HOTEL RETLAW | MEMBERSHIP NEWSLETTER | SPRING 2020

Membership Newsletter SPRING 2020

TheHotelRetlaw.com

So this man walks into a bar...

Retlaw French Martini 1 ounce Pierre Ferrand Cognac 3/4 ounce simple syrup 1/2 ounce fresh lemon juice Champagne

PREPAR ATION Shake the first three ingredients with ice and strain into a chilled cocktail glass. Top with Champagne.

TO SERVE Garnish with an orchid.

Ferrari-Carano Vineyard and Winery FUME’ BL ANC , SONOMA COUNT Y Delicious aromas of white peach, orange blossom, pear, quince, Meyer lemon and mango complemented by peach, grapefruit, pear and lemon flavors. Brilliant acidity and crisp freshness with a subtle oak from barrel aging adds richness, complexity and depth.

Chef’s Cookbook Pasta Mara

SERVES 4

ME THOD:

4 Chicken Breasts (large dice) (5-6 ounces each, skin on preferred)

In a large hot sauté pan add the bacon. Keep cooking the bacon until

3 oz Avocado Oil or Olive Oil (optional if you don’t want the good bacon fat)

not to eat too much of it). Leave the oil in the pan. Add the diced

6 Slices Bacon or Pancetta (chopped)

brown on the edges, add the shallots, red peppers, broccoli, and sun-

1/4 cup Shallots or Red Onions (small diced) 1 Red Peppers (small diced)

its ¾ cooked or brown. Remove the bacon (set it to the side and try chicken to the hot pan. Make sure to flip it a lot right away to coat the chicken in the bacon grease. When the chicken starts to turn a little dried tomatoes. Keep flipping the ingredients until they are about ¾ way cooked. cooked. Add Add the the salt, salt,pepper, pepper,basil, basil,last lastthe thegarlic. garlic.Only Afterabout only 45 seconds, seconds add add the the red red wine. wine. It It will will deglaze deglaze the pan and then add the chicken stock next. When that is boiling, add half of the heavy

1/4 cup Scallions (diced)

cream and if there is any bacon left, add it now. When the liquid in

8 cloves Garlic (small diced)

the pan thickens up to a loose consistency, you can add the noodles.

1 Head of Broccoli (blanched) 1/4 cup Sun-Dried Tomatoes (reconstituted in red wine)

Be careful when you stir or flip the pan, it will be full, heavy, and difficult. If needed, you can add more cream or stock any time to get the consistency you are looking for. Add the cheese at this time and it will thicken up a little.

2 cups Heavy Cream 1/4 cup Chicken Stock Salt and Pepper to taste 6 large leaves of Fresh Basil (chiffonade) 8 cups Penne Noodles (par-cooked) One whole bottle Red Wine (Chianti or Pinot Noir) 3oz for the dish, and the rest consume while preparing the meal 1 cup of Grande Parmesan

Chanse Schomber Executive Chef

DARE TO INDULGE? Slip away in one of our salt pools or reserve a massage room for deep relaxation.

Craving renewal? Visit our Eucalyptus Steam Room or Zen Tranquility Lounge and Spa Boutique. Or treat your senses to the Aroma Design Bar and create your own personalized blend or pick up some of the latest trends in health and beauty.

TheHotelRetlaw.com | 920-204-0400 or 833-473-8529 833-473.8529

Members Members && Aficionados Aficionados Amy AmyHansen, Hansen,Executive ExecutiveDirector DirectorDowntown DowntownFond FondDuDuLac LacPartnership Partnership

WHERE WHERE WERE WERE YOU YOU BORN BORN AND AND RAISED? RAISED?

WHAT WHAT WOULD WOULD YOU YOU SAY SAY IS IS YOUR YOUR ONE ONE TRUE TRUE PASSION? PASSION?

Wausau, Wausau, WI, WI, then then spent spent many many years years in in Milwaukee Milwaukee before before moving moving to to Fond Fond dudu Lac Lac 18 18 years years ago. ago.

The The creative creative arts. arts.

I used I used to to throw throw pottery, pottery, sew sew my my own own clothes, clothes, quilt quilt and and restore restore old old furniture. furniture.

Now Now with with two two kids, kids, I don’t I don’t have have as as much much time time to to work work onon projects, projects, but but I am I am certainly certainly anan admirer admirer and and have have a great a great appreciation appreciation forfor allall artists. artists.

WHAT WHAT DO DO YOU YOU LOVE LOVE MOST MOST ABOUT ABOUT YOUR YOUR CAREER? CAREER? Being Being part part of of a community. a community.

I work I work with with small small businesses businesses and and entrepreneurs entrepreneurs onon a regular a regular basis basis and and am am involved involved in in organizing organizing many many local local events events including including the the Farmers Farmers Market Market and and Fondue Fondue Fest Fest (Fond (Fond dudu Lac’s Lac’s largest largest one-day one-day festival). festival).

I love I love being being a part a part of of the the streetscape streetscape design design process process in in downtown, downtown, and and am am looking looking forward forward to to implementing implementing a a new new mural mural program program this this year. year.

I am I am soso proud proud of of our our small small business business owners. owners.

I greatly I greatly admire admire their their tenacity. tenacity.

I have I have enjoyed enjoyed being being a part a part of of renovation renovation projects projects such such as as Hotel Hotel Retlaw.

Retlaw.

These These types types of of projects projects are are years years in in the the making, making, and and when when they they finally finally come come to to fruition, fruition, I could I could not not bebe more more proud. proud.

WHAT WHAT ARE ARE SOME SOME OFOF YOUR YOUR FAVORITE FAVORITE TRAVEL TRAVEL DESTINATIONS DESTINATIONS WHEN WHEN YOU YOU WANT WANT TOTO “GET “GET AWAY”?

AWAY”?

Northern Northern Wisconsin Wisconsin is where is where I feel I feel most most at at peace, peace, with with nono Wi-Fi Wi-Fi and and where where nono one one can can find find me. me.

On On the the flipside, flipside, I love I love to to explore explore cities. cities.

Last Last year year I was I was fortunate fortunate to to visit visit Seattle, Seattle, Los Los Angeles Angeles and and New New York.

York.

I put I put onon a lot a lot of of walking walking miles miles in in each each city. city.

I’m I’m not not a lay-on-the-beach a lay-on-the-beach kind kind of of person. person.

IF IF YOU YOU WERE WERE STRANDED STRANDED ONON A DESERT A DESERT ISLAND ISLAND AND AND COULD COULD ONLY ONLY TAKE TAKE THREE THREE THINGS, THINGS, WHAT WHAT WOULD WOULD THEY THEY BEBE AND AND WHY? WHY? If If you you were were stranded stranded onon a desert a desert island island and and could could only only take take three three things, things, what what would would they they bebe and and why? why?

A seaplane, A seaplane, a pilot a pilot and and a tank a tank of of fuel. fuel.

I’m I’m a practical a practical person. person.

DO DO YOU YOU HAVE HAVE A FAVORITE A FAVORITE CUISINE CUISINE OROR FOOD FOOD ITEM? ITEM? PLEASE PLEASE EXPLAIN. EXPLAIN. Italian Italian has has been been a hard a hard habit habit to to break. break.

I have I have been been watching watching my my diet diet forfor the the past past year, year, soso now now I lean I lean much much more more towards towards seafood seafood and and sushi. sushi.

Fresh Fresh fruits fruits and and vegetables vegetables are are a must, a must, plus plus I love I love to to support support our our local local vendors vendors at at the the Farmers Farmers Market!

Market!

DO DO YOU YOU SUPPORT SUPPORT ANY ANY CHARITABLE CHARITABLE CAUSES? CAUSES? IF IF SO, SO, WHY? WHY? The The Alzheimer’s Alzheimer’s Association.

Association.

It It hits hits very very close close to to home. home.

Too Too close. close.

I am I am very very involved involved in in community community organizations organizations related related to to the the arts, arts, special special events, events, recreation recreation and and economic economic development development including including Thelma Thelma Sadoff Sadoff Center Center forfor the the Arts Arts and and the the Fond Fond dudu Lac Lac Loop.

Loop.

IF IF YOU YOU COULD COULD HAVE HAVE ANY ANY JOB JOB IN IN THE THE WORLD...

WORLD...

WHAT WHAT WOULD WOULD IT IT BE?BE? I might I might already already have have it! it!

Assisting Assisting small small businesses businesses with with marketing, marketing,branding, branding,merchandising, merchandising,renovations renovationsand and business business planning. planning.

IS IS GREAT GREAT FOOD FOOD A NECESSITY A NECESSITY OROR ANAN INDULGENCE? INDULGENCE? I try I try my my best best to to eateat healthy healthy onon a day-to-day a day-to-day basis, basis, soso when when I am I am out out with with friends friends onon special special occasions, occasions, I do I do not not feel feel guilty guilty indulging. indulging.

I recently I recently stayed stayed at at Hotel Hotel Retlaw Retlaw and and ordered ordered one one of of each each dessert dessert item item onon Jazzmine’s Jazzmine’s menu. menu.

I I ateate them them all.all.

WHAT WHAT QUALITIES QUALITIES DO DO YOU YOU MOST MOST VALUE VALUE IN IN YOUR YOUR FRIENDS? FRIENDS? Trust, Trust, confidentiality confidentiality and and genuine genuine respect respect forfor each each other. other.

I am I am anan introvert, introvert, soso I tend I tend to to surround surround myself myself with with extroverts. extroverts.

I’m I’m the the quiet quiet one, one, and and they they bring bring a lot a lot of of color color to to my my life. life.

WHAT’S WHAT’S YOUR YOUR FAVORITE FAVORITE QUOTE? QUOTE? “The “The measure measure of of who who wewe are are is is what what wewe dodo with with what what wewe have.” have.”

– – Vince Vince Lombardi.

Lombardi.

It It reminds reminds me me every every day day that that nono one one is is dealt dealt a perfect a perfect hand. hand.

It’sIt’s what what you you make make of of your your circumstances. circumstances.

WHAT WHAT DO DO YOU YOU LOVE LOVE MOST MOST ABOUT ABOUT WISCONSIN? WISCONSIN? I Ilove loveWisconsin Wisconsin– –exploring exploringitsitscommunities communitiesand and downtowns, downtowns,taking takingday daytrips, trips,hiking hikingin inparks parksand and exploring exploring natural natural areas areas - especially - especially the the Northwoods.

Northwoods.

I I live live summer summer to to the the maximum maximum because because I am I am not not a fan a fan of of the the cold. cold.

Bonfires, Bonfires, beer beer gardens, gardens, festivals festivals and and outdoor outdoor concerts. concerts.

PHOPHO TO T CO R ECDI R ET:DI T: S H ASN HEA N VA E NVA BN OXBTOX E LT/ IEM L /AG I MEAG S TEUSDIO T U DIO S S

Seen at The Scene

March March

Calendar CalendarofofEvents Events

WEDNESDAY, WEDNESDAY,MARCH MARCH4TH 4TH

TUESDAY, TUESDAY,MARCH MARCH10TH 10TH

Interactive Interactive Cooking Cooking Dinner Dinner

Jazzmine’s Jazzmine’s Wine Wine Dinner Dinner

Executive Executive Chef Chef Chanse Chanse Schomber Schomber

Featuring Featuring Four Four Courses Courses

Sparkling, Sparkling, Red Red && White White Wine Wine

Paired Paired with with Wines Wines ofof Sonoma Sonoma

6:0 6:0 0 p0mp m –– 8:0 8:0 0 p0mp,m ,

c lc ulbu r b erteltaw l aw m emmebmeb resr$ s 49 $ 49 + ++ p+pp p

C RYSTA C RYSTA LL BA BA L LLROOM L ROOM

m-emmebmeb resr$ s 59 $ 59 + ++ p+pp p n onno-n

c lc ulbu r b erteltaw l aw m emmebmeb resr$ s 39 $ 39 + ++ p+pp p m-emmebmeb resr$ s 49 $ 49 + ++ p+pp p n onno-n

WEDNESDAY, WEDNESDAY,MARCH MARCH18TH 18TH

THURSDAY, THURSDAY,MARCH MARCH26TH 26TH

Book Book Signing Signing Kristine Kristine Hansen Hansen

Featured Featured Wine Wine Tasting Tasting

Wisconsin Wisconsin Cheese Cheese Cookbook Cookbook Vern’s Vern’s Cheese Cheese Shop Shop && Farmers Farmers Wine, Wine, Craft Craft Beer Beer && Hors Hors d’oeuvres d’oeuvres 6:0 6:0 0 p0mp m –– 8:0 8:0 0 p0mp,m , C RYSTA C RYSTA LL BA BA LL LROOM L ROOM c lc ulbu r b erteltaw l aw m emmebmeb resr , s,

COM COM PLPL IM IM EN EN TA TA RY RY n onno-n m-emmebmeb resr$15 s $15

5:0 5:0 0 p0mp m –– 7:0 7:0 0 p0mp,m , TA TA STST I NG I NG ROOM ROOM c lc ulbu r b erteltaw l aw m emmebmeb resr , s,

COM COM PLPL IM IM EN EN TA TA RY RY n onno-n m-emmebmeb resr$15 s $15 p pp p

Seen at The Scene

April April Calendar CalendarofofEvents Events

SATURDAY, SATURDAY, APRIL APRIL 4TH 4TH

SUNDAY, SUNDAY, APRIL APRIL 12TH 12TH

FRIDAY, FRIDAY, APRIL APRIL 17TH 17TH

Interactive Interactive Cooking Cooking Luncheon Luncheon

Easter Easter Sunday Sunday Brunch Brunch Buffet Buffet

Craig Craig Shoemaker, Shoemaker, Comedian Comedian

Chef Chef DeDe Cuisine, Cuisine, Chef Chef Ken Ken Wolfe Wolfe Sparkling, Sparkling, Red Red & White & White Wine Wine 11:30 11:30 a ma – m 1:30 – 1:30 p mp , m, C RYSTA C RYSTA L BA L BA L LLROOM L ROOM

10:0 10:0 0 a0 ma – m 2:0 – 2:0 0 p0 mp , m, C RYSTA C RYSTA L BA L BA L LLROOM L ROOM clu cb l urbe t rl et aw l aw m em mebm er bs e r$s33+ $ 33+ + p+p p p

-m mebm er bs e r$s39 $ 39 + + +p+p p p n on no n -em

ret rl et aw l aw m em mebm er bs e r$s33+ $ 33+ + p+p p p

-m mebm er bs e r$s39 $ 39 + + +p+p p p n on no n -em

Wine, Wine, Craft Craft Beer Beer & Spirits & Spirits Comedy Comedy Club Club Lounge Lounge Style Style 8:15 8:15 p mp , m, C RYSTA C RYSTA L BA L BA L LLROOM L ROOM clu cb l urbe t rl et aw l aw m em mebm er bs e ,r s ,

COM COM PLPL I MIEN M EN TATA RYRY n on no -m n -em mebm er bs e r$2 s $2 5 p5p p p

THURSDAY, THURSDAY, APRIL APRIL 23RD 23RD

THURSDAY, THURSDAY, APRIL APRIL 30TH 30TH

Featured Featured Wine Wine Tasting Tasting

Jazzmine’s Jazzmine’s Wine Wine Dinner Dinner

5:30 5:30 p mp– m 7:30 – 7:30 p mp , m, TATA STST I NG I NG ROOM ROOM clu cb l urbe t rl et aw l aw m em mebm er bs e ,r s ,

COM COM PLPL I MIEN M EN TATA RYRY n on no -m n -em mebm er bs e r$15 s $15

Featuring Featuring Four Four Courses Courses Paired Paired with with Scotto Scotto Cellars Cellars Wines Wines clu cb l urbe t rl et aw l aw m em mebm er bs e r$s49 $ 49 + + +p+p p p

-m mebm er bs e r$s59 $ 59 + + +p+p p p n on no n -em

Seen at The Scene

May May Calendar Calendar of of Events Events

WEDNESDAY, WEDNESDAY, MAY MAY 6TH6TH

SUNDAY, SUNDAY, MAY MAY 10TH 10TH

SUNDAY, SUNDAY, MAY MAY 17TH 17TH

Jesse Jesse Wilson Wilson Videographer Videographer

Mother’s Mother’s Day Day Sunday Sunday

Interactive Interactive Cooking Cooking Luncheon Luncheon

& Photography & Photography Exhibit Exhibit

Brunch Brunch Buffet Buffet

Wine Wine & Craft & Craft Beer Beer Reception Reception Butler Butler Passed Passed Hors Hors d’oeuvres d’oeuvres 5:30 5:30 p m p– m 7:30 – 7:30 p m ,p m , C RYSTA C RYSTA L BA L BA L LL ROOM L ROOM

Executive Executive Chef Chef Aaron Aaron Miller Miller

10:0 10:0 0am 0 a–m 2:0 – 2:0 0pm 0,p m , C RYSTA C RYSTA L BA L BA L LL ROOM L ROOM

Festival Festival Foods Foods Sparkling, Sparkling, Red Red & White & White Wine Wine

c l ucbl u rb e trleaw t l aw memb ee mrbse r $s33+ $ 33+ + p+ p pp

-m be emrbse r $s39 $ +39 + +p + p pp non nom ne

11: 011: 0 a0m0 a –m1:–0 0 1:p0m0, p m ,

c l ucbl u rb e trleaw t l aw memb ee mrbse, r s ,

C RYSTA C RYSTA L BL AL BL ARO L L RO OMOM

COM COM PL PL I MIEN M EN TATA RYRY

c l uc blr uebtr le aw t l aw mem mbeem rb s e$r3 s 3+ $ 3+3+ p p+ p p

non nom ne -m be emrbse r $15 s $15 pp pp

n o nn-o mne-m mbeem rb s e$r3 s 9$+3+9p+p+ p p

THURSDAY, THURSDAY, MAY MAY 21ST21ST

THURSDAY, THURSDAY, MAY MAY 28TH 28TH

Featured Featured Wine Wine Tasting Tasting

Jazzmine’s Jazzmine’s Wine Wine Dinner Dinner Featuring Featuring Four Four Courses Courses

5:30 5:30 p m p– m 7:30 – 7:30 p m ,p m , C RYSTA C RYSTA L BA L BA L LL ROOM L ROOM c l ucbl u rb e trleaw t l aw memb ee mrbse, r s ,

COM COM PL PL I MIEN M EN TATA RYRY non nom ne -m be emrbse r $15 s $15 pp pp

Paired Paired with with B Side B Side Wines Wines c l ucbl u rb e trleaw t l aw memb ee mrbse r $s49 $+49 + +p + p pp

-m be emrbse r $s59 $+59 + +p + p pp non nom ne

EXCLUSIVE PRIVILEGES: Enjoy 15% Savings at: JA Z Z M I N E ’S B R A S S E R I E & B A R ESPRESSO CAFÉ & TASTING ROOM Q U I N T E S S E N C E S PA & T E X T U R E S A L O N Monthly Complimentary Wine-Spirits-Beer Tasting Reception featuring art exhibits, book signings, musical venues and more…

Monthly Interactive Cooking Luncheons with Host Guest-Chefs Quarterly Lifestyle Seminars featuring Select Guest Speakers Promotional Hotel Packages at Preferred Rates Plus Direct Billing On-Property Purchases Seasonal Quarterly Membership Newsletter No Minimum-Spending Requirement Single Membership - $495 or $99 down, $39 monthly Couples Membership - $595 or $99 down, $49 monthly A Hotel Retlaw 97th Anniversary Spring Bonus “A $25 Quintessence Luxury Spa Gift Card” TheHotelRetlaw.com/Membership 920-204-0400