Directory S-Z :
Index: Taverns & Saloons
October, 1983 -
A new restaurant, Findlay’s-on-Main, opened in the
old Claude Kaderabek [died in 1948] home in Sussex.
And in February 1985, Douglas and Marilyn Findlay received a liquor license
for their restaurant, Findlay’s on Main.
- I was born In
Milwaukee on June 21st,1955 to Wolfgang and Arline
They raised a large family of
seven boys and I attended Salem
Lutheran School in
Milwaukee. I graduated from
High School in
Milwaukee, Class of 1973.
After a 20-year career as a
chef, I became General Manager of The Club Forest Restaurant in
Mequon. In 1996, I opened Wolfendales restaurant in
Sussex Wisconsin, where I was proud to be listed in Dennis Getto's book100 Great
Arthur K's, N63 W23929 Main Street,
Sussex, 262-246-4601, (former
Wolfendales, opened October 2002)
I sold the business in 2005
and went to work for Old Country Buffet in
Fond du Lac and then transferred to the Brown Deer
I earned an associate degree
in management and communications at Concordia
University while also running my restaurant in
I am married with five
children and live in the peace and serenity of
WolfenDale's in Sussex
impresses start to finish
Journal Sentinel - Friday, July 5, 1996
Author: DENNIS GETTO
New restaurants seem to open every week these days. But
really good places, like the new WolfenDale's in
, come along far less frequently.
Last April, Kurt Schuller, who formerly was general manager
at Club Forest in Mequon, teamed up with Dale and Leslie
Peterson and bought Findlay's on Main, a Sussex
with a reputation for busy fish
fries. Within two weeks, they had the restaurant
up and running as WolfenDale's. (The name is a combination
of Schuller's middle name, Wolfgang, and Peterson's first
Schuller is the restaurant
's chef; Dale
Peterson, who also manages a local supermarket, helps out as
host; Leslie Peterson tends bar and manages the front of the
The new owners did little to change the already charming
appearance of the restaurant
, which seats
60 people in two rooms. The building's innate charm comes
from its beamed ceilings and natural wood floors. Light lace
window treatments add a touch of elegance, as do white
tablecloths, blue napkins and small fresh floral
That elegance, combined with a creative menu and good
service, already has made the restaurant
popular on weekends. After two recent dinners, I'm convinced
that it could become one of Waukesha County's best spots.
Some aspects of the restaurant
resemble those at Club Forest. Most items are grilled, and
steaks are featured prominently. Diners can choose two from
a list of seven side dishes offered.
My first visit to the restaurant
was with a
friend who likes a good steak. He ordered WolfenDale's New
York strip ($17.95); I ordered a thick pork chop called a
Pork Porterhouse ($13.95).
After golden, warm French bread and crunchy romaine salads
brightened by tomatoes, red onions and homemade croutons, we
were astounded by the mounds of meat that our waiter
The 12-ounce strip steak was large, well over an inch thick,
tender, with the rich flavor that good grilling imparts. But
it looked wimpy next to the pumped-up pork chop, which had
been marinated in olive oil, juniper berries and gin. The
combination gave the meat's exterior a dark crust that
contrasted nicely with its rich, natural flavor.
Fish and chicken caught our eyes on the second visit and
neither dish disappointed.
Grouper ($16.95) had been simply grilled and covered with a
mild puree of sweet peppers. Chicken Arthur ($13.95) was
surprisingly rich - two breast sections with wings attached
had been grilled, placed atop wonderful, warm mushroom
couscous and covered with a rich brown garlic sauce.
That mushroom couscous is one of the seven side dishes
offered. In two visits, we also sampled excellent angel hair
pasta with garlic butter, a well-baked Idaho potato and
Other details of meals at WolfenDale's left lively memories.
An appetizer of crab au gratin blended sweet snow crab with
cream cheese, wine and herbs. Served warm with small slices
of garlic toast, it was very good.
So was WolfenDale's version of a Caesar salad, with lots of
garlic croutons, creamy anchovy-laced dressing and freshly
grated Parmesan cheese. And the French onion soup, which was
offered without baked cheese as the soup of the day, was
sweet and light, without the heaviness that's common.
Desserts ($2.95 each) were simple but delicious, such as
fresh strawberries beneath a light custard sauce. Chocolate
mousse was light, milky and served chilled in a tall glass.
And it's rare that I mention waiters, but Mark Semrow was
one of the best I've seen. So much of table service is
warmth and at both meals, he made us feel as if we were
guests in his living room.
On the second visit to WolfenDale's, my dining companion and
I were seated beside the restaurant
stone fireplace. It wasn't needed on a warm summer evening,
but I could imagine how wonderfully it would warm the room
on a cold winter evening.
I can't wait to go back to find out.
salad, mousse just like Wolfendale's
Journal Sentinel -
Wednesday, January 27, 1999
Bonnie Weber, Waukesha, requested a
recipe for Peppercorn Parmesan Salad
Dressing, and D.D., Menomonee Falls,
asked for the recipe for a chocolate
mousse, both served at Wolfendale's,
N63-W23929 Main St., Sussex
Kurt Schuller, chef and owner, sent the
recipes along with a spinach salad on
which the dressing can be served. He
said, "This salad is perfect with the
Peppercorn Parmesan Dressing, but is not
currently on Wolfendale's menu."
Wolfendale's Peppercorn Parmesan
2 cups good-quality mayonnaise
1 tablespoon lemon juice
1 tablespoon cup white wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/4 cup very finely diced shallots
1/4 cup sour cream
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
3/4 cup freshly grated Parmesan cheese
1/2 cup whipping cream
1 1/2 teaspoons granulated garlic
1 tablespoon ground black pepper
1/4 cup buttermilk (about)
Combine all ingredients in large
stainless steel bowl; refrigerate
overnight. If mixture is too thick, add
additional buttermilk. Makes about 4
Wolfendale's Spinach, Artichoke and
1 bag (1 pound) fresh spinach, stems
removed, leaves washed
8 ounces fresh mushrooms, sliced
1 can (13.75 ounces) artichoke hearts,
drained and sliced
1 cup Peppercorn Parmesan Salad dressing
12 ounces of your favorite steak
(grilled to desired doneness, cut into
strips and held warm)
1 ripe beefsteak tomato, cut into wedges
1 small red onion, cut into rings
Combine spinach, mushrooms and
artichokes in large bowl; toss with
dressing. Divide among 4 plates. Divide
warm steak strips over salads. Top with
tomato wedges, onion and croutons. Serve
immediately. Makes 4 main-dish salads.
Wolfendale's Chocolate Mousse
1 cup good quality semi-sweet chocolate
1/4 cup sugar
1/8 cup Malibu (coconut flavored) rum
1 pint whipping cream (divided)
2 egg whites (see note)
Sweetened real whipped cream for garnish
(fresh or from an aerosol can)
Shaved chocolate for garnish
In heavy-bottomed saucepan or double
boiler, melt chocolate over low heat.
Gradually add sugar and rum; whisk until
smooth. Remove from heat; whisk in 2
tablespoons of cream to keep mixture
from hardening. Set aside; cool to room
temperature. If mixture gets too hot,
egg whites will cook. If it gets too
cool, chocolate mixture will start to
congeal. In metal bowl, beat egg whites
until stiff peaks form. In another metal
bowl, whip cream until stiff.
Add lukewarm chocolate mixture to egg
whites; gently fold in. Fold
chocolate/egg white mixture into whipped
cream; refrigerate 3 hours.
To serve, pipe or spoon mousse into tall
glasses. Garnish with whipping cream and
chocolate. Makes 6 to 8 servings.
Notes: When separating eggs, be careful
not to get any yolk into egg whites.
Even one drop of yolk will interfere
with the success of this dessert.
Though the risk of salmonella is smaller
from uncooked egg whites than from
yolks, the U.S. Department of
Agriculture recommends against using
them to be absolutely sure, particularly
for the very young, the elderly,
pregnant women and people with serious
illnesses or weakened immune systems.
Reconstituted powdered egg whites,
available at Cook Specialty Co., 7321 W.
Greenfield Ave., West Allis, can be used
Aug. 25, 2000
In Sussex WolfenDales' slogan was "Great Ribs, Great Steaks, Great Place." It was listed in the Dennis Getto book under "100 Great Wisconsin Restaurants."
May 11, 2001
of Sussex will
buy two derelict
Palace and the
home for a total
They will be
razed and the
until a new use
or owner comes
Milwaukee Journal Sentinel (WI) - Friday, August 2, 2002
New identity for Wolfendale's: Look for more than just a new name when the old Wolfendale's becomes arthur k's on Monday. The transformation will include an expanded menu with sandwiches, appetizers and about 12 new entrees.
Owner and chef Kurt Schuller said the change reflects an expansion into the casual market. "When we started (in 1976), we listed ourselves as a place for fresh seafood and steaks with a wine bar," Schuller said. As a result, many of the restaurant 's regular clientele see it as a special occasion place. "To this day, I still get calls asking me what our dress code is."
There isn't any. "All we ask is that people wear shoes and clothes."
Among the new dishes to appear on arthur k's menu will be jambalaya, pasta carbonara, crab cakes, salmon, Black Angus hamburgers and a grilled chicken sandwich. Prices on the dinner menu will start at $7.95. N63-W23929 Main St., Sussex (262) 246-4601.
Stuffed tenderloin, fish fry add to growing legend of Arthur K's
Milwaukee Journal Sentinel (WI) - Friday, September 27, 2002
Author: DENNIS R. GETTO, Journal Sentinel restaurant critic
If you happen to have Arthur as your first or middle name and you walk into Arthur K's in Sussex
, bring a comb.
To celebrate a new name and identity, the restaurant
formerly called Wolfendale's is pointing a Polaroid camera at every Arthur who walks through the door.
"We hope to fill up the whole bar with Polaroids," said Kurt Schuller, the restaurant
's chef and owner.
Schuller hasn't stopped there. In the men's and women's rooms, you'll see photos from the movie "Arthur" and photos of Arthur Godfrey hawking bright pink bottles of Pepto-Bismol. In the dining room, look for a picture of America's 21st president, Chester A. Arthur, and a cluster of Egyptian hieroglyphs that spell -- you can figure it out.
"I've always believed that he who has the most fun in life is the winner," Schuller said.
It's all part of Schuller's effort to turn his restaurant
into a more casual neighborhood place. Under its old name, people perceived his restaurant
as a special-occasion place, he said. "I used to get calls asking what the dress code was."
The school of onion-peeling
There are only minor changes to the 48-seat restaurant
's menu. Schuller has added a few less-expensive items, such as a half-pound hamburger ($8.25) and a chicken breast sandwich ($9.25). A section of the menu is devoted entirely to Caesar salads, which are available with chicken, shrimp, steak or duck strips.
No stranger to the restaurant
business, Schuller started his culinary career at age 16 "peeling 50-pound bags of onions for 50 cents a bag at the Black Kettle," he said. He also worked at Jake's and at the old Club Forest (now Blue Agave) in Mequon before opening Wolfendale's with a partner in 1996.
These days, Schuller is the restaurant
's sole owner and chef. He may have changed Arthur K's into a neighborhood place, but my two recent dinners there were as good as ones I've had at many fancier places in southeastern Wisconsin.
An exquisite stuffed and breaded tenderloin steak ($15.95) was, if you'll pardon the pun, a prime example. Schuller's knack for blending Portobello mushrooms, Swiss cheese and bacon into a tasty filling, packing it into a tender piece of steak, covering the creation in Italian-seasoned crumbs and baking it until all those magnificent flavors melted together was nothing short of masterful.
Jumpin' juniper berries
Another house specialty was one I remembered from the old Wolfendale days: Pork Porterhouse Tanqueray ($13.95). Most folks think of gin as something to mix with vermouth and then pour into a fancy stemmed glass. Chef Schuller knows better. The flavor of gin comes from juniper berries, so he adds more of them to his high-proof marinade along with olive oil and fresh herbs. That combination yields one tasty piece of pig that delights the palate bite after bite.
Other dishes are simpler, but just as good. Shrimp and Scallop Scampi ($18.95) was luscious: fat scallops and plump pink shrimp all bathed and baked in garlic butter that didn't leave us reaching for our breath mints afterward.
For those who prefer their shrimp fried, Arthur K's offers them in a crunchy panko coating ($14.95). Panko is the name given to Japanese-style bread crumbs, which are coarser than the American-style and yield a crunchier coating. They were well-suited to shrimp. The eight, medium-size shellfish didn't stay on the plate long.
And even though Arthur K's doesn't have a wood-burning smoker, its kitchen staff did a creditable job with Honey-Barbecued Back Ribs ($12.95 for a half-rack, $19.95 for a full rack). The honey in the sauce played off nicely against a healthy dose of vinegar and hint of smoke. And the meat itself hadn't been steamed into mushiness. It retained just enough chewiness that I was reminded of real pit barbecue.
For the Friday night fish fry ($8.95, available Fridays only), thin, choice fillets of haddock were battered, deep-fried and delivered golden-brown and hot to the table. The potato pancakes beside them were perfect -- crisp exteriors with soft, creamy insides.
Plenty to choose from
Judging from the four appetizers I sampled, Arthur K's would be a good stopping place for folks just interested in drinks and nibbles. Grilled Portobello Mushrooms ($6.50) had been marinated in olive oil before going on the grill, then drizzled with a delightful red-wine vinaigrette with shallots. Crab cakes ($7.95) crunched crisp outside but were creamy inside; they came with mild salsa on top. Almond-breaded duck strips ($6.95) tasted best when we dipped them in the accompanying honey-sesame sauce.
Only the house crab dip ($5.25) left me a little disappointed. There wasn't much crab flavor and there wasn't much dip, either. A friend and I each covered two toast rounds each to finish the portion.
Dinner came with a choice of salad or soup, plus a side dish.
I preferred the more creative of the soups, like Chicken Salsa, Pepper Beef or even a hearty Friday Night Clam Chowder.
Among the side dishes I chose from, the house mushroom couscous (flecked with small flakes of carrots) took top honors, but garlic buttered pasta, steak fries and wispy onion rings all rated above average. So did the warm, crusty bread served with our meal.
I wasn't as enthused about desserts. While chocolate mousse ($3.95) and Caramel Apple Cheesecake ($4.95) were good (the cheesecake was topped with hot caramel sauce), the house tiramisu ($4.95) was too firm, the raspberry-chocolate Tuxedo Cheesecake ($4.95) was too sweet and the Chocolate Decadence ($4.95) was too bitter.
As I sat at the table, I learned that while Chef Schuller likes fun, he has a serious side, too.
On the back of the appetizer menu was an ad -- not unusual in itself, but given the atmosphere at Arthur K's this one seemed out of place. It promoted "Except for These Chains," Schuller's self-published novel based on the life of St. Paul. I asked him about it in a phone conversation later.
Schuller explained that the book took three years to write. Though about St. Paul, it's fictionalized -- think "Ben-Hur" or "The Robe."
Or, as Schuller suggested, think Mel Gibson. "It's sort of a `Braveheart' for Christians."
N63-W2392 Main St., Sussex
Credit cards: American Express, Discover, MasterCard, Visa
Hours: Lunch 11 a.m.-1:30 p.m. Monday-Friday; dinner 5-9 p.m. Monday-Thursday, 5-10 p.m. Friday and Saturday, 4:30-8 p.m. Sunday.
Prices: Lunch $5.95-$9.95; dinner $8.25-$21.95.
Handicapped access: No.
No smoking section: Yes.
Children's menu: Yes.
Milwaukee Journal Sentinel (WI) - Friday, November 29, 2002
Steak 'n' bake: A great steak is a delightful entree that's hard to improve upon. But one restaurant that does is Arthur K's in Sussex .
One of Arthur K's house specialties is a stuffed and breaded tenderloin steak, a great dish for steak lovers who want a little different flavor. The steak is split lengthwise, then stuffed with a mixture of Portobello mushrooms, Swiss cheese, and bacon. It's then covered with Italian-seasoned crumbs and baked.
The result is a masterful blend of flavors. N63-W2392 Main St., Sussex , (262) 246-4601.
Sussex ’s past inspires vision of its future Village leaders strive for a mix that will bring vitality downtown
Milwaukee Journal Sentinel (WI) - Tuesday, May 23, 2006, an excerpt
Author: DAVE SHEELEY, Staff: Milwaukee Journal Sentinel
In March the Village Board approved purchasing two adjacent properties: the "pink house," a residence on Main St., and the Sussex Steakhouse, a small, former restaurant resembling a home.
The owners of both of those properties offered the properties to Sussex , village officials say. Trustees have OK’d buying the residence for $246,000 and the steakhouse for $210,000.
Under the village’s plan, both structures will be demolished, and the properties will be combined into one parcel, just less than 1 acre in size. Construction is expected begin in the fall or spring.
"We’re hoping with this development, it will spark interest" in developers who want to build in Sussex , Teich said.
Directly behind the pink house and steakhouse, new condominiums are under construction, attracting new residents who will shop downtown, Teich said.
Sussex was over
sale of the
the pink palace