Milwaukee and Wisconsin Food Events Include Baking Contest

Wisconsin Highland Games Baking Event

Amateur bakers are invited to be part of the Wisconsin Highland Games and submit their best baking creations to be judged on September 4.

The Celtic Bake-Off competition is for amateurs only and will be judged in two age categories, students aged 12-21 and adults aged 22+. Entrants may submit two entries, but may only win one of these entry types: pie/pie, cake, cookies/bars/shortbread, bread/cookies/scones, cheesecake/mousse/trifle, or the Clan Challenge for 2022, which is Scottish Dundee cake. All starters must be homemade without mixes. There is no registration fee to participate.

The Wisconsin Highland Games will be held September 2-4 at the Waukesha Expo Center. For more information and to register for the bake-off, go to

Food and art pairings in Racine

Tickets are available for the Racine Art Museum‘s SAVOR 2022, taking place September 24 at the Wustum Museum of Fine Arts, 2519 Northwestern Ave. at Root.

Attendees will sample a variety of dishes prepared by local chefs and pop-up vendors, with unlimited craft beer, wine and signature cocktails. The event combines the culinary arts with the visual arts to benefit the educational programs of the museum, local artists and restaurants participating in the event. Chat one-on-one with artists and chefs about their culinary creations.

The Early Bird ticket costs $100 until September 16 and $125 from September 17. New this year is an option to bundle a discounted RAM subscription with the purchase of a SAVOR ticket. Visit

Dinner at Corley Family Vineyards

Union House will host a four-course dinner paired with wines from the Corley family vineyards in Napa Valley on August 31.

Meet Chris Corley of Corley Family Vineyards and wine merchant Stephen David at a 6 p.m. reception, followed by dinner and peach and cream flan for dessert. The first course is a South African Thermidor Lobster Tail with Chardonnay, followed by Duck Breast with Merlot, Heirloom Ratatouille with Corley Proprietary Red Blend and Grilled Bison Striploin accompanied by a cabernet sauvignon. Cost is $150 per person plus tax and tip.

The Union House is located at S42 W31320 Highway 83 at Genesee Depot. For reservations, call (262) 968-4281.

Glorioso’s Culinary Center Expands Classes with Sage Harvest

Glorioso’s Appetito Culinary Center and Chef Michael Solovey’s online cooking school, Sage Harvest, will join forces to bring additional culinary experiences to the Milwaukee Market.

Sage Harvest offers multi-ethnic cooking classes, vegan and vegetarian classes, and private in-home dining experiences with a focus on culinary science and mindful cooking, and its addition to the series of hands-on cooking classes and demonstrations. Italian d’Appetito will increase the selection of food and beverage courses available.

Appetito and Sage Harvest will offer their new combined dining experience in September. For more information on Sage Harvest, visit or visit Glorioso’s at

Sprecher root beer ranked best in the US

The food and beverage website Tasting Table has ranked the 19 best root beer brands, and Glendale’s Root Sprecher is the best in the country.

The publication used key root beer characteristics such as bite, flavor (smoothness, pungency, sweetness) and texture (head and fizz) to determine the winner. Sprecher tops the list of popular brands, beating names like Mug, A&W, Dang!, Hank’s, Virgil’s and Bulldog.

The original Sprecher Root Beer made with raw Wisconsin honey in fire-infused kettles is available in 16-ounce bottles, but other varieties of Sprecher Root Beer are available in cans and low-calorie, caffeinated, and maple varieties. . Visit

Milk-based sports drink is coming to Milwaukee

GoodSport, a sports drink containing the electrolytes and carbohydrates found in milk, is now available at retailers in the Milwaukee area. The Illinois-based brand was extensively developed at the Center for Dairy Research at the University of Wisconsin at Madison. GoodSport receives its main ingredient from dairy processors who ultrafilter the milk. When dairy companies ultrafilter milk to capture its protein for use in products like protein powders, GoodSport recycles wasted ultrafiltered deprotein milk (or milk permeate) to create a clear drink with vitamins and carbohydrates from milk in a hydrating sports drink.

GoodSport is lactose-free and available in four flavors: Lime, Fruit Punch, Wild Berry and Citrus. Look for the drink at all Cermak Fresh Market stores, as well as Festival Foods and Sendik’s in the coming weeks. Visit

Birch drops brunch, adds Tuesday hours

Birch, the open-hearth restaurant at 459 E. Pleasant St., paused its Sunday brunch so it could resume Tuesday dinner service. It has also started offering themed pop-ups at its chef’s counter and has other special events in the works.

One of the pop-ups will be an oyster and champagne bar, featuring chilled, wood-roasted seafood, including baked clams and roasted oysters.

The restaurant will host monthly wine dinners that revolve around the staff’s favorite wines and wine regions, and it will unveil the Birch Wine Club, according to Meghan Knall. She co-owns Birch with her husband, Kyle Knall, the chef.

The restaurant will post event updates on Instagram at @birchonpleasant. For reservations: or (414) 323-7372.

Amano Pan Bakery pop-up at the Zocalo

Amano Pan, a baker of sourdough bread and Nicaraguan and other pastries, pops up weekly at the Zócalo Food Truck Park on Friday afternoons.

He only sells pastries at the Zócalo until the bakery has access to a bread oven again. Amano Pan recently left 3rd Street Market Hall.

Advance orders for Zócalo, 636 S. Sixth St., must be placed by 8 p.m. Thursdays at for pickup from 4-6 p.m. on Fridays, but some extras will be available for walk-in customers.

Pastries include Nicaraguan pico with a sweet cheese filling and fried buñuelos, as well as buckwheat chocolate chip cookies.

Jing’s restaurant in the Third Ward will take a break

Jing’s, the Chinese restaurant at 207 E. Buffalo St. in the Third Ward, will temporarily close, for about three months, while the owners travel to China.

It’s time to order your favorites — the restaurant won’t be taking a break until August 27. Jing’s serves American Chinese dishes but also traditional Chinese dishes, including some from Shanghai, where owner Jing Wang is from.

She and her husband, Jack Xu, plan to spend time with their family now that China is once again more widely open to visitors.

The restaurant, which is now only open for takeout and delivery due to the pandemic, will reopen in November. The exact date will be announced later.

Hours through Aug. 27 are 3:30 p.m. to 8 p.m. Tuesday through Sunday; (414) 271-7788 to place takeout and delivery orders. The menu is at

Riverwest gas station too

Riverwest Filling Station, the craft beer bar and restaurant at 701 E. Keefe Ave., posted on Facebook in July that it would be closed for the rest of the summer. No reason was given.

Brunch served, open terrace at the Lupi and Iris restaurant

Lupi et Iris, the Franco-Italian restaurant downtown, now serves Sunday brunch and has opened its patio for dinner.

The patio is in the plaza in front of the restaurant, 777 N. Van Buren St.

The brunch menu lists egg dishes ($18-$21) such as Spanish tortilla and eggs in purgatory (spicy tomato sauce). Other mains include French toast with homemade jams, berries and whipped cream ($19), zucchini and eggplant panino ($19), and grilled lamb chops ($37).

Brunch is from 10 a.m. to 2 p.m. on Sundays. To contact: (414) 293-9090 or

Ardent Restaurant has its residence in Door County

Ardent, the east side tasting menu restaurant, again has a Door County residency this summer.

It’s at Hidden Acres Farm in Sister Bay for three weekends: August 11-13, August 18-20, and August 25-27.

The eight-course dinner, which uses produce from the organic farm, costs $200 per person; optional drink pairings are $150 each. Reservations are made at

The restaurant, 1751 N. Farwell Ave., will remain open during the residency.

Carol Deptolla of Journal Sentinel staff contributed to this article.

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