Restaurant bar

Parallel 44 Vineyard and Winery Hosts Summer Wine Fest

July 12, 2018

 Steve Johnson and Maria Milano, Parallel 44's husband and wife ownership team, are excited about inviting you to their Summer Wine Fest:

"We're inviting everyone to celebrate this summer with local food, music and internationally awarded wines. Admission is $8.00 and includes wine sampling, live music, vineyard and winery tours, and a complimentary wine glass! Grab your friends and family and come on out to Parallel 44 Vineyard and Winery for the event of the summer!"

The Summer Wine Fest is this Saturday, July 14th, from 12 Noon to 6:00pm, and all tickets are sold at the entrance only; no advance sales.

Summer Wine Fest will feature Music by Double Play, Food by Booyah Shed, Free Tours, Event Day Only Specials, and Raffle/Prizes.

For Full Food Menu, Please Click Here

Parallel 44 Vineyard & Winery is located at  N2185 Sleepy Hollow Road, in Kewaunee, Wisconsin. You can visit them on the web at http://44wineries.com, give them a call at (920) 388-4400 [or toll free at (888) 932-0044], or email them at Info@parallel44.com.

To Watch a Short Promotional Video about the 2018 Summer Wine Fest, Please Click Here

Please let Steve and Maria know that the Green Bay News Network Sent You!

Studio 1212 Events, Specials and Job Opening

June 28, 2018

Studio 1212 Invites You to Join Them This Weekend!

Old Fashioned FRIDAYS featuring our fresh fish and Old Fashioned specials

SATURDAY at 6:30pm singer/songwriter TAE joins us to perform LIVE at Studio 1212. TAE is a very talented musician and vocalist who will entertain you with your original accoustic rock songs.

Job Opening: 1212 is looking for an outgoing, reliable host to join the 1212 team! You must be able to work nights and weekends!

Make your reservation today!

Email: info@studio1212cafe.com or
Call: (920) 544-9682

And, Don't forget about Studio 1212's Regular Weekly Features:

Mar"TINI" TUESDAY $5
It's time to "Take a tini peek" at the amazing menu we have at 1212

Wine down WEDNESDAYS offer 1/2 price bottles of wine ALL NIGHT!

Open Mic & THURSDAY Jam with a special guest host Igor & Isabelle, AND HAPPY HOUR from 4pm-6pm

ALL music starts at 6:30pm.

Studio 1212 Cafe & Wine Bar is located at 1212 Marine Street in Allouez, and is open 4pm-9pm Tuesday through Friday, and 11am-10pm on Saturday.

You can call Studio 1212 at 920.544.9682, and visit them on the web at studio1212cafe.com.

Please let Beth and her staff know that the Green Bay News Network Sent You!

Get Hooked on Grilled Fish

June 7, 2018

With warmer weather upon us, the wave of demand for fresh fish is building. Ocean favorites like salmon and halibut are showing signs of availability, and the price is headed in the right direction.

For those of us who like to take advantage of healthy and tasty foods that work perfectly on the grill, look below the surface of the water.

Of the many types of fish available in today's seafood section at the market, the ones that work best cooked directly on the grates of the grill, are the ones that come in the form of a steak.

Halibut, tuna, marlin, shark, swordfish, salmon, sturgeon and arctic char can be cut into steaks and grilled without the fear of smaller flakes falling through the grates or the entire fish falling apart while trying to pry it off the surface.

Steaks, unlike fillets, are cut from the top of the fish down to the belly of the fish as you look at it from the side. They contain both sides of the fish with the spine of the fish in the center of the steak. Fillets, on the other hand, represent only one side of the fish, and are cut from nose to tail avoiding bones from the spine.

One fish can yield many steaks, whereas a fish can have only two fillets(although the fillets can be cut into smaller fillet portions if the fish is large like a salmon or mahi mahi).

When it comes to grilling steaks vs. fillets, steaks stay together better because they are cut against the grain of the meat. making the flakes much longer and larger than with a fillet. Fish that are typically cut into fillets are done so because they are thinner and can't be cut into a steak that has any size to it.

Filleted fish like walleye, perch. trout, and pan fish like crappie and bluegill don't grill well because their meat is very flaky and will fall apart the moment they cook through. These fish are best lightly breaded and either pan or deep fried or baked, broiled or sauteed using quick high heat.

If you absolutely must have your fillets cooked on the grill, fish grilling baskets are available that are mesh and press both sides of the fish together which allows you to turn the basket over instead of the fish. Another method for fillets on the grill is using tinfoil.

This allows you to flavor the fish with wine, beer, stock or whatever you like. You would then wrap the foil around the fillets and place the tinfoil on the grill. The tinfoil pouch acts as a steamer and flavor inducer as it cooks, which turns out to be a very healthy way to cook if you use a healthy liquid to cook with. You can also place tinfoil in three layers on top of the grill grates off to the side so it's not directly over the hot coals, or use a grill mat, then cover the grill and take advantage of that charcoal flavor through indirect cooking.

Typically, if I'm going to grill a fish without tinfoil, baskets or other outside assistance, I'm going to opt for a steak like salmon, tuna or swordfish. These allow me to simply spray the fish with a light pan spray before placing it on a clean, hot grill, turn it forty five degrees after a few minutes then turn it over and cook it for a few more to finish.

The result is a flaky, tender fish that has the tell tale diamond shaped grill marks, and it has the flavor, convenience, and accurate cooking temperatures the grill so generously provides.

To make sure your fish is done, simply pull back on the flesh with a fork. If it flakes easily, it is done. Be careful not to spray or oil the fish too heavily before putting on the grill or it can cause flare ups.

Grilling fish is a sensible idea as long as accompanying sauces or condiments are also healthy.

Top your next grilled fish with this mango salsa recipe and hook up a great start to a healthy summer:

Mango salsa

This one comes together quickly and easily, and is a perfect cool compliment to grilled fish.

In a mixing bowl combine:

1 cup chopped fresh, ripe mango (two large mangoes)
2 Tblsp chopped fresh cilantro
1 small red onion, diced
1 small jalapeno pepper, seeded, minced
1 small red bell pepper, seeded, diced
juice of one large lime
2 Tblsp honey
1 Tblsp. white balsamic vinegar
1 Tblsp. canola oil
pinch salt and fresh ground pepper

Stir ingredients to combine, chill for one hour. Serve over grilled fish.

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday - Saturday 4pm - 9pm  

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and Please let Him know that the Green Bay News Network Sent You!

This "May" Just Be The Best Potato Salad Ever!

May 17, 2018

This Week, Chef Andy Mueller, of Galley 57 Supper Club, helps us get ready for our Memorial Day Weekend Picnics!

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What's the best part of Memorial Day weekend aside from the extra day off on the back end? Hopefully it's the copious amounts of food you'll be consuming at your picnic or backyard barbecue with friends and family.

Some of us look forward to the time to do nothing, some are getting ready to polish up the golf clubs, and some fire up the grill for the inaugural family ho down or hootenanny before the summer schedule gets crazy again. Me? I'm doing all three!

Some of the great meals happen with immense preparation and great anticipation. Menu planning can be arduous at times, especially if you're planning to feed a hungry brood and still get a little face time in with the family.

Some creations, on the other hand can come to fruition without a lot of planning, and still look like you pulled off a culinary miracle for all to enjoy.

One of those spur of the moment dishes that can be as creative as it is delicious is potato salad. A quintessential picnic and side dish that's as American as hot dogs and apple pie. Speaking of which, what better Memorial Day menu could there be than grilled hot dogs, potato salad and apple pie.

Memorial Day just became an opportunity to make a culinary memory that everyone will talk about for years to come.

Let's just assume you have the dog under control. Skin on, skinless whatever you choose, it's a matter of opinion and philosophy, and we can discuss that at a later date.

I'd like to focus on the potato salad as it can be a "make or break" dish that can elevate the meal or just become another napkin filler like the broccoli you tried to serve the other night.

Potatoes in a potato salad should be at level two in terms of being done. Raw are level one and soft enough to mash are level three. Potato salad potatoes are in between. They have to be soft enough to bite into, but firm enough to keep their integrity while mixing with other ingredients without breaking apart.

Keep in mind a minimalistic approach, as the earthy simplicity of the potato is appealing not appalling - don't mask the natural flavor, enhance it. Too much mayo, mustard, or seasoning will only hide the spud's subtleties. Use softer flavors that get along with potatoes like dill and tarragon, and leave the pungent oregano's and basil for the tomatoes.

Dill Potato Salad

In a mixing bowl combine:

2 cups Hellman's mayo
2 cups Sour cream
1/2 cup sugar
3 Tblsp. fresh dill, chopped
1/2 cup milk
1/2 cup white balsamic vinegar
1/4 cup yellow mustard
Salt and pepper to taste

Mix well. Let chill for at least a half hour.

Cook, cool and quarter 2 lbs red potatoes with the skin on. Medium sized potatoes only take about fifteen minutes in boiling water. Use a fork to poke into them. It should penetrate the potatoes but not too easily. Run them under cold water to shock them and stop them from cooking. Let them cool completely in the fridge. Place potatoes in a mixing bowl.

Add to the potatoes:

1/2 small sweet onion, diced
2 stalks celery, diced
1/2 small red bell pepper. seeded, diced
2 large radishes, diced

Add 1/2 cup Italian dressing to the potatoes. Stir to combine. Then let the potatoes rest for at least two hours to absorb the dressing.

After the potatoes have absorbed the Italian dressing, add enough of the dill cream dressing to coat the potatoes. Stir and let rest for about an hour. Add more dressing if needed. Garnish with fresh dill or fresh chopped parsley. Sprinkle with paprika just before service. Enjoy!

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday - Saturday 4pm - 9pm  Lunch: Tuesday - Friday 11am - 1:30pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and Please let Him know that the Green Bay News Network Sent You!

Jimmy Seas is Hiring!

May 10, 2018

Would you like to get a killer tan, make awesome friends, and get an employee discount at 5 of the coolest bars and restaurants in town?

Then, Apply now to work with the crew at Jimmy Seas!

They're currently hiring Servers, Bartenders, Bar Backs, and Cooks. 

Stop in at Jimmy Seas and pick up an application - or print one off of from their website - and bring it in!

Jimmy Seas, located at 1330 Marine Street, in Allouez. Give them a call at 920.438.7640, Visit them on the Web, or just Stop in and say Hello!

Please Remember to tell them that the Green Bay News Network Sent You!

Don't Miss Galley 57's Mother's Day Brunch!

May 3, 2018

Chef Andy Mueller, of Galley 57 Supper Club in Allouez, is reminding you about their delicious Mother's Day Brunch on Sunday, May 13th, from 10:00am to 2:00pm.

Mother's Day Brunch Menu

Glazed Ham with pineapple rum raisin sauce
Salmon with lemon dill sauce
Tenderloin Tips with Egg Noodles
Pasta Carbonara
Hungarian Sausage with Kraut
Assorted Quiche and Egg Bakes
Au Gratin Potatoes
Cashew Encrusted Chicken with Wild mushroom amaretto sauce
Applewood Smoked Bacon and sausage
Garlic Green Beans
Swedish Meatballs
Assorted pastries, bars, danish, muffins, cookies, cheesecakes, and more!

Included with brunch is Galley 57's Bountiful Soup and Salad Bar with Freshly Baked Breads.

Reservations are filling up - Call 920.593.2632 Now to reserve your table!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday - Saturday 4pm - 9pm  Lunch: Tuesday - Friday 11am - 1:30pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and Please let Him know that the Green Bay News Network Sent You!

Live Music & Specials at Studio 1212

April 26, 2018

Here's the latest from our friends at Studio 1212 Cafe & Wine Bar!

Mar"TINI" TUESDAY $5
It's time to "Take a tini peek" at the amazing menu we have at 1212

Wine down WEDNESDAYS offer 1/2 price bottles of wine ALL NIGHT!

Open Mic & THURSDAY Jam with a special guest host Igor & Isabelle, AND HAPPY HOUR from 4pm-6pm

And, Don't Forget About Weekends!

FRIDAY NIGHT Fish Specials AND HAPPY HOUR from 4pm-6pm

SATURDAY, APRIL 27TH: Singer Song writers Eddie Biebel & Vickie Basar LIVE from 6:30pm-9:30pm. Happy Hour from 3pm-6pm!

ALL music starts at 6:30pm.

Studio 1212 Cafe & Wine Bar is located at 1212 Marine Street in Allouez, and is open 4pm-9pm Tuesday through Friday, and 11am-10pm on Saturday.

You can call Studio 1212 at 920.544.9682, and visit them on the web at studio1212cafe.com.

Please let Beth and her staff know that the Green Bay News Network Sent You!

Studio 1212 Becoming a Favorite

April 12, 2018

To put it plainly, Studio 1212 is doing extremely well!

Is it because of the great food?

Is it the modern chic decor?

Perhaps it's the great music and their tremendous service?

For different people, the reasons will vary, but when you experience Studio 1212 we're betting you'll be saying "all of the above!"

Here's a few of their upcoming events:

Open Mic & Jam Night every Thursday at 6:30pm

Saturday April 14th, Johnny Warpinski and Cassandra Kremer; Singer songwriter Duo that specializes in Pop, country, rock, jazz, and originals

Tuesday, April 17th, TAKE & MAKE Essential Oils Workshop

ALL music starts at 6:30pm.

Studio 1212 Cafe & Wine Bar is located at 1212 Marine Street in Allouez, and is open 4pm-9pm Tuesday through Friday, and 11am-10pm on Saturday.

You can call Studio 1212 at 920.544.9682, and visit them on the web at studio1212cafe.com.

Please let Beth and her staff know that the Green Bay News Network Sent You!

Studio 1212 Seeks PREP CHEF/LINE COOK

April 5, 2018

Want to work at one of the hottest new spots in the Green Bay area?

Studio 1212 Cafe & Wine Bar is hiring!

PREP CHEF/LINE COOK

Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc.

Undertake basic cooking duties such as reducing sauces, parboiling food...

Prepare simple dishes such as salads, entrees, pizzas...

Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash...

Apply in person: Studio 1212 Cafe, 1212 Marine Street, Green Bay, WI 54301 (Located next to Zellers Ski & Sport)

Email: beth@studio1212cafe.com

Studio 1212 Cafe & Wine Bar is located at 1212 Marine Street in Allouez, and is open 4pm-9pm Tuesday through Friday, and 11am-10pm on Saturday.

You can call Studio 1212 at 920.544.9682, and visit them on the web at studio1212cafe.com.

Please let Beth and her staff know that the Green Bay News Network Sent You!

Risotto - The King of Rice

March 28, 2018

This Week, Chef Andy Mueller, of Galley 57 Supper Club, shares a truly mouth-watering recipe:

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I've often alluded to the fact that when it comes to rice, anyone can make it, but when it comes to risotto, few can create it. Making rice is like a math problem: There is a definitive answer if you follow the formula correctly. Risotto, on the other hand, is more like art. It is a feeling, a perception, and a labor of love. But when it is properly created, it can be nothing short of a masterpiece.

By definition, risotto is a type of rice when it starts out. It is a medium grain arborio variety that starts out like it's cousins, but ends up the King of the castle when it's all decked out. Ideally, risotto has a creamy halo around every grain that envelopes an al dente center difficult to distinguish between firm and soft. A bit vague, I realize, but so is the true definition of risotto.

Think of the best pasta you've ever had. Probably a nice balance between firm to the tooth yet tender to the bite. The same rings true with risotto as it is somewhere between firm and soft, creamy and fluffy. It should feel like little beads of velvet on the tongue with it's body acting like a sponge absorbing whatever liquid medium you've introduced throughout the cooking process.

Properly made risotto gets a quick sear to start to achieve a nutty profile, then slowly absorbs liquid as you introduce it in small batches while it cooks under a watchful eye. The key moment is knowing when to stop adding cooking liquid as to keep the grains al dente, then folding in a little cream and perhaps some cheese to elevate is flavor to extreme levels of pleasure on the palate. This is a great dish to practice your cooking prowess.

Consider yourself one giant step closer to becoming a pro the moment you pull off a perfect risotto!

Risotto Romano

In a large skillet over medium high heat add:

2 Tblsp. olive oil

When oil is hot but not yet smoking add to the pan:

1 medium onion, finely diced

Stir quickly for one minute then add:

1 lb. Arborio rice

Stir with a wooden spoon for several minutes allowing the rice to get lightly brown but do not let it burn. The rice will become almost chalky looking and show a white dot in the center of the grain. At this time, add:

1 cup dry white wine

Let the rice absorb the wine as you stir, then add:

2 cloves minced fresh garlic

At this time start adding in batches:

6 - 8 cups chicken stock

Add the chicken stock to the rice, 1 cup at a time, and continue to stir. Allow the rice to absorb each cup of stock before adding the next cup of stock. After ten minutes, start to test the grains by tasting them. They will be crunchy at first. As soon as they are firm, not crunchy, but not soft - stop adding stock and remove from heat. Fold into the rice:

1/2 pint heavy cream
1/2 cup grated Romano cheese
pinch salt
generous amount of fresh ground black pepper

It should be a bit creamy but not soupy. If it is a bit dry, add a little stock to thin it out.

Serve with grilled chicken or fish. Top with fresh grated Romano cheese and chopped fresh parsley for garnish. Enjoy!

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday - Saturday 4pm - 9pm  Lunch: Tuesday - Friday 11am - 1:30pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and Please let Him know that the Green Bay News Network Sent You!

Lunch is Served!

February 15, 2018

After much deliberation and countless requests from guests, Chef Andy Mueller is pleased to announce that Galley 57 is now Open for Lunch!

"Our new Lunch hours are Tuesday through Friday from 11:00 am to 1:30 pm. Dinner hours will remain the same; Tuesday through Saturday 4:00pm to 9:00pm."

Galley 57's bountiful salad bar with homemade soup and fresh baked bread will be available for a healthy and delicious option.

"We will also feature a few of our dinner selections with smaller portions and lower prices. Fresh grilled salmon with mango salsa, grilled or blackened Yellow Fin Tuna, Fresh baked quiche with fresh fruit and muffin, great sandwiches and always wonderful service will also be available on a daily basis. Thank you so much for being part of the Galley 57 family; I look forward to seeing you at lunch!"

You can View Galley 57's New Lunch Menu by Clicking Here!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday - Saturday 4pm - 9pm  Lunch: Tuesday - Friday 11am - 1:30pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and Please let Him know that the Green Bay News Network Sent You!

Free Bottle of Wine and Flowers @ Studio 1212 on Valentine's Day

February 8, 2018
Are you looking for that special something and place to take your sweetheart to on Valentine's Day?  Well, we have the perfect suggestion.  Studio 1212 Cafe and Wine Bar along the shores of the Fox River is offering a FREE bottle of select red or white wine and a flower for your "love" with a $50 purchase on Valentines Day.  To top it all off, you will be entertained with LIVE MUSIC from the Jazz Piano Man from 6pm until 9pm. 
 
Whether you've been to Studio 1212 before or if this will be your first time, treat yourself to dinner and entertainment at what is quickly becoming "the place to be" in the Green Bay area.
 
Reservations are recommended at (920) 544-9682 or info@studio1212cafe.com

"Your Traditional Wisconsin Supper Club"

January 17, 2018

While certainly known in other locations, the Supper Club is definitely a Wisconsin tradition.  And, to be an authentic, traditional Wisconsin supper club, the "Old Fashioned" must be featured.

Galley 57 Supper Club strives to be "Your Traditional Wisconsin Supper Club." and is already well known for their homemade, hand crafted Old Fashioned.  In fact, if you stop in Tuesdays through Thursdays, you can enjoy Galley 57's Old Fashioned for only $3.00!  They're still a bargain on Fridays and Saturdays at $5.00.

Like every great Supper Club, Galley 57 offers regular specials in addition to their regular menu:

Tuesday is "German Night," featuring a delicious German Plate of traditional favorites.

Wednesdays & Fridays feature a local favorite - Lake Perch!

Thursdays & Saturdays offer a scrumptious Prime Rib Dinner.

All Dinners include Chef Andy's Bountiful Homemade Soup & Salad Bar, which you must see to believe!

So, what are people saying about Galley 57 Supper Club?  Here's just a sample of the reviews:

I always feel at home, when I visit Galley 57. Chef Andy is sure to step into the dining room, and make the rounds - greeting his guests. The Serving Staff is beyond awesome -- attentive & friendly, without being intrusive in any way. They really, sincerely make me feel like they're glad to see me. All of this, plus absolutely delicious food, presented in an artistically pleasing manner -- what's not to love?  ~ Michael L.

We were up from Chicago for a wedding in Green Bay, staying at the Hyatt Regency. We asked the front desk for a recommendation to a Wisconsin style supper club. They suggested Galley 57, and I'm glad they did. We started with a brandy Old Fashioned at the bar, made the proper way. We were lucky enough to get a table overlooking the Fox River and fortunate to be seated in Jessica's section, very pleasant and helpful. I ordered the Galley 57 Signature Steak and a baked potato with the fixings, as well as a side of Brussels sprouts to share. Let me tell you, that steak was, hands down, the best I've ever had. After dinner, we had a traditional brandy Alexander to top off the night. The chef, Andy, made his way around to every table, asking how their meal was and thanking his guests for their patronage. Make a reservation for a great dining experience, you'll be glad you did.  ~ M. McCarthy

WOW, Was told of this supper club by a friend of ours whom also happens to work there. She said it was the best place in Green Bay-challenge accepted-----she hit the nail right on the head. Well worth the aprox 30 min drive from the valley. Best Old Fashioned I have had---and only $3.00 on Tue, Wed, Thur. Tenderloin was cooked to perfection and beautiful char marks. Atmosphere was excellent. Chef Andy(chef & owner) takes the time to visit and follow up on your dinner(as time permits). Michelle our server was top notch and took very good care of us and mad sure everything was up to our standards. We will be going again and again.( can't wait to try the Prime Rib). Thanks a gain for a wonderful meal!  ~ Brian L.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday- Saturday 4pm-9pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Open Mic Nights Begin at Studio 1212 Cafe

January 16, 2018

On Thursday, February 1st, Studio 1212 will be starting an Open Mic Night!

~ Every Thursday at 6:30pm, hosted by Antonio Salerno & McKenna Scanlan

~ Anyone can participate - No Fee

~ Vocals & Instrumentals Welcome

~ $3 domestic beer and $5 on select wines

So, get together with your friends, and step up to the mic! 

Reserve you spot by emailing info@studio1212cafe.com, or give them a call at 920.544.9682

Studio 1212 Cafe & Wine Bar is located at 1212 Marine Street in Allouez, and is open 4pm-9pm Tuesday through Friday, and 11am-10pm on Saturday.

You can call Studio 1212 at 920.544.9682, and visit them on the web at studio1212cafe.com.

Please let Beth and her staff know that the Green Bay News Network Sent You!

New Year's Breakfast at Jimmy Seas

December 28, 2017

This just in from the folks at Jimmy Seas:

We know there's lots going on this weekend! We also know that everyone's in a rush, so let us do the cooking for you!

Saturday, December 30th; join us for the badger game for 50 cent bone-in wings and DOUBLE BUBBLE!

December 31st and New Year's Day we will be running our breakfast special by popular demand!

Breakfast, from 9:00am until 12:Noon, will be $10 with your choice of a Bloody Mary , Mimosa , Screwdriver , Soda or Coffee

Meal options include:

Biscuits and Gravy
Country Fried Steak
Seafood Benedict
Breakfast Burrito
Breakfast Enchiladas

For an additional $2 you can get a 6 oz tenderloin with eggs, potatoes , and Texas toast!

Jimmy Seas, located at 1330 Marine Street, in Allouez, offers room for private parties, including a nice private room upstairs, the full first floor, and of course, the beautiful new outdoor patio overlooking the Fox River. Give them a call at 920.438.7640, Visit them on the Web, or just Stop in and say Hello!

Be sure to tell them that the Green Bay News Network Sent You!

New Year's Eve at Galley 57

December 28, 2017

We just had the pleasure of visiting by phone with Chef Andy Mueller, of Galley 57 Supper Club, and he told us about the truly mouthwatering menu he's put together for New Year's Eve:

Serving 4:00pm to Close

Call 920.593.2632 For Reservations

Appetizers

Shrimp Cocktail

Firecracker Shrimp

Cheese curds

Entrees

Signature Steak

8 oz Filet Mignon grilled to order then served over gorgonzola crostini with caramelized onions and a balsamic merlot demi glace

Lobster

Twin 6 oz. Cold Water Lobster tails served with drawn butter

Grilled Salmon

Fresh Norwegian Salmon grilled to perfection and served with mango salsa or lemon dill sauce

Steak and Shrimp

5 oz filet mignon and three jumbo shrimp scampi style with lemon, garlic butter, and panko

Ribeye

Well marbled 16 oz ribeye grilled to perfection

Lemon Garlic Shrimp

Jumbo Shrimp with fresh lemon and garlic, topped with a parmesan butter crumb, and baked golden

Pasta Carbonara

Penne pasta tossed in a parmesan cream sauce with bacon, peas, and a touch of lemon

(Chicken, Shrimp, or Italian Sausage may be added to the above)

Cashew Chicken Amaretto

Tender breast of chicken lightly dusted with cashews, then pan seared golden;

Topped with a wild mushroom amaretto cream sauce

All entrees include

our bountiful soup and salad bar!

Happy New Year 2018 From Chef Andy and the Entire Galley 57 Crew!

 

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay.

You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Studio 1212 Ready to Help You Ring in 2018

December 27, 2017

While Studio 1212 will not be open on New Year's Day, the ARE offering some Holiday Specials for New Years Eve:

Soup or Salad, Entree (Seared Ahi Tuna, Parmesan Crusted Walleye or Grilled Tenderloin) your choice of dessert (tiramisu) or a glass of champagne with your dinner. $40 per person or $75 per couple.

We will have drink specials, party favors, and limited menu items available.

They will be open at 4pm, and are taking reservationsnow, so give them a call: 920.544.9682.

Studio 1212 Cafe & Wine Bar is located at 1212 Marine Street in Allouez, and is open 4pm-9pm Tuesday through Friday, and 11am-10pm on Saturday.

You can call Studio 1212 at 920.544.9682, and visit them on the web at studio1212cafe.com.

Please let Beth and her staff know that the Green Bay News Network Sent You!

Homemade Thanks & Warm Wishes

December 21, 2017

All of us here at Galley 57 want to send out a Gigantic gift wrapped box full of homemade thanks and warm wishes to all of you this Christmas Season!

Thank you all so much for your wonderful support since we first opened, and we wish you all a very Merry Christmas and a Happy New Year in 2018!

We will be open on Sunday Night, December 31st, for New Year's Eve, and will offer a special New Year's Menu which will include The Galley 57 favorites -- as well as Lobster and Surf and Turf!

Kindest Regards,
Chef Andy and the Crew of Galley 57

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay.

Hours: Tuesday- Saturday 4pm-9pm

You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Culinary Baby Steps for a Healthy New Year

December 14, 2017

This Just In from Chef Andy Mueller, of Galley 57 Supper Club:

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For those of you who put a little too much pressure on yourself with seemingly impossible New Year's resolutions, this may help.

Consider the thought of taking small steps in the right direction instead of the typical "all in" concept of quitting. After all, the end justifies the means if the goal is reached right?

Consider your culinary resolutions: Giving up sweets all together may be a bit heavy, and on the other end of the spectrum, giving up liver flavored bubble gum might be little light.

A smarter step might be giving up donuts and switching to fresh fruit for breakfast. This way you can still have a piece of birthday cake when the occasion arises, but you can be proud of the calorie and fat laden sacrifice you do in the morning.

Another baby step might be to push the butter aside and find a healthier alternative once in a while.

I'm not saying give up butter. Nor will I ever say give up butter completely. I'm merely suggesting instead of dousing your steamed broccoli with it, choose a different approach that may surprise you with not only health benefits, but with flavor as well.

There was a time when I wouldn't eat broccoli unless it was wrapped in bacon, dipped in beer batter then fried golden and served with butter cream dipping sauce and a fudgecicle. Obviously the wrong approach to the right idea.

I've found that a quick spicy vinaigrette makes broccoli and other less than exciting foods, a little more inviting.

A quick vinaigrette made with a pinch of crushed red peppers flakes, 1 Tblsp. balsamic vinegar and 2 Tblsp. extra virgin olive oil makes a great coating for otherwise bland steamed or blanched vegetables. A light sprinkle of fresh grated Parmesan cheese gives this dish an amazing flavor that tastes sinful but is almost guilt free.

Another way to take a step in the right direction without sacrificing flavor is too look for other alternatives to the all too often consumed ground beef in things like lasagna and casseroles.

Consider portabella mushrooms for an alternatives to ground beef for burger, and give thought to the often overlooked eggplant for a tasty version of vegetarian lasagna that might change your mind about the the purple powerhouse of a vegetable.

If you've had a bad experience with eggplant and think it's bitter, don't worry, it's very common. An important step was probably skipped that turns bitter bites into tasty delights if you remember this rule - "de-gorge before you gorge". The following recipe explains the method and turns the bitter eggplant into the creamy and tasty king of Italian style comfort.

Eggplant Parmesan

Preheat oven to 350 degrees.

To de-gorge the eggplant; This simply means we are going to remove all the bitter juices inside the eggplant before cooking it. To do this, slice 2 large or 3 medium sized eggplants into 1/4 inch disks and place them in a large colander over the sink. Sprinkle each disk lightly with salt on both sides. let the eggplant rest over the sink for about thirty minutes to de-gorge itself of all bitter juices. After the juices are gone, rinse the eggplant disks thoroughly and pat dry of all excess water.

While the eggplant disks are draining, make the sauce. In a large saute pan over medium heat add:

2 Tblsp olive oil

When oil gets hot add:

1 small red bell pepper. seeded and diced
1 cup diced onions
2 Tblsp chopped fresh garlic

Saute for five minutes until onions start to sweat then add:

1 small can green chilies
4 cups chopped fresh tomatoes
2 Tblsp. tomato paste
2 Tblsp balsamic vinegar
1 Tblsp. sugar
1/2 tsp crushed red pepper flakes
1 cup chicken stock (vegetable stock will work)
1 Tblsp. dried basil
1 tsp. dried oregano
1 tsp salt

Cook for about twenty minutes until sauce starts to thicken; Set aside.

In a large mixing bowl combine:

2 cups ricotta cheese
1 cup plain low fat yogurt
1/2 cup grated Parmesan cheese

Stir to combine.

Slice three large tomatoes into thin disks.

In a greased 13 x 9 inch pan, place one thin layer layer of sauce on the bottom, then place a layer of eggplant on top of the sauce.

Top with dollops of ricotta mixture to cover eggplant. place a layer of sliced tomatoes on top to cover the ricotta mixture.

Arrange another layer of eggplant on top, then cover with the tomato sauce.

Cover sauce with shredded mozzarella cheese then bake at 350 degrees for 30 to 40 minutes or until cheese is bubbling and slightly golden. Let rest for ten minutes, then scoop out with serving spoon and sprinkle with chopped fresh basil if desired and fresh grated Parmesan cheese.

Enjoy!

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay.

You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday- Saturday 4pm-9pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

New Promo Video Launched for Studio 1212 Cafe & Wine Bar

December 7, 2017

Beth Hrubesky, of Studio 1212 Cafe & Wine Bar, is proud to announce their new promo video, which is now available for viewing.

"We hope you'll take this opportunity to get a glimpse inside Studio 1212, and get a feel for our atmosphere.  Then, please stop in and experience Studio 1212 Cafe & Wine Bar for yourself!"

To Watch This New Video, Please Click Here

Studio 1212 Cafe & Wine Bar is located at 1212 Marine Street in Allouez, and is open 4pm-9pm Tuesday through Friday, and 11am-10pm on Saturday. You can call Studio 1212 at 920.544.9682, and visit them on the web at studio1212cafe.com.

Please let Beth and her staff know that the Green Bay News Network Sent You!

Christmas Drinks Return to Doug's Take 5

November 30, 2017

Doug Meikle, owner of Doug's Take 5, is happy to announce that his popular Christmas Drinks have returned!

"Stop in and enjoy our Tom & Jerrys, and our Hot Buttered Rum, starting this weekend!  We look forward to serving you!"

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

You can give Doug a call at 920-632-7069, and Please Let Him Know that Green Bay News Network sent You!

DOUG'S TAKE 5 ~ PUBLIC DINING IN A PRIVATE CLUB!

Jimmy Seas Unveils New Menu

November 22, 2017

If you've enjoyed Jimmy Seas before, you'll want to get back soon and try their new menu!

Here's Some of the New Menu Items:

Appetizers: Riverside Sampler - Onion Rings, Cheddar Snaps, Jalapeño Poppers, Mozzarella Sticks, Battered Mushrooms, Sided with French Fries, and served with Ranch Dressing.

Tacos: American Tacos: Your choice of shredded chicken or ground beef tacos, Topped off with lettuce, cheese, pico de gallo, and fresh cilantro.

Entrees: Perch Basket: Hand breaded, butterflied perch fillets, served with fries, coleslaw, tartar sauce, rye bread, and a lemon wedge.

Steak Entree: A 6 oz. tenderloin topped with sauteed mushrooms and onions, Served over mashed potatoes, with Texas toast.

Sandwiches: Chieftain Grilled chicken breast sandwich toped with pepperjack cheese, peppers, onions with chipotle mayo. Served on a basil parmesan focaccia bread.

To View the New Menu on Facebook, Please Click Here

Jimmy Seas, located at 1330 Marine Street, in Allouez, offers room for private parties, including a nice private room upstairs, the full first floor, and of course, the beautiful new outdoor patio overlooking the Fox River.

Give them a call at 920.438.7640, Visit them on the Web, or just Stop in and say Hello! Be sure to tell them that the Green Bay News Network Sent You!

Dressing For Success

November 16, 2017

Although Galley 57 Supper Club will close for Thanksgiving - so their dedicated crew can spend the holiday with their families - Chef Andy Mueller has some mouth-watering information for your Thanksgiving preparations!

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It's easy to be overwhelmed by the thought of a hungry flock of eaters arriving Thanksgiving morning and you still have four or five things left on the prep list.

The turkey's in the oven, but you miscalculated the timing because this year you stuffed it and it's not going to be done until four instead of two like you told you're relatives. You also misjudged the size of your oven and because you had to take the top rack out, you now have no room for the beans, sweet potatoes, or the four pies you aggressively took on this year.

It's OK, that's why we start planning now.

First of all, unless you like playing Russian roulette with you're guests and their health, I highly recommend you don't stuff your bird.

There are two reasons behind my advice, the first has to do with health concerns and the second, taste. When you stuff a bird, the mixture is at an optimum bacterial growth temperatures as it bakes in the oven. Because it has come in contact with the raw juices from the turkey, and those juices will mix in and find their way to the center, the entire stuffing mixture must be cooked to at least 175 degrees to be safe to consume. This will not only take a lot longer than you had anticipated, it will explain the main reason for not stuffing your turkey. By the time the very center of the stuffing reaches 175 degrees, your bird has been cooked far too long to remain juicy and tender. Yes, the dark meat may be palatable, but the white meat is past tennis shoe stage, inching closer to garden hose texture.

If at all possible, make dressing instead of stuffing. Yes, it's that simple, if it's inside the bird it's called stuffing, and if it's baked outside the bird, it's called dressing. And dressing has a few secrets that make it fluffy and moist instead of gummy and thick, like the spackle you use to fill holes in your walls.

The key to a moist and fluffy dressing lies in the liquid you add to the bread, spices and ground meat. Some type of liquid must be added to moisten the bread crumbs, but water or stock alone, isn't enough. You must add enough water to barely moisten the mixture, but the addition of melted fat is what makes the dressing lift up and become fluffy.

Fat, for lack of a better term, doesn't dry out when cooked like water does, and helps create a moist dressing. This addition of fat can come in the form of butter, natural oils from onions, carrots, and celery when lightly sauteed before adding to the mix, or drippings form cooked ground beef or bacon.

If you choose to stay away from too much fat added to your dressing, a healthier approach is to beat an egg or two and add it before you mix your dressing (I use a combination of both). The will act as a leavening agent and give a little lift to your dressing.

To decide if your dressing has the right amount of liquid, it should stay together nicely when you gently pinch it between your fingers.

If it's too wet, it will fall apart and more bread will have to be added. Start with a little liquid and keep adding as you go, you can always add more, but you can't take it away.

The additions to your dressing are limited only by your imagination, and can very from sweet to savory and everything in between.

Tradition suggests using thyme and sage, with a pinch of nutmeg along with cooked ground beef or sausage, minced or ground carrots onions and celery,a little stock and you're ready to bake. I like to spice it up a bit with dried fruits like cranberries, raisins, or currants, and a few nuts like cashews, walnuts, or toasted pecans.

Be creative, add what you like and make sure you get all the prep work done a couple days before.

Dressed up Dressing

Preheat oven to 375 degrees

Cut one pound of your favorite bread into cubes, toast until dry or use one pound dried bread crumbs from a package. Place crumbs in large mixing bowl.

In a large skillet over medium high heat add:

1/2 lb. ground Beef

Cook until cooked through, transfer cooked meat and dripping to a bowl, set aside.

Return skillet to medium high heat then add:

6 Tblsp butter

When butter melts and starts to bubble add:

1 cup finely diced celery
1 cup finely diced carrots
1 1/2 cups finely diced onions

Saute for three to five minutes or until onions starts to sweat. Remove form the heat then add:

1 cup dried currants or craisins
3/4 cup toasted pecans or walnuts
Cooked ground beef with drippings
1 tsp dried sage
1/2 tsp dried thyme
1/4 tsp ground nutmeg
generous amount fresh ground pepper

Add cooked meat and vegetables to bowl of bread crumbs then add:

1 1/2 cups chicken stock
2 large eggs, beaten

Mix ingredients well, add more stock if needed to moisten. Depending on how dry your bread crumbs are, you may need to add more stock or water. Make sure you can pinch the dressing and it stays together before you bake it or it will be dry. Turn ingredients into a buttered 13 x 9 glass baking dish. Bake, covered, for about 30 minutes. Remove from oven, uncover and stir dressing to disperse heat, recover and bake for another 30 minutes or until thoroughly heated through. Uncover and bake for ten to fifteen minutes to get that awesome crust to form around the edges.

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Galley 57 has become a favorite Supper Club to many discerning diners in our area. We're sure you will want check it out for yourself.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay.

You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday- Saturday 4pm-9pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Galley 57 announces new menu

November 9, 2017

Chef Andy at Galley 57 loves to shake it up every now and then, and now is one of those times.

If you are a regular guest at Galley 57 and have a favorite dish, don't worry. The menu still offers Chef Andy's mainstays. He's just added a few more items, which may become your new favorite.

One sample addition to the menu is our Tuesday night special.

Tuesdays are now German Night at Galley 57! Made from scratch Old World German combination platter.

There are other great additions to the menu which can be viewed here.

In a very short period of time, Galley 57 has become a favorite Supper Club to many discerning diners in our area. We're sure you will want check it out for yourself.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay.

You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday- Saturday 4pm-9pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Studio 1212 Cafe & Wine Bar Joins the Network

October 31, 2017

Please join us in extending a warm welcome to Beth Hrubesky and Studio 1212 Cafe & Wine Bar!

We asked Beth to briefly describe Studio 1212:

Studio 1212 Café & Wine Bar is a farm to table style restaurant that offers the mouth-watering flavors of local meats, cheeses, and of course, our amazing, fresh produce. We offer live music every weekend. Outdoor, waterfront dining, specialty cocktails made with Studio 1212 infused vodkas and a vast selection of wines & crafts beers. Every drink is muddled with fresh fruit to being out the finest taste.

Beth has been working and producing large scale events for over 20 years, and feels that the restaurant business is a natural fit for the café.

The opportunity to open a waterfront café that caters the freshest food and finest cocktails, wines and beers was presented while looking for studio space for our visual design company, Silent H Studio. Currently, the upstairs is utilized for audio, video and graphic design work during the day and Studio 1212 in the evenings and weekends.

Considering her years in business, we asked Beth what she most likes about this particular business:

The superior location and the opportunity to offer a place customers can enjoy a superior atmosphere and relaxing dining experience.

We truly enjoy what we are doing and the ambiance that we have created. If we are excited to come to work and love what we do then it is natural our customers will enjoy the experience.

And, to help us all get to know Beth a little better, we asked her what she likes to do in her spare time:

I enjoy hiking, bike riding, boating, kayaking, and downhill and cross-country skiing.

Studio 1212 Cafe & Wine Bar is located at 1212 Marine Street in Allouez, and is open 4pm-9pm Tuesday through Friday, and 11am-10pm on Saturday. You can call Studio 1212 at 920.544.9682, and visit them on the web at studio1212cafe.com.

Please let Beth and her staff know that the Green Bay News Network Sent You!

It's The Great Pumpkin...Soup, Charlie Brown!

October 26, 2017

This from Chef Andy Mueller, of Galley 57:

Every Spring I promise myself I'm going to do more while the weather is warm. Every October, while I'm raking leaves and carving pumpkins, I kick myself for not doing more while the weather was nice.

As the leaves change, I enjoy the beauty and don't really think about the weather to come, but as they fall to the ground and cover my lawn, my demeanor ebbs as I officially push aside the thoughts of golf and water activity and replace them with "to do lists" and projects.

I've come to the conclusion that I hit the "Fall Wall" when I see the first pumpkin on the porch as I pull in the driveway. If the sight of the first pumpkin isn't enough, frost looming on the horizon is the clincher, and the thought of reaching a par five in two is all but over until next Spring.

The fact that it will soon get dark just after lunch doesn't help with getting the "honey do" list done either (although it can work in my favor as raking with a flashlight gets a lot of sympathy).

After I mentally pack the clubs away, I take comfort in the fact that Fall really is a season to embrace. Chilly nights are welcomed as a crock pot full of a classic beef or pork roast warms us to the bones. Winds whistling under cracks in the door are muffled by the ooh's and aah's of a brood in the mood for heart warming soups like potato leek, a hearty chili, or one of my favorite soups that fit the season, Pumpkin Soup!

Those who turn their nose to a bowl of this slightly sweet, savory and almost spicy melange of fall flavors don't realize this isn't pumpkin pie in a cup. Pumpkins aren't sweet until we make them that way. Pumpkin is a squash, and acts that way until sugar is added. The little sugar that goes in to the soup is just enough for you to recognize it as pumpkin, but the savory flavor from the stock, the piquant infusion from the asiago cheese, and the kick from the hot sauce make you realize this is a oup, not a dessert.

Like any good soup, or sauce for that matter, a good stock is required. There are a lot of options out there, and when it comes down to it, buy the best you can afford. If the main ingredient is salt, run away. These powders or lesser quality stocks are nothing more than chicken "flavored". They may have been made -- and a chicken might have been in the area (or it may have run through the pot on the way to the hen house) -- but stay away if at all possible.

Pastes are the best (as long as chicken is the first ingredient) as you can add water at your discretion to make the stock as strong or as weak as you like. If you purchase stock in a can or box, it's fine, but all you can really do is dilute it to make it weaker, you can't make it stronger unless you add paste which in turn makes it useless to buy it already made.

The kicker to a good pumpkin soup is just that....the kicker, the heat, the zip in the zupa! When you tie together sweet and savory flavors, it usually reaches a euphoric level when a little heat is added, whether in liquid or dry form. I like to use Tabasco sauce in the recipe as the perfect balance of vinegar and heat add the profile I desire in a pumpkin soup. Toss in a little asiago cheese to mellow the flavors with it nutty background, finish it with a little heavy cream to make it rich and creamy, and you a have a flavor of Fall that screams comfort, and makes this time of year a smashing success.

Pumpkin Soup

In a soup kettle over medium heat add:

2 Tblsp butter until it starts to foam, then add:

1 small onion, diced
2 strips bacon, uncut
Saute the bacon strips onions until onions start to sweat ( five minutes). Remove bacon from pan, discard or save for a BLT you're craving right now. Add to the kettle:

6 cups chicken stock

Bring to a boil then add:

4 cups pureed pumpkin
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 tsp sugar
1/2 cup honey
3 Tblsp creamy peanut butter
5-7 dashes Tabasco sauce
2 cups heavy cream

Bring ingredients to a simmer. You can adjust consistency of the soup by making it thicker by adding more pumpkin puree, thinner by adding more stock. Before serving, whisk into the soup:

1/2 cup shredded asiago or grated parmesan cheese. Whisk to melt and incorporate cheese. The cheese will provide enough salt to the soup but feel free to add a pinch to explode the flavors. Add white pepper or more Tabasco for extra heat.

Top with toasted pumpkin seeds and serve immediately. Enjoy!

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday- Saturday 4pm-9pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Concert Follow-Up & Fall Special

September 21, 2017

Doug Meikle, owner of Doug's Take 5, reports that their concert fundraiser was a huge success.

They wrote three $3,000 checks to Camp lloyd, Blessings in a backpack, and YMCA after school program. They're looking to expand on this success next year.

Doug is also announcing a Fall Fish Special on Fridays:

Complete meal; Perch or Walleye, Soup, and After Dinner Drink for $20.00

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

You can give Doug a call at 920-632-7069, and Please Let Him Know that Green Bay News Network sent You!

Autumn Comfort Foods

September 14, 2017

This Just in from Chef Andy Mueller, of Galley 57 Supper Club ------

As cooler weather approaches, thoughts of warm and comfortable flavors, aromas and colors fill my mind.

Magenta, amber and burnt orange hues fill the trees and remind me that soon enough, the magnificent colors give way to the call of the cold and the aptly named "Fall" does its best to make our days full of raking and bagging.

An afternoon of crisp autumn air filling our lungs, coupled with the blistering task of ridding our landscape of fallen debris seems a little less taxing when the invisible yet almost palpable apple and cinnamon laced ribbons drift our way from the kitchen and lazily fill our senses.

Its powerful wafts of comfort cleanse our souls to the bone as the stress slowly falls to the ground like so many leaves from a tree.

Fall is the most comforting culinary time of year. Logs crackling in the fireplace, a warm blanket over chilled bones, a good book and a glass of hot apple cider with a cinnamon stick to stir are what Fall is all about.

Fill a crock pot with roast beast of your favorite kind, season it with good stock, potatoes, rutabagas, and other root vegetables that are available right now, and let the cold weather try to find a crack in the comfy corners that make your house a home. Even the wind that whistles through the space under the door can't break the spirit of a home filled with the flavors of Fall.

Now is the time to try to make that pot pie you've been wanting to try. Now is the time to make those cookies for the unexpected after school treat that lights up a child's expression like a beacon in the perfect storm.

A heartfelt "thanks mom" from a child can do a lot more than any blanket on a cold winter's night ever has or ever will, and you're only a few ingredients, a few dollars and a few minutes away from making it happen.

Sometime ago it happened. I don't know when, and I certainly don't know why, that the world has gone soft. We got so wrapped up in trying to make everything better by making it easier that we got away from making it right. I can simply open the roll and slice a cookie onto a sheet and have what some people call "fresh baked" or even "homemade."

What happened? Is it that hard to add sugar to eggs, fold in flour and butter, add some chocolate chips and stir it? Bread I can understand. Few of us have the time to mix, wait for the rise, knead, wait again, knead again....you get the idea, but we are so far away from a time not so far away that we soon won't know what homemade or scratch cooking really is.

The word "homemade" will get tossed into the forgotten time warp of a black hole with vinyl records, VCR's, and hand cranked ice cream makers. What happened? I guess life.... at a hundred miles and hour.
Don't forget to remember the past and learn from not only the mistakes, but encourage the art of tradition in cooking things from scratch.

Cooking is not only something that we need to do to live, but it's also cheaper than therapy if I may be so blunt. There's something therapeutic about seeing five ingredients in different parts of the pantry, mixing them together, baking them in the oven, and creating a heartfelt memory for a loved one that can last a lifetime.

The magic of making food homemade is more powerful than any of us will ever understand, I just hope we all do our part to keep the word "homemade" in the dictionary.

Homemade Carrot Cake

This will fill the house with Fall aromas. A perfect dessert for a cool day.

Makes two (2) 10 inch cakes

Ingredients:

8 eggs
1 1/2 cups vegetable oil
1 lb plus 12 oz sugar
1 tsp salt
1 lb plus 2 oz. all purpose flour
2 Tblsp cinnamon
2 Tblsp ground ginger
2 pinches nutmeg
1 1/2 tsp. baking soda
1/2 tsp baking powder
2 lb. peeled and shredded carrots
1 cup raisins
1 cup chopped walnuts

Preheat oven to 375 degrees

Spray two ten inch cake pans
Whip eggs until light and fluffy. Reduce speed on mixer then slowly add the oil in a thin stream.
Combine sugar and salt in a separate bowl. Add to egg mixture in small batches, continuing to mix.
Sift together flour, baking soda, baking powder, cinnamon, nutmeg and ginger, then fold into egg mixture.
Fold in carrots, raisins and walnuts.
Divide batter between the two pans. Bake for one hour or until a toothpick comes out clean when inserted in center of cakes.
Remove from oven and allow to cool in cake pans.
Makes one two layer cake or two 10 inch cakes. Frost with cream cheese frosting.

Cream Cheese Frosting

In a mixing bowl add:

6 oz. softened cream cheese
4 Tblsp softened butter
1 1/2 tsp vanilla extract
1/2 cup sour cream

Mix together on medium speed then gradually add:

3 cups confectioners sugar

Mix until fluffy

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday- Saturday 4pm-9pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

"Crunch Time" in Concert at Doug's Take 5

August 10, 2017

Doug Meikle, owner of Doug's Take 5, is excited to be hosting Crunch Time in a special Benefit Concert this Sunday from 1:00pm to 4:00pm.

The Band, Crunch Time will be singing classic rock songs in this Benefit Concert sponsored by the Monday Noon Optimists.

The goal is to raise over $10,000. The benefiting charities are Blessings in a Backpack (supporting family hunger prevention); YMCA at-risk afterschool programming (supporting the youth achievement gap); and Camp Lloyd (supporting grieving children who are dealing with the loss of a parent or sibling).

This is a definite Win-Win: Enjoy Classic Rock by Crunch Time, And support worthy efforts to help children in need.

Tickets are $5.00 and may be purchased in advance at Doug's.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

You can give Doug a call at 920-632-7069, and Please Let Him Know that Green Bay News Network sent You!

DOUG'S TAKE 5 ~ PUBLIC DINING IN A PRIVATE CLUB!

A Quick Fix ... from Chef Andy at Galley 57

August 3, 2017

This Week, Chef Any Mueller, of Galley 57 Supper Club, shares a recipe for a tried and true favorite from the old days.

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Even though Fall and winter may seem like the casserole season, don't sell Summer months short of this "catch all" concept. One of the best comfort foods of all, the casserole has seen its popularity rise and fall like a roller coaster in the culinary world.

Many of us grew up with the tasty yet economical Hodge podge of leftovers on our dinner tables. Some of us drifted away from this American family staple as we went off on our own into the world only to come back to the quintessential home cooked creation. Easier than ever access to new and exciting foods, coupled with the exploding interest of creative cooking, casseroles have taken a back seat to the new garde.

Thanks to common sense, people are realizing that even though there isn't a lot of pomp and circumstance with many types of casseroles, they will always hold a place in our hearts and on our dinner tables until the end of time. After experimenting with new ingredients and creating as many wild and crazy new recipes as their hearts desire, great chefs are finding new appreciation for casseroles for more reasons than ease of preparation and economics. A casserole is just another excuse for me to use the phrase "it's like canvas to an artist."

Whatever masterpiece you may have floating around in your head, may come to its fruition once a 13 x 9 inch ceramic dish sits before you. No longer the dreaded dinner, the casserole is an opportunity to showcase one's talent and creativity.

There are no rules when making a casserole, only guidelines, and the only requisite ingredient is TLC, and plenty of it.

Yesterday's roasted, fried or baked chicken dinner can be tomorrow's Cordon Bleu, Rosemary rubbed poultry and potatoes or arroz con pollo(chicken with rice). Slice up last nights grilled tenderloin or other steak, mix it with cream, grated Parmesan cheese, some wild mushrooms and roasted garlic, toss it with cooked pasta and you have a comfort dish fit for any occasion.

When creating a new casserole, especially when it comes to giving it a name, make sure you give it one that sounds appetizing, and don't leave them guessing. Names like "supreme', as in chicken supreme, or "magic" as in mom's magic macaroni salad work fine, but others don't work so well.

The word "surprise" should be avoided at all costs, as should "leftover" or "quick". Nobody needs to know just how "Quick" this came together, not many people like the word "leftover" unless its the day after Thanksgiving, and we certainly don't need any "surprise" involved when we're eating something.

Save the surprises for birthday parties and Cracker Jack boxes, not your family dinner. Why surprise? Are you surprised it turned out, or that it tastes good, or are you surprised people are actually eating it. One thing's for sure, if you call it a "leftover quick tuna mac surprise", Don't be shocked if all this dish does is give Fido a bad case of tuna breath.

Casseroles can be as simple as the aforementioned made with tuna, or as complex as Four cheese penne with wilted spinach, smoked chicken, sun dried tomatoes and toasted pine nuts. Let your imagination run wild and create your own signature dish. Not only will you be a hit at the dinner table, you may even get invited back to the bridge club. They may even forget about the "Spam and black olive surprise" you so boldly showed up with last time.

As you commence on your journey to "cass- a- roll" along through summer, make sure that even though you're making this dish because it makes sense, make sure you use quality ingredients to help you on your way.

Mushroom Chicken Casserole

Preheat oven to 350 degrees

Ingredients:

2 Tblsp butter
1/2 tsp chopped fresh garlic
2 Tblsp flour
1 small onion, diced
1 small red bell pepper, seeded, diced
1 cup sliced mushrooms
1 cup chicken stock
2 cups cooked chicken
1 small can cream of mushroom soup
1 cup heavy cream
2 cups cooked leftover chicken, cubed
2 cups, penne pasta, cooked
1/2 cup frozen peas, thawed
1/2 cup grated Parmesan cheese, divided in half
1 cup Japanese bread crumbs

For the topping:

Mix one cup Japanese bread crumbs with one Tblsp. melted butter and 1/4 cup grated Parmesan cheese. Mix well to combine.

In a large sauce pan, melt the butter over medium high heat. When the butter starts to bubble, add the onions, peppers, and garlic. Cook until just soft. Add the flour, stir to combine and cook for several minutes. Add the chicken stock, mushrooms, mushroom soup, 1/4 cup Parmesan cheese and cream, whisk to creamy consistency. Spray a 13 x 9 inch glass casserole dish with pan spray. Place the cooked pasta in the dish, top with cooked chicken and the peas. Pour the sauce over the chicken and pasta. Top with the bread crumbs, bake for 45 minutes to one hour or until top is golden and sauce starts to bubble.

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday- Saturday 4pm-9pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Jimmy Seas Celebrating 15 Years!

July 13, 2017

Jimmy Seas is celebrating their 15th Anniversary in Business, and they're inviting you to join in!

"July 13th-20th we will be offering $4 lime vodka summer hummers and $3 off our famous fish tacos!"

So, let's head over to Jimmy Seas and help them celebrate their 15th Anniversary Week!

Jimmy Seas, located at 1330 Marine Street, in Allouez, offers room for private parties, including a nice private room upstairs, the full first floor, and of course, the beautiful new outdoor patio overlooking the Fox River. Give them a call at 920.438.7640, Visit them on the Web, or just Stop in and say Hello! Be sure to tell them that the Green Bay News Network Sent You!

Don't Miss Restaurant Week Specials at Galley 57

July 13, 2017

Green Bay Restaurant Week, which begins today - Thursday, July 13th - continues through next Thursday, July 20th.

Chef Andy Mueller has put together a $32 dinner menu you will not want to miss:

Appetizers

Flash Blackened Tuna - Served with wasabi, pickled ginger, and soy.
Cold Poached Jumbo Shrimp - Served with sauce romesco, cilantro, lime twisted greens, and a garlic crostini.
Curried Chicken Lollipops - Served with piña colada sauce.

Entrées

Includes a beautiful and bountiful salad bar which includes made from scratch soup and fresh baked bread

Galley 57 Signature Steak - Filet mignon over gorgonzola crostini with a cabernet demi glace. Finished with caramelized onions.
Grilled Atlantic Salmon - Served with fresh mango salsa. Choice of fresh vegetables or potato.
Cashew Encrusted Chicken Breast - Drizzled with wild mushroom amaretto sauce. Choice of fresh vegetable or potato.

Desserts

Black Forest Brownie Sundae - Made with Ghiradelli chocolate. Topped with vanilla bean ice cream and macerated Dark Italian Amarena cherries.
Pistachio Torte - Shortbread crust, a rich pistachio custard, and fresh whipped cream. Topped with crushed pistachios.
Galley 57 Signature Grasshopper - Rich vanilla bean ice cream blended with cream de cocoa and creme de menthe. Finished with fresh whipped cream. (Adults Only!)

Galley 57 Supper Club, located at 2222 Riverside Drive in Allouez, is open Tuesday through Friday 4pm-9pm, and Saturdays from 4pm-10pm (with Saturday Live Entertainment from 8pm-10pm). Chef Andy Mueller looks forward to your visit. Please let him know that the Green Bay News Network Sent You!

Summer Outdoor Dining

June 29, 2017

Doug Meikle, owner of Doug's Take 5, invites you to enjoy outdoor patio dining this summer.

"Our outdoor patio dining area is open, and our guests are loving it!  We hope everyone will take the opportunity to have a delicious meal and enjoy the beautiful weather!"

With Summer having officially begun, Doug is offering a Summer Friday Fish Fry Special:

Fish Dinner* ~ Choice of Perch or Walleye

Soup

After Dinner Drink

All for $20.00!

*Dinner Dining Only - Not Available for Lunch

Click Here for Coupon

Doug also invites you to an Outdoor Concert on August 13th, from 1pm-4pm, featuring the band "Crunch Time." Tickets are $5.00 and may be purchased in advance at Doug's.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

You can give Doug a call at 920-632-7069, and...Be sure to tell him that Green Bay News Network sent You!

DOUG'S TAKE 5 ~ PUBLIC DINING IN A PRIVATE CLUB!

Salute to the Sandwich - You're My "Hero"

June 29, 2017

This Week, Chef Andy Mueller, of Galley 57 Supper Club in Allouez, shares with us on a world-famous culinary creation; The Sandwich!

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Although gambling can be hazardous to your health and well-being if not taken in moderation, thank goodness John Montague didn't know when to quit, or we'd be stepping on cold cuts all day long.

Who is he? Only the greatest contributor to the concept of lunch the world has ever known. Mr. Montague, better known as the Earl of Sandwich (yes there is a place called Sandwich), was an eighteenth century English diplomat and avid card player who invented the sandwich. Like many great inventions, the sandwich came about without intention.

As the story goes, John Montague had such a passion for poker, he would not stop once the cards were on the table, not even when his appetite loomed large. The solution to his dilemma came when realizing he couldn't play cards because he was encumbered by a plate of food that required various utensils to eat. Calling for a piece of meat to be placed between two slices of bread, he could now eat and play at the same time, and the sandwich was born.

Call it a grinder out in Philly, a Po' boy in New Orleans, a wrap out West or a Hoagie, Hero or Sub in all points in between, the sandwich is the quintessential culinary creation that has stood the test of time and carved a permanent place in cafeterias and lunch rooms around the globe. As quick as you can spread peanut butter and jelly on bread, you can make a sandwich, and although only one ingredient besides bread is required for it to be called a sandwich, the possibilities are endless and limited only by your imagination.

Although It may have been John Montague that made the sandwich famous, he most likely gave a name to something that's been around long before he coined the term. Mexico's burrito is a type of sandwich, as is Italy's calzone and the pita pocket from the Middle East, which have all been around long before Mr. Montague's epiphany.

Whether or not the actual moment in time when the very first person applied one ingredient to another that may or may not be bread like or starch related, we'll probably never really know for sure, but at least we have a point of reference, and that deserves a measure of gratitude.

The world wide appeal of the sandwich must come from the simple fact that they are straightforward and easy to make, yet encompass all that is good and satisfying. In the culinary world, many times it's things that are so simple, that become so great. Take an enigmatic icon of the food world like the late Julia Child; a woman whose culinary prowess is unmatched by anyone, and has cooked for world leaders, celebrities and Diplomats.

Julia states that she, when asked what her favorite food is, simply replied "sliced fresh tomatoes on white bread with mayonnaise". A true testimony to the "KISS" theory that proves apropos in the culinary world as it translates to "Keep It Simple Stupid". Some of the greatest culinary inventions are those which have few ingredients. A display of minimalism, the sandwich transcends time and connects us to primal cravings of things as simple as meat and bread.

On the other end of the spectrum is the chance to look at two slices of bread the same way an artist looks at a canvas; a masterpiece is waiting to be created, and all the cold cuts and condiments become the paint in which to bring out the artist within.

It can be as pleasing to the eye as it is to the palate watching the contrast of colors rise with purpose on sliced bread, the contrasting textures of crisp lettuce, cured, salty meats, sun ripened tomatoes and piquant cheeses that become edible art that's almost too beautiful to eat.......almost. Take the time to get in touch with your creative culinary side by testing it on a sandwich. There's no rhyme or reason for what works best, it's all about what you like and maybe, just maybe, you'll have a moment of clarity while creating your masterpiece and find out that a minimalistic approach can maximize your result.

You Are My Hero

A classic sandwich with a little "outside the box" approach. Best on a baguette, any long sub bread will work

For the dressing:

In a food processor add:

1/2 small red onion, chopped
1 small can diced green chilies
1 small red bell pepper, seeded, chopped
1 Tblsp. chopped fresh garlic
1/4 cup pimento stuffed green olives
1/4 sliced black olives
1 tsp. brown sugar
2 Tblsp balsamic vinegar
1/4 cup parmesan cheese, grated
1/4 cup canola oil
fresh ground pepper to taste
1 Tblsp dried oregano
1 Tblsp. dried basil
1/2 tsp crushed red pepper flakes

Pulse ingredients to finely dice, but do not puree until smooth. Ingredients should still have texture and crunch.

Slice a long baguette in half lengthwise. Open to expose the inside and lay on a flat work surface. Line both halves with thinly sliced Genoa salami, then top with thinly sliced Swiss cheese on one half, and thinly sliced cheddar on the other half. This prevent the bread from getting too saturated from the dressing while adding flavor to the sandwich. Generously cover both halves with enough dressing to cover the cheeses and salami. Top the bottom half of the hero with shaved smoked turkey, shaved pit ham, and sliced deli bologna. Top with shredded lettuce, sliced tomato and sliced Vidalia or other sweet onion. Place top half of hero on top, wrap tight in plastic wrap, then let rest for one hour to let the ingredients marry their flavors.

After one hour, unwrap the hero, place long frill picks into the sandwich every two inches, then slice in the center, between the frill picks to create two inch sandwiches that you can plate and pass around, or set on the table for people to grab and go.

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Make Jimmy Seas Your "Go To" Summer Night Spot

June 22, 2017

Are you looking for a great Summer Night Spot?

Jimmy Seas, serving food from 11am to 10pm and serving drinks until closing, invites you to check out their daily specials:

Mondays: Closed Mondays

Tuesdays: $2 tacos (shredded chicken or ground beef) & $3 Mexican Beer!

Wednesdays: 3 for all!
$3 taps, $3 rail mixers, and $3 off all appetizers

Thursdays: Double bubble on beer and rail mixers
$.50 wings. Plain, BBQ, Buffalo, Habanero Mango, and a weekly featured sauce.

Fridays: $1 off beer and wine all day
Shrimp special $10.99
Comes with fries, coleslaw, crostinis, and cocktail sauce

Saturdays: Live music with no cover and $4 drink specials

Sundays: $4 Bloodys, Mimosas, and Screwdrivers
(Ends at 3 PM)

All specials are subject to change without notice

Jimmy Seas also offers room for private parties, including a nice private room upstairs, the full first floor, and of course, the beautiful new outdoor patio overlooking the Fox River.

Jimmy Seas is located at 1330 Marine Street, in Allouez.  Give them a call at 920.438.7640, Visit them on the Web, or just Stop in and say Hello!  Be sure to tell them that the Green Bay News Network Sent You!

Updates & Reminders From Chef Andy

June 8, 2017

With beautiful Summer weather to enjoy, many of us are getting out and about -- especially with the wonderful evenings we're having.  As you plan your evenings out, please keep these updates and reminders from Chef Andy in mind:

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Hello Friends of Galley 57! I hope the sunshine has found it's way into your lives and the much anticipated summer season finds you happy, healthy and hungry!
A few things you need to know:

- The outdoor deck is open and waiting for you to come and enjoy the sunshine and the view of the Fox River!

- If your a fan of Old Fashioneds, We've got the best in town AND at a price you can't beat - TUESDAY, WEDNESDAY AND THURSDAY ONLY - $3.00!

- We are now offering our famous Perch Fry on both Wednesday and Friday nights. Our Friday Fish Fry is so popular, we had to add another day!

- Prime Rib is offered on Thursday and Saturday nights. If you're a fan of Prime Rib - This is the Place! I slow roast our Certified Angus Beef Prime Rib slooooooowly so it is fork tender, juicy and will melt in your mouth!

- Tuesday is Chef's Choice and the creative juices are flowing - Sign up for our texting program next time your in, or just call and give us your info and we will alert you to specials, current offers and upcoming events!

- June is Dairy Month! Check out our coupon (Please Click Here) to get a free ice cream drink after dinner!

Thank you for being a part of the Galley 57 family and I can't wait to cook for you in the month of June!

Enjoy!
Chef Andy Mueller

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Get Hooked on Grilled Fish ~ Chef Andy

May 31, 2017
Now that we see the Spring season start to become a little more seasonable, the wave of demand for fresh fish is building.  Ocean favorites like salmon and halibut are starting to show signs of availability and the price is headed in the right direction for those of us who like to take advantage of healthy and tasty foods that work perfectly on the grill.  
 
Of the many types of fish available in today's seafood section at the market, the ones that work best cooked directly on the grates of the grill, are the ones that come in the form of a steak.  Halibut, tuna, marlin, shark, swordfish, salmon, sturgeon and arctic char can be cut into steaks and grilled without the fear of smaller flakes falling through the grates or the entire fish falling apart while trying to pry it off the surface.  Steaks, unlike fillets, are cut from the top of the fish down to the belly of the fish as you look at it from the side.  They contain both sides of the fish with the spine of the fish in the center of the steak.  Fillets, on the other hand, represent only one side of the fish, and are cut from nose to tail avoiding bones from the spine.  One fish can yield many steaks but that same fish can have only two fillets (although the fillets can be cut into smaller fillet portions if the fish is large like a salmon or mahi mahi).
 

    
When it comes to grilling steaks vs. fillets, steaks stay together better because they are cut against the grain of the meat. making the flakes much longer and larger than with a fillet.  Fish that are typically cut into fillets are done so because they are thinner and can't be cut into a steak that has any size to it.  Filleted fish like walleye, perch. trout, and pan fish like crappie and bluegill don't grill well because their meat is very flaky and will fall apart the moment they cook through.  These fish are best lightly breaded and either pan or deep fried or baked, broiled or sauteed using quick high heat.  The breading process involves coating lightly in flour, then dipping into egg wash, followed by a quick dredging into any coarse or fine crumbs of your liking.  The flour helps the egg wash stick, and the egg wash helps the bread crumbs stick.  The breading process allows the fish to remain in tact while cooking in hot oil or baking in the oven and helps seal in the juice because it forms a quick protective crust.
     
Typically, if I'm going to grill a fish without the help of a tinfoil wrap, grill baskets or other outside assistance, I'm going to opt for a steak like salmon, tuna or swordfish.  These allow me to simply spray the fish with a light pan spray before placing it on a clean a hot grate, turn it forty five degrees after a few minutes then turn it over and cook it for a few more to finish.  The result is a flaky, tender fish that has the tell tale diamond shaped grill marks, and it has the flavor, convenience, and accurate cooking temperatures the grill so generously provides.  To make sure your fish is done, simply pull back on the flesh with a fork.  If it flakes easily, it is done.  Be careful not to spray or oil the fish too heavily before putting on the grill or it can cause flare ups.  Grilling fish is a sensible idea as long as accompanying sauces or condiments are also healthy. 
 
Try this salsa with grilled tuna, salmon, or other fish steak that appeals to you.
 
 

                                                       Mango Salsa

 
This one comes together quickly and easily, and is a perfect cool compliment to grilled fish.
 
In a mixing bowl combine:
 
2 cups fresh, ripe mango - diced (two large mangoes)
2 Tblsp chopped fresh cilantro
1 small red onion, diced
1 small jalapeno pepper, seeded, minced
1 small red pepper, diced
juice of one large lime
1 Tblsp honey
1 Tblsp. white balsamic vinegar
1 Tblsp. canola oil
pinch salt and fresh ground pepper
 
 
Stir ingredients to combine, chill for one hour.  Serve over grilled fish.  Enjoy!
 

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

 
 
 
 

Making the Supper Club Experience Personal

May 18, 2017

We frequently hear good things about Chef Andy Mueller and Galley 57 Supper Club, and we'd like to share an example with you:

"My wife and I had a wonderful dining experience at Galley 57. Not only was the food excellent, the wait staff was courteous and attentive. What made it even  better was that Chef Andy took the time to ask us -- and guests at every table around us -- how the food was and if we were enjoying our dining experience. He did this at a time when he was very busy."  ~ Kurt Rosi

We asked Chef Andy why he takes the time to personally greet his guests:

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There are many reasons why I visit tables on a nightly basis, and as often as I can.  Guests usually arrive in waves throughout the evening. Obviously, when it's crazy busy, I can't chit-chat in the dining room, but there are always blips of time that allow me to do what I call a "walkabout." It's a window of opportunity for me to jump off the line and see what's poppin' in the front of the house.

Here are some of my reasons:

1. The most important reason is simply to say "Thank You." People work hard for their money and have many dining options in the area. When they decide to visit Galley 57, it means a lot to me and I simply want to say thanks.

2. I stand by my food, service, and atmosphere, and I want people to know that I am very proud of what we do as a team. I love to hear the feedback about our service. We have an outstanding team at Galley 57, and I want people to know they made the right choice when they decided to visit.

3. It gives me a chance to meet new people and say hello to people I know. The key to success in this industry is based upon great service, so I want to make sure we are all doing our part to serve every guest the best way we know how.

4. It gives me a chance for immediate feedback. We don't have all the answers, and guests have great ideas that I like to hear. We have made many improvements and added different menu offerings based on guests' suggestions and ideas. On the rare occasion when a guest is not completely satisfied with their entree, I can do something about it immediately.

5. I firmly believe that people in this community will support a hard working owner who is working hard for them. My name is on the sign, and my reputation as a chef is my currency. Guests need to know that I am directly involved with their dining experience; with their food, their service, and their overall experience.

6. I Love to do it! It's something I've always done, and I will continue to do it on a daily basis. When I see the smiles on the faces of satisfied guests, and the role I play in creating memories in people's lives - it's difficult to find a more rewarding work experience anywhere - in any industry. A satisfied guest is more valuable than any paycheck I could ever receive.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Mother's Day Brunch at Galley 57

May 11, 2017

Chef Andy Mueller, of Galley 57 Supper Club in Allouez, has a reminder for you:

Easter Brunch was a big hit so we'll do it again on Mother's Day!

It will be an amazing, almost obnoxious display of culinary creativity. I have always loved to set up and create wonderful displays of decadent desserts, savory entrees and creative cuisine on holidays, and I look forward to serving you this Mother's Day.

Here's what's on the menu:

Maple glazed Ham, Tenderloin tips with egg noodles, Baked salmon with lemon dill sauce, Seafood Carbonara, Apple wood smoked bacon and sausage, Assorted quiche and egg bakes, Hungarian sausage and kraut, Cashew encrusted chicken with wild mushroom amaretto sauce, and a beautiful display of assorted pastries, cookies, danish, mini cheesecakes, bars and brownies, and much, much more! Included in our brunch is our bountiful and beautiful soup and salad bar with fresh baked bread ~ All for only $21.95 per person!

Galley 57 serve brunch from 10:00am to2:00 pm on Mother's Day, Sunday, May 14th, and we highly recommend reservations as it will be a very busy day.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

The Thrill of the Grill

April 27, 2017

This week, Chef Andy Mueller shares with us on one of his all-time favorite topics: Grilling!

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Fingers crossed with Jack Frost, but it looks like we can think about ripping the cover off the Weber and get the grills ready for action. In order to have a fun and flavorful grilling season, the first step in our prep is the grill itself.

If you skip cleaning the grill, last year's salmon will be more than just a memory, it will be part of every dinner you have all season by infusing its flavor on your T-Bone or Turkey.

If you choose charcoal, that means taking the off grate, spreading out newspaper and dumping out last summers ashes and burnt memories and discarding them. Next, take a hose and a very mild dish soap and spray out the kettle and cover until all the soap is cleaned away. A simple wipe down to prevent rust is needed, then tackle the grate with mild soap and a wire bristle brush, followed by a hose down and you're ready to rock.

Gas grills are a bit trickier because of the hard to reach metal surfaces underneath, and the gas lines that don't always welcome water. I clean gas grills by heating them up and cleaning the grated with a long handled metal brush, then let the grill cool down, wipe the grates with a paper towel dabbed with a small amount of canola or vegetable oil. Keep the outside clean with a stainless steel cleaner when it's cool to the touch to keep it looking good all summer long.

Now that the dirty work is done, let's get you to Grill Master status with a few easy tips and tricks. The first and probably most important aspect of grilling is knowing how to use the different types of heat for different types of food. Direct heat vs. indirect heat. Direct heat is simply cooking food directly over hot coals.

Indirect heat is when coals are on one side of the grill, and whatever you are cooking is on the other side.

You would typically use direct heat when cooking thinner cuts of meat like burgers, boneless, skinless chicken breasts, pork chops, and thinner cuts of Ribeye and New York Strips. If it doesn't take too long to cook, use direct heat. Indirect heat takes some practice and a patience, but results are great when cooking bone in chicken, and thick cut steaks and chops.

The beauty of indirect cooking is that you still get that wonderful grill flavor but the grill becomes an oven and helps cook the food a bit slower and doesn't destroy your food with those flare ups from dripping fat onto the fire.

Always wait until your coals are past the hottest point and are starting to turn white with a bit of red glow. If you put food on a grill that's too hot, you're headed toward burn city and money down the drain. Try this marinade for your chicken breasts before you put it on the grill. It's got that spring zing you've holding out for all winter:

Spring Chicken Marinade

In a large mixing bowl combine:

1 cup canola oil

2 Tblsp. Dijon mustard

½ cup white balsamic vinegar

1 Tblsp. Chopped fresh basil

½ tsp. Crushed red pepper flakes

juice of 2 limes

generous amount fresh cracked black pepper

½ tsp salt

Whisk the ingredients together, then pour marinade into a large, heavy duty plastic Zip-lock storage bag. Place 4 – 8 boneless chicken breasts into the bag, and work the chicken in the bag to make sure the marinade covers all the meat. Gently massage the chicken for a few minutes to help infuse the marinade into the meat. Place the bag in a 13 x 9 inch baking dish and place in the fridge for at least 4 hours (can be marinated over night). Grill chiicken breasts over medium to medium high coals until cooked through. Enjoy!

And, Please don't forget to help us celebrate our 1 year anniversary through May, by receiving 20% off the food portion of your meal Tuesdays, Wednesdays, and Thursdays in April. You can print off the coupon on the Green Bay News Network or show this article on your phone.

Click Here for Coupon

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Galley 57 Celebrating 1st Anniversary

April 20, 2017

This month, Chef Andy Mueller and Galley 57 are celebrating 1 Year in business!  If you've already treated yourself to - or have been fortunate enough to be someone's guest for dinner there, then you already know that it's well worth celebrating.  If you haven't tried Galley 57 yet, we really encourage you to do so soon!

We'll let Chef Andy put it in his own words:

"We have had an amazing first year that exceeded our expectations. We have had a fantastic time, seeing old friends and making new friends. It's nice to be back in the community I grew up in and to be able to do what I love doing.

We are constantly striving to polish our business, with the goal of providing our guests with the best experience possible every time they walk through our doors.

We will continue to do the thing people like about us. I hope we are being successful because we focus on every plate that leaves the kitchen and every person who dines with us. I believe that if we focus on making every aspect of our guest's experience wonderful, then the 'big picture' will be something quite beautiful.

I want to send a huge thank you to all who have dined with us and continue to come back on a regular basis. This first year has truly been a humbling experience.

Please don't forget to help us celebrate our 1 year anniversary, by receiving 20% off the food portion of your meal Tuesdays, Wednesdays, and Thursdays in April. You can print off the coupon on the Green Bay News Network or show this article on your phone."

Click Here for Coupon

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Welcoming Jimmy Seas to the Network!

April 12, 2017

We are very happy to announce that Jimmy Seas, long a favorite gathering place along the Fox River, is the newest member of the Green Bay News Network.  We caught up with Rochelle Nelson, who became part owner in Jimmy Seas in 2016.

Rochelle believes in quality customer service and instills that philosophy in all of her staff members. "It's the service that builds customer loyalty. When people experience quality service, they enjoy coming back and bringing their family and friends with them."

Set on the shores of the Fox River, right at the dividing line of Allouez and Green Bay, Jimmy Seas is a full-service restaurant and bar. If you’re a car buff, stop in to see the vintage car showroom filled with unique cars of different makes and models.

"If you haven’t been to Jimmy Seas in a while, we encourage you to stop back soon. There is a new outdoor bar and patio area that will be one of your favorite summer-time destinations. We've also updated the inside with booth seating that creates a very comfortable atmosphere."

During the summer, boaters up and down the Fox River can dock their boat and stop in for a bite to eat and to visit with friends. 

A favorite of Jimmy Seas’ customers is the live entertainment provided by the bands that come from near and far. These events are added to the Jimmy Seas Website at www.jimmyseas.com  Local favorites like Big Mouth and The Chocolateers, to name a few.

Daily Specials:

Mondays: Closed 

Tuesdays: $2 tacos (shredded chicken or ground beef)
$3 Mexican beer

Wednesdays: 3 for all!
$3 taps, $3 rail mixers, and $3 off all appetizers.

Thursdays: Double bubble on beer and rail mixers.
$.50 wings. Plain, BBQ, Buffalo, Habanero Mango, and a weekly featured sauce.

Fridays: $1 off beer and wine all day.
Shrimp special $10.99
Comes with fries, coleslaw, crostinis, and cocktail sauce.

Saturdays: Live music with no cover and $4 drink specials

Sundays: $4 Bloodys, Mimosas, and Screwdrivers
(Ends at 3 PM)

All specials are subject to change without notice.

Jimmy Seas also offers room for private parties, including a nice private room upstairs, the full first floor, and of course, the beautiful new outdoor patio overlooking the Fox River.

Jimmy Seas is located at 1330 Marine Street, in Allouez.  Give them a call at 920.438.7640, Visit them on the Web, or just Stop in and say Hello!  Be sure to tell them that the Green Bay News Network Sent You!

Easter Brunch & Anniversary Celebration

April 6, 2017

Chef Andy Mueller, of Galley 57 Supper Club, has some Great News to Share:

"WE WILL BE OPEN FOR EASTER BRUNCH!"

It will be an amazing, almost obnoxious display of culinary creativity. I have always loved to set up and create wonderful displays of decadent desserts, savory entrees, and creative cuisine on holidays like Easter and Mother's Day, and I look forward to serving you on Easter Sunday!

Here's what's on the menu: Maple glazed Ham, Tenderloin tips with egg noodles, Baked Cod with lemon dill sauce, Seafood Carbonara, Applewood smoked bacon and sausage, Assorted quiche and egg bakes, Hungarian sausage and kraut, Cashew encrusted chicken with wild mushroom amaretto sauce, and a beautiful display of assorted pastries, cookies, danish, mini cheesecakes, bars and brownies and much, much more!

Included in our brunch is our bountiful and beautiful soup and salad bar, with fresh baked bread. We will serve brunch from 10:00am to 2:00pm, and I highly recommend reservations as it will be a very busy day.

And, we will be celebrating our one-year anniversary on Friday, April 28th!

We invite you to celebrate with us during the month of April. As a thank you, you will find a 20% Off coupon by clicking here. You can either print the coupon off or display it on your mobile device when you order.  The coupon must be used during the Month of April!

I hope to see you at Galley 57 soon!  Remember, we DO take reservations for dinner any night of the week for any size party.  We have been extremely busy on weekends so please call us at 920-593-2632 to ensure we have a table ready for you when you arrive.

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Spring Forward to Pasta

March 30, 2017

Pasta is pasta...UNLESS you're talking HOMEMADE PASTA!

This week, Chef Andy Mueller, of Galley 57 Supper Club in Allouez, shares with us his own recipe!

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I don't know what's worse, ridiculously undercooked pasta or violently overcooked pasta. I'm sure you've experienced both as I have, and I want nothing to do with either one. It's cool to say "al dente" when it comes to pasta, as this is basically Italian Law when it comes to texture, but what exactly is it? "Al dente" means "to the tooth," which translates to a slightly firm, but not too firm, texture of pasta when you bite into it. Now that we know the definition, let's dig into to how to pull it off.

I have no problem with dried pasta, and use it regularly, but the first time I had fresh pasta, made from scratch with only a few simple ingredients, I had one of those culinary epiphanies that opened up a whole new world of creative applications that changed my life. With a minimal investment into a hand-cranked pasta machine, homemade ravioli now became a culinary outlet that gave birth to such creations as wild mushroom and brie, lobster and asiago with fresh herbs, and pumpkin black walnut with smoked Gouda.

Fresh pasta can be compared to a canvas in the hands of an artist. It is waiting for an idea, an image, an inspiration that is limited only by the artist's imagination that can become a culinary masterpiece with a little color and depth. To this day, the simplest and most effective way to make fresh pasta is as old as the rolling hills of Tuscany and comes together on just about any flat surface in minutes.

The trick is to treat it like an infant and let it take naps in stages throughout the afternoon. With only a few ingredients (flour, eggs, salt, a dash of oil and maybe a splash of cold water), it's important to make sure each ingredient is treated properly to achieve the best results. The whole texture of the pasta is achieved Not when you're working with the dough, but when and how long you leave it alone.

Wheat flour has gluten in it, and this is like the finicky baby that needs naps to relax the tension and stress away. Gluten needs to rest and be rolled out in stages so the texture is silky and "to the tooth". If you force that recipe to save time, and you jam it through the pasta machine before it's well rested, you are going to have what I call "colicky pasta" - Be a good babysitter and put that pasta down for a nap.

Fresh Pasta

On a large clean and dry work surface, place 2 1/2 cups All purpose flour in the center of the work surface, then make a fist and press down into the center of the flour and make a light circular motion to clear out the center of the mound of flour to create what looks like a volcano. Into the center of the volcano add:

3 whole eggs plus 2 egg yolks, beaten

1/2 tsp. salt

1 Tblsp. olive oil

Using a fork, start to stir the center of the egg mixture and slowly start moving outward to the edge of the flour walls and gently and slowly start to bring the edges of the flour wall into the egg mixture. Be careful not to break through the flour wall or you will have a big mess. The flour will start to form a big clumpy ball, and that's what you want. To knead the dough, place the dough an a lightly floured surface and begin to push down on the center of the dough with force and then bring the sides to the center and press down again and again, for about ten minutes.

Wrap the dough in plastic wrap, let it rest on the counter for an hour, then repeat the kneading process for 2 - 3 minutes. Wrap it one more time, let it rest for an hour, and you're ready to roll. Run it through a pasta machine to make linguine or angel hair, or roll out sheets and create a ravioli filling.

Fresh pasta only needs to cook for 2-3 minutes in boiling salted water. Enjoy!

~ Chef Andy

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Don't Miss Chef Andy's 20% Off Special on Tuesdays, Wednesdays, & Thursdays! Get Your Coupon Here

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm 

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Celebrate St. Patrick's Day at Doug's Take 5

March 16, 2017

Doug Meikle, owner of Doug's Take 5, called us with a St. Patrick's Friday special that's sure to please the Irish in all of us:

"We are having 2 Friday night specials. The first one is our popular Perch Dinner, with a cup of soup and an after dinner drink for $20.00.

The second one is a Corned Beef Sandwich with our delicious fries, a cup of New Brunswick Stew, and an Irish Liqueur - or a Grasshopper  -for $15.00.

And Remember: We have 4 large-screen TV'S so you can watch all the college basketball games!"

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

You can give Doug a call at 920-632-7069, and...Be sure to tell him that Green Bay News Network sent You!

DOUG'S TAKE 5 ~ PUBLIC DINING IN A PRIVATE CLUB!

Galley 57 Offering St. Patrick's Day Special

March 16, 2017

You probably already love Galley 57 for their Steaks, Pasta, Seafood, Steakburgers, and Hand-crafted Old Fashioneds.

Well, there'll be "More to Love" on St. Patrick's Day - this Friday, March 17th:

"In addition to our delicious Perch, we are cooking up Corned Beef and Cabbage for $16.95, which includes our Bountiful Soup and Salad Bar."

You'll want to call now for reservations: 920.593.2632.

While you're on the phone, go ahead and make your reservations for Galley 57's Easter Brunch, featuring Maple glazed Baked Ham, Swedish Meatballs with Lingonberries, Baked Salmon with Lemon-Dill sauce, Cashew encrusted Chicken with Mushroom Amaretto sauce, Tenderloin tips with egg noodles, Pasta Carbonara, Hungarian Sausage with Sauerkraut, Assorted Quiche, Applewood smoked Bacon and Sausage, Potatoes Au Gratin, Garlic Green Beans, Soup & Salad Bar with freshly baked Bread & Rolls, and an Amazing Pastry & Dessert Station - all for $21.95 (Children 10 and under; $10.95).

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Friday, 4:00pm-9:00pm ~ Saturdays 4:00pm-10:00pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

 

The Burger Meister

March 9, 2017

If this week's article by Chef Andy Mueller, of Galley 57 Supper Club, doesn't make you crave a great burger, we don't know what will!

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I'm passionate about food; that's why I'm a chef!

There are, however, certain foods that rank higher in my food chain than others. A beautifully marbled ribeye, grilled medium rare with a blue cheese crust, and pan seared halibut cheeks with drawn butter ride high in the ranking, but I would be hard pressed to come up with a dish that I would rather eat than a masterfully prepared, cast iron seared, chin drippin' ground beef burger on a semmel roll.

It's simplicity is its beauty, and it's beauty is to behold. Although you can call any ground meat on a bun a burger, to truly master it, and to become a Burger Meister, we need to dive a little deeper.

Five important factors come into play when creating your masterpiece: The grind, the blend, the ratio, the cooking process and the bun. Let's get at it:

The Grind

If you have a grinder, great! Use a medium blade and grind it twice. If you don't have a grinder, ask the butcher to do this for you when you buy the blend at the meat counter. Too large of a grind will yield tougher bits in your bites, and if it's too small you're nearing meatloaf territory.

The Blend

You don't have to blend two or three different cuts of meat, but it's fun to experiment with how each cut affects flavor and texture. If you stick to one type of meat as your grind, go with chuck steak or round steak. Both have great flavor and webs of fat throughout which make it juicy and flavorful. If you want to add other cuts, do so by keeping chuck or round as your highest ratio (start with 70% chuck or round), then divide up the other 30% with a meaty brisket for an extremely "beefy" flavor, and maybe a fattier cut like short rib for a rich, buttery mouth feel.

The Ratio

This simply means lean meat to fat ratio. How you like your burger cooked is how you should decide on your ratio. For the most part, 75% lean meat to 25% fat is a good ratio for most temperatures. I personally prefer 70/30 as the higher fat content yields a juicier and more flavorful burger. If you like your burger rare, I suggest a leaner ratio like 85/15 or even 90/10. A rare burger may have an off putting texture with a high ratio of un-rendered fat. If you like your burger well done, choose a higher fat content like 70/30 to keep it juicy as it cooks through.

The Cooking Process

There's nothing like the feeling of throwing a few burgers on the grill on a sunny day, but there's nothing like the flavor a burger seared in a cast iron skillet. Grills have grates and the savory fat nectar ends up flavoring the charcoal as it drips down from the meat to the heat. A cast iron skillet sears the meat so the juice stays inside where it belongs, until you release the hounds and enjoy the sweetest chin music ever played.

The Bun

This one gets personal, and it should. If you like the true beef flavor without all the fuss keep it simple with a plain hamburger bun that doesn't compete with the meat. Are you an "add-on" person who likes avocado, bacon, eggs, tomatoes, lettuce etc? Have fun with the bun and experiment with the many great choices on the market today. My choice: The simple semmel. It holds up, doesn't get gummy with the juice, and has just enough chew to compliment the meat.

It's important to know how to make the proper patty or all the blending and grinding will be for naught. DON"T over work the patty.

It's not a snowball. Be gentle and use only enough force to form a slightly tight ball then gently press it into shape - Once. Don't shape and reshape the patty to make a perfect circle. You want tiny pockets of air inside the patty to house the juice. Last but not least, use your thumb to press the center of the patty to make a dent. Picture placing a golf ball on top of the patty and pressing down a bit. This prevents the burger form bulging in the center; looking more like a giant meatball than a burger.

You now have the knowledge to be a pro: Go get 'em Burger Meister!

~ Chef Andy

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Chef Andy Mueller is a well seasoned Chef with over 30 years in the restaurant business. He's been on Food Network with Guy Fieri, was Reggie White's personal chef during their Super Bowl run in 1996 and has been Executive Chef at Zimani's in the late 80's, The original Executive Chef at Black & Tan Grille the first four years of operation, and owned restaurants in Door County including Glidden Lodge restaurant north of Sturgeon Bay, and Hillside Restaurant in Ellison Bay.

Chef Andy currently owns the Galley 57 Supper Club, located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm 

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Galley 57 Announces Special Valentine's Day Menu - Plan Ahead Now!

February 2, 2017

If you're looking ahead for that "New Special Place" to bring your sweetheart for dinner on Valentine's Day - February 14th - Galley 57 is the place. Chef Andy has brought the traditional Wisconsin Supper Club back to Green Bay, and with a flare!

"Our Valentine's Menu is for February 14th. only, so I'm encouraging you to call now for reservations. Among other delicious offerings, our menu that evening features 'The Galley 57 Signature Steak' - a fork tender 8 oz. tenderloin, on top of Gorgonzola crostini, with a balsamic Merlot demi-glace, and caramelized onions. It's a dish I invented in the mid-nineties and I've taken it with me wherever I've gone."

Galley 57's Valentine's Day Special Menu

- Entrees -

Signature Steak
8 oz Filet Mignon grilled to order then served over gorgonzola crostini with caramelized onions and a balsamic merlot demi glace.
32.95

Lobster
8-10 oz. Cold Water Lobster tail served with drawn butter
39.95
Add a 5 oz. Filet Mignon for 10

Grilled Salmon
Fresh Norwegian Salmon grilled to perfection and served with mango salsa or lemon dill sauce
24.95

Prime Rib
Slow roasted and very tender. Served with Au Jus
first mate's Cut 14 oz – 26.95
Captain's Cut 18 oz. - 32.95

Ribeye
Well marbled 14 oz ribeye grilled to perfection
28.95

Lemon Garlic Shrimp
Jumbo Shrimp with fresh lemon and garlic topped with a parmesan butter crumb and baked golden
24.95

Pasta Carbonara
Penne pasta tossed in a parmesan cream sauce with bacon, peas and a touch of lemon
18.95
add chicken 6 add shrimp 8 add italian sausage 6

Cashew Chicken Amaretto
Tender breast of chicken lightly dusted with cashews then pan seared golden. Topped with a wild mushroom amaretto cream sauce
19.95

Pan Fried Walleye
Lightly dusted with Panko bread crumbs then pan fried golden. Served with lemon dill sauce or homemade tartar sauce
24.95

Remember: The Valentine's Day Menu is for Valentine's Day Only ~ February 14th, and Reservations are Strongly Suggested.

To View Galley 57's Regular (and equally Delicious) Menu, Click Here

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm 

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Let's Get This Party Started...

January 26, 2017

This week, Chef Andy, of Galley 57 Supper Club, kicks off a series of monthly articles he'll be sharing with us:

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It's been a few years since I've put pen to paper (yes, I used to actually write about food), but with each stroke of the keys, the fog is lifting and the article engine is tuned up and ready to write.

I appreciate the opportunity to hopefully entertain you in the world of food and wine. I'm confident in my approach as this is year 32 for me in what I consider the most rewarding and exciting industry in the world.

From working the line at a Country Kitchen during my college days in La Crosse to being Reggie White's Personal Chef during the Super Bowl year of 1996 to owning a number of restaurants over the years, I've experienced quite a bit. It's not always about the glamor, in fact, it's never about the glamor. This is a game played and won in the trenches, behind the scenes, and under pressure. As I found out working my way up, "these are a few of my favorite things."

No two days are the same, and I love it. No two guests are the same, and I can't wait to meet the next one through the door. If you have the mentality to truly focus on every single guest, every single plate, and every single $3.00 old fashioned, you have a chance.

I've been asked when I decided to make this career choice and my answer is always the same. I didn't choose this industry, it chose me. I believe in gifts and I believe in talent. Talent is never first, and gifts can be lost. The only way I knew how to show appreciation for a gift is to use it. The fact is, my mom knew I was going to be a chef before I did. She said I was always fascinated with food as soon as I could walk, talk and crack an egg.

I wouldn't eat just for the sake of eating, even as a child. I was always experimenting with flavors, colors, textures and was quite proud, when at the age of four, I dipped my culinary little piggy's in the "sweet meets savory" world and created a sandwich worthy of all your forthcoming wrinkled noses – bologna and raspberry jelly on Wonder bread. I thought I had invented the next McRib but it turns out I didn't even invent the next SPAM. I know you can't win 'em all, but that wasn't even close.

Just like anything, it has to start somewhere. Maybe early on I was tapping into the sweet n' salty everything that's practically taken over the world. From salted caramel coffee to chocolate covered bacon......the trend seems to be about discovering the next bologna and jelly sandwich but is it more of a fad than a trend? Time will tell but I'll keep you in the loop

My goal every month is that when finished reading this article, you will have learned a trick or two that can be of real use in your kitchen, you may acquire knowledge regarding trends in the food and beverage industry, and hopefully you even cracked a smile at my less that orthodox approach to writing about food. I'm not a cook book author that pumps out hard to understand, boring to read, and impossible to prepare recipes.

I sometimes take different preparation paths or have different techniques than some, but the end always justifies the means and the only rule is it has to be tasty.

I'm not a cookbook author that pumps out hard to understand, boring to read, and impossible to prepare recipes. I sometimes take different preparation paths or have different techniques than some, but the end will always justify the means, and the only rule is it has to be tasty!

Rest assured, the recipes that are in this column won't be frustrating. If I don't have a recipe ingredient called for in my professional kitchen pantry, chances are, you won't have it in your home pantry.

So don't rush out and buy gold leaf for your chocolate souffle. Don't buy saffron to infuse your risotto, and cancel the rush order for White truffles from Piedmont, Italy to shave on your lobster poached quail egg omelet.

I look forward to sharing with you many of the valuable tips and techniques I've picked up over the years from some incredible chefs and culinarians. Being able to share this with you is very rewarding, but showing you how to create wonderful meals that make memories for a lifetime is even better. Thanks for listening – "keep on cookin' on" - I'll cook with you soon.

~ Chef Andy

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm 

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Introducing Doug's "New Brunswick Stew"

January 12, 2017

We spoke by phone today with Doug Meikle, owner of Doug's Take 5, and what he had to say definitely got our mouths watering.  Doug's Take 5 is now featuring Doug's soon-to-be-famous New Brunswick Stew.

"This is a hearty and unique soup with a tomato base, pulled pork, beef, chicken, homemade barbecue sauce, and vegetables. It brought many a sailor home from the sea!"

Doug also asked us to mention that  -- Due to Popular Demand -- He is still serving Tom & Jerrys and Hot Buttered Rum. And, Just a Reminder: Doug's next Pong-A-Palooza friendly ping pong tournament is on Wednesday, January 18th ~ Click Here for Details.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

Doug wants everyone to know that he is open for lunch. We also hear he has the one of the best Friday Fish Fries and Grilled Chicken Sandwiches in town!

You can give Doug a call at 920-632-7069, and...Be sure to tell him that Green Bay News Network sent You!

DOUG'S TAKE 5 ~ PUBLIC DINING IN A PRIVATE CLUB!

Fresh From the Holidays

January 5, 2017

It appears that Chef Andy kept himself busy over Christmas and New Year's!

"The holiday season was crazy-busy for us! While many of our loyal customers dined with us, hundreds of new customers tried Galley 57 for the first time!"

The comments from customers have been great: from excellent service, delicious food, and a great atmosphere, to great drinks -- especially the $3.00 Old Fashioned -- and more.

"When our customers make it a point to share their comments and compliments with us, it's a real gift. It helps us to continue serving them at a superior level."

Now that the sometimes hectic days of the holiday season have come and gone, Chef Andy would like to invite you to make a reservation and enjoy yourselves in the comfort of one of the few traditional supper clubs to be found in our area. You won't want to miss Galley 57's Friday Perch Fry -- Best Perch in Town -- lightly battered and cooked to perfection, and their delicious Saturday Prime Rib Special - Click here for details.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm 

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Ring in 2017 With David K. at Galley 57

December 29, 2016

Have You Made Your New Year's Eve Reservations?  If not, Call Now to reserve your table for 6 or more, at your local Traditional Wisconsin Supper Club -- Chef Andy tells us they're filling up quickly:

"We're looking forward to celebrating the New Year with You, and yes, reservations are recommended. Music by the renowned David K. will help us bring in 2017 in proper style and fashion!"

David K. will be playing on New Year's Eve until 12:30am, so Galley 57 is the perfect place to celebrate with your family and friends; Great Food, Unbeatable Service, their Famous $3 Old Fashioned, Bountiful Soup & Salad Bar, and Live Entertainment.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm ~ Weekly Specials, Thursday through Saturday

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Have You Made Your Reservations?

December 8, 2016

Reservations at Galley 57, from now through the end of the year, are filling up fast.

So, Call now to reserve your table for 6 or more, at your local Traditional Wisconsin Supper Club!

Chef Andy believes strongly that families should enjoy the holidays together. Therefore, Galley 57 will be closed on Christmas Eve and Christmas Day.

"Family traditions are important, and all the more at this special time the year.  From our Galley 57 Family to yours, we wish you much happiness and many blessings!"

Check out Galley 57's Specials Here, And Remember: On Saturday Nights, Galley 57 features Live Entertainment by David K. from 6pm to 9pm.

Chef Andy has been known to join in with his guitar, which has become a crowd favorite!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm ~ Weekly Specials, Thursday through Saturday

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Serving Up Christmas Favorites & Ping Pong!

December 8, 2016

We heard from Doug Meikle, owner of Doug's Take 5, and he'd like us to pass along some items of Holiday Cheer!

"We've started serving our famous holiday favorite drinks, Tom & Jerrys and Hot Buttered Rum! Just as with the food we serve, we take great care in preparing hand-mixed and delicious drinks for our guests.  We're looking forward to sharing the Christmas spirit with friends old and new."

If you're looking for a great Christmas gift idea, Doug's Take 5 has Gift Certificates available.  With delicious food, great drinks, and friendly service, a gift certificate from Doug's Take 5 is sure to be appreciated!

And, Just a Reminder: Doug's next Pong-A-Palooza friendly ping pong tournament is on Wednesday, December 21st ~ Click Here for Details.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

Doug wants everyone to know that he is open for lunch. We also hear he has the one of the best Friday Fish Fries and Grilled Chicken Sandwiches in town!

You can give Doug a call at 920-632-7069, and...Be sure to tell him that Green Bay News Network sent You!

DOUG'S TAKE 5 ~ PUBLIC DINING IN A PRIVATE CLUB!

Doug's Take 5 To Host Pong-a-Palooza Tournaments

November 3, 2016

Doug Meikle, owner of Doug's Take 5, is excited to announce that he will be hosting Pong a Palooza tournaments every other Wednesday, beginning on November 9th.

Pong Tournaments every other Wednesday until mid-February.

$10 Entry fee.

First place 10% of the take

5% for second place

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

Doug wants everyone to know that he is open for lunch. We also hear he has the one of the best Friday Fish Fries and Grilled Chicken Sandwiches in town!

Gift Certificates Are Available!

You can give Doug a call at 920-632-7069, and...Be sure to tell him that Green Bay News Network sent You!

DOUG'S TAKE 5 ~ PUBLIC DINING IN A PRIVATE CLUB!

"Living With Amy" Features Chef Andy & The Galley 57 "Old Fashioned"

November 3, 2016

Recently, Chef Andy Mueller, of Galley 57 Supper Club in Allouez, was featured on WLUK FOX-11's "Living With Amy."

With Galley 57 being known as the "Home of the $3.00 Old Fashioned," Amy invited Chef Andy to show us how it's done -- and, fortunately, there's video!

Click Here to Watch Video, Courtesy of WLUK FOX-11

Chef Andy also offers "Early Bird Specials" every Friday and Saturday at Galley 57 Supper Club:

Friday Early Bird Perch Special - From 4pm to 6pm only: Fresh Lake Perch - 2 butterfly fillets - lightly breaded and fried golden. Served with Tartar sauce, rye bread, and choice of potato - Only $12.95

Saturday Early Bird Prime Rib Special - From 4pm to 6pm only: Slow roasted, aged Prime Rib – 8 to 10 oz - as tender as can be, with au jus and choice of potato - Only $14.95

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm ~ Weekly Specials, Thursday through Saturday

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Friday & Saturday "Early Bird Specials"

October 13, 2016

Have you tried Galley 57 Supper Club yet?  In addition to being "The Home of the $3 Old Fashioned" and offering Live Entertainment every Saturday, Chef Andy also offers "Early Bird Specials" every Friday and Saturday!

Friday Early Bird Perch Special - From 4pm to 6pm only: Fresh Lake Perch - 2 butterfly fillets - lightly breaded and fried golden. Served with Tartar sauce, rye bread, and choice of potato - Only $12.95

Saturday Early Bird Prime Rib Special - From 4pm to 6pm only: Slow roasted, aged Prime Rib – 8 to 10 oz - as tender as can be, with au jus and choice of potato - Only $14.95

AND ... Stay tuned for new and exciting appetizers, seafood, and steak options at Galley 57 Supper Club!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Weekly Specials, Thursday through Saturday

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Doug's Take 5 ~ Cheese Month Special

October 6, 2016

In celebration of American Cheese Month, Doug Meikle, owner of Doug's Take 5, is offering a Green Bay News Network Exclusive Special!

Simply purchase a Sandwich at Doug's Take 5, and mention the Green Bay News Network, and you'll get $1.00 Off on an order of Cheese Curds - to go with your sandwich!

Click Here for Coupon!

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

Doug wants everyone to know that he is open for lunch. We also hear he has the one of the best Friday Fish Fries and Grilled Chicken Sandwiches in town!

You can give Doug a call at 920-632-7069, and...Be sure to tell him that Green Bay News Network sent You!

DOUG'S TAKE 5 ~ PUBLIC DINING IN A PRIVATE CLUB!

Saturday Live Entertainment ~ And More!

September 22, 2016

We heard from Chef Andy at Galley 57 earlier today:

"Last Saturday, our guests were entertained with David K's great selection of music. Many said they plan to return regularly, on Saturdays, for the great prime rib and music combination. Grab a couple of friends and enjoy yourselves at Allouez's own traditional supper club!”

Chef Andy also let us in on a little secret: He is going to change up the menu a bit in October.

In addition to the dinner specialties of Lobster, Perch, and Prime Rib, Galley 57 is going to be adding some new items that are sure to become customer favorites.

Stay tuned for new and exciting appetizers, seafood, and steak options at Galley 57 Supper Club!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Weekly Specials, Thursday through Saturday

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Galley 57 Launches Live Entertainment This Saturday!

September 13, 2016

As Chef Andy says, "Live entertainment compliments our Galley 57 Supper Club atmosphere."

"I am starting Live entertainment on Saturdays, featuring David K - a Local entertainer who plays music from the 50's & 60's, to the 70's, and has a great following. This Saturday is opening night!"

So, if you haven't been to Galley 57 yet -- or even if you have -- this Saturday night seems like the perfect time to enjoy a great meal & live entertainment. David K. offers a lively, engaging show, in which he sings and entertains, and Galley 57's guests have the opportunity to get up and dance, as they like.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Weekly Specials, Thursday through Saturday

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Kicking Off the Football Season at Doug's

September 8, 2016

With the start of the NFL season, the 4 large screen TVs at Doug's Take 5, make it the perfect spot to enjoy a game with a great meal and a cold beer!

Doug also asked us to pass along this note of thanks:

"A big thank you to all Allouez voters for making Take 5 the Allouez small business of the year. We'll always do our best to live up to this honor!"

Remember: Doug's Take 5 offers a private party room available for your social gatherings or business meetings.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

Doug wants everyone to know that he is open for lunch. We also hear he has the one of the best Friday Fish Fries and Grilled Chicken Sandwiches in town!

You can give Doug a call at 920-632-7069, and...Be sure to tell him that Green Bay News Network sent You!

DOUG'S TAKE 5 ~ PUBLIC DINING IN A PRIVATE CLUB!

Chef Andy Shares Recipe on FOX 11

September 1, 2016

This past Tuesday, August 30th, our very own Chef Andy, of Galley 57 Supper Club in Allouez, was a featured guest on WLUK's "Living With Amy."  He shared his recipe and technique for preparing "Panzanella."

"Panzanella...is a very old world, tuscan recipe, that features bread, tomatoes, fresh herbs, and a few other ingredients..."

Hearing Chef Andy describe and explain this recipe, was enough to get me hungry, but WATCHING him create it was the next best thing to tasting it!

With thanks to FOX 11, Please Click Here to Watch this Delicious Presentation!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Weekly Specials, Thursday through Saturday

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

The Specials at Galley 57 Are..."WOW!"

August 25, 2016

As our Members and Readers will recall, last week was Grand Opening Week at Galley 57 Supper Club in Allouez.  In addition to their weekly specials, Lobster Night (Thursdays), Perch Night (Fridays), and Prime Rib Night (Saturdays), Chef Andy treated all of his Grand Opening Week guests to a complimentary dessert of their choice.

We heard many rave reviews, and we'd like to share one with you now:

"Just HAD to stop in and try Perch Night! All I can say is: WOW! I definitely got more than I expected for the reasonable price I paid.

The waitress exhibited the perfect combination of professionalism and friendliness, and I even had the pleasure of meeting Chef Andy.

My Recommendation: Put Galley 57 on your "Must Go To" list, and then...GO THERE!"

~ Mike L., Green Bay

Having experienced Galley 57 ourselves, we - of the Green Bay News Newtork - heartily agree!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Grand Opening Week Ends Saturday!

August 18, 2016

If you haven't yet made it to Galley 57, for their Grand Opening this week, you still have a couple of days left!

Chef Andy, and Galley 57, began their Grand opeing festivities this past Wednesday, with a Ribbon Cutting Ceremony and some special surprises for their guests.  In addition to daily specials, all patrons receive a complimentary dessert - with any entree - through Saturday, August 20th!

Just in case you forgot about the weekly specials at Galley 57, we're offering you the following - as a refresher course:

Thursday, as you may know, is Lobster Night: 8 oz. Cold Water Lobster tail served with drawn butter, choice of potato, and oGalley 57's wonderful homemade Soup and Salad Bar for only $29.95.

Friday is Perch Night - a Green Bay area Favorite: Three different sizes to choose from! For the Early Birds or Lighter appetite, Galley 57 offers a two piece perch plate from 4-6pm for only 12.95!. All night they offer two more sizes: A four piece perch dinner for $16.95, and a six piece perch dinner (a school of perch) for $21.95. All perch dinners include your choice of potato or fresh vegetable and Galley 57's Bountiful soup and salad bar!

Saturday is Prime Rib Night: Galley 57's slow roasted Angus Prime rib melts in your mouth, and is offered in three different sizes. For Early Birds and lighter appetites, an 8-10 oz. cut for 14.95. The First Mate's cut is 14-16 ounces, and the Captain's Cut is 18-20 ounces that will satisfy even the biggest appetite! All prime rib dinners are served withchoice of potato or fresh vegetables, and Galley 57's fantastic homemade soup and salad bar!

And, Don't Forget: A Complimentary Dessert with every entree during Galley 57's Grand Opening!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Looking Ahead to "Grand Opening Week"

August 11, 2016

We've already introduced you to Chef Andy, and to Galley 57 Supper Club, and now we have more great news for you: Galley 57 will celebrate it's official Grand Opening Next Week ~ Wednesday through Saturday!

Wednesday will feature a "Kick Off" celebration Ribbon Cutting Ceremony at 5:30pm, at which there will be free appetizers, and other special gifts!

Thursday, as you may know, will be Lobster Night: 8 oz. Cold Water Lobster tail served with drawn butter, choice of potato, and oGalley 57's wonderful homemade Soup and Salad Bar for only $29.95

Friday will be Perch Night - a Green Bay area Favorite: Three different sizes to choose from!  For the Early Birds or Lighter appetite, Galley 57 offers a two piece perch plate from 4-6pm for only 12.95!.  All night they offer two more sizes:  A four piece perch dinner for $16.95, and a six piece perch dinner (a school of perch) for $21.95.  All perch dinners include your choice of potato or fresh vegetable and Galley 57's Bountiful soup and salad bar!

And, don't forget, Saturday is Prime Rib Night: Galley 57's slow roasted Angus Prime rib melts in your mouth, and is offered in three different sizes. For Early Birds and lighter appetites, an 8-10 oz. cut for 14.95. The First Mate's cut is 14-16 ounces, and the Captain's Cut is 18-20 ounces that will satisfy even the biggest appetite! All prime rib dinners are served withchoice of potato or fresh vegetables, and Galley 57's fantastic homemade soup and salad bar!

Great Specials and a free dessert with every entree during Galley 57's Grand Opening!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

A Busy Summer, and Exciting Times Ahead!

August 11, 2016

Doug Meikle, owner of Doug's Take 5, has had a great summer thus far:

The Annual Brewers Bus Tour was a great success; they filled 2 charter coaches, and the Brewers beat the Arizona Diamondbacks 6-4, including a big 2 run homer from Perez, and a late game homer from Nieuwenhuis that really got the fans cheering.

People have been stopping in from walks and rides along the Fox River Trail, finding a nice, cold, refreshing beverage - with what many say are the best burgers & fries around!

There's some physical improvements and enhancements coming soon:

Plans are being put in place for facility upgrades, including a new parking lot, new roof, and more.

Right Now, Doug's is the perfect place to watch the Olympics -- while enjoying a drink and a great meal. 

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

Doug wants everyone to know that he is open for lunch. We also hear he has the one of the best Friday Fish Fries and Grilled Chicken Sandwiches in town!

You can give Doug a call at 920-632-7069, and...Be sure to tell him that Green Bay News Network sent You!

DOUG'S TAKE 5 ~ PUBLIC DINING IN A PRIVATE CLUB!

Home of the $3.00 Old Fashioned!

August 4, 2016

Are you a fan of Really Good Old Fashioned?

Galley 57 doesn't use the typical red dyed maraschino cherries; rather they use Wild Italian Amarena cherries, which provide a rich cherry flavor.

Galley 57 doesn't use any pre-made Old Fashioned mix; Theirs is made fresh, on the spot.

Whether you're a fan of Whiskey or Brandy, you'll find your favorite Old Fashioned at Galley 57. Andy Mueller, chef and owner, said he's even received orders for Rum and Tequila Old Fashioneds!

"What's old is cool again," said Andy, "My parent's generation enjoyed Old Fashioneds. Today young adults, who appreciate the finer things in life, are also enjoying this timeless cocktail"

Chef Andy Mueller has brought the traditional Supper Club back to Allouez. Continuing on the theme of "What's old is cool again," Andy believes that a quality meal at an affordable price, from a traditional Wisconsin Supper Club, is an old idea that's cool again!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Galley 57 Announces Weekly Specials

July 28, 2016

Galley 57 Supper Club, which recently opened at 2222 Riverside Drive in Allouez, has announced their standard weekly specials.  

Chef Andy Mueller, owner of Galley 57, told us that Allouez used to have several supper clubs operating at the same time. "Supper Clubs were a staple in Allouez.  Families, young and old, want a nice restaurant to visit for a quality meal at a fair price.  I wanted to fill that void, and provide Allouez residents with their own Supper Club.  Located on Riverside Drive, many village residents can simply walk over for dinner, and enjoy a meal while enjoying the view of the Fox River and Lambeau!"

Galley 57 customers can count on some regular specials every week:

Thursday: Lobster Night

Friday: Fried Perch Night

Saturday: Prime Rib Night

Chef Andy is also planning a few surprises which will be announced shortly.

To view Galley 57's entire menu, CLICK HERE.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Welcoming Chef Andy, & Galley 57 Supper Club to the Network!

July 7, 2016

"A successful restaurant will have great food, excellent service, and a comfortable and inviting atmosphere. It's my passion to make sure we have all that, and a little bit more." 

With those words, Chef Andy Mueller, gave us some insight into the charm and appeal of his Galley 57 Supper Club - The Newest Member of the Green Bay News Network.

Chef Andy has been in the business for 30 years, and says, "Passion and drive keep me focused and motivated. We opened Galley 57 on April 28th of this year, as a traditional Wisconsin Supper Club."

Because definitions can differ, we asked Chef Andy to explain what he means by a traditional supper club:

"The answers can vary, but a few common denominators must be involved in order to be a supper club. First of, it must be what is considered a "mom and pop" joint. Local owner/owners who operate their restaurant for people who appreciate and seek local flavor. A flavor that represents the area you are in. Northeast Wisconsin is known for the Friday Fish Fry, tender Prime Rib, great steaks, and fresh seafood, but there is always a signature dish that every supper club has. Ours is the incredible Soup and Salad bar that is included with every entree. This gives people tremendous value on top of our already reasonably priced menu. One of the dishes that we call our signature, is The Galley 57 Signature Steak - a fork tender 8 oz. tenderloin, on top of Gorgonzola crostini, with a balsamic Merlot demi-glace, and caramelized onions. It's a dish I invented in the mid nineties, and has followed me wherever I go.

The other key to being considered a Supper Club, is the fact that you can feel relaxed, without having to deal with the 'black tie and big ticket prices' that prevent you from being a regular guest. I want to see you on your birthday or anniversary, but I hope that's not the only time I do. This is the type of place that people can afford to frequent, because the prices allow it, while the quality of food and service is on par with the finest steakhouses in the Midwest."

We wondered how Chef Andy ended up in the restaurant business:

"I got into this business the same way most people get into the business:  The food and Beverage industry is always hiring, and you don't need experience to succeed.  It is one of the only industries where someone can start out as a dishwasher, and through hard work and perseverance, you can own your own business one day.  More specifically, I think my mother knew I was going to be a chef before I did.  She said I would always be in the kitchen trying to stir the soup she was making, or crack the eggs into the bowl when she made desserts for our family.  I still remember the epiphany I had when I realized what a tremendous gift being able to prepare great food is:  The only thing that was strong enough to get my sisters and I in from playing outside, is when mom had dinner ready.  We could be going all day and having a great time with friends, but as soon as she let us know dinner was on the table, everything took a back seat to the food.  It was these types of memories that made me realize that's what good chef's do - build memories, and I wanted to possess that ability."

We knew you'd want to know, so we asked Chef Andy what he does when he's not at Galley 57:

"When I'm not working, I Like to spend time with my sons Ryan and Jake, and the love of my life Billie Jo. I'm blessed with two incredible children, and as we are all aware, time flies by, so every moment with them is precious. Billie Jo is the one who really made me aware of the fact that we need to be present in our everyday lives. She said 'when you are at work, you know you need to be present both physically and mentally, but the same rings true on a day off.' If I am hanging out with the boys, that's exactly where I need to be, both physically and mentally - not thinking about the order I placed, or the repairs I need to make at the restaurant, or the updates for the wine list. It's a great way to stay focused and on track, making progress in the right direction, and giving the respect I need to give to the people I am spending time with at any given moment."

Finally, we asked Chef Andy what else he would like our members and readers to know:

"I want to create memories that last a lifetime. Think of how many celebrations, gatherings both joyous and sad, and maybe even a new beginning two people can share through first dates to marriage proposals all involve dining in a restaurant. Being part of people's lives no matter how big or how small is a truly wonderful feeling that gives me great satisfaction and motivation to continue to do so.

If I can sum up what Galley 57 is in a few words, it would be that we understand that people work very hard to earn the opportunity to go out for a nice dinner. We appreciate and respect that. Our service team is dedicated to providing excellent service; our culinary team is focused on proper technique, and consistent results. Every person that walks in the door, and every plate of food that leaves our kitchen, is treated with respect and dedication. We also offer something that very few restaurants in the area can: A beautiful view. Our dining room looks out over the Fox River, and boasts an incredible panoramic view of the water."

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Friday Fish - And Seats for the Brewers Trip

July 7, 2016

Doug Meikle, owner of Doug's Take 5, wants to remind everyone of his Delicious Friday Fish Fry:

Doug's Fish Fry includes your choice of Perch or Walleye ($14.25 each), or Breaded or Sautéed Shrimp (for $12.50). All plates include Cole Slaw, Tartar Sauce, Rye Bread, and your choice of potato.

Doug also mentioned that he still has a few seats left for his Brewers Trip, July 28th: Brewers vs. Arizona Diamondbacks. Please call Doug directly, at 920.632.7069 for details.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

Doug wants everyone to know that he is open for lunch. We also hear he has the one of the best Grilled Chicken Sandwiches in town!

You can give Doug a call at 920-632-7069.

PUBLIC DINING IN A PRIVATE CLUB!

Hitting the Trail This Summer?

June 23, 2016

From the looks of things, you won't be alone. As the summer weather has moved into the area, more and more people are taking advantage of the Fox River Trail, while others are taking to the river itself in everything from small fishing boats to yachts.

Doug's Take 5 is located only steps away from the Fox River Trail, and from the De Pere Boat Launch. Talk about convenient!

So, whether you are coming ashore, or "taking five" from walking or biking the trail, there is no better place to stop for a cold beverage and a great meal than Doug’s Take 5.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

Doug wants everyone to know that he is open for lunch. We also hear he has the one of the best Friday Fish Fries and Grilled Chicken Sandwiches in town!

You can give Doug a call at 920-632-7069.

PUBLIC DINING IN A PRIVATE CLUB!

Who's Ready For Some Great Brewers' Baseball?

June 2, 2016

Talk about a good time!  

On Thursday, July 28th, Doug's Take 5 Restaurant and Bar in Allouez, is taking two busloads of baseball fans to see the Brewers take on the Arizona Diamondbacks!

For a mere $67.50, guests will be treated to:

Breakfast at Doug's

Coach Trip to Game, with Beverages on board

Game Ticket

Coach Trip back to Doug's, with Beverages on board

And... Dinner when you get back to Doug's Take 5!

This is a great deal, and promises to be a great time!

Last year's roadtrip sold out quickly.  The Limit of Two Bus Loads are nearly sold out!

Get a couple of friends together, and join Doug at the ballpark.

Make your reservation today by calling Doug's Take 5 at 920-632-7069.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

You can give Doug a call at 920-632-7069.

PUBLIC DINING IN A PRIVATE CLUB!

2016 Allouez Excellence in Business Award Winner

Stop in, Say Hi Doug, and let him know the Green Bay News Network sent you! 

Doug's Take 5: Excellence in Business Awards ~ Small Business Winner

April 28, 2016

Well, The Votes are In, And Doug's Take 5 has won the Allouez Business Association's Excellence in Business Award in the Small Business category!

The ABA Excellence in Business Award is an annual program, during which area residents and business owners nominate businesses to be considered for the award, and then vote on the nominees.

Every year, the ABA is looking to recognize small and large businesses that are located in Allouez, add economic value to the area and contribute to the community. Winners can be awarded once every 10 years, and do not have to be members of the Allouez Business Association. 

Doug’s Take 5 was the Runner Up in the Small Business Category last year.

Doug Meikle, owner of Doug's Take 5, along with the other winners, will accept his award at this year’s Awards Ceremony on May 17th.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

You can give Doug a call at 920-632-7069.

PUBLIC DINING IN A PRIVATE CLUB!

Stop in, Congratulate Doug, and let him know the Green Bay News Network sent you! 

Two Fish Fries, and a Take 5 Burger ~ A Testimonial

April 7, 2016

The following is an unsolicited testimonial from a recent visitor to Doug's Take 5

I had guests coming in from out of state; they were coming here to cover presidential candidate appearances in the area. We decided that I would choose the place for dinner.

Neither of them had ever been to Wisconsin before, let alone to Green Bay, so I wanted to choose a restaurant with great food, service, and atmosphere.  I'd eaten at Doug's Take 5 previously, so it was an easy decision.

I'm a big fan of Doug's Fish Fry, and I love Lake Perch, so my order was set before we ever walked in.  My friend from North Carolina couldn't believe that Doug's has Walleye as one of the Fish Fry options; and, this guy seriously loves Walleye!

His coworker from Virginia is a real Burger guy, so I told him about Doug's Take 5 Burger.  I also mentioned to both of these guys that they simply had to get Doug's French Fries with whatever they ordered; those fries are not to be missed.

I don't know if my friends believed me about the food at Doug's or not, when they placed their orders, but neither had taken more than a bite or two before they were completely sold!

I won high praise for my choice of eating establishments.  Later that night, I noticed that both of these guys had posted positive reviews, on social media, of their dinner experience at Doug's Take 5.  --M.L., Green Bay                                             

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is is open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

You can give Doug a call at 920-632-7069.

PUBLIC DINING IN A PRIVATE CLUB!

Stop in, Say Hi to  Doug, and let him know the Green Bay News Network sent you! 

Looking for the Best Fish Fry in the Business?

March 15, 2016

We were visiting with Doug Meikle, owner of Doug's Take 5, the other day, and he pointed out that his popular Fish Fry is actually available every day of the week!

Doug's Fish Fry includes your choice of Perch or Walleye ($14.25 each), or Breaded or Sautéed Shrimp (for $12.50). All plates include Cole Slaw, Tartar Sauce, Rye Bread, and your choice of potato.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is is open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

You can give Doug a call at 920-632-7069.

PUBLIC DINING IN A PRIVATE CLUB!

Stop in, Enjoy Super Bowl 50, Say Hi to  Doug, and let him know the Green Bay News Network sent you! 

Baseball, Pingpong, Fish Fry, and More!

February 18, 2016

Doug Meikle, the owner of Doug's Take 5, is really hitting it out of the park -- or off the table -- with an enticing assortment of food and fun!

First off, Doug's Annual Brewer’s Bus Trip is scheduled for July 28th, vs. the Arizona Diamondbacks. Tickets to this great event go very quickly.

Call your friends, then call Doug’s now to make your reservations.

$67.50 includes:

Meal at Take 5 in the morning

Bus trip to and from the game, including beverages on board

Ticket to the game …. Great seats!

Dinner at Take 5 upon return

Meanwhile, Doug is bringing back the popular Wednesday night ping pong league.

Wednesday nights at 7:30.

Bring your friends. Players of all skill levels are very welcome. This league is just as much about getting together and having fun with friends, as it is a sporting event.

No need to commit to playing every week. Get a few friends together, whether they play ping pong or not, and come give Doug's Ping Pong League a shot!

Last, but not least, Doug wants everyone to know that he is open for lunch. We also hear he has the one of the best Friday Fish Fries, and Grilled Chicken Sandwiches in town!

Doug's Take 5 is is a full service bar and restaurant, and is open to the public 11:00 AM -11:00 PM, 7 Days a Week. 

You can give Doug a call at 920-632-7069.

PUBLIC DINING IN A PRIVATE CLUB!

Stop in, Enjoy Super Bowl 50, Say Hi to  Doug, and let him know the Green Bay News Network sent you! 

Super Bowl Party at Doug's!

February 4, 2016

We just got off the phone with Doug Meikle, the owner of Doug's Take 5, located at 3600 Riverside Drive, in Allouez.

"We've decided to have a Super Bowl Tailgate Party right here!  In addition to our regular menu items, we'll be serving up delicious Brats and Hot Dogs, this Sunday, from 4:30pm to Close."

Prices: Brat $3.00, Hot Dog $2.00

Doug's Take 5 is is a full service bar and restaurant, and is open to the public 11:00 AM -11:00 PM, 7 Days a Week. 

You can give Doug a call at 920-632-7069.

PUBLIC DINING IN A PRIVATE CLUB!

Stop in, Enjoy Super Bowl 50, Say Hi to  Doug, and let him know the Green Bay News Network sent you! 

 

Rosati's Dine-In Specials

January 21, 2016

Many of us have ordered Rosati's Pizza online, or over the phone, and enjoyed their authentic Chicago Italian cuisine in our offices, or at home.

Let's not forget that Rosati's has Dining Room Specials as well!  And very pleasantly appointed surroundings in which to enjoy them!

Sundays & Wednesdays: Lasagna Feast $9.95

Fridays: Famous Fish Fry, Featuring Perch, Cod, Baked Cod, and Salmon

Every Day: Pizza & Wings "Game Buster" $24.99

Visit Rosati's, or give them a call at 920.468.4500 for home delivery, and don't forget to tell them The Green Bay News Network sent you!

You can also visit Rosati's on the web, by clicking here!

Meet Doug Meikle

January 14, 2016

We caught up with Doug Meikle, the owner of Doug's Take 5, today during a busy Lunch Hour.  He spent a bit of time with us, and we'd like to share what we learned:

Doug's Take 5 will celebrate Six Years in Business on February 7th. of this year.

It didn't take Doug long to say why he started Doug's Take 5: "I wanted to be my own boss."  Doug also says that this is still what he likes most about being in business.

When we asked Doug if there was anything he'd like everyone to know about Doug's Take 5, he offered this:

"We're open to the public. We have good food, good drinks, and Nice People come here!"

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is is a full service bar and restaurant, and is open to the public 11:00 AM -11:00 PM, 7 Days a Week. You can give Doug a call at 920-632-7069.

PUBLIC DINING IN A PRIVATE CLUB!

So, Be Nice! And Stop in, Say Hello to  Doug, and let him know the Green Bay News Network sent you!

 

 

Should Resolutions be Forgot...

January 7, 2016

Some of us were simply too busy over the holidays, and never got around to making our New Year's Resolutions.

Doug Meikle, owner of Doug's Take 5, reminds us that there's still time! So, if you forgot to make your resolutions -- or if you'd like a "do over," he's got some suggestions for you:

1. Live a Healthy Lifestyle - get out, and get moving!

2. Eat Good Food - Plenty of that to choose from at Doug's!

3. Drink Expertly Mixed Drinks - Doug's is currently featuring Hot Buttered Rum, and Tom & Jerrys!

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is is a full service bar and restaurant, and is open to the public 11:00 AM -11:00 PM, 7 Days a Week. You can give Doug a call at 920-632-7069.

PUBLIC DINING IN A PRIVATE CLUB!

Stop in, say hello to  Doug, and let him know the Green Bay News Network sent you! 

Rosati's Catering ~ A Holiday Tradition

December 10, 2015

Celebrate the Holidays with Rosati's

Rosati's invites you to let THEM do the cooking!

With many Delicious and Affordable Catering Packages from which to choose, Rosati's is the ideal solution for your:

Christmas Party

New Year's Party

Holiday Entertaining

College & Professional Football Watching Parties

...and more!

Just give them a "Jingle," and they'll help make your holiday party "One to Remember!"

Visit Rosati's, or give them a call at 920.468.4500 for home delivery, and don't forget to tell them The Green Bay News Network sent you!

You can also visit Rosati's on the web, by clicking here!

Make it a Happy Day with Rosati's Pizza!

November 18, 2015

Are you Ready to Smile?

You're sure to smile as you choose from 4 Delicious styles of Chicago Pizza – Traditional Thin Crust, their Unique Double Dough, their World Famous Chicago Deep Dish, & Authentic Stuffed; Their pizza dough is made fresh daily, never frozen, and is baked on a traditional rotating pizza deck oven, not a conveyor belt.

Rosati's has been serving Green Bay diners for the last 6 years, and has quickly become known as the place to go for authentic Chicago Style deep dish or thin crust pizza.

For those who want to enjoy a great pizza at home, Rosati's has an offer that will make you smile even more:

2 liters of soda and free delivery on orders of $20 or more; delivery orders only. Get Your Coupon Code Here!

Visit Rosati's, or give them a call at 920.468.4500 for home delivery, and don't forget to tell them The Green Bay News Network sent you!

You can also visit Rosati's on the web, by clicking here!

Packers & Rosati's vs. Broncos!

October 29, 2015

What better way to celebrate the "Super Bowl XXXll Rematch" between the Packers and the Broncos, than to Team Up with Rosati's?

You've got an evening game, two undefeated teams, and the leisure of watching the whole thing in the comfort of your home.  What else do you need?

PIZZA, OF COURSE!

Well, fortunately, we have Rosati's right here in Green Bay -- just a call or a click away!

Rosati's Pizza is made from a generations-old family recipe that includes a signature blend of multiple cheeses, crisp, flavorful garden fresh vegetables, toppings galore; piled on to your standards (not according to a scale), and perfectly seasoned Italian Sausage made from the original Rosati’s family recipe – always fresh & never pre-cooked.

Whether you order Pizza, or any of the Delicious Menu Items from Rosati's, you'll taste the tradition of authentic Italian Flavor in every bite. 

For those of you who choose to Dine In, be sure to ask about the "Game Buster" - 16" 2-Topping Pizza & 12 Wings, for $24.99!

Rosati's has been serving Green Bay diners for the last 6 years, and has quickly become known as the place to go for authentic Chicago Style deep dish or thin crust pizza.

Visit Rosati's, or give them a call at 920.468.4500 for home delivery.

Click Here for a Valuable Rosati's Pizza Coupon Special!

You can order from Rosati's on the web, by clicking here!

Sheepshead Tournament Rescheduled to Oct. 31st

October 23, 2015

The Sheepshead Tournament that was originally scheduled for this Saturday has been rescheduled for Saturday, October 31st at 1:00pm.

If you know of others who registered for the tournament, please notify them of this change.  A place will be held for those who have already registered, but Doug asks that you call to confirm by Monday.

If you missed the opportunity to register for what will surely be a great time, give Doug a call.

The format is a 4 handed, picker plays alone.

This FUN tournament is priced at $15.00 per person...with lunch included!

To reserve your spot, simply stop in at Take 5 or call Doug at 920-632-7069.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is is a full service bar and restaurant, and is open to the public 11:00 AM -11:00 PM, 7 Days a Week. 

Let Rosati's Do the Cooking!

October 1, 2015

Here at the Green Bay News Network, we've given a lot of well-deserved Good Press to Rosati's specials.  Well, now that the School Year -- complete with Fall Sports -- is in full swing, here's a great offer for your consideration

Rosati's provides the ultimate "brain food" for your growing student and young athlete!  From Chicago Style Pizza -- homemade locally from fresh, quality ingredients -- to all of your other Italian favorites, Rosati's can make your busy school nights a bit less hectic.  

Right now, through October 8th, Rosati's is offering 10% Off on Any Carry-out or Delivery Order (excludes catering orders)

Get Coupon Here

Rosati's has been serving Green Bay diners for the last 6 years, and has quickly become known as the place to go for authentic Chicago Style deep dish or thin crust pizza.

Visit Rosati's (745 S Huron Road in Green Bay), or give them a call at 920.468.4500 for home delivery, and don't forget to tell them The Green Bay News Network sent you!

You can also visit Rosati's on the web, by clicking here!

Catch Your Favorite Football Game This Weekend @ Doug's

September 17, 2015

What's the Weather Forecast for the Green Bay area this weekend? Well, probably not much heat -- and we're hoping it's still too early for snow, but "they're calling for rain."

So, are you going to let that stop you from enjoying your favorite college and pro football games on the 4 flatscreen TVs at Doug’s Take 5?

If you're ready for some football, Doug wants you to know that the Flat Screens will be tuned in, and he's featuring Take 5's award winning chili cheese nachos. They've also added chef salads to their menu.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is is a full service bar and restaurant, and is open to the public 11:00 AM -11:00 PM, 7 Days a Week. You can give Doug a call at 920-632-7069.

PUBLIC DINING IN A PRIVATE CLUB!

Stop in, say hello to  Doug, and let him know the Green Bay News Network sent you! 

Sheepshead Tournament Coming in October!

August 27, 2015

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is is a full service bar and restaurant, and is open to the public 11:00 AM -11:00 PM, 7 Days a Week. 

Owner, Doug Meikle is justly proud of the menu offerings and neighborly atmosphere he is able to provide for his clientele:

"We feature home made soups and chili, as well as freshly made sandwiches., Our popular Friday Fish Fry is avaliable to eat in, or to take out. We are also accepting noon luncheon card reservations."

And, speaking of playing cards...Doug mentioned to us that they will be having a Sheepshead Tournament in October! More Details To Follow...Soon!

Doug's Take 5 also offers seasonal drinks,a large range of tap and bottled beers, old fashioneds made from scratch, and good scotches. 

Stop in, say hello to  Doug, and let him know the Green Bay News Network sent you! 

You can give Doug a call at 920-632-7069.

"Best Pizza in Green Bay..."

August 27, 2015

From time to time, here at the Green Bay News Network, we receive testimonials from readers and members about products and services we have featured.

Well, we've received another such testimonial from a satisfied customer of Rosati's Pizza in Green Bay.

A certain pastor of a local Catholic Parish, was born and raised in Chicago, and being Italian, has quite an affinity for good pizza.  He tells us that he has ordered several times now from Rosati's.

"Now and then, I like to combine a staff meeting with lunch.  We've ordered out from various establishments in the area.  A few weeks back, we took advantage of a special Green Bay News Network coupon offer from Rosati's.  We were surprised when our order arrived -- piping hot -- by 11:40am, after placing our order at about 11:00am.

We've ordered from Rosati's several times since then, and as far as I'm concerned, Rosati's has the best pizza in Green Bay."  - Fr. A., Green Bay

 

Rosati's has been serving Green Bay diners for the last 6 years, and has quickly become known as the place to go for authentic Chicago Style deep dish or thin crust pizza.

Visit Rosati's, or give them a call at 920.468.4500 for home delivery, and don't forget to tell them The Green Bay News Network sent you!

You can also visit Rosati's on the web, by clicking here!

When You're Craving Chicago Pizza, You're Craving Rosati's!

August 6, 2015

With dough made fresh, "from scratch" daily, and a sauce you'll immediately recognize as homemade, you might think that's enough to make Rosat's Pizza stand head and shoulders above the rest.

Well, Rosati's doesn't stop there!

Rosati's Pizza is made from a generations-old family recipe that includes a signature blend of multiple cheeses, crisp, flavorful garden fresh vegetables, toppings galore; piled on to your standards (not according to a scale), and perfectly seasoned Italian Sausage made from the original Rosati’s family recipe – always fresh & never pre-cooked.

Whether you order Pizza, or any of the Delicious Menu Items from Rosati's, you'll taste the tradition of authentic Italian Flavor in every bite. 

So, if you want the best Chicago Style Pizza in Title Town, we're here to tell you: You Want Rosati's Pizza!

For a Limited Time, Rosati's is featuring a Green Bay News Network Exclusive Coupon Offer: 2 Liters of Soda (free) Plus Free Delivery, on any Delivery Order (Phone or Online) of $20 or More (before tax).

Get Your Rosati's/GBNN Exclusive Coupon Here!

Rosati's has been serving Green Bay diners for the last 6 years, and has quickly become known as the place to go for authentic Chicago Style deep dish or thin crust pizza.

Visit Rosati's, or give them a call at 920.468.4500 for home delivery, and don't forget to tell them The Green Bay News Network sent you!

You can also visit Rosati's on the web, by clicking here!

Doug's Take 5 Brewer's Outing a Great Success ....

July 23, 2015

The 5th Annual Doug's Take 5 Brewer's Bus Trip this past Wednesday was a great success!

Approximately 120 loyal customers and friends met for breakfast at 10:00 am, and piled into two coach buses at 11:00 to head to Milwaukee.  The weather was perfect for watching a game from the first base line.  The only hitch:  The Brewers couldn't pull out a win; although they tried to make a comeback in the 9th inning.

After the game, the group piled back into the buses and headed back to Doug's Take 5, where they were treated to a great dinner before calling it a day.

Doug Meikle, owner of Doug's Take 5, really enjoys this event.  He works hard to get to know his customers, so they can have a special experience every time they walk in the door.  If you've eaten at Take 5, or just stopped in for a drink and a game of cards, you know what we mean when we say, "Doug's is our local version of Cheers."

If you've never had the chance to stop in at Doug's, do yourself a favor and get there soon.  Doug's Take 5 isn't just a great bar and restaurant in our community, it's a great place to make friends!

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is is a full service bar and restaurant, and is open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.  

Doug's Take 5 offers seasonal drinks,a large range of tap and bottled beers, old fashions made from scratch, and good scotches. Their menu features home made soups, award winning chili, chef salads, corn beef and pastrami sandwiches, and a Delicious Friday Fish Fry!

Stop in, shake Doug’s hand, and let him know the Green Bay News Network sent you! 

You can give Doug a call at 920-632-7069.

Catering to Your Taste ~ And to Your Needs!

July 15, 2015

If you've tried Rosati's Pizza in Green Bay, we're betting that you love it!  From their pizza crust; made fresh "from scratch" daily, to their signature sauce; again home-made from the tomato up, to all of their wide variety of menu offerings, Rosati's truly strives to cater to the tastes of their customers.

What you may not have known, yet, is that Rosati's offers a Full Catering Menu, featuring such taste-tempters as these:

Sandwiches

Pastas

Chicken & Ribs

Wings - Hot or BBQ

Salads & Sides

Breads

Veggie Trays

Desserts!


Rosati's also offers several Catering Specials, one of which we're featuring below, for your groups ranging from 20-30 all the way to 50. 

Need to Feed 30-50 of Your Closest Friends or Business Associates?  Rosati's can Cater to Your Needs!  Get Your Catering Coupon Here! 

And, be sure to ask them about their other Special Catering Offers.

Rosati's has been serving Green Bay diners for the last 6 years, and has quickly become known as the place to go for authentic Chicago Style deep dish or thin crust pizza.

Visit Rosati's, or give them a call at 920.468.4500 for home delivery, and don't forget to tell them The Green Bay News Network sent you!

You can also visit Rosati's on the web, by clicking here!

Rosati's Pizza ~ Taking Green Bay, One Pizza at a Time!

June 25, 2015

You might say that one happy customer is worth a lot of dough -- if you'll pardon the pun.

We received a testimonial regarding an exclusive GB News Network/Rosati's Pizza Coupon Special that began last week, and we want to share it with you:

"I went to college in Chicago, and got really used to great pizza.  I've been back in Green Bay for some years now, and there's some OK pizza places, but I really missed the taste that I thought could only be found in Chicago.

Last week, when the Green Bay News Network newsletter came out, I saw the special that Rosati's was running - Free 2 Liters of Soda, & Free Delivery, with any order of $20 or more.

I hadn't had pizza from Rosati's before, so I decided to give it a try.  I ordered their 16" Monster, and waited with anticipation.

About 35 minutes later, the driver pulled up with my pizza.  This "Monster" was loaded with meat, cheese, veggies, and a sauce that said "Chicago" better than any I've ever tasted!

The other thing that really impressed me was how upbeat and entusiastic the driver was about Rosati's -- and about their food.  When I told her that I had never had Rosati's before, she smiled and said "You're really going to love it!"  Then, she went back to her car to get me some coupons, and a carry out menu.

Bottom Line: I'm sold.  I'll be a Rosati's customer for life!"


Currently, Rosati's is offering TWO Green Bay News Network Exclusive Coupon Specials!  Check them out, and Get your Valuable Coupons Here

Visit Rosati's, or give them a call at 920.468.4500 for home delivery, and don't forget to tell them The Green Bay News Network sent you!

You can also visit Rosati's on the web, by clicking here!

Doug's Take 5 ~ "Ye Olde Publick House"

June 25, 2015

Some people are surprised, pleasantly surprised, to learn that Doug’s Take 5 is open to the public.

Doug’s is located in the Four Seasons Tennis Club on Riverside Drive in Allouez, and might seem at first glance to be a private club-within-a-club.

Nothing could be further from the truth!

Owner, Doug Meikle welcomes tennis players, neighborhood residents, and visitors to the area with the same smile, friendly service, and great food:

A delicious house salad, with fresh vegetables and a juicy chicken breast, is a summer time seasonal favorite.

Another favorite is the 1/3 pound cheese burger, with a side of delicious – and we do mean delicious -- sweet potato fries.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is is a full service bar and restaurant, and is open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays. 

Doug's Take 5 offers seasonal drinks,a large range of tap and bottled beers, old fashions made from scratch, and good scotches. Their menu features home made soups, award winning chili, chef salads, corn beef and pastrami sandwiches, and a Delicious Friday Fish Fry!

Stop in, shake Doug’s hand, and let him know the Green Bay News Network sent you! 

You can give Doug a call at 920-632-7069.

Friends, Patio, Pizza, & Cribbage

June 18, 2015

For a relaxing, good time on a summer's eve in Green Bay, it doesn't get much better than this!

Get together with some friends, and head down Rosati's to enjoy a Chicago Style Deep Dish Pizza. You can relax on their Outdoor Patio, enjoy one of their daily drink specials, and play some cribbage while you wait.

Be sure to let your server know that you want to use one of Rosati’s custom made cribbage boards. You can also order your very own custom made cribbage board from Rosati’s!

For those who want to enjoy a great pizza at home, Rosati's is offering a Green Bay News Network special: 2 liters of soda and free delivery on orders of $20 or more; delivery orders only. Get Your Coupon Code Here!

Rosati's has been serving Green Bay diners for the last 6 years, and has quickly become known as the place to go for authentic Chicago Style deep dish or thin crust pizza.

Visit Rosati's, or give them a call at 920.468.4500 for home delivery, and don't forget to tell them The Green Bay News Network sent you!

You can also visit Rosati's on the web, by clicking here!

Rosati's Pizza Announces Gluten-Free Menu Items

June 11, 2015

With more and more people, for a variety of health-consciousness reasons, opting for a Gluten-Free lifestyle, Rosati's is answering the call!

Rosati's is now offering a delicious (yes, delicious) Gluten-Free* crust on a 10" thin crust pizza.

Rosati's has taken things a step further, by also offering Gluten-Free* pasta; Penne or Spaghetti, as a substitution item.

Rosati's has been serving Green Bay diners for the last 6 years, and has quickly become known as the place to go for authentic Chicago Style deep dish or thin crust pizza.

Visit Rosati's, or give them a call at 920.468.4500 for home delivery, and don't forget to tell them The Green Bay News Network sent you!

You can also visit Rosati's on the web, by clicking here!

*Disclaimer: While Rosati's offers various gluten-free menu items, Rosati's is not a certified gluten-free facility. Cross contamination could occur, and Rosati's is not able to guarantee that these menu items are completely free of allergens.

A TRADITION OF QUALITY for FIVE GENERATIONS.

June 4, 2015

“Give the people what they want.”
— Saverio (Sam) Rosati

Nearly a century ago these were the simple words Sam Rosati lived by; little did he know this humble philosophy helped shape the foundation on which Rosati’s Pizza was built.

Sam’s father began the family’s rich tradition of serving delicious Italian food to customers in his New York restaurant back in the late 1890s. After the turn of the century, the family moved to Chicago, and opened yet another fine ltalian restaurant featuring “Italian Style Pizza” -- a tasty appetizer consisting of homemade tomato sauce served on a crispy piece of bread. In 1927, following in his father’s footsteps, Sam opened his own Italian restaurant in downtown Chicago.

When Sam retired, his sons were ready to continue the family tradition. The year was 1964, and pizza in America had evolved, and was starting to take off. The first Rosati’s Pizza opened its doors in a suburb of Chicago.

In 1970, Rick Rosati, great grandson of Fred Sr., continued the family tradition, and opened his own Rosati’s Pizza in Arlington Heights, Illinois. By 1978, a total of ten individual Rosati family members owned Rosati’s Pizza locations. In 1979, the family decided to expand the business, and began franchising the Rosati’s Pizza concept. In 1996, Sam Rosati, great great grandson of Fred Sr., opened his first Rosati’s Pizza location in Belvidere, Illinois, marking the fifth generation of Rosati family members serving delicious Italian food. Other locations soon followed, and Rosati’s Pizza was on the map.

Rosati's has been serving Green Bay diners for the last 6 years, and has quickly become known as the place to go for authentic Chicago Style deep dish or thin crust pizza.

Visit Rosati's, or give them a call at 920.468.4500 for home delivery, and don't forget to tell them The Green Bay News Network sent you!

You can also visit Rosati's on the web, by clicking here!

So, What's So Special about Rosati's Pizza...anyway?

May 28, 2015

Great Question!  Now, see if you can control your appetite while we answer!

Their Recipe!

Made from Rosati’s Family recipes passed down through generations – you can taste the tradition of authentic Italian Flavor in every bite.

Their Crust!

4 Delicious styles of Chicago Pizza – Traditional Thin Crust, their Unique Double Dough, their World Famous Chicago Deep Dish, & Authentic Stuffed; Their pizza dough is made fresh daily, never frozen, and is baked on a traditional rotating pizza deck oven, not a conveyor belt.

Their Cheese!

Rosati’s signature blend of multiple cheeses cooks up rich, golden brown & oh-so delicious. 

Their Toppings! 

Toppings Galore! The way you’d make a pizza in your home - generous portions piled on to your standards… not a scale, and Rosati's vegetables are fresh from the fields; crisp, flavorful garden fresh.

Their Sauce!

Rosati's bold sauce is made from a secret family recipe – resulting in a sweet, tangy, flavorful combination of vine-ripened tomatoes, herbs & spices.

Their Sausage!

Perfectly seasoned Italian sausage made from the original Rosati’s family recipe – always fresh & never pre-cooked.

Rosati's has been serving Green Bay diners for the last 6 years, and has quickly become known as the place to go for authentic Chicago Style deep dish or thin crust pizza.

Visit Rosati's, or give them a call at 920.468.4500 for home delivery, and don't forget to tell them The Green Bay News Network sent you!

You can also visit Rosati's on the web, by clicking here!

Local Jazz Educator/Performer Headlining at Doug's Take 5

May 28, 2015

As you may have already heard, Doug's Take 5 is offering an unforgettable dining experience on Wednesday, June 17th, from 6:00 PM to 8:00 PM. Reservations are required.

Your evening begins with a Wine Tasting; 5 select wines from Parallel 44 Vineyard & Winery, paired with Fine, European Style Cheeses from Nala's Fromagerie, and complimented perfectly by fine Chocolates from Seroogy's.

This is followed by a wonderful Steak Dinner with all the trimmings, complete with Live Entertainment by local Jazz entertainer, Christine Salerno.

Chris Salerno directs the UW-Green Bay Vocal Jazz Ensemble, which won an Outstanding Vocal Jazz Ensemble Award at the 2004 Elmhurst College Jazz Festival. Chris is also on the Fine Arts Faculty at Notre Dame de la Baie Academy in Green Bay.

She has been a vocal jazz educator since 1982, teaching at The University of Northern Colorado, Florida Atlantic University,Western Michigan University, Palm Beach Community College and Lawrence University. She was the director of the 2001 Wisconsin State Music Association Honors Vocal Jazz Ensemble and the 2005 Pennsylvania All-State Vocal Jazz Ensemble.

According to a 2008 review in the Green Bay Music Scene Guide:
“Chris has a voice like silk, yet effortlessly puts forth songs with such heart and conviction.”

Christine is a frequent guest clinician at high school and university jazz festivals. She has several published vocal jazz arrangements with the UNC Jazz Press, many of which have been performed and recorded by professional and college ensembles. Christine is also a pianist/vocalist and composes for Narrator Tracks of Appleton and for her Contemporary Jazz and World Music Group, "ZIJI", which has performed in such exclusive venues as the Elkhart Jazz Festival in Indiana, and the Neenah and Fox Cities Jazz Festivals in Wisconsin, among others.

The Wine Tasting, Complete Dinner, and Live Entertainment by Chris Salerno, can all be yours for only $25 per person!

Reservations Are Required, so Give Doug a Call Today, at 920.632.7069, to reserve your table.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is is open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

Taking Wine & Dine to a Whole New Level

May 20, 2015

If you find this one hard to believe, you're in good company; we hardly believed it ourselves when Doug was filling us in on the details.

Doug is offering an unforgettable dining experience on Wednesday, June 17th, from 6:00 PM to 8:00 PM. Reservations are required, and we're betting this will fill up quickly:

Your evening begins with a Wine Tasting; 5 select wines from Parallel 44 Vineyard & Winery, paired with Fine, European Style Cheeses from Nala's Fromagerie, and complimented perfectly by fine Chocolates from Seroogy's.

And, yes, there's more....

All of this is followed by a wonderful Steak Dinner with all the trimmings, complete with Live Entertainment by Chris Salerno.

OK, Doug's got your attention, right? Wait until you hear the rest:

All of this, from the Wine Tasting, through the Complete Dinner and Entertainment, is only $25 per person!

As we mentioned, Reservations Are Required, so Give Doug a Call Today, at 920.632.7069, to reserve your table.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is is open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

Rosati's Pizza Joins The Network!

May 14, 2015

We are excited to announce that Rosati's Pizza, located at 745 South Huron Road (just north of the Mason Street/Huron Road intersection on the East Side), has joined the Green Bay News Network! 

If you are one of the millions of people in the world who believe Chicago Pizza is the best pizza, you need to check out Rosati's.

If you aren't one of the million who know this to be true, visit Rosati's, and you will soon understand!

Rosati's originated in Chicago, and has been serving delicious pizza and other Italian dishes for 5 decades!

Rosati's has been serving Green Bay diners for the last 6 years, and has quickly become known as the place to go for authentic Chicago Style deep dish or thin crust pizza.

Visit Rosati's, or give them a call at 920.468.4500 for home delivery, and don't forget to tell them The Green Bay News Network sent you!

You can also visit Rosati's on the web, by clicking here!

Doug's Take 5: Two Great Special Features!

May 7, 2015

First off, Let's be honest, Who deserves a nice After Dinner Drink More than YOUR MOM?

Well, Top Shelf After Dinner Drinks are Doug’s Specialty!

Mother's Day is This Sunday, May 10th – Start celebrating early and take Mom out to Doug's this Saturday night (tomorrow), and Enjoy the Perfect beginning to a Beautiful Holiday!


Stop in after 8:00 pm and enjoy what many consider to be the best After Dinner drinks in the area:

- Flavored martinis

- Brandy Alexanders

- Grasshoppers

- Velvet Hammers

- Smith & Currans

- And Many, Many More!

And, Let's not Forget Doug's Every Day Special: Designed to Help You Get Rid of Winter Weight Gain Guilt!

The warm weather is here (hopefully to stay), and many of us are not exactly looking forward to trying to fit back into our warm weather clothes; in fear of them being, well, just being a little snug.

Well, you can cast your fears aside, and come over to Doug’s Take 5, and have a Waistline Healthy, yet Delicious, Fresh Salad for lunch or dinner!

Doug's Fresh Salads Include: Cajun Chicken Salad, Grilled Chicken Salad, and Not-so Plain Chef’s Salad with fresh ingredients including: Real Bacon, fresh vegetables, and fresh mixed greens. Chicken salads include 1/3 juicy chicken breast.

Only the best for Doug’s customers!

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is is open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

You can give Doug a call at 920-632-7069.

Exclusive GB News Network Offer Extended!

March 3, 2015

Doug Meikle, owner of Doug's Take 5, announced that he is extending his exclusive coupon special - available only through the Green Bay News Network - through the end of March.  Doug mentioned that he was making this decision "due to the popularity of the offer."

During this time, and only with the coupon from Green Bay News Network, Doug is offering a Free Cup of Soup with his Delicious Friday Fish Fry.

Get Coupon Now

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, with seasonal drinks,a large range of tap and bottled beers, old fashions made from scratch, and good scotches.

Doug's Take 5 is is open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

You can give Doug a call at 920-632-7069.

Let's Meet for Lunch ~ At Doug's Take 5!

February 9, 2015

Doug's Take 5 is is open to the public 11:00 AM -11:00 PM, Monday through Saturday, and 11:00 AM – 9:00 PM on Sundays.

When we spoke with Doug the other day, he wanted to remind everyone that he takes noon reservations for bridge clubs, card playing groups, and social clubs. Having had lunch meetings ourselves at Doug's, we can attest that it's the perfect place for social and business gatherings.

Located at 3600 Riverside Drive, in Allouez (connected to the Four Seasons Tennis Club), Doug's Take 5 is a full service bar and restaurant, with seasonal drinks,a large range of tap and bottled beers, old fashions made from scratch, and good scotches.

Their menu features home made soups, award winning chili, chef salads, corn beef and pastrami sandwiches, and a Delicious Friday Fish Fry!

 

You can give them a call at 920-632-7069.

GB News Network Welcomes “Doug's Take 5”

January 29, 2015

Please join us in welcoming Doug Meikle, and “Doug's Take 5” to the Green Bay News Network!

Doug is celebrating 5 years in business on February 7th, 2015.

Open to the Public, and Located at 3600 Riverside Drive, in Allouez, Doug's Take 5 offers these great features:

3 Flat Panel TVs

Full Bar

Full Menu; open for lunch & dinner

Award Winning Chili

Homemade Soups

Chef’s Salads

Neighborhood Setting

Great drinks at a very fair price*

*Still Serving Seasonal Favorites like Tom & Jerry, Hot Buttered Rum, Handmade Old Fashions

Doug's Take 5 is connected to the Four Seasons Tennis Club...Watch Tennis while you eat!

You can give Doug a call at 920-632-7069

Weekly Specials