“Do you have a classic dish from your childhood that you make when you’re feeling nostalgic? If so, recipe please!” —Tammy, Neenah Although nothing fancy, my mother’s Tuna Casserole was always very good. Here is my rendition: 12 ounces dry egg noodles 2 tablespoons olive oil 2 tablespoons garlic, fresh and minced 8 ounces READ MORE
In this second of a two-part series, host Kyle Cherek chats with JR Schoenfeld, chef/owner of Chives Restaurant.
In this episode of Chef Talk, we feature some of the best published and unpublished moments from our 2016 interviews.
In this first of a two-part series, host Kyle Cherek chats with JR Schoenfeld, chef and owner of Chives Restaurant.
In this episode of Chef Talk, host Kyle Cherek chats with husband and wife Joe and Katie Witthuhn, owners of Rustique Pizzeria + Lounge.
In this episode of Chef Talk, host Kyle Cherek chats with Tony Oczus, owner of The Libertine in Green Bay.
In this episode of Chef Talk, host Kyle Cherek chats with executive chef LJ Weber of The Cannery Public Market.
In this episode of Chef Talk, host Kyle Cherek chats with executive chef Kelly Qualley of Hinterland Brewery.
Bartender Christopher Fenn of Rye Restaurant & Lounge in Appleton discusses the art of craft cocktails and how he approaches the philosophy of finding “the beauty in the balance” of his creations with “Chef Talk with Kyle Cherek” host, Kyle Cherek.
Self-taught Chef Stefano Viglietti is the owner and operator of four restaurants with his wife, Whitney, in Sheboygan, Wis. He discusses the importance of education and keeping quality staff, along with farm to table cuisine in this episode of “Chef Talk with Kyle Cherek.”
