Everything on the Menu with Braun Strowman - Season 1 Episode 06- Brew City Beatdown
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00:00Help steer this country boy into some fine cuisine.
00:03I'm in Milwaukee, Wisconsin.
00:05And while it's been known historically for its beer and cheese,
00:09this is the heart and soul of Wisconsin right here.
00:12Today, it's got a lot.
00:13This is out of control.
00:14More.
00:15Oh my God.
00:16Going on.
00:17I have goosebumps.
00:18This is beautiful.
00:19Bon appétit.
00:21Everything is just good, good, good, good, good.
00:24That might be my favorite so far.
00:27My name is Braun Strowman.
00:29I make a living wrestling for WWE.
00:31One, two, three, so big.
00:36If you can't tell, I like my carbs.
00:38It's time to feed the monster.
00:40It can be a tough job.
00:41The ring just exploded.
00:43But it has its perks.
00:44Gonna need a bigger table.
00:45Because when you're a monster like me,
00:47I know my way around the kitchen.
00:49I didn't get 350 pounds by accident.
00:51There's no better way to see a new town
00:53than to eat your wild weight.
00:56Holy cow, this is good.
00:57Threw it.
00:58Come on.
00:59From hidden neighborhood gems.
01:01What's something that I have to have?
01:03To legendary, world-renowned kitchens.
01:05I have goosebumps.
01:05This is beautiful.
01:07You can't fully appreciate a restaurant
01:09unless you try it all.
01:10I'm supposed to pick a favorite,
01:12and y'all ain't making that easy.
01:14That's why I order everything on the menu.
01:17As a kid, when my friends talk about dream vacations,
01:25they'd be talking about theme parks, beaches,
01:28maybe even a safari.
01:30But for me, it was always something more exotic.
01:34Wisconsin.
01:34Because even though I was born and raised in North Carolina,
01:39Wisconsin, to me, met family.
01:41So I'd go whenever I could.
01:43And it's the same way today.
01:45Wrestling in the WWE keeps me very busy.
01:48The European portion of this road to WrestleMania moves on to London.
01:53Look at this scene at the O2 Arena.
01:55Strowman at night for the title.
01:57It's a very demanding schedule.
01:59So between shows, I decided to steal a day,
02:02see some family, and hopefully find some incredible food.
02:06Whether you're looking for upscale dining
02:08or classic comfort food with a twist,
02:11Milwaukee, Wisconsin brings the flavor.
02:15Behind me is a Milwaukee institution
02:19known as Lakefront Brewery,
02:22home for their amazing draft beers
02:24and world-famous cheese curds.
02:27As you can see, it's cooling off here in Milwaukee.
02:29So let's get inside to the cold beer, hot cheese curds,
02:33and let's have some fun like the Wisconsinites do.
02:38Often called the Brew City,
02:42Milwaukee is serious about its breweries.
02:45But this one in particular has become known
02:47not just for its delicious brews,
02:49but for having mouth-watering food
02:52that keeps locals and tourists coming back for more.
02:54I've been coming to Lakefront for about six or seven years.
02:58The cheese curds here are my favorite.
02:59Cheese curds are the go-to.
03:01I love that the inside is nice and gooey,
03:03the outside is crispy and light.
03:05You need to have that draw.
03:07Once you try it, you'll know what it is.
03:10Now in Wisconsin, deep-fried cheese curds are a staple.
03:15And today, I'm determined to find out
03:17if Lakefront Brewery's award-winning curds
03:19truly deserve all the hype.
03:21Kristen, how you doing?
03:22Ron Stroman.
03:23Nice to meet you.
03:24Nice to meet you. Thanks for having me.
03:26So I heard you're the magic maker
03:27that's helped make these cheese curds so amazingly famous.
03:30Yeah, these cheese curds are going to warm you up.
03:32What's the chance you can show me the process
03:33of making these beautiful little golden nuggets?
03:35All ready to go.
03:36All right.
03:37Got the whole setup ready here.
03:39Oh, those are big cheese curds.
03:40Do you have a local cheese processor
03:42that you guys use locally here?
03:43Yeah, yeah.
03:44It's actually one of the only urban creamers
03:46in the Milwaukee area.
03:48Dairy capital of the world right here.
03:50We're standing in it.
03:51What makes a good fried cheese curd?
03:52Oh, there are so many things.
03:54First off, the freshness.
03:55They come in on Wednesdays,
03:56so we're getting them in really fresh.
03:58We hand batter them,
04:00and we also hand dredge them and fry them to order.
04:03But we have a couple of few sneaky tricks.
04:07One is that we toss them in cornstarch.
04:10Okay.
04:11Also, beer, because this is a brewery,
04:15and beer is great to cook with.
04:17Exactly.
04:18I would rather have beer in it
04:19than soda water anyways, of course.
04:20Much better flavor.
04:21Are you ready to get started?
04:22I'm ready.
04:23You're going to get the big whisk.
04:25That's a big whisk.
04:26First thing we're going to make is the batter.
04:28We've got egg whites.
04:29You're going to whisk those away.
04:31You can maybe add this to your workout regimen.
04:34Right?
04:35Look at that pump I'm already getting.
04:37Look at those bicep veins coming out.
04:40All right, that looks good.
04:41We've got salt, pepper, garlic, and baking powder.
04:45Then it's come in the beer.
04:47We are using our gluten-free Nugres,
04:49which is a pilsner.
04:50It's not going to take over the curds,
04:54which are a mild cheddar.
04:55And then flour to get us into the full batter.
04:59I mean, look at that arm.
05:00I know.
05:00Look at that.
05:00She's giving me a round of my money.
05:02Next time we have a mixed match tag tag challenge,
05:05I'm going to call you up, right?
05:06The following is a semifinal contest
05:09in the Mixed Match Challenge.
05:13This is one semifinal matchup.
05:14What would be your wrestling finish move?
05:18I think I'd have to take maybe a piece of our fried fish
05:22and, like, throw it down.
05:24Take another look at this.
05:25A headless fish.
05:26Friday night fish fry smackdown.
05:28Ask my staff, I've already mastered this move
05:31when I get upset on Friday.
05:33All right, so watch out.
05:34If she gets hot, she's going to hit you with a fish.
05:36Yeah.
05:38Nice coating of the batter right on there.
05:40So the wet batter first.
05:41Next up's going to be breading.
05:43This is the monster order.
05:45Make sure everything's nice and breaded.
05:48All right, you told me a couple of ingredients.
05:50That's not just regular flour.
05:52No.
05:52There's something secret in there, isn't there?
05:54There is something secret.
05:56I can tell by looking at it.
05:57I was like, that's not plain flour.
05:58I was trying to get away from it.
06:00There's about 10 different seasonings in there,
06:02not 11, because we're not that warm place.
06:05Herbs and spices.
06:07I'm getting hungry.
06:09Well, I can get these cheese curds going.
06:11Dump them in that fatty jacuzzi.
06:13Let's go.
06:14Down they go.
06:15There you go.
06:22You've definitely come to appreciate the comfort foods
06:24that remind you of family.
06:26And what could be more classic Wisconsin
06:28than locally brewed beer?
06:31Prost.
06:31Appreciate it.
06:32Prost.
06:32Thank you, sir.
06:35And some monster cheese curds.
06:38Time to put these beauties to the test.
06:40Here we are.
06:41All right.
06:41That was fresh.
06:42Holy cow.
06:42Piping hot.
06:44Gly-gly Wisconsin cheese curds.
06:46All right.
06:47The curd aficionado.
06:49Oh.
06:49Kristen herself.
06:50All right, so I heard one of the tricks here
06:52is to see how far you can get the curd to stretch, right?
06:55Yes.
06:56I bet picking the right cheese curd
06:57also makes a big difference.
06:58That's part of it.
06:59Let's see.
06:59I'm going to go with this one
07:00because it's kind of long already.
07:01Dip it in the ranch.
07:02Well, these babies are hot.
07:07Not too bad.
07:08Not too bad.
07:10Oh.
07:13Full pull.
07:13Come on.
07:14That's a full pull.
07:14That's a good one.
07:15That's a good one.
07:16Oh, my God.
07:18The cheese is unbelievable.
07:21Real stringy.
07:22Nice pull on.
07:23I'm going to try to snap when you bite through them.
07:25The batter's so light and frothy.
07:26You see the pull and the cheese in there.
07:29What do you think, little girl?
07:30How's the cheese curd?
07:31Yummy.
07:32Yummy?
07:33Do the pull.
07:33Grab this side.
07:34Let's see how far we can stretch it.
07:35Go slow.
07:37Whoa.
07:40Hot, hot, hot.
07:41Hot?
07:41All right, I got it.
07:42So hot.
07:43That was a good one, huh?
07:44Yeah.
07:44We encourage playing with your food.
07:50This is my goddaughter, Brindley Jo, joining me here today.
07:56Are these good?
07:57What do you think of these cheese curds?
07:58Do you like them?
07:58Yum, yum.
08:00Wisconsin, you can't have cheese curds without a cold beer.
08:03So this is one of their in-house brewed beers.
08:09I mean, this is it.
08:10This is the heart and soul of Wisconsin right here.
08:13This is what I think of when I think summertime, when I used to come up here as a kid, hanging
08:17out with my parents, watching my parents drink beer, getting to eat the cheese here and stuff.
08:21Now full circle.
08:22Here I am as an adult getting to experience this with my family over here, getting to meet
08:26such amazing people.
08:28After finally getting a chance to experience this iconic institution, I can see why people
08:33love it so much.
08:35It's hearty, it's down home, and it's nostalgic.
08:39It's exactly what most people think about when Milwaukee comes to mind.
08:43The beer, the people, the overall vibe, and yeah, those cheese curds.
08:48You better believe I'll be back for more.
08:51But it doesn't represent everything that this city is.
08:57Milwaukee's food scene is blasting off faster than a rocket ship.
09:01Breaking boundaries and prioritizing flavor and tasting them curds just made me hungrier.
09:08Behind me is Loopy and Iris, home to legendary Milwaukee chef Adam Siegel.
09:13Loopy and Iris is known for some amazing dishes like their Dover sole, their veal chops, and
09:19I heard they have a 44-ounce porterhouse on the menu.
09:23You know, I got to feed this monster, so I need to see what Chef Adam has for me to get
09:27these hands on today.
09:30Chef Adam Siegel is a James Beard award-winning chef, cooking up a mix of French and Italian
09:36dishes inspired by the Mediterranean.
09:38He's a local legend on the food scene, and he doesn't exactly believe in a small menu.
09:45So I want to talk to the people dining here to figure out what's good.
09:48Sorry to interrupt, if you don't mind.
09:50I'm walking around trying to figure out what I want to order off this menu.
09:54Are y'all been here before?
09:56Locals?
09:56Any recommendations?
09:58Well, I'm one of the owners.
09:59Oh, we'll go right to the horse's mouth then.
10:02Help steer this country boy into some fine cuisine.
10:04I think you should get this.
10:06This is our corsetti.
10:07Homemade pasta with our logo on it.
10:10This lemon pasta is delicious.
10:13I see a lot of smiles on people's faces.
10:16I know something good's going on.
10:18I had lemon pasta.
10:20Okay, so I had a suggestion over there of that.
10:22So that's two for the lemon pasta.
10:24I would do the pork chop.
10:25Pork chop?
10:26Pork chop.
10:26Yeah.
10:28How y'all doing today?
10:29Are you guys locals here in Milwaukee?
10:31Just kidding.
10:32I know you guys are my family.
10:34That's my cousin, my aunt, my uncle, Bobby, Dale, Mary, and my little dude Spencer right there.
10:40Is that the lemon?
10:41Is it lemony?
10:41Okay, so that's the third one.
10:43We started with the tartare.
10:45No, that was the tartare.
10:47That looks like, is that the lemony pasta?
10:48Yes.
10:49Okay, so that's the pork person that's had that.
10:51So I'm definitely going to have to try that one out.
10:52Very good.
10:58I'm in a different city, different state, sometimes a different country every week to wrestle.
11:03This guy's a monster.
11:05Look at the size of him.
11:07So I take any chance I can get to sneak in a visit with my family between matches.
11:12And when they can recommend great food, well, even better.
11:16Loopy and Iris, headed by Adam Siegel, is the real deal.
11:20And it's setting the bar high.
11:22To say it's world-class fine dining is probably an understatement.
11:26And because they don't believe in small menus, I've really got my work cut out for me.
11:31And now it's time for the big man to dive into this big menu and order.
11:38Bron, the menu's quite extensive.
11:40Yes, it is, sir.
11:41There's always questions.
11:42I mean, everything looks unbelievable on here.
11:45The big porterhouse steak.
11:46Oh, my goodness.
11:48This is always the problem.
11:51I want to try everything on the menu.
11:53Awesome.
11:54Yeah, I want to try absolutely everything.
11:55Yes, sir.
11:56To fully understand what Loopy and Iris is all about, I've ordered everything on the menu.
12:02Today, that's about 21 items.
12:04The wood oven roasted veal chop is one of their most popular dishes.
12:08The Dover sole and handmade pasta also highly recommended.
12:12At first glance, I'm most excited to try their 44-ounce porterhouse.
12:18But the only way I'll be able to pick a favorite is to try them all.
12:26And now that I've got my order in, I'm going to sneak into the kitchen to meet Chef Adam
12:30to see if I can get him to teach me how to make one of their famous pastas.
12:34Oh, my goodness.
12:35Look how good everything looks.
12:37Chef Adam, how are you doing, sir?
12:39Wow, it's really beautiful in here, Chef.
12:42We got an official Loopy and Iris apron for you.
12:44Oh, it's going to be right.
12:45So you don't get too dirty.
12:48It fits like a glove.
12:49The counter height's for somebody my size, so sorry about that.
12:53It's all right.
12:53I'm used to it.
12:54We're going to make some Corzetti.
12:56And this is a very unique pasta because the dough is made with white wine and eggs.
13:02Corzetti are little pasta coins, and we stamp them with these after we roll them out.
13:08And this is very unique.
13:09Not many people do it.
13:10It's delicious.
13:11I think you're going to enjoy it.
13:12My mouth's already starting to water.
13:13So I'm going to show you how we roll out some pasta.
13:15All right.
13:16Anything special on the flour?
13:18Semolina, semi?
13:19This is double zero flour.
13:21Double zero flour.
13:22We got our machine right here that we roll with.
13:25We roll it out to a certain thickness, and we do this every day in the restaurant.
13:29We serve pasta as an appetizer.
13:31Most people, you know, when they go to a restaurant, they like to have it as an entree.
13:35But in fine dining, we go the other direction.
13:38See, fine dining is something that I'm, this is new to me.
13:41I grew up in Sheryl's Ford, North Carolina.
13:42We had butcher boys.
13:44It was a mom and pop soul food restaurant, and that was it.
13:46And waffle houses, right?
13:48And waffle houses, yeah.
13:48So we're almost done here rolling this out.
13:51See, we got it nice and thin at this point.
13:53Go ahead and give that a feel.
13:55Oh, wow.
13:55Very nice, malleable.
13:59It comes with its own neat little thing, and you just punch it out.
14:04So why don't you go ahead and punch out?
14:05Punch out our little coins.
14:07And then once we have them punched out, we put it right here like this.
14:12And give it a little press.
14:14That's beautiful.
14:15I'm probably not going to do it anywhere near as good, but let's see.
14:18Put it on the top.
14:20And let's give it a little.
14:21A little press.
14:22There you go.
14:25Now we need you to do about 2,000 of those.
14:28All right.
14:28And then just throw her down there.
14:30There you go, just like that.
14:32I'm pretty good at beating people up, but I might be better at making pasta.
14:36I think we found a new calling for you, bro.
14:38Let's see, right?
14:39Beating people up makes you hungry, right?
14:41Very, very hungry.
14:42I'll tell you this, when it comes to these three, they're hungry for an opportunity.
14:45And only one of them will get one in Toronto.
14:48All right, Chef, all this talking, the pasta, making the pasta, seeing how it's done, smelling this.
14:52What I've heard, the hype, I'm ready to experience it.
14:55Well, we can't wait to cook for you.
14:56Do I get to keep this?
14:57You get to keep that.
14:58Let's go.
14:59Here we go.
15:07Here we go.
15:07I have to begin.
15:08The bistecca.
15:10You go straight from my heart with the first dish.
15:15Wow.
15:15What a beautiful cut of beef.
15:21Let's put the Dover sole.
15:24Lamb, some duck.
15:26Swordfish.
15:27The roast chicken.
15:28That's an airline-style chicken breast.
15:30Exactly.
15:38That's the corsetti pasta that we're in.
15:40Hand-made by the monster of all monsters.
15:43This is out of control.
15:44Raviolis with squash.
15:46Scallops.
15:46Cocktail to book.
15:47Oh, my God.
15:49The veal chap.
15:50So just a few plates of food in front of you.
15:52Wow.
15:53This is one of the largest menus I've ever tackled.
15:56And while I'm in no way complaining, I do have my work cut out for me.
16:01I have goosebumps.
16:01This is beautiful.
16:03Hope you're hungry.
16:04I'm going to get down to the easy part now.
16:07Bon appétit.
16:10Bon appétit.
16:11I live my life on the road.
16:19And just like anyone else, I have good days and I have bad.
16:24But it's hard to have a bad day in Wisconsin.
16:27And I'm thinking it may be impossible to have a bad day at Loopy & Iris.
16:32I order everything on the menu.
16:35And I've never been more excited to dive in.
16:38So starting off with the Dover sole flown in fresh.
16:45Oh, my goodness.
16:47That is one of the absolute best pieces of fish I've ever eaten in my entire life.
16:52Really soft, meaty taste to it.
16:54Then you get this beautiful olive oil on it.
16:57The parsley, the lemon on top of it.
16:58Everything.
16:59The charred grill from the fire that they cook it over.
17:01It's got a very light hint of smoke to it.
17:04Steak is calling my name.
17:06Cooked medium rare.
17:07Unbelievable tenderness.
17:22Cooked to perfection.
17:23Then you get the sauce on the back end of when you exhale.
17:25It's light on your palate.
17:26It's called persia.
17:27Go to next.
17:28I'm going to try this tartare.
17:30And then there's some parsley, some chives.
17:34Like, that's nothing like I've ever eaten before.
17:37Veal chopped.
17:37Let's drizzle a lemon over it.
17:41My taste buds are like, wow, because it's never had anything like this.
17:44And it's called me back for more bites, more bites, more bites.
17:47Wow.
17:48You should have your corsetti that you made.
17:51Oh, that's right.
17:52Handmade corsetti.
17:56Right off the bat, get that toothiness, the snap of that pasta being the fresh pasta.
18:02And the walnut, holy cow, it comes on so strong.
18:05Parmesan cheese on it, gives it that tart tang to it.
18:08And it's neat, too, because I've never seen pasta like this before that are stamped out.
18:11And you made it.
18:13Maybe that's why it's so good.
18:17Oh, my God, that really is phenomenal.
18:20Do you guys have a spare room in here that I can take a nap in?
18:24I'm trying another pasta dish.
18:26This was the lemon-based pasta, right?
18:27So it's lemon and ricotta and pecorino cheese with some basil.
18:37Super, super rich.
18:38Heavy on the lemon, but wow, the tartness of the lemon.
18:41It really makes your taste buds kind of go, whoa, what's going on right now?
18:45You're right, I kind of like the idea of the, you sort of, your pastas are more of like an appetizer thing.
18:50It's like, this is good, but if I eat a giant plate of it, like, I'm not going to want to do anything afterwards.
18:55All right, let's try this duck.
19:01Wow.
19:03That might be my favorite so far.
19:05That's something special.
19:06Get the really nice reduction of the kale.
19:08The ducks that get the duck.
19:10Tell them the monster sent you.
19:12All right, where are we at now?
19:14I'm at a loss for words, honestly.
19:16Like, I'm trying to think of cool ways to describe this other than, like, holy shit, this is good.
19:22We have the scallop.
19:23It looks like we've got a little roasted cauliflower in there.
19:26What's the puree?
19:27Is that minced up capers in there?
19:29It's a caper vinaigrette with brown butter.
19:31All right, that might have just changed my opinion.
19:34One of my favorite dishes.
19:35I love scallops.
19:36Scallops are one of my favorite things to eat on earth.
19:39It's overwhelming how good everything is.
19:42Everything is just good, good, good, good, good.
19:44I'm going to, I'm going to, I'm going to.
19:45Oh, this was the egg.
19:47Oof, mole, over the pork belly.
19:48You know it's fine dining these times when they're serving whole eggs.
19:59Chef, I'm blown away.
20:02Well, thank you.
20:02We appreciate that.
20:03So to know that, like, this is in my home state an hour from my house, if I could ever find a beautiful lady to go out on a date with me, I know where I'm bringing her.
20:11If I have to pick a top three for my favorite, the fish was phenomenal, of course the steak, the duck, it's all good.
20:25I mean, I think my eyes were bigger than my stomach.
20:29You got a doggy bag?
20:30We can make that happen.
20:32Milwaukee's food scene is clearly in very good hands.
20:40And I'm already making plans to come back to get these hands back into this menu.
20:46Ten out of ten, Loopy and Iris.
20:48If you don't come here, you're going to get these hands.
20:51Because even though I couldn't pick a single favorite at Loopy and Iris today, I think Loopy and Iris may be my new favorite.
20:57And whether you're looking for Dover's Soul, Duck, or a porterhouse with a cocktail, or fried cheese curds and a local beer from the iconic Lakefront Brewery, Milwaukee's got it going on.
21:12Now I know what I'm eating tomorrow on that charter flight to Italy, too.
21:16I'm going to whip out this bag and everybody's going to be like, what the hell?
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