Giving
kids a better meal 08-30-2010
SANTA
MARIA, Calif. — The people making lunch in this big commercial kitchen
are pros; some of them serve thousands of diners a day. But they're not
all comfortable using a knife to peel a butternut squash or chop fresh
parsley.
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Busy
families need quick
and healthy meals, together 08-23-2010
Moms
like me, whose children have moved on to college and beyond, might get
misty-eyed about morning cuddles and bedtime stories, but you won't find
us waxing nostalgic about the back-to-school drill.
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Beyond
pesto: Try these new uses
for basil, that fragrant, classic herb 08-23-2010
A
Krispy Kreme cheeseburger?
Only at the State Fair 08-16-2010
Classes
can be scary, but the
kitchen doesn't have to be 08-16-2010
The
scoop on mangoes 08-09-2010
Cool
as a cucumber: Take respite
in these recipes on a hot day 08-09-2010
Can-do
spirit: Bloggers won't
put a lid on techniques for home canning 08-09-2010
The
clever trailside chef puts
all the work into the planning and the prep 08-09-2010
Relish
the thought: Turning summer's
bounty into easy, bright condiments 08-02-2010
Snack
packed: Road food should
be satisfyingly salty, sweet or both 07-27-2010
Nicoise:
The other tuna salad 07-27-2010
Bringing
out fruit's best 07-27-2010
Blueberries:
They aren't just for pie anymore 07-27-2010
Straight-from-the-garden summertime soup 07-19-2010
The
summer slump: What could be simpler than simmering dumplings on top of seasonal fruit? 07-19-2010
S'mores
and more: Variations on
the classic campfire teat are endless 07-19-2010
Melons
of many colors brighten summer eating 07-12-2010
Spice
up salads, sandwiches with arugula 07-12-2010
| RECENT
FEATURES |
Bountiful
breakfasts
A
hearty breakfast is the best way to kick off one’s day, fueling both
the mind and body. Between comfort food at any of George Webb’s
multiple locations and a high-end weekend buffet, Milwaukee’s
eateries offer a range of options, whether for leisurely lattes or on
the gallop. Here are some of our faves:
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Chef speak
Chef
Thi Cao, executive chef at the Milwaukee Art Museum’s trendy Café
Calatrava, began his new job in April and hit the ground running. He
immediately needed to give the menu his own personal touch, showcasing
his love of French, Asian, Spanish and Mediterranean cuisine.
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Fruit
Infusions
The
lazy, crazy daze of June, July and August means cocktail time on a
favorite restaurant terrace or hanging out with pals near a pub’s
open window. Breeze-catching and conversation is always easier over a
margarita and fresh lime wedge.
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Cheese,
please
Summer
partying in Wisconsin means cheese, whether a platter of sliced
selections, a creamy spread, a crumble in salads, an ingredient
integral for sandwich-making or a simple bite-sized snack. Hunker back
on a patio or porch, flop on a couch for a Brewers game or perch under
a tree with a loaf of bread, a jug of wine, a significant other and a
picnic basket. Regardless of locale, Wisconsin spins wonderfully with
cheese. Here’s what area experts suggest when the weather warms.
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The organic
debate
After
watching the Oscar-nominated "Food, Inc." documentary
showing tomatoes blasted with ethylene gas to spur natural ripening
for faster sales; chickens living in squalor and never seeing
daylight; corn syrup-infused foods; and salmonella scares and e-coli
scandals, it’s no wonder consumers are concerned about their food.
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Maximum man
meals
A manly man has simple needs. There are times when such a guy
simply needs a hind quarter of this or loin of that. With sides and
dessert. A comforting, belt-loosening meal is appreciated both by
corporate titans and mastodon slayers.
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Comfort and
joy
The
New Oxford Dictionary calls soup "a liquid dish, typically made
by boiling meat, fish or vegetables, etc., in stock or water. What
lifts this prosaic entity to the ultimate is the deft touch and
knowledge of the soup maker. A soup fan cannot go wrong at any of
these comfort food mainstays, selected from among Milwaukee’s top
soup joints.
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Chef speak
Umami
Moto’s Dominic Zumpano has cooked for the stars. While working at
Elements at the Sanctuary Camelback Mountain Resort in Arizona, he was
the personal chef to actor Will Smith during the filming of "I am
Legend." Zumpano also created culinary masterpieces for Jennifer
Garner and Jamie Foxx while the duo filmed "The Kingdom,"
and at retired hockey star Wayne Gretzky’s house in Arizona.
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Foodie finds
The
culinary minds behind the ‘Wisconsin Foodie’ TV show share
their top local restaurant picks.
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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.
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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.
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Basket bites
Two
local chefs share their favorite picnic recipes.
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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.
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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.
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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."
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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.
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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?
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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.
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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.
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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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