Sweet Water will provide their perch to Empire on a weekly basis to be processed and released into the market. Sweet Water perch fillets will soon be found in local restaurants, groceries, and Empire Fish’s retail store. Restaurants interested in incorporating Sweet Water perch onto their menus are La Merenda, Coquette Cafe, Sanford, and Cafe Metro in the Hotel Metro. Both businesses see a growing market for this particular fish and anticipate a strong alliance.
“Partnering with a company like Empire makes sense for us because we both recognize the importance of sustainable aquaculture,” says Todd Leech, Sales Manager for Sweet Water Organics. “They are committed to providing their customers with great fresh products and we are confident in their ability to represent Sweet Water’s fish to a larger audience.”
“We firmly support [Sweet Water’s] efforts to bring sustainable aquaculture to our area and we welcome the opportunity to partner with [Sweet Water] long into the future,” said Dan Ryan, General Manager & Fresh Seafood Buyer. “We’ve [been] educating people about the need to support sustainable seafood for many years now and are glad to have another partner in the fight.”
For more information on Empire Fish: http://www.empirefish.com/a/Default.aspx
For more information on Sweet Water Organics: http://sweetwater.ehclients.com/
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
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Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
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If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
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