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Spring Flower Decorating Trends May 2010 | www.fdlreporter.com 1 Theo’s restaurant uses Bike race coming Upcoming events in local produce to create to Downtown Downtown Fond du Lac the freshest dishes Fond du Lac Spring flower decorating trends Dorothy Bliskey | Special to The Reporter As tulips, daffodils, lilacs and flowering trees centerpieces appear to have been plucked from burst with spring color across the Fond du Lac the outdoors. landscape, Patrick Creed, owner of Botanicals Floral Studio, 33 S. Main St., indicates spring Voted “Best Florist” by the Reporter’s Readers decorating trends are simplistic and natural- Choice Awards for the past two years, Botanicals looking. prides itself on its selection of contemporary, trendy, unique giftware and art — pieces that “Colors we are seeing for spring decorating are accentuate its wide variety of fresh flowers and earth tones — variations of yellow, orange, tan plants for any occasion. and brown,” he said. “Gardening is huge, and people are spending more time at home. The Real flowers for adding beauty outdoors include trend is to bring the outdoors inside in a natural, English Garden hanging baskets and premium simple way.” geraniums. Hot items for spring arrangements are vases Giftware lines include works by local artists filled with realistic-looking artificial grasses and — such as crocheted crystal bracelets and blooming apple blossom branches that mirror necklaces, toe and ankle bracelets by Marie the real thing. “It makes a simple and very McAllister; contemporary paintings by Steven natural looking display,” Creed said. Plout and his wife Jean Meyer (who works for Tracy Porter); and pottery by Sandy Vahlsing. The trend is to arrange just one item, rather than a mixture, in a vase. Creed cites, as an example, From Paris, Botanicals carries Lampr Berger — a the natural look of a tall, clear glass vase filled colorful array of French lamps that burn scented with tulips or flowering branches, made to look oils to perfume and purify the air. even more real with acrylic water and a layer of “These are drawing a lot of interest,” Creed said. stones on the bottom. “They accent the décor in your home and at the When positioned on a sofa table, fireplace same time add a wonderful aroma.” mantel or dinner table, the simplistic Vases recycling program helps Botanicals, customers, environment The “going green” movement prompted vases, and we can charge less to the Botanicals to initiate a vase recycling customer if they use a recycled vase,” program a few years ago. Creed said. “The gift card brings people back to purchase items in our shop.” Under the program, Botanicals, the consumer and the environment come out The vases must be clean and in good winners. shape, with no cracks, chips or discoloration, in order to be reused. When a customer cleans out his or her cupboard and brings in five vases per “Vases that can’t be used are recycled in visit, they receive a $10 Botanicals gift our recycling bin,” he said. card — benefiting not only the customer but also the business. “The vase recycling program is our way to give back to our customers and to help the “It helps keep our costs down for buying environment,” Creed said. Popular arrangements this spring call for single items — flowers, grasses, branches — in vases rather than a mixture of flowers. The trend is to bring the outdoors inside to accent living space. These arrangements reflect simple, natural design. Botanicals Floral Studio, owned by Patrick Creed, specializes in arrangements such as these. The Reporter photos by Patrick Flood 2 May 2010 | www.fdlreporter.com Theo’suses local produce, fresh foods Dorothy Bliskey | Special to The Reporter For more on Theo’s, an extensive, interactive website is filled with information, including the menu, a blog by the chef, a newsletter, the option to receive text messages on specials and more. Go to Mandy Ashenfelter delivers dinners to customers at Theo’s Cream City Chop House on North Main Street. www.theoschophouse.com. Dining hours are 4 to 10 p.m. The Reporter photo by Justin Connaher Tuesday through Saturday. Diners at Theo’s Cream City Chop House, known with applewood-smoked bacon from Neuskes French, Italian and Spanish influences — but we locally as Theo’s, can rest assured the carrots, in Wittenberg are examples of Wisconsin-based are a chop house, which is very American. We green beans or peppers served with their entrée products used at Theo’s. have veal, lamb, pasta, steaks — even a Lebanese are the freshest possible. section, which is our family heritage,” said Glorioso’s, an Italian market in Milwaukee, is Buetow, adding that the supper club atmosphere In fact, chef Ted Buetow, who is also the manager the source for various oils, Italian sausage, hard is enhanced by a pianist performing at the piano at Theo’s, 24 N. Main St., may have passed local salami, cured hams and more. bar Wednesday through Friday. residents in the outdoor aisles of the local Farmers Market that same day. Iowa is home to the Maytag Blue Cheese that Some of the most popular entrees at Theo’s are Theo’s proudly serves. “It’s top-notch blue the garlic stuffed tenderloin, the 22-ounce dry On Wednesdays and Saturdays, he shops from cheese,” Buetow said. aged bone-in ribeye, the Northwoods walleye and vendor-to-vendor in search of the freshest and the veal Oscar. best produce. He is also adamant about buying Buetow’s philosophy for buying fresh and not high-quality organic produce year-round. cutting corners carries through to every part of “Theo’s is a family friendly restaurant that caters the restaurant — including the bar, the appetizers to kids,” Buetow said. “There’s something for “Yes, the produce is fresh but so are the meats and even the burgers. everyone on our menu — from a hamburger to a we serve and the breads we get from an artisan rack of lamb.” bakery in Chicago,” Buetow said. “Whatever I put on the plate, it must be of the highest quality we can find,” he said. “I put For those looking for a deal, the Saturday From the certified Angus prime cuts of dry- the priority on the plate. We are not a volume afternoon Steakhouse Burger Happy Hour might aged beef to the fresh fish flown in twice a week, restaurant. You get what you pay for.” be tempting. For $5, visitors can get a 9-ounce Buetow is on a mission to dazzle his diners. certified Angus steak burger created with “We have not raised prices in two years,” said Buetow’s new special grind of beef. “Our beef is superior to the USDA’s highest rating Buetow, adding that a comparable steak served in for beef,” Buetow said. “Certified Angus prime is Chicago would be more than double in price. The burger comes with hand-cut french fries and the syndicate of cattlemen who raise the bar to a a 2-for-1 drink special during Happy Hour from 3 superior level for beef.” The menu at Theo’s is constantly changing. to 5 p.m. on Saturdays. Lamb and veal from southern Wisconsin, along “We offer a little bit of everything — you’ll see “It’s a great promotion,” Buetow said. Sous chef Kevin Kraemer prepares a meal at Theo’s, 24 These two menu items are among popular offerings for Theo’s customers: Beef tenderloin en Ctoute, center; and shrimp N. Main St., Fond du Lac. and avocado salad with Cajun remulade. The Reporter photo by Justin Connaher Photos courtesy of Theo’s Cream City Chop House Try the Nail Box we’re right at your fi ngertips Full set French Acrylic Nails...only $25 Same retail family at this Colored French ...only $35 historic location since 1916! 5001106534 Fills...only $17 Real Wood, Real Value New items arriving! LAWN & SNOWSO REMOVALOC PACKAGE Expires 6-18-2010 Custom orders • Free local delivery With every one (1) year signed contract for lawn and snow removal, you will receive one month’s lawn mowing FREE (up to 4 mowings) • Handcrafted Solid Wood Furniture 5001106636 The • Small Wood Items • Home Decor & Crafts Add a landscaping maintenance package and Nail Box • Many Amish Items receive an additional mowing FREE. 104 S. 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