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With the Great Migration of African-Americans from the south to the North, “soul food” became a cultural identifier that reminded those who migrated, of their family and life “back home.” Soul food differed regionally, and was modified based on availability of ingredients in a given region of the United States. These foods known as soul food, reflects the rich cultural heritage and resourcefulness of the African-American cook, developing dishes that would have a long-lasting influence on American cuisine.

In my experiences, soul food is anything, which tastes like something that comes from home/family. 

The candied yams are “candied,” warm and sweetly simmered with cinnamon and nutmeg.  The thick, two-cheese baked macaroni and cheese, warm succulent collard and mustard greens with smoked turkey legs and buttery homemade biscuits brings my family to a state of comfort and contentment.  This brings me to my magnificent creation of mouth-watering soulful delight “dressing.” Some might say that the turkey or ham is the focal point of their Thanksgiving table, not in my house; it is all about the dressing.

To read full article, please go to the right sidebar. Let me know how your Dressing Project turns out.

Recipe included.

About eight months ago, I visited Dream Dance in the Potawatomi Bingo Casino for the first time.  I heard the “foodie” reviews of this establishment, both pleasant and mediocre.  I had to check it out for myself and not let others influence my decision to visit. 

 As I entered the large black doors, just off the casino floor, I awed in wondered at the dimly lit bedroom styled design; fabric draped ceiling center-piece, with half-circled upholstered booths and crisp white linen, outlined the room. The restaurant reminded me of a dream sequence of an old movie, 

It actually looked like a “dream.” Being a visual person, Dream Dance had me at “hello.”

Looking at the menu, I felt elated but unimpressed by the expensive dishes that covered the menu; pâté’s and foie gras is great if that’s your thing (I love foie gras, if done correctly).  But you have to remember this is a restaurant in a Casino; in Milwaukee not Las Vegas. I wanted Dream Dance to walk the talk.  As I perused the menu looking for my entrée choice, I allowed by eyes to go no further than the seared scallops.  My friend ordered the surf and turf of Kobe beef and Lobster at market value.  We had both decided that the dining experience was good, but I wanted a little more.  I felt that for the price and the ambience, the cuisine should have been superior.  After dinner, waiting for my friend in the front of the restaurant, I found myself looking at the awards and honorable mentions that Dream Dance received.  I wondered if this show of mediocre local acceptance was more so for the restaurant’s confidence than for its patron’s.  

My thoughts were that Dream Dance was attempting to be something it was not; an exceptional culinary and fine dining experience, clearly ahead of the fine dining standards in Milwaukee. I decided that I would not return unless something changed, and it did.

 October of 2009, again I visited Dream Dance with a different friend for a birthday celebration.  All though I had my set opinion on returning (had enough time gone past to return?); I want to give Dream Dance another chance. Before we were to go, I went to the online menu to see if anything had changed. I knew if all else failed I would once again order the seared scallops, I couldn’t find them. Clicking on to the Dream Dance page, I was startled that the link read Dream Dance Steak, which alerted me, something had changed. 

 As I entered the restaurant I remembered how impressed I was of the décor and I allowed myself to remain open minded. I had returned to the dream. Sitting at the oversized half-circled booth, which provides privacy (great for a romantic dinner), I felt that my friend and I were all alone; able to have some laughs and talk about our work week.   

 The dinner

We started with a 2005 Stag’s Leap merlot ($43).  Wondering what to choose for the appetizers, we wanted to try a couple of things and split them, we chose the Wisconsin Fried Cheese Curds with Cranberry Pepper Jelly ($6). Fried goodness, we both discussed the fact that the Cranberry Pepper Jelly should be a dipping sauce rather than an artistic garnish, but it would not have looked so refined.  We also noticed that for the two of us there was an odd number fritter remaining, we almost flipped a coin to see who would get the last one, but we resulted in splitting it.  We also shared the Charred Steak and Potato “Soft Taco’s, with Onion Tomato Relish and Buttermilk Bleu Cheese ($7).  Small in size but the beef which was cooked to perfection, was a prelude to what was coming for the entrée (we knew what we were ordering for the entrée).  The Tomato Relish was sweet and rich, but very light. 

 The House Salad was dressed with a Citrus Vinaigrette, again light with just the right touch of sweetness.  The dried cranberries added the perfect finishing touch.  The House Salad was included with our entrée. 

 My friend and I love a great steak, we chose the Prime Porterhouse Steak for two ($75), this steak is 40oz’s of wonder and joy.  Simply seasoned, broiled and topped with Wisconsin Butter and Watercress reflected my “holy trinity” for a great steak, tenderness, taste and temptation.  When they brought it to the table, the charred Porterhouse caught my eye and my nose, I felt like it was Christmas. Surrendered it was a first-rate cut of beef created by a superior cooking team at Dream Dance Steak. With every bite I could taste the butter which was now infused within the steak. The tenderness is an understatement, with each bite; I wanted to dance in my seat.  The steak was accompanied with an oversized baked potato; velvety, smooth, fluffy, creamy (with the Wisconsin butter & sour cream) and sautéed Wild Mushrooms and shallots ($5), which were delicate and delicious, the shallots were light in taste not overwhelming.

 Closing out our dining experience was the Ultimate Chocolate Cake with Mexican Chocolate ice cream and dark chocolate icing ($7).  Those who have an addiction to chocolate cake beware, it will feed into your addiction and leave you wondering where your next fix will come; from and will it be as good as this?  The Mexican chocolate ice cream was infused with cinnamon, I did not think there could be such a combination; I found it to be very creamy and smooth with the cinnamon being a wonderful postscript. 

 I told the server that “I could kiss the chef for this steak, the whole meal for that matter” ten minutes later, chef Gorman approached our table, and I reached up to hug him.  I told him, “I was not impressed the last time I was here,” he explained, “we changed things to make it simpler and I wanted to add a southern richness and Wisconsin’s dairy to the menu.” I assured him that the change was a change for the best.

 The service was exceptional, the menu has greatly improved in the last 8 months, respectable establishing a level of worthiness. They walk the talk at Dream Dance

Hats off to you Chef Jason Gorman and your team.