The Sister Bay cheesemaker and restaurant Door County Creamery, 10653 N. Bay Shore Dr., has opened its season with a new, online, user-friendly ordering system. Customers are encouraged to place orders at creameryeats.com, where they’ll find the full menu, a selection of fresh chèvres and hard cheeses, wine, handcrafted soap and other creamery products.
Orders will then be available for delivery curbside or at the pickup window. Gelato is also being sold by the pint, with the option of adding toppings on the side such as sprinkles, caramel cashew crunch, lemon cookies, hazelnut crunch or coconut crunch.
“Most of the new services that we have added this season – including online ordering, packaging our gelato in pints and increased online shopping – have been services that we have discussed adding for some time,” co-owner Rachael Johnson said. “We just got a bigger nudge to do so under the circumstances.
“We have done a few FaceTime shopping sessions with customers who were inquiring about our boutique retail merchandise, and we are open to sharing more of this service if customers are interested. We are also focusing on our social-media presence and hoping to continue to reach out to our guests in this manner. We are approaching these platforms in a very real, honest manner to showcase not only what we do at Door County Creamery, but also to have a peek into our lives as entrepreneurs, world travelers and as a family.”
Parador Sends Food with Sounds of the Restaurant
Parador owners Larry and Rebecca Majewski opened their Egg Harbor tapas restaurant Memorial Day weekend by offering most of their regular menu as carryout. They also included a special touch to provide an in-restaurant feel: Orders included a note saying, “We miss hosting you in our restaurant!” plus instructions for accessing one of their in-restaurant playlists on Spotify and Apple Music to send the Parador experience home.
Lawlss’ Spring Menu
Lawlss Coffee, 108 S. Madison Ave. in Sturgeon Bay, has unveiled a new spring drink menu to match the season. The coffee shop celebrated one year in business May 31.
About how he was able to use the season to inspire his new drink creations, owner Stephan Witchell said, “I imagined the sensation of petrichor [the earthy scent produced when rain falls on dry soil] and used jasmine, honey, vanilla beans, blueberry, rose water and lemonade. Some drinks mix cold brew with lemonade and cold brew with blueberry and cardamom essence. Others with espresso, sweet jasmine with cinnamon and honey. Spring seems to be a bit muddy and in transition. I wanted my beverages to reflect that.”
As for his new favorite seasonal drink, it’s called the Bernard Palmer.
“It is cold brew from Isley Coffee mixed with rose lemonade. It is light and refreshing, with a balanced ratio of coffee to tart lemonade taste.”
The Jamaican Door Serving Curbside at Good Eggs
Georgina Saunderson Hatch and Carlin Hatch, the local duo behind The Jamaican Door jerk sauce, have kicked off their season with contactless ordering and pickup of their jerk-chicken dinners – which come with greens and a buttered bun – at Good Eggs in Ephraim every Monday, Wednesday and Friday, 5-8 pm.
They introduced the ordering process through Instagram stories (watch the tutorial under Highlights in their Instagram profile, @TheJamaicanDoor), which involves downloading the Good Egg ordering app, and ordering and paying online. They also have a bucket for cash payments.
New Style, New Name for Wild Pizza Works
Wild Tomato in Egg Harbor, located in the One Barrel Brewing Company taproom, has gotten a new name and a menu update. Last year the take-out kitchen offered the same style of pizza that’s served at the Wild Tomato locations in Fish Creek and Sister Bay, but this year, diners will find Roman-style individual pizzas on the menu.
This change comes as the location also takes on an updated title, shifting from Wild Tomato Wood-Fired Pizza to Wild Pizza Works, differentiating it from the other two dine-in Wild Tomato restaurants.