed oil lowers cholesterol and is beneficial for the bladder and prostate. Root vegetables—parsnips, beets and carrots, just to name a few—offer fiber (parsnips), folic acid (beets), beta-carotene (carrots) and natural infectionfighting and cancer-preventing nutrients (onions). You can be sure that when you dine with us, you’re tasting the freshest vegetables prepared by hand and cooked with care—enjoying the benefits of this season long into the next.
To stay healthier this winter, add a few more autumn vegetables to your diet.
The Sweet Life is designed and written by Anita Zimmerman. Questions or comments? E-mail info@sweetwatersec.com