Heather Terhune knows a lot about ice. The executive chef at Tre Rivali has a lot of opinions about the ice used at the restaurant, a fact she let slip at the first MilMag Live! event on the influence of insiders and outsiders in Milwaukee. Terhune is relatively new to the city, having moved here to work at the Kimpton's Third Ward restaurant about a year ago. The chef previously worked in Chicago, and when she migrated north she brought a curious item with her: ice. In fact, Tre Rivali imports some of its ice from the Land of Lincoln, where she first learned about the importance of ice. "About five years ago, I probably didn't know anything about ice," says Terhune. While working as a chef in Chicago, she started to learn about how dilution of ice affects a drink, and what that means for different types of cocktails. Still, Terhune admits she was skeptical at first. "I will be honest with you, when the bartenders first started talking about it, I was like, 'That is ridiculous. It's
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