Wild Rice Restaurant, Bayfield, WI

By the Water

In  the Woods

On Lake Superior

This Bayfield restaurant is a gem in the woods with upscale dining, attentive service and one of the best Wild Rice Soups to be had. The menu has diverse offerings using fresh and local produce. The decor was a cross between modernism, woodsy situated among the trees and whimsical. Several eclectic art pieces were scattered about. Take for instance these gals posted near the front door who appear ready for a night on the town.

This gal was dressed "to  the nines" and loaded down with reading material just in case her dining partner does not show up. She was hanging out in the bathroom as well as this woman who gave me quite a scare. She was standing right inside the bathroom door and seemed like she was hoping for a tip on her platter.   

Wonder who or what was hanging out in the men's room??
But then it was the Wild Rice Soup that was the draw for us. 

Cook's notes: Check out the restaurant website as they have other posted recipes.
http://www.wildricerestaurant.com/ The recipe makes 2-1/2-3 quarts. The smoked bacon and diced green apple enhance the soup's flavor. Wild rice can be made ahead as a time saver. FYI: If you like soup with a smoother texture I would suggest puree ingredients in a blender, then add back to pan and add bacon and wild rice as last step. 

Ingredients:

• 4 strips finely diced smoked bacon
• 2 TB. butter
• 2 cups sweet onion, diced
• 1 large carrot, finely diced   
• 2 celery ribs, finely diced
• 1 tsp. minced garlic
• 1 cup dry white wine
• 2-1/2 quarts chicken stock (low sodium)
• 3 TB. cornstarch blended with 1/2 cup water
• 1 tsp. freshly squeezed lemon juice
• sea salt to taste
• 1/2 cup whipping cream
• 1-1/2 TB. butter
• pinch of cayenne pepper
• 1 oz. dry sherry or brandy
• 4 cups cooked wild rice
• 1 diced apple, (1/4 inch pieces) sauteed in butter for a few minutes just until soft 

Directions:

• Fry bacon until crisp and set aside. Clean grease from pan with a paper towel. 
• Add butter and saute celery, carrot, onions, garlic and apple pieces until soft, stirring occasionally. 
• Add wine and cook for about 5 minutes and add chicken stock. Bring to boil and add cornstarch mixture stirring constantly until well incorporated. 
• Stir in lemon, salt, cayenne pepper, cream and sherry or brandy. 
• Turn heat to low add cooked bacon and wild rice. Simmer uncovered 25 minutes.  

Bon Appetit!

One of my most memorable moments in the Bayfield area was visiting with my former neighbors from the Twin Cities and catching up on life's news. They have built a lovely home overlooking Lake Superior with sweeping scenic views. If only there had been more time to sit on their patio to enjoy the lake view.