If you’re looking for fresh fine dining, Foster’s is it
Jen (left) and Don Hess have made their new reality a good one, in owning Foster’s Riverview Inn, on State Hwy. 178 in Cornell. There haven’t been very many changes since the couple took over the business, but picnic tables now sit in back of the building, for casual outdoor dining. Eventually, the Hess’ want to build a deck in the rear of the property, to offer even more dining space. If anyone wants to make reservations or book a private party, they can call Jen or Don, at 715-239-6611. Photos by Ginna Young
By Ginna Young
A long-time favorite dining hangout is still open in Cornell, after Foster’s Riverview Inn changed hands in early summer. Taking over its storied history, Don and Jen Hess came from Portage, when they felt the State Hwy. 178 property was exactly what they wanted and previous owners, Kevin and Bobbi Meistad, decided to focus on just their catering business.
Don is originally from Portage, and joined the Air Force after high school, then spent almost a decade in Nebrasksa. He then lived in Madison, before moving back to Portage. Jen, however, is from Texas, but her parents moved to Wisconsin, in the 1990s.
The two met at Stoughton Trailers, where they worked, so Jen moved to Portage to be with him. Jen’s grandparents lived in Stanley, and Don stopped in Eau Claire, on his way to the Mall of America once, but other than hearing about the area from a co-worker, who drove through Cornell a lot and hunted in Holcombe, the couple didn’t know anything about the area.
“That was the scary part about coming here,” said Don.
Don did aircraft maintenance at one point, then moved to factory work and was employed at a bakery for a while, and while he really liked his work with Stoughton Trailers, he started getting burnt out, after 19 years with the company. Rheumatoid arthritis in his hands and feet also played a part in his wish to change up his career path.
He also wanted to interact with people who are dressed up for a good meal, and to be somewhere he could look out the window at nature and see cars going by.
“I wanted something different,” said Don. As for Jen, she worked at Pizza Ranch for many years, as the assistant general manager, after being in the restaurant business since she was 14 years old.
The idea of owning a bar or restaurant of sort came about at the couple’s seasonal campsite, when that property came up for sale. Don and Jen knew the owners real well, and thought to buy it, but the owners preferred a camper they’d known longer. But, the notion was firmly planted in Don’s mind and he started looking online for properties, discovering Foster’s, which was for sale.
“We thought about it for probably close to six months,” he said.
The two drove all the way to eat at Foster’s in January, decided they liked the business and arranged a tour. During that time, Don also had an unexpected heart attack, with 95 percent blockage occurring from the hereditary condition, which only affirmed that he needed to slow down somewhat and have an easier working environment.
“After all that went down, I said, are you sure you want to do this?” said Jen, getting the affirmative from Don.
So, once the decision was made, the sale went ahead and the Hess’ closed on the property May 31.
“They moved out, we moved in,” said Don. Foster’s reopened the end of June, ready to welcome existing and new customers.
“We didn’t want to stay closed too long,” said Don. The new venture hasn’t been without its challenges, as they were open one weekend and had to close up, as Jen’s brother suddenly passed away. Since then, the couple’s worked on building the menu and hiring a full staff. With three cooks and five servers, including their 14-year-old daughter, Emily, the Hess’ are fi nally where they want to be. “We’re really in good shape right now,” said Don. The restaurant is open Wednesday through Saturday, 11 a.m. to 8 p.m., and Sunday, 9 a.m. to 8 p.m., and will only open Monday and Tuesday, if it is for a private party.
Although they don’t offer a regular buffet, the Hess’ are willing to do a buffet for weddings, graduations, baby showers and anniversary parties. It’s important that the food they serve is the freshest it can be, which means tableside service.
“Why would you want something that’s been sitting there for an hour or more, when we can make it fresh and bring it right to you?” said Don.
Included in their fresh-to-you menu, are Ellsworth cheese curds, onion rings, pretzel bits w/cheese and chicken strips, along with build-your-own burgers, of which Jen is especially proud.
“Our burgers come in fresh, never frozen,” she said, adding they are much larger than normal bar burgers. “I can’t even finish two-thirds of one.”
Of course, a Wisconsin restaurant wouldn’t be complete without Friday fish dinners, while Saturday is prime rib day. If anyone wants a lighter side, they have a fresh salad option, as well as kids meals, pizzas and even skillet chocolate chip cookie, served with ice cream. They’re also offering brunch, with build-your-own breakfast pizza.
Jen also wants to try Italian Thursdays, with spaghetti and lasagna.
“Nobody does that around here,” she said. Also part of the weekly offerings, is Leftover Sunday, which is Don’s doing, where New York strip and fish is served, so the meat doesn’t have to be frozen.
While Jen takes care of the menu and the bookwork, Don is the social butterfly of the duo, chatting with customers and enjoying his new role in the restaurant industry.
“Life is a short experience and I want to make the most of that experience,” he said.
