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.

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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.

Help us unlock our largest matching challenge ever! Give anything and Herb Kohl Philanthropies will double your support of everything 88Nine does – the music, events, and the community stories you love!

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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.

Help us unlock our largest matching challenge ever! Give anything and Herb Kohl Philanthropies will double your support of everything 88Nine does – the music, events, and the community stories you love!

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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.

Help us unlock our largest matching challenge ever! Give anything and Herb Kohl Philanthropies will double your support of everything 88Nine does – the music, events, and the community stories you love!

88Nine Radio Milwaukee

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.

Help us unlock our largest matching challenge ever! Give anything and Herb Kohl Philanthropies will double your support of everything 88Nine does – the music, events, and the community stories you love!

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

Cudahy’s Twisted Plants puts a vegan twist on fast food favorites

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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.

Today we’re joined by Arielle and Brandon Hawthorne, the wife/husband team behind the very popular Cudahy restaurant Twisted Plants. They made the leap from a food truck to a brick and mortar location right after the pandemic hit this spring, but they’ve found huge support from the community. Some of their most popular items include a vegetarian burger with vegan bacon and vegan cheese on a pretzel bun, as well as cauliflower bites.

On this week’s episode, they explain the origins of some of their most popular recipes, the inspiring story that lead them to embrace a plant-based diet, and the challenges of operating out of a small space. “When you break it down, we are a fast food burger joint, but we’re trying to offer healthier options that are fresh,” Brandon tells us. “A lot of people don’t know that everyday foods can be veganized, and that’s what we try to offer.”

The burger at Twisted Plants | facebook.com/twistedplantsmke

We’ve also got some big news from Riverwest: Big Daddy’s BBQ and Soul Food is going to open soon. To have a barbecue place located on Humboldt Avenue is a big score for the neighborhood. They have chicken, ribs, catfish, burgers and rib tips, as well as sides like fried green tomatoes and beans and rice. They also have a Soul Food Sunday special. The restaurant is coming to the location of the former Milwaukee Beer Bistro.

Braise has been hosting a variety of block parties with special themes. Today, starting at 4 p.m., they’re doing a pig roast block party. The menu is a Hoisin roasted pig with duck dat potatoes, grilled choy sum with garlic sauce and cucumber kimchi and a scallion milk bun.

And Purple Door has a new flavor, and it’s very timely. It’s called State Fair Cream Puff, and it’s a combination of sweet cream with pieces of puff pastry folded in. And they also have limited editions of Malort ice cream, if you’re feeling brave.

Hear us talk about it all on this week’s episode.

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.

Help us unlock our largest matching challenge ever! Give anything and Herb Kohl Philanthropies will double your support of everything 88Nine does – the music, events, and the community stories you love!

88Nine Radio Milwaukee

How one Wisconsin chef is helping preserve Black-owned farms and foodways

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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 talk about the Ivy House’s “Taste of State Fair” event, and we interviewed La Crosse Chef Adrian Lipscombe about her 40 Acres & a Mule Project.

Chef Adrian Lipscombe’s ’40 Acres & A Mule Project’

Chef Adrian Lipscombe | via 40 Acres & A Mule’s Instagram

Chef-owner of Uptowne Café and Bakery in La Crosse, Adrian Lipscombe is raising money for her project, 40 Acres & A Mule. Her goal is to support Black farmers and preserve Black foodways. Lipscombe plans to purchase land to guarantee farm to table resources for the food industry. She has already raised over $100,000.

“My vision is to have a sanctuary to hold the history, food, and stories of Black culture in food and farming.   This land will be used to teach other how to farm, archive Black foodways and the importance of Black farms.  The 40 acres of land will tell the story of how Blacks grew food through our ancestral ways to today.” – Adrian Lipscombe

Taste of State Fair

From Aug. 6 to 12, Ivy House in Walker’s Point is hosting ‘Taste of State Fair.’ The event will feature a take on Wisconsin State Fair favorites from seven vendors, including Tall Guy & A Grill, Pete’s Pops, Tots on The Street, Ivy House, Milk Can, Smoke Shack and Happy Dough Lucky.

You can try a variety of dishes including cream puffs, Old Fashioned-style cream puffs, warm mini-donuts, fresh-squeezed lemonade, gourmet stuffed tater tots, grilled corn, deep-fried cheese curds, loaded baked potatoes, wings, popsicles, giant pickles, sandwiches and more!

88Nine Radio Milwaukee

Sprecher hopes to set a world record with its root beer float drive-thru

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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.

Aug. 6 is National Root Beer Float Day, and to celebrate Sprecher Brewing Company and Cedar Crest Ice Cream are attempting to create a new Guinness World Record. The Wisconsin fixtures are hosting a drive-thru with free root beer floats, while following social-distancing best practices.

Sprecher says it will have the supplies to provide up to 50,000 free floats from noon to 8 p.m. at its 701 W. Glendale Ave. location. Attendees are asked to remain in their vehicles while staff brings the floats directly to their car windows. The floats are free, but attendees are encouraged to make an online donation to Feeding America Eastern Wisconsin by texting FLOAT to 41444.

Photo courtesy Sprecher

We’ve also got a ton of other local restaurant news to share, including an expanded patio in the works for At Random, a “veggie pop-up” this Saturday, July 25, at Amilinda, a big move for Bay View’s Honeypie and a controversial proposed food truck ban for Downer Avenue. Plus we say goodbye to Meraki, a Walker’s Point restaurant that will close for good on Aug. 8, and discuss whether a cheap beer can be improved by putting a pickle in it.

Hear us get into all of 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.

Help us unlock our largest matching challenge ever! Give anything and Herb Kohl Philanthropies will double your support of everything 88Nine does – the music, events, and the community stories you love!

88Nine Radio Milwaukee