Despite the fact that February has, in essence, kicked my rear well into March, Eating Milwaukee did find a few spare minutes to attend this month's MKE Foodies Tweet Up at Distil, downtown.
Some of the tasty food highlights included:
Duck Confit Roulade on crostini with home-brewed pickle:
Scallop Chorizo with Polenta:
Pork fritter with citrus:
And the ultra-decadent Popcorn in Duck Fat with Parmesan Cheese:
The duck confit was a pleasant twist, not quite a pâté, not quite a forcemeat, not quite a paste. The bold duck flavor was at the forefront, with a distinct iron flavor of liver.
The scallop chorizo was my personal favorite of the evening. Smoky notes of paprika meld with deep flavors of the ocean, juxtaposed with a sweet, tart, and richly spiced stewed cherry tomato. The thick and flavorful polenta rounds out the textural fun.
The pork fritter was quite possibly the most cryptic: breaded in cracker meal, deep fried, the fritter was almost creamy in texture, served with a piquant aioli(?) and a thin sliver of spring onion.
No bar would be complete without popcorn, and since we're downtown, it serves perfectly that Distil's be tarted up a bit: popped with duck fat, and tossed with salty and nutty parmesan cheese. The popcorn was both rich and light, a bit greasy but intensely flavorful at the same time.
The full gallery of shots of the tweet-up is available here:
722 N. Milwaukee St.
Milwaukee, WI 53202
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