Home / Tag: pork
Friday, Sept. 14, 2012
Ask most food-truck operators what the hardest part of their business is, and they’ll usually offer the same unsurprising answer: the truck. They’re expensive to buy, difficult to maintain and a headache to park, and many of them burn through gas as quickly as you can fill their tanks...
Thursday, May 24, 2012

Wine, cheese and small plates in tranquil setting

In 2005, Balzac helped to usher in the concept of “small plate” dining in Milwaukee. Today, “small plates” continue to gain in popularity. Balzac had veered away from that approach over the years, but a recent new menu returns the restaurant to its roots...
Thursday, April 19, 2012
To educate chefs and the general public about heritage pigs, Fox put on an event last fall in Madison called SloPig, an evening of pork tastings and demonstrations. To showcase the meat's versatility, four chefs—including two from Milwaukee...
Thursday, Feb. 9, 2012
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...

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