A Slice of Country: Pizza Farms in Wisconsin
We witness patrons' appreciation of Pam's brand of pizza as we read the menu and eavesdrop on conversations. Intriguing choices lurk among the requisite toppings. At the slate bar, we order the Muffaletta, a riff off the classic sandwich complete with Canadian bacon, olives and pepperoncini. We balance it with the Margherita--simply cheese, tomatoes and basil.
With our number and drinks in hand, we head out to a table in the courtyard. Jazz plays, and other diners sip wine and talk quietly at their tables. Some head over to the antiques store housed in the old granary or snap photos in front of the cornfield at the courtyard's edge. A massive central planter holds basil, rosemary and other pizza herbs. All other toppings Pam gets as fresh and local as possible.
The server arrives carrying gigantic melamine trays loaded with our pizzas, beautifully simple, cracker-thin works of art. We eat as much as we can, but this outdoor party is just kicking off because this experience leaves me eager for Pizza Farm Adventure: Part II. My friend Heidi is a willing copilot.
On Fridays, Saturdays and Sundays from mid-May through early October, customers gather in the Stone Barn for pizzas starting at $18. (715) 673-4478; nelsonstonebarn.com