Page 106 - WINE DINE AND TRAVEL WINTER SPRING 2022

My busted femur definitely limited my explo-
rations. Even shooting photos was a major hassle
with one hand gripping a cane. I couldn't rush
around my hotel's neighborhood during down-
time, or kayak beneath golden autumn leaves on
the Milwaukee River. But I could eat, drink and ab-
solutely revel in the city's outstanding art and ar-
chitecture.

Local Flavors

I readily admit to a strong weakness for Milwau-
kee-style treats teaming with calories, fat and
other flavorful flaws. Even the packaged snack
foods grabbed my attention, as witnessed by my
instant fondness for Gardetto's, a salty snack mix.
Cheese curds rate high among my favorites, es-
pecially when deep-fried. The rubbery orange
curds are actually chunks of curdled milk that
squeak when you bite into them raw. The taste is
mildly cheesy and good enough that I bought a
pack in the airport before heading home. Cheese
curds shine when they're battered and deep fried
into crunchy, melting mouthfuls of un-aged ched-
dar cheese. They're often served with Ranch
dressing—unnecessary gilding in my opinion.
Cheese in general is well worth sampling in Wis-
consin, once known as America's Dairyland.
Unfortunately, my first meals in Milwaukee
stuck to convention standards. All I wanted was a
soft pretzel, but I couldn't wander far enough to
find one. My craving was finally sated at a party at night tradition in Door County jutting between
Lakefront Brewery on the banks of the Milwaukee Lake Michigan and Green Bay.
River. Smack at the start of an alluring buffet was I witnessed a full-on fish boil a few years back at
a tray of pretzel rolls. I quickly snatched one (not Rowleys Bay restaurant on Door County's Ellison
with bare hands, mind you) and was scolded for Bay, watching a cauldron filled with water and
starting too soon. "I've just been craving pretzels whitefish, potatoes and salt boil over a blazing
since I got here," I whined. It was delicious. fire. The mild fish was served with boiled pota-
The spread included a fish fry basket with bat- toes, coleslaw and cherry pie. To be honest, I pre-
tered cod, coleslaw and fries, replicating Wiscon- ferred the urban versions with the emphasis on
sin's legendary fish boil. The origins of this frying rather than boiling one's food. Like the re-
unusual taste sensation are under debate. Some ception at the Fiserv Forum, Lakefront Brewery's
say it began with the Potawatomi in the 1600s. spread encompassed all the foods I'd heard of plus
Others claim it harkens back to the late 1800s some surprises. The party featured a full-on polka
when Scandinavian settlers immigrated to Lake band to complete our immersion. It's safe to say I
Michigan's northern peninsula. Today, it's Friday quaffed a few brews.

106 WINE DINE & TRAVEL MAGAZINE WINTER/SPRING 2022