Craig Trost

On both ends of our relish tray, we have some of our pickled red and gold beets, along with some B&B pickles and some summer sausage.

The Supper Club's born out of prohibition.

People wanted to come out and be with their community again and gather at the bar and hang out.

And so the Supper Club became this very slow dining experience in Wisconsin.

I was raised in a Supper Club.

I was drinking kiddie cocktails or Shirley Temples, as some people call them.

I mean, I remember sitting there with my parents for a three-hour dinner.

Saturday is going to be your prime rib.

Sunday is going to be your broasted chicken.

The walleye is a classic Wisconsin fish.

We're the home of Lake Michigan and Lake Superior.

We have both of those lakes touch our borders.

We have the mighty Mississippi along the western coast of the state.

So we're bordered by water on three sides.

And Wisconsin is the home to 15,000 inland lakes.

So we do fish and we do it well.

Friday is going to be your fish fry, no matter what time of year.

There's theories about why the Friday fish fry exists.

One story is that it dates back to the Catholic Church really trying to take care of the fishermen because business was slow.

And so the concept of Lent, you know, you got to give up something, right?