Sunset Beach: Fish Creek, Wisconsin

(Photo by Cheryl-Anne Millsap)


While touring Wisconsin's Door Peninsula, I spent some time exploring the little resort town of Fish Creek. I experienced my first traditional Door County Fish Boil at the White Gull Inn and the next day I walked around shopping and sightseeing.

Late in the afternoon, I followed the main street down to Sunset Beach Park. Facing directly west, the beach is the perfect place to watch the sun go down. Even on a cold February day people gathered to watch the show. And it was some show.

Watching the sunset and the way it affected the people around me, it occurred to me that for all our busyness, our dependence on technology and the carelessness with which so many of us treat the world around us, we are still almost powerless to resist stopping to gaze up at a big full moon or an exquisite sunset.

I found this reassuring. A sign that we are still connected to nature whether or not we recognize the fact.

That beautiful sunset over Green Bay was the subject of my Spokesman-Review Home Planet column. Read The Pull of the Moon and the Call of the Sun

You can listen to the audio essay as it aired on Spokane Public Radio here.

Door County Fish Boil at White Gull Inn

I was told that no visitor to Door County, Wisconsin should go home without enjoying a traditional Door County fish boil at White Gull Inn. So tonight I joined the crowd for the Friday night winter feast. (From May through October the fish boils happen Wednesday, Friday, Saturday and Sunday.)

The fire was already roaring, with a big stainless steel pot full of hot water beginning to boil, when I joined the other people with cameras standing around the fire ring.

The procedure is more exact that you would think. The Master Boiler, Tom Christianson, puts a big steel basket of potatoes in the water and then pours in a coffee can full of salt. After the potatoes boil for a bit, another steel basket- this one full of Lake Michigan Whitefish--is placed on top of the potatoes and the rest of the salt--one pound for every two gallons of water--is added.

The fish cooks fast, enough to feed 45 people takes about 10 minutes, and as soon as it's done the most theatrical part of the evening takes place. Like dinner theater with fish and fire.

Christianson fills another can with kerosene and dashes it onto the fire which erupts into tall flames. Seconds later another splash of kerosene creates a bigger inferno causing the water to boil over, taking with it all the oil that has risen to the surface as the fish cooked.

Watch the boilover video here.

What looks like a big show is really an efficient way of keeping the fish and potatoes from being bathed in oil as the baskets are lifted out of the water.
As Christianson says, "I don't know who invented this process, it's been done for a long time, but I sure do admire the bravery of the man who tried it the first time."

Immediately after the over-boil, Christianson and a helper slip a long steel pipe through the handles of the baskets and carry both inside the restaurant. The experienced diners have already rushed inside to be first in line.

One by one we filed through having our plates filled with boiled red potatoes and fish, both perfectly seasoned by the salt. On the table baskets of bread, bowls of coleslaw and pots of melted butter are waiting.

It is all delicious. And, as a fine finish for a fish boil or any other meal, slices of Door County cherry--with a scoop of vanilla ice cream--are served for dessert.