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Teens Grow Greens and Milwaukee chefs are teaming up

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Teens Grow Greens

Teens grow greens

Teens Grow Greens is a non-profit internship program where young adults grow food and most importantly, themselves.

During a nine-month paid internship, teens develop life skills through hands-on experience growing fresh ingredients.

Their vision is to grow teens who are purposeful leaders in their own lives, the lives of others, and the life of their environment.

To support the program and showcase what they’ve learned, the Chef’s Dinner is Teens Grow Greens’ annual event where the teens create, cook and serve the dinner with Milwaukee’s best chefs.  

It’s being hosted by Steph Crosley, Heidi Marcelle and Robert Barnard at The Atrium with Chefs from Funky Fresh Spring Rolls, The Colour Palate, Cloud RedThe Tandem and Bougie Berries.

We’re looking forward to supporting this cause at the Chef’s Dinner on Thursday, May 31 where there’s sure to be some creative and delicious dishes as the imaginations of the youth and the skills of professional chefs come together.

Beers Beans Burrito Brunch

The Beers Beans Burritos brunch event at Hawthorne Coffee roasters is bringing all of these together on Sunday. Raised Grain Brewing Company, Taco Moto and Hawthore are all combining forces for the hottest brunch collab of 2018 (so far).

This brunch will feature a special release of Raised Grain’s Black Walnut Coffee Stout featuring Hawthore’s Colombia Los Naranjos coffee. And, Taco Moto will be there to serve up some tasty breakfast burritos and breakfast tacos to go with it.

A Dessert Affair

Tomorrow at noon, you can enjoy one of the first sweet Saturday afternoons of spring along Milwaukee’s lakefront with the Lake Park Bistro team for a Dessert Affair— a four-course lunch created by Pastry Chef Courtney Allison and Chef de Cuisine John Raymond paired with tastes of champagne.

The menu features a chilled strawberry and pinot noir soup, a savory blue crab, creamed spinach and mushroom filled mille-feuille pastry, brie grilled cheese, a rhubarb and pistachio roulade and more.

Spur 16

A new development called Spur 16 is coming to Mequon. It will bring “community living” to the suburbs. This is part of a national trend of these community living-style campuses popping up as a new way of suburban living, especially designed to attract millennials.

Spur 16, along with apartments and condos, is bringing community gardens as well as its own outdoor farmer’s market and indoor public market. And, St. Paul Fish Co. will set up shop in a building right next to these markets in the complex. It sounds like an ideal spot for passionate foodies and localvores alike.

88Nine Radio Milwaukee

Where to eat for Milwaukee Black Restaurant Week

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Black Restaurant Week

black restaurant week

On the Bayou on MLK Drive

BlankSpaceMKE, an urban arts organization is hosting Black Restaurant Week from April 15-21. For this week, a variety of black-owned restaurants will open their doors with special deals to promote their businesses.

Black restaurant week

Yollande Deacon, owner of Irie Zulu by Chris Kessler for Milwaukee Magazine

Through supporting African American businesses, you’re supporting small businesses. You’re giving back to the community and bringing some social, economic uplift to the community. Plus, you’ll get the chance to discover new tastes and places.

Try to hit up all of these restaurants this week (You’ll probably want to keep coming back well after April 21, too):

Additional black-owned restaurants who have participated in this initiative in past years include:

Milwaukee Black Restaurant Week

Iron Grate at the Traveling Beer Garden

This year Milwaukee’s Traveling Beer Garden has a new travel partner: Iron Grate BBQ. The tours are kicking off at Juneau Park and Greenfield Park on May 16, where you will also be able to get some of the country’s best barbecue with your beer. Their hickory smoked snack stix, summer sausage, fresh curds and house pickles will on the beer garden’s menu next to the Sprecher beers. And, the full Iron Grate food truck will be making many appearances to the parks throughout he summer. Here’s the full schedule:

Kangaroo at Dream Dance

Dream Dance Steak at Poto has a new spring menu created by Chef Matt Baier featuring delicacies like seared sea scallops, served with bacon shallot jam, fennel leek puree couscous and oh yeah, Kangaroo.

That’s kangaroo served with blackberry chutney and wilted spring greens, and the prosciutto and fresh mozzarella salad, made with house-cured prosciutto and house-made mozzarella and topped with arugula, organic tomatoes and a cool Riesling vinaigrette dressing.

Ann’s tried kangaroo meat before and loved it. (But, no, it didn’t taste like chicken, or duck.) It’s a sustainable meat and fun fact: there are actually some environmentalists who are “kangatarians,” as in they’re vegetarians except for kangaroo meat. Sounds like it’s worth a try.

Latin-inspired fish fry pop-up

Chef Ana of Kasana in Milwaukee is hosting her next pop-up restaurant. Velobahn Coffee & Cycle will be hosting her four-course Latin-inspired fish fry dinner on April 27. A $35 ticket gets you a signature gazpacho, tortilla velenciana, bacalao española and arroz con leche for dessert.

The Stone Creek on Downer is coming soon (with a food menu!)

The new Stone Creek location on Downer has an opening date: Friday, May 11. The space is going to be designed more as a cafe than coffee shop and it is going to launch a new food program for Stone Creek.

Project EAT is the name of their new culinary offerings, which will focus on comfort food that is “elegant, accessible and transparent” (EAT). Right now, the most you can get at Stone Creek is a pastry or an oatmeal with your coffee, so we’re looking forward to trying this bigger menu.

88Nine Radio Milwaukee

How to celebrate National Gin and Tonic Day in Milwaukee

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Gin and Tonic Day

Top Note and Great Lakes Distillery will be celebrating National Gin and Tonic Day, which is on April 9.

The two companies will be collaborating with Hotel Madrid, tapas restaurant Movida and Bavette, a Third Ward sustainable butcher shop and café.

From April 9-16, these establishments will serve the traditional gin and tonic drinks with an Iberian twist, incorporating herbs and fruits such as tarragon, mint, oranges, and black berries.

The drink menus include Jimi’s Gin & Tonic, a cocktail made with rose flower water and cucumber bitters, a Wisco G & T, with cranberry liqueur and a lime wedge and more.

Grilled Cheese Showdown

Beginning April 2, aspiring chefs of all ages are invited to submit their most creative grilled cheese recipes for the Wisconsin Grilled Cheese Recipe Showdown which runs through May 15.

One grand prize winner will receive $15,000 and be crowned the 2018 Wisconsin Grilled Cheese Champion. More than $25,000 in additional cash and bonus prizes will also be awarded throughout the competition.

The only rule? It has to be Wisconsin Cheese.

Last year’s grilled cheese glory was awarded to Lorie Roach of Buckatunna, MS for her Mississippi Comeback, a tasty combination that brings together Wisconsin fontina and cheddar cheeses with fried okra and the signature southern comeback sauce.

Perfect your recipe and submit your creation on the Grilled Cheese Academy by May 15.

Newaukee Food Prize Competition

Another food competition, this time an event, is coming to downtown in April. The Food Prize Competition from Newaukee is challenging AJ Dixon of Lazy Susan, Chris Xiong of Mason Street Grill, Elijah Loebbaka of Birch + Butcher, and Martin Magana of Tess to share their personal food mission statement on a plate. The crowd will pick the winning plate, and its chef will receive $5,000 and the title of 2018 Milwaukee Food Prize winner.

If you’re a Milwaukee foodie, this sounds like a fun event. Along with sampling and judging the food from Milwaukee’s best chefs, guests will experience live art, live music and craft beer.

Food Prize will take place at 330 East Kilbourn on Thursday, April 26th from 6-9 p.m. Tickets can be purchased here for $20.

Shorewood’s new Blue’s Egg Cafe

Starting in May, Tosa won’t be the only place you can go for the best eggs benedict in Milwaukee, because Blue’s Egg is opening a new location just north of the East Side in Shorewood on Oakland Ave.


A new Korean fusion spot, Char’d, is replacing Hinterland on Erie Street in the Third Ward, which closed in August. We’re starting to notice more development in the space. We’ll be keeping an eye on the space and for a menu and an official opening date.
P.S., if you are a chef or a restaurant and have a food-related announcement or event, please send us any information or press release to thisbites@radiomilwaukee.org.


88Nine Radio Milwaukee

Where to do Easter brunch in Milwaukee this Sunday

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Best hot dogs in Milwaukee

Ann was feeling bad for the hot dog because it’s always being overshadowed by the brat here. So, she wrote about where to find the best hot dogs in Milwaukee. There’s a big difference between an Oscar Meyer wiener and the dogs from Martino’s, Vanguard and Benji’s Deli.

Easter brunch

Even if you’re not celebrating Easter, these menus sound good. Here are our picks for the best Easter brunches in the Milwaukee area coming up this Sunday. Don’t forget to book reservations for these spots.

The Trout House

In Palmyra, WI, The Trout House is a bit of a road trip, but worth it. It’s at the Rushing Waters trout farm. Highlights from their Sunday buffet menu are: lemon dill salmon, smoked trout and spiral ham with honey mustard sauce.

Cafe Calatrava at the Milwaukee Art Museum 

Enjoy a brunch beneath the wings at Cafe Calatrava. Then, explore the exhibits after eating. Their menu will feature tangerine and sage glazed Maple Creek ham, Spanish-style fingerling potatoes, smoked paprika, and piquillo peppers and strawberry rhubarb French toast.

Merriment Social

Merriment Social is having an all-you-can eat buffet on Easter Sunday. They’ll have breakfast sausage potstickers, a veggie frittata with spinach, oyster Mushrooms and fontina and lamb meatballs.

Miller Park’s new menu

Brewers’ baseball is just around the corner. Opening day will take place on April 2. And, Miller Park has a new food with pierogies, kale salad and fresh fruit on the menu. They all sound great. Except maybe the fruit, which could be dangerous when the Cubs are in town. Here’s the full menu:

Miller Park new menu, Brewers, 2018

88Nine Radio Milwaukee

The return of bread in Milwaukee

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Flour power

Slowly but surely, bread in Milwaukee is making a return. We’re talking about bread on tables and menus in restaurants—warm, fresh, rustic loaves of handmade sour doughs and fresh butters. Even the classic breadbasket seem to be making a comeback. But, these aren’t your average loaves.

Did bread really go anywhere? It kind of did. Following gluten-free and carb-fearing fads and an attitude of not wanting to “fill up” before a good meal, we started seeing breads before a meal become a thing of the past. But (thankfully), there’s a new trend of chefs and bakers taking a more artisanal and local approach to put bread back on the table. This time, with purpose.

bread in milwaukee

Ardent, Birch + Butcher, Amilinda and Honeypie are just some of the recent examples of restaurants adopting a bread program, just like restaurants adopt a wine program. So, these are breads baked in-house and ingredients that are sourced and milled locally in Wisconsin.

At Birch + Butcher, which opened this year, their thing is open hearth cooking. In the mornings, they use it to hand make and bake bagels. In the evening, they offer a bread course of breads-of-the-day made from scratch and hearth-baked. One of their specialties is a sweet cornbread and whipped butter.

Amilinda‘s bread program comes from their new relationship with local flour mill, Grafton Stone Mill. They’re doing things like Portuguese breads, a molasses rye bread and brioche rolls—all with a Tapenade-type spread.

We’re calling it: look out for the rise of the bread trend.

Calling all ramen heads

Ramen enthusiasts: check out “Ramen Heads.” It’s a new documentary that is being called “a perfectly slurpable film.” Legendary Chef and “Ramen King” Osamu Tomita opens his kitchen along with five other prestige ramen shops to share recipes and trade secrets. It’s a beautiful, simple and stylized homage to Japanese-style noodle and broth and the philosophy and culture that comes with it.

88Nine Radio Milwaukee

Wisconsin takes over SXSW with the world’s largest cheese board

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88Nine Radio Milwaukee

The best booze and Girl Scout cookie pairings

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88Nine Radio Milwaukee

Jam out at this peanut butter & jelly deli

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88Nine Radio Milwaukee

Beyond cheese curds and beer, 21 ways to eat like a Wisconsinite

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88Nine Radio Milwaukee

Milwaukee’s favorite Italian restaurant, Mimma’s returns (sort of)

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88Nine Radio Milwaukee