Title:
The Inn At Kristofer's In Sister Bay Wisconsin Offers A Great Dining Experience

Word Count:
521

Summary:
Door County, Wisconsin is a popular destination for tens of thousands of travelers every year. Small villages with populations of less than 500 people swell to large crowds during the summer weekends as people head to Door County for some rest, relaxation, time on the water, and good food.

The Inn at Kristofer’s, located on Bay Shore Drive in Sister Bay, Wisconsin, is a wonderful place to go for a special meal. My husband and I treated ourselves to dinner there during our...


Keywords:
Door County, Door County Wisconsin, Door County restaurants, place to eat in Door County


Article Body:
Door County, Wisconsin is a popular destination for tens of thousands of travelers every year. Small villages with populations of less than 500 people swell to large crowds during the summer weekends as people head to Door County for some rest, relaxation, time on the water, and good food.

The Inn at Kristofer’s, located on Bay Shore Drive in Sister Bay, Wisconsin, is a wonderful place to go for a special meal. My husband and I treated ourselves to dinner there during our latest trip to Door County and we were very glad we did. We had a great meal.

The first thing we noticed after being seated was the beautiful view of the water. The restaurant is directly across the street from the Bay in Sister Bay and large picture windows along the front wall of the restaurant showcase the water view.

Immediately after being seated our water glasses were filled and a wedge of fresh lime was added. We were given menus and fresh, warm, multi-grain rolls. The rolls were served with butter rosettes flavored with fresh basil.

The entrée special that evening was grilled quail which my husband ordered. I had the certified Angus filet mignon, and our oldest son, who had joined us on our vacation, chose the Roast Duck with Orange Grand Marnier sauce.

Because we wanted to save room for dessert we skipped appetizers, soup, and salad although the featured soup for the evening, maple butternut squash bisque topped with pecans, sounded delicious.

All three entrees were excellent. The presentation of the plates was pretty and the food tasted as good as it looked. The Angus filet had a Cabernet sauce that was just the right touch with the beef. Homemade garlic mashed potatoes and a garnish of haystack potatoes rounded out the entrée.

The duck was tender, moist, and very flavorful. It was accompanied by fresh steamed vegetables that were cooked just right, and wild rice that contained dried cranberries and nuts.

The grilled quail was, according to my husband, cooked to perfection. He really enjoyed it. It was accompanied by the same wild rice as the duck and a crepe filled with a cranberry sauce, which he thought was delicious as well.

For dessert we split two selections; a pumpkin mousse torte and the crème brulee. The pumpkin mousse torte had a very light pumpkin flavor and was served with a caramel sauce and fresh whipped cream. The crème brulee was flamed at the table with Grand Marnier. The combination of creamy vanilla custard, crunchy caramelized topping, and Grand Marnier was delicious.

Although the Inn at Kristofer’s is not an inexpensive restaurant, it is a wonderful place to go for a special meal whether it’s for someone’s birthday, anniversary, or just to treat yourself. I highly recommend trying it. The food is excellent and so is the service. Although we didn’t have reservations when we dined there, you may want to call ahead and make reservations, especially if you are heading to Door County during the busy summer months (http://www.doorcountycountry.com/food/innatkristoferssisterbay/).

The Ice Cream Maker

There is no doubt that ice cream is one of the nicest things you can have, in the summer it is possible to eat the ice cream at any time and any place, the beach at home or in an ice cream stand, even more then once a day…

While ice cream is always fun to have outside, there is a very nice possibly of making the ice cream at home and enjoy an ice cream flavor you choose or even invent. The making of the ice cream may seem like a hard and difficult task and that it requires a lot of time and preparation, the self ice cream process is not that complicated and does not require that you spend all day making it, it is in fact a great way of entertaining your kids and having some family fun.

Today there are so many different kinds of ice cream makers on the market that you can find yourself a very advanced ice cream maker and use it to invent all kind of flavors and tastes and experiment with your ice cream maker, its lot of fun and on the latest models there is really not much to do.

The great thing about the whole thing is that you can find these machine for much less than before and there are some models that are especially cheap for those of us that are not yet sure that this is something they want to do. You will have to take a good look at the features of the model because in some cases the cheaper models are noisy and take a long time to produce ice cream, not saying the some of the more expensive models are without problems but in general the pre freezing is not necessary any more, and on some new models you can make a batch after batch of ice cream, making it possible for you to make 5 different batches in less than 5 hours.

I use to prepare my ice cream on Saturday or any free day, after most of the activates are over, around late noon I gather my kids and open the recipe book to find some ideas to how we are going to use our ice cream maker that day, if we cant find anything we want a short research on the internet shows us the way and we are off to the shop to get everything we need, when we are back everyone picks out a task and the ice cream making starts, we make about 3 batches and place them in the freezer, once we all agree on the timing we sit down to enjoy a family ice cream, our own ice cream, it is a great joy.

So if you are considering an ice cream maker start thinking of what are the features that you want, and how much you think you will use your ice cream maker, then take a look at some of the recipes and go out to the shops to find your ice cream maker, make sure it has a some kind of warranty and that it is easy to maintain and clean. It’s a lot of fun making your ice cream, and I am sure you will have fun using it, happy eating!

The History of The Irish Coffee

The Port of Foyne was a busy air traffic point between Europe and United States in the 1930s and 1940s, carrying a diverse range of people from refugees and Royal members. It was the winter of 1934, the flight from Foyne left to New York in extremely bad weather that eventually caused the flight to return. Chef Joe Sheridan working at the restaurant in the terminal building offered tired passengers the coffee drink mixed with a quality Irish whiskey. One American passenger asked if that's Brazilian coffee, and the chef answered, "that's Irish coffee."

In 1952 Jack Koeppler, owner of Buena Vista in San Fransisco brought the Irish Coffee recipe back to the United States and made it famous. Every year, the Foynes Flying Boat Museum holds an Irish Coffee Festival in August. The festival has the world's best Irish Coffee making competition.

The Original Irish Coffee
Joe, Sheridan, Foynes Flying Boat Museum

Cream - Rich as an Irish Brogue
Coffee- Strong as Friendly Hand
Sugar - Sweet as the tongue of a Rouge
Irish Whiskey - smooth as the Wit of the Land

In a warm stemmed whiskey goblet, pour one jigger of Jameson Irish whiskey. Add one spoon of brown sugar and fill with strong black coffee within one inch of brim. Stir to dissolve the sugar and top off with whipped cream, slightly aerated by pouring it over the back of a spoon. Do not stir after adding the cream as the true flavor is obtained by drinking the hot coffee and Irish whiskey through the cream.

The Classic Irish Coffee
- 2 oz Jameson Irish Whiskey
- 2 teaspoons brown sugar
- 5 - 6 oz freshly brewed strong black coffee

Stir thoroughly and top off with a layer of heavy whipping cream, poured gently over the back of a spoon.

The History Of Alcohol

Thoughout recorded history there has always been alcohol in of some variety,think of this, when you are sitting on a Friday night with your vodka and coke or Pernod and lemonade, does it ever cross your mind how exactly the drink came about. Below is a history of some of the more popular drinks that are enjoyed today such as vodka, gin, Pernod and cachaca.

Pernod
Pernod is an aniseed-based spirit that has been enjoyed in France for approximately 200 years as an aperitif and a zesty cooking ingredient. During the Babylonian era aniseed drinks were known as elixirs with unique qualities to cure a variety of stomach and digestive dissorders. It has long been recognized that when you combine wormwood and aniseed plants it contains certain healing powers and has been known to have mood-altering effects.

Cachaca
Cachaça is made from raw sugar cane and the major difference is that the lighter rums are more commonly made from whats known as molasses, (A thick syrup produced in refining raw sugar and ranging from light to dark brown in color) this is a by-product from boiling the cane juice to extract as much sugar as possible. It is made from fresh sugarcane juice that is fermented and distilled.

Cachaça is Brazils national spirit and the key ingredient in the classic cocktail caipirinha, the history of Cachaça goes back nearly 5 centuries when plantation owners began serving Cachaca to their slaves after seeing that it increased their vigor. Over the next lot of years better Cachaças were being distilled and soon people started drinking it in colonial Brazil while having dinner at home. Shortly after this slavery was banned in 1888, when Brazil was declared a modern Republic.

Gin
Gin The first confirmed date for the production of gin is the early 17th century in Holland, although claims have been made that it was produced prior to this in Italy. In Holland it was produced as a medicine and sold in chemist shops to treat stomach complains, gout and gallstones. To make it more palatable, the Dutch started to flavour it with juniper, which has medicinal properties of its own.

British troops fighting in the Low Countries during the Thirty Years' War, were given 'Dutch Courage' during the long campaigns in the damp weather through the warming properties of gin. Eventually they started brining it back home with them, where already it was often sold in chemists' shops. Distillation was taking place in a small way in England, but it began on a greater scale, though the quality was often very dubious. The new drink became a firm favourite with the poor.

In 1730 London had over 7,000 shops that sold only spirits. Abuse of alcohol by the poor became a major problem, which was tackled by introducing The Gin Act at midnight on 29 September 1739, making gin prohibitively expensive. The Prime Minister, Sir Robert Walpole and Dr. Samuel Johnson were among those who opposed the Act since they considered it could not be enforced against the will of the common people. They were right.

Riots broke out and the law was widely and openly broken, the Gin Act was finally repealed in 1742 and a new policy was introduced with the help of distillers: reasonably high prices, reasonable excise duties and licensed retailers under the supervision of magistrates. In essence this is the situation which exists today. Since then many companies established themselves as well-to-do manufacturers and the gin became the drink of high quality.

Vodka
Vodka is a drink which originated in Eastern Europe. The name stemming from the Russian word 'voda' meaning water or, as the Poles would say 'woda.' The first documented production of vodka in Russia was the end of the 9th century, but the first known distillery at Khylnovsk was about two hundreds years later as reported in the Vyatka Chronicle of 1174. Poland lays claims to having distilled vodka even earlier in the 8th century, but as this was a distillation of wine it might be more appropriate to consider it a crude brandy. The first identifiable Polish vodkas appeared in the 11th century when they were called 'gorzalka' originally used as medicines.

During the Middle Ages, distilled liquor was used mainly for medicinal purposes, as well as being an ingredient in the production of gunpowder. In the 14th century a British Ambassador to Moscow first described vodka as the Russian national drink and in the mid 16th century it was established as the national drink in Poland and Finland.

Since early production methods were crude, vodka often contained impurities, so to mask these the distillers flavoured their spirits with fruit, herbs or spices. The mid 15th century saw the first appearance of pot distillation in Russia. Prior to that, seasoning, aging and freezing were all used to remove impurities, around this time (1450) vodka started to be produced in large quantities and the first recorded exports of Russian vodka were to Sweden in 1505. Polish 'woda' exports started a century later, from major production centres in Posnan and Krakow.

Types produced included: acorn, anisette, birch, calamus root, calendula, cherry, chicory, dill, ginger hazelnut, horseradish, juniper, lemon, mastic, mint, mountain ash, oak, pepper, peppermint, raspberry, sage, sorrel, wort and water melon.

In the 18th century a professor in St. Petersburg discovered a method of purifying alcohol using charcoal filtration. Felt and river sand had already been used for some time in Russia for filtration.

The spread of awareness of vodka continued throughout the 19th century, helped by the presence in many partdrunkennesss of Europe and Russian soldiers involved in the Napoleonic Wars. Increasing popularity led to escalating demand and to meet this demand, lower grade products were produced based largely on distilled potato mash.

After the Russian Revolution, the Bolsheviks confiscated all private distilleries in Moscow. As a result, a number of Russian vodka-makers emigrated, taking their skills and recipes with them. One such exile revived his brand in Paris, using the French version of his family name - Smirnoff. Thence, having met a Russian ŽmigrŽ from the USA, they set up the first vodka distillery there in 1934. This was subsequently sold to a US drinks company. From this small start, vodka began in the 1940s to achieve its wide popularity in the Western World.

Following the Russian Revolution in 1917, a number of Russian refugees took their skills and their love of vodka to many parts of the world.

In the 1930s one such exile emigrated from Russia via France to the United States bringing with him the formula to one of the leading Russian makes of vodka.

Through his dealings with another Russian emigre the first vodka distillery in the U.S. was set up in the 1930s. Although not particularly successful at first, this enterprise was sold on again to an entrepreneur who eventually made a hit in the 1950s with a vodka-based cocktail - the Moscow Mule. Vodka did not see a great boom in popularity in the West until the 1960s and 1970s when many more brands were launched in the USA and the UK.

The timing coincided with the cultural revolution in these countries - the 'swinging 60s.' With a more affluent younger generation and a generally more relaxed lifestyle and the emphasis on adventure and experimentation - vodka's mixability led to its huge and ever rising popularity.

Vodka cocktails are almost as numerous as those of gin and are seen in the same exclusive circles and stylish bars the world over.

The French Bar Stool Design

French bar stools are the very best way to add that special touch of class to any bar or home, these classic stools feature curved legs with fluted tips, the finest quality seats and highly stylish seatbacks. If what you are looking for are high quality bar stools these are the stools for you.
The craftsmen from these French regions have been manufacturing such fine quality work for many generations.

Their talents have been much sought after by many companies in the world and their masterpieces decorate many of the stately homes and royal palaces in quite a few countries around the globe, the most common of which being the bar stools and designer chairs.

The design of French furniture has been dated to a few points in French history. These include during the reigns of Louis XV, Louis XVI, and Louis Philippe in the 18th and 19th centuries. The main design criteria to designing bar stools of this quality is comfort, well sanded and varnished edges style and most of all, the art work that is carved into the wood. This quality of craftsmanship still exists with many of the French bar stool manufacturers.

The style of these barstools works far better when the décor of the room is of a plain design, this includes the walls, ceiling, floors the lot. The idea behind this type of bar stool or chair design is to try and recreate that comfortable welcoming feeling of homes in the French wine region.

Having the right bar stool for the room can really set of the décor and complete the design. If you choose neutral colors, you can brighten things up with the addition French paintings or prints of your choice, but nature paintings always work best for setting a calming mood.
These styles of bar stools are quite function as they are shorter than most other bar stools; this makes them quite versatile for many locations such as medium size counters or writing desks.

The Food Guide Pyramid

The Food Guide Pyramid is  one manner for Americans to read how to eat healthy. A rainbow of colored, vertical stripes stands for the five food groups plus fats and oils. Here is what the colors stand for:

orange = grains
green = vegetables
red = fruits
yellow = fats and oils
blue = milk and dairy products
purple = meat, beans, fish, and nuts

The U.S. Department of Agriculture (USDA) modified the pyramid in spring 2005 because they wanted to do a more enhanced job of narrating to Americans how to be healthy. The agency later released a special variation for children. On this website you will observe a girl ascending the staircase up the side of the pyramid. That is an example of showing kids how important it is to exercise and be active every day. From another perspective, play a lot! The stairs are also a way of showing that you can make changes in stages to be more healthy. One step at a time, understand?

The Pyramid Speaks to us in several ways. Let us all confront a few of the additional topics this new symbol is trying to pass on:

A person should eat a wide variety of foods. A balanced diet is one that makes use of all the food groups. From another perspective, have foods from every color, every day.

We should eat less of some foods, and extra of others. You can see that the bands for meat and protein are purple and oils are yellow and less pronounced than the other ones. The reason is because you need less of those varieties of foods than your need of fruits, vegetables, grains, and dairy foods.

Your family also can see the bands start out fatter and get skinnier as they approach the top side. That is designed to show you that not all foods are made as good as others, even within a fit food group like fruit. Sometimes, apple pie might be in that thin section of the fruit band because it has a lot of added sugar and fat. A whole apple would be turn up in the broad part for you can eat more of those in a fit eating regimen.

We should all make nutrition personal. Through the USDA's MyPyramid website, families can get personal recommendations about the mix of nutrients they need to have and how much he or she must be eating. There is a children’s’ variation of the website available as well. To understand better way s of applying the food pyramid get access to Super Food Seminars and interviews with Famous <a href="http://www.bestdayever.com/">Raw Food </a>Authors!

The Facts About Organic Baby Food

Quite simply, organic baby food is that which is processed without the use of artificial pesticides and/or synthetic fertilizers. While many note organic food as being either store-bought, garden grown or gathered in the wild, the correct association is certified organic foods, which are produced and labeled according to strict regulatory standards. In a number of countries, including the United States, the use of the word ‘organic’ in the commercial market, without the proper certification, is prohibited by law.

Organic baby food is most commonly found in a supermarket and will be labeled accordingly. Because of it’s nature, organic baby food is more expensive than other types. Processed organic baby food typically includes only those ingredients that are organic and has no artificial food additives. While there seem to a number of benefits to using organic baby food, the most common reason for purchasing this type of product is the overall quality. Increased nutritional value, the absence of residues from artificial pesticides and better taste are all positive benefits of organic baby food.

Organic baby food, because it is believed to be fresher, often carries an improved taste over other baby foods. Because organic farms are small, their products are most commonly sold close to home. Therefore, organic baby food and other products feature a fresher taste simply because they are fresh.

By 2003, organic food products were available in 20,000 natural food stores and 73% of commercial grocery stores. While many believe that organic baby food is helpful, others are not as certain. Some believe that farming and organic fertilization may carry it’s own risks that may be passed along in organic baby food.

The main debate lies with the better approach to manufacturing organic food. Is it more healthy to use artificial and synthetic products in food processing or natural fertilizer and organic farming methods? There are both sides to any debate and the questions surrounding organic baby food is no different. There is legitimate concern over contamination and safety of organic food and products, but an exact determination as to which side of the table is right has yet to be decided.

The information in this article is to be used for informational purposes. It should not be considered as, or used in conjunction with, professional medical advice or recommended feeding for your infant, toddler or young child. Prior to beginning any food preparation involving the use of organic baby food, consult your child’s physician for additional information and/or a recommendation regarding the use of organic baby food as part of your child’s food intake.