Door County Living - Early Summer 2023

Sister Bay Clinic

Previously, patients had to travel to the DCMC Clinic in Sturgeon Bay for services like Audiology and Cardiology. Now, the Sister Bay Clinic has the capability to host both of those specialty services as well as provide primary care, behavioral health, diabetes education, OB/GYN, orthopedic services, podiatry

rehab services.

Urgent Care

An award-winning gallery filled with original artwork from over 150 artists in a beautifully restored fruit barn and a peaceful sculpture garden.

tresore golden stretch bracelets

ANTWERP

ANTWERP

CONTENTS

TOPSIDE

into the Past 48

FEATURE

A Family of Flavors

32

Jamaican Door blends the Hatches’ Jamaican and Door County heritage

OUTDOOR

Horseshoe Island Adventure 16

Running Door County 45

CURIOSITIES 21

DOOR TO NATURE

Native Violets 24

CAMEO

How Sverre Falck-Pedersen 'Lives Long' 28

MUSIC From $300 to Studio 330

56

ART

Taking Art Public 62 Community initiatives bring art to the streetscape

FAIRWAYS

Home Course 70

Horseshoe Bay’s golf pro Jamie Christianson

ON YOUR PLATE

How Fika Found a Home in Fish Creek 74

IN YOUR GLASS Drink festivals 81, 83

ON YOUR PLATE: RECIPE Wrapping Spring Flavors 84

EDITOR’S NOTE 11

CONTRIBUTORS 13

RESTAURANT GUIDE 88

DOOR COUNTY MAP 97

RACHEL LUKAS

BECKY KAGAN SCHOTT

LEN VILLANO

EDITOR

Myles Dannhausen Jr.

ASSISTANT EDITOR

Grace Johnson

COPY EDITOR

Paula Apfelbach

CREATIVE DIRECTOR

Andrew Kleidon

DESIGN ASSOCIATE

Renee Puccini

SALES MANAGERS

Jess Farley, Stephen Grutzmacher, Deanna Nelson

COURIER

The Paper Boy, LLC

DISTRIBUTION EXPERTS

Je Andersen, Chris Eckland, Guy Fortin, Todd Jahnke, Jacob Wickman

OFFICE MANAGER

Ben Pothast

ASSISTANT OFFICE MANAGER

Kait Shanks

CHIEF TECHNOLOGY OFFICER

Nate Bell

CONTRIBUTORS

Erica Bouska, Christine Dannhausen-Brun, Tom Groenfeldt, Ben Jones, Brett Kosmider, Rachel Lukas, Charlotte Lukes, Becky Kagan Schott, Craig Sterrett, Sam Watson

PUBLISHER

David Eliot

OWNERS

David Eliot and Myles Dannhausen Jr.

Door County Living, Inc. 8142 Hwy 57, Baileys Harbor, WI 54202 920.839.2120

info@doorcountyliving.com doorcountypulse.com

Volume 21 Issue 1

35,000 copies (17,559 mailed)

Door County Living, celebrating the culture and lifestyle of the Door peninsula, is published ve times annually by Peninsula Publishing & Distribution, Inc., 8142 Hwy 57, Baileys Harbor, WI 54202.

To order a subscription, please mail a check for $25 to

Photo by John Van Den Brandt

A Shift in Perspective

For years, you’re planning your summer days around when you can get to the volleyball courts and which band is playing at the bars that night.

Then your son is born, and soon you’re discovering every hidden playground and diaper-changing station, and the restaurants with the best kids’ menu (or which don’t mind your kid wandering into the kitchen – thanks, Randy!).

You learn what the child care shortage means not only to your son, but to your job, your employees’ lives and your own stress level. You look at roads and bike lanes and beaches through a lens of safety you never did before.

Your parents age, and you gradually grasp the value of a good hospital, of Scandia Village, of the Aging and Disability Resource Center. You nd yourself perusing the details of events in the calendar that your eyes glossed over before.

You discover that slowing down just a bit in your car, in your stride or in your speech can make someone else’s day a little easier. And on the most di cult of days, you discover how valuable Unity Hospice can be.

When I wrote my rst columns for the Peninsula Pulse as an 18-year-old, I might have largely disregarded the perspective of this older version of me. Or at the very least, I wouldn’t have found it all that interesting.

As we put the nishing touches on this issue of Door County Living, I nd myself thinking a lot about perspective, and

how it evolves. You can’t read about the journey of the Hatches – Georgina, Carlin, Phoenix and CJ – without changing your perspective about what we’re capable of.

You can’t go underwater through the images of Becky Kagan Schott without feeling a sense of awe for the adventurers who open our eyes to what lies beneath.

As you ip through these pages, you’ll be introduced to Sverre Falck-Pedersen, the man in his seventh decade who can still outrun and outride almost everyone who will read this. You’ll get up at 2:30 in the morning to start baking with Dave Linstrom at Fika and head into the recording studio with Hans Christian. And you’ll travel to Horseshoe Island to discover a dose of adventure and history o the shore of Peninsula State Park.

When you’re done reading, our hope is that you’ve gained a bit of perspective about the people and culture in this place we love. And I hope they help your perspective to evolve a little faster than mine did.

Myles Dannhausen Jr. Editor

CHRISTINE

DANNHAUSEN-BRUN

CON TRIB UTORS

Minneapolis-based copy editor PAULA APFELBACH enjoys nature and bodies of water – as you do in Door County – but her broader vistas are cityscapes.

ERICA BOUSKA was the 2022 Arts and Entertainment intern for the Peninsula Pulse and is now a senior at the University of Minnesota. Writer and editor MYLES DANNHAUSEN JR. has been searching out stories for Door County Living since 2005. In this issue, he explores Horseshoe Island and helps to tell the story of the Hatch family with Erica Bouska.

JESS FARLEY is a sales manager for Door County Living and the Peninsula Pulse. Food is her passion, and practicing creativity in the kitchen is her happy place – preferably when paired with good company, great music and a full-bodied cabernet.

TOM GROENFELDT of Sturgeon Bay writes about financial technology for Forbes.com and The Financial Brand in addition to writing profiles of Door County artists for the Peninsula Pulse

GRACE JOHNSON is the assistant editor for Door County Living and the Peninsula Pulse When not working, she can be found at home, curled up with a thick fantasy book and her cat, Rain.

BEN JONES is a Madison-based travel and outdoors writer and photographer. He grew up in Sister Bay, and while he works with organizations in many communities, his heart is in Door County.

ANDREW KLEIDON is the creative director for the Peninsula Pulse and Door County Living When he’s not in the o ce, he’s hanging with his wife; their Yorkie; their son, Oliver; and their daughter, Lily.

When BRETT KOSMIDER isn’t wandering o into the wilds, he usually has a camera in front of his face taking photographs or video. He’s a co-founder and the creative director of Peninsula Filmworks.

Peninsula Pulse photographer and videographer RACHEL LUKAS is getting more familiar with the county with every shoot.

Since the passing of her husband, Roy, in 2016, CHARLOTTE LUKES writes to fulfill his mission to help educate and inspire readers to learn, care for and protect our native species and the natural world.

BECKY KAGAN SCHOTT is a five-time Emmy Award–winning underwater cameraperson, photographer and technical diving instructor whose work appears on major networks and in numerous publications. She co-owns Liquid Productions and specializes in capturing imagery in extreme underwater environments. Outdoors enthusiast CRAIG STERRETT of Egg Harbor has more than three decades of journalism experience and a passion for the links.

SAM WATSON is a reporter for the Peninsula Pulse. The 2022 UW-Madison graduate lives in Sister Bay with her partner and two cats, Desmond and Penny. When she’s not writing, she likes to cook and watch horror movies.

/re•spon•si•ble/

Holding oneself accountable; leave no trace.

From being mindful of your personal impact on nature spaces to embracing an etiquette should be on your mind whenever you explore the outdoors.

From being mindful of your personal impact on nature spaces to embracing an overall ethos of “leave it better,” good land stewardship and travel etiquette should be on your mind whenever you explore the outdoors. You are invited to join us and take action to care for Door County.

Horseshoe Island Adventure

At a Glance

Horseshoe Island Paddle and Hike

Notable: No camping is allowed on Horseshoe Island.

Paddle: One-mile round trip, moderate di culty. (Wear a life vest and bright colors because there’s a lot of boat tra c in the area.)

Hike: One mile, easy hiking.

Highlights: Rocky outcroppings are a great spot for a snack with a view; a historical marker stands in the spot where early settlers may be buried; see remnants of the Engelmar estate; and get a great view of the Peninsula State Park shore.

by MYLES DANNHAUSEN

Even when standing on the thin spit of this peninsula, an island in the distance begs us to come, to explore, to wonder, “What’s out there?”

So it is when you’re standing on the shore of Nicolet Bay, looking out toward Horseshoe Island.

“How far is that? Can I swim there?”

For almost all of us, the answer is a resounding no, but we can still go there.

The 38.2-acre island is part of Peninsula State Park and easily accessible by a moderately capable kayaker. (You can rent a kayak from the Nicolet Beach Camp Store.) Just keep your eyes peeled for boaters during the one-half-mile paddle through the busy corridor – and wear a life vest.

Paddle into the horseshoe-shaped cove that gives the island its name; pull your kayak ashore; and embark on a one-mile hike around the circumference of the island. It’s not di cult – last summer I reached the island by boat and hiked it with my 2-year-old son and 80-year-old dad, and both completed it without issue.

The trail itself is a beautiful nature walk, with some rocky outcroppings where you can stop to take in the views to the north and west. There’s also history to discover here.

Along the trail near the cove, you’ll nd a faded wooden sign pointing to a historical marker. A short hike brings you to a rock, where in 1975, the Ephraim Men’s Club installed a plaque that reads, “A special tribute to the hardy group who as part of the early Moravian Settlers of Ephraim in 1853 died and were buried in this location.”

It is believed to mark the spot where seven people were buried a er a cholera outbreak devastated a small group of families that had settled on the island.

You’ll also nd old stone steps, which may be remnants of the island estate of Engelmar. In 1888, the wealthy Omaha banker Frank Folda bought the island, and when he died, he le it to his son, Engelbert; and his daughter, Martha.

They eventually built a summer estate called Engelmar (a combination of their rst names). By 1912, the lodge and dock were completed, and later, a caretaker’s cottage, ice house and pump house were added.

When the state of Wisconsin established Peninsula State Park in 1909, E.F. (Engelbert) Folda negotiated a selling price of $5,000 and a life estate for himself, his wife and his sister.

But Engelbert’s fortune was one of many lost during the Great Depression, and when he died in 1944, his widow, Alma, relinquished the estate to the park. Remnants of a root cellar, foundation and steps are about all that visitors will nd of Engelmar today.

Digging Deeper

For a deep dive into the history of Horseshoe Island, find a copy of Stanford H. Sholem’s Horseshoe Island: The Folda Years. This exhaustive history of Frank Folda and his Engelmar estate presents not only a glimpse into one man’s dream, but also how the Depression changed the future of a small island in Peninsula State Park.

There’s something about islands that calls to us.

JR.

(Inset) A sketch of Horseshoe Island. Courtesy of the Ephriam Historical Foundation. (Opposite) The author's 2-year-old son explores the coastline of Horseshoe Island. (Below) It's a 3/4 mile paddle from Nicolet beach to Horseshoe island.

CHRISTINE DANNHAUSEN-BRUN

Egg Harbor | Fish Creek | Ephraim | Sister Bay | Ellison Bay | Baileys Harbor

Curiosities

Curiosities

Curiosities

Curiosities

Curiosities

The Pioneer Ecological Reserve

Door County is rich with opportunities to explore the environment, from its many parks to Door County Land Trust preserves, with their abundance of natural spaces and trails. Some are well traveled, but others are more obscure and less traveled, such as the Pioneer Ecological Reserve on East Dunn Road in Sevastopol.

The 72-acre property was acquired under the leadership of former Sevastopol School District administrator Carl Scholz in 1962 at a price of $5,000 using grant money from the state. Located just a short trek from Sevastopol School, the reserve is a place where students can learn about and interact with nature, and members of the public can hike the trails.

It’s also one of 9,000 properties in the National Wildlife Federation’s Certified Schoolyard Habitat Program, which was created to “restore native habitat, provide access to nature, and create outdoor classrooms for learning across the curriculum.”

At the trailhead, near the sign painted by Sevastopol alumni Cody and Ashley Leist, visitors will find maps in the Little Free Library to guide their exploration of two miles of trails. Along the way, they’ll find a human-made pond and island, as well as a bridge across Geisel Creek.

Curiosities Curiosities

As for the name, the property was coined the Pioneer Ecological Reserve by former Sevastopol student Warren Fischer, who submitted the winning name in a school contest.

- Grace Johnson

Who's Fred?

It’s Jerry’s Flowers, but the sign says, “Fred Says.” So who says it: Jerry or Fred?

Jerry Reinhard started the Sister Bay flower shop in 1960 – a time when there wasn’t much other than open fields in “uptown” Sister Bay. For years, he put not just sale information on the sign out front, but also goofy phrases and jokes. When Fred and Joy Lang took over the business in 1988, they kept that tradition going with “Fred Says.”

Sometimes it’s about legitimate business – a sale or new hours. Sometimes it’s just goofy, such as during one unusually warm winter week when a warning to people not to plant tomatoes yet earned the store a nod from Milwaukee TV news.

When Gibraltar High School sports teams need a boost, they get a shout-out on the sign.

When the Sister Bay Bays Door County League baseball team was among the worst in the league during the late 1990s and 2000s, the team members frequently found encouragement on the sign in hopes of a “Bay Day!” at the old field right around the corner from the flower shop.

“They don’t need the support as much anymore,” said Fred’s son Nate, who now runs the shop with his fiancée, Stephanie; brother Josh; and mother, Joy. Since 2010, the Bays have won five titles and finished near the top of the league every year.

“Mostly, it’s just boredom,” Nate Lang said. “It’s sort of our version of social media. Dad is always the most clever with it.”

Not surprisingly, some of Nate’s friends have had fun through the years rearranging the letters of “Big Sale on Little Perennials” and other phrases in ways we’ll leave you to imagine.

My favorites tend to come in the form of helping Sister Bay cope with our annual Packers disappointments. In 2007, there was a dig at the Chicago Bears the morning of Super Bowl XLI, when the Bears got set to square o against the Indianapolis Colts. The sign read, “Who Cares about the Bears? Favre 4 Life!” Or after the Packers were bounced from the playo s in 2012, but local graduate Kimberly Sawyer was competing to wear the Miss America crown: “Hey, Cheer Up. We Still Have Miss America.” Then there was Nov. 29, 2011, and a simple message in support of a local child fighting cancer: “Fred Says Go Bo.”

- Myles Dannhausen Jr

the

Native Violets

by Charlotte Lukes

The spring season is when a great variety of native violets come into bloom, but this is a modest, lowgrowing plant that one could miss on a woodland hike. There are speci c habitats for certain species, and some of the most delicate are found in wetlands such as those at The Ridges Sanctuary in Baileys Harbor. My upper hardwood land has a nice selection of these petite, but beautiful owers. When I moved to Door County more than 50 years ago, I wanted to learn more about wild violets. There are many blue or purple-blue owers, and during my studies, I learned that some of them can hybridize. That means a plant has characteristics of two species.

White violets, such as those found in bogs and wet areas, can be very tiny. The small, or wild, white violet and the kidney-leaved violet have owers that are a quarter-inch to a half-inch wide. An upland hardwood has Canada violets that can be eight to 16 inches tall, with a ower that is nearly an inch and a half wide. The Canada violet is distinctive in that it has pale purple on the back of the white petals.

Three of my favorite ower eld guides give di erent names for some species. The rst book that I used back in 1972 is Spring Flora of Wisconsin by Norman C. Fassett. It was originally printed by the University of Wisconsin Press in 1931, and I use the third edition, published in 1967.

The two others are Newcomb’s Wild ower Guide by Lawrence Newcomb, produced by Little, Brown and Co. in 1977; and Wild owers of Wisconsin and the Great Lakes Region by Merel R. Black and Emmet J. Judziewicz. That was printed in 2009 by the University of Wisconsin Press. All three are very good for our state.

There are several important features to note when identifying these delicate plants. Do the owers bloom above the leaves, or are the leaves taller than the blossoms? Is the plant hairy or smooth?

What is the leaf shape, and is it toothed or smooth edged?

One feature that is easy to see by examining the whole plant is the ower stem. On some, it arises directly from the ground and does not have any leaves. That feature is called “stemless.” Other plants have leaves and owers on the same structure, making them “stemmed.”

Another part of the ower to examine is the spur: a tubular extension of the

The common blue violet, Viola sororia meaning “sister,” has this name because so many other blue violets look like it.

There’s a tiny blossom on this sweet white violet, which grows in damp, rich woods.

ROY LUKES

lowest petal. This can be short and blunt, long and curved, or anything in between. You may nd that this petal or the two lower side petals are “bearded,” which means they have a coating of hairs. This helps to protect the pollen in the spur from being diluted by rain.

The plant leaves have tiny, leaf-like structures at the base of the stem. These are called stipules, and their shape and edges are important to examine. Some are smooth, and others have many teeth.

Some species are fairly easy to identify, such as the downy yellow violet and

the Canada violet. Others need close examination of the many parts in order to make an identi cation. The group that can be quite confusing is the heartleaved, stemless blue violets.

Violets are in the genus Viola, the same one for the well-known cultivated pansy that many people plant in their gardens. Wild native violets are usually perennial. Once the ower has nished blooming, the leaves stay alive until there’s a frost. The plant lives through the winter as an underground “stem,” called a rhizome, which stores food made by the leaves. It’s the presence of this food that helps these plants bloom so early in spring.

Bees are the most frequent pollinator of violets, most of which have two di erent types of owers. Once the showy owers are gone, the plant produces owers

that appear like young buds near the ground and are o en hidden below the leaves. They have no petals and never open. They are self-pollinated and self-fertilized, without any help from insects. Fortunately, these produce more seeds than the rst owers.

Door County has 15 species of violets, according to Wild owers of Wisconsin and the Great Lakes Region. Nine have blue to pale violet colors; ve are white; and one is yellow. My late husband, Roy, photographed the great-spurred or Selkirk’s violet only once on the Marshall’s Point property many years ago. One of my favorites to nd is the long-spurred violet. It is pale purple, with a very long spur, and is found mainly in counties bordering Lake Michigan.

Many people know a ower called the Johnny-jump-up. It has deep-purple petals with a broad, yellow center. It is small, can become invasive and is considered a garden escapee.

Whether you grow pansies or enjoy the native violets, they are a delightful start to the spring season.

The long-spurred violet is easy to identify because of the long, thin, slightly curved extension of the lowest petal.

The downy yellow violet is the only one of this color in our area.

NAPA VALLEY ?

Just 2500 miles northeast of Napa Valley, you’ll find a whole other wine country. Peaceful. Unpoiled. Delightfully uncrowded. There, nestled in the beauty of Door County, you’ll find Stone’s Throw Winery. We invite you to sample our fine wines made from fresh California grapes (not juice) in the traditional one barrel at-a-time way.

Enjoy Vino!Vino!, our Wine Bar. Play bocce ball...Have a glass or two with friends.

At Stone’s Throw, you’ll experience a whole other wine country. Discover it for yourself, before everyone else does.

STONE’S THROW WINERY

Ultra-Premium Grape Wines Made in Door County

‘HowYouLiveLong’

Sverre Falck-Pedersen

by BEN JONES

BRETT KOSMIDER

If you’ve spent some time in Door County, there’s a good chance you’ve crossed paths with Sverre Falck-Pedersen. You might have encountered him in a line of fast-moving cyclists on a town road, heading up the peninsula. You might have spotted him running on the so forest trails of Peninsula State Park. Or perhaps you saw him destroying his age group during a local triathlon and making it look a little too easy – especially for a guy in his seventh decade.

“It’s the old mountain-climber story: It’s because I can still do it,” Falck-Pedersen said. “A guy can have a billion dollars, but that won’t improve his health. And it’s not about how long you live, it’s about how you live long.”

Falck-Pedersen is 73 years old, but at a glance, he might pass for one of his younger training partners. Part of this is undoubtedly genetics: He is 100% Norwegian, born not long a er his parents came stateside. He’s demonstrated exceptional athletic talent his whole life and won national championships by developing his own unusual Door County training style.

But that’s just part of Falck-Pedersen’s story. With his wife and family, he’s built a life in Door County that’s not just about speed – it’s also about slowing down and living well.

“You have to like your life,” he said. “You’re the one that comes to each of these crossroads and makes a decision on which direction you’re going to take. It’s on you.”

Falck-Pedersen grew up in Chicago, and while attending high school there, he participated in an assortment of track events, including a mile relay team that quali ed for the state meet.

Then, serving in the United States Air Force from 1968 until 1970, he was deployed to Vietnam, where he worked in heavy construction.

“My parents couldn’t a ord school, so the game plan was for me to go into the service, grow up a little bit and get some bootstrap money to go to school,” he said.

As Falck-Pedersen entered the Air Force, he felt he had some un nished business with running, so

he ran laps on an air base to stay t. When he le the service in 1970, he enrolled in Parkland Junior College. There, he joined the track team and quali ed for nationals in the 4x400, the intermediate hurdles and crosscountry. He nished his education at Knox College and later spent a decade with Ohio-based Interlake Steel as a metallurgist.

In 1981, Falck-Pedersen took a prehoneymoon trip to Door County with his new bride, Christine. That trip lasted just a few days, but they returned for good in 1986, purchasing a historical home and a cluster of cottages in Fish Creek.

“On a whim, I just called a realtor and asked if there was anything that could be turned into a bed-and-breakfast, and she said yes,” Falck-Pedersen recounted. “We literally made arrangements to come up the next week.”

The couple worked as innkeepers for about 25 years, raising their daughter, Annalise; operating the Thorp House Inn; and later running the Fish Creek Beach House, another lodging property.

Also in 1986, Falck-Pedersen responded to a newspaper advertisement for a Gibraltar High School cross-country coach. He began helping Dale Laviolette – a Gibraltar teacher and former All-American swimmer who was then the team’s head running coach – with the coaching and continued at Gibraltar in various coaching roles for 25 years.

Falck-Pedersen also competed as a runner himself, reaching a national level, despite his busy schedule as an innkeeper and a lack of traditional workout facilities.

Because of the inn’s seasonal demands, Falck-Pedersen could put in his best training during the winter months. He constructed a small gym in an old chicken coop, complete with a treadmill, sauna and weights. He ran hill sprints in Fish Creek, and he turned many laps in the halls of Gibraltar High School.

But school hallways bear little resemblance to a championship indoor track because they’re lined

with lockers and have corners, not turns. In one spot at Gibraltar, the hallways don’t quite line up – a hazard when you’re running at full speed.

“You have to make a jig le ,” FalckPedersen said.

Train

This unorthodox training regimen worked, though, because in 1994, he won a national championship in the 1,500 meters for the 45- to 50-yearold age group. Over the years, he also earned several other championship medals and podium nishes in national running and cycling events.

Falck-Pedersen’s achievements came with a price, however. Although he hasn’t yet had a knee or hip replacement like some of his friends have, he has plenty of scars. If you glance down at his muscular cycling legs, above the running and cycling tattoos, you’ll see long strips of athletic tape running along his hamstrings.

“I’m held together with CBD balm and KT tape,” he said with a laugh.

Falck-Pedersen has had enough injuries from running and bike crashes to keep an emergency room busy. Over the years, he’s su ered pulls and strains, 38 rib breaks, ve collar-bone breaks and two scapula breaks.

But as he’s aged, he’s also developed a workout routine that helps to keep him healthy and on the go because it includes a lot of work on mobility.

“At my age now, it’s not about li ing heavy weights,” Falck-Pedersen said. “It’s about multiple reps and range of motion. You see old people taking baby steps – it’s because they have no range of motion. Everything I do is for range of motion, which is why I look like somebody who runs instead of somebody who is just hopping.”

Falck-Pedersen’s schedule includes a lot of endurance work, but the activities vary each day. On Tuesday, for example, he pedals a bike rickshaw in Peninsula State Park as a volunteer for a group called Cycling Without Age, which gives people who cannot bike the opportunity to enjoy a ride.

A er that, Falck-Pedersen heads out for a 50- or 60-mile group road-biking ride. In fact, he does something athletic almost every day: road biking, trail running or mountain biking.

“He’s an inspiration,” said Brian Fitzgerald, a longtime training partner and friend. “He’s just been so consistent for such a long time. He’s very knowledgeable on how to stay t and how to stay sharp. He’s had his fair share of injuries and crashes, but he always bounces back.”

But what really stands out to Fitzgerald is how Falck-Pedersen is so willing to help others.

“He’s helped so many people get into biking,” Fitzgerald said. “I’ve got a lot of respect for him as a person. He’s just good energy.”

On Fridays, Falck-Pedersen leads a spin class at the Door County YMCA, and on nice days, he drives his brightred replica 1966 Shelby Cobra 427 to get there. Like its driver, the car is vintage, but also very fast. Yet a er driving the car from class one recent day, he said he’s not just chasing speed.

He and Christine spend winters in Venice, Florida, near where their daughter, Annalise, now lives, and their Door County home has shi ed to Egg Harbor, overlooking the bay. Falck-Pedersen said the view is spectacular.

Although he loves to train, he compartmentalizes his training to allow plenty of time to simply slow down and watch the clouds over the water.

“I’ve always said that I’m the fastest person and the slowest person,” FalckPedersen said. “I’m the lizard on the rock. There is nothing that I enjoy more than just sitting on my lounge chair and looking out at the water and just appreciating it.”

“I’m held together with CBD balm and KT tape,”

– Sverre Falck-Pedersen

• Environmental, Health and Safety

• Banking and Finance

• Business Formation and Restructuring

• Employment Law

• Insurance Coverage/Defense

• L abor Negotiations and Union Matters

• Manufacturing, Processing and Distribution

• Mergers and Acquisitions

• Municipal Matters

• Real Estate, Development and Leasing

Our family-owned cheese store invites you to enjoy our awardwinning, handcrafted Wisconsin cheeses. With more than 100 artisan offerings, you’re sure to find the perfect cheese to satisfy any craving. Stop by and visit our sample table, featuring new selections each week, and shop our extensive variety of local Door County products. Online ordering is also available at www.RenardsCheese.com

Join us at Melt Bistro (located inside Renard’s on DK) and savor our delicious menu of homestyle comfort food. Our selections are made from scratch using fresh, local ingredients. For dessert, indulge yourself in delicious Wisconsin-made Chocolate Shoppe ice cream.

We offer a variety of dining options to fit your preferences. Choose from our indoor dining room, outdoor patio seating area, or umbrella-covered picnic tables in the yard. All menu items are also available for takeout. Whatever your choice, you’re sure to enjoy your Melt Bistro dining experience.

Catering & Grab N Go

Discover our convenient Grab & Go cooler featuring fresh foods prepared in-house by Melt Bistro. Selections may include readymade meals, charcuterie trays, salads, desserts, and much more. Stop in and see us today!

Melt Bistro also offers an extensive to-go catering menu that’s ideal for gatherings of all sizes, and many of our dishes feature our award-winning, handcrafted artisan cheeses. We can design the perfect custom charcuterie board for any occasion, too. Visit our website for more information and to view our menus.

Jamaican Door blends the Hatch family’s Jamaican and Door County heritage

by ERICA BOUSKA and MYLES DANNHAUSEN JR.

Driving by Roots Inn and Kitchen in Sister Bay, an aroma wafts out from behind the building. “Jamaican Door, 5-8” reads the chalkboard sign out front.

Wandering toward the diffusing smell of jerk chicken, you might expect to find the back door of the kitchen cracked open or one of the county’s many food trucks parked there – not a guy in a baseball cap and glasses peering into a smoker in a pickup-truck-bed-turned-trailer, with one white folding table as his only prep surface. There also might be a beer in his hand.

Jamaican food in Door County might initially sound like an oxymoron, but for Jamaican-born Georgina and fifthgeneration Door County native Carlin, it’s a marriage of both of their homes.

They met when Georgina spent a summer studying abroad in Door County during college. A reggae band was playing at Husby’s, a short walk from where she and her friends were staying. Carlin was a bartender there at the time, and after

getting off his shift, he spilled a drink on Georgina.

A summer romance, engagement, marriage and two kids later, they and their family live in Sister Bay at Carlin’s grandfather’s old farm – raising animals, farming and bringing Jamaican flavors to the Door.

Flavors of Home

“Honestly,” Carlin said, “the initial embers of it were to bring some part of Jamaica up here for Georgina.”

Jamaican Door started in 2015, but Jamaican food had already been a part of the Hatch family. Georgina’s relatives sent her seasonings and other treats to stave off homesickness, and she just started cooking. They had jerk chicken at their kids’ birthday parties or took a little grill to Pebble Beach.

“Just fun stuff,” Carlin said.

Moving from a small family’s traditions to a company – and much of their growth since – has been a matter of the right door opening at the right time, he said.

Starting first at a shared kitchen in Algoma with the help of Mary Pat Carlson of Wildwood Market, Jamaican Door began selling its jerk sauce. A year later, in 2016, it had its first food service at the Baileys Harbor farmers market.

Georgina, CJ, Carlin and Phoenix (sitting) Hatch juggle family, business and advocacy together. Submitted.

“That next door just keeps on getting opened,” Carlin said.

The family’s fingerprints are on every aspect of Jamaican Door. The signature jerk-sauce recipe is from Georgina’s brother-in-law Oneil, and the pimento in it – more commonly called allspice in the United States – is shipped from an uncle’s farm in Jamaica.

When they got started, Georgina helped on the grill, but she has an eye issue that’s easily aggravated by smoke. Now Carlin is the person out front grilling and serving, and Georgina focuses on the recipes.

“Standing in parking lots grilling things,” he said, is more in his wheelhouse.

In the early days, they had Carlin’s parents or a friend watch their kids for the night, but that changed as they expanded their pop-up service.

Balancing Act

The Hatches do it all while juggling care for their two children: Phoenix, age 9, and Carlin Jr. (CJ), age 8. Balancing schedules is a challenge for any food-service family, but for the Hatches, it’s particularly difficult.

The family works and plays together making their jerk sauces in the commercial kitchen at Northeast Wisconsin Technical College’s Learning and Innovation Center in Sister Bay. RACHEL LUKAS

Phoenix was born with Marshall Smith Syndrome, an extremely rare genetic disorder in which individuals typically have advanced bone age, di culties gaining weight, distinctive facial features and intellectual disability.

“It’s so rare that no doctor who has ever seen her has ever seen another patient with the condition,” Carlin explained. For Phoenix’s doctors and parents, that means her growth is a journey of discovery, and nding support and resources presents its own set of hurdles. They found a niche Facebook group of about 25 other families from around the world who share their stories, and they’ve connected with a research program in the Netherlands where a doctor is studying the disease. Their care team has continued to grow with them.

“I can’t say enough about Children’s Hospital of Wisconsin, and the care she gets, and Door County Medical Center has been incredible,” Carlin said. “It has been dicey at times, and they’ve been great.”

Phoenix helps her mother apply labels to freshly packaged sauces. RACHEL LUKAS

Jon R. Pinkert

Jennifer C. Hobart

Amy M. Sullivan

Tyler D. Plu

Hannah J. Smith • Peter A. Bazianos • Zachary J. Buchta

“Dicey” means they’ve had to resuscitate Phoenix at school twice, and she has had inpatient care at Children’s Hospital at least seven times. A er an incident last fall, Georgina decided to put her growing cosmetology career on hold to accompany Phoenix to school at Gibraltar to help care for her.

Georgina has also started a YouTube channel to share Phoenix’s journey –the good and the bad – in the hopes that other families might discover it, nd comfort in it and gain knowledge from it.

In addition, Georgina has been appointed to a special advisory board at Children’s Hospital of Wisconsin to share her experiences and learning in her journey raising Phoenix. This summer she’ll travel to Washington, D.C., with Phoenix to advocate for policies to help special-needs children and their families.

“It’s certainly not easy,” Carlin said, “but we rely a lot on faith. I wasn’t particularly religious growing up, but I think the Lord puts things on you to bring you to him, and that’s kind of what happened. For me, it’s trying to know what’s out of your hands, and what you can control, and being OK with that. We try to focus more on our blessings than our challenges.”

Those blessings include a community that supports their business and their family – none more valuable than Phoenix’s classmates.

Jerk chicken smokes on the grill at a Jamaican Door popup. Submitted.

“These kids are so much better than we were,” Carlin said. “We didn’t know any better, but Phoenix is an important part of the class with these kids. They’re so compassionate. The ‘otherness’ that kids with special needs have felt in the past isn’t there for her. It’s hard for Phoenix to get to class on time because everyone wants to say hi to her. It’s inspiring to see that inclusivity.”

The oldest person living with Marshall Smith Syndrome is in their 30s, Carlin said, and despite Phoenix’s medical scares, he said he sees no reason to believe she won’t. Phoenix’s vocabulary is expanding, and she now communicates with a combination of signs and words.

A Family Kitchen

Just down Highway 42 from Roots is Northeast Wisconsin Technical College’s (NWTC) Learning and Innovation Center, and inside is a shared commercial kitchen that Carlin and Georgina – as well as numerous other local producers – use to create their food products. Jamaican Door was the first to use it, migrating from NWTC’s Sturgeon Bay location.

They use the space about once a week for a small amount of food preparation for their pop-ups, but mostly to bottle their two sauces: their original jerk sauce and a cherry variety that Gerogina worked for more than two years to perfect.

“We’re in Door County,” she said with a laugh. “You’ve got to add cherries.” Back home, she said, they usually add whatever’s in season to the sauces they’re making. The cherry-infused sauce also honors Carlin’s great grandmother Amy Seaquist, of the Seaquist Orchards family.

While their mom and dad worked on bottling sauces and grinding seasonings, CJ sat in the kitchen playing games on his tablet, with Phoenix coloring next to him. As they explained the process, CJ asked how they get the sauce in the bottles, and Georgina turned to him to explain. This is, after all, very much a family endeavor.

Jamaican Door at Cornerstone

Jamaican Door will have a permanent home for four or ve days a week this summer at the Baileys Harbor Cornerstone Pub. That will include a special island-inspired drink menu and a beer collaboration with Bridge Up Brewing Company. The Hatches expect to be open for Memorial Day weekend.

“How long do you marinate the chicken?” I asked.

“About three days,” Carlin said. “You have to give it time to really take in that avor,” Georgina said. “The longer the better. Can’t be too long.”

CJ piped up from the cooking game he was playing on his tablet.

“I’m putting pepper on!”

“Are you?” Georgina said.

“Yeah, look at this,” CJ said, and ipped his tablet around to show us a pizza he was decorating.

“What a design!” Carlin said.

“A beautiful one,” Georgina added. The Door County community is also ingrained in Jamaican Door. Its logo – a chicken with deer antlers – was created by a friend. The Hatches are still told they’re missed at the Baileys Harbor farmers market, even though their last appearance there was ve years ago. One regular, Frank, makes sure he’s wherever they are, right as they start serving at 5 pm.

“We’re very committed to the community,” Carlin said, “and trying to nd a way to make it happen here.”

Whether in the kitchen or in a parking lot, Jamaican Door is a harmonious mash of two places that are nearly 2,000 miles apart.

The

Bo om photo ©The Kubala Washatko Architects, Inc.

From enhancing beauty and creating shade for your home to increasing your property value, trees matter.

do our best to save your trees and keep your landscape green. Proper tree care can lead to substantial returns on your home or business investment. Trees are a valuable asset on any property. Let us protect and care for your investments with our technical expertise, true professionalism, and focus on safety.

When quality makes a difference, trust in us. Help keep your trees healthy and prevent possible diseases and insect infestations by scheduling a consultation with Door County’s respected ISA Certified Arborist, Todd Burke. Preserve your trees before removal is your last option.

RunDoorCounty2023

May 6

DOOR COUNTY HALF

MARATHON and NICOLET BAY 5K

Peninsula State Park, Fish Creek

13.1-mile and 5K runs

May 13

BLOSSOM RUN

Egg Harbor

2-mile and 5-mile runs

May 30

JACKSONPORT LAKE-TOLAKE 10K AND 2-MILE

Jacksonport 10K and 2-mile runs

June 17

CROSSROADS TRAIL RUN

Sturgeon Bay 10K, 5K and 2K trail runs

July 4

HAIRPIN RUN

Fish Creek 5K run

July 8

BELGIAN DAYS RUN

Brussels

4-mile, 2-mile and 1-mile runs

July 22

WASHINGTON ISLAND REC RUN

Washington Island

10K, 5K and 2K runs

Aug. 12

SHANTY DAYS 5K

Algoma

5K run/walk and kids’ run

Sept. 23

DOOR COUNTY BREWING

CO. HEY HEY 5K

Baileys Harbor 5K run

Oct. 7

POTAWATOMI STATE PARK RUN WILD

Sturgeon Bay

Quarter-marathon, 5K and 1/3-mile runs

Oct. 21

FALL 50

Gills Rock

50-mile solo or relay run

Nov. 25

ONE BARREL 2.62 RUN

Egg Harbor 2.62-mile run

Grayson Stout, the 2022 winner of the Door County Half Marathon, warms up with an early-morning run down the Sunset Path through blossoming forget-me-nots in Peninsula State Park. The run returns to the park May 6, 2023. RACHEL LUKAS

Diving into the Past

article

and photos by BECKY KAGAN SCHOTT

When it comes to exploring shipwrecks, each of the ve Great Lakes has something special to o er. There are wooden schooners and sidewheelers, steamers and giant steel freighters with a rich history of shipping – and then unfortunate disasters that sent thousands of ships to their nal resting place.

As a professional underwater photographer, I’ve traveled around the world to incredible places, but my favorite location is the Great Lakes because of the preserved shipwrecks that sit on the lake bottoms. My goal is to shoot powerful imagery to go along with the powerful stories of tragedy, survival and mystery that surround these lost ships.

Every summer, my friend and dive buddy Jitka Hanakova and I dive di erent areas around the Great Lakes, from remote places such as Isle Royale National Park in Lake Superior, to more popular areas such as the Straits of Mackinac.

I had heard about the wreck of the SS Lakeland just o Sturgeon Bay for almost a decade, so this past summer, Jitka and I planned to take her boat down the coast for a week, starting with a few days in Sturgeon Bay.

The Lakeland, built in 1887, was one of the rst 300-footlong steel freighters on the Great Lakes. During the early

1920s, it was converted into a passenger ship and automobilecarrying vessel that was able to transport up to 250 cars.

On the calm morning of Dec. 3, 1924, the Lakeland sprang a leak 15 miles east of the Sturgeon Bay Ship Canal entrance. Captain John T. McNeeley tried to make it back to shore, but the vessel sank nine miles out. The crew of 27 boarded lifeboats and was picked up by the Ann Arbor No. 6, an automobile and train car ferry.

It is said that the stern hit the bottom rst; then the ship broke apart in the middle, bursting air chambers, blowing o the cabins and hatches, and throwing wreckage 40 feet into the air. Members of the Coast Guard were already on-site and watched as the last lights icked and the Lakeland disappeared below the surface.

It was alleged that the sinking was possibly due to foul play for an insurance payout, but that was never proven. Sixteen insurance companies took the owners, Thompson Transit Company of Cleveland, to court to try to claim that the captain and company purposely sank the ship for the insurance money. Thompson Transit Company eventually prevailed in the case.

Today the wreckage sits on the lake bottom under 200-plus feet of water, broken in half, but its cargo is mostly intact. The Lakeland sank with possibly 40-50 cars aboard, but there are

varying accounts regarding the exact number. There were about two dozen 1924 and new-model 1925 Nash and Kissel cars, along with one Rollin, which was unusual because the Ohio company made them only from 1923 to 1925 before it went bankrupt.

Cars are still parked inside the cargo holds, and some are piled up where the ship broke apart. One Kissel is sitting just o the wreck on the lake bed. They are so well preserved that they look as though they could be pulled up and driven away. Another interesting sight is the cargo elevator near the break. The ship is upright and mostly intact, making for a great technical dive.

The rst dive we did was on a very calm day – probably similar to the day when the Lakeland sank. We dropped down through dark and somewhat murky green water, which didn’t look promising at rst. Then at about 80 feet, the visibility cleared up dramatically. As we descended, we could see the stern materialize below

us, and the remains of a smokestack and triple-expansion steam engine became visible.

We made three dives to the wreck, but I could have spent a week there because there was so much to explore. Each dive lasted about 35 minutes on the wreckage, followed by 75 minutes of decompression time courtesy of the great depth. We used closed-circuit rebreathers and mixed gases for safety and to extend our bottom times.

Of all the shipwrecks I’ve dived in the Great Lakes, the Lakeland has the most mono lament shing line, ropes and nets covering it, which can be dangerous to divers at such deep depths. For this reason, I’d encourage anyone who’s diving it to take metal cutting shears and a dive buddy in case of entanglement.

According to the Wisconsin Historical Society, only one Rollins car was attempted to be salvaged in 1979, but it ended up being trashed because of serious problems while salvaging it. The brass steam whistle was restored, however, and is on display at the Door County Maritime Museum.

There are a few Great Lakes shipwrecks that have an automobile on them, but the number of preserved cars on the Lakeland is what makes it so special. It’s like going back in time and seeing a piece of history with your own eyes.

Bringing Shipwrecks to Life

Through Nov. 6, 2023

Riverside Gallery, Wisconsin Maritime Museum in Manitowoc

The photography of writer and photographer Becky Kagan Schott is on display this year in a special exhibit at the Wisconsin Maritime Museum in Manitowoc. She brings Great Lakes shipwrecks to life through her vivid photography, taking viewers into a submerged world that few can access, and diving even deeper with 3D shipwreck models and interactive exhibits. Numerous artifacts from these shipwrecks are also on display for the first time. Learn more at wisconsinmaritime.org.

From $300 to Studio 330

by SAM WATSON

When Hans Christian left Germany and arrived in America at age 21, he had $300 in his pocket and nowhere to sleep at night.

“I literally started with nothing,” he said.

“I barely spoke English.”

That was in 1977. Today, Christian owns and operates Studio 330, named for its location at 330 N. 3rd Ave. in Sturgeon Bay. He doubles as its recording engineer (the person who records live studio sessions) and producer (the technical leader of a given music project).

RACHEL LUKAS

Although Christian lives in the upper story of his building, he’s very much at home in the studio itself. As I watched (somewhat intimidated), he switched seamlessly between directing his client of the day – Green Bay–based musician

Je Miller, who was recording a Chuck Berry cover – and manipulating the vast array of buttons and switches on the soundboard in front of us. As he did so, he told me about his journey to America.

Music was the motivation behind the move because Christian wanted to attend Musicians Institute, an acclaimed music school just o of Hollywood Boulevard in Los Angeles.

It was a plan that his parents didn’t approve of – “they worried for years,” Christian said. But he said he had “this deep desire for adventure. I didn’t know what that [adventure] would be until I found this music school. Then I was hell bent on making it happen.”

So he made his way to L.A., arriving with the aforementioned $300, a bass and a cello. He stayed at the local YMCA until he had saved up enough money to rent an apartment and enroll in Musicians Institute. From there, he started playing gigs “from the grungiest, rattiest holes in Hollywood to the nicest clubs.”

But music was Christian’s passion long before his move to America. He still

remembers when he started playing cello at age 9: “My rst cello lesson was on January 20, 1970,” he told me.

“How do you remember that?” I asked. “I don’t even remember what I had for lunch yesterday.”

“Me neither,” Christian said with a laugh. “But this was important, so I remembered it.”

Settling Down in Sturge

While living in L.A., Christian quickly climbed the ranks of the music scene as both a cellist and a bassist. He worked with musicians such as Billy Idol and Robbie Robertson, performed on TV shows such as Solid Gold and American Bandstand, recorded with renowned producers such as Daniel Lanois and Anton Fier, and developed solo cello shows with theater director Scott Kelman.

In 1988, he set o on his rst solo tour, which took him back to Germany, as well as to Holland. A er returning to the United States, Christian decided to move to San Francisco and start up his rst studio.

It wasn’t until 1989 that he had even heard of Door County. At that time, Fred Alley was planning to record an album with Christian, and the two became friends.

“I’d come to Door County to visit him, do concerts with him, and I started to

love the area,” Christian said. And as he did, the di culties of working in San Francisco – especially the high cost of living and the cutthroat competition in the music industry – started to become more obvious.

So in 2002, he made his second huge jump – a er moving from Germany to L.A. – in moving from San Francisco to Sister Bay. A er that came a far smaller move: transitioning from Sister Bay to Sturgeon Bay because his spot in Northern Door was a bit too quiet for him.

Sturgeon Bay might seem like an odd location for a recording studio, given that they’re much more common in larger cities. But in recent years, Christian has seen many more operations like his cropping up in rural areas.

To nd success, these rural studios must be worth the drive out into the “boonies” – and according to Miller, Studio 330 is. That’s why he comes up to Door County to record rather than nding a studio closer to his Green Bay home base.

“There’s no one in Green Bay who is of his caliber and experience,” Miller said. The studio draws in locals, too. One is Holly Olm, a musician who has watched Studio 330 nd its niche in Door County over the years.

Inside a recording room at Studio 330.

“The studio has gone from this small, intimate studio to what you would nd in a professional setting anywhere,” Olm said. “It’s as good as it gets.”

Critics agree. Christian was nominated for Producer of the Year honors in the 2022 Josie Music Awards, and this year, he was nominated for Best Producer/ Engineer of 2023 by the Wisconsin Area Music Industry.

“I’m good at what I do,” he said. “It might sound strange to say that, but I know I am.”

He paused, and Miller’s vocals lled the short silence. Miller had been working on the same segment of the song for what seemed to me like a long time.

“Does it ever drive you crazy, listening to the same part of the same song over and over?” I asked.

“This is nothing,” was Christian’s reply about the recording session, which had lasted “only” two and a half hours at that point. He’s done 12-hour stretches and even all-nighters in the past.

Christian sometimes listens to the same chunk of the same song 100 times before moving on, and to him, it sounds a bit di erent every time.

“It’s like when you build a house,” he said. “You’re doing it for a long period of time, but you’re not looking at the whole thing. You’re looking at the studs, the foundations. When I listen to

a song, I listen to di erent things: the arrangement, the processing, the pitch, the editing.”

This attention to detail can make listening to other people’s music – or almost anything on the radio – di cult.

“It’s too much information for me,” Christian said. “I need silence or classical.”

Changing with the Times

You might assume that recording music takes up most of a recording studio owner’s time, but for Christian, that isn’t the case.

“This,” he told me, gesturing to the soundboard in front of him and the musician strumming his guitar behind it, “is 15% of what I do.”

“What’s the other 85%?” I asked.

Christian exhaled and started the list.

In addition to recording music, he uses his studio to produce radio spots for political candidates, teaches beginner audio-engineering classes through Northeast Wisconsin Technical College, and has recorded songs for charity, donating money to Ukraine as well as organizations such as the International Youth Music Project and Guitars for Vets.

He also makes time to work on his own music, collaborate with other artists and tackle studio-improvement projects. Last March, for example, he tore down all the

equipment and cabling in the control room to make way for a new Audient ASP8024-HE recording console – an 800-pound beast that took ve people to maneuver into the building.

Christian also opened a new studio room to the public in 2022. The room, dubbed “the sanctuary,” is stocked with its own recording system and what he calls “esoteric instruments,” including a harmonium, sarod, tambura, sarangi and psaltery.

His long list of projects make for a busy schedule – but one that’s necessary because making music doesn’t bring in as much money as it used to, he said. Among other factors, that’s because of the increased number of serious artists starting their own home recording studios and the rising popularity of music-streaming services such as Spotify.

“Instead of making $15 on a CD, people listen to the same 10 songs on Spotify and the artist makes, like, .00005 cents,” which comes back to bite the producer, too, Christian said.

But rather than drowning in this new wave of music, he has learned to swim.

“The traditional role of a recording studio – the traditional model – it won’t survive,” Christian said. “These days you have to do everything. You have to compose; you have to produce; you have to engineer.”

Christian monitors the soundboard while recording a musician’s vocals.

Taking Art Public

Initiatives bring art to the streetscape

by TOM GROENFELDT

Woolly the Mammoth sits in solitude in Sturgeon Bay’s Bay View Park – at least until visitors arrive to pose for sel es in front of him. A concrete-and-steel sculpture that’s about 14 feet long and the creation of artist Carl Vanderheyden, he is part of the city’s growing collection of public art. Woolly also marks the eastern end of the Ice Age Trail, which terminates in Potawatomi State Park.

“It’s such a nice addition to the community,” said Cameryn EhlersKwaterski, executive director of Destination Sturgeon Bay, which coordinated the fundraising to purchase the sculpture from Edgewood Orchard Galleries.

The sculpture is just one example of the Door County public art that’s appearing more frequently, especially in Sturgeon Bay and Egg Harbor.

Public response to the mural that was painted last summer on the side of Bayside Bargains in Sturgeon Bay has been positive as well.

One of the rst murals in the modern wave of public art was an 80-inch-long painting by Judi Ekholm installed in 2012 on the outside wall of the village hall in Egg Harbor. Kathy Beck invited her to a meeting of the then-recently formed Egg Harbor Arts Committee, which wanted to facilitate public art.

Ekholm said she didn’t do sculpture but found a way to create a painting that could be hung outdoors. Using acrylic paint on aluminum, she created a

vision of meadows and water and had it framed for external display.

“It takes a lot of coats of a special kind of acrylic varnish, which is labor intensive if you do it right, but it has held up pretty well,” Ekholm said.

The committee asked for a valuation so they could insure the painting, and then a year or two later, they paid her that amount, much to her surprise.

Not all murals are popular with the public, however. Josh Van Lieshout, administrator of the City of Sturgeon Bay, was the administrator in Egg Harbor when another outdoor painting took shape. The village ended up in court over a mural that featured pink roses on a lime-green background painted on the side of Mojo Rosa, he said.

“Wooly the Mammoth” was added to Bay View Park in Sturgeon Bay in 2021. The seven-foot by eight-foot metal mammoth by artist Carl Vanderheyden marks the terminus of the Ice Age Trail and has quickly become a recognizable symbol of Sturgeon Bay. RACHEL LUKAS

The village said the mural’s roses constituted an oversized sign, but a circuit court judge ruled that it was decoration, not a sign. The building was repainted without controversy in 2019. That’s when Sevastopol High School senior Mackenzie Ellefson, who won a competition to paint a mural, created a scene with a bright sun and fluffy, white clouds against a bright-blue sky.

Egg Harbor has an arts advisory committee that’s a registered nonprofit, so it is allowed to raise funds and save them for larger projects. In contrast, when it was a village committee, any unspent funds were turned over to the village treasury at the end of the year, according to Kathy Beck, who has been active in the Public Arts Initiative (PAI) throughout its various iterations over the years.

Judi Ekholm’s 80-inch “Egg Harbor Meadow” was added to the exterior wall of the Paul J. Bertschinger Community Center in Egg Harbor in 2015. The mural was created with acrylic paint on aluminum. RACHEL LUKAS

A cyclist in the Peninsula Century Fall Challenge rides past “Windward,” a sculpture made of corten steel by artist Boleslaw Kochanowski. The piece honors the comeback of the Sandhill Crane, and was installed in 2018 at the top of Egg Harbor Beach Park on County Road G. LEN VILLANO

Ethereal paintings of Door County Landscapes by Master Artist Margaret Lockwood, also jewelry, mobiles, sculptures, ceramics, and gifts in an historic Sturgeon Bay building. In the Steel Bridge Creative District. Open May-October Thurs, Fri, Sat and always by appointment.

Fine Art Workshops for Adults, Teens & Children

Artist Residencies | Exhibitions | Gallery Talks

Door County Plein Air Festival Family Art Days | School Visits

The PAI has dotted the village with public art. There’s the Bay View Memorial Terrace, a dry stone structure made without mortar; and there’s Richard Edelman’s “Three Dancers” at the Peg Egan Performing Arts Center. There’s also the single dancer on the bird trail near the intersection of Highway 42 and County G.

“Sunset Melody” on the facade of the Peg Egan building is a mural and mosaic by Kathleen Mand Beck, Cynthia Board, Angela Lensch and Reneé Schwaller, and several other sculptures around the village have been purchased or lent by an artist or gallery.

“Public art is very important for the fabric and sense of place in a community,” said Ken Mathys, an Egg Harbor trustee who is investigating an idea for creative placemaking in public art. “It can provide a setting that engages people for thought and reflective thinking, and also provide peaceful places for rest, relaxation and meditation.”

The village arts group is energized by the construction plans for Highway 42 that will begin after Pumpkin Patch in

2023. Greenery will play an important part, Mathys said.

Another important project is planning for the 2024 EGGstravaganza, which engages artists to decorate eggs that are displayed around the village and then auctioned off as a fundraiser for the arts.

Sturgeon Bay’s public-arts efforts are less formal. The mural at Bayside Bargains came about because the building owner and some interested residents organized it, Van Lieshout said.

“It was all done privately – the city didn’t have a financial interest or approving interest,” he said. “There’s no set formula; it just kind of happens. We tend to not have money for these things, but they happen through interest and special dedication of people who are passionate.”

Painter Claudia Scimeca, who leads painting workshops at ARTicipation on Sturgeon Bay’s Madison Avenue, would like to see more murals.

But would she like abstract works?

“You’re asking an abstract brain, so the answer is yes,” she said. “It doesn’t have to be realistic. Our town is beautiful to begin with, and this enhances it, like frosting on a cake.”

Outdoor murals have often invited community participation. Erin LaBonte and Don Krumpos, artists who own Yonder in Algoma, have designed and developed murals in Algoma, Manitowoc and Fond du Lac, as well as on the Bayside Bargains building in Sturgeon Bay.

They typically do the outline, paint the more detailed sections and complete the higher areas of the work that require a lift or ladders. Volunteers do the rest by using a paint-by-numbers outline and numbered pots of paint and brushes. Participation is often oversubscribed, said LaBonte, who expected a Manitowoc mural to take two days, for example, but volunteers completed it in six hours.

Volunteers bring a “we” element to a mural, said Ram Rojas, who has painted murals around Door County, including the paneled painting that was removed recently from the Nelson Shopping Center in Baileys Harbor.

“Three Dancers” by Richard Edelman stands near the Peg Egan Performing Arts Center in Egg Harbor. RACHEL LUKAS

“We’d have a day or two of volunteers painting with me,” he said. “I tell them what to do and give them the colors. It gives heart to the mural you cannot reproduce in any other way.”

Sometimes volunteers or observers even end up in the paintings, he added.

Rojas was working on a mural a few years ago when a woman who walked out of a store with groceries became interested in the painting.

“I invited her to put her groceries down and gave her a brush and paint. She wasn’t an artist, just a lady buying groceries, but she painted for a while. Some people end up in the painting, others help make it, and you can see the involvement in the nished work.”

Home Course

by CRAIG STERRETT

Not many golfers who are trying to earn a berth in one of the PGA tour’s four majors reside in cold, northern states, but Horseshoe Bay head golf professional Jamie Christianson says he’s in a good place.

A very good place.

“This is back home for me. My wife’s happy. My kids are happy. The lifestyles for me and my family are too good,” he said, when asked whether he’s considered moving again a er working as a pro and course manager for almost a decade in Texas and Oklahoma.

A former multisport high school athlete from northwestern Wisconsin, Christianson, 38, has been playing some of the best golf of his career, and he loves the quality of life that he; his two sons, ages 11 and 8; and his wife, Christine, have in Door County.

He said he’s also incredibly grateful for the support of the Horseshoe Bay management and membership, and when he’s not serving others at the club or working on his golf game, he also tries to give back by helping the Gibraltar schools’ booster club. Undoubtedly, he’s doing what he loves.

“Golf is such a unique industry where you have to be well rounded in so many areas,” Christianson said. “I don’t consider this work by any means. I enjoy coming to work at a golf course every day. We put in hours that many people wouldn’t, but it’s not a job; it’s something that we all love doing. It’s hard to explain.”

And it a ords him a chance to compete.

Last summer, a two-shot victory in the Wisconsin PGA Professional Championship gave Christianson a tee time in the 2023 PGA Professional Championship in New Mexico, and from there, the top 20 nishers gained invitations to tee it up in the PGA Championship in May.

This winter, he and Brook eld-area pro and teacher Mick Smith also held a twoday lead and nished third in the PGA’s

four-round, four-ball Senior-Junior Team Championship in Florida.

O the course, Christianson has excelled in other ways.

This spring, he accepted the Wisconsin PGA Patriot Award for Horseshoe Bay’s role in organizing Folds of Honor fundraising to assist with the many needs that families of veterans in northeastern Wisconsin have, K9s for Warriors fundraising for service and therapy dogs, and Adopt A Soldier fundraising for Door County veterans.

“The award comes to me because I’m the head professional, but it’s really run by committee members,” Christianson said of a group led by Door County volunteer Siobhan Hecker.

Four years ago – Christianson’s rst summer here – a golf outing at Horseshoe Bay raised a windfall for a di erent veterans’ organization, but there were no guarantees that the money helped veterans in Door County or even in Wisconsin.

“Siobhan and I had this brainstorm: Why don’t we create something where we control the money and send it out ourselves, versus having someone send it to places we don’t really know?”

Christianson recalled. So, for the past two years, the outing, heavily supported by club members, has raised more than $200,000, Hecker said.

Christianson had experience working with the Tulsa-based Folds of Freedom, which allowed him to designate where money should be sent. He and committee members renamed Horseshoe Bay’s golf outing Pars for Patriots in 2021, and he asks Folds of Freedom to keep most of the proceeds in northeastern Wisconsin. Although Christianson would love to have the money stay in Door County, he said that, frankly, this is an extremely expensive place for younger veterans and their families to live.

“The last two years, we have been able to give scholarship money through Folds of Honor to families who’ve lost a loved one in military service,” Christianson said.

In addition, the 2021 and 2022 fundraisers raised almost $40,000 to buy and train a service dog for a northeastern Wisconsin veteran and to send that veteran for training to have the dog.

As always, he tries to maintain focus on his many responsibilities. Hecker describes Christianson’s job as a juggling act because he has many expectations to meet in the golf shop, as a teacher and around the course.

Christianson said he works hard to keep his game in good shape, but he doesn’t practice nearly as much as tour pros.

“They practice 10 hours a day. It’s a very lonely time commitment,” he said.

“Golf now – young players – they’re not afraid of anything. Golf has changed completely. The equipment’s evolved. The ball has evolved. When I grew up, it was if you see a pin tucked, you were hitting to the center of the green, and you’d try to make a putt. Now, these guys are just ring at pins le and right, and their short games are so good.” But some things stay the same.

“No matter what, golf is ‘How good are you from 150 yards and in?’”

Christianson said. “And you have to be exceptional from 150 yards and in, and you have to be better than exceptional from 100 yards and in. If you miss the green, can you get up and down? And then when you’re on the green, if you’re within 10 feet, can you make that 50% of the time?”

Christianson loves that the club members and owners support him and the sta , and that they put money back into the club, as evidenced by this year’s major clubhouse-expansion project.

“The members want to see the club evolve,” he said, but some things remain unchanged, such as what he considers to be one of the most spectacular nishing holes he’s ever played. The bonus? It’s his home course.

“Hitting into that 18th green is one of my favorite shots,” Christianson said. “I’ve played all over the country, and it’s one of the most beautiful vistas, especially with the sun setting over Green Bay.”

RACHEL LUKAS

Something

Björklunden vid Sjön

Photo: Rob Kopecky

Starting from Scratch

How Fika found a home in Fish Creek

by BEN JONES

RACHEL LUKAS

At 2:30 in the morning, Fish Creek is a quiet place.

Highway 42 is empty of tra c; the sky above Peninsula State Park is bright with stars; and there’s barely a ripple out on the bay.

But on the north side of town, the lights are on in the kitchen of Fika Bakery & Co eehouse, and the day is already in full swing as one batch a er another comes out of the ovens. Mu ns. Sticky buns. Toaster tarts. Turnovers. Everything is baked fresh here daily, and it’s always an early morning.

“When you do cinnamon rolls and things like that from scratch, it doesn’t matter how slow or busy you are, you still have to get here at the same time,” David Linstrom said with a laugh one morning a er he had stocked Fika’s glass bakery cases.

This busy little kite-shop-turned-bakery has been around for ve years, but it’s a dream that’s been baking for decades.

The owners, David and Heather Linstrom, fell in love with Door County during their rst visit in 1990, when the young couple was living in a Chicago suburb and honeymooned in Baileys Harbor, staying in a friend’s cabin.

“We were here three days, and we fell in love with Door County,” Heather said. Decades of culinary experience preceded opening the bakery. David was a culinary instructor in Chicago; they once owned a Swedish restaurant and banquet facility; they ran a large, successful, high-end catering company; and they even catered an event for a presidential visit.

Heather became a successful radio broadcaster, and they relocated to Fond du Lac. As they raised a family, they visited Door County as o en as they could.

“Door County becomes part of you when you come up here,” Heather said. “Everybody who enjoys Door County, they feel that Door County is their own private place – that’s the charm of the county.”

A er raising their children

– William, Victoria and James – and working for years in catering, the Linstroms sought a new adventure.

“We always dreamed of living here,” Heather said. “We would drive down [Highway] A or down E and say, ‘Someday we will retire here.’”

David Linstrom’s days in the kitchen start at 2:30 am, when he starts churning out toaster tarts, sticky buns, cinnamon rolls and tray after tray of pastry goodness.

Then one day, Heather discovered that the kite shop on Highway 42 was for rent, but David was skeptical.

“That’s way too small. We could never do anything in that space,” he recalled thinking.

But when the couple visited the shop and saw how much room there was with all the kites gone, they realized it was perfect for a business. A er some renovations, they opened.

Since then, the bakery has been a big success. On busy summer weekends, there is o en a line out the door. Working alone, David turns out dozens of di erent o erings – at any one time, there might be 30 options in the shop’s bakery cases.

“We have some really popular items that customers come in droves for,” Heather said. “We have our ‘fabulous four,’ which are giant cinnamon rolls, giant cardamom rolls, giant cherry rolls and giant pecan sticky buns.”

Another popular o ering is the bakery’s Ole Roll.

“They are a croissant pastry, which has llings with everything from ham and cheese to Swedish meatballs,” she said.

The bakery is open seasonally, from April until the end of October. The summers are intense – there are some days when David does little more than bake and sleep – but life slows down in the fall.

The couple wondered whether they would lose their love for Door County once they actually called it home, but it hasn’t happened yet.

“We make that drive up Door County every day a thousand times, and it never feels the same,” Heather said. “On a day o , we’ll drive up the Door and say, ‘Isn’t that beautiful? Look at that there – aren’t those trees beautiful?’ It sounds corny, but it’s true: It never gets old.”

And to the delight of Heather and David Linstrom, Fika has become a special part of their customers’ Door County experience.

David and Julie Ewert from Mankato, Minnesota, travel to Door County about once a year, and they make a point of stopping at Fika at least once during their visit.

“It’s a very good bakery, and their breakfast is wonderful,” David said.

“The owners are wonderful, too,” Julie added.

Those types of comments are why the hard work is all worth it for David and Heather Linstrom.

“We have had experiences like that with our own history [of vacationing] here,” Heather said. “There are places we visited every single time. Now others are making Fika Bakery & Co eehouse part of their tradition. It’s really amazing.”

Brent Hitzeman Sue Daubner

Holly Thomas Lauren Aurelius

Beer Fest Celebrates County’s Growing Beer Scene

When the gates opened for the rst Door County Beer Festival in 2012, the peninsula boasted just one local brewery. When the 11th edition of the festival sprawls across the grounds of Maxwelton Braes in 2023, the county will be able to claim eight local breweries, plus one more in Kewaunee County.

Though it took a while for the cra beer scene to cross the county line, its growth has not only brought new brews to local taps, but helped to rejuvenate and reimagine the county’s tourism identity.

Bridge Up brought a agship brand to Sturgeon Bay before adding a family-friendly beer garden south of Fish Creek. Peach Barn Farmhouse and Brewery has become a home for improv theater, live music, families and community gatherings.

Door County Brewing Co. was a crucial spark in the resurgence of Baileys Harbor, and the One Barrel taproom helped do the same in Egg Harbor. Island Orchard Cider o ers a quiet retreat from the bustle of the peninsula in Ellison Bay, and the newest entry into the scene is Sway in Baileys Harbor. These breweries, plus about 35 more from throughout the Midwest, will be part of this year’s edition of the Door County Beer Festival on Saturday, June 17, in Baileys Harbor. There, you can meet the people behind the brews, check out local food trucks and dance to great live music on the lawn.

Door County Beer Festival

Saturday, June 17, 2023 • 12-4 pm

MAX at Maxwelton Braes in Baileys Harbor

Get tickets at DoorCountyBeer.com.

4

Reasons to Love the Door County Beer Festival

Connections. Meet the brewers and owners behind some of your favorite Door County and Wisconsin breweries.

Safe travels! The festival o ers FREE shuttles from lodging sponsors and nearby villages.

Food from four local food trucks: Great Lakes BBQ, Mauricio’s, Crain’s Kitchen and Alex’s Greek Food

Rock it out. Groove to live music from Frank Maloney and His Big Country Unit.

A Tour for the Senses

Door County Wine Trail at a glance

Each stop on the Door County Wine Trail has its own personality, from the ambience to the varietals, ensuring that every sip is a memorable, delicious experience.

You can get a taste of them all at the Door County Wine Festival on June 24 on the grounds of Maxwelton Braes resort. There you’ll find nine wineries, four local food trucks, live music, and a day of discovering the wines of the Door peninsula.

von Stiehl Winery, Algoma

The first and oldest winery in Wisconsin, von Stiehl still uses its original Door County Montmorency cherry recipes in its sweet and dry cherry wines, it has expanded its selection to include cranberry, raspberry, blackberry and Door County–grown grape wines. Listed on the National Register of Historic Places, its Civil War–era site has indoor and outdoor seating where visitors can enjoy live music on Fridays and Saturdays during July and August.

Stone’s Throw Winery, Peninsula Center

Since 1996, Russell Turco has been importing grapes harvested in California to make award-winning wines at the heart of the peninsula at Stone’s Throw Winery. Visit the cozy tasting room where experts guide your wine journey, wander the beautiful grounds, or dine at one of two restaurants on site – Vino! Vino! wine and tapas bar, or Bocce for oak-barrel-fired pizza.

Door 44 Winery, Sevastopol

Steve Johnson and Maria Milano opened Door 44 in 2019. Inspired by a bottle of red wine and a baguette, this location north of Sturgeon Bay o ers easygoing tasting overlooking the vineyard. Enjoy performances during the winery’s Music

by the Vines series; visit on Sunday Funday for specialty mimosas and wine cocktails; or take a facility tour on select Saturdays throughout the season.

Red Oak Winery, Carlsville

Andrew Wagener opened Red Oak Winery in 2004, and as the wine-tasting room and vineyard experience grew, the winery changed locations, landing in Carlsville in 2020. Though spicy wine is Wagener’s specialty, his bestseller is Oompa Loompa Blue: a grape wine with a splash of blueberry.

Door Peninsula Winery, Carlsville

With 50-plus wines, Door Peninsula o ers the most choices of any one winery in the state. That extensive list began in 1974 with classic Door County cherry, along with strawberry, apple and plum wines.

After establishing its own vineyard, the fruit choices have expanded to homegrown grapes, as well as mangoes, blackberries and pears.

Door County Wine Fest

Saturday, June 24, 2023

12-4 pm

Simon Creek Vineyard & Winery, Carlsville

Tucked into the woods next to its vineyard, Simon Creek feels removed from the bustle, even though it’s not far from Highway 42. The winery’s Untouchable Red is a staple, but you’ll also find cherry wines. It all comes wrapped in a vibe that’s classyyet-casual, quiet and removed in the best way possible.

Harbor Ridge Winery, Egg Harbor

Located just south of downtown Egg Harbor, Harbor Ridge draws people in both T-shirts and dresses, kids and dogs. Its variety o ers something for everyone, from a buttery Chardonnay to its best-selling Knockin’ Heads Red. Enjoy outdoor seating with tables, picnic tables and a gazebo to provide a welcome escape, often with live music.

Lautenbach’s Orchard Country Winery, Fish Creek

The winery grew in the 1980s out of the family fruit farm that opened in 1955. The first estate-grape wines were named after the grandchildren in the family, and guests can now enjoy more than 40 wines and hard ciders in a family-first atmosphere. While tasting a flight or touring the grounds, you might also be tempted to try setting a new record in the cherry-pit spit.

Anchored

Roots, Egg Harbor

The newest member of the Wine Trail is located on Willow Road a few miles south of Egg Harbor. Eric and Amy Gale opened Anchored Roots in the summer of 2020 after working for several years in the wine industry in Washington State. The winery now has six acres of vineyard, and the wines produced are part traditional Washington-grown European vinifera and part Wisconsin-grown cold-hardy grapes.

MAX at Maxwelton Braes in Baileys Harbor

Get tickets at DoorCountyWineFest.com.

Spring rolls in slowly and (sometimes) steadily in northeastern Wisconsin. It starts with a subtle shift of the wind from the north to the south. With that shift, you begin to smell the defrosting forest and hear the songbirds chirping as they make their way home. With the south winds, you may even see diehard kite surfers out in the harbor, catching their first exhilarating rides on the lake!

Some years, we’re lucky to have the snow gone by April 1, but more often than not, the joke has been on us!

Most years, we thick-skinned northernclimate folks get to watch our spring bulbs work their way up through a wintry crust of snow and ice. Driving down the country roads, you see the arrival of the sandhill cranes, hearing their song drifting down from the skies above. There is beauty in it all.

For me, though, the biggest mark of spring returning is simply shifting our clocks ahead an hour and recapturing the daylight hours that had been lost

with the onset of winter. The evening light is a game changer for me and many other year-round Door County residents.

Along with all the natural spring teasers, my culinary cravings shift from stick-to-the-ribs comfort foods to light, crunchy, fresh options: lots of salads, fresh veggies and herbs.

Oh, how I miss the flavors of fresh herbs during the winter, so I shed a happy tear each year when I see my chives starting to poke up through the soil and the thyme and sage starting to come back to life. They reassure me that warm weather is really, truly right around the corner.

With fresh food beckoning me, I start eating salads most days for lunch, and sometimes for dinner, too. This is where creativity must step up its game because my palate gets bored quickly with the same ol’ salad everyday.

A great option for adding pizzazz – while testing your culinary skills and adding fresh ingredients to your menu – is spring rolls! These Southeast

Asian delicacies are sometimes referred to as salad rolls: the fresh, uncooked variety of spring rolls, not the deep-fried cousins that resemble egg rolls. Spring rolls are served at room temperature and pack a flavor punch.

They’re a bit labor intensive to create, so that makes them fun to assemble with a group! Want a pro tip? Make sure all the ingredients are prepared ahead so that you can set up an assembly line of sorts.

Most ingredients are available locally, but I recommend a field trip to an Asian market, the closest being in Green Bay. The traditional ingredients and herb varieties you’ll find in such a market will elevate the flavors of your rolls.

Plan different combinations – these can be made vegetarian or with meat –then start rolling, rolling, rolling! Dip your finished rolls in a sweet and spicy peanut sauce or a sweet chili sauce. Close your eyes, and take a bite. The fresh flavors and all the crunch will transport you to the warm days ahead!

Spring Rolls

Makes approximately 20 rolls

Prepare everything before you start assembling the rolls, and as you do so, it’s important to shred, chop and julienne the vegetables so they’re uniform in size and rather delicate.

INGREDIENTS

• 1 bunch of scallions, julienned, matchstick chop

• 2 or 3 carrots, washed, peeled and shredded

• ½ daikon radish, washed, peeled and shredded

• 1 small head of leaf lettuce (wash it, remove the excess water, and keep the leaves whole or tear large leaves in half)

• 1 small package (about 8 ounces) of vermicelli rice noodles (prepare them according to the instructions on the package)

• 1 bag of medium-sized, precooked shrimp (remove the tails, and chop in half along the vein line so you see whole shrimp through the finished wrap)

• Mint, Thai basil and cilantro (remove the stems, shred the leaves, wash and pat dry)

• Mango, julienned, matchstick chop

• Spring-roll wrappers

THE PROCESS

Set up a shallow dish with an inch or two of lukewarm water. We used a half sheet pan, but anything that’s large enough to contain the spring roll wrappers while they’re soaking will do.

We used our butcher-block surface for preparation, but any flat surface will work. We set up two rolling stations.

Soak each spring-roll-wrapper individually for approximately 10 seconds. It will still be a bit tough and a little sticky when it’s removed from the water, but trust that it will soften as you add the ingredients. (When the wrappers are soaked too long, they tear.)

Build the rolls upside down, which means adding the ingredients

you want to see at the top of the finished rolls first. We started with the shrimp, then layered the veggies, mango, noodles, herbs and lettuce. Do not add too much of any one ingredient because that will make it too difficult to roll, and the wrappers will tear.

To roll, start by folding in both sides of the wrapper. Then fold one end of the wrapper over the ingredients to hold the wrapper sides and ingredients in place. Roll the ingredients tightly – but not so tightly that the wrapper tears – until you reach the other end of the wrapper. The wrappers have a naturally sticky texture that helps to hold them together.

Repeat until you’ve used all the ingredients. It’s important not to stack the finished rolls because they’ll stick together and tear. Instead, we placed the finished rolls in a single layer on a parchment-lined sheet pan. If you choose to store them, wrap each roll individually in plastic wrap, and store them in an airtight container in the fridge. Spring rolls are best eaten fresh the day you prepare them, but you can store them in your refrigerator for up to three days.

DIPPING SAUCES

Sweet & Spicy Peanut Sauce

• ½ cup sweet chili sauce (see below)

• ½ cup chunky peanut butter

• 2 Tbsp hoisin sauce

• 1 Tbsp soy sauce

• 1 tsp sriracha (optional)

• Warm water if needed

Whisk all the ingredients together. If the sauce is too thick, whisk in warm water a bit at a time to achieve your desired consistency.

Sweet Chili Sauce

This is a convenient, easy and delicious option: Simply pick up this premade sauce in the ethnic section of a grocery store.

RESTAURANT GUIDE

Key

$ $$ $$$ B L D

$10-15*

$15-20*

$20*

Full bar

Beer and wine only

Outdoor seating available

Kids’ menu available

Offering breakfast

Offering lunch

Offering dinner

Reservations accepted

Restaurants are listed in alphabetical order by town. Information is subject to change. Contact individual restaurants for hours of operation. Inclusion in this directory should not be considered an unqualified endorsement by Door County Living. Restaurants are encouraged to email us with up-to-date information at info@doorcountyliving.com.

casual and comfortable setting. Children’s menu available. Family friendly.

DCBC Eats

8099 Hwy 57 (920) 412-7226

$$ L D

Florian II Supper Club 8048 Hwy 57 (920) 839-2361

Taqueria La Brisita at Sway 2434 Cty F instagram.com/ taquerialabrisita

$$ L D

The Blue Ox 8051 Hwy 57 (920) 839-2271

food in an atmosphere of friendly, casual elegance.

BRUSSELS/LITTLE STURGEON

Chaudoir’s Dock

10863 Cty N (920) 493-7075

Rouer’s Roadhouse

8649 Cty C (920) 824-5100

facebook.com/ RouersRoadhouse

$ L D

Sunset Grill

3810 Rileys Point Road (920) 824-5130

Open during winter (hours may vary)

*Price range based on average dinner entrée (if available)

BAILEYS HARBOR

AC Tap 9322 Hwy 57 (920) 839-2426

$ L D J T

Baileys 57 7998 Hwy 57 (920) 839-2114

Baileys57.com

$ B L D T

Chives Restaurant

8041 Hwy 57 (920) 839-2000

chivesdoorcounty.com

$$$ L D T (

Cornerstone Pub & Restaurant 8123 Hwy 57 (920) 839-9001

baileysharborcorner stonepub.com

$$ B L D J T { Coyote Roadhouse 3026 Cty E (920) 839-9192

$$ L D J T { Located on the shore of Kangaroo Lake, we offer a full-service bar, appetizers, lunch and dessert selections in a

$$ D J Harbor Fish Market & Grille 8080 Hwy 57 (920) 839-9999 harborfishmarket grille.com

$$$ L D J { ( T Open during winter. A full service restaurant in the heart of Baileys Harbor. Distinctive waterfront dining with a casual upscale vibe. Seasonal pet-friendly garden seating.

PC Junction Corner of A and E (920) 839-2048

$ L D J T {

$ L D { The Tipsy Cow 7899 Cty Road A (920) 839-9991 facebook.com/ thetipsycowtaphouse

$ L D

Top Deck Restaurant & Bar 1420 Pine Dr. (920) 839-2331 gordonlodge.com

$$$ B D J { ( Vino! Vino! at Stone’s Throw Winery

3382 Cty E Vino! Vino! (920) 839-9760

$$ L D T Vino! Vino! is a contemporary Tuscan wine bar and tapas experience. Join us for great wine and fresh

chaudoirs.com

$$ L D {

Gilmo’s Bar & Bistro

Wavepoint Marina Resort, 3600 Cty CC (920) 824-5440

wavepointe.com

$$ L D J T { (

Idlewild Pub & Grill 4146 Golf Valley Dr. (920) 743-5630

$$ L D {

Joe Rouer’s Bar E1098 Cty X (920) 866-2585

facebook.com/

Rouer1952

$ L D T {

Rouer’s Grand Slam 9710 School Road (920) 493-6556

$$ L D

$$ D J T {

The Belgian Delight 1100 Cty C (920) 825-1111

belgiandelight

brussels.com

$$ B L D (

CARLSVILLE

Carlsville Roadhouse 5790 Hwy 42 (920) 743-4966

$ L D T

Door County

Coffee & Tea Co.

5773 Hwy 42 (920) 743-8930

doorcountycoffee.com

$ B L J T {

Rusty Tractor 6216 Hwy 42 (920) 743-8704

rustytractordoco.com

$ B

EGG HARBOR

Big Easy Bagel & Beignet 7755 Hwy 42 (920) 868-9600

bigeasydoor county.com

$ B L  

Burton’s on the Bay 7715 Alpine Road (920) 868-3000

Alpineresort.com

$$$ B L D

Burton’s on the Bay is an upscale waterfront restaurant within the newly restored Alpine Resort that o ers delicious daily cuisine – breakfast, lunch and dinner with panoramic views of the bay. Both indoor and outdoor dining options are available. Follow The Alpine Resort on Facebook and Instagram for updates.

Burton’s on the Green 7670 Horseshoe Bay Road (920) 868-3000

$$ B L D  

Burton’s on the Green is Alpine’s new golf course clubhouse restaurant o ering delicious cuisine crafted by the culinary team of Burton’s on the Bay at Alpine Resort. Burton’s on the Green is open year-round serving breakfast, lunch and dinner. Hours of operation will change with the season. Visit alpineresort.com or call for restaurant hours.

Buttercups Co ee Shop 7828 Hwy 42 (920) 868-1771

$ B

Carrington 7643 Hillside Road (920) 868-5162 carringtondoor county.com

$$$ D    

Open year round, we are an upscale casual restaurant located at the Landmark Resort.

Featuring a wide range of appetizers, salads, sandwiches, steaks, fish, American classics, desserts and a full bar. Every seat o ers a view of the bay. With a Comedy Club on the second Thursday of the month. View our website for our current hours and Comedy Club shows. Serving brunch and dinner

Casey’s BBQ & Smokehouse 7855 Hwy 42 (920) 868-3038 caseysbbqand smokehouse.com

$$ L D   Matthew Peterson established Casey’s BBQ & Smokehouse in the spring of 2008. Matthew, a Door County native, wanted to put a Door County twist on Southern-style BBQ by using cherry

wood to give our meats a rosy cast with a delicious, mild smoked flavor. We also o er a fabulous fish fry, locally famous burgers and many other tasty treats.

Fireside Restaurant 7755 Hwy 42 thefireside restaurant.com

$$$ D   Greens N Grains Deli 7821 Hwy 42 (920) 868-9999 greens-N-grains.com

$ B L  

The Greens N Grains Deli features a selection of vegetarian, vegan, gluten-free and raw-food cuisine. The deli also features a juice bar with freshly pressed veggie juices, fruit smoothies, a healthful bakery, tea bar and organic co ees.

Log Den 6626 Hwy 42 (920) 868-3888

thelogden.com

$$ L D    

MacReady Artisan Bread Company 7828 Hwy 42 (920) 868-2233

MacReadyBread Company.com

$ L D   

Mezzanine 7821 Horseshoe Bay Road (920) 786-7698

mezzaninerooftop.com

$$$ B L D

Mojo Restaurant Group 7778 Hwy 42 (920) 868-3274

mojorestaurant group.com

$$ L D    

Pizza Bros 4633 Market St.

$$ L D

Fast and casual woodfire pizza. Traditional and experimental flavors, made from scratch and hand pressed. Located

inside One Barrel Brewing Company.

Shipwrecked Brew Pub 7791 Hwy 42 (920) 868-2767

shipwreckedmicro brew.com

$$$ L D   

Stone Hedge Golf and Pub 4320 Cty E stonehedgegolf andpub.com

$ L D

The Orchards at Egg Harbor 8125 Heritage Lake Road (920) 868-2483

orchardsategg harbor.com

$ L   Village Cafe 7918 Hwy 42 (920) 868-3247

$$ B L  

ELLISON BAY

Blue Bear 12029 Hwy 42 (920) 854-3284

$$ B L D

Featuring a locally

sourced menu created from scratch in our kitchen. Offering an extensive selection of both gluten-free and vegan options. We also offer a full bar with craft cocktails, local beers, sustainably sourced wine and specialty coffee drinks.

Brew Coffee

12002 Hwy 42 (920) 421-2739

$ B L T {

Della Porta 12029 Hwy 42 (920) 633-4014 dellaportadc.com

$$ D

We offer authentic southern Italian cuisine. With 20 years of experience cooking in the finest restaurants, our chef is excited to present their vision to you and all our guests. We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets. No matter what time of year, you can be sure you're eating the best of the season.

Hügel Haus 11934 Hwy 42 (920) 633-4080

$$ D J T (

A German-inspired, Wisconsin-influenced restaurant located on the hill in Ellison Bay serving Deutschland classics and inspired Wisconsin favorites, including Door County’s best cheese curds! Nightly specials and daily happy hour with German bier, wine and specialty cocktails. Open year-round and self-proclaimed as “Door County’s Wurst Bar.” View our menu and hours at hugelhausdoorcounty.com.

Kick Ash Coffee

12001 Mink River Road (920) 421-1041 kickashproducts.com

$ B L T {

Mink River Basin

12010 Hwy 42 (920) 854-2250

minkriverbasin.com

$$ B L D J T { (

Rowleys Bay

Restaurant & Pub 1041 Cty ZZ (920) 854-2385 rowleysbayresort.com

$$ B D J { (

Wickman House

11976 Mink River Road (920) 854-3305

wickmanhouse.com

$$$ D { (

EPHRAIM

Bad Moravian 3055 Church St.

$$ D

Chef’s Hat 9998 Pioneer Lane (920) 854-2034

$$ B L D J T { (

Fresh Take 42

10420 Water St. (920) 854-3232

freshtake42.co m

$$$ L D

Good Eggs

9820 Brookside Lane (920) 854-6621

$ B L {

Lost Tuk Tuk 9922 Water St., #7 (920) 421-1328

losttuktuk.com

$$ L D

Old Post Office Restaurant

10040 Hwy 42 (920) 854-4034

oldpostoffice-door county.com

$$ B D J { (

Pearl Wine Cottage 3058 Church St. (920) 633-5006

pearlwinecottage.com

$$ D {

Peninsula State Park

Clubhouse Restaurant

9890 Shore Road (920) 854-5791

peninsulagolf.org

$ B L

Prince of Pierogi

9922 Water St., #6 (920) 421-8619

princeofpierogi.com

$$ L D {

Sip

10326 N. Water St. (920)-857-5602

$$ B L D T {

The place to be for fresh, delicious food that spotlights bold flavors and spectacular presentation. Full coffee shop and wine bar with relaxing indoor and outdoor seating. Combined space with fun home decor and excellent gifts you didn’t know you needed. Come Sip with us - open daily year around, serving breakfast, lunch and dinner.

Summer Kitchen

10425 Water St. (920) 854-2131

$$ B L D J { (

Located between Ephraim and Sister Bay, Door County’s garden restaurant, the Summer Kitchen, is open every day for breakfast, lunch, dinner, and it’s well-known for its soup bar and homemade pies. In addition to its extensive menu, the Summer Kitchen also serves authentic Mexican food.

Sunset Harbor Grill

10018 Water St.

$$ B L D J

Trixie’s 9996 Pioneer Lane (920) 854-8008

$$$ D (

Wilson’s Restaurant

9990 Water St. (920) 854-2041 wilsonsicecream.com

$ L D J {

Located in the heart of Ephraim since 1906. A classic Door County landmark that possesses the enchantment to take even the youngest visitors back in time with its oldfashioned soda fountain, ice cream specialties, house-brewed draft root beer, flame-broiled burgers and juke box playing the classics.

FISH CREEK

Alexander’s of Door County 3667 Hwy 42 (920) 868-3532 alexandersofdoor county.com

$$$ D J T { ( Barringer’s Restaurant 1 N. Spruce St. (920) 868-3738 barringersdoor county.com

$$$ L D { T ( Bayside Coffee

The Shops at the Bayside baysidecoffee cottage.com

$ B L J

Fish Creek’s only waterfront cafe. Beautifully situated across from the town dock. Outdoor seating with a view. Featuring piping hot or iced Colectivo coffee, espresso drinks and Rishi teas, breakfast and lunch sandwiches, salads and bakery.

Bayside Tavern 4160 Main St. (920) 868-3441

baysidetavern.com

$ L D J T

For an unpredictably great time, visit Fish Creek’s favorite tavern. Serving cocktails, beer and our famous Bayside Coffee. Our short-order menu features hearty housemade soups, sandwiches,

burgers, house-made pizza, Friday fish fry and Smilen Bob’s chili. Open daily year-round!

Blue Horse Beach Café 4113 Main St. (920) 868-1471

bluehorsecafe.com

$ B L J T {

DC Chocolate Design 9341 Spring Road, Unit A6 (920) 868-5155

dcchocolate design.com

$ B L T { English Inn 3713 Hwy 42 (920) 868-3076

theenglishinn.com

$$$ D J T (

Fika Bakery & Cafe 3903 Hwy 42 (920) 868-5233

$ B L {

Fish Creek Market 4164 Main St. (920) 868-3351

Fishcreekmarket 1892.com

$$ L

Gusto 4192 Main Street (920) 868-3442

$$$ D Hill Street 4149 Main St. Hillstreetdoorcounty.com

$$ L D T

Julie’s Park Cafe & Motel 4020 Hwy 42 (920) 868-2999

juliesmotel.com

$$ B L J { ( Loft 4170 Main St. (920) 868-5242

$$ L D J {

Not Licked Yet 4054 Hwy 42 (920) 868-2617

notlickedyet.com

$ L D {

Pelletier’s Restaurant

Founder’s Square (920) 868-3313

doorcountyfish

boil.com

$$ B L D J { (

Shiny Moon Café

4164 Main St. shinymooncafe.com

$$ B L

The Cherry Hut 8813 Hwy 42 (920) 868-4450

doorcounty cherryhut.com

$$ L D  

White Gull Inn 4225 Main St. (920) 868-3517

whitegullinn.com

$$$ B L D   

Serving breakfast, including the famous cherry stu ed French toast as featured on Good Morning America, as well as a full menu daily. Featuring fish boils in the summer, fall and select winter nights, along with candlelight dinners. Reservations recommended for dinner.

Wild Tomato Wood-Fired Pizza & Grille 4023 Hwy 42 (920) 868-3095

wildtomatopizza.com

$ L D   

FORESTVILLE

Sierra's Pub & Grill

S 1599 Hwy 42 (920) 856-6966

$$ L D  

The Bullpen 213 W. Main St., #9691 (920) 856-6199

$$ L D 

JACKSONPORT

Island Fever Rum Bar & Grill Cty V and Hwy 57 (920) 823-2700

$ L D    Little Bit of Co ee 6332 Hwy 57 (920) 823-2408

$ B 

Located in Jacksonport at the Square Rigger Lodge, you will fi nd

us serving delicious co ee, quiche and baked goods. Come for the co ee, and linger for the great water view.

Mike’s Port Pub 6269 Hwy 57 (920) 823-2081

$$ L D

SISTER BAY

Al Johnson’s Swedish Restaurant 10698 N. Bay Shore Dr. (920) 854-2626 aljohnsons.com

$$ B L D  

Boathouse on the Bay 10716 N. Bay Shore Dr. (920) 854-3223

$$$ L D  

Flip-flop into Boathouse on the Bay for outside seating, and majestic marina and grand sunset views. Stay for the good people, great food and speciality drinks. With our patio seating, our Fly Bridge Bar and dining area with floorto-ceiling windows, you can’t miss the beautiful, panoramic view!

Carroll House 2445 S. Bay Shore Dr. (920) 854-7997

$ B L 

CHOP 2345 Mill Road (920) 854-2700

$$$ D    

Crain’s Kitchen 10635 N. Bay Shore Dr. (920) 633-4047

$ L D

Door County Creamery 10653 Bay Shore Dr. (920) 854-3388

$ L D  

Door County Ice Cream Factory 11051 Hwy 42 (920) 854-9693

doorcountyice

cream.com

$ L D  

Come try our superpremium ice cream

made right in-store.

Door County Ice Cream Factory has more than 30 flavors to choose from, as well as a long list of sundaes and other specialty ice cream o erings. More than 15 sandwiches made to order, house-made pizza, soups and salads. There really is something for everyone.

Dovetail Bar & Grill

10282 Hwy 57 (920) 421-4035

$$ L D 

Fat Belly 10621 N. Highland Road (920) 854-3500

fatbellybowls.com

$$ L D 

Goose & Twigs

Co ee Shop

2322 Mill Road

(920) 854-3212

$$ B L 

Grasse’s Grill

10663 N Bay Shore Dr. (920) 854-1125

$$ B L  

Husby’s Food and Spirits

10641 N. Bay Shore Dr. (920) 854-2624

$ L D   

LURE Intersection of Hwys 42 and 57 (920) 854-8111

luredoorcounty.com

$$$ D    

McEvoy’s Culinaria & Catering

2602 S. Bay Shore Dr. (920) 854-8029

$ L D  

Northern Grill & Pizza

10573 Country Walk Dr. (920) 854-9590

$$ L D   

Pasta Vino

10571 Country Walk Dr

$$$ D Roots Kitchen 2378 Maple Dr. (920) 854-5107

$ L  

Sister Bay Bowl

10640 N. Bay Shore Dr. (920) 854-2841

sisterbaybowl.com

$$ L D  

Famous for its Fridaynight perch fry and its prime rib, this throwback to yesteryear is located in the heart of Sister Bay, open year-round. Featuring a full dining room, grill and bar, plus Northern Door’s only bowling alley.

Skip Stone Co ee Roasters

10678 S. Bay Shore Dr., Building 2 skipstoneco ee.com

$ B L   

Solago Restaurant & Tequila Bar

10961 Hwy 42 solagodoorcounty.com

$ L D  

Stabbur Beer Garden at Al

Johnson’s 10698 Bay Shore Dr. (920) 421-4628

$$ L D 

Sub Express at Sister Bay Mobil

2579 S. Bay Shore Dr. (920) 854-6700

$ B L D   

The Kitschinn 10440 Orchard Dr. (920) 854-5941

$ B   

The Waterfront 10947 Hwy 42 (920) 854-5491 waterfront-dc.com

$$$ D

Thyme Restaurant + Catering

10339 Hwy 57 (920) 421-5112

Thymecatering

DoorCounty.com

$$ L D    

Thyme restaurant has a new home in Sister Bay. Join us at our brandnew restaurant, bar and outdoor dining space, where we’ll be serving up fresh, new dishes, as well

as some of our classics. Next door is twelve eleven provisions + wine bar, where you can enjoy a variety of wines sourced and produced from grapes grown in Sonoma and Mendocino County. Our private, open-air dining space and gabled meadow are available to rent. See you soon!

Wild Tomato WoodFired Pizza & Grille 10677 N. Bay Shore Dr. (920) 854-4685

wildtomatopizza.com

$ L D   

STURGEON BAY

A'Boat Time 26 E Oak St. (920) 746-0600

aboattime

doorcounty.com

$$ B L   Corner Café 113 N. 3rd Ave. (920) 743-1991

$ B L    5th and Je erson Café 232 N. 5th Ave. (920) 746-1719

$ B L D 

Betsy Ross Family

Restaurant

239 Green Bay Road (920) 743-811

Betsyross restaurant.com

$ B L D

Birmingham’s 4709 N. Bay Shore Dr. (920) 743-5215

birminghamsbar

andcottages.com

$$ L D   Blue Front Café 86 W. Maple St. (920) 743-9218

$$ L    Brick Lot Pub & Grill 253 N. 3rd Ave. (920) 743-9339

bricklotpub.com

$ L D  

BLUE BEAR

BREAKFAST- LUNCH FULL BAR - COFFEES OUTDOOR PATIO

www.bluebeareb.com

www.bluebeareb.com

Rdellaportadc.com

dellaportadc.co

dellaportadc.com

12029 Hwy 42 - Ellison Bay - 920-633-4014

12029 Hwy 42 - Ellison Bay - 920-633-4014

www.bluebeareb.com

12029 Hwy 42 - Ellison Bay - 920-854-3284

12029 Hwy 42 - Ellison Bay - 920-854-3284

12029 Hwy 42 - Ellison Bay - 920-854-3284

LOCALLY SOURCED - ALL SCRATCH MENU

LOCALLY SOURCED - ALL SCRATCH MENU

LOCALLY SOURCED - ALL SCRATCH MENU

Authentic Southern Italian Cuisine, Farm-To Table, Full-Bar, Outdoor Patio

Authentic Southern Italian Cuisine, Farm-To Table, Full-Bar, Outdoor Patio

12029 Hwy 42 - Ellison Bay - 920-633-4014

Authentic Southern Italian Cuisine, Farm-To Table, Full-Bar, Outdoor Patio

Cedar Crossing Restaurant & Bar

336 Louisiana St. (920) 743-4200

innatcedar crossing.com

$$$ B L D   

Chaser’s Sports Bar & Grill

1217 N. 14th Ave. (920) 743-6997

applevalleylanes.net

$$ Cherry Lanes Arcade Bar

127 N. 4th Ave. (920) 818-0093

facebook.com/

cherrylanes

arcadebar

$$$ D Crate — Sushi & Seafood

136 N. 3rd Ave. (920) 818-1333

$$$ D   

Dan’s Kitchen

50 S. 3rd Ave. (920) 818-1300

dans-kitchen.com

$ L D 

Door County Fire Company

38 S. 3rd Ave. (920) 818-0625

$$ L D  

Drömhus

611 Je erson St. (608) 333-4553

dromhus doorcounty.com

$ D  

El Sazon Mexican Restaurant 1449 Green Bay Road, Suite 2 (920) 743-6740

$ B L D  

Fatzo’s 46 Green Bay Road (920) 743-6300

$ L D   

Get Real Café

43 S. Madison Ave. (920) 818-1455

getrealcafedoor county.com

$$ B L D Glas 67 E. Maple St. (920) 743-5575 glasco ee.com

$ B L   Greystone Castle 8 N. Madison Ave. (920) 743-9923 Greystonecastle bar.com

$$ L D 

Healthy Way Market

216 S. 3rd Ave. (920) 746-4103 healthyway market.com

$ L Ho man’s Red Room

66 S. 3rd Ave. (920) 743-3913

$ L D  Institute Saloon 4599 Hwy 57 (920) 743-1919 institutesaloon.com

$ L D  Kick Co ee 148 N. 3rd Ave. (920) 746-1122

$ B L   Kinara Urban Eatery 25 N. Madison Ave. (920) 743-8772

$ L D  Kitty O’Reilly’s Irish Pub 59 E. Oak St. (920) 743-7441 kittyoreillys.com

$$ L D    Little Brown Jug Saloon 8952 Cty C (920) 824-5005

littlebrownjugbar.com

$$ L D

Lodge at Leathem Smith 1640 Memorial Dr. (920) 743-5555

$$ L D    

Melt Shoppe at Renard’s Cheese 2189 Cty DK (920) 825-7272

$ B L   

Now o ering more great options. The deli has a great variety of meat, egg and cheese breakfast sandwiches, as well as a full line of gourmet co ee and tea. Lunch features Renard’s pizza, hot and cold sandwiches, hot dogs, soup, salad and a grilled cheese of the week. O ering a variety of alcoholic and nonalcoholic beverages.

Mill Supper Club 4128 Hwy 42/57 N (920) 743-5044

$$$ D  

Morning Glory by the Bay 306 S. 3rd Ave. (920) 818-0711

$$ B L

Morning Glory

Restaurant 7502 Hwy 42 (920) 743-5355

$ B L 

Old Mexico 901 Egg Harbor Road (920) 818-1500

oldmexicowi.com

$$ L D   

Poh’s Corner Pub 164 N. 3rd Ave.

$ L D 

Samuelson’s Creek Pub & Grill

1009 S. Oxford Ave. (920) 743-3295

whitebirchinn.com

$$ L D   

Scaturo’s Café 19 Green Bay Road (920) 746-8727

$ B L    

Sonny’s Italian Kitchen & Pizzeria 129 N. Madison Ave. (920) 743-2300

sonnyspizzeria.com

$$ L D   

Stage Road Inn 2049 Cty S (920) 743-4807

facebook.com/ stageroadinn

$$$ D

Stone Harbor 107 N. 1st St. (920) 746-0700

stoneharbor-resort.com

$$$ B L D     Sturgeon Bay Yacht Club 600 Nautical Dr. (920) 743-6934

$$$ L D 

The Gnoshery #23 N. 3rd Ave. (920)818-0727

$ B L 

The Gnoshery is the county’s premier board game cafe. Filled with fun, games and great “Gnoshables” – food and drink that make your experience a truly memorable one!

The Nightingale Supper Club 1541 Egg Harbor Road (920) 743-5593

$$$ D  

Trattoria Dal Santo 147 N. 3rd Ave. (920) 743-6100

trattoriadalsanto.com

$$$ D  

Waterfront Mary’s Bar & Grill 3662 N. Duluth Ave. (920) 743-3191

waterfrontmarys barandgrill.com

$ L D   

VALMY

Donny’s Glidden Lodge Restaurant 4670 Glidden Dr. (920) 746-9460

gliddenlodge.com

$$$ D    

The Hitching Post 4849 Glidden Dr. (920) 818-1114

WASHINGTON ISLAND

Albatross Drive-In

N7W1910 Lobdells Point Road (920) 847-2203

$ L D { Bread & Water Café 1275 Main Road (920) 847-2400

washingtonisland

food.com

$ B L { Cellar Restaurant at Karly’s Bar Main Road (920) 847-2655

$$$ L D J T { ( Fiddler’s Green 1699 Jackson Harbor Road (920) 847-2610

washingtonisland

fiddlersgreen.com

$$ L D T { Hotel Washington 354 Range Line Road (920) 847-3010

$$$ D T { ( Island Pizza At the ferry dock (920) 847-3222

$ L D

Jackson Harbor Soup

1904 Indian Point Road (920) 847-2589

$ L { KK Fiske Restaurant 1177 Main Road (920) 847-2121

$ B L D T

Le Café and The Distillery at Fragrant Isle Lavender Farm 1350 Airport Road 920.847.2950

fragrantisle.com

B, L { Enjoy Le Café’s selection of gourmet lavender treats such as fresh croissants, baguettes, cookies, chocolates, ice cream, our signature sandwiches and salads, famous macarons and more. Sip one of our signature drinks from The Distillery, our wine and craft beer bar, as well as our signature sandwiches and salads while overlooking Fragrant

Isle's lavender fields and gardens. Visit Fragrant Isle Lavender – “A Magical Place.”

Open Daily 10 am - 5 pm Experience the Midwest’s Largest Lavender Farm!

Nelsen’s Hall Bitters Pub

W19N1205 Main Road (920) 847-2496

$ L D T {

Red Cup Coffee House

1885 Detroit Harbor Road (920) 847-3304

$ B L

Sailor’s Pub

1475 South Shore Dr. (920) 847-2105

$$$ D { (

Ship’s Wheel Restaurant

Shipyard Island Marina, South Shore Dr. (920) 847-2640

B L D Sunset Resort

Old West Harbor Road (920) 847-2531

sunsetresortwi.com

$ B

Nitty Gritty Dirt Band

& the Boxmasters Gladys Knight

DEATH’S DOOR

Photography by Caplan Studios