One of the most important aspects of hankr is, undoubtedly, the fantastic food photography. We couldn't do what we do without the skill and raw talent of our photographers. With each new restaurant, Jeff, a hankr photographer, works hard to bring the most true-to-life photos to the hungry hands of the hankr user.
But, Jeff has a confession...
"I am not a foodie… at least not yet. It’s not that I don’t like food, or the stereotype, it’s that I rarely go out to eat. Growing up, my mom did the cooking and my dad did the shopping. I remember him clipping coupons and announcing the great deals he got. I swear we’d only go out to eat a few times a year, and when we did, it was somewhere like Hardee’s. Intentional or not, I heard the message “going out to eat is a waste of money”. To this day, I rarely go out to eat, and as embarrassing as it is to admit, it’s often somewhere like taco bell.
Being a photographer for hankr has opened me up to a lot of new and wonderful food experiences that I never would have had before. The food experience isn’t just tasting the food it’s seeing the presentation, colors and textures as art… edible art. In my conversations with the chefs, I’m amazed to see how similar we are. They are artists too, just in a different medium. Yet they need to consider not only visual presentation and color, but taste, texture, and flavor. Visiting restaurants, shooting food and tasting, leaves me in awe of the mastery of these artists. Restaurants have become art galleries to me, and the chefs make my job easy. It’s like taking a photo of a painting… If the painting looks good, so does my photo. Then I get to eat the painting when I’m done. Man! I love my job.”
Because of Jeff’s self-proclaimed non-foodie status, we were curious to hear his opinions on Bacchus.
When asked what dishes from the Bacchus photoshoot stood out, Jeff immediately brought up the Porterhouse for Two. How could he not? He emphasized this was THE best steak he'd ever had. It was tender, juicy and perfectly cooked. The type of steak that just melts in your mouth, it was simply amazing.
The Porterhouse for two is served with a potato purée, sautéed mushrooms, garlic spinach and a bourbon peppercorn cream sauce. He admitted that up until this point, he was convinced the best mashed potatoes in the world came from his mom’s kitchen. This creamy creation changed his mind. On top of that, he described the bourbon peppercorn cream sauce as an extraordinary accessory to the Porterhouse and sides.
Jeff explained that his job is easy because it’s like taking a photo of a painting. This is especially true when photographing the Coconut Mousse dessert, which he described as literal art. The Coconut Mousse is the type of dessert that will make you say “woah” when it’s set down in front of you. The ever so elegant Coconut Mousse is served with passion fruit curd, mango pearls, banana sorbet, and lime glass. That's right, lime glass.
Jeff also noted the attention to detail in every aspect of Bacchus. The perfectly placed settings, the lighting, the enormous room with even more enormous windows, the care, precision and pride the chefs had in their food. Even the kitchen was impressive. Bacchus is the type of restaurant you hope to take someone for a special occasion because they will get it right.
Well, folks, you heard it here first. You don’t have to be a foodie to be apart of the hankr family. You can try the heavenly Porterhouse for Two or the elegant Coconut Mousse for yourself Monday- Friday from 5:30-9:00PM, or Saturday from 5:00-10:00PM at Bacchus, located in the historic Cudahy Tower.
Hungry for more?
Here are a few other popular stories about great Milwaukee food...check them out!
If you work for, run or own a restaurant and want to see your food alongside the above, let us know and we can come by and share a demo of hankr (we have released a bunch of new features over the last couple months...with more to come).
Milwaukee wants to see your food.