John McGivern’s Main Streets

– John McGivern: This city on the shores of Lake Michigan brings a feel of New England to Wisconsin.

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Visit Oconomowoc!

- My father taught me that to make great bakery, you have to do it the right way.

O&H Danish Bakery, where kringle traditions begin.

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'Cause these are our Main Streets Something 'bout a hometown speaks to me There's nowhere else I'd rather be The heart and soul of community's right here On these Main Streets - This is Port Washington, Wisconsin, a Great Lakes harbor town in Ozaukee County.

It is home to about 13,000 people and counting.

Port Washington is about 30 miles north of Milwaukee.

It's 90 miles south of Green Bay.

And it's right on the shores of Lake Michigan.

This is Port Washington.

Hi, Emmy.

– Emmy Fink: Hey, John.

- We're in Port Washington, and I'm going to presume that Port Washington was named after somebody named Washington.

- Yes, very good.

Only the most famous of the Washingtons.

- Denzel.

- Oh, well, I didn't think of him, good point.

No, like our first president famous: George.

- Okay, but what brought people here?

- Well, that beautiful Lake Michigan brought them here.

So, there were boats coming with all sorts of goods from everywhere.

But there was one big problem.

There was no good place to unload and load all the goods.

- And that's a big problem.

- Big problem.

- So, how did they solve that big problem?

– Emmy: Well, they just decided to build their own harbor, exactly how they wanted it.

And it was like that until the early 2000s before they shut it down.

The marina today, it's so beautiful.

It is home to so many great fishing charters and all those beautiful boats.

- What else put Port Washington on the map?

- Furniture.

- Furniture?

- Do you remember a business called the Wisconsin Chair Company?

- I don't, no.

- It was headquartered here.

It came around the 1900s.

It was in business for 50 years.

They had a devastating fire.

They rebuilt the factory, and then it was in business for about another 50 years until it eventually went out.

- Have you ever heard that Port Washington feels very New Englandy?

- I can totally see that!

- I think we should check out how New Englandy this town is.

- Oh, I've always wanted to be a New Englander.

– John: We'll go find some clam chowder.

I am inside the 1860 light station.

So, you told me it was a light station, not a lighthouse.

Help me.

– Nicole Sova: There is a little bit of a difference.

A lighthouse is out at the water or a rock.

A light station sits on a top of a hill and it just is a waypoint.

- So, somebody out on the water is like, "I'm halfway between Milwaukee and Sheboygan."

– Nicole: Yeah.

- You are the light keepers.

– Dave Garacci: That's correct.

We come in for one week in the summer to work as docents and to give tours of the light station.

- Responsibility-wise, what do you have to do for that week?

- The lighthouse-- light station is open.

- I was gonna correct you, you realize that?

[all laugh] - The light station is open during the summer, Wednesdays through Sunday, 11:00 to 4:00.

- So, this is the outside wall of the original light station house.

- They built the two outside walls and then in the inside, instead of a series of bricks, they put garbage and refuse.

- And the family kept saying, "Do you smell garbage?"

– Nicole: And in 1859, plans were made to make this lighthouse.

- So, this is a Fresnel lens.

It would project the light about 30 miles out into the lake.

– John: Wow.

- Should we play the Victrola?

[grainy music plays] - I know that piece.

It's called "Nails on a Chalkboard."

[all laugh] - Dave: Dishware that every lighthouse would receive.

- And they would have been among the first in town to get a nice, lovely furnace.

– John: And it's an Airblastacorn.

– Nicole: I love that.

– Dave: Here we have the lighthouse keeper's office.

From here, he is going to be logging all of the shipping that he sees that comes through the harbor.

– John: You people who come in for a week, this is where you stay for the week.

– Nicole: This is where we stay.

It is not period.

It has comfortable beds.

[all laugh] - John: Are there other lighthouses in the country that you're able to do this with?

– Nicole: Yes.

We haven't done another one yet.

– John: Oh, you haven't?

- No, we're looking around.

- Yeah.

– John: Do you guys live in Port Washington?

– Nicole: We do, about a mile away.

– John: You live a mile away.

So, if you need to get home, you can.

– Dave: Yeah, we can walk home from here.

– John: Oh, you can... [all laugh] If you're hungry and you love a supper club, have I got the place for you.

This is called the Moonlight Tavern.

It's inside this beautiful historic building called the Port Hotel.

And it's right on Main Street.

This building is packed full of historical stuff.

You know, it was built in 1902 as the Thill's Hotel until 1912, when it became the Mayer Hotel, until the 1970s, when it became the hotel you all know, which is the Port Hotel right here in Port Washington.

- You don't have to go all the way to Miami to find a South Beach, because Port Washington has their own.

But they did get a little taste of Florida back in 2023, when five wild flamingos got blown off course from hurricane winds and they ended up here.

Now, they were only here for one day, but people flocked to see them.

Can you imagine these birds?

They were like, "Oh, my gosh, we are not in Kansas anymore."

- Did you know that Port Washington has a place in the music history books?

What record company got its start right here?

[playful music] - Port Washington is home to Paramount Records.

They are responsible for some of America's best blues and gospel music of the '20s and '30s.

Now, they did record their music in Chicago, but their roots: right here in Port Washington.

[bright music] - We're at a place called The Chocolate Chisel.

That is gorgeous.

– Elizabeth MacCrimmon: It's an edible art gallery.

- That's what it is.

- Mm-hmm.

– John: This isn't chocolate.

– John Reichert: No.

- John M.: What are these?

- John R.: These are pewter.

And... - And you, you created these?

- Right, these were all commissions.

So, I sculpt these and we have our own cast and equipment.

We have high-production casting equipment.

Now, I also did very large sculptures too, whatever was commissioned.

- Years ago, when you were working with different material than chocolate, were you like, "I always wanted to do chocolate."

- No, no, no, no, no.

We bought the building twenty years ago... - John M.: Yeah.

- John R.: ...for my other business.

And we had an empty retail space, so I trained myself to be a chocolatier.

This is all chocolate.

- John M.: Mm-hmm, wow!

- John R.: I just kind of get an inkling, and you know, I wanna sculpt something, I sculpt it, and-- - John M.: And they sell.

- John R.: And they sell.

- John M.: That's chocolate.

Can you believe it?

It's like a pin.

- John R.: This corporate work right here.

- Yeah, this is all really cool.

The detail is perfect.

Like, it's really great.

- In the beginning, we had one truffle case and the rest of the store was empty.

- And then, we realized that in the summertime, you know, chocolate doesn't really pay the bills.

Now, we make all our own ice cream here too.

- So, you make your ice cream?

- This is our ice cream.

We make it.

So, only real ingredients.

We don't use any artificial flavors or colors.

- Do you want a scoop?

- Here we go, that's perfect.

- Okay.

- Yeah.

Could I have another taste of that?

- Get a bigger spoon, Elizabeth.

And our salted caramel ice cream is probably our number one.

We have peanut butter and jelly too.

- Mmm.

- Is that a good one?

- That's a good one.

- Yeah, yeah.

- John M.: How many different products are there?

- John R.: Oh, my gosh.

– Elizabeth: Oh, my gosh, there's at least 400 chocolate products.

- John M.: Do you prefer milk or dark?

- I didn't like chocolate until we started creating it because dark was always too bitter and milk was always too sweet.

It would make my teeth hurt.

And then, we found that it was all in the processing.

That dark does not have to be bitter.

And then, the milk chocolate, same thing.

You can taste chocolate first, not sugar.

- John M.: Oh, there you go.

What are you known for, chocolate-wise?

- John R.: Sea salt caramels, English toffees, all of our truffles.

– Elizabeth: The truffles.

- John R.: We make all our caramel in house.

– Elizabeth: Also, a lot of customers ask for things, and then we make them.

- And that speaks to community, doesn't it?

- Yeah.

- That's what that speaks to.

- Try it, try 'em all.

- Yeah.

Dark orange.

- Dark orange.

– Elizabeth: It's a classic.

- Do you like?

Good.

- I do.

- Mmm, this is so good.

- See ya!

- John R.: Toodle-loo.

[bell dings] - There is history around every corner.

This building, in the 1900s, it was a grocery store.

Look what it is now.

It's the Port Barber.

Talk about a shop full of history.

Those are barber mugs, shaving mugs.

Yeah, all of these historical.

But the most historical thing is this chair came out of the Port Hotel in 1960.

There was somebody campaigning in Port Washington, and he sat in this chair.

JFK.

– Todd Miller: Allen Edmonds' story is unique in that it wasn't founded by Mr.

Allen or Mr.

Edmonds.

It was actually a factory that was built by businessmen and residents of the village of Belgium, Wisconsin, and it was the Belgium Shoe Company.

And within six months, they were in financial trouble.

Mr.

Allen was working in Milwaukee, and he saw it as an opportunity to launch their own shoe company in 1922.

– John: And that is one big sheet of calfskin.

– Bob Steffes: Calfskin, yeah.

This would be right down the backbone.

- Okay.

- And this side would be a belly and that side would be the belly.

So, here, she's stitching the lining together.

- You're very talented.

- So, this is Chris.

– Chris: Thank you.

- So, could you from A to Z, do a pair of shoes?

– Chris: Yeah.

– John: You could.

What about this shoe I'm wearing?

Hello?

- Oh, my God, no.

[all laugh] - Do you remember making this pair?

– Chris: I do, I do, yeah.

– John: With our logo in.

– Chris: Yes, I saw it, yeah.

– John: You made this?

– Chris: Yeah.

- Thank you.

So, in '84, it was Belgium to Port Washington.

– Todd: When we had our fire in January of '84, Port Washington presented this opportunity to build here.

So, this is kind of the halfway point between Chicago and Door County.

So, locating our retail store here also made a lot of sense.

It certainly helped put Port Washington on the map.

We're proud to be part of Port Washington.

- So, what Hilberto is doing here, he's gonna add more moisture.

– John: Oh, here we go.

– Chris: And then, he's gonna stretch the upper over the last.

That's what gives it its shape and fit.

– John: It's all hand done!

– Chris: And that's where you need people who really care about what they do.

How long do you think it'd take you to learn how to do that?

– John: I'm scared.

[machine whirs] - Chris: So, here he's gonna be filling that cavity with cork.

– John: With cork.

– Chris: And that's gonna provide cushion and comfort.

– John: Oh, look at it.

It's like batter!

What?

- You can see the variety of what we're producing.

– John: Is there a typical amount of shoes that are made a day here?

– Chris: We do about 1,100 pair per day.

So, we'll have nine different widths, AAA, AA, A, B, C, D, E, EE, EEE.

- Is that a 20 D right there?

- It is a 20 D.

– John: Somebody has a foot that big?

That's a lot of shoe.

And out of this factory, yes?

- Yes.

– John: Burnishing.

– Chris: This is called burnishing.

The operator is applying a shoe cream to the shoe.

– John: It changed before our eyes right there.

- Yep, yeah, she's putting the shoe laces in the shoes here.

– John: Can you just pick what you wanna put in there?

- I wish I could; no, I can't.

[all laugh] - Chris: We want the customer to be thrilled when they open up their shoe box.

– John: It's like Christmas!

– Chris: [laughs] It is like Christmas.

- Port may not have an ocean, but it doesn't stop this community from being a surfing destination where Great Lakes surfers come to play on the water.

And that's where this place comes in: The Board Shack.

[high-energy surf music] They do board rentals, board repairs.

They even give lessons.

And they have surf apparel.

I'm pretty sure I have a new hobby.

Let's go hang ten!

- This is hard to miss.

It's a great landmark if you're lost.

Just look for the steeple and the 85 steps it takes you to get up here.

This is Saint Mary's Catholic Church.

It's the oldest church in Port Washington.

Port Washington was developed around this church.

And this church on this hill makes a postcard of this community picture-perfect.

[bright acoustic music] We're with Kelly Brown, who is the owner of Cavalier Wine Bar.

– Kelly Brown: Come on over and either have a glass of wine, or we have a huge focus on zero proof.

– John: Zero proof.

– Kelly: Nonalcoholic options.

- This isn't your only business in Port Washington, and it's not your first business.

- Nope.

- What's your first?

– Kelly: Locally Inspired.

– John: Which is a store that does what?

– Kelly: It is a gift shop with curated products from Wisconsin creators.

– John: How great is that?

- Yeah.

I was still working in the corporate world when we moved here.

And then, really decided that that was a dream of mine to open a business.

- Can you talk about this as now home?

- Yeah, I love Port Washington.

I mean, you've got not only the view, right?

You can't beat the view of the lake, but the small town charm.

And what attracted me as a business owner is just the community is really focused on connection and authenticity.

And that was just something I wanted to be part of.

- Do you miss the corporate world?

- Not one bit.

- Okay, well, hello.

Do you wanna think about that for... - Not one bit!

Being there for people and, like, building relationships and spaces and experiences for them just felt way more meaningful to me.

[laughs] - You're committed to Port Washington.

- I am.

There's plenty to do and experience, and even outdoors, right, we are surrounded by some pretty awesome, some awesome views and hiking and biking.

So, we've got a lot to offer here.

– John: So, it's kind of a dream come true.

– Kelly: I love this very much.

- If you are in Wisconsin on a Friday, you know what you better do?

Better have a fish fry.

It's a requirement.

In fact, it's even celebrated in Port Washington.

What festival can you catch every summer in Port Washington?

[playful music] - It was 1964 that Port Fish Days began, and it takes place here in this town every July.

Now, it was the largest one-day outdoor fish fry in the United States, until they decided to make it three days because it was so big.

So, fried fish, music, and drinks?

Oh, that's going on my calendar.

– John: Charter fishing on Lake Michigan.

That's what we're gonna talk about today.

So, you own a charter fishing company?

– Sharon Scheel: I do.

- How does that work?

- Well, we take people out fishing on Lake Michigan out of Port Washington.

– Cody Severinsen: Whoa, whoa, whoa, whoa, there's one right there!

Are you ready?

- Yeah.

I'm gonna give you this rod.

- Tell me what you do.

- Just start reeling.

- Okay.

– John: Nicky Boy is the name of the charter company.

– Sharon: It's the name of the company, named after my late husband.

– John: Your late husband?

Did he start the company?

- He did not.

His father started the company back in 1974.

- Reel, reel, reel, reel, reel, reel, reel.

– Sharon: One boat and one huge passion for fishing on Lake Michigan.

- There you go.

- Yes!

– John: Salmon is what is really kind of-- - Sharon: Salmon and trout.

We fish for salmon and trout in this area.

[all cheer] - We boarded the boat at 4:00 A.M., and now I feel like it's noon, because between 4:00 A.M.

and now, it has been intense.

- I get a lot of enjoyment out of watching other people reel in their first fish, just kind of like I did when I was younger.

I have fun, I enjoy it.

I get to meet a lot of new people from all over the world.

– John: What's the best fishing?

Like, what's gonna give you the biggest fight?

- The biggest fight is gonna be your king salmon.

- Oh, there, there!

- There's one.

[all cheer] I'm gonna give you the rod.

You gotta start reeling super fast.

- Okay, okay.

– Susan: In the early season, the cohos are, according to most of our clients, are the best eating fish.

- Do you want me to reel?

– Emmy: No!

– Susan: Okay.

[laughs] If you want that fight, you want that trophy wall hanger, you're gonna wanna come out July/August.

- Now, he's gonna get a second wind, so just be ready, all right?

- Okay.

Oh, God.

- Oh, whoa, whoa, whoa, whoa, whoa, whoa, whoa.

- So, when I saw Emmy come in on your boat, she caught him, didn't she?

– Susan: Yeah, she did.

– Cody: Keep reeling, Emmy!

– Emmy: Yes, I am!

– Susan: Wow!

That one was out about half of a football field.

– Emmy: Oh, look at the size of that thing!

– Susan: Wow!

- We've been fishing, my friend.

Now, I just-- - I can tell.

Yeah, it kind of smells fishy.

- Yeah, let me put 'em right up in-- [John laughs] - John: Was it fun?

– Emmy: It was so fun!

- Now, will you cook these or, how's that work?

– Emmy: Yeah.

– John: You can?

– Emmy: Sharon and Cody said we could have 'em.

Sharon, you're the best.

Thank you, Sharon!

All right, we'll see you in a little bit.

- See ya.

- I'm gonna go take a shower.

Yeah, oh, right away, stinky.

[chuckles] - Emmy: We've had the best morning in Port Washington!

- A stop in Port Washington would not be complete unless you stop here.

Bernie's Fine Meats.

Come on, take a look.

Snack sticks, they look great.

A variety of jerky.

Look at this!

I love me some bacon, and bratwurst, and sausage.

The story begins in 1941.

That was the official opening.

And there have been three owners.

It's always been Bernie's, but not every owner was named Bernie.

The first one, I believe.

I think they kept it because of the sign.

That's what I think.

People come from all over to take a look at what's in this gorgeous meat case.

My favorite?

I'm not sure if it would be yours, but-- Chris, do you have any blood sausage?

- Yes, we do.

- You do?

Yeah, look at that.

Have you tried it?

Now, what if-- If they changed the name, would you try it?

It's delicious.

[groovy music] Emmy, this is the headquarters to a place called Hollander Chocolate.

- I know; I love chocolate!

- But the best thing, it's not just about chocolate.

It's really about coffee.

– Emmy: Coffee and chocolate?

- That's what it's about.

No, but you know what it's about?

It's about those powders and the syrup that they put in... Do you wanna know what it's about?

- Doug, this is going to be my favorite segment ever.

Coffee and chocolate.

You're a genius.

- You could've waited for me.

- Oh, I'm so-- yes, this is John.

He's a very important part of the show.

- How are you?

Good to see you.

– Doug Podzilni: John, good to meet you.

Oh, I thought I'd heard Emmy say that you were her assistant, so.

- Yes, assistant, yes, good.

Coffee and chocolate, we're in.

– Doug: They are pretty fun.

They go together so well.

We are a chocolate for the coffee industry company.

And there really is-- You can count on one hand with four fingers to spare the number of companies that are like that.

We were coffee professionals and we were chocolate professionals for most of our career, and we really recognized that there was a gap in the market.

- Do you need a part time job?

- Yes, yes, we wanna be taste testers.

Doug, we would like to apply for this job.

- She'd be so much better.

- You know, you don't even have to.

Because every Tuesday at 2 o'clock, you get to taste test for free.

Anybody can come off the street... - Free.

- ...and do it.

This is what we call the tasting room.

It's a place to sit and congregate and drink coffee.

It's also the place that you can come and do taste testing.

The only thing we ask is your honest opinion because this is really a true functioning R&D lab.

Today, we're improving our hot fudge, just tweaking the creaminess of it.

So, if you would like... - Let me think about it.

Okay, I think we will.

[all laugh] - We're so ready.

– Alden Kelley: So, here we have our hot fudge.

First, how does it look?

And then, bring in the aroma.

The aroma is such a important part.

Then you can kind of go into how it actually tastes.

A lot of people know this kind of terminology from tasting wine and things like that, but it applies to everything.

- I have a new appreciation for mouthfeel.

- You're gonna be thinking about products a little bit harder than you normally would.

- Is this what you currently have?

- This is what we currently have.

- Okay.

– Alden: Yes.

- Five, five, perfect.

– Alden: Well, thank you.

That was easy.

- Here's my card.

– Alden: [chuckles] Thank you.

You can't improve this.

- If y'all are gonna visit our caf, here's some tokens.

- The Tulip Caf is really the second of the two R&D labs.

We make the products in the development lab.

But Yosh and Jason take those chocolates and turn them into amazing finished products with the coffees and the steamed milks and a myriad of other things that they bring to the table.

- A white chocolate tiramisu, pumpkin tiramisu, our European-style drinking chocolate, and then our pumpkin latte.

– Emmy: Oh, my goodness.

– John: Wow.

– Emmy: That's outstanding.

- Little shaky there.

- Port Washington has made the most of outdoor space by transforming walls into beautiful murals.

This one is called Mural Mosaic.

It was worked on by a team of 1,500 people.

They created little tiles of something that reminded them of the Midwest.

How cool is that?

Then they put them all together, categorized by color, to create this beautiful tree scene.

I'm telling you, it doesn't matter how many times you walk by.

You're gonna find something new.

Now that's teamwork.

- We're on Grand Avenue in downtown Port Washington at a very popular restaurant.

It's Tello's.

And this is Angel Tello.

How are you, sir?

– Angel Tello: John.

Thank you so much.

– John: This is your place?

– Angel: Yes, it is.

- When did you open this place?

- We came here and opened on December 20 of 2006.

- That sort of longevity.

You don't hear that that often.

- Hard work.

– John: Hard work.

– Angel: Lots of family support.

– John: Yeah.

– Angel: And unbelievable community.

People of Port Washington care for others.

Breakfast.

– John: You're open for breakfast?

– Angel: Yes, we are.

– John: Breakfast, lunch, and dinner?

– Angel: Yes.

– John: Seven days a week?

– Angel: Seven days a week.

8:00 in the morning to 9:00 P.M.

- And what made you open for breakfast?

- Well, we used to open at 6:00 and closes at 10:00.

– John: Now, it's easy.

– Angel: It's easier.

– John: [grunts] Now I should do it?

Okay, just show this one.

[all laugh] Oh, it just gets better.

[chuckles] - Chef: Much better.

We also want to cook a nice red fish.

– John: Red fish, okay.

– Angel: Nothing but fresh ingredients.

This is my first restaurant.

- As an owner?

- As an owner.

- Yeah.

– Angel: I have an idea of the food industry for five generations.

– John: So, it's in your blood?

– Angel: It is.

– John: What's that served on?

– Angel: Mashed potato.

– John: Mashed potatoes.

– Angel: A lot of mashed potatoes, yes.

– John: You finish that off with cream, yes?

– Angel: Yes, heavy cream.

– John: Heavy cream.

Smells good.

– Angel: It is really good.

- Nobody leaves here hungry, do they?

[both laugh] What is on your menu that you should never take off the menu or somebody will be mad at you?

- Carne a la Tampiquea, which is a skirt steak with enchilada on top.

You wanna grab a tortilla?

- Sure.

– Angel: People love that.

We peel the peppers here.

We not open cans.

- Yeah, we just watched it, what you did to that pepper.

When you stop me in the street and say "You eat a lot in that show."

I'll say, "No, we ate a lot in Port Washington."

Hey, these guys, you did a great job.

Thank you so much.

– Staff: Thank you for coming, John!

- Perfect.

- Thank you, John!

[cheers and applause] [upbeat music] - I completely get it now.

The whole New England vibe, I feel it.

The marina, the downtown, it is here.

So, I gotta ask, where'd ya pahk the cah?

- Too far, Emmy.

Way, way too far.

- Okay, jeepers.

Let's just go.

- Okay.

– Emmy: Stick to my Wisconsin accent.

– John: Let's go, Emmy.

There's nowhere else I'd rather be The heart and soul of community's right here - Quiet on the set, please.

[laughs] - Right, it's time to get serious!

- I know... [gibberish] - It's like, no, no, no.

What?

[laughs] - We are not here to dig up dirt.

- You got something?

– Camera Operator: Yeah.

- Oh.

[engine rumbles] - Driver: Sorry.

- We've been doing it this way for a number of years.

- Well, maybe you could stop doing that.

[both laugh] - Best jazz... Not jazz.

- Can you give us the history?

- My phone alarm is going off.

Let me turn that off.

– Lois: Okay, now the next one.

- I quit!

– Announcer: Thanks to our underwriters.

- There's no place like Oconomowoc.

Explore, play, shop, stay!

Visit Oconomowoc!

- My father taught me that to make great bakery, you have to do it the right way.

O&H Danish Bakery, where kringle traditions begin.

- Together, doing good for 130 years.

Horicon Bank: It's the natural choice for community banking.

- Support for this program provided by Plum Media.

From first spark to final edit, it's all about bringing stories to life with purpose and precision.

- Financial support has been provided by our friends at Greenfire, a construction management company, the Friends of PBS Wisconsin, and the Friends of Main Streets.

– Announcer 2: Thank you for watching.

Do you know that it helps us if you engage with this show?

It does!

Go to our website.

You can watch all of our episodes, listen to our podcast, shop on our store, or contact us.

We'd love to hear from you.

- It's a nice-looking shoe.

This is in cordovan.

Cordovan's not a color.

He just told me what it was.

It's the horse's butt.

I don't, I don't really-- Look it up, okay.