Land Acknowledgment for Great Lakes Cuisine.
A cold spring; the slightest hint of warming. Squirrels chase across budded trees swaying, still leafless. Settling down behind the barn, hiding from the wind, sunlight creeps in slowly. But chives peek through the soil. Milwaukee chefs Dan Van Rite and Dan Jacobs have secret room, a sacred place, tucked inside their restaurant, DanDan. The [...]
Morel is a gem of a space. On a recent dark and stormy night, we ducked inside. The lights were low, the conversation was vibrant. The small restaurant space was full, but we were able to grab the last two spots at the bar, which looks into the cooking space. Here is how they describe [...]
Our recent trip to Minneapolis included a wonderful dining experience at Heyday, led by Chef Jim Christiansen. The setting was intimate, with tables nestled in right next to the open kitchen, and the menu was inventive (the company was excellent as well, but you'll have to supply your own on that front). We elected to [...]
From the outset of our effort here at GreatLakesCuisine.com, we have believed the foods of indigenous peoples in the Great Lakes region should be included in the conversation, both as tribute and inspiration. The failure to celebrate the peoples who thrived in the Great Lakes region before settlement by primarily European immigrants would be a [...]