food

lidiasitaly.com

Lidia Bastianich has offered a lot of advice to chefs and would-be chefs over the years. She’s hosted a half-dozen series of cooking shows on public television, authored almost a dozen cookbooks and owns Italian restaurants in three cities.

But she says her latest book offers something different. Comprised of a collection of recipes and lessons learned, Bastianich says her tenth book reflects what made her who she is.

Milwaukee County Winter Farmers' Market / facebook.com

Milwaukee’s food and dining scene seems to be getting better every year, with not only new restaurants opening up but new food ventures and collaborations taking place across the city and suburbs.

Kyle Cherek, Wisconsin Foodie host, Lake Effect food contributor and essayist, says 2015 saw exponential growth for Milwaukee's food and its people who are invested in it.

Milwaukee has experienced restaurant booms, such as in Walker's Point, as well as an increase in local food production.

Adam Kuban / Flickr

For some of us, it’s hard to imagine a more perfect food than pizza. 

People can be pretty choosy about what is on it and where they get it. If you’re open to trying someplace different than your normal standby, Milwaukee Magazine’s cover story features thirty of the area’s best pizza places.

Ernesto Andrade, flickr

The time between Thanksgiving and Christmas is when a lot of us are giving thought to the food that’s on the table, whether it’s on our own dining table, someone else’s or at a restaurant.

But besides our own food traditions, we don’t always think about the cultural factors that led to that food showing up on the plate in front of us.

S Bence

It’s the time of year when people pull out favorite family recipes as the holiday season swirls onto the scene. One Milwaukee area resident is among a seemingly growing number of people passing on a passion for locally sourced, simply-prepared dishes.

But Kathy Papineau is going a step further.

Thomas Cizauskas / Flickr

The Southeast Wisconsin Festival of Books runs Friday and Saturday in Waukesha. Eighty authors and presenters will be part of the event at UW-Waukesha.  And among them are a number of cookbook authors who will talk and demonstrate from the cookbook stage.

That includes a couple of frequent contributors to Lake Effect – beer writer Lucy Saunders and cheese writer Jeanette Hurt who are teaming up their expertise along with beer and cheese.

Dave Reid, flickr

Milwaukee's food history is diverse and shows no signs of slowing down.

From brews and brats to a formidable farm-to-table market, food writer Lori Fredrich's new book, Milwaukee Food: A History of Cream City Cuisine, explores the city's past and present food developments, restaurants and chefs.

djvass / Flickr

Not too long ago, a friend could call you up and ask if you wanted to get together for dinner at the Bel Air Cantina and you would have known exactly where to meet.  However now you’d have to ask which of three Bel Airs she’s talking about.

And that restaurant is hardly alone.  Many of Milwaukee’s best-known local restaurants have become local chains.  Good for their bottom line, but what does it mean for people deciding where to eat dinner?  Dining contributor Ann Christenson helps tackle the questions and concerns the spread of chains presents:

One man's trash is another man's treasure.

As we show in the video above, this is what chef Dan Barber demonstrated earlier this year, when he temporarily turned Blue Hill, his Michelin-starred restaurant in New York City, into an incubator for garbage-to-plate dining.

indianasapplepie.com

Of the many world cuisines that Americans have adopted or developed a taste for, Indian is perhaps one that can scare home cooks the most. The country is large and understanding the regional differences and achieving the complex flavors can be intimidating.

Anupy Singla wants to change that.  The Chicago-based author and journalist has written a number of cookbooks, maintains a website, teaches classes at a variety of stores, and runs a food and housewares company called Indian as Apple Pie.  

bacchanalwine.com

Ten years ago today, the mayor of New Orleans, Ray Nagin, declared a state of emergency and called for – at that time – a voluntary evacuation in anticipation of Hurricane Katrina reaching landfall. 

However within a day, the hurricane intensified to a Category 4 level, and the storm came ashore a short time later.  The surge from the Gulf of Mexico breached the levees protecting the city, and at its worst, nearly four fifths of the city was under water.  

S Bence

Potawatomi Hotel and Casino on Canal Street has played a central role Milwaukee’s Menomonee Valley revitalization.

Not only does it draw tourists eager to try their luck at slot machines or see a concert; Forest County Potawatomi is also making a name for itself in sustainability.

Its 381-room hotel achieved gold LEED certification. And all of Potawatomi’s food waste lands in a $20 million digester - just west of the complex - producing 2 megawatts of electricity.

S Bence

In the spring of 2013, Milwaukee joined some 70 cities around the U.S. and Canada  that tout local “Edible” publications. They’re part of an “Edible Communities, Inc.” movement – grounded in a mission they describe as transforming the way people shop for, cook and eat local food.

Lake Effect’s Susan Bence sat down with Edible Milwaukee publisher and editor Jen Ede at a Walker’s Point café.

Ren Kuo / Flickr

As the weather warms up, there's nothing more enjoyable than a cool beverage. Dining contributor Ann Christenson toured the city on a quest to find the best iced coffee and milkshakes Milwaukee has to offer.

Her features on iced coffee and milkshakes can be found in this month's issue of Milwaukee Magazine.

Here are Christenson's five picks of each:

Nicholas Eckhart / Flickr

Almost exactly a month from now, the climate for grocery shopping in southeastern Wisconsin will see some significant changes.

The first two Meijer stores in the state – in Grafton and Kenosha – will open their doors. The 190,000 square foot stores will feature the sorts of products you’d find at both a supermarket and also a retailer like Target, following the supercenter model.

Meijer seeks to be a one-stop shopping center and hopes that their company's philosophies will appeal to Wisconsinites and their Midwestern values.

Pages