Parlor Hotel, the newly-opened, seven-room boutique hotel in Princeton, WI is thrilled to announce its highly anticipated opera residency featuring the extraordinary talent of Wisconsin contralto, Lauren Decker. Set to captivate audiences with her powerful voice and impeccable artistry, Decker will enchant guests with an exclusive series of three intimate performances in Parlor's elegant lobby.

Lauren Decker has garnered global recognition for her breathtaking performances in leading operatic roles across prestigious venues worldwide. A booming contralto with “amber low notes,” Decker was a favorite at Chicago’s Lyric and marveled Madison audiences as Herodias in this winter’s production of Salome. Following the residency, she heads to Berlin, Germany to join the company at Deutsche Oper Berlin.

The opera residency, part of the hotel’s Parlor Music series, will offer unparalleled access to the art form. In three performances limited to fifty guests each, audiences will enjoy a varied repertoire of classic and contemporary masterpieces, curated to appeal to seasoned opera enthusiasts and newcomers alike. In celebration of Pride, the first evening (June 9) will feature the music of queer composers, the second performance (July 13) will be a night of French art songs, and the closing performance (August 12) will center on the Julia-Child-inspired short opera Bon Apetit. 

An oasis for creatives, Parlor Hotel is the perfect setting for this exclusive residency. With its inspiring design and thoughtful amenities, the venue is becoming Wisconsin’s best escape for creative and curious people. The hotel reimagines what it means to be all-inclusive, not only providing its guests with access to meals, entertainment, and proect support, but ensuring a joyful space for all people to come as they are, regardless of where they are in that journey.

“This residency represents our commitment to bringing unparalleled cultural experiences to our community and showcases our dedication to artists, innovators, and thinkers. We believe that this collaboration will be a testament to the power of music and the beauty of identity in all its forms.”

"Parlor Hotel is delighted to welcome the extraordinary Lauren Decker to our venue," said Matt Trotter, owner and designer of Parlor Hotel. "This residency represents our commitment to bringing unparalleled cultural experiences to our community and showcases our dedication to artists, innovators, and thinkers. We believe that this collaboration will be a testament to the power of music and the beauty of identity in all its forms."

The opera residency featuring Lauren Decker will take place June 9, July 13, and August 12. Tickets are available for purchase through Parlor’s partner restaurant Horseradish Kitchen + Market. 

For further information, including ticket sales and performance schedules, visit the events page. To reserve a room along with your stay, or to start planning your own creative escape, visit parlorhotel.com

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Performances + Tickets

a series of recitals featuring Contralto Lauren Decker with piano accompaniment by Scott Gendel & Madeline Slettedahl

Parlor Pride

Celebrating Pride through Song

Un soir d’été au Parlor

an evening of French Mélodie

Bon Appetit!

Music by American composers

Matt Trotter has built an inspired arts ecosystem in Princeton, Wisconsin with Horseradish Kitchen, his unique shop-dine-stay experience.

Originally published in Sept/Oct 2022 edition of OUR LIVES MAGAZINE: Madison’s LGBT&XYZ Magazine.

WITH A LOCALLY FOCUSED food philosophy, an artistic style, and a sense of history of both his family and hometown, Matt Trotter is building a welcoming community in Princeton, located in Green Lake County.

Matt owns Horseradish Kitchen + Market, the restaurant, retail shop, and lodging anchored at 505 W. Water Street. A new venture, Parlor Hotel, is due to open this spring as a seven-room boutique hotel nearby. Working with staff, friends, investors, and a supportive family who share his vision, Matt uses his background in the arts to create a space where people can have experiences beyond what’s on the food menu.

Horseradish’s roots are in his family’s history.

“My family is from the area,” said Matt. “My great grandparents lived here in the 30s and had their own business. They created Muk Luks, the iconic socks, and were successful, especially in the 50s and 60s. I basically grew up in the sock factory. In my teens, Water Street in Princeton started taking off. There was new blood and new faces, people from cities opening shops. A lot of my interests started there. There was a plant store that started my obsession with plants. A good coffee shop, retail, and merchandising. It was a cool backdrop for a teen who was unsure of his future. But there were shop owners who created a nurturing environment, including a gay restaurant owner I worked for. I saw him as a mentor, and we’re still friends today.”

Facade of Horseradish Kitchen + Market.

For school, Matt went from the town of 1200 people to Milwaukee, where he spent seven years studying art. He worked in Sheboygan for a bit. But back home, his parents owned a building downtown that had space available. Matt’s drive to start his own business in retail motivated him to make the hour-and-a-half commute to Princeton while working full time in Sheboygan to get his new company started. That’s how the Teak & Soxy shop was born.

“Teak & Soxy was named after these horses that lived behind the sock factory,” he said. “The horses would occasionally get out of their pens and wander around downtown. So we named the shop after the horses who had no boundaries and wanted to be downtown. I was always interested in design, packaging, and makers. I love anything vintage. That space was my canvas for a shop. I loved creating a visual space for all these products.”

Matt Trotter by Hannabarger Photo.

Two years later, Matt was inspired by the movie Chef, and decided to start a food truck. He admits that the film made the food truck business seem easier than in real life. He worked with his then-partner to find a truck on Craigslist. They paid $1,000 for the vehicle that looked abandoned in a field overgrown with weeds. The vision kept them motivated to restore the truck and park it in front of the retail shop to serve food and drinks that offered something different to diners downtown. At the time, it was so innovative that the city didn’t quite have permit rules in place for them to operate.

“I wanted to serve food on the weekends that was a little healthier and a little more exciting,” said Matt. “I knew a baker who did artisan bread and pastries, good growers in the area, and I worked with a friend, my aunt, and my mother to put together a food menu. Then we needed drinks, so we got a liquor license and built an enclosed, tropical beer garden full of plants around the food truck. It was a cool place to eat, shop, and entertain.”

The shop and food truck inspired his Chicagoan friends and regulars, Alex and Sarah Pearsall, to pitch the idea of investing in a new location in town. Opening a new space in 2018 sparked a broader vision of food, retail, and lodging in what Matt calls a shop-dine-stay experience in one building. It was then that he says he felt like he was hitting his stride as a creative entrepreneur.

Two years later, the Covid crisis hit restaurants hard. But Matt looks at that time as another chapter in finding new ways to do things to serve the supportive community around him.

The food truck where it all started.

“What’s become part of our culture is the people. Covid meant having fewer hours, putting up plexiglass by the front door, and serving people through a pick-up service. People wrote messages on their order tickets, and there was such an outpouring of love and support. ‘We miss you. We love the space.’ Their support got us through lean times. We still have those messages on their tickets hanging up.”

It’s that love and support that also makes Horseradish a friendly space for LGBTQ+ patrons, their friends, and for Matt himself. A Trans Pride flag hangs in the building, and staff notice more and more same-sex couples visiting the restaurant. Matt reflects on his own coming out journey, and says he may have played it safe being from a small town. But the more his team embraced being a welcoming place, the more people responded to it.

“No matter what’s going on in the world, it all disappears when you come in here. It’s a safe space for everybody. It’s been the people coming in here that validated my experience that we’re going to be okay. It’s like a community coming out, in a way. The more I dug into it, I felt more myself because I’ve been able to work through it all with the people who come here.”

A deep dive into the vibes, town, food, and the people of one of my fave local WI places, Horseradish Kitchen + Market

Adapted from this Instagram guide by @florals4spring.

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No. 1

CHECKING IN

When I heard B talk about renaissance, saying how it was a place where she could feel adventurous + free, it reminded me of our stay at @horseradishkitchen / @the505princeton earlier this summer. It’s equal part sandwich shop, music venue, boutique, Airbnb, + full-on mewd.

While we’ve been there before, each visit is even better than the last, mostly bc our friend Matt keeps creating, curating, + exploring.

Here’s Beyoncé’s words:

“MY INTENTION WAS TO CREATE A SAFE PLACE, A PLACE WITHOUT JUDGMENT. A PLACE TO BE FREE OF PERFECTIONISM AND OVERTHINKING. A PLACE TO SCREAM, RELEASE, FEEL FREEDOM. IT WAS A BEAUTIFUL JOURNEY OF EXPLORATION.”

Matt @lisforlaurence did that at horseradish, and I don’t think he even realizes it. I couldn’t even put my fingers on the experience he created until just now.

In fact, I’ve been sitting on these photos + vids, with all kinds of text drafted up for over a month + it just didn’t all click until I heard the new album + felt the wiggle release.

We all desire that freedom of expression. Creativity. exploration. And Matt brings that. He created it— in a rural WI town of 1,200 ppl no less.

Welcome to the world of HRAD ⚡️, my August vogue cover story 😉 . Over the next few days I plan to share w y’all a few posts, a little profile shall we say, just bc it (and Matt) deserves it.

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No. 2

THE ENERGY

Welcome to the world of HRAD ⚡️, my August “cover story”😉. Come in, stay awhile. You won’t want to leave this deck.

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A post shared by andrew (@florals4spring)

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No. 3

THE AIRBNB

So yes, there IS an Airbnb above HRAD, and you will want to stay here…forever.

We saw it all when it was a mere concept board, and now after 4 years of going back, it’s still one of the most magical places I know. It’s been especially fun watching these plants grow 🪴.

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A post shared by andrew (@florals4spring)

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No. 4

THE VIBES

You know when you walk into an Anthropologie you’re hit with the classic blue volcano scent, a seasonal papier-mâché art install, a rack of flowy skirts and a creaky reclaimed wood floor?

Well, HRAD (@horseradishkitchen) is also a sensory experience. This time Sydney Hale Garden Mint was burning, Harry was spinning, and fresh GF tahini chocolate chip cookies had just come out of the oven. It’s clear *this* wasn’t engineered by a large scale creative team and then stamped out across suburbs all over America.

Instead, it’s the laboratory of Matt @lisforlaurence + it’s clear he never sits still. Always making, crafting, creating. There’s a quirky rawness to everything, like something is always in progress. In fact, it is. 

Lots of things happen here by happy accidents, like the cult fave Korean nachos. They were born back in Matt’s food truck days when he ran out of bread for his banh mi sandwich. Never one to disappoint, Matt improvised + served it deconstructed on top of tortilla chips, topped w a jalapeño crème, + voila, the most un-wisco nachos were born! 

It’s this energy that attracts his customers, staff, + quite literally the whole town (believe me, I’ve met a lot of them 😆). It’s what attracts them to want to eat in his restaurant, strike up a conversation on the sidewalk, or work for him. 

Like the mini-hex tile floor at the entrance says, “this must be THE place.” It really is.

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No. 5

THE TOWN

In 2012 Matt brought his first retail concept to Princeton, @teakandsoxy while also running his horseradish food truck. Eventually, 4 yrs ago these concepts converged into a historic building he renovated on the town’s Main Street under the marquee @horseradishkitchen.

The whole setup could easily exist in MKE’s trendy third ward, but stumbling across it in a small rural town is part of the magic.

Like most small towns in America, Princeton’s tiny downtown has struggled economically but over the last 10 years has gone through a bit of a renaissance + I can’t help but think Matt’s been part of the catalyst to it.

Whether it’s the renovated art gallery across the street, the town’s new library, or even Matt’s next project, the much anticipated @parlorhotel , things in Princeton are definitely happening.

⚡️⚡️⚡️

this batch of photos includes: new line art drawings matt did w a friend (they eventually served as the Sunday sessions live music poster art), downtown Princeton, HKM’s “gift shop”- teak & soxy, drinks inspired by Harry’s house 💿, and finally the stand alone teak before it merged into the HRAD space.

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No. 6

THE FOOD

If you went to @horseradishkitchen and didn’t make a reel about the food, did you even go at all?!

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No. 7

THE CREW

In our few years of going to @horseradishkitchen we’ve seen Matt’s community grow + flourish (not without challenges…hello Covid) + I always figured it was just bc Matt just knew the right ingredients to pull together. But the last time we were there I heard one person say he wouldn’t be there if it wasn’t *for* Matt + after talking to so many of the other locals + visitors alike, I know a lot of them share the same sentiment, myself included.

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A post shared by andrew (@florals4spring)

The funny thing is Matt would prefer to be behind the scenes in the kitchen, letting the team he nurtured be the face of the operation. He knows his strengths + of those around him. Over the last couple of years we’ve seen one of the employees, Scottie, transform from a shy guy into the best front of house manager anyone could ask for, running the bar, being the host w the most, + making everyone feel welcome.

In a quiet moment across the street at a gallery opening Scottie told us he wouldn’t be there if it wasn’t for Matt. And the interesting thing is Matt says the same about him. “There would be no hkm if not for Scottie.” Matt knows he’s only as good as the sum of all the parts + that’s good energy + it radiates.

HE COZY.

FIN.

In the business terrarium that is Princeton, the mix of retail stores, restaurants, and bars, there’s a harmonious evolution taking place. As a result, patrons of all sorts, from the dive bar regular to the well-traveled swell, can be found either mingling in a clothing store focused on sustainability or an eatery featuring local food and music.

Horseradish Kitchen + Market offers fantastic food in a venue rife with personality. Owner Matt Trotter says, “My goal designing spaces is I like to bring it back to character and then dress it up.” What you get is a mix of some of the building’s bones, one wall even showing off the original concrete behind a pair of midcentury button tufted chairs and woodburning stove, with a contemporary flair.

Photograph by Barbara Wilson

Large garage doors bring the outside in, and the abundance of indoor plants amplifies the effect. Then there’s the porch, which is packed during live music performances. Just off the porch is the infamous section of the Fox River known for the annual mating of the sturgeon…which, I’m told, is just as magical as it sounds.

As for the food, given its outstanding reputation, it’s rather surprising to discover that Matt doesn’t have a culinary background. He’s a self-proclaimed art nerd. “At the end of the day, it’s just stuff I would want to eat or snack on. It’s not complicated. I don’t want to be intimidating to people. I always like, as with my retail, when people come in and have that sense of discovery when they find something that’s cool or new.”

Horseradish’s biggest seller is the Capri sandwich. Tomato, mozzarella cheese, a basil pesto mayo, and balsamic on grilled Renards’ ciabatta bread. “It’s just simple with a little elegance,” says Matt. “It’s not real fussy.”

Photograph provided by Horseradish Kitchen + Market

The restaurant started as a complement to Teak & Soxy, Matt’s funky retail shop that lives on in a fragrance brand available at Horseradish. The restaurant was more a food truck in the sense that the food was sold out of a food truck that didn’t work. When Alex Pearsall came to Matt with the opportunity to go all in on the fantastic food being served, their mutual food philosophies and passions for entertaining sealed the deal. Matt sees their brick-and-mortar location as the grownup version of the place he created to kick it and have drinks.

The overall experience creates something quite memorable. “Here, eating a sandwich at a swanky place, I love that tension where you think it’s going to be fancy, but it’s not that at all,” says Matt. “I think that explains a lot of the moments in here. … It’s fun to see it grow.”

Kyle Jacobson is a writer and senior copy editor for Green Lake Magazine.

Photo by Whitney Meza

Originally published in Fox Cities Magazine JULY 1, 2021 BY AMELIA COMPTON WOLFF

Horseradish got its start in 2015 as a stationary food truck before transforming into its current brick and mortar location on Water Street. The historic building was completely renovated, with new cast iron pipes and bead board as nods to its history. Work by local artists adorns the walls. An affirming message – “This Must Be the Place” – is spelled out in black and white penny tiles to greet guests as they walk through the door. 

The hip little sandwich shop would fit right in among the eclectic eateries of Madison’s State Street, yet its home is decidedly Princeton. 

“When people ask ‘why Princeton?’ I say ‘why not?,’” says owner Matt Trotter, whose family has a long history in town. “I think that’s the fun of it, the unexpected surprise.” 

The original inspiration behind Horseradish’s concept was the bread sourced from a neighboring business, Renard’s European Bakeshop. “We wouldn’t be here without Renard’s,” Trotter says. “I love their bread and artisan approach.” Besides good bread, Trotter wanted the menu to highlight fresh, light and clean ingredients, sourced locally whenever possible. 

One of the restaurant’s signatures is the Midwest Beat which is essentially a beet and goat cheese salad reinvented as a sandwich. It starts with pistachio-studded goat cheese layered with shaved beets, pistachio pesto and fresh greens in between two slices of Renard’s ciabatta bread. 

Another cult favorite carried over from the food truck are the Korean nachos which were born out of a spur of the moment improvisation. “One summer we ran out of bread on the truck and all we had were chips,” Trotter remembers. The sandwich ingredients, which include kimchi, shredded pork, jalapeno crema and sriracha, were piled onto chips instead and they never looked back. 

Horseradish is open 10 a.m. to 4 p.m. Thursday through Monday, as well as 6 to 9 p.m. on Sunday (June through August) for the live music series Sunday Sessions featuring performances on the restaurant’s patio overlooking the Fox River. 

For many an aspiring chef, the food truck provides an accessible opportunity to showcase their cooking talents. Many of those chefs dream of one day opening a brick and mortar location, but not everyone gets the opportunity. By moving into a literal brick and mortar building in the heart of rural Princeton, Wisconsin, Matt Trotter and the crew behind Horseradish Kitchen + Market became some of the lucky ones. Notably, Matt and crew not only made the transition to a permanent restaurant, but they did so with style, creating a space that’s both timeless and welcoming. After they reached out to show us their charming restaurant, we knew we wanted to share its inspiring story with our readers. The next time we find ourselves in Central Wisconsin, we’ll definitely be stopping in for lunch.

Tell us about Horseradish Kitchen! What was the inspiration for the restaurant and what are your specialties?

"We began as a food truck in 2015 operating out of a little vintage school bus. With little knowledge of the food or food truck industry, my family and a few friends got it up and running. Three years into business, the food truck was its own destination with a steady following. Then in late 2016, two of our most frequent visitors, Alex and Sarah Pearsall, approached us about a building they had just purchased in town. We spent the winter brainstorming and by Spring, we had formed a partnership and demolition of the interior began on our current space.

We’ve always been known for fresh, interesting flavors in the form of sandwiches. We have a local baker in town who makes the most incredible bread and that became the foundation for everything. I would say our most iconic item is The Midwest Beet: layers of pistachio goat cheese, thinly sliced beets, pistachio pesto and greens on grilled ciabatta bread."

How did you get into cooking?

"Food was always a center of my interests growing up. We were a family of six, so my mom always spent a lot of time in the kitchen - making meals from scratch, baking and always hosting friends and family during the holidays. My dad, an avid hunter, was always bringing wild game home and preparing it. This dynamic of very domestic versus very wild helped me to develop my own style in the kitchen. But I’ve always liked the self-expression that comes with cooking and making it personal. From the menu, to the plating, to the centerpiece, each part is its own creative outlet and its own opportunity to create something beautiful."

What has it been like to cook in a brick & mortar restaurant as opposed to a food truck?

"Well, the biggest difference is now I can stand up straight! I’m 6’1” and the food truck was never tall enough for me so I was constantly hunched over. My goal in our new space was to create a more 'livable' kitchen - less institutional so that it felt like it could be at home. It has become my second-home, surrounded by and sharing all the things I love. Naturally, I’m there more but it’s a place I enjoy spending time. It’s my creative space. Even days we are closed, we often find ourselves in the kitchen making food for each other."

How has the community responded to Horseradish Kitchen being open year-round beyond the Summer months?

"We usually closed the food truck down after Labor Day so extending beyond that season was really a change for us. Princeton’s small population (1,200) creates its own set of challenges. We’re a rural community, located in the central part of the state and rely heavily on tourism in the summer. I’ll admit, our expectations weren’t high for the off season. Usually it would just be two of us, prepared for a few tables. Once people started to realize we were still open, suddenly a dead night would turn up a few people, and then a few more, and soon the place was full and we were running around trying to keep up. It was truly inspiring for us — and fuel to keep going. We have some pretty great customers and regulars to be thankful for."

Your restaurant seems to have a nice blend of homeyness and unique design, and your food truck had an interesting aesthetic of its own. Talk about your personal tastes in design.

"The food truck set the tone for where we are today. I always joked about the truck that there we were making all this food and 80% of the photos on social media were of the food truck or the environment.


What really interests me is the backstory of design. Whether its a chair, a mirror or a piece of art - I think understanding how or why a thing was designed ultimately influences greater design decisions in the bigger picture. When I find myself loving something, I want to know why and will spend hours researching it. The “aha” moment is discovering how one seemingly unrelated thing relates to another. It’s my own form of mystery solving.


When we designed the restaurant space I was very material-focused, seeking out classic materials hoping to create something timeless with a sense of longevity. One of my favorite moments is the exposed cast-iron plumbing hanging from the ceiling over the bar. It doesn’t really call itself out, it’s just a subtle layer and texture.

How did you find out about Schoolhouse and why did you decide to use Schoolhouse fixtures in your restaurant?

"I think through our shared admiration for Sydney Hale Co. candles. I found Schoolhouse when browsing through other Sydney Hale retailers a few years back. I’ve been a fan of Schoolhouse style ever since. The juxtaposition of old and new is what defines Schoolhouse for me and so it felt natural to use Schoolhouse fixtures - to bridge the gap between the old and the new."

The menu at Horseradish Kitchen does quite a bit of globetrotting, from the “Korean Nachos” to the “New Deli” curried chicken sandwich. How did you come up with your menu items?

"I like having few ingredients do a lot of work. Like the curry in the chicken salad or the Kimchi on the Korean Nachos. Curry and Kimchi are just flavor-filled, and, reportedly, good for you. (We like food that makes you feel good too!) The menu developed over the years on the food truck. Often we’d start with a familiar dish and then we’d played with a few interesting ingredients to make it our own. The Korean Nachos were a complete accident. We were serving a banh mi sandwich that had a jalapeño mayo and kimchi on it. We ran out of bread one day and had a bag of tortilla chips on the truck. We put some leftover pulled pork on them and the banh mi ingredients and it became a classic."

Finally, what things should people visiting Princeton make sure to see?

"Depends what you’re into! If shopping and eating is your thing, you could spend a day here in Princeton, especially during flea market season. Princeton has hosted the largest outdoor weekly Flea Market in the state for over 30 years and is also known for its antique shops. If you like being outdoors, Green Lake is one of the most beautiful attractions. Then there’s canoeing and kayaking on the area rivers and great biking opportunities. One of my favorite local facts is that John Muir (Father of the National Parks) spent his childhood on a farm in the next county over, which is a testament to the natural beauty of the area. Put all those together and there is an impressive amount to see and do!"

Local photography team took our beloved Vespa on location (right here in Princeton!) for the beginning of a conceptual photo narrative.

Photos: Gary Hannabarger | Hair/Make-up/Styling: Leslee Puffer | Models: Sidney Galatowitsch, Sulley DeCramer

www.hannabargerphoto.com

Featured in Berlin Journal Newspapers, by Kristin Radke

Deborah Hernandez has one mission: bringing beauty into the world. Whether she’s writing, traveling, gardening or decorating, creativity is always the focus and she documents this on her website, Italy: Little by Little. Deborah’s latest project is her own magazine: Little by Little Magazine that incorporates all of her creative endeavors. We were thrilled when she asked us to be in her debut issue! See our excerpt below or subscribe here for your own copy!

Italy Little by Little: Now that you’ve created so much success from your retail and restaurant career, can you tell us where your story began and how it has evolved?

Matt Trotter: I grew up on Water Street during my teenage years and had a lot of positive influences from the business owners that made their home there.  I was so intrigued by the flurry of creativity and imagination and the different things they brought about - be it food, product or displays - all those experiences created an attraction to Water Street. After college, and having worked mostly for independent retailers up to that point, I decided it would be fun to have a shop of my own back in Princeton.  My family still owned a building at the time in town and it was the one my great-grandparents housed their textile business in (including Muk Luks).  So I set up shop in the storefront and named it after the horses we had growing up that I remember often escaping their pen and wandering downtown.   That was the beginning of Teak & Soxy. 

That went about for 3 years until my partner, Jeff, decided I should operate a food truck outside the store and offer the kind of food I would cook for him at home. (It would be easy like in the movie “Chef” we watched together!)  So in 2015, with lots of help from friends and family, we transformed an old school bus into a legitimate food truck. We were able to utilize Green Lake Kitchens at Town Square instead of investing in expensive equipment and they offered support to us as well. 

After a couple years in, we started to get good feedback, a regular following and things started to grow.  And that eventually led me to my current business partner, Alex Pearsall, who brought his family and friends to the bus on a regular basis.  In the Fall of 2016, we started joking about a restaurant and then one day after lunch and a couple cans of wine, he bought the building we now call home. We spent the majority of 2017 and early 2018 renovating, designing and creating our current space and two Airbnb dwellings above. 

ILBL: I understand that entrepreneurs run in the family.  What can you share about your Grandparents family legacy?

They inherited the Muk Luks business, and even though sold off the Muk Luks name in the 1970s, continued manufacturing knitted footwear and socks into the late 90s. I spent my childhood in that factory, collecting candy as a 6 year-old from the women who decorated the ankles of the golf socks they designed. And playing with the heat transfer machines, adding logos and business names to mine and my friends clothing after hours.  And I suppose a lot of all that exposed me to what running a business was.  What I remember most is the hours my Grandpa devoted to his business as I was growing up. He was always there and always took great care of everyone.  Including the community.  

ILBL: Most successful folks have experienced some challenges along the way, what were your greatest obstacles and how did you overcome whatever stood in your way? Have things gone according to your plans?

I think a lot of people can relate to having a “job” and then having a “passion” on the side they wish could be their job. Deciding when to let those 2 things, the “job” and the “passion,” be one in the same is challenging. Teak & Soxy was just a part-time gig for me. I never expected it to evolve into what it has. But I did decide to pursue it full-time and that commitment was maybe the most terrifying. But it’s also been the most gratifying.  

ILBL: In terms of Horseradish , what would you say sets you and your food apart?

MT: I always joke that the photos people take of us or share socially are 10% of the food and 90% of everything else.  And I’m okay with that because I always imagined the food to be part of a larger picture. The music, the props, the environment - they all lend a hand to the experience and those details are just as important to me as the food. And I think that’s what sets us and our food apart. That when you leave, all your senses are fed. 

ILBL: What’s next and what big plans can you share with us? 

MT: Gosh, we’re kind of on a high right now with the rush of Summer and humbled by the buzz of our first few months.  Our plan is to carry on into Fall, and introduce what we’re calling, “Family Meal,” where we’ll announce the menu and prebook the dinner ahead of time for seats at the table. In addition to that, we are continuing to book private events/parties which have been a great deal of fun for us.  While we can accommodate groups of all sizes, the “Family Table” seats 15-22 beautifully and makes for a wonderful shared meal.  

Thanks for having us Debtwo

Featured in Princeton Times-Republic

Featured in The Green Laker/Ripon Commonwealth Press

STANDING IN THEIR new Horseradish restaurant are, from left, Matt Trotter, Bennett Drake, Atticus Hiestand, Lauren Pearsall and Alex Pearsall. The Princeton restaurant opened Memorial Day weekend. Ariana Hones photo

by Ariana Hones

In between looking for a mop bucket and saying goodbye to the steady stream of satisfied customers, Matt Trotter, donning a well-worn Horseradish T-shirt that is less than 2 months old, sits down for what appears to be the first time that day.

A moment that begs the question, “How are you?”

“Tired, but good,” Trotter says with a smile.

Horseradish, Princeton’s hip, new eatery is open from 11 a.m. to 3 p.m. for lunch and thus far the experience has been as Trotter reports succinctly, “incredible.”

“Every day we are busy,” he said. “We are booking parties every weekend. People are enjoying the space. It is everything we wanted.”

Born from a winter-time, movie-watching experience, Horseradish brings inventive flavors with local roots to the community’s palate.

“I had a retail store, Teak & Soxy, across the street and I watched the movie ‘Chef’ over the winter, so I thought it would be a fun way to expand what was happening in the store — offering some different foods than what you typically see around here.

“We found a food truck on Craigslist and the next thing we know we had to figure out how to run it.”

In summer 2015: Horseradish, the food truck was born.

Trotter’s vision for the community always has revolved around cultivating an eclectic atmosphere.

“We wanted people to be able to get lunch and shop,” he said. “It was more than a food thing; it was an experience.”

Summer 2016 brought numerous expansions as Trotter created more seating options and acquired a liquor license for the food truck.

However, Horseradish was never suppose to move beyond its four-wheeled home.

But then, people started to talk.

“We went from serving 20 people on a Saturday to over 100 people,” Trotter said.

One of those people was Alex Pearsall.

“Alex was a regular of the truck,” Trotter said. “He would bring all his friends all the time to eat. At the end of the season, he came up to me and said, ‘I just found this building, why don’t we do something bigger?’”

From January 2017 to Memorial Day weekend 2018, that is exactly what Trotter and Pearsall did.

They refurbished the inside of a historic downtown Princeton building to bring a harmonious balance of old meets new in both decor and menu.

“We wanted a space that felt both original and jazzed up with our personalities,” Trotter said.

“We used original beam work on the ceilings and we have the original hardwood floors, but then we also have garage doors letting in sunlight instead of windows,” Trotter said. “Everything is tweaked and touched. It was a very collaborative process.”

Like the giant moose head that greets customers as they walk in.

“Ahh yes, that is Tim, named after the man who brought him into Teak & Soxy,” Trotter said. “Alex always like seeing him in the shop, so we had to bring him here.”

A native of Princeton and graduate from the University of Wisconsin-Milwaukee in visual arts, Trotter seems content with challenging expectations.

Much like the naming process for this debut process, everything Trotter does weaves a twist into what is seemingly familiar.

“We came up with the name Horseradish because most people know about [the food], but it is still a little unusual,” he said. “That summed up how we wanted our food and the experience here to be.”

Trotter seeks out innovation, yet stays true to the methods of excellence when it comes to sourcing products.

“We like to find people that are doing one thing and doing that thing the best,” he said.

From Boerson Farm vegetables to Renard’s European Bakery, Trotter emphasizes how important the greater community is to the success of Horseradish.

“We have all these resources. We could not do this on our own and I love that,” Trotter said. “They always say, ‘If you do it people will come,’ and it is great to see the fruition of that saying. We can do such cool things right here.”

And they will.

In the quieter winter months, Trotter and Pearsall hope to have more time to think creatively about what is next for Horseradish.

Some ideas so far?

“We would love to have guest chefs come in to cook meals,” Pearsall said, adding they’re also looking to bring in musicians to the restaurant and add a cocktail hour.”

But for now, in the heat of the summer, customers can find sanctuary in Horseradish’s delicious bites and beautiful locale as it straddles both bustling downtown Princeton and the Fox River.

What to try?

Trotter’s favorite is the classic Caprese sandwich, beloved for its summer-ripe tomatoes and fresh mozzarella.

“It is so simple, you can’t go wrong,” he said. “It is so good.”

The fan favorite?

“People love our beet sandwich,” Trotter said. “For some, they have come for three years to Horseradish and they have only eaten that sandwich. It’s hard to take it off the menu when it has a cult following.”

But the beet sandwich being taken off the menu is just what happened recently. The reason, however, was justifiable.

“We ran out of beets,” Trotter said.

As featured in Discover Wisconsin’s The Bobber by Mariah Haberman

#6. Horseradish (Princeton)

“Anyone who knows me knows I love Green Lake Country, especially the oh-so-charming, blink-and-you’ll-miss-it town of Princeton. On the west end of Water Street is an equally charming food truck called Horseradish, where you’ll find simple recipes served casually and street-side. After (or before) you enjoy a locally-sourced meal at Horseradish, be sure to mosey in and out of Princeton’s many eclectic shops right there on Water Street.”

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