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Dine In. Dine Out. CHECK OUT THE SPECIALS FOR

Game Day!

A Southern Lakes Newspapers publication

Winter 2021

Your guide to restaurants in the Southern Lakes area

6 ways to be kind to food servers

DINING GUIDE • WINTER 2021

hese are unprecedented times. As the world confronts the COVID-19 pandemic, people have had to adapt to many significant changes in a relatively short period of time. Throughout the pandemic, many hardworking individuals have helped to keep the world moving forward in an uncertain time. Though many food servers have temporarily or permanently lost their jobs during the pandemic, many more have continued to work. Restaurants are vital components of local communities, serving as more than just somewhere to enjoy a great meal. Restaurants are gathering places and have helped people get out of the house during the age of social distancing. Servers are at the heart of the restaurant industry, and there are various ways to show them how much their efforts are appreciated.

LEAVE A SIZABLE TIP Etiquette suggests customers tips

servers anywhere between 15 and 20 percent. Because servers today are increasingly putting their health on the line, why not increase that tip to 25 or 30 percent? Such tips can provide some financial relief to servers whose earnings have been adversely affected by the pandemic and a bigger tip lets servers know their efforts are appreciated.

BE COURTEOUS AND KIND

WRITE A THANK-YOU NOTE

BE A TIDY CUSTOMER

Jot a few words of encouragement on the back of the bill or receipt. If time allows, thank the server in person for a job well done.

Do your best to leave a tidy table behind when you finish your meal. Collect trash and dispose of it properly. Try to be as neat as possible, stacking dishes and preventing items from falling on the floor so servers and bussers have an easier go of it.

DON’T FORGET SCHOOL STAFF While certain schools are still serving breakfast and lunch to students, others have had to forego in-person dining at school due to local regulations and capacity restrictions. However, food servers and other staff may still be distributing food to those

who qualify for financial assistance. Food services is often an overlooked job in the school system and parents can offer small tokens of appreciation to these workers.

Food servers experience all sorts of personalities during a typical workday. Being kind and respectful brighten up a server’s day.

FOLLOW RESTAURANT RULES Policies regarding in-person dining and mask usage vary depending on local laws. Follow the rules so you don’t put servers’ health at risk. (METRO CREATIVE)

Food servers have faced unprecedented challenges during the pandemic. Customers can do many things to show their servers how much their efforts are appreciated. STOCK PHOTO Dining Guide

Lining up for

Take-Out

Restaurant trends reflect innovation and survival in unprecedented year their Top Menu Sellers right now. They indicated that consumers were looking for more tried-and-true than new. Demand from both full-service and limited-service restaurants included: • Burgers; • Pizza; • Chicken items; and • Breakfast items. “These food and menu trends didn’t offset the industry’s devastation, but they do illustrate the resiliency, innovation, and commitment of restaurateurs,” said Hudson Riehle, senior vice president of Research and Knowledge for the Association. “The pandemic served to accelerate many trends we were already seeing, while it taught more consumers how to digitally access the restaurant meals they wanted, so expect many of these innovations to be long-term trends and not fads.” The Restaurant Trends are excerpted from the forthcoming 2021 State of the

Restaurant Industry Report, which was released on Jan. 26, 2021. See the full 2021 Restaurant Trends Report at www.restaurant.org.

Dine In. Dine Out. Published by Southern Lakes Newspapers LLC - Fall 2020 1102 Ann St., Delavan, WI 53115 (262) 728-3411 Editor ......................................... Tracy Ouellette Page Designer........................Jennifer DeGroot Creative Director............................Heidi Schulz Advertising Director .............. Vicki Vanderwerff For advertising opportunities, call (262) 725-7701, ext. 135

DINING GUIDE • WINTER 2021

ast year was full of change and the search for comfort, according to the 2021 Restaurant Trends Report released today by the National Restaurant Association. The list reflects the pivots restaurants had to make early in the pandemic to survive and the innovation that has opened up needed new revenue streams. The top Food and Menu Trends included changes such as off-premises dining taking precedence, but it was also a year where nipping and bundling made important impacts on operations and revenue. According to a survey of 6,000 restaurant operators and 1,000 customers, the top trends included: • Streamlined menus; • Selling groceries; and • Alcohol to go. This year, to identify what’s truly selling best during the pandemic, the Association surveyed restaurant operators to find out

A few tasty tidbits about The calendar is dotted with various holidays that celebrate pizza. From National Pizza Pie Day in February to National Deep Dish Pizza Day in April to National Cheese Pizza Day in September, not to mention National Pizza Month in October, any time of year is the perfect opportunity to bite into a slice. The following are some tasty tidbits about pizza, courtesy of Fact City, Pizza Need and Facts Legend.

PIZZA IS TIED TO GREECE Greeks are credited with creating the first pizza-like food. The Greeks used to bake flat, round large breads that were then topped with vegetables, potatoes, spices, and olive oil. However, the first commercial pizza and pizzeria has been traced to the 19th century and the Italian city of Naples.

NOT ALL PIZZA IS FLAT While crispy, low-profile pies may be classic, other varieties of pizza have their fans. “Deep dish” pizza originated in 1943 in the Chicago eatery Pizzeria Uno.

Pizza Sfincione, or focaccia pizza, a type of pizza made in a sheet pan with thicker slices, was created in the mid-19th century in Sicily. It is popularly called Sicilian pizza.

PIZZA CELEBRATES Pizza is even more popular on certain days of the year. Pizza can be enjoyed any day of the year, but Super Bowl Sunday, New Year’s Eve, Halloween, Thanksgiving Eve, and New Year’s Day are the top five days for pizza sales. In addition, pizza accounts for more than 10 percent of all food service sales.

Anchorage, Alaska. Its annual sales are approximately $6 million. Pizza is popular everywhere. Around the world, about three billion pizzas are sold each year.

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In the United States, the pizza industry makes up 17 percent of all restaurants and grosses more than $30 billion every year. The highest-grossing single-unit independent pizzeria in the United States is Moose’s Tooth Pub and Pizzeria in

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Bubble

Restaurants offer ‘igloos’ for outdoor dining in winter Sitting on the by Sandra lakeshore looking Landen Machaj out at the water while CORRESPONDENT enjoying lunch, dinner or perhaps just enjoying an afternoon cocktail is an activity that is usually associated with summer. But no longer is it limited to summer. This winter along the shore of Geneva Lake, Delavan Lake and Lake Como, there is a new look as small igloos can be seen on the lakeshore. These igloos at a distance may look like those found in the Arctic Circle, but unlike the arctic igloo, which is constructed of snow and ice, these igloos are clear plastic often with heat and decorative holiday lights inside. Locally these igloos are found at Lake Lawn Resort, Mars Resort, and Pier 290 providing a unique dining experience in a protected environment. In a year that has been filled with limited activity outside our homes due to the pandemic, these igloos are

a festive way to enjoy a safe meal with a beautiful winter view of the lake. While some may worry that dinner in the bubble may be a bit claustrophobic, visitors have said that because of the clear walls there is not the feeling of being locked in but rather it is a cozy space to enjoy with friends. Here’s a closer look at the area restaurants the give a fresh meaning to life inside the bubble:

Mars Resort

Mars Resort on the south shore of Lake Como has been a popular place to eat and enjoy time with family or friends for many years. Known for its fabulous view of the lake and unique cocktails, guests also enjoy quality food. “A special feature is the view of the lake whether enjoying an inside or outside meal,” said Scott Pohl, co-owner of Mars. “In winter when the lake is frozen, visitors enjoy watching small private planes fly in and land on the lake’s frozen surface. Many of these pilots fly in just to have lunch – some from as far as Milwaukee or Chicago.” Last year Mars Resort came up with a new concept to allow diners to enjoy being

outside on the west deck during the winter. They brought in some festive, lighted and heated igloos for a special experience. The igloos were an immediate success. This year with people social distancing, the igloos are perfect for a family or small group to safely enjoy eating out. So, they have brought them back for another year. They have five igloos on site that each seat six patrons comfortably. Reservations are required and allow for a 90-minute period inside the dome. A $100 minimum for food and drink is required. Smoking or vaping are not allowed in the igloos nor are pets invited. With up to six people in the igloo, the minimum charge is less than $17 per person minimum if you bring five family members or friends with you. The food offered is from the “Igloo Platters” menu. Each of the platters serves four to five people. A favorite item is the Mars Famous BBQ Ribs platter, which consists of 2 slabs of ribs either in the classic tangy barbecue sauce or with their dry rub. The ribs are cut to share. Other choices include the Mars Charcuterie, a variety of Italian meats including Soppressata, Mortadella,

Outdoor dining igloos like these at Mars Resort provide a panoramic view of the lake at dusk.

• CONTINUED ON PAGE 6

DINING GUIDE • WINTER 2021

DINING INSIDE THE

COURTESY OF MARS RESORT Dining Guide

• CONTINUED FROM PAGE 5

Capicola and Genoa Salami, a collection of artisan cheeses and a medley of imported olives and Italian bread. Dips, skewers of chicken, steak, or shrimp, and bruschetta are also on the menu. Diners may opt to finish with the Silvestri Sweets Dessert Platter and enjoy bite-sized cake, caramels, chocolates and cookies. Patrons can also enjoy their favorite beverage while relaxing with an after-dinner drink of your choice, a traditional cocktail, favorite wine, or soft drink from the full-service bar menu. Or perhaps it is a cup of coffee to keep warm that is your choice. Mars is following the latest in cleaning and sanitizing measures to protect both the staff and customers. Masks are worn by the service staff and diners must wear them when not in their igloo. Mars Resort is at W4098 S. Shore Drive, Lake Geneva. Call 262245-5689 to make a reservation for the igloos.

Lake Lawn Resort

Located west of Lake Geneva on Highway 50, Lake Lawn Resort, Delavan, has been a favorite destination for weekend getaways, weddings, golf outings or just coming out for lunch or dinner along the lakefront. This year Lake Lawn has added a new treat that is being enjoyed by visitors looking to share an outdoor activity with family members or close friends. “We have added five igloos for outdoor winter dining,” shared Eileen Cole, Executive Director of Marketing and Sales at Lake Lawn Resort. “The igloos can hold six guests and are heated with 1,500 BTU space heaters for the comfort of the guests.” Even though the igloos are heated, Cole recommends dressing for outdoor weather even though they have heat. When seated in the igloo, legs and feet can be chilled if the outdoor temperature is low, he said. The igloos are available for a 90-minute rental daily during the The view from inside an igloo at Pier 290 reveals a glowing sky and calm lake. The igloos will seat up to six and contain a large table. COURTESY OF PIER 290 Dining Guide

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Chocolate Chunk Cookie S’more. Whether a choice of appetizers to share or a full dinner, the food and the full view of Delavan Lake will make this time special. The full bar service is available to enjoy special cocktails before dinner or draft and bottled Wisconsin beers or wine selections. Lakeside also offers hot drinks. Among the favorites are Bailey’s Hot Chocolate or a coffee with Grand Marnier and Kahlua Coffee Liqueur. “The igloos have been a big hit,” said Cole. “People are looking for a way to go out, enjoy a good meal and have a few drinks, but also want to know they are safe. The igloos provide all that and more.” To be certain that the igloos are germ free for the next group of guests, they are sprayed with an electro-static disinfectant and allowed to air out for 30 minutes prior to seating the next group. All staff members wear face coverings while tending to guests. Guests do not need to wear face coverings while inside the igloos. Lake Lawn Resort is at 2400 East Geneva Street, Delavan. Call the resort at 262-728-7950 for igloo reservations. The igloos are expected to be available through the first week of March but are weather dependent.

Pier 290

Located on the shore of Geneva Lake in Williams Bay, Pier 290 offers a beautiful view of Geneva Lake no matter where one chooses to be seated – in the indoor dining room, the canopy, the igloos or out by the fire pits. In winter the outdoors has a very different look and seating arrangements will allow the visitor to take in lake view. “We have six igloos, three are located on the waterfront for a view of the lake and three are located on the back part of the property, said Adam Newell, Assistant Manager of Pier 290. “In addition, we have two solid fire pits.” The fire pits, according to Newell, produce a warm place to sit and enjoy a drink lakeside. The igloos are enclosed and heated to provide an outdoor winter lunch or dinner in a protected environment. The three igloos on the waterfront give a full view of the lake that is especially impressive at sunset. After dark the decorative lights inside the igloo offer a soft and festive glow. The three other igloos are placed on the property amid the lights that normally would illuminate the shoreline for the Santa Cruise. This year because of the COVID-19 pandemic and the need to practice safe social distancing, the Santa Cruise was cancelled. So, the lights were turned into a winter • CONTINUED ON PAGE 8

A group of friends gather in one of the igloos on the shore of Delavan Lake at Lake Lawn Resort and enjoy the glow of the sun as it slowly sinks from view.

DINING GUIDE • WINTER 2021

hours of 11 a.m. to 8 p.m. The rental cost is $75 plus the cost of food and beverages ordered. Smoking is not allowed in the igloo per Wisconsin law. No outside food or beverages are allowed. But the beautiful view of the winter lake will be enjoyed the entire time in the bubble at no additional cost. The Lakeside Igloo menu offers varied and unique foods that will offer a taste treat to all. There is a share menu that starts with a Family Batter Platter consisting of chicken tenders, Wisconsin cheese curds, mini corn dogs with BBQ sauce, ketchup, and mustard to dip them in. Sliders are also on the menu and the Lake Lawn version is the Bao Bun Sliders made of Korean angus brisket, kimchee, satay chicken, spicy bean sprouts or housesmoked duroc pork, hoisin, and seared chanterelles. Even the nachos are unique. They’re not the traditional ground beef nachos but made with smoked pork BBQ, pico de gallo, jalapenos, green onions shredded cheddar and garlic sour cream. Street tacos with pork, brisket, chicken and beef steak are also available. They offer three entrees: Dry Rub Pork Tenderloin; Angus Filet, and Chili Chicken Bacon Roulade served with sides. And to finish off the meal, try the Peppermint Chocolate Cannoli or the

COURTESY OF LAKE LAWN RESORT Dining Guide

Winter does not prevent visitors from gathering on the shore of Geneva Lake. At Pier 290 many gather around the fire pits to enjoy a cocktail and the view of the lake. The outdoor winter dining experience is intended to create safe spaces amid the coronavirus pandemic. COURTESY OF PIER 290 Dining Guide

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DINING GUIDE • WINTER 2021

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wonderland for both children and adults to enjoy. The igloos are suitable to hold six guests for lunch dinner or cocktails. The igloos must be reserved in advance. There is a reservation fee of $45 for two hours to enjoy lunch or dinner or $25 for one hour for cocktails. They are open Wednesday through Friday starting at 11 a.m. until 9 p.m., Saturdays from 8 a.m. to 9 p.m., and Sundays from 8 a.m. to 5 p.m. The restaurant is closed on Monday and Tuesday. The menu at Pier 290 is large and varied. Whether the customer is looking for a light lunch or a hearty dinner of the comfort foods that everyone looks to in winter, there is an item that will be there for any palate. In winter, soups are a favorite to provide a sense of warmth. Try the flavorful baked onion soup, covered with rich and creamy cheese. Or ask about the soup of the day. Soup with a salad is a favorite lunchtime combination. Pier 290 offers a variety of salads including a Butternut Cranberry salad that includes crispy butternut squash, cranberries, red onion, Brussels sprouts, and candied walnuts with a quinoa couscous over spinach and arugula with a balsamic glaze. A variety of appetizers are on the menu from the traditional cheese curds and deviled eggs to flatbreads with unique toppings or, for the more adventuresome, tuna tartare. Pier 290 is known for its seafood entrees, which include salmon, walleye and sea bass. They also have variety of warm and hearty comfort items such as meatloaf, beef stroganoff, BBQ ribs, and quality steaks. Their Steak Stack Burger is a special take on the hamburger. It consists of a half-pound of sirloin, tri tip, and chuck formed into two patties, layered with cheddar cheese, lettuce tomato and the special 290 sauce. To protect customers from COVID-19, the igloos go through a sanitizing after each party. Masks are worn by the servers at all times when in the igloos. Pier 290 has a lot to offer for winter outdoor dining. Reserve an igloo for lunch, dinner or a cocktail hour, have a drink at one of the outdoor fire pits and enjoy the winter view of Geneva Lake or meander through the winter wonderland of lights on the property. Pier 290 is located at 1 Liechty Drive, Williams Bay. Call 262245-2100 for reservations.

GET THE MOST OUT OF

Restaurant Leftovers leftovers? A little creativity might be in order.

REIMAGINE RESTAURANT LEFTOVERS The Mayo Clinic advises against keeping restaurant leftovers for more than four days, noting that the risk of food poisoning increases after that. If you don’t want to eat the same meal twice in four days, try to turn leftovers into something new. Add fresh vegetables to leftover rice to create a rice bowl that makes a great midday meal. Then use leftover meat and potatoes to create a stew or soup for dinner. Add some sauteed seafood to leftover pasta to give the meal a whole new taste. Reimagining restaurant leftovers into wholly new dishes is a great way to get even more out of meals that might be too big to polish off in one sitting.

‘TRADE’ LEFTOVERS When ordering meals for the whole family, make a game of trading restaurant

leftovers for the next day’s lunch. If Dad orders chicken parmigiana he can trade it for Mom’s beef bolognese. Families can have even more fun by offering side dishes for desserts or sweeten offers with homemade treats or promises to do the dishes. This is a fun way to ensure no one has to eat the same meal on consecutive days.

REPURPOSE INTO APPETIZERS OR SNACKS If leftovers aren’t abundant enough to provide for two full meals, or if you simply want to make something new out of what you didn’t eat last night, turn leftovers into appetizers or snacks to enjoy while watching a movie. Open a bag of tortilla chips and turn last night’s entrée into a tasty dip, or place leftovers out shortly before your homecooked meal is ready to be served. Extra flavor at the dinner table is always welcome, and this approach gives everyone a chance to try each dish. (METRO CREATIVE)

Restaurant portions can be large, and in this time of takeout that can make it hard to determine what to do with leftovers. Thankfully, there are many creative ways to approach restaurant leftovers so no one has to eat the same meal two days in a row.

DINING GUIDE • WINTER 2021

Local restaurants have taken an especially hard financial hit during the outbreak of the novel coronavirus COVID-19. A recent appeal for economic relief from the National Restaurant Association on behalf of struggling restaurants estimated that the industry could suffer hundreds of billions of dollars in losses due to the outbreak. In recognition of the vital roles restaurants play in fostering strong communities, many local governments have urged residents to order takeout or delivery if they can afford to do so. Millions of consumers have heeded that call, helping restaurants stay afloat in a time marked by economic uncertainty while appreciating a night or two off from preparing meals at home. It’s easy for home cooks to practice portion control when making meals at home. But restaurants tend to offer hearty portions, leaving consumers with leftovers at a time when more and more refrigerators are full of containers with previous nights’ meals. So what to do with restaurant

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Restaurant braces for cold-weather service By Tracy Ouellette EDITOR

pening a new business is tough in the best of times, this year it’s been a challenge of unforeseen proportions. For one area couple, it’s meant changing their entire business model more than once. Holly and Kevin Baumann bought Cafe 213 in downtown Waterford in late 2019 and re-opened the restaurant in January 2020. The community was supportive and soon the revamped coffee shop and popular lunch spot saw a brisk business. Then the coronavirus pandemic hit and the Baumanns had to think on their feet to stay open after the lockdown was initiated in midMarch. The couple quickly switched to takeout only, with the help of the Village of Waterford, which set up a drive-through in front of the business. Holly also added takehome family meals, which were quickly sold out daily. Fast-forward to the end of May and Cafe 213 was once again open for dining service when the lockdown was lifted. “We opened up the last week of May with all new safety measures,” Holly Baumann said. “We waited a week after the lockdown was lifted unexpectedly because we already had plans in place to re-open the following week.” Baumann said re-opening involved increased cleaning, face masks for all employees, social distancing of tables and opening an outdoor space for people to eat and gather. “The Village of Waterford helped us with that, letting us use the space next to us and putting out picnic tables, which really was nice, especially for the live music events and our Friday night fish fry. We’re so appreciative to the village for allowing us to use that space.” Baumann said they have kept all the safety measures they put in place in May in effect and their customers have been grateful. “Being open for breakfast and lunch during the week, we have a lot of ‘at risk’ people who have really been appreciative of what we’ve done,” she said. “We worry about • CONTINUED ON PAGE 12 From top: Cafe 213 owners Holly and Kevin Baumann introduce a course at the Oktoberfest dinner on Oct. 24. The meal, which originally was planned to be served in the outdoor tent at the restaurant was moved inside because of the cool temperatures; Cafe 213 in downtown Waterford offers heated, outdoor seating for its customers. Owner Holly Baumann said the tent has been a success even as temperatures drop in winter.

DINING GUIDE • WINTER 2021

TRACY OUELLETTE Dining Guide

• CONTINUED FROM PAGE 11

them too. We’re always cleaning and I think people appreciate our efforts.”

EXTENDING THE SEASON With the outdoor seating a big success, Baumann said they started to look at how to extend the outdoor dining season into fall and winter, especially with COVID-19 cases increasing in the state. “We got the tent and I went looking for some heaters. I got the last two the store had,” she said. “It’s really nice, the tent flaps can be lowered and with the heaters on, it gets pretty warm in there. I’m impressed with how sturdy the tent it, we plan on keeping it up all year ’round.” Cafe 213 hosted an Oktoberfest dinner Oct. 24, but at customers’ requests, the event was moved inside the restaurant because of the cold, windy weather. “We planned on having it outside, but I had a guest call who was concerned and we moved it inside,” she said. “I think it would have been warm enough in the tent, but this worked out well. We had two seatings and small groups that we were able to social distance inside. It was a nice night.” Baumann said she’s looking at similar events throughout the winter and spring. “I’d like to do something like this once a month, if we can,” she said. The restaurant also offers family-sized take home meals each week, which they

started in spring during the lockdown. Takeand-bake meals the restaurant has featured recently included a 9-pound tray of lasagna with French bread and cookies, Cheddar Biscuit Pot Pie Casserole with dessert, various soups for National Soup Month (January) and of course, their popular fish fry. Baumann said the family meals have been a big hit with the restaurant’s customers.

FRESH FOCUS Baumann credits the restaurant’s fresh ingredients and homemade cooking with its success. “We’ve always had a smaller menu and we’re a small place, but really focus on being very farm fresh,” she said. “We have the garden in the summer, the eggs come from my family’s farm, we have real butter. With me growing up on a farm, it’s important to me to use quality, locally grown ingredients.” Kevin Baumann, who is the restaurant’s chef, tailors the menu to seasonal offerings and the couple made a decision early on to put quality first. “When COVID hit and things got really scary, we had to sit down with each other and make a decision whether to use cheaper products or raise prices,” Holly said. “We want to stand behind our product and be proud of that so we decided to just raise the prices appropriately to what we need to survive and that’s where we are. I think we’re

starting to get recognized for that.” Baumann also offers a custom cake service at the restaurant. “Every time I post a photo of a cake online I get a week of orders,” she said. “That’s been really picking up.” Cafe 213 is at 213 E. Main St., Waterford. The restaurant is open from 8:30 a.m. to 2:30 p.m. Tuesday through Sunday, and 4:30 to 7 p.m. Friday. For more information, visit www.cafe213. com and like the restaurant on Facebook for updates on the weekly specials and events. • CONTINUED FROM PAGE 4

PIZZA PROPELS OTHER INDUSTRIES Pizza has a symbiotic relationship with certain foods. The pizza industry has helped propel both the cheese and pepperoni industry. Around 251 million pounds of pepperoni are consumed each year in the United States.

HAWAIIAN PIZZA IS POPULAR Hawaiian pizza is well-liked by many, though not accurately named. Ham and pineapple are popular pizza toppings on the West coast of the United States, and this pizza is dubbed the Hawaiian pizza. However, it doesn’t have any connection to Hawaii. This pizza actually was invented in Canada. (METRO CREATIVE)

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with purchase of $20 or more off food purchase (beverages are not included for discount). Dine in or carryout. Expires 3/31/2021 Not valid with other offers or promotions or on banquets.

20715 Durand Ave • Union Grove, Wis. • 262-878-3033 ~ www.tincanroadhouse.com

388337

Finding a way amid COVID-19 Coffee House has had to forego special events, other gatherings By Jason Arndt STAFF WRITER

he Coffee House at Chestnut and Pine in downtown Burlington, like many establishments, continues to find ways to stay in business amid the COVID-19 pandemic. The downtown staple, according to General Manager Carly Hurley, has taken advantage of the City of Burlington’s outdoor dining provision allowing customers to enjoy a drink or food while seated along the sidewalk. City officials last summer approved the plan to help establishments offset operating losses due to short-term closures, capacity limits and other issues caused by the coronavirus. Hurley, whose business was one of the first to sign up, said the favorable weather during the summer and pleasant fall start allowed The Coffee House to continue the service. “We got really lucky with weather, so that was great for the transition into the fall, or the unknown,” she said. “People took advantage of the outdoor seating and we were very happy about it.” The Coffee House, which has offered the service for about three months, plans to maintain it for as long as weather allows or when the city’s outdoor provision expires. “We will continue until we can’t, which we are getting there,” Hurley said. “We felt like it was the best way to open safely. It was a safe option for people to still be a part of The Coffee House.” While Hurley acknowledged the provision has been helpful, breaking even, or offering the same hours and special events hasn’t quite been the same for The Coffee House. On the interim, with limited hours, weekly events such as Thursday’s Open Mic nights have been placed on hold until the COVID-19 situation improves. “It is helpful, but without it being fully open inside, it is not the same as it was. But we are doing our best.” Inside, The Coffee House has limited seating, with about seven tables available for customers to encourage social

The Coffee House at Chestnut and Pine in Burlington began offering outdoor dining last summer as a way to help generate revenue amid COVID-19.

distancing between groups. Additionally, The Coffee House has implemented safeguards, which includes installation of clear plastic barriers at the customer counter to keep staff and customers safe. They’ve also added an air purifier. The iWave-R residential care, according to product specifications, kills most bacteria and viruses such as E.Coli, staph, MRSA; eliminates multiple odors; kills airborne mold; controls allergens; reduces air particles; among other features. “We are doing everything we can to keep things safe and make people feel comfortable,” Hurley said. Customers and staff members are all required to wear masks while inside the establishment to mitigate the coronavirus as part of local, state and federal health guidelines. Staff members have increased sanitization procedures during the day. “Inside, we have about seven tables available. We are asking people to wear masks inside and once you are at your table, you can remove your mask, and

enjoy your drink and food.” The Coffee House also offers customers both curbside and carryout service. The downtown Burlington shop, however, hopes to return to live music and large community gatherings, but these factors hinge on trends related to COVID-19. “We hope to resume our special events, live music and community gatherings in the New Year,” The Coffee House said on its website. “We can’t wait to rebuild safely when the time comes.” In the meantime, The Coffee House is operating on limited hours, which are 7 a.m. until 2 p.m. daily. The Central Racine County Health Department, which oversees the Burlington area, frequently assesses the community risk level as it relates to COVID-19 and issues safety recommendations for businesses based on the current case rate. The Coffee House, which frequently updates customers on social media, is accessible online at burlingtoncoffeehouse. com, Facebook or Instagram.

DINING GUIDE • WINTER 2021

JASON ARNDT Dining Guide

Take-out tips when dining at home A

lthough takeout has long been a convenience enjoyed by people around the world, in recent months takeout became a key way for many restaurants to stay afloat when the novel coronavirus COVID-19 forced many to close their facilities to customers. Restaurants have been allowed to remain open, though they have been forced to change their business models. In a matter of weeks, establishments that

were not accustomed to offering takeout quickly reimagined their operations to offer curbside pickup or delivery options. In turn, many communities promoted movements to help keep restaurants afloat, with some encouraging residents to participate in Takeout Thursdays to patronize struggling bars, restaurants and delis. Takeout has always provided a respite from cooking meals at home, but it seems especially welcomed during the COVID-19 outbreak. Now more than ever, individuals and families could use a break from cooking three meals per day. When opting for takeout, consider these tasty tips.

SUPPORT SMALL BUSINESSES Independent restaurants could have a tougher time bouncing back from reduced sales and income than large restaurant chains. When seeking out food- and beverage-related businesses, lean heavily on mom-and-pop restaurants, many of which are pillars in their communities. These are the businesses whose owners may have children in your local schools or those who sponsor local sports leagues.

INVESTIGATE FOOD SAFETY Inquire about the safety measures restaurants are taking to ensure food safety. Most restaurants and delivery services are enacting even more safety measures than

are required by law. Keep in mind, however, the Centers for Disease Control and Prevention has said, “There is no evidence to support transmission of COVID-19 associated with food.” Simple hand washing after touching food packaging and your food or face may be sufficient.

LEARN NEW PROTOCOL Ask the business what their requirements are for ordering food. Some restaurants will bring the order directly to your car through curbside pickup. Others may enable you to enter the establishment if you are wearing a mask. Delivery only might be the policy at another establishment. Follow all rules, as they have been implemented to keep you and the business employees safe.

PAY BY CREDIT CARD When placing an order for takeout or curbside pickup, pay by credit card online or over the phone if that is an option. This limits how much you and restaurant employees have to handle cards or cash.

AVOID DIRECT HANDOFFS Ask the counter server or delivery person to put down your order and step away before you grab it. This is an extra step to combat the spread of the virus. (METRO CREATIVE)

Fitzgerald’s Genoa Junction in the Historic Octagon House

A Unique Blend of History & Tradition! ~ “Home of Fitzgerald’s Famous Fish Boil”

Fish Boil - Honey BBQ Chicken - Barbecued Ribs Special Parties Available, Call for Information

FISH BOIL - HONEY BBQ CHICKEN - BBQ RIBS

DINING GUIDE • WINTER 2021

RESTAURANT, CATERER & GIFT SHOP

“Home of Fitzgerald’s Famous Fish Boil” 727 Main St. (Hwy B) Genoa City, WI - 2 miles NW of Richmond, IL

262-279-5200

DRIVE-THRU PICKUP IS AVAILABLE CALL AHEAD TO ORDER Thurs., Fri. & Sat. 4:00 - 8:00 p.m. Sun. 3:00 - 7:00 p.m.

OPEN ON WEDNESDAYS BEGINNING IN MAY

BIG GAME

DRIVE THRU & CARRYOUT CALL AHEAD

www.fitzgeraldsfishboil.com

388661

How to help the millions of Americans facing hunger

While the issue of hunger is pervasive and persistent, philanthropy, volunteerism and innovative efforts like drive-up food banks can help meet the needs of families across America. SHAPECHARGE/ISTOCKPHOTO.COM Dining Guide

HELP FIGHT HUNGER

Area food pantries and organizations are accepting donations to help feed families in need. Contact your local food pantry to see how you can help and visit feedingamerica.org for more information.

company made grants over the holiday season to food banks operating in Wells Fargo’s global footprint. “It was life-changing,” said Andrea Thomas, a single mother who received food assistance in Mesa, Arizona. “I didn’t have to figure out if I was going to pay for groceries or pay for rent to keep my household afloat.” So how can you get involved? There are 200 Feeding America member food banks across the country, many of which

need volunteers to help pack food boxes, distribute food at drive-through pantries and more. Feeding America food banks have adjusted their practices to ensure social distancing to keep everyone safe. Contact your local food bank to see how you can help families in need. You can also join the fight to end hunger by making a donation. For more information, visit feedingamerica.org.

DINING GUIDE • WINTER 2021

illions of people nationwide face hunger. And the COVID-19 pandemic has thrust even more Americans into this vulnerable position. Before the COVID-19 crisis began, one in nine people, including 10 million children, already lived in a food insecure household. Communities of color are disproportionately affected by both poverty and hunger. For example, one in four Native American and Alaska Natives experience food insecurity. One in five Blacks and one in six Latinos experience food insecurity. As a result of the pandemic, unemployment has soared and the need for food assistance has increased. More families are accessing food banks than ever before, and many of them for the very first time, which is why it’s really important for everyone to come together to help fight hunger,” said Casey Marsh, chief development officer for Feeding America, the nation’s largest domestic hunger-relief organization. Fortunately, efforts are being made to meet the sharp rise in food insecurity. As part of its “Many Hearts, One Community.” campaign, Wells Fargo fulfilled its commitment to help provide 82 million meals to families in need through the Feeding America network of 200 food banks during the holidays. This was a continuation of a decadelong relationship with the Feeding America network which, since the start of the pandemic, has included efforts such as turning Wells Fargo corporate properties and branch locations into mobile food distribution centers. Additionally, the

(STATEPOINT)

383390

W4098 S. Shore Drive Lake Geneva, Wis. OPEN DAILY AT 11:00 A.M.

STOP IN DURING THE ICE CASTLES FOR FOOD and DRINKS

DINING GUIDE â€¢ WINTER 2021

CHECK OUT OUR IGLOOS

Enjoy a special evening dining with friends and family in your private igloo on our Fire and Ice Deck.

BIG GAME C A R RYO U T Call Ahead

View Our Igloo Platter Menu And Regular Menu At: www.mars-resort.com

CALL TODAY TO MAKE YOUR RESERVATIONS 262-245-5689

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