We are all about local. Local cheese. Local meats. Local produce. One of the places that we love is Rushing Waters Fisheries. A rainbow trout farm in nearby Palmyra, WI. This place is not only beautiful, but they produce some of the highest quality farm raised trout around. Best part, they are just a few minutes away from Camp Wandawega on an 80 acre farm. Their smoked trout is just too good for words! Soon, come November, you’ll be able to try their lovely food in their new restaurant on the farm. We were lucky enough to get a tour and to do a…
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FINALLY! After nearly a year of researching, planning and building- THE WANDAWEGA PROVISIONS STORE is officially open for business. View the online catalog HERE – and – Visit the website HERE WHAT ITS ABOUT: Sometimes Simple is Best: The Camp Wandawega Provisions Store For close to 90 years, the folks who ran the kitchen at Wandawega lake resort relied on the local farmers, markets, growers and butchers to keep the restaurant pantry stocked. Many of them family-owned businesses, run by first-generation German, Swiss, Austrian, Italian immigrants bringing their craft with them from their homeland. Generations of the same families passing down their recipes and skills to their children. Artisinal…
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A couple of weeks ago we had a super talent group of folks pay us a visit.they cooked. the styled. they played. and they shot it all. and wrote about it! check out ‘Brunch 101’= a lesson in cooking in a cast iron skillet and more. The story includes cooking instructions, recipe, beautiful photography. (Yum) Check out their whole story here Food: Heather SperlingWords: Jourdan Crouch FairchildPhotos: Yewon Kimreason: apt 9 thanks guys! can’t wait to have you back up.
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DRINKING. SHOOTING. GRILLING. Another great weekend at camp. Thanks Rohan Anderson for coming, and Max Wastler for bringing him to our neck of the woods!& Michael Kiser for joining. Shots from Rohan: (he carved his initials into our camp bunk bed) (His perspective from in the morning- from the dock this morning) (Documenting mad max and the air rifle in the wee hours– its hard hitting a tomato off of a PBR can) …and- some shots from michael kiser’s feed… (michael– You always bring no shortage of beer. and we love you for it) rohan at work! He cooked up a feast…
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The weekend after Thanksgiving, we hosted a small group of women at Camp for a craft weekend. It was a chance for everyone to get away from the city for two days and two nights to make new friends, learn a few crafts, exchange holiday cookies, eat some great food and RELAX. Emily Berman, a good friend of Camp, prepared a weekend-long menu of great cold-weather foods, while I (Hillary) planned and led all the crafts. It was a great time and we hope to get back soon for more crafty fun. Here are some of the details and activities…
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from the author (emily berman) of the blog 52 MEALS: “I’m going to challenge myself to have one dinner party a week for a year. Starting January 01, 2012, I will cook at least one meal a week for someone other than myself, Craig, and Henry. The “dinner party” can be any kind of meal from breakfast to cocktails, it can be at my house or off-site, from one dinner guest to twelve, as long as I’m cooking. And there must be at least one a week (hopefully there will be more), and I have to keep it up all…
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When I think of camp, one of the first things I think about is packing snacks and treats. Camp is a great excuse to return my childhood days of string cheese, hot dogs, gummy worms and ice cream sandwiches. But I’ve gained some wisdom in my later years. While those candies and snacks are fun and easy, they’re missing out of the fun of actually making the food. My trips to camp now hinge on local farmers markets and delis, acting as fresh food outposts before we head far away from town and into the country. Whether these places are…
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