“All chefs want their own restaurant,” Karl states. “It’s the ultimate goal.” One that serves up mostly fresh, state and local food made from scratch, paired with a glass of wine or beer made in house,and enjoyed while watching a 1,000 foot-long freighter floating by – that’s Karl’s Cuisine, Winery and Brewery! Wife Paula confirms with “That’s a celebration of fresh food, wine and beer!” Paula works alongside Karl in all aspects of the business. Their three children and spouses, son Elliot and wife Beth, daughter Lily and husband Jared and son Charlie and wife Torie have helped their parents run the business as well. Lily is the manager of the winery and brewery and her husband Jared is Head Chef. Elliot and Beth recently moved back to the Great North and Beth is now their office manager. Karl and Paula are dedicated to their responsibility to serve fresh, wholesome, grass fed, wild caught, free trade and locally grown food as much as possible. They not only work with local farmers, they also run Wildwood Farm. Wildwood Farm has 40 acres of land that boasts a small vineyard, heirloom hops, large gardens, an apple orchard, and honey bees. They not only use the vegetables and fruits at the café but plan to incorporate them in their future adventure “Superior Coast Cuisine.” Karl and Head Chef Jared are developing recipes that use fresh ingredients and their own wine and beer to package and provide to their customers.