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This is one of our favorite stories from 2023! Thanks for reading OnMilwaukee.
There's no shortage of articles and television shows that showcase the dishes chefs cook at their restaurants. But, what do they love to eat when they're not at work? In this beloved series, we ask Milwaukee area chefs to share three of their favorite dishes from locally owned restaurants. Love this? Check out the rest of the series.
Hacienda Taproom + Kitchen
2018 E. North Ave., (414) 296-7200
haciendabeerco.com/hacienda-north-ave
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When Chef Ashley Turner accepted the offer to reimagine the menu at Hacienda Taproom & Kitchen, she brought a wealth of experience to the proverbial table, including a deep cultural knowledge of Texas BBQ and Southwestern fare.
With a culinary point of view shaped by living and working in Western Texas, Turner has helped to reshape the menu at the East Side restaurant and taproom where she's woven Texas-style barbeque, Southwestern and TexMex fare into a delicious and cohesive slate of offerings.
However, the accomplished chef has done much more. Since moving to Wisconsin, the Texas native has worked as chef and culinary director for East Troy Brewery Co., created Sporkies finalists like the Sconnie Slugger (2022) and the Glazy Boy (2021; Golden Spork Winner). She's even gone head to head with three other chefs on the Food Network's "Chopped."
But, what does Turner eat when she's off the clock? That’s what we wanted to find out.
Video by Courtney Bondar.
For more great video content, including the What Chefs Eat series, subscribe to the OnMilwaukee channel on YouTube.
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.
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