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Milwaukee's Daily Magazine for Tuesday, Oct. 21, 2014

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Results tagged with 'adam siegel'

Articles (27) - Blogs (0)



Cook like a pro: Recipes from Milwaukee's best chefs

Published Oct. 7, 2014

There are tons of great restaurants and great dishes in Milwaukee. We talked to some of the best chefs in this town, asking for recipes that are unique to them and that can be made by a home cook without having to spend six years in a famous culinary school.


Pastry in Milwaukee: Bacchus' Allie Howard

Published March 28, 2014

Howard's pastry experience alone is impressive; after all, she graduated from the best pastry school in the U.S. and broke her teeth working among some of Milwaukee's finest. But, her drive and passion for her work was what I found most inspiring.


Featured chef: Andrew Ruiz of Joey Gerard's Mequon

Published Oct. 18, 2013

It's been a year since Bartolotta Restaurant Group took the unusual step of opening two restaurants with the same name and concept, more or less simultaneously, in two vastly different Milwaukee suburbs. We asked Joey Gerard's Mequon chef Andrew Ruiz about how the restaurants are doing, how the concept is faring and about some of his favorite things.


The Weekly Nibble: Updates to Lake Park Bistro

Published March 18, 2013

Even if you're paying close attention, it's sometimes difficult to keep up with the latest in food news here in Milwaukee. So here's a taste of what's new and notable - with news from Lake Park Bistro, c.1880, INdustri Café, and Red Bull.


Bacchus dinner plays nice with bubbly

Published Oct. 10, 2012

At the conclusion of Tuesday night's dinner at Bacchus featuring Veuve Clicquot Champagnes and attended by winemaker Cyril Brun, Chef Adam Siegel said his challenge was to create food that played well with Champagne. While typically he might have to be careful to not overshadow the wines, in this case, he said, the wines were so strong he more had to meet their challenge.

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