If life hasn’t been a bowl of cherries lately, then a food excursion to Door County may be in order. Cherry trees populate the peninsula, and the tart little fruit enlivens everything from pies and pancakes to bratwurst and beer.
But even if cherries aren’t your thing, you’re guaranteed to find something to love in the local cuisine. You just need to know where to look.
Following are a few suggestions to help you locate the sustenance your heart and stomach desire.
The wine cooler has a bit of an identity problem. Is it a wine spritzer? A wine cocktail? Sangria? And what about that wild child moment in the ’80s when it was the hottest thing on the party scene?
Luckily, the versions being whipped up today have nothing in common with the cheap, mass-produced products of 30 years ago, which thankfully went the way of shoulder pads.
How much does it cost to pack a picnic this Fourth of July? That'll be $6 per person.
That's according to the American Farm Bureau Federation, which launched an informal price survey this year looking at the cost of hot dogs, cheeseburgers and other Independence Day fare.
Wineries are coming out loud and proud in their support of gay marriage. They’re putting it right on the label.
“Little by little, we’re breaking down the barrier,” says Gary Saperstein of Out in the Vineyard, a tour company based in California’s Sonoma wine country that caters to gay travelers.
One of the barrier-breakers is Same Sex Meritage, a red blend that sends its message on the bottle and at the cash register – $1 for every bottle sold is donated to the advocacy group Freedom to Marry.
When we think about gourmet cuisine, pizza rarely comes to mind. But the latest iteration of a familiar restaurant space on Milwaukee’s East Side has the potential to change our point of view.
VIA Downer, which opened in 2010, operates in the space once occupied by Pizza Piccolo and Ristorante Bartolotta – neither of which achieved VIA Downer’s popularity. The atmosphere is urban cool, and the buzz on any given Friday night is high-energy and collegial.
Even in downtown Chicago, Tuesday night is not a time you’d expect to find a waiting list at a restaurant offering upscale comfort food, as The Gage Chicago calls its fare. But the pre-theater crowd we joined on a recent Tuesday night literally spilled out into the street, and when a table in the 300-seat restaurant emptied, it didn’t stay vacant long.
Much of this may be owing to the restaurant’s proximity to Chicago’s theater district. But the kitchen plays the leading role in the restaurant’s success, producing some true wonders that make The Gage a stop worth making, and the slightly upscale prices worth paying.
Nothing says summer like food sizzling on an outdoor grill. If you have a skewer of fresh organic vegetables and sushi-grade cut of Ahi tuna sizzling on the grate, chances are you’ll want something more refined than a cold one to wash it down.
Fortunately, whether you’ve got steaks or scallops on the barbecue, wine can bring a level of sophistication to your al fresco feast. Following are some recommendations to please your palate and raise the quality of this summer’s outdoor dining experiences.
The rise in popularity of diners, drive-ins and dives can be attributed at least partially to the Food Network’s popular television show “Diners, Drive-ins and Dives.” But in Wisconsin, these earthy, quirky establishments have always enjoyed broad appeal. The state has dozens of eclectic and fun local eateries, some of which have actually been featured on the TV show.
Ranging from places that have been around for 70 years to newbies that capture the dive vibe, here are a few hot spots (in alphabetical order) that are the perfect place to grab a burger and a chocolate malt. Yes, a malt! They still exist.
Food is an art form to Ana Docta, president of the Kasana Group, a collection of culinary enterprises promoting a rich mélange of fine, nutritious and sustainable dining for Milwaukee foodies. Docta hopes to make Kasana’s adjoining bistro, gallery and commercial kitchen at 241 N. Broadway into the city’s premier gastro-hub and culinary incubator for budding chefs.
Docta has a strong culinary background on which to base her ambitions. A native of Argentina, she formerly served as a corporate food and beverage consultant and owned a restaurant in Porto Allegre, Brazil, before moving to the United States. In addition to Latin American influences, Docta’s food exhibits a strong commitment to health and nutrition, an appreciation gained during her formal training as a ballet dancer.
The winners of the coveted James Beard Foundation national chef awards for 2013 include the Blue Hill Restaurant in New York City for Outstanding Restaurant. Tied for Outstanding Chef were David Chang of Momofuku Noodle Bar in New York City and Paul Kahan of Blackbird in Chicago.
No trendy restaurants. No fancy equipment. No hard-to-find hipster ingredients.
The pages of this year’s top food publication don’t read like your average gourmet glossy. That’s because the only trend ChopChop magazine – named publication of the year by the James Beard Foundation – cares about is how to get America’s children eating healthier.
Our first mint julep was poured in the infield at Churchill Downs prior to the running of the Kentucky Derby. It seems so long ago now that horses might have been the primary mode of transportation then.
An overworked bartender took the year’s official 12-ounce Derby souvenir glass, tossed in a handful of ice cubes, filled it with a brown distillate we took to be whiskey, and then stuffed a mint sprig down next to the cubes. Voila! Instant ecstasy, or so we thought after the first three drinks. We even heard they ran a race that day.
Several days and many aspirins later, we found out there’s more to creating an authentic mint julep. And, of course, you’ll want to do things right if you plan on celebrating the 139th Run for the Roses on May 4.