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Thanksgiving Wines

Looking for the perfect Thanksgiving wine? Not an easy task given the wide range of flavors from salty and savory to sweet and sour – and all on the same plate! If you want a real challenge this year, try pairing your wine not only to the food, but also to this year’s Thanksgiving host.

by: Jessica Bell

Clockwise from top left: walking on the grounds of the Milwaukee Art Museum; a tray of food at Mader’s; taps at Lakefront Brewery; Leon’s at night; and walking toward the Milwaukee Art Museum.

NYTimes: 36 Hours in Milwaukee

The New York Times spends 36 hours in Milwaukee, see what they uncover.

by: New York Times

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WAPO: “Food hub forms around Milwaukee restaurant…”

Drive south from downtown Milwaukee into the Walker’s Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.

by: Associated Press

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WUMW: How Milwaukee Dished Up a Top-Rated Dining Scene

Lake Effect’s Bonnie North interviews dining contributor and Wisconsin Foodie Host, Kyle Cherek.

by: Kyle Cherek

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Thank You Anne Topham, Grande Dame of Goat Cheese

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.

by: JCapenter

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RECIPE: Caramelized Mushroom and Onion Melt Sandwich

Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com

by: Dax Phillips

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Wisconsin Winery Shines Brightly at International Wine Competition

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.

by: Arthur Ircink

poppy tofu

RECIPE: Delicious tofu the easy way

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.

by: Myrica Von Haselberg

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Edible Milwaukee magazine launching in May

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.

by: Arthur Ircink

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Finding Dairyland: Wisconsin’s Cheese Universe

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.

by: admin

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