Steve Shapson has always taken a do-it-yourself approach to his food, having cultivated wild mushrooms and started his own home-brewing store. One day, a customer entered this brewing facility in search of a thermometer, and Steve quickly discovered the man had something other than brewing in mind. As the customer explained his newfound passion for amateur cheese making, Steve enthusiastically dove into the concept, inviting the fellow foodie to his store to help him discover the process. Since then, he's become The Cheesemaker, striving to pass on hard-earned knowledge that he maintains can't be found in conventional cheese-making guidebooks.
Steve teaches techniques for making hard and soft cheeses, butter, yogurt, and kefir in onsite workshops that last either just a few hours or a full weekend. During hands-on workshops, he explains both proper and improper techniques, often citing mistakes he's made in the past as examples and telling cautionary tales about arranging rival cheeses next to each other on a serving platter. To supply his workshops and fill out his take-home cheese-making kits, Steve gathers a range of cultures and inoculants necessary for developing different cheeses, as well as basic-to-advanced gear such as curd knives, strainers, and warming vats.
The chi masters at this trinity of acupuncture and health centers seamlessly weave Chinese medicine stretching back 3,000 years with modern medicine's focus on disease and pathology. Dr. Chuan Liu tends to patients with a parallel approach at Milwaukee Acupuncture & Health Center and Ozaukee Acupuncture & Health Center. Trained his native China, Dr. Liu helps patients manage pain and stress, restore energy, and obtain optimal health through therapies including the AcuRelief and AcuHealth systems, which he helped found.
A direct descendant of the days when public houses were publicke houses and beer was dinner, Taylor & Dunn’s Public House provides a friendly, familiar gathering spot for people in need of nourishment. The wide-ranging menu spans sustenance options such as battered onion rings ($6.99) that are great for starters to the locally beloved T&D’s reuben, which piles home-cooked corned beef high on grilled marble or light rye and tops the whole thing off with sauerkraut, swiss, and thousand-island dressing or Dunn sauce ($10.99). As the most famous British pair since King Sonny and Queen Cher, the fish 'n' chips promise diners delicious mouthfuls of cod and fries ($11.99). Thirsty stomachs are satisfied by draft or bottled beer, and nightly drink specials include $3 Guinness, Harp, and Smithwick’s on Thursdays.
Senor Sol's chili-slinging chefs dish up an artful menu of fiery flavors inspired by the cuisine of Zacatecas, Mexico. Warm masa, succulent meats, and fresh vegetables join forces to form edible entrees, such as the enchilada de mole, a trio of meat- and anjeo cheese-filled tortillas, basking in a homemade mole poblano sauce ($10.50). Urban ranch hands can tame wild tummies with the bistec rajas con queso, a sizzling dish of steak strips buddied up with poblano peppers and onions, then drenched in anejo cheese ($14.50). Meanwhile, the notorious chilis rellenos find their favorite hideout in mouth caves, pouring out their loot from inside fried poblano casings covered in ranchero sauce ($10.75).
The bar formerly known as Donges Bay Clubhouse took on a new name—Laura’s Donges Bay Clubhouse—to celebrate Laura's 14 years, and it installed outdoor volleyball courts, an outdoor smoking lounge, and brandished a newly revised logo. To make their eatery a fun destination, the staff hosts live entertainment on Saturday nights, car shows once a year, and doesn't correct mispronunciations of "magniloquent." Along with hosting softball, volleyball, kickball, and horseshoe leagues, Laura’s Donges Bay Clubhouse also encourages competition among wings by offering hot, teriyaki, and barbecue varieties. The staff fries seafood during Friday night fish fries by sending walleye, perch, shrimp, and cod into the depths of flavor-imparting oil.
The Riversite delivers a delectable menu of steaks, seafood, and other classic American dishes in an elegant setting. Guests can pique palates with one of many distinct appetizers, such as ground bison turnovers ($7) or warm asian duck salad ($7). Pan-seared bistro steak served with balsamic glazed onions and fresh tomato sauce ($20) and the char-grilled mahi mahi drizzled with pesto and tomatillo ($18) make for satisfying main events. Hungry herbivores can feast on the grilled flatbread pizza topped with poached pears, caramelized onions, blue cheese, and arugula ($8). The Riversite’s extensive wine list boasts smooth sippables from California, France, and other fine fermented-juice regions.