Articled Sourced from: Stacy Vogel Davis covers small business and retail for The Business Journal.
The college and its sponsor, Reliable Water Services, are offering $2,500 in seed money along with other prizes to one of three finalists in the Hottest Kitchen Entrepreneur Challenge.
Participants submitted applications and photos describing their restaurant or food concepts, and a team of judges narrowed the entrants down to three. The winner will be chosen at an invitation-only demonstration at 3 p.m. Tuesday.
The event will mark the re-opening of MATC’s student-run restaurant, Cuisine, in its new location at 1015 N. 6th St., Milwaukee. It also celebrates the launch of MATC’s Entrepreneurship Center, a new technical diploma program that helps aspiring entrepreneurs launch their business concepts.
The winner will receive $2,500 in seed money from Reliable to start their business, an “entrepreneurial consultation package” from MATC, professional cookware and knives from Boelter Superstore and a two-hour private meeting with food industry executives from FaB Milwaukee, the Milwaukee 7’s food and beverage industry group. Judges includeJustin Aprahamian, chef de cuisine forSanford Restaurant, and Lynn Sbonik, co-owner of Beans & Barley.
Here are descriptions of the finalist entries provided by MATC:
- Joanne and Maanaan Sabir, Milwaukee: The Juice Kitchen, a vegan raw juice and vegetarian food bar with the goal of providing healthy, tasty and affordable food for Milwaukee central city residents.
- Bree Schumacher, Dousman: Skinny Dinner Starter, Superfood Italian. A skinny dinner starter with an Italian flair and kale as the primary ingredient, perfect for busy moms who are looking to provide their families with fast, healthy and skinny dinners.
- Ann Allen, Oshkosh: Spirit of Spelt, a line of traditional cookies individually packaged and all made with the grain spelt. As a delicious, Old World grain, spelt bakery products offer an alternative for individuals who have sensitivity to gluten products.
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.