It's almost time to don your hats and venture out to the Historic Third Ward.
That's because Friday, Jan. 17 marks the return of two popular ice bars -- at Wicked Hop, 345 N. Broadway and Café Benelux, 346 N. Broadway.
Weather permitting, both ice bars will make their return just in time for the Third Ward’s January Gallery Night.
Both bars will be sculpted by Guinness World Record holder and master carver Max Zuleta of Franksville-based ice sculpture studio Art Below Zero. And both will be serving up a menu of soul-warming tipples.
At Benelux, you'll be able to enjoy a numerous specialty drinks (and maybe even a "shotzki" with friends). A portion of the proceeds from the ice bar will go to support the work of the Milwaukee Area Domestic Animal Control Commission (MADACC).
Meanwhile, guests who visit Wisco Inferno will be able to enjoy the "Booze Luge," with specialty cocktails, beer and mixed drinks in iced tumblers, as well as hot cider and hot chocolate concoctions. City Lights will also feature its award winning Hazy IPA along with the Mexican Lager and Coconut Porter. You can feel good about your purchase, as 10 percent of the proceeds will be donated to support the work of the ALS Association of Wisconsin and Courage MKE, an organization which assists LGBTQ+ youth.
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.