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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.



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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

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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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Bittercube consults for Blue Jacket, releases new bitters

If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.

by: Lori Fredrich

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Greetings from Edible Milwaukee.

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.

by: Edible Milwaukee

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