Sanford restaurant creates a movie-inspired menu in honor of the Milwaukee Film Festival

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s episode of Milwaukee’s longest-running food podcast, we’re talking about Sanford restaurant’s movie-inspired menu in honor of the Milwaukee Film Festival. We also talked about where to find some tasty tamales in Milwaukee, a new pudding shop, The Great Midwestern Pie Championship, and Harbor House’s Oysterfest.

Sanford movie-inspired menu

In honor of the Milwaukee Film Festival, Sanford has created a movie-inspired menu for the entire run of the festival. The menus feature family meals and individual dishes.

Check out Sanford’s Film Feast Family Meal calendar:

  • Friday, Oct. 16 – APOCALYPSE NOW (1979)
  • Saturday, Oct. 17 – RATATOUILLE (2007)
  • Tuesday, Oct. 20 – WHEN HARRY MET SALLY (1989)
  • Wednesday, Oct. 21 – TAMPOPO (1985)
  • Thursday, Oct. 22 – BRIDGET JONES DIARY (2001)
  • Friday, Oct. 23 – TORTILLA SOUP (2001)
  • Saturday, Oct. 24 – AMERICAN PSYCHO (2000) “A night at Dorsia”
  • Tuesday, Oct. 27 – SOUL FOOD (1997)
  • Wednesday, Oct. 28 – JULIE & JULIA (2009)
  • Thursday, Oct. 29 – THE HATEFUL 8 (2015)
  • Friday, Oct. 30 – BEETLEJUICE (1988)
  • Saturday, Oct. 31 – INDIANA JONES and the TEMPLE OF DOOM (1984) – DINNER OF DOOM!

A new dessert spot with a focus on pudding

Hey Puddin’ – Original Banana Pudding

Just in time for the fall, a new dessert cafe with a focus on banana pudding called Hey Puddin’ is coming to Cudahy. In addition to traditional banana pudding, Hey Puddin’ will offer a variety of flavors including pumpkin spice, strawberry shortcake, turtle sundae and more. Puddings will be available for carry out or delivery via their website. Tomorrow, they will be hosting a free tasting event.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part exploration of systemic racism in Milwaukee.

It’s the fall membership drive and we need your support! If you’ve been tuning in more often to stay informed or feel more hopeful, make a gift to support the team behind the programming you use and enjoy!

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Are these the best burgers in Milwaukee?

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s episode of Milwaukee’s longest running food podcast, we’re talking about Ann’s search for the best burger in Milwaukee — which also includes a recipe for her own ketchup. We also have some news coming out of Sanford, Eldr+Rime and Milwaukee Film Festival, which is featuring some films related to food as part of its new virtual programming.

Don’s Diner | facebook.com/donsmke

Ann has a piece on Milwaukee Magazine about her search for the best burger in Milwaukee. She came up with a bracket so readers could decide which burger was their favorite. She featured 16 burgers, mostly from independent restaurants, but also from a few chain restaurants like Culver’s. “There are burgers on this list that I could probably eat every day,” Ann says, “and one of them is the DiploMac from the Diplomat.” She also shouts out the Crave Cafe in Shorewood and its kimchi burger.

Ann also assures us that making your own ketchup is really easy. You just use tomato paste (or fresh or canned tomatoes if you prefer). It’s an easy way to avoid the corn syrup that’s in commercial ketchup.

Sanford debuts a craft menu

Sanford is doing something really unique. The acclaimed restaurant has been doing curbside since the pandemic began, with no indoor service, and they’ve really been shaking up their curbside menu. Now they’re offering a craft menu filled with surprises and favorites from the past.

Give them two days, and they’ll craft a four-course meal just for you. It allows you to create something pretty special using local ingredients from local farmers and vendors.

Eldr+Rime offers an extremely decadent

eldrandrime.com

Eldr+Rime, a Scandinavian-inspired hotel restaurant in Wauwatosa, has launched a new brunch menu, and it’s impressive. In true Scandinavian fashion, it’s seafood-heavy. You can get lox on rye, for instance, or king crab benedict. There are also scones and a breakfast burger with smoked onion jam. Amazingly, you can also get a 32 ounce tomahawk steak (served with three sunny side up eggs!) if you’re really hungry. Sides also include something called a crab Slim Jim, which we can only imagine. There’s also a s’mores bar and a raw bar — pretty incredible.

Hear us discuss all that and more on this week’s episode below.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part exploration of systemic racism in Milwaukee.

It’s the fall membership drive and we need your support! If you’ve been tuning in more often to stay informed or feel more hopeful, make a gift to support the team behind the programming you use and enjoy!

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Milwaukee’s Carrie’s Crispies will make 2020 sweeter with gourmet rice crispy treats

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On this week’s edition, we talk about the new rice crispies treats shop in West Allis, the return of Riverwest diner Wonderland, Teens Grow Greens chef dinner, Heirloom MKE, a sushi food truck at Zocalo, a new Cuban restaurant and Ann’s interview with the founder of Diverse Dining, Emerald Mills.

Carrie's Crispies

Let’s face it, 2020 bites. At least there are only a few months left of this dumpster fire of a year. Hey, what else could go wrong right?

But a new spot specializing in rice crispy treats aims to help bring a little joy and sweetness to this bitter year. On Sept. 30, Carrie’s Crispies opened its brand new storefront in West Allis at 7133 W. Becher St.

Prior to that, you could find their delightful treats at various locations like West Allis Cheese and Sausage Shoppe and Blum Coffee Garden. Now, you select from a rotation of more than 20 flavors out of over 100 flavors they make, like Chocolate Reaper, Blue Moon, Habanero Berry, Strawberry, Poppin’ Cotton Candy and more.

Teens Grow Greens Chef’s Dinner: Chopped Edition Offers Chance to Cook at Home

From the press release:

Streaming Thursday, October 22 at 6:00 p.m., three Teen/Celebrity Chef teams will create and cook a meal each with the same secret ingredients while viewers at home watch and then vote on winners based on plating and presentation by donating to their favorite team. Viewers can cook at home alongside the teams by registering, pre-ordering and picking up a Mystery Ingredient Box from the Outpost Natural Foods of their choice.

It’s the fall membership drive and we need your support! If you’ve been tuning in more often to stay informed or feel more hopeful, make a gift to support the team behind the programming you use and enjoy!

Celebrity Chefs include Jesus Gonzalez of Zócalo and Mazorca Tacos partnering with 16-year-old Alex, Alexa and Matt Alfaro of Meat on the Street Filipino food partnering with Kyla, age 15, and Jarvis Williams who has worked with some of Milwaukee’s most establish dining brands and is partnering with Jose, age 15.

Register here. Confirmation emails will include a link for home chefs to order Mystery Ingredient Boxes by October 4 and available for pick up at Outpost Natural Foods Oct. 21 and 22. There will be a choice of meat and or vegetarian option.

Voter donations will be split between Teens Grow Greens and the Chefs. Funds raised will help Teens Grow Greens expand its internship and apprenticeship opportunities to Teens on the north and south sides of Milwaukee.  Teens Grow Greens’ motto is “Learn. Grow. Go” and the nonprofit provides paid internships, summer mentorships and graduate support.

Riverwest’s diner Wonderland returns

One of my favorite spots to grab a bite is back! Wonderland has re-opened after it closed at the end of March due to the pandemic. However, the diner isn’t the same as you remember. It has become Wonerland a Go Go. We talk about the change of concept in the podcast above.

88Nine Radio Milwaukee

Milwaukee bakers making treats to support fair elections for Bake The Vote

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On this week’s edition, we talk about Bake The Vote 2020, a bake sale to support fair elections. Plus, we share some good news about three restaurants – Goodkind, Uncle Wolfie’s and Amilinda. Finally, we talked about a Chicago restaurant opening a spot on Water Street.

Bake The Vote 2020

The Bake The Vote 2020 Bake Sale is a global movement where bakers of all types are showing their support for a fair election. The Milwaukee Bake The Vote event is made possible by a group of local, professional pastry creators showing their love through baked goods. 100% of sales will be donated directly to Wisconsin Voices, a nonprofit nonpartisan organization, envisioning a Wisconsin where every person has the means, motivation, and freedom to fully participate in a just democracy that provides opportunities for all people to thrive.

You can place an order using this form.

Pick up will be Sunday, 9/27 at The Real Good Life in Wauwatosa. Please wear a mask and follow social distancing guidelines.

Goodkind returns for regular service

Goodkind announced this week they have started to take walk-up orders for outdoor dining on their patio. Walk-up/patio will be available Monday-Tuesday 4:30 p.m. – 9:00 p.m., Saturday – Sunday Brunch 10:00 p.m. – 4:00 p.m. and will be first-come, first-serve.

New seafood boil restaurant coming to Water Street

A new seafood boil restaurant is coming to the former space of Bar Louie off of Water Street called Lowcountry Milwaukee. The restaurant is based in Chicago and has two locations there. The concept is very similar to King Crab Shack, where you pick your seafood, your sides, and your sauce.

88Nine Radio Milwaukee

Chuy’s Red Tacos puts a distinctive spin on birria tacos

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s edition, we have an interview with one of the founders of Chuy’s Red Tacos, a new food truck that opens today. We talk to him about birria tacos and the origins of their tacos’ interesting red taco shells. We also have updates about EsterEv and Big Daddy’s BBQ and Soul Food.

And of course we talk about something close to Ann’s heart: pumpkin spice. You all know my opinion about pumpkin spice; we don’t need it, especially after everything we’ve been through this year. But the Wisconsin State Fair has nonetheless created pumpkin spice cream puffs, which will be available for a limited time in October. So if pumpkin spice is your thing, you can order three packs or six packs online.

Chuy’s Red Tacos | facebook.com/chuysredtacos

We get the scoop on Milwaukee’s most anticipated new food truck: Chuy’s Red Tacos.

“I’ve always wanted to make a food truck,” explains owner Jesus Nanez. He had previously owned a restaurant called Seafood Specialist, which specialized in fish fry, but he wasn’t as passionate about it as he is about tacos. He discusses how he decided on a menu with birria tacos as its emphasis, since it’s difficult to consistently find birria on local menus.

Chuy’s also offers some alternatives to the traditional beef version of the taco, including chicken and a vegetarian option with hibiscus. Most people know hibiscus as a tea, but the flower is completely edible, and it’s packed with nutrients. “It’s an awesome base to do anything,” Nanez says. “It’s like a tofu, damn near. You can season it however you want.”

Why is the tortilla red? It’s coated in a special chili oil then fried on a flat top. It’s not spicy, Nanez says, but it’s made with four or five peppers. He also explains what makes Chuy’s rice and beans so special, and weighs in on why birria is suddenly so popular right now.

EsterEv is back

DanDan has been offering curbside carryout and patio seating for a while, but now EsterEv, the restaurant inside of DanDan, is reopening. It’ll open Sept. 25, and while weather permits, seating will take place on the DanDan patio. It’ll be quite exclusive: There will only be two seatings of six guests each night, and it’s only open Fridays and Saturdays.

Hear us discuss all that and more below.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part exploration of systemic racism in Milwaukee.

It’s the fall membership drive and we need your support! If you’ve been tuning in more often to stay informed or feel more hopeful, make a gift to support the team behind the programming you use and enjoy!

88Nine Radio Milwaukee

Taqwa’s Bakery and Restaurant brings Palestinian delights to Greenfield

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s edition of Milwaukee’s longest running culinary podcast, we’re talking about Ann’s story about how to order directly from farmer’s online, as well as a new Palestinian bakery, a collaboration between SapSap and Iron Grate BBQ, and an update on the Bartolotta steakhouse Mr. B’s.

A dish at Taqwa’s | facebook.com/TaqwasBnR

There’s a new Palestinian bakery and restaurant called Taqwa’s at 4651 S. 27th St. in Greenfield.

The bread is made from owner Taqwa Obaid’s mother’s recipe. The restaurant serves many other dishes, including shish kabob and lamb chops. They even have Middle Eastern breakfast items, and the bread comes baked to order. In addition to soups and salads, they have appetizers including kibbeh and hummus.

Farmers bring markets online

Ann wrote a piece called “How Some Wisconsin Farmer’s Are Making Shopping Available Online,” which looks at options for consumers who may not be comfortable going to farmer’s markets right now. One Racine farm called Avrom, for instance, has created a store where consumers can order watermelons, sweet peppers, Korean-style short ribs, small chickens, potatoes, bacon and more. You can have it delivered right to your doorsteps. Milwaukee Farmers United, meanwhile, has an online market that aggregates products from multiple farms. Unlike CSAs, this isn’t a membership service.

‘This is kind of what I think will be the wave of the future for farms,” Ann says.

Hear us talk about all of that and more, including an app that uses artificial intelligence to help you cook a meal with whatever you have in your pantry, on this week’s episode below.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part exploration of systemic racism in Milwaukee.

It’s the fall membership drive and we need your support! If you’ve been tuning in more often to stay informed or feel more hopeful, make a gift to support the team behind the programming you use and enjoy!

88Nine Radio Milwaukee

Cache Cidery will bring hard ciders to Bay View this fall

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s episode of Milwaukee’s longest-running food podcast, soon to celebrate its fourth year, we’re talking about the latest issue of Milwaukee Magazine, its Best of Milwaukee issue. We’re also talking about a new cidery in Milwaukee, a new bar in Cedarburg that serves cookies, and a really interesting startup called Shef. Stream and read about it below.

Special apple varieties used for ciders at Cache Cider | facebook.com/CacheCider

A few years ago on this podcast I was asking if there were any Milwaukee-made ciders, and the answer was no. There was a cider bar, but there were no mass-produced Milwaukee ciders. That will change this fall when Cache Cidery will open in Bay View. And the new cidery was founded by a musician you might have heard on this station: Ethan Keller. He’s been big into ciders for a while, often using rare apples and antique varietals, like “winter banana” or “pink pearl apples.”

Cache Cider will be located 2612 S. Greeley Street in Bay View, across the street from the Hide House. This is great news if you like gluten-free beverages.

Ann’s Pandemic Awards

Ann created a new category for this year’s Milwaukee Magazine Best of Milwaukee issue called the Pandemic Awards. She celebrated restaurants that reinvented themselves, like The Tandem, which went from being a for-profit restaurant to an organization providing free meals for people in need. Other restaurants, like Don’s Diner, converted into general stores. And of course this summer we saw a new blueprint for outdoor dining, with a lot of patios opening in different configurations. Other restaurants began offering meal kits. We also discuss this year’s reader’s choice picks.

And we finish up the episode by talking about Shef, a startup that helps cooks make an incoming selling homemade food to their community. The company is especially interested in helping immigrants make ends meet amid the COVID-19 pandemic.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part exploration of systemic racism in Milwaukee.

It’s the fall membership drive and we need your support! If you’ve been tuning in more often to stay informed or feel more hopeful, make a gift to support the team behind the programming you use and enjoy!

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Milwaukee group helping local restaurants with relief grants

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

In this week’s episode, we talked about a group helping local restaurants with relief grants, the cancelation of the James Beard Awards, DanDan’s collaboration with Chicago’s Duck Duck Goat, Brute’s Pizza, and a video game where you can run a restaurant.

A local group by the name of Milwaukee Independent Restaurant Coalition (MIRC) will provide $1000 relief grants to restaurants in need. According to the website, Milwaukee Independent Restaurant Coalition supports a fairer, more economically sustainable, and more inclusive restaurant and bar community in the Greater Milwaukee area. Together, the workers, managers, and owners of independent restaurants and bars work through the MIRC to have a united voice in addressing the legislative and ethical issues that affect our industry. We are farmers, artisans, cooks, trade workers, and bartenders working together to make Milwaukee a better place for everyone.

The first grant application phase will take place from September 1 – 5. Grant recipients will be chosen randomly from wheelofnames.com on September 7, and funds will be distributed that day.

To qualify, your restaurant must be independently owned, a MIRC member, and located in Milwaukee County. Become a member HERE.

James Beard Awards - Justin Carlisle

James Beard Foundation cancels the 2020 and 2021 awards.

Known as the Oscars of the culinary world, the James Beard Awards have been canceled this year and in 2021. According to the New York Times, the cancellation was due to several allegations against the nominees and a lack of diversity.

Brute Pizza

Brute Pizza is a new pop-up that serves sourdough pizzas. You can pick up their pizzas at several farmers’ markets and Donut Monster. You can find their schedule on their Facebook page. Check out their menu.

Chef – A Restaurant Tycoon Game

Chef is a Restaurant Management game in which you create your own character, acquire supreme cooking skills, customize restaurants, design unique menus, and devise innovative recipes with a realistic editor.

Feature List

  • Create your own avatar and level them up across 6 different skill trees with more than 100 abilities to choose from.
  • Full restaurant management: choose the restaurant’s location and layout, hire the staff, design the menu, and determine the restaurant’s policies.
  • Customize every aspect of your restaurants: Choose from over 150 different variations for floors and walls, and over 200 appliances and decorations that can be individually placed and colored.
  • Experiment with a realistic recipe editor: Use the skills and ingredients at your disposal to create one-of-a-kind dishes that are accurately rated by taste and aroma.
  • Choose your own cooking style: Specialize in meat or seafood, go vegetarian or vegan, or offer a vast selection of spicy or exotic dishes. The choice is yours and the world will react to it accordingly.
88Nine Radio Milwaukee

Heaven’s Table BBQ announces a new location at 55th and North Avenue

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

We have a special treat for you in this week’s edition of This Bites. We’re sitting down with Jason Alston, chef and owner of Heaven’s Table BBQ. The restaurant and catering company, currently at Crossroad’s Collective, is opening a new location on 55th and North Avenue. Alston says it has been a longtime dream of his to have a standalone brick and mortar restaurant, and he explains how the opportunity came about, as well as his plans to expand its menu and cater to vegetarians. Its current location will remain open at Crossroad’s Collective through the end of the year.

He also explains how he came up with a recipe for cauliflower burnt ends.

Heaven’s Table BBQ | facebook.com/Heavens-Table-Catering-and-BBQ-LLC

We’re also talking about a feature piece Ann wrote for Milwaukee Magazine called “Let Us Now Praise Milwaukee’s Favorite Restaurants.” She was inspired by everything we’ve gone through with COVID-19 and the disastrous impact the pandemic has on the restaurant industry. So many restaurants have had to pivot, and it’s become clear that they need our support more than ever. “The only thing that I regret is that I couldn’t mention more restaurants in the story,” Ann says. The article also features some great recipes.

Flour Girl and Flame | Via Facebook

We also discuss a new pop-up called Flour Girl and Flame. It’s a pizza pop-up today starting at 5:30 p.m. at the Story Hill Fire House. There will be a classic fresh mozzarella and basil pizza, and also one with pickled cherry peppers and pepperoni — an unbeatable combination — as well as hand pies. There will be live music to go along with those wood-fired pizzas. Some of the proceeds from the event will go to the Sherman Phoenix Rise Alliance.

Hear us talk about all that and more on this week’s episode below.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part exploration of systemic racism in Milwaukee.

It’s the fall membership drive and we need your support! If you’ve been tuning in more often to stay informed or feel more hopeful, make a gift to support the team behind the programming you use and enjoy!

88Nine Radio Milwaukee

This startup creates customized cookbooks tailored for your health and dietary needs

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

Shaun Chavis, founder of LVNGBOOK

Today we’re joined by cookbook author and food journalist Shaun Chavis, founder of LVNGBOOK, a startup that provides customized cookbooks and behavioral tools to help you build a healthy lifestyle and to prevent or manage chronic disease. The customized cookbooks are integrated with Instacart via a QR code. This will allow anyone to create a shopping list automatically. We also talked about Shaun’s journey from author and journalist to startup founder and her plans for the future of LVNGBOOK. She also shared one of her favorite recipes for breakfast fried brown rice from LVNGBOOK, which you can check out below.

LVNGBOOK, customized cookbooks
LVNGBOOK customized cookbooks

In this week’s episode, we also talked about Sanford’s new menu that is a twist on State Fair favorites, Smoke Shack’s Brew City Biscuits pop-up, Hatch chile peppers at Sendik’s, Nessun Dorma’s Take and Bake meals, and DanDan’s Chef Daniel Jacobs upcoming appearance on Beat Bobby Flay.

Brew City Biscuits pop up

Brew City Biscuits

Brew City Biscuits is serving up southern-style, unapologetically indulgent brunch fare with a focus on buttery scratch made biscuit sandwiches. The breakfast sandwiches tower high with classic brunch ingredients and a nod to popular menu items across the Hospitality Democracy restaurant group. The Marty McKlucken, one of Brew City Biscuit’s most colossal sandwiches, is topped with Nashville hot chicken, sweet and spicy pickles, lettuce, tomato and buttermilk mayo.

Brew City Biscuits will operate for dine-in and carryout from Smoke Shack (332 N. Milwaukee St.) Saturdays and Sundays, 10 a.m. – 2 p.m., beginning August 15 and ending September 6.

Hatch chile peppers at Sendik

Fresh Hatch Chile Peppers, grown only in the Mesilla Valley of New Mexico, are available for a few short weeks each year in August and September.

Harvested from fertile soil along the Rio Grande, Hatch Chile Peppers thrive in the river valley’s combination of nutrient-rich soil, intense sunlight and cool desert nights. These peppers present a fresh and complex flavor, unlike any other chile. 

Pick Up Dates & Locations:
• Friday, August 14 | 9 a.m. – 5 p.m. | Elm Grove & Waukesha
• Saturday, August 15 | 9 a.m. – 5 p.m. | Franklin & West Bend
• Sunday, August 16 | 9 a.m. – 5 p.m. | Hartland & Mequon
• Friday, August 21 | 9 a.m. – 5 p.m. | Wauwatosa & The Corners of Brookfield
• Saturday, August 22 | 9 a.m. – 5 p.m. | Grafton & New Berlin
• Sunday, August 23 | 9 a.m. – 5 p.m. | Greenfield & Whitefish Bay

Learn more over at Sendik’s website.

Breakfast Fried Brown Rice via LVNGBOOK

How’s this for a twist on breakfast? Pouches of precooked brown basmati rice get this savory morning meal on the table quickly and effortlessly—with no need to microwave the rice first. You could also use 4 cups of leftover cooked rice. This recipe uses breakfast sausage to turn fried rice into a morning meal. If you have leftover rice, substitute 4 cups of leftover rice for the pouches of precooked rice.

  • Hands-on time: 15 minutes
  • Total time: 15 minutes
  • Makes 4 servings
  • Serving size: 11/4 cups
  • 4 ounces bulk turkey breakfast sausage
  • 1 cup chopped red bell pepper
  • 2 teaspoons dark sesame oil
  • 2 (8.5-ounce) pouches organic brown basmati rice (do not microwave)
  • 2 cups baby spinach
  • 2 tablespoons low-sodium soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 2 large eggs, lightly beaten
  • 1/4 cup sliced green onions
  1. Cook sausage in a large nonstick over medium-high heat 2 minutes or until sausage is browned., stirring to crumble. Remove to a bowl; set aside. Add bell pepper and cook 2 more minutes.
  2. Heat oil in a skillet over medium-high heat. Add rice; stir-fry 2 minutes. Add spinach; stir-fry 2 minutes. Drizzle soy sauce over rice mixture, and sprinkle with pepper, stirring well. Push rice mixture to sides of skillet. Pour eggs into the center of skillet; cook 1 minute, stirring until soft scrambled. Stir together egg and rice mixture. Stir in sausage mixture. Sprinkle with green onions. Serve immediately.
88Nine Radio Milwaukee