The project was initially launched as a collaboration between former SURG executive chef Jarvis Williams and Bass Bay Brewhouse partners Chef Kurt Fogle, Ryan Oschmann, Laurie Oschmann and Andrew Meinen, and local pastry chef Katie O'Neil.
However, in recent months, Williams – who made a name for himself as the longtime executive chef of Carnevor Steakhouse Moderne – says he’s spent time reflecting and has decided to pursue other interests.
"In the end, we each had a different vision for both the operations and longevity of the concept, Williams says. "Right now, I feel so free and content ... I’m taking the time to find what’s in my heart, and that will determine my next steps."
In the meantime, Williams says he plans to continue mentoring at Bay View High School for the MPS ProStart program. It’s work for which he has a passion, and a project which he says is assisting in changing the trajectory for students, giving them real life experience and reconnecting them to learning in a new way.
"I’m leaving Fine & Dandy with the utmost respect for the project," he says. "And I’m looking forward to the next thing, whatever that might be."
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.