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.
An intoxicating chat with "Bar Menu" author Andre Darlington
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.
From hobby to pop-up: The story of Sweet Smoke BBQ
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.
Chef Adam Siegel reflects on his career & inspiration for Lupi & Iris
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.
Bringing Italy to the Table with the folks from Ca’Lucchenzo
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.
A curd-filled chat with the Cheese Queen
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).
Two Dans, a restaurant and delicious Peking Duck
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
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.
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!
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!!