"...a glorious look at a Wisconsin tradition...that just might make your mouth water." —Bill Hageman, Chicago Tribune
"[A] compelling, delightful and—not to make too much of it—important documentary.... Ron Faiola [is] a genius filmmaker." —Rick Kogan, WGN Radio
"I fell in love with these restaurants long before I'd ordered my first cocktail, and for good reason: the food was always tasty—supper clubs were doing custom-cut dry-aged steaks long before the practice became an urban fetish—and the vibe was always pure Wisconsin gemütlichkeit, leavened by a lively mix of locals and vacationing families." —David McAninch, New York Times
Wisconsin Supper Clubs profiles 50 supper clubs from all over the state. Author Ron Faiola interviews the proprietors and loyal customers and provides his own reflections on each club's unique qualities and attractions. Full-color photographs highlight the distinctive interiors, classic dishes, and long-standing traditions, bringing the clubs fully to life. Organized by region, this book is an excellent guide to Wisconsin's noteworthy supper clubs.
A meal at a traditional supper club isn't like going out to dinner at your average chain restaurant. The supper club experience honors a time when sitting down to eat was a special occasion that lasted all evening. Supper clubs emphasize conviviality, slow dinning, and food cooked from scratch, all set in a warm, friendly atmosphere. Many supper clubs are family-owned and have been passed down through the generations. Supper clubs are a popular destination for locals, vacationers, and Midwestern foodies "in the know."
Ron Faiola is the award-winning director and producer of the "Wisconsin Supper Clubs" documentary, which first introduced viewers across the country to this long-standing Midwestern tradition. Wisconsin Supper Clubs brings the supper club experience home to you.
Ron Faiola interviewed on WRJN Afternoon News ( mp3 12.24 MB )
Title Wisconsin Supper Clubs
Subtitle An Old-Fashioned Experience
Author Ron Faiola
Audience 01 General / trade
Title First Published 16 April 2013
Nb of pages 224 p.
GTIN13 (EAN13) 9781572841420
Reference no. 978-1-57284-142-0
Publication Date 09 April 2013
Main content page count 224
Weight 48 oz.
List Price $35.00
Nb of pages
GTIN13 (EAN13) 9781572847231
Reference no. 978-1-57284-723-1
Publication Date 18 April 2013
List Price $35.00
A sample of the beautiful Wisconsin Supper Clubs book.
Wisconsin Supper Clubs presskit ( pdf 151 KB )
Waterton Daily Times
Mar 23, 2013
"...the book is well done and includes supper clubs from all over the state and each of them have that warm cozy feeling, often with a lot of glass to see the outdoors, and many with natural fireplaces blazing away. The interior photos are all inviting, and the commentaries on each are fun to read."
Apr 29, 2013
Chef Michael White is opening a "Wisconsin-style supper club" in New York called the Butterfly in honor of the Butterfly Club in his hometown, Beloit. The Butterfly Club is one of 50 such places in the Badger State featured in a colorful new coffee table book, Wisconsin Supper Clubs: An Old-Fashioned Experience (Agate Publishing).- David Luhrssen
Grub Street Chicago
Apr 16, 2013
Supper club culture, barely changed since the Mad Men days, remains a vital part of the Wisconsin dining scene, an essential social center for distant communities and a place of connection between the generations. (New York chef Michael White, a Wisconsin native, will open a supper-club-themed restaurant in Manhattan next month.) Author-filmmaker Ron Faiola first explored the subculture in his 2011 documentary Wisconsin Supper Clubs: An Old-Fashioned Experience, which played on PBS stations nationwide; now he has a new book of the same name looking at 50 still-thriving supper clubs across the state.- Michael Gebert
May 5, 2013
Talk about a great gig. Last year, Ron Faiola crisscrossed Wisconsin, putting 5,000 miles on h is car in about three months. The result is a glorious look at a Wisconsin tradition: "Wisconsin Supper Clubs: An Old-Fashioned Experience" (Midway), a glossy 225-page book that just might make your mouth water."- Bill Hageman
Ron Faiola interviewed by WGN Radio's Bill Moller
Apr 27, 2013
The book has received national attention — last week, the national dining-and-drinking website Eater featured it — and Faiola attributes that to a couple of factors. His 2010 documentary on supper clubs has been shown on PBS stations across the country, and interest is high in New York in the impending opening of the Butterfly, a supper club by chef Michael White. It's patterned on Wisconsin supper clubs that include the Butterfly in Beloit, White's hometown.
Filmmaker's book serves up Wisconsin's supper-club traditions
-Carol Deptolla May 23, 2013
"In the 225-page, one-of-a-kind history book of sorts, you'll find profiles on 50 supper clubs divided into five geographic regions, as well as countless photographs of food, restaurants, chefs and more."
Supper Clubs on Greendale Author's Menu
-Davis Cotey Jan 31, 2013
Wisconsin Book Festival
Wisconsin Institutes for Discovery - H.F. DeLuca Forum, 330 N. Orchard St. Madison, WI 53715, Fri., Oct 17 at 5:00 PM
This hallmark event, which can only happen in Wisconsin, spotlights the distinctive food, culture and history of Wisconsin's supper clubs. Presented in three "courses," this Friday evening celebration features the origins of the signature Old Fashioned cocktail, relish tray, fish fry and other hallmarks of a true supper club experience. The event begins at 5 p.m. with a special happy hour SoundWaves lecture and concert, continues to the main course highlighting food samples, demonstrations and talks from University of Wisconsin–Madison College of Agricultural and Life Sciences faculty and concludes with a special "dessert" with authors Terese Allen and Ron Faiola.
5 p.m., Happy Hour
Experience the heart and soul of Wisconsin and learn about the distinctive land, lakes, culture and music of the Badger state over an Old Fashioned and appetizers.
6-8 p.m., Main Course
Join UW–Madison experts during the 125th anniversary of the College of Agricultural and Life Sciences as they explore everything from vegetables of the relish tray, to the standard meat and fish courses with their traditional sides featured at supper club throughout the state. We’re pairing iconic Wisconsin foods with science at this special event.
8-9 p.m., Dessert
Wisconsin Book Festival authors, Terese Allen and Ron Faiola, share their perspectives on the enduring allure of the supper club. In “Fish Fries and Rib-Eyes and Highballs, Oh My!: The History and Lore of Supper Clubs in Wisconsin”, Faiola, Shepherd and Allen answer such questions as, Why are Manhattans and Old-Fashioneds made with brandy in Wisconsin? How did the Friday night fish fry originate? What makes a supper club authentic? And what’s with the funny name, “supper club,” anyway? Come learn and celebrate the evolving story and multi-layered meanings of this idiosyncratic and much-beloved Wisconsin tradition.
This event is being held in partnership with the Wisconsin Science Festival.
Reader comment | Mar 4, 2014, Rich A Salzer
These outstanding books and DVDs provide a great resource, especially for those who are unfamiliar with fine dining out in the Wisconsin countryside. Like myself, the first time I went to Milwaukee, I was on a business trip without a car. So I ate at my Hotel. The videos especailly are fantastic and remind most of us of home and the favourite family spots we frequent. I highly recommend these books and videos Ron has put out. And us Cheap Trick fans will love seeing Bun E Carlos and his lovely wife Ellen in theri as guests as well! Pick Up On It!! - Rich Salzer, former Chicago Arena Footballer, Sports Reporter