Wednesday, December 6, 2017

Richfield’s Mrozak talks about ‘The Voice’

Richfield’s Mrozak talks about ‘The Voice’




Daily News (West Bend, Wis.)
Published: Nov. 15, 2017




By NICHOLAS DETTMANN

ndettmann@conleynet.com 262-306-5043

Richfield’s Hannah Mrozak sang one of the most powerful and meaningful songs of her life during Monday night’s episode of “The Voice” on NBC — Kesha’s “Learn to Let Go.”

The moving performance was unfortunately not enough to stave off elimination from the reality television competition. However, Mrozak and her mother, Melena, don’t believe this is the last the world has seen or heard from Hannah.

“We’re obviously very humbled by the whole experience and appreciative for ‘The Voice’ for the opportunity and hope it’ll open the doors,” Melena said in a phone interview Tuesday. “It just takes one person. We’re hoping that this enables that opportunity to happen.”

She added, “I think there is more people haven’t seen. I think they got a taste of what’s to come.”

Since successfully passing the blind audition round last month, Hannah has had overwhelming support, specifically from fans outside of her circle of family and friends.

“It feels amazing,” she said Tuesday in a phone interview. “It’s so unreal to think that so many people support me. I’m very grateful for it. I think that’s the No. 1 thing. I’m so grateful. I never expected to get this much love. It’s very humbling.”

Hannah’s growing fan base may have grown following her performance Monday night.

During the episode, Mrozak sat with her coach Grammy Awardwinning singer and Oscar-winning actress Jennifer Hudson. In the episode that aired Nov. 7, Mrozak was cut in the final battle round by her initial coach, Maroon 5 singer Adam Levine. But Hudson utilized her steal to keep Hannah on the show for at least one more week.

Before Hannah’s performance aired Monday, Hannah and Hudson talked about Hannah’s struggles with the suicide of her 15-year-old brother, Mason. Hannah said she was home and found her brother.

“I have a hard time opening up about it,” she added during the episode.

Hudson replied, “A loss is a loss. All you can do is do things that you know that your brother

would be proud of.”

On Monday, Hudson said she selected Kesha’s song because “it’s a song about letting go and I feel like that’s something Hannah needs to do.”

Hudson added Hannah draws comparison to Demi Lovato, and Monday’s performance blew away her former coach.

“I’m super proud of you,” Levine said.

Blake Shelton, country singer and another judge, was also moved.

“I was mesmerized by that performance,” he said. “I’m going, ‘Who is this girl all of the sudden?’” Hannah’s family, who all watched the episode together, was equally moved. Melena said there wasn’t a dry eye in the room.

“It was bittersweet because she’s doing what she wants to do and what she loves, but to have it that close to her and feel the pain ...,” she said. “I’m sure it had to be very difficult for her. I was happy for her and my heart ached at the same time.”

Hannah said Tuesday she forgot how emotional the performance was because the episode was taped in the summer. She admittedly struggles to face her emotions. But singing “Learn To Let Go” helped break down those proverbial barriers.

“I felt like a star was born on this stage tonight,” Hudson said.

Hannah said Tuesday, “I dedicated the song to my brother for sure. He was on my mind the entire song.”

This was Hannah’s second time on a nationally televised singing competition. In 2015, she made the top 48 on Fox’s “American Idol.”

Melena said she clearly saw a different Hannah than the one the world saw two years earlier.

“She has just matured so much since then, especially musically,” Melena said. “She really lets it all go. On stage, she becomes a totally different person almost. Her confidence level has definitely increased. She’s really finding out who she is as a performer and what music she wants to do.

“(On ‘American Idol’) She was still figuring things out and didn’t have the confidence then.”

And being on “The Voice” helped in other areas of Hannah’s life.

“I think the whole experience has been very therapeutic,” Melena said. “They asked

a lot about Mason. It was kind of almost like therapy. It’s good and bad. The pain is still there, but she has a hard time facing it. I think she did that for a while and now she almost had to do it. I think that was a little therapeutic for her. She’s letting that pain come out, using it as a catalyst for her music.”

Mom’s favorite performances were Monday’s and the Nov. 7 episode when Hannah sang “Love On The Brain” by Rhianna.

“It really focused a lot on her talent,” Melena said. “That was kind of the first time we saw who she was.”

It was Hannah’s favorite, too. And she is grateful of the opportunity to work with Levine and Hudson, and worked with former “American Idol” winner Kelly Clarkson in an episode, too.

“She just really helped me find my niche how to dig deep into my soul and open up and embrace it,” Hannah said of Hudson. “She taught me that it’s OK to let your emotions out.”

Up next for Hannah is the release of an EP, hopefully by the end of this year. She said the EP will have five songs with an overall theme of love.

“It’s all songs I’ve written from personal experiences, past relationships,” she said. Both she and her mom hope this is the turning point in the pursuit of her dream.

“I think it’s going to open more doors,” Hannah said. “I was very happy with the way I was portrayed on the show.”

RESTAURANT SERIES: Sloppy Joes' - Turning from eyesore to ‘sloppy’ delight

RESTAURANT SERIES: Sloppy Joes' - Turning from eyesore to ‘sloppy’ delight

Daily News (West Bend, Wis.)
Published: Nov. 10, 2017





By NICHOLAS DETTMANN

ndettmann@conleynet.com 262-306-5043

HUBERTUS — The building at 3723 Hubertus Road, which houses Sloppy Joe’s Saloon and Spoon, was meant to be a restaurant.

What wasn’t intended was for Joe Hennes and later his wife, Ellen, to own it.

“I just wanted to renovate a little piece of our little downtown in Hubertus, the way it was,” Joe said.

In 2001, Joe’s inspiration to do something came after reading “Richfield Remembers The Past.” He grew up on the family farm about a mile away from the presentday Sloppy Joe’s. At that time, Joe said the building was dilapidated and an eyesore.

“In that book, it showed a beautiful building,” Joe said. “This was a hustling and bustling little downtown area of Hubertus. I looked at it (in 2001) and it was embarrassing.”

Soon after that, he crossed paths with the owner of the building and had an engaging conversation.

Eventually, Joe bought the building, doing so in late 2002, and became part of the renovation work for someone who wanted to lease the building and turn it into a restaurant. A few months later, the person who had the lease had to back out and Joe couldn’t do the same. He didn’t want to.

“I knew I was about to become a restaurant owner,” Joe said.

He wasn’t ready for the change as he was a guidance counselor at Brookfield East High School and was in education for 22 years. His only restaurant experience was working at Jerry’s Old Town Inn in Germantown when he was 16.

But, he couldn’t back out. The building, the eyesore, meant too much to him.

“You kind of fall in love with the journey of getting there,” Joe said. “Once you see it come to life, you’re looking through it with new eyes. You look at it as you could be the operator of a nice, family-style restaurant I thought could be a value within our community.”

Joe opened the doors to Sloppy Joe’s in 2003.

The development of Sloppy Joe’s, Joe said, is a credit to Johnny Meleski from Johnny Manhattan’s, which is across the street.

“He helped set me up for success,” Joe said.

As Sloppy Joe’s gained exposure, notoriety, Joe decided it was time to step up the offerings.

“I’ve made a strong initiative to do real, authentic barbecue,” Joe said.

To do so, nearly four years ago, Joe purchased a smoker that sits outside near the patio. Not only can passing motorists see and smell what’s cooking, Joe said people have told him they can smell it from miles away.

Figuratively, the smell has drifted well beyond Washington County.

“Sloppy Joe’s has the best barbecue and fish fry in the whole county,” said Bill Perkins of Green Bay. “My wife and I have gone there from Green Bay just to get us some great food.”

To learn about the ins and outs of serving smoked barbecue, Joe got help from a friend who also cooked barbecue and competed in the world championship in Tennessee. Joe went with the friend one year to help out.

“Since that time, we’ve made investments in attending regular barbecue classes and seminars, and taking our staff to that,” Joe said. “People can really see the difference between somebody who’s trying to do brisket, barbecue ribs and turkey and chicken compared to someone’s who doing a really good job at it.”

Joe said it’s been humbling to see people rave about their barbecue offerings, including visitors from Texas and Tennessee that have said they’re blown away by Sloppy Joe’s barbecue taste.

The No. 1 seller at the restaurant is the beef brisket. Joe and his wife got the idea to bring the taste of barbecue north to Sloppy Joe’s after several vacations to the Smoky Mountains.

“I’ve always loved barbecue,” Joe said, adding being around some of the authentic places down south piqued the desire more.

“I think this is a place that real people expect real food,” Joe said, adding food off the smoker is impossible to fake.

“We cook it with hickory wood and then we finish it with apple wood,” he said.

Nothing is frozen at Sloppy Joe’s. Well, the ice cream is.

“It’s just different,” Ellen said. “A lot of people call (Sloppy Joe’s) their Cheers because everybody knows their name.”

The establishment has become a hit for Green Bay Packers players, too.

“In the time we’ve been here, we’ve had about 15-20 different Packers players from the Lombardi era to the 1996 Super Bowl champions,” Joe said.

Among them are William Henderson, Fuzzy Thurston, Antonio Freeman and Gilbert Brown.

When that started to happen, that was Joe’s realization Sloppy Joe’s was on the map, which was impressive considering Hubertus is not listed as an option destination on the signs on Interstate 41.

“It’s certainly an eye opener when all of the sudden my phone rings on a Friday night and it’s Sean Jones, who is a Super Bowl champion,” Joe said. “He calls and said he’s heard from several other teammates what a great stop this is when they fly into Milwaukee and they’re on their way to Green Bay. So he wanted to make sure I was here because he wanted to stop by.”

Also among that group is Joe’s favorite player: Jerry Kramer.

“We’ve gotten to be friends with him since that time,” Joe said.

The restaurant’s slogan is “Where strangers become friends and where friends become family.” Many things have happened that validate that with, for example, pictures scattered throughout the restaurant, including of Joe’s great-great-grandfather.

“Sloppy Joe’s has an incredible selection and the specials are always delicious,” said Cari Landowski of Campbellsport. “The service is impeccable and Sloppy Joe’s truly cares about the customer experience. The owners and the chef put in their best effort day in and day out.”

Picking up the pieces of the past

Picking up the pieces of the past

Daily News (West Bend, Wis.)
Published: Nov. 4, 2017



Picking up the pieces of the past

It took a long time for a Vietnam vet on today’s Honor Flight to open up

By NICHOLAS DETTMANN

ndettmann@conleynet.com 262-306-5043

Russ Guillaume doesn’t know why he holds onto as much as he does for as long as he does, especially one black with gold trim foot locker about 2 feet tall, 3 feet wide and 2 feet deep that followed Guillaume home from Vietnam.

For 20-plus years, that foot locker wasn’t opened. It took up space whatever room it was in. These days it’s in a spare bedroom in his West Bend home. But there was never an inkling to open it or get rid of it.

That changed when his daughter Jennifer Stange, then a sophomore at West Bend West in the early 1990s, had a U.S. History class project looking at the Vietnam War.

“It was like opening a door to a room you never really were able to go into” Stange said.

It gave Stange a new perspective and appreciation for her father, who had several tasks while serving in the Army in Vietnam, including riding in convoys with jet fuel and operating 50-caliber gatling guns on Huey helicopters.

“That was one of the first times he talked indepth about Vietnam,” Stange said. “I found it fascinating because it was such a huge part of his life and who he is.”

It also eased some of Guillaume’s terrifying memories.

“It opened me up a little more,” he said.

Things have been easier on Guillaume since and, today, he joins more than 150 veterans — 15 others from Washington County — on the final Stars and Stripes Honor Flight of the year.

“We’re all ecstatic,” Stange said. “We couldn’t be happier that dad could go on the Honor Flight and go enjoy it.”

Joining Guillaume in D.C. from Washington County are James Coplin (Richfield, Vietnam, Air Force), Jim Core (Hartford, Vietnam, Army), Raymond Fairbanks (West Bend, Vietnam, Army), Frederick Grauberger (Germantown, Korea, Army), Gregory Henson (Colgate, Vietnam, Army), James “Jonesy” Korth (Kewaskum, Vietnam, Marines), William Kulas (Kewaskum, Vietnam, Marines),

Russ Lamb (Hartford, Korean, Army), John McCauley, Sr. (Jackson, Vietnam, Marines), Frederick “Fritz” Mueller (Slinger, Korea, Army), Ken Quade (Germantown, Korean, branch not provided), Jerry Schneider (Kewaskum, Vietnam, Army), Al Schrader (West Bend, Vietnam, Navy), Bill Stueckroth (Germantown, Korea, Navy) and Ron Wesloski (Germantown, Vietnam, Army).

In all, 152 veterans will take the Honor Flight that day — 111 Vietnam vets, 31 Korean vets and 10 World War II vets.

It is Guillaume’s first trip to the nation’s capital.

“I hear from other guys and they really enjoy it,” he said.

Guillaume, who grew up in Spencer, about 8 miles northwest of Marshfield, served in the Army from 1965-1971. He rose to the rank of sergeant and was awarded the Bronze Star. When he was drafted, he was 20 years old and working with the Marathon County Sheriff’s Department and its sniper patrol unit.

Guillaume moved to West Bend in 1968, about a year after returning from Vietnam. He has been an active member of the American Legion since the late 1960s and joined the VFW in the early 1990s.

Guillaume is proud of his service, which is why he is active in several veteran’s organizations.

“He’s always been very patriotic and very strong about raising us to be patriotic,” Stange said.

While proud of his patriotism, Guillaume was often far more quiet about what he did and went through in Vietnam.

“He was always active in things like Vietnam vets, American Legion, but it was one of those topics that we did, but didn’t talk about,” Stange said. “We never played cops and robbers as kids. There were certain things that didn’t sit well with my dad.”

Guillaume also doesn’t watch any movies or television shows with shootout scenes.

In the first year upon his return from Vietnam, life was tough for Guillaume, but not because of any memories lingering from the war. It was because four friends died in a year’s span.

When Guillaume got to West Bend, he got a job at Gehl Co. and was there until 2006. He also worked part-time in that same span for 7 UP.

He will celebrate his 50th wedding anniversary in June with his wife Jeanette.

At his West Bend home just off of Wildwood Road, that foot locker has a thick white and furry blanket on top of it, plus several boxes of crayons.

Today, that locker doesn’t hold the memories of Vietnam. Instead, those are now packed into a box, shoved into a closet in the same bedroom.

Among the items in the locker include chopsticks, several books from Vietnam and a small notebook he had from basic training.

Knowing her father served in Vietnam, Stange knew she had to ask him about it. However, it wasn’t that simple.

“A little bit nervous,” Stange said when asked if she had nerves about asking her dad about his service. “I wasn’t not sure if it’d be a big topic for him. I’m very thankful I did.”

So much changed after that day for Stange, her father and the rest of the family, which includes a second daughter and two sons.

“Since then it’s opened the door to more conversations throughout the years,” Stange said, adding, “I don’t think we ever wanted to get rid of it. I wouldn’t want him to get rid of it.”

RESTAURANT SERIES: Open a brew pub? ‘Sure. We like beer’

RESTAURANT SERIES: Open a brew pub? ‘Sure. We like beer’

Published: Nov. 3, 2017
(West Bend, Wis.)



By NICHOLAS DETTMANN

ndettmann@conleynet.com 262-306-5043

Wayne Kainz and his wife, Dana, wanted to open a restaurant in downtown West Bend in 2004.

They didn’t think about opening a brewery with it.

“My wife is from West Bend and it was the downtown association that asked us if we wanted to make it a brew pub,” Wayne said. “At the time, we said, ‘Sure. We like beer. We’ll do it.’” What a decision that turned out to be.

Going strong for 13 years now, Riverside Brewery & Restaurant was one of the 10 restaurants within Washington County recommended by Daily News readers in a recent informal poll.

“I picked Riverside Brewery because the staff is always friendly, professional and helpful,” West Bend’s Ann Daley said. “And the food is excellent.”

What a journey it has been for Wayne and Dana. It started in the late 1990s when Wayne lived in Chicago for about seven years after college.

In 1998, Wayne’s brother married Dana’s sister. Dana was the maid of honor and Wayne was the best man. That’s how they met.

“Three weeks after the wedding, I moved in with her from Chicago,” Wayne said. “We got married two years later and we’re still married now.”

Wayne was working with his dad’s construction business and admitted it was something he didn’t want to do long term. So he decided to try something different.

He applied for the daytime bartender position at Barley Pop Pub in Germantown. He held that position for 10 months.

“The general manager came up to me and said, ‘I don’t want to be general manager anymore. Do you want to switch?’” Wayne said.

Two weeks later, he was the establishment’s general manager.

“He obviously saw something in me,” Wayne said with a smile. “(The owner) said, ‘You’ll be fine. Just don’t screw anything up.’” After four years

in that position, Wayne and his wife thought about opening a restaurant.

They wanted to for two reasons. One, Dana is a West Bend native. Two, they believed the restaurant options were sparse in the early 2000s.

They Kainzes got the encouragement to open a downtown West Bend restaurant from Kevin Schultz, owner of Mountain Outfitters, also in downtown West Bend.

“He said, ‘You should open this in downtown,’” Wayne said.

The idea sounded great. But Wayne quickly recognized a problem: minimal parking.

“But after we looked and we saw the river runs behind and saw this building, we thought it was the perfect spot,” Wayne said.

The river added an element that could enhance the restaurant’s atmosphere by way of patio seating. That was too good to pass up, despite the concern of parking.

Still to this day, Wayne and Dana, who has worked for Johnson & Johnson for more than 30 years as a sales rep, are glad they took the risk, but also for the partnership with Westbury Bank across the street.

The bank agreed to leave its parking lot open for restaurant customers.

“In our business plan and the bank agreed with us, it was risky, but if we made the four main things that I look at is, made the food, made the beer, made the service and the atmosphere above, way above average, people will come,” Wayne said. “The community has been nothing but outstanding to us for 13 years.

“It’s been a fantastic ride. We feel fortunate and blessed that they’ve supported us.”

They also had the belief it would work.

“We just believed,” Wayne said. “My experience, her business experience and we’re dreamers. We do take risks. We believed that we would make it work for long term in our hearts.”

The ability to take a risk is a credit to his

father, Wayne said. He was a custom-home builder for more than 40 years.

“After Vietnam, he basically opened his own business,” Wayne said. “He took that risk and made a great family life for his six kids and my mom.”

One of the key aspects Wayne believes that has helped the restaurant over the years is consistency. And not just the consistency in the food. Rather, it’s the consistency of the people making the food and bringing it out to the customers.

About 50 people work at Riverside. Of that 50, 15 have been with the restaurant for at least eight years — five are in the kitchen and 10 work in the front, or the house.

“They make it go,” Wayne said, adding it is rare, very rare in the restaurant industry to have a veteran staff.

And Wayne, in a reflection with his wife, can’t help but think of how it all came together.

“Everything happens for a reason,” Wayne said. “I go back and say, ‘OK if my brother wouldn’t have met his wife because they are both teachers, they don’t meet and get married and I don’t meet Dana and get married and this doesn’t happen here.”
 
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