Carrying on the tradition!
Welcome to tg’s, one of the oldest and finest eating establishments this side of the Rockies. This tavern has changed owners and names a number of times over the last century, but one thing remains consistent – our commitment to good food, good service and good times.
John and Bobby Kennedy would stop by for an occasional visit to talk with folks and grab a bite to eat. Who knows…maybe they sat where you’d be sitting. Hubert Humphrey, along with other famous sports figures and dignitaries, has dined here as well. With food as good as ours, you just never know who’s gonna stop by for lunch on any given day.
Throughout its many years of service, the tavern has managed to retain its historic character and image. It has a well earned reputation not only as a clean, friendly public establishment, but as a cornerstone of Kenosha’s historic Lakeshore neighborhood, where locals and out-of-towners can enjoy good food and drink.
Thank you for your continued patronage!
Guest Chef Michael Hill this Saturday Night!
Dinner served at 5pm
On July 23, Chef Hill will prepare a great summer menu: Cilantro-lime chicken with mango salsa, caramelized salmon with a soy-ginger glaze, tenderloin with avocado-pineapple relish.
We’re sure you will be bedazzled! Keep in mind you can hire Chef Hill for your own private event.
Hill’s Kitchen in Kenosha offers professional chef service and catering for almost any event you can imagine.
Check it out! hillskitchencatering.com
The Food Dude by Michael Schumacher
It’s been said, with spot-on accuracy, that I cannot make it through a meal without leaving part of it on the front of my shirt.
Some motor skills, I guess, were never fully developed.
I remember one particular occasion, when I served as a judge in a creative writing competition, when I dumped pasta, with glorious red sauce, down the front of my shirt. Problem was, I had to take the stage after the meal and present the awards. Worse yet, I had to pose for photographs with the winners. Those photos had to be something to see.
So you can imagine my trepidation when I was asked to write about tg’s “Guest Chef” occasions and learned that one of the entrees was a sandwich called the “Sloppy J.” I figured a lobster bib couldn’t save me.
For those of you unfamiliar with the “Guest Chef” setup at tg’s, it’s really what its title suggests: for quite some time, tg’s would have cooks from other establishments, regular customers, and other ne’r-do-wells prepare their specialties. There have been some good ones over the past few years, and why not? These “chefs” are preparing what they do best. Ben DeSmidt has made a couple of memorable appearances, as has Chris DeSantis, who makes some of the best Italian food avail- able in a city known for excellent Italian food.
Hell, I’ve even been a guest chef—with predictably tragic results.
The “Sloppy J” is the creation of Jason Kent, who’s not only a first-rate guitarist; he’s also a terrific cook. Every so often, he will post photos of one of his concoctions on Facebook, which usually makes me so hungry that I dash to the refrigerator and start rifling through its contents for something to eat. Unfortunately, I usually have only a few condiments and a hated vegetable that somehow managed to be purchased for reasons escaping even the wise. I wind up chugging A-1 Steak Sauce from the bottle, and I can promise you that it’s nowhere near as satisfying or filling as anything Jason is posting on FB.
The “Sloppy J,” named by a customer in an informal contest sponsored by Jason Kent, was a homerun in a pitcher’s ball- park. For lack of a better way to describe it—and I tend to eat better than I describe—the “Sloppy J” was like beer strogan- off on a bun. Jason combined good, tasty strips of beef with the kind of sour cream sauce usually associated with stroganoff, added a dash or two of the usual secret ingredients, and the result was fabulous. Sherry prepared a bean salad to go with it, and the end result was a fabulous summer treat. Unbelieva- bly, I managed to get through the meal without getting any- thing on my shirt.
I also tried, on another visit, a chicken dish prepared by Shelley Maurer. (I have to admit that old age is responsible for my forgetting its proper title, but I like to refer to it as “Damn, That’s Good Chicken” chicken.) Great garlic flavoring. Shel- ley has been the guest chef on several occasions, and anyone who has eaten her cooking will attest to her culinary skills. This is good, because she happens to be married to a man who is. . . how do I put this delicately? . . . a “selective” eater. Jeff is a great guy and all, aside from the fact that he pulls for the Raiders in football, but you get the impression that the guest chef occasion was created so she’d get the oohs and ahhs that she rightfully deserves.
TG’s own Shannyn Franklin, who has done things with bis- cuits and gravy (and other Southern-style cooking) as miracu- lous as that old loaves and fishes trick, will be guesting in Au- gust, so keep an eye on the announcements in this newsletter or on the tg’s Facebook page. It’ll be worth loosening your belt for.
Save the date!
tg’s and S.O.S. are pleased to announce our combined efforts to change the world one step at a time. With the help of our newest recruit Mark McCarthy, we are able to combine forces and team up with Soles 4 Souls, which distributes shoes to those in need all around the world. In some cases, these recipients will be receiv- ing their first pair of shoes ever, and it all begins here at tg’s. On Saturday, August 20, 2011, tg’s and S.O.S. will be hosting the Souls 4 Souls Charity Event. For a donation of a pair(s) of used shoes, you too can make a differ- ence. Stay tuned for further informa- tion, but in the meantime you can check out the S.O.S. or tg’s FB page and tgskenosha.com.
tg’s Bill of Rights
When July rolls around, usually the first thought that comes to mind is the celebration of Independence Day. We gather with family and friends for picnics and fireworks, all in the celebration of our freedom. We are a nation who holds dear to “United We Stand” and our forefathers’ ideals have been ingrained in our DNA for over 200 years. “We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness…”. With The Declaration of Independence and the Constitution, our true existence in the United States gives cause for celebration everyday, not only on the 4th of July, but you can exercise your “certain unalienable Rights” here at tg’s. The tg’s Bill of Rights that is. So, without further ado we set forth the tg’s Bill of Rights.
A Diner’s Bill of Rights
1. The right to have your reservation honored
2. The right to have enough light to read the menu
3. The right to be served until the restaurant’s advertised closing time
4. The right to the food you ordered at the temperature the chef/cook intended
5. The right to clean flatware and glassware
6. The right to hear your dining companions when they speak
7. The right to water
8. The right to salt and pepper
9. The right to prompt and courteous service
10. The right to quality and consistency in food and drink
Come to the dark side… by Craig Wepprecht
Many people are afraid of the dark. I don’t mean dark houses, dark alleys and such: I mean dark beers. They are afraid they will be too strong, too thick, or too bitter. This is a common misconception. The color (or relative lack of color) is never an absolute indication of any of these characteristics. The color of the beer comes from the types of malt used to make the beer. During the malting process the grain is dried in a kiln. Depending on the temperature and the time in the kiln, the malted grain will change color. Malt color can range from pale to black. Darker malt generally results in stronger roasted flavors. Dark malts are blended with pale malts in varying proportions for the diverse styles of darker beers. The different malts, hops, yeast and brewing techniques result in a spectrum of flavors, body, alcohol level and bitterness.
If you are one of those persons who has been reluctant to try dark beers but are adventurous enough to try something once, I recommend you start with a Schwarzbier. Schwarzbier is German for ‘black beer’. A traditional German Schwarzbier is a lager, which means that it generally has smooth malt flavors and moderate hop bitterness. The dark malts give a slight roasted flavor, often similar to bitter chocolate or coffee.
TG’s is one of the few establishments in the area that has Köstritzer Schwarzbier on tap. Köstritzer brewery was founded in 1543 and it is one of the oldest producers Schwarzbier of in Germany. This is a classic example of the style. It is fairly dark, with a good thick tan colored head.
Expect some slight malty aromas with hints of coffee with cream. Flavors of dark breads, whole grains and roasted coffee should be noticeable.
Alcohol level is 4.8% (note: Miller Lite is 4.2%).
tg’s PUB-lication – Vol. 1, Issue 6
The July issue of tg’s PUB-lication is here! Use the link below to download your newest favorite monthly newsletter.
Click here to download the PDF!
tg’s PUB-lication – Vol. 1, Issue 5
The June issue of tg’s PUB-lication is here! Use the link below to download your newest favorite monthly newsletter.
Click here to download the PDF!
tg’s PUB-lication – Vol. 1, Issue 4
The May issue of tg’s PUB-lication is here! Use the link below to download your newest favorite monthly newsletter.
Click here to download the PDF!
tg’s PUB-lication – Vol. 1, Issue 3
The April issue of tg’s PUB-lication is here! Use the link below to download your newest favorite monthly newsletter.
Click here to download the pdf
tg’s PUB-lication – Vol. 1, Issue 2
tg‟s PUB-lication is a monthly publication of the contemplational thoughts of tg‟s Restaurant and Pub patrons and employees. It was created to give some entertaining readings, a little history, and to keep you up-to-date on what‟s new and when it‟s happening.
We welcome suggestions and contributions submitted at tgskenosha@yahoo.com.
And because we just LOVE your suggestions … we have used a bigger font size for this month‟s issue of the PUB. We do appreciate you older folk. 
… Kidding.
Click here to download the pdf
