Menu guide spring 2016

What’s on the

Your guide to restaurants in the Southern Lakes area

A Southern Lakes Newspapers publication Spring 2016

the backswing and can. Your tempo is

the clubs and the wrists as much as possible Continued on page 82

Binanti’s Taste of Italy

ItalianWine Dining &inFine in an Intimate Setting ning & Fine anWine Intimate Setting

Gaetano & Linda Binanti...treating etano &Chef Linda Binanti...treating theirtheir to the& bestservice food & service 1996 the bestguests in food sincesince 1995 Celebrati Annivers ng Our 20 yr. ar Long. W y All Year Annivers atch for ary Spec ials.

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PASTA

(Includes garlic breadsticks)

Spaghetti: Choice of marinara sauce or garlic and oil .....$8.50 Mostaccioli: Choice of marinara sauce or garlic and oil ...$8.50 (Baked $3.00 extra) Linguine: Choice of marinara sauce or garlic and oil .......$8.50 Tortellini: Choice of marinara sauce or garlic and oil ... $11.00 Fettuccine Alfredo: Rich cream sauce blended with garlic and cheese (with chicken breast $4.00 extra) ............ $12.50 Ravioli: Meat or cheese ...................................................... $11.00 Manicotti: Light tubular shells filled with a blend of four cheeses ............................................................ $11.00 Homemade Lasagna: Our special recipe......................... $12.50 Pasta Primavera: Spaghetti with fresh vegetables cooked in a choice of marinara or garlic and oil sauces (Alfredo $3.00 extra)............................................. $12.50 Pasta Carbonara: Alfredo sauce with bacon and mushrooms .............................................................$14.50 Tortellini Procuttini: Tortellini in a cream sauce flavored with prosciutto ............................................................... $15.95 Pasta Di Casa: Penne riga in a smooth rosé sauce prepared with pancetta, mushrooms and scallions ........... $15.95 Linguine: w/Clam sauce (red or white) ........................... $15.95 Linguine Con Calamari .................................................... $15.95 Homemade Sausage or Meatballs ......................................$3.00 Add Salad ...............................................................................$3.00

ITALIAN SPECIALTIES

(Includes side pasta marinara - soup - or salad - garlic breadsticks)

Fine Dining in a Casual Atmosphere Restaurant Hours: Every 4 p.m.

Hours: DinnerDinner Everyday at 4pm • Day ClosedatTuesdays Closed cond Street • Silver Lake,Tuesdays WI • 262.889.8387

rive on Hwy 101 50 ~ 15 MinutesSecond East of Lake Geneva South Street es West of I-94 ~ South on Hwy B at the Stoplight

Silver Lake, WI

T...FULL SERVICE MENU AVAILABLE FOR CARRY OUT OR DELIVERY

262.889.8387

ww.binantistasteofitaly.com LIKE US ON FACEBOOK

2013

MENU GUIDE • SPRING 2016

A country Drive on Hwy 50 ~ 15 Minutes East Lake Geneva SERVICES & 15 MinutesAVAILABLE West of I-94 ~ FULLofCATERING South onRoom Hwy BisatAvailable the Stoplight Our Quaint Dining Afternoons

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for Private Use up to 40 People full service menu available for carry out or delivery

www.binantistasteofitaly.com LIKE US ON FACEBOOK

FULL CATERING SERVICES AVAILABLE

Our Quaint Dining Room is Available Afternoons for Private Use up to 40 People

Sausage & Pepper Vino: Our own Italian sausage sautéed in garlic wine sauce with peppers ............................ $16.95 Chicken Parmesan: Breast of chicken breaded and topped with marinara sauce and cheese .......................... $16.95 Chicken Vesuvio: Half of chicken sautéed in a garlic wine sauce with Vesuvio potatoes (no pasta) .............. $16.95 Chicken Cacciatore: Half of chicken prepared with tomatoes, wine, black olives, garlic and mushrooms .......... $16.95 Eggplant Parmesan: Breaded sliced eggplant prepared like chicken for veggie lovers ...................................... $16.95 Chicken Marsala: Breast of chicken sautéed in Marsala wine with mushrooms ................................................... $17.95 Chicken Florentine: Breast of chicken served in a cream sauce with spinach, mushrooms and fresh garlic......... $17.95 Veal Parmesan: Breaded cutlet topped with marinara sauce and cheese .............................................................. $19.95 Veal Marsala: Cutlet sautéed same as chicken ................ $21.95 Veal Picanti: Veal cutlet in a lemon-wine sauce with capers ............................................................. $21.95 Shrimp Italiano: Jumbo shrimp, mushrooms & green onion in marinara or Alfredo sauce with linguine ....... $20.95 Linguine with Shrimp & Broccoli: Sautéed in garlic and oil ..................................................................... $20.95 Rustico Stufato: A delicious combination of our homemade sausage, chicken breasts and jumbo shrimp prepared in a wine sauce with vegetables and served with penne rigate ....................................................................... $22.95 Zuppa di Pesce: Seafood melody served in light red sauce over linguine................................................................... $24.95

Pizza’s made to order & Specialty Sandwiches

231897

Authentic ethnic cuisine and farm-to-table dining are two of the things American diners want when eating out. Restaurants are changing menus across the country to meet the demand for these and other dining choices.

file photo What’s on the Menu?

Which 2016

do you want to try most? driving younger diners to invest in upscale dining.

As America looks at the most recent Michelin star ratings to navigate the nation’s best eateries, there are some food and restaurant trends that are positioned to grow in 2016. Chefs will continue to expand their creative prowess by experimenting with new cooking styles and food fusions. Cooking methods will blend with science and continued on page 14

What’s on the Menu?

Spring 2016

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

MENU GUIDE • SPRING 2016

round-the-clock food shows, celebrity guests and niche themed restaurants are just a few reasons the fine food movement continues to experience extraordinary growth.

In 2016, more people will be seeking upscale dining experiences that focus on the unique to the luxurious - and they’re willing to pay big bucks to do so.

In fact, Americans said they would splurge an average of $203 in order to have a once-in-a-lifetime dining experience at a gourmet restaurant, according to a recent online survey by Harris Poll sponsored by Michelin, the global tire maker that publishes the popular restaurant guide.

What’s surprising is the people willing to pay the most for fine dining experiences are younger generations. Millennials (ages 18-34) on average would pay $282 for this culinary experience, compared to diners ages 45-54 who would shell out $170, and $122 for those 65 and older.

One explanation for why younger diners are willing to pay so much is that they want to enjoy more than just fine cuisine. Many restaurants offer an overall experience that will be remembered long after the last morsel of food is gone. Whether it’s an incredible atmosphere, the opportunity to observe the chef work or gaining access to foods and cooking styles never available before, this desire for an experience is

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DaDDy MaxWell’S

Featuring all Homemade • Daily Lunch Specials • Soups • Pies & Cakes

In Addition we offer: • Daily Breakfast Specials • Friday Fish Fry

Check out our website DaddyMaxwells.com/menu or call for our Daily Specials!

193290

150 Elkhorn Road • Williams Bay, WI 53191 • 262-245-5757

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

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

MENU GUIDE • SPRING 2016

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

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e i d o Foto watch

While the National Restaurant Association’s What’s Hot in 2016 chef survey highlights what’s trending on restaurant menus, additional analysis of survey results and respondents’ answers to the open-ended question, “What will be the next hot menu trend” reveal a few more food ideas to keep an eye on:

t r e n d s

Chef survey highlights what’s changing in American cuisine

Veggie-centric When referring to center-of-the-plate items, that usually means proteins, but that may be changing. Fresh produce as the star of the plate is being championed by more restaurants and culinary professionals, who are serving up vegetable-centric meals that are often vegetarian without being advertised as such.

And even when animal proteins are included in the dish, the veg is still the main attraction. Basically the opposite of television character Ron Swanson’s attitude toward veggies as “the food that my food eats.”

Sriracha – the new ketchup The red sauce in the bottle with the green top is ubiquitous, but just a few years ago, only Thai food enthusiasts were familiar with this condiment. Following in its popularity growth wake are a range of other condiments and spices from various global cuisines applied to anything and everything to create brand new flavor combinations.

Chimichurri as a hamburger topping.

Peri peri barbecue ribs. Za’atar spread on crostini. Raita with hot wings. You get the idea.

jennifer eisenbart What’s on the Menu?

Burlington’s Gooseberries Fresh Food Market, 690 W. State St., has a “grocerant” in its deli, which offers a large selection of ready-to-eat food for people to purchase and take home or eat in the store. For more information, visit www. gooseberriesmarket.com or call (262) 763-5955.

Restaurant stores “Grocerants” has been around for a few years now – grocery stores increasingly focusing on foodservice. We’re now starting to see restaurants adapting that idea by considering fresh food retail operations.

If consumers want to eat where they shop for groceries, it’s reasonable to believe they also want to grocery shop where they eat. In fact, half of consumers say they would be interested in buying fresh, uncooked food items from restaurants (think items like steak, shrimp, continued on page 6

MENU GUIDE • SPRING 2016

African flavors International cuisines have become ingrained in our everyday diets, but despite featuring numerous distinct cuisines, Africa is still relatively underexplored when it comes to culinary experiences in the United States.

Perhaps not for much longer, however.

Berbere, harissa, dukkah, ras el hanout, tsire and other spice mixes and flavors are likely to gain wider use, as African flavors are a fast-growing trend.

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foodie trends •

from page 5

bread and pasta of the same quality as served in the restaurant).

Hybrid concepts like food halls and market restaurants are leading the way.

Simple is key Simplicity, back to basics cooking, and classic dishes. These are words to live by in the year ahead according to many professional chefs. While molecular gastronomy is turning more mainstream, there is a counter-movement brewing that focuses on stripping down recipes to fewer ingredients to let them shine in all their glory.

Venerable preparation methods like pickling, fermenting and smoking are back with a vengeance, and traditional recipes are being refreshed for today’s palates.

MENU GUIDE • SPRING 2016

No more gluten-free kale salads All good things must come to an end, and we may be approaching the end of the trends line for kale salads and gluten-free cuisine.

Both of these formerly hot trends have been losing steam over the past couple of years. But don’t expect either to go away altogether. We’re more likely to see these evolve into perennial favorites over time.

For example, kale salads are being adapted to salads where other greens are traditionally used, like Caesars and Cobbs, and gluten-free items are becoming menu staples at many foodservice locations.

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file photo What’s on the Menu?

Vegetable-centric meals are all the rage right now. Fresh produce as the star of the plate is being championed by more restaurants and culinary professionals.

Toothpicks Restaurant & Catering at Rivermoor Golf Club

30802 Waterford Drive, Waterford WI 262.514.8537 Lunch, Dinner, Fish Fry, Daily Specials, Banquet Hall Facilities Available, Dine-In, Carry Out Visit us online at toothpickscatering.com and like us on facebook 231662

Italy A slice of

Sperino’s offers all kinds of options for dining, entertainment

Janet Deaver-Pack • Correspondent

There is nothing like the symphony of scents a customer meets when walking through the front door of this Elkhorn restaurant – garlic and simmering tomato sauce, along with hints of oregano, good, fresh cheese and sausage made right on the premises.

The atmosphere is friendly and inviting, whether patrons eat in the dining room or are picking up a takeout pizza. Sicilian menu items made from authentic Italian recipes with the freshest ingredients evoke immediate hunger.

That’s why Sperino’s, still situated on the site where the original restaurant was built, has been the go-to place for excellent Italian food in this area since it opened in 1967.

“The original owner was Sperino Maiale,” said Kristin Aune, marketing manager of the

business, and daughter-in-law of the current owners Chris and Sherry Aune. Maiale was a well-known Walworth County deputy sheriff. At one point in his career, he even ran for sheriff.

Maiale realized there was a lack of good Italian restaurants in the area around Geneva Lake, and decided to build one on this property where North Wisconsin Street curves east, just north of downtown Elkhorn.

“When he opened, he called it The Spaghetti House,” Kristin Aune said.

His Sicilian recipes were based on real Italian food he loved. And that’s one reason why Sperino’s has experienced such longevity.

“We’re still using the original recipes,” Aune said. Good food at good prices is always popular.

Especially when so much of that food is made with fresh ingredients. “Our pizza dough is made from scratch,” Aune said.

“We have a big mixer dedicated to just that.

The sausage for our pizzas is always made here, and so are the sauces.” Sperino’s makes sausage and sauce about once per week.

During busy months in the summer, when visitors as well as regular customers are requesting pizzas and other popular dishes, the staff mixes up to 52 gallons of tomato sauce at one time. It’s stored in airtight plastic tubs in their kitchen refrigerators.

“We make our own meatballs,” Aune said.

“And we use mozzarella from Grande Cheese Company, which is right here in Wisconsin.

Their mozzarella is very high quality.” continued on page 9

MENU GUIDE • SPRING 2016

By

Pizza is the food of choice in Sperino’s Pepperoni Pub. Diners have the option of ordering a 30-inch party pizza that requires an extralarge pan and cutting board.

SUBMITTED PHOTO What’s on the Menu?

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Special Senior Citizen DiSCount every tuesday!

Since 1974

visit our Hot Deli every Day From 11:00 a.m.-5:00 p.m.

Fried Chicken • Meat Potatoes • Casseroles (Fried Cod on Friday)

only 5

$ 99 per pound

Cold Salads and Hot Soup Also Available

MENU GUIDE • SPRING 2016

Delavan Piggly Wiggly

1414 E. Geneva Street Delavan, Wisconsin 53115 South of Hwy. 50 (Shopko Shopping Center) Phone: 262-728-2638 • Fax: 262-728-5930

Liquor Store (next door): 262-740-0541

221633

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from page 7

Customers love it.

Ownership change When Maiale and his wife began considering retirement, they went beyond his immediate family and began talking to his nephew, Carlo Ippolito and wife Angie, who lived in Chicago. The couple bought The Spaghetti House in 1976 and moved to this area to run it. Realizing that Maiale had developed an excellent customer base during nine years at the restaurant, the Ippolitos decided to keep serving the same recipes, and to expand.

The Ippolitos renovated The Spaghetti House, and changed its name to Sperino’s Little Italy to honor its original owner. They also added the more informal Pizza Room on the east side, the Monte Carlo Banquet Hall on the west, built another kitchen to accommodate additional food preparation, and modernized the original one.

Maiale had always done catering, but the Ippolitos expanded that side of the business, as well as carryout and delivery. Now, they could accomplish it all. Reservations for the banquet hall began flooding in. Old customers and new came to dine. Always popular, the restaurant became even more so.

After 21 years in the business, the Ippolitos

decided to retire. They sold it in the mid1990s to the first non-Italians to own it, Chris and Sherry Aune. The Aunes had met and married while they both worked at The Grand Hotel on Mackinac Island, Mich.

After moving to southeastern Wisconsin, Chris worked for The Abbey Resort, Lake Lawn Lodge, Geneva National, and Interlaken (now Geneva Ridge Resort). This gave him a great background to be the owner of Sperino’s. He and Sherry expanded the carryout and delivery service, and renovated the Monte Carlo Room. They also renovated The Pizza Room, and re-named it The Pepperoni Pub. Their son, Cory, now works with them as manager of the businesses and his wife, Kristin, is in charge of marketing. This second generation has been associated with Sperino’s Little Italy for several years.

“It’s a real family business,” Kristin Aune said. “We’re very proud of that.”

Dining options abound There are several other things that make this restaurant complex unique. One is the historic main Little Italy dining room that was the original Spaghetti House started by Sperino Maiale.

It surrounds customers with old-world

ambience. Prints typical of Southern Italy structures line the walls, and an array of empty wine bottles are suspended from the rafters. It’s a cozy room, seating about 50 people at one time at booths and tables set with simple white pottery dishes. Some of those tables are large enough to hold place settings for eight diners.

Daily specials are offered by Sperino’s during dinner hours. They’re not part of the menu – the servers inform customers of the extra dishes that are available. Descriptions of most of these can also be found online under the heading “Specials” on the restaurant’s website. All of these recipes are made from scratch on the premises.

Accustom Catering is Sperino’s exclusive custom food service, available anywhere in the southeastern Wisconsin area or at the Monte Carlo Room for breakfast, lunch, dinner, and hors d’oeuvre parties.

Sperino’s owners have 45 years’ experience in the food and beverage industry. Accustom Catering has served gatherings at the Riviera Ballroom, Geneva Cruise Lines, at corporate offices, schools, parks, and private residences.

Their experts work with party organizers to achieve the most for each available dollar, continued on page 10

MENU GUIDE • SPRING 2016

Sperino’s •

Sperino’s, including the Pepperoni Pub, is at 720 N. Wisconsin St., Elkhorn. It the same site where Sperino Maiale opened the Spaghetti House in 1967.

Bruce Heard What’s on the Menu?

9

Sperino’s •

from page 9

whether it’s an intimate festivity for a dozen friends, or a full-out revel requiring servers, food, wine, and tableware.

Special event catering is one of Sperino’s specialties. Sperino’s prepares special menus, offering broasted chicken or Italian beef among other entrees, lasagna and various pastas, salads, and a scrumptious selection of desserts. Customers can order food for a few, or for a horde, with or without dishes, cutlery, and glasses. Tables and chairs are also available on request.

“We find out what people want, what their budget is, then come up with suggestions,” Kristin Aune said. “Accustom Catering is very popular.”

Pizza – hot and huge The delivery service here is unique. The Aunes mean it when they say the pizza from Sperino’s arrives hot. They have installed portable ovens in their delivery vehicles to make sure of that.

Also unique is Sperino’s 30-inch party pizza. “It’s really big,” assures Kristin Aune.

“We have a special pizza pan for them, and a huge paddle to take them in and out of the ovens.”

Great for a party, the party pizza has all the flavorful homemade toppings offered on the smaller pizzas. A single one of these is

great while watching a football game, or just having a dozen friends get together. The size alone makes this a conversation piece.

Fridays always feature Sperino’s famous fish fry. “Of course it’s famous,” Aune said, smiling. “Ours is different from any other fish fry in the area.” The all-you-can-eat cod is either broasted or baked, served with mostaccioli, broasted potato wedges, cole slaw and garlic bread. At $11.99, it’s one of the best-priced fish fries in southeastern Wisconsin. It’s also very popular, so reservations are encouraged.

The Monte Carlo Room next to Sperino’s not only offers banquet dining for 100 to 350 people, but also has a dance floor and a curtained stage. It is the current host for the Eddie Cash Music Hall. There are shows Friday, Saturday and Sunday. Friday features a fish fry, 1950s music and dancing. There’s a Saturday night dinner show and Sunday offers a lunch box matinee.

Eddie Cash is called “America’s Musical Storyteller.” He sings and between songs tells great stories about famous entertainers he’s worked with in Las Vegas, Memphis, Branson, and other places. Cash grew up with and has performed with musical greats such as Roy Orbison, Jerry Lee Lewis, Elvis Presley, Johnny Cash (no relation), BB King, and Carl Perkins. His shows are entertaining APPETIZERS Haystack Onion Rings Jumbo Shrimp Cocktail Jumbo Lump Crab Cakes Crispy Fried Calamari Mozzarella Cheese Sticks BBQ Ribs Sampler

SOUP & SALAD - ala carte

FOOD, SPIRITS & BANQUETS

3101 Eagle Road, Kansasville • 262-878-3313 10 minutes west of I-94 & Hwy. 11 Open Tues.-Sun. at 11 a.m.

Winter Hours (Jan.-March) Open Wed.-Sun.

MENU GUIDE • SPRING 2016

michaelsonthelakewi.com

10

Join our VIP Text Club for Exclusive Deals & Offers Text M742 to 36000

M742

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.

Porterhouse Filet Mignon Rib-Eye Boneless New York Strip USDA “Prime” Top Sirloin Flat Iron Steak Toppers Sautéed Mushrooms and Onions Maytag Blue Cheese Haystack Onions Creamy Jack Daniel’s peppercorn sauce Savoy Marsala wine sauce

and memorable.

Sperino’s encourages special reservations from motor coach tours for lunch or dinner and a show by Eddie Cash with 24 hours notice. Contact Cheryl Cash (Eddie Cash’s wife and business partner) at (262) 248- 2274.

The amenities in the Monte Carlo Room include a projector and 9-by-16-foot screen for slideshows, a full bar, the dance floor, and a stage. “And we have connections to whatever people need, such as DJs,” Aune said. She and the Sperino’s staff stand ready to make holiday celebrations memorable.

This four-pronged business in Elkhorn covers nearly all aspects of what their customers require regarding wonderful Italian food throughout the greater Lake Geneva area.

Visit Sperino’s for lunch or dinner soon, or call (262) 723-2222 with questions or orders.

Stop by the casual and friendly Pepperoni Pub for a brew, a pizza, or a game. Book the Monte Carlo Room for a celebration, or call Accustom Catering for delicious food prepared at Sperino’s. And don’t forget the 30-inch pizzas!

Sperino’s is north of downtown Elkhorn at 720 N. Wisconsin Street Visit their website at www.sperinos.com. Reservations are suggested for the Little Italy dining room, especially during fish fry Fridays and the summer.

Add Surf to Your Turf 3 Grilled Shrimp Crab Cake Prime Rib Saturday Night limited quantities Slow roasted and specially seasoned - served with fresh horseradish and au jus Theresa’s Cut 10 oz.

Mike’s Cut 16 oz.

Toppings - Italian sausage, pepperoni, mushrooms, onions, bell peppers, black olives, green olives, garlic Meat Lovers Prime Rib Popeye’s Buffalo Chicken Garlic Bread Cheesy Garlic Bread

PORK & CHICKEN

- Wednesday Too! Served with soup, side salad or coleslaw and your choice of our own potato pancakes, baked potato, or house fries Haddock - hand breaded Baked haddock in lemon dill butter sauce Senior Citizen Sized All-You-Can-Eat Fried Yellow Lake Perch

White Marble Farms Natural Pork Chop Full Rack of BBQ Baby Back Ribs Chicken Marsala

SEAFOOD Fresh Salmon Jumbo Tempura Shrimp Jumbo Lump Crab Cakes

SIDES - large enough to share Sautéed Fresh Mushrooms & Caramelized Onions Grilled Asparagus Creamed Spinach Macaroni and Cheese Tender Fresh Green Beans Oven Roasted Cauliflower

PASTA Portabella Ravioli Add Italian sausage Garlic Shrimp Chicken Alfredo

PIZZA Handmade Thin Crust 16 Inch Pizza Includes Wisconsin mozzarella cheese

FRIDAY FISH FRY

DESSERTS House-made Classic Carrot Cake House-made Cream Cheese Swirled Fudge Brownie Vanilla Bean Cheese Cake Salted Caramel Vanilla Crunch Cake Ice Cream

KIDS MENU AVAILABLE LUNCH Sandwich Menu Burgers Chicken Reuben Prime Rib and more 222017

Comfort Food Brickyard BBQ offers home-style cooking in friendly confines

by Sandra Landen Machaj Correspondent

Most of us have heard the old saying “you can’t tell a book by its cover,” but it seems that similarly you can’t tell what is or has been in a building by its front.

A case in point is the building that is now known as the Brickyard BBQ, 217 N. Pine St., Burlington.

On the edge of the downtown historic district, Brickyard BBQ is a family friendly restaurant and bar that caters to local residents and their families.

According to Meg Schultz, who with her husband Wayne owns the Brickyard BBQ, the building has had an interesting and diverse history.

Do you remember the Studebaker automobile? This building had its beginning as a Studebaker dealership. After Studebaker ceased production a new use for the building was found. First racquetball courts were installed on the lower level, followed by a sporting goods store, which opened on the street level. Over time the site of the racquetball courts became a health and fitness club.

What was unique about this fitness center, said Meg, “Is that it had a bar that served liquor here at the club.” But nothing lasts forever and the health club went out of business and was

replaced by a restaurant.

“When we opened here about five years ago, the restaurant had been closed and nothing had been in the building for several years,” said Meg. With the availability of this building on a main street, Wayne and Meg were convinced that this was the spot to open the restaurant and bar that Meg had been dreaming of for some time.

“I worked in the food business on many levels and knew that at some time I would love to own a restaurant,” Meg Schultz said. She went on to explain that she likes to cook and has always loved to entertain. She views her role here as entertaining for a large group.

Smokin’ it right Meg, who has always enjoyed southern cooking, began to experiment with ideas and recipes that she would incorporate into the restaurant. She began with a small smoker and then on a trip to Texas fell in love with a smoker 4 feet long. She purchased it and had it shipped back. “It was so heavy, it cost a fortune to ship it,” Meg said.

But she found it to be money well spent and began to spend more time experimenting with recipes.

Smoked wings are the favorite item on the menu here, although Meg also recommends her smoked pork, brisket and chicken. All are smoked with their own home made rub. Barbecue sauces are all home made from Meg’s special recipes.

“I actually smoke the meats with just the rubs. The meat stands continued on page 12

GOING EAST...GOING WEST...

Discover The Best!

Just off Hwy. 50 ~ 12 miles east of Lake Geneva

DELIVERY, CATERING

Call ahead on your way to or from Lake Geneva and We’ll Have it Hot & Ready!

Sandra Landen Machaj What’s on the Menu?

Brickyard BBQ at 217 N. Pine St. in Burlington is well known for its smoked meats, special homemade barbecue sauces, and its large selection of beers. This friendly restaurant and bar is a popular gathering place for local residents.

www.luisaspizza.co Hwy. 50 & 317th Ave., Wheatland • 12 Miles East of Lake Geneva

262-537-4795

231983

MENU GUIDE • SPRING 2016

Superb Italian & American Cuisine

day Thur sf f Food PIZZA! PIZZA! PIZZA! O % 3 0 O nl y h Classic thin crust, pan, stuffed & hand-tossed s a c h wit Tuesd PASTA - SANDWICHES ay Nig ht 1/ BURGERS & SO MUCH MORE! Crus 2 Of f Thin t Piz z a DINE-IN, CARRY OUT, with c Night ash

11

Brickyard •

from page 11

on its own,” she said. “It doesn’t really need additional sauce but for those who prefer a saucy meat it can be added on for additional flavor.”

For those who do enjoy sauces on their meat, there are three house-made sauces available, each appealing to a different palate.

There is a regular sauce, which is mild in flavor, a spicy sauce for those who like to tantalize their flavor buds and add a kick to their food. A final choice is a root beer sauce, which has a decidedly different flavor. If you like root beer you will enjoy this unique taste treat.

If you have difficulty choosing between the ribs, brisket or pulled pork, the best choice is the combo plate where you have a choice of two of the meats and two sides along with corn bread. But bring your appetite, because it is a very full plate of food.

Side dishes to accompany the barbecue are also all made in-house. The potato salad available in the summer is a favorite and is made following the recipe used by Meg’s mother. No ordinary slaw served here.

Instead of being made with cabbage, the slaw here is a broccoli slaw. Baked beans, mac and cheese and freshly made chips round out the choices for side dishes. The corn bread comes with most plates. Some of the sides change

Sandra Landen Machaj What’s on the Menu?

For those who like their barbecue with a lot of sauce, three homemade sauces are available. The choices are mild, root beer and spicy.

with the season.

It is just like being at a picnic at a Schultz family gathering.

Bring on the sides In addition to barbecue, the restaurant serves a full menu of homemade soups – again made from scratch in-house. These are seasonal and available throughout the winter. A variety of appetizers, including pickle chips served with horseradish ranch

sauce or southern-style pulled pork or beef brisket nachos. There are so many choices that you may choose just to share a variety of appetizers.

Pulled pork sandwiches, burgers, and chicken sandwiches make a good lunch or for something lighter a green salad. Full plate dinners are great for those with a hearty appetite or those who enjoy having leftovers to take home. A special is served each day from noon until they run out. So come early and be sure it is available.

Meg recommends ending your meal with a sweet dessert. Or you may want to take it to go and enjoy it later in the evening. Abby’s bread pudding drizzled in a brandy sauce is a favorite as is the Carmel brownie, which is salty, sweet and gooey.

Of course while eating this scrumptious food, you will need a beverage to accompany it. The full-service bar is there to provide your favorite drink. There are always 12 beers on tap. Miller Lite and Hacker Pschorr, favorites of the Backyard BBQ crowd, are always available on tap while the others change.

Many of the draft beers are Wisconsin favorites, including New Glarus Moon Man and other seasonals, like Point Special Lager,

DRIFTWOOD 262-877-3400

continued on page 14

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MENU GUIDE • SPRING 2016

25 Lance Dr., Twin Lakes

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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 until Memorial Day Tuesday -Thursday 11 A.M.- 10 P.M. Friday & Saturday 11 A.M.-12 Midnight Sunday 11 A.M. -10 P.M. 222013

file photo What’s on the Menu?

Independent restaurants really take the cake. Now, their cakes and other dishes can win cash for themselves and a local charity.

Shining a

national spotlight If you’re like many Americans, you have a favorite neighborhood restaurant where you can enjoy delicious food and an attentive staff – and now you can give them more than just a good tip. You can help shine the spotlight on your local treasure with the “Neighborhood to Nation” Recipe Contest from General Mills Foodservice.

The second annual contest celebrates the one-of-a-kind dishes created by local, independent restaurants that are truly the heart and soul of their community.

Restaurants have the opportunity to get national recognition for their specialty dishes that reflect their local flavor and the chance to win a prize package worth $50,000 including $10,000 to share with a local charity.

While the contest is open only to independent, family dining or neighborhood restaurants, anyone can

encourage a favorite diner to enter.

Here’s how to get your favorite local restaurant in on the action: • Tell them about the Neighborhood to Nation Recipe Contest and share this article or tell them to visit www.

NeighborhoodtoNation.com; • Until Feb. 29, restaurants can submit an original breakfast, entrée or dessert recipe or create a new food item that uses at least one ingredient from General Mills’ list of eligible products; • Three finalists will travel to General Mills’ headquarters in Minneapolis in June to meet celebrity chef Amanda Freitag of Food Network’s “Chopped” and “American Diner Revival” and author of “The Chef Next Door: A Pro Chef’s Recipes for Fun, Fearless Home Cooking;” and • The Grand Prize Recipe Winner will receive $40,000 and a $10,000 donation

for a local charity; the First Place Winner, $15,000, and the Second Place Winner, $10,000.

“The Neighborhood to Nation Recipe Contest gives independent restaurants an opportunity to shine, get recognized for the amazing food that showcases their local flavor and potentially win a nice cash prize with a donation to help a charity in their own backyard,” Freitag said. “I look forward to this year’s celebration at General Mills and to meeting this year’s finalists.”

The official rules are online at www.

NeighborhoodtoNation.com.

For more information, independent family restaurants should contact their General Mills Foodservice sales representative, call (800) 215.6120 or visit www.generalmillscf.com. (naps)

MENU GUIDE • SPRING 2016

on neighborhood restaurants

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Dining trend •

from page 3

art to create uniquely fine fare with a story that is as intriguing as the taste.

Diversity is another notable trend for 2016. Authentic ethnic cuisine is in high demand and restaurants are answering the call. Traditional restaurants will begin to offer diverse plates in addition to timeless favorites to appeal to a wide range of palates. Expect to see more ancient grains, ethnic spices and worldly condiments at eateries in the future.

Conscious dining is a growing trend

Brickyard •

thanks to diners’ increasing awareness of where their food comes from. Hyper-local sourcing of ingredients is being adopted by many notable restaurants. This includes growing fresh herbs and vegetables onsite and partnering with local farms for incredibly fresh dairy and meat products. Sustainable seafood partnerships are another effort by restaurants that supports the increasing demand for responsible dining options.

Finally, diners are seeking chefs with the

best reputation for tried-and-true favorites.

That means the city’s chef with a reputation for curating and cooking the best steak will have a wait list.

Supporting this nod toward the traditional, the Michelin survey found a quarter of U.S. adults say steakhouse cuisine is their favorite choice for dining. What’s the runner up?

Italian ranked as the second choice nationally for the meal of a lifetime. (bpt)

from page 12

Leinenkugel Honey Weiss – which is made with Wisconsin honey. These and others rotate through the draft lineup. Bottled beers are also available.

Two Wisconsin staples If you prefer a cocktail, Meg also recommends their old fashioned, which she describes as “really, really, really good.”

Other mixed drinks are available on request.

For those who prefer a non-alcoholic drink, soft drinks are available.

To really carry out the southern style meal, don’t forget to add a glass of Aunt Debbie’s sweet tea.

Meg describes the bar as a comfortable

neighborhood place where friends meet to rye bread, and a choice of potato pancakes or share a drink and share the stories of their fries. day’s activities while sampling any of the Families are always welcome. A children’s great appetizers. menu is available and features kid-friendly A busy time is the 4 to 10 p.m. slot on foods, including burgers, chicken tenders, or Saturdays when a special of a pitcher of grilled cheese served with a choice of sides beer and a pitcher of wings for $20 makes including mac and cheese, applesauce, baked a nice afternoon snack. Or stop in and try beans, French fries or chips. the Tuesday tacos at $1.25 each or the Brickyard BBQ is at 217 N. Pine St., Wednesday wings at $.50 each.

Burlington. Call (262) 757-0174 to check Friday is the day for the all-you-can-eat on the day’s specials. The kitchen is open fish fry. But that does not mean the fish is Tuesday through Thursday from 11 a.m. to 9 limited to only a fried version. Choose from p.m., Friday and Saturday from 11 a.m. to 10 beer battered or baked cod. Either way the p.m. ktfitz@charter.net fitzgeraldsoctagonhouse cod is a taste treat and a real bargain at $9.95. The bar remains open later. Brickyard The fish dinners are served with cole slaw, BBQ is closed on Sunday and Monday.

Fitzgerald’s Genoa Junction Fitzgerald’s Genoa Junction In the Historic Octagon House in the Historic Octagon House

A UNIQUE BLEND OF HISTORY & TRADITION! A Unique Blend of History & Tradition! ~ “Home “HOMEofOFFitzgerald’s FITZGERALD’SFamous FAMOUS Fish FISH Boil” BOIL” FISH BOIL Fish Boil - Honey BBQ Chicken - Barbecued Ribs HONEY BBQ CHICKEN Special Parties Available, Call for Information BARBECUED RIBS Special Parties Available Call For Info.

MENU GUIDE • SPRING 2016

FISH BOIL - HONEY BBQ CHICKEN - BBQ RIBS

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BOIL~HONEY BBQ HICKEN~BBQ RIBS RESTAURANT,FISH CATERER & CGIFT SHOP

RESTAURANT & GIFT SHOP “Home of Fitzgerald’s Famous Fish Boil”

Home ofNW Fitzgerald’s Famous Fish Boil!

727 Main St. (Hwy B) Genoa City, WI - 2 miles of Richmond, IL

262-279-5200

727 Main St. (Hwy B) Genoa City, WI 2 miles NW of Richmond, Il

262-279-5200 Fall/Winter Hours: Thurs. 5-8:30 pm / Fri. & Sat. 5-9 pm / Sun. 3-7 pm Winter Hours: Thurs., 5:00-8:30;

www.fitzgeraldsfishboil.com Fri & Sat 5:00-9:00; Sun. 3:00-7:00 www.fitzgeraldsfishboil.com

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When parents dine out, they are increasingly looking for healthful options for their children. The National Restaurant Association has teamed up with Healthy Dining on the Kids LiveWell program, which has more than 42,000 restaurants participating in the United States.

Kids LiveWell program promotes healthier restaurant options The National Restaurant Association launched the Kids LiveWell program almost five years ago in collaboration with Healthy Dining to help parents and children select healthful menu options when dining out.

Restaurants that participate in the voluntary program commit to offering healthful meal items for children, with a particular focus on increasing consumption of fruit and vegetables, lean protein, whole grains and low-fat dairy, and limiting unhealthy fats, sugars and sodium.

The Kids LiveWell program benefits both restaurateurs and guests. Participating restaurants get third-party verification and promotional materials for qualified meals and individual menu items. Parents and caretakers get accurate information to help them make informed decisions about their child’s meal.

More than 42,000 restaurant locations are part of Kids LiveWell. These restaurants offer their young guests a selection of Kids LiveWell choices and

the National Restaurant Association announces additional restaurants and menu options on a regular basis.

Inaugural Kids LiveWell program leaders included 19 brands at the July 2011 launch: Au Bon Pain, Bonefish Grill, Burger King, Burgerville, Carrabba’s Italian Grill, Chevys Fresh Mex, Chili’s Grill & Bar, Corner Bakery Cafe, Cracker Barrel, Denny’s, El Pollo Loco, Friendly’s, IHOP, Joe’s Crab Shack, Outback Steakhouse, Silver Diner, Sizzler, T-Bones Great American Eatery and zpizza.

Restaurants that join Kids LiveWell agree to offer and promote a selection of items that meet qualifying nutrition criteria based on leading health organizations’ scientific recommendations, including the 2010 USDA Dietary Guidelines. Healthy Dining’s team of registered dietitians has worked with participating restaurants to identify and validate the menu choices that meet the Kids LiveWell criteria.

Restaurants participating in the Kids LiveWell program:

• Offer at least one full children’s meal (an entrée, side and beverage) that is 600 calories or less; contains two or more servings of fruit, vegetables, whole grains, lean protein and/or low-fat dairy; and limits sodium, fats and sugar (see next question for details on nutrition criteria); • Offer at least one other individual item that has 200 calories or less, with limits on fats, sugars and sodium, and contains a serving of fruit, vegetables, whole grains, lean protein or low-fat dairy (see next question for details on nutrition criteria); • Display or make available upon request the nutrition profile of the healthful menu options; and • Promote/identify the healthful menu options.

There is a nominal fee to participate in the program. For more information on joining the Kids LiveWell program, contact Rachel Salabes at the National Restaurant Association at (202) 331-5997 or rsalabes@restaurant.org.

MENU GUIDE • SPRING 2016

file photo What’s on the Menu?

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Voted Walworth County’s #1 liquor Store

full service beverage catering A full service destination of

LAKE GENEVA’S

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BEER | WINE | SPIRITS | CIGARS

Since 1975 OPEN 7 DAYS A WEEK

www.brunosliquor.com • 262-248-6407 524 Broad Street, Lake Geneva, WI 53147 (A few blocks north of downtown)

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MENU GUIDE • SPRING 2016

LARGEST SELECTION of