Some restaurants aspire to creating something new and innovative. Still others aspire to creating comfort and familiarity by preserving beloved food traditions. Such is the case for Kurt Fogle and Ryan Oschmann, co-owners of Bass Bay Brewhouse, a modern restaurant that preserves the tenets inherent to the Wisconsin supper club tradition.
Work on the 3rd Street Market Hall is currently in progress. The forthcoming food hall is expected to house as many as 20 tenants, including a fine (of high quality) and dandy (excellent) new concept which will serve up juicy, crisp fried chicken and accompanying sides.
As many as 20 tenants are expected to occupy the forthcoming 3rd Street Market Hall, the food hall planned for The Avenue. Among them will be Milk Can, a burger and custard concept; and Milk Bottle Bakery, a complementary venue which will feature breads, croissants, sandwiches and a selection of deliciously fun desserts.
Plans were unveiled this morning for the development and transformation of the former Shops of Grand Avenue -- now renamed The Avenue -- into an impressive array of reimagined spaces from a new innovative food hall to dynamic new and refurbished offices, unique apartments and engaging new retail concepts.
This year's top food business concepts for the Hottest Kitchen Entrepreneur Challenge bring a sense of history, family heritage and culture to the table.
Over the past two and a half years, Bass Bay Brewhouse has undergone a steady transformation. Take a peek at the new space and menu offerings that are making it the hottest spot in Muskego.
Enjoy delicious food with a lake view at this Muskego restaurant, located just 30 minutes from Milwaukee.
The Bass Bay Brewhouse, a casual eatery on the Aud-Mar property in Muskego, will offer classic supper club and American-style cuisine under the deft hand of Chef Kurt Fogle.
Do you have an award winning food and beverage concept brewing? If so, you owe it to yourself to enter the Hottest Kitchen Entrepreneur Contest.
Inspired cooks with an innovative food or beverage business concept or early stage business are once-again invited to enter this year's Hottest Kitchen Entrepreneur Challenge, a regional contest to find Wisconsin's next great food entrepreneur.
Just because gluten is a no-no - whether by intolerance or by choice - doesn't mean that you can't enjoy sumptuous and satisfying desserts at local restaurants or in your own home. We asked a trio of local pastry chefs for recipes for some of their gluten-free post-dinner goodies, and here's what they plated up...
Pastry Chef Kurt Fogle talks about his experience working with Chef Jacquy Pfeiffer, renowned chef and co-founder of Chicago's French Pastry School.
I had the opportunity to propose a few questions to Chef Jacquy Pfeiffer about his life's work, his book, "The Art of French Pastry," which will be published in December, and his experience as a mentor to pastry chefs around the world. Here's what he had to say.
Jaceleen Latin-Monagle didn't come to work in the restaurant industry in what some might call the "usual" fashion. Originally an art history major, she's now a sous chef working under Chef Kurt Fogle, creating desserts for four restaurants.
If you haven't had the pleasure of meeting Chef Kurt Fogle, pastry chef for the SURG Restaurant Group, it's tough to describe what a massive repository of pastry knowledge exists in the brain behind his unassuming baby faced exterior. But, suffice it to say, Fogle is a force to be reckoned with.