FOR IMMEDIATE RELEASE
For more information contact:
Jeannine Sherman
VISIT Milwaukee
800.231.0903 or 414.287.6230
jsherman@milwaukee.org

MILWAUKEE – June 10, 2013 – From farm-to-fork to slow food and small plates, Milwaukee's culinary scene brings a delicious blend of flavors to the table – following is just a “taste” of what you'll find here!

Taste Milwaukee
Embark upon a culinary journey through Milwaukee's historic neighborhoods on a Milwaukee Food Tour. Visit an Italian grocery, and enjoy traditional cracker-crust pizza and freshly made cannoli on a tour of bohemian Brady Street. Compare and contrast Bloody Mary's in the Historic Third Ward and learn why it was once nicknamed the “Bloody Third Ward.”

Or head to the neighborhood where Milwaukee's German heritage thrives on Old World Third Street – especially evident at Mader's Restaurant, voted the most famous German restaurant in North America. Since its humble beginnings as a small inn more than 100 years ago, Mader's has pleased diners seeking out the best in authentic dishes such as sauerbraten, Wiener schnitzel and rouladen.

Also along Old World Third Street, find the world's largest selection of Wisconsin cheeses at the Wisconsin Cheese Mart. A local tradition since 1938, the Cheese Mart is Milwaukee's choice for quality cheeses and specialty foods. Rest and refresh at the Mart's Cheese Bar where you can enjoy the art of pairing Wisconsin Cheese with wine and Wisconsin beer, in old-world style. For delicious craft meats, head down the block to Usinger's, makers of America's finest sausage since 1880.

Head to the Historic Third Ward to experience the Milwaukee Public Market, recently ranked by Frommer's as one of America's Best Public Markets. Reminiscent of marketplaces scattered throughout Europe and paying homage to Milwaukee's original Commission Row, this indoor market hall features 20 specialty food vendors. The focus is on Wisconsin, including artisan cheeses, chocolates, and bakery, but you'll also find world fare, from Indian dishes to sushi rolls.

Don't skip dessert! Make a beeline for KOPP'S Frozen Custard where you'll find gourmet flavors of this famous Milwaukee treat such as Banana Walnut Chocolate Chunk, Chocolate Thunder or Fat Boy – generous swirls of marshmallow, peanut butter and fudge in a special custard flavor with chocolate covered peanuts.

Whet your Palate in Walker's Point
Walker's Point, one of Milwaukee's original neighborhoods is becoming a destination for foodies. Within blocks you'll find the following and much more:

 
Braise made the list of Bon Appetit's 50 Best New Restaurants of 2012. Housed in a former corner tavern and bowling alley, this farm-to-table favorite showcases the culinary creativity of Chef Dave Swanson, whose training includes several years alongside James Beard award-winner Sandy D'Amato of Sanford. Swanson's other pioneering efforts include a culinary school and RSA (Restaurant Supported Agriculture) program - a consortium of restaurants that purchase local ingredients in bulk - supporting local farmer sand passing the savings along to consumers.

Tour one of the only urban cheese factories in the U.S., Clock Shadow Creamery. Clock Shadow specializes in Wisconsin Cheese Curds and Quark, a creamy, white cheese. Next door, Purple Door Ice Cream churns up handmade, artisan flavors such as Chai with Pink Peppercorn and Whiskey Bacon!

Entertainment for both you and your taste buds can be found on a tour of Milwaukee Brewing Company, just across the street from Clock Shadow and Purple Door. This craft brewery dreams up interesting flavors with infusions of ingredients such as blueberry tea and names their beers after things relating to Milwaukee's history and community. They also follow sustainable principles including using solar heated water for brewing processes and canning beers to use less energy in producing and shipping.

James Beard Recognized Chefs and Restaurants
In 1989, the D'Amato family grocery store was transformed into Sanford by Chef/Owner Sandy D'Amato, a James Beard Best Chef Midwest. D'Amato passed on his commitment to serving food made with products at their peak flavor to his chef de cuisine, Justin Aprahamian, a finalist for Best Chef Midwest in 2013 and 2011. The ever-changing, seasonal menu at Sanford features entrees such as citrus seared Alaskan Halibut with wild mushroom risotto or Asian barbeque strip loin beef with a tart cherry reduction. 

Take in a picturesque view of Lake Michigan and authentic French cuisine at Bartolotta's Lake Park Bistro. Chef Adam Siegel, James Beard Best Chef Midwest 2008, uses the freshest ingredients and adheres to traditional French cooking styles to create dishes such as Entrecote Rotie, a roasted bone-in rib eye with Bordelaise sauce and mushrooms, and Canard Confit aux Lentilles, a slow-cooked duck leg with red wine sauce prepared in Wisconsin's only true French Rotisol (Rotisserie).

Head to Hinterland Erie Street Gastropub for a creative take on contemporary American cuisine. James Beard Nominated Executive Chef Dan Van Rite and Sous Chef Paul Funk explore a multicultural approach to cooking and eating. Their journey to create bold flavors and uncommon pairings results in an unforgettable meal. Enjoy a menu that changes daily and make sure to sample the award-winning beer served on tap from the Hinterland Brewery, in Green Bay, Wis.

VISIT Milwaukee markets Greater Milwaukee to tourists, and convention and meeting planners, both nationally and internationally. VISIT Milwaukee has approximately 600 members, including hotels/motels, restaurants, attractions, services and area businesses. Total business sales related to tourism amounted to $4.25 billion in Greater Milwaukee in 2012and supported more than 48,000 local jobs. The City of Wauwatosa, Delta Air Lines, Inc., Potawatomi Bingo Casino and the Wisconsin Center District are strategic partners with VISIT Milwaukee, providing funding support for conventions and tourism programs.  For more information call 1-800-554-1448 or visit www.visitmilwaukee.org.

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