Milwaukee Food: A History of Cream City CuisineMilwaukee's culinary scene boasts more than the iconic beer and bratwurst. It possesses a unique food culture as adventurous as any dining destination in the country. Sample the spreads at landmark hotels like the Pfister that established the city's hospitable reputation, as well as eateries like Mader's that cemented it. Meet the producers, chefs and entrepreneurs who helped expand Milwaukee's palate and pushed the scene to the forefront of the farm-to-fork movement. Milwaukee native and food writer Lori Fredrich serves up the story of a bustling blue-collar town that became a mecca for food lovers and a rising star in the sphere of urban farming. |
Contents
Acknowledgements | 7 |
A Century of Eateries | 21 |
The Start of Something Big | 35 |
Urban Producers | 55 |
Chef Driven | 67 |
Collaborations | 99 |
Dining as an Economic Driver | 115 |
| 129 | |
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Adam Siegel agriculture Apitz Aprahamian aquaponics Bachhuber Bay View became beer began Best Chef Bianchini Black Shoe Hospitality Braise breakfast Burki Carlisle Casino charcuterie cheese Chicago city’s Clock Shadow Creamery concept cooking Crazy Water cuisine culinary school D’Amato Daniel Jacobs dinner dishes eatery Engel Erie Street Gastropub Ersel executive chef fare farm-to-table farmers food scene French fresh Gastropub Gebauer Goodkind Grenadier’s Grill Growing Power Hatleli Hauck Hinterland Erie Street Honeypie ingredients Italian James Beard Joe Laedtke Karl Ratzsch’s Kirkpatrick kitchen Lake Park Bistro launched Mader’s Magister Marcus Corporation menu Merenda Milwaukee’s Montemurro moved Muench neighborhood Odd Duck opened Pabst Theater partner Paul Photo by Joe Potawatomi Potawatomi Hotel produce recalled restaurant restaurant’s restaurateurs returned to Milwaukee Rite salad Sandroni Sloan sous chef spot started Swanson There’s things took Umami urban farming vermicomposting Walker’s Point wanted wine Wisconsin Avenue Wolf Peach Zarletti Zerkel