There’s a lot of Rocket Baby Bakery to love. And now more time to act on the loving. Last week, the rocketing Tosa joint started pulling longer hours – staying open until 6:30 p.m. Mon-Sat. A couple months shy of its first birthday, Rocket has been building up its game. Wholesale accounts include Bacchus, Hinterland, La Merenda and Lake Park Bistro. In slow, understandably exacting fashion, the bakery has added to its lineup of breads and pastries. For a little eye candy, click here to see our December 2012 feature, “Haute Plates,” featuring two crafty creations from pastry chef Matt Haase. The sandwich menu – croque madame, bahn mi, slow-roasted brisket, grilled cheese made on Rocket Baby breads – has been in place for a while. Testing and retesting, and rolling out product but not before it’s been perfected, Haase wants to offer confections – truffles and bark, marshmallows and caramels. One thing holding them back is cooler/freezer space. But spring is coming and so is progress. Hours: Tues-Sat 6:30 a.m.-6:30 p.m.; Sun 8 a.m.-12 p.m. (6822 W. North Ave., 414-502-7323)
Sort of Like the Oscars
The semi-finalists have been ID'd for the 2013 James Beard Foundation Awards. In this most-anticipated of culinary industry awards, there are a few Milwaukee names. In the Best Midwest Chef category: Sanford's Justin Aprahamian and Braise's David Swanson (one-time chef de cuisine at Sanford). And how about another one? In the Outstanding Bar Program category, Bryant's Cocktail Lounge is up against two dozen other names.
A certain event in 2012 made history. April 22. InterContinental Milwaukee Hotel. SloPig Milwaukee. A veritable who’s who of heritage pig-loving Milwaukee chefs and punch-mixing bartenders. No end of pleading could bring another MKE SloPig – which crowned the winner of the whole hog competition with a coveted Slo-Pig cast-iron pan – in 2013. But SloPig Madison is back, glazed with a little Milwaukee charm. Last year, each chef was given a whole hog from which to prepare their competing dishes. This year, they’ve bagged the whole hog, in favor of a half-pig, a beef quarter and a whole goat. Representing Milwaukee are Sanford’s Justin Aprahamian and Hinterland’s Dan Van Rite. The other competing chefs are from Madison (including Tory Miller of L’Etoile) and Chicago. There are two kinds of admission tickets – general $100 and VIP $150 (which includes demos by chefs Thi Cao of Buckley’s Restaurant and Dan Jacobs of Wolf Peach). When and where: March 10 at Madison Club (5 E. Wilson St., Madison). Click here to buy tickets.
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