Shorewood is in for a treat as North Shore Boulangerie, 4401 N. Oakland Ave., welcomes Chef Andrew Althoff to head up the kitchen at the Shorewood cafe.
Althoff, a classically trained chef and graduate of New York’s Culinary Institute of America, brings a wealth of experience to the table including experience at local restaurants like Lake Park Bistro, Mason Street Grill, The American Club and Eddie Martini’s.
His influence can be seen in new items on the North Shore Boulangerie menu including French classics like soupe à l’oignon gratinée coq au vin, and bistro-style short ribs. Moving forward, he will also feature a variety of fresh, seasonal daily specials.
To celebrate Althoff’s arrival, NSB will host a series of events to introduce him and his new menu to customers.
On Sunday, Sept. 30 beginning at 9:30 a.m., Althoff will provided a guided tour of the Shorewood Farmers Market, introducing guests to local market vendors and gathering ingredients. The tour will culminate in a three-course market brunch at the café using the fresh ingredients gleaned from the market. Cost is just $25, with a $10 deposit required.
Meanwhile, on Tuesday, Oct. 23 at 5:30 p.m., Althoff will host a "Food for Thought at the Boulangerie" event exploring the techniques behind classic French sauces. The event will feature a cooking demonstration and introduction to five classic French sauces: béchamel, hollandaise, velouté, espagnole, and tomat. During the event, Althoff will share secrets to preparing each sauce and using it to elevate simple homemade dishes. The cost for the class and discussion is $5.
Reservations for both events can be made by visiting northshoreboulangerie.com.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.