There’s nothing quite like fresh, local fare that’s been caramelized by the caress of live fire. And that’s exactly what you’ll find at Birch, the reimagined Cream City restaurant which specializes in hearth-fired cooking.
On this week’s podcast, we’re taking a closer look at all that deliciousness with Chef Kyle Knall, an accomplished chef whose commitment to fresh, local produce is as impressive as his ability to coax flavor from ingredients using one of the oldest cooking methods known to humankind. During our conversation, Knall delves into the nuances of cooking with fire, the approach he takes at the helm of the restaurant and his vision for Birch guests’ experiences. Along the way, we glean insights into his culinary background and his impressions of Milwaukee, a city he’s adopted as home.
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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.
