Fresh, unprocessed, unrefined foods. Sarah Dusseau traded in a career in retail clothing design to specialize in helping local people get fit and eat healthier. She does that at her Menomonee Falls business, Fit Food Trainer, which offers meal planning, bootcamp, Pilates and other exercise classes. Dusseau’s latest venture pushes this notion of "clean eating" further. She plans to open Cafe One24 – whose menu will feature organic chicken, wild-caught fish and, among other things, greens from Milwaukee’s Growing Power – in early January. The cafe, which will serve dinner only, will also feature a wine bar focusing on organic wines and Wisconsin craft beers. As the opening date draws closer, I hope to share some menu items. (3705 N. 124th St., Suite 400, Brookfield)
The Balm of Buckey’s
Several months have passed since Thi Cao joined the staff of Buckley’s Restaurant and Bar (801 N. Cass St., 414-277-1111). Cao spent some years with Marc Bianchini at Osteria del Mondo, following with a stint at the Milwaukee Art Museum’s Cafe Calatrava. Buckley’s summer 2011 menu featured the first signs of Cao’s arrival. With fall in place, the menu has a cozier feel. For example: gnocchi with chicken liver ($11), risotto with roasted pumpkin ($21), braised shortribs with parsnip puree and citrus gremolata ($27), and strozzapreti pasta with wild boar ($21). And if you’re anywhere in the vicinity of Cass and Wells shortly after the break of day, Buckley’s is offering morning nourishment from its "mysterious second door." (That would be the door several paces north of the main entrance.) The restaurant will do virtually any manner of espresso drink and set you up with a muffin or mini quiche cup before you head out on your way. Takeout hours: Mon-Fri 7-10 a.m. Kitchen hours for the restaurant: Mon-Sat 11 a.m.-10 p.m.; Sun 10 a.m.-10 p.m.
Planning to make merry this season? Without a doubt... AJ Dixon, centro cafe’s resourceful chef, has some ideas for making a party memorable. She will share them at her Holiday Appetizer Class anext month. Besides preparing dishes like baked goat cheese with candied tomatoes, Dixon will share tips on table presentation and choice of flowers. Other holiday fare included in the class: rosemary shrimp skewers; pancetta, Bibb lettuce and pine nut tea sandwiches; chocolate truffles; and hot buttered rum. Dixon only has room for 10 students, so sign up now. $40 per person. Dec. 10, 9 a.m.-1 p.m. Included: recipe packet and menu sampling. (808 E. Center St., 414-455-3751)
Look for Dish on Dining on Tuesdays and Thursdays!
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