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Shrimp 101: How to buy, 
prepare America's 
favorite seafood
08-30-2010
America's favorite seafood? Shrimp. It's easy to see why; shrimp are available fresh or frozen, shell-on and peeled, raw and cooked.

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.

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.

Cashing in on comfort: 
Kraft puts oomph into new macaroni & cheese
08-23-2010
Tough times call for some serious comfort food, and macaroni and cheese is a staple of that category.

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:

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.

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. 

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.

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.

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.

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.

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.

Foodie finds
The culinary minds behind the ‘Wisconsin Foodie’ TV show share their top local restaurant picks.

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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