FoodCrush

Local food systems. They’re complex. And getting food from farms to restaurants is just one piece of an intricate puzzle which has yet to be mastered, even in places like Wisconsin where agriculture is abundant.

This week, we’re talking with Dave Swanson, chef and owner of Braise restaurant and culinary school and proprietor of Braise RSA, a hospitality veteran who has been working for over a decade to connect the dots between farms and restaurants.  During our conversation, he offers us an inside look at the state of local food transport, the struggles that have been compounded by the COVID-19 pandemic and the ways folks can support hard-working farmers.

The world of wine can be intimidating. The vernacular is filled with tongue-twisting terms. You need a great memory to keep track of regions, varietals and vintages (what are those things anyhow?). And all of those elements can make an education in wine feel like a truly uphill battle.

But, it doesn't need to be that way. Just as Rob Levin, a seasoned restaurant veteran and co-owner of 2A Wine Merchants, a wine shop that knits together the elements of passion, curiosity and hospitality, all with a liberal dose of levity. We're chatting with him this week about his ongoing journey in wine, the way he turns curstomers on to new finds and the joy you can get from wine, even if you're an absolute newbie. And yes, you'll come away with some great recommendations for wines you can try now.

 Nostalgia is a powerful thing. And there may be no nostalgia more powerful than that which accompanies a beloved food. And whether that food is a simple chocolate chip cookie enjoyed after school or a warm, flaky croissant eaten on the streets of Paris there’s a bit of magic in the memories that it conjures.

That magic is what the owners of Mid-Way Bakery hope to capture with their menu of sweet treats which run the gamut from indulgent peanut butter chocolate chip cookies and caramel-filled brownies to indulgent cream puffs and expertly plated desserts. 

This week on the podcast, we’re chatting it up with Katie and Kurt Fogle, the husband and wife pastry chef team heading up the new bakery. And they’re sharing all the sweet stuff: from the inspiration for the Mid-Way name to the secrets behind some of their most delicious treats.

From its rolling hills, where cows happily graze, to the fertile valleys where small family farms thrive, Wisconsin is a goldmine for outdoor enthusiasts, food lovers and agritourists.

On this week's podcast, we’re chatting with returning guest and author Kristine Hansen about her new book, "Wisconsin Farms & Farmers Markets: Tours, Trails & Attractions,” a book that not only showcases the bounty of the Dairy State, but offers travelers a host of hidden gems to explore. Along the way, Hansen talks about the process of writing the book, reveals some of her favorite destinations and answers questions like “What’s a chocolate farm?”

Hot dogs may not have originated in the U.S., but for countless Americans, they represent the epitome of comfort, whether eaten from a humble street cart, at a backyard barbeque or – even more memorably – at the ballpark.

This week on the podcast, we’re chatting with Hank Stiehl, co-owner of Riley’s Good Dogs, a nascent mobile food concept that’s banking on America’s love for the hot dog with a menu of both plant-based and meat-based hot dogs and sausages that takes the classic comfort food to new levels. From dreaming up innovative sausage-based combinations to creating a business model that’s as good to the earth as it is to customers’ stomachs, we’re getting to the bottom of Riley’s dog- and people-friendly concept to find out what makes their “good dogs” some of the best of the bunch.

There’s nothing quite like fresh, local fare that’s been caramelized by the caress of live fire. And that’s exactly what you’ll find at Birch, the reimagined Cream City restaurant which specializes in hearth-fired cooking.

On this week’s podcast, we’re taking a closer look at all that deliciousness with Chef Kyle Knall, an accomplished chef whose commitment to fresh, local produce is as impressive as his ability to coax flavor from ingredients using one of the oldest cooking methods known to humankind. During our conversation, Knall delves into the nuances of cooking with fire, the approach he takes at the helm of the restaurant and his vision for Birch guests’ experiences. Along the way, we glean insights into his culinary background and his impressions of Milwaukee, a city he’s adopted as home.

Tupelo Honey Cafe, a concept born in Asheville, North Carolina, is slated to open its first Wisconsin location in Downtown Milwaukee before summer’s end. And that means plenty of Southern fare, from tender biscuits and fried chicken to fried green tomatoes. 

But what makes Tupelo Honey so special? We had many questions. So, on this week’s podcast, we checked in with four-time James Beard Award semi-finalist Executive Chef Eric Gabrynowicz, who gave us the low-down on the Tupelo Honey brand and guest experience. Along the way he shares why Milwaukee possesses the perfect demographics for the concept, the menu items you won’t want to miss and a few special items that guests will only be able to find in the Cream City.

When folks think about Milwaukee, two things often come to mind: beer and cheese. But how about vegan beer and cheese? The two go hand in hand at Dead Bird Brewing Co., a craft brewery that’s making a splash with not only its beer, but its housemade plant-based deli offerings, including cheese.

This week we’re chatting with co-founder Nick Kocis about how the plant-based brewery got its start, the story behind its name (of course) and the cool things they’ve been brewing up, including their Big Baby Vegan Deli product line. Along the way, we geek out about the science behind creating vegan cheese, why the brewery chose sunflower seeds as the protein source for its cheese and the cheese-making technology that informs the process. Kocis also gives us a glimpse into the exciting things on the docket for the crafty vegan brewery.

Hamburgers. They come thick and thin. Fresh and frozen. Steamed and charbroiled. With and without cheese. But what is it about a classic old school flat-top burger that keeps us all coming back for more?

That’s among the myriad questions Kurt Fogle and Joe McCormick asked themselves while forming the foundations for the Dairyland Old Fashioned Frozen Custard & Hamburgers concept, which aims to perfect and steward classic Wisconsin flavors, keeping them alive for future generations.

And this week on FoodCrush, we’re tapping their brains to find out more about burgers, the science behind a great one and the folks behind one of the tiniest-but-mightiest burger and custard brands in the state of Wisconsin.

Among the many treasures which India possesses is its culinary diversity, which varies dramatically from north to south and east to west. And that which is showcased in Indian restaurants is just a glimpse of those riches.

On this week’s podcast, we’re chatting with Ruta Kahate, cookbook author and owner of Ruta’s Vibrant Indian Cafe about that diversity and what she hopes to showcase at her new restaurant. During our time with her, she tells us the story of her journey to food – from growing up in India to her experiences living and cooking in both California and India  – as well as the reasons she chose Milwaukee, Wisconsin as the home for her latest restaurant endeavor.