Chili Weather
A few weeks ago, a co-worker spread his lunch out on
his desk – a bowl of thick, hearty chili and a hunk of warm bread. Sounds nice,
right? But there were slices of hot dog in that chili! Hot dogs! Ugh. And his
stomach was not impressed either, he complained later that afternoon.
I am no prude when it comes to chili. Bring on the ingredient variations. I’m
going to bet that The Chili Bowl (“Milwaukee’s Largest Chili Cookoff”),
an event coming up at Serb Hall, is not going to have any hot dog-laced
chili. But I could be wrong. The restaurants participating are numerous – more
than 50! Consider this a partial list: Bayou, Flannery’s, Hector’s Mexican
Restaurant, Barossa, Beans and Barley, McBob’s Pub & Grill, Dancing Ganesha,
Milwaukee Ale House, Centennial Bar & Grill, Silver Spur Texas Smokehouse
BBQ. Proceeds from the chili-o-rama (vegetarian choices included) go to the
deserving Camp Heartland. Seating is limited. Jan. 13, 3-9 p.m. Advance tickets:
$10. $12 at the door. Call 272-1118. American Serb Memorial Hall, 5101 W.
Oklahoma Ave.
A King and a Senorita
The King & I has been living in
the old Pacific Rim space for about five months (830 N. Old World Third
St.) It’s a permanent move, Derek (son of the late owner Bob) Phoungphol tells
me. The younger Phoungphol, (check this) who was the pastry chef at Pacific Rim,
is days – maybe weeks – from opening another restaurant in the former King &
I quarters. This one is called Senorita Peppers Southwest Grill (823 N.
Second St.). Phoungphol says he’ll be manning the kitchen at the new restaurant,
a “higher-quality” Tex-Mex place that’ll also serve “special fusion-type
dishes.” As for the interior, most of the changes are ones you won’t see – a
remodeled kitchen – but the cosmetic work has spilled over to the dining room as
well, he says.
A New Flower
The growing-like-mad Third Ward is not letting up on
new restaurants. Blooming, perhaps as soon as early February, is Tulip
(corner of Erie and Milwaukee streets). Co-owner Korkut Colakoglu is still in
the construction phase of the 5,000-square-foot space. It’s not hard to believe
he’ll seat 160 people. The cuisine: traditional Turkish. The menu, a work in
progress, is going to be an education for many Milwaukeeans. It’s not Greek;
it’s not Middle Eastern. But it will have elements that seem familiar. Kebabs,
for instance. And there will be many options for vegetarians. The starches are
everything from rice and mashed potatoes to bulghur wheat. Colakoglu’s business
partner Hakan Sezgun (both are natives of Turkey) will be doing the cooking.
Potent Pebbles
A jolt in the morning can be a therapeutic thing.
Take these Crackheads chocolate-covered espresso beans I have on my desk
right now. In another hour, I will be doing jumping jacks outside my office.
Right now, though, I’m planted comfortably in my chair and enjoying the flavor
of the smoky-flavored beans encased in chocolate (some are dark chocolate, some
white). Produced by local company Osmanium, the beans come in 1.3-ounce boxes
available at Beans and Barley, Koppa’s Fulbeli Deli, Fuel Cafe and other
area locations, as well as the web site www.osmanium.com. Imagine your friends’
reactions when you tell them you’re snacking on “Crackheads.”
Can’t get enough dining? I chat about restaurants every Friday with Jane
Matenaer and Kidd O’Shea on “The Mix.” Listen between 8 and 9 a.m. on January 5.
That’s 99.1 WMYX-FM
And check out our calendar editor Julie Sensat Waldren’s picks for the best
events in arts and entertainment on This Weekend.
