First a teaser - A recent trip to Japan will be featured in a new set of Culinary Journey posts. For newer readers, we have done a set of posts on trips to South Korea (start here) and on Spain (start here) to reflect on insights about cuisine, culture, and approaches to food globally, always [...]
Author: robertholtonwi
Smørrebrød with Whipped Farmer’s Cheese
Our enchanted experience at Birch, which we detailed in this post, featured a truly stunning Allium Soup, which was served along with a short-rib, leek skewer and focaccia. I declared very clearly "I would change nothing. Ever." It was a great dish. But the whipped ricotta served alongside got me thinking. Now I am guessing [...]
Recipe Haiku #1: Ramp Toast
Simmered ramp butter, Lightly toasted sourdough bread, Over easy egg.
Restaurant – Buttermint
*Update: Buttermint permanently closed in 2024. The same folks that brought us Storyhill BKC have another offering we're adding to our Restaurant Guide, Buttermint. They describe it as "new interpretations of Continental cuisine" and it feels at home in it's 1960's inspiration both in atmosphere and in menu. The food and cocktails are classics all [...]
Restaurant – Birch
In a few weeks from the writing of this post, James Beard Foundation will announce it's winners for Best Chef for 2024. The Great Lakes region in the awards includes Illinois, Indiana, Michigan, and Ohio, which puts Chicago, Detroit, and Cleveland all in the same category. Tough sledding for the Great Lakes cities. Milwaukee (thankfully!) [...]
Great Lakes Cuisine 