EatWisconsin

Wisconsin Foodie premiered on Saturday. It’s hard to judge a show when this episode was kind of a set-up/introduction to explain the concept of the show but it looks very promising and I hope enough people catch on to make this a regular show. If you read this blog I think you are their target audience.

The timing of the launch of the show is perfect as the “eat local” movement appears to be expanding beyond “foodies” (a term I am not too fond of) and into the mainstream. This show seems like it will focus on the food, restaurants, and people involved in Wisconsin foods kind of like a certain website you may know of :)

Their selection of interview subjects and features shows they have a good pulse of the Milwaukee Food Scene. La Merenda and Crazy Water are two of my favorite restaurants (and are creating some pretty exciting and delicious food) and it will be great to see those segments in more detail. Adding David Swanson of Braise on the Go (and formerly of Sanford) was a brilliant move. I think what he is doing with his cooking classes out in the field (such as at Pinehold Gardens in Oak Creek) is helping bridge the gap between customers and farmers. Anything that gets people thinking about where their food comes from is a step in the right direction.

Host Kyle Cherek has the enthusiasm and personality to carry the show and elevate it in the event of a dull subject matter or boring guest (though everyone in the first episode was very interesting on their own). Jessica Bell, the show’s wine expert (and sommelier at Bacchus) appears to have a way of explaining wine without making people with minimal wine knowledge (i.e. myself) feel like a complete idiot. It was also nice to see them taste and discuss Wisconsin’s finest winery, Stone’s Throw which I profiled back when it was hosted on Blogger a few years ago.

The Milwaukee Public Market serves as the home base for the show and the place where the live cooking segments will take place.

They touched on beer with the marketing guy from Lakefront Brewery and I hope they really expand on the awesome beers in Wisconsin. There are some Wisconsin microbreweries that are doing some amazing things yet are still flying under the radar. It would be cool to see them select a microbrewery to profile every episode or so. Then again I have always been more of a microbrew guy than a wine guy so its a truly selfish desire.

After Willard Romantini’s “Always In Good Taste” went off the air the only television source left for local food information is Wisconsin Food On Demand on Time Warner Cable (which incidentally shows old Always In Good Taste segments).  This show definitly fills the void left by the end of Always In Good Taste and takes local food shows to a new level in both production quality and content.  I would encourage everyone to give the show a try and if you do like it, let Channel 12 know about it.  Or even better, patronize the businesses that buy commercials during the show and let them know that you saw their ads while watching Wisconsin Foodie.

Remember, tomorrow is the premiere of Wisconsin Foodie at 12:00 noon on Channel 12 (WISN).  Tim Cuprisin has a nice blurb about the show in today’s Journal.

I was looking at some old e-mails and found one that I sent to Qdoba last October when I discovered that the Chicken Mole Burrito was discontinued.  At the time I said I would boycott them and nobody believed me because I was a Qdoba junkie.  Well its been over six months and I have not returned.  I am holding strong!  Here is the letter I submitted via their website complaint form:

Dear Qdoba:

Something happened at Qdoba today and it likely will result in me never eating at your restaurants again. I walked into the restaurant, walked to the counter, and placed my order for a chicken mole burrito. I had been craving one for a while and I hadn’t been in the restaurant for a couple of months, so I was quite shocked when the employee told me they were discontinued and replaced with the ancho pork burritos. I didn’t know what to do….what should I order? I froze and then decided to try the pork burrito. Big mistake. It was very mediocre and could never compare to the Chicken Mole. You know how much I wanted a Chicken Mole Burrito? I actually brought a lunch to work today and didn’t eat it because I was craving the Chicken Mole so much. So you can imagine my disappointment when I found out that I would never ever again be able to enjoy what is possibly the best “fast-casual” food item out there.

For years, even back when you were called Z-TECA Mexican Grill and your only location in Milwaukee was at Kenwood and Oakland near the UW Milwaukee campus, I have been enjoying the Chicken Mole Burrito. When I lived near the Oakland Ave. restaurant I would eat there almost once every single week and I almost always ordered the Chicken Mole (with black beans, habenero salsa, sour cream, and cheese). I tried other things but nothing satisfied me quite like the Chicken Mole. When you opened up a location near my workplace I was ecstatic and ate their every week. Then you put one in Downtown Waukesha near my house, which satisfied any evening or weekend cravings. All of this excitement revolved around one thing, and one thing only: The Chicken Mole Burrito. How could you take something so good, and so ingrained in your history and toss it aside? I am hoping and praying that this pork replacement will eventually become the “New Coke” as Chicken Mole fans demand that you bring it back.

Was it really that hard to have one extra container on the line with mole sauce? Were they that unpopular? What if you just shipped your surplus mole to the Qdobas that I frequent. They can keep it in the freezer in portion sized containers. I can call ahead so they can thaw it out and put it in the burrito when I arrive. I am sure this e-mail doesn’t mean crap to you guys. You probably did some market research on people who probably are not as loyal of a customer as I, but you listened to them instead. Actually you probably didn’t even tell them that if they like the pork, you are replacing the Mole burrito. It reminds me of when M&Ms made a big deal about bringing back the red M&M after years of it being absent due to some red dye poison scare. They even let people vote on it. What they didn’t tell anyone is that by bringing back the red, they were eliminating the light brown M&M, which was my favorite color.  However unlike M&Ms, which all taste the same regardless of color, there is no burrito that can even come close to replicating the Chicken Mole. I cannot even go to your competitor, Chipotle, for a fix because they don’t have mole either.

So it is with a heavy heart that I must leave you Qdoba. When I arrive at home I am getting out the scissors and cutting up my Q-Doba card and I cannot fathom ever going to a QDoba again (unless you bring back the Chicken Mole burrito, of course) We had a good run, almost 10 years but our relationship must come to an end . You just don’t have anything to offer me anymore.

I received some additional information on the new Wisconsin Foodie TV Show, which airs this Saturday at noon on Channel 12 (WISN):

With the already-present national popularity of food, cooking and travel shows, Digital Cinematique Productions is proud to present the premiere of Wisconsin Foodie.

Debuting Saturday, May 10th, 2008 on WISN-TV - Channel 12, each half-hour episode dives into Wisconsin’s culinary world - profiling local food treasures and unique travel destinations. Wisconsin Foodie artfully blends all three show facets (food, cooking and travel) to create a national-style program, yet completely local and all about Wisconsin.

The goal of our show is to be a leading voice for one of our state’s greatest asset… food.

Every week, we will be traveling across Wisconsin featuring those with the same passion for food as we do - from local purveyors to small town diners and upscale restaurants. We plan to show you where your food comes from and how it gets from “out there” to on your plate.

The idea of the show started with one question: Who and where does our food come from? Everyday, thousands of Wisconsinites dine out, eating mostly fast food and unconscious to the culinary treasures surrounding them. Wisconsin Foodie will promote healthy, local, seasonal eating and the different eating styles that have permeated our habits and culture.

I received an e-mail alerting me to a new TV show called Wisconsin Foodie which will premiere this Saturday at 12:00 p.m. on Channel 12 (WISN).  Wisconsin Foodie is a Travel/Food/Cooking Show that plans to connect the people of Wisconsin to what they eat.  They will be taking a behind the scenes look into the kitchens and farms of the area, showing you where your food comes from, how it’s made and who is making it.

I am hoping to get some more information on the show over the course of the next week.  For a quick preview of an upcoming show about the Milwaukee Public Market, check out the video on youtube.  (I am trying to embed it in this post but WordPress isn’t cooperating).

Check out this great story on Grant Achatz of Alinea restaurant in Chicago and his battle with tongue cancer.

Maxie’s Southern Comfort is located just off Interstate 94 in Wauwatosa. The restaurant is in the former Gerry O’Brien’s meat market at 6731 W. Fairview Avenue.  The bar is on the first floor and provides ample room for you to enjoy a cocktail, beer, or wine while you wait for your table. If you go on a weekend you will likely have to wait because they don’t take reservations. You can however call ahead and they will add your name to the waiting list. They offer all kinds of beer from local micros to imports. They even have one of my all-time favorite beers, Bells Two Hearted Ale, on tap

I tried a cup of the gumbo, the measuring stick by which all creole restaurants should be judged by. Maxie’s passed the test with flying colors. The gumbo was nice and smoky with a deep flavor imparted by the expertly browned roux. It was filled with a good amount of chicken, crawfish, and andoulle and some rice. A bowl of this would make an excellent meal in and of itself. The corn and crab chowder was also very good.

I went with shrimp and grits, something I have never eaten before. You have the option of a half order ($11.95) or a full order ($17.50) and you can add andoulle for an additional $3.50. I went with the half-order and a side of grilled andoulle. The large ,plump shrimp were in a spicy red sauce with chunks of tasso (smoky spicy ham) served atop a sizable portion of rich and creamy grits that helped tame the spiciness. If you are still equating grits with the runny watery version served at southern truck stops or the Shoney’s buffet these will change your opinion after the first bite. The andoulle was good but since my recent visit to New Orleans where I fell in love with the rich, smoky taste and texture of Jacob’s Andoulle I have become a andoulee snob. The stuff from local stores just doesn’t cut it anymore. Not that andoulle produced by Klement’s or Usingers is bad, its just not the same.

The Maxie’s Deluxe Crabcake Platter ($18.95) was also a hit. The slightly spicy cakes are more crab than filler which is always a good thing. They are drizzled with a cajun mayo and served with a side of their “rwb” slaw (a unique and delicious slaw with blue cheese), some decent creole rice and some great sweet potato fries. I had a bite of the Carolina Pulled Pork ($12.95) and it was definitely something I would try again.

Maxie’s is one of the best new restaurants in the area and best of all it is casual and fun. The servers and bartenders are friendly and do an excellent job. We were on a tight schedule and our server made sure that we got everything in a timely manner, which was quite a feat on a Saturday evening. I don’t have a single complaint about any aspect of my visit and I would strongly recommend this place to anyone.

EatWisconsin Rating: 4 out of 5.

Rating Guide: 0=Absolutely terrible, avoid at all costs, 1=Bad, 2=Mediocre/Average, 3= Admirable, 4=Excellent, 5=Sublime

People who like their cheap beer in a bottle and have been reluctantly swilling Schlitz from a can for the last several years  can rejoice as Schlitz is available in bottles again. The better news? Its not the same stuff in the can, its the actual recipe from Schlitz’s heyday in the 60s when it was the most popular beer in the Country.  They apparently had more hops in that recipe, hence their popular tagline “just a kiss of the hops.”  Changing their brewing process and recipe to cut costs ultimately killed the Schlitz brewery in Milwaukee and many people believe had they kept this recipe they would still be one of the nation’s largest brewers.

Now if we can get Pabst to do the same and go back to their recipe (which was still being used in the early 90s before they closed up shop in Milwaukee.  They may say its the same, but it is not.  When PBR was brewed in Milwaukee at their brewery it had a more pronounced hop flavor giving it what some described as a “soapy” flavor.  Ever since Miller started brewing PBR it has never quite tasted the same.

The Waukesha Freeman has a great article on two women from Hartland, Kristin Sanden and Courtney Marschalek and their new blog, http://everyshadeofgreen.blogspot.com/ which aims to promote locally produced foods.  Their website is somewhat new but they are amassing lots of information about local producers, which is a great start.  I know a lot of people want to eat locally, but without knowing what is available and how to access it, it can be a daunting task especially in the winter months when there are no farmer’s markets.

They are also hosting a local food fest that will take place This Sunday April 13 at the Lake Country Unitarian Universalist Church in Hartland.  The church is at W299N5595 Grace Drive. The April 13 food fair will include information booths on area farmers markets, grocery stores and local food producers.

Bobby Flay cooks the kind of food I like most. Some people love French cuisine with its storied history and refined technique others like comfort food with recipes that have passed down from generation to generation. I love Southwestern, Tex Mex, and Mexican food, especially when grilled. If its got avocado, jicima, chipotle, cilantro, and Chili peppers count me in. While I am not a huge fan of Bobby Flay the TV celebrity chef who has about 10 different shows on the Food Network, I am a huge fan of Bobby Flay the real chef and his cookbooks and restaurants. I have Flay’s “Grilling For Life,” his attempt at a healthier eating cookbook and it is one of my favorites. While its not a diet or low fat cookbook, it does provide options for healthier fare with the signature Flay touches (flavorful vinegarettes, spicy rubs, and fresh ingredients).

After dining at Mesa Grill in Las Vegas I was ecstatic to learn that he was releasing a Mesa Grill Cookbook. I have not been disappointed by any of the recipes and I have already worked through a handful of them. The Queso Fundido with Roasted Poblano Vinaigrette was a huge success on New Years Eve. The rich and creamy cheese “fondue” is offset by the slightly spicy and acidic vinaigrette. Blue Corn Crab Cakes, crab cakes coated with blue cornmeal and topped with a mango green onion relish and smoked red pepper sauce are an excellent version of a classic dish.  Flay’s signature New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce, a favorite at the restaurant, turned out pretty good as well (though obviously not as good as at the actual restaurant). My favorite recipe so far has been the Ahi Tuna with a Red Tomatillo Sauce (there is no such thing as red tomatillos, the sauce is just tinted red with the spices used in the sauce). If you are sick of Ahi Tuna recipes with Asian ingredients like soy sauce and ginger (as I am) this one is truly something unique and delicious.

A few weeks ago I tried the Grilled Swordfish with Pineapple-Mustard Glaze and Cilantro-Mint Chimichurri atop some polenta spiked with jack cheese, queso fresco, green chilies, cilantro, and cumin. It was out of this world and tasted better than several fish dishes I have had at popular and highly regarded restaurants in town.

Even if you don’t want to make an entire meal this cookbook has all kinds of side dishes. At the restaurant I couldn’t get enough of the roasted corn with poblanos and cotija cheese and now I can make it at home. It even has a breakfast section.

The one thing about these recipes is that some of them are quite involved and will contain 3-4 components; the main protein, a vinaigrette or sauce of some kind, and another topping such as a salsa or relish. The good thing is that you can make some of the elements ahead of time and keep them in the fridge for a day or longer.

I cannot praise this book enough. Want to try before you buy? Check out these links for some free recipes:

Blue Corn Crabcakes with Mango Green Onion Relish and Smoked Pepper Sauce

Spice Crusted Strip Steak especially good with Mesa Grill’s own steak sauce.