Door County Living - Autumn 2022

door county living Celebrating the culture and lifestyle of the Door peninsula

Candles for Ukraine A Tavern for Everyone Then and Now

BRILLIANCE AWAITS.

ON THE COVER

Björklunden, Lawrence University’s northern campus in Baileys Harbor, welcomes lifelong learners for seminars that run the full gamut of the liberal arts—from history to literature to the natural sciences. Come learn from expert instructors while enjoying the natural beauty of one of Door County’s treasures.

LEARN MORE ABOUT BJÖRKLUNDEN AT GO.LAWRENCE.EDU/BJORK

Descending through the colors on Eagle Trail in Peninsula State Park. Photo by Brett Kosmider.

FEATURE Time Capsule 32

Photos offer time capsule of Door County

ALUMNI No Stranger to Adventure 16 Gibraltar graduate Makayla Swain

DOOR TO NATURE Edible and Poisonous Wild Mushrooms 20

CURIOSITIES Are there Sturgeon in Sturgeon Bay? 25 Pitstops to Door County 29

TOPSIDE Eat, Pray, Sail 38 One Woman’s Journey Into the Open Seas

FEATURE Candles for Ukraine 42 How Door County Candle Company’s small gesture has made a big difference.

FAIRWAYS Oh, How the 19th Hole Has Changed 48

HISTORY On the Quiet Side 52 100 Years at the Olson Cottages

PERFORMANCE Door to Culture 56 The roots of DCA’s Passport Programs

Photo by Brett Kosmider.

editor Myles Dannhausen Jr. special issues editor Grace Johnson

copy editor Paula Apfelbach creative director Andrew Kleidon design associate Renee Puccini sales managers Jess Farley, Stephen Grutzmacher inside sales manager Deanna Nelson courier The Paper Boy, LLC distribution experts

Jeff Andersen, Chris Eckland, Guy Fortin, Todd Jahnke, Susie Vania, Jacob Wickman office manager Ben Pothast assistant office manager Kait Shanks chief technology officer Nate Bell contributors

Erica Bouska, Sally Collins, Debra Fitzgerald, Brett Kosmider, Rachel Lukas, Charlotte Lukes, Jennifer Much, Chris Rugowski, Justin Skiba, Craig Sterrett publisher David Eliot owners David Eliot and Myles Dannhausen Jr.

EDITOR’S NOTE

Remembering Bo

I wrote about him through tears, yet I was feeling nothing close to the full weight of the sadness Bo Johnson’s struggle evoked.

I knew him only as his coach at summer basketball camps and as a friend of his family, then as a reporter tasked with interviewing a child who knew that particular summer would be his last. Ten years ago this August, we sat in his grandmother’s living room on the shore in Sister Bay, where his bed was arranged so he could look out at the lake and the water he loved to play in with his friends.

Bo spoke slowly, a shell of the athlete he was just a year earlier, before he was diagnosed with extramedullary acute myeloid leukemia. Before moving into Children’s Hospital of Wisconsin for most of a year, and before he beat the disease, only to have it come back even stronger. Before he fought back with more strength than a 13-year-old should ever have to summon.

Before he turned his ght into an inspiration for his classmates, his school and his community, with his basketball teammates donning special orange shoes, the ribbon color for leukemia awareness. Others sporting Go Bo! tattoos on their calves and dressing in orange for games. During his ght,

orange Go Bo magnets were ubiquitous on vehicles, and orange ribbons rippled from mailboxes and signs across northern Door County.

He inspired not because he was struggling, but because of how he was struggling. Bo took his diagnosis as a wake-up call to himself, and to his friends, to be better to each other.

“I wanted to help people if I made it out,” Bo told me as he lay in his bed a few days a er coming home from the hospital with the knowledge his ght was now only a matter of time. “I would just like to go to the hospital, even to [Scandia Village] just to help. Or take a spare $25 that would help a family up at the HOT [Hematology, Oncology, and Transplant] unit. Donate food to the nurses. Just to help anyone I could in that kind of way.”

That day, Bo spoke of things he wanted to do with his friends and of how much he wanted to live so he could do for others what they had done for him. I was in awe of his strength, his kindness and his appreciation for what his 13 years had given him.

Tears come again as I read his words from a decade ago. They’re heavier now. I was 33 when Bo died, and just two months into dating the woman who would become my wife. I was eight years from becoming the father of my own son, and when I brought Connor

home in June of 2020, I found myself thinking o en of Bo and his mother, Annika. Of the full weight that struggle presented for both of them. Of how little I had understood back then.

In the midst of his tragedy, Bo brought out the best in our community, and in people far beyond the peninsula. In writing an Editor’s Note, I always try to tie it to the topics of that issue, or to a thread that runs through the magazine.

But this time I just wanted to take a page to remember Bo and his friends and the impact a bunch of middle schoolers made on this place 10 years ago. And to remind myself and maybe a few others to be a little kinder, to do something nice for someone. To do what Bo wished, from that chair in his grandmother’s living room, he would get the chance to do.

Myles Dannhausen Jr.

Copy editor PAULA APFELBACH asks you to be nice to semicolons whenever they cross your path. They’re more afraid of you than you are of them.

ERICA BOUSKA was the 2022 Arts and Entertainment intern for the Pulse and is a rising senior at the University of Minnesota. In this issue, she goes to the roo op with Chewy and Teo Jauregui.

SALLY COLLINS is a librarian at Northeast Wisconsin Technical College who lives with her photographer husband, geese-obsessed daughter and snuggly cat.

Writer and editor MYLES DANNHAUSEN JR. has been searching out stories for Door County Living since 2005. In this issue he bellies up to the bar at the Bayside with Elaine MacDonald to talk about one of his favorite topics – the Peninsula’s neighborhood watering holes.

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.

DEBRA FITZGERALD is the editor of the Peninsula Pulse. She lives the good life in Sevastopol with a 60-foot-by-90foot vegetable garden and her longtime partner, Louis “Luther” Cole.

GRACE JOHNSON is the special issues editor and a book nerd. Her u y cat and fantasy books are her true loves.

Whichever chair creative director ANDREW KLEIDON sits in for the Peninsula Pulse, he’s always having a blast. When he’s not in the o ce, he’s hanging with his wife, their Yorkie, their son, Oliver, and their newborn 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, as a co-founder and the creative director of Peninsula Filmworks, is producing videos about the people and places of Door County.

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

CHARLOTTE LUKES writes to ful ll the mission of her late husband, Roy, to educate and inspire readers to learn, care for and protect our native species and the natural world.

JENNIFER MUCH is a freelance writer who resides in the Fox Cities of Wisconsin with her husband, Corey; and their two children, Katelyn and Lucas. Door County is their second home.

CHRIS RUGOWSKI is a photojournalist from Green Bay who hopped aboard for a voyage with Captain Gwen Whitney to talk sailing and sinking her teeth into saving an old sailboat.

JUSTIN SKIBA is a Sevastopol educator who lives in Sturgeon Bay with his wife, Stephanie; and daughters, Delaney and Amelia.

Outdoors enthusiast CRAIG STERRETT of Egg Harbor has more than three decades of journalism experience and a passion for the links. For this issue, he explored the history of the Olson Cottages and area golf clubhouses.

Paula Apfelbach, Erica Bouska, Sally Collins, Myles Dannhausen Jr., Jess Farley, Debra Fitzgerald, Grace Johnson, Andrew Kleidon, Brett Kosmider, Rachel Lukas, Charlotte Lukes, Jennifer Much, Chris Rugowski, Justin Skiba, Craig Sterrett

No Stranger to Ad u

Gibraltar graduate Makayla Swain

by Justin Skiba

Even at age 25, Makayla Swain is no stranger to adventure. The biologist and 2015 Gibraltar High School graduate has worked near and far in her quest to better understand the living species on our planet, conducting research projects in Panama, the Arctic, both coasts of Canada and here in Door County.

Swain was born and raised in Fish Creek and credits her parents, Holly and Greg Swain; and her sister, Megan, for the encouragement to pursue her dream.

Swain graduated from UW-Green Bay in 2019 with a bachelor’s degree in environmental science before earning a master’s degree in biology from

the Memorial University of Newfoundland in 2021. It was on the island of Canada’s easternmost province where Swain researched the e ects of moose, particularly on soil composition.

In 1904, four moose were brought in from New Brunswick by ship and railroad to establish the moose population on the island. During the 118 years since, the population has shot up to estimates of 150,000 on the island, which is only twothirds the size of Wisconsin.

Moose enclosures such as this were built about 23 years ago to allow researchers to study what the ecosystem would look like if moose were not present. Samples from the enclosure are compared to samples taken outside the enclosure, where moose can interact freely with the environment.

Swain then moved 4,400 miles cross-country – to Smithers, British Columbia, in western Canada – to begin a new venture in mining and wildlife studies as a consultant for Environmental Resources Management.

We reached her by phone to talk about her life’s journey.

Justin Skiba (JS): What projects are you working on at Environmental Resources Management?

Makayla Swain (MS): I work on the mine-closure and wildlife-studies team. I primarily work with mining projects across Canada that are in the early stages of development or in operation. Mining operations are integral

for obtaining metals, but with them come extensive disturbance of the surrounding ecosystems.

My job allows me to help reduce and remediate the impacts produced by these mines and ensure that at their closure, the areas can return to a more natural ecosystem state.

I assist in reporting, analyzing and executing wildlife eld studies at these mining locations. These studies aim to identify and monitor habit and distribution of at-risk wildlife and provide important mitigation and management plans to protect these animals and their habitats.

Wildlife surveys include a wide range of animals that include amphibians; ungulates (mountain goats, caribou, moose, etc.); avian (waterbirds, upland birds, raptors); furbearers (wolves, lynx,

snowshoe hare, wolverines, etc.); and bears (black, grizzly, polar). Surveys include going out in helicopters and surveying the mine and all surrounding areas for signs and suitable habitat types.

JS: Tell us about the work you completed in Newfoundland about how the introduction of moose to the island has impacted the environment.

MS: It seems odd to classify moose as an invasive species, but the lack of predators and competition has allowed the moose population to grow rapidly.

Newfoundland now has one of the highest densities of moose in their circumboreal distribution. The research I completed during my master’s degree found that moose are starting to reduce tree saplings reaching canopy height and increasing open-canopy, shrubdominated landscapes.

It also con rmed that by changing the above-ground landscape, moose

are starting to alter soil composition and conditions. Understanding how this large herbivore is starting to alter and shi Newfoundland’s vast boreal forests into opencanopy and shrub-dominated landscape is critical for the conservation and protection of these forests.

JS: How did growing up in Door County and attending UW-Green Bay a ect your decision to go into the environmental sciences eld?

MS: A teacher, Dave Tupa, gave me my rst push into ecology and environmental science through participating in Ecology Club and the Solar Olympics.

At UW-GB, I participated in many hands-on research experiences that solidi ed my love for environmental science. Participating in a travel eldwork course to Panama where I researched coral-reef bioerosion and rainforest biodiversity was my rst introduction to eld work.

From there, I had the opportunity to work with Dr. Lisa Grubisha on a study to identify symbiotic mycorrhizae [the association between plants and fungi] for native Wisconsin orchid species and also the genetic diversity of the coral root orchid between To Point and The Ridges Sanctuary.

JS: How has your parents’ support encouraged you as you advance in your eld?

MS: My parents always encouraged my sister and I to spend as much time as we could outdoors. They showed us that we should respect and love the nature that surrounds us. We live in a beautiful world that we

are able to experience, but we also need to take care of it.

Attending the Students on Ice expedition to the Arctic truly was what pushed me into pursuing a job in environmental science, and if it wasn’t for the support of my parents, I would never have had that opportunity.

I am so grateful for my family, for the trees I’ve hugged with my mom, the days spent exploring and playing in the woods with my sister, and the encouragement to explore from my dad.

JS: Who inspired you to pursue a career in environmental sciences?

MS: I struggled in elementary school and ended up needing a tutor, Sue Sucharda. She not only taught me the curriculum pertaining to my classes, but that grades don’t de ne your success. She believed in me and pushed me to always follow my heart and put in the work needed to achieve my goals.

I never planned to go into environmental science and biology. I loved science but never felt like I was smart enough to succeed. My mom and sister inspired and empowered me as a kid and still continue to do so today.

This interview was condensed and edited for space and clarity.

Swain holds a soil core taken from Terra Nova National Park in Newfoundland and Labrador. The soil core has been split by horizon to better identify where the extent of moose impacts are happening.

The coastline in Twillingate, Newfoundland.

Edible a

Wild Mushrooms

by Charlotte Lukes

Author's Note: This article is not meant to encourage anyone to eat wild mushrooms. Ignorance and carelessness are the major reasons why people su er poisoning and sometimes death.

Wild mushrooms have their particular growing season and are dependent on adequate soil moisture to develop. Many mycophagists (people who eat fungi such as mushrooms) know the yellow morel mushroom and look for it in the spring, but they never nd it in the autumn, when most other species are appearing.

There are several types of common (true) morels in Door County. The black one is o en the rst to appear in late April and is frequently seen near conifer trees. It tends to have a more pointed top than the yellow variety. Some experts say that this species may cause digestive upset when eaten.

The three types of morels that I have seen in Door County are black, yellow and half-free. Species names have changed over the years, and today, detailed study reveals that there are 19 DNA-de ned species in North America, 14 of which are new. Some gray morels that we found one year are actually the

immature fruiting bodies of the yellow species.

Half-free morels, Morchella punctipes (mor-CHEL-la PUNK-ti-pees), are seldom seen and almost look like a type of Verpa species.

True morels are hollow inside and have a distinct pattern of pits and ridges on the outside of the cap. False morels, in the Gyromitra (jy-row-ME-tra) family, are partly hollow and partly solid inside and have an uneven, contorted body without the deep pits and ridges. Some may have a toxin that contains monomethylhydrazine, which is a lethal component of rocket fuel. I’ve found these growing both in the spring and in the fall.

It’s best to eat mushrooms in moderation and not overindulge. Some friends shared in the 16 pounds of yellow morels we picked one day in May and gorged themselves. They got sick because mushrooms are not easy to digest in great quantities. And all edible mushrooms should be cooked and not eaten raw.

There are few other mushrooms of edible quality available until midsummer, when the golden chanterelle, Cantharellus cibarius (kan-tha-REL-us cy-BARE-ee-us), appears. This is a much-sought-a er, eshy mushroom that, when fresh, can

have a faint apricot fragrance. It grows in soil, mostly in deciduous woodlands.

True chanterelles are deep eggyolk yellow, not orange like the false chanterelle, Hygrophoropsis aurantiaca (hy-groh-for-OP-sis or-anTY-i-ca). Most books list the false one as , but a recent text merely says it can cause problems for some people. The false one tends to grow on rotting wood and is a bit tough in texture.

Most of the good edible mushrooms begin to appear in late summer and early autumn, and a few grow a er a spell of cold weather. I remember during the summer of 1992, when my late husband, Roy, and I constructed a tall fence around our large vegetable garden to keep deer out. We nished it in mid-June, and on Father’s Day, there was a killing frost that destroyed many of the tender plants.

A week later, a heavy rain came, and then we saw shaggy mane and honey cap mushrooms in our woods. These two species never grow in midsummer – only during the cooler days of early September – but the extreme cold followed by rain brought these mushrooms into fruit at the end of June!

Mushrooms grow from mycelium in the ground or in dead or dying trees and do best with adequate moisture. Because they are dependent on nutrients from

other sources – they have no chlorophyll to make their own food – they grow more abundantly when regular plants are nishing their season.

That’s why September and October seem to be the best times to nd the greatest variety of mushrooms. Shaggy manes, Coprinus comatus (ko-PRY-nus ko-MAY-tus), are one of the easiest to identify. They grow in lawns and along roadsides from late August into October. Once thought to be , they are actually quite edible when thoroughly cooked. They give o a lot of water when fried; then the heat can be turned to low to allow them to brown slowly until they’re almost crisp.

Pu ball mushrooms come in several forms and sizes. The giant pu ball, Calvatia gigantea (cal-VAY-she-a gyGAN-tee-a), is the most familiar and one of the safest to cook and consume. There is no mushroom of that size and texture that is . It does not have any avor, so adding some seasoning when frying it will help.

Oyster mushrooms, Pleurotus ostreatus (plu-ROW-tus os-tree-A-tus), are sought by some because they’re easy to collect. They o en grow in clusters on fallen hardwoods, so they’re easy to see. Like all vegetables, they must be eaten when they’re really fresh. Maggots and larvae of certain insects like to invade them as they become old.

Every species of the Entoloma (en-towLO-ma) genus is . One that we used to call the aborted Entoloma might actually be another species. It develops at the base of a tree or in soil near the tree and is merely a white, slightly round or misshapen growth. You would not even think of it as a mushroom.

This species was thought to be attacked by the mycelium of the honey cap to form the aborted growth, but now some scientists think it might be the honey cap that is being attacked by the Entoloma species. When fresh, these white globs are easy to harvest, but it is vital to make sure you are not picking a white Amanita species.

Amanita mushrooms are called the aristocrats of the fungus world. They are stately, beautiful and quite distinctive, and some are the most lethal of all known mushrooms. Get to know all the species in your location when collecting. Amanita bisporigera, the destroying angel, is deadly.

There are seven basic types of mushroom poisons. The Amanitas, plus a few other species, destroy the liver when digested. The painful result of eating them may last six to 10 days before you die of liver failure.

There is a large number of edible mushroom species that are part of a

(Clockwise from top left) Here is the deadliest mushroom in our county: the destroying angel, Amanita bisporigera. Photo by Roy Lukes.

The false morel is irregularly wrinkled on the outside and partly solid on the inside. Photo by Charlotte Lukes.

Golden chanterelle mushrooms have blunt gills that fork several times. Photo by Charlotte Lukes.

Shaggy manes are edible only when they’re pure white inside. As spores develop, the mushroom begins to turn gray and then dissolves into black ink. Photo by Roy Lukes.

Giant pu balls are edible when they’re pure white inside and have an even texture to the flesh. Photo by Roy Lukes.

Oyster mushrooms have no stems and often grow in overlapping clusters on fallen hardwood trees. Photo by Charlotte Lukes.

(Center fold) True morels come in di erent colors, but all of them have regular pits and ridges on the outside and are hollow on the inside. Photo by Charlotte Lukes.

genus that also contains members, and look-alikes can fool the inexperienced hunter. It’s best to go out with a local expert when learning about wild mushrooms and exploring various habitats.

Also invest in a good eld guide for your part of the country that is up to date with the species and information about edible and mushrooms. The recently republished Mushrooms of Northeast North America by George Barron shows New Edition on the cover and discusses mushrooms found from the Midwest to New England and parts of southern Canada.

Read your mushroom eld guide right from page one to learn how to use the book and look for mushrooms. Identify the trees growing near the mushrooms you’re nding. Determine whether the fungi are growing in soil or on wood. Carefully examine every part of the mushroom to help you compare it to the text in the book, and never compare just the pictures. That is being careless and ignorant.

Remember that there may be bold mushroom hunters and old mushroom hunters, but there are seldom any old, bold mushroom hunters!

SISTER

STURGEON

MILWAUKEE 310 E Buffalo St, #104 (414) 847-5655

APPLETON 4650 W Spencer St, Ste 23 (920) 560-4626

MILWAUKEE 310 E Buffalo St, #104 (414) 847-5655

SISTER BAY 10589 S Highland Rd, Ste 9 (920)854-9977

GERMANTOWN

SISTER BAY 10589 S Highland Rd, Ste 9 (920) 854-9977

STURGEON BAY 1449 Green Bay Rd, Ste 8 (920)818-1101

STURGEON BAY 1449 Green Bay Rd, Ste 8 (920) 818-1101

MILWAUKEE 310 E Buffalo St, #104 (414)847-5655

APPLETON 4650 W Spencer St, Ste 23 (920) 560-4626

MILWAUKEE 310 E Buffalo St, #104 (414) 847-5655 GERMANTOWN

GERMANTOWN

Are There Sturgeon in Sturgeon Bay?

by Myles Dannhausen Jr.

It’s a reasonable question to ask. On one hand, you could easily assume that a bay named for a sh would boast a plentiful supply of said sh. But on the other hand, you might also expect that sh to be plentiful on local menus or the target of a thriving sport shing industry.

The short answer is yes, there are sturgeon in Sturgeon Bay. Fishers also catch them from time to time, but it’s not a terribly common occurrence.

As of 2019, there were an estimated 3,000 adult sturgeon roaming the bay of Green Bay and its feeder tributaries – the Menominee, Oconto, Peshtigo and Fox rivers. That’s a far cry from the days before European settlement, when an estimated 1 million to 2.4 million sturgeon swam around in Lake Michigan and its surrounding waters.

Charles I. Martin – editor of the Expositor newspaper during the early years of Sturgeon Bay and the author of the 1881 History of Door County – attributed the naming of the city not only to the prevalence of the sh, but also because the outline of the bay itself resembles the snout and n of a sturgeon.

But the prehistoric sh was nearly shed to extinction during the 19th century, largely for its eggs, which were then and are now still coveted for caviar. Because of this, there are many protections in place for sturgeon. Fishers may not sell or barter any eggs they

catch. They may, however, have the eggs processed into caviar to use or give away, or they may donate the eggs to the Wisconsin Department of Natural Resources (DNR) for scienti c studies.

Because there aren’t enough sturgeon to allow a legal commercial harvest, you won’t nd the sh smoked or fried on any lake-totable menus, or canned at the market.

The most robust sturgeon population actually thrives about 80 miles south of Sturgeon Bay in Lake Winnebago, where a population estimated at 40,000 sturgeon draws thousands for spear shing season each winter.

The DNR is working hard to slowly revive the sturgeon population in Green Bay through a methodical stocking operation aimed at protecting the genetic diversity of the species. That diversity has served sturgeon well, said Mark Holey, a retired sh biologist with nearly 40 years of service to the DNR and the U.S. Fish and Wildlife Service.

“Sturgeon can live at least a hundred years, for sure,” he said. “Some of the big sturgeon out there have seen a lot more of the world’s time than you or I have. They have a genetic link to the dinosaurs. Those extremes they’ve lived through are hidden in their genes.”

Photo Credit: Jim Connolly Photography

Care for what you love.

When we all work together, there’s no limit to the power of our efforts. Learn how to enjoy the natural wonderland that is Door County, safely, respectfully, and sustainably so that the places we love will last even beyond the memories we make there.

Learn more about Care for Door County & take the Door County Pledge.

Pitstops

by Jennifer Much

The winding roads leading to Door County are speckled with gems that are o the beaten path but de nitely worth a visit. Here are a few treasures to hunt for on the way in or out of Door County.

Wequiock

Falls and the Jean Nicolet Statue

3426 Bay Settlement Road, Green Bay

The highlight of this county park – carved out of the Niagara Escarpment rocks just o the four-lane highway – is the tranquil waterfall that gives it its name. Visitors can walk down a stairway and over rock-scattered, shallow waters to get up close to the falls. The park is also home to the Jean Nicolet statue, which commemorates the French explorer who was the first known European to discover what is now Wisconsin and Lake Michigan.

Chaudoir’s Dock County Park 10865 Cty N, Union

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Here you’ll find a 100-foot day dock along 625 feet of shoreline and five acres of wooded land. The area began as a working dock built by the Chaudoir brothers, Eli and Julius, who immigrated from Belgium in 1856. Eventually, many ships made stops to bring grain for lumberjacks’ horses, and in turn, local farmers exported their produce. The park has three boat-launch lanes, a picnic area with grills, on-site restrooms, a bait shop and a bar and restaurant nearby.

Dyckesville Bowl

6426 Sturgeon Bay Road, Dyckesville/Luxemburg

This classic, old bowling alley features six cozy lanes, great bar food and – for the curd connoisseur – some of the best fried cheese in the area.

Belgian Heritage Center

1255 Cty DK, Brussels

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Discover the stories of the early settlements of Southern Door at the Belgian Heritage Center, which is listed on the National Register of Historic Places and has been designated a National Landmark by the U.S. Department of Interior. The former church is home to an extensive video and photo collection that peers into Belgian history and heritage that stretches to the residents who reside in the area today.

Renard’s Cheese

2189 Cty DK, Sturgeon Bay

Home to everything a true Wisconsinite loves, Renard’s is filled with savory cheeses, jams, wines, candies, olive oil and other Door County goods. Time it right, and your curds might still have that perfect squeak.

Deprey’s Frosty Tip

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6390 Sturgeon Bay Road, Luxemburg

One of the must-stops for summer is a small-town walkup in Luxemburg! Deprey’s Frosty Tip, opened in 1954, serves tasty hot dogs, burgers, chili and various combos that all deliver nostalgia with every bite. But best of all are the monstrous ice cream cones. They’re sticky, sweet and worth every dribble (but grab some extra napkins).

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Chaudoir’s Dock. Photo by Jenn Much.

Wequiock Falls. Photo by Jenn Much.

Renard’s Cheese. Photo by Jenn Much.

Deprey’s Frosty Tip. Photo by Myles Dannhausen Jr.

Time Capsule

A trove of photos shows Door County before the boom

by

In October of 1974, Prof. William Tishler received a grant from the fledgling Wis`consin Sea Grant program to fund a photography project meant to document the changes that were occurring on the Lake Michigan shoreline. Tishler was serving on the faculty of the Landscape Architecture Department at

the University of Wisconsin-Madison and enlisted two of his students in the project.

Nearly half a century later, those photos now serve an unintended purpose: as a time capsule that documented a county during the last years before a population and tourism boom transformed its

landscape for better and for worse, depending on your viewpoint.

Between 1970 and 1980, Door County’s population grew by 25%, from 20,106 to 25,029, mostly during the latter half of the decade. That boom increased demands for goods and services, and it enticed more visitors as those new

Myles Dannhausen Jr. photos by William Tishler & Rachel Lukas

Sister Bay

It’s hard to believe now, but Sister Bay was not a prime destination for

of the waterfront is the most visible change, but

more polished: free of

residents opened new galleries, shops and restaurants.

“We were documenting how change was occurring in communities along the lakeshore and changing the aesthetics of what was there,” Tishler recalled. “That involved looking at the community quality of towns on the Lake Michigan shoreline, but mostly in Door County.

We looked for interesting places, some which we thought might not be there too much longer.”

They were correct. In Sister Bay, for instance, the Berns Brothers Lumber Yard, which dominated one wing of the bay, had just moved to the edge of the village to what is now Lampert’s.

The images may evoke nostalgia for those small-town days, but they also dispel some of the myths of our memories. They show landscapes that are not as picturesque as our minds tell us they were, and acres that are still scarred by the clear-cutting of the turn of the century. And because the photos were mostly taken during the dreary, gray days of mid-October, they portray

tourists in 1974. The dramatic transformation

looking down from atop the hill heading north reveals a main street

power lines, filling stations and backlit signage. Husby’s, the Sister Bay Bowl and Village View remain, and Bunda’s department store is now home to On Deck, owned by Bunda descendent, Mitch Larson.

communities in the desolate way that most residents experienced them for the better part of eight months a year.

“It was a lot harder to move to Door County then,” said my own father, who moved to Egg Harbor the year before the photos were taken – in part to help his parents, and in part in response to the pull the county had had on him ever since my grandparents had brought him to visit as a kid.

Tishler’s images show an Egg Harbor with battered sidewalks, no curb and gutter, and open fields in the center of town.

It has been said many times that you could shoot a gun down a main street in any Door County community after Labor Day in those days and not risk hitting a soul. That was certainly true in many of the photos Tishler took that October.

But there are long-lost gems as well: the Hardy Gallery on Anderson Dock when even the roof was covered in graffiti, golden tree canopies over downtown Fish Creek, the old Baileys Harbor Yacht Club and phone booths in every downtown.

And as the northernmost town on the peninsula, there’s Ellison Bay – still largely the same.

Fish Creek

Ephraim

Ephraim has stood the test of time. Its shoreline has changed dramatically as water levels have risen and fallen, but traditions remain strong, such as the graffiti on the Anderson Dock boathouse, now home to the Hardy Gallery.

Fish Creek’s old downtown area, near the Founder’s Square shops, has put the village on many lists of the prettiest small towns in Wisconsin. But a surprising amount of the tree canopy there and throughout the rest of the village is gone, and the black power poles that were installed as part of the 2019 highway reconstruction are hard to ignore.

Baileys Harbor

Ellison Bay

In many ways, Ellison Bay is the last remnant of old Door County village aesthetics: no sidewalks, no curb and gutter, and though there are new businesses, the feel is much the same. On the east side of the street, the Last Stop still pumps gas where the Mobil sign long stood. Clayton’s Supper Club is now the Mink River Basin. On the right, the Pioneer Store stands, though it was rebuilt after an explosion in 2006. The look of the Viking changed over time, and this year it became Blue Bear.

What is now the office of the Peninsula Pulse and Door County Living was in 1974 a commercial laundry service. The scene is indicative of how much less waterfront was valued at the time, as a laundry, a gas station and a hardware store occupied the shoreline properties in the center of town. The marina has replaced the gas station, and the hardware store will soon be a public park.

Eat, Pray, Sail

One woman’s journey into the open seas

by Chris Rugowski

Born in Milwaukee to a working-class family that never sailed, Gwen Whitney was unlikely to become a sailor. Still, she put her sails to the wind, obtained her captain’s license, bought a xer-upper in an auction and has spent the last three years refurbishing her vessel, Squall, with the help of sailors throughout Door County.

Her journey to sailing, and to Door County, started by going to art school and traveling the world. While on a road trip through Spain, her brother asked what she was going to do with her life.

“You can’t just keep traveling around,” he said.

Whitney had visited Door County once and knew there was a strong community of artists here, so she took a stab at moving to the peninsula in 2015 and got a job working at Hands On Art Studio.

“Summer came, and I didn’t really want to live in a two-bedroom house with 10 people,” she said. “I was looking for

another job, and my friend suggested Sail Door County, helping with the schooner Edith M. Becker. So I lived on the boat, and we did about two months’ of maintenance. It’s all tough work, and then we nally went sailing. That rst day, I fell in love.”

Whitney found out she could become a captain in a year, so she spent the next year getting her sea time in and training for the captain’s test. As it is for so many in the area, housing was an issue, so she came up with an unorthodox solution.

“I gured having a boat would be easier than nding a house or an apartment long term,” she said. “So I started looking at boats, and my lust for sailing around the world grew.”

She searched for a boat similar to the Cal 40, the boat she trained on for Sail Door County, and eventually she found one in an auction in Chicago.

The boats have a cult-like following – they’re sort of the VW bus of the boat world. Whitney said she found the boat’s history fascinating.

“It’s a racing boat,” she said. “Most boats before this kind were full keel. This has a thin keel, so it’s a really narrow keel. And it’s kind of like a surfboard – at and forward, so it cuts through waves. It was designed for the Transpac [Transpaci c Yacht Race], which is from California to Hawaii.”

The rst model was built in 1963, and Whitney’s boat is a 1966 model. The previous owner had started renovations but never completed them, and le few records. She had inherited a giant puzzle, but her joy of discovery and sense of independence is essential to her quest to ultimately sail the world.

“I bought the boat in December, the boat came in February, and that was two months of, ‘What did I do? What did I get myself into?’” Whitney said. “Bite by bite, you have to learn one system at a time, and really get your engineer cap on, and take everything apart and put it back together yourself. It will teach you everything about your boat. There have been plenty of times when I’m not strong enough, and I just have a beer, think on it, and the next day I come back, look at it, and I can gure it out.”

Gwen Whitney’s journey to Door County started with art, but has taken her to the lake. Photo by Chris Rugowski.

Whitney has done a lot of the work solo, but many people have helped along the way. Thankfully a lot of the old sailors are still around the area and took to helping her, including a couple who joined her at the Viking Grill to review the survey of the boat – basically, an inspection report –and came up with a plan.

Three years later, she’s still working on the boat and renovating it as she can, but it hasn’t been easy.

“Yacht Works has been a huge help, but it’s all guys, and of course they chuckled when I bought a puzzle,” she said.

But Whitney has gradually earned their respect as she’s carried out her project.

“It was really gratifying just to hear that I’m living up to the standards of the yard,” she said.

When she’s not on the boat, Whitney continues to pursue her art.

“I bought a boat, intending to sail around the world, but it became more of an anchor here because of all the projects that I had to do,” she said. It also introduced her to a community, particularly in the arts. She has now intertwined her passions, using old sails as canvases on which to paint, and she’s been encouraged in her work by

Barb Lundquist, who let her create a studio on her property.

“Barb is a strong female mentor that I look up to, and she’s one of the reasons I’ve taken art more seriously in recent years,” Whitney said.

In 2020, she entered a portrait of Barb’s husband, Lyle, in the Door Prize for Portraiture show at the Chez Cheryl Artspace, and she works part time at The Lightbox, where she sells silk-screen prints.

Sailing, like art, is often viewed as the territory of those with money. Whitney wasn’t born into money, but she was born with a sense of adventure that has led her to and through many growth opportunities. And she’s proven that in sailing as in life, you just need tenacity and a zest for reading the wind and weather.

Portrait of Lyle Lundquist, by Gwen Whitney.

Candles for Ukraine

by Debra Fitzgerald

ussia launched a full-scale invasion of the democratic Ukraine on Feb. 24. By midsummer, the war still raged and entire cities had been captured. There was tragic loss of life and human suffering, massive damage to Ukraine’s physical infrastructure, and millions of refugees fleeing from their homeland.

In the U.S., the news of the war had dropped to the bottom of national broadcasts, if it was there at all, but it hadn’t faded in the hearts and minds of the customers who continue to buy Ukraine candles from Door County Candle Company in Carlsville.

Neither had it weakened in the heart and mind of the company’s owner, Christiana Gorchynsky-Trapani, herself a second-generation American

Ukrainian. Or her husband, Nic. Or their family members and employees and the more than 500 volunteers who have logged 8,000-plus hours helping them make, sell and ship more than 75,000 candles – to date.

“They like having a physical symbol that they’re standing behind Ukraine and are able to support it in this way,” Gorchynsky-Trapani said about her customers. “I’m really proud of what we’ve been able to accomplish in such a short amount of time.”

What they’ve accomplished transcends symbolic support. Door County Candle Company donates 100% of the profits from the sale of the candles to a nonprofit organization, Razom for Ukraine. (“Razom” means “together” in Ukrainian.) As of July, the candle company had donated $700,000 to

that organization. The money goes toward critical medical supplies and humanitarian war relief and recovery, including the evacuation of vulnerable populations.

Part of this relief begins in the United States with volunteers packing medical supplies in a New York City warehouse.

Pallets full of the supplies are then flown to Poland and distributed to almost 30 cities in Ukraine. In war-torn areas where it’s too dangerous to send human volunteers, drones drop the supplies.

Door County Candle Company donations are, quite simply, “keeping people in Ukraine alive,” said Dora Chomiak, Razom’s president.

Who knew that a vanilla-scented candle colored with two equally sized bands of yellow and blue, selling for $29.95,

could have such a life-changing impact on an embattled people?

Nobody. Certainly not GorchynskyTrapani herself.

From Seven to 75,000-Plus Candles

Gorchynsky-Trapani’s parents, George and Natalie, are first-generation American Ukrainians, George’s parents having immigrated to Chicago following World War II. George is an emergencyroom physician at Door County Medical Center, where he also serves as chair and director of the emergency room.

The family has been in Door County for almost 20 years, moving to the peninsula when Christiana was in second grade. George and Natalie sent their children to school in the Sevastopol School District –5,266 miles from Sevastopol, Ukraine.

The family has retained its ties with and the language of its Ukrainian relatives. On the day when Russia invaded Ukraine, Gorchynsky-Trapani, with her parents and grandmother, called her aunt in western Ukraine. Her grandmother, sitting beside her on the

couch, could not stop shaking as she relived World War II.

“We were just grieving and crying,” Gorchynsky-Trapani said. “All we did was sit in this room on the phone with her, and we were all crying. After that call, I said to Nic, ‘We need to do something. I have to do something. I cannot just sit here and cry.’”

They had made the Ukraine candle earlier that year for a Catholic School fundraiser in Ukraine. They hadn’t sold very many and still had seven at the shop, but they had the formula ready

(Above) Christiana Gorchynsky-Trapani and her husband, Nic Trapani. Photo by Rachel Lukas.

(Left) Christiana Gorchynsky-Trapani has owned Door County Candle Company since June 2021, after purchasing it from Mike Felhofer (shown), who has used his experience to pitch in during the candle drive for Ukraine. Photo by D.A. Fitzgerald.

Photo by Dan Eggert

to go. Gorchynsky-Trapani decided to sell those and donate the pro ts, and maybe, just maybe, more people would want the candle.

“Even if we just sell 10 or 20, it’s still going to help, and that’s what matters,” she said.

It was a freezing Saturday in February when she made that decision. In the front shop, Nic Trapani was taping up the candle shop, getting ready to paint it. In the back of the shop, GorchynskyTrapani recorded a short video for her social-media pages telling people she was making the Ukraine candles and would donate 100% of the pro ts.

They sold the seven in the shop to walkins that a ernoon, with another 13 ordered.

By the time they le for dinner that evening, they had more than 500 orders – almost twice the number of candles they could make at one time in their 3,200-square-foot shop. Within three days, they had sold 4,500 candles.

Within a week, local and regional news media had picked up their story. It went viral. They were on the TODAY show and PBS. They couldn’t answer the 300 phone calls that came into the shop daily. In March, a Door County Co ee and Tea employee walked a message over from next door, hand-scrawled on a napkin: “David Muir with World News Tonight wants you to return the call. This is not a joke.”

They appeared on the show that night. Candle orders crashed their website.

And the painter’s tape is still stuck to the walls.

Ramping Up Production

Door County Candle Company may have had a big reputation before Gorchynsky-Trapani purchased it from Mike Felhofer in June 2021, but it was still a small, specialty candle shop with handcra ed products. Its business model – production, website, a handful of part-time employees – could produce, package and ship some 15,000 candles a year, not 15,000 a month.

“We did not have a system for such volume,” Gorchynsky-Trapani said. Christiana and Nic had to rethink everything, solving one bottleneck at a time.

They found faster ways to produce the candles – simple things, but gamechangers, such as pancake-batter dispensers for the hand pour, and moving the candles closer together during the drying process to be able to create that many more at a time.

They automated the packaging process and beat supply-chain disruptions to get the glass they need, the 1,000 pounds of wax they go through in a week and the 55-gallon drum of vanilla fragrance they drain every three or four days.

They’re now able to move up to 800 candles a day out the door.

“We’ve had to come up with ways to speed the process up, and we’ve continued to do that,” Trapani said. “Even just two weeks ago, we came up with another way to speed things up and double the production capacity.”

But they always talk about their ability to ful ll their orders by talking about the community that has helped them get there.

Breakfast, lunch, dinner, advice and support have been provided by local businesses and individuals. Sometimes the support has come at crucial moments when their 14- to 16-hour days threatened to overwhelm them.

Door County Co ee and Tea, their nextdoor neighbor, has stored up to 26 skids of material for them and introduced them to the company that built the Ukraine box and supplied the machine that packaged it.

Gorchynsky-Trapani said the co ee and tea company has been such a great partner that the project would not have been successful without its support.

“This is a great story also about community,” Trapani said.

The story doesn’t end here. GorchynskyTrapani’s goal is to donate $1 million, and she doesn’t plan to stop. Even a er the war ends, she said there will be a country to rebuild.

“We can all make a di erence,” Gorchynsky-Trapani said. “One candle at a time, we can really help people directly in Ukraine. That gives us the passion to keep going, to heal us.”

And if Russia conquers Ukraine?

“They won’t,” she said immediately.

Oh, How the 19th Hole Has Changed

by Craig Sterrett

You don’t play the clubhouse – you play the course.

That rings true for some golf purists, but facilities that provide a place to mingle, dine, sip a cocktail or enjoy a great view also attract those who’ve never teed it up on Door County golf courses.

But clubhouses haven’t always drawn in nongolfers.

For instance, a one-room shed with course rules painted on the wood siding served as Alpine’s clubhouse during the 1920s and ’30s. The Orchards had a temporary, portable structure while rebuilding its spacious,

window-wrapped, hilltop clubhouse and restaurant a er a 2007 re. And a trailer served as Idlewild’s golf shop when the course was in its infancy and known as Lost Creek.

Today, Idlewild’s clubhouse stays open even during the winter, and the pub and grill attract patrons from the neighborhood for everything from a drink to a Friday-night sh fry. Course owner Brandon Hansen said Idlewild’s clubhouse provides golf course and nature views that are about as scenic as any facility in Wisconsin.

Floor-to-ceiling posts inside the Idlewild clubhouse delineate how small the octagon-shaped facility once was, before it was expanded to provide huge

windows looking out over ponds, marsh and prairie to the rst, second, fourth, ninth and 18th holes. Visitors get a great view of the plentiful wildlife on the course, and, during the fall, of the leaves turning vibrant colors on the Potawatomi State Park blu s.

Peninsula State Park Golf Course’s pro shop and dining area can also lay claim to one of the state’s best views. Manager Jason Daubner said park visitors and golfers love sitting by the windows while enjoying breakfasts and lunches and looking over the course toward Eagle Harbor and Ephraim. Before the current clubhouse opened in 1954, a house that stood along the east side of Highway 42 served that purpose.

The Peninsula State Park Golf Course clubhouse is a simple one, but it boasts an extraordinary view of the course and of Ephraim. Photo by Brett Kosmider.

Historian Kriss Schorer recalled that Maxwelton Braes had a small lunch room alongside the club entrance. Demolished early in this century, the Wee Inn served golfers as they walked from the ninth green to 10th tee. Submitted.

Simon Ward of Alpine Golf Course and Resort said improvements will continue not only at the course, but also at the historical Golf Chalet and in the lodge rooms above the chalet.

Opened in 1949, Alpine’s Golf Chalet is getting updated plumbing and wiring and a new kitchen. After implementing a quick spruce-up in 2021, Ward and the owner want to further refurbish and enhance the comfort level and service in the clubhouse. Large windows behind the bar will continue to give a great view toward the bluff to the tee that became hole #17 this year. Ward also envisions adding more seating around the patio near the first tee and the green near the course entrance.

Golfers can expect clubhouse improvements at two other Egg Harbor courses as well. Stone Hedge, east of the village, has energetic new owners. And the operators at Horseshoe Bay, the

private club south of the village, see a need to double the size of the original clubhouse, but they have not yet finished the plans, said Andrew Morel, Horseshoe Bay’s chief operating officer.

Horseshoe Bay has two clubhouses. In a structure that replicates the historical Murphy Farm barns down the bluff from the course, Horseshoe Bay houses its pro shop, check-in area and casual dining spot for before, during and after rounds. Especially since a socialdistancing-related golf boom in 2020, the mansion-like clubhouse overlooking the 18th green to the east and Green Bay to the west has become too small at times.

“We pull members from 28 states, but the trend over the last few years [is that] folks are staying longer during the summer, and some actually are staying through the winter now,” Morel said.

For years, Horseshoe Bay had to send club members to the beach house for dinner if there were banquets in the clubhouse at the same time. Since 2015, the beach house has had a kitchen, but for many years before that, employees transported all food down the Highway G hill to the site.

Maxwelton Braes once had plush facilities for golfers, including locker rooms inside the historical lodge where the bar and kitchen are now. The lodge, now owned separately from the course, also had shower rooms so golfers could change from golf clothes to tennis wear, said historian Kriss Schorer.

Today, Maxwelton’s golf shop occupies one end of a long, narrow building that housed horses, automobiles, chauffeurs and a caddy shack during the 1930s.

An early image of the long clubhouse at Maxwelton Braes Lodge. Submitted.

On the Quiet Side

A century of history at Olson Cottage

by Craig Sterrett

It’s getting tough for vacationers to experience the “quiet side” –the eastern shore – of the Door peninsula for a couple of reasons.

Along a few stretches of shoreline, condos and modern homes have replaced the tiny cottages that were demolished or moved. It’s also not easy to lock in a weeklong stay in one of the remaining “Old Door County” cabins because the same families reserve them a year in advance, year a er year.

That’s certainly the case for one complex of old cottages and a large, century-old, meticulously cra ed log cabin along a windswept beach two miles north of Jacksonport.

“I think we started coming here in 1962,” said Mireille “Mo” Van Trigt, sitting in the cabin’s central living room, with its two-story-high ceiling, stone replace and tamarack-log walls.

Sometimes family members have come from all over the Midwest for two weeks to occupy all or most of the cottages on the Olson Cottages property.

Mo, 93, travels from California each year in mid-July to meet her son and daughters, who now make a pilgrimage to the Olson Cottages from Florida, Utah and Ventura, California. This year, however, none of her grandchildren’s families made it to the annual familyreunion weeks.

“What’s changed with our rentals is we have more of an adult crowd here,” said Penny Olson, owner of Olson Cottages. “What’s happened is, the kids have grown up. They’ll probably come back a few years later.”

Old photos on the cottages’ website and on a wall inside “Grandma’s Cottage” show up to a dozen children dressed in beachwear and lined up on the decks, or

a stone wall, or a set of stairs that were destroyed by waves and high water a couple of years ago.

Van Trigt recalls one summer when the reunion week brought in 14 kids: 13 boys and one girl. She said there wasn’t much organized entertainment, but her daughter Rae (Van Trigt) Murphy noted, “We made our own fun.”

The kids played baseball and other sports on the beach. They roughhoused in the water. They swam, explored the woods, went shing and gol ng, picked cherries, took hikes to get ice cream, combed the beach for smooth rocks to paint and made up games. Murphy recalled the boys challenging her and each other to curl up in the center of an inner tube, and then seeing whether they could roll it – and her – o a dune, across the beach and into the lake.

Visitors to Olson’s Cottages north of Jacksonport often lined up by height to pose for a photo during their weeklong or longer vacations. Submitted.

Mo said the adults enjoyed lots of poker games in the cottage’s living room and wraparound porch, as well as gettogethers with neighbors and visitors on the beach. Just like when she was in her 30s, 60 years ago, she maintains a tradition of going swimming, or at least wading in the lake, every day. She loves how uncrowded the beach remains for her outdoor pursuits.

“Really, where we are hasn’t changed a lot,” she said of the mile-long Elmira Beach, east of Highway 57 and between Logerquist and Sand Dune Shores roads. “I think most of the cabins are privately owned and weren’t rented out. Ben Olson built a lot of these cabins along here.”

Ben Olson was a contractor, excavator and the grandfather of Ben “Ben Jay” Olson, an heir apparent of the complex that now includes four rental cottages, his own mid-century house off the beach and Penny’s larger home next door to the south. “Ben Jay’s” father, Jay, also was a contractor and moved the family from Sturgeon Bay to the complex when Ben Jay was in first grade. His father and grandfather often built cottages

along Elmira Beach for longtime Olson Cottages visitors who fell in love with the place.

He now works in experiential online marketing in Milwaukee, but he still considers the Elmira Beach cottages home.

The same goes for his sons, Jay and Zachary, who are now learning to open, close and care for the place. They’re absorbing a little from their dad and quite a bit from handy Glenn Hasenjager, Penny’s husband for the past 18 years, following the death of Jay Tressler Olson in 1999.

“I grew up there, and my sons love it, too,” “Ben Jay” said. They consider it home as well. They were here enough that they feel that connection. It’s a really special place for us. Growing up here was not a bad thing at all.”

The old log cabin was built in 1922 for Albert and Arlouine Tressler.

Albert was a banker from Madison. They stayed at LaMere Lodge in Jacksonport, liked the shore and bought the property for the cottage in 1920. Arlouine was

able to spend more weeks each summer at the cottage than Albert, and she resided in it until her passing in 1961 – thus the name the Olsons gave it: “Grandma’s Cottage.”

Arlouine’s daughter, Alice; and Alice’s husband, Ben Olson, resided for many years in the Greenwood Cottage, a knotty-pine classic that became available again for rental in 2000. The beachside Redwood Cottage was used by family sometimes and rented by vacationers sometimes as far back as the 1930s.

Penny has managed the property since “Ben Jay” was young, and she did so while holding down a busy office job in a naval architecture firm in Sturgeon Bay.

“I’d come home from work and change clothes, and people from all around came over,” Penny said. “Our place was the local cocktail hour.”

Another touch of the hospitality that has brought people back for generations.

(At left) The Olson Cottage was built in 1922. Submitted.

(At right) Mireille “Mo” Van Trigt, 93, has considered “Grandma’s Cottage” at Olson Cottages her getaway each July and has been bringing family members of all ages from California, Florida and the Midwest to the beachside cottages north of Jacksonport for 60 years now. The vibrant Van Trigt still swims or exercises in the water every day, whether in her pool in central California or in Lake Michigan. Photo by Craig Sterrett.

Door to Culture

The roots of DCA’s Passport Programs

by Sally Collins

Door County de nitely felt more quiet and secluded in 1982. Let’s be real: No internet. A lot fewer tourists and seasonal workers. No Door Community Auditorium to bring performers from around the world to this rural peninsula of Wisconsin.

So, a group of parents – the Emersons, Birminghams and Guenzels, to name a few – decided to band together to ensure that the students of Gibraltar Area Schools had opportunities to

experience and engage in diverse art forms and cultures here at home.

“It was more a desire to create experimental learning through creative experiences,” said Anne Emerson, one of those parents. “I don’t think I would say we wanted to ‘bring culture to the students’ – sounds a little like missionaries delivering religion to the heathens.”

The parents were inspired by the Wisconsin Arts Board, which started an artist-in-education program to help fund artists’ visits and residencies in elementary and secondary

schools. They wanted to join the e ort, augment the teachers’ curricula and provide hands-on learning and engaging activities that bring education to life.

They called themselves Friends of Gibraltar (FOG), a nonpro t group committed to providing educational opportunities for students. They started fundraising and went to work setting up artists’ residencies, eld trips and school programs.

Early initiatives involved creating a magical

forest with sculptor Susan Gardels that remained a part of the school for years, and painting a huge mural with artist Caryl Yasko in what is now called the “mural gym.” Since then, students have also interviewed senior citizens in their communities, performed original songs about their lives and experienced other cultures through dance, music, art and food.

“Every now and then, someone will stop me and bring up an experience they had with a FOG program that made school fun for them, or opened up the world in a new way, or even changed their life,” Emerson said.

Ten years later, in 1992, these same parents helped to make Door Community Auditorium (DCA) in Fish Creek a reality.

“With the success of the programs, these wonderful performances they were bringing in, they realized, ‘We need an auditorium,’” said Cari Lewis, executive director of Door Community Auditorium. “So DCA is an outgrowth of FOG.”

DCA’s rst performance featured the Ko Thi Dance Company, an African dance and drumming troupe that also completed a two-week residency at Gibraltar High School.

“Some of the students danced, some drummed, some wrote articles for the newspaper,” Emerson said. “It was standing room only for parents and friends of students who were

celebrating a community coming together.”

DCA and FOG have continued to work together to bring the world to the students – and community – of Door County for the past 30 years through the talents of, among many others, Irish singers and dancers, a Zimbabwean a cappella group, a Haitian American blues musician, a Cuban orchestra and even Siberian throat singers. They’ve also welcomed touring theater and performance companies that highlight American history: Freedom Riders, Everybody’s Hero: The Jackie Robinson Story and Bessie, Billie and Nina: Pioneering Women in Jazz. “O en [performance companies] o er study guides for teachers, curriculum ties, and sometimes we also have a workshop or master class,” Lewis said.

In 2012, they started calling these cultural and educational performances and community-outreach initiatives Passport Programs as a way of describing and promoting them. Though COVID-19 caused some hiccups during the past two seasons, typically Passport Programs include four or ve touring groups that perform a public show as well as one or sometimes two student matinees, which any Door County student can attend and participate in. Cost sharing among DCA, FOG and generous sponsors makes this all possible and gives students exposure to arts and cultures they might not otherwise have.

“Some people have the idea that all Door County families are a uent and have opportunities to experience di erent cultures,” Lewis said, “but a good number aren’t able to do that kind of thing.”

This year’s line-up o ers a fascinating array of educational o erings: the Canadian Brass, a ve-person brass ensemble; Peter Rabbit Tales, a theatrical performance of Beatrix Potter’s stories; Step Afrika!, a percussion/dance experience and a returning favorite; Jazz at Lincoln

Center Presents, a performance of four decades’ worth of jazz music; and Yamato, a showcase of Japan’s Wadaiko drums.

Along with entertainment and education, these programs promote empathy and understanding, Lewis believes.

“Once

heard someone’s music, someone’s stories, it’s hard to think of that person as an enemy,” she said. “You feel kinship, friendship, see similarities, while also acknowledging and celebrating di erences.”

Three women embodied jazz legends Bessie Smith, Billie Holiday and Nina Simone during the Feb. 25 Passport Program, Pioneering Women in Jazz. Tahira Clayton (pictured) portrayed Billie Holiday. Photo by Rachel Lukas.

UpontheRooftop Jaureguibrothersbuiltreputationjobbyjob

byEricaBouska

Photo by Rachel Lukas

The rst roo ng job Chewy Jauregui ever took almost made him walk away from the profession.

Someone Jauregui knew did roo ng part time and hired him for one job. But a er a week of working on a problematic steep incline that was hard to walk on, let alone roof, it wasn’t an experience he wanted to repeat.

“He asked me to stay. On the inside, I wanted to say no,” Jauregui said with a laugh. “But I said yes and took a risk.”

That risk led to the formation of Chewy and Teo Roo ng two years later – a company that Jauregui runs with his brothers, Teo and Santiago. It started as a weekend side job, Chewy said, but it became a full-time business in 2003.

“Little by little,” he said, “we were learning.”

The business expanded beyond the brothers but still consists of about nine family members.

“A few nephews here, cousins there,” Jauregui said.

The company’s services have also expanded – into asphalt, other kinds of roo ng, siding and gutters. Every few years, roofs have changed and trended in di erent directions, pushing the brothers to do the same.

“A new style, a new material,” Jauregui said.

In the last six years, he said, many people have turned to metal roofs. During the same time span, they’ve seen a trend toward a particular building type: pole barns.

Last year, the company took on a barn owned by the Parr family, which was a mix of the two recent trends: a pole barn with a metal roof.

Metal of the kind found on the Parrs’ barn can cause problems because the roof is made of multiple metal panels that are tightly secured together. Add to that an uneven roo op that had to be xed before they could start the roo ng work, and it became one of the most di cult roofs they’ve worked on.

The metal panels have to be adapted to each individual project. With a machine they purchased a couple of years ago, they cut the metal themselves.

The machine feeds coils of metal out of a trailer onto a thin

conveyor belt that holds the metal up until it reaches a small mechanism set to the length where the metal needs to stop. Chewy said they’ve done spans from two feet to 65.

On the Parrs’ barn, there are two rows of metal panels at the two conjoining slopes on the barn, but with dormer windows built into the sides, they had to contend with three di erent lengths and keep them very straight in order to use the metal.

Keith Parr, who owns the barn, said he had to get it redone a er its asphalt shingles started ripping o during every storm. He and his wife, Lissa, are trying to repurpose the building as a cattle barn.

The metal roofs of Keith Parr’s house and barn in the Town of Gibraltar required extensive customization. Photo by Brett Kosmider.

Teo, Santiago, and Chewy Jauregui. Photo by Rachel Lukas.

Parr found Chewy, Teo and Santiago through Great Northern Construction, which built the Parrs’ house and was fixing some of the construction problems with the barn.

“They’re fantastic people,” he said of the brothers. “I was a little scared at times watching them because we finished it in December when the snow was flying. I was happy when they were done. For them.”

The metal panels are the same ones the Parrs have on the roof of their house, Parr said, and he doesn’t doubt the roof will be around for a long time.

“It’s perfect,” he said.

When someone is looking for a roof – whether it’s a new build or an old one – Chewy said it’s the roofers’ job to know exactly what they’re doing.

“Some people … they don’t realize that they have a lot of responsibility because if something goes wrong, you won’t have a ceiling,” he said. “The trust is needed.”

For that reason, trust was the hardest part about starting the business, Jauregui said. Just as roofers must know what they’re doing, customers must believe their roofers know what they’re doing.

“We speak a second language, you know,” he said. “English is a second language, and years ago, that was tough to get people’s trust because you need to know what you’re doing.”

Roofing can be one of the fields in which it takes a body of work to build dependability, but new roofers need dependability to get that work. To succeed, the Jauregui brothers worked

and learned and now offer eight kinds of roofing.

Hard-earned trust has brought them to this point, and they do not take it lightly. Over and over, they expressed how thankful they are for their customers’ trust in their company and belief in them.

“All the companies that hire us,” Teo added, “that believe in us, that trust in us. We are so happy to serve in this community.”

It’s a matter of trust given, received and appreciated to create an environment in which both builders and customers genuinely care about the outcome of the roof.

“Door County has been good to us,” Chewy said, “so we want to return that.”

Weavers

(for the Hickey Brothers)

by Francha Barnard

They stand side by side in the low-ceilinged shack; two strong young men practicing an old man’s art.

Net pulled to line, hold tight, over, around and through.

Gossamer nets hang low between them. Two taut nylon lines stretch waist-high through the room attached to opposite walls.

Ten phrases of six, then three on the oat, over, around and through.

Bobbins in hand, they snail-pace backwards, catch net to line and tie it tight, eyes never li ing; rhythm unbroken, hours a day; days for weeks.

Ten phrases of six, then three on the lead, over, around and through.

Summertime catchers of sh; wintertime menders of nets, from their de hands grow new webs: Arachne’s opus before Athena’s ire.

Francha

“Weavers,” and she was a contributing co-editor of the 2015 anthology Soundings: Door County in Poetry. She died July 22, 2022, at the age of 76.

25th Hal Prize Closes September 16

Fall arrives, and the 25th annual Hal Prize creativewriting and photography contest closes. Readers pore through the submissions – nearing 1,000 – in the categories of ction, non ction, poetry and photography. Judges of renown in their literary and photography elds select the best from among the submissions for publication in the 8142 Review

Volume 1 of the 8142 Review is available for purchase at doorcountypulse.com/shop. It includes 26 works of ction, non ction and poetry, along with eight of the top photos. Volume 2 will be released in November 2022.

Submit your non ction, ction, poetry or photography to the Hal Prize through Sept. 15 at thehalprize.com. Winners receive cash prizes and publication in the 8142 Review

Barnard retired to Baileys Harbor a er a career as a school librarian in Sheboygan. In 2010, she received the Peninsula Pulse’s Hal Prize for her poem

Faces of the Finish

Four stories from the Door County Half Marathon

by Myles Dannhausen Jr.

For 13 of the 14 editions of the Door County Half Marathon, I have stood at the nish line and cheered for as many of the nishers as I could. I’ve heard so many inspiring stories in my role as course director, but as we look ahead to edition 15 of the race on May 6, 2023,

A Picture of Triumph

We started working with MyTEAMTRIUMPH – a group that helps athletes with disabilities to participate in sporting events – in 2014. Among that rst group of inspiring competitors was then-17-year-old Kayla Kudick of Southern Door, who has cerebral palsy.

She completed most of the race in a specialized wheelchair, but she stopped about 100 feet short of the nish. When I saw her rise from her chair, I felt chills ripple through my body. She has participated in every race since, and I still get chills each time she nishes. here are four stories from the nish that stand out most.

The Recruiter

Jake Nyberg is a lot of things, but a runner isn’t the rst thing you’d call him. So when he nished the race in 2012 with his friend Erik Molin and celebrated with a race-weekend brunch and drinks at Alexander’s, he challenged his cousin Lukas Willems, another non-runner at the time, to match his e ort the next year. Willems did, leading to another pact – signed with ink on a bar napkin – with several more friends and family members.

Running in Remembrance

I was waiting near the nish line in 2012 when a little girl named Emerson began playing with the cones at the side of the course as her mother, Hannah, looked on. Then Emerson stared down the road, looking for her aunt Hilari Rottier, who had yet to cross the nish.

Her aunt, it turned out, was the last runner in a family run of remembrance. Hilari and Hannah’s father John Bruns had introduced his kids to the park at a young age by taking them camping and hiking. Now Hilari was injured, struggling three hours and 10 minutes a er she’d started.

Then Hannah, screamed, “There she is! There she is!” as she spotted Hilari on the nal turn. Emerson clapped, then ran behind Hilari with her mother to the nish – a family tribute completed.

Challenge Overcome

When Todd Strojny – then the father of a three-year-old son and settling into a new home with his wife, Stacie – found out that he had a tumor in his mouth and brain, he gave himself a challenge: “If I beat this thing, I’m going to run the Half Marathon.”

He beat it. Then he ran it. And when his long, lanky legs pounded beneath determined eyes toward the nish in 2009, his wife and son were there to greet him. He ran again in 2014 as part of the Run for a Cause program to raise money for DOOR CANcer to help others ght their battles with the disease.

The long days of Half Marathon week are some of my favorite days of the year. It’s time spent in the park and on the trails, bringing people together. But it’s also time I know will end at that nish line, watching people complete races of their own that have nothing to do with the clock or a place on the leaderboard. Where the meaning is written on their faces.

MAKE THIS YOUR MOMENT

Door County Half Marathon and Nicolet Bay 5K May 6, 2023. Peninsula State Park Registration opens Oct. 1 at doorcountyhalfmarathon.com.

Photos courtesy of Door County Half Marathon.

Michael Schwantes Bob Wolter

Bellying Up at the Bayside

100 years as Fish Creek’s town tavern

by Myles Dannhausen Jr.

The facade may have changed, but the soul remains at a stool at the back of the Bayside Tavern.

That’s where, every day around 3 pm, Elaine MacDonald takes to her post at the sociable side of the bar. That’s where, in her 47th year of owning the bar that remains at the center of village life, she keeps a

watchful eye on the operation despite loathing the idea of stepping around to the other side of the bar.

“I like a bar, but I hate bartending, so I never really had to do it,” she said this summer from a seat on the patio of Bayside Co ee, the co ee shop that her son, Bobby, opened at the end of the Bayside Alley Shops in 2020. “I’m more of a person that sits at a bar than works at a bar.”

Yet she is the glue that has held the business together. Her ex-husband, the late “Smilen” Bob MacDonald, was long the face of the bar, despite the fact that Elaine and others dubbed him “the worst bartender we ever had.”

“Smilen had never made a drink in his life before we came here,” she said. But he was the gregarious man out

front whom everyone knew. Elaine was a server, but she also spent hours toiling over the books and payroll, and managing sta .

Elaine and Bob divorced in 1980, but they remained business partners until Bob died in 2019 at age 90, with the tavern acting as the living room for their six children, where they remained a family despite the marital split. Those children – pat, Ron, Bobby, Billy, Karen and Christie – returned over the years, with hundreds of extended-family members in the kitchen, behind the bar and at the stools.

“The rst years were built on young people and characters,” Elaine said. Characters such as Harold “Coony” Fish, whose photo still hangs prominently in the bar. “But things change. Now the customers are older. There are families

in the bar; those kids now bring their kids.”

And this year, there’s a big change out front. Decades earlier, Elaine and Bob considered renovating the facade of the building, but they were turned off by the drawing produced by the architect they’d hired. When Bobby started toying with the idea of restoring the tavern to the original style of the Fish Creek grade school the building once was, he thought it would take some convincing to get his mom on board.

“I thought the 100th anniversary was a great opportunity to bring it back to its historic look,” Bobby said, “but I knew she always hated the drawing from years ago.”

Before it was the Bayside, it was Bill’s Tavern. And before that, the building

originally served as the Fish Creek schoolhouse, but was moved to its home on a dusty Main Street in 1922, where it became the town watering hole it has now been for a century. It held the shape of the schoolhouse for several decades before a remodel covered that up with a shingled roof and a mustardyellow paint job.

Bob and Elaine renovated the interior and painted the exterior white, but they never got back around to the big reconstruction.

Then last year, Bobby came ready with a sketch drawn on a bar napkin. To his surprise, his mom told him to throw out a guess about what he thought it would cost, then told him to go for it.

“He wasn’t even close to the estimate,” Elaine said. But she likes it anyway,

and so do patrons. As Bobby reviewed progress on the front entry in July, several passersby stopped to thank him for making the change, if only for improving the look of the town.

It continues a tradition for the MacDonald family of laboring for passion over profit, including pat and Christie’s battle to save the Michigan Street Bridge and Christie’s effort to preserve the Teweles & Brandeis grain elevator, both in Sturgeon Bay.

The Bayside renovation didn’t add space for tables or an expanded kitchen, but it takes the tavern back to the roots to which it has long held strong on the inside of those walls. The windows are bigger, shedding a little more light in the bar, but not too much light for those who’ve always loved the way the interior welcomes you, almost like a warm hug.

(Opposite) The Bayside in its current incarnation. Photo by Brett Kosmider. (Above, clockwise) An early image of Fish Creek with the Bayside building at center. The facade as it has looked for the last half century. The updated face nearing completion in August. Kids sled down main street in front of what was then Bill’s Bar. Photos courtesy of Bobby MacDonald.

That’s where the soul is, said longtime bartender Bill Budelman, who has served stints during two distinct eras of the Bayside: the live-music-loving ’90s and the family-friendlier version of today.

“What makes this place special is the democratization of the crowd that filters through here,” Budelman said. “You have hard-core locals, celebrities, Cottage Row people. You have people from Milwaukee who drive up for a bowl of chili and a road trip. You have those who come for destination, and those who come for necessity.”

The Bayside is one of those few staples, like Husby’s in Sister Bay, that is there for the visitors in the heat of July and for the locals in the depths of a gray weekday in January. Those are some of Budelman’s favorite days, in fact.

“Those are the days you really don’t know what you’re going to get hit with,” he said. “A person will walk through the door and change the tone of the day. You can talk to people. I can’t complain about the worst day in July because I have five months to recuperate in the winter.”

Those are also the days that create the Bayside’s lasting attribute – one that has nothing to do with packed Saturday nights or festival weekends.

“I always felt like this place has soul,” Elaine said.

Now the building’s face is a better match for what’s inside.

Elaine MacDonald discusses business with her son Bobby from her familiar afternoon perch at the bar. Photos by Brett Kosmider.

Elaine and Bob MacDonald on the day they bought the Bayside in 1975.

Spatchcocking Chicken

Fall flavors that delight

by Jess Farley, photos by Brett Kosmider

Autumn is a wonderful time to keep your grill in rotation in Door County because grilled chicken – paired with all the fall bounty that you can nd at the farmers markets – equals happy bellies and satis ed guests.

I was raised in a home with a mom who baked lots of chicken and smashed lots of potatoes. I close my eyes and can still smell the baked-chicken aroma to this day. This time of year gets me all nostalgic and teary eyed when it comes to food. During these fall months – ramping up to the snowy cold – my body craves old-fashioned, stick-to-myribs cooking.

But before we get to the recipe, close your eyes, take a deep breath and picture Sean Connery. Channel his voice in your mind. When you can see and hear him, open your eyes and say out loud – in the best Sean Connery accent you can muster – “Spatchcock!”

To spatchcock is to butter y a bird – in this instance, a chicken. You remove the backbone, open the bird and atten it by applying pressure until you feel its bones crunch. I know that sounds a bit gruesome, but the goal is to atten the bird as evenly as you can.

When grilling or baking a chicken, this preparation will cut down signi cantly on the cooking time. The grilling time for an average-sized chicken is less than an hour, so you can pull this o even on a weeknight!

Spatchcocking a bird also allows it to cook evenly and provides a at surface for a thorough dry rub or for brushing on sauce throughout the cooking process. I keep it simple, though: a drizzle of olive oil, plus generous salt and pepper. The nished product is moist, juicy and really delicious, and grilled chicken is the perfect accompaniment to the local fall treasures of roasted root vegetables and mashed potatoes.

The cooking time will work out great if, while the chicken is on the grill, you start preparing the carrots and potatoes.

And before I dive into this special plate of food, I’m deliberate about checking in with my dinner mates because once I start eating, I don’t really look up until it’s gone. This meal brings me joy and happiness!

Preparation

I use a traditional Weber grill. I prepare the briskets/coals and then spread them to the sides of the grill so the heat is indirect for the meat and other items. If you have a gas grill, heat it to 375˚ F.

When processing raw chicken, I line all my sheet pans with parchment paper to alleviate germ spread and ensure easier clean-up later.

GRILLED SPATCHCOCK CHICKEN

4 servings

1 whole chicken, rinsed and patted dry with a paper towel

Olive oil for coating the bird

Kosher salt

Coarsely ground black pepper

Using kitchen shears or scissors, cut the chicken down the side of the backbone. Spread the bird open and lay the breast on the parchment-covered sheet pan. Using both hands, press down hard on the chicken to flatten it. (Yes, you will feel the crunch.)

Drizzle with olive oil, and using your hands or a basting brush, spread the oil around to coat the whole bird. Cover it with a generous sprinkle of Kosher salt and coarsely ground black pepper.

When the coals are ready, place the bird on the grill, breast up. Throw out the parchment paper, sanitize the sheet pan and cover it with fresh parchment paper in time to remove the bird from the grill.

Cook the chicken for approximately 45 minutes or until the meat thermometer reads 165˚ F. I keep a close eye on the chicken and turn it every 10-15 minutes.

To serve, you can easily remove the breast meat and quarter off the dark meat, making four servings.

GARLIC MASHED POTATOES

4 servings

Salt

2-3 lbs small golden potatoes, with skins on and rinsed 1 stick of butter

2 cloves of roasted garlic, with the peel removed (See the recipe below)

Pepper

Fill a large saucepan with water and ½ tsp (large pinch) of salt. Add the potatoes, and bring the water to a boil. Boil the potatoes in a gentle roll for 15-20 minutes or until fork tender. Drain the potatoes, reserving a cup of the starch water, and place the potatoes back in the saucepan.

Add 4 Tbsp of butter and the roasted garlic to the potatoes, and mash them until smooth. There’s no such thing as too much butter, so add more butter 1 Tbsp at a time, alternating with 1 Tbsp of the starch water, until you reach your desired consistency. Add salt and pepper to taste.

Cover the potato pan and set it aside until it’s time to plate the food. Add a nice, big scoop to each plate when serving.

ROASTED GARLIC

Preheat the oven to 375˚ F. 3-4 individual cloves of garlic, with the peel on Olive oil

Place the garlic in a small Pyrex dish and cover with olive oil. Place the dish in the oven on a sheet pan to catch any spills. Roast for 15-30 minutes. The longer you roast, the more depth of flavor you’ll achieve.

ROASTED CARROTS AND CAPELLINI ONIONS WITH FRIED SAGE AND TOASTED PECANS

4 servings

Preheat the oven to 375˚ F.

1 Tbsp olive oil

2 lbs rainbow carrots (the freshest you can find), cut lengthwise into ½-inch or ¼-inch strips

1 bunch or pint of Capellini onions, with the greens on, cut in half and then in half again

3 Tbsp unsalted butter Salt

Splash of white wine

1 tsp turbinado sugar

1 cup raw pecans, chopped

Bunch of fresh sage leaves, stems removed ¼ cup feta cheese, crumbled

Pepper

Balsamic glaze

Bring a medium/large cast-iron pan – or other oven-proof sauté pan – to mediumhigh heat, and add 1 Tbsp olive oil.

When the oil is hot, add the carrots. The goal is to brown the edges without burning the carrots. Toss them around with a wooden spoon so they don’t burn or stick to the pan. Cook the carrots on high heat for about 5 minutes.

Add the onions, 2 Tbsp unsalted butter and a sprinkle of salt. Once the butter is melted, add the splash of white wine. Place the pan in the oven, and roast the carrots and onions for about 15 minutes. About half way through the roasting process, pull the carrots and onions from the oven, stir them up and sprinkle them with the turbinado sugar. Finish roasting.

While the carrots are roasting, heat a smaller sauté pan to medium-high heat. Toast the pecans in the dry pan, stirring

often. This process takes fewer than five minutes, and you will smell them when they’re toasted through. Put the pecans in a bowl and set aside.

Using the same sauté pan, add 1 Tbsp of butter, and heat until melted. Add the sage leaves. This is a very aromatic process. The sage sizzles as it’s frying, and it takes only a minute, so don’t walk away. Remove the sage from the butter and set it on a small plate. Repeat until all the sage is fried.

In a big bowl, add the carrot-and-onion mixture, and toss in the toasted pecans and feta cheese. Add salt and pepper.

Place the carrots and onions on the plates with the chicken and mashed potatoes, and finish the carrots by adding three or four fried sage leaves per plate and a drizzle of balsamic glaze.

Violà – the taste of autumn! Enjoy.

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.

Take Door County Home… preserve the places you love.

When you buy Door County Parks posters or our Door County Living in Pictures books you help preserve the best of our community.

Twenty percent of all park poster sales and all proceeds from book sales will go to the Open Spaces Fund at the Door County Community Foundation. Available at doorcountypulse.com/shop

Lifting A Stein at the Haus on the Hill

“German beer is brewed according to Reinheitsgebot, a law adopted in Bavaria in 1516 which permits only water, hops and malt as ingredients. Yeast was later added to the list.”

story and photos by Myles Dannhausen Jr.

Who says nothing good happens a er midnight?

It was well a er that hour in 2018 when Kevin Lawell and David Kurth were nishing up a shi at the Mink River Basin in Ellison Bay and started kicking around ideas for a restaurant to put in the old Hillside Motel location up the hill.

“What about German food?” one of them asked the other. And as they considered the expansive wood-paneled walls, towering replace and vaulted ceiling, the thought of a German beer hall kind of place started to feel right. They joined up with Mink River Basin owner Linden Ray, and Hügel Haus – German for “house on the hill” – was born. There was just one rather signi cant problem.

“There weren’t any taplines,” Lawell said. “How do you open a German restaurant without German beer on tap?”

So they got creative, transformed a coat rack space into a tap station, and set themselves up for the area’s only German-focused beer menu. For those for whom the IPA craze has passed, it’s a welcome change of pace.

German beer is brewed according to Reinheitsgebot, a law adopted in Bavaria in 1516 which permits only water, hops, and malt as ingredients. Yeast was later added to the list. The law has been altered over time,

but its basics remain in e ect, giving German beer a distinctive avor.

As the a ernoon sun drenched the bar on an August Monday the menu included German standbys like Bitburger pilsner, Weihenstephaner lager, Spaten Oktoberfest, Hacker Pschorr hefe weisse and Ayinger Celebrator doppelbock.

Wisconsin versions are sprinkled into the list, including a Hinterland kolsch and a Lawell favorite, New Glarus Staghorn.

In a cra -crazed era, Hügel Haus reminds drinkers of the classic styles, making the old, new again.

“People like trying something di erent and getting introduced, or re-introduced to it,” Lawell said. And Lawell is happy to provide introductions. Hügel Haus has been around just four years, but it has gained a loyal following for Kurth’s menu, billed as “German inspired, Wisconsin in uenced,” but also for a casual, welcoming bar.

On Sept. 24 that vibe spills onto the front lawn at the 4th annual Oktoberfest celebration – a not-so-serious nod to the famous German tradition with food, friends and plenty of polka.

Prost!

Photo by Robbie Heimbrauch.

Kevin Lawell

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

Bearded Heart Coffee 8093 Hwy 57 (920) 839-9111 beardedheartcoffee. com

$ B L {

Chives Restaurant 8041 Hwy 57 (920) 839-2000 chivesdoorcounty.com

$$$ L D T ( Clover & Zot 8054 Hwy 57 (920) 839-2587 cloverandzot.com

$$ L D {

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 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

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

$$$ L D J { (

A full service restaurant in the heart of Baileys Harbor. Open 7 days a week serving lunch and dinner. We have a full

bar and seasonal, petfriendly, waterfront garden dining. Heirloom Cafe & Provisions 2434 Cty F (920) 839-9334 heirloomcafeand provisions.com

$$ B L

MAX at Maxwelton Braes Lodge 7680 Hwy 57 (920) 839-2321

$$ L D J {

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

$ L D J T {

Pen Pub County Hwys A and E (920) 839-2141

$ L D T { The Blue Ox 8051 Hwy 57 (920) 839-2271

$ L D {

Top Deck Restaurant & Bar 1420 Pine Dr. (920) 839-2331 gordonlodge.com $$$ B D J { (

Vino! Vino! and Boccé at Stone’s Throw Winery 3382 Cty E Vino! Vino! (920) 839-9760 Boccé (920) 839-9665 $$ L D T Vino! Vino! is a contemporary Tuscan wine bar and tapas experience. Boccé serves oak-barrel-fired pizza at Stone’s Throw Winery. Traditional northern Italian-style pizza like no other! Join us for great wine and fresh food in an atmosphere of friendly, casual elegance.

BRUSSELS/LITTLE STURGEON

Chaudoir’s Dock 10863 Cty N (920) 493-7075 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 Rouer’s Roadhouse 8649 Cty C (920) 824-5100 facebook.com/ RouersRoadhouse

$ L D

Sunset Grill 3810 Rileys Point Road (920) 824-5130

$$ 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 

Door County

Co ee & Tea Co.

5773 Hwy 42 (920) 743-8930 doorcountyco ee.com

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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 The Alpine Resort in Egg Harbor is cooking up something special: Burton’s on the Bay is opening this summer! 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.

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

$ B

Carrington Pub & Grill 7643 Hillside Road (920) 868-5162 thelandmarkresort.com

$$$ B L D    

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 Southernstyle 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     Just south of Egg Harbor, you will find a hand-carved restaurant nestled in the woods with an atmosphere like no other, an eager sta and savory menu. We encourage you to stop in for a one-of-a-kind Door

County experience. Serving lunch, dinner and Sunday brunch.

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

Parador 7829 Hwy 42 (920) 868-2255 $$ D 

Pizza Bros 4633 Market St. $$ L D

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

Village Cafe 7918 Hwy 42 (920) 868-3247

$$ B L 

ELLISON BAY

Blue Bear 12029 Hwy 42 (920) 854-3284

$$$ B L D

Brew Co ee 12002 Hwy 42 (920) 421-2739

$ B L

Hügel Haus 11934 Hwy 42 (920) 633-4080

$$ D

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

$ B L  

Mink River Basin 12010 Hwy 42 (920) 854-2250 minkriverbasin.com

$$ B L D    

Rowleys Bay Restaurant & Pub 1041 Cty ZZ (920) 854-2385

rowleysbayresort.com

$$ B D   

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    

Fresh Take 42 10420 Water St. (920) 854-3232 freshtake42.com $$$ L D

Good Eggs

9820 Brookside Lane (920) 854-6621

$ B L 

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

$$ L D

Old Post O ce Restaurant 10040 Hwy 42 (920) 854-4034 oldposto ce-door county.com

$$ B D 

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  

Welcoming. Sophisticated. Comfortable. Well balanced American cuisine that spotlight bold flavors & spectacular presentations. Pacific coast & global wine selection. Full bar service. A place to relax in a warm ambiance. Discover new tastes & linger on favorite ones.

Summer Kitchen 10425 Water St. (920) 854-2131

$$ B L D   

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 

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

$$$ D 

Wilson’s Restaurant 9990 Water St. (920) 854-2041 wilsonsicecream. com $ L D  

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 old-fashioned 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    

Specializing in seafood, steaks, contemporary cuisine, catering and special events (fully licensed and insured). Bar opens at 4 pm; dinner at 5 pm.

Barringer’s Restaurant 1 N. Spruce St. (920) 868-3738 barringersdoor county.com $$$ L D   

Bayside Co ee

The Shops at the Bayside baysideco ee cottage.com $ B L 

Fish Creek’s only waterfront cafe. Beautifully situated across from the town dock. Outdoor seating with a view. Featuring piping hot or iced Colectivo co ee, espresso drinks and Rishi teas, breakfast and lunch sandwiches, salads and bakery. Bayside Tavern 4160 Main St. (920) 868-3441 baysidetavern.com $ L D  

For an unpredictably great time, visit Fish Creek’s favorite tavern. Serving cocktails, beer and our famous Bayside Co ee. Our short-order menu features hearty house-made soups, sandwiches, burgers, housemade 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   

DC Chocolate Design

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

dcchocolate design.com

$ B L   Chocolate, full co ee menu, beer, wine and friendly smiles. Serving rich and bold milk chocolate and warm and complex dark chocolate. Handmade on site. Grab a seat

at the bar to watch the process, or sit outside on the patio with fresh espresso, beer or wine.

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

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

In the heart of Fish Creek, serving breakfast and lunch with a full-service coffee bar, beer and wine. Vibrant food for the soul that makes you feel good!

Skaliwags 4135 Main St. (920) 868-3634

$$ L D {

The Cherry Hut 8813 Hwy 42 (920) 868-4450 doorcounty cherryhut.com

$$ L D J {

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

$$$ B L D J T (

Serving breakfast, including the famous cherry stuffed 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 J T {

FORESTVILLE

Johnny G’s Fishing Hole 1599 Hwy 42 (920) 743-9814 facebook.com/ johnnygsfishinghole $$$ L D J

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

$$ L D T

JACKSONPORT

Island Fever Rum Bar & Grill

Cty V and Hwy 57 (920) 823-2700

$ L D J T {

Little Bit of Coffee 6332 Hwy 57 (920) 823-2408

$ B T

Located in

Jacksonport at the Square Rigger Lodge, you will find us serving delicious coffee, quiche and baked goods. Come for the coffee, and linger for the great water view.

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

$$ L D

Mr. G’s Logan Creek Grille 5890 Hwy 57 (920) 823-2112

$$$ B L D J T {

SISTER BAY

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

$$ B L D J T Boathouse on the Bay 10716 N. Bay Shore Dr. (920) 854-3223

$$$ L D J { 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 floor-to-ceiling windows, you can’t miss the beautiful, panoramic view!

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

$ B L J CHOP 2345 Mill Road (920) 854-2700

$$$ D J T { (

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 T {

Door County Ice Cream Factory

11051 Hwy 42 (920) 854-9693 doorcountyice cream.com $ L D J {

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 offerings. More than 15 sandwiches made to order, housemade pizza, soups and salads. There really is something for everyone.

Dovetail Bar & Grill 10282 Hwy 57 (920) 421-4035

$$ L D J

Fat Belly Bowls and Burritos

10621 N. Highland Road (920) 854-3500

fatbellybowls.com

$$ L D {

Goose & Twigs Coffee Shop

2322 Mill Road (920) 854-3212

$$ B L { Grasse’s Grill 10663 N Bay Shore Dr. (920) 854-1125

$$ B L J {

Husby’s Food and Spirits 10641 N. Bay Shore Dr. (920) 854-2624

$ L D J T {

JJ’s La Puerta

Restaurant

10961 Bay Shore Dr. (920) 854-4513 jjswaterfront.com

$$ 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 Friday-night perch fry and its prime rib, this throwback to yesteryear is located in the heart of Sister

Bay, open yearround. 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 

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

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 brand-new 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

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  

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  

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 

Hot Tamales 26 E. Oak St. (920) 746-0600 hottamaleswi.com

$ B 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 

Kitchen Barons Public House 23 W. Oak St. (920) 818-0377

$$ 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 $$$ D Stone Harbor 107 N. 1st St. (920) 746-0700 stoneharborresort.com $$$ 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 

New in 2021, 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  

Wanda Jean’s 846 Egg Harbor Road (920) 743-0105

$ B L 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

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

Valmy Happy Hour 4418 Whitefish Bay Road (920) 743-6236

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  

 Fiddler’s Green 1699 Jackson Harbor Road (920) 847-2610 washingtonisland fiddlersgreen.com

$$ L D 

Hotel Washington 354 Range Line Road (920) 847-3010

$$$ D    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 

Le Petit Bistro at Fragrant Isle 1350 Airport Road (920) 847-2950 fragrantisle.com

$$$ L D  

Nelsen’s Hall Bitters Pub W19N1205 Main Road (920) 847-2496

$ L D  

Red Cup Co ee 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