Love Cookies? Hate Cancer? There's a Bake Sale for That.

  For those of us who enjoy baking, the holidays present an excellent opportunity to put our creative thinking caps on and whip up batches upon batches of sweet, delicious treats.

But, if you don't feel like getting all hot and bothered in front of the oven this year, we've got a pretty attractive solution for you.

It's Milwaukee's biggest bake sale. On Saturday, December 8th. And it supports an awesome cause.

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.

Be a good cookie.  If you're in the Milwaukee area, come to the bake sale.
And buy -- don't bake -- some of your holiday cookies and treats this year. All proceeds will be donated to Cookies for Kids' Cancer, an organization whose sole purpose is to advance the research needed to advance treatments for pediatric cancer.

If you're too far away to attend, show your support by making a donation to our cause.  It's easy. Just click here.

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 MKEfoodies Annual Holiday Bake Sale 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, visit www.mkefoodies.com

If you need additional motivation to attend, I've got two pieces of information that might persuade you:

1. We'll be bringing along about a dozen gift boxes of our delicious chocolate covered brandy cordial cherries to sell at the sale.
2. Peef will be making an appearance as Santa Claus and will be handing out door prizes to anyone who puts at least $2 into the donation jar at the door!

So, whaddaya think?  See you there?

©BURP! Where Food Happens

Getting to the Heart of the Artichoke: Conversations with Chef David Tanis

Early November in Milwaukee is usually cold. However, if we're experiencing a particularly lovely stint of Indian Summer, it can also be amazingly comfortable.

Tuesday was one of those beautiful autumn days that you wish would repeat itself every single day from Labor Day through Thanksgiving. Bright sun, cool breeze. Just Perfect.

You might be wondering why, on Tuesday of all days, I took particular notice of this nice weather. Well, to be honest, the weather here has been great the entire week. But Tuesday was special, because I had the unique opportunity to to enjoy lunch at Roots Restaurant with Chef David Tanis of Chez Panisse.

We were privileged to be contacted by his book publicist a few weeks ago, and she wondered if Burp! would be interested in conducting an interview with Tanis while he was in town for another event. Of COURSE we were interested -- and so we decided to gather up a few of our other blogger friends and invite them to participate in a blogger junket of sorts. We contacted Roots to see if they'd be interested in hosting the luncheon, since their menu (based on local, seasonal produce) seemed to really capture the best of Milwaukee dining.

Tanis has been working at the infamous Chez Panisse Restaurant on and off since the 1980s. These days he acts as co-Chef of the restaurant, splitting the year with his colleague Jean-Pierre Moulle. When he isn't cooking up wonderful things at Chez Panisse, he can be found in Paris, where he hosts a private dining club.

Chef David was in Milwaukee to promote his new book, Heart of the Artichoke and Other Kitchen Journeys -- a lovely little tome, if I do say so myself. The book includes not only a collection of gorgeous photos and simple-but-delicious recipes, but it also contains memorable and entertaining anecdotes from Tanis' life & culinary adventures.

I arrived at Roots as the afternoon sun began to shine through the clear glass patio windows and glisten off of the bottles sitting along the bar on the back wall. I could hear the sounds of the meat grinder whirring in the background as the staff prepared for dinner service, and I wondered what Chef Paul had in mind for our lunch.

I needn't have worried -- the menu was brief, but fantastic.  It featured items like seasonal maple frisee salad, fried lake perch sandwiches, and a lovely grilled cheese with arugula, sliced pears and mushroom pate.

 As the bloggers wandered in -- first Otehlia from A World of Flavors, then Nicole from On My Table and Neil from Stream of Consciousness... and then Chef Tanis himself and Anna from Tallgrass Kitchen.

Tanis greeted each of us with jovial handshakes. He'd just spent his morning doing a cooking demonstration on Fox 6 News - making (of all things) a simple ham sandwich with a deliciously fresh baguette from La Reve. He mentioned that he was impressed by the high quality of the supermarkets in Milwaukee, and commented that we were fortunate to have access to such great produce & sundries.

We were seated along the southeastern windows of the restaurant -- a perfect place to catch a glance of the lovely Milwaukee city-scape while enjoying the warmth of the sun at our backs.

A few of us came prepared with questions to ask Chef David -- though the conversation flowed more naturally than I would have expected. Tanis seemed quite intrigued by the idea of food blogging, and the blogger culture as it has developed in Milwaukee, as well as across the country. And then, the food was delivered to our table... and everyone pulled out their cameras.

 

"What's with people taking pictures of their food?" Tanis laughed, "Everyone can't be blogging about their food all the time. Isn't there just a point where you want to unplug and enjoy the moment?"

It's difficult to capture the spirit of what happened at the table -- Our conversation was so casual -- and Chef Tanis so zen about the process of cooking -- we all felt as if we were among friends, rather than gleaning bits of wisdom from one of the great masters of seasonal cooking.

Here are a few highlights that really stuck with me:

Recipes:
"Dishes are public domain," Tanis said, "From there you simply extract the elements from the base and make it your own."

Seasonal cooking:
"It just makes sense. Why would you want asparagus from Peru in the middle of winter when it tastes so great in the early spring when grown locally?"

Travel:
"There's good food to be found everywhere," Tanis commented. It just takes a bit of legwork to find the little shops -- the nooks and crannies that house local delicacies and homemade products.

The size of a kitchen:
"I like a small kitchen. Everything is within reach and you can't get lost." (Tanis' kitchen in Paris is a minute 6'x10')

Heart of the Artichoke:
"The stories and the recipes are really inseparable. They're intertwined. The stories make the book less of a manual and more of an inspirational device for creative cooking."

Tanis also let on that he's contemplating the idea of starting his own blog -- possibly discussing the dinner parties he hosts at his home in France.

Wow. If he does, we're totally there.

Heart of the Artichoke and Other Kitchen Journeys is available online through various retailers, though we'd encourage you to patronize your locally owned independent bookshop.


©BURP! Where Food Happens

Wine & Dine Wisconsin 2010

The foodies are alive and eating well here in Wisconsin. And we've got proof:  Wine & Dine Wisconsin.

In its second year, Wine & Dine Wisconsin features some of the best in wine, beer, food, and spirits in the area.  Interested onlookers can sample delicious creations, imbibe a variety of delicious drinks, and learn more about locally made products.

We managed to make it downtown for a few hours this morning to enjoy the festivities. And here are some of the highlights of our day.

First, there was plenty of wine.  But, it's "Wine & Dine Wisconsin" -- so you'd sort of expect that, wouldn't you?  What you might not expect to encounter is a whole line of libations produced in support of God's work. And I present: Holy Spirits: Great Wine on a Mission.

There were also plenty of Wisconsin Dairy products represented -- including a stunning array of Wisconsin cheeses like this Olive Oil & Rosemary variety from Sartori Foods and ice cream from Sassy Cow Creamery.

As expected, there was also plenty of beer -- including a wide range of bottled brews for sampling, and a few from Stella Artois on tap.  Though the Stella Artois beer garden was quite impressive (and a variety of WI brews were represented among the 40 craft brews offered by greatbrewers.com),  we were a bit surprised that there wasn't more representation from our talented Wisconsin breweries.

 

Fortunately, we saw plenty of our favorite local artisans, including Scott from Bolzano Artisan Meats. In addition to some scrumptious charcuterie, Scott also has a pretty impressive moustache -- look at it in the photo below!  Rumor has it, he keeps up his snappy style with a bit of Elmer's Glue.  Scott -- fact or fiction?

Restaurants also offered impressive fare -- including this delicous seafood salad offered by Tutto.

And uber fresh oysters on the half-shell from our friends at Molly Cool's Seafood Tavern. (Incidentally, Molly Cool's will be serving up some of their delicious fare at the Gumbo Git Down next weekend... you won't want to miss it!)

While the beer wasn't particularly local, some of the spirits were -- and we were happy to see the Great Lakes Distillery serving up some of their finest vodka, gin, and their newest release -- Roaring Dan's Rum -- deliciously smooth stuff with a hint of Wisconsin maple syrup.

We were also pretty stoked to have the opportunity to meet Nick & Ira, the master minds behind the Bittercube brand.  These amazing mixologists showed us how to brew up our own nifty homemade bitters and flavored liquors.  In addition to being clever, they also mix up a pretty mean Whiskey Old Fashioned (a recipe they actually call the "Old Double Gold" so as not to confuse WI folks who think an old fashioned needs mashed up orange & maraschino cherry).

We were also happy to find mixologists of another type at the event -- employees of Oro di Oliva oil & vinegar shop -- mixing up delicious blends of olive oils and vinegars for sampling.

 Of course, there was no better way to finish our field trip than with a few sweet treats.  First, we sampled deliciously smooth gelato from our neighbors at Cold Spoons Gelato.  First, we tried the amazing salted caramel gelato... and we cleansed our palates with some of their amazing lemon sorbetto. YUM.

But, no foodie adventure would be complete without Peef's favorite indulgence -- a bit of chocolate. And so we'll leave you with something smooth and spicy -- a bit of chocolate from Indulgence Chocolatiers in Waukesha, Wisconsin.  Truly exceptional stuff.   The Mayan Spice bar is fantastically rich, with an amazing kick from cayenne pepper.  And the milk chocolate sea salt chocolate... well, you've just got to try that to believe it.

 

Wine and Dine Wisconsin runs through tomorrow, October 3rd.  Tickets are $49 at the door.

Cheers!

©BURP! Where Food Happens

Summer 2010: It's All About the Pig

What do you like best about summer?
If you'd have asked me that question a number of years ago, my answer may have been "not much."

I'm not a fan of the heat. Or the humidity. Or the mosquitoes. I have a tendency to be light sensitive, so exposure to too much sun generally results in a monster of a headache. And the notion of running around in a bikini (or being scantily clad in any way) is as scary for me as it would be for everyone else if I actually made a habit of it.

Nah... I live for the crisp autumn days when I can throw on a pair of jeans and a sweatshirt. I long for deceptively sunny days. And chilly nights. For crisp leaves and apple pie.  It's the one time of the year when yard work doesn't make me sweat. And I can think of nothing more exciting than putting something into the oven for a nice slow braise while I sit with a cup of tea and catch up on my reading.

That said, I will concede that I've grown increasingly fond of summer as I grow older -- in part because I've grown to more closely appreciate my food and where it comes from.  Eating more locally has given me an uncanny affection for blisteringly hot summer days and humid evenings because I know that they will beget me plenty of delicious produce to get me through the long, cold Wisconsin winter.

Of course, it helps that I also get to look forward to events like the Braise on the Go annual pig roast (see footage from past roasts in 2008 and 2009).  This year, the event was held at LOTFOTL, a certified organic community farm in East Troy, WI.  We've gotten to know Farmer Tim Huth over the years (in fact, he's the one who generously bestowed us with those fantastic rat tail radishes -- and seeds to grow our own -- two years ago when we belonged to his CSA), and he's a great guy.  In his own words, the philosophy on his farm can be summed up this way:

To “live off the fat of the land” [...] is to bask in your role in a system which feeds you so long as you feed it. It is the celebration, and the recognition that you cannot be you without these systems, without other beings, sentient and otherwise. Farming practices that are land abusive will inevitably lead to land that is lifeless, just as a household filled with anger and violence will cease to feel like a home.

We strive to apply systematic thinking to the farm, treating the land like the vast and complex space that it is. In building our relationship to the soil  we are placing our bets that if we fulfill the role of stewards and caretakers of this supercomplex set of interactions, this system will reciprocate and care for us. But even if it doesn't, even if waves someday wash over our fields, or the sun bakes Earth's flesh to a crusty and crumbly and lifeless space, we will have acted from this place of intention, and will be better for it. To Live off the fat of the land, then, is simply to live.  -- LOTFOTL Community Farm

Unlike years past, the weather this year was pretty sticky. Rain was in the forecast, but the humidity hadn't quite broken.  So, we were relieved to see that our dinner this year would sheltered from both the heat of the sun and the threat of rain. The mosquitoes were also pretty nasty, thanks to all that rain we got in July; but the Braise folks managed to cover that base as well, passing out bug spray to anyone who needed it.  They also set a mighty pretty table.

Before they seated us, we were encouraged to take a trek around the farm. To sustain us, they supplied us with a bit of wine (there was also the option of chocolate milk from Sassy Cow Creamery for anyone who felt the desire to turn down a bit of locally produced wine from Stone's Throw Winery)

And delicious bite of pork confit on a whole grain cracker with Wisconsin cherry (Many thanks to Adam Lucks).

And before we knew it, it was time for dinner.  There were four delectable courses in store for us -- each one containing some form of pork (including dessert).  The porky bits were all derived from a 200lb Berkshire pig from Golden Bear Farm, an organic farm in Kiel, WI owned and operated by by Steve and Marie Deibele.  We couldn't wait to dig in!

By this point, we couldn't wait to see what we were having for dessert. Fortunately, the chefs were kind enough to let us take a peek at the delicious things they were prepping.  And once we found out there would be PIG FAT CARAMEL involved, we became seriously drool-laden.

Mosquitoes?  Humidity? Bah!
Give me food like this -- in the company of good friends -- and I'll put up with quite a bit.  It might even make me like summer :)  Cheers!

Sorry you missed the pig roast?  Why not sign up for the Braise Tour de Farms event coming up on Sunday, September 12, 2010.  Looks like it's gonna be a blast!


©BURP! Where Food Happens

Food & Sustainability at the Kickapoo Country Fair (and a giveaway)

***GIVEAWAY IS NOW CLOSED. Thanks for playing ***

We're getting pretty excited about an event coming up here in Wisconsin during the month of July.

Now in its seventh year, the Kickapoo Country Fair is the Midwest's largest organic food and sustainability festival.

The event is held in La Farge, Wisconsin, which is nestled among the ancient hills of the Kickapoo Valley. For those of you who aren't familiar with La Farge, it's located about an hour from LaCrosse, 90 minutes from Madison, about 3 hours from Milwaukee, and around 5 hours from Chicago. The scenic Highway 14 (which leads to La Farge) meanders west through the rolling hills and valleys of the Driftless Area -- one of the prettiest passages in Wisconsin. And the fair itself is a signature event of the Midwest alternative food movement.

It's the place to be if you're interested in organic food, sustainable agriculture, regional food sheds and just plain good eating. Sponsored by the fast-growing farmers co-op known as Organic Valley, the fair is both celebratory and educational.

Held July 24-25, 2010 on the grounds of Organic Valley headquarters, Kickapoo Country Fair will bring together thousands of attendees for two fun-packed days of food, music, bike and farm tours, cooking demonstrations, theater, kids' activities, dancing, author readings, and speakers—all offered at an affordable price for families.

The heart of the fair is the Kickapoo Kitchen Tent, where fairgoers can participate in hands-on workshops, learn cooking techniques from chefs, meet Organic Valley farmers and sample free food all weekend long. If they're still hungry, organic food from local farmers and restaurants will be available to satisfy even the most adventurous and discerning of foodies, from organic Jamaican jerk chicken to organic fruit smoothies and organic maple cotton candy. Of course, there will also be tastings of local Wisconsin beers and cheeses.

Sound good?
Well, thanks to the generosity of the people over at Organic Valley, we've been given the opportunity to host a giveaway.

We'll be giving away TWO Prizes -- one for those interested in attending the Kickapoo Country Fair, and one for those of you who may NOT be able to attend.

1. For readers in the Midwest, we'll be offering up FOUR (4) tickets to attend the Kickapoo Country fair on July 24-25, 2010 (a $40 value).
2. For readers who do not live in the Midwest, or who cannot attend, Organic Valley has graciously provided us with five coupons for free Organic Valley products (a $50 value), and an Organic Valley reusable shopping bag.

You can gain up to THREE entries for the giveaway by doing the following:

1. Leave a comment below telling us either 1) why you'd like to attend the Kickapoo Country Fair (if you'd like to be entered to win tickets to the fair) OR 2) what your favorite Organic Valley product is, and why you love it (if you cannot attend or would prefer the coupons).
2. Visit and "LIKE" the the Kickapoo Country Fair on Facebook -- and then come back and leave us a comment telling us you're a fan!
3. Start following Organic Valley on Twitter -- be sure to come back and leave us a comment letting us know that you're officially a follower!

BONUS ENTRY: Win an additional entry by tweeting:
Win 4 FREE tickets to @OrganicValley's Kickapoo Country Fair: http://bit.ly/bofqrJ #burpgiveaway

The contest ends on July 6th at NOON (CST) when we will pick two random winners, one for the Kickapoo Country Fair tickets and one for the free Organic Valley product coupons and shopping bag.


We will be contacting the winners by email, so be sure you leave us your email addy if you don't have it listed on your blog or blogger profile.



©BURP! Where Food Happens

Your Private Invitation: Wine Craze Milwaukee

Are you the type who can really sit back and enjoy a glass of great wine?  Do you wish there was a more affordable way to expand your palate and sample some new things?

We might have just the suggestion for you.

This evening we had the privilege to attend a private tasting event -- a "sneak peek," if you will, into all the best of a brand new wine event at Clear in the Intercontinental Hotel, Milwaukee.  "Wine Craze", which takes place on Wednesday evenings from 5:30-8:30pm, captures the spirit of true wine appreciation by offering patrons the opportunity to sample pours of exceptional wines for only $5.

Our host, Stephan Fitz, presented us with three fantastic red wines, each one better than the last:

Brewer-Clifton, Lindsay's Pinot Noir. 2006.
Mid Tier. Pomegranate, cured pork and cayenne truffle aromas followed by cranberry and kirsch flavors. Very savory and brambly on the palate with dry, gripping tannins
 
La Jota Howell Mountain Cabernet Sauvignon. 2001.
High End  95+ Points - The Wine Advocate, Robert M. Parker, "It offers up smoky, sweet scents of lead pencil shavings, cedar, spice box, volcanic earth, black currants, and smoke. With excellent fruit, full-bodied power, a layered texture, and an exceptionally long finish."

"The Prisoner" by Orinswift Zinfandel Blend. Napa Valley, 2008.

Mid Tier. The front of the wine is soft and almost immediately begins evolving into the broad mid-palate. The mid has weight, length, and structure. The acids were great in 2008 and provide an essential rounding effect to the "big fruit" inherent in the wine. The finish is long and filled with ripe, soft tannins. The 2008 has much the same tannin structure of the 2004 which is a personal favorite.

We were also treated to a variety of seriously delicious tapas -- all of which made fantastic partners for the wine.  First, they brought out a bowl of blistered shishito peppers, prepared in the traditional manner (fried and lightly salted).

Then we happily munched on crab boursin "tater tots" with blue crab, herbed boursin cheese, and garlic-chili ranch dipping sauce.

We were delighted by the flatbread with roasted garlic olive oil, shaved onion, vine ripened tomatoes, fresh basil and fontina.

 And there was also baked goat cheese with spicy tomato sauce, basil pesto, and grilled ciabatta bread.

All of the tapas were exceptional, though the shishito peppers were the surprising hit.  Exceedingly addicting, these not-too-spicy peppers packed a flavorful punch and made you want to continue popping them into your mouth one right after another.

And that wine... well, let's just say we're still thinking about it (and saving up our money for another bottle of that La Jota Cabernet...).

The weather this week has been cold and rainy -- desolate at its worst, and dreary at its best. Not exactly the sort of week you'd celebrate -- particularly around "hump" day.  But, as we sat around the table sipping our wine and chatting, it occurred to me that this is exactly the sort of event that could break up the mid-week monotony.  In fact, it was the perfect solution for our Wednesday Blues... and a nice bit of exercise for our ever-expanding wine palates!

So, the next time you get the urge to really savor a nice glass of wine among friends, think about stopping over to Clear for a sip of something lovely.  And, if it happens to be a Wednesday, be sure you take advantage of those "Wine Craze" specials. 

Trust us, you won't be sorry.


©BURP! Where Food Happens

Ward's House of Prime: How would you like YOUR steakhouse?

Sometimes food blogging has its perks.  One of the benefits is being given the opportunity to check out some of the new restaurants on the block.  And that makes for some pretty delicious field trips.

This weekend, we had the pleasure of attending the soft opening for a new Milwaukee steakhouse. And, despite the fact that we're not your typical meat and potatoes folks, we were pretty curious about Ward's House of Prime.

The question at the tip of our tongues all evening was: "Does Milwaukee really need another steakhouse?" After all, Ward's is located on the corner of Mason and Jackson Streets in Downtown Milwaukee (in the spot formerly inhabited by Yanni's) -- just blocks away from the Zagat-rated Carnevore Steakhouse Moderne, Mason Street Grill, and not far from the Milwaukee location of Mo's... A Place for Steaks.


But, Ward's is making some pretty hefty claims -- high-end entrees at reasonable prices,  an "upscale yet relaxed atmosphere," and an extensive 500-bottle wine list that promises to be one of the best deals in the city.  So, we were eager to give them a chance.

We arrived early, figuring we'd beat the crowds; but, we found quite a number of curious onlookers had already arrived to check out the scene. Attentive wait staff were just beginning to offer bite-sized portions of menu staples. The bar was open and the house wine was flowing.

The Menu
Ward's menu includes standard steakhouse favorites, including prime rib, filet mignon, New York strip, and rib-eye, as well as a nice selection of seafood and chicken dishes. We were most disappointed with the menu's lack of regard for the vegetarians among us. Certainly, the emphasis here is steak. However, there is an increasing demand for vegetarian entrees in Milwaukee -- particularly at upscale restaurants which seek to "wine and dine" Milwaukee tourists and corporate travelers. The one vegetarian entree on the current menu is fair, but none-too-inventive -- butternut squash ravioli in boursin cream. Other veggie options could include stone-fired flatbread pizza or salad, and a fair selection of vegetable add-ons (including seasonal brussels sprouts, asparagus, the prerequisite creamed spinach, and green beans almondine); but, it's always a shame when the vegetarians in the crowd have to settle for the side dishes. Deal breaker? Probably not.  But, we'll be interested to see if Ward's can expand their menu to be a bit more inclusive.

In today's economic times, starting a business can be risky; but, Ward's appears to be saddling up for the challenge. One of the distinguishing aspects of Ward's menu is its "all inclusive" nature; entrees are served with a choice of soup or salad, and potato. While many downtown steakhouses feature pricey entrees with a la carte side dishes, Ward's provides the whole shebang at a price that won't break your pocket book.

Ward's also plans to offer a bar-only menu that will feature more casual food.
"I don't want this to be known as just a 'special occasion' restaurant," says owner, Brian Ward, "I want this to be an everyday sortofa  place.  Casual, but upscale."

How the menu looks is all well and good, you say, but how does it TASTE?
Well, we did have the opportunity to give a number of the major offerings a try -- and we found that Ward's food lived up to the hype. 

We sampled:

1. Smoked beef carpaccio -- tender, smoked beef on crisp crostini with just a hint of briney goodness from the black olive tapenade.
2. Chicken brochettes -- grilled chicken, pineapple, green pepper, and onion with a sweet hoisin glaze.
3. Succulent shrimp cocktail -- nothing too exciting about this basic appetizer; but the shrimp was fresh and tender, and the cocktail sauce more along the lines of a petitely diced salsa than a sweet puree.
4. Vegetable flatbread -- al dente zucchini, summer squash, tomatoes and a caramelized glaze topped this crisp pizza appetizer.
5. Caprese salad smartly featured bright cherry tomatoes, fresh mozzarella, and sweet basil with a pleasant olive-oil vinaigrette.
6. Mushroom risotto -- delicious al dente rice with earthy mushroom flavor.
   
7. Prime rib -- succulent, well-seasoned beef. Tender and perfectly cooked.  Definitely worthy of the Ward's name.
8. Bacon-wrapped water chestnuts -- the classic appetizer. Flavorful smoky bacon wrapped around crisp water chestnuts. Peef was in heaven.
   
9. The Prime rib chili was probably the most disappointing dish we sampled -- a bit too sweet for our taste, with few seasonings to note.  Unique concept -- but definitely not the best use for an otherwise delicious prime rib.

The Guys Behind the Steak

Brian Ward, Owner,  began his restaurant career as a busboy at Open Hearth Restaurant in Milwaukee.  After training in MATC’s culinary program, he served as Head Chef at Smith Brothers Fish Shanty in Port Washington, General Manager of Highland House in Mequon, and most recently, General Manager of Mo’s – A Place for Steaks. 

Bill Baumann, Executive Chef, is a self-taught chef who began his career at Milwaukee’s landmark German-American restaurant, Karl Ratzsch’s. After leaving Ratzsch’s, Bill honed his craft as Sous Chef for Ristorante Bartolotta. In 2000, he became the Executive Chef of Mo’s – A Place for Steaks, where his culinary skills helped the steakhouse become a Milwaukee favorite. It was a few years into his tenure at Mo’s that Baumann began working with then-General Manager Brian Ward.




The Verdict

Ward's House of Prime officially opened its doors to the public yesterday (Monday, November 16th). 

While it isn't the most original restaurant to come out of downtown Milwaukee, it appears that Brian has a good gauge of his prospective audience. Milwaukee is a fairly traditional town, which means that uber-trendy establishments usually get the boot after a year or two (at best).  Ward's brings a modern twist to the traditional steakhouse with affordable "full plate" entrees, an impressive (but not daunting) wine list, and a downtown neighborhood feel.


Our kinda place? Probably not. But, it's exactly the sort of spot we'd probably take our parents the next time they're in town.


©BURP! Where Food Happens