A Laotian pop-up is headed to Milwaukee’s Crossroads Collective

A Laotian pop-up is headed to Milwaukee’s Crossroads Collective

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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 installment of Milwaukee’s longest-running food podcast, we’re talking about Laotian cuisine coming to Milwaukee’s East Side, a new pizzeria and a cheese festival I compare to the Coachella of cheese. Then we have a double dose of pasta news. Hear us chat about all of it below.

A tantalizing dish from SapSap | https://www.facebook.com/SapSapEats

The pop-up company SapSap will bring a Laotian pop-up to Milwaukee’s Crossroads Collective food hall. From March 12-22, SapSap will be serving items like Lao beef jerky, egg rolls, and Lao-style lime-leaf sausage. There will also be a charred skirt steak served with rice noodles, daikon radish, cucumber and fish sauce.

Next Ann gives us the early scoop on a new pizza spot that’s focusing on Wisconsin cheesemakers and specializing in vegetable toppings. There will also be a clam-sauce pizza.

Speaking of cheese, Dairy Farmers of Wisconsin have put together a three-day cheese festival in Madison called the Art of Cheese Festival. It’ll include cheese classes, a pop-up cheese market and a cheese-themed ball. There will even be opportunities to visit dairy farms on a cheese bus.

wisconsincheese.com

A new pasta place has opened in the former John Hawk’s Pub building at 100 E. Wisconsin Ave. It’s called Tua Pasta and offers design-your-own pasta options using fresh homemade pasta. Customization is king in this modern space, which features seating for more than 100 guests. And speaking of pasta: Egg & Flour is doing a takeover at San Giorgio on Thursday, Jan. 30.

Hear us talk about all that and more (including a big paczki party at the Polish Center on Feb. 9) on this week’s episode.

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