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Get the scoop on Door County food and drink scene, including breweries, restaurants and taverns. From Brussels to Washington Island, we’ve got the latest on what the peninsula’s chefs, bartenders, and artisans are cooking up for you in Door County.

  • Flavor Profile

    You know you’re dealing with a true food service professional when, during a casual conversation about favorite restaurants, the phrase “flavor profile” escapes their lips while describing a recent meal. It’s not the kind of thing a casual or even regular diner would say, but it is exactly the type of conversation you hear when […]

  • Welcome to Grilling Season!

    Watching meat sizzle on the grill can be a unique joy for a cook… grilling tool in one hand and beer in the other. So why relegate the grill to the summer months? Don’t put your grill into hibernation when the weather turns chilly. Instead, fire it up and let winter know that it can’t […]

  • Warm Up Autumn with Apple Cider

    When people think of fruit crops in Door County, what immediately comes to mind is, of course, cherries, but apples make up a significant portion of local orchards in our area as well. The harvest of many varieties starts in mid-September and lasts for about a month. When the colors on the trees start to […]

  • Tending Their Treasure

    The English Inn is an indelible piece of the Fish Creek story. Devoted patrons have been coming to the restaurant for decades, back to the days when it was the original Parkway (commonly referred to as “The Diaper Inn,” since it was an 18-year-old bar and just about anyone could get in). The building, which […]

  • Hot Town, Summer in the Kitchen

    Soup and salad:  a deeply satisfying, heart-happy combination. Yet, like many classic things, it can be done to perfection reminiscent of Mom’s home cooking, or it can pale in comparison. At the Summer Kitchen, located on the north end of Ephraim, owners and brothers Nino and Armando Jauregui make a mean cup of soup. In […]

  • Malbec with Dave Callsen from Main Street Market

    Lately, when it comes to wine trends, it seems like everything old is new again. Take ancient grape varietals, plant them in new soils; add Burgundian-style winemaking techniques and the results are often completely new wines that are unique and well received by wine drinkers worldwide.

  • Good Old-Fashioned American Food

    I navigate my way over the glossy wooden floor, wearing my red Wilson’s t-shirt and khaki shorts, holding a tray of hamburger baskets above my head. A toddler bobs up and down by the neon-lit jukebox. American Pie by Don McLean plays from the speakers. A white-haired woman tells the cashier about her days as […]

  • Door County Local Salad

    With fresh salad greens available year round from Cherrydale Farms and mostly year round from Pat’s Patch, a leafy, local foundation can be used to build any salad. This version of the Italian bread salad (panzella) can be made local with crusty bread from Crusty Uprising. This salad features sweet and sour Montmorency dried cherries […]

  • Wild Tomato Brings Fine Ingredients to Pizza

    Most business deals that start with a bet don’t end happily ever after, but Sara and Britton Unkefer are beating the odds. Two years after purchasing iconic Digger’s restaurant in Fish Creek, the couple has transformed it into Wild Tomato Wood-Fired Pizza and Grille with a following as rich as the local ingredients used in […]

  • Fresh From the Farm

    Meg Goettelman recently discovered that her great-grandfather was a gardening fanatic. “Maybe it’s in my DNA,” says Meg, which could explain why she and her husband Adam launched a CSA (Community Supported Agriculture) farm from their home in the Clay Banks area of Sturgeon Bay last summer. CSAs are a farming model in which community […]

  • Canine Gourmet

    Since the inception of the “On Your Plate” department in Door County Living, it has been the usual custom for a restaurant, chef, or local food to be featured. Of course, while going out to various eateries of the peninsula might seem commonplace to us, our pets who are stuck at home might ask (if […]

  • Savory Leek, Gorgonzola, and Bacon Custards

    Leeks, with their mild and sweet onion flavor, do not often find their way onto our tables, except in soups, like potato-leek soup and its cool French cousin, vichyssoise. These rich, savory custards, however, showcase the subtle sweetness of leeks, brought out by the mellow tang of Gorgonzola cheese and the salty, smokiness of bacon. […]

  • Fun, Casual and Familiar

    For me, JJ’s/La Puerta is the closest I’ll ever come to Cheers:  when I walk in, I usually know the names of many of the customers as well as staff, and vice-versa. If I order a margarita, Dave knows to make it “on the rocks with no salt,” or, if I order the Mexican beer […]

  • But the Greatest of These Is Charity

    The genesis for Edgewood Orchard Galleries’ latest cookbook, An Artist’s Food for the Soul, lay in the past. “Twenty years ago my mom had the idea,” Nell Emerson Jarosh recalled, “and began gathering recipes.” But that project was eventually set aside. “[Our] 30th anniversary [in 1999] was really fun, with bands and tents,” she continued. […]

  • Southern Taste, Northern Place

    For carnivores, there is no greater scent than the smell of barbeque, of meats being slowly cooked over low heat produced by real wood. It’s the scent of backyard barbeques, competitive festivals and wildly popular restaurants around the country, with regional favorites from Texas to Kansas City, Memphis to the Carolinas. These days, Door County […]

  • A Warm Drink for the Cold Country

    Bayside Coffee:  it sounds innocuous enough. When I first heard the term, I figured it referred to a Door County coffee shop I’d somehow never heard of, a sunny café that featured cheerful baristas serving hot coffee in thick mugs to content, relaxed patrons. The servers of the Bayside Coffee are indeed cheerful and their […]

  • More Than Fruit by the Roadside

    Lautenbach’s Orchard Country Winery & Market of Door County is located on a working fruit farm comprised of 100 acres of orchards and vineyards. “The working farm aspect is important,” says owner/general manager Carrie Lautenbach Viste, “because it allows visitors to experience everything that happens on a fruit farm, from planting in the spring to […]

  • The Door County 100-mile Diet Challenge

    In 2005, Vancouver residents Alisa Smith and J.B. MacKinnon decided for economic, environmental, and health reasons to only eat food grown within 100 miles of their home for one year. (On average, your food travels between 1,200 and 2,500 miles to reach you.) Their efforts have inspired many, including 14 Door County households who began […]

  • Fresh Offerings & Saving Favorites

    What would you do with your last day on Earth? A tough question to answer but Barbara Luhring knows; she would spend it at T. Ashwell’s, eating at the bar and sipping her favorite cocktail made for her by her favorite bartender, Zack Lozoff. If that isn’t a restaurant recommendation, I don’t know what is. […]

  • Bea’s Ho-Made Products: Start With a Picnic Table and a Coffee Can

    If a story is good, it is worth telling over and over again. Such is the case with Bea’s Ho-Made Products. In 1962, Beatrice (Bea) and Bob Landin were raising their two daughters and working their Gills Rock farm. Their elder daughter, Linda, put a picnic table out by the roadside and sold some cherries […]