FoodCrush

Kurt Fogle & Ryan Oschmann of Bass Bay Brewhouse

December 11, 2019 OnMilwaukee, Lori Fredrich, Matt Mueller, Kurt Fogle, Ryan Oschmann Episode 58
FoodCrush
Kurt Fogle & Ryan Oschmann of Bass Bay Brewhouse
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FoodCrush
Kurt Fogle & Ryan Oschmann of Bass Bay Brewhouse
Dec 11, 2019 Episode 58
OnMilwaukee, Lori Fredrich, Matt Mueller, Kurt Fogle, Ryan Oschmann

 Some restaurants aspire to creating something new and innovative. Still others aspire to creating comfort and familiarity by preserving beloved food traditions. Such is the case for Kurt Fogle and Ryan Oschmann, two long-time friends who joined forces to open Bass Bay Brewhouse, a modern restaurant that preserves the comfort and community inherent to the Wisconsin supper club tradition.

On this week’s podcast, we chat with Fogle and Oschmann about their food journeys, the passions that brought them together and the aspirations that are pushing them into the future. Along the way, they share their thoughts on the importance of tradition, the process behind perfecting classic dishes and the philosophies that drive their work. They also share insights about new projects, including Milk Can Hamburgers & Custard, Fine & Dandy fried chicken and building a restaurant group that offers its employees a healthy atmosphere and the opportunity for both professional and personal growth.

Show Notes

 Some restaurants aspire to creating something new and innovative. Still others aspire to creating comfort and familiarity by preserving beloved food traditions. Such is the case for Kurt Fogle and Ryan Oschmann, two long-time friends who joined forces to open Bass Bay Brewhouse, a modern restaurant that preserves the comfort and community inherent to the Wisconsin supper club tradition.

On this week’s podcast, we chat with Fogle and Oschmann about their food journeys, the passions that brought them together and the aspirations that are pushing them into the future. Along the way, they share their thoughts on the importance of tradition, the process behind perfecting classic dishes and the philosophies that drive their work. They also share insights about new projects, including Milk Can Hamburgers & Custard, Fine & Dandy fried chicken and building a restaurant group that offers its employees a healthy atmosphere and the opportunity for both professional and personal growth.