By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Dec 18, 2020 at 6:01 PM

After a hiatus throughout most of the summer months, Flourchild – the forthcoming pizza spot operated by the folks behind Merriment Social and Third Coast Provisions – hopped in the saddle this fall, launching a series of pizza pop-ups and introducing fans to some brand new flavors as well as a new Detroit-style pizza crust (a chewy, thicker crust wiih irresistably crisp edges).

In case you missed out, there’s still one more chance to get your hands on a Flourchild pie before the end of the year, thanks to two new pizza collaborations that bring together high quality ingredients from Ardent and Iron Grate BBQ Co. with slow-fermented dough, housemade sauces and seasonal toppings created by Chef Andrew Miller and the Flourchild crew.

“I’ve known Justin [Carlisle] and Aaron [Patin] for years,” notes Miller, hearkening back to all three chefs’ tenure with the SURG Restaurant group. “And both of them have products that can easily be incorporated into a pizza. It was a great opportunity to work together and exercise our creativity while supporting other local businesses.”

The pizzas, which are available for pick-up on Dec. 23, come in family-style meal packages that include salad, pizza and dessert for $40 or less. It makes them a particularly good choice for busy folks who’d like an easy meal solution amidst preparations for the holiday season.

Choose your own adventure

Pizza options include: 

Iron Grate & Flourchild collab featuring The General Patin: a standard Flourchild crust topped with white garlic sauce, smoked Iron Grate beef brisket, Clock Shadow Creamery cheese curds, caramelized onion, Alabama white BBQ drizzle and housemade Funyuns.  It comes with a country cobb salad with Romaine lettuce, aged cheddar, hard-boiled egg, Texas toast croutons, apple wood smoked bacon, cherry tomatoes, scallions and peppercorn ranch. Dessert is cinnamon roll bread pudding ($40).  Pre-order online for pick-up at Third Coast Provisions, 724 N. Milwaukee St., on Dec. 23.

Ardent & Flourchild collab featuring the Return of the Mac: a Detroit style pizza topped with white sauce, Carlisle hamburger, aged mozzarella, American cheese, onion, iceberg lettuce, special sauce and sesame seed crust. It comes with “ A Healthy Salad for...Balance” made with Tuscan kale, delicata squash, toasted pumpkin seeds, shaved red onion, pear vinaigrette and romano cheese. Dessert is housemade apple turnovers ($35). Pre-order online for pick-up at Merriment Social, 240 E. Pittsburgh Ave., on Dec. 23.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

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.