Dining

Traveling the Lake Michigan beer trail

Written by Michael Muckian,
Contributing writer
Thursday, 30 July 2015 10:53

Sheboygan’s 3 Sheeps Brewing company is run by Grant Pauly, a third-generation brewer who cultivates some truly unique beers.
— PHOTO: Courtesy

There was a time in the early 20th century when just about every little Wisconsin town could be counted on for two things: a church and a bar. But now, the rapid rise of craft brewing means that in many towns, the third constant is a brewery.

Wisconsin farmers turning fields into temporary pizza parties

Written by Steve Karnowski,
Associated Press writer
Thursday, 16 July 2015 11:08

As the farm-to-table movement connects more consumers with local farmers, some farms in Wisconsin and Minnesota are shortening the distance between the plow and the plate. They’re inviting customers over for pizza.

Grill, not roast, your veggies this summer
And a recipe to do just that

Written by Sara Moulton,
Associated Press
Friday, 03 July 2015 09:38

I love grilling vegetables because doing so concentrates their natural sugars and amps up their flavor. During the summer, the usual suspects are zucchini, eggplant, onions, peppers and corn. They’re all delicious this way and they all become tender in an agreeably short amount of time.

But it recently occurred to me that a number of the veggies I love roasting in the oven — broccoli, cauliflower and carrots — might also shine if cooked on the grill. Turns out, they do!

Hepburn’s son recalls mom’s life — and kitchen — in new book

Written by Jocelyn Noveck,
AP writer
Wednesday, 24 June 2015 18:07

Think of Audrey Hepburn, and your mind will likely conjure up an extraordinarily elegant woman in a boat-necked black dress, huge sunglasses, gloves to the elbow, and a chic updo.

It’s doubtful you’ll picture a woman in jeans and T-shirt settling down in front of the TV with a plate of penne and — gasp! — ketchup.

Is gomasio the next great seasoning?

Written by J.M. Hirsch,
AP food editor
Thursday, 16 July 2015 13:26

It's impossible to say this without sounding stupid (or as though I'm practicing Klingon), but gomasio is going to be the next za'atar.

Seriously. During the past few years, top chefs in the United States have been on a serious bender for far-flung seasoning blends. Which is why za'atar (which seemingly can be spelled a dozen or more ways) has become a darling of the restaurant scene. The Middle Eastern blend of sesame seeds, sumac and what-have-you is regularly sprinkled on all manner of dips, grilled meats and roasted vegetables.

Wood-fired ovens ignite interest in pizzas new and old

Written by Matthew Reddin,
Staff writer
Thursday, 16 July 2015 11:03

It’s 2015. If you want a pizza, all you have to do is run to the grocery store, preheat your oven and remember to only put in the part that tastes like cardboard but actually isn’t.

Lakefront goes organic with Growing Power

Written by Michael Muckian,
Contributing writer
Thursday, 02 July 2015 08:25

Business partnerships are nothing new, but some grow more “organically” than others.

The delicious love child of potato salad and deviled eggs

Written by Alison Ladman,
Associated Press writer
Wednesday, 24 June 2015 07:56

This recipe is what would happen if your favorite deviled eggs hooked up with a sinfully delicious potato salad. Rich, creamy, tangy, eggy and starchy, this is everything you want in a July Fourth side salad.

Packing the perfect summertime picnic basket

Written by Michael Muckian,
Contributing writer
Saturday, 18 July 2015 07:20

Summer’s warm weather always brings out our inner love for an outdoor gourmet experience and we search for ample opportunities to dine al fresco. In addition to the right location and the right partner, of course, the secret is packing the perfect picnic basket.

Trends in food: Veggie chips, wine ice cream, maple water and more

Written by CANDICE CHOI,
AP Food Industry Writer
Monday, 06 July 2015 11:30

Chips made out of broccoli, chickpeas and kale. Wine-spiked ice cream. Popcorn that didn’t quite fulfill its destiny.

Those were some of the alternate-universe products at the 61st annual Fancy Food Show. Many have limited distribution and aren’t easy to find, but could signal coming trends.

Let others worry about the burgers. You focus on the sangria

Written by J.M. Hirsch,
AP food writer
Wednesday, 24 June 2015 12:15

Want to be the hero of your July Fourth gathering? Leave the burgers and dogs to somebody else. Ditto for the potato and pasta salads. What you want to bring is the sangria. Because it’s hard to go wrong at an outdoor summer party when you’re the one toting the pitcher cocktail.

Still, I’m not a big believer in working hard for my cocktail. So this recipe is a breeze to assemble. Just dump and stir in the morning, then let it chill for a few hours before serving. Whatever you do, don’t add ice until it’s in the glass, and even then keep it to one or two cubes at most. Nobody wants a watered down cocktail.

America’s favorite snack bursting with options

Written by Michael Muckian,
Contributing writer
Thursday, 18 June 2015 10:54

It can be light and fluffy, or crisp and nutty. Cover it with butter and salt or liberally dose it with caramel, cheese or other popular seasonings. Nothing delivers flavor with a crunch quite like popcorn.