Oh yeah, Another Thing That We Did This Winter

November, 2009 - June, 2010 - Everyone knows that the White Gull never closes. Except for Thanksgiving and Christmas Days, the inn opens daily for breakfast, lunch, dinner and lodging no matter what the weather. Well, almost never closes. This winter, we were faced with some rather large repairs, most notably replacing a broken water line that connected the main inn with our well on the other side of Welcker House. This would require tearing up and replacing our flagstone patio. While this wouldn't have closed us - in fact we stayed open during most of the really heavy work pictured at right - we decided to go through every building and remodel, refurbish and repair anything that couldn't be worked on when we were open.

Because historically, March is our quietest month, it was selected for the shut down and here are some of the things accomplished: the interior of every room, suite and cottage painted; several bathrooms received new vanities, tile floors and updated water saving toilets; new carpeting in every room suite and cottage; the lobby, dining room, library, kitchen and restaurant bathrooms were painted, and the lobby floor and front desk were refinished; a new granite top for the front desk; in addition to the patio receiving new flagstone, the front porch was taken apart and all the flagstone was either repaired or replaced; new sound system for the dining room; fifteen chairs, loveseats and sofas were reupholstered; two cottages received new heating and air conditioning systems; new ovens and ranges were installed in the kitchen...there were a lot of other smaller details, but all of this kept us running from when we started the project in November until we finished in May. When we finally opened, our landscapers arrived to give the grounds a makeover.
It is now June and we are just beginning to get caught up. It was a long exhausting project that involved just about everyone at the White Gull, but we are very pleased with the results, and we have received much postitive feedback.

So far, there are no plans for closing next winter, and we have already taken reservations for next March.

The Day Good Morning America Called

Tuesday, May 4, 2010 - I was not watching television last Friday when the call came in, but was doing what I frequently am doing in the morning – bussing tables in the White Gull dining room. The front desk told me someone from Good Morning America was on the phone. It was Ameya Pendse, a producer of the morning show, calling to let me know that we were one of four finalists in their Best Breakfast Challenge. He and correspondent Marysol Castro would be at the White Gull on May 4, to learn how to make our Cherry Stuffed French Toast, and shoot footage for Good Morning America. I nearly dropped the phone.

Ameya explained that guests of the White Gull had entered the inn in the challenge, and GMA had selected four finalists from thousands of entries. “You wouldn’t believe what nice things your fans are saying about you,” he said.

The first person I called was Jan, who was excited as I was. Then the staff, and then, of course, all of our regulars and friends. The excitement built through the next few days, and on Tuesday, when Marysol and Ameya walked into the inn a little before 8 AM, the dining room was packed. We open at 7:30 AM usually, but we opened the doors at 7:15 because the lobby was full, and we were worried that the noise would wake up our inn guests. In retrospect, I doubt if any of them were still sleeping! It was like a big party, very festive.

We ushered Marysol and Ameya into the White Gull kitchen where day chef Julie Zak was waiting to show Castro how the inn’s breakfast specialty is made. After mixing the Door County cherries with Wisconsin cream cheese and stuffing the fresh egg bread with it, Julie and Marysol dipped them in batter and spread them on the White Gull griddle. After tasting her work, Marysol seemed pleased. “It’s like dessert for breakfast,” she said over a plate of the French toast accompanied by the inn’s turkey hash. Wielding a camera, Pendse then walked through the dining room capturing White Gull guests at their tables.

Anchor Jeff Alexander and a camerman from ABC Green Bay affiliate WBAY-TV were on hand to cover the coverage. The timing for a surprise visit by television cameras couldnt have been better. We had closed for the month of March for heavy cleaning, painting, recarpeting and a general facelift of all of our buildings. On Tuesday, the sun was shining, the cherry blossoms were peakng and the tulips in front of the inn were in bloom.

The four finalist restaurants will be featured on Good Morning America on May 15. On line voting by viewers will take place that day, with the winner to be announced live on the show the following day.

The White Gull staff, many of whom, like Julie, have worked at the inn since the 1980’s, deserve a lot of the credit for the recognition. A restaurant is a thousand little details, day in and day out, year in and year out, and our staff – the cooks, the wait staff and everyone is incredibly dedicated. This is just as much for them as it is for us. They are the best, and we are very proud of them.

We're gearing up for another festive scene on Saturday, May 15. I know it’s not typical of the White Gull, but there will be TV’s in the lobby, the dining room and the kitchen. Those who are having breakfast or who are working at the inn those mornings should not have to miss the show.

Pictured above: Jan, Ameya, Marysol and me tasting Marysol's White Gull Cherry Stuffed French Toast with turkey hash at the corner round table in the old dining room.

What Do We Do in Winter

November, 2009 - (This blog entry was originally posted in November, 2007, but it was worth updating. As a tribute to the longevity and dedication of our staff, only two names had changed in the two years.)

Visitors to Door County in summer and fall love to ask those of us who live here how we spend our time in winter. It's a reasonable question, since everyone knows that there are far fewer tourists, the pace of commerce slows and many businesses even close for all or part of the winter. But it is a question that always makes us smile, because our life seems busier than ever, and soon after the last leaf falls, we are kicking it into high gear just to get ready for the "Quiet Season."

In early November, our staff begins decorating for the holidays, a job so daunting that we actually close the restaurant for a day during the second week of November. Some guests (usually men) comment that the decorations seem to be going up earlier and earlier. Actually, this is not the case. It is just that in order to have them all up and functioning by Thanksgiving weekend, we have to start that early.

Jan, assisted by White Gull staffers Connie Pahl, Tammy Krause, Sandra McMullen and Sandy Hand, tackles the lobby and dining rooms, decorating three trees, every window and just about every inch of available space. Meanwhile GM Scott Kositzke and Becky Funk put up the garlands, wreaths and lights on the outside of all White Gull buildings. Andy, with help from kitchen staffer Leonso Gomez, hauls dozens of boxes full of decorations and holiday retail items from a variety of storage areas inconveniently located in various attics and closets around the property.

You would think the kitchen staff could take the day off, but Day Chef Julie Zak heads a staff of 10 to take every piece of equipment apart for a thorough cleaning and maintainance. Just to make things all the more crazy, our Maintainance Guru Russ Smith, and flooring contractors, painters and plumbers are on premise to do repairs that can't be done when we are open.

Head Housekeeper Kathy Buelow and her staff are using the down time to begin a deep cleaning of all the rooms. Just because we're closed, the phone doesn't stop ringing. Good thing front desker Pam Dean and Assistant Innkeeper Patrice Champeau are on hand to answer it and check email for the onslaught of online holiday gift certificate requests. Of course, when the phone isn't ringing, Pam and Patrice are knee deep in decorating along with the rest of the crew.

At the end of the day, a lot gets accomplished, but actually the work continues for several more weeks. Poinsettas for the rooms, Norfolk pines for the dining room tables, decorations for the individual guest rooms and cottages...the list seems endless.

Decorating for the holidays is only a small part of our winter activities, however. The winter concert season begins in November, with a Wednesday night folk concert monthly until April. Chef Dean Pahl plans and prepares a special menu for each concert. On the day of each concert, the PA system is hauled out of storage and erected, the dining rooms are rearranged for the concert, and then later reset for breakfast.

Don't forget about the Progressive Dinner weekends, which begin promptly the weekend after Thanksgiving. Planning and preparations for these weekends actually begin months ahead of time. The Progressive Dinner involves the Whistling Swan and the Thorp House Inns as well as the White Gull, so along with coordinating the events between the three inns, the menu must be planned, wines are tasted and selected, and musicians are hired.

All of the above is interspaced with the usual holiday bookings the White Gull receives in December. Many businesses and organizations plan their special holiday dinners at the inn.

By the time we reach Christmas, one of the two days of the year we are closed (the other is Thanksgiving), we are ready for a breather. After spending this special day with our families, we are back at the inn, preparing for the rush of guests who love to visit Door County between Christmas and New Year's. New Year's Eve, with its special menu and harpist Cheryl Murphy entertaining in the dining room, is always our busiest night of the year.

The day after New Year's Day is usually quiet, but by then we are preparing for our January Progressive Dinner weekends, more concerts, winter remodeling projects...did I mention taking down the holiday decorations?

Somehow in the midst of all this activity, the White Gull staff finds the time to take our annual vacations. Sometimes, if we're lucky, we make a trip to Chicago or some other city, but sometimes we're just too busy. You may have to come up and see us!

You Can Travel Green in Door County

June, 2009 - It is hard not to be aware of the "green" movement if you travel at all or work in the hotel business. In the last few years, adopting more environmentally responsible practices has swept the hotel and travel business just like the internet transformed our industry a few years earlier. And it is about time, since there was a lot of "greening" to be done. After all, restaurants and hotels use a lot of energy and there is a lot of waste generated every day. It didn't take long for just about every hotel to adapt water and energy saving practices and increase recycling.

The White Gull is no exception. In some cases, we were ahead of the curve, having begun our recycling of paper, plastic and metal cans back in the 1980's. We have always bought locally, including the thousands of pounds of locally caught Lake Michigan whitefish and locally grown cherries and apples. But there was more to be done, so over the last several years, we have added phosphorus free cleaning products, compact florescent light bulbs, and biodegradable "to go" containers. Water is now served only upon request in the dining room, and inn guests have the option of using their towels more than one day. This year we have begun composting a large percentage of kitchen waste by sending it home with gardners on the staff. A lot of it is taken by a staffer raising pigs.

It's been a fun and educational process with new ideas coming from staff members, guests, vendors and sometimes state and local agencies. The local media has been a great help, by featuring businesses on the cutting edge and highlighting new practices and products as they have become available. We know we have made progress, but we also know there is a lot more that can and will be accomplished.

Of course, it didn't take long for someone to figure out that letting your customers know you are "green" is good for business. That's great, but how do you know how "green" a business actually is? That is where Travel Green Wisconsin comes in.

Travel Green Wisconsin is a voluntary program that reviews, certifies and recognizes tourism businesses and organizations that have made a commitment to reducing their environmental impact. Specifically, the program encourages participants to evaluate their operations, set goals and take specific actions towards environmental, social, and economic sustainability.

Above all, the Travel Green Wisconsin program is designed to protect the beauty and vitality of Wisconsin’s landscape and natural resources. Wisconsin’s natural resources, wildlife and cultural diversity are among its most important tourism assets. Efforts to preserve them for future generations serve the best interest of Wisconsin travelers, as well as its tourism industry and the state’s overall economy. The program is also designed to educate travelers to Wisconsin about sustainable tourism practices and promote smart business practices.

The White Gull began the Travel Green Certification process about a year ago with a self-assessment. To achieve certification, applicants must earn a minimum of 30 points from a checklist of basic requirements covering a wide range of “green” practices, including: waste reduction, reuse and recycling; energy efficiency, water conservation and wastewater management; air quality; wildlife and landscape; transportation; purchasing; and local community benefits. The Wisconsin Environmental Initiative, an independent third party, then certifies Travel Green Wisconsin applicants.

We knew from the start that we had at least the minimum points for immediate certification, but we decided to use the assessment process to motivate ourselves to do better. By the time we completed our application this spring, and The White Gull Inn became the latest Door County business to become Travel Green Certified (in May), we had earned a total of 75 points.

To learn more about the Travel Green Wisconsin program and to see if your favorite Door County and Wisconsin businesses are participating, you can visit their website.

White Gull Featured in National Geographic Traveler

April, 2009 - National Geographic Traveler Magazine has 129 "Hotels We Love" in North America because of their "location-inspired architecture, ambience, and amenities, eco-stewardship, plus an ethic of giving back to the community." We were delighted to have been included on their list this year. The magazine described the White Gull as an "1896 clapboard inn in bayside village centrally situated on 75-mile-long Door Peninsula. Antiques, prints, and fabrics establish turn-of-century character. Don't miss traditional fish boils, held most summer evenings, with locally caught whitefish cooked Nordic-style over open fire. Artist galleries, lighthouses, winter sleigh rides through local orchard and winery. 13 rooms; from $155." Read about the rest of the featured hotels

Cherries Take Top Billing

July, 2008 - Though it's been an off year for cherries in Door County, thanks to the drought last summer and a cold late spring, cherries are getting plenty of attention, especially of readers of Midwest Airlines' in flight magazine, My Midwest. In the July/August issue, an article entitled Cherries on Top features products made from our famous local fruit. That includes cherry pies from Sweetie Pies and cherry wine from Orchard Country Winery (both located in Fish Creek) and of course the White Gull's famous cherry stuffed French Toast, pictured here. The article includes a lot of interesting facts that even we were not aware of. For example, "there are about 7,000 cherries on an average tree, which is enough for about 28 pies." That made us wonder how many trees we need just for the White Gull's cherry pies (forget the French Toast, cherry pancakes and cherry coffeecake for the moment.) Seeing that we easily make and bake more than 3,000 pies a year, we personally need an orchard of 107 trees, and that's just for pies! Also, did you know that cherries are good for the heart? Read the whole article here

Larry Meiller, Live from (well, actually, at) the White Gull

July 24, 2008 - Wisconsin Public Radio talk show host Larry Meiller was in Door County today, broadcasting his popular radio show live from Peninsula Players Theater in Fish Creek. Two Door County experts on the cherry industry were Meiller's guests. Bob Lautenbach, of Lautenbach's Orchard Country Winery and Orchard in Fish Creek, and Door County Extension Agriculture Agent Dean Volenberg updated listeners on this year's cherry crop.

Though last year's drought and a cold late spring devastated this year's crop, Lautenbach said there still are plenty of fresh cherries now available at Door Couonty markets. Volenberg pointed out that Door County farmers have diversified themselves over the years which will help them weather a bad year. Lautenbach runs a large roadside market and makes his own wine from a variety of fruits including recently planted grapes.

Other guests included Paul and Fran Burton of Ephraim, who answered calls regarding their historical books about the county and Fran's field guide on wildflowers.

How does all this relate to the White Gull Inn? Following the broadcast, Meiller, his guests and attendees of the live broadcast attended a special noon fish boil at the inn, cooked by innkeeper and your blogger Andy Coulson.

Pictured: Wisconsin Public Radio's Larry Meiller enjoy a noon fish boil served on the White Gull patio, following a live broadcast of Meiller's show at the Peninsula Players.

Happy 150th Fish Creek!

June 1, 2008 - Brass Band concerts, fireworks, a model A car show, civil war singers, a replay of Peninsula Players first play in downtown Fish Creek, a visit from Michael Feldman's Radio Show "Whad'Ya Know?", talking tombstones...are just some of the events planned in Fish Creek this summer to celebrate the Town of Gibraltar's 150th anniversary. Because the village is unincorporated, we are part of the Town of Gibraltar, which is pulling out all stops in observing its Sesquicentennial. Gibraltar's Sesquicentennial website lists all the events and a lot more - photos, history and interesting facts. Visit it before you leave home to make sure you don't miss anything that won't come around again for another 150 years! Pictured at right: White Gull staffer Connie Pahl's grandmother, Martha Honold, circa 1920, dressed for work as a White Gull Inn waitress (the inn was then known as Welcker's Resort.)

Coastal Living in Door County

November, 2007 - Most people associate Coastal Living Magazine with the East, West and Gulf coasts of this country, but actually the magazine considers the Great Lakes part of its beat as well. In an article entitled "At Ease in Door County," written by Susan Haynes in the November issue, Coastal Living reveals the beauty and appeal of the Peninsula in our Quiet Season, "after autumn peaks."

"It's November in Door County, Wisconsin," Haynes writes, "and the residents are starting to play. All summer and into autumn leaf-peeping season, vacationers have thronged the 75-mile peninsula between the waters of Green Bay and Lake Michigan, about 150 miles north of Milwaukee. But now is the in-between time."

With beautiful photos and descriptions of several Door County icons, including the White Gull Inn, Haynes reveals what locals have always known - Door County has a lot to offer between November and April. More

Greetings from Fish Creek

Greetings, and welcome to the White Gull blog. We'll use this space to introduce ourselves, the White Gull innkeepers, and to keep you up to date on happenings here at the White Gull and in Door County.

The White Gull Inn has been our pride and joy since we arrived as young and inexperienced innkeepers more than 36 years ago. Our three daughters, Meredith, Emilie and Hannah, have loved growing up in Door County and working their summer school breaks at the inn. We have seen and participated in many changes over the years both at the inn and in Door County. But some things don't change. Door County is still a beautiful and restful spot to visit in all four seasons. And the White Gull Inn, though updated through the years, remains a favorite place to stay and dine for both the visitors and residents of the Door Peninsula. We hope to see you soon on your next visit to the Peninsula.

In the meantime, we hope you enjoy our recently updated website, which, as you can see, gives us the flexibility to keep it (and you) continually updated.

Other improvements are the addition of online reservations and the ability to order gift certificates, White Gull products and other retail items online. This means of course that you don’t have to worry about our “regular hours”. Make your reservations and order items from our lobby store and gift certificates when it’s convenient for you.

Your feedback so far has been positive, but we will never stop trying to improve it, so please let us know where you think it can be improved.

If you have experienced Door County’s “Quiet Season” – that time between the fall color and spring blossoms – we hope our new website brings back fond memories. However, whether you are planning a return visit or a first time getaway, you can look forward to hearty White Gull breakfasts, days spent exploring the park trails and back roads of the Peninsula, and cozy, candlelight dinners in our dining room. Evenings are for curling up before the fireplace in your antique-decorated room or suite. Although Door County offers plenty of activities in winter, from concerts and festivals to gallery browsing and shopping, remember that the only crowds you are likely to encounter are the deer.

The White Gull is open every day in winter except Thanksgiving and Christmas Days. Plan a visit now with your whole family or that special someone you need to spend time alone with. Our Winter Midweek Packages, Romance Packages and other specials make a two or three-day getaway very affordable.

Ten years ago we began the Fish Creek Historic Inns Progressive Dinners, as a way to showcase the Christmas decorations of the White Gull and the village’s two other historic inns. They have become so popular that three are scheduled next December, and one more in January. Details on them and on our current Winter Folk Concert Series can be found on this website under Packages and Special Events. Also included is a continually updated calendar of upcoming events. Don’t forget to regularly visit our website as the winter calendar is continually expanded and updated, and news from the inn is posted on this blog.

As always, our famous White Gull granola, hot fudge and preserves and other items from our gift area can be shipped to you or someone on your gift list, via the White Gull Store on this website or by calling us toll free at 888-364-9542. And don’t forget White Gull Gift Certificates, also available on line or by phone.

It is never too early to begin planning your next spring or summer visit to Door County, because now is when we still have the best selection. You can check out our current Bed & (Full) Breakfast rates, as well as those for next summer, along with photos and virtual tours, by clicking on Lodging.

We hope to see you soon.

Andy and Jan Coulson Innkeepers

Where the Boats Dance

June 2, 2007 - Midwest Living Magazine has recently brought attention to Fish Creek by including our village as the Number 1 Small Town destination in the Midwest. Now comes national recognition. Yesterday's New York Times, in a feature on Waterfront Towns, entitled "Where the Boats Dance," quotes Ann McCullagh, from Elgin, Illinois, about her family's one-bedroom seasonal cottage in Fish Creek. "They call this area the Cape Cod of the Midwest," says McCullagh. "The town is quaint. And there are always boats dancing on the water. When we arrive, the kids drop their bags and within minutes, they're jumping off the town pier. There are white clapboard cottages, ice cream shops and candy shops." Read the whole article

White Gull Salad on Midwest Living’s 20 Best Recipes List

January 1, 2007 - “Combing through more than 2500 recipes was easy; choosing only 20 was the hard part!” according to Midwest Living’s Senior Food Editor Diana McMillen, who used readers’ responses during the magazine’s 20 years of publishing to come up with its 20 Best Recipes of all time. When it was all said and done, there in the February, 2007 issue of Midwest Living is the White Gull’s tossed salad. The magazine reprined the recipe, which was originally featured in the December, 2000 issue. Along with mixed salad greens, ingredients include dried cherries, toasted pecan halves, shaved Parmesan cheese and balsamic vinaigrette dressing. Nineteen other mouthwatering recipes from around the Midwest are also featured, including Tagliatelle pasta (from Zona Spray’s cooking school in Hudson, Ohio) which is pictured with the White Gull salad on page 58. Still featured on our lunch and dinner menus, the White Gull tossed salad continues to be one of our most popular menu items.