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