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Book Your Culinary Weekend in Door County at Eagle Harbor Inn w/ Chef Terri Milligan, Oct. 24-25, 2014

POSTED ON August 18th  - POSTED IN Dining, dinner, Discounts & Specials, News, Personalities, Recipes, Special Events
Chef Terri Miligan logoChef Terri Milligan & Eagle Harbor Inn will be hosting another wonderful Culinary Weekend in Door County, WI. This two day event includes a champagne reception, hands-on cooking class, a dinner at Eagle Harbor Inn following class, and–new this year–a morning culinary tour of favorite spots with Chef Terri Milligan. The Culinary Class Weekend is $119 + accommodations. Please call the Eagle Harbor Inn at 800-324-5427 to choose from a fabulous B&B Inn room or an elegant Whirlpool Suite.

Milligan at Eagle Harbor

For more information about this great weekend experience visit Chef Terri Milligan online – see the menu you’ll be creating as well as the weekend agenda! This class will be on October 24-25th, 2014 and is limited to 8 people so reserve your spot today! You may even want to book a private a la carte cooking class (minimum of 4 people) and come back to Ephraim to help Nedd & Natalie Neddersen celebrate their 20th Anniversary of owing & managing the Eagle Harbor Inn. They have welcomed innumerable guests who return annually making new memories with every visit while contributing to the Inn’s 70 year history! Check out their ‘History Wall’ with photos from the old cottage days & historic rate cards & ads – they’ll even invite you for a glass of lemonade and their fantastic homemade treats! Visit www.EagleHarborInn.com & www.ChefTerriMilligan.com for more details!

Ask a Chef July 2014: Barbeque & Wine – A Pairing Suggestion

Question: What kind of wine should I bring to a BBQ?

July has come to Door County, Wisconsin and the grills are out! Paul Santoriello, Winemaker and Production Director at Door Peninsula Winery, and Door County Chefs ‘Ask a Chef‘ contributor, has some fantastic advice on finding the perfect wine for your next  backyard BBQ:

After suffering through what feels like the worst winter in 30 years, Wisconsinites are anxious to get back outside – and that means lighting the grill. Whether they burn charcoal or gas, people here have a longstanding love affair with outdoor cooking. Though brats and burgers remain the go-to grill meats, many backyard chefs are upping the ante with steaks, ribs, chops and fish. Here are a few tips for making the most of those pairings.

Pairing food and wine is really simple and about personal taste, but there are a few helpful practices to make your meal better, says Paul Santoriello, head winemaker at Door Peninsula Winery.

Print“Match the weight of the food to the weight of the wine, so one won’t overpower the other,” Santoriello notes.

“Lighter meats (like chicken and fish) tend to call for white and lighter red wines, while traditional red wines are a natural pairing for red meats and smoke flavors off the grill.”

A Romantic Winter Engagement at Bayside Tavern, Fish Creek

POSTED ON February 14th  - POSTED IN Dining, News, Personalities, Wines & Spirits

It’s no secret: Valentine’s Day is ‘THE’ romantic’s holiday. Yes, diamonds, and flowers, and hearts, and Cupids fill the airwaves and the inter-web, urging us all to do something special for that someone special.

Bayside logo greenWisconsin’s most romantic man did just that for one woman named Christy, at Bayside Tavern this February during the Fish Creek Winter Festival, 2014. Want the whole story? We thought so…

Dave Foshey, his brothers, close friends and their wives, have been coming up for their annual winter weekend in Door County during the Fish Creek Winter Festival for over fourteen years. For the last seven of those years, Dave brought Christy with him.

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