Washington County Weekend Post e-edition
Issue link: http://www.ifoldsflip.com/i/372694
2 4 • W a s h i n g t o n C o u n t y P o s t R e t a i l • 8 - 3 1 - 1 4 Like a good restaurant, Signature Dish understands the importance of starting out with a plan and then being able to deviate from it as con- ditions change. So when I walked into West Bend Tap + Tavern to work on the inaugural Signature Dish feature, my plan was to ask Executive Chef Brad Chaloupka and co-owner Brian Culligan to describe the restaurant's "signature dish" and write a story about it. But West Bend Tap + Tavern doesn't have a signature dish, both said. It has a signature style: farm-to-table elevated bar food. What that means is that most produce is purchased at the West Bend Farmers Market or from its vendors and most meats come from Gehring's Meat Market in the town of Hartford. Ten pounds of honey from Thill's Honey Garden in West Bend is used each week in the kitchen and the tasty ice cream is on the menu, Culligan said. Cheeses come from Widmer's in Theresa. Additional sources are always being sought and added. "It's important to us to sup- port the community," Culligan said, "and one of the ways we do that is by buying local and showcasing the products that are available here." Buying local not only ensures fresh ingredients, but also allows for season treats and special purchases to be quick additions to the menu, Chaloupka said. "Working with the freshest, local ingredients is great," he said. "Our vegetable blend (last week) was squash, zuc- chini and spinach that we bought at the Farmer's Market. We put fresh basil in our guacamole and fresh mint in our drinks. When things are in season, we find ways to use them." My writing style is as nimble as Chaloupka and Culligan's menu, so I'll roll with it. Culligan and his wife, Monica, bought the former Tastings, 315 N. Main St., just over a year ago and spent about four months remodeling it, doing much of the work himself - including building the tables with his father-in-law. He has been working in the restau- rant industry for much of his life, getting started during summers while working at a ski resort in Colorado. He eventually graduated from the University of Colorado Denver with a business administra- tion degree and became a restaurant manager. Eventually, the Culligans decided to move back to Washington County to be closer to Monica's family in Slinger and to raise a family away from larger cities. West Bend's Main Street has been a great fit for the restau- rant, Culligan said. The ren- aissance of the restaurant scene has renewed interest in downtown dining and local customers have embraced the concept of "great American food with a twist," Chaloupka said. The restaurant also sponsors community fundraisers and events. Fresh salmon - served black- ened and on sandwiches - is very popular with customers. The smoked pulled pork, topped with housemade ancho chili and mango-infused bar- beque sauce, is another hit. So is the tequila lime chicken in street tacos. And the burg- ers draw rave reviews from customers. "Our dishes all sound familiar and unintimidating to cus- tomers," Culligan said, "but each one has something added that makes it unique and elevates it." A fall menu is being planned that will include more seafood options as well as seasonal vegatables, Chaloupka said. And the restaurant's Friday night fish fry has been popu- lar since day 1. Hard apple cider replaces beer in the bat- ter on the Atlantic cod, result- ing in a slightly sweeter taste. West Bend Tap + Tavern will again compete in the Washington County Campus Foundation's Fish Frey Frenzy on Thursday, Oct. 9. DISH DISH Signature with Jill Badzinski www.FishFryFrenzy.com Thursday, October 9, 2014 4:30-8:30 P.M. @ UW WASHINGTON COUNTY Sponsored by: West Bend restaurant taps into local sources for its elevated bar food West Bend Tavern + Tap owner Brian Culligan and Executive Chef Brad Chaloupka serve locally sourced seasonal items on the menu. About the name: West Bend Tap + Tavern is an interesting name. Surely there must be a story behind using two words that essentially mean bar in a restaurant's name, right? Not exactly, owner Brian Culligan said. In many areas, "tavern" is in the name of restaurants that serve upscale bar food. Think Tavern on the Green. Wisconsin is among the places where the word has more of a connotation with drinking than eating, Culligan said. "It does confuse some people, but it definitely gets them talking," he said. Owner Brian Culligan picked the four items he would order if he were to introduce friends to West Bend Tap + Tavern's Food. 1. Tap + Tavern Nachos 2. Pretzels + Dip 3. Salmon Sandwich 4. WB Steak Frites Executive Chef Brad Chaloupka picked his top 4 menu items. 1. Char Grilled Hangar Steak 2. WB Steak Frites 3. Tap + Tavern Burger 4. Smoked Pulled Pork Sandwich SUNDAY, SEPTEMBER 7, 2014 11:00AM–3:00PM • Columbia St. Mary's Center Ozaukee County Fairgrounds • Cedarburg Free Gift Bag Given to First 250 Brides • Door Prizes • Fashion Show Brides ~ here is your chance to fi nd unique wedding ideas and connect with local wedding professionals to help plan your dream wedding. Tickets can be purchased at the door or at: DAILY NEWS offi ce – 100 S 6th Avenue, West Bend NEWS GRAPHIC offi ce – W61 N306 Washington Ave, Ste L1, Cedarburg Admission dmission $8.00 $8.00 gmtoday.com/BridalBliss Hall Available for Parties WEDNESDAY 4:00-9:00 BURGER NIGHT • 1/4 LB. $2.50, 1/2 LB. $3.50 SUNDAY SPECIAL 11:00AM-8:00PM 4 PIECE CHICKEN $8.00 240031005 262.692.2597 Open Daily at 11am; Closed Mondays at 6pm; Closed Tuesdays Located in Fillmore on the corner of Hwy. H & Hwy. M