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 building modern aging cellars, Wisconsin cheesemakers are producing original cheeses that best the cheeses coming from classic European aging caves.
After almost 23 years of business, Sanford (Sandy) and Angie D’Amato have sold their award-winning restaurant, Sanford, plus the family building in which it resides, to their Chef de Cuisine, Justin Aprahamian.
Each week we to talk to Ira from Bittercube about cocktails. This week he shares a seasonal recipe for mulled wine.
Your special day calls for a special sandwich. Make this for a birthday, or anytime you want something really special. This is great packed up for an autumn picnic!
Recipe by Myrica Von Haselberg of Horno Magico
Jeanne Carpenter of the Cheese Underground takes us to the American Cheese Society conference in Raleigh N.C to get a behind the scenes look at the biggest cheese gathering in the county.
From eggplants to emus, sheep to solar energy, bed & breakfasts to beef – seven Wisconsin farms offer a unique diversity of farm experiences in one afternoon.
A Food Network-style battle is coming to Milwaukee Area Technical College on Tuesday to celebrate the college’s new Entrepreneurship Center.
Creator & Director of Wisconsin Foodie Arthur Ircink sits down with onmilwaukee.com Blogger, Chef Jason Gorman, to discuss Film and Food.
The 2nd Annual Shephard Express Web Awards are in and Wisconsin Foodie is among the winners!