The Tavern at White Stag Farm is not a traditional Wisconsin supper club. That’s what owner/operator Michele DeYoung told the Record last week about the transformation of the former Club 77, which she and her husband Jeff purchased one year ago. 

Indeed, Tavern at White Stag Farm is just one piece of their vision as they forge ahead with creating a destination for locals and visitors that includes a farm, a new dairy barn, an apple orchard and the renovated restaurant — all of which will come together to offer high-quality, local and seasonal fare.

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There aren’t too many cooks in this kitchen, L to R: Head Chef David Bowen, Sous Chef Nathen Hansen, line cook Jacob Wilson and pizza/salad cook Jordan Jakusz.

(Copyright © 2019 APG Media)

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