120 episodes

Get hungry.On the FoodCrush podcast, OnMilwaukee Food & Dining Writer Lori Fredrich and Culture Editor Matt Mueller tackle the ins and outs of dining, food facts, interesting ingredients and myriad topics related to food and beverage.Expect smart talk, lively debate and plenty of fascinating conversations with some of the scene’s most interesting people.

FoodCrush OnMilwaukee

    • Arts
    • 4.7 • 23 Ratings

Get hungry.On the FoodCrush podcast, OnMilwaukee Food & Dining Writer Lori Fredrich and Culture Editor Matt Mueller tackle the ins and outs of dining, food facts, interesting ingredients and myriad topics related to food and beverage.Expect smart talk, lively debate and plenty of fascinating conversations with some of the scene’s most interesting people.

    A peek at the culinary experiences at the El Dorado Casitas Royale Resort

    A peek at the culinary experiences at the El Dorado Casitas Royale Resort

    In this very special episode, we’re delving into the culinary offerings at the El Dorado Casitas Royale resort in Riviera Maya, Mexico. Guiding us on our journey is Chef Eduardo Barra and Paulina Salazar who handles Midwest sales for the resort.

    During our chat, we get an overview of the all-inclusive resort, plus insights from Chef Barra on the exclusive Fuentes Culinary Theater and Chefs Table experiences, plus an overview of the organic fruits, vegetables and herbs grown in the resort’s expansive greenhouse.

    If this podcast makes you hungry, you’re in luck, you can join us on a one-of-a-kind trip to the El Dorado Casitas resort in March of 2022. Get all the details here and sign up before all of our slots are filled!

    • 55 min
    A chat with chef and television personality Jamika Pessoa

    A chat with chef and television personality Jamika Pessoa

    Television has played a starring role in advancing culinary culture in the United States. From Food Network shows that have introduced bashful eaters to a world of new, global flavors to culinary competitions which have served as launchpads for chefs’ careers, the rise of food TV has undeniably influenced the role food plays in our everyday lives.

    Among many chefs who’ve seen the impact of television appearances on their careers is Jamika Pessoa, a Southern-born chef with roots in the Caribbean whose vibrant personality and unique culinary style has endeared her to television audiences across the nation.

    In this week’s episode, we chat with Pessoa about her culinary background, her experience on shows like “The Next Food Network Star,” Good Morning America and Dr. Oz’s new series, “The Dish on Oz.” Along the way, she shares her passion for sharing her culinary talents, gives us a glimpse of her plans for the future and offers insights on her upcoming appearance at the Kohler Food & Wine Festival, which kicks off on Thursday, Oct. 21, 2021.

    • 1 hr 10 min
    Pasta, partnership and a new vision for the restaurant industry

    Pasta, partnership and a new vision for the restaurant industry

    As the pandemic tide changes, restaurant industry employees are emerging with a new vision for the future of hospitality. Years of stress caused by kitchens ruled by machismo, sexual assault and verbal abuse have brought a new guard to the fore who are challenging the status quo by creating new models for culinary culture.

    Among them are Katie Gabert and Sam Sandrin of Strega, a nascent concept slated to open this fall in the 3rd Street Market Hall. 

    On this week’s podcast, we sat down with Gabert and Sandrin to talk about the concept behind the new pasta concept. But we also engaged in a lively discussion about the need for change in an industry which – all too often – Along the way, they share their experiences, insights and hopes, along with the challenges of creating a hospitality model built on collaboration, support and inclusivity.

    • 1 hr 40 min
    Shake Shack: How a global chain defies the usual stereotypes

    Shake Shack: How a global chain defies the usual stereotypes

    We’ve all made assumptions about large restaurant chains: They care more about profits than people. The quality of their food is low. They don’t engage with the communities in which they operate. But sometimes the values espoused – and enacted – by a large company defy the stereotypes.
    This week we’re talking to Milwaukee native, Ari Domnitz, about his career in the Milwaukee food scene, from work with venues like Hi-Hat and Hospitality Democracy to taking the leap and owning his own bar and restaurant (Karma). But he also shares insights gleaned from his four-year tenure with Shake Shack, a publicly traded company with over 300 locations. During our conversation, we discuss the brand’s company culture and values, how they’ve influenced Domnitz’s career choices, and (maybe most intriguingly) how the brand is able to thrive in a city where great burgers and frozen custard have been around for decades.

    • 1 hr 24 min
    Mother and son revive beloved South African chutney brand

    Mother and son revive beloved South African chutney brand

     It’s been four years since SA Braai, maker of South African  sausages (boerewors) and chutney, faded from the Milwaukee scene. But Wendi Horcos, who started the company with her ex-husband in 2013, is working to bring back the brand’s beloved chutney in collaboration with her son, Liam.
    On this week’s podcast, we’re talking with Horcos about the demise of the business, her entrepreneurial journey to revive it, and the legacy she hopes to leave for her son. Along the way, she also talks about the struggles of small business ownership, her personal journey to food and the strong women who inspired her to begin forging her own new company, Mama Fuerte.

    • 1 hr 7 min
    400 Dark kitchens and growing: The magic sauce behind Wow Bao

    400 Dark kitchens and growing: The magic sauce behind Wow Bao

    Dark kitchens (also called ghost kitchens) have sprung up in droves over the past year or two. But one Chicago-based restaurant was ahead of the game, with their first dark kitchen launching in California in 2017.
    This week on the FoodCrush podcast, we’re talking with Geoff Alexander, president and CEO of Wow Bao about the swift expansion of the Wow Bao brand, which currently has over 400 dark kitchen operations across the U.S. with 200 more on the way.  Alexander chats with us about the history of the company, which specializes in creatively filled bao (baozi), dumplings and bowls. Along the way, he shares key factors in the concept’s success, along with insights and wisdom for owner operators looking to grow their restaurants.

    • 1 hr 2 min

Customer Reviews

4.7 out of 5
23 Ratings

23 Ratings

mollycatfive ,

Huge Thank you !

I adore this podcast ... special thank you for having Chef Luke Zahm on the cast ... if you haven’t traveled to the driftless region and checked out the area .. DO IT .. not only is it beautiful but it also has the largest areas of organic farming in our state. The people and the food in this region of our state is off the charts awesome.

grandma6! ,

Food crush

I want to like this podcast- love on milwaukee.com - but just to long - lose interest after 45min- 1 hour
Love listening to milwaukee area food venues!

kdub10s ,

If you love Milwaukee and love food, you’ll love Foodcrush

Lori and Matt have teamed up to do this great podcast that talks about all things food and Milwaukee. They have a great rapport and a casual fun vibe. I promise you’ll love Foodcrush!!

Top Podcasts In Arts

You Might Also Like