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Lori Fredrich

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Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.



Recent Articles
 
 Dining - March 22, 2017
 Provencal fish stew & more on menu for Maison in Washington Heights
 The opening for Maison has been a while coming. However, when the time comes, and it should be soon, Chef Michael Quinn and Sous Chef Joe Roethel will be ready to roll out a menu they've been working on for the past few months.
 
 Bars & Clubs - March 22, 2017
 Free Pour: Cocktail classes for the home enthusiast
 Free Pour, a new Milwaukee-based company, wants to de-mystify mixology for the home cocktail enthusiast. They do so using both public and private classes that teach average Joes how to make great cocktails in the comfort of their own homes.
 
 Dining - March 21, 2017
 Doc's Commerce Smokehouse now open Downtown
 Doc's Commerce Smokehouse fired up its smokers and opened quietly this past weekend in the SpringHill Suites building. The bar at Doc's won't open to the public until later next week. However, there's plenty of barbeque, sweet tea and Sprecher to go around.
 
 Bars & Clubs - March 21, 2017
 No lie: You can make hundreds of cocktails with just 7 recipes
 It's no mystery that proportions make the world of cocktails go 'round. But what most people don't realize is that you can make just about any cocktail with the help of only seven recipes.
 
 Dining - March 21, 2017
 Chef Justin Carlisle cooks for vets at Milwaukee VA Medical Center
 On Thursday, veterans and employees will be treated to a cooking demonstration and free samples of food from award-winning chef Justin Carlisle and Milwaukee Veterans Affairs Medical Center dietitians.
 
 Bars & Clubs - March 20, 2017
 Take the bitter with the sweet: A word on apertifs
 Last week, we dipped our toes into the world of bitter libations. And this week, we're wading a bit deeper with a brief overview of the deliciously elegant, and biologically functional, apertif.
 
 Dining - March 17, 2017
 On the Burger Trail: The Big O at Oscar's Pub & Grill
 On my latest visit to Oscar's Pub & Grill, I ordered up the Oscar's classic, The "Big O" - a half-pound Premium Black Angus burger topped with chipotle jack, smoked gouda, hickory bacon, chorizo, fried onions, jalapeños and a side of house guacamole.
 
 Bars & Clubs - March 17, 2017
 Get into the St. Patrick's Day spirit with new chocolate mint brandy
 It's St. Patrick's Day! So, it's the perfect time for the wearin' of the green and the drinkin' of any number of delicious beverages. And If you're a fan of dark chocolate and mint, you'll want to check out a new release from Kohler Original Recipe Chocolates: Chocolate Mint Brandy.
 
 Bars & Clubs - March 17, 2017
 Take the bitter with the sweet: The rebirth of astringent liqueurs
 A trend towards bitter flavors is sweeping the nation. And it's playing out in the cocktail scene in fascinating ways. But to understand what's happening behind bars across the nation, it helps to have a bit of background about these intriguing elixirs.
 
 Dining - March 16, 2017
 Oak & Oyster opens Friday and it promises to be a pearl
 Oak & Oyster is slated to open Friday at 4 p.m. in the lower level of Third Coast Provisions. And we've got a look at the menu, which includes some familiar favorites, but also a number of new additions including sandwiches and snacks.
 


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