BLU Press Coverage

Chronicles of Gastronomy by InsideMilwaukee.com

Chronicles of Gastronomy Triskele’s latest num-nums, cooking like a Spanish chef, and fondue at Blu. by: ANN CHRISTENSON | Thursday 4/12/2012 | Original Article
Three for the Show
Spring has seafood written all over it at the Walker’s Point restaurant Triskele’s. Yep, the restaurant named in honor of the Celtic three-prong symbol. The three is an important theme – the menu is divvied into three parts: meat, seafood, vegetarian. Most of the recent menu additions are in the seafood category – buttermilk fried calamari and shrimp with crispy spinach and Marie Rose sauce (appetizer, $10); East Coast crab cakes with grilled lemon, saffron-fennel aioli and a smoked sausage-tomato rice bake ($18.50); grilled Atlantic salmon with sea salt, Wisconsin honey and lavender with rosemary potato gratin ($18); and seafood stew with shrimp, mussels and cod ($17.50). Hours: Tues-Thurs 4-9 p.m.; Fri-Sat 4-10 p.m. (1801 S. Third St., 414-837-5950)Espana, With Love
Who is Annie Manson? The one-time London catering school owner teaches cooking classes in the town of Vejer de la Frontera in southern Spain. When she’s not cooking Mediterranean in that Shangri-la, Ms. Manson is getting jiggy on sherry and traveling to places like Milwaukee to lead cooking demos and hands-on classes. The Third Ward’sMilwaukee Public Market (400 N. Water St.) has her booked to teach classes May 5-9. They range from “The Market” (hands-on), Saturday May 5 at 5 p.m. ($89) to the “Tempting Spanish Tapas” demo on Monday May 7 at 5:30 p.m. ($39). Would you like to impress the world with your paella? The señora’s hands-on “Perfect Paella” class is Tuesday, May 8 at 5 p.m. ($89). For more on Manson’s gigs at the public market, clickhere. And click this link to read more about her classes in España.    Not Odd News
The menu at Odd Duck is perfectly normal. Short rib Bourguignon, pork belly bulgogi, seared duck breast with black quinoa. And because news is what this column is about, Odd Duck is almost ready to show off its Odd Duck self. Monday (April 16!) is opening day, according to co-owner Melissa Buchholz. Kitchen hours: Mon-Sat 11 a.m.-10 p.m. Small plates $3-$9; sandwiches $9-$12; large plates $14-$21. (2352 S. Kinnickinnic Ave.)Fondue for You
Fondue is the Silly String of dining. Kind of. It’s fun; it’s interactive. (But it’s hot, so whatever you do, do not use it as a plaything.) Not just known for cocktails and cashews,Blu has a new fondue menu. Two kinds are available – beer cheese ($18) served with accoutrements (firesalt tenderloin, veggie sticks, salted dark rye, Gala apples); and chocolate ($14) with house-made marshmallows, cheesecake bites, peppered bacon, toffee cookies and more. Tuesday-Thursday 5 p.m.-midnight; Fri-Sat 4 p.m.-midnight. (23rd floor of the Pfister Hotel, 424 E. Wisconsin Ave.)

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