We have added Buffalo, New York, to our list of cities for Great Lakes Cuisine and included two iconic locations: Anchor Bar and Charlie the Butcher. Anchor Bar is the original creator of Buffalo-style hot wings which is a fairly recent addition (last 50 years) to the regional culinary tradition. As a dish, it doesn't [...]
Hoppel Poppel – Variations on a Theme
We have detailed our love for Hoppel Poppel, partly due to the association with the warming, filling versions served in Milwaukee at Benji's or Jo's Cafe, routinely named as two of the best places in the city for an old-fashioned diner-style breakfast. But the other reason to love Hoppel Poppel is the endless variations on the [...]
You say Porchetta, I say Porketta…Let’s Have a Sandwich
Across the regional cuisines of the Americas are dishes which reflect both a point of origin and the place of creation. The unique hybrid of Japanese approaches with Peruvian ingredients as showcased by Nobu in New York is one of the more surprising combinations, and demonstrates this interplay of "point of origin" with "place of creation". Many hallmark dishes [...]
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 [...]
Hidden Springs Cheese Tasting – Winter 2015
We recently made a return trip to Fromagination in Madison, WI, to pick up selections to create a tasty winter cheese plate. Our last trip we detailed here and featured a Holland's Family Cheese offering, Marieke Gouda. This time we picked up two varieties of sheep cheese created by Brenda Jensen at Hidden Springs Creamery - Ocooch Mountain and [...]
Great Lakes Cuisine 