1. Feel the Heat at Gathering Place Brewing’s Chili Cookoff
CHRIS DROSNER, EXECUTIVE EDITOR
What’s better than a flight of beers at a brewery? A flight of chilis! The complimentary sampling of the widely varying creations of these amateur (but talented) chili cooks is a great way to consider the range of flavors, textures and heat levels that chili can bring. And it pairs oh so well with a nice cold Gathering Place lager inside the cozy Riverwest taproom. If you come say hi, I’ll be one of the judges again this year. 2-6 p.m. Saturday, 811 E. Vienna Ave.
2. Get a Scoop at Purple Door Ice Cream
EVAN MUSIL, ARTS & CULTURE EDITOR
A balmy February evening convinced me and my girlfriend to visit Purple Door for the first time. Although I was slightly puzzled by the lack of an actual purple door, I was delighted by the flavors. The motorcycle-inspired Road Gravel (caramel ice cream with peanuts, chocolate cookie pieces and chocolate chips) was delicious, and the Rum Horchata was refined and smooth. I tasted a sample of the mystery flavor, which felt like cheating, but nobody stopped me. No spoilers – give it a try! It’s always the season for ice cream.
It’s time to pick your Milwaukee favorites for the year!
3. See What the Constitution Means to Me at the Rep
BRIANNA SCHUBERT, ASSOCIATE DIGITAL EDITOR
Over the weekend, I saw this play at the Rep’s Steimke Studio, and it was brilliant! Heidi (Jessie Fisher) revisits the Constitutional debate competitions she was in as a teenager, reflecting on what it meant to her then and how that has changed as she’s grown, reflecting on her life and the generations of women in her family who came before her too. I also wrote a full review – which you can read here – but if you only read this, know that it was funny, smart and emotional, a must-see.
4. Try Charlie Berens’ New Brandy
ARCHER PARQUETTE, MANAGING EDITOR
Last Friday, Brianna Schubert, our digital editor, and I did a little taste test of Charlie Berens’ new original brandy. Are you wondering how that went? Would you like to read a lengthy article describing the experience in great detail with many digressions and stupid jokes? Well, boy oh boy, are you in luck because we happened to write just such an article, which you can read quite easily by clicking here. Long story short: the brandy’s pretty dang good. And it’s not super overpriced like you might expect from an influencer. If you like yourself an old fashioned, I’d say give a bottle a try.
5. Make Farro Salad
ANN CHRISTENSON, DINING EDITOR
Farro, if you’re not familiar, is a whole grain, high in fiber, that when cooked is plump, tender and chewy. I’ve been seeing it a lot lately in grain-based salads and side dishes and got a hankering to make it at home. This recipe, my first crack at a farro salad, is so good. One key is the combo of fried shallots and a vinaigrette with shallot-infused olive oil. You cook the farro in vegetable broth – for that reason I didn’t add salt. There’s plenty of flavor from the fresh basil, shaved parmesan, toasted pecans and chopped green apple. The recipe calls for arugula, but after striking out at three grocery stores I gave up and used baby spinach. I left out the fresh parsley mostly because I’m not a fan. I can’t underestimate how good the shallots are in this. Take the time to fry them until they’re brown and crispy. The oil that remains gets blended with vinegar (or lemon juice), mustard, honey and black pepper for the dressing. Next time I make this I’m doubling it.
