The Man With a Fork

Man With a Fork Now on Twitter!

2009-04-26T15:27:00.006-05:00

If you haven't noticed already, The Man With a Fork blog now has a Twitter page supplement. Now you can log on to www.twitter.com/ManWithaFork for updates on the latest blog posts and news. The Man With a Fork Twitter updates will also include the latest in food service industry news. Aditionally, all Twitter posts will be linked to the right side of The Man With a Fork website for one stop viewing. Be sure to check it often as updates will be made often.

Click here to visit The Man With a Fork Twitter.

Matthew M. Giguere
The Man With The Fork

Eat. Drink. Be Well.

The Man With a Fork is a foodservice based blog providing an insight into restaurants in the Greater Green Bay, Wisconsin area and Matthew M. Giguere’s study of Hotel, Restaurant, Tourism Management studies at the University of Wisconsin-Stout and University of New Orleans. The opinions expressed in this blog are that of its authors and in no way should directly affect your palate. The Man With a Fork strongly urges you to try for yourself the restaurants reviewed on this site and sound off on your thoughts.

First time at Man With a Fork? Check out the 'Man With a Fork 101' page. Want to view an older post, check out the 'Back In Time Blogs' section on the bottom right. Looking for the website to a restaurant reveiwed by The Man With a Fork, check out the 'Reviewed Restaurant Links' to the right of this post.

More Food in Store for Green Bay's Broadway District

2009-04-19T16:52:00.002-05:00

Exciting news was released today from the Green Bay Press-Gazette's Richard Ryman. Green Bay's On Broadway district will be the home to a couple new restaurants, set to open within the coming months.

Broadway Lounge and Supper Club, as the name states, will be a supper club located in the building formerly housed by Xcetera Food & Spirits at 313 North Broadway. The restaurant will offer steaks, seafood, and broasted chicken. The doors will open later this week. Broadway Lounge and Supper Club is owned by John and Kathleen Gossen, investors in Green Bay Pizza Company, as well as Mike and Darlene Heath.

The second set of restaurants set to hit Broadway is Chefusion and Fusion Lounge. On the first floor Chefusion will provide high-end fusion cuisine, while upstairs Fusion Lounge will provide more moderatley priced gastro-supper club entrees. Fusion Lounge will also offer live entertainment. Robert "Tony" Phillips, formerly of Oneida Golf & Country Club and Cathy Lesandrini will share ownership of the restaurants which plan to open in early June.

It is always a pleasure to see new restaurants popping up in the Green Bay area. Be sure to stop on down to the On Broadway district to try out the newest culinary creations. While you're down there don't forget to pay a visit to the other wonderful, successful restaurants on the Broadway strip.

Matthew M. Giguere
The Man With The Fork

Eat. Drink. Be Well.

To check out the Richard Ryman column log on to: http://www.greenbaypressgazette.com/article/20090419/GPG0703/904190663/1247/GPG03

New Orleans, Here I Come!

2009-04-02T21:59:00.006-05:00

The other day I received word that I will be traveling to the city of New Orleans next year. As part of the National Student Exchange program I will have the opportunity to spend a semester studying at The University of New Orleans. I couldn't be more excited! Not only do I get to study at such a wonderful institution, I will also get the chance to work side by side with the passionate people of New Orleans. I will be able to be part of the 'New New Orleans.' The work in the rebirth of the city has fascinated me to no end. I simply cannot wait 'til the day I will be able to experience Creole Fusion cooking first hand. There will be enough gumbo and po-boys to fill my wildest desires. As always, I will continue to share my first hand accounts of the culinary wonders of New Orleans with you here on The Man With a Fork. Look for reports on my favorite restaurants, events, etc. Can't wait! If you have any favorite restaurants, events, or local hot spots that I should check out while in New Orleans, feel free to email me at: manwithaforkgb@gmail.com.

Until then, enjoy the normal updates from The Man With a Fork. In addition, The Man With a Fork will be spending the summer working in the local soup kitchen, the NEW Community Shelter. He will share with you the experiences and knowledge that will be gained from his journey.

Top Ten: Things Not Worth the Doggie Bag

2009-04-01T18:27:00.000-05:00

So, watching SportsCenter's Top Tens a thousand times over, I've been inspired to add a new segment to The Man With a Fork blog. I'll be posting Top Tens from time to time that pertain to the culinary world. The top ten this time around is shaped around those left overs that really shouldn't be left overs. Yes, I'm talking about the food you wrap up in your doggie bag, only to find in the garbage the next day.

Top Ten Items Not Worth the Doggie Bag

10. Sushi

The stale rice isn't worth it. If you forget about it for a couple days, as many left overs are, the protein may get a little slimy (like spoiled lunch meat).

9. Hamburger/Cheeseburger

The soggy bread paired with a dried out, overcooked puck of hamburger meat is detrimental to your taste buds.

8 & 7. Eggs & Hashbrowns

Don't know anyone who sits down at their local diner and thinks to themselves "I'm not going to finish my 'full balanced' breakfast today." Frankly, breakfast is a time to pig out and get the energy for the start of the day. That being said, if you do happen to leave some eggs and hashbrowns on your plate, don't bother bringing them home. Breakfast is all about fresh eggs and bacon hittin' the flat top early in the morn'. There is no way to recreate that with yesterdays product, so don't even bother trying.

6. Mexican Food/Burrito

Ever try and reheat a burrito? No matter what you do, there is always a cold spot. There is no good way to reheat a burrito. Say you do, somehow, miraculously heat the burrito to perfection. You will have to battle the dryness of the entire dish. Anything fried in the meal will only worsen the dish. Avoid a reheated burrito at all costs.

5. Fish

Our family has somewhat of a tradition in making a tuna bake with potato chips on top. It's a lovely dish the first time around, but once the cream of mushroom marries the potato chips, say goodbye. Soggy is not a pleasant texture to me. That goes for any type of fish. There are people who swear that fried fish is as good tomorrow as it was today, but I just can't appreciate that. Fish is only good the day it was boiled, fried, or seared.

4. Nachos w/ The Works

There's nothing worse then biting into a soggy, oily chip that's coated with yesterday's molten cheese and sour cream, gross.

3. French Fries

It's number three on my list for a reason. Let's face it, the dry, staleness doesn't compare to the oily goodness we pick up from McDonald's everyday (myself excluded, but that's another story). If your looking for a potato option that's good the second time around think mashed potatoes.

2. Salad w/ Dressing

My my, there is no reason your salad should be wilted, unless, of course, it is a wilted salad. A cold, soggy piece of lettuce doesn't please the palate. Never fear, if you find yourself guilt-stricken by leaving food at the table there is a solution. A salad that leaves a lot of toppings (i.e. meat, peppers, cheese) consider dropping the lettuce, chopping the toppings, and adding a little lemon or lime juice. This can create somewhat of a salsa.

1. Garlic Bread

While it's tasty the first time around, there is no delight in soggy bread. Which reminds me, beware of the area restaurants who don't butter their garlic bread to order. I don't want to name names, but some Italian restaurants are just not Italian restaurants anymore.

The lesson here is that if it wasn't eaten at the table, it belongs in the bin. Don't guilt yourself into having to take a Styrofoam present home. Besides Styrofoam isn't biodegradable, not to mention the 10-20 years it will take the plastic bag you carry it in to disappear. Instead, allow the freegans to sift through the restaurants' garbage for their own 'tasty' meals. I do not condone wasting, "only order what you're going to eat" my parents would always scold. However, I do believe that your palate should come first in any food decision you make. Think with your taste buds before your wallet. Will the couple dollars your saving today, be worth a frozen meal-tasting food tomorrow?

Matthew M. Giguere
The Man With The Fork

Eat. Drink. Be Well.

Hospitality & Tourism Institute Innovation for Success Conference

2009-02-16T12:29:00.011-06:00

Today I had the privilege of attending the Innovation for Success conference hosted by the Hospitality & Tourism Institute here on the beautiful campus of UW-Stout. Four proud UW-Stout alum highlighted the conference with their stories of achieving success as well as a wealth of other pertinant information. The following is a journal of my experiences.

The Changing Landscape of Labor

In this hour-long presentation Jay Dahlke shared with the students insight into how unions and the AFL-CIO effects the work place. Dahlke presented to the audience a history of unions and presented many examples of unions that re in place today. He shared interesting statistics about the decline in union membership through the course of history. According to the Bureau of Labor Statistics 35% of employed wage and salary workers were under union leadership in 1954 compared to 20.1% in 1983, and a staggering 12.1% in 2007. Another alarming statistic that was presented referred to the amount of union members by state. Half of the 15.7 million union workers in 2007 resided in six states, two of which are our neighbors, Illinois and Michigan.

In addition to a comprehensive look at unions, Mr. Dahlke shared with the assembly a look into the future of unions by sharing information regarding the Employee Free Choice Act. He emphasized that the passage of this bill into law would make it much easier for unions to form in the work place as only a simple majority would be needed. In addition, the Employee Free Choice Act would eliminate the use of a secret ballot and would only require employees to sign a card.

As far as the Employee Free Choice Act stands today there has not been much action. Mr. Dahlke was adamant about sharing that President Obama was an original co-sponsor of the bill. However, the President has yet to act on the EFCA since being inaugurated. While there has been no mention of potential action candidate Obama had promised to make it a priority while in the White House.

Dahlke is the Resident Manager of the Grand Hotel Marriott Resort, Golf Club, and Spa in Point Clear, Alabama.

How We Survived The Republican National Convention

Mr. David Miller, a 1992 graduate of The University of Wisconsin-Stout provided a unique look into what it takes to maintain the St. Paul Hotel prior to and during the 2008 Republican National Convention. The planning process begins a long time before any attendants even step foot on their property. Mr. Miller shared with the crowd how he and his staff had to work very closely with the tourism bureaus of St. Paul, Minneapolis, and Bloomington. While the event took place primarily in St. Paul, the large scale of the event made it necessary to house delegates and guests in all three of the cities. A committee would meet bi-weekly about a year prior to the event, and a few months prior, weekly. This, Mr. Miller believes, is what helped to contribute to the overall success of the event.

In addition to the planning of the event with the local tourism bureaus it was also vital for the hotel, itself, to be prepared. This included the addition of many security officers and security equipment. Mr. Miller shared with the crowd a motivating moment that assisted the hotel in determining its level of security prior to the event. Long before the event occurred, a protester, climbed out of the window, crawled up the side of the building, and posted a anti-RNC banner on the building's roof. This was a reality check for the crew of The St. Paul Hotel, and helped them to ensure that they would 'up the ante' on their security for the event.

The St. Paul Hotel is located steps away from the Xcel Energy Center, where the RNC was held, placing the hotel under strict guidelines for the duration of the event. Police from all over Minnesota and the neighboring states were brought into to insure the safety of the city. This provided for some obstacles for The St. Paul Hotel. Those wishing to drive to the hotel were stopped first by a police blockade to ensure that they had clearance. Because the officers manning the blockade were unfamiliar to the area, The St. Paul Hotel made the strategic move to post a couple of their workers at the blockade to ensure that their guests were headed in the right direction.

Another issue with being so close to the event were the protesters. St. Paul was happy to allow protesters to be stationed near the event, and in effect, near Mr. Miller's hotel. He shared with the group many pictures that were taken during the course of the event. Police in riot gear, protesters with creative outfits/signs, and smashed police car windows highlighted the screen. While some of the actions taken by police officers during the event made the national news, Mr. Miller was quick to show his appreciation for the positive work that the law enforcement carried out during the course of the event.

Mr. David Miller is the General Manager of the St. Paul Hotel in the heart of St. Paul's downtown (www.stpaulhotel.com).

Restaurant Business Entrepreneurship

My favorite presentation of the day, as I am a restaurant student, highlighted Rick and Susan Roman, owners of The Signature Room. The Signature Room is a contemporary American restaurant atop the John Hancock Center building. Rick and Susan shared their story of how they became executives of The Signature Room and how they reached success.

Rick's story begins, as many of ours do in the restaurant business, as a busboy in high school. Susan, on the other hand, gained her experience at a much younger age when her family operated the Peninsula Lodge in Door County, Wisconsin. They met at The University of Wisconsin-Stout while pursuing their degrees in Hotel, Restaurant, and Tourism Mangement. Upon graduation they set their sites on Chicago, where they worked with the Hyatt Hotel Corporation.

Rick then went on to work for Aramark at the 95th, and quickly made his way to becoming general manager. It was in the 90s when Aramark refused to continue management renewal, and thus opening the door for Mr. Roman. Along with a business partner, Nick Pyknis, Rick bought the location, and the dream began. Susan would become the pick for human resources manager of the 95th, in which she would oversee 87 employees. At the confrence Susan shared her experience with union relations, fitting in nicely with the previous performance by Mr. Dahlke. Rick also shared his philosophy that "If you're not at the table, you're on the plate."

The Romans shared that The Signature Room has become a 250+ employee operation, pumping out $## million dollars a year in revenue (they asked not to share the specifics). I, along with much of the crowd, were in awe at the amount of economic impact this single restaurant has. In addition to the contemporary American cuisine, The Signature Room serves an award wining wine list and has recieved praise from the local critics.

Rick Roman is the Chairman and CEO, and Susan is the Corporate Director of Human Resources of The Signature Room Restaurant atop the John Hancock Center in Chicago, Illinois. (www.signatureroom.com)

R1D1 | Republic Chophosue

2009-01-02T13:00:00.005-06:00

Republic Chophouse
218 N. Adams Street
Green Bay, WI 54301

Map It!

phone: 920.430.7900

fax: 920.430-7901

www.republicchophouse.com

Hours: 4:00-10:00pm Monday-Thursday | 4:00-11:00pm Friday-Saturday | Closed Sunday

Price: $$$$$ ($20-$70)

Cuisine: Steakhouse

Atmosphere: Up-Scale/Fine Dining

Rating: äääää(out of 5)

Review:

Located in the heart of Green Bay’s downtown district, Republic Chophouse is a shining light to the progressive development planned/taking place within the area. A sleek, vibrant, modern chophouse, Republic Chophouse is definitely a unique entity to the Green Bay dining scene.

Chef Abbey Steffen delivers a traditional array of steaks and chops to please most any palate. It’s her Irish New Yorker that really gets the crowds talking though. A sixteen ounce strip marinated in Guinness, whiskey, garlic, onion, oregano, and sesame oil. But that’s not all, it’s also served with a shot of Jameson Irish Whiskey.

Sitting with a party of six in the ever glamorous Glass Room, I was won before the meal even began. Service by our waiter Jason was spectacular. We are lectured in the Hospitality program at UW-Stout that we sell an ‘experience’ not a product, and it was definitely an experience that he sold.

It wasn’t only the service at the Republic that proved to be akin to my liking, but the meal as well. Our meal began with an order of the classic favorite bruschetta, and I fell in love with the squeaky-ness of the fresh mozzarella. For the main course, a recommendation from Jason, I had the delightful experience of enjoying the Blackened 16oz. New York Strip complimented with a goose neck of Au Jus. The tender, juiciness of the medium rare strip and the Au Jus proved to be the perfect complementation to the spice of the Cajun seasoning. As a young, novice foodservice industry student I have only had the opportunity to enjoy a handful of New York Strips as a serviced meal in Green Bay, and Chef Abbey Steffen’s ranks supreme.

No dinner with friends, or any dinner for that matter, is complete without dessert. The Republic Red Velvet Cake provided sweetness which matched the palates of all in the group. The butter cream frosting was wonderfully creamy. I would definitely recommend not skipping desert when dining at the Republic.

All in the party had a wonderful time, and wonderful experience. From unmatched service, to delectable steaks, and a wonderful dessert to top it all off, the Republic Chophouse dazzled our palates. We will surely be back to dine again, and I can’t wait to put my fork into the Irish New Yorker.

Matthew M. Giguere
The Man With The Fork

Eat. Drink. Be Well.

The Man With a Fork is a foodservice based blog providing an insight into restaurants in the Greater Green Bay, Wisconsin area and Matthew M. Giguere’s study of Hotel, Restaurant, Tourism Management studies at the University of Wisconsin-Stout. The opinions expressed in this blog are that of its authors and in no way should directly affect your palate. The Man With a Fork strongly urges you to try for yourself the restaurants reviewed on this site and sound off on your thoughts.

Need to feed the hunger?

2008-12-21T19:54:00.002-06:00

Hungry for more Man With a Fork? Want to know when the next review will be posted? Curious as to where the Man With a Fork is headed next? Check out the BRAND NEW Man With a Fork Twitter. Just log on to www.twitter.com/MattGiguere and get up to the minute updates on the status of the Man With a Fork. It's you're one stop shop for the latest in Man With a Fork news. What are you waiting for log on now!

Republic Chophouse Review Coming 11/28/2008

2008-11-14T13:15:00.000-06:00

Initially, The Man With a Fork team would have liked to release a restaurant review based on a previous visit of the establisment. But, we here at The Man With a Fork have decided it is only just to critique a restaurant while dining at the restaruant. Therefore the first review of the ALL NEW The Man With a Fork website will be taken on Friday November 28, 2008. Look for this review to be posted sometime the weekend of the 28th. There will still be a new poll Monday the 17th as well as an Industry update on Wednesday the 19th.

As always, if you have a restaurant you would like to see reviewed, questions, comments, etc. just send us an e-mail at: manwithaforkgb@gmail.com.

Eat. Drink. Be Well.

The Change this site Needs! (Man With a Fork 101)

2008-11-13T01:00:00.001-06:00

Okay so maybe the word change has been used a little to much this year, but it's almost time for the unveiling of the ALL NEW The Man With a Fork website. Before this exciting day we would like to introduce you to some new changes that you will be seeing sprout up on the blog in the coming week.

1. New Layout

The Man With a Fork will be decked out with a new, ultra-hip layout. This layout will be complete with a new logo and color scheme making it easy to navigate the pages vast amount of information. You can see most of those changes already today!!!

2. Subscription Bar

Make sure you don't miss another blog post by subscribing to the RSS feed at the top of the page.

3. Industry Updates

From time to time updates will be posted on the most important information in the food service industry locally and nationwide. A new article pertaining to the food service industry will be posted to keep you up on the latest news around the industry.

4. Restaurant Links

Scrolling along the right side of the screen, you will find links to many area restaurants' websites. As they are reviewed they will be moved to the 'Reviewed Restaurants' section along with their review number.

Would you like to help The Man With a Fork??? The Man With a Fork will be accepting guest reviews. If you would like to sound off about your favorite restaurant, just send us an e-mail: manwithaforkgb@gmail.com

5. Green Bay Links

Also on the right side of your screen, you will find various links for many organizations/websites pertaining to Green Bay. In the 'Greater Green Bay Websites' category you will find general webistes about the geographical area, including the chamber and city history sites. Under the category 'Downtown Green Bay Redevelopment' you will find links pertaining to the expansive redevelopment going on in the great city of Green Bay.

6. New E-mail!

Got a favorite or secret spot you would like us to review, send us an e-mail. Want to compliment us, give us suggestions, or tear us apart, just send an e-mail to: manwithaforkgb@gmail.com.

7. Comments

We would like to encourage you to share your opinions. A quick click of the 'Comments' button below a post will allow you to sound off on what you have to say. Didn't like our review, let us hear it. If it's convincing enough, we may make another stop to the restaurant. Want to show your support for a local restaurant, this is your chance to share your opinion.

The Unveiling of the New Logo

2008-11-12T17:45:00.003-06:00

Although it was already presented by the 'Distraught Fan' on Facebook, here is the ALL NEW The Man With a Fork logo for the public to see.

Response to Facebook Attack

2008-11-12T16:03:00.004-06:00

Dear Readers,

It was called to our attention, earlier today, that one 'Distraught Fan' couldn't wait for the unveiling of our new website. This was evidenced by his overhaul of facebook with our new logo and launch date. The person in question preceeded to message many of his friends and even created a facebook event for our launch. Although we here at The Man With a Fork are flattered by this fans devotion to our site we are currently working to apprehend the subject for hacking into our computer systems here at the office and stealing our logo. Not only is this copyright infringment, but this is also considered to be theft. The Green Bay Police Department has been notified and are working on an ongoing investigation for this case. No suspects have been apprehended at this moment, and we ask that if you do have information on this matter to contact us at: manwithafork@gmail.com.

The Man With a Fork team is working diligently tonight to update antivirus software and increase security measures. Please be advised that this will have no direct effect on our launch date Friday, November 14th, 2008. We have also decided to release the logo prematurely today to be followed by an early new layout release sometime tonight or tomorrow morning. Please continue enjoy the many features of this website, and again if you have any information, please feel free to contact us.

Regards,

The Man With a Fork

Eat. Drink. Be Well

Almost There

2008-11-10T13:32:00.002-06:00

The re-launch of The Man With a Fork will be set for Friday, November 14th, 2008. It has been nearly a year since the last official review by The Man With a Fork. He is excited to unveil a brand new website, complete with a new logo and design, as well as a new grading system. Keep it here for the latest local restaurant reviews and news for the Greater Green Bay Area.

While You Wait

2008-10-12T14:05:00.002-05:00

Check out what the Greater Green Bay has going on:

www.betterbythebay.com

New Look Coming Soon!!!

2008-10-04T20:31:00.002-05:00

Man With a Fork is currently under renovations. Starting November there will be all NEW reviews, rating systems, and website layout. Stay tuned, and I thank you for your support of the Man With a Fork!

Today is the first day..........of school!!!

2008-09-03T07:04:00.003-05:00

The day has finally come to say good bye to the parents and begin my studies of Hotel, Restaurant, and Tourism Management in the college setting. It is my hope that the knowledge I have gained from touring Green Bay area restaurants will help me along my journey as a student at the fine institution of UW-Stout. Everything has been off to a good start this week, and I hope that the classes to come today will bring me the same joy that the last few months "on tour" have. And although I am miles away from Green Bay, WI, and the distractions may be many, I will look back at restaurants I have dined previously and share a review of their fine establishments.

2008-04-22T17:13:00.000-05:00

Review II: El Maya

2008-01-12T16:05:00.003-06:00

El Maya
1630 Lawrence Drive
DePere, WI 54115

Serves: Authentic Mexican Cuisine

My Rating: 4 stars (out of 5)

Just down the street from my initial review sits El Maya, a full service, authentic Mexican restaurante conjoined with a local gas station. But don't let the facade of this gas sta...........restaurant fool you. A step inside the glass doors and you find yourself in Margarita paradise. The walls are lined with pictures and such of the traditional colors of Mexico. Upon a greeting of silent server I was served my traditional Mexican appetizer of chips and salsa y salsa verde. Within a few seconds more, my server came back with what was my entree. Startled by the almost too quick service (they call it their "30min. lunch special"), I continued to eat my chips until every last bite of the delicious salsa was finished. The entree didn't leave any room for distaste, I was thoroughly satisfied. After completing my meal I had to wonder how such a misplaced restaurant could tantilze my taste buds. Although, with a silent server, I have to knock this restaurante down a point.

***Pictures to come***

First Review: Sgambati's Pizza

2008-01-05T22:23:00.003-06:00

Sgambati's Pizza
1700 Sand Acres Drive
DePere, WI 54115
www.sgambatisnewyorkpizza.com

Serves: New York Style Pizza

My Rating: 5 stars (out of 5)

From the moment I walked in I knew I was in Pizza Heaven. From the friendly service to the ever varying, delectable menu, Sgambati's pizza puts the full service in full service. How good this little place in West DePere was. Opening the door to constant aesthetic improvements of the restaurant (menu and restaurant). I started my first visit with a slice of everyone's favorite pizza, pepperoni. It was good, what you expect from a pizza parlor. But it was upon my return to Sgambati's that I really understood, I knew that Sgambati's had something more to offer. As my waitress approached me with a smile she handed me an updated menu and notified me of a couple of new slices that were on the menu today. My curiosity lead me towards both of the new slices on the menu, one a buffalo wing-like slice, and the other a stuffed "meat lovers" pizza.
Receiving my pizza I quickly folded my slice and devoured the goodness. The stuffed "meat lovers" slice was a double-sided crust filled with all sorts of meat, including their delicious Italian sausage. As the owner was making the rounds I was sure to let him know that the slice which I just absorbed was one that needed to be kept on the daily menu. After his cautionary warning of the heat the next slice was to offer me and his parting, I dug in, enjoying every bite of goodness. As a lover of chicken wings, I was thrilled to experience the wonderful flavor of this delicious slice.
Sgambati's Pizza in DePere, WI receives my nod of approval, and five stars.

***Don't skip desert***

Photos courtesy Sgambati's Pizza

Matthew M. Giguere
The Man With The Fork

Embarking on My Journey

2008-01-02T22:00:00.000-06:00

My Name: Matthew M. Giguere

My Passion: Quality food made from only the finest ingredients

My Goal: Find the best local restaurants and tell the world!

This week I am to embark on a journey, hoping to find the best local restaurants. Although my budget and travel distance are currently limited, I plan to dine at one restaurant per week. And although I may grade restaurants, this blog should only be used as insight into the restaurants as I see it, opinions vary. To begin my blog I will examine restaurants in my local area of Green Bay. As I graduate high school this summer and move into college at UW-Stout, studying Hotel, Restaurant, and Tourism Management this blog will provide more insight into my studies and my (potential) foodie travels internationally. I invite you to share in my lifetime foodie frenzy and share your comments along the way.

Matthew M. Giguere
The Man With a Fork