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Very nice Janesville Gazette review

We are very proud of this latest review of The Trout House at Rushing Waters in the Janesville Gazette.   http://www.gazettextra.com/20161201/restaurant_review_dishes_fawn_over_fish_at_palmyras_trout_house   read more

Welcome Chef Jonathan Cross

The Trout House at Rushing Waters welcomes Chef Jonathan Cross as Executive Chef. A little bit about Jonathan: “I have been cooking in the restaurant industry for 38 years. My career started as a breakfast and Friday fish fry cook at Marcal’s family restaurant in Brillion, WI. After realizing I had a passion for food, I attended UW Stout for two years in the hotel and restaurant program. My career brought me to my summer playground of Door County where I was chef at multiple area establishments including the Baily’s Harbor Yacht Club, Maxwelton Braes Golf Club, Bayside Tavern, C&C Club and the Summertime Kitchen. After leaving Door County, I spent a few winters in the Fort Meyers Beach and Sanibel area in Florida and summers in Minneapolis, Minnesota at the Hyatt Regency and Vie de France Corporation. Later in my career I opened numerous brand new establishments as a consultant-working chef including The Log Den in Egg Harbor, Neighbor’s Grill in Green Bay, and Mason’s On Main in Oregon, WI. I had a brief stint as co-owner of Jonathan’s fine dining in Sullivan, WI. Where I met such a diversified clientele and always longed to return to such great customers and friends. My travels have now brought me back to the area where my wife and two adopted daughters now reside in Fort Atkinson and I now am executive chef at The Trout House at Rushing Waters. I am truly enjoying working here with our fresh trout, seasonal seafood selections and organic produce. The sky’s the limit with what Peter, WT and Darren allow me to create with both seafood and farm to table fair. I am looking forward to a long and lasting relationship here at my new home at Rushing Waters.”... read more

Fall Festival October 15th

Join us for a FALL FESTIVAL at Rushing Waters Fisheries and the Trout House SATURDAY, OCTOBER 15 9 a.m.- 4 p.m. N301 County Rd H – Palmyra, WI (262) 495-2089 Activities for the Entire Family!! Trick or Treat with the Trout -Come in a costume for a treat Fishing Contest at the Trout Pond Hayrides (at various times) Crafts Games/Bounce House Drink Specials 11 a.m. – 9 p.m. Food Specials 11 a.m. – 9 p.m.    Live Music from 5-8 p.m. by Third Chair Click here for flyer Please visit Palmyra True Value Just Ask Rental for all your rental needs... read more

Rushing Waters’ Wisconsin Foodie Episode

Catch Our Episode On Wisconsin Foodie Rushing Waters Fisheries was recently featured on public television’s Wisconsin Foodie, a nationally acclaimed television show devoted to promoting local, sustainable cuisine.  We would like to give a huge thank you to Kyle and Arthur for the wonderful job they did representing Rushing Waters Fisheries. Follow the link below to view the episode and learn more about the magic behind Rushing Waters Fisheries. Follow the... read more

Tarragon Trout Recipe on TMJ4

Rushing Waters President, Peter Fritsch’s Tarragon Trout Recipe on Today’s TMJ4 This delicious, nutritious dish celebrates Wisconsin Aquaculture, cooks up in only a few minutes and uses simple fresh ingredients.  To learn more about the Wisconsin Aquaculture Association, visit their website. Serves 4 Ingredients: 4 Boneless Rainbow Trout Fillets 4T Grape Seed Oil 2 T Chopped Fresh Tarragon ½ Lemon Juiced Kosher Salt Cracked Pepper Sweet Smoked Paprika Prepare your herb oil–20 minutes in advance. Combine 4T Grape Seed Oil with the juice of half a lemon and 2T of chopped fresh tarragon. Wisk together to emulsify and allow sitting for 20 minutes to meld the flavors. Preheat your skillet to medium and drizzle with Grape Seed oil. Sear fish, beginning with the flesh side (around 5 minutes) till golden. Carefully flip your fillets and complete the cooking processes on the skin side (around 2 minutes). Once you turn your fish, generously baste the flesh side of the fish with your tarragon herb oil. Remove you fillets from the skillet and finish each fillet with a sprinkling of kosher salt, freshly cracked pepper and Smoked Paprika. Serve immediately and... read more

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