Wisconsin Foodie

>> This week on Wisconsin Foodie. >> Paul Cunningham, the owner, proprietor of Schreiner's Restaurant Incorporated in Fond du Lac, Wisconsin. It's classic diner food. To us, it's not old fashioned. It never went out of style. >> Look at this. >> Yeah. >> So classic Americana grand restaurant. Now, the one request, there are those cinnamon rolls over there that look like they're the size of a prize fighter fist. >> Yeah. >> And as sweet as my Aunt Rose. >> Yes. >> It's one of the best things I've had this year. >> Hi, my name is Reinhard Liebner here at Bay View Packing Company in Milwaukee, Wisconsin. >> It's an honor to be here at Bay View Packing. You've got to have like surgeon hands. I'm floundering all over the place here. My face down in that bucket is one of the more distinctive scent memories I'm probably going to have this year. >> We're all pretty passionate about what we do, and we love what we do. >> Is it weird to toast with an egg? >> Cheers. >> I don't think so. >> The heck with it. >> To Wolski's. Wisconsin Foodie would like to thank the following

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Wisconsin Milk Marketing Board and the dairy farm families of Wisconsin; Society Insurance, small details, big difference; Outpost Natural Foods Co-Op; Potawatomi Hotel and Casino; Illing Company, creating packaging solutions for you; FaB Wisconsin, the regional food and beverage industry cluster. The Wisconsin Milk Marketing Board and the dairy farm families of Wisconsin are proud to support Wisconsin Foodie, helping viewers celebrate our state's vibrant food culture. With nearly 11,000 family dairy farms, the Wisconsin dairy industry generates more than $26 billion annually for the Wisconsin economy and brings recognition to the state for producing award-winning cheeses. I've had Society Insurance for my restaurant from the beginning because I know they understand my business and how it's evolving and how the industry is evolving. You're going to have the coverage and support you need for your unique operation. >> What is a restaurant for? At its very heart, it's to feed us. And sometimes restaurants, they distinguish themselves in a different way. They become part of the community, part of the state. When you have some place that's so special that it's endured for 77 years, then you have Schreiner's. This is classic Wisconsin. It's classic Americana. It's the way that we eat. It's the way that we meet our neighbors. It's the way that we embrace food. Schreiner's, it's one of the special ones.

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>> Paul Cunningham, the owner, proprietor, president, chief cook and bottle washer at Schreiner's Restaurant Incorporated in Fond du Lac, Wisconsin. I started my career here at the age of 15, 45 years ago-- do the math-- as a busboy and a dishwasher, knowing that someday I was going to own the restaurant. I just didn't necessarily share that with the second generation Schreiner's family.

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I realized from a young age that Schreiner's was unique and needed to be preserved, so I became a full-time employee, and some of us have been here half of the history of the business. Seventy-seven years ago, when Regina Schreiner and Albert, her husband, literally took the few hundred dollars they had to their name and started a business, it was based on giving people food and friendship and treating them like they were coming into your own home. Every day, thousands of people get off the highway to come to a place that they see as representing a part of America that, for us, hasn't gone away. Professional service, great food. It's classic diner food. To us, it's not old fashioned. It never went out of style. >> Good morning. >> Good morning, my friend. >> Welcome to Fond du Lac. >> How are you, buddy? >> I've looked forward to this meeting. >> Well,it's hard to miss the sign. >> Right. >> Yeah. >> That lantern on the top. The beacon of hospitality. >> Now, your pin says 45 years. >> Mm-hmm, 45 years. That's no big deal. I've got lots of 30-year staff and 20-year staff. People are new, I say, "Yeah, sorry, you're going to be new for about five years." There's really nothing I can do about it. >> So I don't want to make you feel old, but I'm as old as your name tag, buddy. >> Oh, well. >> Come on. Onward to history. >> Yeah, right? >> Let's walk over here. >> Good. >> Well, here's the wall of history, and of all the things, I think that this is really interesting. That menu is from about 1967. To think that they'd have an entire sandwich, and French fry, salad, and coffee for 95 cents. >> Wow. >> Clam chowder, a pint was 69 cents. >> I mean, you know, I love this restaurant and you know how much I love the history, but that chowder aspect is so random. >> It is. >> Right. We're not exactly known for it. >> Our founder traveled out east in the '40s and experienced a lot of different chowders, and said if I can't do better than this, I'm going to give up. >> To come back and say, "You know what? Of all the things here in the heartland, I'm going to nail chowder." >> I'm going to do chowder. It's just one of those wonderful things we've always had it. >> All right. Lead on with the tour, if you would, my friend. >> All right. >> Can I take a look at this? >> Yeah. >> This is so classic Americana grand restaurant. You couldn't build this today if you had hundreds of millions of dollars. >> A lot of places have a marketing department creating a back story, and we don't have to create one. We are one. Everything has a tradition. I don't even know after 45 years what some of the traditions are. I don't know why we have potato pancakes Monday one week and Wednesday the next, but we do. >> It's because it's always been done. >> And people mark their calendar a year in advance, and we best not deviate from that. We'll have to buy them all new calendars. >> Love it. On to the kitchen. >> On to the kitchen. >> Keep to your right. >> Oh, Paul. Come on. >> It's an ocean of stainless steel. >> I have stood in a multitude of kitchens, but this is one of the most awesome ever. >> Breakfast is a huge part of our day. >> Sure. >> So we were using half of the kitchen for the biggest meal of the day. >> Well, you feed the community. >> Look at these beautiful American fries. Cast iron pan. Good ol' lard. >> But this is the terre noire of Schreiner's. These French pans that have been making these American fries. >> That was a lousy flip. >> That was a lousy flip. >> That was a lousy flip. When I was a kid and I was in the fry kitchen, the ladies who taught me to be a fry cook, when it was slow, they'd put me off on the side with a pan and a piece of bread. You just stand there, Paul, and you just flip that, and when it isn't hitting the floor, then we'll let you come back in and do it. >> Right. >> Paul, you get to walk into this room and the way that it smells every day. >> Yeah. >> Look at this pie rack. >> Yeah. This is our Ritz Nut Torte. Crushed Ritz crackers, walnuts, egg whites. It's like a soft, chewy schaum torte with real whipped cream, just a few more walnuts, just because you never have enough. So that's our Ritz cracker torte. >> So I've got to tour with you, get history. I've seen your amazing kitchen. I have not gotten breakfast. >> Well, that can be rectified.

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>> This I love. >> Yep. >> Good morning. >> Good morning. >> Good morning. >> Now, this is a bit of an anomaly because most of the people that sit at this counter don't actually need a menu. >> No. >> So, here at the counter, hallowed ground at Schreiner's, with you, Paul Cunningham, second owner, what am I having for breakfast? >> You know, I think he needs roast beef hash. >> With poached eggs. >> With poached eggs. >> Okay. >> I love that Marlene already knew the second half of that one. >> Yeah. >> Now, the one request, I'm in your capable hands here, but there are those cinnamon rolls over there that look like they're the size of a prize fighter fist. >> Yeah. >> And as sweet as my Aunt Rose. >> Yeah. >> I'm sorry, if we could have a moment of silence. >> So this is a single serving? >> This is a single serving, yes. >> You know, at home or when we travel, I don't usually get to start breakfast with, essentially, dessert. >> Dessert. Well, "Life is short, eat dessert first," we say at Schreiner's. >> Here's to that! >> Oh, yeah. That's one of the best things I've had this year. It's powdered sugar, melt-in-your-mouth amazing. >> Yeah. >> All right, this is going to be a magical moment of gooey goodness. >> Yes. >> Right here. Oh, yeah. This is breakfast. >> Yeah, that's breakfast. >> This is breakfast. >> Yeah. >> I'd like to introduce you to Nathan Haupt. >> Hello, buddy. >> My son-in-law, who's the next generation of Schreiner's. >> Now, you're the son-in-law but you're the new guy. >> Oh, absolutely. I'll be the new guy for the next 10 years probably. >> Yeah. >> I've been here a meager 13 years, so I'm still cutting my teeth and learning the process. Absolutely. >> Yeah. This tradition, this living Smithsonian to great food, especially in our state, is so key. Paul, thanks for keeping your treasure safe. >> My pleasure. >> Yeah. You bet. Once we're done shooting, it's going to be a breakfast Bacchanalia. >> Okay. >> Just get your kitchen ready. >> Yeah. >> Hi, my name's Reinhard Liebner. I'm a fourth generation in the pickling business here at Bay View Packing Company in Milwaukee, Wisconsin. Well, my grandfather started Bay View Packing, but before that, there was a company called the RM Liebner Company, and they specialized mainly in sauerkraut, pickles, and pig's feet, as well as herring. From there, my grandpa, Bruno, started, with his two brothers, started Bay View Packing Company in 1923. >> Reiny, how are you? >> Kyle, good. >> It's an honor to be here at Bay View Packing. >> Well, welcome. I hope we can give you a good tour today. >> I'm a big fan of the herring, but I understand you have a few other things going on. >> Yep, quite a variety of different products we make. >> Looks like something's happening over there. >> That's our pickled pork hocks that we do that we're packing today. >> That is an unknown delicacy to me. >> I think really it's kind of an offshoot of the pig's feet or pork feet business that was very popular with the German and Polish type people. >> I know there's more to Bay View Packing than just this room. Where do we go from here? >> I think we'll start up in the store. Kind of go through, showing you some of our other products and give you an idea what all we do here. >> A pickled showroom. >> Absolutely. >> Now this is a showroom. Tell me about all this stuff. There's so much history here. >> Okay. We have a number of different products that we make here. It starts with our line of pickled eggs. We have three flavored eggs we do. We have the Original. We do a Red Hot, and then we do a Garlic and Onion. >> Mm-hmm. Who's this guy? >> That's a picture of my dad chopping pig's feet there. I started working with my dad back when I was six years old. He'd take me to work. He was kind of an intimidating guy to work for, too. He was in the Second World War. >> Well, look at the cleaver. >> Yeah. You got that upside the head, if you didn't behave. >> Now, this is the jar that keeps capturing my eye, and I don't know how I feel about it because... >> It's beautiful, isn't it? >> It's gorgeous. It's an unknown delicacy to me, and it's something you guys do particularly well, I'm told. >> Yeah, that's really our number one product for the Bay View label. People, when they think of pork hocks, you know, they wonder what the heck is a pork hock. But, really, all it is is it's a pork shoulder. The front, comes off the front of the hog instead of the back of the hog. So it's really very similar to ham only I think it tastes better. >> Right. >> We're actually working on these pork hocks today. >> Uh-huh. >> So we'd love for you to get your hands dirty and get involved and see the process and maybe we'll show you how to pack a couple. >> So by "we," you mean "me." >> You. >> Will be handling the hocks. >> Yeah. We're going to see if you can put one together. >> All right, let's try it. Let's do it. >> Okay. >> Okay. >> Here we go. We're putting some hocks up there for you to stick your hands into. >> I love it. I don't know if that's enough. >> We're going to find out how you do here. I got you in good, capable hands. You got Richard. Richard's going to help you. He's been here since 1974. >> Okay. >> And my son, Eric. >> And you probably weren't even born in '74. >> Definitely not. << Pleasure to meet you. >> Nice to meet you. >> Sir, how are you? All right, give me the strategy, Gentlemen. >> Okay, first you get a jar. >> That makes sense. >> There you go. >> Two different sized pieces. >> Two different sized pieces. >> See 'em? >> A big and a medium. >> Okay. >> We've got one cut. >> Mm-hmm. >> The cut side always goes to the outside of the jar. >> Okay. >> Okay? >> Like thus? >> Yeah, try and put a big cut where the opening is, where the label doesn't cover. >> All right, I got four in there, and the sides are looking good. At least I think so. >> Well, until we got to this piece here. >> Oh. >> You got to flip it to the cut side out. >> You've got to have like surgeon hands. I'm floundering all over the place here. This is actually harder than I thought. All right, let's start all over. Okay, so we're going to start with a big. >> All right, let's start with a big piece, yes. >> Yep. Away from the label. >> Okay. >> Cut side out. >> Right. Cut side out. >> Half moon. >> A little bit bigger piece. >> A little bit bigger piece. >> Like that maybe. >> I think that was my folly before, Dick. All right, how we doing? >> Looks good so far. >> Yeah? >> Try that one. >> I might save it. Second try. I'm feeling pretty good at this point. >> Not too bad, except that's the wrong side out. And you don't want a piece like that. >> For the love of Mike. So how long have you been doing this? And I don't mean just today. >> Um, I've been working here five years full-time. >> Mm-hmm. >> Kind of like my dad, I grew up coming down here on Saturdays. When I was done, my pay was going to be a big jar of Polish sausage, and I always looked forward to that. >> Really? You took that bargain? >> Yeah. Back when I was younger. >> Mm-hmm. Younger. Thank you for saying that. >> We still laugh about that. >> How's that? Doesn't seem full enough. >> Nope. See how the piece turned on the bottom? >> Yeah. >> Big holes in the bottom. >> Oh, man, you don't want that. >> Nope. >> All right, does that mean I have to start all over? >> It might. >> Be honest with me. >> It might. Yep. >> Okay. So how long have you been doing this, my friend? >> They said since the early '70s.

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>> Why do you do it? Why do you love it so much? >> The people, the product. It keeps me busy. It's better than sitting at a desk. >> What's it like to actually be, and I'm not exaggerating, but you're part of Milwaukee history. >> I figure I've worked with Eric and Reiny, his dad. I've gone through, what, three generations here. >> Wow. >> Yeah. That's a lot of people. >> That's a lot of people. That's a lot of family history. >> It's just like we're all part of the same family. >> There you go. >> One last job before you have to leave. >> Scoop the hocks. >> Scoop the hocks on the table gently so you don't break them apart. >> Gently. Oh, wow. This is one big, grimy, gooey, fat, slippery... >> You'll smell it on yourself later on, too. >> Solution. And here it goes. >> There you go. >> Something. Wow. >> A couple more. >> My face down in that bucket is one of the more distinctive scent memories I'm probably going to have this year.

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>> Now we can actually shake. >> Nice working with you. >> Good to work with you, Dick. >> Good working with you. >> You as well, Eric. Thanks for keeping the tradition going. >> Not a problem. >> Doing this great work and I kind of have an appetite. I'm going to go try a couple of these delicacies. >> Any time you want a part-time job, you're welcome to come back.

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>> First I'm going to wash my hands. The slipperiest they have ever been. >> So how did you enjoy your experience in there? >> I don't think I did as well as I had hoped, but you have a very tolerant crew. >> Well, good. >> Yeah. >> I hope you got a little feel for what we do here. >> It's harder than it looks. Yeah. >> And now I think we should get to trying some of our products. >> It's only fair. >> I have a couple thoughts. One is we could try the products here in our lunchroom, or I got a surprise for you. I could take you to a place where you could try the products, and I think it would be pretty unique. >> Buddy, are you offering me an adventure? >> I am. >> Okay, let's do it. >> Let's go. >> So, Kyle, this is the surprise I had in mind for you. Wolski's, a fourth generation business who's a great customers of ours. >> But, Reiny, we're going to open it, and if we open instead of close Wolski's, we may flip everything that's right with Milwaukee all in one beer. >> We're just going to start a new tradition.

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>> Lead on, buddy. >> Hello, sir. >> Hello, gentlemen. >> How are you? >> Nice to meet you. >> Kyle, let me introduce you to Bernie. >> Bernie, it's a real pleasure. >> Pleasure meeting you. Reiny, welcome back. Thanks for coming. >> So this is a true Wolski's experience. >> Cheers. >> I mean, you're multigenerational. >> Correct. >> And, Bernie, how long has your family had Wolski's? >> We've had it for 105 years, four generations. >> So, 1908? >> Yes, sir. >> Fifty years after Wisconsin became a state, Wolski's came into being. Bernie, there are "I closed Wolski's" bumper stickers on the far ends of the Earth. I mean, they've been everywhere. You guys are a national legend, not just a Milwaukee thing. >> Thank you, Kyle. >> But where did this come from? >> Well, my brother and I, when we started, we started in 1973, and at that time we had customers that would come in at opening and stay until close. And the customers would say, "Well, you should give us something. We've been here all day." My brother came up with the idea, well, we'll give you this bumper sticker for coming and staying until closing. So we gave them out to the regulars, and then everybody wanted one and it just blossomed from there. We've given them out ever since. >> Looks like you got a few things on the bar for us, Bernie. >> Yes, sir.

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>> I don't know if I'll be able to sample them all, but I am excited to try the majority of them. >> Very good. I would recommend the turkey gizzards. >> Okay, that's where I should begin? >> I would say yes. >> I'm most excited and most trepidatious about this, but you tell me it just tastes like a good, rich piece of dark meat, correct? >> Right. Real rich. Real rich in flavor. >> Yeah. >> There we go, gentlemen. >> All right. So these are just, have a bit. >> Fire her up. >> Oh, my god, that's delicious. >> I wouldn't steer you wrong. >> I know you wouldn't. It's even more delicious than I thought. Why don't more people eat these? >> I think the looks of them scares them. >> It's the gizzard part. >> Yeah. >> It doesn't exactly flow off your tongue. >> It doesn't. >> No. But these are delicious. >> They don't look very good. >> Uh-uh. >> But they sure taste good. >> Should we try an egg? >> Yeah. >> One egg. Should we jazz it up, gentlemen? >> Sure. However you would eat it is how I want to have it, Bernie. >> Yes. We use a hot sauce with a little cracked pepper. >> Is it weird to toast with an egg? >> Cheers. >> I don't think so. >> The heck with it. >> To Wolski's. >> Mm-hmm. That's fantastic. I could eat those all day. All right, we're on a roll. Do we go Polish? >> I think we'll go to the Polish. >> So this is a pickled smoked Polish sausage. You know, you can cut one for Reiny here, but I'm just going to... >> You're just going to dig right in. >> Oh, my gosh. >> See the firmness of that? >> I was just going to say, it still has snap. How do you do that? >> It's all in the recipe. >> What about the pork hocks? I haven't had my handiwork yet. Look at that beautiful pork yumminess coming out. >> The boneless pork hock. >> Oh, yeah. Tell you what, I'm just going to pull this meaty piece off here, if that's all right with you. So, you're a four-generation family business. >> Right. Actually, with my boys, it's fifth generation. I'm fourth generation. >> And, Bernie, you guys go back how many generations? >> This is the fourth. We're the fourth. >> You're the fourth generation. >> Yeah. >> America needs more of this because this commitment to just doing it right, loving it, not changing it simply because you feel like changing it. >> We're all pretty passionate about what we do, and we love what we do. And that's really, that shows through in our products, the quality of our products. >> Mm-hmm. You know what I love? Sitting here with you two guys eating this delicious pork hocks.

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All right, this is one of my favorite things to eat in all of Wisconsin cuisine. Pickled herring around a pickled pickle. >> It's a herring filet. We wrap it around a garlic dill pickle, and put a toothpick in it, slice them in half, and then you're good to go. >> All right, so you go with the onions, huh? >> Mm-hmm. >> All right, I've always been kind of a purist, but... >> A little bit of onion on there. >> Well, when you're sitting with the pope of pickled things, then genuflect the way he does. >> I think you need it to get the complete flavor. >> I hear the hymns in my brain right now. >> You think of this, all these different flavors and things, but yet it's all pickle, all under the same umbrella. But many different flavors and textures and things. >> You're kind of a mad scientist genius of pickled things. >> I can't take all the credit for it. There's been a lot of people that came before me. We've just worked to try and perfect it as much as we can. Keep it going. >> I think you should take a little credit. All right, I'll just buy you a beer, and we'll call it even. >> All right, that sounds good.

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>> Thanks, buddy. >> Cheers. >> Cheers. Wisconsin Foodie would like to thank the following Wisconsin Milk Marketing Board and the dairy farm families of Wisconsin; Society Insurance, small details, big difference; Outpost Natural Foods Co-Op; Potawatomi Hotel and Casino; Illing Company, creating packaging solutions for you; FaB Wisconsin, the regional food and beverage industry cluster; the Wisconsin Department of Natural Resources; WMSE 91.7 FM Frontier Radio. The Wisconsin Milk Marketing Board and the dairy farm families of Wisconsin are proud to support Wisconsin Foodie, helping viewers celebrate our state's vibrant food culture. With nearly 11,000 family dairy farms, the Wisconsin dairy industry generates more than $26 billion annually for the Wisconsin economy and brings recognition to the state for producing award-winning cheeses. I've had Society Insurance for my restaurant from the beginning because I know they understand my business and how it's evolving and how the industry is evolving. You're going to have the coverage and the support you need for your unique operation. >> White, wheat, rye, or raisin toast? >> Well, you just take a look at me, dear, and you just read... >> Raisin toast. >> This is 36 years of the profession. >> Yeah, yeah. >> It's my favorite toast, but I'd never order it for myself. >> Yeah. >> You know, there's the famous painting by Edward Hopper, that very stoic diner... >> Yes. >> And I once read that the reason why that image is so lonely is because there's no pie. >> Oh. Okay. No chowder, no pie. >> Thanks for letting me muck up your area. >> No problem. >> Continue doing the beautiful things you do. >> Thank you. >> Take care. >> Have a good day now. >> You too. >> I've never seen Kyle get out of somewhere so fast.

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