![]() Now, halal foods are available through Cisco, Restaurant Depot, Purdue and other major vendors. “If I had called on restaurants five years ago, accessibility would have been an issue. “Crescent’s meat and chicken just became available at Meijer,” Zaibak says. (Pictured with her husband Hashim Zaibak, founder of Hayatt Pharmacy). Many of the participating restaurants in Halal Week will be making halal a permanent menu option. ![]() Milwaukee Halal Dining Week event organizer, Bushra Zaibak, contacted restaurant owners who weren’t already serving halal to explain the benefits of sourcing from halal vendors. The rising numbers and prominence of Muslim communities across America has led to the establishment and spread of a network of Islamic-oriented farms and processors including Crescent Foods, one of Halal Week’s sponsors. It’s an event that would have been almost unimaginable in Milwaukee or anywhere in the U.S. Beef and chicken will come from animals humanely slaughtered according to Islamic law. Pork and alcohol will not be used in any of the dishes. Whether you’re hungry for burgers or wings, Mexican or Chinese, Korean barbeque or corned beef, you’ll find delicious options prepared according to halal guidelines. The resulting lineup for Halal Restaurant Week is a world tour of cuisine available in Southeast Wisconsin from 18 of the top restaurants in Milwaukee, Wauwatosa, Brookfield, Mequon and New Berlin. The event’s organizer, Bushra Zaibak, was determined to reach beyond restaurants serving traditional dishes from predominantly Muslim nations or that were already permanently halal. In July, the first event of its kind will be held in Milwaukee as Halal Restaurant Week draws patrons to participating restaurants not necessarily known for serving halal options. ![]() ![]() Cuppa Tosa offers a craft espresso bar, lunch paninis, salads, soups and homemade desserts. Hear us talk about all that and more on this week's episode below.Vita Fugarino, proprietor of Cuppa Tosa coffee shop and café in Wauwatosa, WI., added halal chicken to her menu after she opened in 2020. It's got a huge list of participants lined up, including Blue Bat Kitchen & Tequilaria, Central Standard Crafthouse & Kitchen, Cubanitas, DOC’s Commerce Smokehouse, East Town Kitchen & Bar, Flannery’s, Giggly Champagne & Wine Bar, The Knick, Oak Barrel Public House, Onesto, Pfister Lobby Lounge, SafeHouse, Smoke Shack, SportClub, Stella Van Buren, Third Street Tavern and Who’s on Third. We're also excited about Downtown Milwaukee’s Taste & Toast, which returns March 7-11. The Village Cheese Shop, 1430 Underwood Ave.Each day restaurants will be offering special meals, including three-course dinners at a bargain price (don't forget to tip on the actual value of the meal, not the price). One is the first ever Tosa Restaurant Week, which kicked off yesterday and will run through March 13. Photo courtesy Flourchild | There are a couple of dining events we're excited about. It's covered with clams, white sauce, bacon and Yukon Gold potatoes. There are some really interesting ones, including a Crab Rangoon Delight (crab, wontons and pickled pepper cream cheese), one called Talk Curry to Me (it's a vegetable pizza with Thai curry sauce) and, most excitingly, one called the Clam Jam. But what really stands out is the pizza selection. The menu is inspired, featuring a variety of appetizers (including burrata toast and spicy crab rangoon spring rolls), and a bunch of sandwiches and salads. Before then, though, executive chef/owner Andrew Miller will be opening the restaurant for carryout on Thursdays and Fridays this month. it's been doing pop-ups around the city, but now it's just about month away from opening its own location at (722 N. We're also talking about a couple of dining events, including the first-ever Tosa Restaurant Week and Downtown Milwaukee's Taste & Toast.īut first, we've got some news to share about Flourchild, the pizza spot from the owners of Merriment Social and Third Coast Provisions. On this week's episode, we're talking about Ann's annual Chef's Roundtable, which is the cover story in this month's Milwaukee Magazine.
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