Podcast appearances and mentions of lori fredrich

➡ CLICK HERE to send me a text, I'd love to hear what you thought about this episode! Leave your name in the text so I know who it's from! Another week, another inspiring Milwaukee woman. Today on the podcast, I am excited to introduce my dear friend Nell and the story behind her departure from Milwaukee's culinary scene where she was (and still is) revered as a friend, mentor, connector, go-getter and all around STAR. But in 2019, she made the decision to pivot out of the food industry and into a new life. So far this season, I've talked to women who have pivoted INTO something - and we've focused on where they ended up. But I wanted to bring on a woman who could speak to us about pivoting OUT of something as well. (though where she pivots is equally as interesting, and we DO talk about that, too). It's equally as brave to decide to leave a career, especially if (and when) you're at the pinnacle of your place in the industry, like Nell. Nell was also my collaborator on the Wilcuma Dinner for the Hanan Refugees Relief Group last week. You can find out more about the dinner on the segment on TMJ4 here!Locals and Links: Want to work with Nell, here is her web page at Shorewest RealtorsWant to check out her cookbook on Ramen, here it is at BoswellIf you enjoyed this episode, be sure to check out the episode with Lori Fredrich, Food Writer for OnMilwaukee.com HERE, or wherever you get your podcasts! Show your love for Cream City DreamsIf you haven't already, be sure to follow Cream City Dreams on Facebook and Instagram. Sign up for the newsletter HERE.  And I'd LOVE it if you rate and review the podcast on Apple Podcasts. If you're feeling especially generous, you can always Buy me a Coffee to help keep the lights on!Support the show

CLICK HERE to send me a text, I'd love to hear what you thought about this episode! Leave your name in the text so I know who it's from! Another week, another inspiring Milwaukee woman. If 2025 is the year you are determined to understand what the heck is going on in our political landscape - both at the local, state and national level - you are going to want to tune in to this week's episode with Kristin Brey. Kristin is a radio personality, a writer and producer of online content, and a Milwaukee woman who is determined to help us all care a little more about what's happening around us by breaking the news down into bite sized pieces that are easy to digest and understand. And while she's hesitant to call herself a ‘journalist' or ‘comedian,' I would argue she's definitely both. Hilarious and informative. Side-splittingly funny and also a helpful and articulate guide to comprehending today's world. Listen as we talk about Kristin's fairytale journey to Milwaukee. She's living her dream job, married to her prince charming, and yes … there's even a real-life Cinderella story in there, too! Listen to hear her ‘Once Upon a Time.'Locals and Links we love! Instagram: https://www.instagram.com/kristinbrey/Journal Sentinel: https://www.jsonline.com/staff/9430601002/kristin-brey/Spanning the State on WTMJ: https://wtmj.com/spanning-the-state/Website: https://asgoeswisconsin.com/ (though watch for updates in 2025) Facebook: https://www.facebook.com/AsGoesWisconsinIf you loved this show, you'll definitely want to listen to this episode with Lori Fredrich, another writer and online content creator who LOVES all things Milwaukee and Wisconsin especially through the lens of food! Find it HERE or wherever you get your podcasts. Show your love for Cream City DreamsIf you haven't already, be sure to follow Cream City Dreams on Facebook and Instagram. Sign up for the newsletter HERE.  And I'd LOVE it if you rate and review the podcast on Apple Podcasts. If you're feeling especially generous, you can always Buy me a Coffee to help keep the lights on!Support the show

Visit https://www.atlassciencecenter.org/ to donate to Ashley's "40 Miles for 40 Years" mission!

You are going to want to pull up a seat at the table for this conversation with Christie Melby-Gibbons, Founder and Executive Director of Tricklebee Café on North Avenue. This is NOT just your average café, in fact, it's anything BUT average. A pay-what-you-can model offers patrons the chance to give and receive with a spirit of generosity, dignity, grace and abundance. This is a place to nourish your mind, body and spirit, and you can't help but be inspired when you hear the story behind Tricklebee Cafe. Listen as we talk about … Tricklebee's origin story and where the name came from. Going deep with the practice of ‘radical hospitality' and how we can all benefit from more of this in our own lives. You've heard of “trickle down” economics, but have you heard of “Tricklebee” economics? We're convinced THIS is the way we should operate, see if you agree!? How a pay-what-you-can concept can really survive in the world today.The importance of knowing your community, knowing your neighbors and knowing your priorities. Will there be a Tricklebee 2.0 someday? Listen to find out. Locals and Links we love! Tricklebee Cafe Website and Facebook (menu updates posted here!)  Trickebee's WISHLIST (donate here!) Who are the Moravians One World Everybody Eats Tricklebee in the News!  Tricklebee in OnMilwaukee (by previous guest Lori Fredrich!) Show your love for Cream City DreamsAs always, we are so grateful to our listeners. If you haven't already, be sure to follow us on Facebook and Instagram. Sign up for our newsletter on our website. And we'd LOVE it if you rate and review us on Apple Podcasts. And if you're feeling even more generous, Buy us a Coffee. Support the show

Pull up a chair at the table for this delicious conversation with Lori Fredrich, Senior Writer for Food and Dining at OnMilwaukee.com. You'll hear all about her new book, and the local farmers and restaurants who were so grateful to have Lori tell their stories. And hear her own stories of life at the table. (Is that a dream job or what??) Listen as we talk about … Excuse me?!? How a BURP! started her career in food writing. Lori's ‘doors and windows' theory of how dreams turn to realityHow Lori listened to her gut (no pun intended) and decidedly and intentionally told OnMilwaukee she would not be a food ‘critic.' Why Lori decided NOT to remain an anonymous food writer on the Milwaukee food scene. Secret gems of Milwaukee and where to get the BEST carnitas in the city!Locals and Links we love! Lori's new book: Wisconsin Field to ForkNovember Events with Lori and her new bookOnMilwaukee.com Carnitas MachetesBirch RestaurantThe Real Good LifeShow your love for Cream City DreamsAs always, we are so grateful to our listeners. If you haven't already, be sure to follow us on Facebook and Instagram. Sign up for our newsletter on our website. And we'd LOVE it if you rate and review us on Apple Podcasts. And if you're feeling even more generous, Buy us a Coffee. Support the show

Around the country, restaurants led by Native chefs are reimagining what “American” food means. In doing so, they are also reclaiming an important culinary culture that has been long buried and inaccessible, even to Native people. In the Midwest, that includes folks like Sean Sherman, founder of The Sioux Chef, Owamni and the Indigenous Food Lab in Minneapolis. But it also includes up-and-comers like Bryce Stevenson, a native of Red Cliff, Wisconsin who also happens to have deep ties to Milwaukee.This week, we're sitting down with Stevenson, who candidly shares his personal story, from growing up on a reservation in Northern Wisconsin to beginning his journey to reconnect with his Native roots. Along the way, he shares his food story, from his motivation to enter the restaurant industry to the experiences that led him to pursue a better understanding of indigenous foodways. Stevenson also paints a picture of what guests can expect at his first restaurant, Miijim, which will open this spring on Madeline Island, a sacred cultural hub for the Ojibwe.

What goes into building a restaurant? This week we're sitting down with hospitality veteran Rob Levin, co-owner of 2A Wine Merchants and the forthcoming 1033 restaurant to find out more about the inspiration behind the 14-seat restaurant.During our chat, Levin shares his vision for 1033, the thinking behind the design of the restaurant and the elements of the restaurant's menu, created by Chef Justin Carlisle of Ardent. We also delve deeply into the topic of hospitality, answering questions like: What goes into providing a great experience for guests? What elements make a restaurant memorable? And why it's a good thing if your restaurant isn't right for everyone.

It was 2016 when Samantha Mitchell took the initiative to plan her first events under the moniker SamanthaStarr Events. At the time, the public relations and marketing graduate was working full time for a local nonprofit and pursuing her passion for events planning on the side. Six years later, Mitchell is taking an entrepreneurial leap and leaving the comfort of her day job to pursue her events company full time. We sat down with Mitchell to chat about her entrepreneurial journey, the wins and losses she's experienced along the way and the specific skills that have helped her to pay the bills. Along the way, she shares insights into the events she's created, from MKE Fest to Battle of the Chefs, the little details that have made her business a success and the grand plans she has for the future.

Indian fare has long been seen as complex and time-consuming. And certainly, there are many dishes that require special techniques, a laundry list of spices and more time than your average American home cook might wish to spend cooking. Fortunately, there are easy ways to create simple, fresh Indian dishes that are also big on taste.This week, we're talking to Chef Ruta Kahate, owner of Ruta's restaurant and author of "6 Spices, 60 Dishes," a brand new cookbook which showcases myriad options for remarkable Indian fare that can be easily pulled together, even on a busy weeknight. During the podcast, Kahate shares all the details about her new book, the inspiration behind it and the recipes which make the most of Indian flavors with accessible ingredients, efficient techniques and six versatile spices.

Recent years have brought forth a shift in the culture surrounding bars, cocktails and attitudes toward drinking (and not drinking). And it has created an increased interest in low-proof and no-proof cocktail options.This week on the podcast, we're talking with Zoe Lomenzo of The Counter Day Bar, a beverage destination that specializes in zero proof offerings. Not unlike its sister business, Discourse, The Counter Day Bar aspires to break the usual molds and exceed expectations for no-proof cocktails.During our conversation, we chat about Lomenzo's career and her personal experience moving from a traditional bar environment to a no-proof venue. Along the way, she offers us a peek inside the creative minds of the folks behind the new Day Bar, the philosophies that guide their work and the experience guests can expect when they visit.

From its vintage library aesthetic to the selection of wine, spirits and tobacco on the shelves, there's nothing ordinary about Thelma Carol Wine Merchants, one of the newest retail shops in the Cream City.This week we're sitting down with proprietors Rebecca Button and Jerel Hall to chat about their journey to wine, the inspiration behind their shop and their perspectives on the ever-evolving world of wine. Along the way, we chat about natural wine, the work being done at American Wine Project and the philosophies Button and Hall employ to make trying new wines fun and accessible.

Wisconsin is rarely acknowledged when it comes to serious discussions about wine and wine-making. But all of that is changing thanks to the work of folks including Erin Rasmussen, winemaker and founder of American Wine Project.This week, we're sitting down with Rasmussen to discuss her journey to the wine world and the impetus for her return to Wisconsin to explore the subtleties of cold-climate winemaking. Along the way we chat about the history of winemaking in the U.S., the challenges Rasmussen faces as she strives to create remarkable wine made with Wisconsin-grown grapes and the innovation that's changing the way folks view winter hardy grapes and their often unique flavor profiles.

A great deal has changed since 2013 when Tommy Vandervort launched the concept for Enlightened Brewing Company, a brewery concept that – a decade later – is part of an engaged community of local breweries, each of which contributes to the ever-growing craft scene in Milwaukee. This week, we sat down with Vandervort and Enlightened Brewing co-owner James Larson to take a look back, not only at the origin of the brewery but the blood sweat and tears that led to the establishment of their current 14,000-square foot brewery and taproom. Along the way, we discuss the ups and downs of brewery ownership, the evolution of the craft beer scene and numerous other topics, including … soccer, bbq and what beer fans can look forward to in 2023 and beyond. Grab a  cold brew and listen in!

What the heck is a shrub? That's what we're discussing this week on FoodCrush. Fortunately, we've got help from Mindy McCord and Layne Cozzolino of Siren Shrub Co., two Wisconsin-based entrepreneurs who've made it their business (literally) to make the vinegar cordials into a must-have beverage for drinkers and non-drinkers alike.Follow along as we chat with McCord and Cozzolino about their backgrounds, their entrepreneurial journey and their infectious passion for a strangely delicious drink which time forgot. Listen along as we delve into the ups and downs of entrepreneurship, make really bad puns and ultimately learn a ton about one of the hippest, most inclusive beverage trends to date. 

The goal of building community is likely a component of nearly every food hall project. But it's tough to imagine a food hall for which that tenet is more central than at North Avenue Market, a new Milwaukee area food hall which opened on the West Side of Milwaukee last September.This week on FoodCrush, we're sitting down with market founder Chris Harris Morse to talk about the community-based mission for the North Avenue Market, how it came about and the challenges which he confronted as he moved his plans forward. Along the way, Harris Morse shares insights into both his personal and professional journey, offers reflections on the food hall's first six months in business and the legacy he hopes to leave behind.

Milwaukee native, Adjoa Courtney, grew up begrudgingly eating the vegan fare her parents cooked for her as she was growing up. Little did she know, she'd eventually build a successful business teaching others how to successfully adopt a plant-based lifestyle.On this week's podcast, we talk with Chef Joya about her food journey, from cooking with her grandmother in the kitchen to creating meals for celebrities. Along the way, she talks about her move to Charlotte, North Carolina, the positive impact the pandemic had on her business and the approach she takes to creating plant-based fare that appeals to everyone.

When Chef Aaron Patin made the announcement that he would be closing Iron Grate BBQ Co. after six successful years in business, the news came as a shock to barbeque lovers across the city of Milwaukee and beyond. The questions came fast and furious: Why would he choose to close? And what would he do next?This week on FoodCrush, we sat down with Chef Aaron Patin, originator of the “Milwaukee Rib” to talk about his experience opening Iron Grate BBQ and the impact he had on the nascent Milwaukee BBQ scene. Along the way, Patin shares the reasoning behind his decision to close, the lessons he's learned and the memories he'll treasure for years to come. Listeners will also find out what Patin is currently doing with his time. (Hint: it's definitely bbq related).

Did you know that all tea comes from the same plant? That “herbal tea” really isn't tea at all? Do you know what gives Tumoi Purple Tea its vibrant color? Or what prompted a local construction worker to leave her job to found a sustainable tea company?We're answering those questions and more on this week's podcast with Aureal Ojeda, founder of Outwoken Tea. During our conversation, Ojeda shares her entrepreneurial journey, tells us more about the mission of Outwoken Tea and drops a load of knowledge about unique teas, brewing methods and more. Brew up a cup and join us.

 Unlike wine, olive oil does not get better with age. In fact, as the oil gets older, it begins to break down. Its acidity rises and its flavor dissipates. Unfortunately, as it ages, its well-touted health benefits begin to disappear as well. But how do you know how fresh your olive oil is? Most people don't.But this week on FoodCrush, we're getting answers to myriad questions about EVOO, from how it's made to the remarkable flavors it can impart into a dish. Interested? Join us for a fascinating dive into the world of olive oil with Josh Saiia, co-owner of Oro di Oliva, a purveyor of fresh world class olive oils and balsamic vinegars for over 15 years. 

When Ashley Turner accepted the offer to reimagine the menu at Hacienda Taproom & Kitchen, she brought a wealth of experience to the proverbial table. But she also brought a deep cultural knowledge of Texas BBQ and Southwestern fare.This week, we sat down with the native Texan to chat about her experience growing up in a Southern restaurant family, the “secrets” behind great Texas BBQ and the culinary journey that brought her to Wisconsin. Along the way, we chat about her passion for food, her experience developing award-winning Sporkies for the Wisconsin State Fair and the unique qualifications that made her the perfect candidate to lead the charge at the new Hacienda Taproom & Kitchen.

Among the most respected authors in the cocktail realm, André Darlington has built a solid reputation with tomes like “The New Cocktail Hour” and “Booze Cruise.” However, in his latest book, “Bar Menu”, he's combined two of his long-held passions: cocktails and food.This week on FoodCrush, we sat down with Darlington to discuss his new book, which is filled with 100+ easy-to-prepare globally-inspired dishes, plus over 30 cocktail recipes: a true resource for anyone who'd like to host a memorable happy hour (or full fledged cocktail party) at home.During our chat, Darlington shares information about his journey to cocktail writing, the inspiration behind “Bar Menu” and the recipes within. He also shares tricks and tips, favorite recipes and a preview of his next (hint: White Russian filled) project.

Sometimes, a food experience can be life changing. Such was the case for Adam Bielke whose world was turned upside down by a fateful trip to Austin's legendary Franklin BBQ. This week on FoodCrush, we're sitting down with Bielke and his wife Cindi, the owners of Sweet Smoke BBQ, to chat about the meal that changed everything. From the meal that birthed an obsession with Texas style BBQ, to the research that went into trying to recreate the flavors at home, we're delving deep with this couple whose collective passion for smoked meats prompted them to leave their careers behind to launch a business of their own. Along the way, we learn more about the creative dishes served up at Sweet Smoke BBQ, including their phenomenal smoked brisket smashburger, which earned accolades from Lori's Burger Trail series.

After 21 years with the Bartolotta Restaurant Group, James Beard Award-winning Chef Adam Siegel has launched his very first solo project, Lupi & Iris. Just five months in, we're catching up with Siegel to chat about his storied career, how it led him to Milwaukee and the experiences that led to the creation of the new restaurant. Along the way he shares stories of his training with Paul Bartolotta, his travels in Europe and the dishes that inspire him.

Last spring, we sat down with Sarah and Zak Baker, the husband and wife team behind Ca'Lucchenzo Pastificio & Enoteca, a West Side mecca for housemade pasta and regional Italian dishes. Our conversation centered around their culinary backgrounds and the experiences that made opening their own restaurant possible.But we promised to bring them back to chat about the delicious food that they serve. And this week, we did just that. Listen in for the story of how the Bakers fell in love with Italy and Italian cuisine and the magic that makes the fare at Ca'Lucchenzo so remarkable.

Ever wonder what comprises the best fried cheese curds? Is it the cheese? The breading? The sauce? All of the above? This week on FoodCrush we're getting down to business with cheese curd expert, Sam Buschman (AKA the “Cheese Queen”), the woman behind the brand Wisconsin Cheese Please.During our chat, we'll discuss how Buschman's cheese curd obsession began, the criteria she uses to review cheese curds all over the State of Wisconsin and the lessons she's learned along the way. She also shares her top five favorite curds (so far) just in time for National Cheese Curd Day (Oct. 15).

If you've been to Dandan or EsterEv, you've likely eaten food prepared by Chefs Daniel Jacobs and Dan Van Rite. And if you have, you know the level at which they've worked to bring their takes on Chinese-American and fine dining cuisine to the proverbial table.But how did the two chefs end up working together? What's the yin and yang that makes them click? What's the secret behind their fantastic Peking Duck?  And what are their favorite dishes at the restaurant? We'll answer all those questions and more in this week's podcast.For more from Jacobs and Van Rite, tune into our FoodCrush conversation about the use of the word "authentic" with reference to food: It might be time to give up the quest for "authentic" food: A chat with Daniel Jacobs and Dan Van Rite

Dehydration is one of the oldest methods of food preservation. In fact, it's been used for centuries as an efficient mechanism for safely storing fruits, vegetables, herbs, pasta and even meats. And thanks to the revival of DIY methods like fermentation and canning, dehydrating foods is having a moment. But this time, it's not just reserved for hippies and backpackers.In her new book, “Dehydrating: Simple Techniques and Over 170 Recipes for Creating and Using Dehydrated Foods,” author Jeanette Hurt shares the many reasons why purchasing a dehydrator is a smart move for avid home cooks.On this week's podcast, we're catching up with Hurt, the author of 15 tomes including "Wisconsin Cocktails," "The Joy of Cider,” "Cauliflower Comfort Food" and “The Unofficial ALDI Cookbook”, about her newest release, which offers advice, recipes and ideas for preserving the harvest, reducing waste, saving money and creating inventive gifts for food lovers.

 Last year, when “Buddy vs. Duff” premiered on the Food Network, one of the judges was Milwaukee's own cake boss Kimberly Hall, a seven-time Food Network baking contender and owner of Signature Sweets.This week, we're sitting down with Hall to chat about her background and the baking journey that graced her with multiple appearances on Food Network shows, as well as the big win that helped to launch her bakery business. During our conversation, she shares personal stories, highlights from her career and advice for anyone who wants to take their passion for food to the next level. 

 When Vendetta Coffee Bar opened in Wauwatosa last July, it marked a first for the Milwaukee area, offering guests a taste of the traditional coffee houses found in cities across Italy.This week, we're chatting with co-owners Bill Haley and Tommy Orlando of Vendetta Coffee Bar about their backgrounds and introduction to coffee, the inspiration behind their Italian inspired cafes and the Italian influences that make them unique. Along the way, we also discuss the expansion of offerings at their Walker's Point cafe, including the addition of aperitivo-style cocktails, bar snacks and plans to activate the space with pop-ups, live music and events.

The COVID-19 pandemic changed everything for Melissa and Marc Tantillo, a husband and wife team who made the decision to channel their passions for food and photography into a business that aims to assist restaurants in telling their stories. Two years later, Siége Food Photo has made their mark on the food scenes in Milwaukee, Chicago and beyond through work with countless restaurants including Birch, Electric Lime, Heaven's Table BBQ and Heirloom MKE.This week on FoodCrush, we're sitting down with the Tantillos to chat about their love for food, their work with restaurants and their unique approach to assisting restaurants with branding and social media. 

When Rupena's Fine Foods decided to sell their Wisconsin State Fair pavilion after 49 years, it was a landmark decision. But it also presented an opportunity for a new generation to put its mark on the fair.This week on the podcast, we're talking with Paul Hackbarth of Hackbarth Hospitality about his plans for the new Camp Bar pavilion at the fair. During our conversation, Hackbarth shares the story of the multi-year journey to acquire the pavilion, his family history with the fair and what he hopes to bring to the to the Wisconsin Fair table in 2022 and beyond.

When Cat Tran and Mark Nielsen started Hue Vietnamese Restaurant in 2010, their goal was to create a restaurant that introduced the cuisine to customers in the most accessible way possible. Not everyone understood their mission, but by and by they created a brand that became a staple in the community.On this week's podcast, we're discussing the origins of the restaurant and the evolution of the brand over the past 12 years. Along the way, we also delve into Tran and Nielsen's decision to build a new restaurant from the ground up, the spirit of the lively new restaurant and their plans for the future.

Olivia Menzia has always loved ice cream. But when she started her own ice cream brand, she decided to not only tackle the growing demand for plant-based ice cream while producing a product that's just as delicious as any dairy-based treat.On this week's podcast, we're chatting with Menzia about the origin of her business (which hearkens back to her college days), why she chose to tackle dairy-free ice cream and the inspiration behind her cleverly named ice cream flavors. We also chat about what she gleaned from her education at Penn State's ice cream short course and her plans for the future of her business.

 Over the past decade, the U.S. has seen a food revolution in terms of Indian dining. The once rustic heritage Indian fare traditionally served in restaurants has begun to take on new forms, with a growing number of young chefs offering modern takes on dishes like chicken tikka, tandoori chicken, as well as adding new Indian-inspired fare to their menus. Among the changes brought on by more modern Indian fare is an emphasis on carefully chosen, often local, ingredients, which are presented in a variety of new and exciting ways.This week on FoodCrush, we're talking with Fatima and Amrita Kumar, the co-owners of Saffron, a modern Indian restaurant which recently opened in Milwaukee's Third Ward. During our conversation, they discuss the inspiration that went into creating the progressive new concept, the menu items that are drawing crowds and Saffon's inventive bar program, which offers diners a new way of experiencing Indian-inspired flavors in beverage form. Along the way, we also discuss the challenges of offering stellar service during the opening weeks at a Downtown hotspot.

If you'd have told Jess and Pete Ignatiev of Heirloom MKE two years ago that owning a food truck would be just as gratifying as opening their own restaurant, there's a better-than-average chance they wouldn't have believed you. But much has changed. With the launch of a successful mobile food operation under their belts and the freedom to pave their own way forward, the couple has created not only a popular destination for ordering restaurant-worthy fare – from housemade burrata to steamed mussels and inventive short ribs – but also a reputation for supporting local businesses, building community and backing countless social causes. On this week's podcast, we're sitting down with the Ignatievs to chat about their operational philosophy and the fuel that keeps their motors running.

Need a pick me up? Join us as we delve into the caffeinated world of third (and maybe even fourth) wave coffee with Ryan Castelaz, the founder of Discourse Coffee.During our chat, Castelaz dives into his journey to coffee, the origins of Discourse and the evolution of the brand which began in Door County, Wisconsin but which has now carved out a niche in the Milwaukee beverage scene. Along the way, he shares not only his personal passion for the craft, but the inspiration behind a brand which has pushed the boundaries of the coffee industry with its funky, avant-garde and experiential approach to the world's favorite morning beverage. 

On this week's podcast, we're heading behind the scenes with Ryan Hoffman, Patrice Gentile and Ricky Ramirez, the folks behind one of the most unique food truck concepts to hit the streets in the Cream City.Unlike most trucks, Gavilán operates without a particular theme, serving up an inventive, ever-changing menu of eccentric, bar-worthy fare. But where does the inspiration for the truck come from? What's the synergy between Gavilan and its homebase bar, The Mothership? And how do they keep guests hungry for the truck's next new offering? Along the way, we discuss some of the truck's popular offerings, from the infamous pizza rolls to an East Coast sandwich that's getting a new life at the hand of chefs in the Midwest: the chopped cheese.

On this week's podcast, we're sitting down with Sarah and Zak Baker, the husband and wife team behind Ca'Lucchenzo Pastificio & Enoteca, a West Side mecca for housemade pasta and regional Italian dishes.During our chat, they share their culinary journeys, from inaugural jobs like Starbucks barista and Door County busser to their current roles as restaurateurs. Along the way, they share stories from their time with the Bartolotta Restaurant Group where they met, trained and fell in love; their work as consultants to revive the Pizza Man brand; and the background behind their long-held dream of owning and operating their own restaurant.

Biting into a crisp, buttery croissant is an experience that has the potential to incite a sigh of gustatory satisfaction. But it takes skill and perseverance to create a well executed pastry that keeps customers coming back time and time again.Among the places in Milwaukee which have done so is Le Reve Patisserie & Cafe, which has been gleaned accolades for its French bistro fare and well executed pastries for 15 years. This week, we're sitting down with Chef Andrew Schneider, who founded the restaurant alongside Therese Hittman in 2008, to chat about the past, the present and the future of the beloved French eatery. Along the way, we glean insights into Schneider's journey from aspiring firefighter to chef, the inspiration behind the cafe and the launch of Le Reve's new events space and cooking school, Troquet.

Few people love waffles more than Leslie Knope of “Parks and Rec,” who spent seven seasons of the popular television series finding new ways to express her love for the popular breakfast food.  But if we had to pick two other people whose love for waffles transcends most other things, it would be Aaron Rosko and Emily Thomas of Press, who single-handedly championed the Belgian liege waffle and made it an indelible part of the Milwaukee food scene.This week on the podcast, we're sitting down with Rosko and Thomas to chat about how they made their passion for waffles into both a successful mobile food operation and a counter service European-style marche. Along the way, they share insights into the highs and lows of the waffle business, the ways they kept customers happy during the global pandemic and some of their plans for the future.  Don't waffle! Listen in!

 When Station No. 6 opened in 2019, the four seasons outdoor beer garden aimed to fill a void on the West Allis scene. But just a few years later, most of which transpired during the COVID-19 pandemic, the venue has evolved into a popular hang-out for craft beer and cocktail enthusiasts alike.This week, we sat down with Miles Patzer, operator for the indoor/outdoor venue to chat about his beer background, his growing passion for cocktails and the programming he's put in place to make Station No. 6 a worthy destination for local residents and visitors. Along the way, he shares the thinking behind some of the fun pop-ups he's hosted, the videos he created to engage guests during the pandemic (including this chortle-worthy treasure: Tiger King Cocktail Video), and more. Link to video: https://www.facebook.com/watch/?v=701068883996642

 If you've ever wanted to know more about mezcal and its more popular sister spirit tequila, this episode is for you. In fact, we traveled all the way to Mexico to get the skinny on these agave-based spirits.This week we're talking with Edgar Portilla, the head sommelier for the El Dorado Resorts in Riviera Maya, Mexico, about Mexico's most famous export, mezcal. During our conversation, Portilla covers all the basics (all tequilas are mezcals, but not all mezcals are tequilas); but he also offers insights into flavor profiles, the rules of agave propagation and the reasons why most mezcal never makes it out of Mexico. We also touch on Mexico's status as an up and coming wine producer.

The wine industry is always evolving, and that means there's ways something new to explore.This week on FoodCrush, we're sitting down with Ty McNulty, beverage director at Third Coast Provisions to discuss all things wine. During our chat, we discuss where his interest in wine began, how it's developed over the years and how he shares his knowledge with diners. Along the way, he shares his experiences with wine education, as well as his recommendations for great wines to drink right now.So sip back, relax and enjoy.

This week on the FoodCrush podcast, we caught up with Valeri Lucks, co-owner of Honeypie Cafe, SmallPie, Palomino and Comet Cafe about industry life, her career and exciting things on the horizon.During our chat, we discuss Honeypie Cafe's big move, the way Lucks is working toward fair compensation for both front and back of house employees and her full circle decision to re-assume ownership for Comet Cafe, a restaurant she and her brother Adam Lucks helped to transform in 2005 (and operated together for a decade). She also offers insights into what guests will be able to expect from the cafe when it reopens later this year.

 Milwaukee is home to numerous family-owned businesses. Among them is the multifaceted Marcus Corporation, which was founded by Ben Marcus in 1935, and which now comprises a collection of movie theaters, restaurants and hotels across the country.This week, we're sitting down with David Marcus, CEO of Marcus Investment Group, the parent company of Benson's Restaurant Group to talk about his experience as a third generation operator. During our conversation, we discuss the legacy of the Marcus restaurants, from the Marc's Big Boy franchise and Kentucky Fried Chicken to cult favorite, Captain's Steak Joint. But Marcus also shares what drew him to the family business, the story behind the rebranding of Hospitality Democracy to Benson's Restaurant Group, and a few more details about the plans for Benson's new restaurants the Harbor District R1ver Campus.

Pie or cake? That's the big question on today's podcast. But regardless of where you stand on the matter, you'll love our conversation with pastry chef and entrepreneur, Allison Cebulla, who has made a career out of her love for pie.During our chat, we trace Cebulla's culinary journey from the days she spent in the kitchen with her parents to the moment she decided to take a leap and start her own business. Along the way, she shares baking tips, opinions on what makes the best pie, stories about balancing work and family and insights into how she unknowingly created a pandemic-proof pie business.

 In December of 2021, we sat down with the owners of Maranta Plant Shop to talk about how they've built community in the Bronzeville Neighborhood through both their retail shop and mobile food trailer, Tostada by Maranta. This week we're talking with the woman behind those delicious tostadas: Chef Dominique Alvarado-Gonzalez. During our conversation, she talks about her culinary journey, the experiences that have influenced her career and her approach to making some of Milwaukee's best tostadas. Along the way, we talk about growing a business during the pandemic, balancing work and family and her hope for the future. Alvarado-Gonzalez also offers a few words of advice for aspiring food entrepreneurs.

Dominic Dean (aka Dominic the Food Reviewer) is a teenage writer and student at St. Francis High School who began sharing his passion for food by posting positively-focused restaurant reviews on Facebook. Since he created his page in 2019, he has been featured by multiple media outlets including Fox6, CBS58 and TMJ4. This week on FoodCrush, we sat down with Dean to learn a bit more about him, including how he got started writing about food, his favorite dishes and some of the things that have surprised him along the way. 

When you think of sangria, what comes to mind? A summer-only quaff? A punch made with cheap wine (and fruit to mask its flavor)? A deliciously balanced cocktail? Sangria has been all of those things, and more. And we're diving in to talk about it in this week's podcast.To help, we've enlisted Lost Whale owners Dan Beres and Tripper Duval to chat with us about  the release of their brand new canned beverage, Odyssea Sangria, a new product which is slated to hit store shelves this week. During our conversation, we discuss the variables that make a good sangria, the approach they took to creating an accessible, wine-forward version of the punch, and the elements that can make or break it.Along the way, we get a mini lesson in the classic punch, from its origins in Spain and journey to the U.S. to the way its flavor profile has evolved over time, becoming one of the world's most imbibed party drinks.

They say adversity breeds invention. And that was certainly the case for many businesses across the nation as they met the challenges of a worldwide pandemic head on. Among them was Maranta Plant Shop and subsequently Tostada by Maranta, two synergistic concepts which have served not only to meet a demand, but also create community.This week, we're talking with Michelle Alfaro and Mag Rodriguez, the folks behind Maranta Plant Shop, about their entrepreneurial journey. Along the way, they share the story of a simple pop-up plant shop which has morphed into – not only a brick and mortar retail shop – but as a destination for inventive, flavorful tostadas, philanthropy and community.