It's time for Dining Month, presented by Deer District and its spooky Halloween-themed alter ego, Fear District. Throughout the month of October, we'll be serving up fun and fascinating content about all things food. The signature dish, however, is our 2019 Best of Dining poll, who's winners we will dish out all month long. Get hungry, Milwaukee!
If you’ve been to Kegel’s Inn, you know that it’s one of Milwaukee’s few remaining German staples. Founded in 1924, the restaurant and beer hall is a piece of living history and a well-preserved landmark that offers a snapshot into Cream City History. But it takes a great deal of work to keep an iconic restaurant running.
In this week's podcast (part two of a two-part episode), we chat with Julian Kegel, the fourth generation owner of Kegel’s Inn in West Allis about his decision to take over his family’s 95-year-old business. During our conversation, Kegel talks about the history of the restaurant, sharing memories and stories passed through the generations.
We also discuss the challenges of keeping the restaurant relevant in 2019 while staying true to its roots. Along the way, we chat about Kegel’s legendary fish fry, the difficulty of making changes to a beloved restaurant and a few ways Kegel is leading the venue into the future.
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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.