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127 FCM COVER - Fox Cities Magazine

127 FCM COVER - Fox Cities Magazine

Dining EXAGGERATED

Dining EXAGGERATED eatsBy Alison Fiebig Your invitation to the Clean Plate Club. There’s a surging fascination with ingesting an outstanding quantum of food thanks to television shows like Adam Richman’s “Man v. Food” on the Travel Channel. For those of you who haven’t seen it, the challenge might go like this: take on 100 towering ounces of prime rib and take home a T- shirt and bragging rights, but not before getting your picture taken for the Wall of Fame. Restaurants north, south, east and west of the Fox Cities are putting a spin on comfort cuisine and goading diners to gorge on extreme portions of food –– some even pulling out the stop watch. If you have an appetite for enormous helpings, these food challenges will leave you wishing you didn’t! It’s a Girl, It’s a Boy… It’s a Burger! The challenge burger at Timeline Saloon & BBQ in Bonduel (about 30 miles northwest of Green Bay) is a whopping seven pounds, about the average weight of a newborn baby. And a baby is exactly what Timeline Saloon owner Steve “Doc” Hopkins considers his Harley-centric business. Having celebrated its one-year birthday on April 1, the saloon has grown to become a bouncing, lively bar and grill. The restaurant concept orbits around Harley history, hence the passing of time reference in the name. June/July 2011 30 The Tsunami Challenge at WeatherVane in Menasha. As much time as he’s spent nurturing the business, there’s nothing like the time a diner spends consuming the 24 ½-inch-long, sevenpound cheeseburger. It is also topped with lettuce, tomatoes and onions and seared with a stainless steel plaque that brands TIMELINE into the top of the chuck. “As I was building the restaurant, all these ideas kept coming to me,” Hopkins shares. “I had a basic idea of what I wanted to do (for a challenge), but never imagined it’d turn out this way. It's a big chunk of meat!” Plopped on a bun that’s two feet long and served on a 28 ½- inch plate, it joins a helping of fries and coleslaw for a complete challenge.

Steve “Doc” Hopkins of Timeline Saloon & BBQ in Bonduel. The gargantuan patty is prepared on a charcoal grill, which is found in the middle of the restaurant. The bricks used to build the grill are from the house that Doc’s wife, Rhonda, grew up in. A cornerstone that was set in the top of the house and dated 1903, when the house was built, is ironically the same year Harley Davidson established. The square stone was given a new home in the grill structure as well. Actually older than the restaurant itself, (Doc devised the challenge before he opened for business) the burger is still the reigning champ; no one has been able to bury it. Route 15 Sports Bar’s Zeus Challenge. “One guy got three inches to the end and hit a brick wall,” Hopkins says. If a diner can put it away in one hour (and is able to fend off a food coma), the $45.99 challenge is paid for and the victor gets to board Hopkins’ 10-person, seven-engine, 3,500-pound motorcycle for a photo and schedule a time to take a spin on it with Doc. Another supreme burger can be found at Route 15 Sports Bar in Greenville. Weighing in at four pounds, The Zeus Challenge must be polished in an hour. Owner Jim Wabiszewski, who bought the place in September 2010, says his friend and previous owner of the bar created the challenge. Wabiszewski notes that he’ll be revamping the menu but Zeus will prevail. “What’s hysterical is the bun this thing sits on,” he says. “That’s what does a person in!” The bun measures a whopping 10 inches in diameter, but the burger components are assembled with rhyme and reason. Only two people have finished it. “There was a time when I’d worked all day long and started to think I could eat the whole thing,” Wabiszewski says, laughing. “Yeah right!” Go Out on a Limb Seven miles west of Winneconne is Haase’s Supper Club in the unincorporated community of Borth. But its location isn’t as important as what it’s serving. In true supper club fashion, Dan Natrop and his wife, Laura, serve four choices of prime rib on Saturdays, the biggest weighing in at 105 ounces. While not an official food challenge, the roast of repute is a regular favorite. “[Customers] try to eat it, and then they eat it the next day and probably the week after,” he says. If that isn’t enough, each prime rib order comes with a choice of potato, soup and salad, rolls, relishes and hot bread. Looking north, Black Otter Supper Club in Hortonville also woos diners with its roast. It offers two challenges: the Super Cut Prime Rib, which weighs in at 116 ounces, and the Extreme Cut Prime Rib, which defies traditional dinner plates at 160 ounces. The club’s website reports that in the seven years that the challenge has existed, only three people have finished the Extreme Cut, which stands taller than a bottle of A1 Steak Sauce. • Locally remanufactured laser toner cartridges • 100% unconditionally guaranteed • Free pickup and delivery • Full line of printing supplies • Laser printer repair & maintenance 1800 S. Lawe St., Appleton 830-1072 www.foxlasertoner.com FOX CITIES Magazine 31

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