FoodCrush
By OnMilwaukee
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Category: Food
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Subscribers: 1
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Episodes: 172
Description
Get hungry. On the FoodCrush podcast, OnMilwaukee Dining Editor Lori Fredrich and Culture Editor Matt Mueller tackle the ins and outs of dining, food facts, interesting ingredients and myriad topics related to food and beverage. Expect smart talk, lively debate and plenty of fascinating conversations with some of the scene’s most interesting people.
| Episode | Date |
|---|---|
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Wisconsin’s Miijim to contribute to Indigenous food renaissance
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May 07, 2023 |
|
14 seats: The making of 1033
|
Apr 30, 2023 |
|
Behind the scenes with Samantha Mitchell of SamanthaStarr Events
|
Apr 23, 2023 |
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A fresh take on Indian fare with author Ruta Kahate of “6 Spices, 60 Dishes”
|
Apr 16, 2023 |
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Rethinking zero proof at The Counter Day Bar
|
Apr 02, 2023 |
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Popping the cork with Thelma Carol Wine Merchants
|
Mar 26, 2023 |
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How American Wine Project is reframing Wisconsin wine
|
Mar 19, 2023 |
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A decade later: Enlightened Brewing Company
|
Mar 12, 2023 |
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What's a shrub? A chat with the badass women behind Siren Shrub Co.
|
Mar 05, 2023 |
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Building a community hub: Chris Harris Morse of North Avenue Market
|
Feb 26, 2023 |
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Next level vegan fare with Chef Joya
|
Feb 12, 2023 |
|
Six grate years: A chat with Chef Aaron Patin of Iron Grate BBQ
|
Feb 05, 2023 |
|
Good sustainable tea: A chat with Aureal Ojeda of Outwoken Tea
|
Jan 22, 2023 |
|
What you need to know about EVOO with Josh Saiia of Oro di Oliva
|
Jan 15, 2023 |
|
Lao food, family and tradition with Victoria Sithy & Alex Hanesakda
|
Jan 08, 2023 |
|
From Texas to Wisconsin, a chat with Chef Ashley Turner
|
Dec 03, 2022 |
|
An intoxicating chat with "Bar Menu" author Andre Darlington
|
Nov 20, 2022 |
|
From hobby to pop-up: The story of Sweet Smoke BBQ
|
Nov 12, 2022 |
|
Chef Adam Siegel reflects on his career & inspiration for Lupi & Iris
|
Oct 30, 2022 |
|
Bringing Italy to the Table with the folks from Ca’Lucchenzo
|
Oct 23, 2022 |
|
A curd-filled chat with the Cheese Queen
|
Oct 14, 2022 |
|
Two Dans, a restaurant and delicious Peking Duck
|
Oct 08, 2022 |
|
Author Jeanette Hurt shares tips, tricks & ideas for dehydrating food
|
Sep 24, 2022 |
|
From friendship to restaurateurship
|
Sep 17, 2022 |
|
A chat with Food Network baker Kimberly Hall of Signature Sweets
|
Sep 11, 2022 |
|
A taste of Italian coffee culture with the owners of Vendetta Coffee Bar
|
Aug 28, 2022 |
|
Behind the camera with Siege Food Photo
|
Aug 14, 2022 |
|
Paul Hackbarth on Camp Bar at State Fair
|
Jul 31, 2022 |
|
The origin and evolution of Hue Vietnamese Restaurant
|
Jul 24, 2022 |
|
The world of non-dairy ice cream with Olivia Menzia of Liv a Little
|
Jul 12, 2022 |
|
A look at modern Indian dining with the owners of Saffron
|
Jul 10, 2022 |
|
Heirloom MKE owners harness community with food truck
|
Jun 25, 2022 |
|
Behind the buzz with Ryan Castelaz of Discourse Coffee
|
Jun 04, 2022 |
|
From pizza rolls to chopped cheese: A chat with the folks behind Gavilán
|
May 14, 2022 |
|
Ca'Lucchenzo: The origins of an Italian restaurant
|
May 07, 2022 |
|
15 years of French fare with Chef Andrew Schneider of Le Reve Patisserie & Cafe
|
Apr 30, 2022 |
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Behind the waffle iron with the Belgian liege waffle experts at Press
|
Apr 23, 2022 |
|
Burgers, community & commitment collide at Crafty Cow
|
Apr 09, 2022 |
|
From pierogi to hot dish, a chat with Hot Dish Pantry
|
Apr 02, 2022 |
|
Behind the bar with Miles Patzer of Station No. 6
|
Mar 26, 2022 |
|
On location in Mexico: Demystifying mezcal
|
Mar 20, 2022 |
|
Wine O'Clock with Ty McNulty of Third Coast Provisions
|
Mar 06, 2022 |
|
Valeri Lucks on big moves, fair wages & revitalizing Comet Cafe
|
Feb 27, 2022 |
|
David Marcus talks Marc’s Big Boy to Benson’s Restaurant Group
|
Feb 13, 2022 |
|
Life, lard & living the pie life with Allison Cebulla of Hatched
|
Jan 30, 2022 |
|
A chat with Milwaukee's tostada queen
|
Jan 23, 2022 |
|
A chat with 16 year old food reviewer Dominic Dean
|
Dec 19, 2021 |
|
The epic tale behind Odyssea Sangria
|
Dec 10, 2021 |
|
Maranta builds community with plants and tostadas
|
Dec 05, 2021 |
|
The history of Wisconsin supper clubs: A chat with Ron Faiola
|
Nov 27, 2021 |
|
Hundred Acre: An urban hydroponic farm for a new age
|
Nov 20, 2021 |
|
A chef, a wood-fired oven & using food to create change
|
Oct 30, 2021 |
|
A peek at the culinary experiences at the El Dorado Casitas Royale Resort
|
Oct 21, 2021 |
|
A chat with chef and television personality Jamika Pessoa
|
Oct 17, 2021 |
|
Pasta, partnership and a new vision for the restaurant industry
|
Oct 10, 2021 |
|
Shake Shack: How a global chain defies the usual stereotypes
|
Oct 02, 2021 |
|
Mother and son revive beloved South African chutney brand
|
Sep 26, 2021 |
|
400 Dark kitchens and growing: The magic sauce behind Wow Bao
|
Sep 18, 2021 |
|
Farmers and restaurants: Perspective on the local food landscape
|
Aug 28, 2021 |
|
Drink what you like: Insights from a wine merchant
|
Aug 14, 2021 |
|
From cookies to cream puffs: Nostalgia meets technique at Mid-Way Bakery
|
Aug 07, 2021 |
|
From farmers markets to chocolate farms: A chat with author Kristine Hansen
|
Jul 31, 2021 |
|
Hot Dog! How one business is getting creative with a classic
|
Jul 25, 2021 |
|
Wisconsin bounty meets live fire cooking
|
Jul 18, 2021 |
|
What's so special about Tupelo Honey Cafe?
|
Jul 11, 2021 |
|
From vegan cheese to vin de liqueur: A chat with Dead Bird Brewing
|
Jun 13, 2021 |
|
What makes a great burger?
|
Jun 06, 2021 |
|
From India to Wisconsin: A chat with cookbook author and chef Ruta Kahate
|
May 29, 2021 |
|
Food, family & Filipino culture
|
May 01, 2021 |
|
Online farmers market offers easy way to support local
|
Apr 24, 2021 |
|
Cafe owners chat about business, friendship & the challenges of restaurant ownership
|
Apr 14, 2021 |
|
A look at the real life moxie behind restaurant ownership in 2021
|
Apr 07, 2021 |
|
From law-student to magic maker: Behind the bar with Katie Rose
|
Mar 31, 2021 |
|
Cultivating creativity in cocktails: Behind the bar with Matt Tunnell
|
Mar 24, 2021 |
|
From classic cocktails to COVID pop-ups: Behind the bar with Jeff Kinder
|
Mar 16, 2021 |
|
Cafe culture in the era of COVID-19: Molly Sullivan of Miss Molly's Cafe
|
Feb 17, 2021 |
|
Cultivating vulnerability: Emerald Mills of Diverse Dining
|
Feb 09, 2021 |
|
The doughnut life: A chat with Joey Carioti of Cranky's
|
Feb 03, 2021 |
|
From tragic fire to hope for the future: A candid conversation with Barkha and Jesse Daily of The Cheel
|
Jan 20, 2021 |
|
Pursuing croissant perfection with Chef Jennifer Betances
|
Jan 13, 2021 |
|
Big flavors, small plates: From pintxos to tapas at Mina
|
Jan 06, 2021 |
|
Wonderful wines and life-changing cheeses
|
Dec 16, 2020 |
|
On the pizza trail with the owners of Wy’East Pizza
|
Dec 09, 2020 |
|
New York style bagels, noshes and opening a restaurant in Milwaukee
|
Dec 02, 2020 |
|
Reflecting on 25+ years of great coffee: A conversation with Colectivo Coffee
|
Nov 20, 2020 |
|
The past and future of Lao cuisine with Chef Darleen Vanmanivong
|
Nov 11, 2020 |
|
Bringing a taste of Jordan to the Midwest: A chat with Taqwa Obaid of Taqwa's Bakery & Restaurant
|
Nov 04, 2020 |
|
Odd Duck owners share hope and vision for the future of restaurants
|
Oct 21, 2020 |
|
Nourishing community is still at the fore of The Tandem
|
Oct 14, 2020 |
|
Fine Dining in a carry-out world: Inspiration from Sanford Restaurant
|
Oct 07, 2020 |
|
Sorella: Bringing a Taste of New Jersey to Milwaukee
|
Oct 01, 2020 |
|
From Grilled Cheese to Guy Fieri: A chat with MacKenzie Smith
|
Sep 23, 2020 |
|
Creativity & coronavirus: One caterer’s story
|
Sep 16, 2020 |
|
Cracking the code on delicious doughnuts 🍩🍩
|
Aug 26, 2020 |
|
Vegan comfort food spells success for Twisted Plants
|
Aug 19, 2020 |
|
The quandaries of bar ownership in the age of COVID-19
|
Aug 12, 2020 |
|
Community, advocacy & change: A conversation with Chef Francesca Hong
|
Aug 04, 2020 |
|
Paul Bartolotta on hospitality in the age of coronavirus
|
Jul 29, 2020 |
|
Lao street food in the time of coronavirus: A story of bravery, joy & deliciousness
|
Jul 22, 2020 |
|
Why supporting Black-owned restaurants is so important during COVID-19
|
Jul 14, 2020 |
|
Sustainability & social responsibility in the world of seafood
|
Jul 08, 2020 |
|
Triciclo Peru: Operating a brand new restaurant during a global pandemic
|
Jun 24, 2020 |
|
Wisconsin Foodie host Chef Luke Zahm
|
Jun 17, 2020 |
|
Breaking the hard seltzer mold: A conversation with Press Premium Alcohol Seltzer
|
Jun 09, 2020 |
|
Everything you need to know about natural wine
|
Mar 11, 2020 |
|
Moving craft cocktails forward with the owners of Lost Whale
|
Mar 04, 2020 |
|
We talk smoked meat with Jason Alston of Heaven’s Table BBQ
|
Feb 20, 2020 |
|
Andrew Miller talks pizza & the inspiration for Flourchild
|
Feb 12, 2020 |
|
Mia LeTendre of Strange Town
|
Feb 05, 2020 |
|
Jarvis Williams & AnneMarie Sims discuss teen success with ProStart culinary program
|
Jan 22, 2020 |
|
A spirited chat with cocktail writer Robert Simonson
|
Jan 15, 2020 |
|
Eric Olesen of O&H Danish Bakery & the wonders of kringle
|
Jan 08, 2020 |
|
Chef Paul Funk & Saint Kate's secret steakhouse
|
Dec 24, 2019 |
|
Patricia & Milunka Radecevic of Three Brothers Restaurant
|
Dec 19, 2019 |
|
Kurt Fogle & Ryan Oschmann of Bass Bay Brewhouse
|
Dec 11, 2019 |
|
A chat with Daniela Varela of Ruby's Bagels
|
Dec 04, 2019 |
|
A crazy culinary chat with Nick Chipman of Dude Foods
|
Nov 20, 2019 |
|
Nepalese cuisine with Barkha Limbu Daily of the cheel
|
Nov 13, 2019 |
|
Lao cuisine with Alex Hanesakda of SapSap
|
Nov 06, 2019 |
|
Chef Kevin Sloan talks restaurant ownership, travel & cooking for the stars
|
Oct 23, 2019 |
|
A chat with Julian Kegel of Kegel’s Inn, Part 2
|
Oct 16, 2019 |
|
A chat with Julian Kegel of Kegel's Inn, Part 1
|
Oct 09, 2019 |
|
A sweet chat with Purple Door Ice Cream owners Lauren & Steve Schultz
|
Oct 02, 2019 |
|
Eat right for your genes: A chat with Sherry Zhang of Genopalate
|
Sep 19, 2019 |
|
Jesus Gonzalez on tacos, food trucks and community
|
Sep 11, 2019 |
|
Lisa Kirkpatrick & Paul Zerkel of Goodkind
|
Sep 05, 2019 |
|
CBD in the world of food & beverage
|
Aug 28, 2019 |
|
Preserving history at Nite Owl Drive-in
|
Aug 22, 2019 |
|
Meredith Leigh on ethical meat & food advocacy
|
Aug 14, 2019 |
|
Jennifer Clearwater on Reviving Lovino Sangria
|
Aug 07, 2019 |
|
Plant-based cuisine with Melanie Manuel
|
Jul 31, 2019 |
|
A chef’s life with Dane Baldwin of The Diplomat
|
Jul 24, 2019 |
|
Creating bars where women (and men) feel safe
|
Jul 17, 2019 |
|
Living the Real Good Life with Maggie Joos
|
Jul 10, 2019 |
|
John McMahon of Door Co. Brewing's Hacienda Beer Co.
|
Jun 27, 2019 |
|
Chef Daniel Jacobs offers an inside view of life with Kennedy's Disease
|
Jun 19, 2019 |
|
Megan Mares of Miller-Coors talks the Future of Beer
|
Jun 12, 2019 |
|
Open hearths & Deadheads: One chef's love affair with the Grateful Dead
|
Jun 05, 2019 |
|
A Chef's Life: AJ Dixon talks work-life balance
|
May 31, 2019 |
|
Milwaukee Sausage Co.
|
May 22, 2019 |
|
What's a KuneKune? A girl, a farm and heritage breed hogs
|
May 15, 2019 |
|
From Dubuque, Iowa to the Bocuse D’or, a chat with Chef Paris Dreibelbis
|
May 08, 2019 |
|
From kalua pig to poke, the cuisine of Hawaii
|
May 01, 2019 |
|
From lumpia to pancit: A look at Filipino cuisine with Alexa and Matthew Alfaro
|
Apr 24, 2019 |
|
Chef John Korycki on serving up seafood in the Midwest
|
Apr 17, 2019 |
|
Industry Outsider: How a stand-up comedian fell headlong into the restaurant biz
|
Apr 10, 2019 |
|
Soft, dark & handsome: Milwaukee Pretzel Co. weighs in on the world's oldest snack food
|
Apr 03, 2019 |
|
A chat with John Dye, owner & curator of Milwaukee's historic bars
|
Mar 27, 2019 |
|
Pop, pour, drink: The allure of ready-to-drink cocktails
|
Mar 20, 2019 |
|
Part 2: Trappist monks are cool, but women are rad: Females in beer history
|
Mar 13, 2019 |
|
Part 1: Trappist monks are cool, but women are rad: Females in beer history
|
Mar 13, 2019 |
|
Michael Vitucci on the evolution of the bar scene in Milwaukee
|
Mar 06, 2019 |
|
Creamy, Cheesy, Yum: A chat with Kristine Hansen, author of "The Wisconsin Cheese Cookbook"
|
Feb 27, 2019 |
|
Are food co-ops still relevent? A chat with Pam Mehnert of Outpost Natural Foods Cooperative
|
Feb 20, 2019 |
|
Soup's on: A chat with the new Soup Otzie, Scott McCowan
|
Feb 13, 2019 |
|
A chocolate-filled chat with Indulgence Chocolatiers' Julie Waterman
|
Feb 06, 2019 |
|
Ten years of Bittercube: A spirited chat with Nick Kosevich and Ira Koplowitz
|
Jan 23, 2019 |
|
It might be time to give up the quest for "authentic" food: A chat with Daniel Jacobs and Dan Van Rite of Dandan, EsterEv & Fauntleroy
|
Jan 16, 2019 |
|
Welp Yelp: The good and evil of online reviewing platforms with Greg & Orry Leon of Amilinda
|
Jan 09, 2019 |
|
A Life of Pie: A chat with Valeri Lucks of Palomino, Honeypie Cafe and SmallPie
|
Jan 02, 2019 |
|
The lure of ramen: A chat with Chef Gregg Des Rosier of Tochi
|
Dec 26, 2018 |
|
Wisconsin Supper Clubs: A conversation with Ron Faiola
|
Dec 19, 2018 |
|
Service is a two way street: A lesson in hospitality with Joshua Wolter
|
Dec 05, 2018 |
|
The Mystique of the truffle: An odoriferous episode with Mushroom Mike
|
Nov 28, 2018 |
|
Giving Thanks: Chefs give back at the Guest House
|
Nov 21, 2018 |
|
A guide to great holiday wine with Jordan Burich of Voyager
|
Nov 14, 2018 |
|
The art of the sandwich: A chat with Chef Andrew Miller of Third Coast Provisions
|
Nov 07, 2018 |
|
What's up with dining surveys anyhow?
|
Oct 31, 2018 |
|
Caitlin Cullen of The Tandem: Fried chicken
|
Oct 24, 2018 |
|
Aw Shucks!: Learning to Love Oysters
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Oct 17, 2018 |
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Karen Bell of Bavette: Life after a James Beard nomination
|
Oct 10, 2018 |
|
Big Important Food Questions
|
Oct 03, 2018 |