Eating locally grown and produced foods helps reduce global warming. If you haven’t heard, food travels an average of 1,500 miles from its production source to our plates. That’s a lot of fossil fuel expended on transportation.
Being a “locavore” in winter is more challenging than in summer—especially in cold environments—but it’s still possible to keep local foods on the menu. (Think root vegetables, regional meats and cheeses, pickled and canned veggies, and greens grown in hot houses).
In Wisconsin’s Door County, a number of restaurant chefs go out of their way to serve local foods—organic whenever possible. Here are five restaurants that deserve special mention.
Inn at Kristofer’s, Sister Bay
Chef/owner Terri Milligan creates Midwestern dishes inspired by French culinary traditions in her romantic dining room overlooking Green Bay. On a wintry evening I enjoyed Door County Winter Squash and Maple Bisque (local maple syrup!) and Grilled Duck Breast served on homemade, brie-flavored spaetzle. For dessert? Wisconsin Cranberry Sorbet.
Milligan incorporates local ingredients into her seasonally-rotating menu, so you’re likely to encounter Door County cherries, berries and apples; Wisconsin cheeses; local fish; and forest mushrooms.
Bluefront Café, Sturgeon Bay
Chef/owner Susan Guthrie buys about 50 percent of her ingredients from organic producers (more in summer months). The menu in this cheery, sustainable restaurant includes local and organic appetizers, entrees, desserts, and even organic wine and beer.
I sampled the tangy Asian chicken wrap—a rollup of fresh cabbage, veggies, cashews and chicken with a sesame-ginger dipping sauce. One of my travel companions swooned over the fresh spinach salad with Wisconsin Neuske bacon and goat cheese. And the fish tacos—featuring local Lake Michigan whitefish—are the house specialty.
T. Ashwell’s, Ellison Bay
Chef Tom Ashwell Smith grew up spending summers in Door County, so he knows the regional flavors well and believes in supporting sustainable farmers. Housed in a 1910 house, this quaint restaurant captures Door County’s ambiance. I delighted in a Fall Harvest Pumpkin Salad (a mix of baby greens and dried cherries served in a hollowed-out pumpkin wedge) and Beef Tenderloin Bordelaise with sautéed wild mushrooms and nutmegy mashed potatoes.
White Gull Inn, Fish Creek
In addition to serving organic and local dishes, the White Gull Inn hosts fish boils, a Door County tradition. The Lake Michigan whitefish is cooked outside over an open fire—and half the fun is watching it happen. The pinnacle experience is watching the flames soar when the “masterboiler” splashes kerosene on the fire, which causes the fish pot to boil over, spilling out excess oil.
The result is mild fish served with red potatoes, wintry coleslaw and butter. I drank an Island Wheat beer—the wheat grew on Door County’s Washington Island. To top off the meal: Door County cherry pie.
Greens ‘n’ Grains Deli, Egg Harbor
Located
inside Door County’s only natural food store, this vegetarian deli offers natural and organic specialties, raw foods,
fresh-pressed veggie juices, fruit smoothies, a healthy bakery (including
gluten-free and vegan treats), and organic coffees.
On a December visit, I ordered a Zucchini Panini featuring crisp slices of raw zucchini and radish with pesto and cheddar. The soup of the day was a Thai Sweet Potato and Red Pepper soup: very warming and satisfying.
Burn off calories with carbon-neutral outdoor activities in Door County, Wisconsin.
Photos courtesy Door County Visitor Bureau
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