Cudahy's Twisted Plants puts a vegan twist on fast food favorites
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."
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.