Check out this nypost.com article discussing Milwaukee “2.0” featuring our very own culinary trio of Paul Bartolotta, Joe Bartolotta and Adam Siegel.
People have been writing about Milwaukee 2.0 for a long time now, but only recently has the city that’s perhaps known best for people that didn’t exist – Laverne, Shirley, The Fonz – ambled out of the 1980s and into the 21st century. Don’t get us wrong, there’s always been plenty to like about it. For instance, it’s got one of the most handsome downtowns in the country (German craftsmanship at its finest), beautiful, big, affordable homes, a lovely lakefront and a lot of beer, some of it quite drinkable. But hip? Never. That’s changed. These days, Milwaukee feels like it’s finally back in the game, innovating and restoring and renewing and just damn fun to spend time with. Check it out sometime soon, even if you only spend a day up here the next time you’re in Chicago, which is just an hour-and-a-half to the south. Totally worth it.
Read more: www.nypost.com
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.