Epicure
Door County is reminiscent
of New England
Master – a cook who knows the
science and exact cook times for
the boil, ensuring that both
texture and taste are retained.
a
i hi an hit
h ar
a ht y o a
h r n
sometimes that very day, and cut
into
a h n
otato
and onion, with salt is the only
seasoning, are used to raise the
i
ra ity o th
at r
Behind the restaurant is where all
th
a i
in Th oi a t r
starts by explaining his technique,
along with the simple yet special
ingredients he will use.
Meanwhile, a huge black castiron tt
ith at r it
o r a a in
oo
rnin
r
waiting for the hiss, crackle, and
o o ar
hot r to rin th
water to a boil.
When the water comes to a boil,
the wire mesh basket containing
potatoes and onions is slowly
lowered into the pot. (Sometimes
One of those traditions is the
o
nity h oi tart
y
Scandinavian settlers more than 100
years ago as an economical way to
th
any o th o
h r n
and lumberjacks. Whereas trout or
salmon was initially used, these days,
hit
h r h y a ht ro
a
Michigan is the preferred ingredient.
a o
hat h itant h n
r t
heard we were going to a traditional
Door County Fish Boil, as I am a
r
tant at r h n it o
to h
and bones. One bone and it is over
or
o
r
a
th
h
boil is a culinary tradition in Door
County, I was anxious to see how it
was done and to taste the results.
Our group headed for the Old Post
ta rant art o th
at r
ort in th
i in
village of Ephraim. (Many consider
thi i on in a an to a ti
Meanwhile, the Boil Master
entertains the crowd with sea
stories and humor, all the while
looking at his stop watch to ensure
just the right cook time.
After just the right amount of time,
determined by experience gained
ro
o nt
h oi th oi
a t ra
i
hit
h t a
into th oi in ot Th
h oo
for about 9-10 minutes, while funky
h oi
arat an ri to th to
of the kettle.
What happens next is the apex of
th
h oi
r to ha yo r
camera or cell phone in hand for
the upcoming Kodak moment – when
kerosene or fuel oil is added to the
r Thi in n iary a ition a
a “boil over” – a process where
y h oi that ha ri n to
the top now spill over the side of the
tt
ar in a a
r t orthy
o
any na
t hin in th
tt ar
ho an
r
h h n
thi to
th
t h oi Tho h
the restored building is where
hrai
o to
a o at in
the early 1900s, these days, it looks
more like a stately plantation rather
than a r ta rant Th int rior i
smartly done in cozy country, with
har oo
oor an
a ti
y
ra
in o
Th
in o
ar
important, because right across the
tr t i a
i hi an h r i
your timing is just right, you can
watc