Kellie Laurson and Becca Logterman, are our lead kitchen staff team members! They are both awesome cooks, but the word 'cook' or 'line cook' just does not do these talented ladies justice. The potato and ham soup with spring peas was just the right amount of hearty and delicious on our drizzly, cool morning!

Which brings me to a thought - You do realize that in WI, we eat hot soups all year round! So, here at Brick Street, a fresh soup gets made from scratch nearly every day of the week. And, that is only a small part of our daily menu!

On any given morning, they can bring out the best in what I like to call the 'flotsam and jetsam' of the walk-in refrigerator here at Brick Street, and I use that term to refer to many things that need to be gathered up and put to a proper use.

Our daily soups or feature salads and sandwiches often benefit from this gathering up process in their hands! This week, we've been featuring a blue and steak salad, a grilled steak and Manchego cheese sandich, a "Hawaiin Grill" featuring Ham, Manchego, grilled green peppers and onions and a special Aloha sandwich sauce, all on a toasted rye. Who knows what the weekend will bring!

A couple joined us for lunch with friends, who were also recommended by another set of friends! "Absolutely delicious!" and "We'll be back!" are two comments we hear frequently - so here's hats off to Brick Street's very talented "kitchen team members!" Thank you to you both for all the creativity and care you invest in feeding our customers!

It will soon be our 5th anniversary as a consistently open and operating small business, and I still pinch myself when a new customer finds us and is astonished that Delavan has a great little cheese shop that also serves really good food! Really... that is us? Your kidding...You're not? WOW!

It's been a great ride to this point, and now the effort is moving from mere survival to increasing revenues to cover the new employee and increased payroll taxes that entails. (We are not there yet -

People make many assumptions of your business when you are able to stick around long enough for them to come back season after season.  Assumptions which include you must be making scads of cash if you can afford to keep the doors open. (Believe me, whenever we have a rockin' day or weekend - I am looking at catching up on equipment purchases, small equipment to make our lives easier - or perhaps a unique item in inventory.) My friend, Ari Weinzweig, at Zingerman's in Ann Arbor, says in his two recent books on entrepreneurship that being successful just means you get better problems. And, as I have come to find out - better does not necessarily mean prettier, or easier. Some are very messy, brain tangling, and definitely harder.

Like getting a new oven with one more shelf where we can grill more sandwiches at one time will mean completely reconfiguring the sandwich prep area we currently use. Hmmm - nope - not really looking forward to that task, as it most likely also means getting a new metro shelving unit to accomodate.

Or, better yet - which money tree can I shake to get the cash for that little project. Stay tuned to "As the cheese turns..." : )
Laura

Life in the mid-west - marketing a small town

I don't want to be the person who only does what everyone else does. Why? For obvious reasons, because I want to build a business that is bigger than myself, and I wanted it located in my now-home community of Delavan, Wisconsin - not Lake Geneva). A couple incidents occurred this week here in Delavan, that really struck home among the business owners here in Downtown Delavan, and will be a topic on the agenda of this week's Downtown Delavan Business Association meeting. (Meeting the Friday morning at City Council Chambers on Friday a.m. at 7:45)

We heard that staff at Lake Lawn Resort suggested to guests at the Resort visit a neighboring town, Lake Geneva, because there was nothing in Delavan for them to do. This was particularly discouraging as we also were the subject of a Facebook meme that featured Simba and Mufasa of the lion king basically 'dissing' Delavan - again in favor of Lake Geneva.

Do we have issues? Of course, but I'd like to see a community that does not. In it's favor, Delavan is a place of parks, of unique independent stores (as well as 'big boxes', if that's your thing), of 2 lakes - one great for boating, one particularly suited for 'nature goers'. Delavan has a broad main boulevard with no parking issues. You can walk up and down clean main streets, view Victorian architecture at its best, and enjoy a variety of specialty foods and baked goods. Oh - did I mention, there are no parking meters in Delavan! We have our own bandshell one block off the city's main thoroughfare, with concerts all summer. Delavan has it's own gardens, sponsored by the Delavan Rotary and local citizens - and great Parks & Recreation programs. We are a thriving community, with a committed school system. And whether you appreciate the politics or not, the current WI Governor, Scott Walker, hailed from Delavan. Success is indeed possible, especially when you grow up in Delavan, Wisconsin.

My blog posts regularly feature issues encountered by small business owners in my community, (yes, including myself). We have all the tools at our disposal to ensure a more positive image, we must use them. Consistently and vigilently updating web sites, blogs, and social media sites are key to dissolving the negative image that keeps popping up. With suppport from you, my reader and inhabitant of Delavan, we will continue to raise the awareness that Delavan is indeed a great place in which to live or visit.

Laura Jacobs-Welch
Owner, Brick Street Market

Courageous?

Admired Businesswomen?

Loyal to Community?

Two things struck me this week: A customer told me she thought I was courageous; and we found out this week that another local business will be leaving our community. First, let’s address the second point. The Creative Shops of Delavan, formerly known as the Ben Franklin of Delavan, is closing its doors after just 2 brief years. We are losing another woman led, and family owned business. This is a very sad and more and more common occurrence. The business climate has been challenging for the independent ever since the invention of the strip mall, the grand mall, and the big box.  In the case of this craft store, the competition has been especially damaging, as WalMart re-introduced their fabric department; and the space they are located in has a very high monthly rent, which became another “nail in the coffin”, when 2 adjacent stores also closed their doors.  

In the case of the high rent, it is so tempting to locate in a high traffic area, but at times the increase in foot traffic may not be out-weighed by the exorbitant cost to keep the place open. Other damaging factors can include having “exclusive” vendors moving to big box stores, and online sites, thereby cutting into your exclusivity on any given product. In addition, he space requirements for bolts of fabric, bulky craft tools, baskets, and classes with work tables challenge owners to find spaces that are expansive, both in storage, as well as rent. If just one thing changes, (say a city that closes its main street for needed repairs, or a big box store adding products from one of your main categories), all these things coupled with strapped local economies where customers are searching for the very best deal for their dollar (even though running all over God's creation at the high cost for the gallon of gas these days needs to be accounted for, and shipping is also a factor) –any one of these changes can spell disaster for the independent. It is no easy thing opening and running a business, especially in a small town. Every year, the still-open members of our downtown community comment, "Whew, we made it through 1st quarter." That is the quarter book-ended between holidays, when everyone spends so much; and the tax season, when we all get to pay so much! 

We were fortunate to have found a great space that is small enough we can afford the monthly rent, but also unique enough it attracts people looking for something out of the ordinary. We cannot hope to compete with the Panera Breads, Chili Restaurants, or the plethora of truly fast food choices available to all consumers. My challenge has been to stay true to my core – that of providing wonderful WI cheese to my local community, and while doing that – perhaps bring in harder to get products from masterful artisans. I love the idea of us being ‘curators’ – the new buzz word being thrown around the social media world. We will slowly, in our small space endeavor to hang on to what we’ve built. We will add staff as revenues grow, court them carefully, prepare them to love the products we offer and the customers who come to seek them out.

It takes extreme amounts of dedication (called pig-headedness by some and passion by others), no small amount of fortitude (the image I keep in front of me at all times - Dori, the little fish from the animated movie "Finding Nemo", whose mantra is "Keep on swimming, just keep swimming") to remain open when you only see a handful of customers in a day. Overhead and payroll must be paid despite lackluster sales. You don’t get to say to the government or your employees, well we only earned $... revenues, so I will only pay ___% of my payroll or taxes. It requires a ‘herculean’ effort to keep things fresh every month, week, and day throughout the year. And we are definitely not all cut out for this life.

We will miss Maggie, and her very helpful staff. The beautiful fabrics, the great basket collection, and the ability to touch and examine something before you buy.  It's a REAL shame.

Cooking during the Wisconsin winter

It's cold, clear and sunny in southeast Wisconsin. In fact we are experiencing a rather unusual - and particularly snow-less winter here.

Love reading Jeanne Carpenter blog - and this particular blog  really hit home!
After all we live in Wisconsin, it's February, fresh at the grocery store is likely to be from Mexico, Chile, or Argentina or cost both legs and one arm. So what do you buy for your winter pantry?

We eat a lot of potatoes (they store during well during cooler winter months), many roasts - so many local meat markets - my favorite is the pork loin roast from Sorg's Family Meat Market.  I don't know what they do that is so right, but we love their pork products!

I saw a recipe on the Zingerman's Delicatessan web site, and am determined to give it a try. Especially as we have so many cheeses right now that melt beautifully on and taste amazing on potatoes. Try this tartiflette and tell me what you think.

And, because we love goat cheese, here's another link from our facebook page and Vermont Creamery
for Goat Cheese Polenta. Can't resist.

 Brick Street Market does really have the best holiday cheese collection in Walworth County! I am thrilled to be able to present some of our favorites for your holiday gift presentations.
We have Carr Valley's Menage, Cocoa Cardona, 4 year cheddar block, and Apple Smoked Cheddar. Or perhaps a Sartori selection - bold asiago, crunchy Sarvechio, and any number of Bellevitano flavors! Marieke goudas from foenegreek, to black mustard seed, to smoked. Blaser's Antonella's in several savory flavors. Roth Kase and Sugarbrook with Gruyere, Butterkase, Buttermilk Blue Affine and holiday spreads, too!

Not to mention our European Collection - Bucherolle - a delicate and lovely soft ripened goat cheese with white fuzzy external mold. Beautiful served with a heated apricot compote and your favorite Champagne or buttery Chardonnay. If you're in the mood for international, we can 'fly' you from Italy to France to Spain and back! Need something unique but small - Pave Sauvage is a goat chevre from France that is rolled in Tarragon and 3 peppercorns: Place on a few sprigs of juniper or evergreen for a unique intimate plated presentation. Need something more outlandish - try a Langres - the beautiful squiggly ripened cheese  with the final  of pouring champagne into the well of the cheese.

Got all your cheeses selected and purchased? Perhaps, you just need a between course palate cleanser for the big meal? I have just the thing for you. We recently received a Fromage Blanc made by Vermont Butter and Cheese Company. We made up their recipe for a light and refreshing dip, and I have been using it in store with sliced broccoli chips and florets as an appetizer. Stop in for a tub and a recipe card.

Some thoughts on a staged Carr Valley Christmas dinner pairing:
I recommend serving the Menage as an aperitif with a light bubbly. You can serve the Cocoa Cardona after the salad with a buttery Chardonnay. After soup, I'd serve the 4 year Cheddar, I'd be looking for a great merlot, full of black and red summer fruit to complement the saltiness of the aging cheddar and amplify its sweetness. After your entree course, I recommend finishing with the Apple Smoked Cheddar and a sherry like Duet, classically deep amber colored with hazelnut overtones. The fortified wine is a perfect foil for the heavier cheddar, and it's overlying sweetness enhances the fruitwood smokiness.
Enjoy!

A great bean for a french press!

Checked out the Stone Creek Coffee Roasters yesterday at the Grand Avenue Mall skywalk. They are a Milwaukee coffee roaster we've been following for a couple of years now. I am considering using their beans in the in-store coffee we offer. Thanks to Kate for a nice tour of the 'factory', where they roast the beans. I use the word 'factory' very loosely, as the space they use for the nerve center of their operations is in a building much like our store (dating from the 1880's) and with lots of exposed walls and floors. It's very much a hands on organization, and we were welcomed at the 'new' store' and later at the factory by owner Eric Resch, who seemed somewhat surprised we would travel from Delavan for the Grand Opening. But, timing is everything, and I had been following their mission and decided it was a good fit for us. I will be sampling a couple different beans in the next week, so come on in and ask for a FREE cup of Stone Creek Coffee with any lunch order, fill out a comment card and receive a 15% coupon on your next Brick Street Market purchase.

Your local business owner needs YOU!

If you did not watch 60 minutes Hallowe’en night, you did not see the citizens of Newton, Iowa desperately grasping for any straw of hope in an local economy that is drying up. Newton, IA is just 29 miles east of Des Moines, with a population of just over 15,000. Delavan is not so different from this community. It really hit me that we here in Delavan are very fortunate to have the industries we do, especially in light of the recent Lake Lawn news. Our employed population is supported by a variety of light industry that feeds into businesses that have not been as seriously impacted by the recession. Has it still been a struggle? Absolutely! And, I have personal experience with the struggle.

I am the face of downtown Delavan, and of entrepreneurship in America. I opened my business 2 years ago in the historic blocks of downtown. I started my career working in banking, 5 days a week and having my weekends off. You can stop in any time for my full story, but my path was always leading me to the July 4 2008 date on which I opened my business here. What I have found to be true since I opened is that my initial desire to join your other downtown business members in their small club has proven to be one of camaderie, friendship, and a daily joy at meeting each customer who choses to honor us with their choice to purchase services or goods at our stores. Local Store owners are committed to your community!

We know that you have many choices for where to spend your family dollar. Do you know how much positive impact you truly have in the success of your local independent business owner? I became aware of a not- for- profit organization earlier this year that puts this all in perspective. The organization is the 350project.net, and you can look them up online. You may have heard of this endeavor as they have received some national press. It is an organization begun by a former retailer consultant, Cinda Baxter. She has worked very hard to find successful strategies for indepenent businesses. Here are some interesting numbers I found on their website:

If half the employed population in the U.S. spent just $50 each month in 3 independent businesses (that’s only $16 per month in each of the 3, folks), $42.6 billion in revenues would be generated. By spending that money in a locally owned business, you will see $68 of every $100 stay in your community. If you spend your dollars in a national chain, just $43 stays in your community, and if you spend it online, none of that money stays in your community. I realize it is not realistic to expect our modern population to completely forgo buying online, or looking for the best deals to be had at that big box store. I am only asking that you consider saving out $50 each month and spreading it around to your local independent retailers! We need you and your beautiful downtown district needs you in order to stay vibrant, attractive, and alive!

Laura Jacobs-Welch, owner

Brick Street Market

Lunches at Brick Street

One of the wonderful things about WI cheese is that it is so good on a sandwich! We have a small selection of great sandwiches which all feature two main ingredients - an artisan bread and a really great WI cheese! I like to say our sandwiches are hearty and wholesome. The bread we buy from Waterhouse Foods in Lake Mills is the best tasting bread I've eaten in a long time!

And, I cannot say enough about our WI cheeses! Great flavor and lots of varieties! My 13 year old son is hooked on our "Colonist" - a toasted turkey with Hook's Baby Swiss cheese, melted and then slathered with Cranberry Chutney! We add a leafy lettuce, and serve with fruit, pita chips and shortbread cookies (baked right here each week!). Wow! I'm getting hungry. Gotta go order a sandwich!

Delavan, WI - A great place to shop!

This is my PSA (public service announcement) for Downtown Delevan, WI.

Driving through Delavan this a.m. on my way in to the store, I was thinking how lucky I was to have landed in this area some 20 years ago. Delavan is a beautiful city, with a quaint history, and committed parks and recreation department. The tree-lined main street is now being 'colored' up by emerging tulips of red & yellow. The apple and crabapple's are blooming, and all the willows and other trees are looking quite beautiful in their new spring green colors! We have beautiful garden spots all over the city, just waiting to burgeon with the summer flowers planted by our able-bodied and dedicated P & R crew.

Being a member of this downtown is a treat! When new customers to the area come in, they are always very complimentary that the city is clean, and the businesses are unique! Just like our cheeses - very unique!

We have a little bit of something for everyone to eat - from taquerias to hot dogs to sit down cafes to take to go sandwiches (and our own toasted cheese, of course!)

We have a little bit of everything for you to shop for - from turn-of-the-century antiques and mementos to artwork, to framing and garden themed gifts. From women's better clothing lines to gently used clothing for the frugal but career minded woman. You can shop for your pets and you can shop for your homes. You can buy gifts, wrapping paper, and shipping boxes right in downtown!

I truly think downtown is becoming a place where you can find it if you need it!

And, of course, if you need cheese - we have you covered!

Real Food, Whole Food!

Here in Delavan, I'm involved as a member of the Downtown Business Association in researching a Farmer's Market. Farmer's Markets have been instrumental in re-acquainting the consumer with real, whole food. To that end, our little committee has come up with a couple preliminary ideas of what we do want:

1) A market that is produce oriented
2) Representative of local farmers and their efforts
3) Available to local chefs and consumers alike
4) Fun - suggestions for some type of artist in residence and musician in residence have been made
5) Begin an education program with our school district where children come to meet the farmers and experience really great fresh food

Our store's mission is to bring the best artisan produced cheeses to our friends and neighbors and our community. The artisan cheese community is another that has been trying to re-acquaint Americans with great tasting all-natural food. I have to believe that once Americans get accustomed to tasting real food, and understanding that the flavor impact of combined whole ingredients can benefit them, they will start a switch away from all the highly processed boxes that fill our current grocery store shelves.

Books are everywhere recounting the importance of moving away from processed foods. We are being encouraged by doctors and health professionals to eat our fruit and vegetables each day. As Michael Pollan tells us: "Eat food. Not too much. Mostly plants." Neighborhood boys know that if they come in to the store after school or on a weekend, they'll get a snack of the best cheese in the county.

While recently watching Jamie Oliver's "Food Revolution", I realize he is saying the same thing. "Eat Food!" While the government has been busy making synthetic 'food' more affordable, the health care system in the country has been reaping the costly benefits of the resulting obesity and sugar-overdosed population. Oliver's goal is to turn our nation's schools (with the help of parents) back to an education platform for children and provide them with food habits that will enable long and productive lives. He wants teachers & parents to take a role in what has basically been the parents responsibility in the past.

From ancient times until about 60 years ago, parents were involved in where their children sought jobs, as well as teaching homemaking skills which not only enabled them to cook what they brought home, but also how to act in social situations. Now, with so many parents working two jobs to keep their families afloat, sitting down to any meals together as a family have become a thing of the past. Those teaching moments of how to correctly manage fork, knife, and spoon have disappeared. A comical moment in the second episode came when Jamie tried to institute having the complete set of tableware available. He was completely flabbergasted when the kitchen staff resisted allowing anything but forks. His comment: " We allow scissors in the classroom, but no knives at the tables?!"

I applaud Mr. Oliver's efforts, and have noted the same issues existing in my own community school district. Before I opened my business, I was blessed to be a substitute teacher in our school district. One memorable Thanksgiving week meal featured two lovely slices of turkey breast, mashed potatoes with gravy, green beens, fruit cup, and a roll. However, there were no spoons with which to eat our mashed potatoes, and no knives with which to cut our meat. The students at my table were stabbing and picking up the whole slice with their fork, and literally "chomping" it off with their teeth. I used my spoon as a lever, and pulled the turkey apart in pieces manageable enough to eat! Good Grief, Charlie Brown! (Please watch Jamie in this video -http://www.ted.com/talks/lang/eng/jamie_oliver.html. )

My husband and I have three children, so have been involved in the school district for many years. Fellow parents and teachers and myself have had conversations about various incarnations in the school lunch program. "Yellow Days" were particularly notable - everything on the plate was yellow or a varying shade thereof. Example: A breaded chicken pattie, potatoes, bun, canned pears, and cooked carrots. Not a raw piece of fruit or vegetable was to be seen. No green, no red - no other colors!

The public mandate must be to get involved in our schools to ensure that education programs include 'real food' - and that we are helping by volunteering ourselves to increase the dialogue about how to make that come about for the nation's children. Additionally, cook at home - show your children how to shop for great ingredients - and then cook with them! Put them in charge of one meal - but make sure you are present as 'sous-chef' if need be! Teach your kids to eat whole, real food - and eat it yourself. It will give you and your children energy and keep you healthy and active for many of your children's years!

Yes, Virginia, they do ship cheese!

At Christmas we were fabulously inundated with requests to ship cheese! And, we ship cheese throughout the year too! Not as much as then, (does Jennell seem a bit overwhelmed? - Never!) and we have a nicely appointed station in our basement organized and ready to create a great presentation with our WI cheeses for your friends and family! The USPS flat rate box program worked out well for us! What did we ship this year?

Some Tilston Point - a great "Stilton - esque" blue from Tony Hook at Mineral Point's Hooks Cheese. This salty, crunchy, pungent blue is a standout on any cheese plate!

A bit of Antonella - a great salsa infused creamy white cheese with cilantro around the rim. The cheese makes a beautiful presentation on a tray - I like to slice it lenthways, about an 1/8 inch slice, then make the cutest triangles with rounded edges.

Sartori's Bellevitano - both the Black Pepper Parmesan and Raspberry Soaked Ale Parmesan have been popular with our customers since we added them to our collection! These are also great with a fruit - forward Zinfandel or Cabernet Franc. HMMM!

It was a fun season - we saw a lot of our summer customers, and had a lot of help from our local community, so now in the quiet soup-days of mid-winter, we're reminiscing and thinking how fun it will be come summer!

Soup and Sandwich time!

Well, it's officially arrived. Hard frost last night and tonight! Got my cider at the Apple Barn here in Delavan! That's one of those seasonal things I cannot replace with the stuff you find in the store after apple season! Real apple cider that settles, and you have to shake up the jug! I love it! And it's a great non-alcoholic choice to pair with Gouda Cheeses rather than the Gewurtztraminer!

Doing lots of lunches and just introduced soup this week! We made sandwiches to go for a soccer team today! 30 of 'em! Some of the Colonist - a great turkey and swiss on hearty multi-grain; some of the Rye Wrangler - a roast beef on rye with 2 year aged swiss; and plain ole' Wisconsin cheese on Rustic Country bread! Game time is at 5:00 and it will be a chilly one!

That's entertainment!

With the economy still slowly chugging back to 'normal' (someone define normal, please!), many folks are staying home and entertaining friends and family. We have your entertainment needs covered here at Brick Street Market! I love creating event trays for any occasion, and our customers are finding these trays a unique way to impress their friends and family. We consider the occasion and the guests - like the trays I put together for the a new 'friend' who brought us her authentic French bread boards to build them on. (You too can bring a tray for us to 'decorate' in style!) I like to play a bit with shapes and not just place a pile of cubes - so yesterday's cheese! And, we include the things that go with the cheese selection!

Come and see us or give us a call! We can help!

A chance to show off!

What's new?

I've decided to jump on the social networking bandwagon. You can now join us on Twitter, as well as keep tabs on us through our blog! My hope is that the short "Tweets" will be a bit more up-to-date, and help to stimulate my creative juices for the longer posts of the blog.

The weather this week has us all a bit puzzled. Rained cats and dogs two of the days, blew like crazy, even got a bit of hail out the deal. Not a normal state for usually hot and dry July!

Got a chance to present cheese for a client in Elkhorn. Just arrived, and the weather took a turn for the gray and rainy. I'm standing under the tent with the metal poles, along with the other vendors, thinking I need my head examined. Just as we had everything set up and looking great, the rain started to come - in sheets! We had wind, lightening, and hail. Second day in a row! Craziest thing! We haven't had to complain our summer has been too hot, but I've had visitors to our area this week from Arkansas and Oklahoma who said this was a welcome change from the heat back home.

If you are a Charter cable subscriber, you might have seen our Downtown Business Association ad running recently. If you come to our store to buy cheese and mention the station and time you saw the ad, you'll receive a 15% discount on your cheese purchase.

Hopefully Saturday a.m. brings us some sun and stability! See you on the cheese-y side!

Laura

The first "2nd Saturday" Customer Appreciation Day a Great Hit!

To all our loyal customers ( and to a few new customers) who visited today on our 2nd Saturday Customer Appreciation Day, thanks for making our day so much fun! It was a grand success, Brittany and I had a blast! And we got to move a lot of cheese through our cases! After all, that is why we are here - or at least it is for me! I want Delavan to have the 'coolest' little neighborhood cheese store around! To all of you who missed it - join us this week for lunch, or next Saturday for wine and cheese sampling! Here's the schedule:

1st and 3rd Saturday of the month: Wine and cheese sampling!
2nd and 4th Saturday - Teaching Table + 2nd Saturday of the month: Customer Appreciation Day - All Frequent Cheeser Cardholders get 10% off in-merchandise.
Lunches daily - Any cheese I use in your lunch could count towards the 3 pounds needed to receive a 1/4 pound of cheese free! Sign up for a Frequent Cheeser Card in our store today!

Come in, visit, taste something new!

Customer Appreciation Day

Hear Ye Hear Ye: Brick Street Market recognizes community support by pledging the 2nd Saturday of each month to be "Customer Appreciation Day", with an all store discount of 10% off!l Need a great hostess gift for Thanksgiving? How about a lovely wine bottle basket for displaying that perfect meal's wine complement? Or maybe a "Sweets for the Sweet" basket, with chocolates, preserves, and sweet cookies for a great hostess?

Additionally, every 2nd and 4th Saturday will feature a 'teaching table'. It's an impromptu 'class' to show you Laura's favorites from cheese knives and cutting techniques to which cheeses work best in which recipes.

And, on alternating 1st and 3rd Saturdays we will feature a sampling of two of the Brick Street Markets wine collection with some of our fine in-store products. Stop by our store for a sampling on Saturday afternoons throughout the month and feel the love!

Something Different for Lunch

We have a great mealtime alternative available for you - whether you need a mid-day burst or late afternoon pick-me-up! Step in to Brick Street Market and purchase a mouthwatering sampling of our best cheeses served right there on a great cheeseboard! It's light. It's very healthy. It's full of protein that will get you through the afternoon. Choose from three themes: Wisconsin, American, or International. A perfect tasting complemented by our great European style bread, some fruit and nuts, and a bit of salami! It's a great way to eat!