Farm-to-Table Food Travel to Door County, Wisconsin: Part 1


| 10/19/2017 4:08:00 PM


Tags: Door county, Lisa Kivirist, John Ivanko, farm to table, local food, food travel, craft cocktails,

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There’s more than the fragrant scent of cedar and Lake Michigan waves licking the 300 miles of shoreline on Wisconsin’s Door County peninsula. Long known for their cherry and apple orchards and the pies, wines and ciders made from them, Door County has emerged as a food travel destination. The county reflects the emerging trend of people seeking local, fresh and sustainable ingredients in the meals they eat, food products they enjoy and bottles of wine or other beverages they take home with them. The county has 2,000 acres of cherry orchards and 500 acres of apples across the peninsula.

 

With more than thirty fine dining restaurants and seventy-five casual dining options, one wonders if anyone even needs to cook at all while vacationing on the roughly 70-mile-long peninsula. Sure, Wisconsin’s supper clubs still thrive on Door County; there are eight. But a growing line-up of fine dining and casual restaurants abound, some featuring scrumptious sandwiches made from Door County Creamery’s goat and cow’s milk cheeses or seasonal ingredients grown on site in the gardens at Wickman House.

 

This is the first of two pieces on the many culinary finds in Door County, for both nourishment and inspiration.




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