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  • The Process

    Chris Renard graciously took us through the daily cheesemaking process that takes place at the Renard’s Cheese plant on County S. Chris and his wife Ann own and run the store on Highway 57, while his uncle Brian Renard lives above the County S plant and owns and runs the store next to the plant. […]

  • Len Villano

    Chili: A Cold Weather Comfort

    Being a year-round resident of Door County, visitors often ask, “What do you all do here in the off season?” My standard answer to this question is:  “It’s my favorite time of year. There is time to reflect, time to reconnect, time to be still, time to get out and enjoy the quietness of the […]

  • Len Villano

    Preserving My Heritage: Making Swedish Meatballs

    There’s one reason why Swedish meatballs are important to me, and she’s pictured here. That’s my mom – Jean (Lundburg) Ehmke – the daughter of two Swedish immigrants, one from Stockholm and the other from Åseda in Småland. As a proud Swedish woman, my mother tried to reinforce the traditions of her heritage and culture; […]

  • RECIPE: Pumpkin Parmesan Ravioli in Browned Sage Butter

    I am connected with a group of women who gather in the kitchen every couple of months for what we call a worship session. What we are really doing is putting food up, making lots of one thing that can be stored in the freezer or canned. The last time we gathered we focused on […]

  • Len Villano

    Picnic Basket + Fresh Local Ingredients = Summer Serenity

    Summer is the best time of year to pack up some of your favorite salads, snacks, sandwiches and fruit and head out for a picnic. A humid summer breeze, paired with the chameleon-like Door County summer fields and a sunny day motivate me to pack up lunch or early dinner, grab a book, blanket and […]

  • Recipe: Chickens, Eggs & Quiche

    Quiche, simply defined, is a savory egg pie or custard. Quiches are delicious and are so versatile – they can be pie-sized or individual bite–size morsels and can be made the day of an event or parbaked and frozen. Quiche is great for breakfast, lunch or dinner. It can be eaten cold or warm, which […]

  • Tempting Tailgate Foods

    Tailgating has evolved around the “bratwurst,” and we need to bow our heads for a moment of silence and praise the brat, an item of perfection by itself. When pairing food with standing, drinking beer and watching football, the brat is where it’s at. Add a little onion, ketchup, mustard or kraut and you are […]

  • Katie Sikora.

    Roots Recipes: Roasted Herbed Root Vegetables with Dried Cherries

    Autumn is harvest time and the veggies are bountiful! It is an awesome opportunity to go for a stroll in the garden and proudly fill your arms with the fruit of your hard labor. This is my favorite time of year – when the wind switches directions, blowing a long awaited cool breeze out of […]

  • Backyard BBQ Bliss

    You know it is summer when you step out your back door in the evening and absorb a good whiff of backyard BBQ. This smell transports me right back to being a little girl growing up in Door County. I love it – it makes me smile with the memories of chasing lightning bugs while […]

  • Skaliwags: Delectable Dive Dining

    When you walk through the entryway of Skaliwags, the scene before you might seem unimpressive at first. The restaurant is tiny, five tables and a bar, and the cooks occupy a kitchen in plain view that consists of a grill, a flat top, and little-to-no prep space. But linger long enough to taste the food […]

  • Len Villano, Rachel Haas

    Rachel Haas: The Cookie Lady

    When you hear that the name of a business is Cookie Lady, human nature undoubtedly leads you to picture a matron in an apron – possibly even your mother or grandmother. So it will probably come as a surprise to learn that Sister Bay’s “cookie lady” is actually Rachel Haas, a normally soft-spoken, petite, young […]

  • Sarah Doneff, Mike Meyers

    The View From the Line: A Look in the Kitchen

    Some restaurant cooks bounce around the kitchen like a jitterbug, as if the floor is made of hot coals and there’s a meddlesome fly buzzing around their head. They hop from flat-top, to fryer, to the prep cooler, then to the grill and back to the prep cooler. They shout instructions to prep cooks, find […]

  • Syrup Made Right: Jorn’s Sugar Bush

    Schools today would call it a work-study program, but when Roland Jorns was at Gibraltar High School there wasn’t a name for the kindness of Principal J.C. Langemak who let his student leave at noon during the maple sap run to tend to his trees. “He was like a second father to me,” said Jorns, […]

  • Applesauce

    Making applesauce from home is one of the dead-simplest recipes ever; it is a wonder that the sauce-in-a-jar companies survive when the apples start falling from boughs in autumn. Peeling the skins is generally the only part that takes any effort at all, and that is taken to task with a good peeler and a […]

  • The Next Generation of Apples: Honeycrisp and SweeTango

    Frequents of local fruit stands may have tasted the crisp, clean flavor of a Honeycrisp apple or the sweet-tart blend of a SweeTango apple, but their little-known histories provide a new look into an age-old industry. Developed at the University of Minnesota in 1960, the Honeycrisp apple brought new life into the struggling apple-growing industry. With […]

  • Tramp with the Golden Crown

    A plant that Mother Nature scatters to the rich and poor alike, a notorious weed that has so many ways of getting ahead of us, is unquestionably recognized by more people than any other flowering plant in the world. It’s the “tramp with the golden crown,” the “lion’s tooth,” the scourge of suburban homeowners, the […]

  • 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 […]

  • 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 […]

  • 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 […]

  • 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. […]