By Erin Hunsader
Workers Author
GREEN BAY – Titletown will quickly be house to a brand new “bowl.”
The Contemporary Form Kitchen will open its doorways on Washington Avenue in downtown Inexperienced Bay later this month, and like Titletown’s notorious Ice Bowl, all of its dishes are available in, properly, a bowl.
What clients can get in that bowl is the place The Contemporary Form Kitchen’s area of interest lies.
Downtown’s latest restaurant is the brainchild of 4 foodies – two from Inexperienced Bay, one from Tomahawk and the fourth hailing from the Windy Metropolis.
The buddy quartet – Russ Petrouske, Diana Wong, Lindsay Wozniczka and Caleb Suda, co-owners of the Iron Duck restaurant in Howard – collectively got here up with the concept of providing wholesome, quick fare to the hungry people in Inexperienced Bay.
“We had acknowledged a necessity for one thing somewhat bit on the more healthy facet – one thing recent and accessible…,” Suda mentioned. “So we talked about a few concepts and the bowl concept happened. It’s one thing that’s been seen on the coasts for awhile now. It hasn’t actually made its technique to the Midwest, and Inexperienced Bay has been screaming for it.”
Suda, the creator behind most of the recipes, mentioned they needed to characteristic an array of various kinds of meals with completely different taste profiles.
“We actually needed to capitalize on the concept of a number of cuisines, not only one type of meals,” he mentioned. “We needed to have the ability to introduce enjoyable meals in addition to quite a lot of cultures that possibly individuals haven’t had earlier than, or are simply downright scrumptious, and we are able to provide a number of completely different influences.”
Contemporary Form bowls will embody delicacies influenced by many components of the world.
“A number of the bowls we shall be (making) are like a Southwest turkey barbacoa with black bean corn salsa and avocado,” Suda mentioned. “Transferring additional east, we’re doing a Mediterranean lamb and meatball bowl, roasted garlic and turmeric tzatziki. Along with that, we’re doing a West African candy potato bowl, which really has no protein and, shockingly, is my favourite one.”
Diners will have the ability to order from a menu of premade bowls, or create their very own.
“We have now an inventory of composed bowls that we predict go actually nice collectively that we’ve designed for ease of your individual ordering, but when there’s one thing extra particular that you simply’d like – it’s your world… let’s make it the best way you need it,” Suda mentioned. “That is my very own private motto – at any time when developing with something wholesome or gluten free, it’s at all times, scrumptious first.”
In addition to being scrumptious and wholesome, their goal is to even be quick.
“Individuals are in search of that sooner eating expertise,” Petrouske mentioned. “How can I get out and in and again to work? So, we constructed the idea round that concept. How can we’ve got (made-from)-scratch meals choices for individuals, however nonetheless get them out and never have them wreck their lunch hour… Our meals is constructed on the concept you don’t should take a nap once you get again to work.”
Or, as Wong put it, “Quick, snug, relaxed and wholesome.”
Lindsay Wozniczka mentioned Contemporary Form is a spot the place “individuals can actually tailor their lunch for his or her way of life.”
Petrouske mentioned they’re “taking pictures for the center of January” for his or her grand opening.
“We need to do it proper and have all of the items in place so we don’t have to drag again,” he mentioned. He additionally mentioned it’s a difficult time of yr to search out recent produce in Wisconsin.
“The logistics of opening proper now – there are such a lot of provide points and different issues, we’re doing our greatest to make it possible for, sure we are able to purchase this product from this provider, but when they’re out of it, we are able to nonetheless carry it, we simply should go to this different provider,” Petrouske mentioned. “We have now reached out to a few the native meals suppliers who’re gearing as much as actually, within the springtime, hit the bottom operating.”
The restaurant shall be open from 11 a.m. to 7 p.m. Monday by Friday, however Wong mentioned there “shall be a lunch focus.”
“Being wholesome, you don’t should compromise,” Petrouske mentioned. “You don’t have to surrender taste or feeling full. You may have one of the best of each worlds and that’s what we actually need to present individuals.”
