By Jen Ede
Whenever someone asks me how an upcoming issue of Edible Milwaukee is coming along, I often end up explaining the process as if publishing a magazine were the same as cooking or baking. “Oh, it’s still marinating.”
“No, it’s not ready yet, we’re just waiting on this last ingredient.”
“It’s going to be DELICIOUS. Almost done.”
“You’re definitely going to want seconds.”
“I can’t believe I ate the whole thing.”
Each quarter, we go out into the city and forage for our stories, bringing them back to our kitchen and experimenting to see what they’ll taste like. We draw inspiration from recipes collected along the way, and from the people whose work in local food makes Milwaukee such an incredible place to live, work and eat.
There is an interconnectedness to it all—a rich flavor profile that gives our city its depth. They say that too many cooks in the kitchen spoils the broth, but in our case, I think it makes for some mighty tasty soup. You can read about some of those cooks—no, literally, chefs—in two of our stories. Explore the ranks of Milwaukee’s restaurant groups and learn the few degrees of separation between so many of our hospitality professionals. Then, have dinner at home with another chef and his wife, an artist, who have combined their talents to offer a monthly collaborative dinner series with other chefs in town—their dishes, showcased on her plates.
There is an interconnectedness to it all—a rich flavor profile that gives our city its depth. They say that too many cooks in the kitchen spoils the broth, but in our case, I think it makes for some mighty tasty soup.
In this issue, learn the history of supper clubs in the state, of Milwaukee party-cut pizza, and of Pabst Brewing Company. Enjoy pre-Prohibition drinks (and, in general, get the lowdown on how to order) at Bryant’s, the original cocktail lounge, and then let Guy Rehorst, owner of Great Lakes Distillery, educate you about Wisconsin’s once-booming (and currently reinvigorating) liquor industry.
Take note of what’s in season for the next few months from our Produce Report. Check out Sandy D’Amato’s latest article, along with his recipe for rustic pear and cheese pockets. And, if you’re heading back to school at this time of year, our Kids Table Q&A is a great resource for packing nutritious lunches you and your kids are sure to love.
So, come and get it! And, when you do, be sure to thank our community partners for helping us bring an amazing feast to you, season after season.