In Praise of Whitefish

"…and the fish which swam in its clear water could not be surpassed in quality or quantity in any other spot on earth. They manufactured their nets of the inner bark of the bass and cedar trees, and from the fibres of the nettle." - from William Warren, History of the Ojibway People, Based Upon [...]

Advertisement

Duck Confit Flatbread, Blue Cheese, Door County Cherry glaze

I love leftovers. Not the back-of-the-refrigerator, forgotten-casserole-from-Mom's-house kind of leftovers, but the had-a-great-restaurant-meal kind of leftovers or the epic-dinner-with-friends kind of leftovers. The best morning hash I've ever eaten in my life was from a leftover whole leg of lamb that my friend Tom and I roasted for an epic dinner that went into the [...]

New Restaurant – Pilot Project Brewing

New discoveries are such inspiration, and a recent trip to the Tasting Room at Pilot Project Brewing in Milwaukee was no exception. We've added them to our Restaurants page. There is a bit of a bittersweet feel to our visit, as the space has been re-purposed from the former Milwaukee Brewing Company. MKE Brewing sold [...]

Walleye with Acorn Squash and Wild Greens

This is the third of a three part series which utilizes indigenous foods and traditional cooking techniques as inspiration, placing indigenous traditions into a new context. We are taking direct inspiration from the work of Sean Sherman aka The Sioux Chef (see some of his ideas here), and we finish our series with fresh-caught walleye, [...]