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.
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.
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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