88Nine Radio Milwaukee

These Milwaukee bars will be open at 5 a.m. for the Royal wedding

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Royal wedding events

royal wedding milwaukee

Iron Horse 

Since the folks at the Iron Horse didn’t receive one of the 1,200 invitations sent out to Meghan and Harry’s personal guests either, they’re bringing the spirit of St. George’s Chapel and Windsor Castle to the Iron Horse Hotel for a very British brunch and viewing party.

Live viewing party of the Royal Wedding starts at 6 a.m. projected on their big screen. Brunch is 9 a.m.-2 p.m. Plus, there will be plenty of pints and a set by DJ Paul H.

Red Lion Pub

Red Lion is also doing an English-themed royal celebration brunch and champagne toast. They’ll be open at 5 a.m. Since it’s the event of the century, they’re recommending that you make reservations.

Three Lions Pub

Their sister restaurant in Shorewood, Three Lions, is doing a royal tea party starting at 5 a.m. Enjoy the warmth of our authentic British pub atmosphere, while sipping Twinings Tea, paired with delectable mini sandwiches, British savory favourites and English sweets and pastries.

Little Duck Kitchen

little duck kitchen

Odd Duck in Bay View is opening an event space next door called Little Duck Kitchen and Catering. To kick off the opening of this rental venue, they’re hosting The Spring Foragers & Farmers dinner. The original event on May 20 sold out, but a second dinner, on May 19, has been added and will serve spring entrees of foraged ingredients. Watch out for future beer and wine dinners, brunches and pop-ups, even classes at Little Duck.

Morel Mushroom Dinner

Looking for some morel support? Mushroom Mike is back with this signature event for the third year in a row with the Morel Mushroom Dinner at Lake Park Bistro on May 24. With a bounty of rare mushrooms, him and his other chefs will be hosting a five-course dinner paired with wine. The event is sold out, but this menu is inspiring.

Paella Palooza

This event isn’t sold out…yet. Paella Palooza is on Sunday, May 27. It’s like Lollapalooza but with paella! Hotel Madrid & Movida are having paella cook-off featuring Spanish cocktails, G&Ts and of course, sangria. Eat all the paella you could ever want and see who takes home the Golden Paella Pan.

88Nine Radio Milwaukee

Let’s talk about the diversity in this year’s James Beard award winners

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James Beard Awards

This year, with so many firsts, the James Beard Awards rose to their powerful theme of: RISE. According to the Beard Awards, the ceremony on May 7 was about “celebrating the collective spirit of our community and the power of food. Championing causes, speaking up for those who can’t be heard, and cooking their hearts out, our community rises to make this world a better, more delicious place for all.”

The “Oscars of food” finally weren’t #sowhite this year or as male-dominated as usual. It seems like the industry is making progress (though it still has a long way to go).

11 of the 15 winning chefs were people of color or women.

edouaro jordan james beard

Edouaro Jordan by Chona Kasinger for The New York Times

Edouardo Jordan added to the historic night with two wins for his Seattle restaurants. He won Best Chef: Northwest for his Italian restaurant Salare and Best New Restaurant for JuneBaby, his ode to the Southern cooking. Jordan is the first black chef to win the Best New Restaurant award.

Also, I got to meet him at a Beard Awards event this year:

Every year at the Beard Awards, he makes these t-shirts. This year, it said “Chitlins,” which is a Southern dish that is made from the small intestines of a pig. It’s one of his JuneBaby specialties.

Also making history this year for Beard Award diversity was the black, jewish, gay “cooking historian” Michael Twitty, for his book, “The Cooking Gene: A Journey Through African-American Culinary History in the Old South.” Twitty was the first Black author to ever win the Beard Foundation’s Cookbook of the Year award.

Another proud win was from Dolester Miles, an African-American woman and pastry chef of Highlands Bar & Grill in Birmingham, Alabama, who won Outstanding Pastry Chef at the James Beard Awards. Give her interview with NPR a listen, she is a true joy.

A native of St. Lucia, Nina Compton won Best Chef South for her restaurant, Compère Lapin. She is the first woman of African descent to win best chef.

And, chef Rodney Scott of Charleston, South Carolina, was recognized for his barbecue pit mastery at FIG restaurant with Best Chef Southeast. He’s also the first African-American to win this award.

On a more local scale, the Midwest was representing in a big way.

There were five nominees for Best Chef Midwest: three from the Minneapolis area and two from Milwaukee: Karen Bell of Bavette La Boucherie and Justin Carlisle of Ardent.

The award went to the Minneapolis chef, Gavin Kaysen of Spoon and Stable. With all city rivalry aside, this was well-deserved for the talented chef. In 2008, for his work at Cafe Boulud in New York City, he was named the Beard’s Rising Star Chef of the Year. Now, he’s brought his culinary expertise back to the Twin Cities to contribute to the impressive and growing restaurant scene there.

To hear us talk about more 2018 James Beard Award winners and nominees, listen to the full podcast above.

Last-minute Mother’s Day ideas

honeypie cafe

If you haven’t gotten reservations for a Mother’s Day brunch or dinner yet, you might be out of luck. However, we still have some last minute ideas for how to treat the important women and moms in your life this Sunday. Here’s what we’re thinking:

Get her a piegram

The pies from Honeypie Bakery are made in small-batches, from scratch with locally sourced dairy, eggs, fruits and other ingredients. Honeypie is doing sweet little handmade mini pies, boxed up and served with a hand screened-printed card for you to tell your mama how much you love her.  Walk-ins and picks ups available Saturday, May 12 and Sunday, May 13, though you should probably call or email ahead to order. Their special pies will include: Key Lime, Classic Chocolate Cream, Stawberry Lavender and Door County Cherry Berry.

Take her to Miss Molly’s

It should be easy to get into Miss Molly’s on Sunday with your mom to get a light breakfast in this cafe and bakery. Besides their delicious menu, they also have a sake bloody mary.

Bring her a batch of Batches

Batches in the Third Ward is doing pies, quiches, cupcakes and tons of breads and pastries. You can’t go wrong with a box full of goodies from this bakery.

Arepera pop-up

aprepera mke

Amilinda is hosting an arepa pop-up, well kind of. It’s more of a semi-permanent lunch special.

Arepera MKE is a pop-up restaurant by Daniela León, the Venezuelan cousin of one of Amilinda’s owners. She will sell several kinds of arepas, filled with shredded beef, black beans with feta or chicken and avocado salad (reina pepiada).

They’ll be open for lunch Mondays, Wednesdays and Fridays downtown, starting this Monday.

Arepera MKE will open at 11 a.m. and close at 1:30 p.m., or sooner if the arepas sell out.


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

Race to these Derby Day parties in Milwaukee

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Nomad Nacional

The people behind Nomad World Pub are opening a pop-up in the old La Fuente space in Walker’s Point. This Latin-inspired concept, Nomad Nacional, will serve “global street food” and show the fútbol games for the 2018 FIFA World Cup June 15-July 15. They say it will be a place for “soccer fans and the community to come together, celebrate and have a great time.”

Nomad Nacional will be popping up today and will be open from May through November, though there’s potential for it to turn into a permanent location.

Derby Day

derby day parties in milwaukee

Whether you are placing bets or just looking for an excuse to break out an elaborate hat or bowtie, there are plenty of Kentucky Derby parties in Milwaukee this weekend. Here’s where to watch (but more importantly, drink mint juleps during) the best two minutes in sports:


Party for charity: eat Kentucky Hot Browns, Bourbon Barrel Ale Beer Cheese Soup and drink Bourbon Mint Juleps and Vodka Derby Tea for a good cause, The Hunger Task Force. The party will be hosted outside with live jazz music, a photo booth and contests.

Iron Horse Hotel

At the Iron Horse Hotel’s Talk Derby to Me event, you can enjoy a champagne bar, bottomless mint juleps and take a picture with a living, breathing Iron Horse in your best seersucker suit.

Monarch Lounge

Pick your bourbon, your bonnet, and your horse, and grab a front row seat for the viewing at the Hilton’s Monarch Lounge. They’ll have two horses and jockey on 6th and Green for photos and  Derby-inspired complimentary appetizers

Mini Hot Browns: Open-Faced Turkey, Bacon, and Pecorino Cream Sandwiches
Cold Benedictine Finger Sandwiches
Kentuckyaki Wings
Bacon Bourbon Popcorn

Here are even more options for getting your Derby Day on in Milwaukee.

News from two important Dans

Don’t despair that Coquette Cafe closed—it won’t be empty very long. Chefs Dan Jacobs and Dan Van Rite (the Dans of DanDan) have plans for a new restaurant there. We don’t know much yet. We know that it’s supposed to open in the middle of the summer, and that they’ll announce the name and concept in June.

Whatever it is, we know it’s going to be good because of the people they’ve hired:

Matt Haase, the pervious executive sous chef of Ardent, will be culinary director for all three Jacobs-Van Rite restaurants: DanDan, EsterEv and this new spot. Culinary director is a new position. The Jacobs-Van Rite restaurants are growing, so this new role should bring them all up yet another level.

Blair Herridge will be the new restaurant’s chef de cuisine, previously sous chef at Goodkind.

And, back over at DanDan, Kristen Schwab, who has been their leading sous chef for some time, was promoted to their chef de cuisine.

Mother’s Day Brunch

Mother’s Day isn’t until May 13, but it’s about time to start making your reservations for one of the most popular brunch days of the year. Here are Ann’s recommendations for where to treat the important ladies in your life to Mother’s Day brunch in Milwaukee:

Story Hill BKC

This is one of the best brunches in Milwaukee with specialty plates like shakshouka (a Tunisian lentil-tomato-egg dish) and baked French toast bread pudding. Expect some Mom-inspired specials, too! (Mom-osas, perhaps?)

Pro-tip: use the Nowait app to get a spot in line on the day of, if their reservations fill up.

Crazy Water

Crazy water is doing a three-course menu ($35 per person) with several options in each course. You might order chicken liver mousse with plum relish and toasted brioche, steer beer tenderloin with Portobello and potato gratin and chocolate bread pudding with whiskey caramel for dessert. (And, yes, this is the same as their Easter Brunch)

Tarik suggests perhaps breaking away from the brunch crowd to do something a little more adventurous, which might be more special. If your mom likes trying new things (and you do too), he suggests a special food experience, like getting dinner at a Hot Pot restaurant for more quality time.

88Nine Radio Milwaukee

Is there a restaurant bubble in Milwaukee?

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Recent Milwaukee restaurant closings


Wolf Peach, c.1880, Supper, Coquette Cafe, Water Buffalo and more have been in the headlines recently as they closed their doors in Milwaukee. Everyone knows that the restaurant industry is hard. Restaurants close all the time. But, when we’ve seen so many closings in a short amount of time, we have to wonder if we should be worried if there’s a bubble that’s about to burst.

Ann did some digging. She doesn’t think so. She found that each of the restaurants above closed for different reasons, which doesn’t indicate a larger bubble in the scene. While the market is certainly competitive, restauranteurs think that’s what keeps Milwaukee innovative and relevant as a foodie city.

We also can’t forget, all the restaurants that have opened this year: Birch + Butcher, Snack Boys, Strange Town, The Diplomat, Kindred, Stella Van Buren, Fuel Cafe on Fifth Street, the list goes on…With every place that closes, one opens.

Of course, there will never be another restaurant like c.1880 and these other beloved spots will never be replaced. It’s worth mourning their closings, but not worth a panic.

And, as always, if you want a restaurant to stay in business, go eat there.

Von Trier is back

Last year, Von Trier announced that they were going to change the place into an upscale cocktail bar, but the people spoke up, wanting it to remain the same. The owners listened, and remodeled instead.

Now, Von Trier’s doors are back open. They’ve done some redecorating and an updating to their menu. But, don’t worry, it stayed true to tradition. It’s kept it’s German mural and collection of steins, but has gotten fresh updates, like furniture and lighting fixtures that are a bit more modern. It feels like the same Von Trier, just lighter and less cluttered.

The new menu is a trendier spin on their old Bavarian offerings, now including more small plates and even adding a vegan Impossible Burger. They went local with their meat and cheese boards from Usinger’s and Clock Shadow Creamery. But, their specialties are still classic German offerings like meatballs with spaetzie and a warm, tangy potato salad.

We hope these new changes will keep Von Trier a Milwaukee tradition for many more years.

Snack Boys

Ann recently wrote a review of Snack Boys in Walker’s Point for the latest issue of Milwaukee Magazine. The Radio Milwaukee digital team recently snacked there as well. And it was good.

Snack Boys opened in January and the honeymoon hype period is over. What remains is just regular hype that has been earned.

The atmosphere, with loud music, neon signs and a large portrait of a naked Burt Reynolds, sets the tone for the big attitude of this small plates joint. They switch their menu up a lot, which reflects the owners’ interests more than trying to follow any trends. It’s a fun atmosphere with an equally fun choose-your-own-adventure menu.

Brenner Brewing’s Sour Beer dinner

If you like things sikenly sour, this is for you. Brenner Brewing Company is hosting a special dinner tonight at Braise. They’ll be pairing four courses with four sour beers. Here’s the menu.

The Big Cheese

It is going to be a very cheesy Memorial Day weekend at the Osthoff Resort in Elkhart Lake, WI. In one weekend, they’re hosting hands-on cheesemaking classes, cooking classes, cheese tastings, a cheese marketplace, a special tasting of world championship cheeses, nine-course artisan cheese dinners prepared by the resort’s culinary director Chef Patrick O’Toole, cheese and cocktail cruises on the lake, even a cleansing milk spa treatment in the resort’s Aspira Spa…The Big Cheese event is a dairy lover’s dream.

88Nine Radio Milwaukee

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