One of the most exciting finds from my Wisconsin trip is a restaurant/gourmet shop/foodie gem in downtown Sheboygan. After a day filled with frustration, tears, annoying calls from a quasi-stalker potential landlord, and a decision on a cute apartment a few blocks from Lake Michigan (not owned by aforementioned landlord), Mom and I drove down the coast to Sheboygan for lunch. I had seen an ad for Field to Fork in a brochure at a local coffee shop (more on that crazy place later), and hoped that the food, ambience, and grocery would be as wonderful as I imagined.
High expectations can be dangerous, and many, many a time this tendency of mine towards grand visions has ended in serious disappointment. I am, therefore, elated to report that Field to Fork exceeded my expectations. The restaurant has wide, old, knotty wood floors, an open grill, a handful of tables on the ground floor and an open loft with more seating. Our waiter was bubbly and kind, and the food! The food was delicious and well/ethically sourced. The philosophy of the place is to use local, sustainable foods where possible, but not to exclude other delectable gems from around the world (like the San marzano tomatoes in my Ceci bean soup). The grilled cheese feature Wisconsin cheeses, of course, and was a real treat grilled in butter (unlike the more healthful olive oil I use at home).
I ate a few bites of my soup (ceci beans--like garbanzo?, tomatoes, rosemary pesto) and felt the jangly edges of new beginnings and uncried tears soothed by the comfort of good food. I envisioned Saturday mornings spent driving down to Sheboygan for yoga classes, a delicious lunch at F2F, a quick shopping trip from their gracious cases (they have milk in glass bottles! and Italian pastas! and San marzano tomatoes!), and then meandering back up the lakeshore to settle in with a stack of student papers...okay, there is where my dreamy fantasy breaks down when faced with prosaic reality.