We are pleased to again this year have entrees prepared by Chef Sage-Louise of the Cheese Factory Restuarant in the Wisconsin Dells. The restaurant offers freshly prepared vegan and non-GMO dishes from their own recipes and cakes, pies and cookies from their in-house bakery. All food is prepared fresh daily from locally-grown organic produce, when it is available.
Truly our favorite restaurant.
Chef Sage-Louise was born in France and raised in Montreal, and her cooking has a distinctly international flair with an emphasis on Southwestern, Asian, and American flavors. Her simple yet sophisticated dishes are a testament to her apprenticeship with Master Chef Filipe Rojas-Lombarde, a protege of the late James Beard, and to the many years that she spent working at venerable New York City institutions, such as Dean and Duluca.