With just 487 permanent residents, Bayfield is one of Wisconsin’s smaller quaint towns, with a steeply sloping main street that ends at Lake Superior. But it’s also the gateway to the Apostle Islands National Lakeshore, consisting of 21 islands and 69,372 acres of shoreline, which makes Bayfield a year-around magnet for tourists throughout the Midwest.
With so many visitors, Bayfield has an unexpected abundance of restaurants for a town its size. These range from good to distinctly excellent.
Bayfield also has its own regional delicacy — whitefish livers.
If you’re heading to Bayfield, be sure to patronize the local culinary scene. Following are some recommendations.
Neither bluefin tuna, a sushi staple, nor the popular hamachi, a Japanese variety of amberjack, is on the menu at Screaming Tuna Sushi & Asian Bistro, 106 W. Seeboth St., in Milwaukee. Their absence is part of the restaurant owners’ effort to keep the two species, which have been severely overfished, from extinction.
The Walker’s Point restaurant is a committed participant in the growing ocean conservation movement, according to Jeff Bronstad, the restaurant’s co-owner and general manager.
“It started over a year ago with a customer who asked a lot of questions about the origin and sustainability of our seafood,” Bronstad says. “We knew where our seafood came from, but we had not given a lot of thought to sustainability, and we began to wonder why.”
Red Star Cocktail Club faces an unusual conundrum. In order to be successful, the bar must draw clients. But drawing too large a crowd could distract from the desired ambiance of an exclusive and intimate craft-cocktail lounge.
Bar managers Lance Lanigan and Drew Cyr say they’re off to a good start in achieving the right balance. The classy bar’s historic speakeasy atmosphere, high-end service and complex seasonal concoctions have generated great word-of-mouth. Clientele has grown steadily since the bar opened in November 2013, they say, but it has not become overwhelming.
Red Star has the backing of its downstairs neighbor Trocadero, where Cyr serves as manager while Lanigan helms the upstairs bar. Much like the other restaurants owned by the Lowlands Group, including Cafe Centraal, Cafe Benelux and the two Cafe Hollanders, Red Star has European roots. Lanigan says co-owner Mike Eitel was inspired by upscale bars across the pond.
With the harsh winter behind us, it’s time to get outside, fire up the Weber and enjoy the primitive allure of cooking and dining in the fresh air. Tender cuts of meats, savory fish and crisp, fresh fruits and vegetables taste better grilled al fresco, whether over gas or charcoal.
There’s much more involved in successful grilling than throwing food on a grill over an open flame. As with all other forms of cooking, planning and preparation are a must if you expect perfection.
Here are some tips and reminders that will improve your output, even if you’re not new to the apron and spatula.
Dan Carey, co-owner and brewmaster of New Glarus Brewing Co., would like you to enjoy his beer Totally Naked.
Depending on circumstances — and the temperature — you can, of course, enjoy any beer totally naked. But only Carey produces a brand of beer called Totally Naked that can be enjoyed virtually anywhere, regardless of the weather. It’s also a perfect beer to add to your list of summertime brews.
A lager brewed with two-row barley malt and Noble Hop varieties from Germany and the Czech Republic, Totally Naked pours with a bright white head and a light golden color that literally sparkles in the summer sun. The beer’s flavor is light, but creates a significant, yet subtle impression on the palate. It finishes very cleanly, with barely a whisper of aftertaste.
The perfect summer beer is, of course, the beer you enjoy the most. But warmer temperatures generally call for lighter, more refreshing fare. Just like food, there are beers that suit the season, and here are a few for your summer six-pack.
The display case of gelato flavors was overwhelming in its variety and volume. But it still wasn’t sufficient to prepare me for my first taste at the La Coppa Artisan Gelato stand in the food court at Madison’s West Towne Mall.
“Try the Wedding Cake,” suggested the helpful clerk. “People like that one.”
Although its grand opening was less than a month ago, Outpost Natural Foods Cooperative in Mequon — the cooperative’s fourth store in the greater Milwaukee area — is already getting a lot of attention.
“The response has been overwhelming (and) we are delighted,” said one of the store’s 80 new employees.
Located at 7590 Mequon Road, the juncture of Mequon and Wauwatosa roads, the stunning, 16,700-square-foot building is comparable in size to Outpost’s stores on Capitol Drive in Glendale, Kinnickinic Avenue in Bay View and State Street in Wauwatosa.
The James Beard Foundation recently announced that its awards ceremony honoring the best chefs and restaurants is moving to Chicago after 24 years in New York City.
It's more proof that Chicago is home to one of the country's hottest restaurant scenes.
But who's got the better eats?
Does anything say summer dining more than grilled burgers and cold beer, with maybe a little potato salad on the side?
Of course not, but beer packs on the calories, as do burgers — which, unless you’re an experienced griller, can wind up dried out or underdone. And leaving mayonnaise-based potato salad in the sun too long can create more problems that most stomachs can handle.
It’s time to upgrade your grilling with more sophisticated fare and replace those tall, cool ones with wines that operate in concert with your menu. That principle works indoors, so why not carry it over to your al fresco dining?
Anyone with a hankering for hash of snails or powdered duck or a host of other centuries-old British cookery should be plenty pleased with this year's James Beard Foundation cookbook of the year.
But for the rest of us — by which I mean, virtually every last one of us — the selection of Heston Blumenthal's "Historic Heston," a $200, 431-page epic exploration of mostly antiquated recipes, will be a head-scratcher. It's one of those books so fabulously out of touch with any cook who doesn't have an army of sous chefs at his side, one has to ask for whom this book was written.
With Milwaukee Beer Week (isn’t that every week?) winding to a close on May 3 and Madison Craft Beer Week firing up on May 2, one thing is perfectly clear: Beer season is upon us.
Wisconsin’s brewing heritage is celebrated with outdoor festivals throughout summer and fall. As a public service to the state’s storied beer drinkers everywhere, WiG offers below a list of many of the events on tap. Have your designated driver ready — he or she gets a discounted entry fee at most festivals — and prepare to celebrate with beers of the region and the season.
Madison Craft Beer Week, Madison, May 2–11
The more accurate title for this event would be “Madison Craft Beer Ten Days.” The citywide celebration features special beers from across the state and around the nation and involves most of the Capital City’s bars, brewpubs and restaurants. Unique to this festival is “Common Thread,” a special beer jointly created by area breweries. This year, 12 different brewers participated in production of a Bohemian pilsner that’s sure to be memorable. For more information, go to www.madbeerweek.com.
Waterford’s Brewfest IV, Waterford, May 2
Area businesses located in this Racine County village have come together with the local Lions Club to sponsor this one-day event. For more, go to www.waterfordbrewfest.com.
Belle City Brewfest, Racine, May 10
Belle City, held at the Racine Civic Center, offers a 28-brewer lineup that includes Public Craft Brewing Co. and Rustic Road Brewing Co., both from nearby Kenosha. Entry is $25 through May 2, $35 thereafter. Info at www.racinebeerfest.com.
The word “berry” conjures pleasant images: sweet, ripe strawberries, perfectly round little blueberries, succulent raspberries — summer’s tastiest and most nutritious gifts. For botanists, however, the word brings a slightly different image to mind.
The botanical definition of “berry” is a fleshy fruit produced by a single plant ovary. Grapes, blueberries and cranberries fall into this category, but so do tomatoes, avocados, bananas and watermelons.