Susan's Perfect Fall Chili

Welcome to our monthly Dish segment. This month, we asked Susan Henderson to provide us with her favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

A Little Bit About Susan

Susan is the current Vice President of Operations and Human Resources at Hierl Insurance, Inc.

Susan has significant years of experience as a human resource generalist. She can provide your organization with a variety of services for both your employee benefits coverage as well as human resource consulting solutions.

Her knowledge, motivation to assist local businesses, and professional personality provide you with an excellent resource, only a phone call away.


Black Bean & Sweet Potato Chili

Susan’s favorite recipe to enjoy with her family is Black Bean & Sweet Potato Chili. This recipe makes a great fall dish!

Ingredients

  • 2 T Canola Oil
  • 1 medium yellow onion, chopped
  • 6-8 medium garlic cloves, finely chopped
  • 4 tsp chili powder
  • 2 tsp cumin
  • 1 chipotle in adobe, stem and seeds discarded, chopped (about 2 tsp)
  • 1 28 can diced tomatoes
  • 4 c water or low sodium chicken broth
  • 1 ½ lbs sweet potatoes, diced (about 3 cups)
  • 2 – 15 ounce cans black beans
  • For garnish:  chopped green onion, crumbled feta cheese, lime, tortilla chips

Directions

  1. Heat oil in a large heavy bottomed Dutch oven or pot over medium high heat.  When it shimmers, add the onion, season with salt and cook until softened and onion is translucent, about 5 minutes. Stir in the garlic, chili powder, cumin and chipotle and cook until fragrant, about 2 minutes.   Add the tomatoes, water/broth, and sweet potatoes and bring to a boil over high heat, about 5 minutes.
  2. Reduce the heat to medium-low and stir in the beans.  Simmer, partially covered, until the liquid is slightly thickened and the potatoes are cooked through (about 30 minutes).
  3. Garnish with scallions, cheese, lime as desired. Serve with tortilla chips.


When It’s a Great Time to Go Out

Susan loves eating out at The Ruby Owl Tap Room.

Learn more about The Ruby Owl Tap Room on the restaurant’s website.

The Ruby Owl Tap Room is rated 4.5 stars on Trip Advisor.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


Jennifer's Easy, No-Peek Beef Tips

Welcome to our monthly Dish segment. This month, we asked Jennifer Ziegler to provide us with her favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

Jennifer is the current accountant with Hierl Insurance. She leads the day-to-day accounting needs of the company. She is responsible for all accounting and finance roles and is also a member of our Wellness Committee. She also holds a Bachelor’s Degree in Accounting from Marian University in Fond du Lac.

Jennifer loves being involved with her children’s high school athletics, such as being a chair of the concession committee for boys’ and girls’ cross country. She also enjoys being proactive in her church community.

Jennifer and her husband are co-owners of a local vineyard, as well as dog owners to a black lab and a yellow lab. Her catchphrase is, “Put your heart, mind, and soul into even your smallest acts. This is the secret to success.”


Easy No-Peek Beef Tips

Ingredients

  • 1 – 1-oz. package of onion soup mix
  • 2 lb lean stew meat
  • 1 – 10 3/4-oz. can cream mushroom soup
  • 1 cup ginger ale

Directions

  1. Pre-heat oven to 350 degrees.
  2. In a greased casserole dish, sprinkle onion soup mix over beef.
  3. Spoon mushroom soup over meat; add ginger ale. DO NOT STIR.
  4. Bake covered at 350 degrees for 2 hours. DON’T PEEK. Serve over noodles or rice.


When It’s a Great Time to Go Out

Mike and his family enjoy Gino’s in Fond du Lac. Mike loves to order the caesar salad and a pizza of choice.

“At Gino’s Italian Restaurant, you can indulge in authentic Italian food without breaking the bank. From sauces to dough, everything is made from scratch.” Get more about Gino’s on the restaurant’s website.

Gino’s is rated 4.5 stars on Trip Advisor.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


Pennie's Heartwarming Banana Bread

Welcome to our monthly Dish segment. This month, we asked Pennie Hildebrant to provide us with her favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

A Little Bit About Pennie

Pennie is the current Property & Casualty Client Services representative at Hierl Insurance.

Pennie has been with Hierl for more the 24 years and is a CIC (Certified Insurance Counselor) and CIRS (Certified Insurance Service Representative) in the Property & Casualty department.

During her free time, Pennie enjoys boating in spring and summer and during the fall, loves hopping on the back of her motorcycle for colorful rides. She also enjoys traveling and enjoys spending time after work gardening and hanging out with friends. Pennie has two children.

Learn more about Pennie. 


Heart-Warming & Homemade Banana Bread

“This is an all time favorite that makes everyone smile.” -Pennie

Ingredients

  • 2 Cups Flour
  • 1 Cup Sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 ripe bananas
  • 2 stick of margarine or butter ( melted)
  • 8 TBL cold water
  • 2 eggs

Directions

  1. Mix dry ingredients.
  2. Mix in remaining ingredients except for the eggs.
  3. Mix in egg yolks to batter and beat egg whites.  Fold egg whites.
  4. Place in greased loaf pan.  Bake a 350 degrees for an hour or until toothpick comes out clean.


Pennie loves to dine out at Blanck’s Lake Aire in Fond du Lac. One of her favorite dishes at Blanck’s is the baked haddock along with their amazing salad bar.

Get more about Blanck’s Lake Aire on the restaurant’s website.

Check out their menu.

Blanck’s Lake Aire is rated 3.5 stars on Trip Advisor.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


White Chicken Chili with Cathleen

Welcome to our monthly Dish segment. This month, we asked Cathleen Christensen to provide us with her favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

A Little Bit About Cathleen

Cathleen is the current Vice President, Property & Casualty of Hierl.

Cathleen has a yellow lab named Bella and a rag-doll cat named Capone. In 2015, she began keeping chickens and since then she’s added a few ducklings to her family!

In her free time, Cathleen enjoys gardenings and traveling Spain and other new places with her husband who is a college & youth soccer coach.

Read Cathleen’s Full Bio Here


White Chicken Chili

Ingredients

  • 1 onion, chopped (about 1 1/2 cups)
  • 1 Tablespoon olive oil
  • 3 cups chicken broth
  • 3 (15-1/2 ounces) cans Great Northern beans, drained and rinsed (other white beans can be substituted like cannellini)
  • 2 cups cooked chicken, shredded
  • 1 (4 ounces) can diced green chilies, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 3/4 cup sour cream
  • 1 1/2 cups shredded Monterey Jack cheese
  • Tabasco sauce (optional)

Directions

In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except for the sour cream and cheese.

Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted. If you like a little kick add a few shakes of Tabasco sauce.

 


When It’s a Great Time to Go Out

Cathleen and her family enjoy Ala Roma Pizzeria & Pub in Fond du Lac. Ala Roma offers delicious and authentic food, made from scratch using high-quality ingredients.

Get more about Ala Roma Pizzeria & Pub on the restaurant’s website.

View Ala Roma Pizzeria & Pub’s menu.

Ala Roma Pizzeria & Pub is rated 4.5 stars on Trip Advisor.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


A Universally Loved Recipe: Cheesy Potatoes

Welcome to our monthly Dish segment. This month, we asked Ashleigh Asleson to provide us with her favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

A Little Bit About Ashleigh

Ashleigh is a Commercial Insurance Services Agent at Hierl.

Ashleigh is a lifelong Wisconsin resident who is passionate about being involved in her church and enjoys volunteering at the food pantry, taking part in food packaging events, and lending a helping hand wherever needed in her community.

In her free time, Ashleigh loves spending time with her husband, three dogs, and chickens. She and her husband are passionate about working in their yard and enjoy renovating their old farmhouse. Read Ashleigh’s full bio here.


Cheesy Potatoes

This recipe is great for any occasion and can be paired with any meal!

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup sour cream
  • 1 small onion, finely chopped
  • 1/4 cup butter, melted
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 2 cups shredded cheddar cheese, divided

Directions

In a 4-qt. slow cooker, combine the first six ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

 

This recipe was provided by Taste of Home. If you’d like to visit the original source, please click here.


When It’s a Great Time to Go Out

Ashleigh and her family enjoy Ala Roma Pizzeria & Pub in Fond du Lac. Her favorite dish is…everything! “You can’t go wrong with Italian food!”

Learn more about Ala Roma Pizzeria & Pub on the restaurant’s website.

Ala Roma Pizzeria & Pub is rated 4.5 stars on Trip Advisor.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


Mike Hierl's Good Ole Ribeye

Welcome to our monthly Dish segment. This month, we asked Mike Hierl to provide us with his favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

A Little Bit About Mike

Michael Hierl is the third-generation owner and current President of Hierl Insurance, Inc.

Mike is married with 2 children and 2 dogs. He enjoys physical activities such as golf, hunting, running, and biking. Mike also has his pilot’s license and has parachuted twice: once in college and another time with friends and family a year later.

Mike is the current President of Hierl Insurance, Inc and is the third generation owner. He is a University of Wisconsin-Whitewater graduate with a bachelor’s degree in finance. He has since earned the designations of Chartered Property Casualty Underwriter (CPCU) and Certified Insurance Counselor (CIC).

Learn more about Mike


The Good Ole Ribeye

Ingredients

Ribeye Rub:

Directions

Preheat a grill to high heat.

Place ribeye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.

 

This recipe was provided by Food Network. If you’d like to visit the original source, please click here.


When It’s a Great Time to Go Out

Mike and his family enjoy Gino’s in Fond du Lac. Mike loves to order the caesar salad and a pizza of choice.

“At Gino’s Italian Restaurant, you can indulge in authentic Italian food without breaking the bank. From sauces to dough, everything is made from scratch.” Get more about Gino’s on the restaurant’s website.

Gino’s is rated 4.0 stars on Trip Advisor.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


Cookie Dough Brownies with Nicole Sumner

Welcome to our monthly Dish segment. This month, we asked Nicole Sumner to provide us with her favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

A Little Bit About Nicole

Nicole is an Administrative Assistant at Hierl Insurance, Inc. Nicole is a Fond du Lac native, who joins Hierl as an honors graduate from Moraine Park Technical College in Fond du Lac with an Associates of Applied Sciences in Human Resources.

In her free time, she can be found spending time with her friends, family and beloved dog, Spike. During the summer, Nicole loves going camping at in Shawano, Wisconsin, where she enjoys boating, tubing, swimming, sitting by the fire and relaxing with her family. Read her full bio.


Cookie Dough Brownies

“My favorite family recipe would have to be the Cookie Dough Brownies my mom makes.”

Ingredients

Brownies

  • 1 box of brownie mix

OR

  • 1/2 cup butter melted
  • 1 1/2 cups white sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Cookie Dough Layer

  • 1/2 cup butter softened
  • 1/4 cup sugar
  • 1/3 cup brown sugar
  • 2 tablespoons milk
  • 3/4 cup flour
  • 1/2 cup mini chocolate chips

Topping

  • 1 cup semi-sweet chocolate chips
  • 2/3 cup heavy cream
  • 1 tablespoon butter

Directions

Brownies

  1. Prepare brownies according to box directions

OR

  1. Preheat oven to 350 degrees. Lightly grease a 9×9 pan.
  2. In a large bowl, combine the butter, sugar, & vanilla. Beat in the eggs.
  3. Combine flour, cocoa powder, & salt. Add a little at time to the egg mixture just until combined. Fold in chocolate chips and pour into prepared pan.
  4. Bake about 22-26 minutes or just until done (do not overbake). Remove and cool.

Cookie Dough Layer

  1. Cream butter, white sugar and brown sugar with mixer on med-high. Add in milk. Add in flour a bit at a time until fully incorporated. Stir in chocolate chips with a spoon. Spread mixture over cooled brownies.

Topping

  1. Bring heavy cream and butter just to a boil. Pour over chocolate chips and let sit 4 minutes without stirring. Stir until completely combined.
  2. Pour over the cookie dough layer. Let cool at room temperature for 30 minutes (this keeps the topping shiny). Refrigerate to set.

This recipe was provided by Spend with Pennies. If you’d like to visit the original source, please click here.


When It’s a Great Time to Go Out

Nicole’s favorite restaurant is HuHot Mongolian Grill in Oshkosh, Wisconsin. 

“My favorite thing to do is customize my meal and take it to the grill!”

View their website.

Check out their menu.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


Chicken and Broccoli Bake with Taylor Cerminara

Welcome to our monthly Dish segment. This month, we asked Taylor Cerminara to provide us with her favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

A Little Bit About Taylor

Taylor is an Employee Benefits Service Agent at Hierl Insurance, Inc. Her experience includes working in a skilled nursing facility in the admissions department doing intake work for incoming rehabilitation residents where she helped patients understand the what their insurance benefits would be for their inpatient stay and helped collect patient history for the facility’s database. Taylor is also a Notary for the state of Wisconsin.

In her free time, Taylor enjoys the outdoors and when it’s colder out, she loves to curl up with a good book. Some of her favorite hobbies include skiing, hiking, kayaking and canoeing.


Chicken and Broccoli Bake

“An easy weekday recipe I like to do is Chicken and Broccoli Bake, a perk is it’s low carb too!”

Ingredients

  • 1 pound cooked chicken, cut into small pieces/bites
  • 1 ½ tablespoon of olive oil
  • 1 pound broccoli (I use frozen)
  • 1 can cream of mushroom soup
  • 1 can cream of broccoli soup
  • 1/3 cup Bread crumbs
  • 1/3 cup shredded cheese (optional)
  • 1 teaspoon Salt and Pepper

Directions

  1. Preheat oven to 350 degrees
  2. Heat olive oil and raw chicken on stove pan until fully cooked (I cut the raw chicken before I cook it on the stove because it cooks faster)
  3. Mix cream of mushroom and cream of broccoli together, add milk until a soup-like consistency
  4. Mix frozen broccoli, cooked chicken, soup mixture, and salt & pepper in a large bowl
  5. Place mixture into a 3-quart glass baking dish, add shredded cheese (optional), and spread bread crumbs over the top.
  6. Bake for 30 to 45 minutes uncovered
  7. Let rest for 10 minutes and enjoy!


When It’s a Great Time to Go Out

Taylor enjoys eating at Salty’s in Fond du Lac.

“It’s a really great seafood restaurant!”

Get more about Salty’s on the restaurant’s website.

Salty’s is rated 4.0 stars on Trip Advisor.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


Bolognese with Scott Smeaton

Welcome to our monthly Dish segment. This month, we asked Scott Smeaton to provide us with his favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

A Little Bit About Scott

Scott is Executive Vice President of the business insurance planning firm, Hierl Insurance, Inc.

Since 1988, Scott has been providing Employee Benefit and Business Risk Management services to businesses throughout N.E. Wisconsin. He joined Hierl in 1994, becoming a partner only a few years later. During his time at Hierl, he’s focused on helping businesses manage their risk, whether it be rising costs of healthcare and benefits or workers compensation claims. Read more on his bio.


Pasta Bolognese

Ingredients

  • 1 large onion or 2 small, cut into 1­inch dice
  • 2 large carrots, cut into 1/2­inch dice
  • 3 ribs celery, cut into 1­inch dice
  • 4 cloves garlic
  • Extra­virgin olive oil, for the pan
  • Kosher salt
  • 3 pounds ground chuck, brisket or round or combination
  • 2 cups tomato paste
  • 3 cups hearty red wine
  • Water
  • 3 bay leaves
  • 1 bunch thyme, tied in a bundle
  • 1 pound spaghetti
  • 1/2 cup grated Parmigiano­Reggiano
  • High quality extra­virgin olive oil, for finishing

Directions

  1. In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently for about 15 to 20 minutes. Be patient, this is where the big flavors develop.
  2. Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don’t rush this step. Cook another 15 to 20 minutes.
  3. Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes. Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don’t be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning, you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
  4. During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn’t matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
  5. While the pasta is cooking remove 1/2 of the ragu from the pot and reserve. Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high-quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.


When It’s a Great Time to Go Out

Scott and his family enjoy eating at the Draft Gastropub in Appleton, Wisconsin.

Learn more about the Draft Gastropub on the restaurant’s website.

Get directions.

View their menu.

The Draft Gastropub is rated 4.5 stars on Trip Advisor.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


Hierl's Holiday Favorites

Welcome to our monthly Dish segment. This month, we’ve provided some of our holiday favorites. We hope you have a safe and happy holiday season!

Creme Brulee French Toast

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • 1 (8 to 9) inch round loaf Challah bread
  • 5 large eggs
  • 1 1/2 cups half and half
  • 1 teaspoon vanilla
  • 1 teaspoon Grand Marnier
  • 1/4 teaspoon salt

Directions

  1. In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
  2. Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

This recipe was provided by Food Network. If you’d like to visit the original source, please click here.


Lobster Mac and Cheese

Ingredients

  • Kosher salt
  • Vegetable oil
  • 1 pound cavatappi or elbow macaroni
  • 1 quart milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 12 ounces Gruyere cheese, grated (4 cups)
  • 8 ounces extra-sharp Cheddar, grated (2 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon nutmeg
  • 1 1/2 pounds cooked lobster meat
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

  1. Preheat the oven to 375 degrees F.
  2. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  3. Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
  4. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

This recipe was provided by Food Network. If you’d like to visit the original source, please click here.


Buckeye Fudge

Ingredients

  • 3 cups Reese’s™ peanut butter chips
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1/2 cup creamy peanut butter
  • 1/3 cup finely chopped cocktail peanuts
  • 1 cup dark chocolate chips
  • 1/2 cup heavy whipping cream

Directions

  1. Line 9-inch square pan with foil; spray with cooking spray.
  2. In a large microwavable bowl, microwave peanut butter chips uncovered on Medium (50%) in 1-minute increments 3 to 4 minutes or until melted and smooth, stirring well after each minute.
  3. Stir in condensed milk, peanut butter and peanuts until blended. (Mixture will be thick.) Press mixture evenly in pan. Refrigerate 30 minutes.
  4. In a small microwavable bowl, microwave chocolate chips and cream uncovered on High 60 to 90 seconds; stir until smooth. Spread evenly over chilled fudge. Refrigerate about 2 hours or until chocolate is set. Cut into 8 rows by 8 rows. Store covered in the refrigerator.

This recipe was provided by Betty Crocker. If you’d like to visit the original source, please click here.


**Holiday Hours

Our offices will be closed the following days in December and January:

Christmas Eve: Monday, December 24

Christmas Day: Tuesday, December 25

New Year’s Eve: Monday, December 31

New Year’s Day: Tuesday, January 1

We wish you all a warm and happy holiday season filled with family, friends and good times!

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.