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Milwaukee's Daily Magazine for Wednesday, Oct. 1, 2014

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Results tagged with 'scallops'

Articles (1) - Blogs (2)

Articles:

Portofcallnewmenu_storyflow

Sumptuous scallops highlight new Port of Call menu

Published April 28, 2014

Not long after moving Downtown, I visited Port of Call for lunch and had a good experience. Fast forward a couple years, after interviewing Chef Adam Pawlak, I headed back over to try some items on the new menu.

Reader blogs:

Wisconsin Cheese Goes Upscale: Our Cheese Dinner at Bacchus Milwaukee

Did you know that Wisconsin produces more cheese than all of Italy?And that it takes nearly 10 pounds of milk (just over a gallon) to make 1 pound of cheese?It's true. Wisconsin dairy farms produce more than 23 billion pounds of milk every year. That's about 14% of the country's total milk supply...

Seared Scallops & Creamy Spring Ramps

For me, spring is truly marked by the arrival of certain spring vegetables -- asparagus, morel mushrooms, fiddleheads... and, of course, the ubiquitous ramp.Ramps (Allium trioccum), often called wild leeks or wild garlic, are a member of the lily family -- which also includes garlic, leeks, and o...


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