Love pizza? Want to make a difference? Mark your calendar for May 15 and set aside time to attend the Egg & Flour Girl collaboration at Zocalo Food Park, 636 S. 6th St. in Walker's Point.
Behind the event are Chefs Dana Spandet of Flour Girl & Flame and Adam Pawlak of Egg & Flour, who will be working together “In tandem for The Tandem” to serve up three wood-fired pizzas to raise funds for The Tandem’s Community Meals program.
The program, which has provided over 400 meals a day (and supported restaurants during the pandemic at the same time), is in need of funding to continue through the months of May and June.
The event will take place Saturday, May 15 from noon to 7 p.m. During those hours, Spandet, Pawlak and staff will be serving up three pizzas:
- A one-of-a-kind mac & cheese pizza made with Egg & Flour pasta
- A pepperoni pizza with fresh mozzarella, pickled peppers and hot honey
- A seasonal vegetable forward pizza (which can also be made vegan)
Pizzas will be sold for $15 each on the day of the event (no pre-ordering needed). All net proceeds from the sale of the pizzas will be donated directly to The Tandem Community Meals Fund.
To help, local businesses have already stepped up to contribute. Zocalo has generously donated the location for the event, while companies like V. Marchese and Performance Food Service will be donating some of the ingredients for the event.
Can’t make the event? Or want to donate now? Head to tandemmke.com to donate directly.
“Caitlin Cullin has really stepped up to feed our community,” says Spandet. “And she inspired FlourGirl – quite literally – and empowered us to be able to contribute to that work in such a meaningful way.”
Pawlak agrees. “Caitlin always says she won’t take money from me, so I’m going to cook to raise money for her,” notes Pawlak. “Dana [Spandet] and I have been talking about working together for a while, so this will be a really fun way to collaborate and raise as much money as possible.”
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.