Julien's Journal November 2015 (Volume 40, Number 11) | Page 24

Friday’s Five Featured Restaurants
L.May Eatery, 1072 Main St., Dubuque, owned and operated
by brother-sister proprietors EJ and Lea Droessler, opened
its doors to provide a warm and comfortable place for all
occasions, from pizza and beer night to the most special life
events like birthdays, weddings, anniversaries, and more.
Specialties include Artichoke & Spinach Dip and Caprese
Bruschetta appetizers, Isle of Capri and “You’re in Dubuque”
pizzas, Osso Buco and Veal Saltimbocca for dinner, and Chocolate Brownie Ala
Mode and Vanilla Bean Panna Cotta for dessert. For more information, call (563)
556-0505 or visit www.lmayeatery.com.

festival. He puts his culinary skills to work
at the Woodfire Grille inside the Diamond
Jo Casino. “For the main event here at the
Casino on Friday night, I’ll be preparing
a beef short rib stroganoff with a potato
dumpling,” said Nelson. “At Stone Cliff Winery for the Great Soup Off, we will be doing
a Hungarian version of a sour kraut soup.
It’s got potatoes, apricots, obviously sour
kraut, and a little spice with a little vinegar
sweetness to it.” Chef Nelson summed up
his soup this way. “Sweet, spicy, savory all
in one warm bite of soup.”

Pepper Sprout Midwest Cuisine, 378 Main St., Dubuque, serves dinners proprietor and Head Chef Kim Wolff modestly
call, “Midwest Cuisine.” She says many people
believe fine dining only exists on the East or
West Coasts. She is on a mission to change that
perception. “We have locally raised meats and
home grown fruits and vegetables all around
us,” she says. Kim insists on buying produce from the Dubuque Farmer’s Market.
Local farmers supply her with meats and seafood comes from a purveyor in nearby
Madison. Her specialties include Crab Jalapeno Dip and Roasted Vegetable Napoleon appetizers, Veggie Pesto Pasta, Beef Tenderloin Curry Linguine, Grilled Bison
Tenderloin, and Slow Roasted Beef Ribs for dinner, and fresh daily desserts. For
more information, call [phone] or visit www.peppersprout.com.
Woodfire Grille inside the Diamond Jo
Casino at 301 Bell St., Port of Dubuque, invites you to enjoy their cozy, fireside atmosphere or pull up a seat and relax at the bar.
Enjoy the exquisite flavor of a USDA Prime
steak, fresh seafood, or one of their many
other delicious entrees. Under Executive
Chef Jonathan Nelson, Woodfire’s specialties include Jumbo Lump Crabcakes
and Sweet Ginger Avocado Rolls for starters, Lobster Bisque, Woodfire Chop
Salad, Tasmanian King Salmon, and Steak Au Poivre as entrees, and Raspberry
Cheesecake and Molten Chocolate Cake for dessert. For more information, call
[phone] or visit www.diamondjodubuque.com.
Caroline’s Restaurant located in the heart of
Dubuque’s Old Main District at 200 Main St.
in the beautiful Hotel Julien Dubuque, Caroline’s Restaurant offers delectable American
Cuisine, with a twist. Enjoy a full breakfast,
lunch, and dinner. Caroline’s also features a full bar, exquisite appetizers, and daily
features that enhance an already extensive menu. Specialties include the Main
Street Platter and Caroline’s Banana Bread French Toast for breakfast, Whiskey
Steak Wrap, and Smothered Chicken Sandwich for lunch, and Chicken Cordon
Bleu Florentine and Seafood Mac n’ Cheese Bake for dinner. For more information,
call [phone] or visit www.hoteljuliendubuque.com.
The Copper Kettle is located on the north
end of town at 2987 Jackson St. and has been
a Dubuque favorite since 1955, reinventing
itself in 2012 with a complete award-winning
restoration. The interior is old school meets
new cool with its original tin ceilings and
walls, yet a modern edge in a relaxed upscale atmosphere. The menu reflects the
Copper Kettle’s vibe, including local favorites and unique dishes to please even the
most well-traveled foodie. Specialties include Scotch Egg, Mussels, and Poutine
for starters, and Fresh Steaks, Seared Scallops, and Pork Tenderloin as entrees.
Lunches feature Fresh Burgers, Smoked Pulled Pork, soup and salads. Located at
2987 Jackson St., Dubuque, IA, for more information call [phone].
22  ❖  Julien’s Journal  ❖  November 2015

Chef Kat Thomas, Head Chef of Copper Kettle
Photo by John Moran

Chef Kat Thomas started out in the restaurant business as a dishwasher at the Silver
Dollar Cantina on Main St. years ago. With
dedication and talent, she has worked her
way up through the ranks and is now Head
Chef at the Copper Kettle, which was reinvented in 2012 with a complete awardwinning restoration. This is Kat’s first foray
into the Food and Wine Festival, but she’s
ready. On Friday night for starters, she will
be preparing charcuterie bites, which are,
according to Kat, “Smoked and cured meats
wrapped around an artisanal cheese, and
served with our house-made Dusseldorf
sauce.” The main course will be wild mushroom ravioli topped with a lobster-scallion
cream sauce, and for dessert she plans
raspberry crème brulee. For the Saturday
afternoon Great Soup Off, Kat will feature
lobster corn chowder.
When Julien’s Journal went to press, we had
yet to hear from Pepper Sprout Midwest
Cuisine. We are certain, though, whatever
Chef Kim Wolff has in store for us, it will
not disappoint.
Saturday, November 7
The Great Soup Off of 2015
Experience chef against chef, bowl against
bowl, spoonful vs. spoonful at the The