You’ve heard of Farm to Table. Here’s a twist.
Chef Justin Aprahamian is using fresh farm produce to create “in season” cocktails.
Now at Sanford . . .
** RHUBARB REFRESHER
Muddled fresh rhubarb, fresh basil, candied lemon syrup and sugar
Shaken with fresh rhubarb juice and Bacardi Rum
Garnished with candied rhubarb stix
** Meant to be sipped slowly, beach-style.
Exciting ethnic menus with a modern twist
Every Monday through Friday : : Four Courses for $49.
Current Exploration Menu:
MEXICO IN MILWAUKEE
Miniature Duck Mole Tacos, Tomatillo Relish
Corn and Sweet Garlic Soup
Roasted Goat, Guajillo Chiles, Cactus and Pumpkin Seeds
Spiced Chocolate Custard, Warm Churro, Peanut and Sesame Ice Cream
What is chevon??
Chevon, or goat, is the one of the most widely eaten meats in the world and is often found in Mexican cooking. It is mild flavored — similar to beef or venison — low-fat, and full of nutrition. We procure our whole goats from Petersons Crazy Acres Farm in East Troy for our Mexico in Milwaukee Exploration Menu. It was raised without chemicals or hormones and fed a diet of hay, small amounts of grain and special treats of leaves, brush, fruit and veggies. Muy bueno.For more happenings, go to www.sanfordrestaurant.com, click on the Facebook icon, and you’re there!!
1547 North Jackson Street
Milwaukee, WI 53202
Directions, hours and more at: www.sanfordrestaurant.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!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
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.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
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.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.