Willy Street Fair 2014 Pics & Vids

37th annual Fair bathed in sun and good cheer

The Willy Street Fair, September 14, 2014.

The Willy Street Fair, September 14, 2014.

It was a cloudy start to Sunday but even Mother Nature sensed today was special and the sun emerged as the Willy Street Fair Parade prepared to launch. As it circled through the nine block route in the Marquette neighborhood, the phalanx of fun proved to be one of the largest by way of participants.

Three marching bands at the beginning, middle and end, punctuated appearances by the familiar: stilt walkers, Hoopelation, the circus wheel and the Forward Marching Band; along with new entrants like the Madison Circus Space and the Mustache Beard Wearers Union: Local 608.

Down on Willy Street the thoroughfare filled quickly as temperatures in the middle 60s and possibly a late-afternoon Green Bay Packer kickoff brought people out early. Over 150 vendors filled the curb spaces and the larger presence was notable. The food offerings were diverse and plentiful but the retail booths did not break much new ground.

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Garden Fresh Dining

‘Locally grown ingredients’ for some Willy eateries mean the backyard

The extensive garden in the backyard of Grampa's Pizzeria which supplies fresh ingredients for their menu.

The extensive garden in the backyard of Grampa’s Pizzeria which supplies fresh ingredients for their menu.

“Garden Fresh”, the bastardized phrase that appears on just about every menu from fast food joints to high-end restaurants. In recent years there has been a push by local groups such as Dane Buy Local and REAP Food Group and restaurants to use locally grown or produced ingredients like fruits, vegetables and meats.

Some Willy Street restauranteurs are even cutting out that step too by growing their ingredients in their own backyards. Many of the commercial buildings on the street don’t have the space to support gardens, but some places do make it work.

On a small parcel of walkway between the Third Lake Ridge shopping center building and it’s credit union drive-thru is a side door to Bahn Thai where several large pots with green vegetables are growing including a rather precocious basil plant.

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Willy Street Blog @ “2”

Neighborhood blog to continue hyper-focus

What do you give the neighborhood that has everything? Well certainly not another person with an opinion. When you start a blog, its like any good essay, pick a few central themes and nurture them with attribution and reasoned analysis. But it is no small challenge to write about by far the most engaged, opinionated, funky, and cool neighborhood in the nation.

Willy Street Blog was born in March 2012, in the midst of the recall drive, but soon turned away from state politics as plenty of great voices were already speaking to the issue. In a city that features stupendous local reporting from numerous outlets, why should anyone bother to read some random blog?

The key is to really not care.

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Grampa’s Pizzeria is Open Late

Grandson to add panache, build brand around bar-born family recipe

Gilbert Altschul is opening Grampa’s Pizzeria in the former space of Larry Gleasman’s Grampa’s Gun Shop.

One of Willy Street’s longtime artisans has quietly retired as Larry Gleasman recently closed his gunsmithing business, Grampa’s Gun Shop at 1374 Williamson Street, after 30 years. Gilbert Altschul, who grew up just a few blocks away, plans to re-invigorate the location and open Grampa’s Pizzeria honoring his own grandfather, using the elder’s pizza recipe that delighted his family for years.

Gilbert’s late grandfather, William VandeHey, first created his hand-rolled pizzas while serving in the Air Force in the 1950s and ‘60s. During that time, he opened a bar and eventually sold the pies out of his establishment for a few dollars apiece. The recipe would live on at family events, and Gilbert learned how to prepare the pizza from his dad, Dan Altschul, who had learned it from William.  Continue reading

Fresh Meat

Underground Food Collective to open butcher shop on Willy

Courtesy: Underground Food Collective

A traditional butcher shop will be opening at 811 Williamson street by the end of the month. The Underground Food Collective which offers catering, cured meats, and also operates the recently opened restaurant Forequarter on Johnson street; looks to offer meats supplied by farmers who take a caring approach to their animals and crops.

The location, which according to UFC was originally the Williamson Blacksmith building for which Williamson Street got its name, will also serve as a retail outlet for UFC’s other items such as jams, pickels, mustards, and krauts.

You can find out more information at UFC’s blog

Related: The Best Goat Salami in America

The Best Goat Salami in America

Underground Meats goes whole-hog with local hand-crafted charcuterie

Inside The Cure Box at Underground Meats.

I discovered Underground Meats much in the same way the name suggests: not screaming from a sign or on a loud TV commercial but by word of mouth and a chance encounter on the patio at Mickey’s. There was beer, really tasty brats, and then there, in the corner; some kind gentlemen offering salami samples, including something I had never seen or tried: Goat Salami.

It’s really not that mysterious. Underground Meats is part of the Underground Food Collective (UFC), which is a group that focuses on all kinds of different artisan food projects. UM focuses on dry-curing sausages and whole muscles as well as producing some fresh sausage. The operation is a nod to the days when local production of foods was more prevalent.  Continue reading