Milwaukee Flavor

This episode of Milwaukee Flavor features three Milwaukee chefs whose time on Top Chef helped shape their innovative approaches to cooking. Gregory Leon of Amilinda blends Spanish-Portuguese flavors with Wisconsin ingredients to create bold, seasonal dishes. Dane Baldwin, James Beard Award winner and chef at The Diplomat, brings precision and creativity to one of the city’s top dining spots. Aaron Bickham of The Bartolotta Restaurants shares how competitive cooking influences the group's pursuit of culinary excellence across its acclaimed concepts.

This episode of Milwaukee Flavor dives into the culinary journeys of Hell's Kitchen alumni Sakari Smithwick and Adam Pawlak, with a focus on their unique approaches to food. Sakari, now chef of Noble Promise in NYC, brings innovative flavor combinations that push culinary boundaries while respecting tradition. Adam, a Hell's Kitchen Season 19 competitor, has turned Egg & Flour into a beloved Milwaukee pasta destination, blending competitive spirit with authentic comfort food. Tune in as they share how their Hell's Kitchen experiences shaped their culinary visions and success.

JMATT, a Milwaukee influencer and insider, Sam Buschman of Wisconsin Cheese Please, Amanda Langler of Lake Park Bistro, and Erin Clarke of Well Plated share how they’ve built influential platforms that celebrate local flavor and community. From viral food content to iconic dining experiences and approachable home cooking, these voices reveal the power of storytelling in shaping culinary culture. Sam takes us behind the scenes of Wisconsin Cheese Please, Amanda shares insights from Lake Park Bistro, and Erin explains the philosophy behind Well Plated. This episode highlights the digital influence reshaping Milwaukee’s food scene.

This episode of Milwaukee Flavor highlights the creativity and passion driving Milwaukee’s dessert scene through three talented bakers. Allie Fisher of Matilda Bakehouse blends traditional techniques with unexpected flavors, crafting pastries that celebrate seasonality and local ingredients. Amanda Buhrman, formerly of Sweetly Baked, balanced nostalgic flavors with modern twists to create treats that delighted both visually and tastefully. Tomira White of Delicious Bites shares how family recipes and community connections shape her innovative yet familiar desserts, creating sweet moments that bring people together.

This episode of Milwaukee Flavor dives into the city’s drink scene through the creativity of three beverage innovators. Angela Mallett of HoneyBee Sage blends wellness and flavor using local herbs and botanicals in her thoughtfully crafted drinks. JC Cunningham of Pufferfish brings tropical escapism to Milwaukee with immersive, transportive cocktails. Apostoli Evreniadis of Mimosa elevates brunch culture with sparkling creations that turn everyday moments into celebrations.

In this episode of Milwaukee Flavor, we explore how sustainability is transforming Milwaukee’s food scene through the work of three local leaders. Dan Nowak of Tall Guy & a Grill shares how his catering company integrates local sourcing and waste reduction without sacrificing flavor. Mary McCarthy of Levy Restaurants highlights creative ways they meet sustainability goals while serving large crowds at Milwaukee’s sports and entertainment venues. Chris Corkery of Hundred Acre offers insight into how urban agriculture and community-driven innovation are reshaping food production in the city.

This episode of Milwaukee Flavor explores how immersive dining experiences are crafted by some of Milwaukee’s most creative culinary minds. Samantha Mitchell of Samantha Starr Events shares how she designs full-sensory events where every detail, from menu to ambiance, tells a cohesive story. Adam Kemmler reflects on his time at 1033, offering lessons in atmosphere and innovation from his restaurant’s journey. David Magnasco of Chef’s Table reveals how personalized, chef-led dinners create unforgettable connections between food, guests and experience.

This episode of Milwaukee Flavor highlights how two Milwaukee chefs are shaping the city’s food scene through the lens of their cultural heritage. Tony Kora of Rice N Roll fuses traditional Thai flavors with inventive presentations and local ingredients to create bold, memorable dishes. Ruta Kahate of Ruta’s Fresh Indian Fair draws from her Indian roots to craft fresh, approachable meals that introduce vibrant spices and homestyle recipes to Milwaukee diners. Together, they show how heritage and innovation can beautifully coexist on the plate.

This episode of Milwaukee Flavor features James Beard Award-winning chef Adam Siegel of Lupi & Iris, offering a deep dive into Milwaukee’s evolving culinary identity. Siegel shares how his Mediterranean-inspired cuisine blends with Midwestern roots to reflect the city’s rich food culture. He reflects on decades of experience shaping Milwaukee’s dining scene, highlighting the importance of tradition, innovation, and community. From local farmers to diverse cultural influences, Siegel paints a vivid picture of the people and stories behind Milwaukee’s unique culinary ethos.

This special crossover episode of Milwaukee Flavor and Joshing Around Milwaukee blends food and fun in a lively, local conversation. The two Josh Albrechts team up with guest Jamar Jones to share insights on Milwaukee’s evolving culinary scene and hidden neighborhood gems. With their trademark humor and deep local knowledge, the Joshes bring a playful perspective to the city’s food culture. Together, they spotlight the personalities and places shaping how Milwaukee eats today.