|
From
monster of the deep
to monstrous entree 11-17-09
MONTEREY, Calif. — The Humboldt
squid is the stuff of seafaring legends, something Captain Nemo would
battle in a Jules Verne novel. But Dosidicus gigas is not a figment of
someone_s imagination.
|
|
Decadent
breakfast treats for chilly
autumn mornings 11-11-09
Meatloaf:
Comfort by the slice 11-11-09
How
to use up those sale items from
the supermarket 11-11-09
Banana
bonanza 11-11-09
Tailgate
cuisine: Make the pregame
parking lot feast an affair to remember 11-06-09
Flavors
of fall: Entertaining made easy
with a simple homespun meal 11-06-09
Experiment
for tasty pad Thai 11-06-09
University
dining rooms now resemble trendy restaurants 11-06-09
Burgers
flipping their way to the top of the menu 10-30-09
Eat
smaller fish for their healthful properties 10-30-09
California
olive growers put best oil forward 10-30-09
Pudding
warms the heart and stomach 10-30-09
Bake
'N Swap: Give a cookie, get a cookie
for a Halloween celebration 10-24-09
Small
but special for a big day 10-24-09
Male-order
cookbook: Mom got strategies,
recipes from feeding a husband and 3 sons 10-24-09
Get
set Sunday to make meals for whole week 10-24-09
The
boo depends on you 10-19-0
Simply
sublime: Soups for autumn 10-19-09
| RECENT
FEATURES |
Chef speak
Brian
Frakes has a full platter. He not only oversees the Milwaukee
ChopHouse, the Miller Time Pub, the Café, Paradise Island and 730
guest rooms, but on any given day, there are conventions, weddings and
meetings in the five ballrooms and 18 multipurpose rooms.
|
Chef speak
Before Jerry Garcia decided his calling was culinary, his love was
sculpting and playing the sax. Now executive chef at Hotel Metro,
Garcia’s food journey began in 1987 at the age of 15 as a line chef
at the Marcus Big Boy in Waukesha. He eventually worked his way up to
assistant manager.
|
Basket bites
Two
local chefs share their favorite picnic recipes.
|
Uncorked
Wannabee
oenophiles have a wide range of options in greater Milwaukee when it
comes to informative wine classes and seminars, tastings and free or
low-cost opportunities to drop in and sample. In addition, there is a
steady stream of vintner visits to area restaurants hosting
multiple-course wine and food pairings.
|
Mad skills
The quickest way to make a fail-safe dessert is to put that recipe
book away and instead head over to your favorite market. At least that’s
the way chef and restaurateur Sandy D’Amato does it.
|
Chef speak
Chef
David Swanson wears many toques. His company, Braise on the Go
Traveling Culinary School, offers what he explains as a
"one-of-a-kind outdoor dining or learning experience."
|
Chef Speak
Comerford is in her element at vegetarian restaurant Café Manna,
3815 N. Brookfield Road, Brookfield. She’s not only a vegetarian,
but also eats vegan, macrobiotic and raw food. She grew up in a Polish
family and loved eating kielbasa before her vegetarian epiphany, which
occurred while in college after attending a conference by Jim Ehmkes,
an advocate of healthy eating.
|
10 must have
wines
Is
your wine refrigerator or rack looking a little sparse and you’re
not sure what type of wines to stock it with?
|
Get a grip
A
corkscrew is like a golf club — it needs to have the right feel when
you pick it up. That’s an important fact when purchasing one,
according to Stephanie Metz, who owns Vino 100 in Grafton, along with
her husband, David. "Pick one that you feel comfortable
using," she says.
|
Chef Sandy
D'Amato
Sandy
D’Amato — the brainchild with his wife, Angie, behind Coquette
Café, Harlequin Bakery and the critically acclaimed Sanford
Restaurant — is well known as one of the top chefs in Milwaukee.
|
Your
guide to the area's best cooking classes
Looking
for a new hobby? You’re in luck. Milwaukee’s favorite chefs are
spilling the beans in culinary classes across metro Milwaukee.
Register today for expert advice on how to make your kitchen a dining
destination.
|
|
|
|
