http://www.expressmilwaukee.com/articles.sec-211-1-eat-drink.html Scott Buer considers himself a brewer of sorts, but instead of crafting beer, he makes dry-cured meats. The process behind the two is surprisingly similar, he explains. In both cases, you're fermenting a product to create unique, natural flavors...]]> When Bay View's Pastiche Bistro and Wine Bar (3001 S. Kinnickinnic Ave.) opened in 2010, it was promptly greeted by brisk business. That wasn't a surprise for owner and chef Michael Engel, who had extensively researched the neighborhood...]]> Sarah Marx Feldner is just one step away from realizing her longtime dream of owning a bake shop, but it's a big one: finding a retail storefront. She's scouting locations now, hoping to find one with a kitchen where she can make her triple chocolate truffle...]]> Eating local is easy enough in the summer and the fall, but it becomes a lot more difficult in the winter, when some of the most popular produce goes out of season and farmers' markets retreat indoors, where they're often out of sight and out of mind...]]> As part of the “12 Drinks of Christmas” promotion to raise money for the Hunger Task Force, a dozen Milwaukee bars and cocktail lounges are featuring special menus of holiday cocktails through the end of the year. Participating bars include...]]> With his warm yet decisive voice, Bill Kurtis is best known for his long career in television journalism, where he's served as a news anchor and the host of documentary shows including “American Justice...]]> Early this fall Sprecher Brewery founder Randy Sprecher and vice-president Jeff Hamilton drove to a farm in Wausau to select 200 pounds of hops for something of an experiment: the first batch of the brewery's signature Special Amber beer made...]]> Milwaukee's largest food- and wine-tasting event returns to the Frontier Airlines Center this weekend. The third annual Wine & Dine Wisconsin will feature more than 100 exhibitors, three stages of cooking demonstrations from some of the city's...]]> In an effort to promote a healthier environment and more sustainable food system, the local Victory Garden Initiative encourages Milwaukeeans to grow produce in the city. If the idea of nurturing an urban garden seems too daunting...]]> Though wine won't soon replace beer as Wisconsin's unofficial state beverage, wineries have sprouted around the state over the last decade. That growth coincides with wine aficionados becoming more open to a wider variety of wines, including ones...]]> As convenient as they are, mass-produced hot sauces don't offer much variety or nuance. Most are just simple combinations of vinegar, salt, garlic and cayenne pepper. Like many spicy-food lovers, Milwaukee's Byron Jackson grew tired of the big-brand...]]> For Lynn House, making a drink is something she takes very seriously. So seriously that she is renowned for her delicious sounding (and tasting) concoctions, having won numerous...]]> The only certified organic winery in Wisconsin, and one of less than 15 in the entire country, Clover Meadow Winery operates as a carbon-neutral business as a matter of both philosophy and necessity. Surrounded by 300 acres of forest...]]> After more than 50 years, customers have learned what to expect from the George Webb franchise: a familiar menu of burgers, sandwiches, soups and 24-hour breakfasts at a bargain price, in a humble, earth-toned lunch-counter setting with a pair...]]> You wouldn't know it from the way it's typically consumed in America—either via fast, lime-chased shots or sugary margarita mixes—but tequila is a remarkably complex, versatile spirit, a drink that like brandy or wine can be made in a variety of colors...]]> The festival season in Wisconsin doesn't end when the leaves begin to turn colors. Cedarburg's Wine & Harvest Festival offers opportunities to enjoy live outdoor music while sipping wine or beer, sampling tasty foods and browsing the wares of local...]]> From its beginnings as a backyard barbecue six years ago, the Lakefront International Festival of Sausages—more concisely known as Sausage Fest—has grown into a block party outside of Café Centraal (2306 S. Kinnickinnic Ave.), and as...]]> The first Jews to arrive in the Midwest in the 19th century left no record of what they ate, but with no kosher butchers or dairies—or even a synagogue—within hundreds of miles, they presumably made do with whatever was at hand. In their book From the Jewish Heartland...]]> The Internet long ago replaced the need for generalized cookbooks. If you're looking for a simple sugar cookie recipe or ideas for a squash soup, there's no need to turn to a book when a simple Google search will bring up dozens of suggestions. What the Internet hasn't always been as...]]>