FoodCrush: Recent Episodes
OnMilwaukee
Get hungry. On the FoodCrush podcast, OnMilwaukee Food & Dining Writer Lori Fredrich and Culture Editor Matt Mueller tackle the ins and outs of dining, food facts, interesting ingredients and myriad topics related to food and beverage. Expect smart talk, lively debate and plenty of fascinating conversations with some of the scene’s most interesting people.
Around the country, restaurants led by Native chefs are reimagining what “American” food means. In doing so, they are also reclaiming an important culinary culture that has been long buried and inaccessible, even to Native people. In the Midwest, that includes folks like Sean Sherman, founder of The Sioux Chef, Owamni and the Indigenous Food Lab in Minneapolis. But it also includes up-and-comers like Bryce Stevenson, a native of Red Cliff, Wisconsin who also happens to have deep ties to Milwaukee.
This week, we’re sitting down with Stevenson, who candidly shares his personal story, from growing up on a reservation in Northern Wisconsin to beginning his journey to reconnect with his Native roots. Along the way, he shares his food story, from his motivation to enter the restaurant industry to the experiences that led him to pursue a better understanding of indigenous foodways. Stevenson also paints a picture of what guests can expect at his first restaurant, Miijim, which will open this spring on Madeline Island, a sacred cultural hub for the Ojibwe.
What goes into building a restaurant? This week we’re sitting down with hospitality veteran Rob Levin, co-owner of 2A Wine Merchants and the forthcoming 1033 restaurant to find out more about the inspiration behind the 14-seat restaurant.
During our chat, Levin shares his vision for 1033, the thinking behind the design of the restaurant and the elements of the restaurant’s menu, created by Chef Justin Carlisle of Ardent. We also delve deeply into the topic of hospitality, answering questions like: What goes into providing a great experience for guests? What elements make a restaurant memorable? And why it’s a good thing if your restaurant isn’t right for everyone.
It was 2016 when Samantha Mitchell took the initiative to plan her first events under the moniker SamanthaStarr Events. At the time, the public relations and marketing graduate was working full time for a local nonprofit and pursuing her passion for events planning on the side. Six years later, Mitchell is taking an entrepreneurial leap and leaving the comfort of her day job to pursue her events company full time.
We sat down with Mitchell to chat about her entrepreneurial journey, the wins and losses she’s experienced along the way and the specific skills that have helped her to pay the bills. Along the way, she shares insights into the events she’s created, from MKE Fest to Battle of the Chefs, the little details that have made her business a success and the grand plans she has for the future.
Indian fare has long been seen as complex and time-consuming. And certainly, there are many dishes that require special techniques, a laundry list of spices and more time than your average American home cook might wish to spend cooking. Fortunately, there are easy ways to create simple, fresh Indian dishes that are also big on taste.
This week, we're talking to Chef Ruta Kahate, owner of Ruta's restaurant and author of "6 Spices, 60 Dishes," a brand new cookbook which showcases myriad options for remarkable Indian fare that can be easily pulled together, even on a busy weeknight. During the podcast, Kahate shares all the details about her new book, the inspiration behind it and the recipes which make the most of Indian flavors with accessible ingredients, efficient techniques and six versatile spices.
Recent years have brought forth a shift in the culture surrounding bars, cocktails and attitudes toward drinking (and not drinking). And it has created an increased interest in low-proof and no-proof cocktail options.
This week on the podcast, we’re talking with Zoe Lomenzo of The Counter Day Bar, a beverage destination that specializes in zero proof offerings. Not unlike its sister business, Discourse, The Counter Day Bar aspires to break the usual molds and exceed expectations for no-proof cocktails.
During our conversation, we chat about Lomenzo’s career and her personal experience moving from a traditional bar environment to a no-proof venue. Along the way, she offers us a peek inside the creative minds of the folks behind the new Day Bar, the philosophies that guide their work and the experience guests can expect when they visit.
From its vintage library aesthetic to the selection of wine, spirits and tobacco on the shelves, there’s nothing ordinary about Thelma Carol Wine Merchants, one of the newest retail shops in the Cream City.
This week we’re sitting down with proprietors Rebecca Button and Jerel Hall to chat about their journey to wine, the inspiration behind their shop and their perspectives on the ever-evolving world of wine. Along the way, we chat about natural wine, the work being done at American Wine Project and the philosophies Button and Hall employ to make trying new wines fun and accessible.
Wisconsin is rarely acknowledged when it comes to serious discussions about wine and wine-making. But all of that is changing thanks to the work of folks including Erin Rasmussen, winemaker and founder of American Wine Project.
This week, we’re sitting down with Rasmussen to discuss her journey to the wine world and the impetus for her return to Wisconsin to explore the subtleties of cold-climate winemaking. Along the way we chat about the history of winemaking in the U.S., the challenges Rasmussen faces as she strives to create remarkable wine made with Wisconsin-grown grapes and the innovation that’s changing the way folks view winter hardy grapes and their often unique flavor profiles.
A great deal has changed since 2013 when Tommy Vandervort launched the concept for Enlightened Brewing Company, a brewery concept that – a decade later – is part of an engaged community of local breweries, each of which contributes to the ever-growing craft scene in Milwaukee.
This week, we sat down with Vandervort and Enlightened Brewing co-owner James Larson to take a look back, not only at the origin of the brewery but the blood sweat and tears that led to the establishment of their current 14,000-square foot brewery and taproom. Along the way, we discuss the ups and downs of brewery ownership, the evolution of the craft beer scene and numerous other topics, including … soccer, bbq and what beer fans can look forward to in 2023 and beyond. Grab a cold brew and listen in!
What the heck is a shrub? That's what we're discussing this week on FoodCrush. Fortunately, we've got help from Mindy McCord and Layne Cozzolino of Siren Shrub Co., two Wisconsin-based entrepreneurs who’ve made it their business (literally) to make the vinegar cordials into a must-have beverage for drinkers and non-drinkers alike.
Follow along as we chat with McCord and Cozzolino about their backgrounds, their entrepreneurial journey and their infectious passion for a strangely delicious drink which time forgot. Listen along as we delve into the ups and downs of entrepreneurship, make really bad puns and ultimately learn a ton about one of the hippest, most inclusive beverage trends to date.
The goal of building community is likely a component of nearly every food hall project. But it’s tough to imagine a food hall for which that tenet is more central than at North Avenue Market, a new Milwaukee area food hall which opened on the West Side of Milwaukee last September.
This week on FoodCrush, we’re sitting down with market founder Chris Harris Morse to talk about the community-based mission for the North Avenue Market, how it came about and the challenges which he confronted as he moved his plans forward. Along the way, Harris Morse shares insights into both his personal and professional journey, offers reflections on the food hall’s first six months in business and the legacy he hopes to leave behind.
Milwaukee native, Adjoa Courtney, grew up begrudgingly eating the vegan fare her parents cooked for her as she was growing up. Little did she know, she’d eventually build a successful business teaching others how to successfully adopt a plant-based lifestyle.
On this week’s podcast, we talk with Chef Joya about her food journey, from cooking with her grandmother in the kitchen to creating meals for celebrities. Along the way, she talks about her move to Charlotte, North Carolina, the positive impact the pandemic had on her business and the approach she takes to creating plant-based fare that appeals to everyone.
When Chef Aaron Patin made the announcement that he would be closing Iron Grate BBQ Co. after six successful years in business, the news came as a shock to barbeque lovers across the city of Milwaukee and beyond. The questions came fast and furious: Why would he choose to close? And what would he do next?
This week on FoodCrush, we sat down with Chef Aaron Patin, originator of the “Milwaukee Rib” to talk about his experience opening Iron Grate BBQ and the impact he had on the nascent Milwaukee BBQ scene. Along the way, Patin shares the reasoning behind his decision to close, the lessons he’s learned and the memories he’ll treasure for years to come. Listeners will also find out what Patin is currently doing with his time. (Hint: it's definitely bbq related).
Did you know that all tea comes from the same plant? That “herbal tea” really isn’t tea at all? Do you know what gives Tumoi Purple Tea its vibrant color? Or what prompted a local construction worker to leave her job to found a sustainable tea company?
We’re answering those questions and more on this week’s podcast with Aureal Ojeda, founder of Outwoken Tea. During our conversation, Ojeda shares her entrepreneurial journey, tells us more about the mission of Outwoken Tea and drops a load of knowledge about unique teas, brewing methods and more. Brew up a cup and join us.
Unlike wine, olive oil does not get better with age. In fact, as the oil gets older, it begins to break down. Its acidity rises and its flavor dissipates. Unfortunately, as it ages, its well-touted health benefits begin to disappear as well. But how do you know how fresh your olive oil is? Most people don’t.
But this week on FoodCrush, we’re getting answers to myriad questions about EVOO, from how it’s made to the remarkable flavors it can impart into a dish. Interested? Join us for a fascinating dive into the world of olive oil with Josh Saiia, co-owner of Oro di Oliva, a purveyor of fresh world class olive oils and balsamic vinegars for over 15 years.
Lao cuisine is definitely having a moment. And when it comes to creative Lao fare in Southeastern Wisconsin, restaurants including Sweet Basil and SapSap are assisting in familiarizing a cuisine which has long taken a backseat to other Southeast Asian fare.
This week on FoodCrush, we sat down with Victoria Sithy, co-founder of Sweet Basil and Alex Hanesakda of SapSap to chat about food, family and tradition and how all of the above have shaped the way they approach their work in the restaurant space.
When Ashley Turner accepted the offer to reimagine the menu at Hacienda Taproom & Kitchen, she brought a wealth of experience to the proverbial table. But she also brought a deep cultural knowledge of Texas BBQ and Southwestern fare.
This week, we sat down with the native Texan to chat about her experience growing up in a Southern restaurant family, the “secrets” behind great Texas BBQ and the culinary journey that brought her to Wisconsin. Along the way, we chat about her passion for food, her experience developing award-winning Sporkies for the Wisconsin State Fair and the unique qualifications that made her the perfect candidate to lead the charge at the new Hacienda Taproom & Kitchen.
Among the most respected authors in the cocktail realm, André Darlington has built a solid reputation with tomes like “The New Cocktail Hour” and “Booze Cruise.” However, in his latest book, “Bar Menu”, he’s combined two of his long-held passions: cocktails and food.
This week on FoodCrush, we sat down with Darlington to discuss his new book, which is filled with 100+ easy-to-prepare globally-inspired dishes, plus over 30 cocktail recipes: a true resource for anyone who’d like to host a memorable happy hour (or full fledged cocktail party) at home.
During our chat, Darlington shares information about his journey to cocktail writing, the inspiration behind “Bar Menu” and the recipes within. He also shares tricks and tips, favorite recipes and a preview of his next (hint: White Russian filled) project.
Sometimes, a food experience can be life changing. Such was the case for Adam Bielke whose world was turned upside down by a fateful trip to Austin’s legendary Franklin BBQ.
This week on FoodCrush, we’re sitting down with Bielke and his wife Cindi, the owners of Sweet Smoke BBQ, to chat about the meal that changed everything. From the meal that birthed an obsession with Texas style BBQ, to the research that went into trying to recreate the flavors at home, we’re delving deep with this couple whose collective passion for smoked meats prompted them to leave their careers behind to launch a business of their own. Along the way, we learn more about the creative dishes served up at Sweet Smoke BBQ, including their phenomenal smoked brisket smashburger, which earned accolades from Lori’s Burger Trail series.
After 21 years with the Bartolotta Restaurant Group, James Beard Award-winning Chef Adam Siegel has launched his very first solo project, Lupi & Iris.
Just five months in, we’re catching up with Siegel to chat about his storied career, how it led him to Milwaukee and the experiences that led to the creation of the new restaurant. Along the way he shares stories of his training with Paul Bartolotta, his travels in Europe and the dishes that inspire him.
Last spring, we sat down with Sarah and Zak Baker, the husband and wife team behind Ca’Lucchenzo Pastificio & Enoteca, a West Side mecca for housemade pasta and regional Italian dishes. Our conversation centered around their culinary backgrounds and the experiences that made opening their own restaurant possible.
But we promised to bring them back to chat about the delicious food that they serve. And this week, we did just that. Listen in for the story of how the Bakers fell in love with Italy and Italian cuisine and the magic that makes the fare at Ca’Lucchenzo so remarkable.
Ever wonder what comprises the best fried cheese curds? Is it the cheese? The breading? The sauce? All of the above? This week on FoodCrush we’re getting down to business with cheese curd expert, Sam Buschman (AKA the “Cheese Queen”), the woman behind the brand Wisconsin Cheese Please.
During our chat, we’ll discuss how Buschman’s cheese curd obsession began, the criteria she uses to review cheese curds all over the State of Wisconsin and the lessons she’s learned along the way. She also shares her top five favorite curds (so far) just in time for National Cheese Curd Day (Oct. 15).
If you’ve been to Dandan or EsterEv, you’ve likely eaten food prepared by Chefs Daniel Jacobs and Dan Van Rite. And if you have, you know the level at which they’ve worked to bring their takes on Chinese-American and fine dining cuisine to the proverbial table.
But how did the two chefs end up working together? What’s the yin and yang that makes them click? What’s the secret behind their fantastic Peking Duck? And what are their favorite dishes at the restaurant? We’ll answer all those questions and more in this week’s podcast.
For more from Jacobs and Van Rite, tune into our FoodCrush conversation about the use of the word "authentic" with reference to food:
It might be time to give up the quest for "authentic" food: A chat with Daniel Jacobs and Dan Van Rite
Dehydration is one of the oldest methods of food preservation. In fact, it’s been used for centuries as an efficient mechanism for safely storing fruits, vegetables, herbs, pasta and even meats. And thanks to the revival of DIY methods like fermentation and canning, dehydrating foods is having a moment. But this time, it’s not just reserved for hippies and backpackers.
In her new book, “Dehydrating: Simple Techniques and Over 170 Recipes for Creating and Using Dehydrated Foods,” author Jeanette Hurt shares the many reasons why purchasing a dehydrator is a smart move for avid home cooks.
On this week’s podcast, we’re catching up with Hurt, the author of 15 tomes including "Wisconsin Cocktails," "The Joy of Cider,” "Cauliflower Comfort Food" and “The Unofficial ALDI Cookbook”, about her newest release, which offers advice, recipes and ideas for preserving the harvest, reducing waste, saving money and creating inventive gifts for food lovers.
Running a restaurant takes vision, business acumen, determination and attention to detail. But it also requires adaptability, knowledge of the market and a willingness to work hard and evolve with the times. All of those things came into play for Chef Andrew Miller, Cameron Whyte and Same Emery as they embarked on a collective journey to open Merriment Social, Third Coast Provisions and Flourchild Pizza.
During the 150th episode of the FoodCrush Podcast, we’re talking with these longtime friends, colleagues and business partners about their entry into the restaurant industry and their first-hand experience creating brands that resonated with diners in Milwaukee. What made the friends decide to go into business together? How did they build the skills they needed to make it happen? From Miller’s inaugural experiences running a local Italian restaurant in Northern Illinois to the opening of their third restaurant (and marketing their adjacent frozen pizza brand), this podcast traces the careers of three friends whose restaurants helped to change the face of the dining scene in Milwaukee.
Love this episode? Check out these related podcasts:
Andrew Miller talks pizza & the inspiration for Flourchild
The Art of the Sandwich with Chef Andrew Miller
Last year, when “Buddy vs. Duff” premiered on the Food Network, one of the judges was Milwaukee’s own cake boss Kimberly Hall, a seven-time Food Network baking contender and owner of Signature Sweets.
This week, we’re sitting down with Hall to chat about her background and the baking journey that graced her with multiple appearances on Food Network shows, as well as the big win that helped to launch her bakery business. During our conversation, she shares personal stories, highlights from her career and advice for anyone who wants to take their passion for food to the next level.
When Vendetta Coffee Bar opened in Wauwatosa last July, it marked a first for the Milwaukee area, offering guests a taste of the traditional coffee houses found in cities across Italy.
This week, we’re chatting with co-owners Bill Haley and Tommy Orlando of Vendetta Coffee Bar about their backgrounds and introduction to coffee, the inspiration behind their Italian inspired cafes and the Italian influences that make them unique. Along the way, we also discuss the expansion of offerings at their Walker’s Point cafe, including the addition of aperitivo-style cocktails, bar snacks and plans to activate the space with pop-ups, live music and events.
The COVID-19 pandemic changed everything for Melissa and Marc Tantillo, a husband and wife team who made the decision to channel their passions for food and photography into a business that aims to assist restaurants in telling their stories. Two years later, Siége Food Photo has made their mark on the food scenes in Milwaukee, Chicago and beyond through work with countless restaurants including Birch, Electric Lime, Heaven’s Table BBQ and Heirloom MKE.
This week on FoodCrush, we’re sitting down with the Tantillos to chat about their love for food, their work with restaurants and their unique approach to assisting restaurants with branding and social media.
When Rupena's Fine Foods decided to sell their Wisconsin State Fair pavilion after 49 years, it was a landmark decision. But it also presented an opportunity for a new generation to put its mark on the fair.
This week on the podcast, we're talking with Paul Hackbarth of Hackbarth Hospitality about his plans for the new Camp Bar pavilion at the fair. During our conversation, Hackbarth shares the story of the multi-year journey to acquire the pavilion, his family history with the fair and what he hopes to bring to the to the Wisconsin Fair table in 2022 and beyond.
When Cat Tran and Mark Nielsen started Hue Vietnamese Restaurant in 2010, their goal was to create a restaurant that introduced the cuisine to customers in the most accessible way possible. Not everyone understood their mission, but by and by they created a brand that became a staple in the community.
On this week’s podcast, we’re discussing the origins of the restaurant and the evolution of the brand over the past 12 years. Along the way, we also delve into Tran and Nielsen’s decision to build a new restaurant from the ground up, the spirit of the lively new restaurant and their plans for the future.
Olivia Menzia has always loved ice cream. But when she started her own ice cream brand, she decided to not only tackle the growing demand for plant-based ice cream while producing a product that’s just as delicious as any dairy-based treat.
On this week’s podcast, we’re chatting with Menzia about the origin of her business (which hearkens back to her college days), why she chose to tackle dairy-free ice cream and the inspiration behind her cleverly named ice cream flavors. We also chat about what she gleaned from her education at Penn State’s ice cream short course and her plans for the future of her business.
Over the past decade, the U.S. has seen a food revolution in terms of Indian dining. The once rustic heritage Indian fare traditionally served in restaurants has begun to take on new forms, with a growing number of young chefs offering modern takes on dishes like chicken tikka, tandoori chicken, as well as adding new Indian-inspired fare to their menus. Among the changes brought on by more modern Indian fare is an emphasis on carefully chosen, often local, ingredients, which are presented in a variety of new and exciting ways.
This week on FoodCrush, we’re talking with Fatima and Amrita Kumar, the co-owners of Saffron, a modern Indian restaurant which recently opened in Milwaukee’s Third Ward. During our conversation, they discuss the inspiration that went into creating the progressive new concept, the menu items that are drawing crowds and Saffon’s inventive bar program, which offers diners a new way of experiencing Indian-inspired flavors in beverage form. Along the way, we also discuss the challenges of offering stellar service during the opening weeks at a Downtown hotspot.
If you’d have told Jess and Pete Ignatiev of Heirloom MKE two years ago that owning a food truck would be just as gratifying as opening their own restaurant, there’s a better-than-average chance they wouldn’t have believed you.
But much has changed. With the launch of a successful mobile food operation under their belts and the freedom to pave their own way forward, the couple has created not only a popular destination for ordering restaurant-worthy fare – from housemade burrata to steamed mussels and inventive short ribs – but also a reputation for supporting local businesses, building community and backing countless social causes. On this week’s podcast, we’re sitting down with the Ignatievs to chat about their operational philosophy and the fuel that keeps their motors running.
Need a pick me up? Join us as we delve into the caffeinated world of third (and maybe even fourth) wave coffee with Ryan Castelaz, the founder of Discourse Coffee.
During our chat, Castelaz dives into his journey to coffee, the origins of Discourse and the evolution of the brand which began in Door County, Wisconsin but which has now carved out a niche in the Milwaukee beverage scene. Along the way, he shares not only his personal passion for the craft, but the inspiration behind a brand which has pushed the boundaries of the coffee industry with its funky, avant-garde and experiential approach to the world’s favorite morning beverage.
On this week’s podcast, we’re heading behind the scenes with Ryan Hoffman, Patrice Gentile and Ricky Ramirez, the folks behind one of the most unique food truck concepts to hit the streets in the Cream City.
Unlike most trucks, Gavilán operates without a particular theme, serving up an inventive, ever-changing menu of eccentric, bar-worthy fare. But where does the inspiration for the truck come from? What’s the synergy between Gavilan and its homebase bar, The Mothership? And how do they keep guests hungry for the truck’s next new offering? Along the way, we discuss some of the truck’s popular offerings, from the infamous pizza rolls to an East Coast sandwich that’s getting a new life at the hand of chefs in the Midwest: the chopped cheese.
On this week’s podcast, we’re sitting down with Sarah and Zak Baker, the husband and wife team behind Ca’Lucchenzo Pastificio & Enoteca, a West Side mecca for housemade pasta and regional Italian dishes.
During our chat, they share their culinary journeys, from inaugural jobs like Starbucks barista and Door County busser to their current roles as restaurateurs. Along the way, they share stories from their time with the Bartolotta Restaurant Group where they met, trained and fell in love; their work as consultants to revive the Pizza Man brand; and the background behind their long-held dream of owning and operating their own restaurant.
Biting into a crisp, buttery croissant is an experience that has the potential to incite a sigh of gustatory satisfaction. But it takes skill and perseverance to create a well executed pastry that keeps customers coming back time and time again.
Among the places in Milwaukee which have done so is Le Reve Patisserie & Cafe, which has been gleaned accolades for its French bistro fare and well executed pastries for 15 years.
This week, we’re sitting down with Chef Andrew Schneider, who founded the restaurant alongside Therese Hittman in 2008, to chat about the past, the present and the future of the beloved French eatery. Along the way, we glean insights into Schneider’s journey from aspiring firefighter to chef, the inspiration behind the cafe and the launch of Le Reve’s new events space and cooking school, Troquet.
Few people love waffles more than Leslie Knope of “Parks and Rec,” who spent seven seasons of the popular television series finding new ways to express her love for the popular breakfast food. But if we had to pick two other people whose love for waffles transcends most other things, it would be Aaron Rosko and Emily Thomas of Press, who single-handedly championed the Belgian liege waffle and made it an indelible part of the Milwaukee food scene.
This week on the podcast, we’re sitting down with Rosko and Thomas to chat about how they made their passion for waffles into both a successful mobile food operation and a counter service European-style marche. Along the way, they share insights into the highs and lows of the waffle business, the ways they kept customers happy during the global pandemic and some of their plans for the future. Don’t waffle! Listen in!
It was 2014 when Devin Eichler opened the first location for Crafty Cow in Oconomowoc, Wisconsin. Since then, the craft beer and burger bar has evolved, adding two additional locations in Milwaukee and Wauwatosa and upping its game in terms of its sourcing for ingredients, its commitment to eco-friendly practices and the benefits it offers for employees.
This week on the FoodCrush Podcast, we’re sitting down with Eichler to talk about the lessons he’s learned over the past eight years, the changes he’s made to the family owned business and the goals he’s set for keeping the brand fresh, even as the food scene continues to expand. Along the way, he shares his personal journey as a young business owner, the challenges of opening his first restaurant at age 23, and the benefits of caring more, engaging with the community and pursuing a constant evolution for the Crafty Cow brand.
This week on the FoodCrush podcast, we’re talking to comfort food aficionados Laura Maigatter and Nathan Heck of Hot Dish Pantry, a brand which recently launched a brick and mortar location in the 3rd Street Market Hall.
Join us for a fun, insightful discussion about the origins of their business, the yin and yang that makes their partnership work, the infamous Minnesota hot dish and the secrets behind the creatively filled pierogi that have made Hot Dish Pantry such a popular stop at the new food hall.
When Station No. 6 opened in 2019, the four seasons outdoor beer garden aimed to fill a void on the West Allis scene. But just a few years later, most of which transpired during the COVID-19 pandemic, the venue has evolved into a popular hang-out for craft beer and cocktail enthusiasts alike.
This week, we sat down with Miles Patzer, operator for the indoor/outdoor venue to chat about his beer background, his growing passion for cocktails and the programming he’s put in place to make Station No. 6 a worthy destination for local residents and visitors.
Along the way, he shares the thinking behind some of the fun pop-ups he’s hosted, the videos he created to engage guests during the pandemic (including this chortle-worthy treasure: Tiger King Cocktail Video), and more. Link to video: https://www.facebook.com/watch/?v=701068883996642
If you’ve ever wanted to know more about mezcal and its more popular sister spirit tequila, this episode is for you. In fact, we traveled all the way to Mexico to get the skinny on these agave-based spirits.
This week we’re talking with Edgar Portilla, the head sommelier for the El Dorado Resorts in Riviera Maya, Mexico, about Mexico’s most famous export, mezcal. During our conversation, Portilla covers all the basics (all tequilas are mezcals, but not all mezcals are tequilas); but he also offers insights into flavor profiles, the rules of agave propagation and the reasons why most mezcal never makes it out of Mexico. We also touch on Mexico’s status as an up and coming wine producer.
The wine industry is always evolving, and that means there’s ways something new to explore.
This week on FoodCrush, we’re sitting down with Ty McNulty, beverage director at Third Coast Provisions to discuss all things wine. During our chat, we discuss where his interest in wine began, how it’s developed over the years and how he shares his knowledge with diners. Along the way, he shares his experiences with wine education, as well as his recommendations for great wines to drink right now.
So sip back, relax and enjoy.
This week on the FoodCrush podcast, we caught up with Valeri Lucks, co-owner of Honeypie Cafe, SmallPie, Palomino and Comet Cafe about industry life, her career and exciting things on the horizon.
During our chat, we discuss Honeypie Cafe’s big move, the way Lucks is working toward fair compensation for both front and back of house employees and her full circle decision to re-assume ownership for Comet Cafe, a restaurant she and her brother Adam Lucks helped to transform in 2005 (and operated together for a decade). She also offers insights into what guests will be able to expect from the cafe when it reopens later this year.
Milwaukee is home to numerous family-owned businesses. Among them is the multifaceted Marcus Corporation, which was founded by Ben Marcus in 1935, and which now comprises a collection of movie theaters, restaurants and hotels across the country.
This week, we’re sitting down with David Marcus, CEO of Marcus Investment Group, the parent company of Benson’s Restaurant Group to talk about his experience as a third generation operator. During our conversation, we discuss the legacy of the Marcus restaurants, from the Marc’s Big Boy franchise and Kentucky Fried Chicken to cult favorite, Captain’s Steak Joint. But Marcus also shares what drew him to the family business, the story behind the rebranding of Hospitality Democracy to Benson’s Restaurant Group, and a few more details about the plans for Benson’s new restaurants the Harbor District R1ver Campus.
Pie or cake? That’s the big question on today’s podcast. But regardless of where you stand on the matter, you’ll love our conversation with pastry chef and entrepreneur, Allison Cebulla, who has made a career out of her love for pie.
During our chat, we trace Cebulla’s culinary journey from the days she spent in the kitchen with her parents to the moment she decided to take a leap and start her own business. Along the way, she shares baking tips, opinions on what makes the best pie, stories about balancing work and family and insights into how she unknowingly created a pandemic-proof pie business.
In December of 2021, we sat down with the owners of Maranta Plant Shop to talk about how they’ve built community in the Bronzeville Neighborhood through both their retail shop and mobile food trailer, Tostada by Maranta.
This week we’re talking with the woman behind those delicious tostadas: Chef Dominique Alvarado-Gonzalez. During our conversation, she talks about her culinary journey, the experiences that have influenced her career and her approach to making some of Milwaukee’s best tostadas. Along the way, we talk about growing a business during the pandemic, balancing work and family and her hope for the future. Alvarado-Gonzalez also offers a few words of advice for aspiring food entrepreneurs.
Dominic Dean (aka Dominic the Food Reviewer) is a teenage writer and student at St. Francis High School who began sharing his passion for food by posting positively-focused restaurant reviews on Facebook. Since he created his page in 2019, he has been featured by multiple media outlets including Fox6, CBS58 and TMJ4.
This week on FoodCrush, we sat down with Dean to learn a bit more about him, including how he got started writing about food, his favorite dishes and some of the things that have surprised him along the way.
When you think of sangria, what comes to mind? A summer-only quaff? A punch made with cheap wine (and fruit to mask its flavor)? A deliciously balanced cocktail? Sangria has been all of those things, and more. And we’re diving in to talk about it in this week’s podcast.
To help, we’ve enlisted Lost Whale owners Dan Beres and Tripper Duval to chat with us about the release of their brand new canned beverage, Odyssea Sangria, a new product which is slated to hit store shelves this week. During our conversation, we discuss the variables that make a good sangria, the approach they took to creating an accessible, wine-forward version of the punch, and the elements that can make or break it.
Along the way, we get a mini lesson in the classic punch, from its origins in Spain and journey to the U.S. to the way its flavor profile has evolved over time, becoming one of the world’s most imbibed party drinks.
They say adversity breeds invention. And that was certainly the case for many businesses across the nation as they met the challenges of a worldwide pandemic head on. Among them was Maranta Plant Shop and subsequently Tostada by Maranta, two synergistic concepts which have served not only to meet a demand, but also create community.
This week, we’re talking with Michelle Alfaro and Mag Rodriguez, the folks behind Maranta Plant Shop, about their entrepreneurial journey. Along the way, they share the story of a simple pop-up plant shop which has morphed into – not only a brick and mortar retail shop – but as a destination for inventive, flavorful tostadas, philanthropy and community.
There’s something about a supper club, from their ubiquitous relish trays to their hearty menus, old fashioned cocktails and gracious hospitality. They're an iconic element in Wisconsin food culture.
But where did the idea of a supper club come from? Why did the concept resonate so much in Wisconsin? Which prominent entertainers got their start performing in local supper clubs? And what makes the unique dining genre stand the test of time?
This week we’re answering all of those questions and more during our podcast with supper club expert, Ron Faiola, about his new book “The Wisconsin Supper Clubs Story: An Illustrated History with Relish.” Listen in for fun facts about these iconic Dairy State landmarks, the elements that made them popular and the nostalgic vibes that keep them chugging forward.
2020 was a year which brought to light many of the serious shortcomings of the food supply chain, both in the U.S. and beyond. Consumers saw it play out in food shortages and price increases. And restaurants – already struggling to make ends meet – are still feeling the blow in terms of product availability and pricing.
Among the responses created to meet these issues head-on is Hundred Acre, an urban hydroponic farm which aims to harness the power of fresh food, agricultural technologies, and light manufacturing to revitalize an underserved area in Milwaukee.
In this week’s podcast, we chat with Hundred Acre founder Chris Corkery about the farm, his background and the series of events that led him to look to hydroponics as a source for supply chain resilience, workforce development and STEM education.
Everyone loves pizza. But sometimes a concept comes along that changes everything.
Few know that better than Dana Spandet, a chef whose drive to create delicious pizza and give diners a new experience during the pandemic, became a conduit for the creation of Flour Girl & Flame, a mobile, wood-fired pizza operation that not only serves exceptional pizza, but supports small local Black-, LGBTQ- and woman-owned businesses in the process.
On this week’s podcast, we sat down with Spandet to talk about her career – which has included work with The Bartolotta Restaurants, the Milwaukee School of Engineering and Tall Guy and a Grill – the challenges she has faced on her culinary journey and the values that form the foundations of her business. Listen in for the inspiring story of how a wood-fired pizza oven not only changed the trajectory for a catering operation during the pandemic, but provided her with an opportunity to create community and change through pizza.
In this very special episode, we’re delving into the culinary offerings at the El Dorado Casitas Royale resort in Riviera Maya, Mexico. Guiding us on our journey is Chef Eduardo Barra and Paulina Salazar who handles Midwest sales for the resort.
During our chat, we get an overview of the all-inclusive resort, plus insights from Chef Barra on the exclusive Fuentes Culinary Theater and Chefs Table experiences, plus an overview of the organic fruits, vegetables and herbs grown in the resort’s expansive greenhouse.
If this podcast makes you hungry, you’re in luck, you can join us on a one-of-a-kind trip to the El Dorado Casitas resort in March of 2022. Get all the details here and sign up before all of our slots are filled!
Television has played a starring role in advancing culinary culture in the United States. From Food Network shows that have introduced bashful eaters to a world of new, global flavors to culinary competitions which have served as launchpads for chefs’ careers, the rise of food TV has undeniably influenced the role food plays in our everyday lives.
Among many chefs who’ve seen the impact of television appearances on their careers is Jamika Pessoa, a Southern-born chef with roots in the Caribbean whose vibrant personality and unique culinary style has endeared her to television audiences across the nation.
In this week’s episode, we chat with Pessoa about her culinary background, her experience on shows like “The Next Food Network Star,” Good Morning America and Dr. Oz’s new series, “The Dish on Oz.” Along the way, she shares her passion for sharing her culinary talents, gives us a glimpse of her plans for the future and offers insights on her upcoming appearance at the Kohler Food & Wine Festival, which kicks off on Thursday, Oct. 21, 2021.
As the pandemic tide changes, restaurant industry employees are emerging with a new vision for the future of hospitality. Years of stress caused by kitchens ruled by machismo, sexual assault and verbal abuse have brought a new guard to the fore who are challenging the status quo by creating new models for culinary culture.
Among them are Katie Gabert and Sam Sandrin of Strega, a nascent concept slated to open this fall in the 3rd Street Market Hall.
On this week’s podcast, we sat down with Gabert and Sandrin to talk about the concept behind the new pasta concept. But we also engaged in a lively discussion about the need for change in an industry which – all too often – Along the way, they share their experiences, insights and hopes, along with the challenges of creating a hospitality model built on collaboration, support and inclusivity.
We’ve all made assumptions about large restaurant chains: They care more about profits than people. The quality of their food is low. They don’t engage with the communities in which they operate. But sometimes the values espoused – and enacted – by a large company defy the stereotypes.
This week we’re talking to Milwaukee native, Ari Domnitz, about his career in the Milwaukee food scene, from work with venues like Hi-Hat and Hospitality Democracy to taking the leap and owning his own bar and restaurant (Karma). But he also shares insights gleaned from his four-year tenure with Shake Shack, a publicly traded company with over 300 locations. During our conversation, we discuss the brand’s company culture and values, how they’ve influenced Domnitz’s career choices, and (maybe most intriguingly) how the brand is able to thrive in a city where great burgers and frozen custard have been around for decades.
It’s been four years since SA Braai, maker of South African sausages (boerewors) and chutney, faded from the Milwaukee scene. But Wendi Horcos, who started the company with her ex-husband in 2013, is working to bring back the brand’s beloved chutney in collaboration with her son, Liam.
On this week’s podcast, we’re talking with Horcos about the demise of the business, her entrepreneurial journey to revive it, and the legacy she hopes to leave for her son. Along the way, she also talks about the struggles of small business ownership, her personal journey to food and the strong women who inspired her to begin forging her own new company, Mama Fuerte.
Dark kitchens (also called ghost kitchens) have sprung up in droves over the past year or two. But one Chicago-based restaurant was ahead of the game, with their first dark kitchen launching in California in 2017.
This week on the FoodCrush podcast, we’re talking with Geoff Alexander, president and CEO of Wow Bao about the swift expansion of the Wow Bao brand, which currently has over 400 dark kitchen operations across the U.S. with 200 more on the way. Alexander chats with us about the history of the company, which specializes in creatively filled bao (baozi), dumplings and bowls. Along the way, he shares key factors in the concept’s success, along with insights and wisdom for owner operators looking to grow their restaurants.
Local food systems. They’re complex. And getting food from farms to restaurants is just one piece of an intricate puzzle which has yet to be mastered, even in places like Wisconsin where agriculture is abundant.
This week, we’re talking with Dave Swanson, chef and owner of Braise restaurant and culinary school and proprietor of Braise RSA, a hospitality veteran who has been working for over a decade to connect the dots between farms and restaurants. During our conversation, he offers us an inside look at the state of local food transport, the struggles that have been compounded by the COVID-19 pandemic and the ways folks can support hard-working farmers.
The world of wine can be intimidating. The vernacular is filled with tongue-twisting terms. You need a great memory to keep track of regions, varietals and vintages (what are those things anyhow?). And all of those elements can make an education in wine feel like a truly uphill battle.
But, it doesn't need to be that way. Just as Rob Levin, a seasoned restaurant veteran and co-owner of 2A Wine Merchants, a wine shop that knits together the elements of passion, curiosity and hospitality, all with a liberal dose of levity. We're chatting with him this week about his ongoing journey in wine, the way he turns curstomers on to new finds and the joy you can get from wine, even if you're an absolute newbie. And yes, you'll come away with some great recommendations for wines you can try now.
Nostalgia is a powerful thing. And there may be no nostalgia more powerful than that which accompanies a beloved food. And whether that food is a simple chocolate chip cookie enjoyed after school or a warm, flaky croissant eaten on the streets of Paris there’s a bit of magic in the memories that it conjures.
That magic is what the owners of Mid-Way Bakery hope to capture with their menu of sweet treats which run the gamut from indulgent peanut butter chocolate chip cookies and caramel-filled brownies to indulgent cream puffs and expertly plated desserts.
This week on the podcast, we’re chatting it up with Katie and Kurt Fogle, the husband and wife pastry chef team heading up the new bakery. And they’re sharing all the sweet stuff: from the inspiration for the Mid-Way name to the secrets behind some of their most delicious treats.
From its rolling hills, where cows happily graze, to the fertile valleys where small family farms thrive, Wisconsin is a goldmine for outdoor enthusiasts, food lovers and agritourists.
On this week's podcast, we’re chatting with returning guest and author Kristine Hansen about her new book, "Wisconsin Farms & Farmers Markets: Tours, Trails & Attractions,” a book that not only showcases the bounty of the Dairy State, but offers travelers a host of hidden gems to explore. Along the way, Hansen talks about the process of writing the book, reveals some of her favorite destinations and answers questions like “What’s a chocolate farm?”
Hot dogs may not have originated in the U.S., but for countless Americans, they represent the epitome of comfort, whether eaten from a humble street cart, at a backyard barbeque or – even more memorably – at the ballpark.
This week on the podcast, we’re chatting with Hank Stiehl, co-owner of Riley’s Good Dogs, a nascent mobile food concept that’s banking on America’s love for the hot dog with a menu of both plant-based and meat-based hot dogs and sausages that takes the classic comfort food to new levels. From dreaming up innovative sausage-based combinations to creating a business model that’s as good to the earth as it is to customers’ stomachs, we’re getting to the bottom of Riley’s dog- and people-friendly concept to find out what makes their “good dogs” some of the best of the bunch.
There’s nothing quite like fresh, local fare that’s been caramelized by the caress of live fire. And that’s exactly what you’ll find at Birch, the reimagined Cream City restaurant which specializes in hearth-fired cooking.
On this week’s podcast, we’re taking a closer look at all that deliciousness with Chef Kyle Knall, an accomplished chef whose commitment to fresh, local produce is as impressive as his ability to coax flavor from ingredients using one of the oldest cooking methods known to humankind. During our conversation, Knall delves into the nuances of cooking with fire, the approach he takes at the helm of the restaurant and his vision for Birch guests’ experiences. Along the way, we glean insights into his culinary background and his impressions of Milwaukee, a city he’s adopted as home.
Tupelo Honey Cafe, a concept born in Asheville, North Carolina, is slated to open its first Wisconsin location in Downtown Milwaukee before summer’s end. And that means plenty of Southern fare, from tender biscuits and fried chicken to fried green tomatoes.
But what makes Tupelo Honey so special? We had many questions. So, on this week’s podcast, we checked in with four-time James Beard Award semi-finalist Executive Chef Eric Gabrynowicz, who gave us the low-down on the Tupelo Honey brand and guest experience. Along the way he shares why Milwaukee possesses the perfect demographics for the concept, the menu items you won’t want to miss and a few special items that guests will only be able to find in the Cream City.
When folks think about Milwaukee, two things often come to mind: beer and cheese. But how about vegan beer and cheese? The two go hand in hand at Dead Bird Brewing Co., a craft brewery that’s making a splash with not only its beer, but its housemade plant-based deli offerings, including cheese.
This week we’re chatting with co-founder Nick Kocis about how the plant-based brewery got its start, the story behind its name (of course) and the cool things they’ve been brewing up, including their Big Baby Vegan Deli product line. Along the way, we geek out about the science behind creating vegan cheese, why the brewery chose sunflower seeds as the protein source for its cheese and the cheese-making technology that informs the process. Kocis also gives us a glimpse into the exciting things on the docket for the crafty vegan brewery.
Hamburgers. They come thick and thin. Fresh and frozen. Steamed and charbroiled. With and without cheese. But what is it about a classic old school flat-top burger that keeps us all coming back for more?
That’s among the myriad questions Kurt Fogle and Joe McCormick asked themselves while forming the foundations for the Dairyland Old Fashioned Frozen Custard & Hamburgers concept, which aims to perfect and steward classic Wisconsin flavors, keeping them alive for future generations.
And this week on FoodCrush, we’re tapping their brains to find out more about burgers, the science behind a great one and the folks behind one of the tiniest-but-mightiest burger and custard brands in the state of Wisconsin.
Among the many treasures which India possesses is its culinary diversity, which varies dramatically from north to south and east to west. And that which is showcased in Indian restaurants is just a glimpse of those riches.
On this week’s podcast, we’re chatting with Ruta Kahate, cookbook author and owner of Ruta’s Vibrant Indian Cafe about that diversity and what she hopes to showcase at her new restaurant. During our time with her, she tells us the story of her journey to food – from growing up in India to her experiences living and cooking in both California and India – as well as the reasons she chose Milwaukee, Wisconsin as the home for her latest restaurant endeavor.
Filipino food is having a moment, with awareness and appreciation of the cuisine growing across the nation. And that’s good news for businesses like Meat on the Street, a food truck that’s been serving a broad range of Filipino dishes since 2014.
This week we are talking to Meat on the Street owner Alexa Alfaro about the evolution of the business, the challenges it has faced and the vision for the future, including a pending rebrand that brings its Filipino roots to the fore. Along the way, she offers insights into her experience as an Asian American, her desire to educate customers about Filipino culture and the need for all of us to come together, listen, and use our curiosity to create understanding.
Most people love the idea of buying local. But seeking out local products and getting to the farmers market can be challenging.
This week we are chatting with Patrick Darrough of Milwaukee Farmers United and Milwaukee Microgreens about how they took the notions of collaboration and support and used them to create a convenient online farmers market and home delivery service that benefits farmers, makers and customers.
During our chat, Darrough shares the origin story of MFU as well as the circumstances under which the business has evolved and grown. He talks about how the pandemic impacted the online delivery business, as well as the positive impact they’ve had on local farms and small food businesses. We also chat about the differences between MFU and national delivery services that claim to carry local products.
When Angie Wierzbinski and Amy Plennes purchased The National Cafe from Nell Benton in 2019, the two long-time friends had no idea that, within their first year of business ownership they’d confront not only the usual challenges of entrepreneurism, but also the uncertainty of a global pandemic.
During this week’s podcast, we chat with the two owners about their decision to take over the longtime neighborhood cafe, the magic that makes their partnership work and the grit they employed to make sure the business survived the first stretch of the COVID-19 pandemic. Along the way, they paint the picture of two friends who’ve made full use of their complementary talents to survive one of the most challenging times in restaurant history.
It’s been over four years since Tamela Green and Anne Marie Arroyo embarked on the career-changing journey which would result in two now-beloved eateries: MOXIE and Trouble & Sons Pizzeria.
During this week’s podcast, we chat with Green and Arroyo about making lemonade from lemons, as they used their 2015 lay-off from Harley-Davidson as an opportunity to bring their long-time dream of owning a business to fruition. We chat about both the challenges and rewards they encountered along the way, including adapting to the “new normal” of the COVID-19 pandemic and finding creative ways to continue to serve their customers. Along the way, we get to know two women whose fearless determination, spunk and tenacity assisted them in creating a new life for themselves and their family while benefiting the local community.
For over a decade, Katie Rose has been making folks smile from behind the bar (or DJ booth) in Milwaukee. And since 2014, she’s been at the helm of the stellar cocktail program at Goodkind, a neighborhood gem in Milwaukee, Wisconsin.
As an owner of Goodkind, Rose has also been at the forefront of decision-making for the restaurant, which – like so many other restaurants – has found itself torn between their desire to offer guests the hospitality for which they’ve become known and the desire to keep guests safe during the COVID-19 pandemic.
During this week’s podcast, we chat with Rose about her journey to the service industry, the commitment to community that has defined her career and the hope she has for a better, more sustainable future.
What’s it like to be a bartender during a time when gathering together in bars is a dangerous proposition? How do you feed your creative spirit?
Those are just some of the questions we sought to answer when we talked with Matt Tunnell, bar manager at Hotel Madrid, an industry veteran who got his start at Great Lakes Distillery and The Palm Tavern (RIP Palm) before branching out to work with the creative crew at Stand Eat Drink Hospitality.
During our conversation, we learn more about Tunnell and his career. We also get a behind-the-scenes look at what it was like to work in the trenches as the bar industry made pivots to attract business, remain relevant and keep customers safe.
Bryant’s Cocktail Lounge has long been a training ground for great bartenders, all of whom get a taste of the industry as they work their way through the bar’s extensive catalog of cocktails and ice cream drinks.
Among those bartenders is Jeff Kinder, a Kansas City native whose work at Bryant’s led him to a position as bar manager for The Jazz Estate and lead bartender for a longterm cocktail pop-up at Zocalo Food Park during the COVID-19 pandemic.
During this week’s podcast, we chat with Kinder about life behind the bar, what it’s been like to adjust service for the pandemic and how inventive pop-ups have proven to be a good solution for serving customers while keeping them safe. Along the way, we learn more about Kinder himself, his career as a bartender and the drinks that inspire him.
For most chefs, opening their first restaurant is both a dream come true and a labor of love. Such was the case for Molly Sullivan, who opened Miss Molly’s Cafe & Pastry shop in 2017.
On this week’s podcast, we chat with her about bringing her dream cafe to life, the work she’s put into keeping it going – even during the COVID-19 pandemic – and the community that’s supported her and her staff through some of the darkest months. She also shares insights into how the pandemic has changed the way she operates (and views) her business, both temporarily and for the long term.
Relationships matter. Just ask Emerald Mills, founder of Diverse Dining. For nearly three years, she’s been bringing individuals from diverse backgrounds together to share a meal and engage in meaningful conversations about race, gender, segregation and any number of related topics. Her goal? Create connections and relationships that people can leverage, not only to increase understanding, but to incite change.
On this week’s podcast, we’re talking with Mills about the importance of the programming she creates, how vulnerability plays a role in building relationships, and how those relationships can function to improve the world around us. Along the way, Mills shares her experience pivoting from in-person to virtual events during the COVID-19 pandemic, offers insights into her new book, “Rejection Uprooted,” and explains how vulnerability helps to set individuals up for success.
What’s it like to be the home of Alton Brown-approved crullers? Just ask Joey Carioti of Cranky’s, a doughnut shop that’s been serving up delicious housemade doughnuts (with a side of community) for over 20 years.
This week, we’re talking to Carioti, who has taken on the role of second generation operator of the business about life in the doughnut shop world. During our chat, he shares the tale of Cranky’s origins, the ups and downs of running the family business and the creative ways they’ve worked to keep the business afloat during a global pandemic. Along the way, we also challenge him with burning questions like “Is Cranky Al really Cranky?”
2020 was a terrible year for many bars and restaurants. But it was a particularly challenging one for Chef Barkha Limbu Daily and Jesse Daily, owners of the cheel, a popular Nepalese restaurant, who found themselves watching helplessly as the restaurant they’d poured seven years into building burned to the ground before their very eyes.
In this week’s podcast, we chat with the Dailys, both of whom share their experiences from that fateful day, including the thoughts that raced through their minds in the moment and the feelings they’ve been parsing ever since. Along the way, we also discuss their new venture, Daily Taco + Cantina, the vision behind the new Mexican concept and their hope for the future.
Life is often a meandering path, and for many, it takes years of exploration to discover the direction our lives were meant to travel. Such was the case for chef and owner Jennifer
Betances of Fresh Baked Cafe.
On this week’s podcast, we chat with Betances about her culinary journey. It’s a path which began in her home kitchen but which ultimately led her to Europe, the place where she found her true calling. During the course of our conversation, Betances offers us a firsthand look at the origins of her passion for French pastries as well as the drive that led to her mastery of the tender, flakey laminated dough that became the foundation for her bakery business. But she also offers up a story of hope, inspiration and the immense power of second chances.
Behind every restaurant, there’s a story. And behind that story are people, whose passions and life experiences are so often translated into the food that ends up on the plates they serve.
Such is the case at Mina, a new concept which launched at the Crossroads Collective in 2020. To get to the bottom of Mina concept, we’re chatting with Ryan Hoffman and Patrice Gentile, two passionate owners whose travels, experiences and love for food and culture inspired a small plates concept that whisks diners away to European climes through pintxos and creative plates that reflect both the culture of their origins and the seasonal fare of the Midwest.
Throughout the course of our conversation, we glean insights into the Mina concept, the inspiration behind its dishes and the challenges of launching a new concept during a global pandemic. Even more compelling, we’re offered a glimpse into the lives and goals of two seasoned travelers who’ve brought a bit of their experiences to the proverbial table.
Talk to any small business owner and they’ll share stories about the challenges they’ve faced during the COVID-19 pandemic. But many will also share stories of inspiration, silver linings and growth.
For folks like Chef Micah Buck and Jordan Burich of Voyager, the pandemic has offered them the opportunity to reevaluate their business, synchronize their vision and embark on an entirely new adventure filled with unique wines and delicious cheeses.
On this week’s podcast, we’re talking with Buck and Burich about all of those things, from shutting down their wine bar in March to reopening as a fantastic new retail establishment well stocked with wine, exceptional (and sometimes life-changing) cheeses and rare foodie finds from Portuguese sardines to caviar. Along the way, they weave the story of two industry folks who’ve found joy in dark times and a renewed passion for the work they do.
Pizza is a science. But it’s also an art form. This week on FoodCrush, we’re talking with two experts on the topic: Ann Brock and James Durawa, the owners of Wy’East Pizza.
Follow along as Brock and Durawa share their journey to pizza, from their serendipitous meeting in Milwaukee to their move to Portland, Oregon where they established the Wy’East brand as a pizza trailer.
Along the way, we geek out with Durawa about the science behind his dough, glean insights about what makes their restaurant so unique and (ultimately) get inside look at some of the reasons why Wy’East has become one of the West Side’s most beloved pizza joints.
There’s nothing quite like a freshly baked bagel. The exterior is glossy and caramelized with a distinctive crispness and a soft, chewy interior that has a mellow, yet complex flavor. Top that off with cream cheese and house-cured lox and you’ve got one helluva breakfast, lunch or snack.
Of course, that’s just a modicum of what you’ll find at Allie Boy’s Bagelry & Luncheonette, one of the newest spots in Milwaukee to get an amazing bagel... and enjoy a great line-up of elevated deli-inspired noshes.
This week on FoodCrush, we chat with Staci Lopez and Ben Nerenhausen, owners of Allie Boy’s about their experiences opening a new restaurant even during the most challenging of times. Over the course of our conversation, we learn more about this accomplished couple, who’ve worked in restaurants across the U.S., glean insights into the vision for Allie Boy’s, the challenges the business has faced, and the bright future they hope to build in their new Milwaukee home.
It’s been over 25 years since the brand now known as Colectivo Coffee was established in Milwaukee. Over those years, the company has seen a name change (from Alterra to Colectivo), growth into new markets including Madison and Chicago and the birth of an adjunct brand, Troubadour Bakery. It’s also faced numerous challenges, from managing growing pains and meeting employee expectations to facing the challenges of a global pandemic.
On this week’s podcast, we chat with Scott Schwebel, the vice president of brand, marketing and retail for Colectivo Coffee about all of these things and more. During our conversation, we take a trip down memory lane and look back on the history of the popular hometown coffee brand, which began as a kiosk at Bayshore Mall and has grown to encompass over 20 retail locations. Along the way, we discuss the brand’s mission and values, the way they’ve adapted to change, steered through the pandemic and some of the ways they plan to navigate the uncertain future.
The cuisine of Laos is currently having its moment in cities throughout the U.S. That’s thanks, in large part, to a new crop of young chefs who’ve made it their mission to highlight the bold, vibrant flavors of Lao fare, a cuisine which has all-too-often been eclipsed by dishes from their (larger) neighboring countries of Thailand, Vietnam and China. Among those young chefs is Darleen Vanmanivong, an industry veteran who spent nearly a decade cooking food for other chefs before branching out to start her own restaurant, Thum.
On this week’s podcast, we chat with Vanmanivong about the food she grew up eating, the grandmother who inspired her desire to share her culture and the philosophy with which she approaches her food. Along the way, we diverge to discuss a variety of food-related topics, from whole animal butchery (and items like fish eyeballs) to the flatulent secrets of sunchokes.
When Taqwa Obaid and her husband Abdullah Habahbeh moved to Wisconsin, it didn’t take long for them to notice a void in the market. There was nowhere to find freshly baked taboun bread, the soft Palestinian flatbread named for the traditional clay ovens in which it was first baked. So Obaid decided to take matters into her own hands, learning to master the bread-making process and sharing the fruits of her labor with friends and neighbors.
Three years later, the husband and wife team, along with business partner Luran Allabadi, launched their very own bakery and restaurant, introducing the area to time-honored Palestinian and Jordanian recipes like manakish, fatayer, mosakhan and dawalee, as well as sweet treats like baklava, warbat and maamoul.
On this week’s podcast, we were honored to chat with Obaid about her journey to restaurant ownership, her desire to preserve traditional recipes and the rewards of sharing them with the larger community. Along the way, she shares what it feels like to see her dream of owning a restaurant fulfilled, her vision and plans for the future and her desire to give back to the community which has welcomed her with open arms.
When Odd Duck opened in 2012, it offered diners in Milwaukee something new: a mid-priced restaurant with all the charms of finer dining. Eight years later, the popular restaurant is still serving up their inventive small plates, but in a very different environment.
On this week’s podcast, we sat down with Odd Duck owners, Melissa Buchholz and Ross Bachhuber to discuss the inspiration for the restaurant, the ways in which they’ve adapted their restaurant to meet the needs of diners over the years and the factors they’ve considered while operating during the COVID-19 pandemic.
Along the way, we discuss the intricate network of farms and businesses that keep the service industry running, the things diners likely don’t know about how restaurants operate and the passion that fuels the industry.
Tune in for a rare glimpse behind the scenes at their restaurant, insights into what the industry at large is facing and a vision for a (hopefully) better dining future.
The Tandem, which opened its doors in November of 2016, has never been an ordinary restaurant. Founded with three goals in mind: to nourish neighbors, to build careers and to support the community, the eatery gleaned a following not only for its menu, but for its commitment to the Lindsay Heights community in which it resides.
Even after shuttering its doors in March following the onset of the COVID-19 pandemic, the three tenets of The Tandem's mission have remained steadfast, evolving to meet even greater needs.
On this week’s podcast, we chat with Caitlin Cullen, owner of The Tandem, about how the restaurant’s model has changed over the course of the last six months and how they have continued to nourish the community in new ways: first by feeding those in need and now by offering after-school tutoring for local students.
During the course of our candid (yet inevitably smile-invoking) conversation, Cullen shares her experience at the helm of a sinking restaurant ship, the risks she’s taken to continue the work she began in 2016 and the future she sees, even during these foggy, uncertain times.
For 30 years, Sanford has been a Milwaukee staple. And Chef Justin Aprahamian has been a part of that story for the last 18.
This week on FoodCrush, we sit down with Aprahamian to chat about his experience at the helm of one of the city’s most iconic restaurants and the ways he and his staff have navigated the challenges of the COVID-19 pandemic. From shifting gears and offering family meals for carry-out, to bringing joy to customers by releasing a Wisconsin State Fair-inspired menu, Aprahamian offers insights into the inner workings of a fine dining restaurant which has been forced to shift and evolve in order to survive in these unprecedented times.
Along the way, he shares an inside look at what it takes to run a fine dining restaurant in a carry-out world, the inspiration and creativity that keeps the Sanford motor running and the future he hopes for once the pandemic has passed. Along the way, he paints a picture of how eateries can press forward without compromising their values, quality or sense of service, even during these unprecedented times.
If you love food and you're also a fan of “The Sopranos,” you'll likely remember the scene where Vito Spattafore prepares a home-cooked meal of pork chops and vinegar peppers for Jim "Johnny Cakes" Witowski. The Italian-American dish, which is thought to have origins in the Neapolitan dish costolette di maiale con papaccelle, is an East Coast staple.
It’s also a dish that conjures fond, familiar memories for New Jersey natives Chef Kyle Toner and Paul Damora, co-owners of Sorella, a nascent restaurant which is swiftly attracting a loyal following in Milwaukee’s Bay View neighborhood, despite opening during the height of the COVID-19 pandemic.
On this week’s podcast, we chat with Toner and Damora about the secret sauce behind Sorella, a restaurant built from their collective backgrounds as Italian American New Jersey natives and perfected by years of experience in the restaurant industry. Together, they share the vision for Sorella, the yin and yang that makes their partnership work and the nostalgic dishes that form the basis for the restaurant’s menu. Along the way, they also share the details of their journey to open their first restaurant during one of the toughest moments in history for the restaurant industry.
Cheese makes the world go ‘round here in the Dairy State. But it was also the foundation on which MacKenzie Smith, author at Grilled Cheese Social and chef for the Black Dolphin Inn in New Smyrna Beach, Florida, built her storied career in food.
On this week’s podcast, we sat down with Smith to learn more about her journey from food blogger to Food Network chef. During our chat, she talks about the early years of Grilled Cheese Social, a blog she started while in graduate school, the Reddit thread that brought her notoriety and the mad sequence of events that led to her work as a chef. Along the way, she shares a variety of wild and wonderful tales from her experiences food styling for Jimmy Fallonand Giselle Bündchen to earning props as a two time winner on The Food Network’s “Guy’s Grocery Games.
Restaurants across the nation have been implementing unprecedented levels of creativity to remain open during the COVID-19 pandemic. But what about all of the caterers whose livelihoods are based on folks getting together and celebrating special occasions?
This week we talked with Dan Nowak, founder and owner of Tall Guy & A Grill, a catering operation that’s made a name for itself by serving well-executed locally sourced fare for weddings, parties and corporate events for nearly a decade. During our conversation, Nowak shares the vision behind the Tall Guy brand, the evolution of the business and the incredible pivots they’ve made to keep the business running during the pandemic. Along the way he shares wisdom from years of experience in the industry, tips for folks considering the catering profession and his vision for moving his business forward, including the launch of a new pop-up concept called Flour Girl & Flame.
Close your eyes for a moment and imagine a truly delicious doughnut.Its dough is buoyant and buttery with a subtle, satisfying chew. Its icing is smooth and sweet, but not cloying. It's indulgent; but at the same time balanced and restrained.
That's just the sort of doughnut that Chef Jackie Woods sought to create when he opened Donut Monster, a playfully named doughnut shop that’s taken a humble comfort food and elevated it to a new level.
This week on FoodCrush, we’re exploring the world of doughnuts with a fine dining chef who redirected his passion for creating balanced, well prepared dishes into a mission to create the best tasting doughnuts possible. Along the way, he offers insights into his creative process, his benchmarks for excellence and the thought processes that keep him focused on upping the ante on one of America’s favorite breakfast treats. He also gives us a peek into the future of both Donut Monster and Brute Pizza, his newest collaboration with chef and colleague Paris Dreibelbis.
Opening a restaurant is never a small feat. But opening a first restaurant during a pandemic is even moreso. Such was the case for Arielle and Brandon Hawthorne, who first launched their plant-based food truck Twisted Plants in May of 2019 and – just one year later – have successfully made the transition from mobile food operation to restaurant.
This week on FoodCrush, we talk with Brandon Hawthorne about the Twisted Plants journey, their inspiration for launching a plant-based business and both the excitement (and challenges) of switching over from a food truck to a brick and mortar restaurant. Along the way, he discusses the inspiration behind Twisted Plants, the food they serve and their vision for the future.
As the COVID-19 pandemic continues in the U.S., bar and restaurant owners are faced with numerous challenges. For most, questions like “How do I keep both my employees and customers safe?” and “How do I do so while remaining afloat?” are at the fore of every decision made about everyday operations.
On this week’s podcast, we chat with Nat Davauer, owner and operator of Draft & Vessel, about the quandaries he faces as a bar owner. We talk candidly about how community gathering places have come under fire for promoting the spread of COVID-19, the fiduciary concerns owners face as we race toward the end of patio season and the attitudes that could make or break our country’s recovery from the pandemic.
Over the course of our conversation, we glean insights into Davauer’s operational philosophies, the dilemmas he faces as a business owner and the steps he’s taken to navigate uncharted terrain. Along the way, he paints a thoughtful picture of the unprecedented creativity and ideals he feels are needed for the industry to navigate its way through these tough times.
As restaurants struggle to make it during the COVID-19 pandemic, many chefs and workers are speaking out and fighting for legislation that aims to preserve the livelihoods of 15.1 million restaurant industry employees. But one Madison chef is taking the fight one step further. She’s running for Wisconsin State Assembly.
On this week’s podcast, we talk with Francesca Hong, chef and co-owner of Morris Ramen, about her motivation in seeking out a position in the State Assembly. During our discussion, she shares the details of her journey to the culinary world and how that experience inspired her to speak up on behalf of labor rights, a long-term COVID-19 recovery plan and the need for a safety net for small businesses. We discuss her work with the community-driven Culinary Ladies Collective and Cook It Forward, a program created to tackle food insecurity. Along the way, Hong paints the picture of a community driven chef whose passion for community has made her an advocate for change in an uncertain world.
The Bartolotta Restaurants have built their reputation on their dedication to offering guests memorable dining experiences. In fact, many have looked to them as exemplars, viewing Bartolotta-trained staff as some of the most valued in the industry.
But these restaurants, like so many others, have not been immune to the uncertainty and financial strains presented by the COVID-19 pandemic. This week on the podcast, we engage in a candid conversation with Chef Paul Bartolotta, two-time James Beard award winner and co-founder of the Bartolotta Restaurants. During our chat, he shares the insights gleaned from over 30 years in the restaurant industry as he talks about the process of reimagining the Bartolotta dining experience. Along the way, we glean insights into Bartolotta’s personality, his love for the industry and the tenacity that keeps restaurants going in an unprecedented age.
"If you really want to make a friend, go to someone's house and eat with him...the people who give you their food give you their heart." – Cesar Chavez
If you need a bit of joy in your life (we all do), join us on this week’s podcast during which we talk with Victoria Sithy, co-owner of Sweet Basil, a bold new Lao restaurant which opened in the midst of the COVID-19 pandemic. During our chat, Sithy shares the story of how her family entered the restaurant business, the thinking that went into their menu of street food inspired Lao cuisine and the spirit that has kept them going during these challenging times.
Even if you’ve never enjoyed FoodCrush before, give this a listen. You’re sure to come away from this episode with a smile on your face, joy in your heart and a hankering for some delicious Lao street food from Sweet Basil.
It’s a well known fact that the COVID-19 pandemic has been brutal for bars and restaurants. In fact, that ugly reality is becoming more and more clear as restaurants across the nation struggle to remain open. It’s a quandary that leaves food lovers asking, time and time again: What can be done?
Today we’re talking with L. Maxwell McKissick, founder of Serve 60, a non-profit organization dedicated to promoting volunteerism across the U.S. During our chat, McKissick talks about his organization, his journey as a Black entrepreneur and how his organization is stepping up during COVID-19 to assist independent restaurants, particularly those owned by people of color. Along the way, we discuss the reasons why Black-owned restaurants have been among the hardest hit, the challenges they face and the very real ways that diners can educate themselves and step up to support them.
Seafood is delicious. But much of what makes it to the Midwest isn't as fresh as we think it is.
Combine that with the fact that the industrial fishing industry has a history of leaving destruction in its wake. Environmental considerations sit side-by-side with the need for fair, safe working conditions for fishermen and traceability for the seafood itself. All of these things create a conundrum for food lovers who’d like to eat delicious food while also supporting a fair, just food system.
This week on FoodCrush, we’re chatting with Nic Mink, Wisconsin native and co-founder of Sitka Salmon Shares, a company which delivers Alaskan seafood straight to Midwestern doorsteps through its community supported fishery program (CSF). It’s an operation which has not only made fresh, ocean-caught seafood available to non-coastal residents, but which has dedicated itself not only to supporting the livelihoods of small boat fishermen, but also to responsible harvesting and traceability.
During the episode, Mink shares the origin story of Sitka Salmon Shares, some of the secrets behind its ultra-fresh sustainable seafood and how their model of operations helps small fishermen make a good living. Along the way, we discuss the journey seafood takes to the Midwest, the reasons why most seafood flown cross-country is less-than fresh and why equality and social justice matter – not only in the fishing industry – but in our world at large.
Opening a restaurant presents myriad challenges under ordinary circumstances. Owners need to spend time and energy attracting diners to their venue, educating them about the food being served and building a core audience that will sustain their business financially for years to come. Even experienced operators know that it takes time to fall into a groove with service, maintain consistency and find ways of keeping customers coming back time and time again.
Those challenges become even more intense when combined with the uncertainty of a global pandemic. Such was the case for the owners of Triciclo Peru, a Peruvian restaurant which opened just four months before COVID-19 resulted in the mandated shutdown of businesses across the nation.
On this week’s podcast, we chat with Amy Narr, co-owner of Triciclo Peru about the journey that she and her husband, Mario Diaz Herrera, took to open their very first restaurant and the ways they’ve learned and adapted in the toughest business climate restaurants have ever seen.
During our chat, Narr shares insights about the inspiration for the restaurant, describes their unique dishes in mouthwatering detail and offers diners insights into the ways they’ve taken traditional Peruvian flavors and ingredients and adapted them to create their own unique dishes.
Along the way, she relays the inspiring story behind how the restaurant has struggled to survive and attract new customers during these unprecedented times.
Passion is the heart of nearly every conversation we entertain on the FoodCrush podcast. But few guests come to the proverbial table with a more passionate stance than Chef Luke Zahm, co-owner of Driftless Cafe in Viroqua, Wisconsin and host of “Wisconsin Foodie.”
From his upbringing in a small town in Vernon County, Wisconsin to the series of events that inspired him to open Driftless Cafe, Zahm shares not only his story but his fervor for the agricultural roots that make the State of Wisconsin an epicenter for food-based industry. Along the way, he shares stories of his development as a local food champion, the inspiration he gleaned from hometown heroes like Butch Vig, producer of the diamond-selling Nirvana album “Nevermind” and his reluctant path to hosting the Emmy Award winning television show.
If that weren’t enough, you’ll hear Zahm share both his hopes and optimism for the Dairy State on its journey to recovering from the global COVID-19 pandemic.
Everyone seems to love a little bubbly. And that’s likely one of the reasons why the hard seltzer market has taken off in recent years, with industry experts estimating that the beverage segment will will continue to gain momentum, increasing from $500 million in annual sales to $2.5 billion by 2021.
Among the brands making headway in the marketplace is Press, a premium alcoholic seltzer founded by Amy Walberg. The brand, based in Milwaukee, is one of just a few independent woman-owned hard seltzer companies on the market today. And it’s made a name for itself with not only a dedication to high quality ingredients, but also inventive flavors including pear chamomile, blackberry hibiscus and blood orange chili.
On this week’s podcast, we chat with Walberg about her journey to entrepreneurism and the challenges of breaking into the beverage market. She shares her experience launching the brand from her kitchen, the thinking that went into her branding strategy and what sets Press apart from the crowd. Along the way, we are treated to the inspiring success story of a single mom whose passion for flavor resulted in the launch of a seltzer brand now available in all 48 contiguous states.
Natural wine is definitely having a moment. But what is it? How is it different from “regular” wine? And why is it swiftly becoming one of the most sought-after categories in the beverage market?
On this week’s podcast, we’re going deep with Allison and Bradley Kruse, owners of Nonfiction Natural Wines, about exactly that. We delve into the world of natural wines, a tradition of wine-making that’s been around for centuries, but which saw a resurgence in France during the 1990s. We discuss the processes that make natural wine, the qualities that distinguish it and the reasons why it’s so popular among a new generation of wine drinkers. Along the way, we attempt to dispel some of the myths surrounding the natural wine trend, hone in on some of the reasons to get excited about it, and offer listeners tips and tricks on purchasing, storing and enjoying some of the most interesting wines on the market.
Be sure to stay tuned for the Spirited Second, a special Bar Month feature with Brandon Reyes of Bittercube Bar & Bazaar. This week, we’re sampling a rare riff on Chicago’s favorite shot, Malort, and talking about the role of wormwood in spirits.
Great bars are spots where you can sit back, relax and unwind after a long day. They’re innately social: a place to gather with friends, celebrate milestones and raise a glass to the future. The best of the best are also pushing boundaries with tasty, innovative cocktails.
On this week’s podcast, we’re chatting with Daniel Beres and Tripper Duval of Lost Whale in Bay View, Wisconsin, a spot which exemplifies the creative, yet casual vibe that characterizes the modern cocktail scene. During our conversation, they share the mythical story behind Lost Whale, the adventures of bar ownership and their perspectives on the changing face of the craft cocktail world. Along the way, we discuss the craft of cocktails, the art of mocktails and a variety of related topics that will not only make you smile, but give you insights into the personalities behind two friends who’ve found their niche behind one of the best bars in the city.
Be sure to stay tuned for the Spirited Second, a special Bar Month feature with Brandon Reyes of Bittercube Bar & Bazaar. This week, we’re sampling and chatting about the wonders of vermouth.
Smokey. Tender. Mouthwatering. Great barbeque is all of those things. And Chef Jason Alston is serving up the goods at Heaven’s Table BBQ in the Crossroads Collective. But what are the secrets behind the smoked meats that bring customers back time and time again?
We chat with Alston about his journey to making some of the best barbeque in the city. Along the way, he shares his thoughts on what makes great barbeque, the family history that inspired his love for smoked meats and a few of his secrets for creating succulent ribs, brisket, sausages and sides.
Everybody loves pizza. But Milwaukee has never seen the likes of what will be coming out of the kitchen at Flourchild, the newest endeavor from the folks at Merriment Social and Third Coast Provisions.
On this week’s podcast, Chef Andrew Miller shares the details on his passion-fueled journey to create the original recipe for the pizza at Flourchild. From the painstaking details of their slow-fermented crust made with freshly milled flour to the inspiration behind the restaurant’s focus on flavorful vegetable-forward toppings, Miller paints a delicious, insightful picture of what’s to come at the city’s newest pizza spot.
Every chef has a unique story to tell. On this week’s podcast we chat with Mia Le Tendre, chef and co-owner of Strange Town, the globally inspired plant-based small plates restaurant on Milwaukee’s reinvigorated East Side.
During our conversation, we trace her food journey back to her childhood growing up in Central Wisconsin, her experience working her way through film school and the development of her passion for fresh, locally inspired flavors. Along the way, she shares the philosophies which guide her work at Strange Town, the inspiration behind dishes like the gorgeous sea vegetable salad and the joys of gaining diners’ trust.
In 2016, Milwaukee Public Schools implemented ProStart, a nationally recognized culinary arts track for high school students that aimed to change the trajectory for students, offer them valuable life skills and prepare them for future jobs in the service industry.
On this week’s podcast, we chat with two key players who keep the program running at Bay View High School, one of four MPS secondary education institutions who offer ProStart to students. Chef Jarvis Williams, formerly of SURG Restaurant Group and Culinary Arts Instructor AnnMarie Sims talk us through the program, offering insights into what makes culinary education work, what students learn and how it contributes to their success. Along the way, they share stories from the perspective of chef mentor and teacher, illustrating how passion, hard work and dedication make a difference in the lives of urban youth.
Best known for his work for the “New York Times,” Wisconsin native and cocktail writer Robert Simonson has established himself among the nation’s best beverage writers. In addition to his work for numerous prominent publications, he is also the author of four books: “The Martini Cocktail” (2019), the 2018 James Beard Foundation nominee “3-Ingredient Cocktails” (2017), “A Proper Drink” (2016) and “The Old-Fashioned” (2014).
On this week’s podcast, we chat with Simonson about a host of topics from his experience growing up in Wisconsin and his career as a theater critic to his transition to writing about cocktails, spirits, bars and bartenders. Along the way, Simonson shares stories about his career, insights about cocktails (including both martinis and Wisconsin old fashioneds) and his thoughts on trends in the beverage world. During the podcast, we also convince Simonson to take his very first taste of White Claw and offer his expert opinion on the wildly popular beverage.
Wisconsin is home to a variety of delicious foods, from crispy fried cheese curds and sausages to indulgent butter burgers. But among the foods with the most storied histories is a Danish treat with a special Wisconsin twist: kringle.
On this week’s podcast, we go directly to the source for information on this pastry, which was brought to the State by Danish settlers and remains among the area’s most beloved pride points. During our chat, Eric Olesen, co-owner of O&H Danish Bakery, offers insights into the history of both kringle and O&H, a bakery which celebrated its 70th anniversary in 2019. Along the way, he shares his experience growing up in the world of Danish pastry, offers a look at the process of creating the delicious treat and discusses the process by which they create new, innovative flavors including the Brandy Old Fashioned kringle.
When you head to a steakhouse, you know more or less what you’re going to get: quality steaks, probably seafood, and numerous comforting side dishes. All are generally served in a dimly lit environment with a traditional service model. But not at Saint Kate, Milwaukee’s first Arts Hotel, where everything is a bit unexpected.
On this week’s podcast, we chat with Saint Kate Executive Chef Paul Funk about his culinary journey, from his childhood interests in food, to his work in Colorado, France, Italy and Wyoming. We’ll also discuss how these experiences gave him a unique preparation for his role at Saint Kate, and his direction of the hotel’s “secret” steakhouse, The Dark Room (TDR). We discuss what makes the TDR experience unique, from its hidden entrance to its menu of uniquely delicious steakhouse-inspired items.
For 63 years, the James Beard Award winning Three Brothers restaurant has been serving up not only delicious, comforting Serbian fare, but a level of hospitality that few other restaurants can rival. This family-owned restaurant was birthed of necessity; but its legacy has become one of love, family and tradition that has been carried through three generations.
On this week’s podcast, we talk to Patricia and Milunka Radecevic about the history of the restaurant, which was founded by Milun Radecevic in 1956. Along the way, we discuss the provenance of Serbian fare and the beloved dishes which keep diners coming back again and again. Patricia shares the story of how she met her husband Branko and how she supported him by learning to make all of his mother’s Serbian recipes. Meanwhile, Milunka talks about growing up in her family’s restaurant, visiting Serbia for the first time and the challenges of running the family business after her father’s passing. Both share stories about the love and passion that have kept the restaurant a vibrant part of the Milwaukee food scene for over six decades.
Some restaurants aspire to creating something new and innovative. Still others aspire to creating comfort and familiarity by preserving beloved food traditions. Such is the case for Kurt Fogle and Ryan Oschmann, two long-time friends who joined forces to open Bass Bay Brewhouse, a modern restaurant that preserves the comfort and community inherent to the Wisconsin supper club tradition.
On this week’s podcast, we chat with Fogle and Oschmann about their food journeys, the passions that brought them together and the aspirations that are pushing them into the future. Along the way, they share their thoughts on the importance of tradition, the process behind perfecting classic dishes and the philosophies that drive their work. They also share insights about new projects, including Milk Can Hamburgers & Custard, Fine & Dandy fried chicken and building a restaurant group that offers its employees a healthy atmosphere and the opportunity for both professional and personal growth.
Making bagels is an art. It's also a science. And when the two come together, the result is a near work of art. The ideal bagel possesses a glossy caramelized exterior, a distinctive crispness and a soft, chewy interior that has a mellow, yet complex flavor.
Among the passionate bakers who've embarked on the quest to create perfectly chewy finely flavored bagels is Daniela Ruby Varela, the owner of Ruby’s Bagels.
During this week's podcast, Varela shares the story of her serendipitous journey to business ownership and her experience as the inaugural incubator truck at the Zócalo Food Park. She also reveals (some of) the secrets behind her delicious bagels and gives us a peek at her plans for the future. Along the way, we chat about the Milwaukee food scene, the “Great British Baking Show” and the power of community and collaboration.
In August of 2010, Nick Chipman created an over-the-top midnight snack, which he dubbed The Veatloaf Sandwich. It featured a variety of leftovers from his fridge: a slice of veal, a chunk of homemade meatloaf, a fried egg, cheddar cheese and mayonnaise sandwiched between two slices of toasted wheat bread. Little did he know that this inaugural (and comparatively tame) sandwich would lead to hundreds more in-your-face culinary creations, a good number of which would become viral sensations.
On this week’s podcast, we talk with Chipman about the creation of Dude Foods, a food blog which assisted in blazing the trail for hundreds of outrageous food blogs across the nation. During our wild no-holds-barred chat, we discuss the evolution of Dude Foods and the Dude Foods podcast, Chipman’s journey to full-time food blogging and the wild adventures he’s had along the way.
Opening a new restaurant is tough work. But it’s even more difficult when you’re also introducing your dining audience to a cuisine with which they're unfamiliar. On this week’s podcast, we chat with a restaurateur who’s successfully done both.
In this fascinating podcast, we talk with Barkha Limbu Daily, co-owner of the cheel, about her journey to restaurant ownership. During our chat, she speaks frankly about both the joys and challenges of opening a restaurant, from restoring an historic building to introducing diners to the unique flavors of the Nepalese, Burmese and Tibetan dishes she serves. Along the way, we discuss a variety of related topics from misconceptions about the value of global cuisine to attitudes about Nepalese women in the kitchen.
Larb. Green papaya salad. Sticky rice. Historically, the food of Laos has flown under the radar in the U.S., often taking a back seat to more popular dishes from Thailand; but all of that is changing as young chefs take the reins, introducing the cuisine to an increasingly inquisitive American palate.
Among those young upstarts is Alex Hanesakda, owner of SapSap, a food-based business through which he has introduced the food world to both food products and experiences that underscore both Lao flavors and traditions. In this week’s podcast, we talk with Hanesakda about his career path, from growing up cooking with his family in his hometown of Burlington Wisconsin to launching his own company. Along the way, he shares insights into his approach to Lao fare, the reception he’s received along the way and his plans for the future.
During the podcast, we also conduct an online taste test of one of SapSap’s newest products, a Lao hot sauce.
Some chefs work in restaurants. Others share their talents in less traditional venues. In this week’s podcast, we chat with The Pabst Theatre Group’s executive chef Kevin Sloan, a culinary professional who spends his days and nights shopping and cooking for artists and musicians who visit the Cream City.
During our chat, Sloan offers a peek into his day to day creating menus for performers that pass through the doors at the Pabst and Riverside Theaters. But he also takes us on a fascinating journey through his career, from his transformative early experiences cooking in New Mexico to opening his first restaurant, The Social, a venue which assisted in changing the trajectory for South Second Street in Walker’s Point. He shares insights gleaned from restaurant ownership, travel and simple life experience. Along the way, he paints an insightful portrait of his life as a trailblazing chef whose sense of curiosity, adventure and drive has enriched both his work and development as a human being.
If you’ve been to Kegel’s Inn, you know that it’s one of Milwaukee’s few remaining German staples. Founded in 1924, the restaurant and beer hall is a piece of living history and a well-preserved landmark that offers a snapshot into Cream City History. But it takes a great deal of work to keep an iconic restaurant running.
In this week's podcast (part two of a two-part episode), we chat with Julian Kegel, the 4th generation owner of Kegel’s Inn in West Allis about his decision to take over his family’s 95-year-old business. During our conversation, Kegel talks about the history of the restaurant, sharing memories and stories passed through the generations.. We also discuss the challenges of keeping the restaurant relevant in 2019 while staying true to its roots. Along the way, we chat about Kegel’s legendary fish fry, the difficulty of making changes to a beloved restaurant and a few ways Kegel is leading the venue into the future.
The choice to take on a family business is tough. And when that business has persisted for nearly 100 years, it's even more challenging.
In this week's podcast (part one of a two-part episode), we chat with Julian Kegel, the 4th generation owner of Kegel’s Inn in West Allis about the years leading up to his decision to take over the family business. During our conversation, he shares his story, from working for his dad’s business (Wheel & Sprockett) to living with Jim Hoyt, renowned mentor to bicyclist Lance Armstrong, in Texas. Along the way, he shares his thoughts on finding his own way in the world, living in Alaska, meeting his wife Stephanie and launching his photography business, a series of events which would ultimately prepare him to move back home to assume his role as owner of Kegel’s Inn.
Milwaukee might be a land flowing with frozen custard; but there are an increasing number of local ice cream shops that are giving the classic frozen treat a run for its money. Among them is Purple Door Ice Cream.
Founded by two former educators, Lauren and Steven Schultz, Purple Door has been serving up delicious ultra-premium ice cream since 2011, growing the business from a small wholesale business to a successful ice cream empire with three locations throughout the Milwaukee Metro area. As they approach nine years in business, we thought it would be a good time to chat with the Schultzes about all things ice cream.
On this week’s podcast, we chat with Lauren and Steve about how they made their ice cream dreams into a reality. Along the way, they share stories about the ups and downs of the business, including failed flavor experiments, turning a challenging scenario with Harry Connick Jr. into a marketing win and what keeps them excited about ice cream after nearly a decade.
In this week’s podcast, we take a dive into the world of genetic research with Sherry Zhang, founder and CEO of Geopalate, an innovative company which uses the power of genetic analysis to assist consumers in identifying the foods that are most beneficial to their body and health.
During our conversation, Zhang offers insights into the rapidly growing field of genetics and explains in simple terms how that research can be used to assist consumers in taking control of their well being. She offers insights on the connection between genes and obesity, why a one-size-fits-all approach to nutrition is innately flawed and how genetics plays a role in the body’s ability to process compounds like lactose and gluten. Along the way, Zhang offers insights into the technology behind nutritional genomics, explains the relationship between DNA and food and offers insights into how knowledge of an individual’s genetic make-up puts them into a powerful position to make better dietary decisions.
If you’re curious about how genetics impact health or would like to know more about how you can use your genetic data to make smarter decisions regarding your diet, Zhang provides a wealth of information to set you on your way. She also shares an opportunity for FoodCrush listeners to get a discount on a Genopalate DNA analysis.
Food is often credited for its power as a unifier, as a tool to build community and for its ability to bring people from various backgrounds and walks of life together in community.
On this week’s podcast we talk to Jesus Gonzalez, a young entrepreneur and chef who has built bridges with his Mazorca taco truck and championed Latino/a culture and community through his work as co-founder of the new Zocalo Food Park. During our chat, Gonzalez shares his journey from Milwaukee’s South Side to culinary school and back home again. He offers wit and wisdom about building his dream from scratch, and he offers insights into the vision for -- and the goals of -- Milwaukee’s first food truck park.
Chefs Paul Zerkel and Lisa Kirkpatrick have made a name for themselves over the last decade through their work at Roots, Wolf Peach, Odd Duck and most recently their own restaurant, Goodkind. Both express their personal stories through the food they serve; but we were curious to learn more. So we sat down with the Bay View chefs to chat about work, life and love.
During our conversation, we review their careers in both Milwaukee and Oregon, the similarities between Portland and Milwaukee and the reasons they moved back to the Midwest. Along the way, we reminisce about the development of the Milwaukee food scene over the past 10-12 years. We also touch on Zerkel’s love for sandwiches, late night dining, the growing ethnic dining scene in Milwaukee and what it’s like to work in the industry as a husband and wife team.
Little more than two years ago, it was easy to be blissfully unaware of CBD. But not anymore. Cannabidiol (CBD)-based products have seen exponential growth in the U.S. as consumers grow more and more interested in its potential to alleviate any number of ailments from inflammation and pain to acne, anxiety, insomnia, depression, post-traumatic stress and even cancer. And the food and beverage industry has taken note. Restaurants, grocers and small food manufacturers have begun adding CBD oil to everything from lattes to ice cream.
In this week’s podcast, we talk with Colin Plant, owner of Canni Hemp Co., a boutique retail shop in Walker’s Point and Chef Mitch Ciohon of Snack Boys, Taco Moto and Burger Moto about the CBD phenomenon. We discuss the science behind cannabidiol products, its potential benefits and the myths surrounding it. We also discuss the varying quality of products on the market, potential drug interactions and tips for smart consumers. We also discuss the way cannabidiol products are being used in restaurants… and why.
If you’re curious about CBD or wondering if it’s good, bad or otherwise, Ciohon and Plant provide plenty of food for thought.
The drive-in restaurant is a dying breed. Born in the mid-twenties following the automobile boom, the drive-up restaurants saw their hey-day in the 1950s and 60s before gradually losing steam to the new-fangled drive-thru restaurants.
This week on the podcast, we chat with Chris Roepke, third generation owner of Nite Owl Drive-in, an old-school joint that’s been serving up burgers, ice cream, malts and shakes since 1948. He shares the history of the drive-in, his thoughts on keeping the iconic business running into the 21st Century and the secrets behind Nite Owl’s tasty burgers.
We also chat about the secrets behind Nite Owl’s burgers, the ups and downs of running a seasonal business and Roepke shares fun stories and memories about one of Milwaukee’s longest-running businesses.
Meredith Leigh is a mother. A farmer. A butcher. A chef. She’s worked as a teacher and a non-profit director. She’s also the author of “The Ethical Meat Handbook,” and “Pure Charcuterie: The Craft and Poetry of Curing Meats at Home.” Her mission? Discover and share pragmatic solutions related to sustainable, ethical, real food.
On this week’s podcast, we talk face-to-face with Leigh about some of the tough questions facing our food system including elitism in the food movement, food justice, women in butchery and the role of empathy in farming and raising livestock. We also discuss multiple topics tackled in her books, including the rationale behind -- and the skill needed -- to make delicious charcuterie at home. Along the way, Leigh shares stories about her food journey, from humble beginnings in urban America to years spent living a vegetarian lifestyle and her subsequent decision to take on farming, butchery and food advocacy.
How did a tried and true Napa Cabernet drinker become the owner of a bottled sangria company? It’s a story we’ll explore on this week’s podcast with Jennifer Clearwater, owner of Lovino Sangria.
From her fortuitous meeting with original Lovino Sangria owners Jamie and Erica Zdroik, to her journey in recreating the flavors of the latent sangria brand with the help of Craig Fletcher of Mona Rose Winery in Ashwaubenon, Wisconsin, we’ll explore the ins and outs of Clearwater’s unexpected passion project. Along the way, we’ll discuss the challenges she faced in bringing back the brand, her experience in discovering the joys of sangria and her plans for growing the business from the ground up.
Mainstream demand for plant-based cuisine has resulted in 2019 being declared Year of the Vegan. Growth in flexitarian diets means plant-based alternatives have gained mass-market appeal, and even long-time meat-heavy markets like Milwaukee have seen exponential growth in access to vegetable-based fare.
In this week’s podcast we chat with Melanie Manuel, chef-owner of Celesta, a relatively new East Side restaurant specializing in vegan fare. Along the way, she shares her thoughts on restaurant ownership, the inspiration behind her approach to plant-based fare, her success in making vegan food accessible to customers and her thoughts on the increased popularity of plant-based proteins like the popular Impossible Burger.
Every chef has a unique story to tell. On this week’s podcast, we talk with Dane Baldwin, chef and owner of The Diplomat about his passion for food and his journey to becoming a chef.
From his first food-related job to opening his own restaurant, Baldwin shares stories about his early years working at Sendik’s to his first cooking gig in the kitchen at the former Gil’s Cafe. Along the way, he shares tales from his work at Bartolotta’s, SURG Restaurant Group and -- finally -- his own restaurant. We also chat about how it feels to make the James Beard Foundation’s semi-finalists’ list and what it takes to recreate the flavors of a fast-food burger to create the Diplomac.
Heading out to the bar for a drink is supposed to be fun. Unfortunately, the potential for drink tampering, sexual harassment or assault has become frighteningly common, especially for women. Even if it hasn’t happened to you, it’s likely happened to a friend of yours.
It’s estimated that one out of every four women will experience sexual violence at some point during adolescence or early adulthood. Statistics also show that at least half of those crimes will occur while the perpetrator is under the influence of alcohol.
So what do bars do to create spaces that are safe for both women and men? In this episode, we chat with Peaches Seguin and Colleen Santner of Una Cafe about creating a bar culture in which customers feel safe and welcome. During our chat, we discuss bar culture, factors that make some bars feel more safe than others and the elements that go into creating a safe, welcoming bar culture. Along the way, we laugh, drink shots and get to know Seguin and Santner a bit better.
Entrepreneurism is a two way street. On the one hand, it’s about following your passion; on the other, it’s about building knowledge and sharing what you’ve learned with others. There are learning curves, growing pains and myriad experiences that pave the road to success.
This week on FoodCrush, we chat with Maggie Joos, entrepreneur and owner of Real Good Life, a meal delivery service born of both a passion for food and a desire to assist others in achieving their dreams.
Joos talks about her journey to starting her own business, the inspiration behind Real Good Life and the day-to-day realities of balancing entrepreneurism and family. Along the way, we discuss the rapid growth of her business, the rapidly expanding meal delivery landscape, the value of eating meals together as a family and the trade-offs folks make everyday in the process of living their own Real Good Lives.
The Door County Peninsula is among the top cherry producing regions in the U.S.; it’s also an increasingly popular tourist destination, sporting a burgeoning modern food and beverage scene, picturesque lake views and a growing collection of boutique wineries.
Door Co. also happens to be home to the largest Belgian-American settlement in the country, making it the perfect spot for a brewery like Door Co. Brewing, a Wisconsin brewery dedicated to brewing beer using local resources, local influences and local heritage.
In this week’s podcast, we talk with Door Co. Brewing founder John McMahon about his journey from Texas to Wisconsin and his evolution from a career in technology to heading up one of Wisconsin’s most creative beer brands. He shares the unexpected challenges of operating a beer-based business on a peninsula as well as insights into the brand’s rapid expansion to include its new experimental brewing arm, Hacienda Beer Co. Along the way, we discuss the art and craft of wild yeast, the innovation Hacienda is bringing to market and the motivation behind the new Hacienda Beer Co. tap room on Milwaukee’s East Side.
It was February 2016 and Chef Daniel Jacobs' future was looking particularly bright. But when progressive muscle weakness necessitated a visit to his doctor's office, he found himself facing a medical blow: the diagnosis of Kennedy's Disease.
In this week’s podcast, Jacobs talks candidly about his diagnosis, the challenges of living with a disease about which so little is known, and the deeply personal impact it’s had on his life and work. He also shares his motivation and goals in fund-raising for the Kennedy’s Disease Association. Along the way, we discuss his love for cooking, cheeseburgers and his unmatched lust for life.
The world of alcoholic beverages is changing rapidly. Products like canned cocktails and hard seltzer -- along with the low-carb trend -- are changing the way consumers drink. And despite the growth of craft beer over the last decade, it’s a whole new world for breweries, wineries and distilleries.
But what does all of this really mean for the beer industry? We consulted with Megan Mares, Trade Brewer for MillerCoors about the changing beer landscape. During our chat, we trace Mares’ journey from infectious disease researcher to Trade Brewer for Miller-Coors, and she shares her perspective on how both science (and smarts) play a role in training folks to taste and appreciate the many flavors in beer. Along the way, we discuss the changing beverage market, explore trends (from milkshake IPAs to the return of lagers) and discuss the future of beer in a world ruled by e-commerce.
Chef Miles Borghgraef might be known for his open hearth live fire cooking at Birch + Butcher; but his talents and passions for cooking take a backseat to one thing only: the Grateful Dead. His is a love affair that began from an early age and has persisted and evolved over the years.
During this week's podcast, we chat with him about the origins of his identity as a Deadhead, the albums and songs that rock his world and the ways in which the Grateful Dead have managed to influence his life and work in the restaurant industry. Listen in for passionate discussion, big laughs and a special "Grateful Dead Minute" read by Borghgraef himself.
Imagine a job with no vacation days or benefits. Envision standing on your feet for 14 hours a day with few breaks. Add to that the myriad responsibilities of small business ownership: finances, social media, marketing, customer service, supply and demand… these daily demands are just the tip of the iceberg for chefs, a group of individuals fueled by their love of food, their passion for service and their incessant desire to continue learning. In fact, for female chefs -- some of whom do all of the above while raising families -- the commitment to a lifestyle in hospitality is challenging, to say the least.
On this week’s podcast, we talk with AJ Dixon, chef and owner of Bay View’s Lazy Susan, about her day-to-day life as a female chef, mother and business owner. Along the way, we explore the challenges and rewards of the industry, including balancing daily responsibilities, relationships and business ownership. We delve into the very human struggle of balancing career and family and Dixon shares candid stories about her journey from a young, single chef to a married mother and full-time business owner.
Nothing says summer (or tailgating) better than a grill piled high with fresh sausages. And who knows sausages better than the makers themselves? In this episode, we chat with Mark Maciejewski and Jeff Marquardt of Milwaukee Sausage Co. about what makes sausages such a quintessential part of the Midwestern diet.
During our chat, we discuss the origins of Maciejewski’s Polish sausage recipe, glean insights into what it takes to build a truly delicious sausage and discuss tips and tricks for prepping, grilling and holding sausages. Along the way, we take a fascinating detour into the world of German sausage vernacular and somehow meander into an impromptu discussion about Star Wars. And yes, we attempt once again to solve the age-old question: Is a hot dog (or sausage) a sandwich?
The bacon trend might be dying down, but great tasting pork is always in high demand. But how do farmers deliver that full flavor while paying heed to animal welfare and sustainable farming practices? Among the options: raising heritage breed hogs on pasture. On this week’s podcast we talk with Nikki Barr, a Kettle Range Meats employee and young farmer who raises heritage breed Kunekune pigs (pronounced “cooney cooney”) at Pike Creek Meats, a small-scale 10-acre farm at Somers Farm and Prairie, an innovative 160-acre property in Kenosha, Wisconsin. During our chat, we talk with Barr about her journey to agriculture, her motivation for raising Kunekune hogs and the overall importance of supporting the heritage meat production industry. Along the way, we explore the unique qualities of Kunekune hogs, the challenges and joys of raising pigs, the benefits and pleasures of eating heritage pork and we glean insights into the agricultural realm through the lens of an ambitious young female farmer.
If the James Beard Awards are the Oscars of the food world, the Bocuse D'or is the Olympics. Named in honor of Chef Paul Bocuse, France's legendary Michelin-star master chef, this bannual chef competition offers the ultimate showcase of chefs talent from around the world. It's a competition dominated by European countries, and one from which the U.S. took 20 years to glean a title. Among those representing the U.S. at the 2019 awards was one Milwaukee chef. Paris Dreibelbis, winner of the Ment'or Young Chef Competition, was offered the opportunity to stage with the U.S. team as part of his winnings. In this episode of FoodCrush, Dreibelbis shares his insights about the fierce competition, what it takes to compete and what the experience means to the career of a young chef.
Tropical fruits. Fresh seafood. Community. All of these things come into play during this week's episode of FoodCrush.
Join us as we explore the riches of the Hawaiian islands with David Lau and Guy Roeseler, owners of Ono Kine Grindz. We chat with them about their journey from the Central Pacific to Milwaukee Along the way, we explore the origins of poke, the story behind the “Loco Moco” and the cultural flavors inherent to the delicious dishes of the Pacific Rim.
More than a century after the United States Navy sailed into Manila Bay, sank the Spanish Armada and took control of The Philippines, Filipino fare is finally having its day in the U.S. But what comprises the cuisine of this diversely influenced archipelago?
We chat with Alexa and Matthew Alfaro of Meat on the Street about the unique flavors inherent to Filipino fare, the recipes they grew up eating and the challenges of introducing unfamiliar flavors and dishes to their customers. Along the way, we get to know more about these young entrepreneurs and their journey in sharing their family's rich and delicious cultural heritage.
Photo: Megan Moran Photography
The Midwest is the perfect spot to indulge in farm fresh vegetables, artisan cheeses and a variety of sustainably raised meats. But what about seafood? In this episode, we chat with Chef John Korycki of Harbor House in Milwaukee about how restaurants source the freshest of seafood, even in the landlocked Midwest. Along the way, we delve into Korycki's experiences growing up in Chicago and his journey from avid cyclist to chef. We also tap into his perspectives on sustainable sourcing and his recommendations for consumers looking to get the most from their Midwest seafood experiences.
It all began in the back room of a popular East Side bar and restaurant. A comedian took the stage and his experience drew him into a world he'd never imagined. In this episode we talk to hospitality entrepreneur and marketing consultant Wes Shaver about his winding journey to restaurant ownership.
Along the way, we discuss the genius of "eatertainment" concepts like Punch Bowl Social, the evolving food scenes both Milwaukee, Wisconsin and Shaver's hometown of Cleveland, Ohio. and the elements that make up a great restaurant experience. We also take a closer look at the wild world of hospitality, the challenges it presents for owner operators and the skills it takes to succeed in the industry.
They're soft. They're dark. And they're undeniably handsome. We're talking about Bavarian style pretzels, the oldest snack food known to man and — quite possibly — the best food to enjoy alongside an ice cold beer.
In this episode, we chat with Katie Wessel, the expert baker behind Milwaukee Pretzel Co., makers of the city's most traditional German pretzels. With her help, we dig into a bit of pretzel history, uncover the secrets to a truly great soft pretzel and glean insights into the ingenuity it takes to run a from-scratch pretzel bakery. And you can bet we have a ton of fun along the way.
When it comes to preserving Milwaukee bar history, there might be no one more qualified than John Dye, owner of Bryant's Cocktail Lounge, Jazz Estate and (more recently) At Random.
In this episode of FoodCrush, we sit down with Dye to discuss his background, his motivation for taking on the curation of historic bars and the challenges he faces in keeping those spots alive. Tune in for insights on the process of bringing these venues back to life, the cocktails they serve and the man behind it all. Then stay tuned for a reading of a portion of Robert Simonson's ode to the newly renovated At Random during our Food Porn Minute.
Opening Day is right around the corner, and that means the days are coming for tailgating, picnics in the park and plenty of convivial day drinking.
It also means stocking up on coolers filled with refreshing beverages. There was a time, not more than five or ten years ago when options were limited to sweet carbonated beverages, Mike's Hard Lemonade and Bud Light’s Limeritas. Thankfully, the cocktail revolution has created a more robust appreciation for quality cocktails... and thus, a demand for a better canned beverages.
In this week's podcast, we talk with Doug MacKenzie and Jason Neu, owners of SoulBoxer Cocktail Co. They share with us the story of SoulBoxer's beginnings, as well as its future. We also discuss the history of canned and bottled cocktails, the art of creating them and the status of future of these oh-so-convenient beverages.
From 6,000 B.C. when women brewed "magical" elixirs at the behest of Ninkasi, goddess of brewing to the modern day, women have played an integral role in the the production of beer, both nationally and abroad.
In this two-part episode, we chat with Beermaster Kim Bell and Beverage Director Ileana Rivera of Lowlands Group about brewing history and the major role females have played. We discuss the stories behind women-led breweries, the messaging that put Trappist Monks at the fore of brewing in Belgium and the challenges women have faced in the industry. We'll also share our perspectives on the current (and ever changing) relationship between modern women and beer.
From 6,000 B.C. when women brewed "magical" elixirs at the behest of Ninkasi, goddess of brewing to the modern day, women have played an integral role in the the production of beer, both nationally and abroad.
In this two-part episode, we chat with Beermaster Kim Bell and Beverage Director Ileana Rivera of Lowlands Group about brewing history and the major role females have played. We discuss the stories behind women-led breweries, the messaging that put Trappist Monks at the fore of brewing in Belgium and the challenges women have faced in the industry. We'll also share our perspectives on the current (and ever changing) relationship between modern women and beer.
In this episode of FoodCrush, we chat with longtime bar owner and Milwaukeean Michael Vitucci. He shares stories about growing up in a bar family, insights on the ever-changing East Side and thoughts on designing a great bar experience. We also tackle questions related to better serving millennials in a changing food and beverage world.
If Wisconsin is known for one thing, it's cheese. In fact, Wisconsin is filled with artisan creameries which create award winning cheeses with the Dairy State's abundance of fresh milk. And each creamery has its own unique story to tell.
On this week's podcast, we chat with Kristine Hansen, author of a brand new book, "The Wisconsin Cheese Cookbook." Together we explore the book's mouthwatering recipes, fascinating stories and fun facts about the State's most delectable commodity. Tune in for our discussion as well as a very special food porn minute taken right from the book.
Food co-ops were at the helm of the organic food revolution. They've been leaders in local and sustainable sourcing, transparent labeling and bringing healthful food to the fore. And yet, some people still don't understand what a co-op really is, or why they're increasingly relevent in an age when grocery stores are in an ever-evolving state of change.
So we took the plunge and consulted with a cooperative veteran, Pam Mehnert of Outpost Natural Foods Cooperative to chat co-ops: what they are, why they're relevent... and, most importantly, why they're cool.
When it comes to comfort foods, there's nothing quite like a steaming bowl of soup. But what's the true magic behind these warm bowls of bliss? We chat with Scott McCowan, the new owner of Soup Otzie's, about his unexpected transition to owning a soup restaurant. He shares insights about his passion for soup, what it's like to take over an established business and the art behind the creation of lobster bisque, pot roast soup and the ubiquitous chicken noodle.
Is there anything better than chocolate? We don't think so. But what goes into creating one of the world's most indulgent treats? We dive deep with Indulgence Chocolatiers owner Julie Waterman.
She tells the story of her journey to becoming a chocolatier, shares a few of her favorite flavor combinations, uncovers industry trends and explains why she's skeptical of folks who claim they don't like chocolate. Stay tuned for a strangely dark installment of the Food Porn Minute.
In this episode of FoodCrush, we delve into the world of craft cocktails with longtime bartenders and Bittercube founders Nick Kosevich and Ira Koplowitz. We chat about the beauty of bitters, the uniqueness of the Wisconsin old fashioned, the changing world of craft cocktails and the excitement of launching their brand new line of Heirloom Liqueurs.
What is authenticity? It's a word that, by its very definition means "real" or "genuine." It's a word that makes sense when you're discussing an iconic painting, a Prada bag or an athletic jersey. But is it a realistic term to use to describe food? We sat down with Dan Jacobs and Dan Van Rite (co-owners of Batches, Dandan and Fauntleroy), two chefs whose cuisine has gone under fire for its authenticity (or lack thereof) to ponder the notion of authenticity. Does it exist? Does it matter? Or should we all just sit back, relax and enjoy a bit more of that delicious food?
Back in the day, if someone encountered a problem in a restaurant, he or she was likely to bring it to the attention of the front of house manager for rectification. But times have changed. Today's diners are not only share their dining experiences on social media, they're taking to the internet with both their candid accolades and complaints. We chat with restaurant owners Chef Gregory Leon and Orry Leon about the pros and cons of online reviews and how they can help or hurt — local restaurants.
We chat with Val Lucks, head pie maker and owner of Honeypie Cafe, Palomino and Smallpie about her life as a pie-obsessed baker. During the episode she shares stories from her travels in search of the country's best pie, as well as insights into the making of America's perfect dessert.
The air might be chilly, but the ramen scene is heating up. Today we chat with Chef Gregg Des Rosier of Tochi about the lure of ramen. He'll share tidbits about life as a ramen chef, chat about his travels to Japan and what makes a great bowl of ramen.
Old fashioneds. Fish fry. Relish trays. They're all part of the classic Wisconsin supper club experience. But where can you find some of the State's most interesting supper club dishes? And how did supper clubs really come to be? We chat with award-winning film-maker and author Ron Faiola to debunk myths and uncover hidden gems in the supper club circuit.
What do you expect from front-of-house employees when you eat in a restaurant? Are those expectations realistic? In this episode, co-hosts Matt Mueller and Lori Fredrich chat with service industry veteran, Joshua Wolter, about the good, the bad and the ugly in terms of great service. We'll discuss challenges, expectations and the ways in which restaurant personnel strive to make customers' experiences the best possible.
Earthy. Pricey. Irresistible. On this week's podcast, we sit down with Mike Jozwik (Mushroom Mike) to pick his brain about one of the world's most indulgent foods: truffles. We'll dig deep, dispelling myths, exploring the world of truffle cultivation and discussing what makes these earthy fungi some of the best things on earth.
The holidays are a time for giving. In this episode we talk with James Beard Award winning Chef Justin Aprahamian of Sanford and Erik Koepnick of The Guest House about how chefs in Milwaukee give back by feeding the homeless.
The holidays are right around the corner, so we're on the hunt for beautiful wines to serve with holiday food. Listen in as we chat with Jordan Burich of the new Voyager wine & cocktail bar in Bay View about the joys of Riesling, great fits for holiday wine gifts and more.
Listen in as we go deep with local sandwich connoisseur and chef, Andrew Miller of Third Coast Provisions and Merriment Social. He’ll spill the beans on what makes a good sandwich and how he uses sandwiches to inspire fine dining dishes. We’ll also discuss the best and worst of sandwich condiments, his favorite creation for football Sundays and more.
Every year OnMilwaukee polls its readers, giving them an opportunity to vote for the best restaurants in Milwaukee. But sometimes the results spark controversy.
So Food writer Lori Fredrich and Culture Editor Matt Mueller dig into the down and dirty behind the survey including what goes into creating it, how we choose which venues to include and some of the questions that lead to the most interesting of results. Stay tuned for a creepy Halloween edition of the Food Porn Minute.
Salty. Crispy. Delicious. We’ll talk all things fried chicken with the hilarious and forthright Caitlin Cullen, owner and chef of The Tandem. She’ll talk about her work at the restaurant as well as reveal some of the stories and secrets behind her two unique versions of fried chicken: Memphis and Georgia fried.
In this week’s podcast, we’ll chat with Black Shoe Hospitality’s Joe Muench about the ins and outs of oysters.
Then we’ll take the podcast on the road to Harbor House and get a lesson in oyster eating from Corporate Executive Chef Adam Siegel, who’ll introduce the salt-water bivalve mollusks to oyster-virgin Matt Mueller.
Will his first oyster experience be a blast? Or a bust. Find out on FoodCrush.
James Beard nominations are a big deal. But what’s it really like to find your name on the list? We chat with Milwaukee’s own Karen Bell, 2018 James Beard nominee and owner of Bavette La Boucherie, about her experience as well as her storied past and plans for the future.
Then stay tuned as Matt Mueller gets his feet wet with yet another smoldering edition of the Food Porn Minute.
In this introductory podcast, get to know hosts Lori Fredrich and Matt Mueller a little better as they tackle some of the bigger, more important questions in life.
Is a hot dog a sandwich? Mayo or Miracle Whip? And what IS Miracle Whip anyways? But most importantly, what's Lori's food superhero origin story?
Listen as she divulges embarrassing food confessions from her past, Matt learns what an aioli is – and stay tuned for the FoodCrush’s signature segment, the Food Porn Minute.