![]() ![]() On the Supper menu are Oysters Rockefeller and Calf Liver Mousse, Steak Diane and Wild Boar Ragu. Her first restaurant job was in a supper club. Supper is a mix of Wisconsin tradition and culinary innovation for owner Gina Gruenewald, who also operates Wolf Peach in Milwaukee. Art deco design, which automatically sets a nostalgic mood, earns the 1924 building a spot on the National Register of Historic Places. The space was long known as Snug’s (owned by the late Mafia boss Frank Balistrieri) and more recently as the Savoy Room piano bar. In Milwaukee, an ambitious new restaurant called Supper opened recently in the former Shorecrest Hotel. Look for the Travel Wisconsin Supper Club concession stand near Gate C and section 112 at the Kohl Center. Jason knows some Kohl Center fans will consider his new fare pricey but notes that some portion sizes - true to supper club form - are big enough to share. What succeeds depends on the customer’s appetite: A ramen bar didn’t last at the Bradley Center in Milwaukee, for example, but does well at the United Center in Chicago. “You want to pick things that can feed the masses,” he explains, but sports fare everywhere is heading way beyond dogs and brats. “We want to be true to the comfort foods that everybody is used to,” Jason says, regarding his supper club menu, but selections “also have to be pretty portable” and hold up well when prepared for a quick-service crowd who likely will stand as they eat.Ĭhoosing “a fish fry (cod, $9.75) was a slam dunk” for Friday events, Jason says, but serving smoked salmon ($14.75, only on Thursday) is admittedly “for the more adventurous” sports arena diner. Menu development is in the hands of Milwaukee native Jason Steidle, the local executive chef for Levy Restaurants, whose nationwide work also involves professional sports venues and events, such as the Kentucky Derby and World Series. On the outside is can’t-miss neon signage. The concession isn’t a generic space for selling food: Count a deer rack, mounted fish and framed photos as behind-the-counter décor. Whether the Kohl Center experiment expands to other sports venues will depend on how it does with sports fans in Madison. “When people travel, they want to have an outstanding culinary experience,” Stephanie says. ![]() Lighter fare includes chicken noodle soup, a Caesar or house salad – each $6. For example: Half-pound prime rib sandwiches with caramelized onions and waffle fries sold for $14.75 on the first day of business, a Saturday basketball game between the UW and Marquette University.ĭuring Sunday events, a plate of fried chicken with garlic mashed potatoes, a veggie and mini-popovers sells for the same price. The daily special on the compact menu depends upon the event’s day of week. This is part of a $200,000 marketing campaign and the first in a series of supper club promotions that the state tourism department will unveil during the next year. The state’s neon-lit Travel Wisconsin Supper Club concession stand is open in the Kohl Center during University of Wisconsin basketball games and other events there. What else? As of this month, we have supper club food inside a sports arena, a first-time move described as “a big day for Wisconsin tourism” by Stephanie Klett, state tourism secretary. ![]() RELATED: Supper Club Science? UW to explore Holly’s work will be a part of the center’s “Stranger Than Fiction” film series, with screenings at 7:45 p.m. ![]() It plays to sell-out crowds at film fests in Wisconsin and is a headliner next month at the Gene Siskel Film Center in Chicago. It’s called “Wisconsin Supper Clubs: Another Round.”įilmmaker Holly De Ruyter, an Oneida native, is earning accolades for her “ Old Fashioned: The Story of the Wisconsin Supper Club” documentary. Ron Faiola of Milwaukee, whose “Wisconsin Supper Clubs: an Old Fashioned Experience” film and book elevated supper-club exposure, comes out with a new book in June 2016. Wisconsin supper club food is the star in new settings that are casual, stylish and distinctive as winter nears.įactor in an expansion of projects that call attention to supper clubs, and what we have is a food movement or renaissance that shows no sign of fading. ![]()
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