MILWAUKEE — A Milwaukee chef is feeling extra thankful this holiday, Adam Pawlak is about to expand his business into a second location. Egg and Flour, an Italian restaurant, is currently in the Crossroads Collective on the east side and soon it will also be in Bay View.
It is where Pawlak grew up and his mother still lives in his childhood home. Pawlak said as a kid he never had any aspirations of being of chef.
"I was pretty run of the mill kid that would maybe get a B here and there and be excited about it," said Pawlak.
He said he didn't know what he wanted to do with his life and people didn't expect he would make much of himself. But he had started working in restaurants in high school and along the way, he found his passion in food. Though instead of going to culinary school or college, he went to work.
"Money came last. Nice things always came last. It was all about working," said Pawlek. "Learning how to dishwash and keep things clean and doing anything pretty much in the beginning."
He worked his way up from dishwasher to head chef at restaurants around Milwaukee. And this year he decided to take a shot on himself and opened Egg and Flour pasta bar that's become a lunchtime destination for many.
"Fresh pasta made right in front of you. The cheese wheel, you can't beat it. The uniqueness of it," said Derek Mosley, a regular customer. "Its definitely worth the calories."
Now, just in time for Thanksgiving, Pawlak said he has something more to thankful for, he is expanding. The new restaurant in Bay View will also include a small grocery store that sells fresh pasta and sauce.
"Just thankful for that and having people continuously come in, it is amazing," said Pawlek.
Here's how to make basil pesto pasta:
Half pound basil leaves
3 cups olive oil
2 cups parmesan cheese
6 cloves garlic
Salt and pepper to taste
Combine first four ingredients in blender and pulse. Add salt and pepper to taste.
Coarsely chop basil, parsley and chives. Place on top of warm pasta and add pesto and more Parmesan.