Each week on This Bites, dining critic Ann Christenson from Milwaukee Magazine and Radio Milwaukee’s resident foodie Tarik Moody dig into the city’s culinary and restaurant culture to help you find new spots, old favorites and the best ingestibles around Milwaukee.
Unless you’re a total control freak, food pairings are a fun experience. It’s the culinary version of traveling to a place you know absolutely nothing about and having a deeply knowledgeable guide show you around. You learn new things, find unexplored corners and ratchet up what would’ve been a lesser experience otherwise.
All that being said, there comes a point at which you take food pairings as far as they can go. So what’s the next step beyond? The thing that Ann and I discuss at the top of this episode: chef pairings.
A series from Lupi & Iris has upped the ante from one food expert taking you on a guided tour of your taste buds to a pair of talented chefs teaming up to create a collaborative menu. The restaurant located at 777 N. Van Buren St. already has one of these dinners under its belt, having combined the forces of its own Adam Siegel with Gregory León of Amilinda. Future guests that will join Siegel include:
- Nov. 3 — Dane Baldwin of The Diplomat
- Nov. 18 — Zak Baker of Ca’Lucchenzo
- Dec. 2 — Kyle Knall of Birch
- Dec. 9 — A dinner hosted by all featured chefs
That’s just the first course for this episode, which also includes servings of:
- Ann’s exploration of Wisconsin wine country for Milwaukee Magazine, which includes a helpful list of “Ways to WI Wine.”
- Briso do Mar’s recent launch of a brunch menu that includes feta-stuffed omelets, pumpkin spice waffles and breakfast casseroles.
- Pete’s Pops revealing a change in ownership that happened back in May.
We maintain our metaphorical ownership of the Milwaukee food scene and will continue bringing these little nuggets to you every week. Make sure you catch every one by subscribing to the podcast wherever you listen and, if you like what we cook up, leaving a rating or review. Thanks.
