There's no shortage of articles and television shows that showcase the dishes that chefs love to cook at their restaurants. But, what do they love to eat at the end of their exhausting 16-hour days? Or on their days off?
In this series, we ask Milwaukee area chefs to share their favorite dishes – both from area restaurants and for eating at home. In this edition, we talked with Chef Molly Sullivan of Miss Molly’s Cafe & Pastry Shop. Sullivan will be among eight featured chefs at the the fourth annual Moveable Feast event at the Milwaukee Public Museum.
Last summer, Pastry Chef Molly Sullivan saw a lifelong dream come to fruition when she opened her own cafe and pastry shop. It was the culmination of a life spent working in the service industry, as a server, barista, bartender, line cook and pastry chef. It was a career that took her to places like Door County, Minneapolis and Seattle.
Here in Milwaukee, she's best known for her work with Braise Restaurant and Black Shoe Hospitality, where she created some of the city's best pastries and desserts.
When it comes to dining, Sullivan is a big proponent of fresh and local; she’s also a fan of the small plates trend.
"When I go out, I love places that offer small plates. I really love being able to sample a variety of different things. And I usually seek out places where the menus change frequently so there’s always something new to try."
Chicken liver mousse at Goodkind
This is definitely one of my favorite restaurants, and I always get the chicken liver mousse. It’s not a dish that you see very often. The spices they use are perfect, and the texture is fantastic. It’s served with pickled red onion and crostini. It’s like $6 and it’s so simple and delicious. It makes a great starter.
Pizza at Anodyne
I love pizza. In fact it’s probably too much a part of my diet. And the pizza at Anodyne is just exceptional. Their neopolitan crust is so good. The toppings are fresh, and they’re always changing and it’s never over-topped. The prices are also really reasonable. There’s one with prosciutto and arugula that I get fairly frequently. The ratio of sauce to toppings is perfect, and I love the fresh greens. Great texture, great flavor.
Ahi poke from Ono Kine Grindz
We get take out from there pretty regularly and I love their ahi poke. I love seafood and sushi and tuna. And theirs is just so good. They also have this carrot slaw with pineapple, and I could eat an entire container of it all by itself.
Special occasion dish
The thing that comes to mind is an apple almond rosemary galette that I make. It’s hands-down one of my favorite desserts. My family knows not to ask me to make desserts for events; but it's one thing that I will often bring on my own. It’s so seasonal. I use local apples and rosemary. It’s warm and very comforting, and the presentation is so beautiful and rustic. We offer a galette every Saturday at the cafe, and this particular galette is one we make in the fall.
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.