Visit Milwaukee is teaming up with the Milwaukee Public Market to bring you Milwaukee Flavor Live, a new cooking series that celebrates the city’s incredible food scene. These events are your chance to meet the faces behind some of Milwaukee’s best restaurants, hear the stories that inspire their cooking and stoke the flames of your own culinary creativity. Each chef brings their own flavor and personality to the table, making every class a one-of-a-kind experience.
Chef Joe Muench
Black Shoe Hospitality
September 11 | 5:30 p.m. | SOLD OUT
Joe Muench, co-owner and executive chef of Black Shoe Hospitality, anchors some of Milwaukee’s most beloved restaurants. At Maxie’s, you can dig into Southern-inspired comfort food ranging from barbecue to Creole favorites, all served in a colorful atmosphere. Over at Story Hill BKC, the menu blends Midwestern ingredients with global inspiration, making it a favorite for brunch and inventive small plates. Meanwhile, Blue’s Egg reimagines breakfast with scratch-made baked goods and creative twists on classic dishes, earning its place as one of the city’s top brunch destinations.
In his Milwaukee Flavor Live class, Joe is bringing heritage-forward German comfort fare such as pork schnitzel, spaetzle, red cabbage and bratensauce to the kitchen stage, blending soul and style in every dish. His approach reflects the philosophy that drives all of Black Shoe’s restaurants: honest food, crafted with care, that feels both timeless and fresh.
Chef Dana Spandet
Flour Girl & Flame
September 25 | 5:30 p.m.
Dana Spandet, the founder of Flour Girl & Flame, has built her reputation on wood-fired pizza with bold toppings, charred crusts and thoughtfully sourced ingredients. Her cooking celebrates inclusivity and community, making sure everyone has a place at the table with options for vegan and gluten-free diners alongside inventive seasonal pies. Featuring surprising, yet brilliantly balanced ingredients like hot honey drizzled over spicy sausage and roasted squash paired with sage, her creations are designed to be as memorable as they are shareable.
At Milwaukee Flavor Live, Dana will turn her talents toward brunch, showing guests how to reimagine morning favorites in the wood-fired oven. The menu includes shakshuka with rich tomato sauce and baked eggs, fluffy Dutch baby pancakes and Wisconsin cheeses elevated by smoky, fire-kissed flavor. You can expect a class that combines creativity, storytelling and Dana’s signature warmth, leaving you with both inspiration and recipes to bring brunch to life in your own kitchen.
Outside of the demos, you can catch Flour Girl & Flame at farmers markets, festivals and pop-ups throughout the city, where Dana’s passion for connection and her wood-fired oven always draw a crowd.
Chef Ruta Kahate
Ruta’s Fresh Indian Fare
September 30 | 5:30 p.m.
Ruta Kahate, cookbook author and owner of Ruta’s Fresh Indian Fare, brings authentic Goan flavors to Walker’s Point. Her class features comforting dishes such as devil’s dung potatoes, fluffy millet with cashews and a green bean peanut salad. It is a celebration of tradition, warmth and flavor that is approachable while remaining deeply tied to heritage.
Ruta’s restaurant highlights the depth and variety of Indian cooking. There you can expect rich curries layered with spice, crispy pakoras, warming dals and house-made chutneys. Popular dishes include chicken xacuti, a Goan specialty made with roasted spices and coconut, and butter chicken that balances comfort and complexity. A must-try is the NaanMelt, which Ruta pioneered to make delicious Indian flavors even more hand-held than before! There are also vegetarian and vegan offerings, making it easy for everyone to explore the bold flavors of Indian cuisine.
Chef Kyle Knall
Birch
October 8 | 5:30 p.m.
Kyle Knall, executive chef and co-owner of Birch, has become one of Milwaukee’s most talked-about chefs for his elegant yet approachable style of cooking. Birch, which opened in 2021, focuses on farm-to-table cuisine with a seasonal twist, celebrating the bounty of Wisconsin farms with wood-fired dishes, refined vegetable plates, and expertly prepared meats and seafood. In 2023, The New York Times named Birch one of the 50 best restaurants in the United States, praising its “worldly Midwestern cuisine free of clichés.’
In his Milwaukee Flavor Live class, Kyle is showcasing his signature barbecue chicken wings alongside produce-forward creations that reflect his philosophy of letting local, seasonal ingredients shine. You’ll walk away with a new appreciation for simplicity in cooking and how a thoughtful touch can elevate even the most familiar flavors.
Kyle is expanding his culinary footprint with the opening of Cassis later this fall. The French-inspired bistro along the Milwaukee River in the Historic Third Ward will bring European charm to the city with dishes like steak frites, mussels with white wine and garlic and a carefully curated wine list. In the meantime, you can visit Birch downtown. The New American restaurant offers an elevated farm-to-table dining experience with an ever-evolving menu that fosters a sense of place and authenticity in every bite.
Find out more about the Milwaukee Flavor Live Cooking Series, make your own recipes from the soon-to-be-released Milwaukee Flavor Cookbook and uncover foodie inspo in the Midwest's Culinary Capital with just a few taps! Get cooking.
