Best Place at the Historic Pabst Brewery
901 W. Juneau Ave., Milwaukee
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Call for Creativity: I love this flow chart of asparagus recipes by Mark Bittmann in New York Times' Sunday magazine. Cool and unusual way to write a recipe. So much food writing goes the memoir route—you know the type, we food bloggers have all done it:
This asparagus morel quiche takes me back to childhood Christmases at my Norwegian great-aunt Norma’s house…. Or…. Whenever I make this mousse de jambon, I think of the time when I was 19, living in a little apartment in Paris, with this French boyfriend who broke my heart, etc.
This kind of thing can be affecting when done right, but we shouldn’t always try to emulate Ruth Reichl or Molly Wizenberg. Let's get some inspiration from food bloggers who come up with creative ways to write about food—like the Amateur Gourmet’s restaurant review comics and DudeFoods' gonzo photos.