FoodCrush

FoodCrush

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FoodCrush episodes

  • Caitlin Cullen of The Tandem: Fried chicken

    Salty. Crispy. Delicious. We’ll talk all things fried chicken with the hilarious and forthright Caitlin Cullen, owner and chef of The Tandem. She’ll talk about her work at the restaurant as well as reveal some of the stories and secrets behind her two unique versions of fried chicken: Memphis and Georgia fried. 

    40 min
  • Aw Shucks!: Learning to Love Oysters

    In this week’s podcast, we’ll chat with Black Shoe Hospitality’s Joe Muench about the ins and outs of oysters.

    Then we’ll take the podcast on the road to Harbor House and get a lesson in oyster eating from Corporate Executive Chef Adam Siegel, who’ll introduce the salt-water bivalve mollusks to oyster-virgin Matt Mueller.

    Will his first oyster experience be a blast? Or a bust. Find out on FoodCrush.

    1 hr 8 min
  • Karen Bell of Bavette: Life after a James Beard nomination

    James Beard nominations are a big deal. But what’s it really like to find your name on the list? We chat with Milwaukee’s own Karen Bell, 2018 James Beard nominee and owner of Bavette La Boucherie, about her experience as well as her storied past and plans for the future. 

    Then stay tuned as Matt Mueller gets his feet wet with yet another smoldering edition of the Food Porn Minute.

    51 min
  • Big Important Food Questions
    In this introductory podcast, get to know hosts Lori Fredrich and Matt Mueller a little better as they tackle some of the bigger, more important questions in life.
    Is a hot dog a sandwich? Mayo or Miracle Whip? And what IS Miracle Whip anyways? But most importantly, what's Lori's food superhero origin story?
    Listen as she divulges embarrassing food confessions from her past, Matt learns what an aioli is – and stay tuned for the FoodCrush’s signature segment, the Food Porn Minute.
    47 min

About FoodCrush

From the publisher's feed

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…