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He says "soda." She says "pop." But do we all say "LaCroix?"
He says "soda." She says "pop." But do we all say "LaCroix?"

Why do we love LaCroix so much?

Recently, my coworkers and I had a friendly-but-polarizing 10-minute conversation about LaCroix. Turns out, we’re quite passionate about our fizzy water. Jeff loved the lime best, but recently converted to tangerine. Caroline likes the coconut flavor, particularly in cocktails. Nick digs the peach-pear, and I am recovering from a recent pamplemousse problem. We all agreed the plain sucks.

Later in the day, I posted about LaCroix on Facebook, and my social media pals were just as fervent about their favorite flavors. Katie wrote, "Oh, god, the apricot. I wish I had one of those beer hats with the straws so I could pound two at a time."

LaCroix has introduced tons of new-ish flavors – buh-bye boring berry – including mango and passionfruit, and taller, skinnier cans called LaCroix Cúrate that are available in exotic blends loaded with diacritical punctuation marks like cerise lémon, piña fraise, kiwi sandía and muré pepino. Not bad for a beverage that was originally made in Wisconsin’s very own LaCrosse and is pronounced "La-KROY" instead of the proper French "La-KRAH."

Somehow, this particular bubbly libation has found its way into millions of fridges, leaving the fancier and French-ier Perrier lonely on the store shelf with the other less-popular seltzers and flash-in-the-pan vitamin waters.

According to The Washington Post, LaCroix sales have tripled since 2009. How did the proper noun LaCroix join the ranks of Kleenex and Frisbees and become interchangeable with the common noun "seltzer water?" Why do we love LaCroix so much?

Perhaps it’s because it's a healthy yet still-fun beverage – a reward in a can – that isn’t full of sugar, sodium and chemicals like soda and diet soda.

LaCroix – as printed on the obnoxious, straight outta the 1980s cans – has "natural flavors." This means, according to the web site, "the flavors are derived from the natural essence oils extracted from the named fruit."

Many of us bought home-carbonating sys…

Visit and read OnMilwaukee Monday evening to get all the details regarding the exciting future of The Jazz Estate.
Visit and read OnMilwaukee Monday evening to get all the details regarding the exciting future of The Jazz Estate.

New owner of The Jazz Estate to be announced

Mike Honkamp has been looking for the right buyer to purchase The Jazz Estate, 2423 N. Murray Ave., for a few years. He has finally found that person.

"The Estate is working with a potential buyer who is someone we think is ideally suited to take the place to the next level, and who has the knowledge to continue building on the success we have had over the last 15 years," said Honkamp, who is a passionate advocate for greater Milwaukee and also owns and operates Rochambo on Brady Street, serves as president of the East Side Business Improvement District board of directors and works at Dana Investment Advisors as a securities analyst.

Dana Investment Advisors in June 1999 as a securities analyst. - See more at:

After final details are approved, OnMilwaukee will announce the new owner of the venerated East Side music venue on Monday.  We'll also have all the details on the new operator's intentions and how they plan to add another unique reason to visit the East Side. 

Honkamp bought the jazz club with Brian Sanders in 2000 and later became the sole owner. In recent years, he concentrated on other projects and decided it was time to transition and sell the treasured Estate – but not to just anyone.

"I have been focused on getting the bar in the hands of someone who sees the potential in the place, and digs the vibe it has represented," says Honkamp. "The buyer has experience in bringing out the best in a classical institution."

Visit and read OnMilwaukee Monday evening to get all the details regarding the exciting future of The Jazz Estate.

Lucky Joe's will be missed in Walker's Point.
Lucky Joe's will be missed in Walker's Point.

Lucky Joe's Tiki Room closes this weekend

Lucky Joe's Tiki Room, 196 S. 2nd St., will close this weekend, according to owner Lee Guk. Saturday night will be the final night of operation.

Guk says the owner decided to sell the building for development. 

"Sometimes a business decision has to weigh over a heart decision. I'm sad, but at the same time, it's a lot of stress and debt off my plate," says Guk.

Guk opened Lucky Joe's in 2012. His other venture, Lucky Joe's Alchemy & Eatery, which opened this summer, will remain open.

"We will be focusing on the Tosa location, and possibly finding a different location for the tiki concept," he says.

The Captain made a tasty cheese fondue.
The Captain made a tasty cheese fondue.

You asked for it, you got it: Captain's Steak Joynt's cheese fondue recipe

For the ninth straight year, October is Dining Month on OnMilwaukee, presented by the restaurants of Potawatomi Hotel & Casino. All month, we're stuffed with restaurant reviews, dining guides, delectable features, chef profiles and unique articles on everything food, as well as voting for your "Best of Dining 2015."

This weekend, I posted a story about the Captain’s Steak Joynt chains that were around Milwaukee – and other parts of the state – in the ‘70s and ‘80s. Numerous people commented via Facebook that they remembered and loved the cheese fondue that was a staple at the Captain’s salad bar.

I asked Leslie Heinrichs, the archivist for the Marcus Corporation who provided some of the information and all of the photos in my article, if she could dig up the original recipe.

Not even 10 minutes later, she emailed it to me.

"A long-time employee gave this to me a few years ago," Heinrichs wrote. "I believe the recipe was adjusted for home use. I made it and it was delicious."

Captain’s Steak Joynt Cheese Fondue Recipe


2 packages S&M Old Fashioned Pepper Gravy Mix (Pepperidge Farms)
1/2 ounce Worcestershire sauce
2 tablespoons Tabasco sauce
2 pounds processed American cheese

Step 1:

Blend 8 ounces water and gravy mix in a sauce pan and set aside.

Step 2:

Using a double boiler, bring 26 ounces of water to 150 degrees. (Double boiler will ensure cheese does not scorch to the sides of the cookware).
 Add gravy mix and blend until smooth.

Step 3:

Add Worcestershire and Tabasco to water. Add more Tabasco if desired.

Step 4:

Add cheese to mixture in slices / pieces, small chunks and mix thoroughly entire time.

To make the Captain’s "chips" lay small pieces of French or sourdough bread topped with Parmesan cheese and garlic salt on a cookie sheet sprayed with liquid butter. Bake for 8 minutes at 400 degrees or until golden brown. Serve warm with fondue.