’Tis Dining Month, the tastiest time of year! This means we’re dishing up fun and fascinating food content throughout October. Dig in, Milwaukee! OnMilwaukee Dining Month is served up by Educators Credit Union and Potawatomi Casino Hotel.
The Milwaukee Bucks will tip off the 2023-24 regular season on Thursday, Oct. 26 with a nationally televised matchup against the Philadelphia 76ers at Fiserv Forum at 6:30 p.m.
But that’s not all. With new food and beverage leadership in place for Fiserv Forum and the Deer District, including Vice President of Hospitality Mason Gohlke and Senior Executive Chef Keith Luce, there is much to look forward to in terms of new concessions.
Luce, who started with the organization about six months ago, says he’s excited to roll out the new food offerings, which are designed to give local fans new favorites as well as introduce visitors to Milwaukee to a true view of what the Midwest has to offer.
“I walked into an arena that’s doing things well,” Luce notes. “But I’m excited about our vision for the future. That includes focusing on familiar flavors, along with Midwestern comfort and hospitality, and really elevating it. Our goal is to give people a true sense of time and place through the items that we offer.”
Among the big changes is a partnership with Johnsonville, which will be showcasing its bratwurst, andouille sausages, all beef hot dogs, rookie dogs and summer sausage sticks at Fiserv.
“Our owners are huge Bucks fans,” notes Ryan Pociask, Vice President and General Manager of Johnsonville “And our employees are big fans, so this really builds the pride for what we do every day.
In addition to new food items, the Bucks will also be rolling out a pilot program for self-service check-out stations in section 116, which use state of the art technology to identify foods placed on the checkout counter and easy payment using a credit card. The hope is that the stations will eventually be featured more broadly at Fiserv. Guests can also continue to take advantage of mobile ordering to reduce time spent in line waiting for food.
Here’s a peek at some of the foods you can try starting on Oct. 26.
New dishes
Thanks to the new partnership with Johnsonville, the brand's bratwursts, andouille sausages, beef hot dogs, rookie dogs and summer sausage sticks will be available in sections 107, 118, 207 and 223.
The MECCA Burger Bar (sections 106, 116 and 221) offerings will be expanded to include the Tri-Mecca burger, a vegetarian combo, a Greek chicken sandwich, Ripper Dog, MKE Turkey Grinder and the Bacon Bomb Burger (pictured below). Buck Wild Fries covered in bacon onions and nacho cheese will also be available.
The Cluckery (sections 115 and 220) will be featuring a new chicken waffle cone, honey butter biscuits and a Nashville hot chicken sandwich.
Thanks to customer demand, popcorn fans will also be able to get their hands on never-ending popcorn buckets starting this season.
A new stand specializing in desserts will be located in section 206. Sweet Spot will showcase a variety of giant State Fair style cream puffs in flavors including Original, Cherry Pie, Pumpkin Pie and Pecan Pie.
Cedar Crest Ice Cream (sections 122 and 206) will feature new flavors including chocolate chip cookie dough, mint chocolate chip and rainbow sherbet.
Meanwhile, Canal Street Pizza (with locations in sections 107, 118, 224 and in the Jockey Club) will introduce new sausage, pepperoni and specialty pizzas as well as Canal Street Wings.
Smoke Stack BBQ (section 122) will also roll out some new offerings, including a smoked brisket sandwich and a smoked pork sandwich with slaw and white Alabama-style BBQ sauce.
Guests can also try new offerings at the Southside Market (sections 207 and 209) including Mini-waukee sliders and premium tater tots from popular food truck, Tots on the Street.
The Jack Daniel’s Lounge in the Potawatomi Club will be serving up buffalo cauliflower and a giant pretzel.
Guests can also continue to enjoy al pastor tacos from The Laughing Taco, located in section 112.
Beverage offerings
Along with new food offerings, there are plenty of new beverages to be found.
Guests can toast every victory (or toast their way to a win) with Ballers Champagne, the Official Champagne of the Bucks, which will be available at select stands throughout Fiserv.
Meanwhile DAOU Family Estates will enter its second season at Fiserv Forum. The DAOU Lounge will be open near Section 103 on the Main Concourse and DAOU wines will also be available at bars throughout the arena.
Captain Morgan (sections 104, 113 and at the Potawatomi and Jockey Clubs) will add Vito Coco Captain Morgan Spiked cans in flavors like pina colada, strawberry daiquiri and lime mojito.
Cutwater canned cocktails will also be available in flavors including Mango Margarita, Lime Margarita, Tequila Paloma, Vodka Transfusion, Vodka Mule and Tiki Rum Punch. Jack Daniels cocktails will also include Tennessee Honey Lemonade, Whiskey and Coca-Cola, Whiskey and Coca-Cola Zero and Tennessee Apple Fizz.
Meanwhile, new featured brews will include Third Space Happy Place, 3 Sheeps’ Chaos Pattern Hazy IPA and Central Waters Honey Blonde. Nutrl Hard Seltzer flavors will also be available including lemonade, orange and watermelon.
New menu items for suites
Premium new items added to the suites menu including baked brie, pan-seared shrimp cakes, teppanki noodle salad and chef-carved tomahawk steak.
Lobster corn dogs will also be a feature.
Meanwhile, an upgraded dessert cart will feature treats like cupcakes, carrot cake, chocolate cake and more.
Guests can also look forward to locally made BB Cakes chocolate chip cookies; vegan (and gluten-free) treats from local brand Bunny’s Bite including double chocolate pistachio cookies and peanut butter cup cookie bars.
Locally made basketball themed cakesicles from Whisk Chick will also be available.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
