The Midwest is the perfect spot to indulge in farm fresh vegetables, award-winning artisan cheeses and a wide variety of local and sustainably-raised meats. But what about seafood? In this episode, we chat with Chef John Korycki of Harbor House about how restaurants source the freshest of seafood, even in the landlocked Midwest.
Along the way, we delve into Korycki's experiences growing up in Chicago and his journey from avid cyclist to chef. We also tap into his perspectives on sustainable sourcing and his recommendations for consumers looking to get the most from their Midwest seafood experiences.
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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.
