Food Trail Guide

18 Recipes with local flavor Brought to you by the Manitowoc Area Visitor and Convention Bureau P: 920-686-3070 www.wisconsincoastalfoodtrail.com Manitowoc County might be Bakery on State best known as a dairy producing www.bakeryonstate.com county, we are consistently near 436 N 9th St, Manitowoc | 920-684-3650 the top in milk production per Open Tues-Fri 5am-5pm, Sat 5am-2pm, closed Sun & Mon cow in the state of Wisconsin. Made-from-scratch and hard rolls, also a complete selection of bakery, The milk produced is turned cookies and rolls. Specializing in elegant and unique wedding and event cakes. into cheese, butter, ice cream In the heart of Downtown Manitowoc. Voted “Best of” Bakery and Store. and other products. The same climate and fertile soil that dairy farms take Donut advantage of also help other crop production. Wine and are produced here, Don’t let those uneaten donuts go unused, instead using local grapes, grains and other ingredients. Other items from our natural turn them into this delicious Donut Bread Pudding. environment include produce, honey and maple syrup. Local shops create and sell You can even freeze leftover donuts until you have products like chocolate, baked goods and other products. There is a stop for every enough to make this yummy dessert. taste on the Coastal Culinary Experience diverse food trail. Ingredients • 6 cups gently loved Bakery on State donuts, cut into chunks How It Works: • 2 tablespoons butter melted • 4 eggs slightly beaten The order is up to you, start wherever you like and take in the stops in any order you • 2 cups milk like. We recommend you make it a weekend visit, but some people may be able to • 1/2 cup sugar Notes • 1 teaspoon cinnamon visit all the stops in just one day. Spend some time at each place and get to know • Store up leftover donuts as you acquire • 1 teaspoon vanilla them in a zip lock bag in the freezer. the producers. There are beer and wine stops on the trail, so we ask you to drink Instructions Once you have around 6 cups, you’ll be responsibly and designate a driver. 1. Preheat to 350 degrees F. ready to make this recipe. 2. Spray either an 8 x 8-inch dish or 1 quart • Donut bread pudding is versatile--- Each stop on the trail has supplied a recipe with ingredients you may have in your baking dish with nonstick cooking spray. use leftover cinnamon doughnuts, pantry or that you may be able to find along the food trial. T ake a look at all the 3. Add Bakery on State donut chunks to dish; pour Krispy Kreme donuts, donuts, stops on the trail because some recipes may have ingredients from more than one melted butter over top and lightly mix. jelly donuts, jam filled donuts, and food trail stop. 4. Mix together eggs, milk, sugar, cinnamon and even plain breadsticks. vanilla; pour on top of donuts. • The texture of the bread pudding will be If you don’t want to wait until you get home to enjoy a meal from the food trail, 5. Allow donuts to soak up wet mixture for 5 affected by a couple different things: minutes, making sure all donut chunks have • The smaller the chunks of donuts, the stop at one of our local restaurants that source ingredients from the trail, and have soaked up some of the milk mixture. softer the bread pudding will be. them do the work. Who knows, one of those dishes may inspire you to cook it 6. Cover with foil and bake for 25 minutes. Remove • The longer you soak the stale donuts, in your own kitchen. foil and cook for an additional 25 minutes. the softer the bread pudding will be. 7. Let cool for 5 minutes before serving. • The cooking time could vary. The bread pudding is ready when it begins to brown around the edges and pulls away from the pan. It also begins to puff up in www.wisconsincoastalfoodtrail.com the oven. Beerntsens Cedar Crest Ice Cream www.beerntsens.com www.cedarcresticecream.com 108 N 8th St, Manitowoc 2000 S 10th St, Manitowoc 920-684-9616 920-682-5577 Open daily 10am-10pm Open 11:30am daily, March-October A lakeshore tradition for over 80 years! Stop in and try any of our delicious 32 hand dipped flavors of Cedar Crest ice cream, Indulge in our fine chocolates, fresh roasted sherbet or frozen yogurt. Enjoy a cone, sundae, malt or other tasty treat. Our parlor nuts, homemade candies and ice cream. is located adjacent to our manufacturing plant. Just look for the Big Cow on our Have lunch or dinner and enjoy a delicious , soups or decadent homemade front lawn. sundaes in an old fashioned ice cream parlor that still has black walnut booths Ice Cream Cake and arches. Ingredients Tips for making candy 1 pound cake 1. First and foremost, you should have a good candy thermometer that is accurate. 1 cup Cedar Crest vanilla ice cream, slightly softened The thermometer is used to test the temperature during cooking of candy, jams and jellies. 4 large peanut butter cup candies, roughly chopped It has an adjustable clip so that it can rest against the sides of a heavy-gauge saucepan. 1 cup Cedar Crest chocolate ice cream, slightly softened Do not rest it on the bottom of the pan. You will get a false reading. 1/2 cup chocolate candies, roughly chopped 2. Choose a dry (not humid) day for making candy. In south Arkansas, this can be a 1 cup Cedar Crest chocolate chip ice cream, slightly softened challenge. Weather can be a factor in the success of your candy. If you choose to make it on Chocolate shell ice cream sauce (the type that hardens), to cover the top a rainy day, you may need to cook the candy a degree or two higher than stated in the recipe. Instructions 3. Use a heavy saucepan when making candy to prevent scorching 1. Slice the pound cake horizontally into or burning. Make sure it is large enough to prevent boiling over. You 3 pieces. Place the first slice in a loaf do not need to purchase a special pan, just make sure it is a heavy pan. tin lined with plastic wrap. Thin aluminum pans should be avoided when making candy. 2. Cover the cake with the vanilla ice 4. Use the freshest ingredients possible when making candy. cream, followed by three-quarters of If your recipe calls for butter, use it instead of margarine. Butter comes the chopped peanut butter cups. in salted and unsalted varieties. Unless your recipe calls for a specific 3. Add a second layer of cake and one, either will work. Margarine and butter spreads may not be a good cover with the chocolate ice cream, substitute because they do not create the right texture needed for followed by three-quarters of the candy. Butter also gives candy that rich, creamy taste we associate chocolate candies. with candy. 4. Place the last layer of cake on top, 5. Once you have made your candy, think about how you will followed by the chocolate chip ice store it. Most recipes make a large enough batch to last all through cream. Cover with the chocolate shell the holidays. For most candy, all you need to do is wrap it well in sauce, then the remaining peanut plastic wrap. Divide the candy into smaller batches and wrap. Store butter cups and chocolate candies. the wrapped candy in boxes, tins or cartons with tight-fitting lids. 5. Let the sauce set for a few seconds, 6. Do not mix candies that absorb moisture (caramels, mints, hard candies, toffee) then fold over the plastic wrap and in the same container as candies that lose moisture (fudge, fondant, meringues). place in the freezer until frozen, about 4 hours. If these types of candies are mixed, the hard candies will become sticky. For fudge, it is best to 6. When ready to serve, pull back the plastic wrap, gently lift the cake out and off the use wax paper to individually wrap or separate layers in your storage container. Candy can be wrapping completely. Slice to serve. frozen if needed. Cold Country Wines & Vines Courthouse Pub www.coldcountrywines.com www.courthousepub.com E3207 Nuclear Rd (Carlton), Kewaunee 1001 S 8th St, Manitowoc 920-776-1328 920-686-1166 Open Mon-Sat 10 am-5pm, Sun 12-5pm Open Mon-Sat 11am-9pm Visit our website for fall & winter hours. The Courthouse Pub is a We invite you to enjoy the relaxing ambiance of our family owned winery/ vineyard microbrewery. Each month we brew and the pleasant reception of our serving staff. Complimentary wine tastings, a number of craft for your enjoyment, which range from light pilsners to dark unique gifts, and more. Music inside the winery on the weekends. beers like and porters. Some are seasonal; some are guest favorites, visit our website to see what is on tap. Instant Pot Beef Bourguignon Instant Pot Beef Bourguignon a delicious meal, made in less of the time for your busy family. Beer Cheddar Fondue Tender, melt-in-your-mouth pieces of beef, Ingredients cooked with veggies in a wine sauce. • 4 cups Henning’s shredded cheddar cheese Ingredients • 1 tablespoon all-purpose Beef: • 1 cup Courthouse Pub Czech Yo’ Self Pilsner (or other CHP Beer) • 1 1/2 - 2 pounds stew meat • 3 garlic cloves, minced (cut into 1 1/2 - 2 inch cubes) • 1-1/2 teaspoons ground mustard • 2 tablespoons all purpose flour Instructions • 1/4 teaspoon coarsely ground pepper • 1 teaspoon salt 1. Add beef chunks to a large bowl, sprinkle flour, salt and • Radishes, Peppers, Cherry Tomatoes, or Broccoli from Wilfert Farms • 1 teaspoon fresh cracked pepper pepper onto it. Stir to combine. • 2 tablespoons canola or olive oil 2. turn on the Instant Pot and select Sauté. Once hot, Instructions add oil to the pot. 1. In a large bowl, Rest of Ingredients: 3. once the oil is hot, cook the beef in batches 2-3 minutes • 1 tablespoon tomato paste on each side until nice and brown. combine cheese • 1/2 cup tomato sauce 4. Remove the beef from the pot, cover with foil and and flour. In a small • 2 tablespoons Worcestershire sauce set aside. saucepan, heat the • 1 sweet yellow onion (peeled and chopped) 5. Add the chopped onion to the pot and cook for 1 minute, beer, garlic, mustard • 1 tablespoon garlic (minced) add the garlic, stir and cook for 1 minute. and pepper over 6. Add the cup of beef broth, and using a wooden spoon • 1 cup beef broth medium heat until • 4 carrots (peeled and chopped) scrape well the bottom of the Instant Pot to remove any • 8 ounces baby Bella mushrooms (quartered) bits that stuck to it, make sure you scrape it well to avoid bubbles form around • 1 cup celery (chopped) burning during cooking. sides of pan. 7. Add the beef back to the pot, add tomato paste, tomato • 1 cup Cold Country Wines & Vines - 2. Reduce heat to sauce and Worcestershire sauce. Red Sunset wine medium-low; add 8. Add chopped carrots, mushrooms and celery. Add Cold • 1 pound mini potatoes or Yukon (halved) Country Wines & Vines - Red Sunset and potatoes. a handful of cheese • 1 teaspoon dried rosemary 9. Make sure you don’t go over the Max line of your pot. mixture. Stir constantly, • 1 teaspoon dried thyme 10. Add dried rosemary, thyme and red pepper flakes. using a figure-8 • 1/4 teaspoon red pepper flakes Stir to combine. motion, until almost completely melted. Continue adding cheese mixture, 1 handful at a time, • 1 bunch thyme (bundled) 11. Add a bunch of fresh thyme on top. allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, 12. Close the lid and seal the valve. Cook for 35 minutes Cornstarch Slurry: sliced peppers, broccoli, points, or other items. • 2 tablespoons cornstarch on High Pressure. Once the Instant Pot beeps, do a 10 Minute Natural Pressure Release. • 2 tablespoons water 13. Release manually the remaining pressure. Duck Creek Winery The Hearty Olive www.duckcreekwine.com www.theheartyolive.com 5046 County Road R Denmark WI 54208 921 S 8th St, Manitowoc 920-863-2104 920-663-1360 Craft Winery and Distillery brewing 5 flavors Open Mon-Thurs 10am-6pm, of Kombucha tea. Award winning dry reds, Fri 10am-7pm, Sat 10am-4pm. whites, semi-sweet fruit wines and mead We are locally owned and operated, with an wines. Crafting gin, flavored moonshines, emphasis on healthy products, made regionally, whiskey, rum, brandy, and bourbon. and in Wisconsin. Includes a large variety of gluten free items. We provide a unique and memorable culinary experience, encouraging you to taste the freshest specialty olive oils and aged balsamic vinegar Wisconsin Gin Fizz from around the world, without ever leaving downtown Manitowoc! Looking for a fun gin cocktail recipe? Try a Instructions refreshing Gin Fizz - it’s sweet, tangy, and 1. Place the gin, lemon juice, syrup and egg Breakfast Tostadas with Charred Ranchero Salsa has a frothy egg white foam topping. white in a cocktail shaker. Shake vigorously for 15 seconds. Ingredients • ½ teaspoon salt Ingredients For the Charred Ranchero Salsa: • 2 tablespoons Hearty Olive EVOO • 2 ounces Denmark Distilling Gin 2. Fill the shaker with ice and shake for 30 seconds until cold. • 2 medium Tomatoes • 8 small corn tortillas • 3/4 ounce lemon juice • ½ red onion, peeled and sliced • 8 eggs • 1/2 ounce InTheWoods Sugarbush 3. Strain the drink into a glass and top with the soda water; the egg white foam forms • 2 garlic cloves, peeled • 1 16oz can refried beans maple syrup • 1 teaspoon ground cumin • 1 avocado, peeled and thinly sliced • 1 egg white on top. If desired, garnish with a lemon twist. Serve immediately. • ½ teaspoon chipotle chili powder • ¼ cup queso fresco crumbles • Garnish with lemon twist (optional) • 2 teaspoons Hearty Olive Jalapeno Lime Balsamic • Lime wedges for garnish • Soda water • 1/3 bunch fresh cilantro, stems removed Instructions 1. Preheat an outdoor grill, or indoor grill pan over medium heat. Once the grill is hot, add tomatoes and onions and cook until charred and tender. Remove from grill and place in a food processor. Add garlic, cumin, chili powder, balsamic, cilantro, and salt, blend until smooth and slightly chunky. Keep refrigerated until ready to serve. 2. Heat oil in a large skillet over medium heat. Working in batches if necessary, add tortillas and fry until crispy about 1-2 minutes. Flipping halfway through. Remove, letting any excess oil drip back into the skillet and set aside on paper towels. 3. Return the skillet to medium-high heat, crack eggs (working in batches if necessary) into the skillet and cook until desired doneness is reached. 4. While the eggs are cooking spread tortillas with refried beans and top with avocado slices. Add eggs to the tortillas and top with ranchero salsa and cheese crumbles. Garnish with lime wedges before serving. Hennings Cheese Inthewoods Sugarbush www.henningcheese.com www.inthewoodssugarbush.com 20201 Point Creek Rd, Kiel 1040 S Union Rd, Manitowoc 920-894-3032 920-242-9050 Open Mon-Fri 7am-4pm, Sat 8am-12pm Open daily Feb-Apr 10 Watch Cheese being made Mon- Fri mornings. Open weekends only from April 11 Enjoy cheese and wine samples, browse thru Jan (please call ahead) through our wide variety of cheese, souvenirs, ice cream and more. Stroll through We are a family owned and operated pure maple syrup producer located just a few our museum. For four generations we have been hand crafting award winning miles from the shores of Lake Michigan, in Manitowoc, Wisconsin. We manage 20 cheese. A short 30 minute drive from Manitowoc. acres of woods, and process the finest sap from approximately 2000 maple trees. We offer a wide variety of pure maple products, ranging from granulated sugar, Wisconsin Beer & Cheese Soup candy and cream, to the best pure maple syrup in the area. Our syrup is available A rich smooth & creamy soup with two of Wisconsin’s favorites in a variety of sizes, in both glass and plastic containers. Stop by for a sample... Ingredients • 1 cup Chicken Stock you won’t be disappointed. • 8 Tablespoons Pine River Butter • 12 ounces Favorite Henning’s Cheese, Shredded or Bacon Drippings, divided (4oz Sharp Cheddar, 4oz Aged Cheddar, 4oz Colby) Maple Peanut Butter Cups • ¼ cup Flour • 1 Tablespoon Dijon Mustard (optional) Ingredients • 1 large Carrot, peeled & finely chopped Garnish • 2 cups peanut butter • 1 small Wilfert Farms Onion, peeled • ½ pound of Bacon, chopped and fried • ¼ cup coconut oil & finely chopped • 1 teaspoon each Fresh Thyme, • ¼ cup pure InTheWoods Sugarbush • 1 clove of Garlic, peeled & finely chopped Parsley & Chives, chopped maple syrup • 1 ½ cups Pilsner Beer • • ½ cup chopped peanuts • 1 cup Heavy Cream • Sea salt Instructions Instructions 1. In a large pot, fry the bacon over medium- 1. Place peanut butter, coconut oil, high heat until bacon is crispy, about 7 and pure maple syrup in a saucepan. minutes. Using a slotted spoon transfer 2. Heat over medium heat until melted. the bacon to a paper towel lined plate. 3. Whisk mixture until smooth. Drain off all but 2 tablespoons of bacon 4. Pour peanut butter mixture into a cupcake fat and add 2 tablespoons butter. pan that has been lined with baking cups. 2. Add onion, carrot and garlic sauté 5. Sprinkle chopped peanuts and sea salt on until tender, about 5 minutes. top of peanut butter. 3. Reduce heat to medium and add 4 tablespoons butter, stirring until completely melted. 6. Chill 2 hours or until firm. 4. Sprinkle the flour over the vegetables and stir until the flour is fully incorporated. 7. Remove from fridge and sprinkle with After the flour is incorporated add the beer, stirring constantly until the mixture thickens. sea salt. 5. Slowly add the chicken stock and cream and stir until completely combined. 8. Store in an airtight container in the fridge Bring to a low simmer. Puree if desired. or in the freezer. 6. Add shredded cheese, stir until melted. 7. Salt and pepper to taste. 8. Garnish with bacon, herbs & croutons Newton Meats Inc. Parallel 44 Winery www.newtonmeatsinc.com www.Parallel44.com 5616 Co Rd U, Newton N2185 Sleepy Hollow Rd, Kewaunee 920-726-4455 920-388-4400 Open Mon-Fri 8am-5pm Open Mon-Sat 10am-5pm, Sun 12pm-4pm We are a small, family owned meat market Just off of Lake Michigan in the glacier etched with a full service meat shop with many valley of NE Wisconsin, you’ll find Parallel 44 sausage specialtiesNewton, includingWI state and nationally award winning products. Vineyard & Winery. We invite you to sample our Stop in( 9to2 see0) -all72 that6-4 we45 have5 to offer for your summer grilling needs! internationally-awarded wines, stroll our 10-acre Let us ‘meat’ your needs. vineyard, tour the winery, and relax in our tasting room or on our outdoor patio.

Warm Bacon Cheese Dip TRADITIONAL OSOS BUCO Ingredients Ingredients • 1 round loaf of bread (1 pound loaf) • 2 tablespoons olive oil For Gremolata • 1-1/2 cups sour cream (12 ounces) • 3 pounds 1 1/2-inch-thick veal shanks • (A traditional topping for Osos buco) • 8 ounces cream cheese softened • All purpose flour • 2 tablespoons minced fresh parsley • 2 cups shredded Henning’s Aged Cheddar Cheese (8 ounces) • 1 very large onion, chopped • 2 garlic cloves, minced • 1-1/2 teaspoons Worcestershire sauce • 4 large garlic cloves, chopped • 1/2 teaspoon grated lemon peel • 3/4 pound sliced Newton Bacon, cooked and crumbled • 1 28-ounce can peeled Italian plum tomatoes, crushed • 1/2 cup chopped green onions • 1 14 1/2-ounce can low-salt chicken broth • Assorted crackers for dipping • 1 cup dry white wine • 6 fresh basil leaves Instructions • 1/2 teaspoon grated lemon peel 1. Preheat the oven to 325°. 2. Cut the top off the loaf of bread. Instructions Hollow out the bread leaving 1. Heat oil in heavy extra-large deep a 1-inch hollow shell. Slice the skillet or flameproof casserole over removed bread into cubes and save medium-high heat. Dredge shanks for dipping. in flour; shake off excess. Add to 3. In a large bowl, beat cream cheese skillet and cook until brown, turning until fluffy. Add the sour cream, occasionally, about 12 minutes. cheddar cheese and Worcestershire Transfer shanks to bowl. sauce until blended; stir in bacon 2. Reduce heat to medium-low. Add onion and garlic and sauté until tender, about 4 minutes. and onions. Return shanks and any liquid in bowl to skillet. Season shanks with salt and pepper. Add 4. Spoon the mixture into the hollowed out bread shell. Wrap the bread in heavy duty foil and bake tomatoes, broth, wine, basil and lemon peel to skillet. Cover partially and simmer until veal is for 1 hour or until heated through. Unwrap and give the dip a stir if needed. Serve with crackers very tender and begins to fall off bones, about 2 hours. (Can be prepared 3 days ahead. Cover and left-over bread cubes. and refrigerate. Simmer 10 minutes over medium heat before continuing.) Ladle into bowls and serve with Gremolata. To make Gremolata: 3. Combine all Gremolata ingredients in small bowl. PetSkull Brewing Pine River Dairy www.petskullbrewing.com www.pineriverdairy.com 220 N 9th St, Manitowoc 10115 English Lake Rd, Manitowoc 920-717-0237 920-758-2233 Open Thurs 4pm-9pm, Open Mon-Fri 8am-5pm, Fri 4pm-9pm, Sat 8am-1pm, closed Sundays Sat 3pm-9pm As a 6th generation family owned Small craft brewery with tap room. business, we have over 250 varieties Bring-Your-Own-Food friendly and located of cheese available in our retail store. in the heart of downtown Manitowoc. Enjoy a 25 cent hand-dipped ice cream cone while browsing through our many gifts and souvenirs.

French Toast Bake Ingredients • 1 loaf Chunky Cinnamon Bread • 8 large eggs • 2 cups milk • ½ cup heavy whipping cream • ¾ cup sugar • 2 Tablespoon Vanilla Topping Ingredients • ½ cup flour • ½ cup brown sugar • 1 teaspoon cinnamon • ¼ teaspoon salt Schnitzky Beer Bread • ½ cup Pine River Dairy Cinnamon and Honey Butter Ingredients Instructions Instructions • 3 cups flour (sifted) 1. Preheat oven to 375 degrees. 1. Grease 9” x 13” baking pan. Cut bread into 1”-2” cubes and evenly distribute in pan. • 3 teaspoons 2. Mix dry ingredients and beer. Mix together remaining ingredients and pour evenly over bread cubes. Cover tightly • 1 teaspoon salt 3. Pour into a greased loaf pan. and store in refrigerator overnight. • 1⁄4 cup sugar 4. Pour melted butter over mixture. 2. Mix together dry topping ingredients and cut in butter until mixture resembles • 12 ounces PetSkull Schnitzky 5. Bake 1 hour, remove from pan and pebbles. Store in zip-lock bag in refrigerator overnight. Hefeweizen Beer cool for at least 15 minutes. 3. In the morning, remove pan and top with dry topping butter crumbles. • 1⁄2 cup melted butter Bake at 350 F for 45-60 minutes. Renée’s Chocolates Sabbatical Brewing & Renée’s Popcorn www.sabbaticalbrewingco.com www.reneechocolates.com 835 S 29th St, Manitowoc 1308 Washington St, Suite 200, Two Rivers | 920-482-2884 Manitowoc’s newest craft brewery owned Open 9am-6pm, 7 days a week May-Sept, Mon-Sat Oct through Apr by a husband and wife team. Centrally Say goodbye to boring Chocolates and Popcorn! We offer unique gourmet products located in the historical Oriental Milling building - offering a family friendly so you can feel again the “WOW Amazement!” you felt the first time you entered a taproom, occasional live music and food trucks, featuring fine crafted beer centering chocolate store! Home of the Chocolates Creation Station™ where you create your the culture and community of Sabbatical. Meet us at the mill to ‘break for beer’. own custom chocolate yummies. Eight different flavors of gourmet popcorn are Find us on social media to stay up to date on events! made every day using the freshest ingredients such as Wisconsin butter and cheese Sabbatical Brewing Co. Instructions: Brownies with no preservatives. Your order is handscooped filled using special heated display 1. Go to Sabbatical Brewing Co., enjoy some tasty beer, and bring home Brownies a crowler of your favorite stout beer to use in this recipe. cases. Located next to the 5-1/2 mile long Mariners Bike/Foot Trail. Relax in outdoor 2. In a small saucepan, bring the stout to a boil over medium-high heat. Ingredients: Brownies and indoor sitting areas where you can enjoy your yummies while watching the Once boiling, reduce to medium heat, allowing it to simmer for about • 12oz Sabbatical Brewing Co. Stout 20-22 minutes or until it is reduced down to about 2/3 cup. Set aside amazing Lake Michigan scenery. Plenty of car and bicycle parking space available. • ¾ Cup unsalted butter to cool for at least 10 minutes. You will need ½ cup for the brownies We ship worldwide so your friends and loved ones can have the same gourmet • 2 – 4oz semi-sweet chocolate bars, and the rest for the frosting. coarsely chopped 3. Preheat the oven to 350°F (177°C) and grease a 9×9 inch pan or line treats you enjoy. with aluminum foil or parchment paper, leaving an overhang on • 1 and ¼ Cup granulated sugar the sides to lift the finished brownies out (makes cutting easier!). Chocolate Potato Chip Bark • 3 large eggs Set aside. Ingredients • 1 teaspoon pure vanilla extract 4. Place the butter and chopped chocolate in a large microwave-safe • 30 oz Milk, Semi-Sweet , White or • 1 Cup all-purpose flour bowl. Melt in 30 second increments, whisking after each, until • ½ teaspoon salt completely smooth. Whisk in the sugar and 1/2 cup of reduced Dark high quality chocolate (chocolate Guinness until completely combined. Whisk in the eggs and vanilla • ½ teaspoon espresso powder chips work) extract. Finally, whisk in the flour, salt, and espresso powder (if • 6 oz Ruffles Potato Chips Ingredients: Stout Frosting using). The will be thick and shiny. Pour/spread evenly into • ½ Cup unsalted butter, softened prepared pan. 5. Bake for 32 minutes, then test the brownies with a toothpick. Insert Instructions • 2 Cups confectioners’ sugar 1. Melt chocolate in double boiler over it into the center of the pan. If it comes out with wet batter, the • 2-3 Tablespoons reduced brownies are not done. If there are only a few moist crumbs, the medium-low heat. Stir frequently. Sabbatical Brewing Co. brownies are done. Keep checking every 2 minutes until you have Do not let the water come in contact stout (see Instructions) moist crumbs. My brownies take about 35 minutes. with the chocolate. Or place chocolate • 1 teaspoon espresso powder 6. Remove from the oven and place on a wire rack to cool completely before frosting or cutting into squares. into a microwavable bowl and heat • ½ teaspoon pure vanilla extract with 30 second intervals, stirring in between. Once the chocolate is almost melted remove from • ¼ teaspoon salt Instructions: Frosting 1. In a large bowl using a handheld or stand mixer fitted with a whisk heat and stir until completely melted. attachment, beat the butter on high speed until completely smooth 2. Spread the chips onto a prepared cookie sheet with parchment paper. Lightly crush the chips. and creamy, about 2-3 minutes. Add the confectioners’ sugar, 3. Spoon the melted chocolate evenly onto the chips. With gloved hands swirl chips with the beating on low at first then increasing to high speed. Once creamy and combined, beat in 2 Tablespoons of reduced Guinness, the chocolate. Pat with your hands until it flattens out. It will be messy. espresso powder, vanilla extract, and salt. Taste. Add the remaining 4. Let it cool 1-2 hours. reduced Guinness if needed. If you want the frosting a little thinner, 5. Break it apart after it has completely cooled. Store in an airtight container or sealed bags. add a splash of milk. 2. Frost cooled brownies. 6. Enjoy!!!! 3. Cover and store leftover brownies at room temperature for You can watch our video of making the potato chip bark on our up to 1 week. Facebook page @reneéschocolates.com Silarian Vineyards Susie-Q Fish Company www.silarianvineyards.com www.susieqfishmarket.com 11715 Hill Top Rd, Cato 1810 East St, Two Rivers 920-242-8379 920-793-4082 Open Thur 4-8pm Fri 4-9pm Sat 12-6pm Growing our wine grapes is our passion! Open Mon-Thur 8-5pm, Fri 8-5:30pm, Sat 9-3pm Silarian is a boutique family winery focused on producing estate wines while still As a 5th generation family owned business, we offer the finest of smoked fish offering a selection favorite wines from around the world and a couple locally products throughout the Midwest, with six smoke houses and four commercial brewed beers. Check out our web site for live music and other experiences. fishing boats.W e have a variety of succulent smoked fish, salmon in a variety of Asparagus Risotto flavors, trout, whitefish and chubs. Fresh or frozen fish and seafood! If you want to make this a vegetarian dish, use vegetable stock instead of the chicken stock. Potato Encrusted Whitefish Ingredients • About 4 cups chicken stock (or vegetable stock for vegetarian option) Ingredients • 2 tablespoons unsalted Pine River Dairy butter, divided • 1/2 lb. frozen hash brown potatoes, thawed • 1/2 cup chopped shallots • 3/4 teaspoon seasoned salt • 1 cup arborio rice • 1/2 teaspoon dried dill weed • 1/2 cup Silarian Vineyards Silarian Blanc wine • 1/4 teaspoon black pepper • 1/2 pound Wilfert Farms asparagus, trimmed, • 6 4-oz portions of fresh whitefish fillets tips cut off, tough skins of the spears peeled • 1/2 teaspoon kosher salt (if working with thick apparatus spears), • 1/4 cup flour and the spears cut into thin disks • 1 egg, beaten with a fork • 1/2 cup freshly grated Parmesan cheese • 1 tablespoon butter • Salt and pepper • 2 tablespoon olive oil Instructions Instructions 1. Heat the stock in a small saucepan until it comes to a low simmer. 1. In a bowl, mix thawed hash browns with 2. In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots seasoned salt and pepper. and cook for a minute or two, until translucent. Add the arborio rice and cook for 2 minutes 2. Sprinkle whitefish fillets with salt. Dip more, stirring until nicely coated. non-skin side in flour then egg and place, 3. Add the white wine. Slowly stir, allowing the rice to absorb the wine. dipped side up, on sheet tray. 4. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to 3. Sprinkle the hash browns over fillets evenly stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. using all of them. Press firmly into fish. Stir often to prevent the rice from sticking to the bottom of the pan. 4. Put half of olive oil and butter in large non 5. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until stick fry pan. Cook half of the fillets, potato it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. side down first for about 3 minutes per 6. With the last ladle of stock, add the asparagus. Stir and cook for a couple of minutes, until the side until potatoes are browned and fish is risotto has absorbed the stock, but is still loose, and the asparagus are just cooked through. partially cooked. Carefully flip fillets over Note the stock amount given is approximate. You may need a little more or less. If you end up and cook another 3 minutes or so until needing more stock and you find yourself without, just use water. cooked through. Do not over cook. 7. Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. 5. Repeat with remaining butter, oil and fillets. Add salt and pepper to taste. Serve immediately. Serve hot. Makes 6 Servings. Wilfert Farms GETTING HUNGRY? www.wilfertfarms.com If you haven’t filled up while on the trail, check out one of these local restaurants who cook with ingredients from businesses on the food trail: 7528 Manitou Dr, Two Rivers 920-683-3264 BRIX Open 9am-6pm daily early May through October 939 S. 8th Street, Manitowoc | 920-374-4570 | www.brixplace.com This family farm has been in operation for over 142 years and is known for its Located in a beautifully renovated historic building featuring high quality food, quality fresh produce. Picked, washed and hand sorted daily. From ‘A’sparagus great drinks, and exceptional service – BRIX delivers an experience that will have to ‘Z’ucchini, in season. Best known for its peas-in-pod, sweet corn and U-pick you coming back for more! pumpkins and strawberries. Located 3 miles east of I-43 near Shoto. Visit our website for the most recent updates and availability of produce. COURTHOUSE PUB 1001 S. 8th Street, Manitowoc | 920-686-1166 | www.courthousepub.com/ Broccoli-Cauliflower Salad Located in the historic district, the Courthouse Pub caters to local residents, business travelers and tourists. The pub team strives to create the kind of food and service Ingredients that allows guests to adopt the Pub as their choice for dining and celebrating. • 1 head broccoli Combined with its Wine Spectator awarded wine list, the Pub’s unique daily specials • 1 head cauliflower and offerings such as Sized-Right entrees. The pub also offers on site micro-brewed • 1 cup mayonnaise or Miracle Whip beers. Brew Pub, Fine Dining, Family Dining, Friday Fish Fry, Lounge/Bar. • 1 cup sour cream • ½ cup sugar H & C’s Elbow Room • ½ teaspoon salt 702 Buffalo Street, Manitowoc | 920-682-5852 • ½ lb bacon, cooked and crumbled manitowoc.info/business-directory/503/parkers-elbow-room • 1 cup shredded cheddar cheese Daily Specials. Thursday Lobster, Saturday Prime Rib! Full menu featuring steak, Instructions chicken, seafood and a great variety of , along with homemade soups 1. Break broccoli and cauliflower into and desserts. Carry-out and curbside pick-up available. bite sized pieces in large bowl. 2. Combine mayo, sour cream, sugar HOLLA 603 York St. Manitowoc | 920-717-0482 | www.hollarestaurant.com and salt in medium bowl until We pride ourselves on supporting our local farmers by having an ever changing, smooth. Stir in bacon and cheese. seasonal menu for the highest quality and most flavorful food. You may also enjoy 3. Pour over broccoli-cauliflower our hand-tossed wood-fired pizzas being made right in front of you. Enjoy a craft mixture and mix until all pieces are cocktail or local beer from our full service bar. Outdoor patio open seasonally. coated. Refrigerate for 2-3 hours before serving. PETSKULL BREWING COMPANY 220 North 9th St. Manitowoc | 920-717-0237 | www.petskullbrewing.com “Craft brewery with taproom, offering ten craft beers brewed onsite. Bring your own food friendly, family friendly and offering plenty of outdoor seating. Located in the heart of downtown Manitowoc. RYANS ON YORK Farm Wisconsin Discovery Center 712 York St. Manitowoc | 920-905-0700 | www.ryansonyork.com 7001 Gass Lake Rd, Manitowoc | 920-726-6000 | www.farmwisconsin.org Ryan’s on York is a restaurant/bar that specializes in a unique food and great cocktail Check website for seasonal hours menu. We provide a clean and comfortable atmosphere for your social provisions. Farm Wisconsin Discovery Center is a noteworthy experience on the Coastal Food Trail, bringing SEVEN LAKES GOLF & DINING to life the story of how food gets from the farm 1420 Country Road S, Reedsville | 920-775-4000 | www.sevenlakesgnd.com to your table. Farm Wisconsin—named among The restaurant at Seven Lakes is dedicated to providing you with a perfect place to USA Today’s 10 Best New Attractions, Time for cool down and talk with your family and friends, or just simply watch the game on Kids Top 50 Coolest Places, and a TripAdvisor Top one of our many HDTVs. This is the perfect place to refuel after a long game, or take the family out for a nice dinner. From steak to pizza, our amazing cooks have the Choice—highlights everything from alfalfa to culinary expertise to satisfy even the pickiest of eaters. We have specials seven days zucchini, so consumers can better understand how food is grown, harvested and a week, so stop in today and see what we can make for you! processed. The center features 10,000 square feet of interactive exhibits, a bus tour of a local dairy farm and a unique birthing barn, where guests have the opportunity SMILING MOOSE SALOON & GRILL to see the miracle of calf birth. The farm-to-table theme comes full circle with 10731 Hwy. 42, Osman | 920-726-431 | www.smilingmooseosman.com Farm Wisconsin’s Farm House Store, featuring a variety of Wisconsin products, like Serving a variety of sandwiches, homemade soups, hearty breakfast and Friday fish. cheese, wine, beer, maple syrup, honey and 16 flavors of Cedar Crest ice cream. Live music every Sunday from 4-8 p.m. and every other Saturday during the winter The center’s Wisconsin Café closed temporarily due to COVID-19, but is expected to months. Come join the fun! re-open during the summer of 2021 with a breakfast and lunch menu highlighting Wisconsin agricultural products. THE FAT SEAGULL 807 Quay Street, Manitowoc | 920-374-4596 FARMERS MARKETS facebook.com/The-Fat-Seagull-125128837505312 Downtown Manitowoc A historic downtown landmark serving a wide variety of sandwiches, soups, daily Grow it Forward; 920-645-9467 specials and Friday Fish Fries. Enjoy your meal with one of our 17 draft beers. www.manitowoc.org/298/farmers-market Happy hour prices Mon. – Friday 3-6 p.m. Open Sat 8am-1pm, May-Oct WATERS EDGE RESTAURANT & LOUNGE Manitowoc Winter Market 1515 Memorial Dr, Two Rivers | 920-793-4524 | www.lhinn.com/the-restaurant 1501 Marshall St, Manitowoc | 920-645-9467 Complete your day with a dinner at the Water’s Edge Restaurant and Gull’s Nest Open 2nd & 4th Sat, 9am-12:30pm Nov-April Lounge. Panoramic windows overlooking Lake Michigan complement your entree and beverage selections. Sunrises and moonrises shimmer on calm and soothing or Downtown Two Rivers rough and majestic seas. Every day is unique along the shore. Central Park | 920-755-2190 Open Thur 4pm-8pm; Sat 8am-1pm June-Oct WRAP IT UP 830 South 8th St., Manitowoc | 920-242-6445 | www.wrapitupmanitowoc.com Downtown Mishicot At Wrap It Up our mission is serving you delicious, healthy, and innovative food. Our menu www.mishicot.org consists of the highest quality ingredients with a local and organic emphasis. We also Village Hall Parking Lot | 920-755-3411 feature Alterra Coffee products and espresso. All made with care by our friendly staff. Open Wed 7-11 May-Oct Wisconsin Food Trail Shopping List

Bakery on State Beerntsens Cedar Crest Ice Cream Cold Country Wines & Vines Courthouse Pub Duck Creek Winery The Hearty Olive Hennings Cheese Inthewoods Sugarbush Newton Meats Inc. Parallel 44 Winery PetSkull Brewing Pine River Dairy Renée’s Chocolates & Popcorn Sabbatical Brewing Silarian Vineyards Susie-Q Fish Company Wilfert Farms