Newbee from Wisconsin

Discussion in 'New User Introductions' started by blue_wolf, Jan 18, 2005.

  1. blue_wolf

    blue_wolf

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    Hello. My name is David and this is my first post on the board. I'm a chef in Wisconsin, working at a little Country Club kind of in the middle of everything and nothing. I am a self taught chef with a marketing degree, married and just happy to find someplace to talk to others in the industry.
     
  2. ma facon

    ma facon

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    David , Welcome !!! I am also a chef from Wisconsin and welcome to the forums . Where are you located ? What are your favorite ingredients to use ? :chef:
     
  3. mezzaluna

    mezzaluna

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    Welcome to Chef Talk, David! We have another member here, Pete, who's also a cc chef, near Fond du Lac.

    This site is great for connecting to kindred spirits no matter where you live. We'll look forward to having you with us.

    Welcome from another Wisconsinite--
    Mezzaluna
     
  4. blue_wolf

    blue_wolf

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    My location is in Beaver Dam. My favorite ingredients are usually based on seasonal avalibility. But, top runners and always favorites include parsnips, rabbit, a good Brie and pears.
     
  5. sam

    sam

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    Welcome, David! I'm Sam in Milwaukee. I'm not a chef, but a dedicated home cook.
     
  6. ma facon

    ma facon

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    Hey Sam , I am from miltown also , The east side. I am now in minnesota cheffing at a private golf club. Welcome aboard !!! :chef:
     
  7. mezzaluna

    mezzaluna

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    Wow! Seems like we have good representation from Southeastern Wisconsin. :bounce:

    Where do you guys like to buy your ingredients for home cooking? Since I'm west of 124th Street, my best places to shop are Sendik's, V. Richards, and Penzey's. I don't use much bread, but when I need something nice I go to Great Harvest in Elm Grove.

    Any recommendations beyond these?
     
  8. ma facon

    ma facon

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    I used to shop at Sendik's on oakland ave. in Shorewood and the Downer location also. Spendy but worth the extra. I haven't been there in 10 years though. :chef:
     
  9. pete

    pete Moderator Staff Member

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    Welcome David!!! As stated earlier, I too am in Wisconsin, though no longer at the CC (couldn't deal with all the CC BS). I am now the Banquet Chef at the Heidel House in Green Lake. As far as where I like to shop, up here, in FDL, there aren't many choices. I am thrilled that Penzey's opened a store in Appleton, and I try to frequent the numerous meat markets in the area. I am just very glad that either my wife or I get down to Chicago quite often. We do a lot of stocking up there. I am intrigued by the new Pick-n-Save that just opened in town. Lots of organics, high end flours, bulk, free-trade coffee. Be interesting to see how much stays 6 months from now. FDL has quite a large number of very rich people in town, but not sure if they will be willing to spend the extra money on these better products.
     
  10. markswill

    markswill

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    Quite impressive how well WI is represented here. I am also a sconny native currently chefing in the door county. Welcome.
     
  11. ma facon

    ma facon

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    markswill , Where in DC do you chef ? i get over there 5-6 times a year [ on the rock ] I usually stay on the quiet side but I am always on the bayside when I am awake. :chef:
     
  12. mezzaluna

    mezzaluna

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    Markswill, hello to you too! My husband and I took our first trip together to Door County. We stayed in Ephraim and enjoyed biking in Peninsula State Park. Aside from an interesting meal beneath the goats at Al Johnson's, the only other meal I remember was at The Summer Kitchen. The food was fine, but the garden out front was beautiful. What's tasty up your way? How do you use the cherries and other fruits?
     
  13. markswill

    markswill

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    I currently work as GM/EX.Chef at Portofino Trattoria which is right in Fish Creek. Its a nice little place, far from pretentious.
    As for the fruits, there is a fair amount of quality apples and cherries. My favorite dessert with cherries is a stuffed crepe with a warm cherry kirsch sauce and a touch of creme anglaise. It usually hits the spot. There is very many options to use cherries in savory dishes. Well, good to hear from those that get up to this area, please stop in some time.
    Respect...
     
  14. ma facon

    ma facon

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    Yeah , I know exactly where portofino is on top of the hill, Say hello to Carlos for me . Have you been out on the tues. booze cruise ? I know some of the employees at the Bayside , Richie , Steve with the cut up hand by the way how is his hand ? Does Annie [I think that is her name ? ] still bartend by you ? She used to work at the Bayside . Anyway see you in the spring . :chef:
     
  15. gmengrmetsales

    gmengrmetsales

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    Chef,

    Welcome to the site - I came across a post you made earlier when I was doing a search on Venison America. I am one of the owners of Venison America. Are you looking for a source for Game Meats?