16649 96th Avenue Chippewa Falls, WI 54729

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Month: April 2019

3 of the best Wineries to visit in the Chippewa Falls area

As we dream of the warmer weather that is sure to find it’s way to northern Wisconsin our thoughts turn to spending relaxing afternoons visiting local wineries, taking tours and sitting outdoors tasting the fruits of their labors.  We are here to tell you we have 3 of the best wineries to visit right here in Chippewa Falls.  Many of the guests who stay at Inn on Lake Wissota enjoy touring our wineries.  Each of the wineries approach wine making differently and have won awards for their craft.

River Bend Winery & Distillery

River Bend Vineyard & Winery logo

We’ll start with River Bend Winery & Distillery, just because it is the closest to the Inn.  Located about a 20 minute drive southwest of the Inn you will find the winery that Al & Donna opened in 2009.  Donna specializes in the wine making process and Al handles the mechanical side of the operation. They offer free wine tastings.  For those who are new to wine tasting they have an excellent staff to walk you through the process.  If you are curious about the wine making process they do offer tours for groups of 10 or more. Once you’ve decided which bottle of wine to purchase the staff can open it for you. Be sure to savor your new discovery out on the patio which overlooks the vineyard.  I can’t think of a better way to spend a summer afternoon, can you?  River Bend does a great job of bringing in a variety of events such as local musicians, food trucks, even a treasure hunt!  For more information on their event schedule check out their website, Events – River Bend Vineyard .

 

Autumn Harvest Winery

Autumn Harvest opening Day is May 4, 2019

Next on the tour is Autumn Harvest Winery Located in the town of Lafayette, Chad & Jean are working hard to continue a family legacy of growing apples and making wine.  The first winery to open in the Chippewa Falls area, Chad & Jean purchased the winery in 2015. Since then they have continued to hone their craft of making award winning wines.  Using apples from their orchard, they make wine in small batches and do everything by hand.  They’ve even perfected an Apple Cider recipe that you just have to try.  Summer weekends at Autumn Harvest are a wonderful place to spend an afternoon, sitting outdoors soaking up the sunshine and the panoramic view of the apple orchards, not to mention sipping on their tasty wine! They do a great job of bringing in local musicians throughout the season, check out their events page on their website for more information: Autumn Harvest Events.

 

O’Neil Creek Winery

O'Neil Creek Winery Logos

Make sure to save enough time to travel north to visit O’Neil Creek Winery located just west of Bloomer.  Joe & Dorinda opened the winery in 2009.  Joe is a retired law enforcement officer and was dabbling in making wine for friends and family.  The hobby grew so much it only made sense to open the winery.  Joe’s wines are made from fruits and vegetables he grows in his orchard and on the property.  Joe has perfected his recipes and has won numerous awards for a variety of his wines.  One thing that sets O’Neil Creek winery apart from the rest of the area wineries is his support of local artists by featuring a different one each month throughout the season.  Each artist displays their artwork in the wineshop for all customers to see and hopefully purchase, and they are featured on the website as well.  You will find a monthly event called Wine Women & Wednesdays which offers the ladies a chance for a night out in the middle of the week to enjoy some wine, live music.  If you’re hungry they partner with Fat Boy’s Family Restaurant in Bloomer, you just order at the winery & Fat Boy’s will deliver!

 

 

Just in Time for Spring- A Yummy Vegetable Frittata Recipe

Vegetable Frittata with sausage links and a creme puff drizzled with chocolate sauce sitting on top of an orange slice.

Vegetable Frittata with sausage links and a creme puff drizzled with chocolate sauce sitting on top of an orange slice.

 

Just in time for spring a yummy vegetable frittata recipe to help bring in the new season.  I can’t remember exactly which website I found this recipe on, but was thankful I did.  I found in December, just before Christmas.  There is a group of women, a board of directors for a non-profit organization, who have been coming the same time every year for at least 6 years – in fact, since before I owned Inn on Lake Wissota.  One of those women is vegetarian.  As you know, I am not afraid to accommodate special dietary restrictions or preferences, and vegetarians are pretty easy to accommodate.  I have been keeping track over the years what I have served them so I don’t prepare the same thing twice.  It can get to be a challenge to find new recipes that an entire group will enjoy.  Fortunately for me, this particular group of women is not fussy, so they are easy to please.  Even though I found this in the winter and served it a number of times, with rave reviews each time, I think this recipe is a great one to serve on a beautiful spring morning.  So, with no further ado, here’s the recipe:

Ingredients:

8 Large eggs
1/3 cup milk
1/2 tsp salt
1/4 tsp pepper
2 TBS olive oil
1 medium red bell pepper, seeded, thinly sliced
1/2 small red onion, thinly sliced (about 1/2 cup)
2 cups packed baby spinach
4 ounces feta cheese

Preparation:

Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.

Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and sauté until softened,
about 7 minutes. Stir in the spinach and sauté until wilted. Spread the vegetables evenly in the skillet and
pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set
around the edges, 2-3 minutes. If you don’t have an ovenproof skillet, preheat a pie plate in the
oven for 5 minutes, sauté the vegetables and wilt the spinach, then put those ingredients in the pie plate and
add the egg mixture.

Place in the oven and bake until almost set in the center, about 15 minutes. Turn broiler on high; broil frittata
until the top is golden brown, approximately 2 minutes. Be sure to watch carefully to prevent over-browning.
Remove from oven, let stand for about 5 minutes before serving.

Remember, recipes are road maps, you can add or subtract ingredients as you like.  I have added mushrooms and sun-dried tomatoes for something a little different.  In the photo you can see ocassionally I top it with some cherry tomatoes, sliced in half.  Serve it with some sausage links if you like to have some meat with your breakfast.  This spring I plan on serving it with a salad dressed with raspberry vinaigrette.

I hope you and your family enjoy this recipe as much as my guests have.  Happy Spring and we look forward to greeting you as one of our guests soon!

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