The supper club of the Upper Midwest is unmistakably authentic, as unique to the region as great lakes, cheese curds, and Curly Lambeau. The far-flung locations and creative decor give each supper club a unique ambience, but the owners, staff, and regulars give it its personality. Author Dave Hoekstra traveled through farmland, woods, towns, and cities in Wisconsin, Minnesota, Iowa, Michigan, and Illinois, eating at salad bars, drinking old fashioneds, and most of all talking to old-timers, local historians, and newcomers. He discovered that far from going the way of so many small establishments, supper clubs are evolving, combining contemporary ideas such as locavore menus and craft beer with traditional Friday night fish fries and Saturday prime rib. He brings to life the memorable people who have created and continue the tradition, from the blind dishwasher at Smoky's to the Dick Watson Combo playing aBeyond the Seaa at the Lighthouse and the entrepreneurs and hipster crowd behind the Old Fashioned. Corporations have defined mainstream eating habits in America, but characters define supper clubs, and this combination oral history and guide, with more than one hundred photographs, celebrates not only the past and present but the future of the supper club.And now the younger worker doesna#39;t do that as much. ... You might drink a Potosi at home but they would drink Budweiser, Miller, or Schlitz, or whatever was popular at the time when they went out because they ... It wasna#39;t that long ago you were paying $50 for a keg of Miller. aBut young people are willing to pay the price for a craft beer or even a craft vodka. ... The Esquire Cluba#39;s interior is still dimly lit at four in the afternoon, and about half the dining room chairs remain from the 1960s.
|Title||:||The Supper Club Book|
|Publisher||:||Chicago Review Press - 2013-06-01|