Drinking Field Trip

"You've got to try the Rombauer Cab,"he said, "It's really good." Based on looks alone, he would never be mistaken for a wine aficionado - protein shakes, sure. But wine?     He was telling me about a tap wine (vini alla Spina) bar in Wauwatosa that he and his fiancee went to the night before in such glowing terms that when I learned the venue was having an upcoming tasting event, I slipped her the details.

If you drink with me, you already know I am not a wine drinker. I don't even really like beer. I like spirit. Wine and Beer don't go through the distillation process, so they seem somehow undercooked to me.  I've lately decided to try to branch out a little.  I work in a brewhaus so I'm trying every beer that comes my way and I am learning. For example I know I like an Imperial Pale Ale more than an India Pale Ale, and a Porter more than an Amber. Wine seems no less complex, no more accessible.  Lucky for me, so many people know so much more than me that knowledge comes from all over.  Case in point: the musclebound oenophile who directed me to Wisconsin's vini alla spina bar: the Ruby Tap.

At the Ruby Tap, you choose from 70 bottles for home use or pay for corkage and enjoy the bottle in their open-concept, cozy space. The magic of the spot, though, is the wall of wine. The family that owns the Ruby tap has had a wine-on-tap system installed that lets you try 1, 1.5, 3 or 6 ounces of 32 different wines. 

Traditional wine bars are nothing new, but they do have their limits. They are not the ideal distribution medium for wine. Wine routinely goes bad if it's sold by the glass, and if it's not it can be a crapshoot for the guest. You may not care for the wine, but you are now stuck with the bottle. The system at Ruby Tap is a problem-solver for many of the traditional problems. 

There are other benefits to this system. You know I like a small environmental footprint and it can hardly get smaller than this (unless your family owns a vineyard, and if it does then call me!). Wines on tap are stored in refillable stainless kegs.  The average bottle holds 4 glasses; the average keg holds 130. Fewer glass bottles cuts the weight of the wine being shipped, less fuel gets burned and the world stays cleaner.

The issue of freshness also is improved by a wine-on-tap system. The wine gets pushed out of the keg by nitrogen or argon, which provides a blanket against oxidation. 

The Ruby Tap is more than just self-serve wine in a casual atmosphere. Find Wisconsin beers and cheeses, desserts and charcuterie. It is a warm, friendly little bar with nightly specials and the two sisters you may already have met will soon be three. The night I popped in, the Ruby Tap family was hosting a wine tasting including cheese pairing. I'd like to give a special shout out to the excellent hospitality, the Carr Valley bleu cheese... and the Rombauer cabernet.

Put Me on Your Calendar!

I'm the type of girl... who loves to have something on the calendar to look forward to, something fun on the horizon. I've got two things coming up that are going to be great fun, and I'd love you to join me.

Now, you know how it is: you hear something tragic, you think, "Somebody should..." and then you get on about the business of being you and before you know it, the tragedy is out of your consciousness and you are dealing with your own problems. Or, you hear about somebody doing something about that tragedy and it inspires you to get involved.  That's just how it happened.

Clean water AND an ice ball

The "somebody" is Doc Hendley and the "something" is Wine to Water. According to CNN, countless families worldwide, and me, he's a Hero. CNN named him a Hero of the Year, about six years after he started working on the problem of water-borne illness. Back in 2003, his consciousness was awakened to the problem and by August of the following year, he was living in Darfur, Sudan, helping the locals get clean water.

Seriously? Darfur? I wouldn't even want to visit. To demonstrate my amazing power over understatement, I will say that it is dangerous. How dangerous? His team was there for a year and two of them got killed. Instead of abandoning the project, he continues to this day, to travel to underdeveloped, war-ravaged countries. 

Why? You're probably better off asking me than him. He could tell you things that would break your heart. I can tell you that every 20 seconds, a child dies from water-borne disease. There are 7 billion people living on Earth, and 1 billion of us lack access to clean water. His 501(c)(3) charity, Wine to Water, currently has projects in Haiti, India, Peru, Cambodia, Uganda, Sri Lanka, Ethiopia, South Africa and Sudan. There are lots of ways to get involved, and no amount of money is too small to give. 

But if you know me at all, you know I've got something in mind. Next Monday, April 8, I'll be working at the Delafield Brewhaus. I'll be mixing drinks and tapping beer and running food just like always, but here's what's different: I'll be giving all my tips to Doc Hendley's Wine to Water. Every dollar. We're going to save lives together. If even one less family watches their little one die, we will have done something great. Please come out; I'll do my best to show you a good time!

I'm reading it right now...

The other fun thing on my calendar is a book signing at another job, the Great Lakes Distillery. I am not normally so stoked about a book signing, but this particular book is so interesting; I can't turn a page without learning something strange and new and wonderful that opens my mind to the miracles of life all around us. The book is called The Drunken Botanist, and its subject matter is the flora that go into beverage alcohol. I have so far learned which organism was the first to be domesticated by humans, the gift we gave France that ended up wiping out its wine industry (and the resultant impact that decimation had on brandy and absinthe), where Belgian lambic brewers think the best yeast comes from and I could go on and on and on. The author, Amy Stewart, will be at the Distillery on April 10th. The rest of the tour's schedule is here, in case you won't be in Milwaukee on the 10th. If you're anywhere near as geeky as me, you will not be disappointed. 

I love to see you in person, so put me on your calendar and we can change the world or learn new stuff (or both!); you choose. See you soon!

Try This Before Somebody Decides It's Uncool...

I have a confession to make: I am not interested in being cool. But there I was, standing with a co-worker during a lull in a big event at my job and the subject of Fernet came up. Not just any Fernet -- there are many Fernets on the market -- but Fernet Branca. I had half a bottle of this particular amaro at home and was lamenting not having brought it with me because this particular crew of bartenders would have cleared that space on my shelf in a matter of minutes. Which got me thinking....

Fernet Branca has become so popular that suggesting its powers are less than magical will make the popular crowd think less of you. John Barclay says this, "...[i]t is a class signifier, a secret handshake shared by Mixologists, Artisans, Urban Homesteaders...to gain entry into their smug underworld." Its popularity began on the West Coast, in San Francisco, where it has taken root so securely that they are alleged to drink more Fernet than any other city on earth.  Its reach stretched across America and settled in the East and has touched down in a certain type of bar, all across the country.  Fashionable Bartenders are ordering up rounds for friends and neophytes alike, talking about their time in San Francisco (or Argentina!), letting everyone in earshot know that they are cooler than you.  


But I can't imagine why this spirit has become the gatekeeper of the Cool Club. Don't get me wrong; it's good enough. I'm sipping some right now. Fernet has a purpose; it is useful to settle the stomach. It is the color of coffee, with a complex bitter-herb profile with a mint-forward flavor and a great deal of saffron. In fact, Fernet Branca controls 75% of the world's saffron.

The formulation is, of course, proprietary, but in addition to the saffron, the recipe includes -- but is definitely not limited to -- chamomile and myrrh, aloe, rhubarb and peppermint oil, all in a base of grape spirit. It tastes like Jagermeister, but not so syrupy. In fact, the "Fernet Face" is a meme so popular I swear I remember a social media campaign centered on it. Bartenders say it affords a burst of energy similar to a double espresso, which is why they can be seen sipping it before a shift or shooting it in the wee hours for a pick-me-up.  

In the age of ubiquitous coffeehouses and such a range of easily-purchased energy drinks (some actually already behind the bar - what could be more convenient?), to claim you drink Fernet for its energetic effects is as unconvincing to me as claiming to drink it for its flavor.  

It is not impossible that guys like Barclay are right, that bartenders are just drinking Fernet to be cool. The Bartender, like the Chef, is susceptible to trends; trends flow through our business.. New products, concepts, designs, recipes, all these things keep us interesting to our guests, ourselves and each other.  Some things, like the invention of the still, are great ideas. Other things, like this, well, we can probably live without.

But I'd like to think we're better than that. I'd like to think that we are not the shallow creatures who would choke down shots of something better sipped after dinner, at a leisurely pace, because we think it makes us look cool. While I am sure there are some who have that motive, I have another theory.

In our business, we are constantly tasting.  We taste new products, new recipes, we uncover old recipes.  Our palates get a workout. It may be that the bartender's palate is rather more elastic than a civilian's.  I would go even further than that, though. I would venture to suggest that, like a child watching televised violence and becoming inured to those images. a bartender is immune to "Karamel" vodka and lusts after the truly authentic, no matter how shocking it might be.

So when you have the chance, raise a glass of Fernet Branca. You might not love it, but it is real and true. There will be big, strange flavors, but they will not be from the Big, Strange Flavor Factory. Even if it should go out of fashion soon, and in a way I hope it does, the fact remains that you are drinking something that has been in production for over 150 years. If only for that reason, you owe yourself this experience. Sip it and decide for yourself what the fuss is about.

If You Only Try One New Flavor in 2013...

Saffron has a gorgeous color, a subtle flavor and a long history.... Seriously long - how's 50,000 years sound? If you know anything about what makes me tick, you know I am geeked up about the cultural ties that connect us to our ancestors in prehistory. 50,000 years ago, artists in present-day Iran used saffron-based pigments to make paintings in caves. If that doesn't stop you mid-paragraph, nothing will. Now, they were using saffron that long ago, but once our forebears figured out the basics of selection, they stopped settling for collecting saffron and began cultivating it.  Our ancestors began cultivating saffron about three thousand years ago. 

Think about that: 3000 years ago, foodies -- geeks just like ourselves -- valued saffron so much that they chose specific plants (the ones with the longest threads), protected and bred these carefully selected plants with each other. The picture below is of a Bronze Age (3500-1200 BCE) fresco, and it's called The Saffron Gatherers. It shows two women harvesting the threads by hand, just as they are gathered today.

We know that ancient artists valued saffron for its pigment, but it came to be used for many different purposes. Saffron remained important as a colorant, and came to be used as a deodorizer, medicine, and as a flavoring agent. As a fabric dye, it can be used to impart hues from luminous yellow to rich red.  These colors do fade over time, but become no less lovely. Because this usage requires so much saffron, robes dyed in this way were reserved for the upper echelons of ancient society. Alexander the Great used saffron-infused baths to treat battle wounds, and Cleopatra took the baths because she believed they made lovemaking more pleasurable.  

You know that saffron is indigenous to the region near present-day Iran and India, but it can grow on any continent except Antarctica, including our own. Having said that, most saffron is still produced in that same region, gathered by hand and as a result is the world's most expensive spice, made more rare and expensive by the presence of Muslim terrorists in the area of its cultivation. 

It has long been prized by chefs for its color and flavor.  If you've been following along, you know that the bar follows the kitchen in most matters.  Saffron is used in some famous spirits, including the Italian herbal liqueur, Strega and the French Chartreuse. In modern times, Royal Saffron liqueur represents this spice.

Saffron's flavor has been likened to hay or straw, with metallic honey notes.  I have been experimenting with it, and encourage you to so the same to create a complex, unique and luxurious cocktail for yourself and the ones you love.

 

Saffron Cocktail #1

1.5 oz. Saffron-infused Great Lakes Distillery's Peach Brandy

1 oz. Honey Syrup

1 oz. Lemon Juice

1 oz. Orange Juice

Lemon Twist

(I made this slightly sweet, refreshing drink for a friend who exclaimed, "This tastes like a great breakfast drink!")

Does This Man Have Your Dream Job?

John Harrison is the kind of guy you could stand behind in the grocery store and never know you're inches away from a beer-making rock star.    Beneath the unassuming exterior is an applied intellect that delights palates both personal and professional, and he has created a devoted fan base in a State that knows beer.

If you want to impress beer drinkers in Wisconsin, you better bring your A-Game.  Harrison began making beer about thirty years ago, but his hobby didn't stay a hobby for long. Something about it took root in him and before long, he says, "I couldn't see myself working a Joe job for the rest of my life.... I wanted to make beer."

I met Harrison at the Delafield Brewhaus last week for the first in a series of conversations about beer. He has come a long way from his home setup, including lots of professional brewing, his graduation from the Siebel Institute of Technology. He has designed more than 250 styles of beer, and won some very prestigious awards along the way.

If you don't know, the Siebel Institute was founded in 1872 as America's first brewing school.  Graduation from its World Brewing Academy is enough to confer "expert" status, but to give you an idea of the seriousness of the subject matter, consider some of its course titles: Bier Sommelier, Raw Materials and Wort Production, Sensory Analysis for Flavor Production and Control. It is a beer geek's paradise.

His experience and education came in handy when the Delafield Brewhaus came calling. Harrison had just experienced a career setback in the form of back-to-back floods at his previous location.  Just when things seemed the bleakest, fate lent a hand with the opportunity of a lifetime.

Imagine, for a moment,  the great passion of your life.  Now imagine that you are free to pursue it, full-time.  In fact, you will be paid to pursue your greatest passion precisely as you wish - the project will be your own, down to the last detail.  "I started this project clearing the land... I was the first one they brought on board," Harrison said. He is the architect of the brewery, from its exterior grain silo that feeds the grist mill in the basement, to the taps behind the bar and everything in between.  He even planted the Cascade hops around the Biergarden outside, which he naturally uses in the course of his work.

Harrison's technical expertise, genuine passion and three decades of experience coalesce to make a brewmaster as skilled as he is humble.  Yes, if you ask him, he will tell you incredible stories about the time his beer beat some very well-known brands at a major competition, and how he took 6 beers to the World Beer Championships and came home with 6 medals. For me, the cool thing about John Harrison is, his numerous accolades are not what drives him to pursue excellence. "The people who come in time after time are a better medal than any you could put on a wall," he says.

I have met some of his fans. The ones who are excited to see a new beer on the line, the Mug Club loyalty members, folks who walk in with empty growlers and walk out with their favorite or excited about a new style.  They are mostly men, but Harrison's products definitely appeal to both genders -- certain beers, particularly those involving fruits and berries are especially girl-friendly (in my observation).   

The Delafield Brewhaus hosts Beer-and-Food pairing dinners, and if you have a taste for great beer and delicious food, matched by experts, this is a great event.  If you're out of range, check back here for the next in this series.

Hey, Naughty! Get on the Nice List.



123rf.com

 Who has time for holiday baking? Perhaps more importantly, who has time and the necessary skill set to turn out a variety of beautiful, delicious cookies that will make your friends and family taste the love in every bite? You do.

This is not a pep talk, this is a call to action. A call to action that is going to make you look and feel good.  You'll love the expressions on your friends' and family's faces when you present them with a gorgeous display of delightful confection, and you'll feel even better when you remember that every penny you spent went straight to an organization that is fighting childrens' cancer.

The MKEfoodies have been together for a few years now, and their members all love food.  They are self-professed "food geeks," and if I know one thing about geeks it's this: if you want something done right, get somebody who is as passionate as they are knowledgeable --in short: get a geek. They have teamed up with Cookies for Kids' Cancer to host a bake sale, dreaming of a day when a child's diagnosis of cancer is a manageable inconvenience instead of a bottomless terror. You can help.

It bears repeating: You can help. Come to the bake sale. Buy your holiday cookies this year. OXO, makers of fine kitchen utensils, will match every dollar you spend.  The Glad Corporation will donate $1 for every cookie sold. Get yourself on the nice list, and build a better world.

The event will be held Saturday, December 8 from 12-4pm at the Historic Pabst Brewery, located at 901 W. Juneau Avenue in Milwaukee. For more information, click here.

Let's make this holiday season warmer, knowing we're helping children lead better and longer lives and let us fill each moment with love and gratitude.

Thank you all!

I Hope It Isn't True...

Please, let this be a ploy to sell coasters, I thought. There I was at the gym, reading Cosmoplitan as innocently as it is possible to read a magazine whose cover is plastered with 25 Ways to Kiss Your Man and 8 New Sexual Positions.  I turned the page and saw the word "bartender."

When you're a bartender and somebody says "bartender," you turn toward the word. For me, it's the same with the word in print. I stopped to read an article that is so despicable it is probably true, even though I hope with all my heart it isn't.

Apparently, there is an increasing incidence of bartenders who, for a cash fee, will drug female bar patrons so that their dates can more easily sexually assault them.  Take a minute and let that sink in, because it turned my blood cold. One of the bartenders quoted said he was offered $30 to slip drugs into a woman's drink, accepted the money as though he were playing along, then told her what had happened, gave her the money and had her date ejected.  Unfortunately, this is not always the case.

Or is it? I cannot find any mention of any particular case involving a rape victim who was drugged by any bartender as a service to his or her guest. I don't want to diminish the suffering of any woman who has been victimized in this way, but at the same time I know as well as you do that anecdotes are not evidence.  It bears repeating that I do not in any way wish to diminish the suffering of any woman who has been victimized in this way, because what I'm about to say may seem like the converse. But it isn't.

What short-sighted bartender would risk their reputation for such a paltry sum? What rotten human being would be an accomplice to rape?  Of course it is possible that this actually happens; there are scoundrels in every profession. Yet, there is no record of any bartender having done this, no proof of the existence of this crime except the anecdotal victims' conclusion that "[i]t must have been the bartender because no one else handled my drink," though by all accounts it is possible to commit this crime in less time than it takes to look at a text or visually scan the room.   The article quotes a representative from Project GHB, yet nothing on their website suggests that the danger of a Rape Accomplice is of any concern to them.  So, what are we to deduce?

Of course we should deduce that the world can be a dangerous place and that drinking is always better done with your close friends.  Certainly all females should remain in control of their cocktails and their intoxication. If you want to get bombed, stay home. I don't care who you are, if you're wasted, I don't want to see you.  And even if you don't get G'd, there's still the sticky wicket of getting home in one piece.

I made another observation, however, in researching this article. There are things for sale that are designed to protect women from the cads who would conspire to make us think less of men. Many things. How better to generate interest in your product than to amplify the need for it?  Israeli scientists have developed a device that looks like a straw and is imbued with chemicals that will react to some, though not all, of the sedatives rapists prefer. This product is still in development, but the presence of bad drugs causes a red light to illuminate their presence.  The guys in Tel Aviv are sure investors are coming soon.  Drink Safe Tech is selling a coaster that operates on the same premise, only in this case, droplets of a cocktail will change the appearance of the test area of the coeaster. You can also buy a lipgloss that comes with test strips, and many other products. According to another website, "Date Rape Drugs (are) now being used in business, hotels, parties, restaurants, bars and college campuses everywhere."  I'm not saying they ARE using fear to drive sales, but I'm certainly not saying they aren't. 

Are these products necessary? Probably in some circumstances. Is it possible to avoid every danger? Unfortunately, no. In truth, probably one drink in million or more is adulterated, but when it happens, it is life-changing... I know.

More on the Future, Behind the Bar

Last week, we talked about the future of cocktails, and this week we will continue this topic. For last week's column, I consulted reports by experts in our industry to see what they think is coming down the line. You've been reading Fun Behind Bars, and you're read me say it so much you can probably say it with me: The Bar Follows the Kitchen. You know this means that the trends in food show up in the bar.  It follows that if we study what's next for food, we can predict our own future. So this week I'm reporting on trends for the kitchen, because you know that we'll be seeing them soon.  I'll be borrowing a few predictions, based on an article about the future of food from the 25th anniversary edition on Cooking Light magazine.

 Welcome to the Golden Age of American Food, they say, and the article describes things that are already happening in your mouth, and if they aren't -- they will soon!. Okay, excessively salacious, but they are happening on farms and in retailers... aaaaaand in your mouth. According to their research, popular opinion and science-in-general, the American diet is an abomination of chemicals, pretty produce that lacks nutrition, and high frustose corn syrup.  What's to come, however, is fresher, better-raised and more delicious. What does that mean for the bar? We will choose our ingredients more thoughtfully, and so will our suppliers. Here are some organic spirits to try, plus an organic tonic.. 

One trend we're watching, and supporting, is going lighter.  This means lighter with calories and easier on the alcohol - sometimes this means we drink better, not more. Sometimes this means we drink lighter-proof beverages like Bethenny Frankel's Skinnygirl line of beverage alcohol. Sometimes we keep the APV, but use lower-calorie mixers like zero-calorie water-additive powders like Crystal Light to fake a margarita on the deck while the kids play and the men barbecue.

The author of the Cooking Light piece describes a surreal experience in the grocery, stunned by the variety and the seemingly-incomprehensible claims on the packaging.  Sound familiar?  To paraphrase a famous quotation, if you're not baffled, you're not paying attention.  There are probably even more crazy flavors of vodka in a decent-sized liquor store than there are sugary cereals on Aisle 6.  It's not just wine's terroir anymore - it's the terroir of the hops, yeast and water. It;'s not just filtered, it's filtered through diamonds.  It's important for the marketers to have a message that hasn't been played to death by other companies, so every new product comes with a novel narrative.  One that plays the best, these days, is that everything comes from right where we are.   Cooking Light's food-trend article really focuses on the importance of eating local.  I've talked about this before, in relation to drinking local, and even staged a cocktail contest to highlight the many products Wisconsin's entrepreneurs are making for us, so what we're going to see is really just a continuation of our present trajectory.  Wisconsin is known as a beer-producer, but Great Lakes Distillery changed the game and now leads the way for brands like Rokker, 44th Parallel, Pie Liqueurs and more.  We're even in the wine game, and not just in Door County; Pieper Porch Winery in Mukwonago is producing award-winning wines right in the heart of the state.

What did we learn?  We learned that there really is no shocking trend to brace for; what's next is an expansion of what we're already doing.  Find new ways to use what's local, and as always, enjoy beverage alcohol safely so you can enjoy it for years to come!

Welcome to the Future

I find inspiration everywhere, but one of my favorite places to look is the future. I seek out the opinions of people whose business it is to know what's next, and today's post is all about what's on deck for 2013.

(Disclaimer: in the American midwest, you will be unusually cutting-edge if you proceed. These predictions are made for the UK, which you know is a bit ahead of our location, though not necessarily ourselves.)



the aged picso punch from nightjar



Bacardi Brown Forman has a vested interest in being ahead of the curve, and their trendspotters see big, sexy garnish, like the one to the left. Garnish can account for 25% of a cocktail's cost, but generally operators do not include this cost in the price of the drink. Consequently, swanky hotel bars are leading the charge on this particular trend, but there are more cost-effective ways to make a big impact. The key is to invest in the proper tools, study technique and be creative. The video below shows what is possible for the creative professional.



Which brings us to another hot trend for 2013: Youtube. We are as likely to learn from a bartender in Japan as we are from our next-door neighbor.  Whether we are learning the history of the Old-Fashioned, how to make an ice ball or virtually any other cocktail-related knowledge - it's all there. If it isn't, make you own instructional video and join the revolution.  One world of caution, however - some sources are better than others, so use your judgment before employing the tactics you learn online.

There are two trends that apply specifically to the people behind the drinks, and each of them is a welcome change.  In recent years, bartenders have become more serious.  It is unavoidable that we should have gone through this phase, as we have all learned so much, so fast. Educating our guests in an endeavor we find so fascinating has been irresistible. However, in 2013, we're bringing the fun back. We are still cocktail professionals, and usually the most knowledgeable people in the bar, when it comes to our craft, but there is a time and place for education, and not every guest is a student.  So bring back your knowledge of sports, current events, jokes and whatever else entertains your guests because fun is back in season! 

The second trend for bar staff is the rise of the female bartender.  We are not new to the game - one of the oldest literary works known to humankind (Gilgamesh) features the Hero getting advice from one of us. For some inexplicable reason, however, for far too long the men have gotten the ink and the limelight, similar to the way the great chefs were expected to be male for decades.  The times, they are a-changin', and women are taking our spots, front and center. If you don't know who Julie Reiner and Audrey Saunders are, you're on notice: your education is incomplete.

Lost in Catering provides the most comprehensive list of trends I think we'll see in Wisconsin, especially as Summer 2013 approaches. Hallelujah for the skinny cocktail, and I don't mean vodka and Diet Coke. I mean interesting cocktails with less sugar but all the flavor.  At some point we choose between liquor and dessert, and by the time we get to that crossroads, we've had plenty of dessert. An easy way to "skinny" a cocktail and improve its flavor all at once is to use fresh-pressed fruit instead of premade mixes. I'm not a fan of artificial sweeteners, preferring to use agave and honey syrups to sweeten drinks when necessary.  Also, I'm personally trending away from sweetness, and more likely to enjoy a tart or bitter profile.

Another of their trends is the use of tea in cocktails, as well as the texture of fizziness.  Here's a recipe that combines these elements, and can be served year-round as it does not rely on fresh mint:

Bourbon Mo-TEA-to

1 oz. Maker's Mark bourbon

1 oz strong Mint Tea syrup

Ginger Beer

To make mint tea syrup, steep 3 teabags in 10 oz. hot water

until strong.  Sweeten with 4 tbls honey.

Combine bourbon and syrup and shake gently, pour over fresh ice in a tub glass and top with Ginger Beer.

Wisconsin is not known for being cutting-edge, but our reputation as a leader in cocktail culture is well-earned and growing. The last trend I'll mention today is artisan spirit.  Made by aficionados, not multinational corporations, these relatively small-batch offerings provide an interesting alternative for cocktails and help support the local economy. In Wisconsin, we are lucky to have companies to Great Lakes Distillery, Travis Hasse's Pie Liqueurs, Death's Door Spirits and a host of others giving us options, and putting us at the forefront of a trend worth following.





Interview With Chef Mark Weber, Mason Street Grill

We got to sit down and talk with Mason Street Grill's Chef Mark Weber a few weeks ago. He had just got back from a trip to Florida to do some research for a new special.  

How long have you been working in the food industry?

I have been working in the food business since 1983. Started at the CIA in Hyde Park, NY in 1985, and came to Milwaukee in 1989.

Where did you start?

I started at the Midway Motor Lodge in Glendale as part of the opening staff as a summer job during college summer break. I started in front of the house but quickly decided that back of the house was more fun!

What did you learn working at Lake Park Bistro?

Being the Chef at LPB was an incredibly important part of my career. Joe and Paul Bartolotta are extremely passionate about the restaurant business and the vast amounts I learned from them over 8 years very much shaped my career. I also worked with John Wise during those years who is one of the most hard working and organized people I have ever known. John is a big part of the Bartolotta success story. They have and they teach what it takes to  make it in the restaurant business.

What do you feel is the most important thing you try and inspire in your team at Mason Street Grill?

We derive inspiration from the products we use. We are constantly searching for the best products to offer to our customers. We use the highest quality available and we stop at nothing to locate the best suppliers no matter where we might have to go looking for it!

You recently were in Florida on a crab boat learning about the farming of stone crab. How was that?

The Stone Crab trip is an example of our commitment to quality. We went to Florida to find an exclusive supplier of Stone Crab claws for the season. We wanted to have a fisherman that would understand the level of quality that we wanted. By visiting we can better understand the whole process from the harvesting of the claws from the ocean, cooking, grading, and shipping. Special relationships with vendors is really important.

What did you learn on that trip and how will you use that knowledge in the kitchen?

We understand products better when we understand where they come from and how. This gives us a much higher benchmark standard for quality than competitors, especially one that have not seen products at their source.

If you want to find out more about Mark or the Mason Street Grill you'll be happy to know that they have started their own Blog.  Go check it out.

Mason Street Grill Blog

Eating Out: BALZAC

I got a text from a friend asking what I was up too.  I replied back saying that I was heading over to Balzac for dinner. His reply was "Lol ball sack". True story.

I know, not my best intro.

Walking into Balzac, you are confronted with the question of getting a table or joining the shenanigans already in progress at the bar. The tables are dark and quite, perfect for a date night or just a nice meal out. Some places try and cram so many tables in their dining room that you feel like your eating with the table next to you. This is not the case at Balzac, you get enough space to really zone out into your own world. However if you are looking for more of a pub, the bar is fun and full of eastside charm. Balzac is casual, so if you are dressed to the nines, or if your vintage outfit cost a total of 9 dollars, either way you'll fit in here.

Balzac is sure to please even the geekiest of wine snobs. The wine list is an impressive 18 pages long. Prices range from a 4 dollar taste of 2009 Luzon Red Blend,  up to a 360 dollar bottle of 2001 Guigal Cote-Rotie "La Mouline" and they have everything in between. So even if you don't know much about wine you'll find something at your level and flights are available if you want to explore. *They have beer too.*

DUAL CHEESE PLATE - 15

Roth Grand Cru Gruyere Surchoix
&
Carr Valley Billy Boy Bleu

This cheese plate is the perfect appetizer to pair with a wine flight.

SAFFRON CHORIZO MUSSELS - $9
Fresh Prince Edward Island mussels and smoky
chorizo sausage served in a saffron garlic broth with bread

Sometimes you order mussels and they come soaked in oil and butter... refreshingly these are not.

OXTAIL POT PIE - $10

Stewed oxtail and shank with carrots, potatoes, pearl
onions and topped with a flaky crust

If I lived close I would eat this every day.

So Balzac, lets wrap it up.  Awesome food. Great wine list. Prices are super affordable but if you want to be a big spender they are more then happy to take your money. You can wear jeans; you can wear a suit or a fancy dress. If you are a corporate planner and you're looking for an impressive place to rent out for a night to wow some big wigs or if you're just a college student with 50 bucks to spend on a date Balzac is absolutely a great choice.


GO EAT.

BALZAC: 

1716 North Arlington Place
Milwaukee, WI 53202-1619
(414) 755-0099
Across from Hi Hat Lounge and Garage at the corner of Arlington & Brady.
HOURS:
3pm to Bartime Monday to Saturday
10am to Bartime Sunday
http://balzacwinebar.com/

Oh and Eat MKE is on Facebook.  We'd be thrilled to death if you would like us.  Come on. You've "liked" dumber things in the past. Do it. Thank you.





Cocktail of the Week: INdustrial Size Bloody Mary.

The weekend is here and you are probably wondering where you can get the best Bloody Mary in Milwaukee. Well, wonder no more. We found it, INdustri’s Loaded Bloody w/ Jumbo Grilled Prawn Skewer at INdustri Café in Walkers Point.

This 24 ounce behemoth starts with a roasted garlic, roasted red onion, roasted poblano, fresh basil and fresh horse radish house-INfused Rehorst vodka, then they add some tomato juice. The INfused Rehorst vodka has so much smoky flavor that there is no need to add any of the traditional Bloody Mary ingredients, it is great all on its own. (If you are feeling daring….ask them to add a little of their habenarro INfused Rehorst vodka)

Now, for maybe the best part of INdustri’s Bloody Mary (other than the vodka of course)…the fixings!!! The only thing INdustri doesn’t put in their Bloody is the kitchen sink. There is a house made spiced rim. Beef stick, a huge chunk of Wisconsin Gouda cheese, a JUMBO grilled prawn and every pickled veggie that you could ever want. You might not have room from brunch after this Bloody!

If you don’t have time to make it out for brunch this weekend be sure to check out their Happy Hour from 2-6pm Monday through Friday or for those of you who are like me and are normally working at that time, check out their S.I.N Happy Reverse Happy Hour Friday and Saturday night from 10 pm to 1 am



For those of you who want to play bartender, here is one of my Bloody Mary recipes. (I know we don’t all have infused vodka sitting around)

2 oz of your favorite vodka (please don’t waste the Goose on a bloody!)
5 oz your favorite Bloody Mary Mix (I like Mr. & Mrs. T’s)
A splash of pickle juice (try Famous Dave’s Sweet and Spicy Pickles it adds a bit of a kick)
Squeeze of lemon and lime juice
Garnish as desired (you can’t go wrong with blue cheese olives)





　
　
　
　

Cocktail of the Week: Mojita Bonita

Mojita Bonita

Created by

Maeve Pesquera

Director of Wine

Fleming's

Looking for a drink to sip on by the pool this summer? You could go with an 800 calorie margarita or you could be enjoying this new spin on the classic mojito. Only having 100 calories makes it bikini friendly. This drink was featured at Fleming's as part of there summer happy hour. On a scale from one to awesome, I give it an awesome.

"...to begin, I replaced the rum with Stoli Vanilla vodka. It has such a great silky essence. To kick up the fruit flavor, I added a little pineapple juice along with fresh lime juice. Of course, the fresh mint gives it such a refreshing quality," says Pesquera.

Here is the recipe for those of you that like to play bartender at home.

1 ounce Stoli Vanilla vodka
1 ounce pineapple juice
1 ounce Monin sugar free vanilla syrup
1 ounce fresh lime juice
10 fresh mint leaves
2 ounces club soda

As always you can find more at Eat MKE.

Fleming's Prime Steakhouse

262.782.9463

15665 W Bluemound Rd
Brookfield, WI
www.flemingssteakhouse.com

Motor Bar and Cafe Racer

If you had to pick a few things that define Milwaukee what would they be? Beer, Harleys, blue collar jobs, Happy Days, Laverne & Shirley....  That’s what we came up with. This week we got in touch with Milwaukee’s roots and checked out the Harley Davidson Museum, home of Motor Bar and Café Racer.

Motor Bar

This place looks great! If you’re into Harley’s or motorcycles for that matter, you have to check this place out. The Harley logo is carved into the back of every chair, there are parts of bikes out on display, and there is even a wall that’s made out of bike parts separating the bar from the restaurant. The bathroom follows the theme with a pedal operated sink.

Even though it was a cold rainy day, we took a look at the patio. It over looks the river and I can’t wait to come back and enjoy an afternoon of day drinking in the sun. For a restaurant that is part of a museum, I was very impressed. Harley could have probably just contracted some lame cafeteria catering service to run a place for people to eat, but they didn’t. They got Levy restaurants to run this place and Levy is doing a fine job with it.

Big & Twisted Pretzels

Big ole pretzels, served with gobs of mustard sauce

and cheese dip.

May Burger of the Month

“Chicken Blue Cheese Burger”
Hand packed 8oz ground chicken burger with crispy blue cheese and granny smith apple slaw, sliced tomatoes, red onions on a corn dusted kaiser roll served with BBQ tater tots.

Deluxe Mini’s

Fresh ground chuck with Wisconsin cheddar, grilled onions,

lettuce, tomato, and a secret sauce.

May’s Wings of the Month

Chile de Arbol
One pound of fried chicken wings tossed in a spicy chile de arbol sauce with cilantro and lime.

We got to talk to Chef Travis for a bit and found out that they try to get locally sourced food whenever possible. In fact the pretzels come from a local Milwaukee bakery. A lot of time and effort goes into Motor Bar’s Menu. Each month Motor Bar features a new burger and wing special. This month I’m looking forward to trying the June feature, the Bloody Mary Burger!

Café Racer

Ok so you don’t have time to have a real sit down lunch? You can still drop in and get a sandwich and Starbucks coffee at Café Racer. It’s an order at the counter type place for people “looking for a quick place to refuel!” That’s the slogan, but what it means is “hey if you only have a 40 min lunch break come here instead of McDonald’s!” or maybe “Quit eating in your car at the taco bell parking lot you dummy!”  It’s fun and fast. It’s like a custard shop, artisan sandwich shop and a Starbucks all in one. Want to get on the fast track to a promotion and work nearby? Come to Café Racer get lunch, then bring the boss a Mocha Latte or a dish of ice cream. Bribes work.

How many times has this happened to you? You’re out to eat on what seems to be a normal Thursday until you remember that this particular Thursday is you and your special lady’s anniversary? You’re in trouble unless you are at lunch at Motor Bar or Café Racer because right next door is a gift shop where you can get her a… ok… if your girl doesn’t like bikes or Harley Davidson you are pretty much screwed. But if she does, you’re in luck!  

So that gift you got her from the gift shop worked out and she didn’t leave you for forgetting your special day. In fact, she falls for you hard and now you put a ring on it. Why not look into renting out Rumble for your wedding? No, your girl doesn’t have to be a hardcore biker chick to get married at the Harley museum. This room can be set up custom to your event. It seats up to 500.

Or if she dumped you because she never once said anything about liking Harley’s and you still got her a T shirt for your anniversary? Well this room can also be used for business. You are single now, might as well focus on your career.

All and all a great place to get a burger and throw back a few beers. You might even learn something about Milwaukee’s history with Harley. Go Eat!



Motor Bar and Cafe Racer

401 W Canal St
Milwaukee, WI 53201

414-287-2778

http://www.harley-davidson.com/wcm/Content/Pages/HD_Museum/eat_at_museum.jsp

As always there are more pictures on our Facebook page! search Eat MKE on Facebook or check out http://www.eatmke.com/.