Shorewood is in for a treat as North Shore Boulangerie, 4401 N. Oakland Ave., welcomes Chef Andrew Althoff to head up the kitchen at the Shorewood cafe.
Althoff, a classically trained chef and graduate of New York’s Culinary Institute of America, brings a wealth of experience to the table including experience at local restaurants like Lake Park Bistro, Mason Street Grill, The American Club and Eddie Martini’s.
His influence can be seen in new items on the North Shore Boulangerie menu including French classics like soupe à l’oignon gratinée coq au vin, and bistro-style short ribs. Moving forward, he will also feature a variety of fresh, seasonal daily specials.
Meet Althoff
To celebrate Althoff’s arrival, NSB will host a series of events to introduce him and his new menu to customers.
On Sunday, Sept. 30 beginning at 9:30 a.m., Althoff will provided a guided tour of the Shorewood Farmers Market, introducing guests to local market vendors and gathering ingredients. The tour will culminate in a three-course market brunch at the café using the fresh ingredients gleaned from the market. Cost is just $25, with a $10 deposit required.
Meanwhile, on Tuesday, Oct. 23 at 5:30 p.m., Althoff will host a "Food for Thought at the Boulangerie" event exploring the techniques behind classic French sauces. The event will feature a cooking demonstration and introduction to five classic French sauces: béchamel, hollandaise, velouté, espagnole, and tomat. During the event, Althoff will share secrets to preparing each sauce and using it to elevate simple homemade dishes. The cost for the class and discussion is $5.
Reservations for both events can be made by visiting northshoreboulangerie.com.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
