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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 Midwes
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
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 passio
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. Fortuna
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, w
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 prop
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
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-
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
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 W
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-b
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 fur
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
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. B
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 Southeas
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,
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 passio
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 Ci
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 l
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 background
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
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
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 fer
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 f
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
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