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MILWAUKEE COMMUNITY JOURNAL LET’SLET’S VOL. XXXVI NO.13 JUNE 1, 2018 50 CENTS NEWS AND VIEWS ON: FOOD, COOKING, EDITIONEDITIONBULK RATE U.S. POSTAGE MILWAUKEE, WISCONSIN PERMIT 4668 SPIRITS, EATING OUT & NUTRITION Pastry Chef Crystal Smith preparing her dish on the Food Network’s hit cooking WEEKEND competition show, “Chopped.”—Photo WEEKENDEAT!EAT!courtesy of Food Network COOKING FOR VICTORY: Chefs Who Stirred Up Food Network Wins Article by Phyllis Armstrong, courtesy of CuisineNoir.com —Posted Oct. 20, 2017 the most recent win- Restaurant in Arizona when it opened in 2015. ners defeated Two other eateries Jones oversaw at the downtown Cooking competi- celebrity chef Bobby market are still open. Jones’ sous chef Jeremy Arm- Flay on his Food Net- strong is now running the kitchens at Walrus & The tions on television en- work show. The vic- Pearl and DCM Burger Joint. tory has made a Visit Jones on Facebook for more information and tertain hundreds of difference for chef follow him on Twitter. The Food Network episode is Stephen Jones of scheduled to air again in November. thousands of viewers Phoenix, Ariz. “It has helped in a very posi- Chef de Cuisine Joe Johnson each week. tive way,” says Jones. When Battle 2 of “Chopped Grill Masters: Season 2 The time clock stress, colorful personal- “I think it has brought got underway on Aug. 8, Joe Johnson had to work with a little more respect something stuffed and something smoked for the ap- ities and culinary problem-solving on for me in the valley.” petizer round. By the time he was tasked to use beans such shows as “Beat Bobby Flay,” Here is more infor- Chef Stephen Jones in the dessert round, Johnson had already defeated “Chopped,” “The Great Food Truck mation about Jones two of the four competitors in live-fire cooking. and four other black chefs who triumphed over com- His victory in Battle 2 qualified Johnson to move on Race,” “Food Network Star” and “Guy’s petitors on the Food Network this year. to show’s final on Aug. 29. Grocery Games” are now the staple of Johnson’s skills on the grill helped him create win- the Food Network. Chef Stephen Jones ning dishes from a rack of boar and other unusual in- A 2014 article in The Atlantic examined the growth of The Arizona restaurateur had already received acco- gredients to eliminate the three other grill master cooking competitions on the Food Network. A study re- lades for The Larder + The Delta, one of three eateries champions. ported the number of shows had increased from two in he operated at DeSoto Central Market in downtown The $50,000 prize and Napa Valley vacation he won 2005 to 16 in 2013. Tasha Oren, an associate profes- Phoenix before he took on Flay. represent a sweet victory for the chef de cuisine at sor of English and Media Studies and director of Film Last December Jones took home $30,000 after win- (continued on page 3) Studies at the University of Wisconsin-Milwaukee, con- ning the finale of “Guy’s Grocery Games: Impossible.” ducted the 2013 study. He battled against two other chefs for the opportunity Programs on the Food Network, Bravo, Fox and TV to face off against celebrity chef Robert Irvine. Jones channels that pit celebrity chefs, home cooks and plans to use some of his winnings to open a new ver- restaurant staff against each other produce high sion of The Larder + The Delta, the much-praised drama, suspense and creativity for fans to consume. counter restaurant he operated at DeSoto. They also demonstrate what it takes to prepare stand He closed the restaurant in July to work on moving out dishes in a high-pressure atmosphere. Some win- the concept to a stand-alone place. “The new location ners of these cooking battles gain additional recogni- is coming along,” says Jones. “It’s bigger, which means tion and new opportunities from the publicity or cash we can do more and complete our vision.” Food critics prizes. recognized Winners of popular TV cooking competitions often in- The Larder + The Delta as Best New Restaurant, clude Blacks in various culinary professions. One of Best Southern Restaurant and Best Farm to Table Chef de Cuisine Joe Johnson The Weekend Edition•LET’S EAT!•June 1, 2018 Page 2 WHAT’SWHAT’S COOKIN’!COOKIN’! The LET’S EAT! WHO•WHAT•WHERE•WHEN for Community Foodies! study. red and processed meats, sugary Study: Follow the To investigate whether a per- drinks and alcohol, vegetables, 'Dutch Diet' if you son's diet affects the size of their fruits, whole grain products, brain and their cognitive abilities, legumes, dairy products, fish, want a bigger brain researchers analyzed lifestyle tea, unsaturated fats and oils of Article courtesy of questionnaires completed by total fats were used to calculate a Newsweek via over 4,000 Dutch adults. The re- score. “The Rundonwn” spondents, who had an average Dr. Meike W. Vernooij, study age of 66, were asked how many author from the Erasmus Univer- A diet rich in vegetables, fruits, of a list of 400 items they had sity Medical Center in Rotterdam, nuts, and fish-as recommended consumed in the month prior to said in a statement: "There are by the Dutch government-has completing the survey. many complex interactions that been linked to greater brain vol- The researchers considered can occur across different food ume, which could preserve think- how healthy a person's diet was components and nutrients and ing skills as we age, in a new according to Dutch dietary guide- according to our research, peo- lines. The consumption of salt, ple who ate a combination of healthier foods had larger brain tissue volumes." NEW BUCKS ARENA TO "People with greater brain vol- ume have been shown in other FEATURE JACK DANIEL’S studies to have better cognitive abilities, so initiatives that help improve diet quality may be a BAR WITH VENUE- good strategy to maintain think- ing skills in older adults." SPECIFICThe Milwaukee Bucks’ COCKTAILS new world-class arena will feature the Jack Daniel’s Bar, which will offer a Jack Daniel’s cock- tail program created for the state-of-the-art downtown Wis- consin Entertainment and Sports Center (WESC). Located on the arena’s upper concourse, the Jack Daniel’s Bar will serve an inaugural year specialty drink, cocktails on tap and other unique offerings. “We are thrilled to have one of the world’s leading spirits companies as a partner,” said Matt Pazaras, Bucks Senior Vice President of Business Development and Strategy. “Jack Daniel’s best-in-class products, plus its expertise in mixology and fan activation will contribute to what will be one of the best customer experiences in sports.” “We are utilizing iconic Jack Daniel’s visuals within the bar to share Jack Daniel's unique process and story that ‘Every drop of Jack Daniel's comes from Lynchburg, Tennessee,’” said Lisa Estes, Jack Daniel’s Midwest Marketing Manager. “We are a proud partner of the Milwaukee Bucks and ex- cited to share these experiences with fans at the new venue.” In addition to the Jack Daniel’s Bar, Jack Daniel's cocktails may be enjoyed by fans ages 21 and over at an array of lo- cations throughout the WESC during Bucks games and arena events, such as concourse non-branded bars, portable bars, and premium bars, suites and lofts. Jack Daniel’s cocktails may also be enjoyed at Bucks events on the plaza and at suite tasting events, premium club events and premium loft events. MILWAUKEE COMMUNITY JOURNAL Phone: 414-265-5300 (Advertising and Administration) • EDITIONWEEKEND414-265-6647 (Editorial) • Website: communityjournal.net • Email: Edito- [email protected]/[email protected] Patricia O’Flynn -Pattillo duction assistance, tech-support Founder, Publisher Colleen Newsom, Robert J. Thomas, Co-Founder Classified Advertising Sales Assoc. Publisher Leader Todd Thomas, Vice President Jimmy V. Johnson, Advertising Mikel Holt, Founding Editor, Sales Associate Publisher Mike Mullis, Advertising Thomas E. Mitchell, Jr., Coordination Editor Yvonne Kemp, Photographer Teretha Martin, Terri’s Innovative Kim Robinson, Photographer Computers: Billing Clerk, Pro- Bill Tennessen, Photographer Opinion and comments expressed on the Perspectives page do not nec- essarily reflect the views of the publisher or management of the MCJ. Let- ters and “other perspectives” are accepted but may be edited for content and length. The Weekend Edition•LET’S EAT!•June 1, 2018 Page 3 Charcoal Venice, a neighbor- about money; it’s about being happy.” COO hood restaurant in Southern Follow Smith on Instagram and Facebook to see what she is mixing up next. KING California inspired by the backyard barbecues of Chef Charly Pierre FOR chef/owner Josiah Citrin. As an American-born chef with deep roots in his Haitian culture, Charly Pierre The restaurant celebrated moved to New Orleans in 2015 with his soul mate Minerva (Eva) Chereches and a VIC Johnson’s win on its website. vision. The live-fire dishes he crafts at They brought the flavor and soul of Haitian cooking to the city when they opened TORY Charcoal Venice reflect his ex- Fritai at St. Roch Market less than a year later. acting standards. This quote By the next summer, Pierre had achieved another culinary accomplishment. He (continued from cover page) from the restaurant’s About Us won the Food Network’s Chopped competition on June 27 of this year. page explains the chef de cui- The “Snap Pea to It” episode pitted Pierre against three other chefs applying their sine’s culinary philosophy: “I like to let the quality of the raw ingredients speak for skills to mystery baskets and a tight deadline.