TOWN OF WINCHESTER, WINNEBAGO COUNTY, WI (WFRV) - On a recent Tuesday night when it's usually closed, Cattails Supper Club was jumping. It hosted the UW Alumni Association, Fox Valley Chapter for a special event. The Dish on Wisconsin Supper Clubs: Kewaunee’s Wildflower Supper Club blossoms The owner says they're contemplating more Monday and Tuesday events to enhance their usual Wednesday through Sunday supper service as they prepare for a pick-up in business. "July and August were a little slower, but I expected it to be because we're not out on the water," explained owner Cathy Davey. "Now things are picking up again and we're pretty excited for winter." WAA member Paula Vandehey popped in for supper over the summer and knew it would be perfect for the fall get-together. These alumni and other Badgers supporters focus on networking and supporting small businesses. WAA Fox ValleyTown of Winchester, Winnebago Co.Owner's Daughter MaggieOwner's Son Finnegan "The Wisconsin Idea is that UW is beyond the bounds of the campus," explained Chapter President John Siebers. "It's not just in Madison. It's state-wide." Their special guest was a leading food researcher from UW who says there is both a science and an art to supper clubbing. Either way, those who take part support the Agriculture industry and family-owned businesses. "In Wisconsin, supper clubs are really important," said Professor Jeff Sindelar. "They're the fabric of the state. Meat science is also important. How animals can be raised more humanely, meat production more efficient and cost-effective, and how consumers have the most enjoyable, affordable, and safest eating experience." There was no shortage of conversation among these Badgers fans. Supper is about a lot more than eating, it's feeding friendships. "It's just such a tradition like UW Madison," declared Marion Peterson of Appleton. Since Cattails opened in January, word has traveled fast how finally an area that once had half a dozen supper clubs at one point then none, is making a comeback on the culinary circuit. Son Finnegan Kane is the general manager. At just 21 and with a degree in criminal justice, he decided to draw on his past restaurant experience to help his parents. "I call it having steak on your plate," Kane told Local 5 News. "It means so much more to you. I put everything into this place. This is all I ever do. I live right upstairs. It means everything doing this with my mom and dad." Extra Sides: Cattails Supper Club head chef and UW Professor talk the science of meat Cattails' next special event on October 8th is already a sell-out, so they're planning another bourbon-infused menu event shortly. Keep up to date on their Facebook page.