Sanford Chef Justin Aprahamian is using fresh farm produce to create “in season” cocktails.

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 . . .


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:


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!!

Sanford Restaurant
1547 North Jackson Street
Milwaukee, WI 53202

Directions, hours and more at: www.sanfordrestaurant.com

More Articles

Schreiner's 01

THIS WEEK ON FOODIE: Schreiner’s Restaurant & Bay View Packing Company

On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.

by: Arthur Ircink

Deer Butchery 01


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.

by: Arthur Ircink


THIS WEEK ON FOODIE: Roelli Cheese & Driftless Café

This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.

by: Arthur Ircink


THIS WEEK ON FOODIE : Amaranth Bakery & Madison Sourdough Company

This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.

by: Arthur Ircink

Screen Shot 2015-02-23 at 12.13.25 PM


This week, we’re going fishing at Rushing Waters Trout Farm!

by: Arthur Ircink

Screen Shot 2015-02-16 at 1.25.36 PM

THIS WEEK ON FOODIE: Apple Sauced | Weston’s Antique Apples | New Glarus Fruit Caves

We are all things apple this week on Wisconsin Foodie! We check out Edible Milwaukee’s Apple Sauced Event, Weston’s Antique Apple Orchard, and New Glarus Brewery’s new fruit caves.

by: Arthur Ircink

Screen shot 2015-02-09 at 3.54.13 PM


We celebrate the 100th anniversary of Cheese Days in Monroe, Wi!

by: Arthur Ircink

Screen shot 2015-02-03 at 4.48.11 PM

THIS WEEK ON FOODIE: Fondy Farm Feast & Dinner Service

We dine at two farm dinners! First, the Fondy Farm Feast and then at Dinner Service!

by: Arthur Ircink

Screen shot 2015-01-26 at 12.16.59 PM

THIS WEEK ON FOODIE: Door County Creamery & Door County Brewery

This week we return to Door County to check out Door County Creamery and Door County Brewery.

by: Arthur Ircink

Screen shot 2015-01-19 at 2.57.51 PM

THIS WEEK ON FOODIE: The Victory Garden Initiative

This week on Wisconsin Foodie, we help Gretchen Mead install gardens in people’s as part of the Victory Garden Initiative. Then we come back to see how Concordia Gardens has grown over the season.

by: Arthur Ircink

Outpost Natural Foods Co-op v2
WMMB - Rotational AD
Our Media Partners

Copyright © 2012 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie