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Chef Jack's Bio and Tidbits

Contact us:

Oconomowoc Lake Club
4668 Lake Club Circle
Oconomowoc, WI 53066
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Sometimes you can simply substitute local food, but more often than not you have to change your menu or meal to accommodate or fully utilize local food. So what does using local food and supporting local farmers actually look like?  The following are ways we communicate to our guests and customers the value of their food.  These are real life examples that can be imitated to help educate and inform.

"I encourage all to ask for local food when ever they go out and eat! When people ask for local food, I can usually source 70-80% from local farms verses the typical 30%. We will have to tweak the menu a bit, but in a delicious way." JK

<Vegetarian Banquet Option: Local vegetable "purse" with black eyed peas and
seitan, over quinoa with  fire roasted heirloom tomatoes with parmesan cheese>

Seasonal Food Guide 2010

This guide was adapted from The Farmer Chef Connection Local Food Guide - Wisconsin, compiled by Deb Deacon

Oconomowoc Lake Club Letter
This is the letter that precedes the menus at the Oconomowoc Lake Club.  It informs our members about the food we serve and tries to generate excitement and understanding.

•   A Matter of Taste

Oconomowoc Lake Club Menus
We have several dining areas at the lake club. Casual lakeside dining, fine dining and parties up to 220 people.

• Event Menu
• Dockside Dining Menus
• Main Dining Menus
• Monthly Specials
• Seasonal Menus

Wisconsin Artisanal Cheese and Sausage Platter                  

We use a variety of ways to incorporate local ingredients into our menu:

• Naming specific local producers
• Using general terms such as local seasonal vegetable or seasonal farmer's salad to give us freedom to change the item depending on availability
• Describing menu items using the terms locally made, locally grown, free range, pastured, organic

Josh, Abbey, Tracy, and Chef Mike

Garlic Peeling Party!