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Live Music & Fall Flavors Wrap Up 2014 at The Cookery, Fish Creek

POSTED ON October 12th  - POSTED IN Uncategorized
Cookery Cherry Apple Walnut Salad

Door County Cherry Apple Salad

The Cookery Restaurant & Wine Bar is wrapping up their 2014 Season with a closing date of Sunday, October 26 at 2 p.m. If you’re anything like us, you’ll miss The Cookery’s food and music scene over the winter, so get to Fish Creek and enjoy their delicious Fall Flavors and live music while you can!

Fresh and festive, the Door County Cherry Apple Salad is a fast favorite for salad lovers and health-conscious folks, and combines dried Montmorency cherries and Gorgonzola cheese with apples, honey glazed walnuts, green onion, and a deliciously light, house made red wine tarragon vinaigrette. The chefs at The Cookery are great about substitutions too – can’t handle Gorgonzola? Try it with Feta!

Baileys Harbor Autumnfest Includes Fish Boil & Shop Up an Appetite at Fish Creek’s Inside Outside Sale: Door County Sept. 26-28, 2014

POSTED ON September 22nd  - POSTED IN Dining, dinner, Entertainment, fish boil, lunch, Restaurant Guide, Special Events
Autumn in Door County

Autumn in Door County

The Autumn Equinox is upon us and so we welcome the changing of the season with festivals and events, fall flavors, and fun for the whole family! Bring your favorite people with you to experience the Fall Colors in Door County. Whether you’re walking, biking, or driving (keep those windows rolled down!), you can smell the changing season – the crispness of the cooling air, the earthy aroma of fallen leaves, the crash of waves on Lake Michigan – which seems to have a scent all its own – and the woodsy smoke from kilns, campfires, and fish boil fires…

Jack O’Lantern Days Puts the “Eek!” in Fish Creek, Oct. 24-27, 2013

POSTED ON October 21st  - POSTED IN Dining, Discounts & Specials, Entertainment, News, Restaurant Guide, Special Events

Fish Creek logoA hometown Halloween celebration is in store for Fish Creek’s annual Jack O’ Lantern Days, October 24-27. The fun-filled weekend highlights mask making for kids, pumpkin carvings, a Halloween parade, trick-or-treating, and costume parties for both kids and adults. Scroll down to see the full list of Jack O’ Lantern Days Events.

Live Music at The Cookery for Labor Day Weekend

POSTED ON August 26th  - POSTED IN Dining, dinner, Entertainment, Special Events, Wines & Spirits

Seth WW 2012There will be live music in the The Cookery’s wine bar Labor Day weekend on both Saturday and Sunday nights.

David Hatch & Lynn Gudmundsen will be performing at 8 pm on Saturday, August 31st. David and Lynn play everything from Beatles to Beethoven, acoustic classic rock and bluegrass, with a tad country and folk.

On Sunday, September 1st at 8 pm, Seth Raddatz will perform acoustic folk-rock and country styles with haunting and heartfelt lyrics, ushering in the new folk generation.

The Nicks will be playing on Wednesday, September 4 at 6:30 pm. The Nicks are a guitar and mandolin duo performing an eclectic mix of music.

The NicksAll music will take place in The Cookery’s wine bar. The appetizer, small plate, and dessert menu as well as the beer and wine list will be available.

There is no cover charge.

The Cookery is open daily serving breakfast, lunch and dinner. The restaurant and wine bar are located at 4135 Highway 42, Fish Creek. Please visit CookeryFishCreek.com for a full fall music schedule.

Check out DoorCountyGuide.co for more on what’s happening on the Peninsula, and find your favorite place to stay at DoorCountyLodging.com.

Door County YMCA Benefit to be Held at The Cookery’s Wine Bar on May 27

POSTED ON May 23rd  - POSTED IN Special Events

The Cookery’s Wine Bar will be hosting a benefit concert for the Door County YMCA’s Strong Kids Campaign on May 27.

JessHollandThe enchanting Jess Holland will perform spirited folk songs starting at 7 p.m. A cover charge of $10 will be collected at the wine bar door, all proceeds will go towards the Y’s annual campaign.

The Cookery’s Wine Bar is located at 4135 Highway 42, Fish Creek. Call 920-868-3634 or visit cookeryfishcreek.com for more information.

Red Quinoa Salad with Smoked Paprika Dressing from The Cookery in Fish Creek

POSTED ON June 6th  - POSTED IN Recipes

Door County Chefs would like to share The Cookery’s recipe for its popular Red Quinoa Salad with Smoked Paprika Dressing. Dick and Carol Skare feature this recipe in their restaurant when they have locally raised greens, squash, beets, mint and tomatoes from Sully’s Produce of Sturgeon Bay. The vegetables in this recipe can be adjusted based upon the produce that is available and in season. The Cookery is located in downtown Fish Creek. Newly remodeled after a devastating fire, the restaurant is better than ever. The Skare’s pride themselves on using locally grown products and being active in the popular “Door County Buy Local” movement.

Red Quinoa Salad with Smoked Paprika Dressing

1 cup red quinoa, rinsed, drained

¼ cup packed chopped mint

¼ cup tarragon vinegar

2 ½ tsp smoked paprika

½ cup olive oil

½ cup thinly sliced patty pan squash

½ cup roasted beets, cut into wedges

¼ cup sliced green onions

½ cup halved red cherry tomatoes

½ cup halved yellow cherry tomatoes

3-4 cups mixed greens

¼ cup crumbled feta

Place quinoa in a large saucepan, add water to cover quinoa by one inch, salt to taste. Bring to a boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, about 15 minutes. Drain. Chill until cool.

To make the dressing, whisk mint, vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season with salt and pepper to taste.

Combine patty pan squash, roasted beets, green onions, and cherry tomatoes in a bowl. Add quinoa and toss to blend. Pour dressing to taste over salad, toss to coat. Place mixed greens on plates, top with vegetable/quinoa mixture, and sprinkle with feta.

Recipe serves four.

The Cookery•920–868–3634•4135 Hwy 42•Fish Creek, WI 54212

Breakfast is Back at The Cookery in Fish Creek!

POSTED ON April 18th  - POSTED IN breakfast

The Cookery is excited to announce that it will be serving breakfast again daily.

“Customers told that they miss us for breakfast on weekdays, so we listened and are now offering breakfast everyday,” Dick Skare, owner of the restaurant, said.

Breakfast will be served 8 a.m. to noon. The menu includes customer favorites such as granola French toast, buttermilk pancakes, omelets and buttermilk biscuits with house made jam.

Take out coffee and bakery including caramel rolls, cinnamon rolls and cherry scones will be available from the lobby.

The Cookery opens for the season on Friday, April 27. The restaurant and wine bar are located at 4135 Highway 42, Fish Creek.  Visit cookeryfishcreek.com to see a full breakfast menu or for more information.

The Cookery to host weekly Spelling Bees on Mondays at 7:30pm

POSTED ON May 12th  - POSTED IN Special Events

Back by popular demand, The Cookery in Fish Creek is hosting its weekly Spelling Bee in the fabulous wine bar. Bring your thinking caps and a group of know-it-alls and spend Monday nights showing off your smarts.

The Spelling Bee starts at 7:30 and the top three finishers will be awarded gift certificates to the restaurant or wine bar. If you’re feeling hungry, the appetizers and small plates menu will be available as well as a selection of delectable desserts.

The Cookery is open daily serving lunch and dinner every day, breakfast on Saturday and Sunday, and the wine bar is also open daily at 3 p.m. The Cookery is located at 4135 Highway 42, Fish Creek. For more information about the spelling bee or The Cookery, call 920-868-3634 or visit cookeryfishcreek.com.

Red Quinoa Salad with Smoked Paprika Dressing from The Cookery in Fish Creek

POSTED ON May 6th  - POSTED IN News

Door County Chefs would like to share The Cookery’s recipe for its popular Red Quinoa Salad with Smoked Paprika Dressing. Dick and Carol Skare feature this recipe in their restaurant when they have locally raised greens, squash, beets, mint and tomatoes from Sully’s Produce of Sturgeon Bay. The vegetables in this recipe can be adjusted based upon the produce that is available and in season. The Cookery is located in downtown Fish Creek. Newly remodeled after a devastating fire, the restaurant is better than ever. The Skares pride themselves on using locally grown products and being active in the popular “Door County Buy Local” movement.

Red Quinoa Salad with Smoked Paprika Dressing

1 cup red quinoa, rinsed, drained

¼ cup packed chopped mint

¼ cup tarragon vinegar

2 ½ tsp smoked paprika

½ cup olive oil

½ cup thinly sliced patty pan squash

½ cup roasted beets, cut into wedges

¼ cup sliced green onions

½ cup halved red cherry tomatoes

½ cup halved yellow cherry tomatoes

3-4 cups mixed greens

¼ cup crumbled feta

Place quinoa in a large saucepan, add water to cover quinoa by one inch, salt to taste. Bring to a boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, about 15 minutes. Drain. Chill until cool.

To make the dressing, whisk mint, vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season with salt and pepper to taste.

Combine patty pan squash, roasted beets, green onions, and cherry tomatoes in a bowl. Add quinoa and toss to blend. Pour dressing to taste over salad, toss to coat. Place mixed greens on plates, top with vegetable/quinoa mixture, and sprinkle with feta.

Recipe serves four.

The Cookery•920–868–3634•4135 Hwy 42•Fish Creek, WI 54212

The Cookery in Fish Creek

POSTED ON February 9th  - POSTED IN breakfast, Dining, dinner, lunch

The Cookery in downtown Fish Creek offers a variety of options. Although it had always been known as a breakfast hot spot, the restaurant suffered a devastating fire in 2008, which forced the Skare’s to update the Door County classic. The restaurant re-opened in June 2009 after much anticipation. The restaurant has expanded to include a second floor, water view wine bar.  It is now 85 seat restaurant that also includes lodging and a full line of jams and sauces. The restaurant now serves lunch and dinner seven days a week as well as breakfast on Saturdays and Sundays throughout the summer.

Check out the Cookery’s Website for the most updated menus as well as the live entertainment calendar during the summer season. Unfortuneatly, The Cookery will be closed this winter but will reopen in April.

wine bar

appetizers

  • smoked whitefish spread- locally smoked whitefish, red & green peppers, wasabi powder/ 6
  • eggplant fries- accompanied by house made three pepper yogurt sauce/ 7
  • artichoke tapenade - artichoke, green olive & caper tapenade. accompanied by flatbread crackers/ 7
  • wisconsin cheese plate – three artisanal cheeses with house made  cherry chutney / 13
  • baked brie- brie, caramelized onions with four berry jam in puffed pastry/ 8
  • caramelized onion dip- with house made potato chips/ 8
  • ron’s cheese curds/7

small plates

  • roasted vegetable quesadilla – dry rubbed roasted red peppers, zucchini, eggplant, red onion, mushrooms, and tomatoes with monterey jack and salsa / 9.95
  • half door county cherry & apple salad – granny smith apples, cherries, walnuts, green onion, gorgonzola and mixed greens tossed with red wine tarragon vinaigrette / 6.75
  • cheese burger – locally raised ground beef / 7
  • fish & chips - two hand breaded lake perch fillets with house made caper tartar sauce and french fries / 12.95
  • sliders- locally raised waseda farms organic beef  with cabernet onions, cheddar / 3 each
  • half asian rice salad – brown rice, pineapple, red kidney beans, red bell pepper, green bell pepper, carrot, dried montmorency cherries, and green onion tossed with sesame peanut vinaigrette / 6.50
  • caprese flatbread – roasted cherry tomatoes, basil pesto, mozzarella, parmesan and garlic on washington island wheat crust / 10
  • roasted eggplant & green olive flatbread – monterey jack, garlic, parmesan, and crushed red pepper on washington island wheat crust / 10
  • nachos - shredded chicken, queso cheese layered into white corn tortilla chips. with house made pico de gallo and sour cream / 9.95

lunch

  • chicken salad sandwich – chicken, house made cherry chutney, mayonnaise, celery, and onion on toasted granola bread with lettuce. served with house made dill potato salad and apple sauce / 9.75
  • turkey cream cheese and cherry chutney sandwich on toasted granola bread with lettuce. served with house made dill potato salad and apple sauce / 9.25
  • grilled wild salmon sandwich served with house made potato salad and apple sauce / 11.95
  • reuben served with fries / 9.75
  • grilled chicken sandwich served with fries / 9.75
  • cookery club served with house made dill potato salad and apple sauce / 9.75
  • perch sandwich served with fries / 11.95
  • pesto garlic burger - one third pound hand packed, local, ground beef, pesto, monterey jack cheese, lettuce, and tomato on a ciabatta roll. with fries / 9.50
  • cheese burger – one third pound hand packed, local ground beef. served with fries / 8
  • roasted eggplant & green olive flatbread topped with monterey jack, garlic, and crushed red pepper on washington island wheat crust / 10
  • blt - with dill potato salad / 8.50
  • pulled pork sandwich - bbq red wine vinaigrette with pickled onions on mustard slaw. served on ciabatta. with house made dill potato salad and apple sauce / 10.95
  • grilled ham and cheese served with dill potato salad and apple sauce / 8.95
  • roasted vegetable quesadilla - dry rub marinated zucchini, eggplant, red peppers, red onion, mushrooms, tomatoes and monterey jack / 9.95
  • door county cherry and apple salad with walnuts, green onions, gorgonzola cheese and mixed greens with red wine tarragon vinaigrette / 9.95 half salad / 6.75
  • asian brown rice salad – brown rice, pineapple, red kidney beans, red and green bell peppers, carrot, dried cherries and green onions with a sesame peanut vinaigrette dressing / 9.95 half salad / 6.75
  • house salad / 5.95
  • soup & salad / 8
  • whitefish chowder & salad / 9
  • whitefish chowder cup / 4 or bowl / 5
  • soup of the day cup / 3 or bowl / 4

dinner

*entrees are served with seasonal vegetables

  • whitefish - basted with house made pesto and broiled, topped with roasted red peppers. with smashed buttermilk yukon gold potatoes / 16.50
  • wild salmon - marinated in soy and garlic and grilled. served with a sweet mustard and shallot vinaigrette. with house made sweet potato salad / 19.95
  • walleye topped with fourteen herbs and spices, then broiled and garnished with fresh limes. over asian slaw and with a baked potato / 17.95
  • perch – hand breaded and served with caper tartar sauce. with house made dill potato salad / 19.95
  • new york strip - grilled with a smoked paprika dry rub, topped with balsamic caper vinaigrette. served with smashed buttermilk yukon gold potatoes (also available without dry rub & vinaigrette) / 21.95
  • smoked pork chop – grilled nueske’s smoked pork chop with an apple cider glaze. served with apple sauce and sweet potato salad / 17.95
  • half chicken - roasted with fresh thyme, kosher salt, and garlic. served over a bread stuffing with a white wine pan sauce. accompanied by smashed buttermilk yukon gold potatoes / 17.95
  • vegetable kebob - zucchini, eggplant, red peppers, green peppers, mushrooms, onions, tomatoes basted in apricot mustard sauce. over a whole grain & brown rice medley / 14.95

*selected sandwiches are also available at dinner

**please inquire about gluten free & vegetarian options / this menu is subject to change, visit cookeryfishcreek.com for the most up to date menu


breakfast- saturday and sunday

  • omelette with broccoli, nueske’s ham and cheddar/9.95
  • omelette with roasted tomato, spinach, pesto /9.95
  • 2 eggs and nueske’s bacon, sausage or ham with toast or biscuits / 7.95
  • 2 eggs and potatoes served with toast or house baked biscuits / 6.50
  • farmer’s breakfast – two eggs, potatoes, mushrooms, onions, green peppers, and wisconsin cheddar / 8.95 add nueske’s ham / 2
  • crab and shrimp cakes topped with two eggs and served over mixed greens tossed in house made mustard dill vinaigrette / 12.95
  • 3 buttermilk pancakes / 6.50
  • with nueske’s ham, bacon, or sausage links / 8.75
  • cherry or apple pancakes - 3 buttermilk pancakes topped with house made cherry sauce or apple sauce / 9
  • 2 eggs and 2 buttermilk pancakes / 5.75
  • 2 eggs scrambled with nueske’s ham and 2 buttermilk pancakes / 8.75
  • whole wheat oatmeal pancakes / 7.50
  • with nueske’s ham or nueske’s cherrywood smoked bacon, or sausage links / 9.75
  • granola french toast - made with house made granola bread and topped with cherry sauce or apple sauce / 9
  • old fashioned oatmeal / 6.50

our regional farmers & producers

  • seaquist orchards / sister bay
  • j & m fisheries / gills rock
  • jorns’ sugar bush / egg harbor
  • sully’s produce / sturgeon bay
  • tim biwer farms / fish creek
  • otto’s meats / luxemburg
  • charlie’s smokehouse / gills rock
  • lautenbach’s orchard country market / fish creek
  • malvitz strawberries / sturgeon bay
  • nueske’s applewood smoked meats / wittenburg
  • milo’s poultry farm / bonduel
  • country ovens / forestville
  • ron’s cheese / luxemburg
  • vern’s cheese/ chilton
  • door county growers throughout the season
  • including our own restaurant garden

proud to be travel green wisconsin certified

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