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Tailgate cuisine: Make the pregame parking lot feast an affair to remember 11-06-09
Football season is upon us, and whether you're cheering for the home team, or are on the vistor's side, sustenance is essential. More than 35 million Americans think so, anyway.

Flavors of fall: Entertaining made easy with a simple homespun meal 11-06-09
Do dinner parties have to be complicated?

No, says this unharried host.

Experiment for tasty pad Thai 11-06-09
Pad Thai is a classic that hits on all taste levels. It's sweet, sour, salty and bitter all in one. Making it at home takes a little effort, but once you do, it will become part of your repertoire. You can experiment, as I did, with different ingredient combinations and learn to adjust the sauce to your own taste.

University dining rooms now resemble trendy restaurants 11-06-09
FORT LAUDERDALE, Fla. — There was a time when college cafeteria food was synonymous with mystery meat, gloppy gravies and starch.

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

Brewing a good cup of tea 10-19-09

Baker's dozen: 13 kitchen necessities 10-19-09

More egg terms, cracked 10-04-09

Pantry pride: Her secret is behind closed doors 10-04-09

Lobster love: Now is the time to enjoy (and learn 
more about) the popular crustacean
10-04-09

10 foods to have on hand for quick meals 10-04-09

Store fresh herbs for a taste of summer all year through: Dry or freeze them, or put them in a jar 09-26-09

A tree of one's own: People who rent apple trees harvest traditions , as well as fruit 09-26-09

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.

 


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