Good Food, Good Community, Good Curling
One of the world’s oldest team sports, curling originated in 16th century Scotland, where games were played during winter on frozen ponds and lochs. When Greg Dunlop’s (current member of the Wauwatosa Curling Club) great-great grandfather emigrated from Scotland in 1841, he brought his curling stone and joined the Milwaukee Curling Club (MCC), one of the oldest clubs in the United States.
Curling is played by two teams of four players each, atop a rectangular sheet of ice. Each team consists of a skip, vice skip, second and lead players. Before any game starts, each person shakes the hand of their opponent and says, “Good curling,” as a sign of respect. This ritual is also done at the end of the game. The object is to score the most points from stones placed in the house: the rings at each end of the ice. Every game has an inning, called an “end”. Each member of each team throws two stones, in which the skips throw the last two. And the familiar sweeping? That is to clean the ice and help stones make it down the sheet. While out on the ice, phrases like, “Take out, hurry hard, hogline, up front and sweep,” ring out in various decibels.
But with curling, there is an unmistakable correlation with food and beverages. After a game is completed, teams will sit together, share some game highlights and critiques and eat. For some teams, it’s a chance to showcase their culinary skills, share food they love or educate their teammates on a different culinary item. Sometimes the sharing goes from team to team, with clubs hosting themed food nights or nights strictly dedicated to hosting dinner once a week. The highlight of most Bonspiels (tournaments) are the meals presented to curlers. If you visit almost any of the curling clubs in Wisconsin, you will find beautiful kitchens in the clubs; some even larger and more equipped than a few of the restaurants in the Milwaukee area.
Dale Curley, owner of Larry’s Market in Brown Deer, has been curling for three years and sparked his interest in curling in 2012. Curley said, “I live in Cedarburg and we talked about going to a ‘Learn to Curl’ session. We did and liked it, so we came back in the fall of 2016 right before the winter Olympics, and the rest is history.”
I asked what he noticed as a new curler about the food after the games. Curley remarked, “The food was a big part of me wanting to do it. Owning Larry’s, of course, I had to bring in different things, so I tried my best to do that. But it was a lot more than bowls of snacks. It depends who we are playing. The skip will email everybody to find out who is willing to participate and tries to put together a potluck.”
Curley was the chef at Larry’s for 18 years, prior to owning the business. Club members frequently ask him about cooking techniques. “People will ask me about various cheeses that we have to offer. Since Larry’s has been around for almost 50 years, a lot of the club members know about us and it’s nice of them to comment on the products we offer” he said.
I spoke with current Milwaukee Curling Club President, Kristin Smith, about how curling and food culture has changed over the years. The MCC was previously located at the Ozaukee Country Club, with limited access to kitchen use. They recently relocated the club to Cedarburg. “Honestly, it has brought our club closer together. It has made the camaraderie much better than when we were at the old club location. You tend to stick around longer. The men’s Bonspiel is just an incredible meat and cooking fest. It brings a lot of (member) volunteers together to cook food for 32 teams,” Smith said.
She added, “Our Friday night couples event is like a dinner club. The food is more important than the curling. The couples will contact each other and decide who is bringing what. It’s a planned event.”
Dawn Majewski, past president of the Wauwatosa Curling Club said, “As great as the time on the ice is, what truly adds to the curling experience is the off-ice camaraderie, and that includes the food. It can be as simple as a good cheese someone finds, or theme nights that have ranged from all things bacon to a very unique Lunchroom Cafeteria night. It brings a whole new level of experience to the game.”
Smith remarked, “Everyone starts at the same level (in curling). The other new people in your league have the same experience as you do. It is a gentleman's sport; people are kind. Curling is like golf, people are considerate and congratulatory. Sign up to volunteer at an event, because that is how you really meet people.”
What is the best thing about curling? Curley commented, “The people. Until you go out and do it, you’ll have no idea how nice they are. You do meet some players that are really competitive, but everyone is very nice.”
Curling clubs in the area include: Kettle Moraine Curling Club, Milwaukee Curling Club, Racine Curling Club and Wauwatosa Curling Club. These clubs host open houses, ‘Learn to Curl’ events and beginners leagues. It’s the perfect opportunity to try your hand at something new, meet awesome people and maybe even leave with a tasty meal. Good Curling!
Milwaukee Curling Club
W67 N890 Washington Ave
Cedarburg, Wisconsin 53012
milwaukeecurlingclub.com
