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 [...]
Category: Chefs
The Definition of Cuisine
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 [...]
Smoked Turkey, White Bean Soup
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 [...]
New Restaurant Added – Storyhill BKC, Milwaukee, WI
We have discussed before the difficulty in parsing what fits and what does not in Great Lakes Cuisine. Hopefully, we have been clear this site is not a review of "The Best of the Great Lakes", it is specifically not intended as a restaurant review site. We are not claiming an exhaustive list of the [...]
The Blending of Lines – Defining Cuisine
One of the hallmarks of a definable cuisine is the ability to identify when it is being used as a highlight, a complement, to another approach. When a chef uses a slow roasted pork, glazed in hoisin, and served with an Asian Pear salsa as a taco appetizer, we can identify the elements of Latino [...]
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