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"Prime rib, Friday night fish frys, and relish trays are the stuff of legend in Wisconsin . . . documents 50 of the state's most enduring time capsules." —ABC 7 News, Chicago
The "supper club experience" is a tradition embodied by many long-standing restaurants scattered throughout the small towns of Wisconsin. It is based around a bygone idea that going out to dinner is an experience that lasts an entire evening. The clubs emphasize food made from scratch, slow-paced dining, and family-run businesses. Combine this with stately dark-panel decor, complimentary relish trays, and the best brandy Old Fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal.
Written by the critically acclaimed director and producer of the documentary of the same name, Wisconsin Supper Clubs is a resource for and about supper clubs throughout Wisconsin. It includes beautiful photographs of the unique supper club interiors, proprietors, and customers, as well as fascinating archival materials. Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most any restaurant. After the successful debut of Faiola's documentary, this book is sure to be a hit throughout the region and beyond.
"A glorious look at a Wisconsin tradition . . . that just might make your mouth water." —Chicago Tribune
"Hallmarks include brandy Old Fashioneds, Friday night fish fry, prime rib, relish trays, lake views, taxidermy, glowing vintage beer lights, Packers paraphernalia, and more." —Eater.com
The "supper club experience" is a tradition embodied by many long-standing restaurants scattered throughout the small towns of Wisconsin. It is based around a bygone idea that going out to dinner is an experience that lasts an entire evening. The clubs emphasize food made from scratch, slow-paced dining, and family-run businesses. Combine this with stately dark-panel decor, complimentary relish trays, and the best brandy Old Fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal.
Written by the critically acclaimed director and producer of the documentary of the same name, Wisconsin Supper Clubs is a resource for and about supper clubs throughout Wisconsin. It includes beautiful photographs of the unique supper club interiors, proprietors, and customers, as well as fascinating archival materials. Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most any restaurant. After the successful debut of Faiola's documentary, this book is sure to be a hit throughout the region and beyond.
"A glorious look at a Wisconsin tradition . . . that just might make your mouth water." —Chicago Tribune
"Hallmarks include brandy Old Fashioneds, Friday night fish fry, prime rib, relish trays, lake views, taxidermy, glowing vintage beer lights, Packers paraphernalia, and more." —Eater.com
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