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Wed., Aug. 7, 2013
VACATION WEEK
Picnic in Park to benefit Phelps EMS
Northwoods Living Care Foundation will sponsor the annual Picnic in the Park Friday, Aug. 9, from 5 to 8:30 p.m. at Wavering Park in Phelps. The event is a fundraiser for the Phelps ambulance fund. “One of the major reasons our annual Picnic in the Park fundraiser has been so successful the past 15 years is because we have made it a social event for the entire family,” said Cathy Grady, president of Northwoods Living Care Foundation. “We are proud of the great chicken and ribs barbecue we offer, but we also work hard to make an enjoyable evening for the children as well as the adults,” she said. “The picnic would not be complete without the Trackless Train, bungee jumper and cannonball air blaster. Volunteers also will be painting faces.” A health fair by NorthStar health system in Iron River, Mich., also will be featured. “In past years, the health fair has proven to be popular with the people,” said Phelps Emergency Medical Services Supervisor Carole Selin. “With a group of 650 to more than 700 people turning out to attend the barbecue, it is a wonderful opportunity to reach so many people about issues of health care.” Clinic staffers will be on hand to perform screenings for blood pressure, pulse, glucose and bone density, as well as to discuss women’s health and various other health issues. The Great Headwaters Trail System Foundation also will have an information booth set up answering questions on bike-pedestrian trails in eastern Vilas County. Tickets to the event cost $15 for adults and $6 for children 10 and younger, or $17 for adults and $7 for youths the night of the event. Tickets are available at Phelps businesses or by calling Grady at (715) 5452879.
Patrons enjoy a couple of craft brews at Tribute Brewing Co.’s tap house. The tap house doesn’t serve food, but carry-ins are allowed.
What makes a great-tasting pizza every time?
What makes a great pizza? Tradition. The old ways still work, and all good cooking starts with the basics. Quality food starts with the ingredients. Only the finest ingredients should be used, starting from the bottom up, to ensure satisfied customers who come back time after time for the best pizza around. The first ingredient for any pizza is dough. It should be made with flour that is high gluten, the highest quality flour, Amber Durham wheat — the finest of all wheats, cane sugar and only the best yeast. It must be made fresh, never frozen. The dough should then be thrice raised, which takes 36 hours. This ensures the best dough possible. Pear tomato puree is the main ingredient for the next layer, the sauce. Pear tomatoes are one of the best on the market because they contain the maximum of tomato solids. The best of domestic and imported spices would then be blended to create a uniquely superb sauce with a savory taste. In Wisconsin, cheese is a very important ingredient for pizza. All the cheese used should be 100% Wisconsin full cream mozzarella, without one gram of artificial cheese, for the fullest flavor. A superb pizza also contains the best meat. The sausage should be 100% meat, 90% lean whole hog, blended with the finest spices for a delectable taste sure to please even the most discriminating of palates. The pepperoni should also be 100% meat, 90% lean, aged to perfection to enhance the flavor, sure to please all pepperoni lovers. Other toppings available must also be high quality. Only the best onions should be used, including Vadalia, Walla Walla, Texas 10/15, and sweet red Bermuda onions. These create a mouthwatering addition to any pizza. Green peppers must be mixed slightly with the sweetest red bell peppers for an appetizing way to liven up a pizza. California black olives also add a savory taste. For a wild appetite, sweet succulent pineapple, crispy vitamin-rich broccoli, tender flaky solid white albacore, or luscious shrimp could be added. At Alexander’s Pizza, these basics have created a tradition of quality food, which h