A drive around downtown Milwaukee led me to the Historic Third Ward District, a nicely renovated section of old Milwaukee. I spied the large sign of the Public Market and decided to stop by.
Most of the vendors sell prepared food as is the modern way. They offered a wide range of itemsincluding this seafood vendor.
Kehr's has a very large selection of chocolates. I scored here---a pound of excellent seconds chocolates for $11.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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