Chef John Korycki on serving up seafood in the Midwest
The Midwest is the perfect spot to indulge in farm fresh vegetables, artisan cheeses and a...
01:15:02
Podcasts de milwaukee
Industry Outsider: How a stand-up comedian fell headlong into the restaurant biz
It all began in the back room of a popular East Side bar and restaurant. A comedian took the...
01:10:28
Soft, dark & handsome: Milwaukee Pretzel Co. weighs in on the world's oldest snack food
They're soft. They're dark. And they're undeniably handsome. We're talking about Bavarian style...
51:46
A chat with John Dye, owner & curator of Milwaukee's historic bars
When it comes to preserving Milwaukee bar history, there might be no one more qualified than John...
01:11:48
Pop, pour, drink: The allure of ready-to-drink cocktails
Opening Day is right around the corner, and that means the days are coming for tailgating,...
57:22
Part 2: Trappist monks are cool, but women are rad: Females in beer history
From 6,000 B.C. when women brewed "magical" elixirs at the behest of Ninkasi, goddess of brewing...
52:32
Part 1: Trappist monks are cool, but women are rad: Females in beer history
From 6,000 B.C. when women brewed "magical" elixirs at the behest of Ninkasi, goddess of brewing...
58:26
Michael Vitucci on the evolution of the bar scene in Milwaukee
In this episode of FoodCrush, we chat with longtime bar owner and Milwaukeean Michael Vitucci. He...
01:09:46
Creamy, Cheesy, Yum: A chat with Kristine Hansen, author of 'The Wisconsin Cheese Cookbook'
If Wisconsin is known for one thing, it's cheese. In fact, Wisconsin is filled with artisan...
01:07:59
Are food co-ops still relevent? A chat with Pam Mehnert of Outpost Natural Foods Cooperative
Food co-ops were at the helm of the organic food revolution. They've been leaders in local and...
49:04
Soup's on: A chat with the new Soup Otzie, Scott McCowan
When it comes to comfort foods, there's nothing quite like a steaming bowl of soup. But what's...
01:04:10
A chocolate-filled chat with Indulgence Chocolatiers' Julie Waterman
Is there anything better than chocolate? We don't think so. But what goes into creating one of...
01:03:38
Ten years of Bittercube: A spirited chat with Nick Kosevich and Ira Koplowitz
In this episode of FoodCrush, we delve into the world of craft cocktails with longtime bartenders...
01:29:12
What is authenticity? It's a word that, by its very definition means "real" or "genuine." It's a...
01:00:22
Welp Yelp: The good and evil of online reviewing platforms with Greg & Orry Leon of Amilinda
Back in the day, if someone encountered a problem in a restaurant, he or she was likely to bring...
01:04:36
A Life of Pie: A chat with Valeri Lucks of Palomino, Honeypie Cafe and SmallPie
We chat with Val Lucks, head pie maker and owner of Honeypie Cafe, Palomino and Smallpie about...
01:00:42
The lure of ramen: A chat with Chef Gregg Des Rossier of Tochi
The air might be chilly, but the ramen scene is heating up. Today we chat with Chef Gregg Des...
01:01:28
Wisconsin Supper Clubs: A conversation with Ron Faiola
Old fashioneds. Fish fry. Relish trays. They're all part of the classic Wisconsin supper club...
51:06
Service is a two way street: A lesson in hospitality with Joshua Wolter
What do you expect from front-of-house employees when you eat in a restaurant? Are those...
58:50
The Mystique of the truffle: An odoriferous episode with Mushroom Mike
Earthy. Pricey. Irresistible. On this week's podcast, we sit down with Mike Jozwik (Mushroom...
53:32
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