In just a few more days we’ll begin a new decade. So on this week’s edition of Milwaukee’s longest-running food podcast, we highlight some ways to celebrate the new year with some New Year’s Eve dinners.
We kick things off by discussing a a three- or four-course meal at Braise in Walker’s Point with some very wintery options. Then we move on to Movida, which is going to have a sangria-themed event featuring a variety of recipes with flights of sangria. There will also be tapas, of course.
Third Coast Provisions also has a nourishing menu that Ann highlights. How does this sound?:
Honeycrisp Apple Focaccia, Thyme, Triple Cream Burrata, Olive Oil
(Henriot, Brut Souverain, Reims, Champagne FR, NV)
Red Romaine, Candied Marcona Almond, Fennel, Red Onion, Pear Vinaigrette
Spot Prawn Bouillabaisse, Stuffed Clam, Whitefish, Rouille, Sourdough
(Sauvignon Blanc, Dom. Hippolyte Reverdy, Sancerre, Loire FR 2018)
Wagyu Beef Shortrib, Pumpkin Gnocchi, Delicata Squash, Bone Marrow, Charred Scallion, Herbed Breadcrumb
(Dolcetto, Poderi Luigi Einaudi, “Vigna Tecc” Dogliani Superiore, Piedmont IT 2016)
Ora King Salmon, Honeynut Squash, Geechie Boy Polenta, Calabrian Chili, Eggplant, Mushroom Conserva
(Kabar, Öröm, “Metamorfózis” Tokaj, HU 2015)
Chocolate Bombe, Dark Chocolate Mousse, Caramelized White Chocolate Cremeux, Chocolate Cake, Cocoa Nib Crumble, Salted Caramel
(Warres 2002 LBV Port, PT)
Key Lime Cheesecake, Macadamia Nut Shortbread, Lime Meringue, Calamansi
Don’s Diner is also doing a festive menu with some tiki-themed options. We also share tons other unique options, including one featuring music from the 5 Card Studs as well as seven-course meal in Delafield. We also discuss some very indulgent drink packages at Glass + Griddle.
Hear us discuss them all on this week’s episode below.