Local ingredients will be the star of a new program led by the culinary team at Marcus Restaurants.
The program, called "Straight to Your Plate," will highlight the stories behind unique local ingredients being used in the restaurants.
Each month, a chef will partner with a local purveyor and choose an ingredient to be used in select dishes at area restaurants. Stories will be documented on videos, which will be featured at StraightToYourPlate.com.
For instance, for the month of March Mason Street Grill’s Executive Chef Mark Weber visited The Spice House, a local purveyor of exquisite spices, herbs and seasonings in Milwaukee, and selected cassia cinnamon as the featured ingredient for March.
The Spice House cassia cinnamon will be featured in Weber’s upside down cinnamon apple pie with salted caramel at Mason Street Grill, Chef Bill Doyle’s cinnamon-smoked duck breast with red currant Frangelico sauce at Milwaukee ChopHouse, and Chef Robert Druschitz’s cinnamon and espresso brined pork chop at Kil@wat.
"Straight to Your Plate is a celebration of local flavor—a way for us to highlight some of the amazing suppliers right here in our own backyard," said Edward Carrella, corporate director of restaurants for Marcus Hotels & Resorts.
"We have so many great Wisconsin-based partners, and we’re proud to present their unique ingredients to our guests."
April’s featured ingredient will be Spanish chorizo from Underground Food Collective in Madison. Additional vendors will include Carr Valley Cheese, Purple Door Ice Cream, and Seaquist Orchards and more. Visit StraightToYourPlate.com for more information.
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.