Milwaukee is one of the tastiest destinations in the nation right now. The Cream City was the hub for Bravo’s “Top Chef: Wisconsin,” which showcased our culinary creativity. We launched the Milwaukee Flavor Live Cooking Series, featuring four local chefs who share some of their favorite dishes and how to make them. We even mixed it up with Milwaukee Flavor: The Cookbook, featuring recipes from the area’s top chefs and the stories behind them. Now, we’re ready to serve a slice of Milwaukee to foodies, aspiring chefs and bookshelves everywhere. Let us cook!

 

Milwaukee Flavor: The Cookbook displayed on a wooden table surrounded by colorful ingredients and props. A striped kitchen towel, a lemon, two limes, a loaf of bread, a potted plant, and a box of sardines with hot pepper frame the cookbook’s cover, which features photos of dishes and cocktails.

 

The print edition of “Milwaukee Flavor: The Cookbook” hit shelves today, packed with more than 90 recipes and personal stories from over 55 of the city’s top chefs. You can pick up a copy at Boswell Book Company and bring a taste of Milwaukee into your own kitchen. Just in time for the holidays, it is a gift that keeps on giving those bold, fresh flavors that food lovers will savor again and again.

 

“’Milwaukee Flavor: The Cookbook’ is more than a collection of recipes; it is a celebration of the people, places and traditions that make our city’s food culture unique. Each page tells a story of creativity, resilience and community, and we are proud to share this piece of Milwaukee with residents and visitors alike,” said Josh Albrecht, chief marketing officer at Visit Milwaukee.  

 

First shared as a free digital collection in May 2024, “Milwaukee Flavor: The Cookbook” is the work of longtime Milwaukee Magazine dining critic Ann Christenson with photography by Wisconsin native Kevin J. Miyazaki. Inside, you will find not just recipes but stories that reveal the creativity and spirit of Milwaukee’s chefs. Family traditions, culinary inspirations and cultural roots are woven throughout, giving readers a true taste of the people behind the plates. Now in print, the collection comes to life as a keepsake edition to treasure.

 

An open copy of Milwaukee Flavor: The Cookbook displayed on a table among other colorful cookbooks. The left page reads “I LOVE MILWAUKEE.” with a foreword by Chef Paul Bartolotta, and the right page shows a portrait of Bartolotta in his chef’s coat seated at a table.

 

Adding to the flavor of the project, two-time James Beard Award winner and Bartolotta Restaurants co-founder Paul Bartolotta penned the foreword, bringing his perspective as one of Milwaukee’s most celebrated chefs. Visit Milwaukee’s Creative Director, Kathryn Lavey, guided the design, making sure the book reflects the many voices that shape the city’s food culture. The result is more than a collection for home cooks. It is also a signature gift for media and meeting planners, a way to share Milwaukee’s restaurant scene with audiences far beyond the city.

 

Promotional graphic for Milwaukee Flavor Live, a cooking series at Milwaukee Public Market on Sept. 11, 25, 30, and Oct. 8. The image features four chefs with dishes they are known for, including schnitzel, curry, and other vibrant meals. The event is presented by Visit Milwaukee.

 

Milwaukee Flavor: The Cookbook brings people together to share dishes, stories and the passion that makes this city’s food scene unforgettable. Two upcoming events bring the pages of the book to life:

 

Milwaukee Flavor: Live!

October 8 at 5:30 p.m. | Milwaukee Public Market

Chef Kyle Knall takes center stage for the final installment of this demo series. Known for Birch, one of Milwaukee’s most acclaimed restaurants and soon-to-open Cassis, Knall will share his passion and approach to food in an interactive setting.
 

  • Guests can watch live cooking demonstrations as dishes come together step by step.
  • Everyone will have the chance to sample flavors during a guided tasting.
  • Attendees will hear directly from the chef in a conversation about his journey and his restaurants.
  • The cookbook will be available for purchase so guests can take the experience home.

 

A hand holds up a copy of Milwaukee Flavor: The Cookbook in front of Boswell Book Company, a brick building with the store’s name in large white letters above the entrance.

 

Milwaukee Flavor: Chef Talk

November 17 at 6:30 p.m. | Boswell Book Company

This free panel brings together four standout Milwaukee chefs for a candid conversation about food, creativity and the community that fuels their kitchens. Moderated by Boswell’s Daniel Goldin, the evening blends insight with inspiration.
 

  • The discussion will feature Karen Bell of Bavette La Boucherie, Arielle Hawthorne of Twisted Plants, Stephanie Kegel of Kegel’s Inn and Tony Kora of Rice n Roll Bistro and KIN by Rice n Roll.
  • Guests will hear about the influences, challenges and stories that shape each chef’s approach to cooking.
  • A book signing will follow the conversation, giving attendees the chance to meet the chefs and pick up a copy.
  • Seating is limited to 250 guests and will be filled on a first-come basis, so early arrival is encouraged.

 

“Milwaukee Flavor Live and our new Chef Talk event at Boswell give people two immersive ways to connect with the chefs featured in the cookbook. These events allow the community and visitors to taste, learn and celebrate what makes Milwaukee’s dining scene so distinctive,” Albrecht said. “We are thankful to Daniel and his team at Boswell for partnering with us to make the Milwaukee Flavor: Chef Talk possible and for their ongoing commitment to celebrating local voices and stories.” 

 

Get your print edition of “Milwaukee Flavor: The Cookbook” at Boswell Book Company today!