`Food fit for a brewery`: Chef brings carefully crafted dishes to Pilot Project restaurant

Tony Quartaro started cooking at a young age. His grandmother’s Sunday sauce set the bar for him. It was never exactly the same ingredients, yet always delicious.

Make food with love and intention, use what you have, and make it delicious. He’s been striving for those goals since learning to make her vodka sauce as a pre-teen.

Cooking carried him around the country. The son of a college football coach, home was wherever his family was at the time. Cooking became his connecting thread. 

Today, the husband and father of three has run a number of restaurant kitchens in Chicago. His latest venture brings together his Gemma Foods (named after his daughter) in partnership with Pilot Project Brewing, a launchpad for start-up breweries and their various styles of beer. Pilot Project’s Milwaukee tasting room, 1128 N. Ninth St., opened in November. The space previously housed the former Milwaukee Brewing Company....

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Ken Notes: I know the equipment is gone, but I sooooo wish we could do something like this in the Ale Asylum space.