food

Courtesy of Super Pear Strategies, LLC.

There was a time when the corporate break room was a hodgepodge of vending machines selling bitter coffee, stale sandwiches, and those cheese and cracker sandwiches in Day-Glo orange.

Those kinds of break rooms are largely gone from the scene, replaced in some larger companies by catered kitchens that offer a variety of entrees and snacks. But a Menomonee Falls company called Davians is providing a service for companies that aren’t quite large enough to warrant an on-site restaurant but want to offer fresher options than a vending machine. 

A Summer Tradition: Outdoor Dining in Milwaukee

Jul 12, 2018
Matt Haas / Milwaukee Magazine

With summer in full swing, people want to take in the beautiful weather whenever possible. As Wisconsinites know, summer is only here for so long and outdoor dining is a great way to take advantage of season.

Dining critic Ann Christenson agrees: "We have such a short amount of time to really enjoy it. So this is that precious time that we can...enjoy outdoor dining."

Alain Elorza / Flickr

One of the luminaries of French cuisine died early this year. Paul Bocuse is credited with basically introducing American diners to French cuisine, and demystifying it. He also launched or mentored the careers of many American chefs, including Milwaukee’s own Paul Bartolotta. 

Bartolotta is the restaurateur behind Bacchus, Lake Park Bistro, and Ristorante Bartolotta. He joined food historian and Lake Effect contributor, Kyle Cherek, to talk about Bocuse's legacy with Lake Effect's Bonnie North. 

Mitch Teich

For a lot of us, the week leading up to Easter is a time to slow down.  Some might see it as a period to contemplate their faith, or simply enjoy the chance to spend time with family.  But the days leading up to Easter are anything but slow if you're Jim Niemann.

Maayan Silver

The 2018 Winter Olympic Games and the Paralympics that followed it both played out in Pyeongchang, South Korea.  Both games were praised for the way they were run and the example it set for unification and sportsmanship.  But for some of us, the Olympics may have sparked a bigger interest in understanding Korean culture.

Joy Powers

Distiller Brian Sammons is a do-it-yourself kind of guy. As founder of Twisted Path Distillery in Bay View, Sammons has taken his own twisted path to the profession and an equally unorthodox approach to his craft. 

Courtesy of 'Wisconsin Foodie'

Wisconsin Foodie turns 10 years old this year, but it first began as a vague idea sketched out on a cocktail napkin. The Emmy® Award-winning television series and companion website was the brainchild of Milwaukee-based documentary filmmaker Arthur Ircink, who back in 2007 was watching the popularity of cooking shows explode nationally.

senteliaolga / Fotolia

Alzheimer’s and other related forms of dementia are increasingly prevalent in much of Western society, as people live longer.  A lot of attention has been paid to how genetics influence our predisposition to Alzheimer’s.  But Doctor Lisa Mosconi says there’s one key component of our environment that we are just beginning to connect more strongly to brain health - eating.

Adam Ryan Morris

When you talk about regional cuisine, things like Cajun food in New Orleans, seafood in Boston, or southern barbecue come to mind. But when it comes to Wisconsin, a feature in this month’s Milwaukee Magazine makes the point that the food itself is only part of the picture.

What Does it Mean to Buy 'Local' Food?

Feb 27, 2018
Alliance / Fotolia

Home-grown, native, seasonal... These buzz words are big in the food industry. But why should you care about whether an apple is local -- in picked from a farm up the road or grown in the United States?

One person who believes strongly that local makes a big difference is contributor Dave Kozlowski of Pinehold Gardens in Oak Creek. He says that local is a term that "means something to everybody, and it means something different oftentimes to everybody."

Mike Miller Images

The relationship between food and love is the basis of many platitudes. And for the couples featured in this month’s Milwaukee Magazine the cliches hold true: food and love are an inseparable pair.

In honor of Valentine’s Day, the February edition of the magazine showcased a number of couples who own and operate restaurants in Milwaukee. Chefs Lisa Kirkpatrick and Paul Zerkel makeup one of the couples featured in the magazine. 

Mitch Teich

Food writer Jeanette Hurt covers the Wisconsin cheese industry and occasionally visits the Lake Effect studio to offer some suggestions for your next get-together or even your next grilled cheese sandwich.

Hurt suspects that 2018 will be a big year for artisan and flavored cheese. "Not cheddar or colby, but the really good cheeses," she says. "The one's that have really interesting flavors."

Specialty cheese production in Wisconsin increased by seven percent last year, Hurt says, and will more than likely continue to grow.

Mazos Hamburgers / facebook.com

Milwaukee’s dining scene is vibrant enough that it’s tempting to always seek out the new, hot establishments.  And while new can be great, Lake Effect contributor and Wisconsin Foodie host Kyle Cherek says not to forget our dining heritage.

"I'm not saying don't go to the new places, because we need that energy, they're beloved, people are working very hard," he says. "But when you're thinking about 'Where should we go?,' for many people it's being a tourist in your own town."

StockPhotoPro / Fotolia

Many of us use the New Year as an opportunity to reboot and change unhealthy habits, such as poor eating choices.  But as anyone who has tried to diet can attest, it's not always easy when there are Peanut M&M's at hand.

Maayan Silver

Christmas. It’s a time of sugarplum fairies, reindeers, and stockings by the fireplace.

It’s also a day for sharing food with family and friends. And on that day, it’s even common for chefs at restaurants to hang up their aprons and go home to cook and share a holiday meal with family.

We wanted to find out about some culinary traditions among Milwaukee chefs and learn what goes on in their kitchens on Christmas:

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