The project, which took ten months to complete, included two very important people in the process: Ben Anschutz of Anschutz Plumbing in Baileys Harbor and Patrick Strantz, a building contractor, full time maintenance manager at the YMCA in Fish Creek and long time maintenance manager for the Berndts.
Together they have created a custom solar water heating system that not only addresses the water heating needs of the two restaurants but will also provide the hot water for the employee housing and the Berndt’s living quarters.
Book Your Culinary Weekend in Door County at Eagle Harbor Inn w/ Chef Terri Milligan, Oct. 24-25, 2014
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!
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.
“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.”