Published April 12, 2012
Do you dream of tender, slow-cooked pork? Does your heart melt at the thought of biting into a slice of delectably crispy smoked belly? If you do, you'll want to give some serious thought to attending SloPig Milwaukee, a celebration of fine swine and robust spirits.
Published Feb. 21, 2012
The list of restaurant and chef semifinalists were announced today for the 2012 James Beard Foundation Awards, the nation's most prestigious recognition program honoring professionals in the North American food and beverage industries. Semifinalists for this year's awards were chosen from 28,000 online nominations, and Wisconsin-area restaurants and chefs were nominated in three categories including Best Chef in the Midwest, Outstanding Bar Program and Outstanding Wine Program.
Published Nov. 10, 2011
When was the last time you giggled with delight at the thought of head cheese? Or possessed a craving for beef liver frying in a bath of fried onions? Have you ever tried tripe sausage? Tongue? Or brains?
Published June 13, 2011
It's no surprise that Chef Jason Gorman is a meat eater. But what he learned on a recent trip to Kansas is that beef producers dedicate a tremendous number of people to responsibly raise, breed and process cattle.
Published March 21, 2011
This afternoon the James Beard Foundation announced the final nominees for its 2011 awards, the winners of which are released on May 9. Sanford's Justin Aprahamian and the Watts Tea Shop have made it to the next round.
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