MAKING HEADLINES: ZAPWATER CLIENT FEATURED IN MILWAUKEE JOURNAL SENTINEL
Ever wonder how your lobster gets from the ocean to your plate? Americans are becoming increasingly interested in where their food comes from and how it reaches their favorite restaurants. Chef Mark Weber ofl Mason Street Grill sought to answer this question by taking a trip to Maine to discover the origin of the lobsters served in his Milwaukee restaurant. His journey was recently featured in a July issue of the Pulitzer Prize winning Milwaukee Journal Sentinel. Chef Weber went on this expedition to learn more about the lobsters served in his restaurant and why the location of where they are caught is so important. The feature highlights his fishing experiences in Maine and his passion for providing Midwesterners with fresh, delicious lobster.
Chef Weber, who prides himself on his unique way of preparing lobster, will feature several lobster dishes on the Mason Street Grill menu through October. With mouthwatering meals and innovative cooking techniques, expect to see big things from Mason Street Grill in the near future!