What’s on the
Your guide to restaurants in the Southern Lakes area • Food trends • East Troy Brewery • Tipping guide
A Southern Lakes Newspapers publication Spring 2019
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MENU GUIDE • SPRING 2019
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STOCK PHOTO What’s on the Menu?
Locally sources meats and seafood are one of the big food trends for 2019. Globally inspired breakfast is another trendsetter this year.
Chomping at the bit for food trends? Globally inspired breakfast foods
New cuts of beef
again be among the top food trends, like last year. Those cuts include oyster, Merlot and Vegas Strip steaks.
See FOOD TRENDS, Page 10
What’s on the Menu? SPRING 2019
Published by Southern Lakes Newspapers LLC 1102 Ann St., Delavan, WI 53115 (262) 728-3411 Editor: ..........................................Tracy Ouellette Designer.................................. Jennifer DeGroot Creative/Production Manager:........Heidi Schulz Advertising: .............................Vicki Vanderwerff For advertising opportunities, call (262) 725-7701, ext. 135
MENU GUIDE • SPRING 2019
FEAST ON THIS!
of research. “It’s no secret restaurant customers seek new food experiences when dining out. Chefs are listening to that request and offering them the foods they If you’re wondering what’s new in restaurant trends this year, think alternative want. That’s good for guests and business.” Here are a few of the food trends chefs proteins, ethnic-inspired breakfasts or veggie-carb substitutes, and you’ll be on the say customers will be asking for: right track, according to our new research on food trends for 2019. The National Restaurant Association’s 2019 What’s Hot Culinary survey found that guests are looking for great tasting foods More than 69 percent of chefs in the that also are healthful and sustainable at the survey said these ethnic-inspired items same time. The survey, produced annually would be the year’s top food trend. One in partnership with the American Culinary popular example is shakshouka, a Tunisian/ Federation, is a barometer of food and Israeli option made of poached eggs, beverage trends around the country. This tomato sauce, onions, chili peppers and year, they looked at the responses of about myriad spices. 650 professional chefs – all ACF members. “These foods, already popular in consumers’ own homes, are now poised to ignite sales at restaurants and foodservice operations,” said Hudson Riehle, the Some 67 percent of respondents association’s senior vice president indicated that new cuts of meat would once
3
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Hometown brew TRACY OUELLETTE What’s on the Menu?
East Troy Brewery Head Brewer Ryan Hammerel checks one of brewing tanks, which are in the brew pub’s main seating area and visible from the street.
East Troy Brewery opens on Village Square
TRACY OUELLETTE What’s on the Menu?
The East Troy Brewery is at 2905 Main St. on the historical East Troy Village Square. The old bank building was completely renovated to house the brew-pub and apartments on the second level.
The idea of establishing a brew-pub in the old bank building on the East Troy Village Square was something that came to Ann Zess more than five years ago and came to fruition at the end of December. Ann and Ted Zess, of East Troy, bought the former FirstMerit Bank building at 2905 Main St. and began renovating the space in the summer of 2017. The East Troy Brewery opened just after Christmas in 2018. “The feeling was always, once we build it, they will come,” Ann said. “We couldn’t be happier with how it turned out. Things were crazy for a while, but to see it now, it’s just so worth it.” Much of the craziness Ann refers to came in the form of unexpected construction problems and delays with
See HOMETOWN BREW, Page 7
MENU GUIDE • SPRING 2019
by Tracy Ouellette STAFF WRITER
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MENU GUIDE • SPRING 2019
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the rehab of the more than 100-year-old building. The Zesses had planned on opening the brew-pub in July of 2018, but ended up needing more time to address the structural issues that popped up in the remodel. “It’s definitely been a challenge but our managers have been great, working 100 hours a week to get this off the ground,” Ann said. “They are truly amazing and know what works and doesn’t, so we listen to them – like the decision to start with a smaller menu and build on it so the kitchen staff wasn’t overwhelmed at first.” The brewery’s menu, created by Executive Chef Brent Fiedor, includes appetizers such as their signature beerbattered, deep-fried cheese curds, Hometown Sausage Kitchen bacon wrapped dates, crispy duck wings and Charcuterie boards with house-made meats and local cheeses. For an entrée, guests have their choice of pizza, burger, macaroni and cheese, New York strip steak, Cobb salad or salmon. “We’ll be adding onto the menu over the next several months and we’re starting a Friday-night fish fry in January,” Ann said. The restaurant also has a kids’ menu with pizza, burgers, chicken fingers, pasta and macaroni and cheese. “We’re a family friendly place,” Ann said. “We have something for everyone and a great, relaxed atmosphere.” The drink menu for the brew-pub features seven house-brewed beers on tap along with a wine list and cocktail options. House-made soft drinks are also available. The head brewer is Ryan Hammerel. “Ryan’s been great and our beers are wonderful,” Ann said. “Right now we’re collaborating with D14 brewery and we’re making an English nut-brown ale in there
(Continued from page 5)
TRACY OUELLETTE What’s on the Menu?
The bar at the East Troy Brewery features custom-made wrought iron railings, reminiscent of the railing used in the bank in the early 1900s.
today. I can’t wait for it to be released in February.” At a total cost of more than $2.5 million to create the brewery, the Zesses were aided with a $250,000 loan from the Village of East Troy revolving loan fund to help with construction and a $250,000 Community Development Investment Grant from the state. The project also had private investors along with the Zesses. “The project had a life of its own,” Ann said. “We used as many local people as we could and it shows in the high-quality work. I can’t say enough about James R. Taylor and Sons, our construction contractor and
ERIC KRAMER What’s on the Menu?
East Troy Brewery owners Ted and Ann Zess (from left) prepare to cut the ribbon at the brew pub’s grand opening Jan. 10. Pictured from the left with the Zesses are: Head Brewer Ryan Hammerel, Executive Chef and General Manager Brent Fiedor, and Assistant General Manager Amber Schultz.
one of our investors and all the other local businesses we worked with.” Forming local partnerships is one of the brewery’s calling cards, with locally sourced cheeses from Hill Valley Dairy in Lake Geneva, meats from Hometown Sausage Kitchen in East Troy, and room at the bar for mead from The Hive Taproom in East Troy. “We want to showcase what the area has to offer,” Ann said. “And we want to share. We got a beer out to Alpine Valley Resort this week, too.”
• Future plans While the inside of the brewery is up and running, the Zesses are still working on the landscaping and outdoor beer garden for summer. “All of that will be done over the next few months and it will expand our space when the weather warms,” Ann said. “We’re going to have sidewalk dining, we’ll be applying for the permit from the village soon, and that will be so cool for the events on the square like the bike race.” The Zesses are hopeful the community continues to embrace the brewery and it becomes a destination spot. “People seem to really like what we have here and that’s reason we did this,” Ann said. “We’re a part of this community and we wanted to help promote East Troy and find a way to introduce people to the area. We also get to show people the brewing process, share some good food and have a lot of fun.” For more information, visit etbrew.com and see their ad on Page 12.
MENU GUIDE • SPRING 2019
• Hometown brew
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STOCK PHOTO What’s on the Menu?
Parents can calm their nerves about dining out with youngsters by employing a few strategies that can make family nights out on the town enjoyable for all involved.
Tips for a successful family night out ining out is incredibly popular. According to the National Restaurant Association, restaurant industry sales in 2016 were expected to exceed $782 billion in the United States alone. But dining out is not exclusive to the United States. Restaurants Canada reports that the Canadian restaurant industry accounts for nearly 4 percent of the country’s economic activity while directly employing just under 7 percent of the country’s entire workforce. Dining out would seemingly appeal to diners from all walks of life, but parents of young children may find it difficult to enjoy dining out with tots in tow. The following tips can help parents of young children make the most of their nights out as a family.
and policies of any establishments they are considering. Many restaurants make their menus available online, so parents can compare menus of various establishments to determine which have the most kidfriendly fare. Some restaurants have children’s menus, while others do not. Examine menus ahead of time so you don’t arrive at the restaurant only to sit down and discover it does not have anything your children are likely to eat. In addition, determine if restaurants have any specific rules regarding children. Some might not allow youngsters after a certain hour, while others might go above and beyond to accommodate families.
Do your homework
Parents concerned about how their children will behave in a restaurant setting can get kids used to the dining out
D
Parents should take some time before choosing a restaurant to examine the menus
Dine during off-peak hours See FAMILY NIGHT, Page 10
MENU GUIDE • SPRING 2019
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• Family night The Clubhouse bar & Grille
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Keep kids occupied
Lunch Special Tue-Sun - 11am-4pm
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Sit at a kid friendly table
• 1/2 BLT, 3 Cheese Grilled Cheese or Tuna Melt • Side Choices: Cup of Soup, Side Salad or Chips • Homemade Soups Daily • Pints of soup to go $4
When being seated, ask the hostess to seat your party in an area where kids won’t be distracted or grow antsy. A corner booth can make for a cozy family meal, and kids won’t be distracted by fellow diners or even other youngsters in the restaurant.
LIVE MUSIC EVERY FRIDAY NIGHT!
Explain restaurant etiquette
DAILY SPECIALS:
Tuesday: Taco Tuesday 3 tacos/$6 with Chips and Salsa.
$4 Margaritas & $5 Tall Titos • FREE SHUFFLEBOARD
Wednesday: All Day $0.50 Wings (dine in only) $2 Domestic Bottles
$5 Off A Bottle of Wine $1 Off all Glasses of Wine & Draft Beer
• Food trends
Friday: Fish Fry starting at 3:00pm, Baked or Deep-fried. Saturday: ALL DAY -
About 64 percent of the chefs in our survey said plant-based sausages and burgers are going to be a top food trend in 2019. The reasons: they appeal to vegetarians and vegans, are sustainable, and have good flavor and texture.
Buy One-Get One 1/2 off Burgers. $4 Tall Captains
Sunday: $12.00 Large 2 topping Pizzas. $10 Bottomless Mimosas
Locally sourced meats and seafood
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More than 60 percent of the chefs cited locally sourced meats and seafood as a top trend, especially among millennials, who want to know more about where their food comes from and how it is prepared.
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(Continued from page 3)
Plant-based proteins
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If the family dinner table at home is short on etiquette but long on fun, explain to youngsters that the same rule does not apply at the restaurant. Parents can explain that it’s still okay to have fun when dining out, but that the volume needs to be turned down and everyone must remain in their seats unless they need to use the restroom. (METRO CREATIVE)
Thursday: Build Your Own Mac-N Cheese $10
MENU GUIDE • SPRING 2019
experience by dining during off-peak hours, such as late afternoon or very early in the evening. Restaurants are less crowded during these times, and that can lessen concerns parents might have about upsetting other customers.
Parents may want to bring something along to keep kids distracted in case the restaurant is busy or meals take longer to prepare than expected. While tablets with video games or movies might keep kids occupied on road trips, it’s best to avoid bringing something noisy into a restaurant setting. Coloring books, word search puzzles or traditional books won’t distract or upset fellow diners and can help keep kids occupied until dinner is served.
Serving Lunch and Dinner Daily - Closed Monday
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(Continued from page 9)
According to three out of five chefs, “Zoodles”, made of zucchini spirals, riced cauliflower, and noodles made from beets are just a few of the veggie-carb substitutes that are going to be popular with restaurant guests in 2019. What accounts for their popularity? They’re nutritious, flavorful, and less starchy than some other available choices. Want to know more about 2019’s trends? Our complete What’s Hot survey results will be available in early January. The National Restaurant Association and its ServSafe team advocate responsible food safety and handling practices every day. Learn more at restaurant.org/Home.
A touch of
Germany VICKY WEDIG What’s on the Menu?
New chef expands ethnic offerings at Stefana’s on Lake Como
by Vicky Wedig CORRESPONDENT
The arrival of a new chef brought with it an infusion of German cuisine to the Italian fare already offered at Stefana’s. Chef Alfred Beltoya joined restaurant at the French Country Inn on Lake Como a little over a year ago. Beltoya, of Waterford, got his start in the culinary business at the House of Gerhard in Kenosha. He began his 15 years at Gerhard when he was 16 years old and became head chef at the age of 20. “I learned all the secret German specialties,” he said. Among the German specialties that will be added to Stefana’s menu are schnitzel – thin, pounded, fried meat; and rouladen – thin beef stuffed with pickles, bacon, onion and mustard, rolled and roasted. Other German cuisine will be sauerbraten – German pot roast; lamb; duck; liver and onions; pork shanks; short ribs; and kassler rippchen – smoked pork chops; knackwurst; and spatzle.
“So many people ask for German,” restaurant general manager Lara Perkins said. Stefana’s opened in the former Kirsch’s Restaurant in late 2017, Perkins said. A couple of other restaurants have occupied the 100-plus-year-old building since Kirsch’s closed several years ago, but none has made a go of it, she said. The restaurant was closed for about two years before Stefana’s opened, she said. Stefana’s offers casual fine dining and live music on Friday and Saturday nights. It sits on the shore of Lake Como directly across the lake from Geneva National’s clubhouse. The restaurant’s dining room seats 140 people, and its three decks built around the property’s oak trees provide outdoor seating when weather permits. The 100-plus-year-old building was a known gangster hangout and had a speakeasy in its basement at one time. George “Baby Face” Nelson and John Herbert Dillinger, both of whom
See NEW CHEF, Page 13
MENU GUIDE • SPRING 2019
Chef Alfred Beltoya has added German specialties to the menu at Stefana’s restaurant at the French Country Inn on Lake Como.
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APPETIZERS Haystack Onion Rings Jumbo Shrimp Cocktail Jumbo Lump Crab Cakes Crispy Fried Calamari Mozzarella Cheese Sticks BBQ Ribs Sampler
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MENU GUIDE • SPRING 2019
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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
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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
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KIDS MENU AVAILABLE LUNCH Sandwich Menu Burgers Chicken Reuben Prime Rib and more 336509
FILE PHOTO What’s on the Menu?
A roaring fireplace casts a warm glow on diners at Stefana’s restaurant on Como Lake. The restaurant’s menu has recently been revamped with the arrival of a new chef.
• New chef
(Continued from page 11)
died in 1934, were said to have ties to the restaurant. News clippings of the restaurant and hotel’s gang ties are on display in a corner of Stefana’s lounge. “The ambience, the view, everything – most people come here to relax,” Perkins said. “It’s not a rush.” The restaurant is closed Mondays and Tuesdays for the winter. Its lounge opens at 4 p.m., and its kitchen is open from 4:30 to 9 p.m. Wednesday and Thursday and 4:30 to 10 p.m. Friday and Saturday. Sunday hours are 3 to 8 p.m. Perkins said the restaurant closed for a couple of weeks with the change in kitchen staff but is now open and looking for cooking staff to assist Beltoya. Since his start at Gerhard, Beltoya has
cooked at Bristol Oaks Country Club, the Fireside Restaurant in Kenosha, Doc’s on the Fox in Waterford and most recently at Stoneridge Inn in Hales Corners, which is going out of business. He graduated in the top 10 of his class from a Chicago culinary art school and has won awards including being a guest chef at the Pfister in Milwaukee where he cooked for restaurateurs. He began cooking with his grandma when he was a little boy and has always loved to create dishes, he said. As head chef at Stefana’s, he aims to bring consistency to its quality Italian food and add German items to the menu. Beltoya is willing to take young people under his wing and teach them to become sous chefs
and cooks. Beltoya changed the restaurant’s Friday fish fry from breaded to beer-battered Icelandic cod and offers prime rib every Saturday. Fish offerings also include lake perch, walleye, salmon and Mahi Mahi. The restaurant’s rouladen will be served with red cabbage and spatzle, and its German platter will include kassler rippchen, roulade, knackwurst and spatzle. Prices range from $15 to $62 for Stefana’s 36-ounce porterhouse steak. Stefana’s also plans to offer a Sunday buffet, a pasta bar, German desserts such as schaum torte and apple strudel and a traditional Thanksgiving meal, Perkins said.
MENU GUIDE • SPRING 2019
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MENU GUIDE • SPRING 2019
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Don’t dis the server Tableside service is one of the benefits to dining out. Dining out can be a welcome change from preparing meals at home, and diners love that, once the meal is finished, someone else is there to clean everything up. Leaving gratuities for exemplary restaurant service may not be mandatory. However, in many areas of the world, proper dining etiquette suggests diners should tip their servers when paying for the meal. Many restaurant employees count on tips to supplement their salaries, and servers may even be paid below-average wages because tips are factored into their earnings. Diners routinely struggle when leaving a gratuity. Tipping, because of the money involved, also can cause heated debates. Various experts have weighed in to help customers determine the right way to proceed with tipping. This tipping guide helps clarify when and how to tip. Etiquette experts at the Emily Post Institute concur that 15 to 20 percent is the standard rule of thumb when tipping at a sit-down dining establishment. If the restaurant is buffet-style, a 10 percent tip may be adequate. Many people leave a 20 percent tip when dining out. That has become the norm for good service. Poor service may not be worthy of such a substantial tip. When alcoholic beverages are part of the meal, some diners prefer to tip separately. That’s because restaurants may implement a heavy markup on wine or cocktail prices. Tipping based on the bill pre-tax can be expensive. The safe recommendation is 10 to 15 percent. Those who sit at the bar before retiring to a table should offer 15 to 20 percent of the tab to the bartender; or, $1 for beer or wine, $2 for mixed drinks. iTipping.com suggests paying your bar tab before leaving for your table. Although it can be tempting to refrain from tipping when service is poor, this isn’t always the wisest idea. That’s because some restaurants employ a shift system in which all of given shift’s gratuities enter a pool and are divided by a point system. Otherwise, each individual server is responsible for tipping his or her support staff, which includes a busser, a runner, a back waiter, and/or a bartender. Rather than punish the whole lot, reduce the tip and then discuss your misgivings with the restaurant manager.
Diners should know that gratuities are typically included in the bill for larger parties. Restaurants generally add an 18 percent gratuity to the bill. Restaurants put this in place to safeguard their staff. This
gratuity should be mentioned on the bill or on the menu. If the service was excellent, diners may want to tip on top of the included gratuity. (METRO CREATIVE)
MENU GUIDE • SPRING 2019
A GUIDE TO RESTAURANT TIPPING
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MENU GUIDE • SPRING 2019
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
260490
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