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Lori Fredrich

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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.

Recent Articles
 Bars & Clubs - July 22, 2017
 Weekly Sips with Thirsty Passport: Braise Restaurant
 I'm enamoured of grabbing a quick bite at the Braise Bar. There's plenty to love about the welcoming space where the bartenders are friendly and knowledgeable and there's always something interesting to nibble. It's even better when I've got a two-for-one deal in my pocket.
 Dining - July 21, 2017
 On the Burger Trail: The Mc Dot at Red Dot Tosa
 Red Dot might be famous for its poutine (and that's a worthy reason to visit). But what about their burgers? We found out this week with a visit to the neighborhood bar in East Tosa.
 Dining - July 20, 2017
 Eat cake! A peek at Molly's Cafe & Pastry Shop, which opens Saturday
 July 22 happens to be Pastry Chef Molly Sullivan's birthday. It's also the day on which her dream of opening a cafe comes true. So, when you pay your first visit to Miss Molly's Cafe & Pastry Shop, ordering a piece of cake is absolutely the right thing to do.
 Dining - July 20, 2017
 La Plancha Honduran restaurant to open on Historic Mitchell Street
 La Plancha is slated to open on Historic Mitchell Street this fall. La Plancha, which means "the iron" in Spanish, will serve a combination of familiar Latin American fare, as well as Honduran specialties including baleadas, papusas and torrejas.
 Dining - July 20, 2017
 A local love story: Afro Fusion Cuisine partnerships beget growth
 It's been five years since the launch of Afro Fusion Cuisine. And growth for the Wauwatosa-based small business has been based largely based on local support, including partnerships with Hometown Sausage Kitchen and Outpost Natural Foods Cooperative.
 Dining - July 19, 2017
 The Bacon Co. pop-ups are all about the pig
 What do you picture when we say the word "bacon"? In all likelihood, your brain goes directly to the crispy, caramelized strips most often found on breakfast plates and in BLTs. But a new bacon-based restaurant concept is working to augment that vision.
 Dining - July 19, 2017
 8 quotable dishes to relish at the Ambassador Hotel's The Fitz
 The new restaurant at the Ambassador Hotel was named with a nod to F. Scott Fitzgerald, an author whose beautiful prose ruled during the roaring '20s. Interestingly, that same prose is an apt descriptor for some of our favorite dishes at The Fitz.
 Bars & Clubs - July 17, 2017
 Martini is a no-go for Walker's Point; former Chez Jacques up for lease again
 Looks like the former Chez Jacques location is up for grabs again. Plans for Martini, the bar, lounge and events space planned for the location, have since dissolved, leaving the building up for lease.
 Dining - July 17, 2017
 Charles E. Fromage to feature cheese, wine and more on Vliet Street
 There's something delightful coming to the old LA Family Barbers space. And the venue's name and tagline are as clever as can be. Charles E. Fromage, "a place where adults can be adults," is both a play on words and an apt description of what guests will find.
 Dining - July 17, 2017
 Arancine are the belle of the ball at Festa Italiana
 We're less than a week away from the 40th annual Festa Italiana (July 21-23), where one of the most popular dishes served is arancine, Sicilian fried rice balls. But, what are they? And how are they made. Dean Cannestra of Divino shows us how.

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