FoodCrush
196 episodes - English - Latest episode: about 1 year ago - ★★★★★ - 26 ratingsGet hungry. On the FoodCrush podcast, OnMilwaukee Dining Editor Lori Fredrich and Culture Editor Matt Mueller tackle the ins and outs of dining, food facts, interesting ingredients and myriad topics related to food and beverage. Expect smart talk, lively debate and plenty of fascinating conversations with some of the scene’s most interesting people.
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Episodes
The epic tale behind Odyssea Sangria
December 10, 2021 23:00 - 1 hour - 46.5 MBWhen you think of sangria, what comes to mind? A summer-only quaff? A punch made with cheap wine (and fruit to mask its flavor)? A deliciously balanced cocktail? Sangria has been all of those things, and more. And we’re diving in to talk about it in this week’s podcast. To help, we’ve enlisted Lost Whale owners Dan Beres and Tripper Duval to chat with us about the release of their brand new canned beverage, Odyssea Sangria, a new product which is slated to hit store shelves this week. Duri...
Maranta builds community with plants and tostadas
December 05, 2021 16:00 - 1 hour - 46.9 MBThey say adversity breeds invention. And that was certainly the case for many businesses across the nation as they met the challenges of a worldwide pandemic head on. Among them was Maranta Plant Shop and subsequently Tostada by Maranta, two synergistic concepts which have served not only to meet a demand, but also create community. This week, we’re talking with Michelle Alfaro and Mag Rodriguez, the folks behind Maranta Plant Shop, about their entrepreneurial journey. Along the way, they s...
The history of Wisconsin supper clubs: A chat with Ron Faiola
November 27, 2021 15:00 - 1 hour - 47 MBThere’s something about a supper club, from their ubiquitous relish trays to their hearty menus, old fashioned cocktails and gracious hospitality. They're an iconic element in Wisconsin food culture. But where did the idea of a supper club come from? Why did the concept resonate so much in Wisconsin? Which prominent entertainers got their start performing in local supper clubs? And what makes the unique dining genre stand the test of time? This week we’re answering all of those questions ...
Hundred Acre: An urban hydroponic farm for a new age
November 20, 2021 21:00 - 1 hour - 44.8 MB2020 was a year which brought to light many of the serious shortcomings of the food supply chain, both in the U.S. and beyond. Consumers saw it play out in food shortages and price increases. And restaurants – already struggling to make ends meet – are still feeling the blow in terms of product availability and pricing. Among the responses created to meet these issues head-on is Hundred Acre, an urban hydroponic farm which aims to harness the power of fresh food, agricultural technologies, ...
A chef, a wood-fired oven & using food to create change
October 30, 2021 13:00 - 1 hour - 50.7 MBEveryone loves pizza. But sometimes a concept comes along that changes everything. Few know that better than Dana Spandet, a chef whose drive to create delicious pizza and give diners a new experience during the pandemic, became a conduit for the creation of Flour Girl & Flame, a mobile, wood-fired pizza operation that not only serves exceptional pizza, but supports small local Black-, LGBTQ- and woman-owned businesses in the process. On this week’s podcast, we sat down with Spandet to tal...
A peek at the culinary experiences at the El Dorado Casitas Royale Resort
October 21, 2021 22:00 - 55 minutes - 38.1 MBIn this very special episode, we’re delving into the culinary offerings at the El Dorado Casitas Royale resort in Riviera Maya, Mexico. Guiding us on our journey is Chef Eduardo Barra and Paulina Salazar who handles Midwest sales for the resort. During our chat, we get an overview of the all-inclusive resort, plus insights from Chef Barra on the exclusive Fuentes Culinary Theater and Chefs Table experiences, plus an overview of the organic fruits, vegetables and herbs grown in the resort’s ...
A chat with chef and television personality Jamika Pessoa
October 17, 2021 13:00 - 1 hour - 48.2 MBTelevision has played a starring role in advancing culinary culture in the United States. From Food Network shows that have introduced bashful eaters to a world of new, global flavors to culinary competitions which have served as launchpads for chefs’ careers, the rise of food TV has undeniably influenced the role food plays in our everyday lives. Among many chefs who’ve seen the impact of television appearances on their careers is Jamika Pessoa, a Southern-born chef with roots in the Carib...
A chat with chef and television personality Jamika Pessoa
October 17, 2021 13:00 - 1 hour - 48.2 MBTelevision has played a starring role in advancing culinary culture in the United States. From Food Network shows that have introduced bashful eaters to a world of new, global flavors to culinary competitions which have served as launchpads for chefs’ careers, the rise of food TV has undeniably influenced the role food plays in our everyday lives. Among many chefs who’ve seen the impact of television appearances on their careers is Jamika Pessoa, a Southern-born chef with roots in the Carib...
Pasta, partnership and a new vision for the restaurant industry
October 10, 2021 06:00 - 1 hour - 69.1 MBAs the pandemic tide changes, restaurant industry employees are emerging with a new vision for the future of hospitality. Years of stress caused by kitchens ruled by machismo, sexual assault and verbal abuse have brought a new guard to the fore who are challenging the status quo by creating new models for culinary culture. Among them are Katie Gabert and Sam Sandrin of Strega, a nascent concept slated to open this fall in the 3rd Street Market Hall. On this week’s podcast, we sat down wit...
Pasta, partnership and a new vision for the restaurant industry
October 10, 2021 06:00 - 1 hour - 69.1 MBAs the pandemic tide changes, restaurant industry employees are emerging with a new vision for the future of hospitality. Years of stress caused by kitchens ruled by machismo, sexual assault and verbal abuse have brought a new guard to the fore who are challenging the status quo by creating new models for culinary culture. Among them are Katie Gabert and Sam Sandrin of Strega, a nascent concept slated to open this fall in the 3rd Street Market Hall. On this week’s podcast, we sat down wit...
Shake Shack: How a global chain defies the usual stereotypes
October 02, 2021 21:00 - 1 hour - 58.1 MBWe’ve all made assumptions about large restaurant chains: They care more about profits than people. The quality of their food is low. They don’t engage with the communities in which they operate. But sometimes the values espoused – and enacted – by a large company defy the stereotypes. This week we’re talking to Milwaukee native, Ari Domnitz, about his career in the Milwaukee food scene, from work with venues like Hi-Hat and Hospitality Democracy to taking the leap and owning his own bar an...
Mother and son revive beloved South African chutney brand
September 26, 2021 03:00 - 1 hour - 46.1 MBIt’s been four years since SA Braai, maker of South African sausages (boerewors) and chutney, faded from the Milwaukee scene. But Wendi Horcos, who started the company with her ex-husband in 2013, is working to bring back the brand’s beloved chutney in collaboration with her son, Liam. On this week’s podcast, we’re talking with Horcos about the demise of the business, her entrepreneurial journey to revive it, and the legacy she hopes to leave for her son. Along the way, she also talks abo...
400 Dark kitchens and growing: The magic sauce behind Wow Bao
September 18, 2021 23:00 - 1 hour - 43.2 MBDark kitchens (also called ghost kitchens) have sprung up in droves over the past year or two. But one Chicago-based restaurant was ahead of the game, with their first dark kitchen launching in California in 2017. This week on the FoodCrush podcast, we’re talking with Geoff Alexander, president and CEO of Wow Bao about the swift expansion of the Wow Bao brand, which currently has over 400 dark kitchen operations across the U.S. with 200 more on the way. Alexander chats with us about the hi...
Farmers and restaurants: Perspective on the local food landscape
August 28, 2021 20:00 - 1 hour - 53.6 MBLocal food systems. They’re complex. And getting food from farms to restaurants is just one piece of an intricate puzzle which has yet to be mastered, even in places like Wisconsin where agriculture is abundant. This week, we’re talking with Dave Swanson, chef and owner of Braise restaurant and culinary school and proprietor of Braise RSA, a hospitality veteran who has been working for over a decade to connect the dots between farms and restaurants. During our conversation, he offers us an...
Drink what you like: Insights from a wine merchant
August 14, 2021 22:00 - 1 hour - 51.1 MBThe world of wine can be intimidating. The vernacular is filled with tongue-twisting terms. You need a great memory to keep track of regions, varietals and vintages (what are those things anyhow?). And all of those elements can make an education in wine feel like a truly uphill battle. But, it doesn't need to be that way. Just as Rob Levin, a seasoned restaurant veteran and co-owner of 2A Wine Merchants, a wine shop that knits together the elements of passion, curiosity and hospitality, all...
From cookies to cream puffs: Nostalgia meets technique at Mid-Way Bakery
August 07, 2021 20:00 - 1 hour - 68.2 MBNostalgia is a powerful thing. And there may be no nostalgia more powerful than that which accompanies a beloved food. And whether that food is a simple chocolate chip cookie enjoyed after school or a warm, flaky croissant eaten on the streets of Paris there’s a bit of magic in the memories that it conjures. That magic is what the owners of Mid-Way Bakery hope to capture with their menu of sweet treats which run the gamut from indulgent peanut butter chocolate chip cookies and caramel-fill...
From farmers markets to chocolate farms: A chat with author Kristine Hansen
July 31, 2021 13:00 - 1 hour - 47.6 MBFrom its rolling hills, where cows happily graze, to the fertile valleys where small family farms thrive, Wisconsin is a goldmine for outdoor enthusiasts, food lovers and agritourists. On this week's podcast, we’re chatting with returning guest and author Kristine Hansen about her new book, "Wisconsin Farms & Farmers Markets: Tours, Trails & Attractions,” a book that not only showcases the bounty of the Dairy State, but offers travelers a host of hidden gems to explore. Along the way, Hanse...
Hot Dog! How one business is getting creative with a classic
July 25, 2021 15:00 - 1 hour - 47.2 MBHot dogs may not have originated in the U.S., but for countless Americans, they represent the epitome of comfort, whether eaten from a humble street cart, at a backyard barbeque or – even more memorably – at the ballpark. This week on the podcast, we’re chatting with Hank Stiehl, co-owner of Riley’s Good Dogs, a nascent mobile food concept that’s banking on America’s love for the hot dog with a menu of both plant-based and meat-based hot dogs and sausages that takes the classic comfort food...
Hot Dog! How one business is getting creative with a classic
July 25, 2021 15:00 - 1 hour - 47.2 MBHot dogs may not have originated in the U.S., but for countless Americans, they represent the epitome of comfort, whether eaten from a humble street cart, at a backyard barbeque or – even more memorably – at the ballpark. This week on the podcast, we’re chatting with Hank Stiehl, co-owner of Riley’s Good Dogs, a nascent mobile food concept that’s banking on America’s love for the hot dog with a menu of both plant-based and meat-based hot dogs and sausages that takes the classic comfort food...
Wisconsin bounty meets live fire cooking
July 18, 2021 13:00 - 1 hour - 52.6 MBThere’s nothing quite like fresh, local fare that’s been caramelized by the caress of live fire. And that’s exactly what you’ll find at Birch, the reimagined Cream City restaurant which specializes in hearth-fired cooking. On this week’s podcast, we’re taking a closer look at all that deliciousness with Chef Kyle Knall, an accomplished chef whose commitment to fresh, local produce is as impressive as his ability to coax flavor from ingredients using one of the oldest cooking methods known t...
What's so special about Tupelo Honey Cafe?
July 11, 2021 13:00 - 1 hour - 42.8 MBTupelo Honey Cafe, a concept born in Asheville, North Carolina, is slated to open its first Wisconsin location in Downtown Milwaukee before summer’s end. And that means plenty of Southern fare, from tender biscuits and fried chicken to fried green tomatoes. But what makes Tupelo Honey so special? We had many questions. So, on this week’s podcast, we checked in with four-time James Beard Award semi-finalist Executive Chef Eric Gabrynowicz, who gave us the low-down on the Tupelo Honey brand ...
From vegan cheese to vin de liqueur: A chat with Dead Bird Brewing
June 13, 2021 13:00 - 1 hour - 44.4 MBWhen folks think about Milwaukee, two things often come to mind: beer and cheese. But how about vegan beer and cheese? The two go hand in hand at Dead Bird Brewing Co., a craft brewery that’s making a splash with not only its beer, but its housemade plant-based deli offerings, including cheese. This week we’re chatting with co-founder Nick Kocis about how the plant-based brewery got its start, the story behind its name (of course) and the cool things they’ve been brewing up, including their...
From vegan cheese to vin de liqueur: A chat with Dead Bird Brewing
June 13, 2021 13:00 - 1 hour - 44.4 MBWhen folks think about Milwaukee, two things often come to mind: beer and cheese. But how about vegan beer and cheese? The two go hand in hand at Dead Bird Brewing Co., a craft brewery that’s making a splash with not only its beer, but its housemade plant-based deli offerings, including cheese. This week we’re chatting with co-founder Nick Kocis about how the plant-based brewery got its start, the story behind its name (of course) and the cool things they’ve been brewing up, including their...
What makes a great burger?
June 06, 2021 05:00 - 1 hour - 76.6 MBHamburgers. They come thick and thin. Fresh and frozen. Steamed and charbroiled. With and without cheese. But what is it about a classic old school flat-top burger that keeps us all coming back for more? That’s among the myriad questions Kurt Fogle and Joe McCormick asked themselves while forming the foundations for the Dairyland Old Fashioned Frozen Custard & Hamburgers concept, which aims to perfect and steward classic Wisconsin flavors, keeping them alive for future generations. And thi...
From India to Wisconsin: A chat with cookbook author and chef Ruta Kahate
May 29, 2021 19:00 - 1 hour - 59.8 MBAmong the many treasures which India possesses is its culinary diversity, which varies dramatically from north to south and east to west. And that which is showcased in Indian restaurants is just a glimpse of those riches. On this week’s podcast, we’re chatting with Ruta Kahate, cookbook author and owner of Ruta’s Vibrant Indian Cafe about that diversity and what she hopes to showcase at her new restaurant. During our time with her, she tells us the story of her journey to food – from growi...
Food, family & Filipino culture
May 01, 2021 11:00 - 1 hour - 58.4 MBFilipino food is having a moment, with awareness and appreciation of the cuisine growing across the nation. And that’s good news for businesses like Meat on the Street, a food truck that’s been serving a broad range of Filipino dishes since 2014. This week we are talking to Meat on the Street owner Alexa Alfaro about the evolution of the business, the challenges it has faced and the vision for the future, including a pending rebrand that brings its Filipino roots to the fore. Along the way,...
Online farmers market offers easy way to support local
April 24, 2021 10:00 - 1 hour - 45.7 MBMost people love the idea of buying local. But seeking out local products and getting to the farmers market can be challenging. This week we are chatting with Patrick Darrough of Milwaukee Farmers United and Milwaukee Microgreens about how they took the notions of collaboration and support and used them to create a convenient online farmers market and home delivery service that benefits farmers, makers and customers. During our chat, Darrough shares the origin story of MFU as well as the c...
Cafe owners chat about business, friendship & the challenges of restaurant ownership
April 14, 2021 19:00 - 1 hour - 53.9 MBWhen Angie Wierzbinski and Amy Plennes purchased The National Cafe from Nell Benton in 2019, the two long-time friends had no idea that, within their first year of business ownership they’d confront not only the usual challenges of entrepreneurism, but also the uncertainty of a global pandemic. During this week’s podcast, we chat with the two owners about their decision to take over the longtime neighborhood cafe, the magic that makes their partnership work and the grit they employed to mak...
A look at the real life moxie behind restaurant ownership in 2021
April 07, 2021 15:00 - 1 hour - 46.1 MBIt’s been over four years since Tamela Green and Anne Marie Arroyo embarked on the career-changing journey which would result in two now-beloved eateries: MOXIE and Trouble & Sons Pizzeria. During this week’s podcast, we chat with Green and Arroyo about making lemonade from lemons, as they used their 2015 lay-off from Harley-Davidson as an opportunity to bring their long-time dream of owning a business to fruition. We chat about both the challenges and rewards they encountered along the wa...
From law-student to magic maker: Behind the bar with Katie Rose
March 31, 2021 21:00 - 1 hour - 56.7 MBFor over a decade, Katie Rose has been making folks smile from behind the bar (or DJ booth) in Milwaukee. And since 2014, she’s been at the helm of the stellar cocktail program at Goodkind, a neighborhood gem in Milwaukee, Wisconsin. As an owner of Goodkind, Rose has also been at the forefront of decision-making for the restaurant, which – like so many other restaurants – has found itself torn between their desire to offer guests the hospitality for which they’ve become known and the desire...
From law-student to magic maker: Behind the bar with Katie Rose
March 31, 2021 21:00 - 1 hour - 56.7 MBFor over a decade, Katie Rose has been making folks smile from behind the bar (or DJ booth) in Milwaukee. And since 2014, she’s been at the helm of the stellar cocktail program at Goodkind, a neighborhood gem in Milwaukee, Wisconsin. As an owner of Goodkind, Rose has also been at the forefront of decision-making for the restaurant, which – like so many other restaurants – has found itself torn between their desire to offer guests the hospitality for which they’ve become known and the desire...
Cultivating creativity in cocktails: Behind the bar with Matt Tunnell
March 24, 2021 19:00 - 1 hour - 44.1 MBWhat’s it like to be a bartender during a time when gathering together in bars is a dangerous proposition? How do you feed your creative spirit? Those are just some of the questions we sought to answer when we talked with Matt Tunnell, bar manager at Hotel Madrid, an industry veteran who got his start at Great Lakes Distillery and The Palm Tavern (RIP Palm) before branching out to work with the creative crew at Stand Eat Drink Hospitality. During our conversation, we learn more about Tu...
From classic cocktails to COVID pop-ups: Behind the bar with Jeff Kinder
March 16, 2021 20:00 - 1 hour - 50.4 MBBryant’s Cocktail Lounge has long been a training ground for great bartenders, all of whom get a taste of the industry as they work their way through the bar’s extensive catalog of cocktails and ice cream drinks. Among those bartenders is Jeff Kinder, a Kansas City native whose work at Bryant’s led him to a position as bar manager for The Jazz Estate and lead bartender for a longterm cocktail pop-up at Zocalo Food Park during the COVID-19 pandemic. During this week’s podcast, we chat with...
From classic cocktails to COVID pop-ups: Behind the bar with Jeff Kinder
March 16, 2021 20:00 - 1 hour - 50.4 MBBryant’s Cocktail Lounge has long been a training ground for great bartenders, all of whom get a taste of the industry as they work their way through the bar’s extensive catalog of cocktails and ice cream drinks. Among those bartenders is Jeff Kinder, a Kansas City native whose work at Bryant’s led him to a position as bar manager for The Jazz Estate and lead bartender for a longterm cocktail pop-up at Zocalo Food Park during the COVID-19 pandemic. During this week’s podcast, we chat with...
Cafe culture in the era of COVID-19: Molly Sullivan of Miss Molly's Cafe
February 17, 2021 05:00 - 1 hour - 89.2 MBFor most chefs, opening their first restaurant is both a dream come true and a labor of love. Such was the case for Molly Sullivan, who opened Miss Molly’s Cafe & Pastry shop in 2017. On this week’s podcast, we chat with her about bringing her dream cafe to life, the work she’s put into keeping it going – even during the COVID-19 pandemic – and the community that’s supported her and her staff through some of the darkest months. She also shares insights into how the pandemic has changed the ...
Cultivating vulnerability: Emerald Mills of Diverse Dining
February 09, 2021 23:00 - 1 hour - 98 MBRelationships matter. Just ask Emerald Mills, founder of Diverse Dining. For nearly three years, she’s been bringing individuals from diverse backgrounds together to share a meal and engage in meaningful conversations about race, gender, segregation and any number of related topics. Her goal? Create connections and relationships that people can leverage, not only to increase understanding, but to incite change. On this week’s podcast, we’re talking with Mills about the importance of the pro...
The doughnut life: A chat with Joey Carioti of Cranky's
February 03, 2021 17:00 - 1 hour - 104 MBWhat’s it like to be the home of Alton Brown-approved crullers? Just ask Joey Carioti of Cranky’s, a doughnut shop that’s been serving up delicious housemade doughnuts (with a side of community) for over 20 years. This week, we’re talking to Carioti, who has taken on the role of second generation operator of the business about life in the doughnut shop world. During our chat, he shares the tale of Cranky’s origins, the ups and downs of running the family business and the creative ways they’...
From tragic fire to hope for the future: A candid conversation with Barkha and Jesse Daily of The Cheel
January 20, 2021 22:00 - 1 hour - 118 MB2020 was a terrible year for many bars and restaurants. But it was a particularly challenging one for Chef Barkha Limbu Daily and Jesse Daily, owners of the cheel, a popular Nepalese restaurant, who found themselves watching helplessly as the restaurant they’d poured seven years into building burned to the ground before their very eyes. In this week’s podcast, we chat with the Dailys, both of whom share their experiences from that fateful day, including the thoughts that raced through their...
Pursuing croissant perfection with Chef Jennifer Betances
January 13, 2021 21:00 - 1 hour - 96.9 MBLife is often a meandering path, and for many, it takes years of exploration to discover the direction our lives were meant to travel. Such was the case for chef and owner Jennifer Betances of Fresh Baked Cafe. On this week’s podcast, we chat with Betances about her culinary journey. It’s a path which began in her home kitchen but which ultimately led her to Europe, the place where she found her true calling. During the course of our conversation, Betances offers us a firsthand look at the...
Big flavors, small plates: From pintxos to tapas at Mina
January 06, 2021 17:00 - 1 hour - 102 MBBehind every restaurant, there’s a story. And behind that story are people, whose passions and life experiences are so often translated into the food that ends up on the plates they serve. Such is the case at Mina, a new concept which launched at the Crossroads Collective in 2020. To get to the bottom of Mina concept, we’re chatting with Ryan Hoffman and Patrice Gentile, two passionate owners whose travels, experiences and love for food and culture inspired a small plates concept that whis...
Wonderful wines and life-changing cheeses
December 16, 2020 22:00 - 1 hour - 136 MBTalk to any small business owner and they’ll share stories about the challenges they’ve faced during the COVID-19 pandemic. But many will also share stories of inspiration, silver linings and growth. For folks like Chef Micah Buck and Jordan Burich of Voyager, the pandemic has offered them the opportunity to reevaluate their business, synchronize their vision and embark on an entirely new adventure filled with unique wines and delicious cheeses. On this week’s podcast, we’re talking with B...
On the pizza trail with the owners of Wy’East Pizza
December 09, 2020 19:00 - 1 hour - 101 MBPizza is a science. But it’s also an art form. This week on FoodCrush, we’re talking with two experts on the topic: Ann Brock and James Durawa, the owners of Wy’East Pizza. Follow along as Brock and Durawa share their journey to pizza, from their serendipitous meeting in Milwaukee to their move to Portland, Oregon where they established the Wy’East brand as a pizza trailer. Along the way, we geek out with Durawa about the science behind his dough, glean insights about what makes their res...
On the pizza trail with the owners of Wy’East Pizza
December 09, 2020 19:00 - 1 hour - 101 MBPizza is a science. But it’s also an art form. This week on FoodCrush, we’re talking with two experts on the topic: Ann Brock and James Durawa, the owners of Wy’East Pizza. Follow along as Brock and Durawa share their journey to pizza, from their serendipitous meeting in Milwaukee to their move to Portland, Oregon where they established the Wy’East brand as a pizza trailer. Along the way, we geek out with Durawa about the science behind his dough, glean insights about what makes their res...
New York style bagels, noshes and opening a restaurant in Milwaukee
December 02, 2020 21:00 - 1 hour - 95.9 MBThere’s nothing quite like a freshly baked bagel. The exterior is glossy and caramelized with a distinctive crispness and a soft, chewy interior that has a mellow, yet complex flavor. Top that off with cream cheese and house-cured lox and you’ve got one helluva breakfast, lunch or snack. Of course, that’s just a modicum of what you’ll find at Allie Boy’s Bagelry & Luncheonette, one of the newest spots in Milwaukee to get an amazing bagel... and enjoy a great line-up of elevated deli-inspi...
Reflecting on 25+ years of great coffee: A conversation with Colectivo Coffee
November 20, 2020 01:00 - 1 hour - 116 MBIt’s been over 25 years since the brand now known as Colectivo Coffee was established in Milwaukee. Over those years, the company has seen a name change (from Alterra to Colectivo), growth into new markets including Madison and Chicago and the birth of an adjunct brand, Troubadour Bakery. It’s also faced numerous challenges, from managing growing pains and meeting employee expectations to facing the challenges of a global pandemic. On this week’s podcast, we chat with Scott Schwebel, the vi...
The past and future of Lao cuisine with Chef Darleen Vanmanivong
November 11, 2020 21:00 - 1 hour - 139 MBThe cuisine of Laos is currently having its moment in cities throughout the U.S. That’s thanks, in large part, to a new crop of young chefs who’ve made it their mission to highlight the bold, vibrant flavors of Lao fare, a cuisine which has all-too-often been eclipsed by dishes from their (larger) neighboring countries of Thailand, Vietnam and China. Among those young chefs is Darleen Vanmanivong, an industry veteran who spent nearly a decade cooking food for other chefs before branching ou...
The past and future of Lao cuisine with Chef Darleen Vanmanivong
November 11, 2020 21:00 - 1 hour - 139 MBThe cuisine of Laos is currently having its moment in cities throughout the U.S. That’s thanks, in large part, to a new crop of young chefs who’ve made it their mission to highlight the bold, vibrant flavors of Lao fare, a cuisine which has all-too-often been eclipsed by dishes from their (larger) neighboring countries of Thailand, Vietnam and China. Among those young chefs is Darleen Vanmanivong, an industry veteran who spent nearly a decade cooking food for other chefs before branching ou...
Bringing a taste of Jordan to the Midwest: A chat with Taqwa Obaid of Taqwa's Bakery & Restaurant
November 04, 2020 21:00 - 1 hour - 85.5 MBWhen Taqwa Obaid and her husband Abdullah Habahbeh moved to Wisconsin, it didn’t take long for them to notice a void in the market. There was nowhere to find freshly baked taboun bread, the soft Palestinian flatbread named for the traditional clay ovens in which it was first baked. So Obaid decided to take matters into her own hands, learning to master the bread-making process and sharing the fruits of her labor with friends and neighbors. Three years later, the husband and wife team, alon...
Odd Duck owners share hope and vision for the future of restaurants
October 21, 2020 20:00 - 1 hour - 125 MBWhen Odd Duck opened in 2012, it offered diners in Milwaukee something new: a mid-priced restaurant with all the charms of finer dining. Eight years later, the popular restaurant is still serving up their inventive small plates, but in a very different environment. On this week’s podcast, we sat down with Odd Duck owners, Melissa Buchholz and Ross Bachhuber to discuss the inspiration for the restaurant, the ways in which they’ve adapted their restaurant to meet the needs of diners over the ...
Nourishing community is still at the fore of The Tandem
October 14, 2020 19:00 - 1 hour - 102 MBThe Tandem, which opened its doors in November of 2016, has never been an ordinary restaurant. Founded with three goals in mind: to nourish neighbors, to build careers and to support the community, the eatery gleaned a following not only for its menu, but for its commitment to the Lindsay Heights community in which it resides. Even after shuttering its doors in March following the onset of the COVID-19 pandemic, the three tenets of The Tandem's mission have remained steadfast, evolving to...