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Green Bay Food Traditions You Don’t Want to Miss
Looking for Casual Dining, Green Bay? Anduzzi’s is Where’s It’s At!
April 23, 2018
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May 1, 2018
Green Bay’s food history is a rich, cultural tapestry that features an absolute buffet of traditional cuisine that has found its way to modern dinner tables.
Since its inception to the United States in 1848, it’s served as an integral part of the dairy industry and has taken the lead as the number one producer of dairy in the nation. It’s no wonder Packer’s fans are called “Cheeseheads!”
Wisconsin’s food history encompasses so much more than milk, though. With a European immigrant heavy population (especially German and Scandinavian), we’re fortunate to enjoy a hodge-podge of delicious meals from around the world, along with some American classics.
Let’s take a look at some Wisconsinite foodie favorites:
Brandy Old Fashioned
Some like it sweet, some like it sour, but every Wisconsinite will tell you that brandy is their liquor of choice in their old fashioned. First thought to have appeared at the 1893 World’s Fair, where the Korbel brothers debuted this German classic, this Wisconsin twist on a delicious classic never goes out of style. To this day, Korbel is still the most common brandy used in this Mid-West favorite. Anduzzi’s Sports Club features $5 old fashioneds on Fridays. Just ask for brandy instead of whisky!
Friday Fish Fry
Speaking of Fridays, no Wisconsin Friday night is complete without crispy, flaky perch or cod served up the traditional way. We can thank our European immigrant history for this one. With Catholicism being the most prominent religion for many German, Polish, and Irish people, fish on Friday is a religious experience. That experience has continued into modern Wisconsin’s culinary tradition. Anduzzi’s goes all out, serving up your choice of Icelandic cod or fresh lake perch. Of course, it comes with all the fixin’s- tartar sauce, marbled rye, coleslaw, a squeeze of fresh lemon, and your choice of side. We like it with the fries!
Cheese Curds
Squeaky, creamy, and delicious, it should come as no surprise that the dairy capital of the nation is a major fan of cheese curds. Whether you prefer them fresh or fried up crispy, it’s hard to turn them down. Anduzzi’s hand battered curds feature a half pound of your choice of white cheddar or spicy buffalo cheese. We don’t blame you if you don’t want to share!
Never being ones to shy away from modern takes on tasty classics, you can get your daily recommended dose of curds on our Spotted Cow Cheese Curd burger. It’s a flame-grilled burger with double smoked bacon, Spotted Cow beer cheese dip and loaded with Wisconsin white cheddar cheese curds. Your taste buds won’t know what hit them!
Pasties
During the Mineral Rush of the 1830’s, Cornish laborers brought this delicious tradition to Wisconsin's mineral mines. Pasties are a pocketful of hearty deliciousness, which makes them easy to pack and carry, even in the darkness of mines. These flaky pastries are typically filled with meat and vegetables, and every pasty store around the state has their own special recipe, passed down from generation to generation.
Kringle
Have a hankering for something a little sweeter? A kringle will certainly hit the spot! It’s kind of like a Scandinavian twist on a pretzel, featuring the traditional knotted twist of its more savory cousin. In Wisconsin, kringles are typically made by layering together sheet after sheet of flaky Danish dough, shaped into an oval or a twist, then filled with any variety of sweet treats. From peaches to pecans, or even Bavarian cream, there’s no end to the flavor combinations you can find when you visit a Wisconsin kringle shop.
“Broasted” Chicken
Invented by L.A.M Phelan of Beloit, Wisconsin in the 1950’s, broasted chicken takes the best of both frying and pressure cooking tender chicken and combines it to create a juicy, tender cut of meat. Called “pressure frying,” marinated and breaded chicken is deep fried under pressure, meaning that all of the juices that make bone-in chicken so rich are preserved throughout the cooking process. Anduzzi’s offers a Sunday broasted chicken dinner, a four piece marinated chicken, lightly breaded and broasted golden brown and served with choice of side and coleslaw.
Hungry, yet? Head on down to Anduzzi’s to find old and new Wisconite favorites that will definitely hit the spot.
Green Bay’s food history is a rich, cultural tapestry that features an absolute buffet of traditional cuisine that has found its way to modern dinner tables.
Since its inception to the United States in 1848, it’s served as an integral part of the dairy industry and has taken the lead as the number one producer of dairy in the nation. It’s no wonder Packer’s fans are called “Cheeseheads!”
Wisconsin’s food history encompasses so much more than milk, though. With a European immigrant heavy population (especially German and Scandinavian), we’re fortunate to enjoy a hodge-podge of delicious meals from around the world, along with some American classics.
Let’s take a look at some Wisconsinite foodie favorites:
Brandy Old Fashioned
Some like it sweet, some like it sour, but every Wisconsinite will tell you that brandy is their liquor of choice in their old fashioned. First thought to have appeared at the 1893 World’s Fair, where the Korbel brothers debuted this German classic, this Wisconsin twist on a delicious classic never goes out of style. To this day, Korbel is still the most common brandy used in this Mid-West favorite. Anduzzi’s Sports Club features $5 old fashioneds on Fridays. Just ask for brandy instead of whisky!
Friday Fish Fry
Speaking of Fridays, no Wisconsin Friday night is complete without crispy, flaky perch or cod served up the traditional way. We can thank our European immigrant history for this one. With Catholicism being the most prominent religion for many German, Polish, and Irish people, fish on Friday is a religious experience. That experience has continued into modern Wisconsin’s culinary tradition. Anduzzi’s goes all out, serving up your choice of Icelandic cod or fresh lake perch. Of course, it comes with all the fixin’s- tartar sauce, marbled rye, coleslaw, a squeeze of fresh lemon, and your choice of side. We like it with the fries!
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Cheese Curds
Squeaky, creamy, and delicious, it should come as no surprise that the dairy capital of the nation is a major fan of cheese curds. Whether you prefer them fresh or fried up crispy, it’s hard to turn them down. Anduzzi’s hand battered curds feature a half pound of your choice of white cheddar or spicy buffalo cheese. We don’t blame you if you don’t want to share!
Never being ones to shy away from modern takes on tasty classics, you can get your daily recommended dose of curds on our Spotted Cow Cheese Curd burger. It’s a flame-grilled burger with double smoked bacon, Spotted Cow beer cheese dip and loaded with Wisconsin white cheddar cheese curds. Your taste buds won’t know what hit them!
Pasties
During the Mineral Rush of the 1830’s, Cornish laborers brought this delicious tradition to Wisconsin’s mineral mines. Pasties are a pocketful of hearty deliciousness, which makes them easy to pack and carry, even in the darkness of mines. These flaky pastries are typically filled with meat and vegetables, and every pasty store around the state has their own special recipe, passed down from generation to generation.
Kringle
Have a hankering for something a little sweeter? A kringle will certainly hit the spot! It’s kind of like a Scandinavian twist on a pretzel, featuring the traditional knotted twist of its more savory cousin. In Wisconsin, kringles are typically made by layering together sheet after sheet of flaky Danish dough, shaped into an oval or a twist, then filled with any variety of sweet treats. From peaches to pecans, or even Bavarian cream, there’s no end to the flavor combinations you can find when you visit a Wisconsin kringle shop.
“Broasted” Chicken
Invented by L.A.M Phelan of Beloit, Wisconsin in the 1950’s, broasted chicken takes the best of both frying and pressure cooking tender chicken and combines it to create a juicy, tender cut of meat. Called “pressure frying,” marinated and breaded chicken is deep fried under pressure, meaning that all of the juices that make bone-in chicken so rich are preserved throughout the cooking process. Anduzzi’s offers a Sunday broasted chicken dinner, a four piece marinated chicken, lightly breaded and broasted golden brown and served with choice of side and coleslaw.
Hungry, yet? Head on down to Anduzzi’s to find old and new Wisconite favorites that will definitely hit the spot.
