Kathy Visits Door County Wisconsin

Did You Know? - The Eagle Bluff Light, also known as Eagle Bluff lighthouse, is a lighthouse located near Ephraim in Peninsula State Park in Door County, Wisconsin. Construction was authorized in 1866, but the lighthouse was not actually built until 1868 at a cost of $12,000. It was automated in 1926. The former lighthouse keeper's home has been a museum since 1963.

Did You Know? -

From the Discover Wisconsin Radio episode:

Located in Door County, you'll find the charming village of Ephraim, which was recently rated as the #1 vacation destination by Midwest Living Magazine - and today we're talking about the #1 fish boil and restaurant in town.

Our Restaurant Pick of the Month is called the Old Post Office, and it looks like an old southern mansion with its white, newly restored building that was home to Ephraim's post office in the early 1900's.

The restaurant has what I believe to be Door County's number one fish boil. The menu for the traditional fish boil includes steaks of fresh whitefish, small red potatoes, little onions, homemade lemon, pumpkin and rye breads, and fresh-baked Door County Cherry Pie.

There are many things that make this fish boil special.

First, is a man named Earl Jones, who is the Boil Master. His bad fish puns and jokes will keep you laughing through the whole boil process.

Next, is the incredibly attentive staff, who are quick and courteous. They even de-bone the whitefish for you.

Did You Know? - The fish is typically caught by local fishermen, cut into small chunks and cooked in boiling water with red potatoes. Some boilers add onions as well. Salt is the only seasoning used, and used only to raise the specific gravity of the water. Up to one pound of salt per two gallons of water is used.

The cooking of the fish is an elaborate presentation. Restaurants typically ask that patrons arrive a half-hour early to witness the boiling. The fish and potatoes are prepared in a cast-iron kettle. When the water comes to a boil, the potatoes, kept in a wire basket, are lowered in.

The fish are then placed in another wire basket and lowered in. After 9–10 minutes, when the fish are cooked, the oils rise to the top of the pot. The boiler then tosses a small amount of kerosene on the flames and the increase in flames causes a boil over. The fish oils spill over the side of the pot and the fish is done. The fish chunks remain whole and firm. Chefs usually drip melted butter over the fish before serving. Although not part of the traditional recipe, tartar sauce and lemon slices are often served with the fish.