Menu guide spring

What’s on the

Your guide to restaurants in the Southern Lakes area

A Southern Lakes Newspapers publication Spring 2017

Beachside

Restaurant

50+ Craft

Beers

75+ Fine

Live Music Thursdays

For The Table Roasted Red Pepper Hummus Platter warm pita wedges, organic baby carrots, cucumber, tomatoes *GF .........................................................10 Bruschetta Italiana diced tomatoes, garlic, fresh basil & parmesan cheese served over tostado pane ...................................................................9 Bruschetta La Francoise goat cheese, fresh cherry tomatoes & arugula served over garlic toasted baguettes .............................................9 Shrimp Cocktail 4 tasty shrimp with zesty cocktail sauce & lemon garnish GF ....................................................................................14 Caprese Skewers marinated fresh mozzarella, grape tomatoes, organic greens & balsamic vinegar ................................................................9 Baked Brie topped with an apple, cranberry and almond chutney served with apple slices & toasted baguettes *GF ........................................12 Tapenade classic greek olive spread with garlic, lemon and rosemary served with toast points *GF ...........................................................9 Crab Cakes two louisiana style lump crab cakes topped with remoulade sauce ..........................................................................................12 Oysters 6 fresh east coast oysters served on the half shell with mignoette sauce, lemon & hot sauce ............................................................15 Charcuterie Boards see menu insert for artisan cheese and cured meat selections and pricing

By The Bowl Nona’s Famous Chili savory recipe of meat and diced veggies topped with chopped onions & cheddar GF ...............................................................6 Beer Cheese Soup delicious Wisconsin cheddar cheese soup with Omisson Pale Ale GF .....................................................................................6

Charcuterie Boards Choose from a selection of artesian cheeses & cured meats.

Served with olives, seasonal jam, seasoned cashews and warm baguettes.

Pick 4 ......... $14 Pick 8 ......... $25 Meat Selections Gin & Juice lamb salami spiked with juniper & orange zest Saucisson Sec French-style pork salami with garlic & pepper Finocchinoa Italian salami, garlic, pepper & fennel Chorizo Navarre Spanish sausage, pimenton, garlic, cayenne Lomo hand-shaved pork loin, garlic, paprika Deleware Fireball pork salami with chili and espelette peppers

MENU GUIDE • SPRING 2017

Barrique Wedge iceberg wedge, crumbled bacon, diced tomatoes & blue cheese dressing GF .........................................................................................................................................8 Caesar Salad romaine lettuce, seasoned croutons, parmesan cheese & authentic caesar dressing *GF ............................................................................................................................8 Asian Chopped Salad chopped cabbage, carrots, celery, wonton noodles, almonds & asian dressing ...................................................................................................................................8 Beachside Salad organic mixed greens, almonds, dried cranberries, red onions & balsamic dressing GF .....................................................................................................................9 Arugula Salad organic arugula, shaved parmesan, roasted walnuts & pomegranate vinaigrette dressing GF ......................................................................................................................9 Spinach Salad organic spinach, diced strawberries, sliced almonds & house vinaigrette GF .......................................................................................................................9 Greek Salad romaine lettuce, red onion, olives, pepperoncini, feta, cucumber, oregano & O/V dressing GF ...............................................................................................................8 (Salad Additions: Chicken $3, Shrimp $5, Blue Cheese $2, Feta Cheese $2, Goat Cheese $2, Avocado $1)

From The Oven Flatbread (5”x12”) $10 Pizza (6”x16”) $14 Veggie zucchini, red onion, bell pepper, tomato, mushroom, black olive, herb cheese & parmesan cheese**V Spinach & Artickoke organic spinach, marinated artichoke hearts & swiss cheese Margarita fresh basil, diced tomato & mozzarella cheese Chicken & Feta diced roasted chicken breast, red onion, bell pepper & feta cheese BBQ Chicken diced roasted chicken breast, pineapple, red onion, cilantro, cheddar cheese & zesty bbq sauce Flatbread (5”x12”) $12 Pizza (6”x16”) $16 Spicy Meatlover italian sausage, pepperoni, chicken, bacon, mozzarella cheese, cheddar cheese & diablo sauce Chorizo traditional spanish pork sausage, hummus, tomato-garlic salsa & fresh grated manchego cheese Shrimp Bruschetta shrimp, fresh basil, garlic, diced tomato, parmesan cheese, arugula & mozzarella cheese

Handhelds

Salmon Burger 1/4 lb. Alaskan salmon topped with swiss cheese, fresh arugula, beefsteak tomato & sesame mayo sauce ...........................................................................................14 Crab Cake Burger 1/3 lb. lump crab cake, Boston bib lettuce topped with remoulade sauce .........14 (Burgers served on a fresh kaiser roll with choice of cole slaw or chips & pickle garnish side)

Desserts Pies by Fasano fresh-baked personal size cherry, apple, blueberry or pecan pie served a la mode .................................................................................................................................6 Cheesecake new york style served with fresh strawberry glaze & whipped cream ............................6 Chocolate Delight rich, fluffy chocolate cake with whipped cream filling & chocolate topping ..........6

Beverages

Cheese Selections

2

Salads

Wines

Mobay goat/sheep milk, semi-soft Overjarige gouda, cow milk, aged 6 months Ocoooch Mountain nutty sheep milk cheddar, aged 4 months Ewe Calf to be Kidding cow, goat, sheep milk, mixed blue, semi-soft Five-Star sharp yellow cheddar, aged 3 years, firm Carmody buttery “Jersey” style cow milk, semi-firm

Soda Coke, Diet Coke, 7 up, Root Beer, Ginger Ale ..........................................................................2 Refillables Iced or Hot Tea, Lemonade, Regular or Decaf Coffee .....................................................3 Kids Fruit Drinks Berry Lemonade, Fruit Punch or Apple (organic) .................................................2 Bottled Waters San Pellegrino or Ice Mountain...............................................................................3/2 GF = Naturally Gluten Free *GF = Available Gluten Free **V = Available Vegan *consumption of raw oysters may result in foodborne illness No Separate Checks For Parties of 5 or Greater

835 Wrigley Drive, Lake Geneva, WI 53147 Phone (262) 248-1948 www.barriquewinebar.com

269168

What’s

hot?

FILE PHOTO What’s on the Menu?

Street food, ethnic-inspired breakfasts, house-made con- favor with diners include quinoa, black rice, and vegetarian diments and healthy kids meals are some of the food trends and vegan cuisines. being seen across the country. Things on their way out of

Chefs predict menu trends in 2017

Top 20 food trends 1. New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut) 2. Street food-inspired dishes (e.g.

tempura, kabobs, dumplings, Pupusas) 3. Healthful kids’ meals (see Page 4.)

4. House-made charcuterie 5. Sustainable seafood 6. Ethnic-inspired breakfast items (e.g., chorizo scrambled eggs, coconut milk pancakes) 7. House-made condiments 8. Authentic ethnic cuisine 9. Heirloom fruit and vegetables 10. African flavors 11. Ethnic spices (e.g. harissa, curry, peri peri, Ras el Hanout, Shichimi) 12. House-made sausage 13. House-made pickles 14. Ancient grains (e.g. kamut, spelt, amaranth, lu-pin) 15. House-made/artisan ice cream 16. Whole grain items in kids’ meals 17. Protein-rich grains/seeds (e.g., hemp, chia, flax) 18. Artisan cheeses 19. Savory desserts 20. Gourmet items in kids’ meals.

See Pages 10, 11 and 12 for more information on these food

trends.

Top 10 concept trends 1. Hyper-local sourcing (e.g. restaurant gardens, onsite beer brewing, house-made items) 2. Chef-driven fast-casual concepts 3. Natural ingredients/clean menus 4. Environmental sustainability 5. Locally sourced produce 6. Locally sourced meat and

seafood 7. Food waste reduction 8. Meal kits (e.g. pre-measured/ prepped raw ingredients for home preparation) 9. Simplicity/back to basics 10. Nutrition

For complete survey results, additional trends to watch, video and downloadable graphics, visit www.restaurant.org/foodtrends.

What’s on the Menu?

Spring 2017

Published by Southern Lakes Newspapers LLC 1102 Ann St., Delavan, WI 53115 • (262) 728-3411 Editor:............................................................................Tracy Ouellette Creative/Production Manager:........................................ Sue Z. Lange Graphic Designer:.............................................................Jen DeGroot Editorial Assistant:............................................................ Sharon Soch Advertising Director: ................................................. Vicki Vanderwerff For advertising opportunities, call (262) 725-7701, ext. 135

MENU GUIDE • SPRING 2017

Each year, the National Restaurant Association surveys nearly 1,300 professional chefs – members of the American Culinary Federation – to explore food and beverage trends at restaurants in the coming year.

The annual “What’s Hot” list gives a peak into which food, beverages and culinary themes will be the new items on restaurant menus that everyone is talking about in 2017.

According to the survey, menu trends that will be heating up in 2017 include poke, house-made charcuterie, street food, food halls and ramen.

Trends that are cooling down include quinoa, black rice, and vegetarian and vegan cuisines.

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Seven kid-friendly food trends to track Kids are fast becoming restaurants’ most important guests. Why? As future customers, attracting their palates and loyalty at a young age can pay off in the long run. The National Restaurant Association surveyed nearly 1,300 professional chefs (American Culinary Federation members) to get their take on what’s trending on restaurant menus in 2017.

Here are seven kid-friendly trends: Healthful meals Chefs are finding new and innovative ways to provide their youngest customers with more healthful and delicious menu items. These newest options are teaching children that food doesn’t have to be boring.

Whole grains Whole grains are becoming more acceptable to kids. More and more, whole wheat is showing up in menu items like pizza, pasta and sandwiches.

Gourmet items Chefs are really excited to introduce kids to a new culinary world far beyond the

traditional grilled cheese sandwich or chicken fingers.

Entrée salads Salads aren’t always the No. 1 item kids want to eat, especially if they’re picky about food. But chefs are finding ways to make them a must-have rather than a must-do.

Fruit/vegetable side items Chefs are creating dishes that keep kids eating healthfully and offer fun at the same time. Have a bit of cake, but eat berries, too.

Ethnic-inspired dishes Chefs and restaurateurs know the younger set is increasingly willing to try child friendly versions of sushi, Mexican and Asian foods.

Oven-baked foods From oven-fried chicken to baked potato chips to salmon and even samosas, chefs are ensuring that more healthful and delicious options are readily available for kids to try.

For more information, visit www. restaurant.org.

FILE PHOTO What’s on the Menu?

Kids love fresh fruit and chefs are creating healthy dishes designed to appeal to the younger palate. More and more restaurants are upgrading their kid’s menu to feature signature dishes.

Hours: Wednesday-Saturday, 11 a.m. to 9 p.m.

Sunday breakfast and lunch, 9 a.m. to 3 p.m.

MENU GUIDE • SPRING 2017

Enjoy local food where we not only serve it, we grow it!

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Unique Wine List Daily specials, full bar including craft cocktails and beers

Rushing Waters Fisheries LLC N301 County Rd. H, Palmyra, WI Retail Store: Mon. & Tues. 9-5; Wed.-Sat. 9-9, Sun. 9-3 262-495-2089 •www.rushingwaters.net

231924

Gino’s on the shore

SANDRA LANDEN MACHAJ What’s on the Menu?

The dining room at Gino’s East is warm and friendly, creating a great space for customers to enjoy their famous deep-dish pizza or other Italian specialties.

Whether it’s pizza or service, Gino’s East goes deep

By Sandra Landen Machaj

along with blue cheese and Buffalo chicken.

Today with many people following a glutenfree diet, Gino’s offers a pizza that fits the bill.

“Many people think of Gino’s East for pizza but it is more than just a pizza restaurant, “ Lalasz said. “We have some interesting and tasty appetizers, salads, soups, and Italian foods.”

CORRESPONDENT

Pizza of all kinds Mark Lalasz, manager of Gino’s East in Lake Geneva, said while many people associate Gino’s East with its famous deepdish pizza, it also provides thin crust pizza for those who prefer it.

“Our pizzas come with a variety of toppings,” Lalasz said. “Our best seller is

More than pizza COURTESY OF MARK LALASZ What’s on the Menu?

Although Gino’s is famous for deepdish pizza, they are able to please the thin crust lover with their variety of pizzas available.

the Gino’s Supreme. The supreme includes a choice of Italian sausage or pepperoni and onions, green peppers, and mushrooms.”

If the Gino’s Supreme is not your preference, there are many variations of toppings for the pizzas. Among the other popular combinations are the Chicago Fire, with spicy sausage, fire-roasted peppers and red onions. Perhaps the Meaty Legend is your choice with all meat toppings, including pepperoni, Italian sausage, Canadian bacon and regular bacon. The opposite extreme from the all-meat pizza is the veggie pizza.

If the combinations listed on the menu aren’t exactly what you prefer, customers are invited to build their own pizza.

For a different pizza experience try the Buffalo Chicken pizza, which is topped with spicy buffalo sauce in place of pizza sauce,

The appetizers offer a variety of choices, including deep-dish nachos, fried calamari, spinach and artichoke dip and a variety of other options. Perhaps the most unique item on the appetizer menu is the crispy Brussels sprouts. This version is served with a slightly sweet sauce featuring pancetta and garlic.

Soups are all made in-house, as are all the sauces and salad dressings used on site. Currently chili is made each day along with minestrone soup, which is always on the menu – two popular choices on a cold winter day. Sandwiches, fish and chips and, of course, spaghetti marinara are other great choices for lunch or dinner. For the dessert lover the traditional Tiramisu or chocolate cake are available. The real specialty in the dessert line is the homemade brownie baked on site.

The full-service bar gives customers a chance to enjoy their favorite beer, wine, or cocktail. This is a great place to visit with friends while sharing an appetizer or pizza in late afternoon or evening.

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SEE GINO’S ON PAGE 6

MENU GUIDE • SPRING 2017

isitors to Lake Geneva who have ties to Chicago are often surprised when walking along Wrigley Drive to discover Gino’s East Pizzeria in the Harbor Shores building, directly across from Geneva Lake.

For many of Chicagoans and suburban residents, memories of special trips to Gino’s East in downtown Chicago recall a special time in their lives.

Gino’s opened in downtown Chicago 50 years ago and quickly became a favorite place to enjoy deep-dish pizza. As its popularity grew, so did the number of restaurants opened

by Gino’s East sites in the Chicago suburbs.

In 2007 the Lake Geneva restaurant became Gino’s East’s first location in Wisconsin.

There is no doubt the Lake Geneva Gino’s East is special. The panoramic dining room with its high ceiling and elegant chandelier is not typical of the average pizza restaurant.

The outdoor deck also facing the lake and overlooking Harbor Shores’ swimming pool is popular in the warmer weather. So indoors or out, the view and the food can’t be beat.

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GINO’S FROM PAGE 5

Deck seats are at a premium during the summer season. Customers have the option of tables overlooking the pool or the lake.

COURTESY OF MARK LALASZ What’s on the Menu?

While not available at this time of year, outdoor dining service is available at the Harbor Shores pool for registered guests of the hotel during the summer months.

While the food served at Gino’s East is excellent, customers return not just for the food, but for the great and friendly service.

A permanent staff works year round and additional staff members are added during the tourist season when business is much heavier.

The additional help ensures that the same efficient service is available no matter what the season.

Parties welcome Looking for a place to hold a small private party? The Gino’s East private banquet room is available to host a variety of events. Corporate or business luncheons, birthday parties, anniversary parties, showers, graduations, and wedding rehearsal dinners are often featured in the private Harbor Club.

The room will hold up to 60 guests and a variety of menu items are available, including a sit-down dinner, an all-inclusive pizza bar or, perhaps, just an appetizer and cocktail event.

Catering for outside events is enjoyed by many customers. When hosting a group at home what could be better than having Gino’s East prepare the food? Order one of their great party pans. Each serves 10 or

20 people. Choices include Buona Italian beef, Italian meatballs, chicken Parmesan or Marsala. Or how about basic favorites such as spaghetti marinara or sausage and peppers? Other choices including, fettuccini Alfredo and cheese ravioli, will make hosting this event at home easy.

Warming kits, which include the pan, a rack, and canned heat to keep the food warm are available for a nominal fee. To make things really easy, disposable tableware, which includes plates, forks, knives and napkins, are available in settings of 10.

DRIFTWOOD 262-877-3400

Clean up will be a breeze since everything is disposable.

Gino’s East is a family friendly establishment and encourages parents to bring children. They are also handicap accessible. Parking is available on site.

Gino’s East is open seven days a week.

Sundays through Thursday hours are 11 a.m. to 9 p.m. and Friday and Saturday from 11 a.m. to 10 p.m. Gino’s East Pizzeria is at 300 Wrigley Drive, Lake Geneva, in the Harbor Shores building. For more information, go to www.ginoseastlakegeneva.com.

Award W inning Pizzeria Pizza

MENU GUIDE • SPRING 2017

25 Lance Dr., Twin Lakes

6

Taco Tuesday Specials Wednesday Wings & $1.50 Dom pints Thursday Ayce Salad, Breadsticks, Pasta, Wings, Pizza Friday Fish Fry Saturday Prime Rib, Crablegs & Lobster Sunday Fried Chicken Dinner Closed Mondays Tuesday -Thursday 2 P.M.- 10 P.M. Friday & Saturday 11 A.M.-12 Midnight Sunday 11 A.M. -10 P.M. 260708

“

We are focusing on fine wines produced by small family vineyards who use organic or other natural means to produce their grapes and wines.”

Perfect Pairing

SANDRA LANDEN MACHAJ What’s on the Menu?

What could be better than a glass of wine or craft beer, sharing a charcuterie board and enjoying the beautiful view of Geneva Lake? Justine stands behind the bar, ready to

serve. The bar at Barrique Wine and Brew Bar in downtown Lake Geneva may be small in size but contains a full supply of wines and beers.

Whether it’s the wine with the food or the view, Barrique offers a delicious match CORRESPONDENT

Finding a bar or restaurant in downtown Lake Geneva is not a challenge because of the number of fine quality restaurants and bars in the area. However, finding one that is unique and has an unobstructed view of the lake is a bit more of a challenge.

Located on Wrigley Drive in downtown Lake Geneva, Barrique Wine and Brew Bar is that special place to enjoy the best of wines and craft beers teamed with exceptional food. It is a place to sit and enjoy the view of Geneva Lake while having lunch, dinner, or just a glass of wine and an afternoon snack.

Entering Barrique Wine and Brew Bar gives one the feeling of entering a family home as the red-sided two-story building with white trim, is reminiscent of a private residence. Once inside the look changes from a home into a family-owned restaurant

and winery like those popular in the wine producing regions of France.

From the grape leaves painted on the ceiling as if following a trellis, to the bottles of wine displayed above the bar and in wine racks within the restaurant itself, the ambience of wine country permeates the room.

Local beers prevail

The craft beers also get marquee billing.

Many of the popular brands are also displayed above the bar on their own shelf and refrigerators house many others that can be observed from the dining room. The pale blue-colored walls mirror the color of the water of the lake, producing a calming effect as one steps away from the hustle and bustle of downtown Lake Geneva.

This small restaurant and bar provides a unique experience. Tom Trilla, owner of Barrique Wine and Brew Bar shared his

SANDRA LANDEN MACHAJ What’s on the Menu?

One of the specialties of the restaurant is the Charcuterie Board featuring a variety of cured meats and artisan cheeses with olives, seasonal jam, nuts and bread to enjoy while sipping a glass of wine.

vision of the bar and restaurant.

“We are focusing on fine wines produced by small family vineyards who use organic or other natural means to produce their grapes

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SEE PERFECT PAIRING ON PAGE 8

MENU GUIDE • SPRING 2017

By Sandra Landen Machaj

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PERFECT PAIRING FROM PAGE 7

and wines,” he said.

The bar, which serves only wines and beer, uses the same strict standards to choose the craft beers that they carry.

Dana Trilla, daughter of Tom, who is the resident craft beer expert said they try to concentrate on locally produced artisan beers.

“Forty-five to 50 percent of the brands that are carried are from Wisconsin, with approximately another 25 percent from the Midwest region,” she said. “The others are a combination of brands that customers like and expect.”

The food served is also from local sources and everything is prepared from scratch in house. The foods chosen are meant to compliment the beer and wine choices. Or if the food item is chosen first, a beer or wine choice must be made to compliment the food.

A career in wine

Approximately three years ago, Tom Trilla opened Barrique Wine and Brew Bar. It was a career change, but not a big step away from the business he knew and loved – that of wine.

Tom began his career more than 30 years ago when he worked in retail

management for a family-owned chain of liquor stores.

As his wine expertise increased, Tom moved on to the distributorship end of the business where, based on his wine knowledge, he was very successful. He then moved on to the supply side of the wine industry as he accepted a regional sales position with California wineries and import companies.

Today all his wine knowledge is concentrated on providing the best wines for his customers at Barrique Wine and Brew Bar where he works on “blending people and wine.”

So, where did the restaurant’s name originate?

“Barrique,” answered Tom, “is French for the wine barrels in which the wine is aged.” Wine barrels are very important to the flavor of the wine as different wood casks give the wine different flavors. A restaurant and bar named Barrique is obliged to have a wine barrel on display, and located in the corner of the dining room one is displayed with a glass top and two comfortable chairs much like a bistro table.

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SEE PERFECT PAIRING ON PAGE 9

MENU GUIDE • SPRING 2017

Live entertainment

Come in 6 5 every friday night OPEN 3 beginning at 9pm we’re

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SANDRA LANDEN MACHAJ What’s on the Menu?

Owner Tom Trilla and daughter Dana sit at a barrique, which has been turned into a table. Barrique is French for wine barrel, thus the name of the restaurant.

r a e y a s y da

no cover charge

724 Main Street, Lake Geneva, WI 53147

262-248-6008

See full menu and upcoming events on our website

champslakegeneva.com

261083

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PERFECT PAIRING FROM PAGE 8

With its beamed ceilings and wine décor, Barrique is a step into a small wine bar and restaurant where you will feel as though you have been transported to Europe.

SANDRA LANDEN MACHAJ What’s on the Menu?

Just as they are very particular about the wines and beers that are served, the owners make sure the food is also chosen carefully.

“We purchase locally grown organic produce. Cheeses are provided by local cheese artisans who produce fine quality cheeses in small batches,” Tom said.

Every item served in the restaurant is freshly prepared in-house. Even most of the salad dressings are home–made. All sauces, such as those used on the flatbreads, are also made in-house from fresh ingredients.

The menu contains a variety of food offerings to suit any appetite. The small plates work well with a glass of wine or beer.

For a light lunch making a choice between beer cheese soup and shrimp bisque soup may be difficult. Pair it with one of the seven delicious and healthy salads, or perhaps just choose a salad, or soup.

For the larger appetite, the salmon or crab cake burger may be your choice. Or try one of the delicious flatbreads.

It is well known that most Wisconsin restaurants have a Friday fish fry. Well, this one does not. Throughout the week they do offer fresh bluepoint oysters on the half shell, shrimp cocktails, and crab cakes along with the salmon burger for fish and seafood lovers.

One of the most unique items is the Charcuterie board. Served on a wooden cutting board, it includes a choice of cured meats and artisan cheeses, which are accompanied by olives, seasonal jam, seasoned cashews and a warm baguette. This choice will make diners feel as if they have

truly been transported to Europe where such foods are often served.

The artisan cheeses have interesting names, such as one that is named “Ewe Calf to be Kidding.” Diners may choose the cheeses by their unique names or actually read the description and choose by type of cheese.

Desserts are limited, but do include a chocolate cake, described as fluffy with a whipped cream filling and chocolate topping, a cheesecake topped with fresh strawberry glaze, and a favorite of visitors from the Chicago area, Fasano pies.

Wines of the world

The wines come from all over the world, bringing the most popular varieties and some of the ones more infrequently tasted. With so many new choices rather than picking a single glass of wine, diners may opt for a flight – smaller portions of three wines for $9 or four wines for $11.

If one enjoys dry white wines, Tom suggests Gruner Veitliner from Austria.

Favorite wine cocktails including Bellinis and Mimosas, or a glass of Sangria – a summertime favorite from Spain – are served. Two drinks from Argentina are summer staples at Barrique. Tincha cocktail is a dry white wine served over ice and Tannat is an Argentinean wine that is produced using a French grape.

Craft breweries continue to be a fastgrowing segment of beer production.

“Although many of the craft breweries are being bought out by the larger breweries, there are always new ones starting up,” Dana said.

The Geneva Lakes Brewery, located in Lake Geneva, is one craft brewery that produces locally popular beers. The seasonal rotating draft beer is currently a cherry wheat.

“The brewmasters at the smaller breweries really push the limits with their unique seasonal beers. Some of these smaller breweries really move the market if they develop an exceptional brew. Then other breweries, large and small, will try to copy it,” Dana said.

Customers are invited to be adventurous whether trying wines or beer. The knowledgeable staff will help choose one that will be enjoyed.

Customers are welcome to schedule parties, showers, christenings and anniversary events that use part or all of the restaurant.

In addition to the indoor seating there is an outdoor deck where diners may sit under a colorful umbrella and enjoy a view of the lake and the Riviera dock. The deck is a dogfriendly area where customers are welcome to bring their pets as long as they are friendly and on a leash no more than 5 feet long.

Staff will be happy to provide a water dish for your pooch.

Barrique Wine and Brew Bar, 835 Wrigley Dr., Lake Geneva, is across from the public beach and the Riviera. Reach them at (262) 248-1948 or visit them at www. barriquewinebar.com.

Barrique Wine and Brew bar is open seven days a week from 11:30 a.m. to 9 p.m.

Monday through Thursday, from 11:30 a.m. to 10 p.m. Friday and Saturday and from 11:30 a.m. to 8 p.m. Sunday.

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MENU GUIDE • SPRING 2017

Food to match

Top 10 food trends for 2017 It’s that time again – time to savor the HOT food trends that will drive customers through your doors. We surveyed nearly 1,300 professional chefs – all members of the American Culinary Federation – to find the menu items that will impact sales in the year ahead. Given a list of 169 items, from street food-inspired dishes to healthful kids’ meals, the chefs ranked each item as “Hot,” “Yesterday’s News,” or “Perennial Favorite.”

Here are the top 10 hot trends:

New cuts of meat

Chefs are excited to beef up their menus with new, and often affordable, cuts like shoulder tender, oyster steak, and Vegas Strip Steak, and guests are going to lap them up with gusto. Beef. It’s what’s for dinner… again.

Hot Trend: 71 percent Yesterday’s News: 18 percent Perennial Favorite: 12 percent

Street food-inspired dishes

These foods serve as a gateway to other cultures, people and places. Consumers get to discover flavors of local foods from faraway places and chefs get to create their versions of the ultimate dumplings, tempura, or kabobs. That’s a treat in and of itself.

Hot Trend: 70 percent Yesterday’s News: 13 percent Perennial Favorite: 17 percent

Healthful kids’ meals Southern Lakes Ad_winter16.pdf 1 10/14/2016 1:48:20 PM

The desire to offer kids healthful, nutritious meals that taste

FILE PHOTO What’s on the Menu?

Ethnic-inspired breakfast dishes are all the craze right now.

great resonates with chefs. While burgers and fries are still tops with kids, salads, fruit, whole grains and lean proteins are showing up on menus with increasing frequency.

Hot Trend: 70 percent Yesterday’s News: 9 percent Perennial Favorite: 14 percent

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SEE FOOD TRENDS ON PAGE 11

Enjoy Chicago’s Original Gino’s East Pizza in Downtown Lake Geneva Choose between our famous Deep Dish or Thin Crust pizza C

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Enjoy our variety of appetizers, salads, and pasta entrees Dine in with spectacular lake view, or delivery to your room

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Open for lunch at 11am

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MENU GUIDE • SPRING 2017

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FOOD TRENDS FROM PAGE 10

House-made charcuterie

This cured-meat answer to the cheese plate is popular with chefs and diners alike.

Meat-loving consumers are gobbling it up and chefs, using all parts of the animal to prepare it, can potentially lower their food costs in the process. It’s a tasty win-win for everyone.

Hot Trend: 69 percent Yesterday’s News: 16 percent Perennial Favorite: 15 percent

Sustainable seafood

More chefs, restaurateurs and consumers say they’re paying attention to the environmental impact of seafood on menus.

All are interested in learning about the fish they buy, cook and consume. They want to know where it’s from, how it’s sourced, raised or caught, and how it affects the ecosystem.

Hot Trend: 69 percent Yesterday’s News: 10 percent Perennial Favorite: 17 percent

Ethnic-inspired breakfast items

With breakfast food increasingly being served at any time of day, many consumers

want ethnic offerings included on breakfast menus. Dishes featuring Asian-flavored syrups or items like chorizo scrambled eggs or breakfast burritos are “Muy Caliente.”

Hot Trend: 68 percent Yesterday’s News: 18 percent Perennial Favorite: 10 percent

House-made condiments

Whether it’s a special type of sriracha or a made-from-scratch ketchup, mustard or mayonnaise, chefs see consumers clamoring for it. House-made condiments are experiencing center-of-the-plate popularity.

Hot sauce, anyone?

Hot Trend: 68 percent Yesterday’s News: 15 percent Perennial Favorite: 12 percent

Authentic ethnic cuisine

Hot Trend: 66 percent Yesterday’s News: 11 percent Perennial Favorite: 17 percent

Heirloom fruits and vegetables

Diners want to know everything about the food they eat – where it comes from, how it’s grown and who grows it. To answer that first question, heirloom produce has seen increased attention recently, with chefs and restaurateurs seeking out venerable varietals of everything from tomatoes, to beans, to apples. How about serving a Mortgage Lifter Tomato today?

Hot Trend: 66 percent Yesterday’s News: 9 percent Perennial Favorite: 22 percent

African flavors

Ethnic foods and global cuisine seem to be everywhere these days, especially with the help of adventurous millennials who are increasingly exploring global flavors.

Consumers’ sophisticated palates, driven by international travel and access to a wider variety of ethnic cuisines right here at home, inspire chefs to immerse themselves in food from around the world.

Relatively under-explored in the United States, African flavors and ingredients increasingly pop up on menus across the country. So savvy culinarians are adapting menus to include more dishes rich in whole grains, beans, vegetables and exotic spices.

Hot Trend: 66 percent Yesterday’s News: 22 percent Perennial Favorite: 13 percent For more information, visit www. restaurant.org.

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Menu trends to watch in 2017 Food transparency

While the National Restaurant Association’s What’s Hot in 2017 chef survey highlights what’s trending on restaurant menus, additional analysis of survey results and respondents’ answers to open-ended questions reveal a few more food ideas to keep an eye on in the next year.

As consumers are taking a greater interest in ingredient lists of packaged food – the shorter the better, the more pronounceable the better – chefs and restaurateurs also look for minimally processed ingredients for their menus.

Local farm-to-table as the new normal?

Local sourcing and farm-to-table concepts have been long-standing elements in culinary circles and restaurant hot spots, but the mainstream dining public has only caught on in recent years. While farm-to-table concepts and locally sourced food still rank as top trends, they are moving toward perennial favorite territory, indicating that they may be on their way to becoming the new normal.

Next generation of global flavors

Chef and restaurateurs continue to delve deeper into global flavors, both in terms of authentic ethnic cuisine, as well as fusions and flavor integration. Southeast Asian cuisines are still a big part of this trend – especially lesser known ones, such as Laotian and Filipino, but African and Middle-Eastern.

Vegetarian and vegan cuisines cool down FILE PHOTO What’s on the Menu?

Diners are demanding sustainable seafood be used in their dishes.

People want to know where their dinner is coming from, how it’s sourced, raised or caught, and how it affects the eco-system.

Street-food getting fancy

While it may sound like a contradiction, street food is increasingly turning up on table service menus. Staples of market vendors, food trucks and quick service establishments around the world are getting a style-upgrade to fit chef-driven menus. From tacos and Pupusas to bao and kebobs are now served on white tablecloths.

After a few years on the rise among hot menu trends fueled by an increased focus on health and nutrition, vegan and vegetarian cuisines are becoming less trendy. They are not going anywhere, though, as they are gaining momentum as permanent features on restaurant menus.

Underused meats are on the outs

Meat cuts like chicken feet, pig ears, tongue and oxtail had their moment in the sun as far as being trendy, but the skies are now partly cloudy.

For more information, visit www. restaurant.org.

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Stage Stop rises again Restaurant re-opens as family continues 168-year tradition

By Jason Arndt

According to Jill Wood, daughter of fifthgeneration owners Ron and Nancy Hackett, the support gave the family strength to plan a When the Wilmot Hotel opened its doors re-opening on Jan. 17. in 1848, the San Francisco Gold Rush “The response, not only from the local was one year away, Wisconsin was not community, but the surrounding communities yet admitted into the United States and the to re-open the doors was a magical response,” telegraph was in its infancy.

Since then, the Wilmot Hotel, now known Wood said. “It gave you the motivation and the enthusiasm that the family needed to carry as Wilmot Stage Stop has stayed in the same on the tradition.” family for seven generations as they saw The enthusiasm, she said, included phone the United States grow into 50 states and calls, handwritten letters and customers countless technological innovations.

As the United States grew, the Stage Stop, showing up to the property in tears.

30646 113th St., Wilmot, in western Kenosha “There was a lot of emotion, not only from the (customers), but the family,” Wood said.

County, continued to maintain the historical integrity of the three-story building consisting “After 168 years of being open seven days a of a restaurant, museum and third floor where week, it was a great opportunity to close the settlers traveling by horse stayed in the 1800s. doors for six months and concentrate on the SUBMITTED PHOTO What’s on the Menu?

The 168-year-old history came to an abrupt quality of what we had.”

Jill Wood, daughter of Wilmot Stage end in July 2016, but following an outpouring For the past six months, Wood and her staff Stop owners Ron and Nancy Hackett, have assessed not only the food and service of community support and overwhelming and her husband Craig took a hands-on response, the family vowed to re-open with a role in re-opening of the seven-generaSEE STAGE STOP ON PAGE 14 rejuvenated spirit. tion business.

STAFF WRITER

•

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•

STAGE STOP FROM PAGE 13

quality, but for ways to improve the overall customer experience.

Known for its steak, Stage Stop upgraded to Certified Angus Beef, replaced the T-bone and top sirloin with a 20-ounce bone-in ribeye and butcher steak.

Those are not the only upgrades, however, with the Stage Stop adding a vegetable of the day and a new addition to the menu.

“We have added the Ahi tuna steak and then we have taken two steaks off and replaced them with two different steaks,” said Wood. “We’ve also added a vegetable of the day because that is what people had been requesting.”

Although they improved the menu options, some of the old customer favorites are slated to stay the same, including homemade desserts and the trademark baked potato with a stick of butter.

“That is definitely going to be still here,” Wood said, in regards to the baked potato.

Furthermore, the family opted to add more historical features to the building and hired a new chef and master mixologist.

Historical appreciation

With the re-opening, guests can expect the same physical structure and more, including enhancements for both children and those with physical limitations.

“The goal was to increase the customer

experience. That is what we really concentrated on,” Wood explained. “With that being said, we closed down the gift shop and added more historical representations from the family, including the original bar that we brought back in.”

The original bar, still in storage, was replaced on the first floor with new counters decades earlier.

Wood added historical information from multiple eras on to the original bar, which is now on the second floor, where the gift shop was located.

Instead of a gift shop, staff plan to guide guests through the building, offering a more interactive opportunity.

“We are now going to be doing history museum tours upstairs, so people can actually hear the story behind the family and the artifacts, instead of just visually seeing them,” she said.

According to the Stage Stop website, the second floor was primarily used as a ballroom, where travelers in the 1800s sought a night of fun and relaxation as the ventured between Kenosha and Galena, Ill. en route to the Wilmot Grist Mill.

While travelers had a warm meal on the first floor, and danced the night away on the second floor, they needed an overnight resting spot.

Enter in the third floor, which consists of APPETIZERS Haystack Onion Rings Jumbo Shrimp Cocktail Jumbo Lump Crab Cakes Crispy Fried Calamari Mozzarella Cheese Sticks BBQ Ribs Sampler

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

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

All steaks and chops are finished with Maître D’ Butter

STEAKS We proudly serve USDA Choice or higher Certified Angus Beef, the top 8% of all US beef. Premium aged, uniquely seasoned, hand selected steaks are absolutely delicious and the finest available.

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13 cubicles, where travelers slept.

“When (Ephraim) Wilcox constructed the 13 small sleeping rooms on the third, he felt quite confident that Wilmot would serve as the perfect location for his hotel on the stage line between Kenosha and Galena,” the website states.

Today, nearly all of the artifacts are viewable through a tiny window.

Noting its mission to enhance the quality of the guest experience, Wood said, she opted to make the third floor child friendly, noting the small window is unreachable for them.

“On the third floor, I put a lot of additional artifacts in the rooms,” she stated. “I also took photos of all those rooms so that children could see what was in them as well, because there was always that small window.”

For guests with physical limitations, Wood opted to bring both the second and third floor to the first floor, with a photo scrapbook for everyone to peruse.

For more information

Wilmot Stage Stop reintroduced an overhauled website Nov. 18 and includes details on the updated menu along with more historical information. To place a reservation, place a call to (262) 862-6212.

The website is found at www. wilmotstagestop.com.

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