Grand Geneva Resort: Fall fun, frights, and culinary delights

More than a year-round destination for adventure, fun, and relaxation, Grand Geneva Resort & Spa in Lake Geneva, Wisconsin should also be on every serious foodies list as well. That’s because, under the direction of Food & Beverage Director, Nelly Buleje and new Executive Chef Dustin Urbanik, this popular resort is dishing up exceptional seasonal flavors on their new fall menus.

From the resort’s popular elevated Saturday brunch which are focusing on such autumn delights as pumpkin pancakes and fall flavored mimosas to in-house made desserts like apple crumble to seasonal soups and sides such as lobster bisque with Maine lobster sherry, tarragon, lobster brodo, sourdough crisp and caviar; truffle creamed spinach with black truffle, mornay, and farmstead cheese; and rainbow carrots and parsnips with bourbon and maple glaze, the resort and its collection of restaurants are bursting with fall flavors.

There’s also an impressive new fall cocktail menu with selections like Wisconsin Apple Old Fashioned; Smoked Maple Mile; a White Pumpkin cocktail; Espresso S’MORES-tini; and more (check out the fun visuals here). By popular demand, the resort’s seafood boil and Midwestern prime rib roasts will run every Friday and Saturday through November 12.

In addition to the new fall flavors, here are some new autumn offerings and programming guests and families can expect:

  • Seasonal outdoor adventures including hiking, biking, an indoor pool and waterpark, horseback riding, championship golf, skiing and snowboarding in the winter, and more.
  • One of the best ways to get around and explore the 1,300 acre-campus and beautiful Lake Geneva as well as Wisconsin’s scenic backroads is by the resort’s scooters and new this year, e-bikes. Rent one for a few hours or take a guided tour around the area with. The perfect way to spend an autumn afternoon with family or a group of friends (must be 18+, check out rules here).
  • Hayrides and waterslides! The resort campus is also home to Timber Ridge Lodge & Waterpark. Both Grand Geneva and Timber Ridge offer guests on-site haunted hayrides, haunted barns, apple picking opportunities and seasonal packages. Check out Grand Geneva’s packages here; Timber Ridge packages can be found here.
  • Families will also enjoy new programming such as pumpkin painting; DIY caramel apples; excursions to Pearce’s Farm (local farm with fresh produce, kid’s activities and corn maze); and a Grand Escape – the resort’s very own pop up escape room.

Keep an eye on the Wisconsin Fall Color Report for optimal leaf-looking opportunities. 

Photos courtesy of Grand Geneva Resort.

Destination Kohler Opens The Baths of Blackwolf Run

Destination Kohler–one of the world’s foremost golf resorts and home to four Pete Dye championship courses–unveils The Baths of Blackwolf Run, the resort’s unique and entertaining 10-hole, par-3 course.

Spread across 27 acres between the first and 11th holes of  Meadow Valleys, The Baths of Blackwolf Run offers holes ranging from 60 to 160 yards and four strategic water features, or “Baths,” situated throughout that are not forced carries unless desired. Although the course will play as a 10-hole course, The Baths’ imaginative routing allows for flexible alternatives for shorter or longer golf experiences.

Adding to the atmosphere, The Baths features a two-acre putting course, plus a log cabin food-and-beverage station with outdoor seating and a firepit surrounding the opening Bath.

Chris Lutzke and Herb Kohler designed the Baths. Lutzke spent over 30 years working alongside Pete Dye as he constructed many of his courses, including the two at Whistling Straits. Over the past three years, Lutzke prepared The Straits  for the Ryder Cup, which will be contested Sept. 21-26, 2021.

Mr. Kohler, Executive Chairman of Kohler Co., has over 200 product design patents. He helped bring the course to life by calling upon his many years playing the game’s great courses in the U.S., U.K., and Europe. He also recognized a larger trend occurring within the sport of creating short layouts that promote more enjoyment for golfers of all skill levels.

“We look for ways to enhance the golf experience and grow the game for all golfers” Kohler says. “The Baths complement our four world-renowned championship golf courses while also honoring Kohler Co.’s 130-year history of bathing design. We are delighted to officially open this exciting and unique course.”

“The Baths will be a new twist for our resort guests, regardless if they are a serious player wanting to hone their game or someone yearning for an extraordinary closer to an amazing day on one of our 18-hole golf courses,” adds Dirk Willis, Vice President of Golf for Kohler Co. “Our continued mission is to find new and innovative ways to grow the game and make it more inviting and accessible to all. The Baths of Blackwolf Run allows us to do just that.”

Kohler Golf ushered in championship golf in the state of Wisconsin when it hosted the 1998 and 2012 U.S. Women’s Open at Blackwolf Run, along with the 2004, 2010, and 2015 PGA Championships at Whistling Straits.

The historic American Club is the Midwest’s only Forbes Five-Star and AAA Five-Diamond resort hotel. The nearby boutique Inn on Woodlake  recently launched new two- and four-bedroom suites that are well-appointed for group and buddy travel.

Tee times at The Baths can be reserved by calling 800-344-2838 or visiting the resort’s golf booking page. For golf package information, call 855-444-2838. Visit for more information.

About Kohler Co.’s Hospitality & Real Estate Group
The Kohler Co. Hospitality & Real Estate profile includes The American Club and world-renowned championship golf venues Whistling Straits and Blackwolf Run. The Inn on Woodlake in the Village of Kohler is a three-diamond property. Their sister property, the Old Course Hotel, Golf Resort & Spa in St. Andrews, Scotland, is located at the birthplace of golf literally alongside the 17th fairway of the Road Hole, the most famous and difficult par-4 hole in golf.

Herb Kohler created Kohler Co.’s Hospitality & Real Estate Group with the reclamation of The American Club and then built world-renowned championship golf courses, The Straits and The Irish at Whistling Straits, and The River and Meadow Valleys at Blackwolf Run. Kohler Waters Spa is the only five-star spa in Wisconsin and has four locations elsewhere in the world. The resort features 12 dining establishments from the remarkable Immigrant Restaurant and Winery Bar to pub fare at The Horse & Plow. And then there is River Wildlife. Herb Kohler believes River Wildlife, located in a forest next to a river on an early Winnebago Native American encampment, has the best country gourmet dining in the United States.

The resort is located in the Village of Kohler, Wisconsin, one hour south of Green Bay, one hour north of Milwaukee and two and a half hours north of Chicago, just off of I-43.


Kohler’s is known for the wonderful food served at its many restaurants. Here are two recipes from Kohler chefs Paul Smitala and Evan Wallerman that showcase the creativity of their foods.

Bloody Mary Eggs Benedict

  • 4 slices of English Muffins
  • 8 slices applewood bacon (cooled and chopped)
  • 1 cup mushroom duxelles (recipe below)
  • 1 cup Bloody Mary Hollandaise Sauce (recipe below)
  • 4 poached eggs

Toast English muffin and cover with 1/2 cup mushroom duxelles that has been warmed.

Top with poached eggs, cover with hollandaise sauce and finish with chopped bacon.

Bloody Mary Hollandaise

  • 4 egg yolks
  • 1/2 pound butter (melted and warm)
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 2 teaspoons celery salt
  • 1 1/2 teaspoons horseradish
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Tabasco
  • ½ juice of one lemon juice
  • 2 cups + 2 teaspoons horseradish vodka
  • 1/4 cup tomato paste
  • Salt and pepper

In a 2 quart sauce pan, combine shallot, garlic, horseradish, Worcestershire sauce, tabasco sauce, tomato paste and vodka. Heat on medium, allow to flame and reduce to one cup and strain through a fine mesh sieve.

In a separate pan, melt the butter and keep warm.

In a 2 quart sauce pan bring 1 inch of water to a simmer, place a bowl on top of pan to make a double boiler. Add the 4 egg yolks and reduced liquid to the bowl and whisk until the mixture thickens slightly. Do not let the water boil.

Slowly stream the melted butter into the yolk mixture while whisking constantly until all the butter is incorporated.

Add the 2 tablespoons of vodka, celery salt, lemon juice, season to finish with salt, tabasco and Worcestershire to taste.

Mushroom Duxelles

  • 2 ounces olive oil
  • 2 ounces shallot, chopped
  • 1 1/2 pounds button mushrooms ( 1/2 diced, 1/2 finely chopped)
  • Salt and pepper

Melt butter in pan. Add the shallots and sweat. Add the mushrooms to the pan and cook until they are browned and dry. Add salt and pepper to taste.

Poached Eggs

  • 4 fresh eggs
  • 1 quart water
  • 2 teaspoons vinegar
  • 1 teaspoon salt

Bring water, vinegar and salt to boil and reduce to simmer.

Break eggs into separate cups. Carefully pour eggs into water. Cook for 3 minutes or until whites set up. Serve immediately or cool in ice water bath.

Sweet Potato, Beer and Bacon Waffles

  • 2 cup all-purpose flour, sifted
  • 1/2 cup white sugar
  • 1 1/2 teaspoon baking powder
  • 1 teaspoons salt
  • 2 eggs, beaten
  • 2 cups beer
  • 4 teaspoons butter, melted
  • 1 cup Neuske’s bacon,
  • 1/2 cup sweet potato puree

In a large bowl, stir together the flour, sugar baking powder and salt. Pour in the sweet potatoes, egg, beer and melted butter; stir with a whisk just until blended, a few lumps are okay. Fold in cooked bacon.

Heat a waffle maker to desired temperature. Follow directions on your specific waffle maker. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each specific waffle maker.

Chipotle Maple Butter Sauce

  • 2 cups chicken stock
  • 6 teaspoons roux (3 teaspoons butter, 3 teaspoons flour
  • 1 teaspoon garlic cloves, chopped
  • 1 cup heavy cream
  • 1 teaspoon chipotle peppers, chopped
  • 1/4 cup Wisconsin maple syrup
  • 1/4 cup butter

In a sauce pan over medium heat, melt 3 tablespoons butter and stir in 3 tablespoons flour.

Cook for 2 minutes. Whisk in chicken stock and heavy cream, bring to a boil and reduce heat to a simmer. Add Chipotle Peppers and Wisconsin Maple syrup, simmer for 20 minutes.

Whisk in 1/4 cup butter.

Use on waffles.