Spirit June 2019

June Brides Vol . 31 No. 6

COMPLIMENTARY COPY • Since 19 89

JUNE 2019

inside:

• EAST TROY CYCLING CLASSIC • RESTAURANT WEEK • FARM TO TABLE

LAKE WEDDINGS ROCK! All the best for brides in the Geneva Lakes Area

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• Weekends at the Winery until Strawberry Season Starts — Fri & Sat 10-4, Sun 12-4 • Strawberry Season starts near mid to late June. Weather permitting.

• Strawberry Season Hours: Store 9-6 — Pick Your Own 7-6 • Pre-Picked Strawberries — Call to place your order • Complimentary Wine Tasting • 12 Varieties of Refreshing Fruit Wines & WI Cheese • Fresh Baked Goods during Strawberry Season • Fresh Strawberry Donuts during Strawberry Season

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n June events calendar......................................... 5 From farm to table........................................... 6 Yuppie Hill – It’s all about the eggs................................. 7 At this ranch they rustle up fungi................................11 Wilson Farm Meats finds its niche................................ 13 Lake Geneva Restaurant Week............................17 Fishing 2019 – Catching your fill........................... 29 Bike tour rolls through East Troy.......................... 31 June Brides.......................................... 33 Lake weddings sparkle at Abbe y Springs............... 35 The hospitality of Hawk’s View............................. 41 The allure of supper clubs.................................. 47 4

JUNE 2019

Unforgettable Weddings Weddings in the Geneva Lakes Area are uniquely enhanced by the natural beauty of the landscape. From the sparkling shores of Geneva Lake to the verdant, rolling hills of high-caliber golf courses, the wedding possibilities are as varied and special as the brides and grooms they celebrate. Check out some of those possibilities in this edition.

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IT’S COMIN’ UP JUNE EVENTS

1 Williams Bay Community-wide Garage Sale, central sale at Lions Field House

1 Geneva Outdoor Market, 9 a.m. to 1 p.m., Tommi’s Garden Blooms, N3252 Highway H, Lake Geneva. Info: 262-215-6139

1 Summer Craft Beer Walk, 1 to 5 p.m., Wehmhoff Square Park, 355 N. Pine St., Burlington.

1-2

Summer Beach Ball Drop and Water Balloon Launch Zip-line Extravaganza, 9 a.m. to 6 p.m., Lake Geneva Canopy Tours, N3232 Highway H, Lake Geneva. Beach ball drop, zip lining, water balloon launch, food, music and more. Cost: $25. Info: www. lakegenevacanopytours.com

1-2 — Free Fishing Days on all Wisconsin lakes and streams, no licenses required, free access to state parks and all DNR-owned properties, no parking or state stickers required.

1-2 — Wisconsin Walking Horse Show,

horse arena, Walworth County Fairgrounds, 411 E. Court St., Elkhorn. Call 262-723-3228

5, 7

“Barefoot in the Park,” 7:30 p.m.

June 5, 10 a.m. June 7, Geneva Theater, 244 Broad St., Lake Geneva. Presented by the Geneva Theatre Actors Guild. Cost: $10. Info: geneva4.com

6 Lake Geneva Farmers Market, 8 a.m. to 1 p.m., Horticultural Hall, 330 Broad St. Info: www.horticulturalhall.com 7

East Troy Area Chamber of Commerce’s First Fridays Food Truck Fest, 5 to 8 p.m., East Troy Village Square Park, 2881 Main St.

8, 22

Legends and Landmarks: Walking Tour of Lake Geneva, The Riviera, 812 Wrigley Drive. Learn about Lake Geneva’s famous buildings by architects Daniel Burnham, Frank Lloyd Wright and William Le Baron, and downtown neighborhoods. Info: 262-248-1888

10-14 Safety Town, Lake Geneva

Middle School, 600 N. Bloomfield Road. Early childhood safety program. Info: www.glwa.net

13 Concerts in the Park The Amazing Farm Boys, 6 p.m., Flat Iron Park, 201 Wrigley Drive, Lake Geneva. Bring lawn chairs.

14-16 Fathers Save Big Boat Show at The Abbey Harbor, Jerry’s Majestic Marine, 352 Lake St., Fontana. Info: www. jerrysmajestic.com

15 Walworth County Farm Bureau Dairy Breakfast, 6 to 10:30 a.m. at the Walworth County Fairgrounds, 411 E. Court St., Take a tour of Walworth County while eating a delicious breakfast, see live animals, crafters and more. Info: 262-723-3228

15 Beer Barons of Geneva Lake, 12:30 p.m., Black Point Estate, 812 Wrigley Drive, Lake Geneva. Cost: $68. Info: blackpointestate. wisconsinhistory.org

Spirit IS A PUBLICATION OF

15 Farm-to-Fork Long Table Dinner, 6 p.m., They Abbey Resort, 269 Fontana Blv., Fontana. Cost: $75. Reservations required at 800-709-1323 15 4-H Horse Show, horse arena, Walworth County Fairgrounds, 411 E. Court St., Elkhorn. Info: 262-723-3228

15-16 Carriage Classic, draft horse arena, Walworth County Fairgrounds, 411 E. Court St., Elkhorn. Info: 262-723-3228

GENERAL MANAGER

19 Pork Chop Cookout, 4 to 7 p.m., Walworth County Fairgrounds’ Activity Center, 411 E. Court St., Elkhorn. On the menu: two boneless pork chops, baked potato, coleslaw, applesauce, rye bread, ice cream and a beverage. Tickets: $12 at the door. Info: 262723-3228

Sue Z. Lange EDITOR IN CHIEF

Ed Nadolski ADVERTISING DIRECTOR

Vicki Vanderwerff

21 East Troy Cycling Classic, all day on the East Troy Village Square. See Page 31 for more information.

CREATIVE DIRECTOR

Heidi Schulz

22 Rail Fan Day, 10 a.m. to 4 p.m., East Troy Railroad, 2002 Church St. All operating equipment on display and a different train runs every hour along with other family friendly activities. Info: easttroyrr.com

SALES

Pete Hansen Tamera Hamilton

23 Disney Fantasia Live in Concert with the Lake Geneva Symphony Orchestra, presented by Music by the Lake at George Williams College of Aurora University, 350 Constance Blvd., Williams Bay. At 4 p.m. Cost: $15. Info/tickets: musicbythelake.com 27 Concerts in the Park Tony Ocean, 6 p.m., Flat Iron Park, 201 Wrigley Drive, Lake Geneva. Bring lawn chairs.

29 An Evening with Agatha Christie, Black Point Estate, Lake Geneva. Cost: $20.

Info/tickets: 262-248-1888

29 Wisconsin Walking Horse Show, horse arena, Walworth County Fairgrounds, 411 E. Court St., Elkhorn. Call 262-723-3228.

30 Antique Flea Market, 7 a.m. to 4 p.m., at the Walworth County Fairgrounds, 411 E. Court St., Elkhorn. It’s held four times a year and features more than 500 vendors and a variety of unique treasures. Admission for spectators is $5 a person. Call 414-525-0820 or visit nlpromotionsllc.com.

SPECIAL SECTIONS

Karen Dubinsky DISTRIBUTION MANAGER

Tom Flatow

The Spirit of Geneva Lakes is a complimentary publication, distributed from I-94 through west Kenosha County, to and including the Geneva Lakes area in Walworth County, Richmond Illinois, plus Burlington and Waterford in Racine County.

Send all correspondence to:

The

Saturdays on the Square, Each Saturday, 9 a.m. to 1 p.m., Veteran’s Park, Elkhorn. Craft fair, farmers market, entertainment, food and more. Info: www.elkhornchamber.com

SPIRIT of GENEVA LAKES

Spirit

SOUTHERN LAKES NEWSPAPERS

Ongoing event

The calendar of events is compiled from a variety of sources including Visit Lake Geneva and the Walworth County Visitors Bureau and contains events available as of press time. Although we make every attempt to provide accurate information regarding area events, dates and times may change or events may be cancelled. We suggest you go to visitlakegeneva.com or visitwalworthcounty.com prior to making travel plans.

The

1102 Ann Street Delavan, WI 53115

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FROM

STORIES FROM LOCAL PRODUCERS AND PROVIDERS A growing number of people throughout the area – and the country for that matter – are embracing the benefits of locally grown and raised foods.

Advocates tout the movement as both healthy for people and the planet. And knowing the food you eat comes from just a few miles away provides a sense of comfort and community that aids in digestion, they say.

While there is no official definition of “local” food, one of the commonly accepted definitions is food that comes within a 100mile circle of its point of sale or consumption.

Officials at the Michigan State University extension offer the following list of benefits: Locally grown food is full of flavor. When grown locally, the crops are picked at their peak of ripeness versus being harvested early in order to be shipped and distributed to your local retail store.

Eating local food is eating seasonally. Even though we wish strawberries were grown year round in Wisconsin, the best time to eat them is when they can be purchased directly from a local grower.

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Local food has more nutrients. Local food has a shorter time between harvest and your table, and it is less likely that the nutrient value has decreased.

Local food supports the local economy. The money that is spent with local farmers and growers all stays close to home and is reinvested with businesses and services in your community.

Local food benefits the environment. By purchasing locally grown foods you help maintain farmland and green space in your community.

Local foods promote a safer food supply. The more steps there are between you and your food’s source the more chances there are for contamination.

Local growers can tell you how the food was grown.

When you know where your food comes from and who grew it, you know a lot more about that food.

What follows is a look at three local producers and one restaurant that are committed to the farm to table mantra...

JUNE 2019

Yuppie Hill: where the girls do all the work

by Heather Ruenz STAFF WRITER

HEATHER RUENZ Spirit of Geneva Lakes

After the Yuppie Hill chickens lay eggs they’re transported through the barn by conveyors, are washed and eventually make their way into a machine that places them in containers. Employees then label the egg containers and box them for delivery.

Nearly 20 years ago, Lynn Lein’s son, Jason, brought home 12 laying hens. Now Yuppie Hill Poultry boasts roughly 30,000 birds.

“I had no idea it would end up this big. I was working fulltime in a lab at an Aurora hospital in Milwaukee then,” Lein said.

They lived on Honey Lake Road in Rochester at the time, had converted the horse barn into a chicken coop and also had chickens at a friend’s farm. Then a friend found the current farm on Potter Road, which Lein bought in 2004.

“It was pretty dilapidated. What is now Barnyard Grub (a monthly dinner event) initially housed the chickens – about 3,000 at that time. Then we took the calf barn and had about 1,500 girls in there,” Lein said.

When her dad died she said she had to decide whether to keep working full-time or run the business, in an effort to help it continue to grow. She chose the latter and said it’s always been a priority to provide the chickens with as comfortable living conditions as possible.

There are currently three barns on the farm and the first one is a flat deck, which features a raised floor. In 2011, two other barns were built and they feature aviary systems.

“That’s where the girls can literally fly from floor to ceiling.

We try very hard to bring the outside in. They’re protected and it’s temperature controlled,” Lein said. “Those are all important because they don’t lay when they’re stressed.”

What’s in a name?

HEATHER RUENZ Spirit of Geneva Lakes

After a modest start with 12 laying hens one of her sons brought home, Lynn Lein of Yuppie Hill Poultry, Inc. now has roughly 30,000 such birds on her farm, where they also raise broiler chickens and, in the fall, turkeys.

The name Yuppie Hill came thanks to neighbors who would often stop by to check out Lein’s birds and said they were impressed with the hens’ “high class” living quarters so began referring to them as yuppies.

Lein said they work with a grower for the hens, who starts them and then Yuppie Hill gets them when they’re 18 to 19 weeks old.

“That gives them time to get acclimated before they start to lay. We keep them about 14 months and then they go to the live market or a butcher. The stock you get from them is awesome and the meat is good if it’s slowly cooked,” she said.

The eggs produced at Yuppie Hill are in-line, according to Lein, meaning they come out of the barn, get washed and sometimes are out the door that day.

“So there are literally some restaurants that get today’s eggs today. Our motto has always been fresh from the farm to your table,” she said. While they work with a distributor that does some deliveries, by and large Yuppie Hill does most of its own deliveries and currently has customers from Chicago to Sheboygan to Madison and Milwaukee.

Nearly all the area grocery stores

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JUNE 2019

HEATHER RUENZ Spirit of Geneva Lakes

Yuppie Hill chickens lay eggs that come out of the barn, get washed and sometimes are out the door that day.

carry Yuppie Hill eggs including Richter’s Sentry in Burlington and Twin Lakes, both Frank’s Piggly Wiggly locations and Stinebrink’s Piggly Wiggly in Lake Geneva.

In addition to Lein and her two sons – Jason and Matt (Lein’s daughter, Steph, also helps out) – the farm has five employees.

“My boys call themselves the slaves,” Lein said with a laugh. “Honestly, they’re really starting to step in more and I’m trying to step back but it’s hard.

“I’ll never retire. I’d like to travel but cannot think about not being here, involved in the business,” Lein said.

What they offer

The hens are free-range birds fed local grains.

All of the eggs from Yuppie Hill are brown, antibiotic and hormone free – no additives are used in food or water – and are available on the farm all the time.

“It’s self-serve but if we’re around when someone stops by we’ll gladly talk with them, especially those here for the first time.

Once they’ve been here they usually make a quick stop and are on their way,” Lein said.

The farm also has pork, broilers (chickens raised specifically for meat, which they get at about a day old and grow them to seven or eight weeks), as well as turkeys for the holiday season.

“I think we had 450 turkeys last year and that number continues to grow every year.

Some stores sell the turkeys but a lot of them go out of here directly,” she said.

They’ve raised turkeys at Yuppie Hill for about 15 years and Lein reminds people interested in a turkey to get on the list by the end of August or early September.

The Barnyard Grub is a restaurant at the farm that normally the second Saturday of the month hosts a four-course dinner that’s generally reservation only.

“It’s a set menu so people know what’s planned but we change it up and it usually includes a homemade soup, fancy salad or cheese platter and a fancy dessert,” Lein said.

Though they can’t offer it year-round, in the fall – likely October – Yuppie Hill will again offer breakfasts at the Barnyard Grub on Saturdays and that’s a walk-in option.

Still growing

A hen lays an egg every 25 hours, Lein said, but even with the approximate 30,000 hens at the farm it’s a struggle to meet the demand.

“And, of course, there are some slackers but we can’t check butts every day so can’t really weed them out,” she added.

In an effort to boost production, Yuppie Hill is planning to expand the first barn this year, taking the flat deck system out and putting in an aviary system.

“That will double the production in that barn to another 9,000 girls,” Lein said.

Lein said between word-of-mouth and SPIRIT of GENEVA LAKES

getting out in public in the food truck or tent at area events, the business has seen steady growth.

“Sometimes with our food trailer we’ll take a smoker and do smoked chops or steaks. We go all over to events including some in Greendale – where we grew up – and have done the First Friday and The Hive Taproom, both in East Troy,” she said.

The family isn’t only a local producer but supports others in the area.

“We use as much locally sourced products as possible on our truck and at our dinners and breakfast, including Wilson Farm Meats in Elkhorn, Lake Geneva Produce and Hometown Sausage,” Lein said.

And she said the business has been a success through hard work, a lot of trial and error but also because of a solid support system.

“We’ve had the same banker since day one and my family and friends have all helped along the way. It’s crazy how fast the time has gone,” Lein said.

Yuppie Hill Poultry, Inc. is at W1384 Potter Rd., Burlington. For more information call 262210-0264, visit yuppie hillpoultry.com or follow them on Facebook.

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• Full Deli Department, Party Trays Available • Fresh Salad and Hot Food Bar • Produce Delivered Fresh Daily • Full Service Meat Department, Will Cut To Order

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Open 7 Days a Week 6:00 a.m. to 10:00 p.m.

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JUNE 2019

River Valley Ranch specializes in fungi

by Jason Arndt

In 1976, Eric Rose’s father, Bill, had an interest in growing mushrooms and decided to open a farm in the Town of Wheatland.

Since then, the farm known as River Valley Ranch has grown, according to Eric.

“He was in operation for about a year when I joined up with him in 1977 and I have been here since,” said Eric, who took over the business in 1988.

While the farm originally specialized in growing mushrooms, River Valley expanded to other crops, including asparagus, garlic and onions.

Additionally, River Valley Ranch partners with other local farmers to sell food and offers a lunch menu consisting of crops and beef produced in the region.

Popular mushroom varieties

Rose said the farm boasts five of the most popular mushroom varieties – oyster, shiitake, portabella, crimini and white – all certified organic.

The mushroom quality, according to Rose, has drawn favorable reviews from customers because of freshness and taste.

“What we hear from our customers about our mushrooms is that they taste better than the stuff that comes from Canada or Pennsylvania,” he said. “I think a lot of that is because it is fresher.”

Meanwhile, the farm includes mushrooms in its daily menu, notably portabella Swiss cheese bratwurst, vegetarian tacos and portabella tamales.

The bratwurst is made locally by Lake Geneva Country Meats. Longtime staff member Cheri Petkus said the portabella burritos are this month’s special.

“For the most part, our menu is pretty standard. The changes that we have are the weekend specials that we do. We will switch that up,” she said.

“This month our weekend special is a portabella mushroom burrito, other than that, we change our soups daily.”

The River Valley Ranch menu also

IF YOU GO River Valley Ranch, 39900 60th St., Burlington, is open 9 a.m. to 7 p.m.

Mondays through Fridays.

Some of the food is available at various area farmers markets throughout the year.

For more information, including product offerings, visit rvrvalley.com.

Lunch is served 10 a.m. to 3 p.m.

JASON ARNDT Spirit of Geneva Lakes

STAFF WRITER

Eric Rose, owner of River Valley Ranch, showcases mushrooms stored in one of the buildings on his property on highways 50 and P in the Town of Wheatland. Rose reports customers have said his crops taste better than some national brands.

includes grilled cheese served with the soup of the day, handmade tamales filled with portabella sauce.

Locally sourced

Like the mushrooms on his farm, Rose sells items produced by other Wisconsinbased farmers, which brings the benefit of freshness because of logistics.

Proximity means less time in freight.

“A national brand might have more advertising dollars,” he said. “But, by and large, locally produced items are fresher since it is closer to harvest.”

Petkus said staff develops new ideas for items River Valley Ranch grows and receives from other farmers.

Two ideas, she said, have become popular products available for sale.

“Our five-cheese garlic spread is probably one of our top items and also our spinach artichoke dip,” she said.

“In addition to mushrooms, we have grass-fed beef, we have lots of organically produced products that are from the region.

We have a good selection of Wisconsin cheeses,” Rose said.

Baked goods

Produce and a menu, however, are not the only items River Valley Ranch has to offer.

The Town of Wheatland business SPIRIT of GENEVA LAKES

produces frozen foods, like pizza, vegan foods, baked goods, granola and pastries.

“We get bread from a local baker sourced with local wheat, local grains,” Rose said.

The diverse product selection, according to Petkus, is way for the business to keep up with the latest trends.

Adapting to trends has been a key part of the business staying sustainable.

“There are always different trends, like health food items. Kale was the big thing five years ago,” Petkus said. “We are constantly trying to reinvent ourselves as a store.”

Hemp farming

Recently, River Valley Ranch decided to expand into hemp farming, which has seen a revival in Wisconsin.

“From the research I have done on the plant, they are beneficial and have a lot of uses, both medicinal and industrial,” Rose said.

“It is an emerging industry, or an old industry here in Wisconsin, where it was grown up until about 50-60 years ago abundantly and it is now being produced again.”

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Now open New restaurant in Downtown Delavan

Jonathan’s on Brick Street Stop in for a warm inviting atmosphere and great food

JASON ARNDT Spirit of Geneva Lakes

Alison Hambourger helps a customer with a purchase at River Valley Ranch and Kitchen in the Town of Wheatland. Hambourger is one of several employees in the store who also has a farm, which specializes in producing five mushroom varieties.

~ Try one of our

• Crafts, Spirits, and Wines • Fish and Seafood always fresh • Delicious Mouth Watering Steaks • Fridays we have our Famous Fish Fry • Saturdays we have Prime Rib • Live Entertainment

From Our Farm to Your Table!

Pork, Beef, Lamb, Bison, Chicken, Turkey, Pheasant, Duck, Bacon, Ham, Jerky, Sausage, Brats, Wieners, Fish & Seafood, Specialty Grocery Items, Custom Meat Processing, Slaughtering Service, Fine Wines, Specialty Beers

Stop in for Our Cookouts Fridays & Saturdays

on select Fridays and Saturdays

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~ Monday-Thursday bar opens at 4 dining opens 5-9 pm ~ Friday and Saturday bar opens at 4 dining opens 5-10 pm ~ Sunday open from 4-8 pm Open: Mon-Fri 8-5; Sat 8-2

Call now for reservations (Friday nights reservations for parties for 6 or more otherwise first come first serve)

406 S. Wisconsin St., Elkhorn

262.723.2919

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Wilson Farm Meats finds its own niche

by Tracy Ouellette STAFF WRITER

Wholesale selling

The retail shop is only part of the family farm’s business as Wilson provides wholesale meats to area grocery stores and restaurants.

“We deliver to a lot of grocery stores and I would say about 20 restaurants in the area,” Wilson said. “We sell to Groppi’s and Sendik’s in Milwaukee, Gooseberries

in Burlington, you can find our meats there.

And we deliver to restaurants like John’s Main Event, Fork in the Road, the Palace, the Red Oak, River Valley … a lot of restaurants serve our meats.”

Still a struggle

While business seems to be booming for the Wilsons, Scott Wilson said it’s still a small business and it comes with challenges every day.

“It’s not easy,” he said. “We employee a lot of people and we have to keep selling and growing to pay all the employees and that’s a big factor.

“And it’s a little cyclical, we’re slow in January and February, but now that the weather’s nice, things are picking up, like they do every year. People want to cook out.”

Wilson said they family is involved in the day-to-day operations of running the farm and retail shop, but he still “runs the show.”

“I own it, but the kids are in it. I haven’t handed it off to them. I trust them, but I think I have a couple of years left,” he said with a laugh.

Wilson Farm Meats is at 406. S. Wisconsin St. in Elkhorn. For more information, and hours of operation, call 262-723-2919 or visit www. wilsonfarm meatswi.com.

SUBMITTED PHOTO Spirit of Geneva Lakes

The Wilson family has been farming in Elkhorn since the 1870s and today, fifth generation owner, Scott Wilson, manages the Wilson Prairie View Farm and butcher shop, Wilson Farm Meats.

“Our slogan is ‘From our farm to your table’ and we take that seriously,” Scott Wilson said. “We raise the hogs at the farm, we have a lot of moms at the farm, and we produce the babies and grow them out and bring them to the store. There’s nothing in between.”

Wilson said the meat from their hogs is different than what people usually see in retail.

“We use the old-fashioned heritage breeds, not the stuff you get in the grocery store, which are synthetic breeds,” Wilson said. “The synthetic breeds grow real fast and are real lean, there’s not a lot of flavor – not a lot of marbling.

“What you get here is entirely different.

Synthetic breeds are super lean but it’s tough eating. What we have is flavorful meats and it’s just more tender.”

In 2003 Scott Wilson purchased the Elkhorn Locker Plant and renamed it Wilson Farm Meat, to provide a shop for the people to purchase their meats. What stands to day has been a work in process ever since, Wilson said.

“When I bought it, they had to come in with a list to ask for what they wanted and we would get it for them. So I cut windows into the freezer so they could see what we

had. Then we put the office upstairs and turned the office into a showroom. We put in cheese cases, coolers for the fresh meats cut daily and a whole bunker for the brats. We have about 20 different varieties.

“It’s evolved over the last 10 years and we keep changing as we go, in little ways and fairly big ways.”

Wilson also started up the shop’s cookouts in the warmer months.

“We have them on Thursday, Friday and Saturday and we’re going to put a pavilion across the street for the cookouts and expand the hours and days,” Wilson said. “We’re getting the contractors lined up and it’s coming this summer.”

He added that the big challenge is finding enough help to run the cookouts.

“Finding help is a struggle,” Wilson said.

“But we’re hoping to get enough people willing to cook the brats to have later hours and through the weekends. We’ll see.”

Wilson said they also had plans in the works to add railroad cars to the property and open a restaurant in the future.

“We’re working on that right now with the city. We’re excited about it,” he said.

The Wilson family, which currently consists of (from left) Alex Wilson, Amber Corman, Scott Wilson and Anna Rothering, has been farming since the 1870s. Scott, a fifth generation Wilson, established Wilson Farm Meats in 2004 in order to have a local retail and processing facility available to serve the local clientele.

SPIRIT of GENEVA LAKES

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The Black Sheep has grown on local diners

by Todd Mishler COPY EDITOR

Weed Control, Fertilization, Mosquito Control

Tyler Sailsbery didn’t go into business to become a trendsetter.

However, dozens of his patrons may have begged to differ upon browsing his menu or eating one of the Waupaca native’s many signature dishes during the past seven years.

Sailsbery graduated from culinary school in Appleton and then earned a business degree from the University of Wisconsin-Whitewater.

Still, his career path became much clearer because of his frustration about the local dining offerings, or lack thereof. He was seeking a place that cooked real food — he was looking for locally sourced and grown produce, meats and cheeses.

Sailsbery, 33, started down that path in 2007, eventually talking Dick and Pam Kraus into letting him introduce Epicurean Nights at The Heritage Restaurant at their Fuzzy Pig complex just south of the city.

His optimism growing as quickly as the seasonal fruits and vegetables he cooked with, Sailsbery – with help from his family and college friends – opened The Black Sheep restaurant in the spring of 2012.

And the eatery has flourished ever since in downtown Whitewater, where dishes such as lamb ravioli, emu meatloaf and chicken schnitzel with tomato-ginger gravy have joined the local dining vernacular.

And he’s gained success and popularity because he dared to be different — thus the restaurant’s name.

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“At the time, I didn’t see anything interesting or unique here, so I thought there had to be a market,” Sailsbery said. “I knew all along that I wanted to run a farm-to-table restaurant, and nobody was really doing it at that time. I think many people probably thought of us as hippies or weirdoes, but I believed that more people wanted to know where their food came from.

“Maybe I didn’t put enough thought into it at first,” he added with a chuckle. “I was young enough that if it didn’t work out, that was OK. But I really wanted to do this.”

And it’s worked out for Sailsbery, his southern Wisconsin suppliers and the customers.

His location in the former Dan’s Meat Market on Whitewater Street also has proved to be beneficial.

“From May through November, I can walk out my front door and go to the farmers market,” he said.

But that’s only the beginning of his growing and strong

JUNE 2019

themselves if they can afford to get bigger or go away.”

Well, Sailsbery and The Black Sheep aren’t going away. His adventure/venture allowed him to open another restaurant, Casual Joe’s, a barbecue joint located only a couple of blocks away on West James Street, about three years ago.

“I just got to a point where I needed a break from the lunch and supper thing seven days a week, so we closed during the times when students and professors weren’t around,” he said. “So three of us hopped in a van and went out to learn about barbecue. We traveled like 6,000 miles and ate at 47 restaurants … I was sick of barbecue after four days.”

But Casual Joe’s, after opening and operating in Wausau for a year, has become another staple in Whitewater.

And, of course, all of his meat and ingredients are locally sourced whenever possible.

“We make our own IF YOU GO barbecue sauce and • The Black Sheep restaurant everything is woodis at 210 W. Whitewater St. in smoked,” Sailsbery said. downtown Whitewater. The “We’re a lot more hours are 4:30 to 10 p.m. accepted by customers Tuesdays through Saturdays. than when we started,” Visit www.eatatblacksheep.com he said of The Black or call 262-458-4751.

Sheep. “But I think • Casual Joe’s is at 319 we’re seeing a much W. James St. in downtown higher demand for farm Whitewater. The hours are 11 to table. I wouldn’t want a.m. to 9 p.m. Tuesdays to do it any other way, so through Saturdays.

I’m going to keep doing Visit www.casualjoes.com. it.”

TODD MISHLER Spirit of Geneva Lakes

Tyler Sailsbery opened The Black Sheep restaurant in downtown Whitewater in spring 2012. He offers a different menu every month using meats, fruits, vegetables and cheese grown and/or produced in southern Wisconsin. Sailsbery also operates Casual Joe’s, a barbecue place he opened about three years ago.

relationships with area farmers and producers.

Sailsbery orders his beef and pork from Sorg’s of Darien, his lamb from Pinn Oak Ridge Farm near Richmond and emu from Sugar Maple Emu Farm in Brodhead. He uses Sassy Cow Creamery in Columbus for his milk and cream. And he buys produce from High Meadow Farm near Johnson Creek, his squash from Sunny Brook Farm in rural Whitewater and don’t forget Laura Johnson, who supplies him with asparagus.

His dishes also include elk, bison, quail and pheasant.

“It’s a challenge working with so many vendors, but we strongly believe in two principles,” Sailsbery said. “No. 1, these people live and do business in our community. Second, we can control the freshness and quality, which is really nice to know. It may be harder this way, but we feel it’s well worth it.”

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Menu changes monthly

Another challenge is that The Black Sheep follows the produce and growing season, offering numerous new menu items every month. But that strategy has worked, and Sailsbery wouldn’t have it any other way.

However, while Sailsbery’s bottom line has remained strong, he has not been immune to economic issues and keenly understands the hardships that many in the farming arena have suffered.

“We’ve lost three area farmers as vendors in the last three years, so even though the overall economy is going well, smaller farms really have been affected,” he said, especially of the sad trend among dairy farmers in Wisconsin.

“I hate losing those kinds of folks, but I can’t tell them to keep doing what they’re doing and lose money. So I don’t blame them at all for getting out and finding other jobs. They’re all asking

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Twin Lakes plans one-day blowout

H ANNUAL LIBERTYFEST IS SET FOR JUNE 29 H Twin Lakes Area Chamber and Business Association will celebrate the Independence Day holiday with a new one-day Libertyfest on Saturday, June 29.

The revamped festival will begin with the annual parade at 11 a.m. The parade route has changed this year. Lineup will be at the St. John the Evangelist Church parking lot at 701 N. Lake Ave and Holy Hill Rd. The parade will travel south on North Lake Ave., turn west on to E. Main St. and end at Lance Park.

This new route is intended to provide more parking for people who would like to view the parade and attendees are encouraged to visit the businesses along the parade route.

Clubs, organizations, bands, businesses and individuals are all invited to participate in the parade. There is no entry fee. Floats, tractors, special cars are welcome. Those who would like to be in the parade should contact the chamber for an application at 262877-2220 or info@twinlakeschamber.com

The evening activities will begin at 4 p.m. The chamber will serve food and beverages from 4 to 10 p.m. at Lance Park. No outside alcohol will be allowed.

DJ Keith Nowicki will entertain the crowd until the start of the Aquanut Water Ski Show at 7:30 p.m. After the Aquanut Show, there will be more music until the fireworks begin at dusk. DJ Keith will then play synchronized patriotic music that has been created especially for the Twin Lakes fireworks display.

Tickets will be available for the chamber’s new six-month-long 50/50 raffle. Tickets are $1 each and the goal is to get the grand prize up to $5,000. Participants will be able to watch the total rise on the thermometer at the Chamber Office. The drawing will be Nov. 20 at Twin Lakes Country Club during the annual Awards Dinner.

For more information contact the Chamber Office at 262-8772220 or email: info@twinlakeschamber.com.

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June 2019 6:00-9:30

Go out for dinner (or lunch) LAKE GENEVA CELEBRATES RESTAURANT WEEK JUNE 1-9

by Sandra Landen Machaj

E

CORRESPONDENT

Restaurant Week

COURTESY OF GINO’S EAST Spirit of Geneva Lakes

ating out seems to have become one of the nation’s favorite pastimes. So it is not surprising that eating out in Lake Geneva is a favorite of both residents and visitors.

In the Lake Geneva area, there are almost unlimited dining choices from casual sandwiches and pizza to high-end elegant dinners served by candlelight.

Being able to enjoy fine-quality food without the hassle of shopping, cooking and cleaning up makes every meal out a relaxing, enjoyable social event. Encouraging more visitors and residents of the Lake Geneva area to enjoy the many fine restaurants, is the goal of Lake Geneva Restaurant Week.

The first Lake Geneva Restaurant Week was in 2015 and has continued annually since, expanding each year as more restaurants participate. Each year as the number of restaurants involved increases, so too does the number of diners who make their way to these restaurants to enjoy the special meals available at a reasonable cost.

This year, from June 1 to June 9, Lake Geneva will celebrate Restaurant Week.

Once again the event will offer new culinary experiences as each restaurant creates different and exciting special menus to complement their regular meals and to delight visitors.

Each restaurant involved in Restaurant Week chooses whether they wish to offer a breakfast, lunch or dinner selection. This year there are 23 restaurants participating from high-end dinner venues to casual luncheon or breakfast special Restaurant Week selections. The culinary delights are specially priced, multi-coursed menus. Fixed price breakfast menus are $8, while two course lunches are priced at $10. Three course dinners are available at $25 or $35.

Lake Geneva Restaurant Week is more than just a week of special food and drinks. It actually includes nine days of culinary explorations at some of the hottest culinary kitchens in the area.

This year will feature globally inspired menus and plant-based cuisine.

“It is an extraordinary celebration of Lake Geneva’s culinary

Gino’s East, known for its pizza and other fine meals, is the perfect place to enjoy an evening meal while watching the sunset on Geneva Lake.

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JUNE 2019

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Crafted Americana, in the Ridge Hotel, is known for its eclectic décor and creative, contemporary theme.

Using locally sourced foods, the restaurant’s offerings can be enjoyed with a view of Como Lake.

talent. With off-menu items and specialty cocktails there is no better time to experience our region’s celebrated restaurant scene,” said Stephanie Klatt, president and CEO of Visit Lake Geneva.

The Hunt Club

For Hunt Club Executive Chef Ryne Harwick choosing a menu for Restaurant Week is always an exciting experience.

“I chose this Restaurant Week menu because I feel that this menu is a very good representation of what we value here at

the Hunt Club,” Harwick said. “We value local, fresh, seasonal ingredients to please our diners. Hopefully the three-course menu will hit the mark.”

In that vein, The Hunt Club is offering three different choices for the Restaurant Week menu. Sure to appeal to a variety of palates.

“We are proud of our beef and also love the fact that we strive to

Restaurant Week

Celebrate Restaurant Week by enjoying a dinner at the Frontier Restaurant of Lake Lawn Resort.

With its excellent food and beautiful view of Delavan Lake dinner will be a special event.

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JUNE 2019

SUBMITTED PHOTOS Spirit of Geneva Lakes

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use as much local seasonal produce as possible,” Harwick said. . We will also serve Rushing Waters Trout, which perhaps is your choice if fish is a favorite.

Rushing Waters trout is always a guest favorite with its fresh taste and perfect texture.”

Harwick said mussels are one of the items that are always well received.

“No matter how many times I change the menu, these will never come off,” he said.

For many people it is dessert that is the crowning jewel of their meal.

Harwick is planning a fun and exciting dessert item that he is sure will please every sweet lover.

“We have decided to present a fun play on bananas foster with some lovely ganache and salted toffee with candied bananas and also a house made strawberry ice cream with basil and a warm rhubarb compote,” Harwick said.

Summertime invites everyone to lunch alfresco when the sun is shining. Sidewalk and patio dining are offered at most of the area restaurants for people to sit outside and soak in the sun.

Restaurant Week

La Croix’s Café Calamari

Over in Fontana, La Croix’s Café Calamari has been very busy preparing some special treats for Restaurant Week according to Tanya Hynd, who has served as assistant manager for the past six years.

“We enjoy participating in Restaurant Week. It brings new diners to us and participating in this worthwhile charity event,” Hynd said.

During Restaurant Week many diners are excited to try new restaurants, often attracted by the special meals offered. Sometimes it is a restaurant that they have been considering but never seem to get there.

Other times diners find a new restaurant that they did not even know existed on the Restaurant Week list and decide to give it a try.

For this year’s Restaurant Week choices, Café Calamari has several entrees to appeal to diners.

Looking for a casual pub meal?

Champs on Main Street will be offering a special meal as part of Restaurant Week.

SUBMITTED PHOTOS Spirit of Geneva Lakes

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JUNE 2019

Restaurant Week

“First we have our Seafood Diavolo. This is a mixture of seafood including mussels, shrimp, calamari, and king crab simmered in a fennel pomodoro sauce over linguini.

Serving You For Over 50 Years

The fennel gives a mildly spicy flavor,” Hynd said. Another choice is the New York Strip Steak con Pasta where 8 ounces of the steak is sliced and served over capellini pasta then topped with olive oil, garlic, capers, grape tomatoes and

Dining for a Cause

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calamata olives. It will be served with the vegetable du jour.

Each of the café’s special dinners will be served with bread, olive oil and Parmesan cheese in true Italian style. A house salad will be served. And a refreshing lemon gelato for dessert will complete the meal.

JUNE 2019

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An integral part of Restaurant Week is the Dining for a Cause program. With each meal the diner is given the opportunity to vote for one of the participating charities for their chance to be awarded a $5,000 check to further their charitable works.

A ballot is presented with the meal check and the diners pick the charity they feel deserves the donation. The more meals you attend, the more chances there are to support the charity of your choice.

Each year the charities change, as there are so many worthwhile charities at work in the area. The charities being considered for this year’s award are: The Lake Geneva Food Pantry provides food and assistance to community members in need without judgment. In addition to providing food, they also share information on organizations, which will help with clothing, financial assistance, shelter, and transportation for those in need.

My Team Triumph has a mission of enriching the well being of individuals with diverse abilities and to foster lifelong relationships through community athletics.

Team Triumph pairs people with disabilities with people who are well bodied to train and participate as a team in endurance events such as road races and triathlon events. They train for five major events in the Lake Geneva region.

The Alzheimer’s Association is well known by many because Alzheimer’s or dementia has touched most lives in some way.

The Alzheimer’s mission is to eliminate the disease through research and to provide and enhance care and support for those affected. The organization works to reduce the risk of dementia through the promotion of better health. It also works with families to provide care for those affected, training for caregivers, and first responders such as police and EMTs. The Lake Geneva Fresh Air Association works to provide fresh-air experience for those who could otherwise not participate in these special outdoor activities.

The association’s goal is to ensure that youth develop life skills necessary for selfreliance to become productive members of society. They have added a new Day Camp for those that are not ready to be away from home overnight but could still benefit from the outdoor experience.

New Beginnings APFV was formed to provide safety, advocacy and supportive services for victims of domestic violence,

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Sprechers on Center Street, Lake Geneva, is well known for its German American cuisine and its craft beer and root beer.

sexual assault, human trafficking, harassment and stalking in Walworth County as well as their affected family members.

The organization works with children and adults to prevent future victimization.

Previous winner of the charity check have been Kisses for Keegan (2018), Lakeland Animal Shelter (2017) and Agape House for Girls (2016).

The votes will be totaled at the end of Restaurant Week and a check for $5,000 will be given to the charity with the most votes.

This program is sponsored by Lake Geneva Country Meats. Since the inception of the Lake Geneva Restaurant Week $20,000 has been donated to local charities through this program.

Special events

During Lake Geneva Restaurant Week there will be a variety of special events and experiences to be enjoyed. Local hotels and resorts are offering special Restaurant Week packages and amenities, so now is the time to make a reservation and enjoy a weekend or mid-week getaway.

To learn more about all the activities taking place and to view a list of the participating restaurants, visit www.visitlakegeneva.com/ restaurant-week. Follow them on Facebook and Twitter @ mylakegeneva or on instagram at visitlakegeneva.

Restaurant Week

Oakfire is on Wrigley Drive on the lakefront in Lake Geneva. The restaurant cooks its pizzas on a wood fire oven.

SANDRA LANDEN MACHAJ PHOTOS Spirit of Geneva Lakes

SPIRIT of GENEVA LAKES

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Jaguar, Xk-XKE, MG T series, MGA Triumph TR-2-3-4-250, Mercedes 190, 220, 230, 250, 280SL, Porsche 356, 911, 914 Austin Healy, Riley, Alfa-Romeo, Singer, Mustang 1964-1967 Model T, A Also other interesting European & American made cars.

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CHAMPS SPORTS BAR AND GRILL • 747 W. Main St., Lake Geneva. 262-2486008. Featuring new items on our menu: hand rolled taquitos, prime rib burgers, baja fish tacos and country pot roast sandwich.

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MARS RESORT • W 4098 S. Shore Dr., Lake Geneva. 262-245-5689. A classic Wisconsin Supper Club on the shores of Lake Como. Newly updated Piano Bar, live music Thurs.-Sun. Open daily: 11am. Out of this world ribs and spectacular sunsets! L, D, FF, $$ 

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FOLEY’S IRISH WOODS RESTAURANT • 2.5 miles west of Lake Geneva on Hwy. 50 262-245-6966. Dinner Specials Wed. Corn beef & cabbage. Thurs. lamb shanks braised in stout. D, FF $$ 

LUISA’S • Just off Hwy. 50, 12 mi. east of Lake Geneva. 262-537-4795. Superb Italian & American cuisine. Dine in, carry COLONY HOUSE • Hwy. JF, Trevor. 262out, delivery, catering avail., call ahead & will 862-2076. www.colonyhouserestaurant. co. Full Service Restaurant. Dinner is served have it hot ready to go.D, $$  Tues., Wed., Thurs. 4 - 9:30pm; Fri. & Sat. SEASIDE PRIME BY PAISANO’S 4- 10pm; Sun. 3:30 - 8:0pm; Closed Mon. D, • Located in historic Richmond. 5628 FF $$$  ( Broadway. 815-678-4000. Serving the First & Fresshest Seafood. Certified black angus YE OLDE HOTEL HISTORIC BAR GINO’S EAST OF CHICAGO steaks & gourmet dishes. D $  ( & RESTAURANT • Minutes from Lake • 300 Wrigley Dr., Lake Geneva.

Geneva in downtown Lyons, WI 262-763262-248-2525. www.ginoseastlakegeneva.

DADDY MAXWELL’S • 150 Elkhorn 2701. Great Food with Great Friends at a com. Chicago’s original deep dish pizza, Rd., Williams Bay. 262-245-5757. www.

Great Value. Open Wed.-Sun at 4pm. Like Italian sandwiches, salads and entrees. L, daddymaxwells.com. Serving Breakfast, us on Facebook for daily specials.

D, $-$$  Hot Lunch, and Homemade Soup everyday.

D THE VILLAGE SUPPER CLUB • 1725 S. Mon., Wed., Thurs., & Sat., 6am - 3pm. Fri., 6am - 7:30pm (Winter Hours) Sun., 6am RIGA-TONY’S DELICATEZZI Shore Dr., Delavan, WI. 262-728-6360.

ITALIANO • 5576 C State Rd. 50, Delavan thevillagesupperclubdelavan.com Open 7 1:30pm Breakfast Only. B, L, D, FF, SR, GF $  days a week(Memorial Day – Labor Day) (in the Dairy Queen Plaza). 262-740-2540.

Lunch: Mon. - Sat. 11:30 am - 3:30pm www.rigatonysdelavan.com.

IVAN’S ON THE SQUARE • 2087 Dinner: Mon. - Thurs. 4pm - 9pm Call for winter hours. L, D $ Division St., East Troy, WI. 262-642-7107.

Dinner: Fri. - Sat. 4pm - 10pm JONATHAN’S ON BRICK STREET www.ivansonthesquare.com. Open TuesdayDinner: Sun. 11:30am - 9pm • 262-725-7715. Come as you are. USDA Saturday. 11am-9pm. FF, L, D, $$  Ask for nightly specials, we have a relish bar Steaks, Fresh Fish & Seafood. Mon. – Thurs. as well. We are on Facebook. L, D, FF $$$ 4pm - 9pm; Fri. – Sat. 3pm - 10pm; Sun. Information is subject to change. Please contact ( individual restaurant for more information.

10am - 2pm. FF, $$,  SPRECHER’S RESTAURANT & PUB • 111 Center St., Lake Geneva. 262-248-7047. www.sprecherspub.com Online ordering now available. Happy hour specials Sun.-Fri. Craft beers and gourmet sodas. America’s favorite family brew pub. L, D, FF $-$$  (

Dining Directory

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B: Breakfast L: Lunch D: Dinner NC: No credit cards accepted $: Mostly under $10 $$: Mostly under $20 GF: Gluten free $$$: Mostly under $30 FF: Fish Fry (: Reservations requested  : Alcohol served : Kids menu SR: Senior menu 346025

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JUNE 2019

ENJOY LEARNING ABOUT THE UNIVERSE AT

Summer Star Parties

Discover how the universe works through interactive adventures at Summer Star Parties, presented by Geneva Lake Astrophysics and STEAM experts, formerly Yerkes Education Outreach.

Adults and children of all ages will have the opportunity to gaze through telescopes, climb inside a planetarium to learn about the night sky and enjoy other hands-on activities that teach astronomical principles.

Star Parties will be held at the Riviera Ballroom, 851 Wrigley Drive in downtown Lake Geneva on Thursday nights May 30, June 27, July 25 and Aug. 29. Each night will have a theme, with activities planned around that theme. Doors open at 7 p.m. and activities run until 10 p.m., rain or shine. Planetarium shows run every half hour.

Black holes are the theme of the first Star Party, set for Thursday, May 30, at the Riviera Ballroom. Black holes have been quite a source of wonder for more than a century. Over the past 100 years the advancement in technology, coupled with evolving theories has led to the first photograph of a black hole.

GLAS education is now offering the public a chance to learn more about them while enjoying the night sky with telescopes, planetarium shows and hands-on activities.

Black Holes will also be the theme for the June 27 Star Party.

The July 25 party theme will be the Apollo 50th Anniversary and the Aug. 29 Star Party theme will be Space Travel.

The Star Parties are brought to the public by Geneva Lake Astrophysics and STEAM, which formed GLAS Education, a non-profit organization with a mission to sustain and preserve the former Yerkes programs for the Geneva Lake community until a new steward for the observatory is identified.

Tickets for the Star Parties can be purchased online or at the door. Online prices are $10 per ticket or $28 for a family pass (two adults and up to four children younger than 18).

Tickets can be also be purchased at the door for $12 per ticket or $32 for a family pass.

Save by registering online at www.GLASEducation.org/starparties.

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Fishing opportunities abound across Southern Lakes region For your information To contact fishing guide Dave Duwe, call 608-883-2050 or 262-728-8063, visit his website at www.fishdelavanlake.com or check out Dave Duwe’s Guide Service on Facebook.

In southeastern Wisconsin, DNR service centers are located in Sturtevant (262-884-2306) and Waukesha (262-574-2100).

DNR field offices are located in Kansasville (262-878-5600), at Big Foot Beach in Lake Geneva (262-248-2528) and the Kettle Moraine Forest Southern Unit headquarters near Eagle (262594-6200).

A great reference for any information about Wisconsin fishing seasons and regulations is the DNR website. Start with this link: https://dnr.wi.gov/topic/ fishing/seasons/index.html.

TODD MISHLER Spirit of Geneva Lakes

Catching your fill An area angler waits for a bite after arriving at this spot on Turtle Creek on Easter Day, tossing his line in at the Highway 140 bridge just north of Clinton.

E

by Todd He recommends working the very angler in the shallow, emerging weeds in 3 to 5 Mishler Southern Lakes feet of water for bucketmouths — area enjoys myriad COPY EDITOR largemouth bass. options for filling “Being such shallow lakes, the weed their stringers, whether it’s chasing growth can be tremendous, so early May can largemouth bass on Blue Spring Lake near Palmyra or northern pike be the best fishing of the year on these bodies of water,” Duwe said of Como, which has a on Browns Lake in Burlington. maximum depth of 9 feet, and Whitewater (20 Fishing enthusiasts also can feet). visit Paddock Lake in Kenosha Duwe said Mother Nature’s wrath this past County, Lake Beulah near East winter has not affected fishing this spring and Troy or pretty much anywhere hasn’t dampened his spirits for the summer. across the region to catch a meal of But one oddity has him puzzled. bluegills, crappies or perch.

“Lots of people have reported seeing While it’s open season for panfish yearround in the Badger State, the official opening pelicans on Delavan Lake for the first time and don’t know what that’s about,” he said. “I’ve day for game fish on most inland Wisconsin been told they can each eat 3 to 4 pounds of waters is the first Saturday in May. fish a day, and I’ve heard there’s been 200 to So let the fishing frenzy begin.

300 birds.”

One person who treats every occasion to That won’t deter Duwe, who spends a get in his boat like it’s Christmas morning is majority of his time on the Delavan and Lake Dave Duwe, who has been a fishing guide for Geneva hot spots, and it shouldn’t prevent 27 years. other anglers from taking to the water.

However, he stresses fun and family over “In early May, Geneva Lake has some other considerations. disadvantages being so deep and big,” Duwe “I could have booked the entire (opening) weekend, but I like to take the kids out and get said. “The water tends to be really cold and the fish aren’t usually that active. away from the busier areas,” he said.

“Most of the smallmouth bass are being That means avoiding Delavan and Geneva caught suspended, not associating with any lakes, the largest and busiest fisheries in structure,” he said. “They also can be active Walworth County during peak times. Instead, chasing baitfish pods near their spawning flats. he advises searching for largemouth bass on Como Lake and northern on Whitewater Lake, I work the suspended fish in 12 to 15 feet of water.” where the pressure is much less.

Duwe said he focuses on spawning “I prefer some of Walworth County’s flats near the South Shore Club (formerly shallower lakes for (busy days),” Duwe the military academy), Elgin Club or near said. “They tend to have much higher water temperatures and that helps keep the fish more Knollwood. active. The smaller lakes also receive a lot less “Largemouth bass will be the most active in the shallows in such places as Trinkes, Abbey fishing pressure and can be very productive.”

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And that doesn’t mean anglers need to pull up in big, fancy boats full of every lure and contraption in the world.

There’s plenty of quality action fishing from shore. Duwe said Turtle Creek offers decent smallmouth and panfish along with suckers and carp.

“Shore anglers are welcome to fish in the Town of Delavan’s Community Park for a small fee,” he said. “And the Kettle Moraine State Forest has some great shore opportunities on and near Whitewater Lake.”

SUBMITTED PHOTOS Spirit of Geneva Lakes

Harbor or in Geneva Bay.” Don’t forget about bluegills. Duwe said his favorite spots are Abbey Harbor, Geneva Bay near the library or by the South Shore Club. And when he’s not patrolling Geneva Lake, he’s often hunting prey on Delavan Lake, one of the best fishing locations in the state.

“Because it’s so well known as an awesome fishery, it will be one of the busiest lakes on opening day,” Duwe said. “But the crappie fishing has been pretty good the first few weeks of April. The best depth is in the 8- to 12-foot range.”

He recommends checking out Browns Channel or by the island on the west end of the lake.

“Walleyes are shallow in early May,” he said. “Delavan is very clear (early in the season) and that can make them a bit skittish.

So the fish are in the emerging weeds in 5 to 10 feet of water. Night or low-light conditions produce the most fish. Trolling shallow-diving crankbaits typically produces the most fish.”

He said largemouth would be cruising the shallows in pre-spawn and recommends trying the outlet and near Lake Lawn Lodge.

For those people who don’t have a license or beginners who don’t have a favorite spot for pursuing walleye, catfish or trout, the state offers a Free Fishing Weekend every June, so anybody can get out and give it a try without the expense of a license.

Longtime fishing guide Dave Duwe shows off this crappie he caught, while his son, Nathan, admires this largemouth bass.

Both of them were caught on Delavan Lake.

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The race is on

Tour of America’s Dairyland returns to East Troy June 21 The East Troy Cycling Classic, part of the Tour of America’s Dairyland, will return to East Troy Friday, June 21. The action-packed criterium style racecourse on the East Troy Village Square and surrounding streets allows spectators to see cyclists whiz past every three minutes.

The largest competitive cycling event in the United States, the Tour of America’s Dairyland, will make its seventh stop in East Troy on Friday, June 21.

The East Troy Cycling Classic begins at 11:35 a.m. with nearly nine hours of highenergy professional cycling around the East Troy Village Square and nearby streets.

“ToAD has differentiated itself by evolving into a community-wide festival that happens to have cycling throughout the day,” said Vanessa Lenz, Executive Director of the East Troy Area Chamber of Commerce, which hosts the event.

“East Troy is day two on the 11-day race series and our schedule represents everything our local community has to offer.”

Spectators may watch the cyclists whiz by once every three minutes from anywhere on the racecourse, which will feature plenty of food, drink and entertainment.

Admission is free.

“We are planning to add to the action with live music, food trucks and vendors,

an ESPN radio broadcast, cabana parties and more. Many surrounding businesses will get in on the action with race day specials and bike themed items,” Lenz said.

The cycling classic will include two races that allow locals to get in on the action.

East Troy’s fifth annual Slow Ride Bike Race will feature riders competing to be the slowest without stopping. Last place comes in first. The winner gets $100 and there will also be a prize for best costume.

“The Tour de Square Kids Fun Races have been a favorite with nearly 200 children competing like the pros as they pedal their bikes fast and furiously toward the finish line,” Lenz said.

East Troy is only one of three hosts on the ToAD 2019 series to host handcycling – a form of adaptive cycling that enables athletes of all abilities to ride a “bike” exclusively using the upper body.

“It’s been praised for providing a newfound resilience and autonomy for these cyclists,” Lenz said.

SPIRIT of GENEVA LAKES

The lowdown The East Troy race start and finish will be on the east side of the square (2096 Church St.).

About 500 cyclists from around the country and abroad will ride laps around the half-mile course between 11:35 a.m. and

Race Day Lineup 11:35 a.m......... Category 3/4/5 Women 12:25 p.m.................................. Category 4/5 1:15 p.m. ..................................... Category 3/4 2:15 p.m. .....................................Category 2/3 3:15 p.m....................................Masters 1/2/3 4:25 p.m. ..............................Pro 1/2 Women 5:35 p.m. ........................ Handcycle Races 6:10 p.m. ..................Slow Ride Bike Race 6:30 p.m. ............................................ Kids Race 7 p.m. ............................................ Pro Men 1/2

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8:30 p.m. for timed races that range from 40 to 90 minutes.

The race will shut down streets on the course, but local businesses will remain open. Parking will be available in the Chester Byrnes lot, 2031 Division St., and a golf cart shuttle will be available.

The title sponsor for the East Troy Cycling Classic is the Dennis and Janice Klumb Family Foundation, which put up half of the bid fees to host the race. The East Troy Area Chamber of Commerce serves as the local host, with funding for the balance of the fees donated by other local and regional sponsors.

ToAD 2019, which marks its 11th year, runs Thursday, June 20 through Sunday, June 30 and features criterium-style races daily in different Wisconsin communities.

ToAD has become one of the most popular bike race series in the sport earning an outstanding reputation for delivering a world-class race experience for both participants and spectators.

In 2018, 1,009 unique riders from more than 42 states and 13 countries participated in ToAD with Sign up for East an average of 495 racing daily.

Troy’s 5th annual Overall an estimated 100,000 spectators attended races and other Slow Ride Bike Race special race-day events in host Each rider competes communities. to be the slowest “The East Troy Cycling Classic is rider without a great time to celebrate the first day stopping, putting a of summer and East Troy. It not only foot or arm onto the brings with it some of the top racers ground. Last place from around the world, as well as comes in first! Find competitions for locals, but also puts details at www. the spotlight on our community, its easttroy.org. residents and our businesses,” said Lenz.

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Get married on the shores of Geneva Lake ABBEY SPRINGS OFFERS PICTURESQUE VENUE

by Sandra Landen Machaj

PHOTOS COURTESY OF ABBEY SPRINGS Spirit of Geneva Lakes

CORRESPONDENT

For a truly elegant wedding table, this setting with gold-rimmed charger plates and wine and water glasses is the perfect choice. The tall, silver candelabra with tall tapered candles and a large display of flowers both along the center of the table and hanging from above reminiscent of a chandelier. The look of elegance is carried through with the clear chairs.

For many who have grow up in the Geneva Lake area, or for those who have visited the area, spending summer vacations at the lake, the idea of the perfect wedding may be to have it at the Geneva Lake lakefront.

Some dream of standing on the shore with the beautiful crystal clear water of the lake in the background, possibly with some boats with their white sails blowing softly in the breeze.

Finding such a venue that actually has a wedding site on the shore of the lake is not as difficult as one might expect. In fact what was just described does exist and can be found at Abbey Springs in Fontana.

Abbey Springs is a golf club community on the southern shore of Geneva Lake in Fontana. From its clubhouse, the venue offers beautiful views of its golf course, the lakefront and of the wooded areas.

When looking for the place to hold a wedding and reception, Abbey Springs will have everything to make that special day, the day of your dreams.

“We offer a complete wedding weekend of personal service from setup to tear down,” said Kinda Schinto, clubhouse manager as she described the many amenities that make a wedding at Abbey Springs special.

While for many years, wedding SPIRIT of GENEVA LAKES

ceremonies were Above: The beautiful often held in the Abbey Springs family church.

Clubhouse is Today that is not perched high on as common. the hill providing “About 95% a wide view of the of the wedding golf course. celebrations that are held here have the ceremony on site,” Schinto said. “Having the ceremony here saves time for the wedding party as they can schedule their wedding photographs either before or after the ceremony. Before the ceremony frequently works best.

And there are many beautiful locations for that special photograph whether it is along the lakeshore or on the beautiful grounds of Abbey Springs.”

That means no travel time lost between the ceremony site and the reception.

While there are several amenities that draw couples to Abbey Springs to celebrate their wedding, it is the lakefront wedding space that entices many.

Being part of a golf course community the grounds are impeccably groomed. The grass is green and weed free while decorative flowers, bushes and trees add to the beauty and serenity of the space.

Once the ceremony is completed, there is no need to rush from the waterfront.

“Along the shore also stands the seasonal white tent which is available

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Abbey Springs is a perfect venue for your golf outing, wedding and special events of all sizes.

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for cocktails and hors d’oeuvres after the ceremony,” Schinto said. “The waterfront patio tent will hold up to 150 guests so there is ample room for the cocktail hour.”

Adjacent to the white tent pavilion is the Boat House, which is made available for the bride to use as a Bride’s Room for the entire day.

“They can order mimosas and snacks to be enjoyed by the bride and her party as they leisurely prepare for the ceremony. Or they may just wish to relax prior to all the activities taking place,” Schinto said.

FOR THE RECEPTION

The main clubhouse banquet room, on a hill across the street from the lakefront ceremony platform, will hold up to 200 guests and has a dance floor for the reception.

Because of the many windows along the sides of the room, there are beautiful views of the golf course.

The room is warm and welcoming with its windows, vaulted ceiling and exposed wooden beams. The room appears light and airy. A fireplace adds a warm and cozy feel to the room.

The elegant wooden bar, built specifically for this room covers an entire wall and adds to the ambience of the room. With its long bar, it will easily accommodate those ordering drinks.

Having a wedding at Abbey Springs is unique as they only schedule one wedding a weekend, guaranteeing time to enjoy the wedding and not have any problems with lack of time for setup.

“Abbey Springs will set up the tables and chairs and the linens and table settings will be furnished and in place,” Schinto said. “Centerpieces for the tables are not provided but can be obtained through your florist or brought in by the wedding party. This allows for customization of the room and to add style and color to fit in with the bridal party’s theme. The couple may also bring in their own decorations to make the event truly theirs.”

A newly married couple takes a few minutes to pose for a photograph with Geneva Lake in the background. Having a site for the ceremony on the lake is one of the reasons many couples choose Abbey Springs for their wedding.

The space is always available by 9 a.m. on the day of the event for the couple to put in their finishing touches. By that time, the staff will have the room set up as tables, chairs and the dance floor will all be in place.

“Sometimes it may be available on the night before if no other event is being held in the space on the previous day,” Schinto said.

The rehearsal is usually held the day before the event and often the couple will choose to hold a rehearsal dinner in the Lakeview Room of the Yacht Club. The room will hold 28 guests and the staff will work with the couple to design a dinner menu to suit taste and the dietary needs of those attending.

FROM THE KITCHEN

All food and liquor packages to be used at the event are provided through Abbey Springs kitchens. They offer a variety of packages for meals in different price ranges.

Each package offers some choices such as types of hors d’oeuvres, which will be butler passed, and salad choices.

The plated dinners will have a choice of entrée choices, which vary from Angus filet, pork chops, chicken and salmon or

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halibut. Two different entrees may be chosen to provide a choice for the guests. Entrée choices depend on which package is chosen.

Rolls and butter are also included.

Some packages include a champagne toast and all include house wine with dinner.

A comprehensive liquor service of 4 to 6 hours is also available, depending on the package chosen.

While the dinners are sold by the package, the wedding coordinator and the chef will work with couples to accommodate any special dietary needs or to provide a special item not in the regular package.

For those who prefer a less formal but equally delicious meal, an elegant buffet table with ice carvings and plates of charcuterie, cheeses and crab, house-made pizza or chef-manned pasta stations are offered.

Wedding cakes are always special in both type and design. No longer is the wedding cake necessarily a white cake with white frosting and a bride and groom on the top.

Some couples have a special bakery or may be looking for a unique shape or design for their cakes to complement your event style.

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bakery. Abbey Springs will provide a list of the preferred vendors including florists, photographers, live music or a DJ, limousine services and bakeries. While these are companies that Abbey Springs recommends, couples are free to bring in vendors of their choice.

STAYING OVERNIGHT

Since Abbey Springs is not a hotel, overnight accommodations may need to be made. Because they are in the Fontana/Lake Geneva area there are many hotels available.

On the preferred list are a variety of lodgings in the area. Check also with Airbnb as some of the home owners in the area do rent out their homes or condominiums. Schinto said it is important to start planning the wedding venue as soon as possible.

“Most of our weddings are booked six months to a year in advance. It is important that you see about availability especially if you have a specific date in mind. Since we only do one wedding per weekend, there is no chance to slip a second wedding in on that weekend,” she said.

Make an appointment to come in and view the venue. Schinto gives tours and provides information about the food packages, a list of frequently asked questions and answers.

Abbey Springs offers personalized, friendly service provided by their long-term banquet staff who are there to be certain that

PHOTOS COURTESY OF ABBEY SPRINGS Spirit of Geneva Lakes

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With high-beamed ceilings and a fireplace at one end, Abbey Springs is a warm and inviting space to hold a wedding reception. The solid wood bar graces the other end of the room.

your wedding is perfect.

All weddings end at midnight, but at Abbey Springs they don’t require that you remove everything that night.

“We recommend that gifts and cards be taken home that evening and then they are free to return the next day to pick up any other items and decorations,” Schinto said.

“It is another special thing we do for our wedding parties.”

While Abbey Springs is a private club, it is not necessary to be a member to hold an event here. In addition to weddings,

family reunions, anniversaries, baptisms, corporate events, and golf outings may also be arranged. Depending on the size of the event, it may be held at the waterfront in the white tent or in the ballroom. For smaller events the Yacht Club dining room may be just the right size. Abbey Springs is at 1 Country Club Lane in Fontana. Reach them by telephone at 262-275-6113 or visit abbeysprings.org for a preview of the facility. Contact Schinto at kindaschinto@ abbeysprings.org for more information or to set up a tour.

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Guests watch as the couple exchanges vows with the beautiful open green fields of the golf course as a background.

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GOLF CLUB OFFERS A VARIETY OF VENUES FOR WEDDINGS

by Sandra Landen Machaj

the distance.

Crossing over a wooden covered bridge, the drive continues to the main clubhouse Where is one to begin when choosing a that on first view will wow one with its vast venue for that most important day in your array of colorful flowers and landscaping. life? The day that has to be perfect in every detail, from the location to the service to the The flowers and gardens are in continuous decorations, to meet long-held expectations. bloom throughout three seasons of the year.

Whether spring, summer or fall couples will Having the perfect day weather wise is also be assured of stunning photographs. the dream of every bridal couple.

While winter weddings will not have While Hawk’s View Golf Club, on the north end of the City of Lake Geneva, cannot the many flowering gardens, if nature promise perfect weather for that special day, cooperates, beautiful fresh snow on the they can assure everything else they arrange ground provides a beautiful white landscape to accent any photographs. will be as perfect as possible to make those Inside the beauty continues. dreams come true.

Marketing Director Kayla Boesch and Hawk’s View Golf Club opened in 2001.

Event and Wedding Coordinator Becky There are two award-winning 18-hole golf Farber, both long-term employees of Hawk’s courses, Como Crossings and Barn Hollow, View, recently shared the many amenities and a variety of banquet areas available for offered to prospective bridal couples to make weddings and other special events. their wedding unique and elegant.

Barn Hollow is the only family friendly 18-hole par 3 course and was rated No. 2 in MAKE IT A DESTINATION the United States in 2016. Como Crossings Today many couples embrace the idea because of the dramatic changes in its of a destination wedding. Lake Geneva is a elevation along with its pristine playing has favorite destination for Midwest residents. been designated as Wisconsin’s best golf club in 2016 and Lake Geneva’s best in 2015 Not too far from home that might prohibit friends and family from attending but far and 2016. enough to attract those looking for a special The grounds of Hawk’s View are place to celebrate their very special event. impressive from the time one turns into the “We offer a variety of spaces in various property viewing the open rolling grounds on either side of the driveway. A barn, which sizes to accommodate any wedding,” Boesch said. was original to the property, can be seen in CORRESPONDENT

SPIRIT of GENEVA LAKES

Overlook Terrace is an outdoor space that overlooks the open greenery of the golf course with its rolling landscape perfect for the ceremony site.

“Overlook Terrace is a natural outdoor setting. The views of the landscape are open and the open terrace makes a charming romantic setting for the wedding ceremony,” Farber said. “About 90% of the weddings celebrated here hold their actual ceremony here on Overlook Terrace.”

With its capacity to hold up to 350 guests, the terrace also provides an elegant setting for a cocktail reception after the ceremony.

“Canvas sides can be brought down and heaters are available if the weather is cool,” Farber said.

The pavilion itself has a high vaulted wooden ceiling with natural wood beams giving it a rustic yet elegant look. The tall bridal arch may be rented or the couple may bring their own.

“About 50% of the couples choose to use our arch. Often the couple will add decorations or lanterns to PHOTO COURTESY OF HAWK’S VIEW the site,” Farber said.

Spirit of Geneva Lakes In addition to the Overlook Terrace space there are several indoor spaces for that

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JUNE 2019

PHOTO COURTESY OF HAWK’S VIEW Spirit of Geneva Lakes

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The pergola adds a finished look to the bridal site. The pergola may be decorated to accent the style of the wedding.

perfect wedding reception. The Red Tail Room is the largest of the indoor rooms and is the place that will accommodate guests for a sit down or buffet dinner with room for a dance floor.

“The Red Tail Room is a favorite for large reception. It will hold up to 350 guests, less if a dance floor is included in the space,” Farber said.

Additional space includes the smaller Sparrow Hawk II room, which will hold up to 50 guests. It can be used alone for a small gathering or opened up to be combined with the Red Tail Room.

The Sparrow Hawk I space is a small room that can accommodate 30 guests.

Sparrow Hawk I or II may be ideal for smaller events such as luncheons, baby showers, first Communions or other small gatherings.

The space will be available at noon on the day of the event, but if earlier access is needed, it can usually be approved through the wedding coordinator.

The rental fee for the banquet space includes set up and tear down of tables and chairs, the dance floor, accessory tables such as the cake table, gift table and microphone for the head table.

SET THE TABLE

Choosing the style of food for the reception is always an important part of arranging a wedding. The food is prepared under the direction of Executive Chef Eric Henke who has been a member of the Hawk’s View culinary staff since 2004.

The meal will begin with butler passed hors d’oeuvres chosen from a selection. For

the plated dinner choose the entrée from the long list of choices offered. Or design your own plate with a selection of two entrees.

The buffet will give a choice of two entrees, one chef carved at the buffet line along with a second choice of chicken, fish or lasagna. Farber will work to customize a menu for any special food needs. And don’t forget to consider a signature drink.

All food and drink must be purchased through Hawk’s View. The one exception is the wedding cake.

Hawk’s View has a shuttle service to transfer guests to and from the reception.

“Since we do not have hotel accommodations on site, the shuttle which travels the entire Lake Geneva/Burlington/ East Troy/Elkhorn area may be used to allow a safe passage for those attending the wedding,” Farber said.

For those who choose to drive, there is ample parking available.

A list of preferred vendors for all the necessary services for the perfect wedding is included in the Hawk’s View wedding planner packet which is given to couples when they meet with the wedding planner.

An exciting new extra that will give your reception a special enhancement is the newly added uplighting system that couples can customize to match the wedding colors or add lighting effects.

“Six years ago we added our special bridal suite where the bride and her

attendants can relax and dress for the event in comfort. There are three bays with electrical outlets which can be used for hair preparation and two other bays for makeup application,” Farber said. “It is a great space to relax and enjoy some light refreshments.”

A variety of snacks including assorted fruit trays, assorted cheese, sausage, and crackers or a variety of dips, or silver dollar sandwiches are among the offerings that can be purchased to be enjoyed in the bridal suite Choice of beverages may also be ordered by the bride. Everything from non alcoholic soda, water or juice or the traditional champagne, mimosas and margaritas.

Assorted beers and mini wine bottles are also available. An in room refrigerator will keep the beverages cold and the snacks fresh and crisp. The Bridal Suite is available by noon on the day of the event giving plenty of time for all the preparation needed to look the very best for the ceremony and reception.

Hawk’s View Golf Club is at 7377 Krueger Road, Lake Geneva. Contact Farber at 262-348-9900 or email her at becky@hawksviewgolfclub.com for more information.

Also visit Hawk’s View at Hawksview golfclub.com or on Facebook.com/hawks viewgolfclub.

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TODD MISHLER Spirit of Geneva Lakes

Supper Clubs

Duck Inn owner Jeff Karbash spends much of his time at work mixing cocktails for customers.

The restaurant serves traditional supper club fare and serves as a gathering place for regular customers.

People keep duck(ing) inn

by Todd Mishler COPY EDITOR

RESTAURANT EVOLVES, BUT PATRONS LOVE TRADITION

It took a combination of good fortune and fortitude for Jeff Karbash to first survive and now thrive in the business world.

Karbash was born and raised in Delavan and went to school in Minnesota for two years before finishing his degree at the University of WisconsinWhitewater in December 1989.

He earned experience in the restaurant arena and thought about owning his own place, but that wasn’t his first goal.

“I worked throughout college at restaurants and the thought crossed my mind, but when I got out of college I was looking at sales and wanted to join a SPIRIT of GENEVA LAKES

Fortune 500 company. But nothing came my way.”

Lucky for him, and for area diners.

He worked at Millie’s (currently Rosewood) and moonlighted at Anthony’s, trying to save the seed money to buy a restaurant.

Ready or not, that opportunity came to fruition in 1994 when he and his wife, Nora, bought The Duck Inn, at the intersection of Highway 89 and County A in Richmond Township.

“It actually was the third place I looked at,” Karbash said.

But after his first two options fell through, his task became reopening and

47

revitalizing an establishment that had been closed for six years.

“I was working on a shoestring budget, but we put in new carpet, a kitchen floor, coolers, new table cloths and did some major cleaning,” he said. “We closed on the place May 10 and opened on June 2 … and things kept breaking down. I was 100 percent in debt.”

But there was no turning back, and The Duck Inn has prospered because of Karbash’s hard work and determination while maintaining its historic look and feel while offering casual fine dining as one of the region’s top-flight supper clubs.

“A big part for me was to bring back the past and keep the building like it was from the original time frame,” Karbash said about delivering on the historic vibe that started when it opened back in the Prohibition era.

According to its website, The Duck Inn was a speakeasy at which patrons were to secretly “duck in” for a drink and the bartender would tell them to be quiet and “speak easy.”

After Prohibition ended, Wisconsin liquor licenses were issued mostly outside the city limits, with the contingency being that establishments needed to serve food — thus supper clubs were born.

That meant serving up traditional culinary fare such as the Friday night fish fry and Saturday prime rib, not to mention a relish tray and/or cheese and crackers.

And many washed their meal down with a cocktail, typically an old-fashioned, martini or Manhattan, most of which Karbash mixes at the large bar that sits between two dining areas. And don’t forget ice cream drinks.

Those continue to be menu staples, in addition to their namesake (duck), but Karbash said visitors’ palates have adapted as his food offerings have evolved.

The current lineup includes such items as anglers’ pasta of

TODD MISHLER Spirit of Geneva Lakes

No turning back

The Duck Inn features two dining areas, this one being the main room, and the smaller one on the opposite end of the building often serves as a banquet facility.

sautéed shrimp, scallops and crab; chicken cordon bleu; USDAcertified Angus beef steaks and Grecian pork chops; and orange roughy and lobster tails.

A place to meet

The Duck Inn also features an impressive wine list, including sparkling, dessert, red and white varieties. And they sell a host of domestic, premium/imported and Wisconsin specialty beers.

Although people keep returning for the food and drinks, Karbash said a trip to The Duck Inn means much more.

“It’s our location, and we sort of fill a nice niche,” he said. “But it’s more about the experience and the atmosphere. A couple will come to the bar for a cocktail and they’ll run into somebody else and they’ll all go share a table. We have a local vibe and we’re sort of a gathering or meeting place.”

For now, Karbash doesn’t see himself retiring anytime soon — because his daughters are ages 16, 13 and 11 and Nora is a hands-off, silent kind of partner when it comes to the restaurant.

SUMMER SOUNDS BETTER HERE. “I don’t know that any of the kids would want to take it over, and you would 2019 SEASON want the place to go to the right people after putting so much into it,” he said.

Sun., June 23 | 4 p.m.

Sat., June 29 | 7:30 p.m.

“We had a dry spell from 2008-12, but fortunately we’ve done pretty well in DISNEY FANTASIA THE OAK RIDGE BOYS keeping it going.

LIVE IN CONCERT “Besides, I don’t know what else I LAKE GENEVA SYMPHONY would do,” he added. “Oh, I can’t say it hasn’t crossed my mind, but there are a lot Sat., July 13 | 7:30 p.m.

Sat., July 6 | 7:30 p.m. of emotions tied to it.”

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JUNE 2019

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The Duck Inn is at N6214 Highway 89, in Richmond Township.

It opens at 4 p.m. Mondays and Wednesdays through Saturdays and at noon on Sundays from April through December. From January through March, it still opens at noon Sundays but at 4 p.m. on Thursdays through Saturdays.

Call 608-883-6988 for more information or to arrange for banquet facilities.

SUBMITTED PHOTO Spirit of Geneva Lakes

Supper Clubs

The Colony House restaurant in Trevor, Wis. has served the community for over a century. The owners strive to prepare quality supper club fare at reasonable prices.

Just one big family at

Colony House

the

by Jason Arndt

OWNERS WANT PATRONS TO FEEL RIGHT AT HOME

STAFF WRITER

Tucked away in Trevor, Colony House Restaurant has served the community for more than a century, and continues to maintain its reputation for quality food and a familyfriendly atmosphere.

That reputation will remain even as the Colony House, 25811 119th St., Trevor, recently restructured ownership.

Karen and Eugene “Gooch” Stevens, who bought into the business in 1995, took full control after business partners Bruce and Lisa Francart decided to retire. Lisa Francart is the sister of Eugene Stevens.

“We have partners, but they have since retired, so we are the sole operators of the restaurant right now,” said Karen Stevens.

“It will be business as usual, I think people like the way it is and I don’t see any need for changes.”

Those customers are what has made the Stevens’ ownership of Colony House a worthwhile endeavor.

SPIRIT of GENEVA LAKES

That includes serving repeat customers, helping with community fundraisers and helping area high school students with their first job.

Strong reputation

Colony House touts savory steaks, fresh seafood, various wines and martinis.

“We have a good reputation for food,” Karen said. “Our food and drinks are very popular when people come in, they always seem to return and they usually bring friends.”

The Filet Mignon Oscar, a prime filet topped with asparagus, king crab meat and Bearnaise sauce, is one of the most popular entrees Colony House offers.

“We have a lot of fresh seafood and we have an extensive wine list,” said Karen, adding the establishment offers a variety of martinis.

“Martinis are very popular.”

Karen stressed the establishment is familyfriendly, noting customers feel comfortable and make themselves at home.

Comfort, she said, is one of the

49

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For many the need to “spiff up” the grout often occurs when preparing for a big event such as a wedding, family reunion, or putting the home up for sale.

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Grout Experts take a personal interest in each customer. One of them will meet with the family and complete a written estimate of the cost of the job – no hidden fees. After the customer returns the signed contract the job is scheduled.

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problem with major concerns and costs for the homeowner.”

Picking new colors Popular colors in bathroom fixtures like tubs, toilets and sinks often change. For many years a variety of colors from beige and almond to colorful greens and blues were the items of choice for the bathroom.

Today more homeowners have returned to white fixtures. While toilets and sinks can be easily and relatively inexpensively changed, the bathtub is the problem.

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JUNE 2019

Supper Clubs

establishment’s objectives.

“People feel comfortable and that has been the goal. When people come in, they make themselves right at home,” she said.

“It is not a stuffy restaurant. It is very family-oriented and a lot of our customers have become friends with each other and with us over the years.”

She says it’s rewarding whenever she sees customers leave with smiles.

Witnessing growth

Other rewards include watching her youngest employees grow up and come back.

The restaurant has hired hundreds of teenagers, who have come from Westosha Central and Wilmot Union high schools in Kenosha County along with Antioch (Illinois) Community High School.

“We have actually had some other (high schools) in the past. We have employed a lot of teenagers over the last 24 years,” Karen said.

Eugene “Gooch” and Karen Stevens recently became sole owners of the Colony House in Trevor after buying out their partners.

A bright homey atmosphere greets diners at the Colony House restaurant in Trevor.

“I am usually their first boss, so we try not to scare them out of the workforce.”

While they typically leave for college, or for another opportunity, they often return with their families for a meal.

“They do return and say ‘Hello’ and bring their husbands or wives, and a lot of them have their own children,” she said. “It is very rewarding to see these kids grow up.”

Colony House has also shown commitment to the community.

That community focus includes helping organizations with fundraisers by pitching in gift cards and other items.

“It is very important,” Karen said. “I don’t think we have ever turned anybody down who has come through the front door.”

Humble beginnings, looking ahead

According to Karen, the Colony House started as a tavern in the early 1900s, but

grew into a full-scale restaurant by 1943 when new owners added the main dining room.

Since then, the establishment has continued serving customers, who show up in droves.

On Fridays, the Colony House serves anywhere from 250 to 300 people, Karen said. She credits experience and a strong employee base for meeting the demand.

“We’ve got a great kitchen staff, wait staff (and) our chefs are great,” she said. “It just gels and after 24 years, you’ve got it figured out.”

Meanwhile, in the near future, Colony House Restaurant will undergo some improvements, including new hardwood flooring in the dining room, a fresh coat of paint and other projects.

Colony House opens at 4 p.m. Tuesdays through Saturdays and at 3:30 p.m. on Sundays.

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It’s all in a name

VILLAGE SUPPER CLUB EMBRACES THE LABEL

Supper Clubs

by Heather Ruenz

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 supper 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’

Marsicano’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

HEATHER RUENZ Spirit of Geneva Lakes

STAFF WRITER

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

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 along with some dedicated employees,” Marsicano said.

Supper club staples

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 SPIRIT of GENEVA LAKES

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. For more information call 262728-6360 or 262-728-9338.

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A

Abbey Springs................. 36

Lake Lawn Resort.38, 56

Always Remember That...........................................28

Luisa’s Restaurant..................26, 30

Apple Barn Orchard and Winery............................2

Lyle’s TV & Appliances, Inc................ 20

Aurora University........... 48

Mars Resort....................... 26

B&J Tree & Landscaping Inc.............22

Mia Faccia........................... 40

Breezy Hill Nursery...... 46

NL Promotions................ 26

Join Us in the Irish Woods Restaurant

dvertiser’s index

Burlington Garden Center.................... 8 Caravelle Lighting..........18 Carpets Plus Outlet, Inc............................. 51 Celebration on Wells St.................26, 39 Champs Sports Bar & Grill............................ 26 Grout

Experts........... 50

Circle of Friends..............28 City of Beloit.......................45 Colony House Restaurant........................... 51 Daddy Maxwell’s........... 26 Delavan Lake Boat Shed........................... 20 Doheny’s Water Warehouse......................... 15 Evergreen Country Club.....................44 Fancy Fair Mall................ 46 First Citizens State Bank.......................... 36 Foley’s Irish Woods.......54 Ginger Blossom...............54 Gino’s East Pizzeria....... 26

Oh My Gauze.....................52 Old World Wisconsin............................16 Pats Services Inc............44

54

Open 7 Days a Week 11 a.m.

CHECK OUT OUR NEW SUMMER MENU!

Riga-Tony’s......................... 26

Seaside Prime.......... 26, 55 Sophisticatering..............37

LIKE US ON FACEBOOK DAILY IN FOLEYʼS BAR & GRILL Home of the famous 1/2 Lb Foley Burgers, Fresh-Squeezed Lemonade Shake Up 2.5 onHwy Hwy5050 2.5miles mileswest westofofLake Lake Geneva Geneva on

Sandy’s Upscale Consignment.....................28

Until Bar time

262•245•6966 262-245-6966 Food for the Hungry

Rest for the Drinks Weary for All Food for the Hungry, Rest for the Weary, Good Good Drinks for All

237014

Sorgs Packing .................... 8 Sperino’s Little Italy..............................42 Sprecher’s Restaurant & Pub.......... 26 Staller Estate.................... 30

Discover why our customers bring friends, neighbors, relatives and out-of-town guests to

Ginger Blossom

Steve’s British Connection........................ 26 Stinebrink’s Piggly Wiggly............10, 34 Stowell’s Catering Service.............37 The Alaskan Fireplace Co.......................24 The Jewelry Center.....................................42

Twin Lakes Area Chamber...............................16

Koch Kuts.............................14

in Stout ROAD CONSTRUCTION SPECIALS!

Richter’s Marketplace...................... 40

High Prairie Landscape Supply........22

Keefe Real Estate...........42

THURS.

LambTHURSDAY Shanks Braised Stout Braised Lamb in Shanks

Premier Bank.....................23

The Shy Violet...................32

Jonathans on Brick Street......................... 12

WED.

WEDNESDAY Corned Beef & Cabbage Corned Beef & Cabbage

Nick’s Upholstery..............3

Hawk’s View Golf Club...............................43

Ivan’s On the Square.............................. 2, 26

Friday Fish Fish && Chips Chips Friday Every Friday Every Fridayatat55pm pm

Handcrafted Home Furnishings, and Gifts from Five Continents Handmade Carpets

We Travel the World For You

Treasure Hut......................44

Village Supper Club.... 26 Wilmot Auto Service... 20 Wilson Farm Meats....................................... 12 Ye Olde Hotel................... 26 JUNE 2019

www.gingerblossom.com Open Daily 10am - 5pm

3016 Rt. 173, Richmond, IL 60071 • 815-678-4015

344635

Bruno’s Liquors................18

DINNER IN THE IRISH WOODS WED.-SUN FROM 5 PM • DINNER SPECIALS

SPIRIT of GENEVA LAKES

55 346006

Welcome home.

Lake Lawn Resort is your home for year-round lakeside fun!

Our 270-acres of natural beauty and 2 miles of shoreline provide the perfect backdrop for family fun, golf, recreation, relaxation, shopping, dining, gatherings and more.

Check out our calendar of events and book your getaway or gathering, today!

Join us this summer for these great events!

6/16 FATHER’S DAY BBQ BEER BRUNCH 6/29 & 7/4 INDEPENDENCE DAY LAWN PARTIES AND COOKOUTS 7/4 - 7/7 MAJESTIC OAKS’ PATRIOT GOLF WEEKEND

7/14 7/26 - 28 8/31 - 9/2

THE CARS TIME FORGOT CAR SHOW SHAKE THE LAKE MUSIC FESTIVAL LABOR DAY WEEKEND LAWN PARTY AND PIG ROAST

2400 East Geneva Street | Delavan, Wisconsin | 262.728.7950 345815

LAKELAWNRESORT.COM