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 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.