Episodes
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On this episode, Tarik and Ann lead things off by previewing the No Rules Dinner Party, a remarkable 19-course event celebrating women-owned businesses. You'll also hear them celebrate the highly anticipated first brick-and-mortar location of Ruby's Bagels; explore the history of the often-overlooked Muffaletta sandwich (as well as the place to get one in Milwaukee); talk about the Oaxacan cuisine you can get at new restaurant Flor de Piña; and deliver the scoop on Halal Restaurant Week happening June 7-15.
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As the weather warms up (any day now), the culinary scene often turns up the temperature as well â and thatâs definitely the case on this very stuffed episode.
Taking things chronologically, weâre less than a week away from the start of Downtown Dining Week, which has been treating diners to deals at some of Milwaukeeâs top restaurants for nearly two decades. This yearâs event runs from May 29 to June 5 and offers discounts for lunch ($15 or $25 per person) and dinner ($35, $45 and $55).
With 29 eateries participating, weâre once again spoiled for choice. Thatâs why we decided to share a couple standouts to get you started:
For your $15 lunch, consider Central Standard Crafthouse & Kitchen and the CafĂ© at The Pfister.At the $35 dinner level, Flourchild Pizza and Docâs Commerce Smokehouse both jumped out at us.Jumping to the $55 dinner class, Bacchus and Aria at Saint Kate have enticing menus.Because weâre a full-service podcast, we donât stop at mere recommendations. We also include some pro tips in this episode, one of which is to reserve early because the prime slots on Friday and Saturday fill up fast. Youâll have to listen for the rest.
Speaking of the rest, here are the oh-so-many things we talk about on this one:
Summerfest and Northcott Neighborhood House have added a ticketed tasting event called âA Taste of Juneteenthâ to the festivalâs first Saturday (June 21).Pabst Blue Ribbon has collaborated with NY-based cheesemaker Yanceyâs Fancy on a beer-infused cheddar cheese.The EsterEv team is making the best of a flood situation by taking the restaurantâs food on the road for a series of pop-up dinners.Ann put together a profile of ElevAsian co-founder Erik Kennedy for her other gig with Milwaukee Magazine.The Ivy House will host the annual Botanical Battle Royale featuring Wisconsinâs top bartenders June 1.Nationally acclaimed food-truck brand Cousins Maine Lobster will bring their renowned mobile presence to Milwaukee this June. -
Episodes manquant?
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Everyoneâs got mom on the brain this week (rightfully so), which hopefully means youâve already made plans to say thanks to that special person by treating her to some outstanding food. In case you havenât, we start this episode with three suggestion for where to take mom â if theyâre still taking reservations:
Blackwolf Run in Kohler is offering a Mother's Day brunch from 10 a.m. to 4 p.m. that includes salads, fruits, crudites, sausages, avocado toast, grilled citrus salmon, red wine braised chicken and pepper steak sautĂ©, carving stations, omelet stations and desserts.Crafty Cow has you covered at all of their locations with some very cool-sounding fare. The cinnamon roll funnel cake jumps out, but thereâs also the "Mother of All Hangovers" (a burger with cheddar, jalapeno, fried eggs and chipotle aioli) and the "Mother's Morning Bowl" (waffled hash browns with smoked cheddar, Nashville fried chicken and chicken gravy).EsterEv opted for a different direction with high-tea service from 12:30 to 3 p.m. Youâll find 10 menu items paired with offerings from Rishi Tea and served in ceramics crafted by Kate Riley. Breakfast cocktails will also be available.Youâll hear a few decidedly global news items as well, led by the exciting news that SapSap has officially joined the regular food-truck lineup at ZĂłcalo Food Park. SapSap will also take part in an upcoming event titled âHidden Flavors of Asiaâ thatâs going down June 1 at Pilot Project Brewery, while a taste of the Mediterranean will soon find a home at the top of the worldâs tallest mass-timber building.
If youâre looking for something food to do a little sooner, The Cooperage will host Sashay & Souffle this Friday to benefit Midwest Sad. In addition to the culinary portion of the title, the drag-show fundraiser will include âshow-stopping performancesâ and âfierce fundraising.â This weekend will also bring a new menu to Outlaw Oyster that features dishes like Octopus Aguachile Negro, Caviar & Hash Browns and something called an Octodog. -
Our latest helping of Milwaukee food news starts with savory pasties from Mr. Dye's Pies, gets festive with the inaugural Miche Fest (as in Michelada) at Zocalo and explores the enticing menu of Sinta, a Filipino pop-up at Bavette. We also preview Semolina's hands-on Sunday Supper series, share the new tenant taking over Crossroads Collective and check out Southern-style eats at Bronzeville's soon-to-open sports bar, One-Seven Cafe & Lounge.
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Because we like to keep things fresh around here, letâs flip the usual approach and start with the roundup so we can close with the centerpiece of this episode:
As our hosts are both dumpling aficionados, they were happy to talk about the places doing them right around the city.They also check in on Kinship CafĂ©, which got some well-deserved attention thanks to a recent visit from comedian (and volunteer) Jim Gaffigan.Over on the East Side, Crossroads Collective will close so âa local restaurantâ (possibly Shanghai) can expand into the space.All caught up? Great. Weâve got special guests to introduce.
Chris Corkery established Hundred Acre during what can be generously called tumultuous times. It was 2020, and just about everyone had suddenly gotten to know the term âsupply chainâ and how disrupting it can change pretty much everyoneâs lives.
One of the areas most affected in those circumstances is the food system, especially when it comes to underserved areas in cities like outs. Corkery decided to address the situation by establishing Hundred Acre â an urban farm âproviding a rapid response solution to food insecurity in the heart of Milwaukee.â
Itâs an ambitious project thatâs still going strong five years later, and yet somehow weâve never had Corkery on the podcast to talk about it. So we made up for lost time by covering the farmâs origin story, why he chose Milwaukee over other cities, âpesto with purposeâ and growing even more in the years ahead. -
On this episode, Ann and Tarik interview Chef Alex Hanesakda of Sapsap about his upcoming event, "Rivers Run Deep," happening at Cactus Club at 3 p.m. this Saturday, April 12. The event commemorates five decades since Oceanian refugees arrived in the United States after the Vietnam War, focusing on the often-overlooked history of the war in Laos and the genocide in Cambodia.
Chef Alex discusses the symbolism of the Mekong River in his family's escape from Laos, and highlights how breakdancing connected Southeast Asian immigrants with Black and Brown communities in Milwaukee. The conversation also touches on the hypocrisy of anti-immigrant sentiments alongside the popularity of immigrant food.
Alex explains that Lao Oceanian cuisine at events like "Rivers Run Deep" aims to share the stories and struggles behind the food and preserve cultural memory. He also shares a few of the meaningful ingredients from the culture, like lemongrass and fish sauce.
In addition to the chat with Chef Alex, Ann and Tarik also touch on budget-friendly Monday night bites in Milwaukee from Paloma Taco & Tequila, Lucky Joe's and The Vanguard. -
For almost exactly one year, Discourse Coffee Workshop has been a roommate of sorts, serving out of the southwest corner of Radio Milwaukee HQ. Itâs been a pleasure watching them get comfortable in the space and expanding their presence in the city through other ventures like Agency, the hybrid cocktail bar they operate inside the Dubbel Dutch Hotel.
Making it even more fun was the news that Discourse partners Ryan Castelaz and Sean Liu received earlier this week: that Agency is the lone Wisconsin finalist in this yearâs James Beard Foundation Awards.
We start this episode talking about the honor, which keeps Agency in the running for Best New Bar along with Bar Colette (Dallas), Indentidad Cocktail Bar (San Juan, Puerto Rico), Merai (Brookline, Mass.) and ViceVersa (Miami). The category is making its debut this year, meaning the winner will be the first-ever recognized by the James Beard Foundation.
Weâll find out if the hometown boys take home one of those fancy medals June 16, when the James Beard Restaurant and Chef Awards are handed out at the Lyric Opera in Chicago. Fortunately, we have a few more items to tide us over as we wait for the ceremony:
Ann delivered another batch of Dining Tidbits, including news of a combo farmerâs market and grocery store in Brookfield.Cactus Club keeps finding ways to bring innovative events to the venue, the latest being âRivers Run Deep,â which will feature food from SapSap.In another piece for Milwaukee Magazine, Ann took a trip down memory lane to pour one out for two closed restaurants that left a mark on the city.Finally, the reality-TV folks have nabbed another local chef, Screaming Tunaâs Jason Morimoto to appear on season two of Morimotoâs Sushi Master (no relation). -
From baseball legends to fast-food tributes, we're serving up another helping from Milwaukee's vibrant food scene. On this episode, Ann and Tarik sample Kopp's new custard flavor inspired by the late legend Bob Uecker (called, what else, "Mr. Baseball"). The hosts also preview the Milwaukee Wine Weekend and get real about restaurant service, sharing tips on how diners can be better customers. Plus, Big Daddy's Barbecue gets a new name (Big Boss BBQ), and Crafty Cow celebrates April Fool's Day with a menu that puts a gourmet spin on fast-food classics.
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We always try to give you a meal, metaphorically speaking, on every episode of This Bites. But there are some weeks when we live up to our name and deliver more of a mouthful than a bellyful â a small-plate version of the podcast, if you will. So let's skip the longer run-up and jump straight into what you'll hear on this episode:
Because you should respect your elders, we start with Annâs review of the century-old but no less satisfying Kegelâs Inn.The dynamic Danâs (Jacobs and Van Rite) are bringing back Dim Sum Give Some with an all-star lineup of 30 chefs.The 3rd Street Market Hall will get a Korean-focused concept from the owners of Ikigai Izakaya food truck.What was supposed to be a very short-term stay has turned into a full-time business as Just4U settles in at Sherman Phoenix Marketplace. -
There are times when the calendar decides it wants to be your friend â like your birthday falling on a Saturday or St. Patrickâs Day coinciding with the first day of the NCAA menâs basketball tournament (that one really only applies to bar owners and Notre Dame fans).
Today, the calendar has smiled on your humble This Bites hosts, because our regularly scheduled episode release day just so happens to be Pi Day. And we get a layup of a lead item.
While acknowledging that math is important, we can all agree that the superior homonym for this particular date is Pie Day. Ah, pie. Itâs a versatile concoction that covers pretty much every phase of the dining experience, from appetizer to dessert. Obviously, the latter is its idealized form, and we start the podcast by giving you a few of our favorite places in Milwaukee to pick one up.
We donât want to steal Annâs thunder since she put some real sweat equity into her full list at Milwaukee Magazine, so letâs just do the top three here:
Honeypie â Home of some of the more inventive varieties youâll find in the area, past examples of which include whiskey walnut pecan and bourbon fudge.The Bake Sale â A pie gathering place, if you will, featuring baked goods made in-house and others from local vendors.Elegant Farmer â Youâll have to haul yourself to Mukwonago for this one, but their apple pie baked in a paper bag is reportedly worth the drive.That should get you started, but feel free to bounce over to Milwaukee Magazine for the other half of the list and lots of helpful info from Ann. The magazine is also where we start our weekly roundup, although itâs a print-only situation, so make sure you track down a copy of the March 2025 issue:
And this is one youâll want to get your hands on, because it runs you through the very top restaurants in the area.On the magazine website, Ann collected her latest dining tidbits, from gluten-free goodies to a quietly great Thai spot.The former Al Bazzar on the South Side is now Al Wadi Coffee House.With its third anniversary coming up this June, Saffron refreshed its tastes of India on a brand-new menu. -
This episode finds us hitting the home stretch of Black History Month, which means it's time to get moving and support Milwaukee's Black-owned restaurants (something we should do year-round). Ann gave us all a helping hand by putting together a sizable list for Milwaukee Magazine that includes everything from soul food to barbecue and Ethiopian to Jamaican.
Toward the end of the podcast, we also highlight a pair of cookbooks from Black women that literally span more than a century: a new edition of Malinda Russell's A Domestic Cookbook (first published in 1866) and a compilation of Gullah Geechee recipes collected by Emily Meggett, who was 89 when the book came out in 2022.
In other culinary news from around Milwaukee:
The mad scientists at Discourse are serving up real ants on a log right downstairs from where I'm writing this at Radio Milwaukee.Milwaukee Public Market will hold a very rhyme-y Soup, Stew & Brew Fest on March 5.Dan Jacobs and Dan Van Rite will again welcome a bunch of their famous chef buddies for a collaborative dinner series at Dandan and EsterEv.Fuel Cafe officially hit empty after aprubtly announcing its permanent closing Sunday.Milwaukee's oldest Black biker bar has shifted gears and will soon become Cajun Soul MKE. -
Sometimes, the universe just doesnât want you to make a dish. You hand-pick all your ingredients, do your chopping and dicing and mixing, pull out your go-to cookware and ⊠the stove wonât light.
This food metaphor is meant to soften the blow of there not being a full podcast this week. Ann and Tarik were in the studio with their rundown of food news all set to go, and then our fancy audio equipment did the equivalent of the stove not lighting. So we did what any great chef does in this situation: Scrap the five-course meal you had planned and make a decent salad.
Most of what youâll hear in this salad-ified episode comes from HYFIN's Megan Matthews â one of the DJs providing the âsoundâ half of our upcoming SoundBites event Feb. 27. She has the good fortune to be paired with Centraal Grand CafĂ© & Tapperyâs Rebecca Berkshire, who welcomed Megan into the kitchen for a chat about what they both have cooking for the big night (tickets for which are on sale now).
Tarik also didnât want to miss an opportunity to talk about another cookbook that caught his eye recently: Black Power Kitchen from Ghetto Gastro. The Bronx-based culinary collective put together 75 recipes â mostly plant-based â that blend cultural heritage with innovative cooking techniques.
Strong Back Stew, Triboro Tres Leches and their version of a classic bodega chopped cheese are just a few examples of what youâll find in these pages, which include way more than just recipes. The photography is incredible (thereâs nothing like a great good photo), plus they fold in original artwork and essays that draw the connections among food, community and Black excellence. -
We love âthe new.â Especially when it comes to the restaurant scene, we get excited about the spot that just opened its doors or discovering a place the rest of the community hasnât caught on to yet.
While the rookies get everyone worked up, itâs the veterans who create the foundation of a cityâs food identity. And weâve got two of them leading the lineup for this episode of the podcast.
First up is Bacchus, the venerable Bartolotta-owned restaurant that announced a couple different developments around its 20th anniversary. For starters, executive chef Nick Wirth and chef de cuisine Brent Davis have come up with a new a la carte dinner menu, which will debut along with a new bar menu Feb. 20. Among the items youâll find are charred Spanish octopus, smoked wagyu pastrami, Seremoni black cod with burnt honey celeriac and couscous pilaf, and Wagyu skirt steak with miso-glazed ube and grilled kimchi bok choy.
The restaurant will also take a night to properly celebrate the 20th anniversary as it hosts a champagne dinner March 6. The aforementioned chef duo have put together a five-course menu for the occasion, which will also include pairings of bubbly from the likes of Dom PeÌrignon and Laurent Perrier.
Another longstanding Milwaukee eatery got the Ann Christenson treatment recently, as our favorite food writer took a peek inside Pizza Manâs comeback. Once the king of our cityâs pie scene (arguably), Pizza Man experienced some slippage as it suffered through fire, a couple location changes and attempted expansion.
Itâs now back at the Downer location and trying to recapture its former glory under new owners Thomas Schafer and Krys Zielinski. Ann stopped by a couple times to get a feel for how things are coming along and found mixed results, as well as steady improvement. As she put it in her Milwaukee Magazine story, âThis reboot needs to succeed. Downer Avenue needs it to.â
Hereâs what else found its way into this episode:
A juicy piece about Prime Rib youâll only find in the pages of Milwaukee Magazine.A new concept called Outlaw Oyster thatâll pop-up inside Crafty Cowâs Wauwatosa location.A chat about What Mrs. Fisher Knows About Old Southern Cooking, the first African-American cookbook from 1881.Finally, we have another in our series of interviews with some of Milwaukeeâs very best chefs â who just so happen to be whipping up an original dish you can try at Radio Milwaukeeâs SoundBites. Egg & Flourâs Adam Pawlak gets the microphone on this episode and talks with Kenny Perez about the tostada heâs working on for Feb. 27.
Adam is one of 12 different chefs lending their considerable talents to SoundBites, a group that includes Dane Baldwin from The Diplomat, Kristen Schwab from The Wolf and Gregory LeĂłn from Amilinda. To make your reservation at this very exclusive table, head over to the event page. -
Weâre a day away from February, which is not important. Weâre also a day away from Phobruary, which is very important â so important, in fact, that we slapped it at the top of this episode.
If youâve somehow not partaken of Phobruary in its previous 11 years of existence, the gist is that itâs an annual celebration of the Vietnamese noodle soup at a handful of restaurants in Milwaukeeâs Silver City neighborhood. The 12th installment includes the following three eateries and their respective specials:
Vientiane Noodle Shop â $7 small beef/meatball pho bowlThai-Barbq Restaurant â $7 small steak pho bowl, $5 for three egg rolls, #3 BBQ meat skewer, $5 shrimp skewerPK Palace â $7 small beef/meatball pho bowl, 10% off total purchase (not valid for pho promotional price)All three of the restaurants are on National Avenue between 34th and 38th streets, so if you really like your pho, you could easily eat your way from one to the next to the next and then probably feel uncomfortably full for the rest of the day. But satisfied.
Speaking of which, hereâs what else we discuss to satisfy your weekly need for Milwaukee culinary news:
Momo Mee has whipped up a very special menu to celebrate the Lunar New Year.Two special dinners at Lupi & Iris will focus on winter cocktails (Feb. 7) and petite black truffles (Feb. 11).Marcus Hotel restaurants have Valentineâs Day events galore at Mason Street Grill, The Pfister and The Dark Room.Venturing outside Milwaukee, we talk about Our South, a cookbook focused on Black Southern cuisine.Back inside Milwaukee, weâve got something special baked into this episode, Radio Milwaukee's Dori Zori. She and Kristen Schwab from The Wolf on Broadway talk about their food-and-music pairing at the upcoming SoundBites event happening at the Harley-Davidson Museum on Feb. 27. You can learn all about it here or just skip right to buying tickets. -
The James Beard Awards are kind of like the NBA season: They crown the champs, and it seems like training camps start two days later.
Making the cyclical process all the more tolerable is how well Milwaukee does â a trend that continued when the James Beard Foundation named its semifinalists earlier this week. Since weâre in the back-patting business, thatâs where we start this episode of the podcast.The nominees fell into two camps, the first of which is the expected announcements. The âBest Chef: Midwestâ category is a prime example, with plenty of familiar names on the list:
Dan Jacobs and Dan Van Rite of EsterEvKyle Knall of BirchRoss Bachhuber and Sam Ek of Odd DuckJamie Brown-Soukaseume and Chuckie Brown-Soukaseume of Ahan in MadisonThe other individual from our area to earn a nomination is Gregory LeĂłn of Amilinda, who landed in the category âOutstanding Chef presented by Hilton.â But Milwaukee didnât stop there. We also scored a couple non-restaurant nods, as Bryantâs Cocktail Lounge is up for âOutstanding Barâ and the forward-thinking hybrid cocktail lounge Agency (in the Dubbel Dutch Hotel) is in the category âBest New Bar.â
Weâll wait patiently for the finalists to be announced April 2, and then again for the winners at the annual awards ceremony June 16. In the meantime, hereâs what else youâll hear about in this episode:
Now that the Cheel is no more, you might be looking for other places to get Himalayan cuisine in Milwaukee. Annâs got you covered.Maider Kitchen Restaurant will bring a Hmong-focused menu to Phongsavan Asian Market on North 76th Street.If youâre in the mood for a traditional five-course Lao dinner, book a spot at Lucky Gingerâs event Feb. 20.The Pfister will throw a 90th birthday gala for legendary chef and author Jacques PĂ©pin, featuring more than 20 chefs from throughout Wisconsin. -
For the first episode of 2025 â our 11th(!) year bringing This Bites to your ears â we started in a very familiar (and familial) place: the recently closed Ardent, which is welcoming the first of hopefully many more things to come from its former chef, Vanessa Rose.
Rose will bring some playful flavors to the space when she hosts an extended pop-up called Motherâs that hosts its first diners today. You can expect small plates from an a la carte menu that gets a little out there. One example she provided to the Journal Sentinelâs Rachel Bernhard is âa scallion crepe cake with crab Rangoon, grilled pineapple and ssamjang.â
The pop-up will serve 5 to 9 p.m. Fridays to Mondays between now and Jan. 25. Rose said theyâll welcome walk-ins but prefer reservations you can make via Instagram direct message (@mothers.mke or @86d.heard).
Before we give you the rest of this weekâs food news, one more note about Roseâs aspirations. Sheâs pushing to give Motherâs a permanent home as part of a space dedicated to Milwaukeeâs LGBTQ+ community while also developing another concept called House of Bridges. According to the GoFundMe she set up to make those dreams a reality, âBoth of these projects seek to make restaurants a more fair and less exploitative industry.â The goal is to implement:
Cooperative ownershipRoyalties on dishes created by staffAnnual cookbooks and cooking tutorials, with profits going back to the restaurants to supplement wages and benefitsEmployer-paid insuranceReasonable work weeksSupport of local farmers over corporate food providersProfit sharingMutual aid across all demographicsWeekly pay-what-you-can meals for people struggling to keep food on their tablesItâs clear Rose has a vision, and you can support it by contributing to her GoFundMe. As for the rest of our episode, youâll hear a little bit about:
Annâs story about Flourchild that you can find in the pages of Milwaukee Magazine.Private chef Michaela Ericsonâs plans to open a public-facing restaurant and retail store.A new Mexican restaurant called El Caporal coming to Clark Square.A review of Margaux Brasserie that Ann put together for Milwaukee Magazine.Milwaukee Flavor Live, a four-course culinary event tied into a city-centric cookbook.The return of SoundBites, a much-loved Radio Milwaukee event that pairs food and music. -
Just a few days before Christmas, Chef Ray and his business partner Cherry Phetleung gave our city a gift by welcoming their first guests to 1033 Omakase as part of its soft opening. The non-numerical part of the restaurantâs name means âI leave it up to you,â reflecting the control that diners turn over to the chef as part of their experience.
For this initial phase, 1033 Omakase will offer just three seatings per night Wednesday through Saturday, with a maximum of six guests per seating. The experience is $119 per person, and you can book your spot via Resy.
Moving from a new spot to an old favorite, Azhar Shah and his family reached out to the community this week with a plea to help Pakistani restaurant Shah Jee stay on its feet. Their goal is to raise $180,000 for operating costs and maintenance needs, so if you have the means to help a longstanding member of Milwaukeeâs restaurant community, please head over to the fundraising page and give what you can.
Weâll wrap up this final installment before the holiday with a trio of dispatches from Annâs desk at Milwaukee Magazine. First up is her glowing review of The Commodore, the newest jewel in The Bartolotta Restaurantsâ culinary crown. The adjectives describing her experience should give you a sense of the place â âelegant,â âdelectableâ and ârevelationalâ among them.
We also have quick chats about two items youâll only find in the pages of Milwaukee Magazineâs desserts issue: her interview with the pastry chefs from Ester Ev, and an instructional on how to poach a pear and make Creme an Glaise. -
This episode has a seasonal feel, with Agency cooking up a menu inspired by holiday movies and an ode to a classic cold-weather beverage. But we lead things off with big news about James Beard-recognized chef Kyle Knall's plans for a new French bistro in Milwaukee's Third Ward, then dip into the sweet with desserts around the world and pie charts (not the boring kind).
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Milwaukee food lovers and restaurant-goers got a big helping of tough news over Thanksgiving weekend, as Justin Carlisle announced that Ardent will close at the end of December. As our hosts are both lovers of food and goers of restaurants, they couldnât really start this episode anywhere else.
Ann connected with Carlisle for a Milwaukee Magazine article that sounded a few somewhat-hopeful notes. For one, Ardentâs chef/owner exceeded his own expectations for the business, saying that it was ânever expected to last that longâ but also that â[it] doesnât mean itâs over. This chapterâs over.â
It turns out thatâs true on a couple fronts. Carlisleâs personal next chapter will involve consulting and enjoying some time off. As for the space at 1751 N. Farwell Ave., we have one of those rare âbreaking newsâ moments on this episode, which includes some information you wonât find in Annâs article. On top of that, we have these bits and pieces from around the area:
Three Black-owned food businesses in Wisconsin were awarded grants from the Heinz Black Kitchen Initiative.Food critic Keith Lee named Milwaukee as one of the most underrated food cities in the country.Just in time for the holidays, Ann has brought back her list of the best new books for foodies.Ann also made a recent trip to Brisa Do Mar and shared her thoughts about the Mediterranean menu.Milwaukeeâs far northwest side will get a taste of Hmong cuisine from a new restaurant slated to open late this year or early next. -
Everyone loves dumplings. So everyone should also love the first news item in this episode: dumpling-making classes at The Wolf. These opportunities for delicious instruction are no joke. Chef Kristin Schwab set up a couple for December, and both of them sold out so fast that the restaurant decided to make them a monthly affair all throughout 2025. We break down this very cool experience, which you can register for right now (even the one next December if youâre the type who likes to plan ahead) on The Wolf website.
Thereâs another website you can visit for more details on a couple other things we discuss on this episode. Milwaukee Magazine just posted Ann's great interview with Wild Bearies founder Elena Terry, a member of the Ho-Chunk nation and expert on indigenous cuisine, Terry landed a well-earned spot on the Wisconsin-centric season of Top Chef and told Ann in the full Q&A, âI know for myself, to be considered on that level, an expertâŻââŻitâs been a long time coming.â
Milwaukee Magazine also has Ann's latest Dish of the Month: katsudon from Todd I Believe I Can Fry (2159 S. Kinnickinnic Ave.). The Japanese staple is built around a panko-breaded pork cutlet, and Annâs affection for it is very obvious â both in her vivid description on the podcast and her story at Milwaukee Magazine.
Believe it or not, we also have something NOT from the magazine to wrap up this episode. Itâs the very good news that the much-loved Chuchoâs Red Tacos will join the Diverse Dining Market (250 W. Wisconsin Ave.) every Tuesday. We're big supporters of birria tacos, and itâs great to have places like Chuchoâs serving them up around Milwaukee. - Montre plus
