Dine Out. Make A Difference.

Due to the current economic slump, a lot of folks, including myself, feel like they have to justify spending money on a night of wining and dining.

Today, MillerCoors and Fox 6 present Dining Out For Life 2009, which means that all day you can enjoy breakfast, lunch, dinner or late night drinks and food at the following participating Milwaukee area restaurants and 25% of your bill will go directly to One Heartland.

This is a great excuse to eat out tonight because, essentially, every bite helps a worthy cause.

One Heartland is a national non-profit organization whose mission is to improve the lives of children, youth and their families impacted by HIV/AIDS and other significant life challenges worldwide.

I’m seizing the opportunity to have a guiltless night out with Eric. We plan to grab a bite at Swig, The Knick, Riverfront Pizzeria or Tess. Any suggestions?

Other participating restaurants include:

South/Racine
Cafe Centraal
Classic Slice Pizza
Hector’s On Delaware
Mia Famiglia
Palomino
Red Onion Cafe
Yardarm Bar & Grill

West/Western Suburbs
Balistreri’s Bluemound Inn
Balistreri’s Italian American Ristorante
Black Trumpet
Cafe Manna
Charcoal Grill – New Berlin
Dopps Bar & Grill
Hector’s – A Mexican Restaurant
Lagniappe Brasserie
Leff’s Lucky Town
Meritage
North Star American Bistro – Brookfield
Saz’s State House
Schlotzsky’s – West Allis
Schlotzsky’s – Brookfield
Schlotzsky’s – Menomonee Falls
Schlotzsky’s – Oconomowoc
Senor Luna – New Berlin
Venice Club

North/NorthShore
Anaba Tea Room
Carini’s La Conca d’Oro
Centennial Bar & Grille
Charcoal Grill – Grafton
Ferrante’s
Harry’s Bar & Grill
Harvey’s Central Grille
Highland House – Mequon
Libby Montana Bar, Restaurant & Volleydome
Milwaukee Ale House Grafton
Nisleit’s Country Inn
North Shore Bistro
North Star American Bistro – Shorewood
Schlotzsky’s – Brown Deer
Senor Luna – Grafton

Downtown
Benihana
John Hawks Pub
Kil @wat
The Knick
Libiamo Restaurant & Hall
Metro Bar & Cafe
Monica’s
Rock Bottom Restaurant & Brewery
Trocadero
Vecchio Bar & Grille

Eastside
Apollo Cafe
Balzac
Cafe Hollander
Cempazuchi
Comet Cafe
Hi Hat Lounge
Hooligan’s
Palermo Villa
Sala da Pranzo
Tess
Tracks
Twisted Fork

Third Ward/Walker’s Point
Botana’s Restaurant
Chez Jacques
Crazy Water
La Merenda
La Perla
Milwaukee Ale House
Mona’s: Milwaukee Out-N-About
Nanakusa Japanese Restaurant
River Front Pizzeria Bar & Grill
Sobelman’s Pub & Grill
Steny’s Tavern & Grill
Swig
Third Ward Caffe
Water Buffalo
The Wicked Hop

Bars/Clubs
Apollo Cafe
Cempazuchi
Crazy Water
Kil @wat
La Merenda
La Perla Restaurant
Meritage
Moct
Monica’s
River Front Pizzeria Bar & Grill
Tess

So, treat yourself to a night out and make a difference. For more information about One Heartland, click here.

As originally seen here.

In Honor of Baseball Season…

These will be saved for after the brats and hot dogs.

Cookin’ Golabki at the Polish Center

“Take da cab-ahge an puch en da waray…”

“Wait, what was that? Waray? What is that?” 

And that’s how you know it’s authentic – You can hardly understand a single word spoken.

Now, don’t get me wrong, I’m not trying to poke fun of this experience. Despite being confused throughout the entire cooking demo, bona fide Polish cuisine is exactly what I was seeking.

I believe that ethnicity is part of what defines a person. I’m 50 percent Polish – ease up on the Polish jokes, k? – and one of my family’s ways of celebrating our heritage is by passing down traditional dishes, or kuchnia Polska, like pierogi and kielbasa. 

But, Polish roots are also deep throughout Milwaukee. The Polish population in Milwaukee grew to become one of the nation’s largest – nearly 200,000 strong – by 1980. Generations of pride finally led to the emergence of Polish Fest, and eventually the development of Wisconsin’s Polish Community Center, a permanent center for the promotion and preservation of all things Polska.

Today, the Polish Center celebrates Poland’s proud heritage through a wide variety of events and programs. The large space provides meeting rooms for Polish Community groups and serves as a cultural center where people can learn about Polish history, language, literature, arts, traditions, and contemporary affairs.

Occasionally, the Polish Center hosts cooking classes, too. Here you learn to make a variety of traditional Polish dishes as special “chefs” demonstrate cooking techniques, share recipes and provide samples for attendees to taste. As part of a series of classes titled Cooking Polish Style, Eric and I learned how to make golabki (stuffed cabbage). For only $10 per class or $35 for all four, you could also learn how to make Polish favorites like pierogi, dill pickle soup, and naleśniki (Polish crêpes).

On Monday night, Eric and I met after work, and then drove 20 minutes from the East Side out to Franklin and – BAM! – there it was, a huge mansion-like place nestled on top of a hill amid a forest of red and white oaks.

As we entered through the large front doors, we were hit with the potent smell of cooked cabbage that was wafting throughout the entire foyer, quickly filling our nostrils, and then burning slightly as it swirled in our lungs. After checking in with a lady at a table in the hallway, we were directed down a dimly lit corridor, past a well-stocked bar, and into a stunning room that boasts cathedral ceilings and enormous bay windows, and a beautiful lake view.

At the front of the room was a makeshift kitchen composed of three large folding tables with pots and pans strewn across it, a portable stove top and a wash bucket. About two dozen chairs lined the floor in a semicircle around the setup and since Eric and I arrived about 10 minutes early, we were able to grab two chairs near the front.

Ten to 15 minutes later, the class began and I counted about 20 attendees, plus a tardy couple who slid into seats in the back. Almost the entire audience was made up of women besides Eric and one other guy. For the most part, the people there belonged to the Polish Community Center, and based on the inter-row chatter, it seemed as though they knew each other from past events or volunteer opportunities.

The instructor introduced herself and then began the class shortly thereafter. And like a woman who loves what she is doing, she started to prepare the cabbage without saying much. Her hands worked so steadily yet swiftly, I barely had time to record her steps.

Fulbeli Deli

As you know by now, when hunger strikes I often walk a couple of blocks down the road to my favorite indie deli and grocery store, Koppa’s Farwell Foods.

It was a frigid Saturday afternoon and all Eric and I really wanted to do was sit inside where it was warm, but since both of us had a ghastly case of cabin fever, we decided to venture out of my apartment and over to Koppa’s.

You see, Koppa’s is my favorite place to grab a sandwich for a picnic by Lake Michigan during Milwaukee’s gorgeous spring and summer months. Since the long winter had been driving Eric and I to the brink of insanity, we decided to get a taste of spring by seeking out a specialty sandwich that would remind us of early June afternoons and relaxing along the serene lakefront, not of the current dreary day.

Koppa’s is home to the Fulbeli Deli which is known for its “out of this world sandwiches.” Many of these superb creations are named after a planet or something found in our solar system. But, regardless of the name, each one is able to tempt the taste buds and warm the soul.

Several years ago when I first meandered back toward the deli, I remember being in awe of the vast selection of sandwiches. It took me several minutes just to scan the assortment of cold double deckers, subs, vegetarian delights, home-style favs, and grilled specialties.

Named WISN’s 2007 A-List winner for Best Sandwich Shop, the Fulbeli Deli offers a menu that boasts over 20 different sandwiches from the Pluto, Yeti, and Stralkowski (named for Mrs. Koppa’s maiden name), to the Elvis, which is, well, I’m sure you’ve guessed it, a fried PB and banana sandwich. All sandwiches range from $2.99 to $4.99 and come with several surprise pieces of candy, too.

Many visits later, I now know the menu by heart, yet every time I come to Koppa’s, my indecision sets in and I have trouble choosing from their spectrum of offerings. On this particular trip, I ordered up one of my favorites, the Atlantis – melted mozzarella and Colby cheese, crisp green pepper, juicy tomato, cucumber, crunchy red onion, pepperoncini rings, alfalfa sprouts, cranberry mustard and the family’s own secret spice all piled high on a lightly grilled pita.

Eric requested the Bread Favre, which consists of shaved Cajun turkey breast, sharp cheddar, bacon, avocado, red onion, lettuce, tomato, mayo and dressing on a fresh baked roll. Pair that with Koppa’s seasoned fries and you’re good to go.

Promptly after placing our orders, Eric took advantage of one of the two orange vintage granny chairs conveniently placed near the deli counter. There he gladly took a load off as he patiently waited for his manly sandwich to be assembled. Meanwhile, I made a beeline for the Atari station and played a little Dig Dug – yes, I said they have an Atari. It’s employee-donated and it’s FREE, and quite possibly the best way to kill time while you wait for your grub.

The store also provides nearly 50 games such as Jungle Hunt, Defender, Pitfall, PacMan, and so on, which you can play at your leisure. I had a lot of fun browsing the game selection because each one evoked a sense of jovial nostalgia as I instantly recalled the games I loved as a kid. Sure, Atari may not be in wild demand these days like the Nintendo Wii, but for those of us who remember when it ruled the video game world, we know that what it lacks in bedazzlement, it makes up for with its character – kind of like Koppa’s.

So, after mastering four levels of Dig Dug, our sandwiches were ready. Unfortunately, you can’t eat inside the deli; however, picnic tables are available outside and along the sidewalk on temperate days. But considering it was mid-winter when Eric and I went for lunch, we decided to trudge the mere three blocks back to my apartment to indulge in our Atlantis and Bread Favre.

Just like we had hoped, as we sunk our teeth into our favorite sandwiches, it began to feel as if the sun had emerged from behind the gray clouds to beam down upon us, just like it does on warm days when we picnic in Veterans Park.

____________________

Fulbeli Deli
Koppa’s Farwell Foods
1940 N Farwell Ave
Milwaukee, WI 53202
Open Daily 7 a.m. to 9 p.m.
(All hours listed are subject to change)

As originally seen here.

Milwaukee Ranked 11th Fittest City

Yes, you read that right. I said fittest city, not fattest.

It’s true. Men’s Fitness just hailed Milwaukee as the “11th Fittest City” in the United States. Salt Lake City took honors as the fittest city whereas Miami got the fattest rear rear of the fattest category.

Now, I know for some of us it’s a little hard to comprehend the idea of “fittest city” and “Milwaukee” being used in the same sentence. Given the common, yet hackneyed images that depict our city, Milwaukee has always had a reputation for, er, girth. I mean, beer guzzling and brat binging certainly doesn’t sound very fit or healthy, right?

But, let’s be honest here, there’s a lot more to Milwaukee and to the people that live here. And in February’s issue of Men’s Fitness, Milwaukee’s sizable reputation takes a hefty beating.

In fact, Milwaukee got high marks for its lower obesity rates, which is likely due to many athletically motivated residents, low TV viewing, high sports participation and an abundance of metropolitan recreational facilities.

According to an article in the USA Today, Men’s Fitness has been doing this annual analysis for 11 years now. The editors work with a research firm to examine the nation’s 50 largest cities/metropolitan areas and grade them (A-F just like in school) in more than a dozen categories, including the percentage of overweight citizens, the number of fitness centers and sports stores, and nutrition and junk food consumption.

Milwaukee grabbed an A- in sports participation, which seems pretty accurate when considering the number of runners, walkers and bikers that pack the lakefront and the local trails in nicer weather.

Of course, with a D- in Nutrition, there’s obviously still a predominance of beer and fried foods in our diets. But perhaps we’re beginning to learn to balance the intake of sudsy and greasy goodness with a run along Lake Michigan or a bike ride through the Oak Leaf Trail.

Somewhat surprisingly, Milwaukee ranked higher than Austin, San Francisco and Tucson, but kicked the, in this case, very large heinie of our neighbor to the south – Chicago scored number 13 in fattest cities.

Oklahoma City, San Antonio, Las Vegas and New York also scored some hefty marks by being named some of the nation’s fattest cites, due to a large number of overweight people, a high rate of TV viewing among residents, long commutes, poor air quality and low participation in outdoor activities such as biking, running and fitness walking.

Check out Men’s Fitness for the entire list of fattest and fittest cities in the country and see how your city stacks up. The results appear in the February issue. Do you agree with the rankings?

As originally seen here.

Koppa’s Farwell Foods

It’s amazing to me that a neighborhood grocery store like Koppa’s Farwell Foods can still exist, especially in an area monopolized by upscale grocery stores and markets. But, Koppa’s continues to keep up with the Joneses by providing a respite from the trend.

Nestled in a corridor dotted with apartments and condos is Koppa’s, a family-owned business since 1982. Since I was only one year old then, I just began shopping at Koppa’s when I moved to the East Side several years ago. Still, with over 26 years of business, the local store has established itself as one of Milwaukee’s favorite treasures and the perfect stop for a 6-pack, the latest Sheppard Express, or a bite of one of the best sandwiches in town.

Last night, I slogged three cold and snowy blocks to Koppa’s to pick up a bottle of wine and a few odds and ends, and every time I walk into the quaint little shop, I notice something new. Last time it was the addition of the white-tailed buck adorning a wall in the lounge. This time it was the array of 1982 Brewers trading cards – complete with Paul Molitor and Robin Yount – garnishing the wall above the produce section.

To openly describe Koppa’s old-school décor as kitschy would be an enormous understatement. But, nonetheless, its quirks give the place a very unique and oddly comfortable vibe, which is one of the reasons why I keep going back.

Folks at Koppa’s don’t take themselves too seriously, either. Actually, not at all. Their sense of humor is evident by the peculiarly named sandwiches found at the Fulbeli Deli and the outmoded, 70’s/80’s decorations and dated entertainment – an employee-donated, Atari game console with about 50 games – but that’s not even half of it.

I’m often amused by the goofy handwritten signs that poke fun at certain products throughout the store – gummy bears are labeled “gummy Adams grizzlies” – and the words displayed on the walls that are intentionally misspelled – “dairy” spelled “diary” and “frozen food” spelled “frezon foods.”

I’m also quite entertained by the fact that shoplifters are subject to public humiliation via notes on neon paper posted throughout the shop rather than by lawful persecution – go there and you’ll see what I’m talking about. Undoubtedly, Koppa’s tries to throw some humor into everyone’s shopping experience.

But, these are just some of the things that separate Koppa’s from larger grocery store chains. Another is the fact that Koppa’s plays WAY better in-store music than most grocery stores. Classic rock, 70’s punk, and a lot of indie-rock tunes blare from speakers around the place. Now that I think of it, they were cranking the Ramones on my most recent visit. How cool is that?

The grocery store itself has the typical staples: meats, cheeses, condiments, fresh produce, and the like. They also provide a decent selection of fresh and “frezon” organic foods, micro brews and imports (many great Polish beers), wine, and even atypical things like incense and T-shirts printed either with a Polish falcon graphic or with “Funkadelicasy” emblazoned across the chest.

Koppa’s has almost everything that bigwig markets have, except just a smaller quantity of each item, which I don’t mind because I’d rather make my purchases at a locally owned store rather than a gigantic chain, anyway. Besides, no matter how bountiful big-name stores are, they won’t have free Atari!

And that’s why Koppa’s is still going strong on Milwaukee’s East Side.

As originally seen here.

____________________

Koppa’s Farwell Foods
1940 N Farwell Ave
Milwaukee, WI 53202
Open Daily 7 a.m. to 9 p.m.

Heinemann’s Restaurants Close

After 86 years, Heinemann’s Restaurants, a longtime Milwaukee-area business, has closed – the victim of a recession and too much competition from other restaurants.

According to the Milwaukee Journal Sentinel, the three remaining Heinemann’s Restaurants in Fox Point, Brookfield and Milwaukee, as well as the Milwaukee commissary, stopped operating on Tuesday without any warning.

The Greendale restaurant shut its doors on July 17, 2008, which followed the shuttering of Heinemann’s locations in Whitefish Bay, Grafton and Wauwatosa in recent years.

The news is quite disheartening as I look back on my teenage years. While I was in high school, the Brookfield Heinemann’s location was a typical hangout for me and my friends. We’d catch-up on the weekends over breakfast or we’d do homework while snacking on French fries or a bowl of hearty soup after school. Many of my classmates held part-time jobs there, as well.

“This is an incredibly sad time for all of us,” co-owner Peggy Burns said in a statement to the Journal Sentinel. “We tried our best to continue operating, but increasing competition in an overbuilt restaurant industry and the economic recession adversely affected our business.”

Byron and Dorothy Heinemann founded their namesake restaurant in 1923 as a candy shop on N. Milwaukee Street, states the website. Eventually, the company shifted its focus in the 1950s to baked goods and restaurants, operating as many as 11 locations during its peek years. The bakery division was eventually sold in 1965, and Heinemann’s Candy Wagons were discontinued in 1967.

Now, around 115 more people are losing their jobs due to the restaurant chain’s final closings.

Super Bowl Chili Cook-off Contest

The Packers have miffed their chances of participating in the play-offs this season, but that doesn’t make the forthcoming Super Bowl any less exciting for local football fans (well, maybe a little).

Even if your favorite team is absent during this year’s Super Bowl, the mega-game on Sunday, February 1 will still be fun to watch with all of the clever commercials, parties, drink specials and snacks.

In fact, The Bomb Shelter is making sure Milwaukeeans celebrate appropriately with its Super Bowl Chili Cook-off Contest on February 1.

To partake: Simply whip up a batch of your ultimate game time chili and bring enough to share with your fellow bar flies during the Super Bowl.

Cook-off participants will be eligible to win a variety of first, second and third place prizes, including a quarter barrel party, bar tabs and more.

So, if you have a chili recipe that you think will meet football fans’ standards, get cooking!

Info found at OnMilwaukee.com

The Way to His Heart

I think I’m going to make Wisconsin Beer Cheese Soup tonight. I haven’t told Eric yet, but I think it’s going to make him love me even more.

This is my favorite Beer Cheese Soup recipe:

What you’ll need:
12 ounces beer (nothing too dark, Miller Lite works pretty good)
8 slices bacon (about 1/2 pound)
1/2 cup diced onion
1/2 cup finely chopped carrot
1/2 cup minced celery
1/4 cup minced sweet red pepper
1 10-1/2 ounce can condensed chicken broth
1/4 cup flour
1 cup Half and Half Creamer
3 cups shredded sharp cheddar cheese (medium is OK)
1 tablespoon sugar
salt and pepper to taste

What you’ll do:
1. Open beer and let stand while dicing vegetables.
2. Sauté bacon until crisp. Drain and crumble.
3. In large soup kettle, sauté vegetables in two tablespoons of bacon grease until soft. Add chicken broth. Fill chicken can with beer and add to mixture. Bring to a boil, then reduce heat to low.
4. Pour remaining beer into a small mixing bowl and whisk in flour. Gradually add to broth, stirring constantly, till thick. Add half and half, bacon and cheese. Heat until cheese melts. Stir in sugar. Add salt and pepper to taste.

It’s not the healthiest meal, but it sure is tasty! He’s totally going to love me tonight.

Perfect Post-New Year’s Dish: Tomato Tart

‘Tis the day after New Year’s and who feels like cooking?

Grab some cheese and refrigerated piecrust and head for the kitchen. Southern Living has a quick and simple tomato tart that doesn’t skimp on the taste and won’t break any of your New Year’s resolutions, either.

What you’ll need:

1/2 (15-ounce) package of refrigerated pie crusts
1 garlic bulb
1/2 teaspoon olive oil
1 1/2 cups shredded fontina cheese, divided
4 large tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper

What you’ll do:
1. Press refrigerated pie crust on bottom and up sides of a square 9-inch tart pan. Bake at 450 degrees for 9 minutes or until piecrust is lightly browned; set aside.
2. Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.
3. Bake garlic at 425 degrees for 30 minutes, and then cool. Squeeze pulp from garlic cloves into bottom of baked piecrust.
4. Sprinkle 1/2 cup fontina cheese over garlic.
5. Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand for 10 minutes.
6. Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.
7. Bake at 350 degrees for 45 minutes or until tart is lightly browned.

Unfortunately, when I went to the supermarket today to get the ingredients, to my dismay it didn’t carry fontina cheese. So, I bought the necessities –  four large tomatoes, garlic and Pillsbury pie crust – and then I went to another grocery store for the cheese. Once there, I made a beeline for the dairy isle and scanned its refrigerated shelves. “What, no fontina here either?” I hissed. By now I was irritated; still, I decided to try one last store. Stomping over to the dairy section, again, nothing –  I was S.O.L.

It’s odd that three area supermarkets don’t carry fontina, and one upscale grocer was out of it. If I attempt this again, I’ll wait until I can put my hands on some fontina. I’ve had fontina cheese only once, in a recipe for focaccia where you cube it in a small dice and stir it into the bread dough. That stuff was good. Ever I find any fontina, maybe I’ll make that, too.

So anyway, I just made this tomato tart with a bag of Kraft’s blend of six Italian cheeses. And it has to be the blend of SIX cheeses because the sixth cheese is, of course, fontina, which you won’t find in the bags of four or five cheeses. Go figure.

Other than that, this recipe is easy as pie, er, tart.

Note: If you want to change it up, I recommend using sun dried tomatoes and Montrachet (goat cheese) instead. Or try it with fresh basil.