FoodCrush

Every chef has a unique story to tell. On this week’s podcast we chat with Mia Le Tendre, chef and co-owner of Strange Town, the globally inspired plant-based small plates restaurant on Milwaukee’s reinvigorated East Side. 

During our conversation, we trace her food journey back to her childhood growing up in Central Wisconsin, her experience working her way through film school and the development of her passion for fresh, locally inspired flavors. Along the way, she shares the philosophies which guide her work at Strange Town, the inspiration behind dishes like the gorgeous sea vegetable salad and the joys of gaining diners’ trust.

In 2016, Milwaukee Public Schools implemented ProStart, a nationally recognized culinary arts track for high school students that aimed to change the trajectory for students, offer them valuable life skills and prepare them for future jobs in the service industry.

On this week’s podcast, we chat with two key players who keep the program running at Bay View High School, one of four MPS secondary education institutions who offer ProStart to students. Chef Jarvis Williams, formerly of SURG Restaurant Group and Culinary Arts Instructor AnnMarie Sims talk us through the program, offering insights into what makes culinary education work, what students learn and how it contributes to their success. Along the way, they share stories from the perspective of chef mentor and teacher, illustrating how passion, hard work and dedication make a difference in the lives of urban youth.

Best known for his work for the “New York Times,” Wisconsin native and cocktail writer Robert Simonson has established himself among the nation’s best beverage writers. In addition to his work for numerous prominent publications, he is also the author of four books: “The Martini Cocktail” (2019), the 2018 James Beard Foundation nominee “3-Ingredient Cocktails” (2017), “A Proper Drink” (2016) and “The Old-Fashioned” (2014). 

On this week’s podcast, we chat with Simonson about a host of topics from his experience growing up in Wisconsin and his career as a theater critic to his transition to writing about cocktails, spirits, bars and bartenders. Along the way, Simonson shares stories about his career, insights about cocktails (including both martinis and Wisconsin old fashioneds) and his thoughts on trends in the beverage world. During the podcast, we also convince Simonson to take his very first taste of White Claw and offer his expert opinion on the wildly popular beverage.

Wisconsin is home to a variety of delicious foods, from crispy fried cheese curds and sausages to indulgent butter burgers. But among the foods with the most storied histories is a Danish treat with a special Wisconsin twist: kringle.

On this week’s podcast, we go directly to the source for information on this pastry, which was brought to the State by Danish settlers and remains among the area’s most beloved pride points. During our chat, Eric Olesen, co-owner of O&H Danish Bakery, offers insights into the history of both kringle and  O&H, a bakery which celebrated its 70th anniversary in 2019. Along the way, he shares his experience growing up in the world of Danish pastry, offers a look at the process of creating the  delicious treat and discusses the process by which they create new, innovative flavors including the Brandy Old Fashioned kringle. 

When you head to a steakhouse, you know more or less what you’re going to get: quality steaks, probably seafood, and numerous comforting side dishes. All are generally served in a dimly lit environment with a traditional service model. But not at Saint Kate, Milwaukee’s first Arts Hotel, where everything is a bit unexpected.

On this week’s podcast, we chat with Saint Kate Executive Chef Paul Funk about his culinary journey, from his childhood interests in food, to his work in Colorado, France, Italy and Wyoming. We’ll also discuss how these experiences gave him a unique preparation for his role at Saint Kate, and his direction of the hotel’s “secret” steakhouse, The Dark Room (TDR). We discuss what makes the TDR experience unique, from its hidden entrance to its menu of uniquely delicious steakhouse-inspired items.

For 63 years, the James Beard Award winning Three Brothers restaurant has been serving up not only delicious, comforting Serbian fare, but a level of hospitality that few other restaurants can rival. This family-owned restaurant was birthed of necessity; but its legacy has become one of love, family and tradition that has been carried through three generations.

On this week’s podcast, we talk to Patricia and Milunka Radecevic about the history of the restaurant, which was founded by Milun Radecevic in 1956. Along the way, we discuss the provenance of Serbian fare and the beloved dishes which keep diners coming back again and again. Patricia shares the story of how she met her husband Branko and how she supported him by learning to make all of his mother’s Serbian recipes. Meanwhile, Milunka talks about growing up in her family’s restaurant, visiting Serbia for the first time and the challenges of running the family business after her father’s passing. Both share stories about the love and passion that have kept the restaurant a vibrant part of the Milwaukee food scene for over six decades.

 Some restaurants aspire to creating something new and innovative. Still others aspire to creating comfort and familiarity by preserving beloved food traditions. Such is the case for Kurt Fogle and Ryan Oschmann, two long-time friends who joined forces to open Bass Bay Brewhouse, a modern restaurant that preserves the comfort and community inherent to the Wisconsin supper club tradition.

On this week’s podcast, we chat with Fogle and Oschmann about their food journeys, the passions that brought them together and the aspirations that are pushing them into the future. Along the way, they share their thoughts on the importance of tradition, the process behind perfecting classic dishes and the philosophies that drive their work. They also share insights about new projects, including Milk Can Hamburgers & Custard, Fine & Dandy fried chicken and building a restaurant group that offers its employees a healthy atmosphere and the opportunity for both professional and personal growth.

Making bagels is an art. It's also a science.  And when the two come together, the result is a near work of art. The ideal bagel possesses  a glossy caramelized exterior, a distinctive crispness and a soft, chewy interior that has a mellow, yet complex flavor. 

Among the passionate bakers who've embarked on the quest to create perfectly chewy finely flavored bagels is Daniela Ruby Varela, the owner of Ruby’s Bagels.

During this week's podcast, Varela shares the story of her serendipitous journey to business ownership and her experience as the inaugural incubator truck at the Zócalo Food Park.  She also reveals (some of) the secrets behind her delicious bagels and gives us a peek at her plans for the future. Along the way, we chat about the Milwaukee food scene, the “Great British Baking Show” and the power of community and collaboration.

In August of 2010, Nick Chipman created an over-the-top midnight snack, which he dubbed The Veatloaf Sandwich. It featured a variety of leftovers from his fridge: a slice of veal, a chunk of homemade meatloaf, a fried egg, cheddar cheese and mayonnaise sandwiched between two slices of toasted wheat bread. Little did he know that this inaugural (and comparatively tame) sandwich would lead to hundreds more in-your-face culinary creations, a good number of which would become viral sensations.

On this week’s podcast, we talk with Chipman about the creation of Dude Foods, a food blog which assisted in blazing the trail for hundreds of outrageous food blogs across the nation. During our wild no-holds-barred chat, we discuss the evolution of Dude Foods and the Dude Foods podcast, Chipman’s journey to full-time food blogging and the wild adventures he’s had along the way.

 Opening a new restaurant is tough work. But it’s even more difficult when you’re also introducing your dining audience to a cuisine with which they're unfamiliar. On this week’s podcast, we chat with a restaurateur who’s successfully done both.

In this fascinating podcast, we talk with Barkha Limbu Daily, co-owner of the cheel, about her journey to restaurant ownership. During our chat, she speaks frankly about both the joys and challenges of opening a restaurant, from restoring an historic building to introducing diners to the unique flavors of the Nepalese, Burmese and Tibetan dishes she serves. Along the way, we discuss a variety of related topics from misconceptions about the value of global cuisine to attitudes about Nepalese women in the kitchen.