By Gordon Pagel
Hunter's Sports Bar - “I’m kind of fussy,” said owner Greg Kalbus. “If I don’t think it looks good enough to eat, why would I send it out and ask a customer to eat it?”
Red Banks Resort - Whose name will be engraved on the coveted traveling trophy at the conclusion of the Red Banks Resort 5th Annual Chili Cook-Off?
Biggar's Supper Club - Cedar plank grilled salmon with raspberry chipotle sauce.


Your Host
Greg Kalbus and family

E9102 State Road 96 (County Road W and 96), Readfield, (920) 667-4980; pages/Readfield-WI/Hunters-Sports-Bar/108702242510348

Open 7 days a week, 11 a. m. to close. Grill open 11 a. m. to 9 p. m.

Why Go?
Friday night fish fries and Packers tailgate parties

If you’re looking for a traditional Friday night fish fry, Hunter’s fills the bill! Yes, it’s a sports bar, but it’s a family friendly atmosphere and easy on the family budget, too. They start serving at 4:30 p. m. and the All You Can Eat pollock for $8.50 (three pieces for $6) is a favorite. All the Friday specials come with coleslaw, rye bread and your choice of seven different potatoes. I recommend the sour cream and chive French fries or the loaded mashed potatoes. If you are trying to avoid fried foods, both the scallops and haddock are available baked. Other specials include walleye, perch, bluegill, shrimp and a seafood platter for $12.50.

And of course, because they’re a sports bar, not a Sunday or whatever day the Packers play on can go by without a proper tailgate party being thrown. And there’s always free food, including Greg’s “roast moose” barbeque sandwiches. “It’s become a good party,” said Kalbus, “and it has gotten to the point where some of the regulars will bring a dish or a dessert of their own to pass.”

Hunter’s has a nice sandwich menu, too, and everything on the menu except the All You Can Eat specials are available to go.



Your Hosts
Bob and Rita Caryl

E7321 Red Banks Rd., Fremont, (920) 446-2933;

Open 7 days a week, 6 a. m. to close (Grill open until 9 p. m.; pizzas only after 9 p. m.) Closed for the season after October 31.

Why Go?
The fishing—and then their hand-patted, half-pound burgers and annual chili cook-off.

I know I’m supposed to spotlight restaurants in this column, but it’s hard to ignore the fantastic fishing ushered in by the cooler temperatures of fall. And besides, if good food excites you, then good food along with some incredible fall fishing should put you into a near frenzy. That’s what you get at Red Banks Resort.

Fall is the right time to book a trip with Captain Bob Caryl. Getting out early isn’t a priority, so plan on breakfast at the resort first, which is served until 11 a. m. Bob may even be your short-order cook. You can hit the water by 8 a. m. or 9 a. m. and still have plenty of time to chase walleye, white bass and crappie. A half day will give you plenty of time to learn where and how to find hungry fall, Wolf River Country fish and get you back to the resort in time for lunch and a thick, juicy, half-pound burger.

Saturday, Oct. 9, is Red Bank’s annual chili cook-off from noon until … whenever. If you happen to be on the river, it would be a good day to catch lunch at Red Banks. There are usually close to a dozen entries, and you only have to be hungry to qualify as a judge. Patrons voting for their favorite chili determine the winner. The winner takes home the traveling trophy and bragging rights for a year. You go home satisfied!



Your Hosts
Dennis and Barb Biggar and family

204 West Main St., Winneconne, (920) 582-4422

Sunday, Wednesday, Thursday – 4:30 p. m. to 9 p. m.; Friday and Saturday 4:30 p. m. to 10 p. m.; Closed Monday and Tuesday

Why Go?
The tavern style Friday night fish fry, featuring an original recipe seafood bisque. And don’t forget the stuffed tenderloin.

The seafood bisque and the French onion soup recipes have been handed down from previous owners of the restaurant, but the batter recipe for the tavern style fish fry is a creation of chef Jeremy Hollis. The batter makes the fish fry a sure bet to please the palate.

And the stuffed tenderloin, well, it’s stuffed— sautéed onions, mushrooms, mozzarella cheese and a hint of bacon all stuffed into a prime cut of tenderloin. You should be calling to make your reservations now.

But if that’s not enough, there are always the nightly specials. Some are proven culinary successes and appear regularly on the special board. Others are more recent creations trying to work their way into the rotation.