Wisconsin may be synonymous with award winning cheese and cow-studded pastures, but it’s also home to thousands of crystal clear lakes that literally dazzle come summertime. A prime example is Elkhart Lake, a 292-acre, 120-foot-deep, spring-fed body of water whose sandy beaches are fringed by cedar trees. Perched on its northeastern shore is The Osthoff Resort, which first opened in 1886. Today, the historic hotel houses 245 guest rooms and suites, a cooking school and several eateries, including Lola’s on the Lake Restaurant & Lounge, named for the property’s general manager, Lola Roeh.
In addition to sweeping lake views, guests at Lola’s and the on-site Aspira Spa enjoy an eclectic menu featuring dishes like this zingy salad, which pairs freshly grilled salmon with Asian ingredients such as Thai Sriracha sauce and yuzu, a tartly flavored Japanese citrus fruit. Yuzu’s culinary properties are versatile— it’s typically consumed in powder, rind or juice form—and it can also be infused into a warm bath to ward off winter chills.
“This dish is so well rounded,” declares Benjamin Sommerfeldt, Lola’s sous chef. “Each forkful is packed with explosive fl avors, temperatures and textures. Our guests love this salad—it’s by far the most popular item on the spa menu!”