Your Fall Flavors Guide

Here’s how to enjoy the season’s cornucopia of culinary pleasures.

Melting Moment

In Switzerland and France, a revered comfort dish is melted raclette cheese over boiled potatoes, sliced baguette or cured meat. It inherently conjures up chilly nights and big red wines. Alpinage Cheese’s creamy, pungent Mount Raclette is aged in a cave-like cellar in Oak Creek and sold by the wedge at local shops, such as Larry’s Market in Brown Deer, Wisconsin Cheese Mart and Tosa’s Village Cheese Shop. 

Photo courtesy of Wisconsin Cheese Shop

Beyond the PSL

The fall cafe experience is not limited to the (love it or hate it) pumpkin spice latte. Stone Creek Coffee’s seasonal menu ushers in the caramel apple latte, pumpkin polenta bowl, gluten-free chai muffin and a sandwich with butternut squash, sage and bacon. 

Photo by Getty Images



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Pear Perfect

Autumn in fried form: Donut Monster is embracing fruit and root, with a pear-filled doughnut with brown butter glaze and a sweet potato mascarpone variety with bourbon maple reduction and pecans. Two locations (Third Ward and Whitefish Bay), with a third in the works. 

Tea Time

MKE-based, small-batch-focused Urbal Tea makes a warming, autumnal-like blend called Cran Apple, which smoothly marries dandelion and burdock roots with tart cranberries and sweet apples. Steep it longer for maximum flavor. 

Photo by Getty Images

Chefs’ Fall Ingredient Picks 

Musquee de Provence Squash

Jonathan Manyo, Morel: “Very deep orange color with explosive flavor, it makes butternut squash taste bland. We use it in our fall vegetarian dish, farrotto [farro risotto],” which also includes kale, oyster mushrooms and SarVecchio cheese. 

Photo by Getty Images

Spaghetti Squash

A.J. Dixon, Lazy Susan: “I love using it in a fall-inspired pad thai dish with a maple peanut sauce or in a carbonara.”



Justin Aprahamian, Sanford Restaurant: Roasted real slow, served with pork.” 

Photo by Getty Images


This story is part of Milwaukee Magazine’s October issue.

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.