Wisconsin Field to Fork with Chef Joe Muench & Chris Corkery | Tuesday, December 17th
Wisconsin Field to Fork: Author Lori Fredrich in conversation with Chef Joe Muench of Black Shoe Hospitality and Chris Corkery of Hundred Acre
Join OnMilwaukee Dining Editor and cookbook author Lori Fredrich for an intimate conversation with Chef Joe Muench of Black Shoe Hospitality and Chris Corkery of Hundred Acre. During the conversation, guests will get a behind-the-scenes look at what it’s like to oversee three of Milwaukee’s standout restaurants while also working hard to make a difference in the community. They’ll also be treated to the story behind Wisconsin’s largest urban hydroponic farm and its mission to alleviate food insecurity. Guests will also get to enjoy samples of a dish made by Chef Muench with produce from Hundred Acre.
Chef Joe Muench is Chef and Partner in Black Shoe Hospitality, which operates Maxie’s, Blue’s Egg and Story Hill BKC. He was raised in Wauwatosa and has been a leading chef in Southeast Wisconsin for 20+ years. His career has included work at landmark restaurants including Grenadier’s, Eddie Martini’s, Big Foot Country Club and the DeRosa Corporation. Alongside his partners at Black Shoe, Chef Muench works to impact the community through support of organizations like Hunger Task Force, Ronald McDonald House and countless others. Black Shoe is committed to sourcing locally and supports a wide range of farms in Wisconsin. In both 2023 and 2024, Chef Muench was honored alongside his Black Shoe Hospitality colleagues by the James Beard Foundation as semifinalists for Outstanding Restaurateur.
Founded in 2022 by Chris Corkery, Hundred Acre is an urban hydroponic farm located in the Century City business park on the northwest side of Milwaukee. The farm was created with a mission to leverage the power of fresh food, agricultural technologies and light manufacturing to revitalize an underserved urban community and promote supply chain resilience. Today, the farm is known for its Italian basil and salad greens, which are sold to both restaurants and retail establishments. Thanks to a partnership with Chef Austin Vetter of Fresh Chef the farm also produces artisan pesto made with basil from Hundred Acre. Proceeds from the sales of the pesto are donated to local hunger relief organizations to help fight food insecurity.