Thoughts from the Chef

You Can Feel Spring Coming

Thu, 02 Apr 2026 15:16:36 GMT

From wild watercress to farm visits and a kitchen full of anticipation—how the first signs of the season show up on our plates.

Spring is in the Air!

I know its cold and gloomy today & mother nature will most likely be bi-polar a few more times this year. Possibly giving us some more snowflakes flying through the sky gently coating the blanket of green grass striving to find life again, longing to have us all run through its blades barefoot. This kind of weather reminds us of why we live here in Wisconsin, Seasons!

I have visited many places over the years and one reason I have kept Wisconsin my home is the change of season. The midwest lends itself to such ever changing beauty & weather. I mean we all know sometimes we can have all seasons/weather in a matter of 24 hours when Mother Nature has run amuck. She can really be a pain in the butt. But still the midwest is like no other. I love it.

This last weekend's glimpse of Spring I think brought me a sense of renewal and I think a lot of others as well. We all just needed to get outside and feel the sun and wind on our face. I know that's what I did and most of my staff as well. They came in yesterday with smiles on their faces and a spring in their step. Winter is draining after so many months of doom and gloom. Those first couple snowfalls are magical and cuddling under a cozy blanket in front of a fire just warms your heart, but then mid January hits and most of us are over it. We long for that groundhog to tell us spring will be here soon!

I know spring is coming for real when Chef Angie says I’m going to look for watercress this weekend, Jodi plan a Feature around it, “Heard Angie”!

Man did I get excited! If she is confident she is gonna get Watercress that means spring is coming! She walked in with a big bag yesterday and spent a while taking careful time cleaning & washing it. Watercress holds a special place in Angie’s heart, It brings back memories of her and her dad hunting for it. Let me tell you how glad I am he taught her! She dropped some off for him to! What a good daughter!

Fresh watercress is nothing like store bought or mass farmed. Each bite can be slightly different. Sometimes you have a bite and am like oh that wasn't peppery at all, oh you just wait a minute and it will hit you. Each bite is a interesting happy surprise!

The next thing that made me know spring is on its way was last night my favorite farm family was in for dinner. The Witte’s were in with the kiddos after having a fun day on spring break. But after checking on how they enjoyed dinner, Farm/Restaurant talk began.

The Season has started! Well really for them it started a few weeks back already. Planning for this year started a while ago. But for me chatting with them meant it has begun! You have no clue how happy that made my heart. I found out one of their littles, Adrian, had a stab at growing Radishes the last few weeks! How cool is that! Well those are getting added to this weekend's special board for sure. I’ll be picking them up in the morning on my way into work. This weekend's feature will of course also have Angie's wild forged watercress, Adrian's radishes, Scottish Salmon, and some Wittes Corn I have had stashed away all Winter in the freezer!! Time to stop hoarding last year's crops because this year’s will be here before we know it!

Gus, Tiff, and I talked about Asparagus, talked about what's new happening on the farm and in their own lives, and yes we talked briefly about Dinner on the Farm & Farmers Market Tapas Night! I think Gus is excited for that one. Personally I am super excited for that one as well. I hope they are able to step away from the farm for a bit and join us. It would be my pleasure.

So on that note stay tuned for the release of Dinner on the Farm deposit day to reserve your spot for this year's event (note it will all be first come first serve, all done online). It’s coming soon so watch our facebook page.

The Farmers Market Tapas Night is by regular reservation. You can book that anytime going forward, give us a call.

This weekend's Features will be posted tomorrow morning, but if what I described to you so far seems up your alley, make that reservation for this weekend to get in on it! The Watercress is amazing! Star of the show for sure. I personally can't wait to pick up Adrian’s radishes tomorrow morning.

One last thing I have Pork Shoulder I just got in the oven a few hours ago here, that was marinating overnight and it already smells amazing here. It's sitting on top of some pickled onions and plantains getting a nice caramelization forming on top. 5-6 more hours and I’ll be snitching some of that pork bark. That pork shoulder will be hitting some fresh tortillas this weekend! Lucas is heading over to his favorite little spot to grab them this morning for the weekend.

Sometimes I surprise myself after 30 plus years cooking. I still get excited about what we are making, the smells in here bring so much joy, the relationships that have been built because of this restaurant like with the Wittes are cherished, and the smiles on the faces in the dining room are so appreciated.

Hold tight folks because spring is showing us little signs of light poking through here. It’s on its way. You can taste some of it this weekend here at the Precinct.

For reservations call 262-415-5680

Witte's Vegetable Market, LLC - West Bend

2313 County Hwy NN, West Bend, WI, 53095

Some Things Are Best Kept Secret

Wed, 04 Mar 2026 19:38:12 GMT

Why chefs don’t give away their recipes—and why that mystery keeps the magic alive.

Some things are best kept a Secret!

Why do I not share my recipes with guests?

More often than not I have been asked for hints or tips on cooking. I'm happy to share my knowledge with folks in that respect, “tips or tricks”.

I used to host cooking classes for goodness sake. I love when people get excited about food. I love when people cook at home, as it's becoming a dying tradition in most households. Sitting around a dinner table with your family is still something I hold near & dear to my heart from my childhood. If my father was in town and not traveling we always ate together. Try it out for a few weeks in your home, see what happens.

I absolutely get overly emotional when I learn a new technique or get to teach a staff member something new and they master it! Those are some of my best days after all these years in a kitchen day in and day out standing behind that line.

Folks dine with us and on the regular I get asked for recipes of something they enjoyed while dining here. I often chuckle and say if I gave you the recipe what need would you have to come back. That's how we keep you coming back! If I shared all my secrets, why have a business?? Now if you ask my Sous Chef she will tell you 5 million dollars and she will smuggle them out to you. I then turn to her and shake my head, probably with a bit of an eye roll added at the end.

For real it always blows my mind when people ask. I mean I guess the saying goes ”it doesn't hurt to ask right. I guess not? But my lips are sealed tight. I’m trying to run a successful business, folks.

I haven't been asked to do a book deal! So why give them out? Also a cookbook would be next to impossible for me to do. Lets be real here if you have ever talked to my kitchen staff they all know most recipes, times, and temps aren't written down. Its memory and taste as I go. That's how I cook. Poor Lucas after a year working here still turns to me after I instruct him on something and says “How Long” then stops himself and says “Why do I even ask you that?” I respond with a snide smile and a chuckle. I appreciate Angie and Lucas for their absolute preciseness with everything they do. I have no clue how these two set timers for everything they do all in a night of service. I didn't learn to cook that way working in the kitchens I was raised in. Every Chef I worked for said, when it’s done. It was sight, touch, and smell. I really haven't set them up for success with no cooking times & recipes. But by hell or high water they have figured it out amongst themselves. I also believe there are numerous ways to get to the same result in a kitchen. We are just different animals.

I often joke (but for real) say to them my nose says something is done and Lucas will be like 11 seconds!! WTH Jodi! Sorry Bud….Love you!

Recipes in a restaurant are Intellectual Property, period. We all learn from different people we work under or with. If you are old school like me and plainly a good human you never leave an establishment and go down the road and use the recipe you were taught at the prior place. Ok in a different city, fine, cool, whatever. Put some distance between you and them. Or if the prior place closed ok fare game. But if you have any sort of respect for the chef you worked for or the owners, that is just dirty pool to take the recipe and make elsewhere. It's just something you don't do. Just the same you would never hand out the recipe to a guest or a future place of employment especially if it was something unique to someone's menu. It isn't business savvy. Plain and simple.

I still have chef friends that I reminisce about a dish or a sauce they created and will reach out and ask if they mind if I do a rendition of it. It's the level of respect I have for those folks.

My good chef friend Ryan created this Mussel pasta dish that I dream about still to this day.. He created this like 20 years ago in a kitchen that I worked in, under him. I still try making it and it is never quite the same as when he made it. But the first time I tried, I asked first, that was the key! I asked. He laughed and told me to go for it. I should try that dish out again soon. Hmmm..

Long story short I don't share most recipes because what we create here is what keeps you all happy, keeps you coming back, keeps you intrigued, keeps the lights on, and keeps the bills paid.

A recipe is everything valued in a chef’s hat. It's the only trick we have to pull out of it!

The amount of time, effort, and research that goes into a well thought dish is more than you may think.

A recipe, its flavors, aroma, textures are all this beautiful tangled romance that a true chef created for you to feel, taste, experience, remember, and dream about with each bite that graces the threshold of your lips. So take it all in, enjoy it, make it a memory, and come back for more.

Laundry List of Ingredients!

Wed, 25 Feb 2026 17:33:28 GMT

Why Our Menu Reads Like a Novel (And Why That’s the Point)

More times than not the employees here will be like, “Can you list any more ingredients on this description?”

I giggle to myself and say “I mean I could if you want me to?”

Mikey won't even write them down. He reads them from his phone from my facebook posts or makes the servers tell his guests the specials.

I’m sure the servers are regularly feeling as though they are narrating a novel to our guests. Like everyone is sitting on the magic carpet in kindergarten, shhh everyone, gather round, quiet down & listen. I feel for them, it's a mouthful, I’m fully aware. Then again if they tell the story with inflection, excitement, and wonder they have captured you! Brought you into the story of dining with us, sit back and enjoy as the adventure of dining at the Precinct unfolds. Each employee here has their own way of storytelling.

I love that Phoebe (Amanda) asks me each week exactly what is in a dish if she is unsure. How exactly to pronounce each item and is excited about it. I love that after many years of working for me, I’m still challenging her knowledge of food.

Sarah regularly researches the items before coming to work or when she first gets here online to know what exactly she is serving up to people and why. She has a scientific brain, if you hadn't already guessed that.

Kaila has a different approach, she comes in and has a comedic approach to asking me about a dish which typically gets me relaxed before a busy night, but she asks the right questions eventually….

They all have different resources and unique ways to pitch the experience of an item. I appreciate the diversity of their approach with all of them.

We try hard to plate up the specials and encourage all staff to at least try dishes so they too can experience it from start to finish. Not that they are just persuading guests to boost their, or my bottom line. They validly have tried it, can explain it, and have confidence in what the kitchen is putting out. They also know if it's a feature it may not be around long, so try it while you can.

So many menus these days have become the most minimalist menu descriptions. What are you ordering? What else is in this dish? How were the ingredients cooked? Or is it because so many menus are that simple? Are they actually preparing everything in house? Do they know the ingredients? Sorry things I ponder in the wee hours of the night.

Don't get me wrong, I respect the minimalist menu of cooking things for what they are and just that. Highlighting that flavor of a perfectly cooked al dente piece of asparagus not mucking it up with batters or sauce, or that first bite of a simple humble tomato in the height of summer harvest. Nothing compares to that. I have appreciation for that. Simplicity has its place.

On the flip side, more often than not the Precinct kitchen has a plethora of well thought out components in each dish, meant to complement each aspect of your taste buds. Made with intention.

The plate will confirm the vast description we gave you to digest beforehand. It will explain the narrative. Paint the picture. Invite the guest to the experience. Leave a memory from start to finish. The beginning of your adventure is with the description led by the server or the menu. The denouement is that first bite.

As the plate is set in front of you the scene has been set, the next step is seeing the colors, the textures, lastly that first bite concludes that everything there was purposefully put together for a reason. You “now” know why the story was told. You feel and taste it all. Sit back and enjoy the ride. Our servers lead you on an unforgettable adventure here at the Precinct!!!

Enjoy and see you soon!

Pride Persists

Wed, 18 Feb 2026 17:41:44 GMT

Long Hours, Sore Feet, and the Fire That Still Won’t Quit

Pride Persisits……

A quote from Anthony Bourdain from his book Medium Raw.

I have recently been going back through and “reading” well actually listening to Anthony Bourdain's Collection of books while alone in the kitchen here in the mornings. Most of his books are read aloud by him. It's comforting listening to his voice again. Brings back memories of kitchens long since past for me. My time starting out in this industry I committed myself to a lifetime of long hours, nights, weekends, missed family events, missed holidays, strained relationships & almost non-existent friendships outside of the kitchen walls.

I do not regret any part of it. It is who I am. I knew what I signed up for. It 100% was what I wanted from day one.

When I began my career in this world, typically most kitchens had 1 to maybe 3, “senior”chefs in a kitchen. When I say senior I don't just mean someone there for a long time I mean, old! Old for this line of work. Typically the executive chef was typically in there late 30-40’s maybe a morning cook working breakfast cause no one else younger can show up that early without a hangover, possibly a banquet chef putting out the same stuff for the last 20 years comfortable in their position happy to head home after the wedding guests received their food at 6pm, possibly a pastry chef methodical in her every move since moving on to a mom/wife role once off the clock, slowly saying goodbye to her days of single life in the kitchen.

Kitchens 20-30 years ago were not filled with people of mine & Angie's middle ages, they were filled with teenagers wanting money for a car, 20 somethings wanting to move up from their role as a dish kid, prep cook, or from dropping frys at a local fast food chain. Those 20 somethings wanted more. They were in love with food and not because tik tock, instagram, or even for that matter back then the food network told them to love it. They loved it cause it was all they knew. They wanted to know more, eat more, try more. We didn't live through it being on a screen at any given moment. You had to read about it or experience it first hand. Work under different chefs to learn different things.

Back then working in a kitchen wasn't looked down upon either. It was an honest day's work. Hard work but honest in every way. Prepared you for real life. I say that because kids then learned the basics of cooking and cleaning, real “life” skills. They also had to learn how to interact with all walks of life and accept them. There is a sense of family that becomes unconditional. Everyone takes care of everyone in a restaurant. No one gets left behind, period. Well unless you aren't pulling the same weight regularly as the guy next to you, then your butt better step up or get out!

Where did the younger generation go that started out their work career in kitchens? I’m by no means saying this is what they need to do the rest of their lives, but today's generation doesn't even want to step foot doing something “dirty” or hard. Pitiful in my mind. Think about it, even if you go to your local chain fast food restaurants it's filled with 30 and up’s, a lot of “seniors” working those places, not teenagers. Like the have been conditioned they are above such work.Sometimes I also blame the culinary schools and teachers from the early 2000-2010-15ish. They roped these kids into giant student loans with promises of landing executive chef positions making beaucoop bucks immediately exiting culinary school. What a joke. Not reality at all. But they did it and the payout was not there. I think kids from that era thought they were all gonna be food network stars. Reality set in for most of them. It was much harder work than they ever anticipated. Passion & pride fuel success in this industry.

My own alma mater has since been closed down in the states due to those same broken promises. I will say when I went many moons ago it was much different then what it turned into. Sad reality.

Why I am talking about age in a kitchen? Well our current kitchen is what I would call a “senior” kitchen. Not necessarily out of seniority, bu tof age an dwork ethic.

Yes our dish kids are teenagers along with a 45 year old man. My kitchen staff range from 37-72! No joke..

According to Anthony Bourdain kitchen work is a young person's game. By age 37 you should be done. Can you hear me laughing right now? I’m not done. I’m tired of peers telling me I can't keep doing this. I mean I know my body is trying to tell me that. But that Pride inside tells my body to shut the F%$# up.

This last weekend did us all in. It was by far an amazing experience. We had a great Valentines week. We put out stellar food! We did it in a timely manner! Folks were happy! But it was non-stop for days preparing for it all. It was long hours, emotions ran high, we probably didn't eat enough or get enough sleep. We are old…….yes……

I literally could barely walk at the end of Saturday night. We were all sore, all exhausted, but the best part was after it was all said and done we sat together, talked through it, were honest with each other, had some tears, also had some hugs, smiles, and laughs and here we are at the start of another week. Last week behind us. Ready to go again, by my side, a bunch of pride filled middle aged misfits longing to put out a night full of flavorful well thought out plates for you all.

Pride Persists!

Past, Present, Future

Wed, 14 Jan 2026 21:05:09 GMT

Why the story of Precinct isn’t written in articles—it’s written on the plate.

Past, Present, Future

There was a recent article that Precinct and I were briefly mentioned in this last month. It was buried in a long article recapping memories of Milwaukee area establishments that have come & gone, weathered the storm of covid, & new that have popped up in the last few years. It definitely took me down a memory lane of fond meals I have eaten out & dishes I created for my guests.

Reading this article really had me remembering the past. I started my first restaurant, Cafe Soeurette long before most these mentioned, and while I may have moved to a new Community and, street level to boot, the decor may be the exact opposite, the vibe is upbeat, honest, transparent, and fun! The roots of Cafe run so deep even here at Precinct. The regulars followed; we built new relationships quickly. It is so very different in the vibe, but the food is reminiscent of Cafe. Although if I really think about it. Cafe was the baby, food wise. My kitchen as a whole has evolved so much since 2007. Nineteen years of evolution in these two establishments.

I think that’s why it was so very hard for me to read in “said article’ one sentence mentioning Cafe, Precinct, and myself. One sentence…..

It’s the first article, If I’m right since 2019, opening year of Precinct, any major Milwaukee area Journalist has mentioned us.

If you go back and google Cafe Soeurette (please do) a plethora of articles will storm your screen.

Precinct, two, that’s it… no joke.

I often over the years have asked myself and staff what am I doing wrong here?

Clearly our loyal clientele new & old know what’s happening in these four walls.

About a year ago I finally hung up an array of articles, reviews, what not from my younger days of cafe, here in our hallway at Precinct. Customers often ask what’s this Cafe place have to do with here? I explain that was my first establishment. I respond with “I hope to add at least one for Precinct up there someday.”

But you know I have thought a lot in the last few weeks after reading this one line written about me in the last 6 years.

Two words specifically “Inspired Casual”….

The staff has all read it as well. It has become a joke of sorts, now within this kitchen. All of us pondering what does it mean? Jokes coming at me on the back line after tasting a dish “that was super Inspired Chef” “What Inspired those flavors Chef” “I’m so Inspired after eating this” and so on and so on.

We have all concluded that the casual part is because of the ambiance, the decor, I’m sure. There are no white linens on the tables, there is not too many forks to confuse the lesser knowledgeable diner in proper table etiquette from the Victorian era still spilling out onto the tables of much more proper and profound fine dining establishments of this era. There is no maître d’ , no wine sommelier, no table crumbers.

It’s loud, there is color everywhere, our servers are fun, personable, real, and most of all honest. The Kitchen is open you see it all. You hear it all! I have worked in open kitchens that we were told not to talk. It was awful. Talk about making a kitchen seem pretentious, which couldn’t be further from the truth. And try and fire items with hand signals and gestures rather than simply asking your comrade for “how long” to finish a table up. Just stupidity at its finest.

Personally, I think seeing and hearing the kitchen is something to celebrate! Hence why I built it that way. Our kitchen gives you the full story of what it takes from start to finish. You see what happens from the first step in our door, that next moment a simple fork, wrapped in a humble napkin, atop an naked undressed table, is holding that first bite of a carefully, intentional, well thought out prepared dish, so begging to dance with your tastebuds and whisk you a way to a world full of flavor and texture.

Bet you thought I was gonna say inspired, got ya!

I’m inspired every day yes. But as I’ve gotten older and have more experience my dishes are thoughtfully put together. I live, breathe, eat, sleep food. Each element is there with intention and purpose. Inspired can mean creative as well. I will take that!

So I’m still just so confused by that word. “Inspired” maybe because casual followed it? Why am I so focused on it? I guess, because I could have thought of a million other descriptive words to have described what we are doing here. Also, I really feel the food at Precinct has evolved and grown so far since Cafe. I honestly believe we are putting out food leaps and bounds above what I did at Cafe. This staff is so talented, Period! We literally welcome you to come see and experience it all.

I’m often told that folks are so happy to have found us because they are able to stay in the burbs for “big city” food. I love hearing that, because somehow we have achieved a casual atmosphere with, I believe a pretty eclectic artfully prepared menu. Everything made daily, from scratch, fresh product, no premade processed anything.

I’m very unsure that Precinct will ever be noted the way Cafe was, I think that ship has sailed.

You know it took the last few weeks for me to come to terms with that. For the present time, I need to stop searching for validation from a handful of people with a pen & paper. Sure, it would be nice to add to that wall of notoriety, but you know what? Our proof is in the pudding! Ultimately what our customers think, is what matters! So, thank you all for the positive vibes and feedback, and really for taking it all in for what it is and appreciating what we have happening here time and time again. We work hard to bring new fresh fun food to you weekly.

As for the foreseeable future we are going to continue doing what we do best here, being casual, unpretentious, loud, bold, fun, honest, and making some pretty rock star food! I would stand to say that we put out food that could hold a candle to any fine dining establishment but without the suit and tie!

We want you to remember every single bite and have that insatiable hunger for your next Precinct visit!