Saturday morning: Farmers market. Sunny, light breeze. My wife insists on beets. My children get churros from a Mexican bakery stand. Cucumbers, squash, greens, mixed sprouts, red onions, baby potatoes, the early harvest of summer. Oh, and sauerkraut. Jeff Ziebelman called me over and suggested I try a bit of their "Zauerkraut", delicious. Red cabbage [...]
Category: Ideas
In Praise of Sausage – Bavette, Milwaukee
A recent lunch at Bavette in Milwaukee, WI created a growing sense of wonder. On her site, Karen Bell talks about "honoring time old culinary traditions as well as providing a direct link from farmer to consumer" which are deeply held values of Great Lakes Cuisine, but the particular bit of wonder on this particular [...]
Swedish Elk Meatballs – A Hank Shaw Tribute
Hank Shaw is the creator of the Hunter, Angler, Gardener, Cook blog which won the James Beard Award for the best food blog in 2013. He recently spoke at the Pheasant Fest 2014 in Milwaukee, WI, and I had a chance to hear him talk. Down-to-earth, genuine, and funny, he shared a number of tips [...]
Definitions and the Occasional Odd Duck
This post will be a bit longer and more esoteric than many of our posts as we attempt to lay-out a fundamental problem at the very core of our efforts here. A recent video discussion between Kyle Cherek and Ardent’s chef/owner Justin Carlisle was featured here recently as something of a raison d'être for this [...]
The Art and Artistry of Chef Gorman
We've noted in the past the debt of inspiration we owe to Chef Jason Gorman, the current Executive Chef at the Art Institute of Chicago. In his former role as the executive chef of the Dream Dance concept in Milwaukee, he offered a unique take on "New Wisconsin" cuisine, which became the genesis for our [...]
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