St. Mary's School launches 3rd annual "Tropical Nights" fundraising event
By Sheryl Popp
Sunday Post Features Writer
West Bend, WI
St. Mary's Tropical Nights-themed fundraiser incorporates cruising - so it's being launched - get it? Fundraising chairwoman, Dawn Marris, tells me the original committee based their money making idea on breaking the monotony of winter with a festive event that heralded spring, and made attendees think of warm weather. They even have leis for sale at the event!
I don't think I could find anyone who doesn't know that all schools need to raise funds, and that private and parochial schools are responsible for the vast majority of their operating budgets. In fact, that's why Dawn is doing what she's doing. St. Mary's had financial advisory committees and people in the past, but no real marketing committee until this last year. Last month, Dawn had two people join her committee, which is huge for her.
St. Mary's School, located in West Bend (Barton), opened their doors in 1850. They are the oldest, continually operating parochial school in the state, and third oldest in the country, which makes them an institution that area residents can be proud of. They are a K4-8th grade school, with multi-age classrooms. The K-4 program is offered at a cost lower than traditional daycare, and they also have before and after school care programs. Monies raised not only support the school's religious education program, but also fund building and grounds repairs and improvements to their historic building. Rather than several small fundraisers, it was decided to concentrate on one, larger event that could in turn, generate larger sums. (The past two events raised $60,000.) Again, there are numerous schools in the area hosting big fundraisers, but the organizers of Tropical Nights have truly worked to provide attendees with a lot of bang for their buck. Or their $35, which is the ticket price. Similar events often have a $50 cover fee. So, what do you get for that? Read on.
Tropical Nights will be held in the Parish Center on Saturday, April 24. Don't make any plans too early Sunday morning, as this party's lasting until midnight. Doors open at 5:30pm, and the first silent auction and raffle games begin right away. The dinner buffet, catered by Country Catering of Kewaskum, features many choices on their well-rounded menu, and desserts are coming from Sweet Creations in Slinger - yum. A cash bar will be open as well. Dinner begins at 6:00pm. During the course of the evening, there will be a total of three different silent auctions, and a number of different raffle games. Of special note are the Chinese raffle, which is similar to a Chinese gift exchange, and two treasure chest raffles. The treasures to be found in those chests are a ring and a necklace donated by Silver Spring Coin.
At 8:00pm, a live auction begins. How fun is it that a professional auctioneer will be conducting the auction? As of 4/15, over $18,000 worth of auction and raffle items had been donated to the school, so of course, Dawn and the entire school staff would like to toss out a giant thanks to not only the immediate community, but those organizations and groups from around the state that helped out. Examples of auction items are: Four regular season Packer tickets, Brewers, Bucks or Admirals tickets; theme park passes, a getaway weekend and other prizes. Examples of raffle items include themed baskets, gift certificates, decorative items from local stores and more. If you choose not to attend the benefit, you can still participate by buying tickets for the grand prize raffle. One need not be present to win, and those tickets are on sale now. They sell for only $2.00 each or six for $10.00. There are five grand prizes available. First prize is winner's choice of a 40" LCD TV, valued at $2,000, from Kettle Moraine Appliance or a travel voucher valued at $1,200 from Shooting Star Travels or $1,000 cash. For those in attendance, this drawing will be at 11:00pm. One very special auction item is the "Be principal for a day," prize. This is only open to parents with children enrolled at St. Mary's. Last year's fourth grade winner was thrilled with her experience and would gladly do it again.
St. Mary's School is located at 415 Roosevelt Dr. in West Bend. The school is accepting donations of cash or prizes through April 16. To donate, or if you have questions, please call 262-338-5602, the school office. To purchase event or raffle tickets, please call 262-338-5605. Event tickets must be purchased by April 15. Raffle tickets are also available after every weekend mass. To learn more about the event and to see some fun photos from last year's fling, go to www.tropicalnights.webs.com. (This event is adults only.)
Dawn brought in a recipe of her grandmother's, Betty Christensen, to share with readers.
Grandma's Date Bars
1/2 cup melted butter
2 beaten eggs
1/4 tsp. baking powder
1 cup nuts, finely cut
1 cup sugar
3/4 cups flour
1/8 tsp. salt
1 cup dates, finely cut
Confectioners Sugar
Mix together all ingredients except Confectioners sugar. Place into 9x9x3" greased pan. Bake in 350º oven about 20 minutes. Cut into bars and sprinkle with Confectioners sugar while still warm.
Thursday, April 8, 2010
Thursday, April 1, 2010
Jug's Hitching Post means the world to Jason Jug
Things are going okay, considering the economy, but it has taken a
while for Jason Jug, owner of Jug’s Hitching Post, to be in a position
to say that. Jason grew up in the restaurant business. His father, Mark
Jug, is proprietor of MJ Stevens in Hartford. The family, originally
from the Milwaukee area, has been in the restaurant business since
1933. Mark Jug moved his family to West Bend in 1979 when he purchased
the Longbranch Saloon in Barton. Jason was five, but remembers a few
salient points, like searching for loose change on the bar floor.
(During the day, of course.) MJ Stevens was purchased in 1985, and at
13, Jason began washing dishes and bussing tables there. Eventually, he
worked his way into the kitchen and began cooking for the restaurant.
At one point, he left the business and tried a career in sales, but
came back to MJs in fairly short order.
“I learned that was what I wanted to do,” explained Jason, “and I
became head chef in 1998.” Jason was only 23 at the time, but had
accumulated a great deal of experience. “I pushed for the expansion of
MJ Stevens,” he recalled. “We needed a bigger kitchen so we could serve
more people.” Things were going very well, but after about seven years,
Jason felt he needed to have personal growth, and take on more
responsibility. In 2005, Jason and his father began looking at various
properties as they became available. Jason settled on The Hitching Post
in Kohlsville (just east of West Bend), in December of 2005. “Parking
was a huge factor,” he said. “There was a lot of space.” The building
also had a great history, which Jason looked into.
The building dates to the late 1880s, when it was primarily a dance
hall. Dinner was served at midnight and sold for a whopping 25¢. Since
the first time a bar was opened on the premises, in the early 1900s, it
has been called The Hitching Post. In the 1960s, the basement was dug
out to create two levels, with the upper remaining a hall, and a larger
bar added in the lower. When Jason bought the building, he had a budget
firmly in mind for renovations. That number flew out the window in a
flash. “I ended up gutting the entire place without quite knowing where
I was going,” he said. “I had no guarantee that it would work out. I
had all kinds of contractors running around here for three solid
months, and we opened in March of 2005.” All the major systems were
replaced. Jason did all the design work himself, and the whole place
shows off the attention that went into custom design - the brick detail
on the walls behind the bar, the woodwork detail on the bar and
remaining walls - everything from underneath the floor on up. Old tools
decorate the walls, and the place seems bright and welcoming,
particularly if you choose a table near the fireplace.
Not just a bar?
Breaking into the business was tough. After a few years of treading
water, Jason asked his father, Mark, for advice. “He told me I had to
add food,” said Jason. “But, I’d spent everything on the remodeling. So
I sold my Trans Am - my baby actually - to buy the stove and
ventilation system.” The strategy worked. “I’ve had other tough times
over the last five years,” Jason added (such as learning all the
practical aspects of the business, like the books, as he went along),
“I’m glad I toughed it out. It’s like a dream come true now.”
Jason chose what appears a fairly simple menu at first glance, but
there is actually a lot there. “I just wanted to serve good quality
food at reasonable prices,” he said. “We’re known for our burgers,
which are all 1/2 pound, fresh black angus. People come from Fond du
Lac for our burgers. And I have customers that come from Wales for our
crab legs (a weekly special).” Another menu feature is Jason’s homemade
soup. Jason likes soup so much that he can’t name his favorite. He has
over 100 soup recipes, which I consider awesome. He says the most
popular are cream of duck and beef mushroom. There are also Papa Jug’s
pizzas, made with all fresh ingredients, appetizers including duck
strips, big giant nachos and multiple fish fry choices. Plus, Jug’s is
open seven days a week, and there is a special each day. Jason is in
the process of reworking the menu, and plans to add several new
sandwiches and grilled fish and new salads in time for warm weather.
“My main concern is consistency,” said Jason. “Even smaller criticisms
are taken to heart.” Other plans for the business include a month long
special on gift cards, coming soon, and hopes for outdoor patio
serving. “Things are going okay now,” said Jason. “We’re on the
snowmobile trail and we have bikers stopping on poker runs, that all
helps out. Someday, I’ll buy my Trans Am again.”
Lunch and dinner are served at Jug’s Wed. - Sun., from 11am until the
cooks leave (9pm). Mon. and Tues., Jug’s is open from 4pm-9pm. The hall
upstairs has a stage where Jason occasionally books bands, and the hall
is rented for birthday parties, showers and small weddings. (Its
capacity is 100 people.) For any group over 50, there is no room
charge. Food can be brought in, or catered by Jug’s, but beverages must
be purchased from the business. Volleyball leagues are now forming,
please call the bar at 262-629-5859 if interested. Jug’s Hitching Post
is located at on Highway D, just west of the intersection of Hwy. D and
Hwy. W in Kohlsville. It’s a quick drive from West Bend. For more
information, go to www.jugshitchingpost.com. You can find a list of
upcoming events and specials, plus an email link.
Jason wanted to share a really nice recipe, but one that was fairly
easy to make. His directions were packed with advice! He added that the
shrimp works as an appetizer or a good side dish with fresh fish or
steak.
Jason’s Cajun Bacon Wrapped Shrimp with Sauce
12 med. to large shrimp
smoked bacon, such as Nueske’s (found at Kewaskum Meats,
Gehring’s or Schwais)
1/2 cup virgin olive oil
2 tsps. cajun spice
1 tsp. minced garlic
pinch of black pepper
Wash shrimp in cold water and drain well. Wrap shrimp, depending on
size, in 1/4, 1/3, or 1/2 slice of bacon. Do not overlap the bacon, but
try to cover the whole shrimp. Secure with toothpicks. Mix oil, spices
and garlic in large bowl & add shrimp. Gently mix shrimp into marinade
with slotted spoon until basted. Refrigerate at least one hour. Remove
shrimp from bowl and place on baking sheet. Bake at 350º for 12-15
minutes until shrimp are white and bacon is cooked. You can also grill
on charcoal or gas grill on low to med. heat. Serve with sauce.
Side Sauce
1/2 cup sour cream
1 Tbl. ranch dressing
1 tsp. Cajun spice
1 tsp. horseradish for extra kick
Enjoy!
Things are going okay, considering the economy, but it has taken a
while for Jason Jug, owner of Jug’s Hitching Post, to be in a position
to say that. Jason grew up in the restaurant business. His father, Mark
Jug, is proprietor of MJ Stevens in Hartford. The family, originally
from the Milwaukee area, has been in the restaurant business since
1933. Mark Jug moved his family to West Bend in 1979 when he purchased
the Longbranch Saloon in Barton. Jason was five, but remembers a few
salient points, like searching for loose change on the bar floor.
(During the day, of course.) MJ Stevens was purchased in 1985, and at
13, Jason began washing dishes and bussing tables there. Eventually, he
worked his way into the kitchen and began cooking for the restaurant.
At one point, he left the business and tried a career in sales, but
came back to MJs in fairly short order.
“I learned that was what I wanted to do,” explained Jason, “and I
became head chef in 1998.” Jason was only 23 at the time, but had
accumulated a great deal of experience. “I pushed for the expansion of
MJ Stevens,” he recalled. “We needed a bigger kitchen so we could serve
more people.” Things were going very well, but after about seven years,
Jason felt he needed to have personal growth, and take on more
responsibility. In 2005, Jason and his father began looking at various
properties as they became available. Jason settled on The Hitching Post
in Kohlsville (just east of West Bend), in December of 2005. “Parking
was a huge factor,” he said. “There was a lot of space.” The building
also had a great history, which Jason looked into.
The building dates to the late 1880s, when it was primarily a dance
hall. Dinner was served at midnight and sold for a whopping 25¢. Since
the first time a bar was opened on the premises, in the early 1900s, it
has been called The Hitching Post. In the 1960s, the basement was dug
out to create two levels, with the upper remaining a hall, and a larger
bar added in the lower. When Jason bought the building, he had a budget
firmly in mind for renovations. That number flew out the window in a
flash. “I ended up gutting the entire place without quite knowing where
I was going,” he said. “I had no guarantee that it would work out. I
had all kinds of contractors running around here for three solid
months, and we opened in March of 2005.” All the major systems were
replaced. Jason did all the design work himself, and the whole place
shows off the attention that went into custom design - the brick detail
on the walls behind the bar, the woodwork detail on the bar and
remaining walls - everything from underneath the floor on up. Old tools
decorate the walls, and the place seems bright and welcoming,
particularly if you choose a table near the fireplace.
Not just a bar?
Breaking into the business was tough. After a few years of treading
water, Jason asked his father, Mark, for advice. “He told me I had to
add food,” said Jason. “But, I’d spent everything on the remodeling. So
I sold my Trans Am - my baby actually - to buy the stove and
ventilation system.” The strategy worked. “I’ve had other tough times
over the last five years,” Jason added (such as learning all the
practical aspects of the business, like the books, as he went along),
“I’m glad I toughed it out. It’s like a dream come true now.”
Jason chose what appears a fairly simple menu at first glance, but
there is actually a lot there. “I just wanted to serve good quality
food at reasonable prices,” he said. “We’re known for our burgers,
which are all 1/2 pound, fresh black angus. People come from Fond du
Lac for our burgers. And I have customers that come from Wales for our
crab legs (a weekly special).” Another menu feature is Jason’s homemade
soup. Jason likes soup so much that he can’t name his favorite. He has
over 100 soup recipes, which I consider awesome. He says the most
popular are cream of duck and beef mushroom. There are also Papa Jug’s
pizzas, made with all fresh ingredients, appetizers including duck
strips, big giant nachos and multiple fish fry choices. Plus, Jug’s is
open seven days a week, and there is a special each day. Jason is in
the process of reworking the menu, and plans to add several new
sandwiches and grilled fish and new salads in time for warm weather.
“My main concern is consistency,” said Jason. “Even smaller criticisms
are taken to heart.” Other plans for the business include a month long
special on gift cards, coming soon, and hopes for outdoor patio
serving. “Things are going okay now,” said Jason. “We’re on the
snowmobile trail and we have bikers stopping on poker runs, that all
helps out. Someday, I’ll buy my Trans Am again.”
Lunch and dinner are served at Jug’s Wed. - Sun., from 11am until the
cooks leave (9pm). Mon. and Tues., Jug’s is open from 4pm-9pm. The hall
upstairs has a stage where Jason occasionally books bands, and the hall
is rented for birthday parties, showers and small weddings. (Its
capacity is 100 people.) For any group over 50, there is no room
charge. Food can be brought in, or catered by Jug’s, but beverages must
be purchased from the business. Volleyball leagues are now forming,
please call the bar at 262-629-5859 if interested. Jug’s Hitching Post
is located at on Highway D, just west of the intersection of Hwy. D and
Hwy. W in Kohlsville. It’s a quick drive from West Bend. For more
information, go to www.jugshitchingpost.com. You can find a list of
upcoming events and specials, plus an email link.
Jason wanted to share a really nice recipe, but one that was fairly
easy to make. His directions were packed with advice! He added that the
shrimp works as an appetizer or a good side dish with fresh fish or
steak.
Jason’s Cajun Bacon Wrapped Shrimp with Sauce
12 med. to large shrimp
smoked bacon, such as Nueske’s (found at Kewaskum Meats,
Gehring’s or Schwais)
1/2 cup virgin olive oil
2 tsps. cajun spice
1 tsp. minced garlic
pinch of black pepper
Wash shrimp in cold water and drain well. Wrap shrimp, depending on
size, in 1/4, 1/3, or 1/2 slice of bacon. Do not overlap the bacon, but
try to cover the whole shrimp. Secure with toothpicks. Mix oil, spices
and garlic in large bowl & add shrimp. Gently mix shrimp into marinade
with slotted spoon until basted. Refrigerate at least one hour. Remove
shrimp from bowl and place on baking sheet. Bake at 350º for 12-15
minutes until shrimp are white and bacon is cooked. You can also grill
on charcoal or gas grill on low to med. heat. Serve with sauce.
Side Sauce
1/2 cup sour cream
1 Tbl. ranch dressing
1 tsp. Cajun spice
1 tsp. horseradish for extra kick
Enjoy!
Thursday, March 18, 2010
Swing into spring at Nick's All Star Baseball Academy
by Sheryl Popp
Naturally, I know March Madness is just beginning, but baseball is the second sports world sign of spring. So it seems a good fit to profile Michael Nick's baseball academy now, even though the facility is open year round. I sat down with Michael and asked him to bring me up to speed.
Michael hails from Indiana originally, but moved to Silver Lake in West Bend when offered a job promotion in 1989. As he had always played and loved baseball, it was natural for him to foster that same passion in his son, Jonathan. They played together since Jonathan was little, and Michael took him to the academy (then owned by someone else), when he was eight. Four years ago, the academy's owner accepted a job out of town and was faced with closing the business. "I looked at the baseball academy as very beneficial to the community," said Michael. "So I offered to buy out his assets. It was kind of a hobby, and I thought both my children could work here in the summers." Before long, the hobby became expensive. Michael credits Vince and Janet Stockhausen with making it possible for Nick's All Star Baseball Academy to remain in the community. "This building (next to Stocky's Fast Track) was their old race track," explained Nick. "They made the space affordable and I have more room here - 5,000 square feet." The additional space has made it possible to grow the academy's offerings.
Actually, Michael had been widening the scope of the academy all along. "Originally," he said, "it was limited to private lessons and open hitting, and you had to be a member. I went out into the community looking for local talent like Wille and hired those people to teach specialty camps and clinics. I wanted this baseball academy to be different than any other." For other non-sports knowledge folk like me, "Wille," is Willie Mueller, a former Milwaukee Brewer pitcher. He played "The Duke" in the movie, Major League. Other trainers include local coaches, former Brewer Jim Gantner, and Mitch Knox, a West Bender who played for the University of Kentucky. Services at the academy include hitting lessons for baseball and softball, pitching lessons, hitting, fielding and pitching camps, catching, pitching and fielding clinics, girls' fast pitch lessons, men's slow pitch, weekly mini-camps throughout the winter months and more. One can still become a member and receive unlimited batting cage, soft-toss and pitchers mound usage. The facility's website, www.nicksallstarbaseball.com, lists all the various memberships and fees, plus scheduling. Camps and clinics are designed for various age groups, or to address a specific skill set.
"We film kids and analyze their form too," said Nick. "We place a great deal of emphasis on starting kids younger," he continued. "That's because most kids get hurt in sports because they don't know the basics. They didn't learn at a young enough age. Sports injuries are up like crazy. So, we introduce drills that you can't get in a big camp. We focus on quality and not quantity. Our camp size is about a dozen kids. That's about the biggest thing I've done since I bought the academy."
Specialty clinics help kids hone a skill that is rarely taught in a team environment. Not all are strictly physical. For example, an example of a mental issue might be a pitcher who runs into trouble whenever there are too many players on base. A physical example would be working on power hitting. That, said Michael, could literally be the difference between a double and a home run. Lest we forget, baseball has become an exact science. To succeed in this most competitive sport, players need to utilize every advantage. "Every kid dreams of becoming a pro," said Michael. "West Bend is really known for great baseball too. They've gone to State six out of the last seven years, and have done really well." Additional offerings and services that set Nick's apart include:
• a focus on younger girl's fundamentals and girl's fast pitch
• the indoor dirt pitching mound. It's completely regulation, with exact measurements. This is a huge advantage, said Michael, because a pitcher has to adjust his throw if using a simulated mound during the off season, and then back again. To the best of his knowledge, this is the only inside dirt mound in the state.
• a coach's key program. This allows local teams to have the facility to themselves for an hour and a half a week, year round. "This keeps kids' baseball muscles working," said Michael, "and it keeps the team cohesive, which builds continuity over the years. Also, it's just good general exercise during the winter."
• adult men's groups. Michael is developing less skill driven programs for men who would just like to practice. "I'd like to make it more of a social thing for them," he said. "I"m always looking for new ideas. For example, one of the kids who works here brought in the idea of agility and strength training. So we're offering a new clinic on that."
When Michael bought the academy, he looked at it as a community gathering place, but has learned it's a lot more than that. He employs six high school kids (including, as planned, his son Jonathan and daughter Jessica), and 12 local coaches. Other ex pros contact him because they have an interest in remaining active. He has also seen that the academy is ideally suited to promote a way for family members to connect, such as single parents and their children, or older siblings with their younger brothers and sisters. "The thing is," said Michael, "this remains a constant for them. Love of baseball doesn't change like musical taste."
Nick's All Star Baseball Academy isn't a money making venture. Michael is now self-employed, so he's able to handle the administrative end of things, and teach some of the clinics. It's open to anyone in the community and surrounding area, and fees are more than fair, considering class size and program advantages. If these costs are still too much for a family, inquire anyway. Something will be worked out. Nick's All-Star Baseball Academy is located at 6405 Stockhausen Lane in West Bend. The phone is 262-334-5093. Do go to the website above for a complete list of services, camps and clinics. Regular open hours at the facility are: Mon.-Thurs., 3:30-7:30pm, Fri., 3-6pm, Sat., 12-4pm and Sun., 12-3pm.
Michael told me he was a great cook. At first thought, you might not judge a cook by chocolate chip cookies. Take a closer look, these are indeed "special." "And," he added, "make sure to say they have to be put together in the order given or they don't work out."
Michael's "Very Famous" Chocolate Chip Cookies
Cream together:
1 cup of softened butter
1 cup brown sugar
1 1/2 cup granulated sugar
Next, add to the above:
1 Tbl. milk
1 tsp. vanilla
Beat two eggs and add into the above. Then stir in:
1 cup dry crumpled corn flakes
3 cups oats
Set aside and in separate bowl, mix:
1 1/2 cups unsifted four
1 1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. mace
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. powdered cloves
Add to the above mixture. Finally, stir in:
4 oz. coconut flakes
1 pkg. chocolate chips
1 cup chopped nuts (Michael uses walnuts)
Drop cookies onto cookie sheet and bake at 350º for 10 minutes.
Note: To preserve softness, put into container with a piece of bread.
by Sheryl Popp
Naturally, I know March Madness is just beginning, but baseball is the second sports world sign of spring. So it seems a good fit to profile Michael Nick's baseball academy now, even though the facility is open year round. I sat down with Michael and asked him to bring me up to speed.
Michael hails from Indiana originally, but moved to Silver Lake in West Bend when offered a job promotion in 1989. As he had always played and loved baseball, it was natural for him to foster that same passion in his son, Jonathan. They played together since Jonathan was little, and Michael took him to the academy (then owned by someone else), when he was eight. Four years ago, the academy's owner accepted a job out of town and was faced with closing the business. "I looked at the baseball academy as very beneficial to the community," said Michael. "So I offered to buy out his assets. It was kind of a hobby, and I thought both my children could work here in the summers." Before long, the hobby became expensive. Michael credits Vince and Janet Stockhausen with making it possible for Nick's All Star Baseball Academy to remain in the community. "This building (next to Stocky's Fast Track) was their old race track," explained Nick. "They made the space affordable and I have more room here - 5,000 square feet." The additional space has made it possible to grow the academy's offerings.
Actually, Michael had been widening the scope of the academy all along. "Originally," he said, "it was limited to private lessons and open hitting, and you had to be a member. I went out into the community looking for local talent like Wille and hired those people to teach specialty camps and clinics. I wanted this baseball academy to be different than any other." For other non-sports knowledge folk like me, "Wille," is Willie Mueller, a former Milwaukee Brewer pitcher. He played "The Duke" in the movie, Major League. Other trainers include local coaches, former Brewer Jim Gantner, and Mitch Knox, a West Bender who played for the University of Kentucky. Services at the academy include hitting lessons for baseball and softball, pitching lessons, hitting, fielding and pitching camps, catching, pitching and fielding clinics, girls' fast pitch lessons, men's slow pitch, weekly mini-camps throughout the winter months and more. One can still become a member and receive unlimited batting cage, soft-toss and pitchers mound usage. The facility's website, www.nicksallstarbaseball.com, lists all the various memberships and fees, plus scheduling. Camps and clinics are designed for various age groups, or to address a specific skill set.
"We film kids and analyze their form too," said Nick. "We place a great deal of emphasis on starting kids younger," he continued. "That's because most kids get hurt in sports because they don't know the basics. They didn't learn at a young enough age. Sports injuries are up like crazy. So, we introduce drills that you can't get in a big camp. We focus on quality and not quantity. Our camp size is about a dozen kids. That's about the biggest thing I've done since I bought the academy."
Specialty clinics help kids hone a skill that is rarely taught in a team environment. Not all are strictly physical. For example, an example of a mental issue might be a pitcher who runs into trouble whenever there are too many players on base. A physical example would be working on power hitting. That, said Michael, could literally be the difference between a double and a home run. Lest we forget, baseball has become an exact science. To succeed in this most competitive sport, players need to utilize every advantage. "Every kid dreams of becoming a pro," said Michael. "West Bend is really known for great baseball too. They've gone to State six out of the last seven years, and have done really well." Additional offerings and services that set Nick's apart include:
• a focus on younger girl's fundamentals and girl's fast pitch
• the indoor dirt pitching mound. It's completely regulation, with exact measurements. This is a huge advantage, said Michael, because a pitcher has to adjust his throw if using a simulated mound during the off season, and then back again. To the best of his knowledge, this is the only inside dirt mound in the state.
• a coach's key program. This allows local teams to have the facility to themselves for an hour and a half a week, year round. "This keeps kids' baseball muscles working," said Michael, "and it keeps the team cohesive, which builds continuity over the years. Also, it's just good general exercise during the winter."
• adult men's groups. Michael is developing less skill driven programs for men who would just like to practice. "I'd like to make it more of a social thing for them," he said. "I"m always looking for new ideas. For example, one of the kids who works here brought in the idea of agility and strength training. So we're offering a new clinic on that."
When Michael bought the academy, he looked at it as a community gathering place, but has learned it's a lot more than that. He employs six high school kids (including, as planned, his son Jonathan and daughter Jessica), and 12 local coaches. Other ex pros contact him because they have an interest in remaining active. He has also seen that the academy is ideally suited to promote a way for family members to connect, such as single parents and their children, or older siblings with their younger brothers and sisters. "The thing is," said Michael, "this remains a constant for them. Love of baseball doesn't change like musical taste."
Nick's All Star Baseball Academy isn't a money making venture. Michael is now self-employed, so he's able to handle the administrative end of things, and teach some of the clinics. It's open to anyone in the community and surrounding area, and fees are more than fair, considering class size and program advantages. If these costs are still too much for a family, inquire anyway. Something will be worked out. Nick's All-Star Baseball Academy is located at 6405 Stockhausen Lane in West Bend. The phone is 262-334-5093. Do go to the website above for a complete list of services, camps and clinics. Regular open hours at the facility are: Mon.-Thurs., 3:30-7:30pm, Fri., 3-6pm, Sat., 12-4pm and Sun., 12-3pm.
Michael told me he was a great cook. At first thought, you might not judge a cook by chocolate chip cookies. Take a closer look, these are indeed "special." "And," he added, "make sure to say they have to be put together in the order given or they don't work out."
Michael's "Very Famous" Chocolate Chip Cookies
Cream together:
1 cup of softened butter
1 cup brown sugar
1 1/2 cup granulated sugar
Next, add to the above:
1 Tbl. milk
1 tsp. vanilla
Beat two eggs and add into the above. Then stir in:
1 cup dry crumpled corn flakes
3 cups oats
Set aside and in separate bowl, mix:
1 1/2 cups unsifted four
1 1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. mace
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. powdered cloves
Add to the above mixture. Finally, stir in:
4 oz. coconut flakes
1 pkg. chocolate chips
1 cup chopped nuts (Michael uses walnuts)
Drop cookies onto cookie sheet and bake at 350º for 10 minutes.
Note: To preserve softness, put into container with a piece of bread.
Wednesday, March 3, 2010
In Good Taste features Hartford Players
Hartford Players enthusiastically entertain community and surrounds
By Sheryl Popp
For over 20 years, the Hartford Players have been happily staging plays in Hartford, providing a creative outlet for talented area residents, and giving back to the community through scholarships. They are currently in the middle of a dinner theater production called "Wake me When I'm Dead," to benefit the Schauer Center. Murder mystery dinner shows are tremendous fun, and I thought it would also be fun to learn more about the company in general. I visited with the troupe's current president, Fred Wittenberger, to learn more.
Although not a founding member himself, Fred had the company's genesis story ready. "Jim Mohr and Jerry Becker, two Hartford attorneys, were attending a play," said Fred. "Mohr turned to Becker and said 'Hartford should have a community theater.' They put the idea into action pretty quickly, and by recruiting friends and family, they were able to stage A Funny Thing Happened on the Way to the Forum that summer." That was 1988. They must have had fun and a decent turnout, because the next summer they were back with Music Man - and have not missed a year since. For most of their history, the players performed at Hartford High School. When the Schauer Center opened in 2001, The Hartford Players became one of its resident groups. "When the community began looking for a spot for an arts center, some of our members were even contacted to help search for a location," said Fred. "Once it was built, they still had some undeveloped space and some of our members volunteered to help construct the backstage area and build dressing rooms."
The Hartford Players were conceived as an acting company that would provide a venue for adult community members. While the occasional role might call for a child or teen, plays with mature casts are generally chosen. They have a board of directors with nine members, who are also the corps group of actors and directors. "Most of what I do now as president," explained Fred, "is read plays. Lots of them." Once he or another board member finds a piece they think is a good fit, it's taken to the board for a vote. There are open auditions for all plays. People come from all over the area to try out for parts, many from other local community theater groups. The company stages two plays a year. "The first, scheduled in March generally, is usually a comedy," said Fred. "I like comedies, and I'm convinced they sell better. The July play is a musical, which will have a bigger cast. Since we've been at the Schauer Center, we've also done a benefit show for them every other year."
Fred began acting with the group after college. A local guy, he enjoyed acting in high school and continued at St. Norbert College before majoring in business. (Fred is the third generation owner of Wittenberger Bus Service in Hartford.) At the time, the company was performing Arsenic and Old Lace and one of the leads broke a limb. The director filled in for him, another actor filled in for the director, and a smaller part opened in the play. Fred was asked to perform it. That, as they say, was that. "I had been on stage a lot after Arsenic," he said. "Then, we decided to do a benefit performance for the Chandelier Ballroom after the rotary club took it over. It was going to be cocktail theater show. I had an idea for a small, four-person play. And, I had an idea of who to cast as the main couple. So, the board liked it and I ended up directing it. That was in November of 2001, and since then, I've done a lot more directing. I like it, I like choosing a piece and working with it." There are on-line resources to find plays, I learned, and I can see why choosing and reading is the most time consuming part of Fred's involvement. I briefly looked at one service he mentioned. You could find plays in a variety of ways, but a quick alpha check offered me 66 plays beginning with "O," and 105 that started with the letter "W." Whew. Once a play is chosen, Fred will block it and then schedule auditions, about four months in advance of the play. "That's because I like to get the play cast and get the actors their books. I like them to be able to come to the first rehearsal fairly well prepared. People know that when I direct, rehearsals won't run much past 9pm because I have to get up at 4:30," he laughed.
The Hartford Players are a non-profit organization, with a strong commitment to community. "We try to keep our prices affordable, and we like to make enough to fund our scholarship program," explained Fred. "Although we're a resident company at the Schauer, we still have to pay rent for performances. We have operational costs and licensing costs. We do five performances of a given show, and that may cost us $10,000. Ticket sales cover that, and we give out two to four $1,500 scholarships each year." Applications for the scholarships are available on the Hartford Players website. Applicants must be from the area, and be interested in a degree in any of the arts.
Their current play, the dinner mystery, was a bit of a trailblazer for the company. The Pikes Peak lounge on the second floor of the Schauer is now open, and offers a casual atmosphere for cabaret-style events. "They asked us to do a dinner show in Pikes Peak as a fundraiser," said Fred. "So they set up the event catering and we chose a play that coincided with St. Patrick's Day." Although this play doesn't wind up until March 13, Fred is really excited about the next production, an adult version of Grease for their summer musical. "Sue Gilbertson found the play and will direct," said Fred. "Auditions begin May 11 and we're looking for a 50-ish cast. The concept is that the characters are at a high school reunion and sort of relive events." Fred says that one thought he'd like to get across is that the Hartford Players are really a fun group of people to work with. With that in mind, consider volunteering for technical crew (always needed), if you don't want to act or sing on stage. To learn more, and to contact the group, go to www.hartfordplayersltd.com. All ticket sales for the Hartford Players are handled through the Schauer Center.
Fred provided the following recipe from his wife, Betsy, also an actor. He says it is very easy to make, and popular.
RUEBEN DIP
8 oz. corned beef, cut into small pieces
1 16 oz. can sauerkraut, drained and rinsed
8 oz. grated Swiss cheese
1 cup thousand island dressing
Mix all ingredients together and pour into small casserole dish. Cover and bake at 350 degrees for 30 minutes. Serve with rye chips.
By Sheryl Popp
For over 20 years, the Hartford Players have been happily staging plays in Hartford, providing a creative outlet for talented area residents, and giving back to the community through scholarships. They are currently in the middle of a dinner theater production called "Wake me When I'm Dead," to benefit the Schauer Center. Murder mystery dinner shows are tremendous fun, and I thought it would also be fun to learn more about the company in general. I visited with the troupe's current president, Fred Wittenberger, to learn more.
Although not a founding member himself, Fred had the company's genesis story ready. "Jim Mohr and Jerry Becker, two Hartford attorneys, were attending a play," said Fred. "Mohr turned to Becker and said 'Hartford should have a community theater.' They put the idea into action pretty quickly, and by recruiting friends and family, they were able to stage A Funny Thing Happened on the Way to the Forum that summer." That was 1988. They must have had fun and a decent turnout, because the next summer they were back with Music Man - and have not missed a year since. For most of their history, the players performed at Hartford High School. When the Schauer Center opened in 2001, The Hartford Players became one of its resident groups. "When the community began looking for a spot for an arts center, some of our members were even contacted to help search for a location," said Fred. "Once it was built, they still had some undeveloped space and some of our members volunteered to help construct the backstage area and build dressing rooms."
The Hartford Players were conceived as an acting company that would provide a venue for adult community members. While the occasional role might call for a child or teen, plays with mature casts are generally chosen. They have a board of directors with nine members, who are also the corps group of actors and directors. "Most of what I do now as president," explained Fred, "is read plays. Lots of them." Once he or another board member finds a piece they think is a good fit, it's taken to the board for a vote. There are open auditions for all plays. People come from all over the area to try out for parts, many from other local community theater groups. The company stages two plays a year. "The first, scheduled in March generally, is usually a comedy," said Fred. "I like comedies, and I'm convinced they sell better. The July play is a musical, which will have a bigger cast. Since we've been at the Schauer Center, we've also done a benefit show for them every other year."
Fred began acting with the group after college. A local guy, he enjoyed acting in high school and continued at St. Norbert College before majoring in business. (Fred is the third generation owner of Wittenberger Bus Service in Hartford.) At the time, the company was performing Arsenic and Old Lace and one of the leads broke a limb. The director filled in for him, another actor filled in for the director, and a smaller part opened in the play. Fred was asked to perform it. That, as they say, was that. "I had been on stage a lot after Arsenic," he said. "Then, we decided to do a benefit performance for the Chandelier Ballroom after the rotary club took it over. It was going to be cocktail theater show. I had an idea for a small, four-person play. And, I had an idea of who to cast as the main couple. So, the board liked it and I ended up directing it. That was in November of 2001, and since then, I've done a lot more directing. I like it, I like choosing a piece and working with it." There are on-line resources to find plays, I learned, and I can see why choosing and reading is the most time consuming part of Fred's involvement. I briefly looked at one service he mentioned. You could find plays in a variety of ways, but a quick alpha check offered me 66 plays beginning with "O," and 105 that started with the letter "W." Whew. Once a play is chosen, Fred will block it and then schedule auditions, about four months in advance of the play. "That's because I like to get the play cast and get the actors their books. I like them to be able to come to the first rehearsal fairly well prepared. People know that when I direct, rehearsals won't run much past 9pm because I have to get up at 4:30," he laughed.
The Hartford Players are a non-profit organization, with a strong commitment to community. "We try to keep our prices affordable, and we like to make enough to fund our scholarship program," explained Fred. "Although we're a resident company at the Schauer, we still have to pay rent for performances. We have operational costs and licensing costs. We do five performances of a given show, and that may cost us $10,000. Ticket sales cover that, and we give out two to four $1,500 scholarships each year." Applications for the scholarships are available on the Hartford Players website. Applicants must be from the area, and be interested in a degree in any of the arts.
Their current play, the dinner mystery, was a bit of a trailblazer for the company. The Pikes Peak lounge on the second floor of the Schauer is now open, and offers a casual atmosphere for cabaret-style events. "They asked us to do a dinner show in Pikes Peak as a fundraiser," said Fred. "So they set up the event catering and we chose a play that coincided with St. Patrick's Day." Although this play doesn't wind up until March 13, Fred is really excited about the next production, an adult version of Grease for their summer musical. "Sue Gilbertson found the play and will direct," said Fred. "Auditions begin May 11 and we're looking for a 50-ish cast. The concept is that the characters are at a high school reunion and sort of relive events." Fred says that one thought he'd like to get across is that the Hartford Players are really a fun group of people to work with. With that in mind, consider volunteering for technical crew (always needed), if you don't want to act or sing on stage. To learn more, and to contact the group, go to www.hartfordplayersltd.com. All ticket sales for the Hartford Players are handled through the Schauer Center.
Fred provided the following recipe from his wife, Betsy, also an actor. He says it is very easy to make, and popular.
RUEBEN DIP
8 oz. corned beef, cut into small pieces
1 16 oz. can sauerkraut, drained and rinsed
8 oz. grated Swiss cheese
1 cup thousand island dressing
Mix all ingredients together and pour into small casserole dish. Cover and bake at 350 degrees for 30 minutes. Serve with rye chips.
Wednesday, February 24, 2010
Owner of West Bend Curves shares motivation
I, Mary Hill, am making women stronger by being a proud owner of a Curves franchise in West Bend that is staffed by amazing employees and attended by remarkable members. I started my Curves journey as a manager of my local Curves and loved it so much that I decided to buy my own Curves in my hometown, West Bend. This town has given to me since I was a child, so it was natural to give something back. I attended Decorah Elementary, Badger Middle, and West Bend East High School. I then went on to graduate from my father's almamater, UW-Whitewater, with a BSE. This is where I met my husband. We were married in 1995 and wanted to start a family right away. God's plan was a little different, after many years of doctors, hospitals, and miscarriages; we found out in 2006 that I have a medical issue. It would cost even more money then we have already spent on infertility treatments to have a baby, and then the economy took a down turn. I have struggled many years with depression and weight, but since 2006, I started to look at life a little differently. I may not be able to have my own child, but I am helping lots of other women live longer to take care of their own children. By having this mind set, doing for others, I know I will be with my children in heaven someday and living in eternity with them is much more important than being depressed now. When I am working out at Curves, I see it as my family, watching my employees and my members become stronger women; while making a stronger community and hopefully achieving a personal goal of making a difference in this world. Oh and by the way, I also lost 30 pounds to date. Thank you for letting me share, and lets all get “Stronger Together!!"
Curves is only a 30 minute workout specially designed for women. Curves is designed to help women who want to be healthy, lose weight, tone and firm or even for those who want to gain muscle. We also feature the most advanced technology in the world, Curves Smart. Curves Smart is a personal coaching system that will ensure you get the best workout every time you come in based on your specific fitness level. Curves has helped many women in this community lower their medication or even eliminate medication altogether. We have also helped women slow or even reverse osteoporosis. Members have been able to accomplish these things by working out a minimum of three times a week and checking in with their circuit coach once a month.
urves also offers a free weight management program that is simple to use. Our program teaches you how to change your lifestyle and stop the yo-yo dieting. The Curves weight management class is offered the second Saturday of the month. We offer three classes every month. The first one is our Start Up class, which teaches you how to get started with our weight management program. Class two is a Special Topic class. This class changes topics every month. March’s topic is on reading food labels. Then, the third class is on Phase III. Phase III is the part of our program that teaches us how to raise our metabolism safely without gaining weight back that we’ve lost. All three of these classes are FREE to members and non-members.
Our mission, at Curves, is to make the world one million women stronger in 2010. Every year, millions of women suffer from preventable diseases. If you take it upon yourself to make your own health a priority, you can live better. Live longer, healthier, and with more confidence. And if one woman can affect another . . . who can affect another . . . we can be a part of something huge. Together we can improve the lives of one million women. Visit our new Stronger Together website at www.curves.com/StrongerTogether. Here you can “join the chain” and find a lot of useful tools to keep your resolutions this year. Stop in to see what we are all about! You won’t regret it! Curves is located at 1640 S. Main St., between Shopko and Kohl‘s, in the Paradise Pavilion. The phone number is 262-306-1965. The following recipes are from the Curves diet program – including the Smores!
Asian Shrimp Pilaf
Prep Time: 15 minutes
Serving Size: 1 1/2 cups
Number of Servings: 6 Special Notes: Substitute plain brown rice for rice pilaf to save 400 mg or more of sodium per serving.
Ingredients:
1 6-oz. pkg. rice pilaf mix
2 tsp. sesame oil
1 tsp. low-sodium soy sauce
1 tsp. honey
1/2 tsp. minced garlic (about 1 clove; consider cooking garlic for 30 seconds first if you don’t like raw garlic)
1/2 cup diced or shredded carrots (about 1 large
carrot or 8 baby carrots)
1/2 cup diced red bell pepper (about 1/2 pepper)
1/4 cup chopped scallions
1/4 cup unsalted peanuts, chopped
1 lb. large shrimp, peeled and deveined
Directions:
1. Prepare rice per package directions, omitting the butter or oil. Bring a large pot of water to a boil for shrimp.
2. In a small bowl, combine sesame oil, soy sauce, honey, and garlic. Put carrots, bell pepper, scallions, and peanuts in a medium bowl. When rice is cooked, stir it into vegetables, and add soy sauce mixture.
3. Meanwhile, drop shrimp in the boiling water and cook for 2 to 3 minutes until it is pink and opaque. Drain well and add to the rice mixture.
Nutrition Info:
Calories: 250; Fat: 6.0g; Saturated Fat: 1.0g; Protein: 20g; Carbohydrates: 29g; Fiber: 2g; Cholesterol: 55Mg; Sodium: 700Mg
Smores Bars
Prep Time: 10 minutes
Serving Size: 1/16 of recipe
Number of Servings: 16 Ingredients:
8 whole graham crackers
6 Tbls. extra light olive oil
1/4 cup sugar
4-oz. unsweetened chocolate
1 (14-oz.) can sweetened condensed milk
1 tsp. vanilla extract
1 1/2 to 2 cups miniature marshmallows
Directions:
Adjust oven rack to upper-middle position and heat oven to 375° F. Use heavy-duty foil to line the bottom and long sides of a 13 x 9-inch baking pan. Spray pan bottom with vegetable cooking spray, then line with crackers, breaking as necessary to fit in the pan. Mix oil and sugar. Pour over graham crackers and spread evenly. Bake 7 minutes. Let cool until sugar hardens, about 5 minutes.
Meanwhile, heat chocolate and condensed milk in a large heavy-bottomed saucepan over low heat until chocolate has melted. Stir in vanilla extract. Spread chocolate mixture over the graham crackers; sprinkle with marshmallows. Return to oven; bake until marshmallows turn golden brown, about 7 minutes longer. Let cool, then lift bars from pan using foil lining. Cut into bars with a knife coated with vegetable cooking spray. Serve.
Nutrition Info:
Calories: 220; Fat: 12.0g; Saturated Fat: 4.4g; Protein: 3g; Carbohydrates: 28g; Fiber: 1g; Cholesterol: 10Mg; Sodium: 75Mg
Curves is only a 30 minute workout specially designed for women. Curves is designed to help women who want to be healthy, lose weight, tone and firm or even for those who want to gain muscle. We also feature the most advanced technology in the world, Curves Smart. Curves Smart is a personal coaching system that will ensure you get the best workout every time you come in based on your specific fitness level. Curves has helped many women in this community lower their medication or even eliminate medication altogether. We have also helped women slow or even reverse osteoporosis. Members have been able to accomplish these things by working out a minimum of three times a week and checking in with their circuit coach once a month.
urves also offers a free weight management program that is simple to use. Our program teaches you how to change your lifestyle and stop the yo-yo dieting. The Curves weight management class is offered the second Saturday of the month. We offer three classes every month. The first one is our Start Up class, which teaches you how to get started with our weight management program. Class two is a Special Topic class. This class changes topics every month. March’s topic is on reading food labels. Then, the third class is on Phase III. Phase III is the part of our program that teaches us how to raise our metabolism safely without gaining weight back that we’ve lost. All three of these classes are FREE to members and non-members.
Our mission, at Curves, is to make the world one million women stronger in 2010. Every year, millions of women suffer from preventable diseases. If you take it upon yourself to make your own health a priority, you can live better. Live longer, healthier, and with more confidence. And if one woman can affect another . . . who can affect another . . . we can be a part of something huge. Together we can improve the lives of one million women. Visit our new Stronger Together website at www.curves.com/StrongerTogether. Here you can “join the chain” and find a lot of useful tools to keep your resolutions this year. Stop in to see what we are all about! You won’t regret it! Curves is located at 1640 S. Main St., between Shopko and Kohl‘s, in the Paradise Pavilion. The phone number is 262-306-1965. The following recipes are from the Curves diet program – including the Smores!
Asian Shrimp Pilaf
Prep Time: 15 minutes
Serving Size: 1 1/2 cups
Number of Servings: 6 Special Notes: Substitute plain brown rice for rice pilaf to save 400 mg or more of sodium per serving.
Ingredients:
1 6-oz. pkg. rice pilaf mix
2 tsp. sesame oil
1 tsp. low-sodium soy sauce
1 tsp. honey
1/2 tsp. minced garlic (about 1 clove; consider cooking garlic for 30 seconds first if you don’t like raw garlic)
1/2 cup diced or shredded carrots (about 1 large
carrot or 8 baby carrots)
1/2 cup diced red bell pepper (about 1/2 pepper)
1/4 cup chopped scallions
1/4 cup unsalted peanuts, chopped
1 lb. large shrimp, peeled and deveined
Directions:
1. Prepare rice per package directions, omitting the butter or oil. Bring a large pot of water to a boil for shrimp.
2. In a small bowl, combine sesame oil, soy sauce, honey, and garlic. Put carrots, bell pepper, scallions, and peanuts in a medium bowl. When rice is cooked, stir it into vegetables, and add soy sauce mixture.
3. Meanwhile, drop shrimp in the boiling water and cook for 2 to 3 minutes until it is pink and opaque. Drain well and add to the rice mixture.
Nutrition Info:
Calories: 250; Fat: 6.0g; Saturated Fat: 1.0g; Protein: 20g; Carbohydrates: 29g; Fiber: 2g; Cholesterol: 55Mg; Sodium: 700Mg
Smores Bars
Prep Time: 10 minutes
Serving Size: 1/16 of recipe
Number of Servings: 16 Ingredients:
8 whole graham crackers
6 Tbls. extra light olive oil
1/4 cup sugar
4-oz. unsweetened chocolate
1 (14-oz.) can sweetened condensed milk
1 tsp. vanilla extract
1 1/2 to 2 cups miniature marshmallows
Directions:
Adjust oven rack to upper-middle position and heat oven to 375° F. Use heavy-duty foil to line the bottom and long sides of a 13 x 9-inch baking pan. Spray pan bottom with vegetable cooking spray, then line with crackers, breaking as necessary to fit in the pan. Mix oil and sugar. Pour over graham crackers and spread evenly. Bake 7 minutes. Let cool until sugar hardens, about 5 minutes.
Meanwhile, heat chocolate and condensed milk in a large heavy-bottomed saucepan over low heat until chocolate has melted. Stir in vanilla extract. Spread chocolate mixture over the graham crackers; sprinkle with marshmallows. Return to oven; bake until marshmallows turn golden brown, about 7 minutes longer. Let cool, then lift bars from pan using foil lining. Cut into bars with a knife coated with vegetable cooking spray. Serve.
Nutrition Info:
Calories: 220; Fat: 12.0g; Saturated Fat: 4.4g; Protein: 3g; Carbohydrates: 28g; Fiber: 1g; Cholesterol: 10Mg; Sodium: 75Mg
Monday, February 15, 2010
Grandma Pat’s Palate Pleasing Fish and Wild Game Recipes
“The first day of high school I saw Ron,” said Pat Holtslander, “and I said to myself, he’s the one who will be my husband.” Of course Pat was right, but I asked Ron if it took some time before he caught on, and they both laughed. I was visiting with the Holtslanders to learn more about a cookbook Pat had published last year, called Grandma Pat’s Palate Pleasing Fish and Wild Game Recipes. I did learn about it, but not without hearing some wonderful stories about their lives. This is because their marriage and family engendered the cook book.
Their high school was North Division, and the couple married young, settling in Milwaukee. Pat and Ron had three children before a disastrous event changed their lives. “I was going to visit a friend, and my babysitter cancelled at the last minute,” explained Pat. “My friend said to bring the children with me. We had put them all to bed before a neighbor called to say our house was burning.”
The house was completely destroyed, but the Holtslanders thank their lucky stars to this day that their children were not home with a sitter at the time of the fire. They subsequently decided that it was a good time to move away from the city, and landed in Grafton. Ron owned a cab company in Port Washington for a number of years, but when the power plant in Port was hiring, he applied there. Ron put in 29 years at the plant, and the couple moved to their Port Washington home in 1967.
Ron was already an avid hunter by the time Pat spotted him at school. He’d spent time living with cousins, who included them in their various hunting trips. In the early days of their marriage, Pat was faced with a choice: learn how to clean and cook wild game, or waste food. Ron would have time to shoot game birds before work, but no time to clean them. Pat chose not only to learn how to process fish and game, but to join Ron on his hunting sojourns. She learned how to fish and how to hunt deer, pheasant, grouse, ducks and geese. Ron says she’s a better pistol shot than he. When their children became old enough, Pat and Ron began taking them along on hunting trips. Before too long, the hunting trip became the annual family vacation, taken during the opening week of deer hunting (gun), before Thanksgiving. They rented a cottage near the Dells from a fellow who was reluctant to rent to hunters at first. He relented when he found out this was a family group. They returned to the same spot every year, and in 1973, Pat and Ron purchased the cottage from the owner. Their children (two girls and one boy), continued to participate in the family hunting vacation into their adulthood. When they married and had their own children, Pat began staying home to babysit her grandchildren, who in turn, joined the family hunt when they were old enough. Eventually, Pat and Ron bought their own hunting land close to the cottage, and now own 126 acres. In all the hunting seasons the family has participated in, they’ve only returned home empty-handed twice. The largest amount of deer taken in one year was 18.
So, Pat cooked. She tweaked recipes, invented recipes and perfected recipes. Of the voluminous recipes she assembled, perhaps 10 to 12 were given to her from friends or relatives. Her recipes, and therefore her cookbook, address just about any creature one can procure by catching or hunting in Wisconsin. Since her family’s diet included so much fish and wild game, Pat learned to be creative with its preparation and preservation. For example, salmon is Ron’s favorite, and he does not care for it after it’s frozen. So, Pat cans it instead. Recipes range from simple to elegant. However, even the more sophisticated-sounding recipes are not difficult to follow, or use a lot of hard-to-locate ingredients. The book has enough recipes to be useful to the cook who is only looking for new venison or fish recipes, but is really a find for those like the Holtslanders, who hunt all types of fowl and small game. I became curious about dishes with rabbit while reading Under the Tuscan Sun, so I was wowed by the 17 recipes for that pesky little flower eater. Snapping turtle? Moose steak? Quail with grapes? They’re in the book. It’s ironic that Pat says wild goose is the hardest game to cook, as it’s very tough, but it’s one of their favorite foods. Pat loves wild goose and sauerkraut, while Ron picks wild goose stroganoff.
How it came to be
Once Pat had grandchildren and great grandchildren, she began to think about leaving something behind for them. There were two things she thought emblematic of her family’s history. One was all the recipes, and the other was the family tablecloth. “When our children were growing up,” she explained, “I had the idea of having them sign their names, or make little drawings on a tablecloth. (This was a white bed sheet which she had trimmed and edged.) Over the years, they added more and longer bits, very often stories about our hunting trips. I embroidered over a lot of them, and some are still just in pen. Our grandchildren wrote on it too, and using the tablecloth has become a huge holiday tradition in our house. When I got the idea of putting a cookbook together, I also thought I could add things from the tablecloth.” Pat got a cousin to teach her how to use a computer, and put everything together. “But then I just left it sit for like six or eight years,” she said. In 2009, Pat and Ron would both be 75 years old for a month and a half, before Ron had another birthday. Their children decided to throw them a party. “I just thought it was a regular birthday party,” said Pat. “But an awful lot of people showed up. My granddaughter stepped forward to give me a gift, and inside the box was a very nice pen. I thought, well thanks for the nice pen dear.” Then one of Pat’s daughters stepped forward with a box. Inside was a hard cover copy of Pat’s cookbook. Her daughter had secretly copied all the files from Pat’s computer, and the children had the book published. Using her brand new pen, Pat signed and gave away the cookbooks from that first small printing at the party.
Fame and fortune
Ok, not really. But Pat’s life did change after the cookbook was published. She finds all the attention a little disconcerting, since overall; she’s a fairly private person. But word about the book spread. More friends and relatives began calling for copies of the book. The local paper heard about it and interviewed her, so another, larger printing of the book was necessary. Then, Pat and Ron’s daughter, who is on the chamber of commerce in Princeton, signed her mother up to have a booth at the Waukesha County Expo. “I thought it would be amazing if I sold a book or two,” she recalled, “but I sold ten!” The couple was signed up for two more shows when Ron broke his ankle, but they’re gearing up to try trade show sales again. They have a booth at the Waukesha gun show from March 5-7 and the Washington County Fair Park gun and hunting show from March 26-28. They are also open to selling the book via telephone, at 262-284-4780. (Hard cover $20/soft, $15.) Sharing their recipes is one way the Holtslanders feel they can give something back.
“I teach hunter education too,” said Ron. “So does my son. I had to learn a lot on my own and I feel these classes are so worthwhile. Every year since the gun safety programs have been offered, hunting accidents and fatalities have gone down in Wisconsin. This last season was the safest one on record.”
Here’s a nice hearty stew from the cookbook to help us get through another six weeks of winter.
Venison Barley Stew
4 1/2 lbs. venison, cut into
1” chunks
1 cup chopped onion
1 quart water (about)
1 can tomato soup
5 med. sized carrots, chopped
1 cup chopped celery
1/2 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper
2 cups green beans
2 cups frozen corn
3/4 cup barley
Brown venison pieces in extra virgin olive oil. Transfer meat to slow cooker. Add onions, water, soup, carrots, celery and spices. Cook on low for
4-5 hours. Add fresh beans, corn and barley. Cover and cook another 2-3 hours.
Their high school was North Division, and the couple married young, settling in Milwaukee. Pat and Ron had three children before a disastrous event changed their lives. “I was going to visit a friend, and my babysitter cancelled at the last minute,” explained Pat. “My friend said to bring the children with me. We had put them all to bed before a neighbor called to say our house was burning.”
The house was completely destroyed, but the Holtslanders thank their lucky stars to this day that their children were not home with a sitter at the time of the fire. They subsequently decided that it was a good time to move away from the city, and landed in Grafton. Ron owned a cab company in Port Washington for a number of years, but when the power plant in Port was hiring, he applied there. Ron put in 29 years at the plant, and the couple moved to their Port Washington home in 1967.
Ron was already an avid hunter by the time Pat spotted him at school. He’d spent time living with cousins, who included them in their various hunting trips. In the early days of their marriage, Pat was faced with a choice: learn how to clean and cook wild game, or waste food. Ron would have time to shoot game birds before work, but no time to clean them. Pat chose not only to learn how to process fish and game, but to join Ron on his hunting sojourns. She learned how to fish and how to hunt deer, pheasant, grouse, ducks and geese. Ron says she’s a better pistol shot than he. When their children became old enough, Pat and Ron began taking them along on hunting trips. Before too long, the hunting trip became the annual family vacation, taken during the opening week of deer hunting (gun), before Thanksgiving. They rented a cottage near the Dells from a fellow who was reluctant to rent to hunters at first. He relented when he found out this was a family group. They returned to the same spot every year, and in 1973, Pat and Ron purchased the cottage from the owner. Their children (two girls and one boy), continued to participate in the family hunting vacation into their adulthood. When they married and had their own children, Pat began staying home to babysit her grandchildren, who in turn, joined the family hunt when they were old enough. Eventually, Pat and Ron bought their own hunting land close to the cottage, and now own 126 acres. In all the hunting seasons the family has participated in, they’ve only returned home empty-handed twice. The largest amount of deer taken in one year was 18.
So, Pat cooked. She tweaked recipes, invented recipes and perfected recipes. Of the voluminous recipes she assembled, perhaps 10 to 12 were given to her from friends or relatives. Her recipes, and therefore her cookbook, address just about any creature one can procure by catching or hunting in Wisconsin. Since her family’s diet included so much fish and wild game, Pat learned to be creative with its preparation and preservation. For example, salmon is Ron’s favorite, and he does not care for it after it’s frozen. So, Pat cans it instead. Recipes range from simple to elegant. However, even the more sophisticated-sounding recipes are not difficult to follow, or use a lot of hard-to-locate ingredients. The book has enough recipes to be useful to the cook who is only looking for new venison or fish recipes, but is really a find for those like the Holtslanders, who hunt all types of fowl and small game. I became curious about dishes with rabbit while reading Under the Tuscan Sun, so I was wowed by the 17 recipes for that pesky little flower eater. Snapping turtle? Moose steak? Quail with grapes? They’re in the book. It’s ironic that Pat says wild goose is the hardest game to cook, as it’s very tough, but it’s one of their favorite foods. Pat loves wild goose and sauerkraut, while Ron picks wild goose stroganoff.
How it came to be
Once Pat had grandchildren and great grandchildren, she began to think about leaving something behind for them. There were two things she thought emblematic of her family’s history. One was all the recipes, and the other was the family tablecloth. “When our children were growing up,” she explained, “I had the idea of having them sign their names, or make little drawings on a tablecloth. (This was a white bed sheet which she had trimmed and edged.) Over the years, they added more and longer bits, very often stories about our hunting trips. I embroidered over a lot of them, and some are still just in pen. Our grandchildren wrote on it too, and using the tablecloth has become a huge holiday tradition in our house. When I got the idea of putting a cookbook together, I also thought I could add things from the tablecloth.” Pat got a cousin to teach her how to use a computer, and put everything together. “But then I just left it sit for like six or eight years,” she said. In 2009, Pat and Ron would both be 75 years old for a month and a half, before Ron had another birthday. Their children decided to throw them a party. “I just thought it was a regular birthday party,” said Pat. “But an awful lot of people showed up. My granddaughter stepped forward to give me a gift, and inside the box was a very nice pen. I thought, well thanks for the nice pen dear.” Then one of Pat’s daughters stepped forward with a box. Inside was a hard cover copy of Pat’s cookbook. Her daughter had secretly copied all the files from Pat’s computer, and the children had the book published. Using her brand new pen, Pat signed and gave away the cookbooks from that first small printing at the party.
Fame and fortune
Ok, not really. But Pat’s life did change after the cookbook was published. She finds all the attention a little disconcerting, since overall; she’s a fairly private person. But word about the book spread. More friends and relatives began calling for copies of the book. The local paper heard about it and interviewed her, so another, larger printing of the book was necessary. Then, Pat and Ron’s daughter, who is on the chamber of commerce in Princeton, signed her mother up to have a booth at the Waukesha County Expo. “I thought it would be amazing if I sold a book or two,” she recalled, “but I sold ten!” The couple was signed up for two more shows when Ron broke his ankle, but they’re gearing up to try trade show sales again. They have a booth at the Waukesha gun show from March 5-7 and the Washington County Fair Park gun and hunting show from March 26-28. They are also open to selling the book via telephone, at 262-284-4780. (Hard cover $20/soft, $15.) Sharing their recipes is one way the Holtslanders feel they can give something back.
“I teach hunter education too,” said Ron. “So does my son. I had to learn a lot on my own and I feel these classes are so worthwhile. Every year since the gun safety programs have been offered, hunting accidents and fatalities have gone down in Wisconsin. This last season was the safest one on record.”
Here’s a nice hearty stew from the cookbook to help us get through another six weeks of winter.
Venison Barley Stew
4 1/2 lbs. venison, cut into
1” chunks
1 cup chopped onion
1 quart water (about)
1 can tomato soup
5 med. sized carrots, chopped
1 cup chopped celery
1/2 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper
2 cups green beans
2 cups frozen corn
3/4 cup barley
Brown venison pieces in extra virgin olive oil. Transfer meat to slow cooker. Add onions, water, soup, carrots, celery and spices. Cook on low for
4-5 hours. Add fresh beans, corn and barley. Cover and cook another 2-3 hours.
Thursday, February 4, 2010
In Good Taste features guest editorial from Milwaukee Nari
Star of Top Chef and Iron Chef America will cook-up tasty dishes at
the Milwaukee/NARI Home Improvement Show
“Put a Little Love In Your Home” is the theme of the 48th annual
Milwaukee/NARI Home Improvement Show, Feb. 11-14 at State Fair Park.
For foodies, that translates directly to the kitchen.
This year’s home show features many remodelers with ideas for
updating the kitchen – from a total gut to a simple sprucing up. But
for the cook who wants some instant gratification, the American TV
Kennedy Hahn Appliance Cooking Demonstration Stage is the place to
be, as area chefs and national cooking celebrities Colleen Cleek, the
Classy Gourmet and Season 5 Hell’s Kitchen contestant, and Tre
Wilcox, Season 3 Top Chef Contestant, Chantal Cookware spokesperson,
and 2008 Iron Chef America team, will entertain visitors with recipes
and a few tricks of the trade.
Wilcox, or Chef Tre, as he is known in Dallas, is the executive chef
at that city’s trendy Loft 610 restaurant, and is a frequent guest
cooking instructor at Dallas institutions Neiman Marcus, Sur la
Table, and Central Market.
Chef Tre shares a recipe with
Sunday Post readers and chatted about his career, already stellar at
the age 33.
He explained that as a youth, his interest tended more to the soccer
field than the kitchen. But after getting a part-time job at a fast
food restaurant, he found he not only had a knack for culinary, but a
genuine passion.
“At 19, I realized that being a chef is what I wanted to do with my
life,” he said. “I like the whole concept of creating food – from raw
ingredients to a finished product.”
His experience led to a position at Eatzi’s, a gourmet takeout
market, and for five years he worked as a corporate trainer and
assisted in opening five new stores. That background proved to be an
asset in a commercial kitchen.
“It’s very important for the chef to be able to manage and motivate
his team,” he said. “You need people fully behind you because as a
chef, you always want everything to be the best. I want my team to
run into a brick wall for me, but I will be the first one to hit that
wall. A chef leads by example.”
Before Chef Tre even considers hiring kitchen staff, they must
demonstrate that they have passion for the job. “My number one rule
is passion in the kitchen,” he said. “A successful restaurant is one
that puts out food you always want to come back for, and you have to
have passion to do that.”
Just in case anyone should forget, Chef Tre has a prominent tattoo on
his forearm, “Gotta have passion.”
Chef Tre, who will be preparing seared sea scallops, glazed pork
tenderloin, and cilantro marinated chicken during his cooking
demonstrations, stressed that it was not so much what he prepared as
how he prepared it.
“When I am doing a presentation, I think of it more as Tips, Tricks
and Techniques – the three Ts,” he said. “It’s not just about a
recipe. I want people to take away something that they can apply in
their own kitchen. If it’s just a recipe then they haven’t learned
anything of value. I want them to feel that they can master or learn
from my demonstration.”
Already accomplished in his field, Chef Tre is not done yet. His next
venture is a partnership with the owner of Loft 610, Brian Twomey, to
start a new restaurant in Dallas. He also envisions cookbooks and a
television show.
Despite his busy schedule – he’s in the restaurant at least 12 hours
a day, and at the gym for daily workouts – he also is a proponent of
the family time. “You need to have balance in your life,” he said.
“My youngest daughter, 8, is already showing an interest in cooking.
She wants to be involved in everything in the kitchen. I’ve always
considered cooking at home is getting the whole family into it, from
prep to sitting down and enjoying the meal together. Home cooks
shouldn’t get all stressed out that other people are in the kitchen.
Let everyone contribute and enjoy.”
Chef Tre will be at the Cooking Demonstration Stage 2 p.m. Saturday,
Feb. 13, and 11:30 a.m. and 12:45 p.m. Sunday, Feb. 14.
Area chef’s also participating include: John Gillespie, Host of
“Water & Woods,” FSN Wisconsin, 1p.m. and 3 p.m. Thursday; Jason Neu,
Cocktail Consultants, 6:30 p.m. Thursday; Chef Dean Brazaitis, Palms
Bistro & Bar, 1 p.m. Friday; Colleen Cleek, 3 p.m. and 7 p.m. Friday,
and noon and 4:30 p.m. Saturday; Chef Sandy D’Amato, Sanford
Restaurant, 5 p.m. Friday; and Chef Brian Bernier and Lisa Docter,
Paramount Grille & Bakehouse, 2:30 p.m. Sunday.
Hours for the Milwaukee/NARI Home Improvement Show are: Thurs., Feb.
11, and Fri., Feb. 12, 11 a.m. – 9 p.m.; Sat., Feb. 13, 10 a.m. – 9
p.m.; and Sun., Feb. 14, 10 a.m. – 5 p.m. Admission is $6 in
advance, $8 at the door on Thurs. and Fri., and $10 Sat. and Sun.
Tickets for seniors 60 and older are $5, with a special price of $4
at the door on Thurs., Feb. 11, for Senior Day. Children 12 and
younger are free and there is free childcare for ages 3 – 12.
For more information, visit www.milwaukeenari.org or call (414)
771-4071.
Cilantro Marinated Chicken, Jicama Slaw, Chipotle Sauce
By Chef Tre Wilcox
Serving Size: 4
FOR THE CHICKEN
4 pieces boneless chicken breast
3/4 cup olive oil
2 jalapenos
15 garlic cloves – peeled
2 shallots – peeled
1-1/2 bunches cilantro leaves, whole
1 teaspoon cumin – ground
2 teaspoons lime juice – juiced
2 teaspoons cracked black pepper
FOR THE CHIPOTLE SAUCE
2 tablespoons olive oil
3 garlic cloves – peeled and chopped
1 shallot – peeled and chopped
1/3 cup chipotle chiles canned in adobo – chopped
2 Roma tomatoes – chopped
1 tablespoon tomato paste
1/2 cup heavy cream
1/3 cup chicken stock
3/4 pound unsalted butter
Salt and lime juice to taste
FOR THE JICAMA SLAW
1 small jicama –peeled and julienned
1/2 carrot – peeled and julienned
1 red bell pepper – julienned
1 tablespoon cilantro leaves
Olive oil
Lime juice
Salt to taste
FOR THE CHICKEN
Place chicken into plastic storage container. Combine olive oil,
garlic, shallots, cilantro, cumin, lime juice and pepper in a
blender. Blend on high till smooth.
Cover chicken with marinate and place into refrigerator. Marinate
chicken at least four hours.
When you are ready to serve, preheat oven to 350. Remove chicken
from marinade, season with salt.
Pan sear each chicken breast in grapeseed oil, place into oven and
cook through.
FOR THE CHIPOTLE SAUCE
In a small saucepot, lightly sauté garlic and shallots in olive oil.
Next add chipotle chiles, tomato, tomato paste,
Cream and chicken stock.
Simmer over medium heat for three to four minutes. Place mixture
into blender and blend carefully till smooth.
Pour liquid into saucepot, bring to a simmer and whisk in the butter.
When butter has dissolved season sauce with salt and lime juice.
Strain sauce and keep warm till time to serve.
FOR THE JICAMA SLAW
Combine jicama, carrot, bell pepper and cilantro in a mixing bowl.
Toss with olive oil, lime juice and season with salt. Serve right away.
FOR THE PLATE UP
Place on small amount of the slaw in the center of serving plate.
Lay one piece of chicken breast against slaw.
Drizzle chipotle sauce around.
Serve.
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