Taste & Tastemakers | Fire2Fork
A little over 5 years ago, veteran chef John Schnupp began tinkering with the concept of a restaurant he would operate with his family. From the get-go, there was one key ingredient that served as the foundation for what would become Fire2Fork. “If we’re going to do this, we have to be unique,” John says, as he reflected on the first steps that led to the farm-to-table eatery that specializes in made-from-scratch dishes prepared in a wood-fired oven and on a grill.
In the late summer months of 2019, Schnupp and his family officially opened the doors of Fire2Fork, occupying a portion of the former Millie’s Pancake House in Delavan, WI. Rosewood, a live entertainment and catering venue, assumed the other portion of the building prior to Fire2Fork’s opening.
John runs Fire2Fork with the assistance of his family. His wife, Joy, works as the director of the Barrett Memorial Library in Williams Bay and assists at Fire2Fork as well. Two of the couple’s three sons, Jesse and Jakob, also have roles within the business.
Most restaurants tend to keep their kitchens and the behind-the-scenes aspects of food preparation away from the dining public. John and his family, however, have taken a decidedly different approach by putting it all on full display for customers to see. One of the key design elements within the restaurant is an open concept floor plan that showcases the restaurant’s wood-fired oven and grill used to prepare pizzas, pork chops, ribs, and more.
Joy says diners frequently marvel at the technique of what essentially amounts to cooking over a wood fire pit. The grill was custom ordered and created to meet Fire2Fork’s needs. “It’s really an art, trying to keep it on the grill,” Joy says. John adds, “We’re really on stage performing.”
In the past five years, the Schnupps have frequently tweaked the menu, adding assorted items and trying out different concepts. One of the more recent additions has been a Tapas-inspired Sunday brunch that melds custom breakfast accompaniments with unique offerings like oysters, pickled eggs, fondue, and a bounty of sweets from the restaurant’s pastry chef. “As we thought about having a Sunday brunch, we knew we wanted to offer something that you couldn’t find anywhere else in this area,” John says.
Fire2Fork’s core menu rotates on a regular basis. Small and large plate dishes are prominent, as are salads, handhelds, pizzas, breads, charcuterie, desserts, and a children’s menu. A full offering of cocktails, beers, wines, and non-alcoholic beverages are also available. Brined pork chops cooked with bourbon and brown sugar are among one of the favorite signature dishes offered at Fire2Fork. Another popular offering is the striploin, which features a Manhattan-style cut. Other marquee dishes include chicken legs, salmon, and short ribs.
The Schnupps emphasize that there is one key component that determines what dishes wind up on the menu—freshness. “There’s so much care and hard work that goes into making everything on the menu,” Joy says. “The goal is to make it the freshest it can possibly be.” While the meat, chicken, and fish dishes prepared on the wood-fired grill are prominent, Jesse notes that the other menu items also incorporate quality ingredients.
“All of our dough and breads are made right here, in house,” he says, pointing out one example. Whenever possible, the Schnupps say the menu features fresh produce cultivated from local growers. “I try to utilize all of the smaller farms around here,” John says. “It’s all a part of our farm-to-table mindset.”
Fire2Fork has forged a working relationship with a number of area providers. Among them are Alden Hills Organic Farms, Highfield Farm Creamery, Lake Geneva Coffee Roastery, Lumberjacks Firewood, Paradize Acres, Peach Tree Organic Farms, and Pinn-Oak Ridge Farms.
While the menu has been a successful ingredient to Fire2Fork’s notoriety in the Delavan area, the overall ambiance and décor featured throughout the establishment is another hallmark that the Schnupps say was the result of meticulous planning. The tables, chairs, light fixtures, and other furniture and accents are made of upcycled materials, oftentimes locally sourced.
As the timeline of history vividly portrays, the Schnupps opened Fire2Fork less than a year before the COVID-19 pandemic. As was the case with many businesses, the family had to pivot quickly with unique concepts to accommodate social distancing when indoor dining resumed.
Some aspects of that time period linger today. For example, there is an area referred to as “The Library.” It’s a fitting nod to Joy’s full-time job, but was born out of a space that was carved out to make more room for dining to space people out amidst the pandemic.
As its name alludes to, The Library is a quieter space, adorned with cookbooks and other reading materials that diners are free to peruse. In a post-pandemic environment where people gather together more freely, the Schnupps say The Library space has become an ideal spot for people wishing to dine in a quieter environment.
Fire2Fork also introduced outdoor dining during that time, which is a crowd-pleaser to this day. Looking back at the pandemic and the snap decisions that were necessary to stay in business, John says the steps taken have been an important part of what has made Fire2Fork successfultoday. “It really determined where we are now,” he says.
While 2024 marks Fire2Fork’s five-year anniversary, this year is another milestone for the Schnupp family. Twenty-five years ago, in 1999, John brought his family to Wisconsin after accepting a job at the Geneva Inn, departing from South Florida. Jesse has followed in his father’s footsteps, working at Fire2Fork as a full-fledged chef. He recently obtained a degree from the Culinary Institute of America in Hyde Park, New York. “I thoroughly enjoy working with my kids,” John says, reflecting on the milestones of the past quarter-century. “I’m glad they’re here.”
Written By: David Fidlin | Photography By: Aliza Baran
