RESTAURANT SERIES: A review

Daily News (West Bend, Wis.)
Published: Dec. 29, 2017

A review: While different, each restaurant connected

The Dec. 22 edition of the Daily News was the final installment of the 10-week look at the 10 recommended restaurants, as voted on by Daily News readers, in Washington County. It ended with a profile of The Poplar Inn in West Bend.

The series started with a visit to The Norbert on Oct. 20. Sandwiched, pardon the pun, in the middle were Bibinger’s, Riverside Brewery and Restaurant, Sloppy Joe’s, MJ Stevens, Krimmer’s, Tochi Ramen, Nuckleheadz and Joe Mama’s.

Each restaurant was different in plenty of ways. But they had one thing in common.

The concept came to light after a discussion I had with West Bend Police Chief Ken Meuler. At the time, I was already kicking around the idea of doing something about the local restaurants and he suggested I should do something. That discussion was in early February and it motivated me.

The other motivation behind the project was with the help of my in-laws. They’re from Saginaw, Michigan, about two hours north of Detroit along Interstate 75. Saginaw is a similar size to West Bend, but my inlaws, whenever they visit my wife and I and our two boys they love going to the local restaurants. They do because in Saginaw there aren’t a lot of local restaurants, just lots of chain restaurants.

Those two elements put together helped me with this series. I just needed a way to do it. Then I thought about doing a reader-based survey. I knew I had to do it this way because if myself or our staff picked the ten we thought were best, we’d miss ones for sure.

I had a hunch I’d get a lot of responses, but for that to happen was a thrill. More than 1,000 responses to the online survey were submitted. The data and everyone’s willingness to comment on their choices was fantastic. It really brought out a lot about the restaurants and helped me get a baseline for restaurants I wasn’t familiar with.

If you remember, there were 10 restaurants listed as a choice and then one more selection marked “other.” I was often asked how I came up with the 10. Well, I used the user ratings from Yelp.com, taking the top 10. I needed a starting point and that was it.

In the more than 1,000 responses, 67 restaurants

were voted on. Out of those 67 there was one vote for Dairy Queen and one for Taco Bell — don’t know if those were serious votes or someone goofing off.

But think about it, that meant there were 65 locally owned restaurants that got at least one vote. Sixty-five! Did you know there were at least that many in Washington County? I say at least because I know there were some that didn’t get votes.

Those that were in the Nos. 1115 slots were The Great Outdoors Supper Club, Dublin’s, Perc Place, Coffeeville Co., and a tie between Bilda’s Friess Lake Pub and Slinger House.

To have at least 65 locally owned restaurants in Washington County should be something to be proud of.

We decided not to rank them because we wanted each of the 10 restaurants to be on the same level, to not make one better than the other — all 10 were great choices. I certainly learned that after telling each of their stories. All 10 had such neat characteristics that I could see why they were selected.

Did you know that the chef at Bibinger’s had her first featured dish in a restaurant when she was a teenager? Did you know Sloppy Joe’s is a popular destination for Packers players?

Of the restaurants among the 10, the ones I had been to previously were Bibinger’s, Riverside and MJ Stevens. I plan to visit each one that I hadn’t gone to previously again now that I’ve learned more about them.

Each presented fascinating characteristics, such as the memories at The Poplar Inn, a chef formerly cooking for A-list celebrities at Krimmer’s or cooks taking simple dishes and making them extravagant — Tochi Ramen, Joe Mama’s and Nuckleheadz.

But one thing was a common thread between all 10: fresh food.

All of them made having fresh food, nothing frozen, as their No. 1 priority. It showed. I guess you could say, “You can’t beat freshness.” And most of the restaurants used local vendors too, including Bibinger’s using a farm a mile away.

There you have it. I hope you enjoyed the series

as much as I enjoyed bringing it to you.

So, for the next visit from the out-of-town family, you now have a checklist of restaurants to check out. I have got my list.

OOOO, BABY: It’s cold outside, but that doesn’t stop skiers and tubers at Sunburst and Little Switzerland

Daily News (West Bend, Wis.)
Published: Dec. 28, 2017

OOOO, BABY

It’s cold outside, but that doesn’t stop skiers and tubers at Sunburst and Little Switzerland

By NICHOLAS DETTMANN

ndettmann@conleynet.com 262-306-5043

TOWN OF KEWASKUM — The sun was out. That was good enough for Kewaskum’s Jennifer Finger and her children Caleb, 12, and Caitlin, 10.

Never mind temperatures hovered at or below-zero Wednesday throughout Washington County and the state.

“It was going to be cold all week and this was the day that worked best,” Finger said, sitting next to her children who were sharing a cup of hot chocolate inside the chalet at Sunburst Winter Sports Park.

Sunburst and Little Switzerland in Slinger were open for the public Wednesday despite the bitterly cold temperatures.

DJ Burns, director at Sunburst, said he wasn’t surprised to see people at the hill despite the cold.

“Skiers, snowboarders and tubers really have a passion for winter-time activities,” Burns said. “It’s great exercise; it’s a great social event.”

The cold, no matter how cold, isn’t deterring

people from hitting the slopes. Finger said her son, Caleb, asks every day if they can go skiing.

“It’s fun,” Caleb said.

Jennifer added the family goes several times a year as long as schedules and conditions align in order to stay active during the winter.

This year, area resorts such as Sunburst and Little Switzerland opened several weeks earlier than usual. Burns said Sunburst opened three weeks before Thanksgiving, one of its earliest opening days.

“We’ve had a fantastic start to the 2017-18 season,” Burns said.

This is despite a lack of natural snow.

According to data from the Wisconsin State Climatology Office, snow totals in southeastern Wisconsin have been below the 30-year average of 46.9 inches in each of the last three years and five of the last six.

In 2013-14, the region received nearly 64 inches of snow, the lone year in the last six to be above the average. So far in the 2017-18 winter season, the region is about 5 inches below the average for this time of the year.

From 2007-11, the Milwaukee region received more snow than the average three times. In some years, the totals were well above the average. In the 2007-08 season, Milwaukee got 99 inches of snow, the second-most on record, according to the Wisconsin State Climatology Office. The following year produced 76 inches.

Last year’s 38 inches was the fewest since 30 inches in 2011-12. The lack of natural snow doesn’t appear to be playing a factor on the local ski resorts as it may be perceived.

Burns said Sunburst’s attendance is growing, on average, 12.5 percent in each of the last five years. Technology is a reason why. Sunburst, like most ski resorts, can produce its own snow through machines.

“In the last two winters, we were lacking in natural snow fall,” Burns said. “However, with the quadrupling of the snow-making capabilities here at Sunburst within the last five years under the new ownership and management team, we have more than ample snow.”

Last year, Sunburst hosted a U.S. Ski Association race in December about a week after temperatures hovered close to 70 degrees. Burns said the feedback from the coaches in that race was that of high praise, very high praise. They couldn’t believe the pristine condition

the hill was in following the rapid reversal in temperatures.

“The magic temperature is typically 28 degrees Fahrenheit,” Burns said, adding low humidity is a key when making snow.

One of the companies Sunburst works with in producing the snow also produced snow for the 2014 Winter Olympics in Sochi, Russia.

While it doesn’t hurt to have a mix of natural snow, it’s not necessary. It could be argued that ski hills in the Midwest fare better than those destination places, such as in the Rockies.

The reason, Burns said, is because most of those types of resorts rely heavily on natural snow fall. Without that, the resorts struggle.

Burns said he knew of several resorts that were closed for extended periods because of the lack of snow. But places like Sunburst, Little Switzerland and others in the Midwest, especially ones armed with snow-making machines, do better and are open far more frequently. They don’t rely on natural snow.

“We don’t need any (natural) snow,” Burns said. “What

ends up happening is people don’t come out and think we have snow unless they see snow in their own backyards.”

What snowstorms, no matter how big or small they are, do is just wakes people up to say, “It’s time to go skiing.”

The only challenge the lack of natural snow presents, according to Rob Friedl, Sunburst CEO, is it makes the seasons shorter.

“As long as we’re cold, we can manufacture all the snow we need,” he said. “People are starting to understand ski areas can get themselves covered.”

Because of that, ski resorts appear to be faring well.

“I think it’s positive,” Friedl said. “I have to say overall it’s positive. I’d have to say there are some large changes in the industry. What we’re seeing is baby boomer is moving out of the ski scene and the millennials are taking to it.”

RESTAURANT SERIES: The Poplar Inn

RESTAURANT SERIES: The Poplar Inn

Daily News (West Bend, Wis.)
Published: Dec. 22, 2017

Intimacy creates memories at Poplar Inn

By NICHOLAS DETTMANN

ndettmann@conleynet.com 262-306-5043

Memories are made at The Poplar Inn, 518 Poplar St., West Bend.

A lot of memories for that matter, which was one of the reasons it was selected as one of the 10 recommended restaurants in Washington County by Daily News readers in an informal poll.

“(It’s) where we go for special occasions,” said one respondent.

The restaurant’s blend of nostalgia and elegance, along with emphasis on the experience and food, has been a staple for many, many years, further advanced by co-owners Mike and Dee Koebel.

It is a two-level establishment with room for 32 patrons on the ground floor. Upstairs is room for 32 more patrons, plus another 15 to sit at the bar, and 60 on the patio, with weather cooperates. There is also a private room with sliding door.

Much of the mystique comes from its rustic look with the wood flooring throughout, plus the wood bar top with gold foot railing.

The quarters are tight, but that adds to the intimacy.

“Excellent food, service and ambiance,” said Susie Goneau of West Bend.

From the outside shows what looks like is a house more than a restaurant. Well, there is a reason for that.

According to the History Center of Washington County, the building — across the street from the Old Courthouse Museum — dates back to the mid-1850s. In the 1860s, it was used as an inn during the Civil War. Then, it was used as a private residence for several decades, up until about the 1950s, according to an article printed in The Court Reporter, provided by the History Center of Washington County.

In the 1950s and 1960s, a transformation began as the building was used by Abstract and Title Co., then Norwood Paper — an arts and crafts company.

By the 1980s, the shift toward a restaurant had begun.

The Koebels took over the ownership in 2007.

“The Poplar Inn is where memories are made,” Mike said. “An awful lot of memories in people’s lives are cultivated in their hearts when they come to this restaurant.”

It is not out of the norm to see key life events unfold at The Poplar Inn — blind dates, first dates, anniversaries, birthdays, engagements, weddings, etc.

“Poplar Inn is a great special occasion restaurant,” said Laura Gustafson of West Bend.

While they’ve owned it for 10 years after it was the

Brown Dog Restaurant before them, Mike and Dee have heard seemingly hundreds of stories of why people choose to come to The Poplar Inn. Those stories include a first date and, some years later, that couple requests to sit at the same table they did for that date, just to jar a cozy memory.

“They always enjoy coming here enjoying that special occasion,” Mike said.

The memories don’t end there.

“We get people that call and tell us when they come in and they tell us what table they want because that’s where my husband told me about his new job,” Dee said.

Mike added, “Or they got engaged.”

So how did that become a trademark at The Poplar Inn?

“I think people feel nostalgic about (the building),” Dee said. “It’s a memory maker. Our serving staff is all very professional. They’re all dressed in black, they are very personable with people and they make every guest feel really special.

“I think that goes along with the event they’re celebrating.”

Mike added he believes the building’s history is “a magnet” for people.

The serving staff is also experienced. Between five of the servers on staff is more than 100 years of experience in the industry.

Mike and Dee have memories at The Poplar Inn, too, having been through first communions or confirmations, for example, with one of their six children. When they came to the restaurant, there wasn’t a goal to one day own it, but there was always a curiosity. If it came up, the Koebels thought it’d be neat to own it. But they never pushed for it. They didn’t need to.

One day, while Mike worked in a building next door with a property management company, the owners of the building known today as The Poplar Inn, knocked on the door and gauged Mike’s interest.

“Before we knew it, we were buying the whole thing,” Mike said.

Mike and Dee had no restaurant experience at that moment, but two of their children did, including their son, Tony, who owns The Norbert.

“They were right there with us,” Mike said. “They said, ‘Dad, this would be a great opportunity.’” Because of its elegance and consistent connection to life-changing memories, there is a belief The Poplar Inn has a dress code. They still get calls asking if there is one. There isn’t one, but most still adhere to one.

“It was very formal when we took over, people felt

they had to dress a certain way,” Dee said. “We wanted to bring it down a few notches to make it more comfortable.”

While they have done that, there is still a formal feeling about The Poplar Inn, which adds to the whole experience.

Of course, a restaurant won’t last long if something is off. The Poplar Inn appears it isn’t slacking in any category.

“The Poplar Inn is a treat every time I go,” said Ben Funk of Hartford. “And they tend to do steaks better than most steakhouses I’ve been to. I will sometimes buy gift certificates for my parents to go there for a special evening. Highly recommended.”

Mike is the butcher, which he said is an important reason for why the steaks are as popular as they are.

One of the popular dishes is the 6-ounce filet mignon. Another popular choice on the menu is called Happy Family, which includes lobster, scallops and shrimp sauteed with Asian vegetables, sweet thai-chili sriracha and coconut rice.

“I think our biggest joy in running this restaurant is to see people enjoy themselves when they’re here, enjoying the food, enjoy the experience, walk out of here because they made a memorable moment here,” Mike said.

Plane and simple

Daily News (West Bend, Wis.)
Published: Dec. 16, 2017

Plane and simple

TSA’s precheck program aims to get airline travelers through security faster

By NICHOLAS DETTMANN

ndettmann@conleynet.com 262-306-5043

As Andy Williams’ song goes, “It’s the most wonderful time of the year.”

For travelers, airline ones specifically, the holidays can be a stressful one. A program sponsored by TSA aims to lower those stress levels.

The program is called “Precheck.” In a nutshell, it allows qualified travelers the opportunity to significantly reduce their wait time at security checkpoints at airports throughout the U.S.

General Mitchell International Airport in Milwaukee has an enrollment period set to begin Monday and go through Friday.

“It’s highly recommended,” said Harold Mester, marketing and public relations manager for the airport. “If you want to get through the checkpoint faster, the lines are much shorter in the precheck lanes.”

Those enrolled and certified through the TSA program not only get a special line at the security checkpoint, passengers also don’t need to remove shoes, laptops, 3-1-1 liquids, belts and light jackets.

According to data on TSA’s website, in November, 93 percent of passengers in the program waited less than five minutes in line. More than 5 million people are registered and the program is available in most major airports throughout the U.S., as well as Guam, Puerto Rico and the Virgin Islands, and through 42 airlines.

Frank Pipia from the TSA Wisconsin Field Office said the program started about five years ago.

“It’s growing rapidly,” he said. “The lines might be longer, but they’re not spending as much time in line.”

He advised some security procedures, such as random screening, may still apply in the Precheck line.

“TSA is consistently adjusting screening processes to stay ahead of threats,” Pipia said when asked if there were issues raised about the program related to national security.

The upcoming enrollment period at Mitchell is 8 a.m.-noon and 1-5 p.m. Monday through Thursday, and 7-11 a.m. and noon-4 p.m. Friday. The center is located in room B133 in the baggage claim area at Mitchell. Purchasing an airline ticket is not required to attend the enrollment interview. Those interested in signing up must bring either a U.S. passport or a government-issued photo ID, such as a driver’s license, and a proof of citizenship, such as a birth certificate.

The cost to enroll is $85 and it’s good for five years, which Pipia said comes out to $17 per year and pays for itself after two uses. Travelers 12 and younger or 75 and older don’t have to apply for membership. It is preferred others between the ages of 13

and 74 enroll in the program, but in cases with those 13-18, Pipia said every attempt is made to keep families together as long as there is an adult enrolled in the program.

Enrollment can be done online at www.tsa.gov/precheck.

“It has been very popular because it reduces the stress of travel,” he said. “It’s a lot lower. It’s a real desirable screening process.”

Also on TSA’s website is a full list of all participating airports and airlines. In Wisconsin, nine airports participate, including Milwaukee. The others include Madison’s Dane County Regional Airport, Green Bay’s Austin Straubel International Airport and La Crosse’s Regional Airport.

Other notable airports around the U.S. that utilize the program include Chicago’s O’Hare International and Midway International, Minneapolis-St. Paul International, Detroit’s Metropolitan Wayne County and Lambert-St. Louis International.

During the upcoming enrollment period, walk-in appointments are welcome, but Mester said “you may have to wait a while.” Appointments take about 15 minutes, he added.

“I know at Mitchell Airport it’s very well received,” Mester said. “Typically the security checkpoint is one of the more stressful parts of traveling. (The program is) welcomed by travelers.”

❑❑❑

Holiday travel

On Thursday, AAA announced a record-breaking 107 million Americans are estimated to take their holiday celebrations away from home during the holiday travel season, which is defined as Dec. 23-Jan. 1.

Nick Jarmusz, Wisconsin Public Affairs director for AAAThe Auto Club Group, said about 6.4 million travelers will do so by air. That doesn’t count any passengers who may travel for business in that span.

“That’s about a 4 percent increase,” he said.

The increase matches a trend from the last few years.

“It’s been going up, tracking along with traveling overall,” Jarmusz said. “All modes of travel are up about 3 percent. We contribute the bump in air travel to airfare for the top 40 domestic destinations being 20 percent cheaper than they were last year. That makes air travel a more affordable option.”

When asked why, Jarmusz said, “Part of it is competition. ... The economy is the other end of the equation. We’re seeing wages increase over the last couple of years and people have more money available.”

❑❑❑

Gas prices

AAA said Thursday that 90 percent of holiday

travelers choosing to drive will find the most expensive year-end gas prices since 2014. As of Tuesday, the national average price was $2.45 — which is 24 cents more than last year on that date, but 11 cents less than it was a month ago.

Jarmusz said AAA expects gas prices to decrease through the end of the year and into 2018.

❑❑❑

Tips for airline travel

Pipia said not much has changed as far as what is and what is not allowed in luggage and carry-on for flights.

“It’s important for travelers to check tsa.gov,” Mester said. “Of course, weapons are not allowed through checkpoint. Leave those items at home or in your vehicle. I think people generally know the rules of the checkpoint.”

Pipia said expect some changes in the coming months as far as rules surrounding electronics.

Otherwise, most of the rules or guidelines that have been in place for the last several years remain in place.

“It’s always best to arrive at the airport early,” Mester said. “We recommend two hours, particularly if you’re checking bags; it takes longer to travel with small children or those that require special or wheelchair assistance.

“We always encourage people to check flight status at mitchellairport. com. We post live flight information.”

Pipia said TSA has registration for those requesting additional assistance, such as elderly or disabled, at least 72 hours ahead of departure. Those wishing to do utilize that are asked to call 1-855787-2227.

Pipia also suggested to leave presents unwrapped.