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.
Our mission is to provide our customers with the best grocery shopping experience period. For 4 generations, Sendik's has been the source of quality food products and the finest produce available in Milwaukee and Southeast Wisconsin. Our produce is hand selected daily to make sure your family is receiving the very best.
After working in her father's pharmacy since the age of 14, Monica Zatarski earned her doctor of pharmacy degree to open her own business and continue the family tradition of providing patients with innovative, personalized health care. MD Custom Rx works with both physicians and patients to fashion custom prescription packages, balance bodies with hormone assessments and consultations, and boost circulation with infrared-sauna sessions. As specialists with the seal of the Prescription Compounding Accreditation Board, the chemical technicians tailor medications to fit the allergic and digestive needs of each patient, from altering a medicine's strength to rendering it into easy-to-ingest lozenge, transdermal-gel, or brain-wave form. In addition to easing discomfort and imbalances with compound prescriptions and sauna sessions, patients visit onsite vitamin expert Daniel Zatarski, PharmD, RPh, for one-on-one vitamin and nutrient consultations that treat common disorders and supplement health regimens.
Sendik’s Fine Foods and its vino-savvy staff offer wine-tasting classes each month, allowing fervent oenophiles to flood taste buds with a plethora of flavors. Each wine tasting includes eight to ten carefully selected wines, artisan cheeses from Sendik’s collection, and hors d’oeuvres that can be savored alongside the sippables or smuggled out and bartered for a signed photo of Dom Perignon. Choose one of several upcoming classes, such as Champagne and Sparkling Wine on December 16, which focuses on the best holiday bubbly, or Sake 101 on March 24, 2011, where you’ll experience the Japanese libation while learning vocabulary such as seimaibuai and junmai. Afterward, you’ll be able to take home any of the wines sampled at a special discounted price. Openings for each session are limited, so call to make your reservation before overenthusiastic grape groupies snatch all the spots.
The Oilerie Brookfield offers a wide selection of extra-virgin olive oil, aged balsamic vinegar, and specialty foodstuffs, as well as a variety of cooking classes. Beef up your roasting repertoire on a weekday night or Saturday afternoon with a step-by-step guided tour through the culinary process. Learn how to make marinara, béchamel, and arrabbiata sauces to dress up naked bowls of pasta, or explore the mysteries of paella, an authentic Spanish melting pot of shrimp and rice. Mastering tuna, green bean, and orzo salads, prosciutto ravioli, and beef-and-arugula penne will help avert future dinner-party disasters. After your lesson, you'll receive a complimentary bottle of extra-virgin olive oil, hand-bottled straight from one of the shop's stainless-steel tanks. With olive oils from Greece and Italy and nut oils from California and Japan, as well as a variety of flavors such as truffle and basil, there's an oil for every occasion from Sunday-school potlucks to dinner with Aerosmith.
A kaleidoscopic range of colorful packages dots the shelves at A Gluten Free Frenzy, bearing labels from more than 300 brands including Udi’s, Pacific Natural Foods, and The Cravings Place. The knowledgeable staff helps visitors navigate an array of products, including nonperishables and frozen foods, all designed to add variety to shoppers' gluten-free meals. The expanding selection includes innovative wheat replacements such as rice, tapioca, potato, quinoa, teff, and sorghum. Alongside beers, varied frozen breads, granolas, and baking mixes beg to be included in meals. A Gluten Free Frenzy's café fills with chatter fueled by muffins, cupcakes, sandwiches, and pizzas, which can be crafted without the traditional layer of dairy products and pictures from the chef’s vacation.