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salad-bar-article

“Charlesburg supper club known for salad bar”

“Now that the snow is flying, you may not want to drive all the way out to Charlesburg for a great salad bar, but after eating at Roepke’s Village Inn, you may change your mind. Everyone who recommended this restaurant raved about it.

“Everything on the salad bar, except the cottage cheese and ranch dressing, is made right here in-house,” Jack Roepke said.

Notable creations on the large island of freshness include a cold corn salad, tasty potato salad, homemade liver pate, cheddar cheese spread, tiny green onions, fruit jello and many other freshly cut ingredients to add to your plate. They even have locally-grown tomatoes by Ledgeview Farms of Johnsburg, a hydroponic farm.”

Click here to read the full article on www.sheboyganpress.com/

Roepke’s Village Inn among the “7 Solid Supper Club Choices Throughout Wisconsin”

“Wisconsin’s Holy Land got its nickname from the many hamlets that sprouted after German immigrants settled as farmers in the 19th century.

Each had a Catholic church, and it wasn’t unusual for a tavern to begin business nearby. That’s how Roepke’s began in rural Calumet County.

Some customers make a meal out of the salad bar, whose recipes are generations old.”

Click here to read the full article on travelwisconsin.com

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We were highlighted in “Wisconsin Supper Clubs An Old-Fashioned Experience” by Ron Faiola

“The supper club has featured a salad bar since 1968. The bar features several homemade prepared salads, including sweet sauerkraut, and corn, bean potato, and cucumber salads. You can also find liver pate, cheese spread, assorted vegetables, and soup. Some Roepke’s patrons come just for the soup and salad bar.

Entrees include traditional supper club fare, plus German specialties like wiener schnitzel a la Holstein (topped with two fried eggs), rouladen and braised pork shank with old world sauerkraut and red wine gravy. Roepke’s can seat 105, plus another 40 in the party room. The club’s biggest night is New Year’s Eve, when about 650 meals are served. on a busy weekend, Roepke’s will serve 400 to 500 dinners.

Barbara noted that people call the supper clubs in the Holyland by their village names; for instance, people call Roepke’s “Charlesburg,”

– Ron Faiola