Menu Guide Winter/Spring 2020

What’s on the

Your guide to restaurants in the Southern Lakes area

• Breakfast with Sheila Mae • Pizza for lunch • Supper at the club A Southern Lakes Newspapers publication • Winter/Spring 2020

Fitzgerald’s Genoa Junction in the Historic Octagon House

A Unique Blend of History & Tradition! ~ “Home of Fitzgerald’s Famous Fish Boil”

Fish Boil - Honey BBQ Chicken - Barbecued Ribs Special Parties Available, Call for Information

FISH BOIL - HONEY BBQ CHICKEN - BBQ RIBS

RESTAURANT, CATERER & GIFT SHOP “Home of Fitzgerald’s Famous Fish Boil” 727 Main St. (Hwy B) Genoa City, WI - 2 miles NW of Richmond, IL

262-279-5200

Fall/Winter Hours: Thurs. 5-8:30 pm / Fri. & Sat. 5-9 pm / Sun. 3-7 pm

www.fitzgeraldsfishboil.com

269020

MENU GUIDE • WINTER/SPRING 2020

W8896 County Hwy. A, Delavan, WI (608) 883-2100 • www.stallerestate.com

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• Wine Tastings • Tours • Ultimate Wine Flights • Glass Painting Parties • Special Packages

• Wine & Chocolate Pairings • Shipping Available Gift Giving Made Easier • Delicious Picnic Platters/ Wine Flights

OPEN: June - August; Daily 11am – 6pm; September - May; Wed. - Sun. 11am – 6pm

Bachelorette • Weddings • Engagements • Birthdays 364915

Proper etiquette while dining out can make for a more enjoyable experience for all involved.

STOCK PHOTO What’s on the Menu?

Help your server with good behavior

Make reservations

If possible, or if it’s a requirement on busy nights, take the time to make a reservation.

Reservations help establishments ensure they will have enough staff on hand to meet customers’ needs, which can lead to better service. Show up on time or even a few minutes early.

Put your phone on silent Tip accordingly Just because someone can reach you at all hours of the day doesn’t mean you should always answer a call or text. Staring at the screen or talking on a call is not only rude, it also can delay table service, which may cause a trickle-down effect that affects others’ dining experiences.

Don’t make a scene

If you find a foreign object in your food or need your steak cooked to a different temperature, signal the server and handle the situation discreetly. He or she has no control over the quality of the food or how long it takes to prepare it.

Know when to leave the kids home

Children should be taught proper restaurant etiquette, but not at the expense of other diners or the restaurant staff.

Inquire if a restaurant is family-friendly before booking a table. Start the kids in family-friendly places and gradually move up to fine dining as they prove themselves capable.

If a child has a meltdown, go outside or get the food to go.

It is customary in many North American restaurants for diners to offer a gratuity to their servers and other staff. It is in poor taste to withhold a tip, even if service was not up to par. If service is subpar, it’s still proper etiquette to leave a tip and then voice any concerns with the manager before leaving the restaurant or the next day. Even if a waiter or waitress is not up to snuff, tips may be pooled and are typically shared with bussers or even kitchen staff.

(METRO CREATIVE)

What’s on the Menu?

Published by Southern Lakes Newspapers LLC - Winter 2020 1102 Ann St., Delavan, WI 53115 (262) 728-3411 Editor ......................................... Tracy Ouellette Page Designer........................Jennifer DeGroot Creative Director............................Heidi Schulz Advertising Director .............. Vicki Vanderwerff For advertising opportunities, call (262) 725-7701, ext. 135

MENU GUIDE • WINTER/SPRING 2020

Dining out opens doors to new cuisines and gives people some time off from preparing meals at home.

The National Restaurant Association says that the restaurant industry brings in around $800 billion in sales each year, providing jobs for 14.7 million people.

In fact, restaurant workers make up 10 percent of the American workforce.

Line cooks, bussers and servers work hard, and many do so for low pay.

According to the employment salary comparison source Glassdoor, restaurant servers typically earn an average of $21,000 per year. The job-search site Indeed says some servers earn $10.70 per hour, and most rely on tips to make ends meet. When dining out, diners should prioritize etiquette and friendliness, which can make restaurant staff feel respected and appreciated.

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MENU GUIDE • WINTER/SPRING 2020

Diner does breakfast right

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Town Fryer is a favorite for food, coffee, conversation

by Tracy Ouellette EDITOR

Tucked away on a quiet street in Burlington, sits a small diner the locals know is one of the best places to grab breakfast. Sheila Mae’s Town Fryer is almost legendary in the community for its good food, large portions, friendly atmosphere and, as one person put it, “todie-for” cinnamon rolls.

The restaurant has been under the ownership of Sheila Mae Renz for 20 years, after she purchased it in 1999.

“I came into this little place with a girlfriend and thought it was really charming,” Renz said.

She said she worked with then owners, Jim and Darlene Adrian, who also owed Adrian’s Frozen Custard for more than a

decade before Jim encouraged her to buy the Town Fryer.

“I worked with them when my son was little and thought it was a great place to work. I’ve seen so many families grow up and met so many wonderful people over the years, I feel truly blessed,” Renz said.

She said it was the loyal customers and support from the staff that made the decision to take over ownership an easy decision.

“Most of the employees have been with me for years, with the exception of a couple newer people,” Renz said. “I’ve been very blessed to have them with me

See TOWN FRYER, Page 5

Owner Sheila Mae Renz (left) visits with longtime customer Jean Moyer, of Rochester, on a Sunday morning. Moyer said she has been coming to the Town Fryer for more than 50 years and it’s her favorite breakfast spot on Sunday mornings.

TRACY OUELLETTE What’s on the Menu?

(Continued from page 4)

for such a long time and they just love the customers and the customers love them. I couldn’t do this without them.

The restaurant is only open for breakfast and lunch, from 5 a.m. to 2 p.m.

Monday through Saturday and 5 a.m. to 1 p.m. on Sunday, but it wasn’t always that way.

“I’ve been coming here for over 50 years. I remember when they were open from 11 a.m. to 10 p.m.,” said 93-year-old Jean Moyer of Rochester.

Moyer said her favorite time to stop by is for Sunday morning breakfast/brunch, where she frequently orders the Bacon Scramble, her favorite.

“But they’ll make me anything I want,” Moyer added. “If I ask for it, they’ll make it.”

“She’s my soup lover,” Renz said. “She loves to come in for the soups too.”

Moyer’s nephew, Chris Woods, accompanied his aunt on Sunday and said he loves their breakfasts together.

“I came all the way from Twin Lakes for the food and the company,” Woods said.

Renz said the strong customer loyalty and community support is what makes the restaurant feel like home.

“Everyone knows my name when they come in here and they’re all so wonderful,” she said. “I love them all.

They’re just a huge blessing.”

What’s on the menu?

The diner’s menu has everything one would expect for breakfast, from egg dishes, to pancakes, to soup and sandwiches and doesn’t have a problem with customizing orders.

“We cook everything to order and people can basically have anything they want and we’ll make it,” Renz said.

She added that breakfast seems to be the favored meal, but her customers also enjoy the homemade soups and lunch specials.

One of her signature dishes is the Sheila Scramble, with eggs, sausage, onion, green peppers and cheese, served with hash browns and toast.

“People really like that one,” Renz said.

“And anything with hollandaise sauce. My son told me I make a good one and to put it on more stuff, so now we have it with steak, corned-beef hash, omelets … not just the eggs benedict.”

And don’t forget the cinnamon rolls, which people come from all over to get.

“People really like our ginormous cinnamon rolls,” Renz said with a laugh.

“We’ve been baking them for a long time.

When I first opened a friend convinced me we needed them. I wasn’t so sure, but she said the kids would love them and she was right – all the kids, of all ages. They’re really large and their eyes just go huge when they see them.”

Sheila Mae’s Town Fryer is at 116 N. Main St., Burlington. For more information, call 262-763-9940.

The Sheila Scramble is one of the signature dishes at Sheila Mae’s Town Fryer. Don’t expect a standard coffee cup when breakfasting at the diner, over the years customers have donated mugs to the restaurant.

TRACY OUELLETTE What’s on the Menu?

MENU GUIDE • WINTER/SPRING 2020

• Town Fryer

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Benefits of enjoying breakfast for dinner

MENU GUIDE • WINTER/SPRING 2020

A sweet stack of pancakes, a plate of delectable French toast or a hearty omelette are just a few breakfast table favorites. These comfort foods enjoyed at home or at diners across the country are the very reasons why many people consider breakfast, long touted as the most important meal of the day, their favorite meal.

Breakfast foods need not be relegated to mornings and mornings alone. In fact, traditional breakfast foods can make for great lunches and dinners as well. They also may be the centerpiece when entertaining guests.

According to a national poll conducted by ORC International and Krusteaz, makers of premium baking mixes, 90 percent of Americans say they eat breakfast for dinner, with more than half of respondents enjoying breakfast night dinners once a month or more. It’s a family-friendly trend, as breakfast foods can often be whipped up in minutes, making

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them ideal dinners for busy families.

Explore these many benefits of digging into breakfast throughout the day.

Affordability of ingredients

Bread, eggs and milk are mainstays at the breakfast table. Such foods are relatively inexpensive compared to seafood, meat and poultry. Anyone on a budget can save by enjoying breakfast for dinner once per week.

Many egg-based dishes can be put together for around $5 per meal, provided herbs and seasonings are already in the pantry.

Versatility of menu options

Baking mixes can provide the basis for waffles, pancakes,

KS SATURDAY! PRIME RIB & STEA RIBS & ALL YOU CAN EAT NDAY! SU Y CHICKEN EVER Available for ll Ha t ue Check out our Banq r website for full seating 50-280. See ou ials. menu and weekly spec

See DINNER, Page 15

OPEN FOR LUNCH & DINNER TUE-SUN 11 AM Happy Hour Tuesday 11 am til close Happy Hour Wed-Fri 2:30 til 6 pm

Breakfast for dinner is a fun trend that can save busy families money and time.

STOCK PHOTO What’s on the Menu?

FISH FRY EVERY FRIDAY! - $4 Tall Bloody

Mary’s Every BAR | RESTAURANT | BANQUET FACILITY Sunday

20715 Durand Ave • Union Grove, Wis. • 262-878-3033 ~ www.tincanroadhouse.com

10% OFF

Entire Bill with purchase of $20 or more.

Dine in or carry out. Expires 3/31/20. Not valid with other offers or promotions or on banquets.

365421

Southern Lakes Newspapers

2019 Readers’ Top Choice

BEST PIZZA

TAKE A BITE OUT OF

The Waterfront on Browns Lake Luisa’s Restaurant Gino’s East Napoli Restaurant Next Door Pub

popular pizza styles

Neapolitan

This is the original pizza that arrived

in the 19th century from Italy, and the pizza from which all others have evolved.

The dough is made from a specific type of flour, and the crust is thin, crunchy and baked in a wood-fired oven. Neapolitan will have minimal toppings. A scant amount of San Marzano tomato sauce, slices of buffalo mozzarella cheese and basil are all that’s needed.

New York style

Most East coast pizza is considered New York style. Originating on the streets of New York City, this pie is exemplified by wide slices of a crunchy, pliable crust that is light on sauce but heavy on cheese.

Chicago style

Also known as deep-dish, the Pizzeria Uno restaurant in Chicago developed the deep-dish pizza in the 1940s. The pizza is made in a pan similar to a large metal cake or pie pan, and the crust lines its entirety.

Typically, the toppings are assembled upside-down, with cheese, vegetables and meats placed on the crust, and then tomato sauce as the final layer to help this pizza cook all the way through.

Sicilian

This is a thick-crusted pizza with a pillowy dough and crunchy crust.

The pizza is formed in a square pan.

Oftentimes, the cheese is underneath the sauce to prevent the pie from becoming soggy. Some people refer to the Sicilian as a “square.” The famed L&B Spumoni Gardens in Brooklyn, NY, has its own unique take on the square that has been feeding fans for decades.

St. Louis style

This pizza is a variation on New York style, but it’s made from a cracker-like

See PIZZA STYLES, Page 8

Gino’s East serves several different styles of pizza, like this Meaty Legend on thin crust. Other pizza options include Spinach Margherita, Buffalo Chicken and Chicago Fire. Gino’s East is at 300 Wrigley Drive, Lake Geneva. For more information, visit www.ginoseastlakegeneva.com.

FILE PHOTO What’s on the Menu?

MENU GUIDE • WINTER/SPRING 2020

Pizza is pizza, right? Not quite.

This beloved cheese-and-sauce-crafted masterpiece is much more complex than fans may imagine. At its core, pizza consists of a crust, sauce and a cheese. But pizza can be crafted in myriad ways thanks to toppings and crust styles. But wait … there’s more. As it turns out, pizza, which TripSavvy notes is a $30 billion global industry, has many different incarnations.

Pizza was first introduced in North America in the late 1800s when thousands of Italian immigrants arrived. Nowadays pizza is part of just about everyone’s common vernacular and diet. CiCi’s, a popular pizza chain, found that one-third of pizza eaters eat pizza at least once a week.

The following are some of the many different pizza types that can be enjoyed, and what makes them unique.

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• Pizza styles

(Continued from page 7)

crust with no yeast. In addition, Provel cheese replaces the mozzarella found on New York-style pizza. Provel is a cheese made by combining cheddar, mozzarella and provolone.

Grandma style

A grandma pie is similar to Sicilian, but presents as a thinner, crunchier alternative.

Fresh tomatoes and buffalo mozzarella often replace the more processed sauces and cheeses.

California style

This pizza uses a New York-style dough but switches toppings to unusual and unique ingredients, like barbecue chicken.

Pizza will likely never fall out of favor. Thanks to the variations across the country, those who covet a slice have many different options at their disposal.

(METRO CREATIVE)

Luisa’s Pizza offers a casual, relaxed and family friendly dining room. The pizzeria is on Highway 50 and 317th Street in Wheatland.

For more information, visit www.luisaspizza.co.

FILE PHOTO What’s on the Menu?

APPETIZERS Haystack Onion Rings Jumbo Shrimp Cocktail Jumbo Lump Crab Cakes Crispy Fried Calamari Mozzarella Cheese Sticks BBQ Ribs Sampler

SOUP & SALAD - ala carte

MENU GUIDE • WINTER/SPRING 2020

FOOD, SPIRITS & BANQUETS

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Signature Baked French Onion Soup Soup of the Day Chop Salad Caesar - can add Chicken Breast Wedge Salad

3101 Eagle Road, Kansasville • 262-878-3313 10 minutes west of I-94 & Hwy. 11 Open Wed.-Sat. at 11:00 a.m.; Sun. at Noon

ENTREES

michaelsonthelakewi.com

STEAKS

Winter Hours (Jan.-May) Open Noon Sunday, Wed. & Thurs. 4 p.m. Fri & Sat. 11 a.m.

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All entrees served with soup or side salad, vegetable of the day, table bread, and a choice of potato or rice.

All steaks and chops are finished with Maître D’ Butter We proudly serve USDA Choice or higher Certified Angus Beef, the top 8% of all US beef. Premium aged, uniquely seasoned, hand selected steaks are absolutely delicious and the finest available.

Porterhouse Filet Mignon Rib-Eye Boneless New York Strip USDA “Prime” Top Sirloin Flat Iron Steak Toppers Sautéed Mushrooms and Onions Maytag Blue Cheese Haystack Onions Creamy Jack Daniel’s peppercorn sauce Savoy Marsala wine sauce

Add Surf to Your Turf 3 Grilled Shrimp Crab Cake Prime Rib Saturday Night limited quantities Slow roasted and specially seasoned - served with fresh horseradish and au jus Theresa’s Cut 10 oz.

Mike’s Cut 16 oz.

Toppings - Italian sausage, pepperoni, mushrooms, onions, bell peppers, black olives, green olives, garlic Meat Lovers Prime Rib Popeye’s Buffalo Chicken Garlic Bread Cheesy Garlic Bread

PORK & CHICKEN

- Wednesday Too! Served with soup, side salad or coleslaw and your choice of our own potato pancakes, baked potato, or house fries Haddock - hand breaded Baked haddock in lemon dill butter sauce Senior Citizen Sized All-You-Can-Eat Fried Yellow Lake Perch

White Marble Farms Natural Pork Chop Full Rack of BBQ Baby Back Ribs Chicken Marsala

SEAFOOD Fresh Salmon Jumbo Tempura Shrimp Jumbo Lump Crab Cakes

SIDES - large enough to share Sautéed Fresh Mushrooms & Caramelized Onions Grilled Asparagus Creamed Spinach Macaroni and Cheese Tender Fresh Green Beans Oven Roasted Cauliflower

PASTA Portabella Ravioli Add Italian sausage Garlic Shrimp Chicken Alfredo

PIZZA Handmade Thin Crust 16 Inch Pizza Includes Wisconsin mozzarella cheese

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DESSERTS House-made Classic Carrot Cake House-made Cream Cheese Swirled Fudge Brownie Vanilla Bean Cheese Cake Salted Caramel Vanilla Crunch Cake Ice Cream

KIDS MENU AVAILABLE LUNCH Sandwich Menu Burgers Chicken Reuben Prime Rib and more 365424

Out Ordinary of the

Hot steaming mussels that have been sautéed with shallots, navy beans and house made sausage then tossed in a white wine cream sauce is a favorite appetizer.

RED OAK RESTAURANT DOES THINGS DELICIOUSLY DIFFERENT CORRESPONDENT

he picturesque Red Oak Restaurant in Bristol has only been open since 2016 yet it has become well known for its beautiful setting and its unique menu, which was developed using organic standards and locally produced foods.

“The original part of the building was built in 1934 as a tavern,” said Adeline Carney, who with her daughter Mary Acuna are the current owners. “The building’s original owner lived upstairs above the tavern in an apartment that did not have a kitchen. The business was bought and sold over time until an Illinois couple purchased the property around 1990 and added a dining room, expanded the kitchen, and built large garages to be

used as storage areas, basically a walk in pantry.”

According to Carney, this couple reopened the business as Whispering Oaks, a popular place to dine, and ran it for about 15 years. Then it again went through a series of owners. Opening and closing with regularity.

It was then that Carney and Acuna began to consider opening a restaurant on the site. Living nearby they often passed it on their way out to dinner and felt it would be nice to have somewhere close for local people to enjoy a good meal.

The idea of opening a restaurant there slowly evolved. Acuna, an IT specialist, and Carney, a retired counselor for adolescents with drug abuse problems, began the job of turning the building into a locally sourced farm to table restaurant that offers interesting and tasty foods.

Assembling the team

“Both Mary and I had been waitresses at some time in our lives, but that was the extent of our knowledge of running a restaurant,” Carney said. “Fortunately we had the help of Heidi Naef as our manager, who had experience in this field.”

Together they worked, learned, and put together a good team, which included the hiring of a creative chef. Their menus are changed every two months or so and reflect the seasonal foods available at the time.

“We try to purchase everything we cook locally from farms, which follow organic standards,” Carney said. “At times because of weather we have to go further out for our ingredients but we always look for

See RED OAK, Page 10

MENU GUIDE • WINTER/SPRING 2020

by Sandra Landen Machaj

COURTESY OF THE RED OAK What’s on the Menu?

9

• Red Oak

(Continued from page 9)

Heidi Naef, manager of The Red Oak Restaurant works behind the bar on a recent evening.

Naef gives a program on making specialty cocktails on the second Saturday of the month.

Each month she creates a new cocktail to share with customers.

COURTESY OF THE RED OAK What’s on the Menu?

those raised under organic standards.”

With hundreds of small farms, breweries, distilleries and bakeries in Wisconsin finding locally sourced foods that meet their standards is dependent on the season.

As stated on their menu, “By celebrating the craft, creativity, and hard work that is happening in our backyard, we can reduce the miles our food travels and improve the quality of the dishes we’re serving. We source our ingredients with a preference and priority to locally produced items using sustainable and organic methods, and humanely raised animals.”

Many of the suppliers are well known names in the area. Eggs from Yuppie Hill, fruit from Brightonwoods Orchard, bison from Pierson Bison, meats from Wilson’s Farms, and cheese from Hook’s are but a few of the local suppliers used by The Red Oak Restaurant.

The property was purchased in March of 2016 but did not open as a restaurant until September.

“Even then we were not sure that we were ready but it was time,” said Carney.

“We tried for a soft opening with little advertising and were shocked when 65 people showed up the first night we were open to the public. Not everything went completely smooth. All orders had to be written by hand and taken to the

.......full menu.......

Breakfast•Lunch•Dinner • Friday Fish Fry • Sunday-Tue 7am-2pm • Wed-Sat 7am-8pm We are always looking for freshest and highest quality food to serve to our customers. Gluten-free, vegan, and vegetarians are welcome.

MENU GUIDE • WINTER/SPRING 2020

Stop in and try our home-made, delicious food.

We also serve Beer and Wine.

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Sam and JoElle thank all our customers for their support. We make it our first priority to ensure that you have a happy dining experience while at CAFE 36.

262-534-3636 | 920 E. Main St, Suite 200, Waterford, WI

by Walgreens & Fluegge Optical

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kitchen. The staff did their best but they had not worked together long enough for everything to run smoothly.”

“Things will happen,” Naef, the manager, added. “It isn’t what happens but how you handle it that is important.”

In the end the customers were happy and many have continued to return.

“We have built our restaurant around a no-tipping model,” Carney said. “Instead of paying servers the minimum wage for servers of $2.33 per hour as required by the state – where they are expected to increase their income through tips – we pay them a living wage.

“We add 20 percent hospitality charge to the bill to pay for the higher wages to our servers and all kitchen staff,” Carney added. “This way everyone works as a team. There are no your tables or my tables. Everyone pitches in with whatever needs to be done whether it is refilling water glasses or bringing out plated meals.”

According to Adeline, the employees like this method because they are assured that even if it is a very slow night, they will still receive reasonable pay.

Above: The Red Oak Restaurant, 4410 299th Ave., Bristol, features meals created with locally sourced ingredients whenever possible. Their dinners are offered from a menu that changes every two months. Left: Adeline Carney, one of the owners of The Red Oak Restaurant, displays one of the towels she has embroidered.

When not working at the restaurant or baking special rolls for weekend brunches, Adeline enjoys embroidery. She has added her touch to the servers’ aprons.

About the ambiance

COURTESY OF THE RED OAK What’s on the Menu?

with herb butter and served with potato croquette and roasted parsnips.

Fish fry or brunch

The Friday fish fry offers a choice of baked or beer-battered cod, or pan-seared or beer batter walleye. A limited children’s menu is available at all times.

The restaurant is open for dinner on Wednesday, Thursday, Friday, and Saturday. On Saturday and Sunday Red Oak offers a brunch menu with a variety of choices such as traditional eggs, homemade sausage or bacon, roasted potatoes and Wild Flour Country bread. A traditional Wisconsin choice is the apple cinnamon and cranberry stuffed French toast, topped with whipped cream and fresh mint and served with pure Wisconsin maple syrup and butter. Lox and poached

eggs or a vegetarian breakfast bowl offer alternative choices.

The goal of the restaurant is to prepare a meal that meets your taste and health desires. Red Oak can provide a vegan option or prepare a gluten-free option.

It is not only the food that is locally sourced when possible. A visit to the bar reveals that half the liquors on display are local bourbons, vodkas and whiskies. The beautiful bar is a great place to enjoy a before-dinner drink. Each month, on the second Saturday, Naef offers a cocktail class where she will teach how to prepare one of her unique cocktails. Classes are limited to eight participants.

On Wednesday and Thursdays consider the Gotta Run takeout specials. A variety

See RED OAK, Page 12

MENU GUIDE • WINTER/SPRING 2020

When entering the dining room the first sight is the beautiful stone fireplace with a welcoming fire. Overhead a unique chandelier made from a Korean lilac bush and intertwined with soft small white lights adds a unique look and warmth to the room.

The view from the windows is beautiful whatever the time of the year. The white snow clinging to the trees and covering the ground in winter or the beautiful green leaves and grass in the summer each offer a unique and peaceful view for diners. In the summer customers have the option to dine out on the patio when the weather permits. The patio will seat 40 patrons.

Original artwork by local artists is featured on the walls of the dining room.

These artworks are for sale with the entire cost going to the artist. “We do this to support local artists,” Naef said.

Each menu offers a variety of foods.

Shrimp with parmesan grits, Bison meatballs with fettuccine in a rich cream sauce, braised lamb shank served with creamy polenta are among a few of the current menu selections.

“Two of the items that never cease to please are our airline chicken or our handcut beef tenderloin,” Carney said. “Airline chicken is so called because it is a chicken breast with the wing in place giving it the appearance of a flying chicken. Paired with parsnip risotto, and roasted carrots and parsnips and sautéed spinach, it is a tasty and healthy dinner choice. “ The tenderloin filet cannot be beat as it is served with sautéed cremini mushrooms, in a red wine and mushroom reduction sauce. The tenderloin is then topped

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• Red Oak

(Continued from page 11) of dinner choices are available to make dinner a snap at home on these nights.

For those eating in-house, a special treat on Thursdays includes entertainment by Joe Diamond a magician and mind reader whose act sparks laughter and amazement.

Farm dinners served

Among of the highlights of The Red Oak Restaurant are the twice-yearly Farm Dinners. These dinners are held off site – in June at Brightonwoods Orchard, Brighton, and in September at Yellow Dog Farms in nearby Paris.

“These are very popular events and sell out quickly so watch the website and Facebook page to make your reservation as soon as they are available,” Carney said.

Wine dinners are held at various times throughout the year and are also popular.

The Red Oak also serves special brunches on Easter, Mother’s Day and Father’s Day. In addition to the usual dinners offered, The Red Oak also offers private parties for showers, anniversaries, business meetings and any other event on days when the A popular entrée is the bison meatballs over fettuccine. Most of the pasta served on site is made by hand in the kitchen.

COURTESY OF THE RED OAK What’s on the Menu?

restaurant and staff are available.

The Red Oak gives back to the community. The first two nights it was open, all profits were donated to Walk in My Shoes, Kenosha, which supplies food and clothing for those in need. The organization especially works with those who have aged out of the foster system and single mothers who have no means of support.

The Red Oak composts vegetable kitchen scraps and sends its fry oil out to be converted to biodiesel fuel. The owners

hope to help reduce the 7 million tons of food waste that currently ends up in landfills to near zero.

The Red Oak Restaurant is at 4410 200th Avenue in Bristol. It can be reached at 262-857-8588 or online at theredoakrestaurant.com or on Facebook to learn more. The Red Oak is open for dinner from 5 p.m. to 9 p.m. Wednesday and Thursday. On Friday and Saturday, dinner is served from 5 p.m. to 10 p.m.

Plated Brunch selections are served on Saturday and Sunday from 9 a.m. to 2 p.m.

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MENU GUIDE • WINTER/SPRING 2020

ENJOY YOUR FAVORITE SPORTING EVENTS ON ONE OF OUR MANY HDTVs

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OPEN DAILY 10:30 A.M. ‘TIL 2 A.M. FRIDAY AND SATURDAY’ TIL 2:30 A.M. SERVING FOOD ‘TIL MIDNIGHT

CARRYOUTS AVAILABLE

LIVE MUSIC FRIDAYS - NO COVER • D.J. THURS. & SAT.

Family Owned & Operated Since 1986 747 MAIN ST. • LAKE GENEVA, WI • 262-248-6008 www.champslakegeneva.com Follow on facebook.com/champssportsbarandgrill

“BEER GARDEN” 365452

Name

IT’S ALL IN THE

by Heather Ruenz STAFF WRITER

The Village Supper Club in Delavan has been owned and has been operated by members of the Marsicano family since 1966.

Nick and Doris Marsicano had relocated from Melrose, Illinois, in the mid-1950s for their first venture of renting cottages on Delavan Lake.

“My dad loved the lake and the way the story goes is that my grandfather had a cottage up here on the lake. My dad came up to visit and wanted to get out of the city so he bought a house close to my grandparents,” Chris Marsicano, who now owns the club with his brother, Dave, said.

Why his dad decided to ultimately get into the restaurant business remains a mystery, according to Marsicano.

“My dad was a sheet metal worker and would commute to Crystal Lake and then for whatever reason – with no experience though he was an outgoing person who loved people – decided to buy a restaurant,” he said.

He purchased what was then known as

the Swedish Village and a short time later, bought out their partners and changed it to The Village Supper Club.

“Something has been there since the 1890s – it was a farm originally, owned by John Hall and it was called Hall’s Park and he rented out rooming houses. From there it evolved into him serving meals and there were dance parties,” Marsicano said.

He said it then went through a couple of owners until a Swedish couple bought it.

After the Swedish owner was found dead “over the cash register” another couple owned it prior to his dad and his dad’s business partner buying it.

‘All hands on deck’

Mariscano’s sister, Roxanne “Rocky” Marsicano Gonzalez still works there. Their older sister, Nikki, also was a longtime employee but retired a couple of years ago.

Gonzalez said she’s worked in many roles in her 40-plus years as an employee at the supper club.

“I started as the salad and bus girl, then waitressing, hosting and bartending,” she

said.

The supper club is accessible by vehicle or boat as guests can dock at the club’s private pier during the summer months.

Though the warmer months are the busiest, Gonzalez said they see regular customers throughout the year.

“A lot of summer folks come back here each year but we also have a lot of local customers who stop in year-round,” Gonzalez said. “Sometimes, we even see some of our summer customers who stop by in the winter if they’re in the area.”

Third generation members of the Marsicano family have also been working at The Village Supper Club for years including Gonzalez’s three daughters – Rebeca, who is 30; Erica, 28; and Rachel, 22.

“They all do a little of everything like all of us,” Gonzalez said.

Her brother agreed.

“After all these years, we still do whatever needs to be done. It’s an all hands on deck type of deal – and involves a lot of family

See VILLAGE SUPPER CLUB, Page 15

Roxanne “Rocky” Marsicano Gonzalez serves lunch to Greg and Bernardette Fischer, of Franklin, at The Village Supper Club, Delavan. The view of Delavan Lake offers year-round vistas for diners.

HEATHER RUENZ What’s on the Menu?

MENU GUIDE • WINTER/SPRING 2020

Village Supper Club embraces its moniker

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MENU GUIDE • WINTER/SPRING 2020

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• Village Supper Club

(Continued from page 13)

along with some dedicated employees,” Marsicano said.

Supper club staples

A longstanding tradition at The Village Supper Club is the relish bar, which Roxanne “Rocky” Marsicano Gonzalez keeps stocked.

HEATHER RUENZ What’s on the Menu?

• Dinner

(Continued from page 6)

crêpes, muffins, scones, biscuits, and much more. Options are even more numerous when such mixes are paired with eggs in different presentations, be it fried eggs, eggs Benedict or poached eggs.

Ideal for picky eaters

Children love breakfast for dinner in large part because the foods are familiar and friendly. When families can’t decide on what to make because kids are unlikely to eat what’s available, consider breakfast.

Faster than delivery

Marie Claire says that breakfast dishes can be cooked in as little as 10 minutes, which is less time (and money) than it will take for pizza or Chinese food to be delivered. When a fast meal is needed, breakfast foods reign supreme.

Variety of flavors Breakfast foods can be customized according to one’s palette. A filled crêpe can be savory or sweet. The same can be said for pancakes. Add cooked ground sausage to the batter and serve with a side of grilled peppers for a savory twist.

Introduce more fruits and vegetables

Reluctant produce eaters may be inspired to dig in when vegetables are mixed in with their breakfast table favorites. Experiment with freshfruit compotes, or cook eggs inside of hallowed-out peppers or squash.

Breakfast foods can be nutritious and lower in calories than other meals, helping to shed a few pounds.

(METRO CREATIVE)

MENU GUIDE • WINTER/SPRING 2020

The goal of the club has always been to provide a delicious meal to local folks, as well as vacationers, in a casual, relaxed atmosphere, according to the website.

And to offer what Marsicano refers to as standard supper club features.

“To be a supper club you had to have a full service bar, a Friday fish fry, a relish bar or a Lazy Susan on the table, and homemade cheese with crackers on the bar,” he said, adding that the relish bar remains a big draw at The Village Supper Club.

During the summer, the patio is open, allowing guests to relax while enjoying their meal with a view of Delavan Lake. But even during the colder months, guests are treated the view of the lake – until the front dining room is full, anyway.

Gonzalez said the Friday night fish fry is the busiest time but in addition to fish, there are several menu items that keep people returning to the club time and time again.

“We offer prime rib every day and two or three days of the week, it’s the special.

That’s a big draw,” Gonzalez said. “Our BBQ ribs are also a favorite that we’ve been serving for years and the beer-battered shrimp is another popular choice.”

Besides prime rib, shrimp and a variety of steaks, the menu features numerous Italian specialties and pastas including Alfredo, tortellini, parmigiana, spaghetti and mostaccioli.

Seafood options, in addition to the Friday night fish fry, include whitefish, scampi, crab legs, scallops, frog legs and lobster tail.

There are also several fun-named options for the kids, including Prime Ribbee, Pasghetti, Sammy Shrimp and Piggy Pork Chops.

There are numerous specialty drinks offered including golden margarita, rum runner, captain’s cooler, summer sapphire, several versions of martinis – classic, French, dirty, chocolate, cosmopolitan and pomegranate, and a large wine and beer selection.

Marsicano said a few drinks that used to be popular have made a notable comeback in recent years.

“Old-fashioneds have made a big comeback and the classic martinis have been huge again,” he said.

“Another is the ice cream drinks… another supper club thing,” Marsicano added.

The restaurant can also host private or large gatherings including fundraisers, wedding receptions, parties, banquets and luncheons.

The Village Supper Club, is at 1725 S. Shore Dr., Delavan. For more information call 262-728-6360 or 262-728-9338 or visit villagesupperclubdelavan.com.

15

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