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Around the country, restaurants led by Native chefs are reimagining what “American” food means. In doing so, they are also reclaiming an important culinary culture that has been long buried and inaccessible, even to Native people. In the Midwest, that includes folks like Sean Sherman, founder of The Sioux Chef, Owamni and the Indigenous Food Lab in Minneapolis. But it also includes up-and-comers like Bryce Stevenson, a native of Red Cliff, Wisconsin who also happens to have deep ties to Milwaukee. This week, we’re sitting down with Stevenson, who candidly shares his personal story, from growing up on a reservation in Northern Wisconsin to beginning his journey to reconnect with his Native roots. Along the way, he shares his food story, from his motivation to enter the restaurant industry to the experiences that led him to pursue a better understanding of indigenous foodways. Stevenson also paints a picture of what guests can expect at his first restaurant, Miijim, which will open this spring on Madeline Island, a sacred cultural hub for the Ojibwe.

What goes into building a restaurant? This week we’re sitting down with hospitality veteran Rob Levin, co-owner of 2A Wine Merchants and the forthcoming 1033 restaurant to find out more about the inspiration behind the 14-seat restaurant. During our chat, Levin shares his vision for 1033, the thinking behind the design of the restaurant and the elements of the restaurant’s menu, created by Chef Justin Carlisle of Ardent. We also delve deeply into the topic of hospitality, answering questions like: What goes into providing a great experience for guests? What elements make a restaurant memorable? And why it’s a good thing if your restaurant isn’t right for everyone.

It was 2016 when Samantha Mitchell took the initiative to plan her first events under the moniker SamanthaStarr Events. At the time, the public relations and marketing graduate was working full time for a local nonprofit and pursuing her passion for events planning on the side. Six years later, Mitchell is taking an entrepreneurial leap and leaving the comfort of her day job to pursue her events company full time.  We sat down with Mitchell to chat about her entrepreneurial journey, the wins and losses she’s experienced along the way and the specific skills that have helped her to pay the bills. Along the way, she shares insights into the events she’s created, from MKE Fest to Battle of the Chefs, the little details that have made her business a success and the grand plans she has for the future.

Indian fare has long been seen as complex and time-consuming. And certainly, there are many dishes that require special techniques, a laundry list of spices and more time than your average American home cook might wish to spend cooking. Fortunately, there are easy ways to create simple, fresh Indian dishes that are also big on taste. This week, we're talking to Chef Ruta Kahate, owner of Ruta's restaurant and author of "6 Spices, 60 Dishes," a brand new cookbook which showcases myriad options for remarkable Indian fare that can be easily pulled together, even on a busy weeknight. During the podcast, Kahate shares all the details about her new book, the inspiration behind it and the recipes which make the most of Indian flavors with accessible ingredients, efficient techniques and six versatile spices.

Recent years have brought forth a shift in the culture surrounding bars, cocktails and attitudes toward drinking (and not drinking). And it has created an increased interest in low-proof and no-proof cocktail options. This week on the podcast, we’re talking with Zoe Lomenzo of The Counter Day Bar, a beverage destination that specializes in zero proof offerings. Not unlike its sister business, Discourse, The Counter Day Bar aspires to break the usual molds and exceed expectations for no-proof cocktails. During our conversation, we chat about Lomenzo’s career and her personal experience moving from a traditional bar environment to a no-proof venue. Along the way, she offers us a peek inside the creative minds of the folks behind the new Day Bar, the philosophies that guide their work and the experience guests can expect when they visit.

From its vintage library aesthetic to the selection of wine, spirits and tobacco on the shelves, there’s nothing ordinary about Thelma Carol Wine Merchants, one of the newest retail shops in the Cream City. This week we’re sitting down with proprietors Rebecca Button and Jerel Hall to chat about their journey to wine, the inspiration behind their shop and their perspectives on the ever-evolving world of wine. Along the way, we chat about natural wine, the work being done at American Wine Project and the philosophies Button and Hall employ to make trying new wines fun and accessible.

Wisconsin is rarely acknowledged when it comes to serious discussions about wine and wine-making. But all of that is changing thanks to the work of folks including Erin Rasmussen, winemaker and founder of American Wine Project. This week, we’re sitting down with Rasmussen to discuss her journey to the wine world and the impetus for her return to Wisconsin to explore the subtleties of cold-climate winemaking. Along the way we chat about the history of winemaking in the U.S., the challenges Rasmussen faces as she strives to create remarkable wine made with Wisconsin-grown grapes and the innovation that’s changing the way folks view winter hardy grapes and their often unique flavor profiles.

A great deal has changed since 2013 when Tommy Vandervort launched the concept for Enlightened Brewing Company, a brewery concept that – a decade later – is part of an engaged community of local breweries, each of which contributes to the ever-growing craft scene in Milwaukee.  This week, we sat down with Vandervort and Enlightened Brewing co-owner James Larson to take a look back, not only at the origin of the brewery but the blood sweat and tears that led to the establishment of their current 14,000-square foot brewery and taproom. Along the way, we discuss the ups and downs of brewery ownership, the evolution of the craft beer scene and numerous other topics, including … soccer, bbq and what beer fans can look forward to in 2023 and beyond. Grab a  cold brew and listen in!

What the heck is a shrub? That's what we're discussing this week on FoodCrush. Fortunately, we've got help from Mindy McCord and Layne Cozzolino of Siren Shrub Co., two Wisconsin-based entrepreneurs who’ve made it their business (literally) to make the vinegar cordials into a must-have beverage for drinkers and non-drinkers alike. Follow along as we chat with McCord and Cozzolino about their backgrounds, their entrepreneurial journey and their infectious passion for a strangely delicious drink which time forgot. Listen along as we delve into the ups and downs of entrepreneurship, make really bad puns and ultimately learn a ton about one of the hippest, most inclusive beverage trends to date. 

The goal of building community is likely a component of nearly every food hall project. But it’s tough to imagine a food hall for which that tenet is more central than at North Avenue Market, a new Milwaukee area food hall which opened on the West Side of Milwaukee last September. This week on FoodCrush, we’re sitting down with market founder Chris Harris Morse to talk about the community-based mission for the North Avenue Market, how it came about and the challenges which he confronted as he moved his plans forward. Along the way, Harris Morse shares insights into both his personal and professional journey, offers reflections on the food hall’s first six months in business and the legacy he hopes to leave behind.

Milwaukee native, Adjoa Courtney, grew up begrudgingly eating the vegan fare her parents cooked for her as she was growing up. Little did she know, she’d eventually build a successful business teaching others how to successfully adopt a plant-based lifestyle. On this week’s podcast, we talk with Chef Joya about her food journey, from cooking with her grandmother in the kitchen to creating meals for celebrities. Along the way, she talks about her move to Charlotte, North Carolina, the positive impact the pandemic had on her business and the approach she takes to creating plant-based fare that appeals to everyone.

When Chef Aaron Patin made the announcement that he would be closing Iron Grate BBQ Co. after six successful years in business, the news came as a shock to barbeque lovers across the city of Milwaukee and beyond. The questions came fast and furious: Why would he choose to close? And what would he do next? This week on FoodCrush, we sat down with Chef Aaron Patin, originator of the “Milwaukee Rib” to talk about his experience opening Iron Grate BBQ and the impact he had on the nascent Milwaukee BBQ scene. Along the way, Patin shares the reasoning behind his decision to close, the lessons he’s learned and the memories he’ll treasure for years to come. Listeners will also find out what Patin is currently doing with his time. (Hint: it's definitely bbq related).