’Tis Dining Month, the tastiest time of year! This means we’re dishing up fun and fascinating food content throughout October. Dig in, Milwaukee! OnMilwaukee Dining Month is served up by Potawatomi Casino Hotel.
The Milwaukee Bucks will face-off against the Chicago Bulls in their first home game of the 2024-25 season on Friday, Oct. 25 at 7 p.m. at Fiserv Forum. In preparation, the hospitality team unveiled a slate of brand-new food items this morning at Fiserv Forum.
“We take food & beverage very seriously, with the objective of surprising and delighting fans,” noted Milwaukee Bucks President, Peter Feigin, before handing off the mic to Mason Gohlke, Vice President of Hospitality for Fiserv Forum and Deer District and Marlene Duke, Senior Executive Chef of Fiserv Forum.
“We’ve developed a menu that meets a variety of tastes,” said Gohlke, noting that new offerings range from house-smoked pulled pork sandwiches to hand-dipped Cluckery chicken tenders. “Our goal is to offer world-class hospitality and a wide range of offerings for fans.”
New in beverage
An upgraded Jameson bar will debut this season on the Main Concourse at Section 104. The full-service bar will feature Jameson cocktails, including Jameson Canned Cocktails.
New beverage offerings will include 3 Sheeps Brewing Wisconsinitis Cream Ale, which will be available throughout Fiserv Forum. Meanwhile all Twelve Point Taproom locations, along with select bars and beer outlets will feature Hooptea spiked iced tea.
Also new this year: a souvenir shaker cup will be available for fans who purchase any double cocktail.
New dishes
The MECCA Burger Bar will feature two new offerings including the MKE Burger featuring both a beef and brat smash patty topped with bier cheese and caramelized onions (available at Sections 116, 221 and in the Mezzanine Club)
The Greek Burger (available at Section 106) will showcase a brat patty topped with feta cheese and cucumber tomato relish.
Smoke Stack BBQ will serve new barbecue pork nachos at Section 122.
Barbecue pork sandwiches will also be available.
A brand new Pretzel Palace stand at Section 207 will offer pretzel bites with cheese sauce.
At the Mezzanine Club, new menu items include the Johnsonville Pastrami Dog, a brand-new offering featuring flavorful pastrami, kraut and mustard.
The Elote Loaded Footlong hot dog will also be available topped with sweet corn, cheese, pickled red onions and cilantro.
Guests can also order Johnsonville Andouille Dogs topped with peppers and remoulade.
The Sweet Spot dessert stand at Section 206 will feature two new items, a new cinnamon roll with frosting and a bacon bourbon cinnamon roll.
Cedar Crest Ice Cream pints in flavors including German Chocolate, Dirt Cake, Chocolate Cookie Extreme, Mint Chocolate Chip and Chocolate Cookie Dough will be available at Sections 122 and 206.
New menu items for suites
Premium new items added to the suites menu will include appetizers like barbacoa nachos loaded up with all the goods.
A relish tray with crudites and deviled eggs is on the menu.
Meanwhile guests can also relish chilled cocktail shrimp with lemon and cocktail sauce.
Snacks will also include a popcorn bucket and a bucket of pub chips with accompanying dips.
Tacos are a theme this year. Perch tacos will be available with all the fixin’s.
Guests can also enjoy birria tacos made with slow-cooked seasoned beef and consomme for dipping.
The Cluckery will also present a new bone-in fried chicken basket.
An upgraded dessert cart will feature a variety of items including spiced nuts, cotton candy, ice cream with toppings, cakes. Favorite items, including selections from Bunny Bites, will also be available.
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. 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 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.
