It’s Closed 11 Years Ago, But Dilworth’s Customers Can’t Stop Talking About This Food – InForum

DILWORTH, MN – The old saying may be “the elephant never forgets,” but I think the taste buds are the ones that do.

The other day, I was browsing the Facebook group “If you grew up in Morehead, you remember” when I saw a post someone had made about Cully (later Willy’s) restaurant in Dilworth, right on Center Avenue/Highway 10, east of Hello Ho.

The restaurant opened in the early 1930s as Café Dilworth. Then it became Durhams, then Savard, then Cooley, and by the 1970s the famous neighborhood restaurant and bar had changed its name to Willys. It was closed in 2011.

The couple is believed to be Carl “Colly” Bergkwam and his wife, Laura, in front of their restaurant on 112 Center Avenue in Dilworth, Minnesota, in the 1960s. The restaurant was sold and renamed Willy’s in the 1970s.

Contribute / Clay County Historical and Cultural Society / Clay County Archives

No matter what it was called, the people in that particular Facebook thread couldn’t stop talking about the great atmosphere and delicious food served there. Indeed, take off the thread like a locomotive.

(Got it? This is my attempt to yell at anyone who went to Dilworth High School when they were in Locos.)

Read more:

Dilworth fixture Willy’s closes

Anyway, the conversation turned to how mom and pop was the place for families or even a date.

“My father proposed to my mother there in the late 1950s,” Karen Mortenson Spratler wrote.

Carol Tongseth Collins writes, “It was where we ate when we walked out! Spaghetti, a salad with French dressing and milk chocolate. Aunt Dorothy worked there so I’m sure she improved it! I will always love Collie!”

The pasta Carol mentioned seems to have been mentioned by a lot of people, and so did the garlic toast that “melts in your mouth.”

Other items mentioned as favourites on Cully’s/Willys? Liver, onions, ribs, veal cutlet, onion rings, hamburgers and hash browns in a cast iron skillet.

“What I can’t provide for a recipe for husk browns and one well-prepared frying pan for frying them,” Sprattler wrote.

Others demanded the French bandage recipe Collins mentioned.

Well, I’m aiming to please that, so we’re reprinting both recipes here. Various versions of the French marinade recipe have been offered by several people, and all of them can be original. But Karen Jacobsen, who happens to be one of my favorite forum mates and a regular customer at the restaurant, found a recipe written by forum columnist Bob Lind a few years ago. She made it in her kitchen and said it’s exactly what she remembers from Cully’s / Willy’s. I made it in my kitchen. Although it is very sweet, I still think it is tastier than the French marinade from the bottle.

Potato recipe is a little more questionable. Here’s the deal: Many people remember the potato dish as being served on a big pie. Some say it is made with chopped potatoes, while others claim that the potatoes are cut into cubes. But everyone agrees that they are made fresh in the kitchen with lots of butter.

Also, while some loved the good old-fashioned brown onion and butter dish, others said they liked it “Lynonnaised,” which basically means it’s made with caramelized onions. I guess I’m with these guys, so the recipe below includes caramelized onions. However, this recipe works just fine without the onions. Just a note from my attempt at making the dish: I didn’t have fresh parsley, so to add the green pop, I just chopped up some green onions.

While Willy’s is no longer located in Dilworth, at least your taste buds can pretend.

Print: Click here for an easy-to-print version of these recipes

french dress
The French sauce served at Cully’s (later Willy’s) in Dilworth was homemade with ketchup, vinegar, sugar, onions, and more.

Tracy Briggs / Forum

Homemade French cole sauce

20 ounces ketchup
1 cup white sugar
Half a cup of vegetable oil
Half a cup of white vinegar
1 large onion chopped
2 cloves minced garlic
1 teaspoon pepper
2 teaspoons salt

Combine ingredients in a blender and blend well. Served with french fries or whatever you like.

Variation in Cully's-Willy . Potatoes
Slight variation on the potatoes that were once served at Cully’s/Wily’s in Dilworth. Lyonnaise potatoes require a lot of butter and the caramelized onions.

Tracy Briggs / Forum

Lyonnaise La Dilworth Potatoes

2 pounds yeast potatoes, peeled (either cut into 1/4-inch-thick circles, or chopped or diced)
3 tablespoons butter
3 tablespoons vegetable oil
2 small onions, thinly sliced ​​(leave if you like)
1/4 cup chopped parsley or green onion (use the green part)
kosher salt

If you’re making scallops or potatoes cut into large cubes, you’ll want to bring them to a quick boil first. Cover the potatoes with cold water. Bring the mixture to a boil and simmer until soft, about 5 minutes. completely drained. If you use potatoes that have been peeled or cut into small cubes, you do not need to boil ahead of time. If you are using frozen brown bits, thaw until room temperature.

Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet until shimmering, and add 1/2 a potato and half an onion. Let the potatoes begin to soften and the onions are golden, 3 to 5 minutes. Add the remaining butter, oil, potatoes and onions and continue to cook, stirring, until the onions are softened and browned, about 15 minutes. Sprinkle with parsley or green onions for color.

Remove from fire and serve. If the potatoes are sliced, you may be able to flip them out of the pan into a large pie.

Tracy Briggs is back next with online column Tracy Briggs sig.jpg
Tracy Briggs, Back Then With Tracy Briggs columnist.


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