[Congressional Record Volume 155, Number 159 (Thursday, October 29, 2009)]
[Extensions of Remarks]
[Pages E2661-E2662]
From the Congressional Record Online through the Government Publishing Office [www.gpo.gov]




        HONORING THE 50TH ANNIVERSARY OF WALLY'S HOUSE OF EMBERS

                                 ______
                                 

                           HON. TAMMY BALDWIN

                              of wisconsin

                    in the house of representatives

                       Thursday, October 29, 2009

  Ms. BALDWIN. Madam Speaker, I rise today to honor the 50th 
anniversary of Wally's House of Embers. Located in Wisconsin Dells, 
House of Embers has been attracting local residents and hungry 
travelers since 1959. Offering much more than just legendary hickory 
smoked barbeque ribs, House of Embers has been an institution in 
Wisconsin's most popular tourist destination for decades.
  When Wally and Barbara Obois purchased Ray's Barbeque from Ray 
Grieves in 1959 and renamed it House of Embers, the restaurant was 
little more than four walls and a dirt floor. But year after year, Mr. 
and Mrs. Obois and their five children worked tirelessly

[[Page E2662]]

to bring family tradition and a fine dining experience to their 
customers. Whether in the original building or the current one built in 
1976, they continuously emphasized the importance of serving quality 
food with the highest level of customer service. And with a unique 
collection of specialty dining rooms, each having a personality all its 
own, House of Embers quickly became a staple in the community and 
continues to attract people from all over Wisconsin and beyond.
  After Wally and Barbara finally hung up their aprons in 1998 and set 
sail for retirement, three of their children purchased the restaurant 
with the intention of carrying on the Obois family tradition of fine 
dining. Mark and Mike Obois, graduates of the Culinary Institute of 
America, and their sister Deb Christensen, proved to be a successful 
trio as House of Embers ushered in the new millennium. In 2004, the 
late Dennis Getto, a restaurant critic for the Milwaukee Journal 
Sentinel, best characterized the famous Obois family ribs when he 
wrote, ``My first bite told me that this was real barbecue--the hickory 
smoke had permeated the rib meat and enriched its flavor.''
  For exceptional longevity and superb originality, I congratulate 
Wally's House of Embers on a half century of providing a uniquely 
Wisconsin dining experience. The Obois tradition of fine dining is a 
symbol of the family's dedication to serving our community not only 
great food, but also laughter, joy, and a friendly smile. I wish the 
Oboises and everyone involved the very best and I look forward to many 
more years of success.

                          ____________________