Land and Sea Dept. Presents From Good Stock, Maxie's + Chef Joe Muench

Land and Sea Dept. Presents From Good Stock

We are pleased to announce and present our second annual supper club series, From Good Stock.

Conceived by LSD director of operations Elana Green, From Good Stock invites talented chefs to create unique menus based on personal passions and seasonal whims, coupled with our penchant for art, design and music.

We’re looking to offer chefs the opportunity to present menus and menu items that may not work in traditional restaurant environments, for any number of reasons, or for a chef to experiment with ingredients or pairings that fall outside the realm of their day-to-day experiences.

These will be casual, intimate evenings, where participants will be dining with equally curious guests. Each event takes place in a warehouse environment, each uniquely staged per outing, with an evolving series of artworks, design elements, layouts and the like.

Maxie's + Chef Joe Muench

About Maxie’s
Maxie’s is a Southern-inspired restaurant offering traditional dishes, daily specials and “from-scratch” comfort food from across the South. Maxie’s features an oyster bar, barbecue and fresh fish, served on two floors of dining and at two full-service bars, with Happy Hour every day from 4-6 p.m. Owners Dan Sidner and Joe Muench opened Maxie’s in 2007 and also own Blue’s Egg and Story Hill BKC.

Maxie’s opens seven days per week at 4 p.m., and is located at 6732 W. Fairview Ave., between I-94 and Bluemound Road.

JOE MUENCH - Owner/Chef, Maxie's (Black Shoe Hospitality)
Joe was raised in Wauwatosa, Wisc. and has been a leading chef in Southeastern Wisconsin for the last twenty years. Joe began his culinary management career as the Sous Chef at Grenadier’s, one of Milwaukee’s truly landmark restaurants. Joe was the Executive Chef that opened Eddie Martini’s in Wauwatosa; he went on to be Executive Chef at the Big Foot Country Club in Lake Geneva. Immediately before jumping in to Southern cookin’ heaven at Maxie's, Joe was Corporate Chef for the DeRosa Corporation in Milwaukee and Executive Chef at Sticks and Stones in Brookfield. He opened Maxie’s as Executive Chef and became business partners with co-owner Dan Sidner in 2010. Joe and Dan operate as Black Shoe Hospitality, which also owns Blue's Egg, Milwaukee's premier brunch destination, opened in 2010, and Story Hill BKC, a wine shop serving Upper Midwest-inspired cuisine, opened in 2014.

South by North


{Opening Reception}

Shellfish Boudin, Brown Butter, Chive
“Bread Sausage” Crepenette, Pickled Chard Leaves, Creole Rose Sauce
Rabbit Sausage, Fried Pickles, Sage

Paired with Cold Brews
Capital Hill Supper Club
Ale Asylum Hopalicious


Harvest Salad
Roast Pumpkin, Turnip Confit, Turnip Greens, Sweet and Sour Beets, Whipped Sorghum Meringue, Smoked Pumpkin Seeds, Orange Gastrique

Bourbon, Sweet Vermouth, Smoked Cinnamon Maple Syrup, Orange


Pine Bark Stew, A Carolina Classic
Bass, Shrimp, Mussels

Yellow Grits and Tasso Gravy, Maple Braised Collard Greens, Creamy Midlands, Buttermilk Biscuits

2009 Mencos Rioja, Spain


Friend Honey and Black Pepper Pound Cake
Buttermilk Ice Cream, Caramel Pecan Sauce, Bourbon Chocolate

Amaro, Sweet Vermouth, Lemon

Big Sadie

Big Sadie is Elise Bergman on upright bass, Collin Moore on guitar, and Jess McIntosh on fiddle. The Chicago-based trio formed in 2014 and boasts an impressive repertoire of bluegrass, old-time, early country, and original music in three-part harmony. Big Sadie's uplifting performance invites audiences to share in a centuries-old tradition of unified experience between listener and performer.

The band's roots span from north of Milwaukee to the heart of Appalachia. Chicago native Elise Bergman grew up surrounded by music. She brings a solid blues influence to the band and owns a subtle lyrical twang that is easily received. Collin Moore grew up in the hills of East Tennessee, where he began learning tunes at an early age from his mother, an accomplished fiddler and ballad singer. Jess McIntosh hails from Southeast Wisconsin and teaches fiddle at the Old Town School of Folk Music. A lifelong and uniquely versatile musician, she comfortably moves between genres of traditional American music, as well as classical and contemporary styles.



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