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 [...]
Tag: Great Lakes Cuisine
New Restaurant Added – Ardent, Milwaukee WI
A recent review of Justin Carlisle's new venture, Ardent in Milwaukee, WI, Carol Deptolla of the Milwaukee Journal Sentinel expressed her appreciation this way: "Ardent's inaugural menu in particular said Wisconsin to me, with some dishes that evoked supper clubs, if their chefs had put in time at the Greenbrier in West Virginia, Gramercy Tavern [...]
New Restaurants Added – Grand Rapids, MI
Let me tell you this – the Backwoods Bastard is definitely one of the finest brews I have ever had. Complex, lingering, hauntingly good. It just may be the best brew in Grand Rapids, MI, and given that Grand Rapids has been named Beer City USA in a poll run by the guru of home [...]
Ideas Worth Sharing – Nordic Food Lab
You may have noticed the growing number of "Blogs I Follow" on the right-hand side of the this website. One that I cannot list due to incompatibility between US and European blog feed systems is the remarkable Nordic Food Lab. This is among the very best of thinking, exploring, and writing about food. The exploration [...]
Goat Cheese Plate
From clockwise from bottom-left: Cardona from Carr Valley in La Valle, WI, Evalon from LaClare Farms in Chilton, WI, Landjaeger with Door County Cherries from Zuber's in Monroe, WI, and Eleven Brothers from Boston Post Dairy in Enosburg Falls, VT. The grassy, herbaceous flavors of goat cheeses are complemented by the sweet and salty counterpoint [...]
