Raise a brat: This Sunday is Fred Usinger Day in Milwaukee

Raise a brat: This Sunday is Fred Usinger Day in Milwaukee

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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.

This week on Milwaukee’s longest running food podcast, we’re looking at a really cool Hmong pop-up, a sake-themed dinner at Screaming Tuna and some exciting news from Funky Fresh Spring Rolls.

But first: This Sunday is Fred Usinger Day. The iconic Milwaukee sausage shop Usinger’s is celebrating its 140th year in Milwaukee. You can head to the Old German Beer Hall for a free Usinger’s brat beginning at 10 a.m. There will also be free beer starting at 4 p.m. until the keg runs out.

Ann also recommends going to Usinger’s store and checking out its second’s table — a selection of heavily discounted meat that’s marked down simply because it doesn’t look perfect. It’s a great value.

facebook.com/usingersausage

Braise will host a Hmong pop-up dinner prepared by Chef Yia Vang of Minneapolis’ Union Hmong Kitchen on Feb. 25. The dinner will be family-style and will feature a variety of Hmong dishes including smoked Hmong BBQ pork, whole grilled striped bass with smoked tomato chili, whole tribe chicken, Hmong sausage, cucumber salad with tamarind vinaigrette, char root veggies with Indian curry, grilled broccoli and roasted cauliflower.

Funky Fresh Spring Rolls in the Sherman Phoenix is growing. The business started out doing health, fresh spring rolls. But they’re expanding their menu, and to accommodate that growth, they’re growing their space. They’ll be offering burgers and bowls based on quinoas and other healthy grains.

Here’s an event sake lovers won’t want to miss: Screaming Tuna is welcoming Monica Samuels. Dubbed “the Sake Samurai,” she’s the director of sake and spirits for Vine Connections, “one of only 66 in the world to hold this title and has worked for the sake business for over 10 years,” according to the restaurant. She’ll explore the history of sake along with a four-course pairing meal.

Hear us discuss all that and more on this week’s episode below.

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