This fall, Downtown guests will have access to the grain bowls and salads from Forage Kitchen, a Madison-based concept that aims to offer fresh, satisfying scratch-made fare in a quick, convenient format.
Forage Kitchen opened its first Milwaukee area store last January in Whitefish Bay and their newest location in Pewaukee is slated to open soon. At the Public Market, they will occupy the space currently occupied by Green Kitchen, who will continue to operate at the market through Sept. 1.
Founded by Wisconsinite Henry Aschauer, Forage Kitchen prides itself on its commitment to “healthy food that’s as good for your taste buds as it is for your soul.” That includes using as many fresh, locally sourced ingredients as possible – including products from Carr Valley Cheese (LaValle, WI), Flynn Creek Farm Produce (Verona, WI) and Rocket Baby Bakery (Wauwatosa, WI).
"Forage Kitchen's journey started in 2015, not long after I graduated from the University of Wisconsin. Nine years later, we are thrilled to bring satisfyingly delicious, locally sourced food to the Milwaukee Public Market community," said Henry Aschauer, owner of Forage Kitchen.
In addition to their popular scratch-made grain bowls, salads, soups and wraps, the Public Market location will also feature an exclusive new collection of fresh juices to complement its line of organic functional beverages, including kombucha brewed with Rishi Tea and its decaffeinated cousin, tepache. Guests will also find an expanded assortment of wraps on the Downtown menu.
"Forage Kitchen’s connection to local farmers aligns perfectly with the public market vision. We are thrilled to welcome them and look forward to the fresh, wholesome meals they will bring to our community, “ notes Paul Schwartz, Executive Director of the Milwaukee Public Market and Business Improvement District #2.
“We also want to extend a heartfelt thank you to The Green Kitchen for their years of service to the public market community."
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
