More than three decades spent trolling the fish-filled waters of the Great Lakes have allowed USCG-licensed captain Kevin Williams to master the art of freshwater and ice fishing. While leading expeditions for intrepid participants both young and old, Kevin leverages his unparalleled knowledge of marine speakeasies to catch fish by surprise—and when that happens, the fisherfolk in his boat are ready and waiting with the proper angling gear, be it their own or Kevin's. The captain sets out on warm-weather trips in a 19-foot Weldcraft Maverick equipped with GPS, a trolling motor, and a fish finder, and hosts winter fishing in a heated icehouse accessible by ATV or speed-skater piggyback rides. Fishermen can keep whatever they catch, and may head home after the excursion with buckets full of whitefish, perch, and walleye.
The savvy stylists at NewStyle Salons treat clients to beautifying hair, waxing, and nail procedures to help guests leave looking and feeling their best. With a recent acquisition of seven convenient locations (formerly Fantastic Sams) in addition to their original three locations and a laid back demeanor, the salons? teams cultivates a relaxed atmosphere in which tresses are tamed and styled and men get mustaches trimmed without feeling rushed or compared to Magnum, P.I. Each location offers an assortment of services ready to mollycoddle guests from head to toe, including hair services using Moroccan Oil and Bamboo by Alterna and SEXY Haircare products, and color treatments featuring the Aloxxi Color System and Scruples Color Collections.
Since 1961, three generations of Renard family members have handcrafted, aged, and cured small batches of gourmet cheeses and curated a lineup of locally made products, such as jams and meats. The cheese makers captivate local taste buds with samplings such as brick, colby, and two-year aged white cheddar, as well as with house-specialty cheese curds—hunks of cheddar so fresh they squeak. In a shop structured to resemble a wooden cheese box, friendly staffers point the way to Door County–area products that complement the rich dairy, from wine stomped from apples, cherries, and blackberries to syrup milked from a maple cow.
While fermenting and aging, Von Stiehl Winery's 25 wines reside in underground limestone caverns that date back to the Civil War era. Brothers Aric and Brad Schmiling build on experience as a chemist and theater engineer to maintain the winery and stock its online store with French- and American-style blends such as a gold medal-winning cabernet sauvignon, brandy-fortified cherry wine, and merlot aged in French oak, all of which woo palates more gently than Cyrano de Bergerac in a pillow fight. Visits to the storied winery, which is listed on the National Register of Historic Places, allow guests to soak in bold Austrian and Italian architecture as they pass through fermentation quarters and a production facility. Seasonal events range from tastings and food pairings to live music and grape-stomping competitions. In warmer weather, sprawling grass lawns grant panoramic views of Lake Michigan.
Parallel 44 Vineyard & Winery's winemaker Steve Johnson and owner Maria Milano shepherd their staff as they transmute Wisconsin varietal grapes into an array of award-winning cool-climate wines. The vineyard's vines?some of which can withstand weather 30 degrees below zero and pinches from elderly snowmen?spawn year-round grapes such as frontenac, st. pepin, and petite pearl. Guides conduct regular public and scheduled private tours of the vineyards, production facilities, and a tasting room decked in cream-colored walls and hardwood accents.
Named for a line of latitude running through Tuscany, Bordeaux, and the Green Bay area, the winery abounds with local culture and Mediterranean atmosphere. Villa arches and wide windows overlook colonnades and rolling green fields, enabling staff to ensure free-growing grapes don't wander to other pastures. The winery grounds swell with revelers during a range of seasonal events, such as festivals and a concert series.
Comfy sofas, a full kitchen area, an ample back deck: the amenities of the 1984 Chris-Craft Commander sound like those in a spacious home. But the Commander is actually the 33-foot boat that U.S. Coast Guard-certified Captain Matt pilots on relaxing journeys along the Lake Michigan shoreline.
Setting sail from Algoma City Marina at 6 p.m., Captain Matt whisks away upward of six passengers on leisurely 45-minute cruises to Kewaunee. Once there, his guests have 90 minutes to enjoy an indoor or outdoor feast at Port O'Call, whose menu options range from shrimp scampi to chicken wraps with parmesan peppercorn dressing. Afterward, Matt returns passengers to Algoma by 9 p.m. or their fairy godmother-enforced curfew. He invites his guests to bring their own beverages for the journey, and offers picturesque seating on his back deck or the boat's fly bridge.