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Wisconsin Supper Clubs: An Old-Fashioned Experience, by Ron Faiola
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Wisconsin Supper Clubs is a resource for and about supper clubs throughout Wisconsin that includes beautiful 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 any restaurant.
The "supper club experience" is a tradition embodied by many long-standing restaurants scattered throughout the small towns of Wisconsin. It is based around a bygone idea that going out to dinner is an experience that lasts an entire evening. The clubs emphasizing food made from scratch, slow-paced dining, and family-run businesses. Combine this with 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 is the critically acclaimed director and producer of the documentary by the same name. Supper clubs are hugely popular with Wisconsin locals and regularly frequented by all Midwestern foodies "in the know." With Wisconsin Supper Clubs as a guide, these establishments are primed to be choice summer road trip destinations for anyone looking for low-cost vacations this summer. After the successful debut of Faiola's documentary, this book is sure to be a hit throughout the region and beyond.
- Sales Rank: #747696 in eBooks
- Published on: 2013-03-18
- Released on: 2013-03-18
- Format: Kindle eBook
Review
Praise for Ron Faiola, his documentary, and his book WISCONSIN SUPPER CLUBS: AN OLD-FASHIONED TRADITION:
"A glorious look at a Wisconsin tradition, Wisconsin Supper Clubs: An Old-Fashioned Experience [is] a glossy 225-page book that just might make your mouth water." —William Hagemen, Chicago Tribune
"[A] compelling, delightful and—not to make too much of it—important documentary.... Ron Faiola [is] a genius filmmaker." —Rick Kogan
"Ron Faiola is passionate about food. He is the author of Wisconsin Supper Clubs: An Old-Fashioned Experience, a coffee table book chronicling the unique Wisconsin tradition of the supper club.... Faiola put 5,000 miles on his car traveling to every corner of the state to capture the timeless charm of the supper club." —BizTimes Milwaukee
“Prime rib, Friday night fish frys, and relish trays are the stuff of legend in Wisconsin.... But the supper club is a relic, so [author Ron Faiola] is hoping to bring them back into fashion...[Wisconsin Supper Clubs] documents 50 of the states most enduring time capsules.” —Steve Dolinsky, ABC 7 News, Chicago
“A beautiful book...you read this book and not only does your mouth start watering, but you start thinking kind of expansively [about] weekend getaway opportunities.... I heartily endorse it.” —Bill Moller, WGN Radio
"Faiola went to [great lengths to] get the right shots for his coffee-table book, Wisconsin Supper Clubs: An Old-Fashioned Experience. He spent 10 weeks on the road last year, traversing the state to visit dozens upon dozens of the state's emblematic restaurants." —Carol Deptolla, Milwaukee Journal-Sentinel
"Wisconsin Supper Clubs: An Old Fashioned Experience is a mouthwatering tour of rarefied restaurants from another era that has me thinking of excursions northward." —Peter Exley, Chicago Reader
"Ron Faiola has become Wisconsin's legacy filmmaker." —David Luhrssen, Express Milwaukee
"Wisconsin-native Ron Faiola recently released a book—Wisconsin Supper Clubs: An Old-Fashioned Experience—which showcases some of the finest supper clubs in the state and shows why supper clubs are such a big part of Wisconsin's food culture." —State Senator Tom Tiffany, Wisconsin’s 12th Senate District
"Faiola’s book goes behind the scenes at 50 Dairy State restaurants, offering photos, stories, and his take on each of the clubs." —Wisconsin State Journal
"In his new book Wisconsin Supper Clubs: An Old-Fashioned Experience, writer/filmmaker Ron Faiola...traveled across Wisconsin and profiled 50 Supper Clubs...hallmarks include brandy Old Fashioneds, Friday night fish fry, prime rib, relish trays, lake views, taxidermy, glowing vintage beer lights, Packers paraphernalia, and more." —Paula Forbes, Eater.com, National page
"Milwaukee filmmaker Ron Faiola has made an homage to the throwback restaurants to our north that are very much alive and well." —Joanne Trestrail, Crain’s Chicago Business
"The book treats each club, about fifty in all, to a few pages of text about the experience, complimented with a generous serving of pictures that are equal parts Americana and food porn.... It’s easy to see how people get inspired to take eating tours of Wisconsin.” —Dave Robson, Daily XY
PRAISE FOR THE WISCONSIN SUPPER CLUB TRADITION:
"I fell in love with these restaurants long before I’d ordered my first cocktail, and for good reason: the food was always tasty—supper clubs were doing custom-cut dry-aged steaks long before the practice became an urban fetish—and the vibe was always pure Wisconsin gemütlichkeit, leavened by a lively mix of locals and vacationing families." —David McAninch, New York Times
"Supper clubs are a classic Wisconsin summer experience and I try to find a few new ones each year. I associate them with lake country, brandy old fashioneds, relish trays, baked potatoes and prime rib." —Duane Dudek, Milwaukee Journal Sentinel
"Fortunately though, a few of Wisconsin’s supper clubs remain, and many restaurateurs have kept the traditions alive.... The common denominator in today’s notion of a supper club is simple American cuisine.... For the most part, gone are the days when a supper club meant an entire night out: a lounge with high-backed booths, highballs at low-ball prices, a piano bar, an orchestra, and a dance floor. It’s still possible, however, to listen to jazz piano or fox trot to Sinatra at some of Wisconsin’s ritzier supper clubs. And the one thing that’s never gone out of style, of course, is simply prepared great food." —Brenda K. Bredahl, TravelWisconsin.com
About the Author
Ron Faiola is a photographer, author and filmmaker who has produced and directed numerous critically acclaimed documentaries. Wisconsin Supper Clubs - An Old Fashioned Experience, his PBS movie, released in 2011, and the Agate/Midway published book (of the same title) released in 2013, have brought new attention to Wisconsin supper clubs as people from around the country experience "the restaurants of yesteryear" by using both as guides to travel around the state to visit many of the featured supper clubs. Faiola is currently working on a second book of Wisconsin Supper Clubs, due out in the spring of 2016.
Most helpful customer reviews
19 of 20 people found the following review helpful.
Food with a View
By Jean
Don't make the same mistake I made. This book is not appropriate beditme reading material, especially if you're a meat-eater and your dinner was a little skimpy. The photos--food porn at its delicious best-- will drive you crazy and have you wondering if they deliver across state lines. Author Ron Faiola offers readers a rich and storied guide to Wisconsin's supper clubs and the people who keep them humming along. Road trip!
10 of 11 people found the following review helpful.
Must Have Book for Foodies and Travelers
By Jeanette M Pilak
Ron Faiola's Wisconsin Supper Clubs is a gorgeous and charming must-have book, which has moved to the top of my list for Holiday Gifts this year.
Captivated by the inviting photos, make certain you open this book on a full stomach. Just a quick flip through is impossible, because you will be drawn in by a photo, quickly read more of the story behind the food item or beverage and before you know it, you are planning your next road trip. Soon, you've discovered that two hours have gone past and you now have a half-dozen Supper Club destinations added to your bucket list.
Or, like me, you're sure to send out an e-invite to the extended family to meet at the Supper Club closest to you for Friday Night Fish Fry Extraordinaire. Be sure to arrive early for an adult beverage--perhaps Wisconsin's famous Brandy Old Fashioned.
In my house, the Hunter kin immediately commandeered the book to check out the region of Wisconsin where they hunt and made plans to incorporate several new stops on the trip to and from the Hunting Shack.
With several birthdays approaching this summer for the octogenarians in the family, this book will serve as a planning guide for these special events.
Even the 20-somethings in the family have been spending time with the book. Having traversed much of the state in their short lives, they now appreciate both fine dining experiences and the homey comfort and fellowship of the Wisconsin Supper Clubs. Number two nephew organized a group of couples to ride their Harley Davidson Motorcycles to a Supper Club they've heard about for years. After one read of Faiola's experience, he decided a nice spring-time ride and a good meal with good friends at a Wisconsin Supper Club was going to be a new monthly tradition this summer.
Charming stories, gorgeous photos, inviting reviews and the promise of honest-to-goodness Midwestern Hospitality, Faiola has hit the mark with this book.
4 of 4 people found the following review helpful.
For Supper Club Lovers, or the Merely Curious
By F. E. Smith
Here’s the second recently published book on Wisconsin, or upper Midwest, supper clubs. This is more of a picture book, than the one by Dave Hoekstra. I recommend that you buy both, if you have an interest in this fascinating subject, because they balance each other out.
While Hoekstra’s The Supper Club Book has many good photos and a lengthy though poorly written text, Ron Faiola’s Wisconsin Supper Clubs has a limited text and a lot of great photos.
Faiola’s book also covers more supper clubs and organizes them geographically through Wisconsin.
Because I have not been to many different supper clubs, just a few many times, I have not experienced the range of types, menus and locations that Faiola chronicles. But, that could be true of most people who go to supper clubs, visiting only one or two regularly all their lives.
The thing that surprised me the most in this book is the record of the variety of foods on menus, and the complexities of the presentations overall. I’ve always associated supper clubs with wholesome but not adventurous dining, solid but unimaginative food. Well, you’re not going to get postmodern cooking anywhere at these restaurants, but the range of selection and preparations is bigger than I thought.
Since I’m not from Wisconsin, I’ve still never had a brandy old-fashioned, but you get a recipe and photos of 16 versions of the drink on pages 220-221.
One warning about supper clubs, from my experience, if you order wine, zinfandel means pink wine, not the dark red fruity California wine you might expect
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