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      Wisconsin Supper Clubs | Second Edition

      $38.00
      Supper club aficianado Ron Faiola is back with updated chronicles and beautiful new photographs from the clubs that captured the attention of readers in Wisconsin Supper Clubs.
      Availability: In stock
      SKU: 9781572843318
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      Summary

      Wisconsin Supper Clubs, Second Edition is a resource for and about supper clubs throughout Wisconsin that includes charming photographs of the unique supper club interiors, proprietors, and customers, as well as fascinating archival materials. Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most restaurants.

      New to this edition are fifteen extra clubs that have entered the scene in the past decade, striving to be a part of this custom that is hugely popular with Wisconsin locals and regularly frequented by all midwestern foodies in the know. Just what makes a supper club a supper club? Combine stately dark-panel decor, complimentary relish trays, and the best brandy old-fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal.

      Author

      Ron Faiola

      Details

      • Hardcover
      • Size:  8.5" x 11" x .75"
      • Pages: 248
      • Illustrations: Color photos throughout
      • Publication: 2023. Agate Midway.

      Summary

      Wisconsin Supper Clubs, Second Edition is a resource for and about supper clubs throughout Wisconsin that includes charming photographs of the unique supper club interiors, proprietors, and customers, as well as fascinating archival materials. Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most restaurants.

      New to this edition are fifteen extra clubs that have entered the scene in the past decade, striving to be a part of this custom that is hugely popular with Wisconsin locals and regularly frequented by all midwestern foodies in the know. Just what makes a supper club a supper club? Combine stately dark-panel decor, complimentary relish trays, and the best brandy old-fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal.

      Author

      Ron Faiola

      Details

      • Hardcover
      • Size:  8.5" x 11" x .75"
      • Pages: 248
      • Illustrations: Color photos throughout
      • Publication: 2023. Agate Midway.
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