Reporter receives crash course in fishing

Green Lake Association Lake Research Intern Mitchell Busch, left, and Green Laker Reporter Connor Cummiskey kneel behind the day’s catch after a fishing adventure with guide Mike Norton.  submitted photo

By Connor Cummiskey

I have never been all that great at fishing.

I usually did not have the patience to sit all day in a boat waiting for a fish to bite.

Though I did enjoy the exhilarating feeling of reeling in a live fish.

Even when I did fish, I rarely caught large amounts or sizes of fish, which was probably partially due to me lacking the understanding of what bait to use and where to cast my line for particular fish.

Which was why I was excited to get the chance to go fishing with not just one expert fishing guide but two.

On Wednesday, June 4, I met with Mike Norton who is one of the local fishing guides.

Norton, two others and I shipped out in the morning and as he was casting the lines out, he began telling me about what each one was and what it did.

Large, shiny rectangles of plastic and metal hung along the lines of the poles.

These were flashers.

Behind them Norton strung small silver spoons.

For the most part these were Sutton Spoons, which were the best bait with which to catch Lake Trout.

There was a story behind how the Sutton Spoon was first discovered to catch lake trout. It was told to me by Stephen Siders, a summer resident of Green

Lake, who often helps Norton with fishing trips.

The story went like this.

“When lake trout were first stocked in Big Green Lake, they were elusive.

Fishermen had tried everything to catch the trout, but to no avail. Until a visiting soldier used a Sutton Spoon while out fishing. That day, he caught fish that had survived over 20 years without being seen by a human eye.

At first, he would not share with frustrated locals what he had used to catch the fish. From that day on, when he would get a bite, the other fishermen would attempt to get close enough to see what he was using.

Every time they tried, he would cut the line so as to protect his secret.
That was until another year when he came back to visit. This year, the local fishermen tried something new. They backed him along a sand bar and as usual, when they approached, he cut the line.

Then once he left, they dug up the sand bar to discover he had been using Sutton Spoons”

Now days, a Sutton Spoon is hard to come by as their production was halted.

Instead, it also works to use other spoons, given that they are thin and silver.

After showing me what bait works to catch lake trout, Norton showed me what lines he was using to catch white bass.

They were Dipsy Divers in front of spinners. The Dipsy Diver was shaped like a thick metal disk with two triangular thumb grips protruding from one side.

By twisting the side, the Dipsy Diver could be set to different depths. It served the purpose of keeping the bait shallower.

The third type of bait we used was running boards.

They were hemispherical orange and white boards that also kept bait closer to the surface of the water.

Almost immediately the fish started biting; it was going to be a good day.

In between reeling in trout and some white bass we discussed some of the problems the lake was facing. Things such as how musky were eating all of the trout before they were caught by fishermen.

Since musky have become elusive over the last few years, the payback the community gets for the cost of stocking the lake every year has become less and less.

Norton and I also discussed the possible solution of introducing another species of fish to the lake, such as Atlantic salmon, to balance out the diminishing lake trout population.

During the span of one hour, we were lucky enough to catch seven lake trout — ranging between 25 and 27 inches and weighing around 7 pounds a piece, along with five white bass.

I doubt we would have been nearly as fortunate if Norton had not been there with his years of experience to guide the boat to the right spots on the lake.

While Norton was cleaning the fish, he reminded us that they had all been in the lake for more than a decade.

He stressed how important it was to remember that.

I drove home excited about how I could cook the fairly sizable amount of fish I had, and how lucky I was to be able to catch as much as I did my first time out on Big Green Lake.

Most days on the lake are not that plentiful.

For my second time on the lake, I seemed to hit the opposite end of the spectrum.

When I tagged along with Dennis Walker and a family he was taking fishing, we caught very few fish.

It was not due to a lack of trying or expertise on Walker’s part.

We studied what he called the graphs on his boat, which showed a sonar image of what was below the surface of the water.

There were very few fish even showing up on the sonar. We could tell because a fish would appear as a blue and yellow blob on the screen when they came close to the bait.

Just because it was a slow day, does not mean it was a bad day. As the eldest son, Billy, pointed out, the worst day fishing is still better than the best day working.

I chuckled at the irony that my work was the reason I was on the boat, but agreed that it was a beautiful day to relax on the lake.

I was honored to meet one of the few WWII veterans left, still able to go fishing with his sons.

His name is Leo Bassetto, and he served in the Marine Corp in the Pacific Theater.

The first catch of the day was his. Walker netted the fish after Bassetto reeled it in.

In total, Bessetto and his sons caught two trout and a white bass, which were still enough to make into a decent meal.

More important, they were able to spend some quality time with each other, and I was lucky enough to be there to see it.

Anyone looking to catch fish or just have a great time on the lake with a guide, the two people that I can suggest personally are Mike Norton, who can be reached by calling 920-295-6462 and Dennis Walker, whose phone number is 920-572-0622.

Harbor Lights Takes on a Nautical Theme

Kristian Andersen, a local freelance artist at the town square, lays down the undercoating for the new design at  Sea Critters Cafe at Harbor Lights.   Connor Cummiskey photo

Downtown GL restaurant’s name changes to ‘Sea Critters Cafe at Harbor Lights’

by Connor Cummiskey

The newly named Sea Critters Cafe at Harbor Lights is facing a dilemma.

How does it attract new customers without alienating its regulars?

To do this, the restaurant, which had been known as “Harbor Lights,” is bringing its classic 1950s and ’60s atmosphere in line with a livelier 21st-century theme through a series of renovations.

For companies in the hospitality business, such as Sea Critters Cafe, keeping up to date with modern living is necessary to stay open.

“It is incumbent upon a [restaurant owner] to recognize that and make changes that are necessary,” consultant Tom Giombetti said. “So we just feel that a makeover is necessary.”

The balance between old and new is already evident in the menu.

“We are putting in our daily fresh catch of the day along with different, fresh seafood items that were never on the menu here,” Giombetti said. “But we are going to maintain some of the traditional items such as the Friday night fish fry that is quintessential with the state of Wisconsin.”

One part of the restaurant’s overall menu change is the addition of its Little Critters kids’ menu.

“We feel confident that grandparents can bring their grandchildren in here,” Giombetti said. “We feel confident that parents can bring their children in here. We feel that with some of the menu items and the ambiance of the interior it will attract multiple generations.”

The restaurant is going through this transformation in a way that will be most appealing to the majority of its customers, both old and new.

“We want the changes to be subtle, but we also want them to be something positive that will go along with our décor and our menu,” Giombetti said.

The atmosphere of the restaurant will remain similar so regulars can be comfortable.

“The underlying presentation will be the same,” Giombetti said.

The new concepts that are being integrated into the restaurant are coming from another Sea Critters Cafe in Florida, which also is run by the owners of the restaurant in Green Lake.

“We are incorporating the menu items that are successful to the extent that when people from

Wisconsin come down to eat at our restaurant they love it,” Giombetti said. “So now they will not have to travel all the way down to [Florida].”

Though the design of the restaurant and its theme are changing, the service aims to remain as good as usual.

“We are going to deliver our menu items in the finest fashion that we know how to do,” Giombetti said.

The changes are being done in phases and they are organized primarily by room — with the dining room, the lounge and the exterior all being their own phases.

These steps also include the repainting of the entrance and the interior room to an aqua and yellow color scheme. As well as putting in new hardwood floors and pulling up old carpet.

“We are doing the renovations in phases because we want to keep the restaurant open,” Giombetti said.

Overall, Sea Critters Cafe at Harbor Lights is hoping to strike that successful balance between maintaining its roots and accepting change.

“We certainly plan to cater to all our clientele that we have dealt with in the past and as we market this restaurant, we hope to bring new customers in and perhaps [for] this [to become] a destination restaurant,” Giombetti said.

The restaurant is located at 506 Hill St. in downtown Green Lake. It is open seven days a week, starting at 3 p.m.

Strike up the brand

WHILE ELLEN KOEPPEN and Alex Zabel have switched roles, Green Lake Real Estate’s commitment to customer service will be unwavering, new owner Koeppen insists.  Ian Stepleton photo

GL Real Estate’s new owner pledges continued marketing leadership

by Ian Stepleton
ians@riponprinters.com

Some businesses change hands with pomp and circumstance.

Customers of Green Lake Real Estate may have hardly noticed the difference.

Little has changed at the company, located at 610 South St. in Green Lake, since Ellen Koeppen took over from owner Alex Zabel March 1.

And that’s intentional.

Koeppen, who worked for Zabel for the past three years, wants to run with the strong brand Zabel created — and possibly grow it as the market allows.

“I was not even thinking about owning a real estate company, but through the conversation [with Alex], I said, ‘Why not?’” she said. “I’m excited about the challenge and being the owner of Green Lake Real Estate … I’m looking to build the team over the next two years, or however the market will sustain it.”

“[The ownership switch] couldn’t go any smoother,” Zabel added.

He proposed the sale to Koeppen because of a desire to shift his attention more squarely on another venture of his.

“My plate was pretty full. I own ZA Commercial Real Estate and I owned Green Lake Real Estate,” he said. “ZA Commercial has been doing so well I couldn’t do both justice, so I talked to Ellen, and it worked out for both of us.”

As was the case under Zabel’s ownership, Green Lake Real Estate’s hallmark is its strong marketing approach.

“When we started out, eight, nine years ago, the market was very strong, and we went out to create a solid brand at the time and I think we accomplished that,” Zabel said. “[Green Lake Real Estate] does marketing better than anybody.”

How does Green Lake Real Estate do a better job of selling homes than competitors? By getting homes in front of more eyes, they explained.

“[The business] belongs to three multiple listing services (MLS) so that we can really reach out to the fringes of this market. We say it a lot: we don’t care how we sell your house, and being in these MLS’s is a big part of that,” he said of belonging to services in Madison and the Fox Cities, in addition to the Green Lake/Ripon MLS. “[Green Lake Real Estate] spend a lot of time on our websites, and we have a very strong website. That’s the future of marketing [real estate].”

It’s a focus Koeppen will retain under her ownership.

“I really want to focus on the internet presence, since that is where our buyers are finding us,” she said, noting she’ll utilize “memberships through some different entities on the web. Those memberships offer additional exposure for our sellers.”

It’s a tried-and-true plan for Green Lake Real Estate.

“We are getting a lot of our buyers from out of our area, and they have done a lot of research on the internet, so when they contact us they already have a pretty good idea of what they want,” Koeppen said. “So the website is really important.”

Those buyers don’t necessarily fall into any single niche, either.

Green Lake Real Estate is willing to help home buyers and sellers at all points on the home-sales spectrum.

“[Green Lake Real Estate is] more of a generalist —we’ll work with just about anybody, take on just about any challenge,” Zabel said. “We get the local folks who are just starting out, wanting to get their first home, which is entirely different than someone who wants to come up and get a second house on the lake or a getaway. It requires quite a bit of expertise.”
It also requires someone who is capable of listening to clients and hearing what they want as well.

Koeppen, a former executive director of the Green Lake Area Chamber of Commerce, explained this is an area in which she’s always excelled.

“Even though I’ve only been in real estate for three years, my background of 15-plus years has been in customer service, customer relationships … so I bring years of successful customer management,” she said. “Communication is the biggest thing — letting people know what’s going on.”

She later added, “The real estate transaction is a big deal and can be scary if you don’t have good communication. We are here to guide clients through the process so they know what to expect along the way.”

Zabel agreed this is a strength for the company’s new owner.

“I  am very confident in Ellen’s experience at the chamber,” he said. “It’s been a great asset. The way she handles people and challenging situations is really her strength. The glass is always half full with her. She’s not afraid to get out there, and chase down [solutions to problems].”

“Real estate is a process, and you really work very closely with people,” Koeppen said. “It can be a scary process, because getting into a real estate transaction is a big deal. It’s real neat at a transaction when they are either buying their first home or buying their dream home on the lake, and also the sellers, handing over the keys to a new owner who will enjoy that home.

“You work so closely with the people, and then at the closing you see the different emotions. It’s a neat thing to be a part of.”

With some hard work and maybe a little luck, she hopes she can help even more of those customers enjoy that experience.

She aims to add to the business, but acknowledges that “The market will determine the growth.”

For now, she’s happy to be owning her own business in the area, after years elsewhere.

“I grew up in a small Wisconsin town,” she said. “My career took me to Arkansas, six years in Chicago, Milwaukee and then to Green Lake. I’m enjoying being part of a Wisconsin small town with so much to offer.”

She later added, “I’m very excited, because I want to stay in the Green Lake area. I’ve been here for 10 years, so it’s very exciting to have ownership in something right here in Green Lake that I can grown and own and sink my teeth into.”

Green Lake Real Estate serves Green Lake, Waushara, Marquette and Fond du Lac counties.
For more information about Green Lake Real Estate, call 294-3004 or visit it online at http://www.greenlakerealestate.com.

Past, present and future

BIG GREEN LAKE has seen its fair share of monster lake trout caught over the years. Above left, Joseph Gotz holds up his Wisconsin inland  record lake trout, which he caught June 1, 1957. It weighed 35 pounds, 4 ounces.

Coldwater Fish Advisory Committee aims to maintain Big Green Lake’s legacy

by Connor Cummiskey

One of the largest lake trout caught over the last 40 years in Green Lake was netted in June. It measured in at 41 inches and 28.9 pounds.

While not a record breaker, this fish still made waves in the fishing community.

It may stir up memories of the history of Green Lake: A history Green Lake’s Coldwater Fish Advisory Committee would like to preserve.

“This is the history of Green Lake, but guess what [the fish] are still here,” Coldwater Fish Advisory Committee member Stephen Siders said.

That does not mean that the fish, particularly lake trout, which make Green Lake such a popular fishing hole, will remain forever.

“That is why we need a Coldwater Fish Advisory Committee to make sure that they continue to be here,” Siders said.

The committee intends to give a voice to cold-water sports’ fishermen and other community members who wish to maintain Green Lake’s reputation.

“The reason for the Coldwater Advisory Committee is to ensure that we meet our quotas and monitor water and fishery conditions,”  said Mike Norton, owner of Mike Norton’s Fishing Adventure.

Quotas are the amount of each species of fish that are stocked, or introduced, into the lake.

Lake trout were first stocked in Big Green Lake in 1886, and continued to be until 1944. At that time, the stocking stopped due to the fish being difficult to catch.

In 1952, the local fishermen discovered the secret to catching the lake trout during the summer months.

After Major Turnbull of New York arrived in 1951 and was able to catch the fish, the local anglers figured out how he did it.

By cornering him and forcing him to cut his line in shallow waters, the fishermen were able to dig up the lures he was using.

Unfortunately, the lures on the end of Turnbull’s line were filed clean of their names.

But then a local jeweler took a look at them.

The jeweler soaked the lures in acid to reveal that they were Sutton Spoons.

Thus, the fishermen learned that Sutton Spoons, and other thin silver spoons, were best for catching lake trout.

In 1953, lake trout were again stocked in Green Lake. Restocking began as a response to the following explosion of fish being caught.

The boom was similar to the gold rush that had inspired prospectors to travel west in hopes of striking it rich.

Instead, anglers came from across the state in hopes of catching the “big fish.”

By 1961, 50,000 lake trout were being stocked in the lake, according to a draft of the “Environmental Assessment for Landlocked Atlantic Salmon Stocking in Big Green Lake, Wisconsin.”

Too many of the lake trout being stocked made for an unbalanced ecosystem in the lake.

That year, Vern Hacker expressed in a report that 25,000 fish would be more sustainable.

“He also talked about a second cold-water species,” Norton said.

Cold-water species are fish that live close to the bottom of the lake. Lake trout are one such fish.

A second species helps take the pressure of predation and fishing off of the lake trout.

That way, they could thrive, live longer and grow larger.

Brown trout were one of the species stocked in the lake to serve this purpose.

They fulfilled this role until recently.

“The brown trout do not survive to their second year,” Norton said.

It is unclear what is causing their shortened-life spans.

One possibility is an increase in predation.

“The cool-water fishery is much more dominant than it was years ago,” Norton said. “[Specifically], we are talking northern [pike] and musky.”

To better balance the cold-water fishery, the committee proposes a pilot stocking of landlocked Atlantic salmon.

“These landlocked salmon create a stir even in lake Michigan,” Norton said.

In Green Lake, the landlocked salmon could increase tourism. Such a unique fishing opportunity likely would draw anglers from across the state, or even further.

The committee has reviewed studies performed on landlocked salmon being stocked in Michigan and Maine.

Its findings point toward these salmon surviving better than brown trout.

An experiment is being proposed to see if the salmon truly are a viable option for helping Green Lake.

After four years of stocking the salmon, the committee hopes it will create a greater “Return to Creel” for anglers.

“Return to Creel” is the term for the rate of fish being caught per number of fish stocked.

Green Lake is one of the few places an experiment like this can be successful, because the water is so deep.

“People look at the lake and they do not realize the volume,” Norton said. “They look at it horizontally.”

That is why Green Lake’s Coldwater Fish Advisory Committee is so dedicated to preserving the fishing culture of the lake.

According to a draft of the environmental assessment, the committee hopes to reestablish Big Green Lake “as the premiere inland cold-water fishery destination in the Midwest.”

New Bowling Alley Combines Fun and Great Food

ABOVE LEFT, Allison Hohenstern of Markesan lets go of her bowling ball as Desiree Roeder, also of Markesan, looks on. Above right, Green Lake Lanes and Pizza General Manager Gordon Smith puts a pizza for hungry customers into a large brick oven.   Connor Cummiskey photo

by Connor Cummiskey

Where can someone go in Green Lake for a fun, family night out? Somewhere that offers a variety of activities but still caters to the individual?

Well, one option is Green Lake Lanes and Pizza.

Green Lake Lanes and Pizza is owned by Jeff and Kris Donohue, who also own Legends Lanes in Omro.

While pizza and bowling tend to go hand-in-hand, the pizzas offered at Green Lake Lanes and Pizzas are special.

“Jeff has always had a passion for pizza,” general manager Gordon Smith said about why pizza is so important to the bowling alley. “We thought it would just open up another opportunity for the local people to enjoy some wood-fire pizzas.”

It is not just the owners’ passions that inspire the activities available at Green Lake Lanes and Pizza.

What is offered by the surrounding community of Green Lake plays a primary role in the decision-making process.

“That’s what it comes down to: What does Green Lake need?” Smith said.

Identifying what Green Lake needs is a great way to come up with ideas for activities.

However, Green Lake Lanes and Pizza has a grander vision of its mission.

“The goal is to offer a family friendly environment where groups of people can come and enjoy different aspects of entertainment, food and beverage,” Smith said.

Included in this idea is keeping everything affordable. That way a family can come out and buy pizza and bowling for everyone without draining its bank account.

Another theme that Green Lake Lanes and Pizza tries to promote is sports. A game or a race is always on the TV.

“I think sports [are] a common interest that many people have,” Smith said.

Even if someone is not a sports fan, they are welcomed at Green Lake Lanes and Pizza. Smith will do whatever he can to accommodate them.

“Every guest who walks in here is going to feel welcomed,” Smith said. “… If you want the Lifetime channel, go ahead [ask], I will put it on.”

What Green Lake needs has led to some quite a few decent promotions and activities to do at the lanes.

Among them: ladies night, musicians, leagues (bowling, volleyball, and horseshoe) and throwback Thursdays, which is when tap beer, bowling and select food all cost only $1 a piece.

Green Lakes Lanes and Pizza has also jumped on the bandwagon of Friday fish fries.

“I have been hearing phrases from the customers such as ‘Best fish fry in Green Lake,’” Smith said.

While the fish fry has become popular, the staple of the business remains its pizzas.

One aspect that makes Green Lake Lanes and Pizza unique is it does not do specialty pizzas. Instead, it likes to let people build their own.

“[Some] places will have 10 or 20 different types of specialty pizzas, and that’s great,” Smith said. “… But sometimes I like just going to a place and asking ‘What’s your toppings? I want to build my own,’” Smith said.

Smith has been one of the driving forces behind the wide variety of what Green Lake Lanes and Pizza has to offer. Even though he has only been on board for a short while, he is excited to get things moving.

“I have been working this industry for over 10 years,” Smith said. “… So I use[d] a lot of my experience to hit the ground running right away.”

Smith noted Green Lake Lanes and Pizza is looking to become a regular place for everybody in Green Lake.

“Green Lake Lanes and Pizza, I will say, will become the destination for families and friends visiting or living in the Green Lake area,” Smith said. “That is my ultimate goal.”

Highway is like a long-lost friend

HIGHWAY 23 TRAFFIC resumes earlier this month between Green Lake and Ripon. The stretch was closed since April 21. Through-traffic still needs to maneuver around the city of Green Lake, however, since the Puchyan River bridge remains closed until late November.    Aaron Becker photo

by Aaron Becker

First thing on a recent Monday morning, I happily took our new highway for a test drive.

That stretch had been closed since Monday, April 21. Exactly 20 weeks prior.

A third of the year, 140 days, 12 million seconds …

Not that anyone was counting, of course.

Before making a ceremonial trip to Green Lake, I parked at Alibi’s restaurant in Ripon and watched as westward drivers first noticed the wide-open black carpet before them. They were like whitetail deer approaching a hunter’s bait pile — curious and hopeful, but wondering if it’s a dirty trick.

Can I … Can I actually DRIVE on this?

Then …

Wow … This is awesome!

VROOOOM!

Crews had initially planned a “soft opening” of sorts later in the day Monday, but they instead dropped the gates at 6 a.m. for the morning commute.

Not everyone got the memo right off the bat, but word spread quickly.

We posted the news on the Commonwealth website and Facebook page, and soon there were 90-plus “likes” and lots of happy comments.

‰ Ya Hoo!!! Skippy Hooray!

‰ [I] had to drive it just to say I did it.

‰ I know a bunch of people who are very excited about this news!!!

And a mighty cheer went up from residents of Spaulding Hill and McConnell roads, which were used by everyone but three people to avoid the detour.

So when the highway opened, I took some photos on the edge of Ripon, then eagerly jumped back in the car and drove to Green Lake, like I had just waited in line for a roller coaster.

With the morning sun behind me and a freshly minted road ahead, the driving surface was crisp and clean. The vibrant paint had barely dried. The grass along the fringes seemed greener, the sky clearer than normal.

All the trees were just the right height.

There were several new changes and improvements to the roadway, but the journey was as familiar as ever. Like reuniting with a long-lost friend.

Plus, traffic was light, since the region was just waking up to the news.

Moments like this make a man feel like singing. I flipped on the FM radio and was greeted by Willie Nelson.

On the road again … Going places that I’ve never been … Seeing things that I may never see again … And I can’t wait to get on the road again. 

In reality, I had seen these places a thousand times, but it seemed like a distant memory.

I reached Highway 49 just outside Green Lake and pulled a delicate U-turn, careful not to leave a skid. I turned as one might cradle an expensive gadget for the first time.

In a week, it’ll be more like “Out of my way!” SQUEAL

For now, just relax and enjoy cruising the Green Lake-Ripon artery with ease.

No, this isn’t the end of the Highway 23 construction, with work continuing farther to the west (including Green Lake’s Puchyan River bridge) until late November. But still, this is a reason to celebrate.

Everybody now!

On the road again … 

Aaron Becker can be reached at 748-3017.

P.S. Check out an exciting time-lapse video of the trip from Ripon to Green Lake on our website, http://www.RiponPress.com

Fish Tales of Past

A good crowd gathers for the Dartford Historical Society Annual Picnic, which featured stories from Green Lake fishing guides. Inset, fishing guides share tales around the largest lake trout caught in Green Lake. Pictured are, from left, event organizer Ann Saddleback, fishing guides Mike Norton, Joel Baranowski, Chuck Mirr and Dan Stoneberg.   Connor Cummiskey photo

Guides share stories about Big Green fishing during historical society event

by Connor Cummiskey

It was a cool August evening, with a rain storm slowly approaching from the west and a cold northern wind blowing through Deacon Mills Park.

The Dartford Historical Society was having its annual picnic. This year, they invited fishing guides to tell stories.

Once the audience’s appetite for food was satisfied, the four fishing guides began satisfying their thirst for knowledge.

The guides were Mike Norton, Joel Baranowski, Dan Stoneberg and Chuck Mirr,  who answered questions put forth by the crowd.

They also took the chance to regale listeners with their tales about some of the largest fish caught in Green Lake.

The first topic addressed was how fishing had changed in Green Lake over time.

Stoneberg related to the crowd how fishing was in the 1950s. He described how the Norton family ran the launches.

They would often tow fishing rowboats out over the lake and the anglers would sit, fishing all day — taking a break only for a shore lunch before setting out again.

Rowboats would usually only fit one or two people.

They could not fish from the boats used today because motor trolling was not allowed.

Motor trolling was the act of trolling when the craft is powered by anything else but drifting or rowing, according to Wisconsin State Law.

Motor trolling had been opening up to the south and eventually in the mid ’50s, Big Green began permitting it.

Stoneberg, then recalled the time he had helped construct one of the first pontoon fishing boats on the lake.

They added lee boards to the bottom of the boat to help prevent the craft from drifting sideways when the wind was blowing.

The first time the pontoon boat set out, the winds were gusting — a perfect chance to test out the recent additions.

That was until the wind proved too strong and the lee boards bent sideways, making it almost impossible to control.

Eventually, they would get the pontoon boats just right.

“It has come a long way, but the pontoon boats are the way to go,” Stoneberg said.

The conversation drifted toward the state-record lake trout that had been caught by Joseph Gotz June 1, 1957.

The fish weighed 35 pounds, 4 ounces.

Stoneberg commented on how after catching that fish, Gotz only used the same boat and the same rod when he went out fishing.

The record catch is one example of how important lake trout have been to the city, according to Norton.

“The lake trout fishing is what sets Green Lake apart,” Norton said.

Before the discovery of how effective Sutton Spoons were for catching lake trout, they were very elusive.

“The fish were actually dying of old age back then,” Norton said.

One crowd member asked how old the fish were?

“We are not sure, but I would say at least 30 years old,” Norton said.

Stoneberg then told the story of a pair of anglers he brought out to 160 feet of water to catch lake trout.

They hauled in trout after trout, all roughly more than 20 pounds.

This was while jigging with specially imported hooks described by Stoneberg as having no eyes and only a flat space to tie the line.

After tales of how fishing on Big Green had been in the past, the panel looked to the future of the craft.

“I think the future looks good, but they are going to have to clean upriver,” Stoneberg said.

He referred to places such as Silver Lake, where turtles have been found with sores and scars in their shells from the effects of pollution.

Another effect that Stoneberg witnessed firsthand occurred while catching minnows by hand.

The water had caused his hands to break out in sores.

After tales of big fish gone by, and adventures had on the water, as well as discussing how to reclaim Green Lake’s heritage as a popular fishery, the picnic wound to a close.

Fired up

THRASHER OPERA HOUSE board President Greg Becker, left, sets fire to the Thrasher annex mortgage held by past president Scott Krause. Looking on are Thrasher staff, from left, Executive  Director Roby Irvin, Development Director Maria Dietrich and Administrative Assistant Martha Janz.    Tim Lyke photo

Thrasher burns annex mortgage, reveals plans for more music education

A fire at the Thrasher Opera House?

Yes, but the only firefighters on the scene were donors who helped extinguish a mortgage on the Thrasher annex, the office building just north of the downtown Green Lake concert venue.

Friends, volunteers and staff gathered recently in the Thrasher annex  lobby, and later in the parking lot, to burn mortgage, signifying that both the Thrasher and its office building are debt-free.

“This moment was a wonderful triumph, brought about by many generous donors over a period of six years,” said Maria Dietrich, Thrasher development director.

At last week’s event, a thank-you party underwritten by the Thrasher board of directors, a new plaque was unveiled.

It lists the names of donors who contributed to a series of campaigns beginning with an emergency fund drive to collect a down payment for the office building when it became available during the economic downturn in the fall of 2008.

Donors worked at paying off the mortgage until a year ago, when it stood at $100,000, and the organization was approached by a donor who wanted to pay off the balance.

“We were totally blown away by the generosity of this donor,” Dietrich said.

The donor has remained anonymous, and in fact, the first name listed at the top of the new plaque is “Anonymous.”

“Having the mortgage paid off allows us to step out of the hole and into the light,” Dietrich said. “We can focus more on what we want to do with the building, rather than putting all our energy into paying it off.”

Future plans involve an expansion of programming in music education and appreciation, “which will dovetail nicely with what we’re already doing in presenting live performances,” Thrasher Executive Director Roby Irvin said. “We want to continue to grow our year-round impact in the local and wider community, enriching and improving the quality of life for both residents of and visitors to this beautiful area of Wisconsin.”

Feel right at home at GL’s new coffee shop

CARRIE NOLAN, OWNER of Sassafras in Green Lake, shows off one of the sweet treats she offers.  Ian Stepleton photo

Sassafrass offers comfy setting, sweet treats to customers — right in downtown GL

by Ian Stepleton
ians@riponprinters.com

When a customer settles into a chair at Green Lake’s newest downtown coffee shop, owner Carrie Nolan hopes that patron feels comfortable.

From the bright, sunny windows in the front to the cheery atmosphere inside, Sassafras aims to be somewhere a person can stop in for a few minutes — or a few hours — of relaxation.

“It’s a great place just to come and hang out. It’s cozy …,” Nolan said, noting she’s feels the same way when a new friend strolls in. “I just really like it here and I want people to know I am happy when they walk in the door …”

For Nolan’s customers, its a carefully crafted experience she offers at 524 Mill St.

From the game books on the tables to the bottomless cups of coffee, she’s worked hard to ensure a visit to Sassafras is one customers will want to repeat.

And it’s one she hopes to continue offering for some time to come — though it’s a far cry from her previous career.

“I was actually a nurse at the UW hospital in the cancer unit,” Nolan said of her 15-year career there before becoming a stay-at-home mom when she moved to Green Lake.

But, wanting to get out of the house a bit once she got here, she took a position at a now-closed coffee shop each of the past couple years — which fit like a glove with her other life passion.

“My husband and I always wanted to open a breakfast/lunch type shop,” Nolan said. “My husband likes to cook, I like to cook, and  everybody likes our food. And everybody tells us, ‘You should sell this stuff!’ With our friends and family building us up … we wanted to [do this].”

But they had no idea that dream could turn to reality — not until recently, anyway.

“When I caught wind [that] coffee shop in town wasn’t going to reopen, I thought, ‘Maybe that’s what I should do,’” Nolan said. “I know a lot of the summer residents and yearly residents would miss it — and did miss it — and it was a needed [business].”

So, this past spring, Nolan and her husband took dreams to reality.

“We had a two-month window (end March),” she said, noting, “June 11 is when we opened. We basically remodelled the inside of the building and made it into a coffee shop.”

The site is a perfect location for a coffee shop, she believes.

“I love the windows; I really like the view with it being a nice, peaceful view over there,” she said, pointing to a view of the green in front of Town Square. “I wanted to give [this shop] a cozy, homey feeling, that you are always welcomed. I wanted it to be more of a family atmosphere [rather than] just an adult coffee shop, which is why I like the windows. It makes it brighter than just a regular coffee shop.”

Tasty treats also may make customers feel right at home as well.

Sassafras offers a variety of pastries for breakfast.

“My specialty is muffins and mini-bundt cakes, cupcakes, cookies, breads, cinnamon rolls,” Nolan said. “I’m trying to do stuff other people don’t have. I feel there is enough business for everyone in town; I want mine to be a little different.”

Of course, being a coffee shop, Sassafras offers plenty of caffinated (or decaf) drinks, too, made with Milwaukee-based Colectivo Coffee (formerly Alterra).

“[We have] lattés, espressos … And then we’ve made up drinks [for holidays],” Nolan said. “For the Fourth of July we had the ‘Liberty Latte,’ ‘Minuteman Mocha …’ We try to keep it fun. And we have all different flavor syrups, so people can get creative.”

For those who prefer something other than a coffee drink, Sassafras offers drinks such as ice teas and lemonade as well.

Prices for any of these drinks, she added, are comparable to other area coffee shops.

Nolan is happy to have customers linger and relax at her shop, too.

Sassafras offers “free Wi-Fi, which is a big deal,” she said. “A lot of people come in here from hotels or bed and breakfasts and use our Wi-Fi, and do their business, which is nice.”

So far, customers have responded well to Sassafras.

“[They’ve said] that they do feel like they are at home when they come in,” Nolan said. “I’ve actually had other business owners come in and tell me that they’ve heard comments and compliments from other customers, that they were at home, they were welcomed. So that was nice they shared that with me … So I feel like we are on the right track.”

But, as often must be asked of  a Green Lake business, will it be around for the winter?

For Nolan, that’s an emphatic “yes.” She sees it as a way to give back to a community for which she’s grown fond.

“We love, love Green Lake. We do everything here. We go to the library here; we go to the post office here,” Nolan said, explaining she’s worked hard to come up with a business plan to sustain Sassafras through the lean months. “I’m actually working with the library right now. They have a reading program … [We work with the library so participants] can come here and get a free treat of their choice.”

She also sees Green Lake High School as an opportunity.

“With the high school students, there really isn’t anywhere they can go to study for finals,” she said. “So two weeks before finals, I do plan on being open until 10 o’clock …”

She’s looking to start a punch card to encourage customers to keep coming back as well.

“I love the local people. They are very supportive of me and I appreciate them all,” Nolan said. “I’d like to do something special for them, too.”

Bottom line? Nolan is happy to be able to serve her customers.

“I’m very excited. In fact, the other day I just said to my husband and a bunch of regulars … I just love my job; I really love it,” she said. “I miss nursing, I miss all the people but I feel like I get to use  my brain in a different way …

“I know it sounds cheesy, but I really like it. I feel blessed.”

Sassafras is open daily, except Tuesdays, from 7 a.m. to 1:30 p.m.

For more information about Sassafras, stop in at 524 Mill St. in Green Lake, or call 920-807-0727.

Customers also may call ahead to place larger orders for pick-up as well.

The Heidel House is now managed by Marcus Corp.

THE MAIN LOBBY at the Heidel House overlooks Big Green Lake. The hotel, restaurants and spa have gone under the management of Marcus Hotels and Resorts, a division of The Marcus Corp.   submitted photo

Ownership stays the same, but Marcus promises greater breadth of expertise

by Aaron Becker
aaronb@riponprinters.com

The iconic Heidel House can hang up a sign:

Under New Management

Marcus Hotels and Resorts, a division of The Marcus Corp., has taken over the management of the Heidel House Resort and Spa in Green Lake.

The deal was announced in May. It includes not just the hotel itself, but the three Heidel House restaurants and the spa across the street.

The resort along the shore of Big Green Lake is owned by the Fiore Companies Inc., based in Madison. Fiore maintains full ownership.

Running a resort such as the Heidel House is nothing new for the Marcus Corp., which claims Ripon as its birthplace with the historic movie theater.

The Marcus Corp. portfolio now has 19 hotels and resorts nationwide and more than 600 screens around the Midwest.

Leadership from Marcus and Fiore didn’t share many details on changes or improvements, but all agreed the Heidel House’s employees will have the opportunity to continue working there.

“Basically, we have offered continued employment to all current associates … The GM [general manager], all the way down,” said Chris Anderson, the senior vice president of Marcus Hotels and Resorts.

He noted discussions were in the works for some time.

“This was more than a year [in the making],” Anderson said. “This was not a decision that was made lightly on either side, Fiore or Marcus. We wanted to get to know one another … We choose our partners pretty wisely, and Fiore does the same.”

Stacy Nemeth, chief operating officer of Fiore, noted Marcus’ “tremendous depth and experience in this market.”

In contrast, the Heidel House had been Fiore’s lone hotel.

“Our company is pretty broadly diversified, and this is our only hotel in our portfolio, and we thought that the hotel should really benefit from more expertise in the actual hospitality industry,” Nemeth said. “We’ve been talking with Marcus in somewhat generalities for over a year. When we started looking at the future of the Heidel House, we thought Marcus was really uniquely qualified to help us take the hotel to the next level, with their experience that they’ve had with other properties in Wisconsin.”

It’s not fully clear what, if anything, will change on a day-to-day basis at the Heidel House this summer.

Anderson noted there may be some new faces, along with corporate involvement.

“We manage our properties pretty hands-on,” Anderson said. “All of our hotels in Wisconsin see us a lot … For us, we’re really wanting to get in there and evaluate and see what opportunities exist for us to really make some marked improvement on service and basic guest offerings — creating more amenities for them in packages, and water sports and things like that … I think we can really bring the entire property to the next level.

“We’ve got seasoned associates that are going to be there, helping our new Marcus family members understand the culture of ‘people pleasing people.’ We’ll bring standard operating procedures, that kind of thing … All of that, really, to make sure that we have the consistent and high-touch service that our customers have come to expect from a Marcus-owned or managed property.”

Nemeth, meanwhile, expects changes to be implemented over time.

“Everyone left Fiore employment yesterday and became Marcus employees today [May 15],” she said. “On property, there won’t be a tremendous, immediate change. In the future, I think the Marcus methods of hospitality — they have kind of their own program called ‘The Marcus Way’ for customer service and the way that they do things — [will become more visible], so things will get implemented over time.

“The name stays the same; the logo stays the same; the employees are still there,” she said.

The Heidel House is known for its amenities statewide and beyond, but like others in the hospitality industry, it has struggled with staff turnover.

Anderson acknowledge this challenge and noted the Marcus Corp. will seek to smooth the bumps. He left the door open for Heidel House employees to be shifted into areas where their strongest skills lie.

“Now the associates up there will see that what they do at that hotel can be career-oriented, so that there’s more rungs on the ladder now — that they can do cross-training, they can relocate to other properties,” he said. “We’re big into having our associates cross-train — not only brands but disciplines as well, so you may be front office at the Heidel House and then you may go do sales at the Hilton Milwaukee … It’s actually transitional training that we do, and it really makes everybody in a better place mentally while they’re working.

“Perfect example is food and beverage. Getting a chef of real quality is somewhat difficult in Green Lake, versus Chicago or Milwaukee, because they tend to want to be in urban areas. But the [new] chef there is from our Hilton Madison property … So he does have a backbone of Marcus culture in him.”

Nemeth indicated the biggest benefit to the Heidel House will be in the realm of marketing and sales, but she acknowledged the experience of Marcus will be “a definite benefit” in addressing the turnover challenge.

“The hospitality industry in general has a tremendous amount of turnover,” Nemeth said. “It’s a pretty challenging work environment, which is why we cherish our good employees, because it is a 24-7 operation — never shuts down. So I wouldn’t say that the turnover was anything unusual. It certainly does make it easier when you have a larger organization like Marcus, where they have more people to pull from, and more people in their ranks … There are people being groomed for higher levels.”

Over time, the Heidel House will benefit the most from the Marcus touch in marketing and sales, Nemeth said.

“The No. 1 thing that Marcus brings to the table is a much broader marketing and sales reach, because of the breadth of their experience in the market and their sheer number of properties in the state of Wisconsin,” Nemeth said. “They have a much broader reach to the customer than we individually have … Over time, I think they will bring a much greater sense of marketing and advertising to the property.”

Bigger changes could come as time goes by, Anderson noted.

“There’s no immediate renovation, but that doesn’t mean that there’s not plans in the future to change some things, which will be very exciting for the new guests, but I think probably right off the bat, they’ll just see some marketing and promotion things that will look similar to some of our other properties,” Anderson said. “Probably a lot of promotions and packaging that we do at Grand Geneva Resort will be similar up here. I think it will attract a new base of customer, and I think the customers that go there now will have some confidence and security that service is just like it is at many of the other Marcus hotels.”

There are no current plans for staff reductions or staff changes at the Heidel House, Nemeth emphasized.

“Obviously, when huge transitions [take place], there may be people who decide that this is not the place for them, but right now the plan is that we have a great staff and we hope that everyone sees us through the transition and that they’ll enjoy their new opportunities,” Nemeth said.

Marcus has seven other hotels and multiple movie theaters in Wisconsin, including its first and oldest theater in Ripon.

It was founded by the late Ben Marcus in 1935.

Anderson noted it’s neat to see the company return for a greater level of influence in the Ripon-Green Lake area.

“The whole birth of this company started right there at that theater [in downtown Ripon], so it’s pretty cool, 79 years later, that we’re back doing business in that area,” Anderson said.